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...

More Pinterest Deliciousness - Pasta & More

First let's start off with last night's amazing dinner... Creamy Shrimp & Mushroom Pasta with a Little Heat.   It's  adapted from one I found at Chaos in the Kitchen (a new blog to me and one I'll be visiting often for more recipes to "pin") via Pinterest.  With 10 tablespoons of butter, this one is not the healthiest recipe I've ever made, but I felt that by using light cream cheese and Barilla's whole grain penne, I'd balance things out.   Of course, the second helping, probably didn't help... but it was too good to pass up.

The night before last, I also followed a recipe to the letter for spicy mushroom skewers from Dinners & Dreamers.  I just added 1 tbsp honey to really get them to caramelize on the grill.  You can see them peeking out of the salad I made with a simple vinaigrette to accompany the Italian Sweet Fennel Sausages, made locally and found at The Italian Market here in Halifax.  

The paranoid in me, might have to copy the recipe - giving credit where due, of course!  - on the off chance, Pinterest or Dinners & Dreamers go off-line.   But I digress and hope they both ..."live long & prosper" as Spock would say.  

Tonight's dinner is in the oven... Tuscan Braised Short Ribs  and already has me swooning from the wonderful aroma. It's only half-way done, but I thought you'd like a peek.  I suppose I didn't really need Pinterest to find this recipe.  A couple of years ago, fineCooking Magazine did a Create Your Own feature on Braised Short Ribs.  At that time I made the Hunter's Style ribs.  So I probably would have just gone back there to find another one to do justice to the batch of short ribs I got at Getaway Farm Meat Mongers, at the Halifax Seaport Market.  It is the coolest thing, to be able to go to butcher shop where you actually get to meet the butcher and tell him exactly how you want your order cut.   This time 2 inches across four ribs please - and I'll take about 3 pounds.

Tonight, I'll be serving the braised short ribs over some fluffy couscous to soak up that delicious gravy, so between last night's Shrimp Pasta and tonight's side of couscous.... I have a twofer for Presto Pasta Nights.   I'm hosting again.  So if you want to join in the fun... and you should... just write up a pasta dish, mention Presto Pasta Nights (with a link),  then send me your URL and the title of your dish by Thursday, to add to the roundup on Friday.  Email:  ruth (at) 4everykitchen (dot) com.

If you're interested in hosting a Presto Pasta Night Roundup... it's a great way to connect with and make new food loving bloggers from around the world... just drop me a line  ruth (at) 4everykitchen (dot) com and I'll be happy to add you to the family.   I'm looking for May hosts and beyond.  It's fun, it's easy and you get a sneak peek at all the pastas everyone else has to wait for.

Nova Scotia - A Great Place for Eating

For the last couple of years I've been invited to attend the Nova Scotia Savour Food & Wine Show which showcases the best restaurants, vineyards, spirit purveyors and more that this province has to offer.  (That's the team from the Delta Barrington in Downtown Halifax, pictured above).  Being part of the Media group is a tough job ( I definitely suffer from lens envy of all those awesome cameras clicking away... my iPhone does capture the many delicious moments, but often through a blur as I move on to the next station).  Well, someone's got to show up, take some photos and eat, eat, eat...not to mention sip, sip, sip! And then write about my experience and make you all jealous and marking next February as the perfect time to spend in Halifax!   For some history about the event, I've written about my earlier experiences HERE, and HERE and HERE too.

This year there was an additional bonus... on top of being part of the media tour and having the opportunity to talk to the chefs, take photos.... not to mention taste all those dishes ... that's one of the brilliant chefs from  White Point Beach Resort plating the Star Anise & Espresso Panne Cotte...before the 730 plus guests arrived for the event.

This year, I also got to be part of a judging panel for a competition sponsored by Select Nova Scotia.  Eight of the Savour Chefs ( 55 exhibitors this year - represented restaurants, vineyards and more from around the province) presented their dishes starring local ingredients without us knowing which dish belonged to whom.

The judges, set up in the board room of Casino Nova Scotia where the event was held this year, were each presented with a plated dish and a score card.  We munched, and savoured and discussed and scored once the plates were practically licked clean and removed.  And then we were given another stunning plate with another score card and we repeated that process for the eight dishes.   The main criteria was to create a dish making the best use local ingredients and, in  addition to that, the scoring was on presentation,  taste and ... well.... the bottom line... they were all delicious, but we unanimously voted for ...

Butter Poached Lobster on a Brioche Crostini  with a heavenly aoili and you can see the drizzle of parsley oil on the side.  It turns out to have come from The Five Fishermen, definitely a place to visit while in Halifax, with one of the best wine cellars anywhere.

Our runner up favorite was a Salt Cod Fish Cake with Tartar Sauce made from local Chow Chow Pickles (a Nova Scotian traditional dish if ever there was one).  This simple dish was created by Chef Michael Howell and the rest of the team from The Tempest in Wolfville, NS

And these two dishes have stood out in my mind over the last few days.  They illustrate, in an instant, Nova Scotian cuisine.  The cod cake represents  quintessential  down home cooking that has been around for as long as Nova Scotia has been settled.  It is the essence of using local ingredients to make tasty, nutritious meals... pickling and preserving the bounty farmed and caught in the summer months for economical, dishes that waste nothing.   It is a combination of all that makes me smile whenever I drive down rural highways and see cars and trucks parked at the side of the road, with signs for smoked mackerel, salt cod, homemade pies and preserves.  It may be the farmers and fishermen who bring the bounty home, but it is the housewives who make them last through the long hard Nova Scotian winters.

But that is not all there is to Nova Scotia cuisine.  Although I do remember when my older daughter first attended Dalhousie University back in the early to mid '90's and my being a Toronto and Montreal food snob.  There really weren't very many fine dining restaurants that matched the service and creativity of those metropolitan cities.   That is definitely no longer the case.  The sophistication and elegance of fine dining menus is  presented by master chefs who have trained around the globe and found their homes in every corner of the province.   And while some fishing or farming family in rural Nova Scotia may not know about lobster risotto like the one presented by Clearwater

or  Tandoori Quail with Quail eggs served over fried vermicelli created by The Taj Mahal chefs, you can rest assured there is food for every palate and every pocketbook.

Did I mention desserts?   Check out the White Chocolate & Grand Marnier Creme Brulee (actually topped with a plump raspberry by the time the guests arrived).

and the Chocolate Hazelnut Phyllo Tarts both from Gabrieau's Bistro in Antigonish.

I suppose I could share more of my images with you, but most are blurry. I just wanted to put down my camera and use both hands for the feasting.    My one regret.... I didn't get a chance to eat everything I wanted to.

like mini lobster rolls from Murphy's The Cable Wharf

or savory (mushroom duxelles) and sweet (chocolate drizzled strawberries & custard cream) crepes from Chez Tess.   I guess I'll just have to do better next year.  And I didn't even get to mention any of the fabulous wines I got to sip!

I'd love to know if you have similar foodie events in your neck of the woods.   Oh... and did I mention that our culinary school students have won two gold medals at the Culinary World Cup  in Luxembourg in 2010?

Hellmann's Real Food Grants

I've been using Hellmann's Mayo - my fave these days... their Olive Oil Mayo - since I was a kid.  I can't imagine my mother's tuna or chopped egg or chicken salad without some.

I slathered some along with Dijon mustard on our Greek Style Lamb Burgers we enjoyed a couple of days ago and added a heaping spoonful to my own version of Caesar Salad Dressing for some Romaine Salad on the side.  The left overs keep for a few days in the fridge.

1 tbsp mayonnaise (instead of the raw egg)

1 large clove of garlic, crushed
1 heaping tsp Dijon mustard
1-2 tbsp white wine vinegar (or lemon juice)

1 tsp anchovy paste or 1 -2 anchovies, finely chopped or mashed
1 tsp Worcestershire sauce
2 tbsp Parmigiano Reggiano, finely grated
¼ cup extra virgin olive oil

Combine all the dressing ingredients in a large serving bowl, adding the olive oil last and whisk until well blended. Add the chopped romaine, toss and serve.

Mayo dreaming aside, this post is about Hellmann's Real Food Grants.  So let's back up a bit.   Back in May, 2009 I was invited, along with 8 other food bloggers from across Canada to participate in the Eat Real Eat Local Panel Conference held in Toronto.  It was an awesome experience and very eye opening for me.  I always shopped at farmers markets, but also spent time (and money) in regular grocery stores... without, I might add, looking for the origin of the :"fresh" produce.  That changed and now I always check before buying.  The closer to home your food is grown, the fresher, the tastier it is.   Enough said!

Last year I wrote about Hellmann's continued Real Food Grant program, geared to helping individual families and community groups create their own special projects to bring nutritious food to their tables - like vegetable gardens that popped up in school yards and community parks all over the country.. 

(Photo supplied by Hellmann's)

And now I want to share a shining star example of what one school - Ecole Camille J. Lerouge School in Red Deer, AB has accomplished with the help of one of my very favorite Canadian chefs - Chuck Hughes plus a $25,000 Hellmann's Real Food Grant to overhaul their cafeteria kitchen and provide more nutritious lunch menus.   Typical of many school cafeterias, their menu used to feature a limited selection of processed and pre-packaged foods, simply reheated.  The new menu at ECJLS now features daily, made from scratch  specials with an more nutritious spin on favourites like chicken fingers.  


It's an ongoing process to continue to create tasty additions to the menu,  but as Stephanie Cox, Senior Brand Manager for Hellmann's® brand in Canada had to say at the inauguration...

“We’re very excited to be able to support this school in their efforts to deliver nutritious and delicious lunch-options to their students as part of our Real Food Grants program, We truly believe that the passion and initiative displayed at the École Camille J. Lerouge School can serve as an inspiration and model for other motivated communities across Canada. 

“The idea is not to take away the foods kids love, but make them with real, fresh ingredients,” said Chuck Hughes who was on hand to help serve up some of his healthful menu creations.  “People will be surprised at how adventurous kids are when it comes to food if it’s prepared in fun and delicious ways. When I saw the old menu my first reaction was not to get rid of cafeteria classics that kids love but rather to make awesome chicken fingers that are good for them too.  Pretty soon they’ll be asking their parents to prepare these at home.”

I don't know about you, but I know I'll be putting on my thinking cap to see who I can share this news with. If you know of any organization, school, community or church group... not to mention chefs in your neighborhood who would love to make a difference.  Check out the Hellmann's Real Food Grant application details and have serious discussions with those around to make a real difference in your community.

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!

Another Awesome Trip to a Local Farmers Market

Even on a snow-or-is-that-rain kind of morning in January, it's wonderful to finally make it to our local farmers markets here in Halifax.  The spanking new Seaport Market and the Historic Market.   Both of which are open all year round.

True... it's winter and not much is growing... other than the herbs from hot house farm at Riverview Herbs.   This time the spicy arugula called out to me.  I'm sure a fantastic pasta with this as star is in the mix... or what about a Winter Salad?

True... there aren't nearly as many shoppers as there are from May through December.  Which means it's easy enough for me to stock up on Sweet Willliams Sausages to pop in the freezer and enjoy when I really don't want to brave the elements and want to dish up a chili or soup & meat balls.

It also means no long lineups for freshly baked breads from Julien's.  The brioche for my Honey's special French Toast and the Good Hearth for some awesome sandwiches.

Some awesome eggs - actually from two different vendors.   Ran-Cher Acres, my faves for ever for free range eggs, plus some feta and goat cheese with cayenne & garlic, perfect for so many dishes... from scrambles to soups to...

...plus some organically fed eggs (HUGE is an understatement) from Eastern Selected Farm that our friends swear by.

Last but not least before heading over to the other market.... my favorite place of all... Getaway Farm Butchers for some gorgeous skirt steak.... never picture worthy until after it's marinated and grilled, like this Rosemary & Garlic recipe.  My love affair with Getaway Farm started when I first tried their grass fed beef a number of years ago... even before the move to the Seaport Market and continues to this day.   I'm excited to say, next week, I'll be meeting up with their new butcher who is already butchering at the market for us!   So stay tuned.

But my market shopping would not be complete without a trip to the "Old Market" and visits to Bill of Wood 'n Hart farm for some ground lamb and some stewing lamb for more wintery recipes. like the Lamb & Eggplant Shepherd's Pie I mentioned yesterday.

And then some purple kale, leeks and spinach from Hutten Family Farm.

Now that I've made you drool... a question... are you lucky enough to have a local farmers market that's open all year?  And if you are, I do hope you take advantage.  The food is tastier than any that travel miles and miles to get to you.  You get to support local farmers and artisan bread, cheese and other makers and purveyors of local foods.   For me, there is no better feeling than preparing, serving and eating food that is locally grown and nurtured.  

Kidz Magic Cupboard Project

This summer, in addition to entertaining visitors and travelling, I was part of an amazing project working with volunteers and the keenest kids on the planet. (I've hinted at it over the summer) But let me back up a bit.

When I moved to Halifax, a number of years ago, I was looking for somewhere to volunteer, and contribute to the community I live in.  Naturally, my focus was on food.  How could I help?   In Toronto, I was part of a group of lovely ladies who cooked up and served monthly Sunday Dinners for Fife House, an AIDS support organization.

I was checking out different, but food related organizations to join and found Feed Nova Scotia.  They do awesome work throughout the province.  I think their Mission Statement says it all....

"FEED NOVA SCOTIA is a charitable organization that helps feed hungry people by collecting and distributing food to more than 150 member agency food banks and meal programs, while at the same time striving to eliminate chronic hunger and poverty through research, awareness and support programs."

Several  elements I'm passionate about came together...

• Jamie Oliver - I've been following him since he was the single Naked Chef, loving his "easy peasy" recipes and then his incredible drive to provide healthier meals for families, first in England and then in the US (his famous Food Revolution) and Fifteen, his foundation to provide kitchen-based life skills for "young people needing a break in life" ;  and PLEASE check out his speech at One Young World conference.
• Reading about other chefs in Canada and the US who are creating excellent kids cooking programs to educate the future on better ways to eat;
• Loving local, fresh produce and the farmers who nurture them; 
• My own little grandsons and, with their mother, looking for healthy, kid-friendly food choices; and most importantly...
• That we don't have to look far to see poverty, hunger, obesity... etc., they exist in our own backyards.  

So after Dianne Swinemar, Executive Director of FEED NOVA SCOTIA and I sat down to chat, it was obvious that we had similar passions about providing all of our youth with positive choices.   Check out their awesome LEARNING KITCHEN program.   We dreamed about a program for young kids ( 8-12 years old) in community centers of their member agencies where we could engage and excite kids and help them feel comfortable in the kitchen and to create magical meals all by themselves with nothing more than basic staples and tools.

Three years later, with some wonderful Corporate sponsorships, we developed a summer pilot project...and Kidz Magic Cupboard was born.   A six week program, one afternoon a week (three hours), led by volunteers, for 10 kids (8-12); at three of FEED NOVA SCOTIA member agencies.   Lots of play while dishes are cooking (everyone's favorite game was the "Black Box"  actually a ziplock baggie with slips of words instead of real ingredients.  Kids pull out 4-5 "ingredients" and create a recipe, then draw a picture of it and share your "dish" with the rest of the group.  It's hysterical).

On to the recipes... developing the program, I wanted to make sure that the recipes were simple and that even 8 year olds with minimal help from grownups could put it together with common ingredients and the simplest of tools.  My favorite is Stone Soup which starts with the telling of the old parable

The Story of Stone Soup

Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night.

"There's not a bite to eat in the whole province," he was told. "Better keep moving on."

"Oh, I have everything I need," he said. "In fact, I was thinking of making some stone soup to share with all of you." He pulled an iron cauldron from his wagon, filled it with water, and built a fire under it. Then, with great ceremony, he drew an ordinary-looking stone from a velvet bag and dropped it into the water.

By now, hearing the rumor of food, most of the villagers had come to the square or watched from their windows. As the soldier sniffed the "broth" and licked his lips in anticipation, hunger began to overcome their skepticism.

"Ahh," the soldier said to himself rather loudly, "I do like a tasty stone soup. Of course, stone soup with cabbage -- that's hard to beat."

Soon a villager approached hesitantly, holding a cabbage he'd retrieved from its hiding place, and added it to the pot. "Capital!" cried the soldier. "You know, I once had stone soup with cabbage and a bit of salt beef as well, and it was fit for a king."

The village butcher managed to find some salt beef . . . and so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for all. The villagers offered the soldier a great deal of money for the magic stone, but he refused to sell and traveled on the next day. The moral is that by working together, with everyone contributing what they can, a greater good is achieved.

Serving amounts depend on how many ingredients are added to the pot.

The Recipe

Tools:

Medium pot Liquid measuring cup Vegetable peeler Small & medium sharp knives Cutting board

Measuring spoons Dry measuring cup (1/2 cup) Ladle Soup bowls

Ingredients:

1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking) … not really!

4 cups of water or chicken broth plus any of the following: 1 tablespoon butter or cooking oil 1 medium onion, chopped 2 celery stalks, trimmed and chopped fine 1 large carrot, cut into coins 3 medium red-skinned potatoes (unpeeled, and cut into halves)

1/2 sweet red pepper, chopped 1 large garlic clove, pressed 1 medium zucchini, diced large 1 medium yellow squash, diced large 1/2 cup corn kernels, fresh or frozen 2 cups cooked pasta Salt and pepper to taste

Directions:

1.    The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.  Or you could just pretend

2.    In large pot, melt the butter or heat the oil, then sauté the onion on medium-high for 2 to 4 minutes.

3.    Stir in the rest of the vegetables then add in the water or broth.  Bring it to a boil.

4.    Reduce the heat to medium low and cook for at least 10 minutes or until the vegetables are soft.   Season to taste with the salt and pepper.

5.    If you add cooked pasta, add it in the last two minutes of cooking.   Or you could add some pasta (1/2 cup) 5 minutes before the end.

The Fancy French Toast, mac 'n cheese and mini-pizzas (the kids even made their own pizza dough without yeast!) were all well received.   

And they even got to take some of what they cooked home with them (top photo)... along with the recipes, so they could do it all over again.  The response, week after week was awesome and the kids so proud of themselves.  

Now let me ask you to think about what you can do in your community to get kids engaged in the foods they eat and making them all more self-sufficient in their own kitchens.. 

The Latest Bon Appetit Stars in a Busy Week

It's been a wonderful, insanely busy couple of weeks with little time for writing here. I've been developing a fantastic kids cooking program called Kidz Magic Cupboard for Feed Nova Scotia and I promise to write all about it soon. That said, I'm rushing out in a few minutes - it's week one of the pilot project and so far it's terrific.

But I did have time to make this awesome dinner ... just no time yet to write about it. So I thought I'd just link to the originals and share my spin at another time...

Lamb & Shrimp Kebabs

(I did them in a skillet and left the skewers for another time on the BBQ)

Carrot Cilantro & Chili Slaw

Tuscan Kale Caesar Slaw

Yesterday was Nelson Mandela's 90th birthday and many of us did our small part to make a difference. What nice thing did you do.... help a senior, babysit to give a frazzled mom some space, mow a neighbor's lawn? I'm happy to be a volunteer with Feed Nova Scotia.

More Local Food Delights

While Saturday turned out to be a write off - weather-wise, Sunday made up for it in spades! It was sunny and glorious and we spent much of it at the Halifax Jazz Festival on the Waterfront. And yet still had a most delicious supper of grilled Getaway Farm strip loin steaks, rubbed with finely chopped rosemary leaves and pepper, with a side of new potatoes, roughly mashed with lots of butter and chopped garlic scapes, which you can sort of see peeking out from behind the steak and another side of grilled asparagus from Noggin Corners Farm Market. And if you look closely you'll spot the Honey Wheat beer brewed locally by Propeller Brewery.

A perfect end to a great weekend and leftover steak (not to mention the last of the mushrooms I picked up at the Wolfville Market last weekend) enough for a fantastic pasta... if I do say so myself. And for you vegetarians out there... even without the steak, the hearty mushrooms, salty black olives and the splash of balsamic vinegar will have you drooling!

Steak & Mushroom Pasta

I'm sharing this one with Presto Pasta Nights which is being hosted this week by Tandy at Lavender & Lime. You have lots of time to think of a pasta dish to share. Just drop her a line by Thursday - lavenderandlimeblog (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com

Taking Local to the Next Level

The family all got together at my daughter and son-in-law's Friday night... a typical event. And usually the dinner consists of as much local fare as possible. But Joanna has taken eating local to a whole new level.... she's planted an awesome garden... from seed and it's starting to reap a harvest. The herbs are in, as are the lettuces, spring onions and flowers on the squash and tomatoes mean the rest are sure to follow.

The grilled vegetables are from local markets. No photo because the one I took definitely did not showcase just how fantastic they looked and tasted. I'm not sure what marinade she used so I'm giving my standard for you to try. I was too busy playing with Batman & Spiderman to notice.

But the main reason for writing about taking eating local to the next level is the nine mackerel Joanna and her friend Jason caught the night before... from a dock about a 10 minute drive from her home at Terence Bay on the Atlantic Ocean. The photo might actually be from any of the fishing coves jutting in and out of the Atlantic near Peggy's Cove. When we first moved to Nova Scotia back in 2007, we did lots of exploring the coastline and falling in love with each fishing village we saw. Naturally I took a bazillion photos and just as naturally... I've spent the last 40 minutes hunting for them without success. Bottom line... imagine being able to fish so close to home. But I digress.

Jo stuffed the fish - after gutting and scaling, with spring onions & herbs from her garden (handfuls of oregano & mint) and after brushing with a bit of olive oil, Ezra grilled them on the barbecue. What an excellent team! Local new potatoes were simply boiled and tossed with butter and chives from the garden.

And the other reason for the post... I shared my last weekend's food adventures... Naturally, my eyes are always bigger than my stomach when I go to a local market and it was no different. So by Friday I still had mixed greens, these stunning sweet pea pods and sugar snap peas from the Hutten Family Farm (yes, they have a stand at the Wolfville market too) that I brought over. They were still so fresh, so crisp, so sweet, that we couldn't stop ourselves from munching.... forget about adding them to the salad.

The moral of the story... and the reason for the post... I know that some people say shopping at farmers markets and supporting local farmers is too expensive. So let me end with this question to you.... If you shop at a grocery store and buy salad greens, herbs, other produce like pea pods... how long do they last before you throw them out... or at least are so wilted, you have to pick through them to find barely a handful worth adding to your dish? How long before they lose that totally awesome just picked flavor? Three days? Two days? And then you have to go buy more. My score was a week old and still tasted like they had just come from the fields they grew in!And this week's score to really tempt you to support your farmers... flank steak & strip loin from Getaway Farms; bread & pain chocolat from Julien's; fennel, Japanese turnips, more peas from Hutten farms; lamb & eggs from Wood 'n Hart farm; a basil plant for my balcony garden from River View Herbs; strawberries... strawberry season is in full bloom around here; beets & young onions from Elmridge Farms.

How to Make Your Own Smoker Box

Since my daughter decided she wanted a smoker for her backyard, I've become obsessed with the notion... especially after watching so many TV chefs creating their own smokers on their giant BBQs and reading some article online (if only I could remember where) about making a smaller version at home.

Naturally, the article I read recently is now lost in the vast ethernet. So I did a google search... "How to make your own smoker box" and the funniest thing happened... Third suggested link... AskRuth... which is also... ME!... had the answer I wanted and I wrote it back in 2006. Another great reason for me to write blogs! I had forgotten all about it.

Perhaps I didn't use enough wood chips... I just have a small Weber Q with one rack and thought one cup of soaked apple wood chips would do. It wasn't very smokey and it did take longer to reach a hot temperature, but ... with the help of Peter of The Fish Shop at Pier 20 (the Seaport Farmers Market), his heavenly salmon fillet and his own Maple Sugar Rub with secret spices... it was still delicious, served with some grilled asparagus from Noggins Corner Farm Market.

And did I mention that it took no sweat at all in the kitchen! So, so flavorful with so little effort? Perfect for the hot smoldering summer nights to come. By then I'm sure I'll get the "smoking" down pat. Any suggestions from those who've done it successfully on a little BBQ, please leave me a comment.