Fidtastic Brunches at Fid

A few weeks ago, I wrote a post on innovative brunches in Halifax.  I love The Coastal Cafe for their yummy eggy, bacony, etc. creations, but another resto who offers crazy-good brunch dishes is a little closer to home - Fid Resto.

This is another multiple meal post, but all of the photos and dishes featured are brunch items available on the Fid Resto menu, and ALL are delicious!

For those looking for a meal a little on the lighter side, you should try The Good Bowl on  for size.  A bowlful of filling, healthy, fresh ingredients culminate into a meal full of flavour!

The Good Bowl

Yogourt, topped with

Apple, Banana, Berries, Dried Fruit, Nut and Nut Butters

If decadent but fresh comfort food is what you're after, this daily special would be just the thing. I know, fresh and decadent in the same sentence? Allow me to elaborate! Fresh, verdant basil pesto, combined with cream created this lovely, lush sauce that blanketed the soft and tender gnocchi.

Today's Special

Basil Pesto Gnocchi

The Lamb Breakfast at Fid are what a protein addict's dreams are made of! The sweet and savoury lamb meat is wrapped around lamb sausages filled that include dried fruit and nuts. Two fried eggs pair beautifully with the sweet tomato jam and yummy potatoes...there was something amazing about the potatoes as well, but I can't quite remember that detail!

The Lamb Breakfast

2 Fried Eggs, Roasted Potatoes, Tomato Jam &

Lamb Sausage wrapped in...Lamb!

A beautiful concoction of warmed blueberries, 
pastry and cream.

I don't think this is on the regular menu, but it reminds me of something my grandmother would have made - just simple, good quality ingredients. This dessert seemed like the kind of snack I'd like to have right before bed - talk about sweet dreams!

My three dining companions decided on the full breakfast. This plate is a ton of food and totally worth the price. The fact that you get a little bit of everything with this dish really evokes the 'full' in Full Breakfast.

FID Resto Full Breakfast

Bacon, Sausage, Fingerling Potatoes, Scrambled Eggs

Crumpets & Roasted Tomato

Ahhhh - this was so good!! A perfectly cooked, hard-boiled egg was enveloped in a sweet and savoury ground meat mixture, then coated with a crispy batter. You could hear the crunch as I cut through. I'd love to say that I made a dent in this, but alas, my little belly could only hold half this and some crumpet...I ended up letting my 22 year-old, rugby playing cousin have it....after he had devoured his own Full Breakfast! Where do men put this stuff?

The Scotch Egg

w/ Crumpet and Fresh Greens

Rabbit Rillette

This blog post is incredibly late - I forgot about this one, but wanted to share it with you anyway because of the fact that it's about one of the best products at the Halifax Farmer's Market. On this particular occasion, I went to a friends house for some snacks before going out on the town. We all brought contributions, and mine included a jar of Rabbit Rillette from Ratinaud -a company created by a sous chef at Bish, Frederic...? Can't seem to find his card at the moment.

It's incredible that a product so rich and meaty could come from a jar, and contain so few ingredients. The Rillett is comprised of rabbit, duck fat, pork fat, thyme, garlic and. So...I suppose it's not really an everyday food - moreso a special occasion one - but certainly not one to be missed.

Ratinaud has a line of various pates, etc. but the Rillette is by far my favorite; it's meaty, luscious and creamy with just the slightest whisper of salt- making it a wonderful pairing with a thick-cut tangy sourdough loaf or baguette.

Of course, I couldn't justify us having a gourmet snack without providing one to the pooch. After all, his owner and I have some pretty picky palates, so one would imagine he does too! I treated Chowder to three dog biscuits from Katie's Farm Organic Bakery, Canada's first Certified Organic Pet Bakery!

Cheese, Apple-Oat & Cashew Nut-Butter Biscuits

Chowder!

Beat the Heat with Stutz Hard Cider

I'm sitting on my balcony this Wednesday evening being thankful for several things; thankful that I'm not moving today (Sept. 1st), thankful that there is a slight breeze way up here on the 4th floor; thankful that I'm not the crazy jogger who just ran by; and thankful that I have a refreshing bevy in hand.

You see...it's currently 40 degrees...for real! I've lived in NS for 5 summers now, and never have I experienced this kind of heat. I'm not really complaining either....except that there is only 1/2 of my bottled beverage left, which means that I'll have to go to the store - at this point, there's no way my life can go on without this icey-cold treat in my hand.

The icey-cold treat in question? It's Stutz Cider, what else? There's only one word for Stutz; delicious, no two; refreshing, wait three; crisp....well you get the idea. Stutz Cider was developed in 2002 and has been amassing a devout following ever since. It hails from the Stutz family in just outside Wolfville at Grand Pre Vineyards. Sure, I could easily drink a Strongbow cider, but why would I want to when Nova Scotia offers a delicious equivalent?

Seriously, this is a drink that not only tastes great, it makes you feel great for supporting a local business. And talk about feeling great? As the ad indicates, when you drink Stutz, you've got serious Sex Appeel!

A Tribute to the Keith's Brewery Farmer's Market

On the heels of my Seaport Farmer's Market post, I thought I'd check in with my past - the past being 2008 and an article I wrote for Halifax Magazine about the Halifax Farmer's Market. Reviewing this article pulled at my heart strings and made me appreciate the side of those vendors who have chosen to stay at the Keith's Brewery Market.

Market day was always one of routine excitement (if I can used such a term). By reviewing this article, I realized that the Keith's Brewery Farmer's Market's individuality, uniqueness and authenticity is what made me fall in love with it in the first place.

In short, I am incredibly excited for the new market, but the Keith's Brewery Farmer's Market will always hold a very dear place in my heart. After all, it was this market - with these vendors and chefs - that made me want to investigate food just a little further, and lead me on the food writing path that I tread today.

I'd like to give kudos and my sincerest thanks to all the vendors who set up at 5 am to provide fresh produce, meats, seafood, breads, artwork, clothing, wines, etc. for so many years. Your contributions to the quality of life in Halifax will always be appreciated and remembered.

An intimate market experience

By: Kristen Pickett

Saturday is my favorite day of the week. It’s not because I get to sleep in, do the laundry or run all my errands abandoned during the busy week. But it’s because Saturday is market day and I look forward to it all week long. One recent visit in particular was different from any other, as I had the experience of exploring the Halifax Farmer’s Market with Chef Dennis Johnson of Fid Restaurant in Halifax.

In the wee hours of the morning, still cold and dark, I bundled up and headed down to Keith’s Brewery. I’m a frequent market-goer and generally fall in with the 9:30 crowd. This was a different experience because at 6:00 a.m.— without the crowds of fellow shoppers — I was able to see the skeletal structure of this Halifax institution as vendors scurried to and fro to make the last-minute adjustments to their stands.

Held on Saturday mornings year-round from 7:00 a.m. - 1:00 p.m., the Farmer’s Market is a highly anticipated ritual for citizens of Halifax and the surrounding area. This tradition spans generations, as market-goers who went as children, now bring their own families to take part in the food, sights and smells of market day. Vendors come from all areas from the province: Maitland, Tatamagouche, and Elmsdale to name a few, in order to participate in this weekly celebration of Nova Scotia’s bounty.

There was a hum of activity in the early hours as vendors completed their set-up. The headlights from trucks being unloaded in the early dawn shone like beacons, guiding shoppers toward their treasures. I watched with a mixture of excitement and curiosity while a vegetable vendor arranged and rearranged his produce to create an edible canvas of carrots, beets, apples and squash to appeal to the visual sense of his customers.

I met Dennis as he was hauling a full load of vegetables, and he proceeded to introduce me to some of the market’s key contributors. These vendors provide not only their produce, but their time, energy and enthusiasm as well. The advantage of traveling though the maze of the market with Dennis was apparent upon my discovering not only “new-to-me” vendors and products, but in discovering the background behind the market. The market is a co-operative, he explained, and all those on the executive council are producers present every Saturday morning, selling their products and interacting with the public.

As I asked Dennis where his list was, he pointed to his head. There were several things that he knew he needed; necessities such as onions, greens and bread for Fid’s breadbasket, but many menu items were inspired on the spot by the products available. This is, after all, a philosophy common to many Halifax chefs.

It was incredible to observe the chef, whose creativity in the kitchen is influenced and guided by the season, while he thoughtfully decided on his purchases. As he jumped behind the counters of several vendors, amassing his choices and tossing jokes back and forth, I watched the camaraderie that revealed itself between two very different professions: a chef and a farmer, whose purpose and futures are dependent upon one another and inextricably linked.

The respectful relationship between chef and vendors is evident, one going so far as to refer to Dennis as “the market’s champion”. He is a dedicated chef, with his dedication extending not only towards his own establishment and customers, but also toward the vendors themselves, their purpose, the market and community. I too felt a sense of respect here. I was a student to many of the vendors who, upon discovering my inquisitive nature, spoke at length regarding their personal desires and aspirations for the future of the market. While he guided me through his regular routine, Dennis purposefully pointed out vendors who can trace their ancestry back to the market’s establishment.

As I left the market with a bag full of goodies, I couldn’t help but feel a sense of gratitude. I had just been given a personal tour of one of my favorite places in Halifax — a place I thought I knew quite well, but realized that I had only just scratched the surface. Sure, I knew where to get the best herbs, tasty sausages and mouth-watering baked goods, but I was unaware as to the fabric woven behind the scenes.

Dennis showed me that this gathering of individuals isn’t just about buying and selling. It’s about the pride the vendors take in their craft, their desire to be environmentally and socially conscious, and their determination to support Nova Scotia’s economy.

Sustainable Seafood Series # 4- Chives Canadian Bistro

Well, I think that at this point, I've given you several bites of 'food for thought' in my Sustainable Seafood Series posts. By offering up information regarding events and organizations that support sustainable seafood practices - such as World Oceans Day, SeaChoice and Off The Hook - I'm trying to provide you with simple, accessible ways to get involved.

And what could be easier that going out to eat sustainable seafood in a restaurant? Yes - now the fun begins, as the Sustainable Seafood Series posts move into the restaurant world. Since I was a guest at an incredible meal in the valley a couple of weeks ago with Craig Flinn of Chives Canadian Bistro as the chef, I decided to multi-task, and interview Craig about the use of sustainable seafood at his resto.

Craig confided to me something that is pretty much on everyone's minds, whether they are a chef or a consumer - that sourcing sustainable seafood is hard. It's difficult to be assured as to where you fish comes from and what fishing methods were used, which is why chefs - including Craig - must form a trusting relationship with suppliers so that they can be sure that the fishermen are fishing responsibly.

Unfortunately in Halifax, there are only a handful of chefs/restos that make a cautious effort to use sustainable seafood. However, as the crusade for the 'buy local' initiative continues to moves forward, others are catching on and will (hopefully) apply their efforts to the seafood industry as well. Craig points out the difficulties associated with serving seafood in a restaurant. He says that some customers may want salmon, but if he can't find a sustainable supplier, he'll use sea trout or arctic char instead; two alternative pink fishes with a similar taste and texture. Craig states that the difficulty with a fish such as salmon, is that "There are no wild stocks left. We need to switch to a sustainable practice such as using land-locked pens." *See Sustainable Seafood post on SeaChoice for a description of seafood farming methods.

Craig says that there will always be a debate as to what type of seafood one should purchase, but emphasises that buying first-hand from a local, reputable supplier is key. When shopping for seafood for his menu at Chives, Craig works with some of Nova Scotia's finest seafood producers, including the Halifax Farmer's Market's star fishmonger, Mike McGlone of Mike's Fish Shop, Indian Point Mussels and ShanDalph Oysters.

Here are a couple of dishes prepared at Chives that use seafood provided by the producers above...Aren't you craving some seafood now?? Get out and try some at Chives Canadian Bistro!

Bacon-wrapped Halibut

Mussels

Slow Food Nova Scotia's Spring Supper!

Join Slow Food Nova Scotia and friends for a 6-course meal paired with Nova Scotian wines created by some of the province's top chefs! On Saturday, May 1st, NS chefs and producers will gather together to welcome the change in season and celebrate the province's bounty from land and sea! Dinner will be served at 8 pm with a cash bar opening at 7:30 pm.

At Christ Church in Dartmouth, on the corner of Wentworth & Octerloney St., Slow Food NS will welcome our members from around the world on their two-day conference in Nova Scotia.A first here in Nova Scotia, with our growing convivium, we hope to grow our group and invite new members to join in!

Tickets available at Brooklyn Warehouse, Chives Canadian Bistro, Emma's Eatery & Tempest Restaurant. We will also be selling at the Halifax Farmer's Market on Saturday, April 24th! Contact mail@slowfoodns.ca for more info!

Don't forget to visit our Facebook Fan Page and follow us on Twitter @SlowFoodNS to stay in the loop! Special thanks to Taste of Nova Scotia, the Winery Association of Nova Scotia and Select Nova Scotia for their support!

SLOW FOOD NOVA SCOTIA SPRING SUPPER

Saturday, May 1, 2010

8 pm at Christ Church, Dartmouth

Tickets

$75 for members

$80 for non-members

TO START…

Red Fife Wheat, Wesphalean Ham, Smoked Gouda & Wild Ramp Biscuit w/ Hand Churned Butter & Fleur de Sel

Prepared by Craig Flinn, Chives Canadian Bistro, Halifax

Featured in this dish: The Bavarian Meat Shop, That Dutchman’s Cheese, Stonemill Organic Flour & Scotsburn Dairy

FIRST COURSE

Classic Lobster Bisque w/ Indian Point Mussels & Chives

Paired w/ Tideview Cider Heritage Semi Dry

Prepared by Kim Stacey, Emma’s Eatery

Features in this dish: H & H Fisheries, Indian Point Mussels, Chives Restaurant Garden

SECOND COURSE

Pepper-Cured, Line Caught Halibut w/ Horseradish Yogurt Puff & Candied Beets

Paired w/ Gaspereau Vineyards Seyval Blanc

Prepared by Roland Glausser, Charlotte Lane, Shelburne

Featured in this dish: Keith Jollymore, Foxhill Cheese, Coldspring Farms

THIRD COURSE

Warm Smoked Haddock, Potato and Russian Kale Mash & Creamy Poached Free Rage Egg w/ just shucked Black Point Oysters and Jonagold Apple

Paired w/ Blomidon Estate Winery L'Acadie Blanc

Prepared by Dennis Johnston, Fid Resto, Halifax

Featured in this dish: Comeau's Seafood, Hutton Family Farms, Nick Budreshi Oysters & Coldspring Farms

FOURTH COURSE

Salad of Pea Shoots, Lamb ‘Bacon’, Dragon’s Breath Blue Cheese & Apple Cider Vinaigrette

Paired w/ Jost Eagle Tree Muscat

Prepared by Paolo Colbertado, jane’s on the common

Featured in this dish: Riverview Herbs, Wood and Hart, That Dutchman’s Cheese, Boate’s Apple Cider

FIFTH COURSE

Roasted Tamworth Pork ‘Arista'

Cassoulet of Jacob’s Cattle Beans, Rhubarb Chutney & Celeriac ‘Quick Pickle’

Paired w/ L'Acadie Vineyards Eclipse

Prepared by Graeme Ruppel, The Brooklyn Warehouse

Featured in the dish: Oulton’s Meats, Ted Hutton Family Farm

DOLCE…

Duo of Nova Scotian Desserts

Oxford Blueberry Brioche Bread Pudding w/ Lemon Curd & Star Anise Blueberry Compote & Maple Crème Brulée

Paired w/ Domaine de Grand Pre Pomme d'Or

Prepared by Darren Lewis, Chives Canadian Bistro

Featured in this dish: Van Dyke’s Blueberries, Julien’s Bakery,Sugar Moon Farms Maple Syrup.

The 2nd Annual Select Nova Scotia IncrEDIBLE Picnic

Select Nova Scotia's 2nd Annual Incredible Picnic has been postponed for this Sunday. The event has been rescheduled for next Sunday, August 30th. From 11am-3pm, Nova Scotians will gather simultaneously at 11 locations throughout the province to experience agri-food products from a variety of sources.

This is such a great event; not only does it help to build relationships between consumers and purveyors, but it assists in strengthening the bond between family and friends as well. You can pack your own picnic or purchase from the vendors on site.

I'll be attending the Halifax picnic at Garrison Grounds, Citadel Hill, to take part in the camaraderie of those who love delicious local products in an environment conducive to sharing both food and the pleasure of eating it.

There will also be displays from Taste of Nova Scotia, Halifax Seed and the Ecology Action Centre. Have fun with the kiddies with face painting, a petting zoo from Hatfield Farms and an Aquaculture Touch Tank.

Be sure to check out my experience at last year's picnic here. It's a great way to spend the day; learning about Nova Scotian products, spending some quality time with the family, and catching up with old and new friends.

Mary's Bread Basket

Ah the irresistible appeal of a warm, buttery baked good. .. Last weekend at the market with my newbie to Hali friend Melanie, we tried crepes from the Creperie Mobile. Yesterday, I thought I'd show her Halifax's "best" Cinnamon Roll. Mel was pretty skeptical as to the assumption that she was really in store for such a treat, but once I showed her all the "Best of the Coast" awards, well, the writing is literally on the wall.

And so, fortunately, we arrived just as a piping hot batch of rolls were coming out of the oven....It might seen anti-climactic, but I actually don't have a photo of said culinary wonder. I opted for a pumpkin-poppyseed scone, by far MY personal favorite at Mary's. The scone is a rich, butty mix of sweet pumpkin and crunchy poppyseeds. Slathered with even more butter, and I am one happy gal!

Mel thoroughly enjoyed her bfast as well. I love introducing people to good stuff and watch their reactions; the eyes brighten up and a slow smile spreads across their faces. It's what I like to refer to as the "Hell yeah- that's good" face...we were both wearing those faces this week.

Creperie Mobile

Last Saturday morning after Friday night's revelry, I was feeling a bit...shall we say, under the weather. I was feeling the need for a little bit of grease in my system when my friend called to see if I wanted to go to the Farmer's Market. As this is my general Saturday morning routine, I found it hard to say no, so I dragged myself out of my apartment, into the sunshine and trotted down to the Hollis Street entrance.

My friend having just moved from Newfoundland, this was her first market experience, and I'd be dammed if my hangover was going to lessen the adventure for her. As I said though, I needed grease, not healthy fruit and veg, or an amazing baked good- nope, I was going for sustenance of the unhealthy kind. But where do you find something of that nature at the market where freshness abounds and artery clogging, deep fried is nowhere to be seen? You don't!

After I had dragged my awed friend through the maze of food, jewelry, clothing and crafts, she mentioned that "I hear you can get really good crepes here." Ding, ding, ding- sold! As I said, the breakfast that I had in mind was impossible to find at the market- so I set my sights on an even better option; a crepe from the Creperie Mobile!

This was just what the doctor ordered. I decided on a Ham and Cheese Buckwheat crepe, with a touch of mango chutney. The warm savory crepe encompassing the salty ham and melted cheese did the trick to turn me right side up. I wasn't at all in the mood to deal with a knife and fork scenario, so I rolled my crepe up burrito-style and attacked. That poor crepe didn't stand a chance!

Mike and Joy's Little Europe

Ah, my Saturday morning Farmer's Market baked good, or should I say goods? This week I was so excited because I knew exactly where we was headed; Mike and Joy's Little Europe.

Mike and Joy have a little display of scrumptious treats that get a sweets lover like me salivating. I had seen their booth for a while, but sadly, was always full when I came upon it. This week, I intended to fill mah bellah with their delectable offerings.

Blueberry and Peach Breakfast Strudel Muffin
Moist and cinnamony with a hint of sweet brown sugar

Raspberry and Marscapone Phylo stick
Rich and creamy cheese with sweet raspberry

Rich and creamy treats at the market

This Saturday, I deviated from my usual baked treat and thought I'd give something else a try. I stood in the mile long line-up at Boulangerie La Vendienne, thinking that whatever I get, judging by the line-up every Saturday, their goods must be spectacular.

I was gonna go for a pain-au-chocolat; a delicious chocolatey croissant, but once I got to the front of the line a delicate flaky pastry with slivered almonds on top called out "try me!", and so I did. My original plan was thrown out the window and I bought a wonderful concoction of chocolate croissant meets almond cream and apricot goodness. There was so much going on within this sneaky pastry's sweet, innocent exterior, that I was surprised... pleasantly, but surprised none the less.


From Ted Hutton I purchased yet another oddity; a buttercup squash. I'm slowly going through the species here, and am enjoying it immensely. The buttercup squash is richer than most. With a bright orange flesh, the sweet squash was beautiful roasted with rosemary, sage, hot chili flakes and full cloves of garlic. Another piece of vegetable candy; garlic cloves, roasted with their skin on, lose their piquant taste and become sweet and mushy.


And so, it was yet another day of delights at the Halifax Farmer's Market!

Fall Harvest at the Halifax Farmer's Market

It's that time of year again! I love autumn. It's my favorite season actually; the leaves start to change colour, I take out my warmer sweaters, and put that extra blanket on my bed. It's also my favorite season because of the Fall harvest!

As per usual, my day at the market started with a trip to Julien's bakery for a phenomenal baked good. I got a delightfully flaky pastry with a creamy custard on the inside and sweet, juicy apricots.

Happily, Brian Boates was back at his post with apples and cider today, his first day back since the summer season. Though I'm eagerly anticipating the return of my favorite, Cortland apple, I got a bag of Gravenstein, newly added to Slow Food Nova Scotia's "Ark of Taste" for endangered culinary products. I'm a firm believer in the 'apple a day' superstition...normally, I tally it up to about three!

At Ted Hutton's spot, I bought an interesting carnival squash, eggplant and cute little pattypan squash. I foresee a rich veg stew in my future! That makes two newbies added to my culinary repertoire as I've only eaten eggplant, never cooked with them.

I also got a tub of Hutton's grape tomatoes. It's funny, that until about a year ago, I didn't even really like tomatoes. Now, these things are so good, I eat them like popcorn! Sprinkled with salt and pepper! They're little snacks that burst in your mouth.

Spicy Greens & Fried Green Tomatoes

I love going for dinner at my aunt & uncle's house. Ah! The sight of a well-stocked refrigerator; such an extravagance is seriously underrated. Anyhow, when I got to their place on Monday evening, I was informed that we were having haddock for supper. That was fine by me, as long as I got to do the cooking.

On my way over to the refrigerator, I spotted some green tomatoes on the counter. My first thought, why fried green tomatoes, of course! (Also a great movie, FYI.) My first encounter with fried green tomatoes was at Bobby Flay's Bar American in New York. Ever since, I'd been looking for an opportunity to work with them. So, my obvious train of thought was: " What theme could I use to incorporate haddock, amaranth and fried green tomatoes? I immediately decided on Cajun-type cuisine.

So, the star of the show was , obviously the haddock; fillets poached in white wine, lime juice and cajun seasoning. The tomatoes were coated in a spicy breadcrumb mix, and the amaranth was sauteed with onions, garlic and hot banana peppers and a few pats of buttah. You know what they say:"Everything's betta with buttah." Hollah!

Amaranth with hot peppers 1 bunch of amaranth 1/2 yellow onion, thinly sliced
1 clove of garlic, minced
1/4 cup of hot banana peppers
2 tsp. butter

Sautee onions in oil until soft, add garlic. Add the amaranth and cook until it wilts down, then add the hot peppers. Just before serving, toss in a few pats of butter to make it rich and creamy!

The finished product:

Cheeky plums and Callaloo

I always leave the Farmer's market feeling high as a kite- this Saturday, moreso than usual. The reason? Success! I was a 'lil woman on a mission today. After last Saturday's disappointment, and, I'll admit, subsequent minor depression, failure was not an option. I arrived at Julien's bakery at 9:45, and purchased the LAST apple feuillette. Thank goodness I arrived when I did, because this sweet and flaky bundle of joy made the perfect breakfast.


Speaking of joyous bundles, I also bought a bunch of small yellow plums today from Lowthers' Produce. I didn't particularly have a craving for them, but they looked so cute I just couldn't walk away. With some of these juicy globes having a faint or fantastic tint of red, they reminded me of fat baby's cheeks. Actually, to be more specific, a fat, laughing baby's cheeks. The visual imagery that came to mind made these sweet fruit impossible to pass up.


I always try to buy something that I've never worked with before. For this type of mission, I headed to Ted Hutton Farms. For some reason, he always has something intriguing; a different green, a weird-looking squash or, on this occasion, veg with a funny name! I picked up a bunch of Callaloo. Although, when I got home and did a little research, I found out that Callaloo is actually a Jamacan dish, whose main ingredient is Amaranth. It has the characteristics of spinach, and is best eaten cooked. I've got some good ideas for this stuff-stay tuned.

For the road, I stopped of at Fox Hill cheese. Not that I really NEEDED any more treats on this trip, I saw the tub of mango gelato and couldn't walk away. Gelato is, after all, a weakness of mine. It's funny actually, every time I think I find a favorite, the next one is even better! Hazlenut, cherry and caramel are among my faves.

Julien's Bakery

Lowthers' Rpduce

Ted Hutton Farms

Foxhill Cheese

The IncrEDIBLE Picnic, an incredible success

Could there have been a better day for a picnic? I woke up on Sunday morning to sunshine and was immediately relieved to know that, for once, the Weather Network had been accurate!

A friend and I got geared to go, and arrived at Garisson Grounds at noon. It was a great sight to see so many people coming to show their support for Select Nova Scotia.

Now this type of event takes some strategic planning. We looked at the list of producers to plan our purchases in advance, and did two laps before going in for the kill.

Our first stop was for seafood chowder from Mike's Fish Shop, and Clearwater lobster rolls. I had good faith in this chowda as I often get Mike's fantastic smoked salmon at the Farmer's Market. The chowder was a combo of fresh seafood; haddock, shrimp, scallops and salmon, with onions, potatoes and celery in a smooth, creamy broth. The lobster rolls were a mix of sweet lobster, mayo, onions and celery for crunch. I was a little disheartened when I saw that the rolls themselves were white hot dog buns. How come no one ever uses delicious 12 grain or other such alternatives? Anyway, I overcame this minor dissapointment with the genius idea of dipping the excess roll in Mike's chowder. What a pairing!

Next we had a slice of Heppy's traditional Acadian meat pie. Tender, savory pork and chicken were enclosed within a soft, buttery crust. I got it served with pickles, which owner Corrine Weir assured me was the traditional way of eating this dish. With that, we had fresh corn on the cob with buttah from Ian Newcombe Farms in Canning, purchased by The Department of Agriculture and generously provided free of charge to picnic goers.

By the end of the day, I was stuffed, but on the way out I made room for a couple of samples that warrent a mention.

Meadowbrook farms were providing the most delicious sausages, in a variety of flavors-my favorite being the maple sausage. Mmmmmm, maple and pork. I wish I had room for a full sausage as these were fantastic.

DD's ice cream from Peggy's Cove was a great discovery. Sadly, by the time the last piece of Heppy's pie was put away, and the sweet craving set in, DD's was closing up their booth. I don't know if the fact that I paused ealier for a sample was a good or bad decision. It's tough to have just a little taste!

I also have to mention the pan-fried haddock samples from The Wooden Monkey. They used Goldwater Seafood haddock, pan fried in a light, crispy batter. It was, hands-down, the best of it's kind. I'll definitely be hitting up The Wooden Monkey for dinner if that's on the menu.



Mike's Fish Shop http://www.mikesfishshop.com/

Clearwater Seafood http://www.clearwater.ca/

Heppy's Meat Pie http://www.heppys.com/

Meadowbrook Meat Market http://www.meadowbrookmeatmarket.com/

The Wooden Monkkey http://www.thewoodenmonkey.ca/

Goldwater Seafood http://www.goldwaterseafoods.com/

Lesson learned

So...I slept in this morning. I'm going to attribute my tardiness to a night of mayhem, but I digress...I went to the Farmer's Market at 10:30, a couple hours later than my usual 8:30 visit, and quickly realized that, apparently, all of Halifax was of the same mind.

I'm not a big fan of the market after 9:30. That's when the crowds come, and quite frankly, people step on me! Coming in at 5" even, I'll admit that I'm a little person, but come on people, I'm not invisible! I wonder how all the little kiddies manage? I'll have to see if they have some tips for me on how not to get trampled.

Anyhow, I had my heart set on an Apple Feuillette; meaning leaves of apples, a circular-shaped pastry, topped with almond custard, thinly sliced apples and an apricot glaze. Sadly, When I got to Julien's Bakery, they were all out of my much-anticipated breakfast. I guess it's true what they say about the early bird.

I went for another alternative; a sugared croissant with strawberry cream cheese filling which hit the spot quite nicely, but it just wasn't the same. I'll have to be more on the ball next week. Heaven help whoever gets between me, and my Saturday morning baked good!

FYI: www.juliens.ca

Seaport Farmer's Market

I mentioned the new Seaport Farmer's Market in my post on Saturday. I got to thinking that I really should take a minute to praise the city's environmentally friendly endeavor. This structure, designed by Lydon Lynch will be one of the most environmentally sustainable buildings in Halifax. Its slogan, very similar to the (close to my heart) Slow Food movement, is "Local-Sustainable-Ethical."
The building, created in tune with LEED certification standards-Leadership in Energy and Environmental Design, has on overall goal of reducing it's environmental footprint and CO2 emissions by 20%.
Designer Keith Tufts said in a recent press conference that the new market was designed the way a farmer would his fields: " using the sun and the earth as our source of heat, the wind and the ocean breezes as our air conditioning, and the rain as an essential source of water."
The market will be heated by solar panels, powered by wind turbines and provide an opportunity for rainwater conservation. If the aim is to reduce the market's environmental footprint, this project is a step in the right direction.

www.halifaxfarmersmarket.com

Say Cheese!

My friends and I were heading off to the Summersonic concert on Citadel Hill this past weekend. I think that we're such good friends because we share a passion for good food- REALLY good food. So, what does one eat in preparation for an evening rockconcert?
Well, in this circle, it's all about the cheese. We made a trip to the Farmer's market for some rich, maple smoked salmon from St. Mary's River Smokehouse, cream cheese and a chewy baguette from Julien's Bakery. We topped that off with fresh buffalo mozza with raspberries, sweet Italian Fruilano with apple, gouda- stuffed hot chilies and blue cheese-stuffed potatoes, as well as a black truffle-laced white cheddar.
The next day, it was gourmet burgers with brie, caramelized onion gouda and a pound of shitake mushrooms roasted with fresh thyme. We also chowed down on some Indian Point mussels with fresh basil and cream.Next time I want pre-concert eats, I know who I'll choose for my partners in crime.