Submitted by: Megan MacLeod
Submitted by: Megan MacLeod
Every farmer finds a different path to a career in agriculture. For Shannon Jones, it began with her studies in holistic nutrition, where she decided that the best way she could help people be healthier and more food-conscious was by growing the food herself. Since that decision, she has been volunteering, apprenticing, or working on farms for over ten years- and for the last four and a half years, she and her partner Bryan Dyck have been running their own 15.6 acre operation, Broadfork Farm, in River Hebert, NS.
Shannon is undoubtedly pleased with their choice to open Broadfork Farm. She loves “how fulfilling and challenging it is intellectually and physically and emotionally and spiritually. I love that I don’t have to always look “presentable” for work (besides the market).” At the farm, Shannon loves “…how quiet it is. I love how it’s located in the middle of the Maritimes provinces. I love our neighbours. And the forest. And the tidal river.”
Shannon’s passion for organic farming extends beyond her own farm, however. She is also a member of Slow Food NS and sits on the Steering Committee for the National New Farmer Coalition and ACORN’s Grow a Farmer Advisory Committee where she provides thought and guidance supporting the future of farmers in Atlantic Canada. Her commitment to the organic sector is admirable and encourages the importance of community engagement–a vital ingredient for any aspiring grower!
She will admit that it can be challenging to work with just her partner (in both life and in business) all day, every-day – however, she adds that working with Bryan also makes her job easier and even more fulfilling as they gain a deeper understanding of each other while they also evolve as farmers. Shannon encourages new farmers to “place value on your professional development. It’s not a waste of money! Conferences (like ACORN’s), farm tours, books, magazines (like Growing for Market) are valuable. I’ve been getting into farm podcasts. I like Farm Marketing Solutions and Permaculture Voices.”
Part of eating seasonally means preparing and preserving for the long winter ahead. Having some garlic around to flavour our food all winter long is essential for so many of our favourite recipes. Check out the video below for the basics of how to ensure your garlic crop lasts until next season!
Tartiflette is a French dish originating from the Savoie and Haute Savoie region of France. The name derives from the Savoyard word for potatoes, tartifles, a term also used in Provençal. The Savoyards first heard of tartiflette when it began to appear on the menus of restaurants in the ski stations, but some have even suggested that cheese makers created the recipe to sell more of their product. Whatever the case, a tartiflette’s success is heavily dependent on the quality of cheese used.
3 lbs new boiling potatoes, skin on
1 large onion, peeled & sliced
8 oz. thick bacon lardons (Oultons’s)
1 ½ cups white wine (L’Acadie Blanc)
¾ cup crème fraiche (stir together ½ sour cream and ½ heavy whipping cream, cover and let sit overnight a room temp)
2 rounds COLD ChampFleury Quebec cheese (cut in half and then slice horizontally to get 8 half moons of cheese)
3 tbsp Butter
1 peeled crushed garlic clove
Boil potatoes in salted water until slightly undercooked. Cool, peel and slice into ¼ inch thick slices and reserve. Sauté bacon until brown; pour off fat leaving 3 TBSP; add onions and cook slowly for about 10 minutes. Add wine, bring to a boil and srape up any brown bits; reduce to 1 cup liquid and reserve mixture.
Butter a large casserole (cast iron), rub with a crushed garlic clove and put in a layer of potatoes. Spoon ½ of the bacon mixture and ½ of the crème fraiche over the top and repeat with the remaining potatoes, bacon and crème. Place cheese slices over the top RIND SIDE UP and bake uncovered in a 400F oven for about 40 minutes until brown and bubbling.
Serve with a green salad.
Submitted by: Peter Jackson
During the years of the IncrEdible Picnics when Slow Food NS was a participant, some of us home-cooks made this cake from the Select Nova Scotia recipe collection and gave tastes to the hungry hordes. It is really good! And it is possible to make with mainly good, clean, and fair ingredients. You can make this cake long after the summer season using frozen blueberries.
Blueberry Yogurt Cake
1 ½ cups (375ml) white sugar
2/3 cup (150ml) vegetable oil
1 cup (250ml) plain, unsweetened yogurt – not fat-free
1 tsp (5ml) vanilla
2 ½ cups (625ml) flour (we use 2 c. wheat + ½ c. red fife wheat)
1 tsp (5ml) baking soda
1 tsp (5ml) salt
1 1 /2 cups (375ml) wild blueberries, fresh or frozen
Preheat the oven to 325F. Grease a bundt pan and set aside.
Whisk sugar, oil and egg together in a large bowl. Stir in yogurt and vanilla. In a separate bowl sift flour, baking soda and salt. Stir into the wet mixture and mix, just until flour is combined. Stir in blueberries, just until blended. Too much mixing at this point will make the cake tough and purple!
Pour batter into prepared pan.
Bake for 40 minutes OR until a skewer comes out with moist crumbs attached. If cake is not cooked fully, return to oven for 8 – 10 minutes and check again. Each oven is different and may affect cooking time. Continue returning cake to oven for 8 – 10 minutes and checking until skewer comes out with moist crumbs attached. Tooth picks can be used for checking as well.
Allow to cool for 5 minutes, then turn out onto a cooling rack. If cake sticks, run a knife around inner and outer edge of pan.
Submitted by Sheila Stevenson
Support the next generation of organic farmers in Atlantic Canada!
As part of Organic Week 2015, several retailers and restaurants are participating in ACORN’s Give A Toonie, Grow A Farmer campaign throughout the Atlantic provinces to support the future development and sustainability of ACORN’s Grow A Farmer Initiative,
From September 19-27, 2015, you can support the Grow A Farmer initiative by contributing $2 (or more!) at the following locations in Nova Scotia:
All proceeds support ACORN’s efforts in training the next generation of organic producers, through farmer mentor match-making services, event coordination and resource development.
For more information, please visit www.growafarmer.ca
Have you joined the #EATTHINKVOTE Campaign?
Be part of the solution for a better food system in Canada!
Click here for full details and please help to spread the word! #EatThinkVote
In celebration of national Organic Week, ACORN is hosting a community info session and dialogue series all about organics in Nova Scotia. Ever wondered:
Tegan Renner of ACORN will address these questions and more in these one-hour evening sessions. There will be plenty of time for discussion, so come prepared with your thoughts and questions!
Suggested donation of $5 to ACORN accepted at the door. Snacks provided by Nature’s Path.
Just Us! Coffeehouse Grand Pré
11865 Highway 1
Join the Facebook event here
Halifax Central Library
Lindsay Children’s Room (2nd Floor)
5440 Spring Garden Road
Join the Facebook event here
Truro Fire Hall
165 Victoria Street
Join the Facebook event here
When: Sunday, August 16, 2015 from 1:30-3:30/4pm.
Where: Hirtle Road, Blockhouse/Mahone Bay,
Heather Squires is welcoming us for a tour of the Lunenburg County farm where she is raising goats and heritage-breed pigs and chickens. She will talk about her approach and plans for this farm, and show us the new Tamworth-cross piglets.
The visit will include a short goat cheese making demo + a talk on cheese & cheese making + a semi-formal cheese tasting, with accompaniments, of Heather’s and other NS cheeses, in the kitchen.
Limited quantities of pastured, whey-fed Tamworth-cross pork, bacon, and sausage will be on offer, along with cheese making supplies and cheese making kits.
Cost: Slow Food Members $45. Non-members $55.
Min 6 people. Max 10-12.
Pre-register with Mike O’Keefe mikeokeefeslowfoodns[at]gmail.com
Check out Heather’s posts on fb at https://www.facebook.com/sweetwoodfarmcanada (all photos in this post are from this page)
She blogs at http://sweetwoodfarm.ca/blog/
To learn about the Tamworth breed, check them out in the Ark of Taste -Tamworth Pig
July 19th at 11:30 am: Advocate Harbour — visit Canaqua Seafoods Limited,
followed by lunch, family-style, at Wild Caraway Restaurant and Cafe
after lunch: visit Broadfork Farm in River Hebert East
Canaqua supplies three species of finfish (Atlantic salmon, Atlantic halibut and Arctic char) raised in land-based, closed-containment, marine (full salinity from seawater wells) facilities, now under transitional organic management.
Chefs Andrew Aitken and Sarah Griebel are the owners of Wild Caraway in Advocate Harbour. They are both Slow Food members and have been part of the team of chefs producing the food at our Spring Supper for the last two years.
Shannon Jones and Bryan Dyck, of Broadfork Farm, produce organic vegetables and cut flowers. Shannon and Bryan are active as young farmers in the National Farmers Union.
Maximum: 35 people
Getting there (and back):
- Halifax to Advocate Harbour (via Parrsboro): 3 h
- Advocate Harbour to River Hebert / Broadfork: 50 min
- Broadfork to Amherst: 20 min
- Amherst to Halifax: 2 h 5 min
This year’s attendees are in for a treat and a bit of a format change-the firstcourse will feature an hour-long oyster reception highlighting select Nova Scotia oysters featured on the Slow Food Ark of Taste shucked by the producers themselves-Sober Island oysters, Malagash oysters from Bay Enterprises Ltd. and Big Island oysters from ShanDaph. Three of the evening’s chefs will prepare rounds of decadent hors d’oeuvres accompanied by sparkling wine and local craft beer. Guests will then move to take their seats in the main hall to enjoy a three-course, family-style meal paired with Nova Scotia wines. Local food producers, farmers, winemakers and foodies alike round out this incredible evening. This event is open to the public.
Tickets are $90 for Slow Food Members and $120 for non members. If you join Slow Food at the Supper we will discount your new first year membership by $30 for an individual membership and $60 for a couples membership (This night only!)
Tickets available online at TicketPro: The coupon code for Slow Food members is
Participating Chefs/Restaurants include: Mark Gray (The Brooklyn Warehouse- Kitchen Lead), Chris Velden (The Flying Apron Cookery), Rob Reynolds (EDNA), Andrew Aitken & Sarah Griebel (Wild Caraway Inn), Dave Smart Craig Flinn (Chives Canadian Bistro), Andrew Farrell (2 Doors Down) & Kristy Burgess (Lion & Bright) all rounded out by contributions from Charcuterie Ratinaud French Cuisine.