Last Minute Trip to Montreal

It's been too long since my last post.  It's not that I haven't been enjoying life... just somehow too lazy to write much...or thought of taking photos only AFTER delicious meals were eaten.   The Passover Seder was great, but the photos... what there were...not worth sharing.  So on to some more recent experience - a last minute quick trip to Montreal. That's the view from our hotel room in downtown Montreal.   My Honey was there on business and I was in the business of leisure.

Getting Ready for Passover

Passover is probably my favorite Jewish Holiday.  The photo is the lull before the cacophony of clattering dishes, noisy guests and general frenzy.  I love the weeks before it starts with the scouring through my favorite Jewish cookbooks, apps and Pinterest for new recipes and discussing options with my daughter (and then always end up with the classics)  You can check out some of my earlier ramblings and recipes.  I love the list making and schedules..

Happy Tenth Food Day Canada

I've loved Anita Stewart for a long time.  I first chatted with her back in 2008 and was hooked on her and her projects ever since - not to mention that Anita Stewart's Canada is still one of my all time favorite books (check out my review)  So naturally, I've been following Food Day Canada and all the wonderful events around the country.  You can too.   So a big shout out to Anita and Food Day Canada's Tenth Anniversary. And this week, we're also celebrating Nova Scotian Farmers all around the province.  I thought I'd share my heavenly day with you.  But first here's a taste  of my wonderful Nova Scotia farmers & artisan purveyors from a couple of years ago.

Love My Market Breakfast for Dinner Omelet

Ever have one of those rushing around days when you've wolfed down a quick breakfast, run around town and missed lunch?  Of course you have.  Ever droolingly planned what you'd eat once you got home and then been too tired to make it?  Me too!

Springtime Farmers Markets are My Favorite

You're probably thinking ... "Haven't I read this already?"  True, most of my market score photos look similar, but trust me... this time of year has me smiling even more than usual.  Spring has finally hit the local farmers markets here in Halifax!  Two of my favorites Seaport Market and Historic Properties

Spring Has Sprung & Farmers Markets are Awesome

It's been forever since I've written, but I'm back.  I guess I was just waiting for Spring and all it brings...especially at the Farmers Markets.  True, I was hoping for fiddleheads and ramps in particular, but I'll have to wait a little longer.  In the meantime, here's my score from Halifax Seaport Market.

Easy to Do, Delicious to Eat - Some Stress-Free Recipes

Like everyone I know, I'm trying to find some balance between work and family,while trying to eat well, and somehow reduce the stress of juggling so many balls at the same time.   So I thought I'd share some recipes I've made of late that make things a little easier and use local ingredients from my friends at the farmers markets

Love Fall and My Local Farmers

I love the change of seasons!   I especially love Fall with the leaves turning vibrant shades of red, orange and yellow.  I love it that the weather requires a sweater at the very least and local farmers markets are full of pumpkins, lots of root vegetables and hearty greens like Swiss chard and kale.  Perfect soup and stew weather.

Love My Meat, Love My Butchers

I read a couple of articles this morning about Organic vs non-organic foods and the recent research that states that nutritionally, there is no (or at least little) difference between the two.  Although there is definitely the benefit of fewer pesticides and antibiotic-resistant bacteria in organic food.  And did you know that 80% of all antibiotics produced in the States go to farm animals!   But don't get me side-tracked...

Homage to Farmers Markets and Hardly a Dent in the Swiss Chard

Breakfast on a lovely, sunny Sunday morning consisted of an omelet, sounds so... ordinary.  And that is so far from the truth.

Genesis of a Summer Salmon & Corn Dinner

How do your meals come about?  Are you a planner?  Kudos if you are.  I'm a planner wannabe, but somehow never make it.  I might be able to plan dinner in the morning, but an entire week of meals... not going to happen, unfortunately.  I'm more of a ... how to describe it... spontaneous sounds good, but the truth is, I'm really like a new puppy... attracted to everything for a minute and then excited by the next thing I see.  What inspires me today, might leave me cold tomorrow... or might, as is often the case, percolate over days and become something totally different.  I thought I'd share how my mind worked for this particular meal.

A Quick Market Post - Imagine Cherries, Blueberries & Corn in July!

If you live further south and further inland to Nova Scotia, finding blueberries, currants and corn in July may be quite ordinary,  but here...

A Chat with Norbert Kungl & Minga Mintz -Foodie Farmers Extraordinaire

We all know ... and often take for granted... the best places to eat ... and for me that includes shops and markets that sell the produce, meat, fish and artisan breads, jellies, etc... produced locally.  They're the places with lots of customers.  I rarely thank them for producing such awesome goods.  In fact, I take them for granted, forgetting just how much work and creativity go into the process.

Trip to the Farmers Market & Hunt for Garlic Scapes

Just a short post this morning before a jam packed little boy afternoon... I wonder what we'll play?  But I did want to share my Seaport Farmers Market score...

... and give credit where credit is due...herbs on the window sill are from my last visit to the market - Riverview Herbs... and the asparagus a last minute addition to our stuffed bags are from Noggins Corner Farm Market....

Spring is in the Air Pasta

Am I crazy or does this dish remind you of the Dr Seuss' Horton Hears a Who?  I guess I've been hanging out with kids way too often...if that's even possible.  I couldn't resist throwing in the chive flower.

Another reason I love to shop at my local farmers' market this time of year....

Finally a Trip to the Farmers Market

It's been weeks since I last made it to the Seaport Farmers Market.  Blame it on my knee, but that's all behind me now.  Knee is on the mend and before I poop out and enjoy my score watching Netflix or some old movie on DVD, I thought I'd share....

Meat, Meat & More Meat

It's been weeks since I've been to the farmers' market on a Saturday morning.  I feel I've probably missed some of my favorite firsts - ramp, baby leeks, fiddleheads, Spring salad greens...But sometimes we can't control life.

Lucky for me, several producers are there throughout the week.   And we are in desperate need... carnivores that we are... to stock up the freezer with some Getaway Farm Beef.   That's Ben the Butcher doing his magic...

Farm to Table Feasting

Perhaps it's more appropriate to all this post... Farmers Market & Early Spicy Birthday Present to Table Feasting, but it doesn't have quite the same ring to it.  Since it's been so fantastic so far, I thought I'd  share my weekend in food excellence...   Saturday morning, up at 6:30am to beat the crowds at the Seaport Farmers Market.  We've been experiencing summer weather for the last few days.  I mean shorts and t-shirts and flip flop weather 28°C/82°F, so it was quite the jolt back to reality and 2°C/35°F and the need for my winter coat.
   
I wasn't sure exactly what I'd find... although I was thinking greens and a steak to hopefully grill on the BBQ.  Not to mention fresh farm eggs and some Brioche from Julien's for our Sunday morning ritual- heady discussions over coffee in bed, followed by... but I'm getting ahead of myself.


My usual process is to do a "once around" to see what each of the farmers, artisan cheese, jam or sausage makers have on hand and see which of those grab my foodie attention and an idea for some great cooking.  Selwood Green is an organic grower and their stall usually has a lineup (which is why I like to show up early and beat the crowd).  This time I found some Asian Greens.  I'm still thinking steak will be the star of tonight's dinner.  So a stir fry of Asian greens with a little fresh garlic, ginger, thinly sliced shallots and a dash or two of Ketjap Manis would be perfect.  


Next stop, the folks at Meat Mongers - the butcher shop arm of Getaway Farm.  that's actually open six days a week.  I've already introduced you to Ben the Butcher (my grandson insists that I don't just call him Ben or even Ben Andrews).  Lucky me,  pork belly bacon (for a scramble), flank steak and... two strip loins for dinner!  More wandering and some farm fresh eggs and local mushrooms from Elmridge Farms.  Riverview Herbs provided some arugula, rosemary, spinach and a hot house cucumber.  


Next stop, a long overdue trip to the Historic Farmers market to get some lamb from my buddy Bill of Wood 'n Hart Farm. . They'll be marinated with rosemary, garlic, lemon juice and good olive oil for a heavenly dinner this week - the lamb chops, not Bill!

Home, in time for freshly brewed coffee and a chocolate croissant from Julien's while I take a photo of my score (see top) and whip up an awesome scramble - chopped bacon, sliced mushrooms, and a handful of arugula. I'm not sure which of the bakers sold me this heavenly mulit-grain bread for toast.

And you may be wondering about that box of spices in the top photo.  It's an early birthday present from my daughter in Montreal.... I wasn't mature enough to wait until Wednesday to open it.  It was a fantastic box set of Spice Hunter Spices from Epices de Cru that I was introduced to by Costas Halavrezos back in 2010.  He and his friends are still at the Historic Market.  And found their real emporium in the Jean Talon Market when I was on a visit to my daughter last winter.  Needless to say, this is a perfect birthday present and a great contribution to tonight's steak dinner.

Dinner was, as dreamt....Grilled Strip Loin with Spice Hunter Rub, Asian Greens Stir Fry and Rosemary & Garlic Roasted New Potatoes - okay, the new potatoes were from a grocery store, but they are Canadian, at least.

And this morning.... the ritual of my Honey's French Toast made with Julien's brioche and served with local Nova Scotian Maple Syrup.

I love being able to support local farmers and I always hope that my market adventures inspire you to do the same.  Once you've visited a local market and talked to a few of the producers, you'll be hooked... hooked on their passion and the sheer deliciousness of their wares.

Winter Farmers Markets

True... it's February in Nova Scotia and that means snow... cold (although today is very mild out)  and definitely a while to wait for lovely Spring and the beginning of the new growing season...

True... the local farmers markets, are selling cold storage root vegetables and some fruit - apples and pears are still crisp and juicy.

True... there are more artisans and delicious prepared food stalls like this one selling Turkish savories than fresh produce, but it's all good...more than good in fact.

Of course it's time to share my market score and some plans...

The kids are coming for lunch and, although the little ones will be asking for chicken nuggets, the rest of us will be having grilled sandwiches made with Julien's Good Hearth Bread, Sweet Williams' smoked turkey and smoked white cheddar with a slathering of some pesto from my freezer (made from local basil bought during the summer) which will be turned into a delightful aoli.

My favorite Sunday morning ritual...my Honey's French Toast made with Julien's Brioche and free range farm eggs.  I love the color of those yolks!

Not to metion some RanCher goat cheese with cayenne & garlic, Riverview Herbs fresh arugula and some organic elephant garlic from... I never did get their name, but this week is definitely going to be spectacularly garlicky.

Of course no trip to the Halifax Seaport Market would be complete without a visit with the folks at Getaway Farm.   Naturally this time there's a story attached.   Normally I don't show you raw meat.  It always looks better cooked... at least in my opinion.   But, goes with the story...

Recently I wrote about my chat with Ben Andrews, butcher to Getaway Farm. That day, they were out of short ribs and I've been dreaming about them ever since.   So when I went up to the counter, I was disappointed - no short ribs... again!  So I told Leonie, Chris de Waal's lovely wife, she said, "just because you don't see it doesn't mean we can't do it for you.  There are three beef carcasses in the fridge. "  So Chris went out to bring a side of ribs.  And Ben asked me exactly how I wanted them cut and how many ribs I wanted... and for me, at least for today... I wanted thinly sliced (1/4") across 3-4 ribs for a marinated BBQ Beef recipe from In My Mother's Kitchen (my review).  Stay tuned for the recipe!    Just another reason to find a real butcher near you and make him (or her) your new best friend.

I hope I've inspired you to visit your local farmers' market, and make friends with the producers.  You'll never look back!

A Chat With Ben Andrews - Getaway Farm Butcher

I've been a fan of Getaway Farm grass fed beef since 2009, when I first came across them at the old Historic Properties Farmers' Market, writing often about Chris de Waal (on the left), his wife Leonie, her dad Godfrey Poyser and the rest of the Getaway Farm family.   Their passion for serving up the best tasting beef around is second only to their passion for the way they raise their cattle.

It's where I bought my first hanger steak (and was lucky enough to have Dennis Johnston of fid Resto give me a lesson in how to do the final "butchering" at the restaurant.   And I've done the job myself on many an occasion since then...

Lime Curry Marinated Hanger Steak 

Getaway Farm is where I bought my first skirt steak and even gave you a tutorial on how to remove the membranes before marinating and grilling it.  I'm addicted!  Here's just one of many other skirt steak recipes... and in case you don't have access to skirt steak... think flank, strip loin...whatever your grilling preference.

Rosemary & Garlic Skirt Steak

I could go on forever, but this post is really about my chat with Ben Andrews (at the right of Chris, above), the certified butcher at Getaway Farm.

You can actually get to watch Ben work his magic at the Halifax Seaport Farmers Market, six days a week.

Before I actually share highlights of my chat with Ben... a little background....
1.  When I first met Chris back at the Historic Halifax Farmers Market (pre hi-tech Seaport Market), we used to talk about the lack of any real butcher shops in Halifax.  In fact, back then, he was one of just a small handful of beef farmers who sold fresh meat at the market... most were frozen.   Being from Montreal and then Toronto, I just took it for granted that you could go into a butcher shop and have them cut meat to your specifications and tell you about some interesting cut you never heard of and ... more importantly... how to cook it properly.  As opposed to Halifax where there are only meat counters at local grocers... most of it already prepared at some distribution center and prepackaged.  Chris had visions of OWNING a real butcher shop here in Halifax.

2.  Enter Ben Andrews, who did his three year apprentice as a butcher in his home country - New Zealand, famous for their grass fed, pastured beef and lamb.  Throughout the UK, butchering is considered a trade worthy of an arduous three year apprenticeship.   Did you know that there is no formal certification or educational program here in Canada , and less than a handful of certified butchers in all of Canada?  We should be very proud to have Ben now call Halifax home.   Most of our butchers simply learn by working along side an experienced butcher - that is if they are lucky enough to get the opportunity.

But I digress....Ben and his wife, Katie moved to Canada in 2006 and finally settled down here in NS with their two daughters, Lucy (3 1/2) and Abigail (2 this month).   And enough preamble....let's just jump into our chat.

R: How did you come to think about being a butcher?
B: My father was a bricklayer - trades and apprenticeships are common in New Zealand (NZ) and he suggested I consider butchering as a trade option, since it's a skill that is needed everywhere around the world and I did have a bit of the wanderlust.

R:  Did you work as a butcher on your travels?
B: Actually I did take some breaks over the next 12 years, but I love butchering.  It's part of who I am.

R: What are the differences between Canada & NZ when it comes to raising cattle and butchering them?
B:  One difference is that in NZ, all animals are grass fed and pastured, so there is no need for labels to differentiate them.  There are no uniform standards in North America.  Another difference is the fact that the closest thing to an apprentice program in Canada is the six month training in Alberta.   Not much time to hone the skills.  

The butcher at the Healthy Butcher, in Toronto (one of my favorite shops when I was living there - selling organic & locally raised meat) learned from a certified German butcher.  So if you live in Toronto, check them out.

R: What is the difference between grass fed & grain fed?
B: In NZ, all animals are grass fed, so there is no need for "grading".  Grass fed animals are smaller and less fatty.  You can instantly tell the difference at your local butcher shop or supermarket.  Grass fed "fat" is yellow in color, while grain fed is white.  Grass fed has more nutrients in the meat as well.


R: Has being the father of two little girls changed your views on food?
B: In NZ, I never really thought about it, since farming is more localized and food more naturally grown.   It is important, what you put into your body.  As a father, I'm even more aware of what we put on our table and where it comes from.   As a society, we seem to have lost our connection to the land and it's so important for our future generations.


R: Any words of wisdom about meat for my readers?
B: You might think that buying grass fed, locally raised meat is expensive, but whatever you might save at your supermarket will probably cost you more to your health in the longer term.   Eat less quantity, but higher quality meat which not only has less fat but more nutrients for a healthier you.


R: Naturally, I have to ask... what is the most economical cut of beef?
B: Beef shanks.  the tough connective tissue breaks down during long. slow braising and tenderizes the meat, which will fall off the bone.

Naturally I had to get some... and made this Asian-Style Braised Beef Shanks

And my favorite "Ben" quote....

"Even raising great animals does not necessarily mean great cuts of meat.  The head and heart of a chef's hidden success, is the cut he uses and his relationship with his butcher." 

So if you happen to find yourself in Halifax, you must visit Getaway Farms shop at the Seaport Farmers Market any day but Monday for a chat and the opportunity to watch a master butcher at work...not to mention his great smile, a trace of NZ accent, and a wonderful piece of meat to take home..  

And remember, the next time you eat a really great steak, remember to thank the butcher!