Tag Archives: Atlantic Superstore

PEI Foods Featured in President’s Choice “#EatTogether” Campaign for Canada 150

There are basically two common, non-controversial, safe topics that can form the basis of a conversation start with just about anyone – the weather and food! And, food is the one that will bring people together!

On Saturday, May 6, 2017, the Atlantic Superstore in Summerside, PEI, was the venue for a luncheon where 32 people sat down to lunch together. Most did not know each other and had not met before Saturday. They happened to show up at the supermarket on a Saturday morning and found themselves invited to dine at a pop-up luncheon in the midst of the produce section.

"Eat Together"
“Eat Together” Event at Atlantic Superstore in Summerside, PEI

You see, Loblaws has this cool Canada 150 project underway to celebrate Canada’s 150th birthday.  Six of their supermarkets across Canada have been selected to host one of these special events that features the local foods of the region in which the event is held. The locations for the cross-country tour celebrating Canada’s regional cuisines are Ottawa, Calgary, Richmond, Summerside, Wolfville, and Montreal. Summerside was the fourth stop on the tour. Known as the #EatTogether campaign, the overarching theme is to get Canadians to come together, sit down over a meal, engage in conversation, and share stories about their favorite dishes and local cuisine. Talking about PEI foods is never a problem for Islanders because we love our foods and love to talk about them! Fishing and agriculture are two of our primary industries on the Island and both generate drool-worthy foods!

Tracy Moore and Chef Tom Filippou
Cityline Show Host Tracy Moore and PC Executive Chef Tom Filippou at “Eat Together” Event at Atlantic Superstore, Summerside, PEI

President’s Choice (PC) Executive Chef, Tom Filippou, and Cityline show host, Tracy Moore, presented a PEI-themed meal. For readers who are Islanders and those who have visited PEI, you’ll know that PEI food culture revolves around the land and sea.  The Island is known for great food – think potatoes, mussels, and lobsters. I asked Chef Filippou what inspired the dishes they chose to feature for the PEI-themed meal. He said that President’s Choice surveyed Canadians about what foods resonated with them and, when it came to PEI, our potatoes, lobsters, and mussels topped the list. He says those foods are amazing as they are but he put his own stamp on them by, for example, using lobster in a traditional Mac ‘n Cheese dish and cooking the pasta for it in the stock in which the lobster was steamed, thus deepening the lobster flavor in the dish. He says Summerside was a good choice as one of the six venues because the Island has such a rich history of seafood and agriculture and has so much to offer (for a menu that is regionally inspired).

Lobster Mac 'n Cheese
Lobster Mac ‘n Cheese, “Eat Together” Event at Atlantic Superstore in Summerside, PEI

The meal started with big bowls of mussels steamed in local PEI beer, followed by breaded chicken cutlets, potato salad, garlic bread, and the lobster Mac ‘n Cheese.

Breaded Chicken Cutlets

This rustic potato salad made with mini potatoes was amazing!

Potato Salad

For dessert, diners enjoyed yummy sticky date pudding with toffee sauce along with butter tarts.

Sticky Date Pudding
Chef Tom Filippou
PC Executive Chef Tom Filippou at Eat Together Event at Atlantic Superstore in Summerside, PEI

Asked what inspired the idea for the #EatTogether campaign, Chef Filippou says that food brings people together so the idea of a pop-up dinner party in the middle of a supermarket seemed like a great idea. People lead busy lives and many seem to spend a lot of time on their electronic devices and less time connecting with, and getting to know, each other so the aim is to get people to slow down a bit, take a deep breath, sit down at a table together, and enjoy good food and each other’s company.  What better way to set the example than on a busy Saturday morning with shoppers hurrying about to pick up groceries. Imagine whirling in with a grocery cart and the first thing you come across is a beautifully set long table alongside the produce section! I have to say it was a very impressive sight, especially from the vantage point of the store’s upper level.

Atlantic Superstore, Summerside, PEI

The photo below shows the area of the store where the celebrity meet and greet was held.  Have to love that backdrop of bags of PEI potatoes!

Summer Display at Summerside's Atlantic Superstore
Atlantic Superstore, Summerside, PEI

People live busy fast-paced lives with family members hurrying off to activities in different directions and many live and breathe being connected to their phones and computers/electronic devices. It seems, in many homes, the routine of regular family meal times  where family members all sit down together over a prepared meal, decompress, and discuss the happenings of their day and, well, just get to know one another, may be going by the wayside.  President’s Choice did some research on this topic and learned that only 38% of Canadians eat dinner together 4-6 times a week. 45% watch TV while eating, 15% listen to the radio, and 14% are on the Internet.

So, for the 32 people who dined at the communal table in the produce section of the Summerside Atlantic Superstore on a Saturday morning, it didn’t take long for them to connect with their fellow diners and for the storytelling to begin.  Food arrived on the table and conversations soon turned to food-related subjects and stories about the foods in their kitchens and what food means to special events like birthdays and holidays throughout the year.

Cityline Host Tracy Moore
Cityline Host Tracy Moore (right) shares a laugh with a diner at the Eat Together Event at the Atlantic Superstore in Summerside, PEI

Once the initial photos of the two celebrity hosts were taken, the electronic devices actually disappeared and, dare I say it – wait for it….. were actually forgotten about and strangers simply talked with each other over a tasty meal. Tracy Moore and Chef Tom Filippou proved to be entertaining and  engaging hosts and people easily opened up to them talking about their own culinary influences.

Tom Filippou and Tracy Moore
PC Executive Chef Tom Filippou and Cityline Show Host, Tracy Moore

This was a well executed event and a tip of the hat is due to the PC culinary team that pulled this event together to showcase PEI foods. Well done! To check out the PC #EatTogether video, click on this link: https://www.youtube.com/watch?v=vDuA9OPyp6I

Disclosure:  I was invited to attend this event so that I could share my experience with my blog readers. My opinions and impressions of it are my own.


Growing Organic Vegetables in Winter on PEI – A Visit to the Schurman Family Farm

Rows of Beefsteak Tomatoes at the Schurman Family Farm, Spring Valley, PEI
Rows of Beefsteak Tomatoes at the Schurman Family Farm, Spring Valley, PEI

Winter 2015 has been a true old-fashioned winter for PEI. Blizzard after blizzard has left the Island buried under mountains of snow. In fact, more than 500cm has fallen – that’s over 16 feet of snow this winter!

Along a rural country road in PEI, April 2015
Along a rural country road in PEI, April 2015

As I write this posting in early April, most of the snow, unfortunately, is still around (and more keeps accumulating) so it’s going to be a long time before PEI sees any plants growing outside in the rich red soil for which our Island is known. However, that doesn’t mean there aren’t vegetables growing on PEI – even in the dead of winter.

Between tunnels of snow banks (some of which were more than twice the height of my car) and sometimes through side roads barely one lane wide in places, I made my way to Spring Valley to visit the Schurmans who operate a large greenhouse where they grow organic vegetables for sale year-round. In fact, if you live in Atlantic Canada and shop at Sobeys and/or the Atlantic Superstore, you have access to their Atlantic Grown Organics brand organically-grown tomatoes and cucumbers because both stores carry produce from the Schurman greenhouse.

So, this year, while I’m not going south, I did spend an afternoon with Krista and Marc Schurman in their greenhouse which almost seemed tropical!

Krista and Marc Schurman of Schurman Family Farm, Spring Valley, PEI
Krista and Marc Schurman of Schurman Family Farm, Spring Valley, PEI

Spring Valley is a rural community that is located just outside the town of Kensington on the Island’s north side. The Schurmans, former livestock producers, built the greenhouse in 2001 when they made the decision to diversify their farming operation from livestock to vegetable growing. The Schurman greenhouse is home to close to one (1) acre of produce grown year round. Marc, a third generation farmer, has a degree in plant science from the Nova Scotia Agricultural College (NSAC) in Truro, Nova Scotia. From the time he was a wee lad, he has had a keen interest in growing vegetables so his career choice was a logical one. His wife, Krista, has a degree in animal science, also from NSAC. Farming is clearly in the blood of the Schurman couple and it is evident from chatting with them that farming is their passion and they are committed to producing quality food for market.

In 2006, the Schurmans, who market their produce under the label “Atlantic Grown Organics”, became a 100% organic greenhouse operation.

Farming organically is not without its challenges since it operates differently than conventional farming. One of the biggest challenges is to create a mini-ecosystem versus using chemicals to control for insect pests and plant disease. Insect packets (like those in the photograph below) are hung on the vines of the plants throughout the greenhouse. These packets release beneficial insects that, essentially, eat the bad insects that can destroy plant leaves and vegetables.

To simulate a natural environment, every six weeks, new hives of bumblebees are introduced into the greenhouse.

The bees buzz around, doing their job to pollinate the tomatoes. New hives are brought into the greenhouse every six weeks so that, as the hives age, there will always be young productive bees available to carry the load of pollinating thousands of flowers every week. Earthworms are used in the plant pots to keep the soil loose – essentially, they work and till the soil.

The Natural Kind of Garden Tillers
The Natural Kind of Garden Tillers

While greenhouse farming means more control can, in some respects, be exerted over growing conditions, there is a challenge to constantly balance the humidity and ventilation in the greenhouse as too much humidity can breed plant disease. The greenhouse relies on a computer system to indicate when there is too much humidity, at which time it tells the greenhouse roof to open slightly to let in some ventilation. When the humidity is once again balanced, the computer tells the roof to close.

Large pipes filled with hot water circulate throughout the entire greenhouse keeping the plants toasty warm and providing optimal temperature for plant growth.

A wood waste burner heats the water and a back-up generator provides assurance of a heat source should there be a loss of electricity. It wouldn’t take many hours without electricity in a PEI winter storm, for example, for the farm’s entire crop of producing plants and tiny seed plantings to be destroyed.

Plant seedlings started to ensure a continuous supply of fresh greenhouse produce
Plant seedlings started to ensure a continuous supply of fresh greenhouse produce

The series of hot water pipes also function as a sort of railway track for a cart and workers to move between the rows of plant pots so the plants can be pruned and harvested. The farm functions with a staff of three full-time employees and the couple’s three children help with picking the tomatoes from the vines.

Each plant pot is individually hooked up to the water sprinkling system that is triggered by readings from a weather station on the greenhouse roof as watering is measured by the amount of natural sunlight.

Watering probes inserted into each plant pot ensure the accurate amount of moisture is regularly provided to the plants
Watering probes inserted into each plant pot ensure the accurate amount of moisture is regularly provided to the plants

These water tanks are not your ordinary watering cans!

The main business of the greenhouse operation is to produce organic tomatoes and cucumbers for wholesale to Sobeys and the Atlantic Superstore in Atlantic Canada.

However, the Schurmans also direct market their produce at both the Charlottetown and Summerside Farmers Markets. Here (in addition to the tomatoes and cucumbers), you may also find special treats like fresh greenhouse-grown strawberries in winter along with lettuce, kale, herbs, peppers, beets, green onions, and even eggplant, grown especially for their Farmers Market clientele.

The Schurman Family Booth at the Charlottetown Farmers Market
The Schurman Family Farm Booth at the Charlottetown Farmers Market

From early spring to late fall, the Schurmans also have a vegetable stand at the farm gate on Route 104 in Spring Valley.

Strawberries growing in the Schurman Family Greenhouse
Strawberries growing in the Schurman Family Greenhouse

The Schurmans find great satisfaction from their greenhouse operation. They say that producing big boxes of fresh, organically-grown, red tomatoes in the dead of winter on PEI, when there is little if any vegetation growing elsewhere, is deeply satisfying.

They also find it gratifying to connect with regular customers each Saturday at the local Farmers Markets as this opportunity provides them with feedback on their produce and appreciation from customers seeking good quality organic produce that is locally produced year round.

I believe it is always good when consumers can meet and connect with those who work hard to locally produce our food. So, if you are lucky enough to live in PEI, you can meet the Schurmans, face-to-face, on Saturdays at the Farmers Markets. Otherwise, be sure to look for the purple label “Atlantic Grown Organics” on the organic tomatoes and cucumbers when shopping at Sobeys and/or the Atlantic Superstores in Atlantic Canada. Buying these Island products not only supports local farmers and helps them to be sustainable operations but you’ll know you are buying quality, safe, fresh organic produce.

I think, if I had been working inside this greenhouse this year, I would hardly have noticed it was even winter (well, maybe not until I stepped outdoors)!

For more information on the Schurman Family Farm, visit their website.

My Island Bistro Kitchen's Pasta Salad
My Island Bistro Kitchen’s Pasta Salad

The recipe in which I have chosen to feature tomatoes and cucumbers from the Schurman Family Farm is a colorful pasta salad with herb dressing.  While it is always important to use quality fresh ingredients in any recipe, it is doubly important when making salads because this is where the raw veggies star and you really taste their flavour.

I couldn’t have gotten vegetables any more fresh than these that were just picked off the vines in the greenhouse.

The quality and flavour of olive oil and balsamic vinegar is also important in the salad dressing. For this reason, I have used products from the Liquid Gold and All Things Olive store here in Charlottetown, PEI.  You can use any olive oil and balsamic vinegar – either flavored or plain – that you wish; however, it will obviously change the flavour of the dressing.  For this recipe, I chose to use the Wild Mushroom and Sage Olive Oil which I paired with a Honey Ginger Balsamic Vinegar.

You can use any kind of bow tie pasta for this recipe.

I’ve chosen to use colored Durum wheat semolina from Italy because I love the tri-colored pasta which makes a colorful salad!

Pasta Salad


8.8 oz (250g) bowtie pasta
1½ tsp cooking oil
2 tbsp onion soup mix
boiling water

2 cups coarsely chopped English cucumber
1 cup diced tomatoes or halved cherry/grape tomatoes
½ cup chopped red onion
2 tbsp sliced black olives (optional)
3½ oz cubed feta cheese
1½ – 2 tbsp shredded Parmesan, Romano, and Asiago cheese mix
Fresh parsley (optional)


Cook pasta, for length of time and in amount of boiling water and salt indicated on package, adding the oil and onion soup mix to the cooking process. Drain pasta, rinse in cold water, and allow to cool completely.

Cut ends off small cucumber and slice in half, horizontally. Cut cucumber into ¼ inch pieces.

Coarsely chop the tomatoes and red onion.

Place pasta into large bowl and add the cucumber, tomatoes, and onion. Toss to mix, being careful not to tear pasta. Drizzle with just enough dressing to coat all ingredients. Cover and refrigerate for 1-2 hours to allow flavours to mix.

At time of serving, mix in olives and add more dressing if needed/desired. Transfer to serving bowl. Sprinkle with cheeses and fresh parsley.



6 tbsp olive oil
2 tbsp balsamic vinegar
1½ tsp Dijon mustard
1½ tbsp sugar
½ tsp Italian seasoning
½ tsp celery seed
Pinch dried dillweed
2 garlic cloves, minced
Salt and pepper, to taste


Mix all ingredients in glass jar. Cover jar tightly with lid and shake jar vigorously to fully mix and incorporate all ingredients. Refrigerate until use. Remove from refrigerator to allow dressing to come to room temperature (5-7 minutes). Shake jar to mix dressing, then drizzle over salad.

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