Wolfville Farmer’s Market – One Brick at a Time

The Plans - Photo Credit, Bruce Dienes

Eighteen years have passed and it’s been a long and fruitful journey for the volunteers, directors and staff of the Wolfville Farmers Market. Starting with three vendors in a parking lot, this community hub has been transformed into a bustling intersection of business and pleasure. Live music plays prominently every Saturday morning like a piper, enticing neighbours and tourists alike to spend an hour or two taking in all of the flavours of Nova Scotia’s Annapolis Valley. Well known for its sensational array of apples, berries, organic produce, and rich, red soils, the region is an integral piece of the Nova Scotia food map. It’s a true coming of age story for the little farmers market that can, and with a big fundraising campaign underway, the Wolfville Farmer’s Market is casting off its outgrown, outdoor shell and will be moving into its new home in September, 2011.

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Greenwich, Nova Scotia Rezoning and the Future of Farmland in the Annapolis Valley

Greenwich, Nova Scotia

Please visit

Good Food Revolution

to read my ideas on Greenwich, Nova Scotia’s farmland rezoning issues and the  Kings County Municipal Council decision to defer their decision.

Market Central, and What’s Glaringly Wrong with the World.

As I sat quietly alone to eat a Breakfast Burrito from Tempest at the Wolfville Farmer’s Market last weekend, I happened to notice a funny little juxtaposition. Some might argue this is no laughing matter and shouldn’t be referred to in diminutive language. It is, after all, a lesson. Directly across from one another in the hallway of the Student Union Building at Acadia University, were two very different food options.

 

East Wall of Processed and Prepackaged

West Wall of Life and Conviviality

 

 

 

Our five minutes of fame… god help us.

So, maybe many of you have already sought this out and laughed at our expense, but seeing as the Food Network Canada continues to air this episode of Dinner Party Wars, I thought it fair game to post this for your giggling pleasure.

http://www.foodnetwork.ca/video/index.html?releasePID=Rbzxpkd88kgelIhF_5xsmuWUiYsZaKYE

The Gift that Keeps on Quacking

Merry Christmas! A time of happiness, joy, far too much booze, and of course, eating. Thinking that I would be spending this festive season all by my lonesome (Bah Humbug), I prepared an elaborate plan to stuff myself silly with things I enjoy to numb the fact that I am so far away from my family. I trucked out to Martock Glen Farm, a small scale abattoir and butcher shop just outside of Windsor, Nova Scotia. The Oulton family takes pride in raising its animals “the old fashioned way”, with no antibiotics or hormones, and with access to the great outdoors, grain feed, and green forage. Their products are distributed around the Valley at choice locations, but generally frozen, and a bit pricey. I decided to go down there myself to fill my fridge for a special Christmas weekend of over-consumption.

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Bye Bye Bistro

Shamez on the Bar. Photo credit Yvonne Bambrick, 2010.

It has come to my attention, a la Facebook, three provinces away, that one of THE best steamy date spots in Toronto is closing it’s original doors. La Palette, previously of Kensington Market, has recently moved to the buzzing Queen West strip. Here’s to Shamez Amlani, a true community building spirit. Raising a glass to you and a thanks for all of the brunches and hot dates I had the pleasure of consuming in your special little nook over the years. I wish La Palette all the best in the brightly coloured, finely crafted, and deliciously inviting new location, and encourage you all to make reservations for confit de canard, escargots, and wild boar ribs immediately.

Yvonne Bambrick was there to experience all the festivities, check out her blog post here!




Getting Sauced

Before

So, I was hanging out with my parents at their B&B in Wolfville, when offered a box full of pears from the garden there. Who was I to refuse such a generous offer from the lovely couple at Tattingstone Inn. I took them happily with me, back home to my little kitchen and conjured up a plan. Instead of studying for the evening, I decided to painstakingly cut out every beautiful imperfection, bruise, seed, stem and skin to simmer down to a perfect sauce. Three hours later I ended up with three pints… THREE PINTS…. of exquisite pear sauce. Perhaps not the most economical of time spent to product produced, but nice to have them sitting on the shelf, put up for winter, and a special occasion. Continue reading