Tuesday, October 19, 2010

Happy Belated Organic Week

Well hopefully you all were more on top of it than I was last week, but apparently it was "National Organic Week". A Globe and Mail insert was devoted to organics on the 14th so it has prompted me to at least remind you all that in this fall harvest season organic produce can still be had direct from NB farms. Indeed, I was chatting to one of the folks from Jemseg River farms, who are at the Fredericton Market each Saturday (and their blog is here on blogspot: Jemseg River Farms , and she told me that not only do they have a nice fall harvest of things like kale and squash but they still have salad greens. So don't let the fall weather fool you into thinking you're forced back to the grocery store. And there is also traditional fall produce available from organic farms, like Hutlo's organic apples (I picked some up at True Foods in F'ton). You can contact Hutlo Acres to find out where else their apples can be found. Their website is: Hutlo Acres And there's more information on them here: Organic Centre
including an audio file of farmer Michael Hutton talking about the farm.

A search of ACORN's database (remember, it's at ACORN where you can search for all organic farms and retailers in Atlantic Canada by clicking on the "find organic produce: button) shows *four* - count 'em, four! - organic cranberry producers here in NB and one in NS and another in PEI. Just think, a completely organic/free range Thanksgiving (or Xmas) dinner is easily had here in the Maritimes. Free range turkeys are being raised by a number of organic farms and all the "fixings" are easily had from local and organic sources including cranberries, squash, potatoes, greens, even the ingredients for stuffing. And pumpkin! My source at Jemseg River Farms also taught me how to "deal" with pumpkins (as long as you get the right kind, not the ones made for jack-o-lantern carving but the pie variety). You just cut them in half, scoop out the innards and throw 'em in the oven to bake like any normal squash. Then scoop out the flesh when they're done. She bags the cooked pumpkin up in one cup scoopfuls and tosses them in the freezer for soups, stews, and of course pies. Brilliant. Who knew how easy it was? In fact while I was in Australia they put pumpkin in everything - curries, stews, soups, casseroles - and I wondered why Canadian cooks didn't use this lovely squash more. Maybe we're intimidated. Well, fear the Great Pumpkin no more!


  1. Did I say "just scoop out the innards" of the pumpkin!? What I should have said was "and save the seed"! You can rinse them off, dry them on a cookie sheet overnight mix them with a little olive oil or butter and either salt or a seasoning, then roast them at 250 for about an hour (giving thema stir once in a while) and viola a healthy snack!

  2. Very inspirational to hear about someone pursuing their dream and becoming successful instead of following the traditional path.
    Teff grain