TATAMAGOUCHE FARMERS' MARKET

Category Archives: Recipe

Local Food & Local Chefs

If you would like a copy of the Select Nova Scotia 2014 recipe collection stop by Saturday for a free copy while supplies last!

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Rhubarb Ginger Cooler

3 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups) 2 1/2 cups cold water 1 3/4 cups sugar 3 tablespoons coarsely chopped peeled fresh ginger About 2 cups sparkling water Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once […]

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Rhubarb Jellies

3/4 cup rhubarb juice (about .6 lbs chopped) 2 cups granulated sugar 1 (3 ounce) envelope liquid pectin such as Certo or equivalent homemade 2 tsp lemon juice   Line an 8×8″ baking dish with parchment paper. Purée the rhubarb, and then strain the juices through a mesh sieve and into a sauce pan. Heat […]

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Maple Syrup Pie (from Laura Secord Cookbook)

Preheat oven to 400 degrees. Prepare sufficient pastry to line a 9 inch pie plate. Trim and flute edge but do not prick. In a medium bowl: Beat slightly: 2 eggs Mix together and blend in with eggs : 1 cup lightly packed brown sugar 2 tbsp. flour Stir in: 1 cup maple syrup 2 […]

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Maple Lemon Rhubarb Crumble

¾ cup white sugar 1 cup all purpose flour 1 cup rolled oats ½ cup melted butter 1 tsp. grated nutmeg 4 cups sliced fresh or frozen rhubarb 1 cup maple syrup 2 tbsp. cornstarch Juice and zest of 1 lemon ½ cup water 1 tsp. vanilla   Method: In mixing bowl combine white sugar, […]

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Eating Locally

  Honey is probably the most local of our foods. Almost every town has several local beekeepers and their honey can often be found in the supermarkets as well as at farmers’ markets. Buying local honey means supporting local farmers, but it also means that the consumer has a much better idea of the conditions […]

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Getting Ready for Opening on February 2nd

  Farmers’ Market Vendors Looking Forward to 2013 opening February 2.   In between shoveling snow, the Tatamagouche Farmers’ Market vendors are already preparing for the February 2, 2013 opening. The co-op is working to ensure a variety of local offerings are available.

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