Tag Archives: Prince Edward Aqua Farms Inc

Food Day Canada 2015: A Tribute to PEI’s Great Foods

The Bistro's Food Day Canada 2015 Menu
The Bistro’s Food Day Canada 2015 Menu

With its beginnings in 2003, Food Day Canada has grown and evolved.  Today, it is a country-wide initiative designed to showcase how a delectable entire meal can be made using Canadian-produced food.  It’s a tangible and visible way to celebrate the wonderful variety of foods produced in Canada and recognize our farmers, fishers, other food producers, chefs and, indeed, those of us who are home cooks bringing locally-produced food to our tables on a regular basis.  I like to use fresh locally-produced food products which have not traveled days to reach us and, at the same time, it gives me the opportunity to put dollars into the hands of local food producers to keep the local food movement alive and sustainable.

Preparing a meal using Canadian food items is no great challenge for me since I use local food products every day of the year.  In summer, our garden is the source of much of the food we eat.  Off season, I patronize my local farmers market in Charlottetown.  We have a number of farmers who grow produce year-round in their greenhouses so it’s great to have that ready source of local, fresh produce.  If you follow my blog regularly, you will have read stories I have written on several PEI food producers.

Living in PEI, I have lots of choices of foods that are representative of the Island.  For my 2015 Food Day Canada menu, I have chosen items from both land and sea and, as a tribute to our Island potato industry, am featuring potato salad, an all-time favorite summertime dish on PEI.  Potato salad is often found at backyard barbeques, picnics, and other summer get-togethers across the Island. You can get my recipe here.

My Island Bistro Kitchen's PEI Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

So, today, I am happy to share with you the menu I have prepared and photographs of the PEI foods that are on my table for Food Day Canada 2015 along with the sources of the products. This is my version of a typical down home PEI lobster supper.

Food Day Canada Menu 2015
Starter
PEI Mussels steamed in apple juice, garlic, and a medley of fresh herbs
and dipped in melted butter
Fresh Homemade Rolls

Main
PEI Lobster in the Shell
PEI Potato Salad
Green Garden Salad with Cranberry-Pear Vinaigrette

Dessert
Glazed Strawberry Pie with Whipped Cream

Wine Pairing
Little Sands White Wine, Rossignol Estate Winery, Little Sands, PEI

Pre-dinner Beverage:
Product and Source: Rhubarb Slush made with rhubarb from our garden

Rhubarb Slush is my latest drink creation and it is my signature drink for summer 2015.  It’s very tasty and refreshing on a hot summer day.  We have a large rhubarb patch and it’s another way to use the rhubarb.

Rhubarb Slush
Rhubarb Slush

Starter
Products & Sources:
Mussels – Prince Edward Aqua Farms Inc., Springbrook, PEI
Butter – Amalgamated Dairies Limited (ADL), Summerside, PEI

Mussels are one of the main products harvested from PEI waters.  While they are used in different ways such as in chowders and even salads, they are most often steamed and eaten right out of the shell, dipped in good PEI hot melted butter.

PEI Mussels
PEI Mussels

Today, I simply steamed the mussels in a small amount of apple juice, some garlic, and a small handful of mixed herbs from my herb garden.  The key to good steamed mussels is to use as little liquid as possible to steam them as too much liquid dilutes their flavor.

PEI Mussels
PEI Mussels

I made a fresh batch of rolls this morning and, with a good slather or ADL butter, they make a lovely accompaniment to the mussels.

Main
Products & Sources:
Lobster – Fished off of Tignish, PEI, and sourced through MR Seafood in Charlottetown, PEI

Butter – Amalgamated Dairies Limited (ADL), Summerside, PEI
Potatoes – Jewell Produce, York, PEI
Lettuce – From my own garden
Tomatoes – Vankampen Greenhouse, Charlottetown, PEI
English Cucumber – Schurman Family Farm, Spring Valley, PEI (these are the absolute best flavored cucumbers I have ever tasted!)

We are truly blessed on PEI to have fine quality lobster.  The lobsters on my table today were fished off the shores of Tignish in the western part of the province.  One of my favorite places to buy fresh seafood is at MR Seafood on Thompson Drive in Charlottetown and that’s where these were purchased. Lobster may be eaten hot or cold. My preference is to eat the lobster meat cold but dipped in melted butter.

PEI Lobster
PEI Lobster

The potatoes that I used to make the potato salad came from Jewell’s Produce in York, PEI, just outside Charlottetown.

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

Our lettuce has been very slow to grow this year but I was able to get enough from the garden to make a green salad for our dinner.


Dessert
Product and Source: Strawberries from the Schofield Farm in Lady Fane, PEI

Strawberries are nearing the end of their season here on PEI but, as a finale to the strawberry season, I am including my glazed strawberry pie for dessert.

Glazed Strawberry Pie
Glazed Strawberry Pie

Wine Pairing
My wine of choice for today is Little Sands White Wine that comes from Rossignol Estate Winery in Little Sands in the Eastern part of PEI. Rossignol is PEI’s oldest winery.  Click here to read the story I previously wrote about my visit to this winery.

So, this is how I am celebrating Food Day Canada 2015.  What Canadian-produced foods are on your table today?

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A Prince Edward Island-Inspired Menu for Food Day Canada 2014

PEI Mussels Steamed in Beer
PEI Mussels Steamed in Beer

It’s Food Day Canada today (August 2, 2014). This is a day to celebrate and enjoy all the great food that is grown, fished, or otherwise produced in Canada. Coming from Prince Edward Island, we are truly blessed with the abundance and variety of fresh food at our disposal.

As those of you who are regular followers of my food blog know, my focus is on eating local food whenever possible and supporting local food producers, be they farmers, fishers, or other food producers. And, this I do more than one day a year.  It’s a regular occurrence in our household.

Today, I am pleased to share with you the menu and photographs of what is on my table today for Food Day Canada 2014 and where the food came from. The menu includes foods that come from the waters that surround our Island and from the rich, red soil of our land.

Food Day Canada Menu 2014

Starter

PEI Mussels steamed in beer
and dipped in melted butter
Served with Multigrain Bread

Main

PEI Scallops pan-seared in butter
Boiled PEI potatoes
Medley of steamed yellow string beans, broccoli, and carrots

Dessert

Haskap Shortcake
Whipped cream and a rich haskap sauce
sandwiched between layers of old-fashioned sponge cake
with a drizzle of haskap sauce on top

 Wine Pairing

Chardonnay Seyval Blanc, Newman Estate Winery, Gladstone, PEI

Starter

Products & Sources: Mussels – Prince Edward Aqua Farms Inc., Springbrook, PEI
Beer – Gahan’s Sir John A’s Honey Wheat Ale from the Prince Edward Island Brewing Co., Charlottetown, PEI
Bread – Multigrain from the Whole Grain Bakery, Freetown, PEI
Butter – Amalgamated Dairies Limited (ADL), Summerside, PEI

I love mussels! PEI mussels are world famous and my mussels today came from Prince Edward Aqua Farms in Springbrook, on the North side of the Island.

There are many ways in which mussels can be prepared. They can be steamed in water, wine, beer, apple juice, or in just about any liquid that strikes your fancy. The key is to use just a small amount of liquid as too much liquid dilutes the flavour of the mussels. It is the steam that opens the mussel shells, not the amount of liquid used.

While I am not a beer drinker, my preferred liquid for steaming mussels is beer. Today, I am using Gahan’s Sir John A’s Honey Wheat Ale, brewed by the Prince Edward Island Brewing Co. in Charlottetown, PEI (click here to read the story I wrote on the Brewery).

While nothing other than the beer is really required for steaming the mussels, I like to add some herbs, spices, a bit of garlic, onion, carrots, and celery to the steaming liquid for additional flavour. It usually takes only about 7-10 minutes to steam a pot of mussels. The amount of liquid needed will, of course, depend on the size of the pot you are using and how many mussels you are steaming at a time. Remember to discard any shells that have not opened during the steaming process – do not pry them open. If they haven’t opened via the steaming process, they are not considered safe for consumption.

Dip the mussels in good PEI-churned butter (I’m using ADL butter today) and they are simply delicious. Some also like to use the steaming broth in which to dip bread, soaking up the flavors. My recipe for steamed mussels follows at the end of this posting.

Multigrain Bread from the Whole-Grain Bakery in Freetown, PEI
Multigrain Bread from the Whole-Grain Bakery in Freetown, PEI

The bread I am serving with this appetizer comes from the new Whole-Grain Bakery in Freetown, in the central part of the Province. This bakery uses locally-grown organic wheat which the baker grinds just at the time of the bread making. The bread on the table today is a multigrain bread that has a lovely dense texture and exceptionally good flavour. It makes a fine accompaniment to the steamed mussels.


Main Course

Products and Sources: Sea Scallops, fished off East Point, PEI, sourced from MR Seafoods, Charlottetown, PEI
Potatoes – Farm of Brent Craig, Tryon, PEI
Vegetables – Jewel’s Country Market, Marshfield, PEI

Scallops have long been a favourite of mine. Today’s scallops were fished off of East Point in the Eastern end of the Island and were sourced through MR Seafoods in Charlottetown. While there are a host of ways in which sea scallops can be prepared, sometimes I like them simply pan-seared in butter which is how I am serving them today – sear 1½ – 2 minutes on each side, in a hot pan with butter, and this is a quick, easy, simple, and tasty way to prepare scallops.

Pan-searing Sea Scallops in Butter
Pan-searing Sea Scallops in Butter

Add a sprinkle of chopped fresh parsley and serve with a lemon wedge or your favourite tartar sauce, if desired.

Pan-seared PEI Scallops
Pan-seared PEI Scallops

With the early PEI potatoes now on the market, they were a logical choice to serve with the scallops. Just a slather of butter is all that is needed for these! The round white Island spuds come from the farm of Brent Craig of Tryon.

And here is the complete main course, all products of PEI.

This time of the year, there are so many fresh-from-the-garden veggies available. I chose the yellow-orange-green color scheme to add color to the plate: yellow string beans, carrots, and broccoli, which came from Jewel’s Country Market in Marshfield, PEI.

Dessert

Product: Haskap berries – Farm of Lynn and Becky Townshend, Rollo Bay, PEI

For dessert, I headed east to Rollo Bay for haskap berries to make a rich and sumptuous haskap shortcake. I recently shared my recipe for this delightful dessert and you can find the recipe by clicking here.

Haskap Shortcake
Haskap Shortcake

Wine Pairing

My wine of choice for my meal is a Chardonnay that comes from Newman Estate Winery in Gladstone, near Murray River in the Eastern part of PEI. Click here to read the story I previously wrote about my visit to this winery.


It’s so easy to prepare a tasty meal when local foods are sourced. The ingredients are super fresh because they haven’t traveled many miles for many days before they reach the dinner plate.

What’s on your menu to celebrate Food Day Canada today?

Steamed Mussels – My Island Bistro Kitchen Style

Ingredients:

1 cup Gahan’s Sir John A’s Honey Wheat Ale
½ cup onion, chopped
2 tbsp carrots, diced
2 tbsp celery, diced + some celery leaves
½ tsp puréed garlic
⅛ tsp coriander
⅛ tsp fennel
⅛ tsp thyme
⅛ tsp basil
½ tsp parsley
1 lb PEI mussels

Method:

Assemble ingredients.

In 5-litre pot, place all ingredients, except the mussels.

Bring mixture to a boil and boil gently over medium-low heat for 4-5 minutes.

Add mussels.

Increase heat to medium. Cover. Let steam for 7-10 minutes until shells have opened.

Scoop mussels into serving bowl(s). Serve hot with melted butter and your favourite bread which may also be dipped into the steaming broth that was used to steam the mussels.

Yield: 2 appetizer-sized servings.

 

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