The Wolfville Farmer’s Market held its annual Tastes of the Valley celebration recently and Slow Food was there in force.
We paired with the South Shore bakery, Boulangerie la Vendeenne to promote the Slow Food Ark ingredient, Red Fife Wheat. We gave away samples of an organic bread made from the wheat and told people about how and where it is grown. And, several restaurants connected with Slow Food sold small tastes of food prepared from local ingredients and Market vendors.
The best taste experience as voted by the shoppers was prepared by Michael Howell of Tempest Restaurant. He made a cheeks and beets taste with ingredients from the following vendors:
- cod cheeks from Eric Publicover’s Fish Store
- red beets, spinach and radishes from Norbert Kungel’s Selwood Green Farm
- golden beets from Ted Hutten’s Family Farm
- goat cheese from Randy Hiltz at RanCher Acres
Many thanks to the other Slow Food members who participated – Jane Wright and Paolo Colbertaldo from Jane’s On the Common, Craig Flinn from Chives Canadian Bistro and Hanspeter Stutz from Le Caveau/Domaine de Grand Pre.
