I came to Newfoundland for the first time just over four years ago. I can still vividly recall taking the ferry across from Nova Scotia in the late winter, listening to the groaning sounds of the ice around the boat. Within two months of arriving I made my first trip to Bonne Bay, a remote fjord on the west coast of the island. I went to learn about the food system and fisheries in the region as part of a PhD program I was beginning at Memorial University that fall.
Maple syrup conjures up images of towering arboretums in places like Quebec or Vermont, but it’s a little known secret that the rugged and hardy maple trees of Newfoundland make darn fine maple syrup. With nothing more than a half dozen maple trees, some old salt beef containers and a handful of 25 cent metal tree taps, you’re good to go and can expect to end up with over a dozen bottles of hand made maple syrup.
Spectacular vistas, whales breaching, ice bergs floating by, and a foragers paradise. We are blessed with many wilderness areas that offer abundant edible plants. I rarely go on a hike without stopping to have a little taste of this or that. In this post, I will touch upon some of the edibles currently available in our wonderful wilderness.
Thanks to the listing from Seeds of Diversity, I was able to locate a gentleman in Newfoundland who has a great deal of experience growing a wide variety of potatoes here. Last week, I recieved by my set of samples from George, and here's what my benefactor told me about the varieties:
Red Dutch: A very dry, yellow flesh red from Holland in the 1940’s. An excellent potato. Late maturing.
Northern White: A white flesh variety, from Quebec apparently, from the early 1900’s. Very high yield. Good taste.
I get a twinge of guilt pouring the brine down the drain from a previously delicious jar of pickled beets or pickles. There has to be something to do with that liquid! It's very concentrated though and not easy to use. Do you re-use brine from pickled things? Here's a recipe for Pickled Beet Juice and Maple Vinaigrette.
Root Cellars Rock and the Food Security Network NL both contributed recipes to the "Dine on Purpose” Charity Cookbook CD that includes a wonderful selection of 55 recipes from local Chefs, Restaurants, Bakeries and Food Producers. For every $20 donation given to an organization that feeds the hungry, between Dec 1-15 2011, you can get a copy of the cookbook CD (while supplies last)!
