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Seasonal Recipes for the Maritimes Eating locally produced food is better for your health, small farmers and the enviroment. At Falls Brook Centre we are starting a seasonal recipe list to help local-food enthusiast compile a delicious array of recipes that can be prepared with local fruit and produce available in their respective seasons. Why eat local seasonal and preferably organic food? When the average North American sits down to eat, each ingredient has typically travelled at least 2,400 km to reach the plate. Buying local food not only helps local farmers thrive, it reduces energy consumption. Eating locally grown food means less fossil fuel burned in preparation and transport. Also you are creating a seasonal ebb and flow of foods throughout the year that connects you to the seasons and allows you to eagerly anticipate the seasonal harvests of your favourite fruits and vegetables. We are always looking for more recipes. Please send your seasonal recipe to shannon@fallsbrookcentre.ca. Together we can create a tasty resource for all to enjoy. Recipes by the Season Apple and Parsnip Soup
In a large saucepan, melt butter over medium heat; cook onion and celery for 3 to 5 minutes or until softened. Add stock and parsnips; cover and bring to a boil. Reduce heat to medium-low and simmer 15 minutes or until parsnips are tender. Add apples; simmer 15 minutes longer or until apples are tender. In a blender, puree mixture in batches until smooth. Return soup to saucepan and stir in cream. Season with salt and pepper and bring to serving temperature, being careful not to boil. Garnish bowls with chopped parsley. Serves 4 to 6. Elliot, E., & Lee, V. (2003). Fall Flavours: Seasonal Recipes from Canada's Best Chefs. Formac Publishing Company. Creamy Potato Leek Soup
Source: Recipezaar. Creamy Potato Leek Soup. Retrieved October 18, 2007, from Double Berry Muffins
In large bowl, beat together melted butter, sugar and egg. Stir in milk. In a separate bowl, combine remaining ingredients, except for jam. Add flour mixture to wet ingredients and stir just until moistened. Half fill 10 greased or lined muffin tins with batter, top each with a tablespoon of jam, then fill to top with remaining batter. Bake at 350 F for 10 to 15 minutes, until batter is set and berries are bubbling juice. Makes 10 muffins. Source: Terra Beata Cranberry Farm (2006). Double Berry Muffins. Retrieved October 19, 2007, from Fall Medley Beef Stew
Cut beef into cubes. Peel and cut veggies into 2” chunks. Heat oil and cook onions and garlic for 5 min then add beef and veggies. Sprinkle with flour and stir – 1 min. Stir in stock, wine and tomatoes. Bring to a boil. Cover and cook 2 ½ hours in oven at 325 F or until veggies are tender. Add frozen peas in the last 2-3 minutes. Source: Scott, J., & Scott, J. (2007, October 20). Fall Medley Beef Stew. Retrieved October 24, 2007 Chicken and Fall Vegetable Pot Pie 4 pounds chicken breasts with skin and bones 3 large carrots, peeled, cut into 1/2-inch pieces 1/4 cup (1/2 stick) butter Herb Crust (see below recipe) Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool. Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish. Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish. Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400°F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape. Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving. Herb Crust 2 1/2 cups all purpose flour Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.) Source: Epicurious (1999, October). Chicken and Fall Vegetable Pot Pie. Retrieved October 24, 2007 Calabaza en Tacha (Pumpkin in Tacha) One 4 to 5 lbs Pumpkin approx. Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove tops, seeds and strings. With a sharp knife make diamond designs over the pulp Put the piloncillo in a large pan with the cinnamon and water. Bring to a boil and stir until dissolved.Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer for approximately 2 hours (stirringoccasionally to prevent scorching) or until pumpkin is fork tender and the pulp soft and golden brown, and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving. Serve with the syrup (You can have the pumpkin after it has been in the refrigerator for a couple of hours). Contributed by Lavinia Salinas, Knowlesville, New Brunswick Warm Cranberry Cider 6 cups local cranberry cocktail Combine all ingredients in a large saucepan. Bring to a boil. Simmer 5 minutes. Pour through strainer into punch cups, or pour into pre-heated slow cooker, and let guests serve themselves. Source: Terra Beata Cranberry Farm (2006). Warm Cranberry Cider. Retrieved October 19, 2007 Blueberry Cobbler
Source: Group Recipes Beta (2007, March). Blueberry Cobbler. Retrieved October 23, 2007 Fish Cakes
Source: The Worldwide Gourmet (2007). Fish Cakes. Retrieved October 23, 2007 Maple Syrup Pie 1 1/2 cups packed light brown sugar Pastry dough: 3/4 stick cold unsalted butter Preheat oven to 350°F. Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively. Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell. Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools). Cooks' note: Serve with Crème Fraiche 1/2 cup heavy cream 1. Whisk the heavy cream and the sour cream together in a small bowl. 2. Pour the mixture into a jar, cover and let stand in a warm place for 12 hours. Then stir and refrigerate for 24 hours. Serve. Source: Epicurious (1999, November). Maple Syrup Pie. Retrieved October 24, 2007
Asparagus Lemon Pasta Serves about 4 Boil or steam asparagus till crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well. In a large kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered. Add pasta to boiling water and boil until al dente, about 8 minutes. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side. Source: Seasonal Recipes (2007). Asparagus Lemon Pasta. Retrieved October 23, 2007 Roasted Asparagus with Balsamic Vinegar Serves about 6 Pre-heat oven to 500 F. Place a 10-inch ovenproof frying pan in the oven for 10 minutes. Remove from oven and swirl oil in pan. With tongs, roll asparagus in oil. Bake asparagus till tender-crisp to bite, 5-10 minutes. Drizzle with vinegar; add salt and pepper to taste. Scatter Parmesan cheese curls on top. Source: Seasonal Recipes (2007). Roasted Asparagus with Balsamic Vinegar. Retrieved October 23, 2007 Lasagna Florentine 1 tbsp. olive oil Heat oil, onion and garlic until cooked. Combine ricotta or cottage cheese, garlic and onion mixture, spinach and 1/2 of the mozzarella cheese. If using bottled or canned pasta sauce, add water and combine with tomato paste. Grease a 3L (9"X13") baking dish, spread 1/3 of the pasta sauce mixture. Top with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Spread 1/3 pasta sauce over cheese mixture. Top with 3 lasagna noodles. Spread remaining cheese mixture over the lasagna noodles. Top with lasagna noodles. Spread remaining pasta sauce over noodles. Sprinkle the remaining mozzarella cheese evenly. Cover and bake at 350°F for 45 to 50 minutes. Let stand 10 minutes before serving. Hint: To keep the ingredients of this recipe even closer to home, buy Catelli or Primo lasagna noodles. These are made from Canadian Durum wheat and are manufactured in Canada. Source: EcoPerth (2007). Lasagna Florentine. Retrieved October 23, 2007 Rhubarb Top and Bottom Crisp 1 cup all purpose flour Sauce Mix together the crumb crust ingredients. Press half of them into the bottom of a 9” square baking pan. Spread rhubarb pieces evenly over crumbs. Combine sauce ingredients in a saucepan and cook over medium heat until thick and clear. Pour slowly and evenly over rhubarb. Sprinkle remaining half of crumb mixture on top and bake at 350°F for about one hour or until golden brown. Serve warm or cold with ice cream. Squirrel It Away! Rhubarb is one of the easiest garden crops to put away for later use. Simply wash and dice stalks, put into airtight containers and freeze. Source: EcoPerth (2007). Rhubarb Top and Bottom Crisp. Retrieved October 23, 2007
Watermelon Salad Combine:
Dress with:
Source: Scott, J., & Scott, J. (2007, September 1). Watermelon Salad. Retrieved October 24, 2007 Spinach Salad with Garlic Dressing A bowlful of well washed torn spinach leaves Reserve some egg slices. Toss the salad well until the egg yolks begin to amalgamate with the salad dressing. Garnish with edible flowers and egg slices. GARLIC VINAIGRETTE Hint: Add a little salt to the rinse water when cleaning fresh spinach and it will help remove soil particles. Source: EcoPerth (2007). Spinach Salad with Garlic Dressing. Retrieved October 23, 2007 Fresh Tomato Soup
Combine tomatoes, onion, celery, garlic, bay leaf. Cook down for about 20 minutes. Discard bay leaf. Use a knife blade attachment to process mixture until smooth. Stir in chicken broth, tomato paste, salt and pepper and bring sauce to a boil. Serve garnished with sour cream and chives. Cioppino
In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and bell pepper and cook, stirring occasionally, for about 7 minutes, or until the onions are soft. Stir in the garlic and cook for 1 minute. Stir in the tomatoes, wine, tomato paste, bay leaf, thyme, and ¼ teaspoon salt. Bring to a simmer and cook, partially covered, for 10 minutes. Stir the clams with their juice into the stew. Add the chunks of fish. Cover and simmer for 5 minutes. Stir in the scallops and basil; cover and simmer for 4 to 8 minutes longer, or until the scallops are opaque throughout. Season to taste with salt and pepper. Serve in large shallow bowls. Source: Pivonka, E., & Berry, B. (n.d.). Cioppino. Retrieved October 24, 2007
Recipes by the Season:
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