||What do you get when you mix warm, sunny days with cool, crisp nights and rich, fertile soil? Some of the finest produce in the world, right here in Nova Scotia. Vegetables from Nova Scotia's commercial growers have that home-grown flavour and freshness we've come to expect at supermarkets, roadside stands and farmers' markets.
Did you know Canada's Food Guide to healthy eating recommends we eat five to ten servings of fruit and vegetables daily?
The Canadian produce industry's slogan is "Reach for It", so for your daily fruit and vegetable servings, be sure to reach for
the home-grown taste of Nova Scotia vegetables. You'll be rewarded with freshness, great taste and a diet your body will love.
Link to the main
On the Land & Sea Resource Directory or click below to
find the closest Vegetable U-pick operation to you. Recipes
follow the links below.
The following links provide more information about
in Nova Scotia
N.S. Pumpkin Events, Tips
Vegetables & Fruits in Season
Senior's Guide to Good Nutrition
Tomato and Cucumber Salsa
(Serve this with tacos or burritos or as a dip.)
1 large Maritime Greenhouse tomato, finely
1 cup (250 mL) Maritime Greenhouse cucumber, finely
1 small green chili pepper chopped or 1/4 tsp hot
1/2 clove garlic, chopped
2 tbsp minced onion
1 tbsp wine vinegar
1 tbsp chopped fresh coriander (optional)
In a bowl, combine tomato, cucumber, chili pepper,
onion, vinegar, coriander and garlic; mix well.
Transfer 1 cup of the tomato mixture to food processor
or blender and puree; return to remaining mixture
in bowl. Serve at room temperature within 3 hours
or cover and refrigerate for up to 3 days.
Makes 2 cups.
Nova Scotia Veggie Chowder
This recipe reflects a trend toward eating more vegetables
but still wanting to hold onto the "comfort" of a
milk-laden chowder. It's full of all the vegetables
that are readily available in Nova Scotia and features
parsnips and turnips in a new setting.
1 tbsp. melted butter
1 large onion,minced
1 very small cabbage, opped
1 tsp. caraway seed
1 medium carrot, diced
1 medium parsnip, diced
1 small turnip
2 large potatoes, diced
4 cups vegetable stock
1 cup cheddar cheese, cubed
2 cups light cream
In the butter, sauté the onion, cabbage and caraway
seed until the onion is transparent and the scent
of caraway is released. In a large pot, add the
sautéed mixture and the rest of the vegetables.
Pour in the stock and cover. Cook over medium heat
until the stock boils and then turn it down to simmer
until the vegetables are tender. Take out 1 cup
of stock, put it in a blender. Add the cheese and
blend. Add a small amount of the hot mixture to
the cream, stir in and pour the cheese and cream
into the soup pot. Mix well, stirring up from the
bottom and keep on low heat until ready to serve.
For more Vegetable information, contact:
Horticulture Nova Scotia
Kentville Agricultural Centre, Blair House
Kentville, N.S. B4N 1J5
(902) 678-1280 (fax)
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