The NEST eats: Ottawa Farmers' Market, part I

The Ottawa Farmers' Market ROCKS.

Ottawa is a lucky city: we are surrounded and saturated with fantastic farms, apiaries, sugar bushes, and countless culinary artisans. It's the kind of city where you could conceivably eat year-round without ever heading to a traditional grocery store, and that's pretty impressive. Brian and I try to support local as much as possible, but it's a learning process: you've gotta get out there and discover what's available right in your own back yard! So when the Ottawa Farmers' Market showed up with a basket of goodies for us to try out, we were thrilled to participate. This is part I of a two-part post about the goodies we tried from the Ottawa Famers' Market.

What is the Ottawa Farmers' Market?

The Ottawa Farmers’ Market has grown to over 100 vendors of the best locally-grown and locally-made food, farm products, arts and crafts within 100 kilometres of Ottawa. Now in Westboro, Brewer Park and Orléans, the markets boast some of the City’s favourite artisans – Pascale’s Ice Cream, Art-Is-In Bakery, Flatbread Pizza and the Hot Potato Company, not to mention more Savour Ottawa certified growers than any market. 

Ottawa Farmers’ Markets promote healthy eating and the local farmers who feed us.  The markets support the local economy – farmers, chefs, crafts people and entertainers – while providing the public with an opportunity to get outside, learn about local food and culture, and to buy the freshest, local products the season has to offer direct from the people who produce it. 

Head to their website to find out locations and times, including their Brewer Park and Westboro spots!

EASY DINNER: CHEESE AND MEAT

When we opened up the package, our noses were assailed by a rather intense burst of stinky feet smell. We were delighted to discover this was emanating from two varieties of gorgeous cheese, made by Glengarry Fine Cheeses. The first one we grabbed was the beautiful blue cheese; it turned out to be a wonderful treat, very flavourful but not overpowering. I threw it into a whole-wheat penne dish with olive oil, seared kale, and roasted sunflower seeds--now posted, and titled Penne From Heaven. The cheese was the star of the show; I didn't even have to add any spices for this dish to have major flavour impact. Mmmmmm!

At the last minute, I also ran out and grabbed the Bearbrook Farms Kolbassa that the Farmers' Market had sent us. This stuff is amazing, people. Its flavour was a cross between salami and ham, and the piquant spicy flavours made me think of a late summer harvest. We tossed some cubes of this into the pasta as well, and found ourselves rolling our eyes in delightful pleasure as we chewed.

SWEETS AND SAVOURIES 

For dessert, we basically ate jam off of spoons. I kid you not. How could we resist, with four Michaelsdolce jams sent to us? We hadn't actually had Michaelsdolce before, though we'd heard a lot about it, so as a jam fanatic I was excited. Every flavour lived up to Michaelsdolce's reputation for being clever, complex, and delightful. Here's a quick rundown:

Kiwi-lime: 

This beautiful apple-green jam is sweet with a serious citrus kick. The tart bite at the end reminded me of genuine key lime pie that I've had in Key West. The jam was dessert-y, but also palette-cleansing. It reminded us of a mojito, and if you ask nicely, we can provide you a recipe for one using this jam. 

Blueberry & lavender:

One of my favourite things is lavender in food, and this jam wowed me. Made with real Nova Scotian blueberries, this jam was so sweet, you can literally taste the blue. The lavender flavour was subtle but created an almost smokey taste, a bit like eukalyptus or rosemary. This jam is light on the palette and calls for fresh scones. 

Strawberry & Balsamic:

What a jam! The balsamic is primarily evident in the aroma--and if you're not take a good sniff before eating each of these jams, you're missing half the show. The vinegar pairs with the strawberries to create an almost rhubarb-like flavour. Brian suggested it would go well with pork, so on a lark we tossed some on a slice of the Bearbrook Kolbassa, and sure enough it was fantastic. I also think, though, that it'd spruce up a bowl of vanilla bean ice cream in a very special way.

Citrus Ginger Marmalade:

I LOVE marmalade, and this one is definitely my new favourite. The simple citrus aroma does nothing to prepare you for the bitter, kicky flavours of orange pith, and the warm heat of the ginger. Brian said it called for a bagel with cream cheese, but personally I'd eat it on a thin, crispy slice of light rye bread.

Glengarry's blue cheese.

MORE CHEESE, AND HONEY

We finished up our evening of fine home dining by devouring the Glengarry Fine Cheeses goat cheese and the honeycomb provided by Halsall's Honey at the Ottawa Farmers' Market. Much to my surprise, the goat cheese was actually the stinkier cheese of the two we tried, but the flavour was quite lovely. It is a hard, more crumbly cheese with a mild but bitter flavour, short on the palette but lots of flavour. At the suggestion of Tara from the Market, we popped pieces of cheese into our mouths while gnoshing on chunks of the incredible honeycomb, and the pairing was superb.

Let me talk about that Halsall's honeycomb for a minute: I am still carefully, lovingly, rationing it out. If you've never eaten honey straight from the comb, I heartily recommend you try it, because it's always an amazing taste sensation; but this particular honeycomb was really very excellent. I shared some at work, and the response (from honeycomb virgins, no less) was always the same: this is the freshest-tasting honey they've ever tasted. 

Brian suggested that a lovely picnic snack could be made of a fresh french bread, a hunk of that goat cheese, and this fine honeycomb, paired very nicely with an Indian Pale Ale or a Belgian Wit beer. 

Maybe the most stunning item in the basket of goodies we are reviewing is the cutting board, by Joseph Henri. This beautiful piece of workmanship is what I used to create my Penne From Heaven meal, and we're leaving it on display in our kitchen. I love the idea of picking up one of these for a wedding gift or Christmas present for someone who takes pride in their cooking. 

Part II is soon to follow, and includes some lovely personal care products, as well as dulce de leche, pickles, and grapes. Sounds like a perfect night in by myself, watching Pride & Prejudice and painting my toes. Stay tuned for more local awesomeness. Because nothing rocks more than our local artisans and farmers.

From Trails to Treadmills: transitioning to winter athletics

The Soloway JCC outdoor pool, open til the weather changes!

FROM SUMMER SPORTS TO WINTER FITNESS

Summer is quickly transitioning into fall—for those of us in the drought-stricken areas, a break from the heat actually sounds good about now—and Brian and I have been talking about what sports we’re going to get back into once the sun starts setting earlier and sweaters become mandatory. As two active sorts of people, we started talking about the unsteady transition that can happen when someone stops summer sports and picks up cold-weather ones. Luckily, our friends at the Soloway Jewish Community Centre had some handy advice, and we’re sharing it with you all. Soloway's Fall/Winter activity guide is available now, and you can access it on their website. There are lots of new programs for all ages and interests, like fun after-school programs for kids, fitness classes, and adult programs.

Ryan Armitage is the Fitness Centre Manager at the SJCC. We’vetalked before about the awesome fitness facilities at the centre, and another great thing about the place is the knowledgeable fitness staff. We interviewed Ryan and got some tips for those of you who will be transitioning into winter sports as the season changes…

NEST: As people get off of vacation and get back into indoor fitness, what are some of the pitfalls or mistakes that they make? (Ie wrong equipment, overdoing it, etc)?  

RYAN: Overdoing  it seems to be the main culprit for those coming back from exercising outdoors to indoors. When our bodies recondition to different aspects of fitness, it is sometimes difficult to readjust back to our old routines. The good thing is that our muscles remember the things we were doing before so there’s no need to panic; you will get back to where you were in no time. It is important to ease into your old routine while returning. I recommend asking a fitness professional to check over your form and make sure that any bad habits are rectified so you can continue with an effective yet safe routine.

NEST: What kinds of things can winter athletes be doing now to prepare for the snowy season?

RYAN: Depending on which winter activity you are preparing for, there is always a wide range of exercises that can be done to maximize your preparation for the winter season. A nice mix of functional exercises targeted specifically to the muscle groups you will be using for the activity is the best way to both improve your conditioning and keep your workouts challenging and interesting.

NEST: As we head into the autumn, our food availability (and traditions, like Thanksgiving) start to change. Any tips on autumn nutrition?

RYAN: It is important that we are still getting a wide variety of nutrients to help the body with reparation and preparation. As the seasons change, certain foods are scarce so it is important to find healthy alternatives to these foods. If you need assistance in determining which foods might be a healthy equivalent to those you were always consuming, I would speak to either a fitness professional or nutritionist to make sure you are taking in the healthiest and most effective foods to fuel your body. As we near the holiday season, portion size is the main culprit to our holiday eating woes. It is very easy to go for seconds and thirds and over-consume the calorie intake that is necessary. It is also important to watch out for liquid calories, alcohol being the main culprit. High calorie liquids don't fill you up as much, and the lack of feeling full can quickly escalate our caloric intake.

NEST: How do people successfully manage a fitness regime once the fall starts and schedules seems so much tighter?

RYAN: There is a large misconception that the longer you exercise, the more benefit you are getting. A lot of research is showing that a more intense, shorter duration workout can burn as much or more calories as a longer medium intensity workout. It is important to put aside some time in your day to dedicate to yourself for not only health of the body but mind as well and get as much "bang for your buck" as possible if you are strapped for time.

NEST: If people are interested in starting a new fitness plan or a new sport, who can they talk to at the centre and how do they connect with them?

Soloway has an indoor saltwater pool. It's awesome.

RYAN: You can either contact me (Ryan Armitage) in the fitness center or our Health and Wellness Director Carla Gencher. We would be happy to set you up with an orientation to learn the new equipment and set you up on a routine. We also have personal trainers that can assist you with any sport specific routines.

A big thanks to Ryan and the Soloway Jewish Community Centre for this great advice. Brian is talking about getting back into cross-country skiing this season, while I plan on getting back into weights and other activities done in the warmth of the gym. Either way, it’ll be a transition from rollerskating and yoga in the park, and with this great advice, it’ll hopefully be a smooth one.

If you're thinking of joining the SJCC, they now have online registration. Members should have their membership card, as well as their credit card handy to go online and register starting from Monday August 13th. Non-Members could start registering starting on August 20th, 2012. All programs at the Soloway JCC are open to everyone. And a bonus: Joining the Soloway JCC during the month of September can save you money on an annual membership and personal training--so don't put off your goals 'til New Years resolution time; take the next step now for better wellness.

The NEST in NS: Pictou, Nova Scotia and Fish n' Chips!

Brian pulling in at Murphy's

PICTOU: HISTORICAL AND DELICIOUS

Tuesday found us in Pictou, Nova Scotia's first settlement of Scotsman. 

MURPHY'S FISH & CHIPS

Tuesday found us in Pictou, with a checklist of sites to see. We started off by immediately heading into Murphy's Fish & Chips: a restaurant internationally acclaimed for having the best fish n' chips in the world. Friends, let me tell ya: it did not disappoint.

Gerard, owner of Murphy's, keeps his fish batter recipe to himself, and that's a very good idea. His fish, served in huge filets with a crisp, flavourful batter crust, was far and away the finest any of us had ever had. With crispy fries to complement the haddock, and salad for those with a desire for greens, every platter was licked clean. Whole fried clams were passed around the table; these babies were tender and delicious. 

We took home one of Murphy's other secret recipes: a butterscotch pie, piled high with real whipped cream. The pie was fantastic, with a delicate butterscotch flavour, a perfectly-baked crust, and all that rich whipped cream. I'm salivating right now, knowing there's one slice left in the fridge...

The Hector, a replica tall ship.

If you're in Pictou, friends, Murphy's is a must. When back this way, we'll be back there again, I am absolutely certain.

SHOPPING AROUND TOWN

My dad's big goal for this particular town was to get himself down to the Grohman knife factory and get himself a good chef's knife. Grohman knives are reknown the world over, and Dad had a field day choosing one for himself. 

Meanwhile, Mom and I headed down the street to find some locally made goodies. Pictou has a high number of gift shops, but the nice thing is that a huge majority of their wares are locally made. I picked up a couple things, including a really cool gift for my BFF. Brian got himself a tie pin with the MacGregor clan's crest on it--his mom's family crest.

While we shopped, my brother's partner and exchange student went to the Hector, a replica tall ship and museum, which they also really enjoyed.

Brian considers a locally-made hat.
The pipe, naturally, is already his.

PIZZA PARTY, SCRABBLE BATTLE

The evening ended with us heading back to the cottage and making personal pizzas on the BBQ using greek pitas. Then we brought out the Scrabble board. Turns out my brother Mike has never played before (I do not know how this is possible), so we taught him how. Then basically, Mike and I were just token players while the real battle raged between Mom and Brian. Their weeks-long Words With Friends fight was now an in-person war. By the end of the game, both warriors had hundreds of points, with Mike and I claiming maybe 150 between us. Mom won, but it could have gone either way.

The evening ended with a thousand mosquitos scaring us back into the house, and an early bedtime in preparation for the next day's adventures. I expect there to be a rematch of the Scrabble game, though; maybe this time I'll just watch. Safer that way.

The family at Murphy's

The NEST in NS: Seafoam Lavender Farm

Jordan, Suzy, Brian at the Lavender farm.

After grabbing a quick lunch at The Chowder House in Tatamagouche—where their delicious crab and lobster chowders, filled with giant chunks of seafood, put the Campbells cans to shame—we headed down the road to where I really wanted to go.

SEAFOAM LAVENDER FARM

Everyone on this trip has something they have specifically requested to see, and mine was the Seafoam Lavender Farm. I admit, I didn’t know anything actually about it when I picked it out as my ‘must see’ attraction; but I have a deep love of lavender and could not miss the opportunity to see it…as well as to ask them why my own lavender never blossoms.

We headed over to the farm, which is a stone’s throw from our cottage. Just driving by, you can smell the heady aroma of the lavender which grows in deep purple rows all across the property. We were greeted by owner Suzy Belt, who took us on an educational tour, introducing us to the many varieties of lavender. Her plants were so robust that, with just a gentle touch of the leaves, your hand came away smelling lovely.

Suzy inherited the farm from her grandmother, and three years she settled on a crop that would be a pleasure to manage. All lavender here is organically grown, and they produce their own lavender products on site, like tea, soaps, honey, and essential oils, which you can buy in their shop on-site during the summer, or at the Halifax Seaport Market. Or online, for those of you not headed out this way in person.

Jordan, Jordan's mom, and Jordan's brother, in the lavender!

Like so many Nova Scotians we’ve met so far on our trip, Suzy is a complete sweetheart. She showed us around the farm, gave us tips on helping out our own sad plants at home, and even sent me away with a bunch of lavender to try drying myself. The farm is obviously picturesque, right near the coastline; you’re invited to bring a picnic lunch and sit amongst the lavender, perhaps on one of the purple-painted benches or picnic tables. There are also lavender plants available for purchase—ones that are already blooming, unlike my sad green bushy affair back at the house.

This was a great spot to stop for a lotion, potion, or souvenir, and a wonderful chat with a warm-hearted local. We left with a bunch of lavender products and smiles on our faces. Whether you’ve got time for a picnic or time for a quick hello, we strongly recommend you head down to the Seafoam Lavender Farm!

Seafoam Lavender Farm, 3768 Highway 6

Corner of Hedgeville Rd and Highway 6 (1km east of the Seafoam Campground)

Shop online: www.LavenderCanada.com