Falling for Fall

Fall is one of our favourite seasons – you can’t beat the glow of red, orange, and yellow leaves during an afternoon in the country. It’s the time when you are transported back to your childhood when you hear the sound of crunchy leaves underfoot and everything seems comfy. 

With so much to love about fall, we explore a few of this seasons highlights.

Seasonal produce

So many delicious things are in season during the fall—apples and pumpkins, pears and squash, leeks and parsnips, brussel sprouts and kale.  Here’s one of our seasonal treats that’s perfect for a weekend brunch. 

Pumpkin Pancakes

Ingredients 

• 2 cups all-purpose flour

• 2 tablespoons brown sugar

• 
1 tablespoon white sugar

• 
2 teaspoons baking powder

• 
1 teaspoon baking soda

• 
1/2 teaspoon salt

• 
1 cup pumpkin puree (not to be mistaken by pumpkin pie filling)

• 
1 teaspoon ground cinnamon

• 
1/2 teaspoon ground ginger

• 
1/2 teaspoon ground allspice

• 1 egg

• 
1 1/2 cups milk

• 2 tablespoons vegetable oil

• 
2 tablespoons lemon juice

• 
2 teaspoons grated lemon zest

• 
1 teaspoon vegetable oil

Step 1 - Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate. 

Step 2 - In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not over mix.) 

Step 3 - Coat skillet with 1 teaspoon vegetable oil over medium heat. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side. 

Being outdoorsy

Corn mazes, wagon rides, pumpkin picking! There’s no better way to take advantage of fall’s weather than to spend as much time as possible outside. Plus, many fall activities are a great opportunity to get out and explore. 

Trails such as Confederation, Farmlands, Greenwich Dunes, Trout River and Woodland all bring something unique and rejuvenating to you as you wander through nature. 

PEI is known for its golf courses with some 26 greens to choose from. With the foliage resembling the warm tones of a Crayola deck it’s time to get your clubs out for a final swing. 

Soak in the colour 

Set your cruise control to a slow pace and your navigation to the road less travelled. Driving around PEI during fall is like turning the colour dial up on a remote control.  The red dirt roads and tree lines are so vibrant that you can’t help but feel grateful to experience such a sight. 

To find out more about some of PEI’s iconic red roads click here.  

Nature's Spears - Asparagus

Asparagus

Making their grand entrance in Spring, Asparagus is the perfect vegetable to include in warm or cool dishes. Which, let's face it, is perfect for our up and down weather at the moment. 

The benefits

Asparagus is a very good source of fibre, foliate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  It's one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation.

These all mighty spears also act as a natural diuretic. Containing high levels of the amino acid asparagine, which not only releases fluid but helps rid the body of excess salts. 

To make the most of this seasons Asparagus here are some recipes that you may like to try: 

Asparagus salad with fetta and pistachios

Ingredients: 

• 1/3 cup extra virgin olive oil
• 3 lemons, zested, juiced
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 bunches large asparagus with the woody ends removed
• 4 radishes, thinly shaved on a mandolin or vegetable peeler
• 2 avocados, pitted, peeled, thinly sliced
• 60g fetta cheese, thinly sliced
• 1/3 cup pistachios, toasted, coarsely chopped

Method: 

Step 1

In a medium bowl, whisk oil, 1/3 cup lemon juice, 1 tablespoon lemon zest, dill and parsley. Season vinaigrette with salt and pepper.

Step 2

Thinly slice asparagus diagonally. In a large bowl, toss asparagus with half the vinaigrette to coat. Set aside, tossing occasionally, for 5 mins or until asparagus has softened slightly. Fold in radishes. Season with salt and pepper.

Step 3

Arrange avocado slices on a large platter and top with asparagus mixture. Spoon remaining vinaigrette over salad. Sprinkle fetta and pistachios over and serve.

Poached chicken with asparagus & sesame

Ingredients:

• 3 x 170g chicken breast fillets
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 3 teaspoons sesame oil
• 4 spring onions, finely chopped
• 1 tablespoon sesame seeds
• 3 bunches asparagus, blanched for 2 minutes in boiling water, refreshed
• 60g baby Asian salad leaves or mixed baby salad leaves 

Method:

Step 1

Place the chicken in a saucepan and pour over enough water to just cover. Season with sea salt and freshly ground black pepper, then cover with a lid. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes. Remove the lid and stand the chicken in the liquid for 10 minutes. Drain and thickly slice. Set aside.

Step 2 

Combine vinegar, tamari, sesame oil, spring onions and sesame seeds in a bowl and whisk to combine.

Step 3

Divide the asparagus, salad leaves and chicken among serving plates and drizzle with the dressing.

Asparagus and goats cheese frittata

Ingredients: 

• 12 eggs, lightly whisked
• 1/2 cup thin cream
• 2 tablespoons finely chopped dill
• 20g butter
• 1 leek, white part only, thinly sliced
• 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces
• 100g goats cheese, crumbled

Method: 

Step 1

Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.

Step 2

Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp.

Step 3 

Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goats cheese evenly over the top.

Step 4 

Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately.

Enjoy! 

Veggie Patches for Beginners

Creating an Edible Garden

As the landscape gets greener by the day, hints of the warmer months are beginning to sprout. 

With the time for planting up vegetable gardens just around the corner, we have put together a basic guide on how to create your own patch of produce. 

Pick your position

Choose a spot that has plenty of direct sunlight. Ideally 6 - 8 hours per day is perfect.   Watering is also a consideration; so keep in mind that you will want a place that your hose can easily reach. 

Select your plants

Start with a list of your favourite vegetables to see if they are suitable.  When selecting your plants, it’s also worth considering the amount each plant can produce.

Some good plants for beginners are Mint (though it can take over), Swiss Chard, Zucchini, Lettuce, Tomato, Radishes, Squash, Cucumber, Onion and Parsley. 

Plan your plot

Draw a rough design while consulting seed packets for spacing, spread and height information. It’s best to place the taller plants along the back so they don't shade shorties.

Whether you are starting from seed or fast tracking your garden with seedlings, all the information you will need in terms of growing conditions should be included on the packaging. 

When drawing out your garden keep some paths clear so that you can tend to your garden without treading on your plants.  You may also want to create an edge for your garden; this could be created with annual flowers that can double up for use in your home too. 

Prepare the soil

Working with soggy soil compacts it, making it harder for plants to grow.  A useful hint is to give it a squeeze in your hand; if it falls apart when you open your fingers, it's dry enough to get digging. 

Measure and mark out the plot with stakes and string, before you lift of any grass. 

Using a garden fork and shovel, turn the soil to a depth of at least 30 centimetres. Making sure that the soil is free of grass, weeds and roots. 

Cover with about three centimetres of composted manure and fertiliser before working it in and raking the surface. 

Plant the garden

You can start seeded plants in advance by following the instructions listed on the packet and keeping them in a sunny window.  Click here for some tips from The Old Farmers Almanac.

Following your plan, plant your seedlings with space for them to grow. 

Stake peas, beans and tomatoes; use branches, a fence, tomato cages, even an old hockey stick would do the trick. 

Give your garden a good water to settle your plants into their new home. 

Enjoy the fruits (and vegetables) of your labour!

Tasty Taters

Throughout the Winter months yearning for some warm comfort food is a common occurrence in our home. And why wouldn’t it be? On a cold night there’s nothing better than lighting a crackling fire, pouring a nice glass of wine and cooking up a hearty meal. Ahhh , are you imagining it right now?

Prince Edward Island is known for their potatoes. In fact the province is the largest producer of spuds in Canada.

Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two).

Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.

All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.

Here are some classic potato recipes that you may enjoy.

Cheesy PEI Potato Croquettes

• 1kg Yukon Gold Potatoes, peeled, chopped
• 1/3 cup finely grated parmesan
• 16 cherry bocconcini
• 2 eggs
• 1 cup panko breadcrumbs
• 1/3 cup finely chopped fresh flat-leaf parsley, plus extra to garnish
• Vegetable oil, for shallow-frying
• Tomato relish, to serve
• Mayonnaise, to serve

1. Place potato in a microwave-safe bowl. Cover. Cook on HIGH for 8 minutes or until tender. Mash until smooth. Stir in parmesan. Season. Cool 15 minutes.
2. Shape 2 tablespoons of potato mixture around each bocconcini. Whisk eggs in a bowl. Combine breadcrumbs and parsley in a separate bowl. Dip potato in egg, then coat in breadcrumb mixture.
3. Heat oil in a medium frying pan over medium heat. Cook croquettes for 5 minutes, turning, until golden all over. Drain on paper towel. Serve with relish, mayonnaise and extra parsley.

PEI Potato Gnocchi

• 1.5kg PEI Russet Potatos
• 1/4 teaspoon freshly grated nutmeg
• 2 eggs, beaten
• 2 1/3 cups (350g) plain flour, plus extra to dust
• 1/2 qty hot roasted-tomato sugo (see related recipe)
• Parmesan, to serve
• Basil leaves, to serve

Directions

1. Place potatoes in a pan of cold water, bring to the boil, then cook for 15 minutes until tender. Drain, return to pan over low heat and toss for 1 minute to remove moisture.
2. Cool slightly, then peel and pass through a potato ricer (from kitchenware shops) into a large bowl. Add nutmeg, eggs and 1 tablespoon salt, then sift in flour. Using hands, gently mix to a soft dough, adding a little extra flour if too sticky - don't overwork or gnocchi will be tough. Turn onto a floured bench and dust hands with flour. Take a cupful of dough, form into a log, then use a rolling pin to gently roll into a 2cm-thick rectangle. Use a sharp knife to cut into 2cm-wide strips, then cut strips into 2cm lengths. Place gnocchi on a flour-dusted tray in a single layer, then repeat with remaining dough. At this stage, you can set gnocchi aside, covered with a tea towel, for 2-3 hours until ready to cook.
3. Cook gnocchi, in 2 batches, in a large pan of boiling salted water. As soon as they rise to the surface (30-60 seconds), remove to a tray with a slotted spoon. Toss briefly in a deep frypan with sugo. Serve immediately with parmesan and basil.

PEI Potato Chilli

• 3 medium Round White PEI Potatoes, diced
• 2 cups (500 ml) Tomato Juice
• 2 cups (500 ml) Vegetable Stock
• 1 medium Onion, chopped
• 2 small Carrots, chopped
• 1 Celery Stalk, chopped
• 1 Green or Red Pepper, chopped
• 2 cloves Garlic, crushed
• 14 oz (398 ml) Kidney Beans
• 1 cup (250 ml) Dried Green or Brown Lentils
• 19 oz (540 ml) Chickpeas
• 2 tbsp (25 ml) Chili Powder
• 1 tsp (5 ml) Oregano, dried
• 1/2 tsp (2 ml) Basil, dried
• 1/8 tsp (0.5 ml) Pepper
• 1/2 cup (125 ml) Yogurt, plain low fat (optional)
• 19 oz (540 ml) Tomatoes, chopped

Directions

1. Wash lentils. Drain and rinse chickpeas. 
2. Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil, reduce heat and simmer about 30 minutes, stirring occasionally, until lentils are tender. 
3. Dish into serving bowls and garnish with a dollop of yogurt, if desired.