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.
Two fantastic networking teleconferences are coming up March 25 (Community Gardens) and March 27 (Community Kitchens). Register soon! These teleconferences are an opportunity to ask questions, share tips, and connect with other groups province-wide. Join in if your initiative is brand new or experienced; you're sure to take something great away.
Get steamy in the kitchen! Steaming veggies until they’re tender-crisp helps keep their fresh taste, nutrients, colour, and crunch. Steaming takes very little time so you can get veggies to your table in a snap. If you don’t have a steaming basket, cook veggies in a small amount of water in a pot. Cover and cook for just a couple of minutes. Drain and enjoy!
If time constraints, cost, reliance on convenience meals, and unfamiliarity with cooking skills are some of the barriers you face to home cooking, you're in luck. This year's Nutrition Month campaign from Dietitians of Canada, Simply Cook and Enjoy, seeks to inspire Canadians to get back to cooking basics and involve children and youth in food preparation.
