Eat

Dinner Out: Barrelling Tide Distillery

By Scott Campbell In the heart of Port Williams – tucked in behind the Port Pub – on a little side road – on your way to Starr’s Point, is the Barrelling Tide Distillery. Don’t let the unassuming location sway you though. This brand new distillery is producing some of the boldest flavours around. I was able to have a tour last week and found myself thrilled by the caliber of the professionalism and elegance evident in this small distilling operation. Owners, Russell and Colleen Murphy have gone above and beyond with this project and have created one of the…
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Young Farmers Weigh In On The Future of Farming in Nova Scotia

Provided by the Farmers’ Markets of Nova Scotia Blog, farmersmarketsnovascotia.com/blog Last month, the Farmers’ Markets of Nova Scotia (FMNS) interviewed a selection of current and new farmers about the future of farming in Nova Scotia. One of the recurring topics that arose from these interviews was the role Farmers’ Markets play in fostering young farmers. According to Jocelyn Durston, co-owner of Seven Acres Farm, “Farmers’ markets offer a low-cost, low-pressure venue to build relationships with customers and explore market potential,” says Durston. Durston and her partner Chris Kasza moved to Nova Scotia from British Columbia, in search of farmland. Now…
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Nova Scotia Icewine Festival

Top 10 Tips for an Icewine Lover by Sophia Luckett, sophiawinelover.com Not many people know this, but the benefits from drinking Icewine include glossy hair, increased endorphins, a good sense of humour, endurance, being 24% bullet proof, rhythm, power of persuasion, and an uncanny knack for foreign languages. Or, at least, I always have a sneaky suspicion this is the case when I’m drinking it. Note the one word and capital letter of Icewine.  This signifies it is a Canadian product and made to the very strict standards of the VQA (Vintners Quality Alliance).  Labelled in other countries, such as…
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Slow Cooker Black Bean Chili

By Darrin Harvey Sue is a superb cook. She put herself through Acadia as a caterer. This is one thing I can ‘cook’ (for lack of a better term) that we both really like. We mix it all up before work and come home to supper ready and the house smelling amazing.  It’s a fantastic, we’re-both-too-busy-to-cook fall meal. It makes leftovers for days. Ingredients 1 lb pork tenderloin 16oz jar of salsa 3 – 15oz cans of black beans I cup instant brown rice 1/2 cup chicken broth 1 tsp ground cumin 2-3 tsp chili powder 1-1&1/2 tsp dried oregano…
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Annapolis Valley Apple Loaf

Lindsay Reid, Rolled Oat Cafe | www.therolledoat.com   It’s that apple time of year. We’ve been watching them grow all summer…we celebrated their blossoms, and now we can finally get a taste. When it comes to baking, I prefer a Cortland for its crisp firm texture and tart flavour. This apple loaf recipe is quick and simple, but tastes like you spent all day in the kitchen. I make a few at a time, and pop them in the freezer so that I always have a delicious dessert on hand that can be ready in a few minutes. Ingredients 1…
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Butternut Squash Soup

Working in the herb garden this past weekend, I came across my planting of sage.  Waiting patiently all summer.  Now with the cooler nights upon us, a hearty warming bowl of butternut squash soup is in order….garnished with, as you may have guessed, fresh sage. Ingredients 1 large butternut squash (3 ½ lbs) 2 cups onion – diced medium 2 cups diced carrots – diced medium 1 cup celery – sliced 5 sprigs fresh thyme 1 bay leaves 1 can coconut milk Salt White pepper 2 tbsp Lemon juice ½ cup maple syrup ¼ cup fresh chopped sage Method Pre-heat…
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We love these brownies! They are a perfectly guiltless dessert, full of protein and super easy to make. If you are new to gluten-free baking, this recipe is one to keep on hand because they are delicious and do not require many ingredients. I make these so often that we change them up; sometimes I put chopped pecans or walnuts on top, sometimes chocolate frosting or, for a special treat, top them with homemade whipped cream and fresh berries. Make them: Preheat oven to 350 Line a 8×8 pan with parchment paper (you can also use an 8 inch round…
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Rolled Oatcakes

My mom was good at baking a lot of things but these oatcakes were one of my favourite things she did.  I remember eating them for breakfast in the morning with homemade strawberry jam. She would always make a big batch but they wouldn’t last very long in our house! Ingredients: 4 cups oats 1 cup sugar 2 cups flour 1/2 teaspoon salt 1 cup vegetable shortening 1 teaspoon baking soda dissolved in 1/2 cup boiling water (I like to add a sprinkle of cardamon just to make them my own!) Method: Mix oats, sugar, salt and flour. Cut in…
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Summer Tabouli

An abundance of juicy nourishment emerges during summer to help protect us from the seasonal heat. The following recipe incorporates fresh mint and cucumber to cool you down. This is a flexible dish that can be adapted to your tastes, imagination and creativity. Have fun. Summer Tabouli 1 – 2 bunches of finely chopped parsley 1 cup chopped fresh mint (you can add lemon balm) 1 cup of your favourite cooked grain (Bulgur, Quinoa, Millet, Rice, etc.) 1 chopped tomato ½ chopped (diced or sliced) English cucumber 3 green onions chopped (or fresh chives) ¼ cup olive oil ¼ cup…
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Classic Bouillabaisse

Bouillabaisse originally was a stew made by Marseille fishermen using the bony rockfish that they were unable to sell to restaurants or markets. This French seafood stew shows off the catch of the day in a flavourful homemade stock. Herbed rouille (a thick bread-based garlic sauce) spooned onto the soup or spread on toasted baguette slices adds a special finishing touch. Lewis Acker Bouillabaisse ingredients: 1 tbsp olive oil 2 cloves garlic, minced 1/2 fennel, cored and thinly sliced 1 leek, (white and light green parts) sliced 1 tbsp grated orange zest 1 tbsp tomato paste 1 c. dry white…
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