Halifax Seaport Farmers Market

Chinese New Year Festival at the market!

2012-02-01T05:58:00.000-08:00

The Chinese New Year celebration at the market started auspiciously with a beautiful golden sunrise. One our vendors, Edi Orenstein had put together a beautiful shrine to appease the Dragon who was arriving midday and to secure prosperity for the market and all it's vendors!
The Chinese Society of Nova Scotia and their impressive Dragon, wowed the crowds as the wound their way throughout the market amid much cymbol clashing and thrumming of drums!
Bobbing and weaving, high above everybody's heads, it was an exciting sight!
Here are Margaret and Cali with their Chinese Lanterns! We had a very active craft table full of creative lantern makers.

Jian Luo played the erhu, an ancient Chinese one stringed instrument. He has been playing for forty years! Looking very serious here concentrating on his music.
The Taoist Tai Chi group arrived and gave us an interesting demonstration.
Their concentration and flowing movements were mesmerizing.
Balcony Tai Chi!
Lucky money and free fortune cookies were handed out to all. May the year of the Dragon be good to you! Many thanks to all that participated and helped make it a fun and successful event!

Chinese New Year at the Market!

2012-01-25T04:42:00.000-08:00

新年快樂 CHINESE NEW YEAR CELEBRATION! 新年快樂

Help us ring in the Year of the DRAGON!
A year of prosperity, health and happiness!

Sunday January 29th Free!

We are celebrating CHINESE NEW YEAR at the Halifax Seaport Farmer's Market. 10 am until 4 pm.

The new year, which traditionally lasts for 15 days, is the longest and most important of the Chinese holidays. The festival begins on the first day of the first month within the Chinese calendar, January 23 and it ends on the date of the full moon Feb 6.

*DRAGON DANCE*

12:00 -1:00 We will have our own DRAGON! Spreading good luck and prosperity. Come and watch the DRAGON DANCE through the market. Sponsored by the Chinese Society of Nova Scotia!

* TAI CHI*

2:00 -2:30 Watch the Taoist Tai Chi Society of Canada, Atlantic Region demonstrate Tai Chi!

Get a free LUCKY red money packet to bring you prosperity for the year* (only 100 available)

FREE FORTUNE COOKIES!

Make Chinese Lanterns and Fans

Tangerine cupcakes from Little Red Kitsch'n

Authentic Chinese Food from Biscuit Lips and Cheelin Express!

*Chinese Cultural table*

Meet the Dragon!

Live Music

Lots of food and craft stands

Noodles are considered a lucky food, giving us longevity! Norbert's Good Food will be serving up Chicken NOODLE Soup. Little Red Kitsch'n has some frozen Miso Udon NOODLE soup you can take home.

Whole Fish. The Chinese word for fish sounds like the word for abundance. It’s important that the fish is served with the head and tail intact, “to ensure a good start and finish and to avoid bad luck throughout the year.” Pick one up from The Fish Shop!

Dumplings look like the ancient, ingot-shaped Chinese currency, eating them is said to bring prosperity. Pick some up when you are here!

BAMBOO is considered lucky all year long. Pick some up at Sea Bloom.

Wear red and join in the festivities!!!
Enjoy prosperity, longevity, and happiness in the coming year
新年快樂新年快樂新年快樂新年快樂新年快樂

photos: S. Duffett

Fragrant Curried Rice with Kale and Chickpeas

2012-01-17T04:07:00.000-08:00

Winter comfort food! You can double this for a potluck, delicious! Bonus....it is FAT FREE!

Fragrant Curried Sweet Rice with Kale & Chickpeas

Ingredients.....

1.5 cups brown rice (or use a mixture of wild, red and brown or white)

3-4 cups of veggie broth plus extra for sauteeing ( you can use a boxed broth for ease)

2.5 Tbsp of mild curry powder

1 T onion powder

1.5 tsp chili powder

1.5 tsp ground cumin

1 tsp smoked paprika ( use regular if that's what you have)

1 tsp cinnamon

1 large onion, diced

1 cup carrots, diced ( about 4) (or green beans, sweet potato, squash or combo)

3/4 cup shredded,chopped kale (cut out the spine)

1/2 cup pitted dates, chopped finely (you could use raisins)

! 15-ounce can of garbanzo beans/chickpeas drained (I used Eden brand, no BPA)

Juice of 1/2 lemon ( you could add orange too)

salt to taste

hot sauce to taste
Method...

1. Put the rice and all spices into a large pot with the broth and cook according to the directions for the rice.( Usually simmer for about 25-35 minutes)

2. Chop onion, carrot and kale and dates.

3. In a skillet, coat the bottom with veggie broth and heat. When starting to simmer, add the onion and cook for about 5 minutes, add the carrots (and any other veggie you want to add) and cook for another 5 minutes or so. Add extra broth to keep from sticking. You can turn it down a bit and then add the dates and kale.

4. When the rice is cooked, stir in the drained chickpeas, onion/carrot/kale mixture and lemon (+orange) juice.

5. Taste and adjust seasoning. salt and pepper and hot sauce etc.

Really tasty! This is one of those dishes that is easy to modify!

photos: S Duffett

12 Terrific Resolutions for 2012!

2011-12-30T06:01:00.000-08:00

1. Take your bicycle out of the shed. Use it more this year. If you don't have a bicycle, how about popping by I HeartBikes on the waterfront and renting one for an afternoon or take a drive out to Tantallon, visit the Bike and Bean, rent a bicycle and hit the the rails to trails track along the South Shore.

2. Eat your greens! All kinds... and while you are at it, eat yellow and orange and red and blue! The more colourful your diet the healthier you will be!

Have vegetables with a homemade low-fat dip for a snack.
Add extra veggies to casseroles, stews and soups.
Keep a bowl of apples, bananas and/or oranges on the table.
Have a side salad with a variety of leafy greens every day.
Bake with raisin, date or prune puree to reduce fat and increase fiber.
Add lettuce, onions, peppers, cukes and/or tomatoes to sandwiches.
Order veggie toppings on your pizza.
Enjoy fruit smoothies for breakfast or snacks.
Pack fresh or dried fruits for quick snacks.
Keep cleaned fruits and vegetables in the refrigerator, ready for action.

3. Buy LOCAL! Purchase seasonal and local fruits and vegetables. Keep your money in your own community! As tempting as it might be to have strawberries in January, they have been imported halfway around the world at great environmental cost. Reasearch what is naturally grown in this area and you'll also rediscover the pleasure of meals changing with the seasons! Talk to your farmers at the market.

4. Spend more time outside! So many reasons to do so! Enjoy fresh air, local parks and gardens. Come visit our rooftop and soak up some harbour views. Your soul will thank you!

5. Stop sitting so much!!!! Scary new data!

6. Don't forget the little things. Switch your light bulbs, look for products made from recycled materials, buy energy efficient electronics and appliances, go paperless, conserve heat and water ( lower your thermostat and put on a sweater, turn off the tap when brushing your teeth)

5. If you are a meat eater, purchase happy meat. Animals that are free range, grass fed and antibiotic free. Better for them, better for you.

6. Get more Omega 3 into your diet! So many reasons why. Salmon is an excellent choice and flax seed too.

7. Stop stressing and start breathing! Breathe deeply for five minutes a day. To do it, stand or sit in quietly, close your eyes, and simply notice your breath, without attempting to modify it. Then try this:
Breathing through your nose,take a deep breath,as low into the belly as you can, pause,then exhale fully, pausing again. Make each inhale and exhale last for five counts. Do it five times. Eventually, work up to 10, 20, or even 30 breaths. Feel better?

8. Stay in touch with friends and family! Reconnect. They keep us grounded. Why not make plans to meet at the market? Have a bite to eat and catch up. xoxox

9. Take care of your teeth! Your body will thank you. Good for more than just a pretty smile.

10. Volunteer! Somewhere, there is an organization or person that needs YOUR help!

11. Learn something new. How to program the remote control, raise chickens, plant an herb garden, play harmonica! it is up to you:) You can start here.

12. Stop.... and.... smell.... the.... salty air! Life goes by altogether too quicky! Before we know it it will be time for 2013 thoughts. Have a happy, healthy, peaceful and prosperous year!

Photos: Shelagh Duffett

Seasons Greetings!

2011-12-23T04:51:00.000-08:00

May your days be merry and bright..........

11 days before Christmas!

2011-12-16T08:27:00.000-08:00

Christmas is nigh! This is a print from one of our artists at the market, Shelagh Duffett. You can get LOTS of great gifts here at the market this time of year, as well as stock up on ALL your Holiday foodstuffs and delicious drinks and greenery and....so much more! Really you can do it all and fulfill your pledge of shopping locally.

Santa will be paying the market a visit tomorrow (Sat.). Keep a lookout for him between 11 am and 2 pm on Saturday, Dec.17 th.

We are also collecting gently used coats for the Salavation Army. Bring your warm coats to the market and put them in the box at the South Entrance near Noggins Corner Farm.

Do you have somebody on your list that is hard to buy for? Why not give them one of our MARKET GIFT CERTIFICATES! They come in denominations of $5, $10 and $25. All vendors will accept them. They can be purchesd at the main office upstairs or you can ask at the info desk under the main staircase.

We are OPEN next Saturday, Christmas Eve until 1pm !

On Thursdays, we now have live music to eat your lunch by. The Boulevard Eateries are open throughout the week every day except Monday. This Thursday on December 22nd it will be Modern Grass again. What a fun group!

And as always....Friday is our INTERNATIONAL Day. Enjoy food from around the world with our eclectic bunch of food vendors.

There are also a few craft vendors here these days leading up to Christmas, so pop by, have some lunch and enjoy a chat.

Sunrise and Moroccan Stew

2011-12-08T08:51:00.000-08:00

These days it is easy to catch a sunrise like this at the market! We open at 7am on Saturdays and 8am on Sundays. This Saturday, the sunrise is at 7:40 am. It is one minute later each day.

Perfect days for comfort food. This is a delicious Moroccan Stew, full of exotic warm flavours and not so exotic ingredients.
Market shopping list: beef, onion, garlic, parsnip, sweet potato, butternut squash, carrots

Slow Cooker Moroccan Beef Stew

1.5 pound stewing beef, chopped into bite sized pieces, 750 gr
1/4 cup all purpose flour, 50 mL
1 large red onion, chopped
4 cloves garlic, minced
1 parsnip, chopped
1 sweet potato , chopped
1/2 small butternut squash,chopped
1 large carrot, chopped
1 28oz can tomatoes, chopped, 796 ml
1/2 cup raisins 125 ml
1 tsp grated fresh ginger 5ml
1/2 tsp cinnamon, 5ml
1 tsp cumin, 10 mL
1 tsp garam masala, 5 ml
pinch of allspice
pinch of nutmeg
1 Tbsp lemon zest
2 cups beef stock 500 mL* check after a few hours, may need to add some more.
Salt and pepper to taste
(1 cup each dried apricots and pitted prunes 250 mL) optional, add with veggies
Chopped fresh parsley
Slivered almonds

Directions:
1. Toss beef with the flour in slow cooker.
2. Add all veggies, tomatoes, spices and broth......stir.
3. Cook in slow cooker on high for 4-6 hours or until meat is cooked and veggies tender.
4. Top with slivered almonds and chopped parsley. Serve over couscous, rice or mashed potatoes:) Your house will smell fantastic. * you can also cook on the stove top, done when all is soft.*

Photos: S. Duffett

Cabbage Soup....

2011-11-30T10:17:00.000-08:00

Tomorrow is December 1st. Soup season is upon us. Comfort food...... Here is a recipe for a yummy, hearty soup using ingredients you can find at the market with a few pantry staples thrown in.

Market purchases: sausage,cabbage, leeks, carrots, parsley, rosemary

Italian Tomato, White Bean & Cabbage Soup with Sausage.

4 tablespoons olive oil, divided
12 ounces fully cooked sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
4 cups thinly sliced green cabbage (about 1/2 small head)
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups) OR use onions instead.
1 stalk of celery, chopped fine
2 cups carrots, chopped
2 tablespoons tomato paste concentrate
2 tablespoons chopped fresh Italian parsley or regular (if dried, use less)
1 tablespoon chopped fresh rosemary
8 cups low-salt chicken or veggie broth
1 15-ounce can cannellini (white kidney beans), rinsed,

Heat 2 tablespoons of olive oil in heavy large pot over medium-high heat.

Add sausage and sauté until brown around edges, about 5 minutes.

Add cabbage; sauté 2 minutes. Transfer sausage and cabbage to bowl.

Add remaining 2 tablespoons olive oil to same pot and heat over medium heat.

Add leeks, celery, carrots and sauté until soft, stirring occasionally, about 5 minutes.

Add tomato paste, parsley, and rosemary and stir 1 minute.

Add broth, sausage/ mixture, and beans and bring to boil.

Reduce heat and simmer until vegetables are tender, about 40 minutes.

Season to taste with salt and pepper.

*For a Vegetarian version, use a can of chickpeas or some firm tofu to replace the sausage*

Living History and a recipe

2011-11-23T07:58:00.000-08:00

Meet Seymour LaPierre, aged 11, standing at the Halifax Cheapside Market in 1903........
Now, meet Mary Ann Lapierre, his daughter, still selling at the Halifax Market 113 years later!!!!
Yes , she is a treasure. A bit of living history! You never know what wonderful stories a person has until you chat to them. Mary Ann's grandparents had a small farm near the number 7 hwy in Preston. Seymour and his mom and sometimes dad would fill the wagon and before midnight to make the long trek to the market at Cheapside.(Just below Province House)
They would arrive at the Dartmouth ferry terminal and settle their horse in at the livery stable next to the ferry. ( It was 3 cents extra to take a horse over) they would push the wagon onto the ferry and then it was only an easy block to push it to the Cheapside market. There was also a livery on the Halifax side of the ferry terminal. This is Catherine, Mary Annn's grandmother, standing over her baskets of goods to sell. She retired from selling in 1934 and Seymour and his wife took over.
They sold turnips and potatoes, tomatoes and flowers and eggs,poultry and anything that they might be able to make a few pennies from. Knitted and sewn goods too. This is their turnip harvest!
Mary Ann told a story of the huge uproar in 1916 when the market was to be moved up the hill to "market" street where it remained for many years. The farmers were wondering how to get their produce up the big hill. The horses and oxen were their main concern.
The LaPierres have been selling at the market all these years, moving fom location to location, finally now here at the Halifax Seaport Farmers Market. Say hi to Mary Ann next time you visit us. Her booth, HillCrest Farms is in the North corner. These wonderful pictures are hers and there are many more in this treasure trove.

Here is Mary Ann's recipe for

Boiled Dinner

1 (5 1/2 pound) corned beef brisket
2 large onions
1 parsnip, chopped
1 turnip, chopped
8 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges
5 potatoes,chopped

1.Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil.

2. Reduce heat to medium-low so that the water is at a gentle boil, cover, & cook for 3 1/2 hours.

3. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots, turnip and parsnip to the pot, then place the cabbage over the roast. Place the lid back on the pot, and cook for another 30 minutes, until veggies are tender. Cook the potatoes separately.

4. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Kale is in Season!

2011-11-16T04:49:00.000-08:00

Wondering what to do with kale? Here is a popular recipe served up at Norbert's Good Food at Selwood Green. Kale Scramble! The taste is delicious! and good for you too!

Chop up some kale, any kind is fine, about a large handful per person and steam it until soft. About five to ten minutes. Use a tiny bit of oil in a nonstick pan or griddle and saute about half a chopped onion per person. Put the kale in and form a ring around the onion. Next, beat two eggs, add some salt and pepper and pour into the center of the kale ring.
Next you add some grated cheese, Norbert uses Gouda, but any kind will do and as much as you like.
Take two spatulas and start flipping and agitating the scramble to help it mix through and cook the egg.
Form it into a round, sprinkle some more cheese on top and let it sit and finish cooking. the egg must be white and the cheese melted.
While you are waiting for it to finish cooking, slice some bread and pop it into the toaster. Hannah is doing a great job:).Gently lift it off the griddle and on to a plate.
Voila! Kale Scramble! Serve with toast and a side salad or bacon if that is your preference:)
Want more recipes for kale? Look here.

Pumpkin Success!

2011-10-27T13:37:00.000-07:00

Our Pumpkin Crazy, Pumpkin Festival has come and gone. It was a tremendous success because of all of you who participated ! We would like to extend thanks to our sponsors....

Elmridge Farm,

Halifax Seaport Authority,

Brooklyn Warehouse ,

Morris East,

Select Nova Scotia
Danny Dill
Noggins Corner Farm
Vizionary Art

Chef Renee Lavallee served up some delicious pumpkin mousse and apple squash soup!
There were craft activities for the children !
Adults got into the swing of things too:) Here's Dan with his new best friend:)
The vendors all had fun with it...
The pumpkin carving station was busy all day. Some people took theirs home to enjoy and others left theirs to be judged.
Speaking of judging, our judges were Ben Boudreau, community manager of Yelp Halifax; Kristen Pickett, food writer/reviewer/event planner and Jennifer Reynolds of Select Nova Scotia! They did a great job! Here are our winners! Maybe next year, yours might be a winner too! Hope to see you!

Pumpkin Crazy, Pumpkin Festival!

2011-10-19T04:29:00.000-07:00

On Sunday, October 23rd,
we are having our first PUMPKIN FESTIVAL!!!!
10 am - 4 pm

FREE Family Fun!!! Pumpkin Carving with PRIZES! Food demo with Chef Renee LaVallee! 800 Pound Atlantic Giant™ pumpkin grown by Danny Dill. Pumpkin walk. Pumpkin madness! Danny Dill is bringing a HUMUNGOUS 800 pound pumpkin here! ATLANTIC GIANT™ pumpkin grown by Danny Dill (Howard Dill's Farm), Windsor, Nova Scotia. Home of the World's Largest Pumpkin Variety since 1979. Get your picture taken beside it! We will need a forklift to bring it in!

PUMPKIN CARVING CONTEST! Win gift certificates to the market!
On Sunday we will have a pumpkin carving station set up and you can bring a pumpkin from home and carve it here or bring an already carved one from home OR buy a pumpkin from here and carve it. The pumpkins will be set up along the cruise corridor for viewing and judging and then prizes. Anything goes:) PUMPKINS must be finished by 1:30 to be eligible for judging. JUDGING WILL BE at 2 PM on SUNDAY Winners will be announced at 2:30PM and prizes given out.

7-8 pm come by to see the pumpkins lit up all along the Seaport Market windows. Our first annual PUMPKIN WALK!

FOOD DEMO and TASTING
Renee LaVallee will be sampling delicious PUMPKIN and squash recipes from 11 am until 1:30 pm. Courtesy of Select Nova Scotia!

LOTS OF VENDORS PARTICIPATING........

THE CORNISH PASTY SHOP will be selling pumpkin pasties

LITTLE RED KITSCH'N will be selling pumpkin cheesecake cupcakes, wild rice salad with pumpkin & cranberries and pumpkin soup.

SEA FOAM LAVENDER FARM will be selling lavender pumpkin bread!

KALE KRISPS are working on a new Pumpkin flavored treat for the festival.

FLORENCE WAGG will be showcasing a vibrant collection of orange jewelry.

GOOD NATURED will be selling adorable felted pumpkins.

Artist DON MANNING will be selling lovely pumpkin notecards.

Artist SHELAGH DUFFETT will have some quirky cats and pumpkin prints.

ANDREA'S JEWELRY DESIGN will be selling pumpkin colored jewelry!

EARTH ELEMENTALS will have Pumpkin Spice soaps

SELWOOD GREEN/ NORBERT'S GOOD FOOD will be serving hot pumpkin squash soup

THE CAKE LADY is making special pumpkin pies and pumpkin cookies.

RAYS OF INDIA will be serving up pumpkin curry.

WRAP SO D will be whipping up some pumpkin pancakes.

JOVIAL DESIGN has a beautiful sterling silver pumpkin pendant and semi-precious stone orange jewelry.

IRONWOOD BOWLS will have some fun orange driftwood pencils.

COLLEEN'S MAGNETIC THERAPY JEWELLRY will be launching her fall lime with vibrant orange accents.

MR SMOOTH will have a Pumpkin Spice Smoothie

SURF ART BY DAINA Will have some small matted pumpkin photos and small matted autumn ocean sunset giclees for sale.

Other vendors will be participating as well.

Wear orange and be part of our PumpkinPalooza!!

ALL AGES WELCOME!!!!!!!!!!

September Days

2011-09-11T15:50:00.000-07:00

These are the glorious days of September in Nova Scotia! Softly crisp days with sparkling sun.The market is chock a block with produce of all kinds. Perfect time to come down and explore the stalls.
Meet some friends and enjoy a visit. We have lots of places to sit, socialize and have a bite or two:)

Edmund McPhee

2011-07-25T05:43:00.000-07:00

Meet Edmund. 83 years young. He lives in West Gore, Hants County, Nova Scotia.

This was his first time here at the Seaport Market. On Sunday, he hopped in the car with his wife and drove here to have a look around.

What is interesting about this story is that Edmund and his father, Hope McPhee, used to sell at the market in the 1930's. 70 years ago! and they did it for 28 years!

At that time it was called the green market and was held under the Town Clock. He and his dad used to travel in every Friday. Edmund skipped school on Fridays as soon as he was able to count change. Never went back after grade 9.

They sold hand -churned ice cream made the day before by his grandmother Alberta. No electricity, so it was kept cold with salt and ice blocks. They also sold fresh butter, buttermilk, beef, honey gladiolas and assorted veggies. They would bring in eggs and poultry from their neighbors to sell. There was a bit of a fuss when they first came in to sell ice cream, something about it not being a dairy product. His dad, Hope had to go to City Hall to fight it! ( According to Edmund, it was one of the dairies that contested him)

Edmund continues to live in the area where he grew up. Where there used to be 28 farms there is now just himself. He still has a large garden and for the last month and a half, he and his wife have been eating happily from it, he told me proudly with his blue eyes twinkling.

You never know who you will meet here at the market. Strike up a conversation with a stranger and you might be surprised:)

10 Top Tips for Market Shopping!

2011-07-11T15:40:00.000-07:00

Here are some great tips from Lisa Borden - Eco Advocate and Strategist, Owner of Borden Communications and blogger for HuffPost Canada

Shopping at the farmers' market is better for the environment, better for our local economy and better for your wallet. It's also fun, healthy and the food tastes better. Once you eat fresh, recently harvested produce, you'll realize the stuff from the supermarket (organic or not) is just not the same thing. Being connected to your food will change your entire life!

As with anything new, it takes time to figure it all out, so here are some helpful hints for hitting the farmers market:

1. Don't forget your bags, baskets and containers.
Invest in good reusables (I couldn't live without my washable, square-bottomed bags). Be warned, no one goes to market and forgets their bags! A basket can also be very handy especially during berry season. There are no plastic clamshell containers at the market, so stacking is not an option. Expert tip: take your own produce bags, bread bags and containers; they all come in handy.

2. Bring cash and plenty of small change.
It'll be faster and easier for everyone. Trust me, it doesn't feel good to pass a $50 bill to a farmer selling you three dollars worth of spinach!

3. Bring your family and friends.
It's more fun to share the market with others. Consider meeting at the market for a meal or drink (extra points for bringing a reusable mug!). It's also a place to involve everyone in food choices. We need our children to understand where our food comes from; just ask Jamie Oliver!

4. Do a full walk-through.
There are no returns. Who has the best tomatoes? Would you have preferred the peaches instead of the pears? Walk the whole market first to see what's available and compare prices and product -- although if you have a favourite farmer with limited crops, you'll want to go directly there first. Also, later in the season, the produce seems to get heavier. Melons and squash are always my last purchases, so that I don't have to carry them around the entire time. Once you become a regular, you will know your favourites, and your shopping routine will become second nature.

5. Don't get sold a fake.
Just because it's the farmers' market doesn't mean the food is automatically healthy. Some markets have vendors selling donuts made from white flour and fried in conventional oil. No, I have no idea how they were allowed in. Happily, a few stalls away will be someone selling lovingly-made stuffed French toast made with the finest ingredients. Choose wisely, and choose real.

6. Go early and get first pickings.
You cannot imagine the excitement the regular market shoppers have for the season's first strawberries, asparagus, ramps, and if you don't "get it" now, you will next year at this time. If you want to take part to the fullest, don't sleep in. Go late if you are looking for deals and are not picky. Vendors will generally be happy not to haul anything back with them; they worked hard to get it to market in the first place.

7. Ask questions.
You'll get real answers. If you want to know when something was picked, or how to best choose a particular item, just ask. You'll get great answers. Make sure what you are buying is organic by asking. And, although sometimes the farmer will not have paid for certification, they might be as stringent (or more) in their fields and operations. Also feel free to ask what something is, or try things that you would not necessarily see at the store. Farmers know all about what they grow (sometimes they will share great recipes too -- that's not happening at the supermarket!).

8. Speak to other shoppers.
I have generally found people to be quite friendly at markets. It's amazing not only what advice I've given, but what I've learned. I've received great recommendations for restaurants, family events, and products nearby or just outside of the city.

9. Don't buy ingredients for a meal.
Make a meal based on the best ingredients you buy. Don't just go to the market to cross things off your grocery list. Buy what's best and in season, and try new things. When you buy fresh and simple, the dishes you prepare can be fresh and simple, too. Sometimes we just enjoy a "market meal" -- a help-yourself-to-all-of-the-goodness-we-just-got meal. You can obviously make a list, but keep an open mind. Take advantage of seasonal inspiration.

10. Cook together.
By cooking with your children, as opposed to for them, you have the opportunity to teach them so much (and have a great time together). "Give a person a fish and you will feed them for today. Teach a person to fish, and you'll feed them for a lifetime." Before you decide that this is an impossible task with your hectic schedule, consider making this a weekly event. Even toddlers can help. Picking leaves off of basil, or putting berries into the bowl is enough to sustain at least five minutes of kitchen time together! Make a concerted effort to be connected to your food, your family and your friends. Mealtime will change forever.

As always, keep in mind that your money is your voice. With every dollar you spend, you are asking for more of the same. Shopping at our local markets will change your life personally and benefit the whole community.

Get local and organic from the farmers market. Enjoy the season. Share the experience with others, and enjoy some great food while you're at it!

Follow Lisa Borden on Twitter: www.twitter.com/lisaborden

Follow us on Twitter at @ HfxSeaportMrkt

photos : S Duffett

Last week

2011-07-07T06:27:00.000-07:00

We had a great week at the Market!
July 1st came and went with lots of people out celebrating the wonderful day!
Then the Queen Mary 2 came to port. Did you know she's one of the fastest ocean liners ?
Yesterday we hosted our first strawberry festival in conjunction with Select Nova Scotia. Here is Chef Renee Lavalle serving up a milkshake made with Foxhill Cheese strawbery gelato. It was a great success.

Also...we have a new twitter account! Please update your twitter address books. @HfxSeaportMrkt

Strawberry Festival

2011-06-28T12:04:00.000-07:00

photo: S. Duffett

Next Wednesday July 6th, will be our first Strawberry Festival at the Seaport Farmers Market! Sampling of different strawberry varieties will be available. Our vendors are planning strawberry treats! Chef Renee Lavalle has been enlisted by Select Nova Scotia to visit from 11:30 am until 1:30 pm and share some strawberry recipes! Renee will be sampling a strawberry milkshake made with Foxhill gelato, strawberries macerated in rosemary and strawberry shortcake! Pop by and take part in this delicious event! Mark it on your calendar

And to tide you until then, here's a quick and easy strawberry recipe courtesy of Select Nova Scotia. Make some now to have Nova Scotia strawberries available to you all year.

Strawberry Freezer Jam
2 cups crushed strawberries 4 cups sugar 1 pkg. (57 g) powdered fruit pectin 3/4 cup water

Combine berries with sugar in bowl; mix well; let stand for 10 minutes. Meanwhile, combine pectin and water in a saucepan, bring to a boil and boil for 1 minute. Add to fruit mixture, stirring constantly for three minutes. Pour into sterilized jars, (LEAVE HEADSPACE for expansion) seal and let stand at room temperature for 24 hours. Store in freezer.

Hope to see you at our STRAWBERRY FESTIVAL!

P.S .We are also open on July 1st, Canada Day!
Make us part of your celebration. Friday is International Day at the market.

Photo: S. Duffett

Some Changes

2011-06-18T01:48:00.000-07:00

Our wonderful roof in action:)

The weather has been less than favourable this Spring but more farmers are beginning to return to the Market. Spring and early summer has always been a dynamic time of year on the Market floor. Many Saturdays this coming season we are fortunate to have available Pavilion 20. The Market is capable of expanding to accommodate the return of farmers without fully displacing all the vendors that keep the Market vibrant over the winter.

A few of our storefronts have seen change in the last two weeks. Julien's Bakery has moved to the North Mezzanine. That Dutchman's Cheese Shop can be found next to Noggins Corner Farm at the south end of the building. Riverview Herbs is right in the middle of everything at centre court.Get Away Farm is now settling in to That Dutchman's vacated storefront space and in a short time will be operating a butcher shop.

Thousand Hills Farm has decided to focus on his Yarmouth business and will not be returning to Market. His fresh poultry product will be available at Get Away Farm.Elmridge Farm, Waldegrave Farm, and Farmhouse Foods are all here this weekend, June 18th Meguma Green, a farm from Upper Granville, will be arriving at Market this coming Wednesday.More farms are returning to Market in the next few weeks.

Something old, something new

2011-06-09T15:10:00.000-07:00

Guess what! Eccles cakes have arrived at the market!
Wondering what on earth an eccles cake is? Wonder no more. Here they are, a cross between a butter tart, baklava, and raisin tart only made with currants. Oozing sugary buttery goodness, a traditional English treat. Sometimes called a fly's graveyard (because of the way they look, with the wee studs of fruit ) they are often paired with lancashire cheese but delicious, absolutely delicious by themselves.!
You can find them at the The Maritime Pasty Company booth on the west wall of the market. Pasty makers extraordinaire!
They have also newly introduced the London Cheese Cake. Mmmm.....hungry?.

The 3 Second Rule - Booth Design

2011-06-06T09:50:00.000-07:00

Guest post by Daina Scarola: vendor

This past weekend at the Halifax Seaport Market we had the privilege of being visited by Project for Public Spaces from N.Y.C. They came around and spoke with vendors to get feedback on their market experiences, what they like, and where to improve.

As part of their visit they gave a presentation on markets as public space and what role they play in the community. It was quite amazing to see photos and hear stories of markets from around the world and what makes them succeed or fail. The folks behind this Project specialize in helping markets succeed. I'm stoked to be part of our local Halifax Seaport Market and am excited to see what the future brings for us.

One of the issues they touched on is the '3 second rule'. Customers should be able to walk by your booth and know who you are and what you are selling. If you can't provide this visual information in the 3 seconds it takes for them to walk by, they will keep on moving, on to the next vendor.

Before I found out about this idea, I knew I wanted to build an eye-catching Art By Daina booth that properly represented me as an artist and the genre of paintings I create.

Here is my booth that I've been slowly building and adding to, which I began last November...a work in progress.

market view

2011-06-04T17:35:00.000-07:00

Grey day on the water today. This is the tall ship Silva, a frequent sight out our window, passing Georges Island.

Tall Ship Silva was built in Karlstad, Sweden in 1939 as a 130' three masted steel schooner. During the first two decades of her life, she was traded with general cargo under sail and motor in Western Europe. In the 1960's Silva was refitted as a bulk freighter, having her sailing rig removed. Silva continued coastal trading in Sweden until 1994. In the summer of 2001, she was towed to North America and restoration was undertaken.

She is now completely re-furbished and rides the water as a charter boat here in our harbour.

To the Market and Beyond

2011-06-03T08:47:00.001-07:00

Photo credit: Daniel MacDonald

Guest post by: Lisa Young, shopper

Anyone who knows me at all, most likely knows that I prefer to shop local whenever I can. In past summers, I’ve made a point to visit the local farmers’ markets in Annapolis Royal and Wolfville while on vacation. So when it came time to plan last year’s Nova Scotian-based vacation, I decided to take inspiration from the Halifax Seaport Farmers’ Market! I narrowed down my destination choices to the Sunrise Trail and used the Train Station Inn in Tatamagouche as my base of operations. (sidebar: I highly recommend the place…there’s nothing in the world like living in a Victorian era caboose for 4 days, plus the food is good and the people are super nice.)

Two of my favourite vendors at the Halifax Seaport Market have their bases of operations on the Sunrise Trail: Lismore Sheep Farm and Seafoam Lavender Farm. I planned daytrips around both of these businesses and looked for other small shops and attractions that interested me nearby.

At the Halifax Seaport Market, the folks at Lismore Sheep Farm have a lovely selection of sheepskin products, fleece, yarn and other wool products, as well as their own line of wooden knitting needles. They’re always friendly, helpful and can tell you a lot about their products. I was tickled to be able to visit their barn in River John and see some of the sheep whose wool I had been using to knit clothes and gifts for friends and family. There’s even a small interpretive display where you see wool in different stages and can try carding. Their shop had all of the things at the market and a LOT more. Being a city gal, it was novel (also awesome) to find such a well-stocked yarn store in the middle of the country fields where the sheep are grazing.

Later, I visited Seafoam Lavender Farm operation. The day I went was a quiet one, so I was able to have a nice chat with the operators. I was lucky enough to be there during a u-pick time during the summer, so I was given a brief instruction on how to properly trim sprigs of lavender from the mature plants. Armed with that knowledge, a loaned basket and scissors, I happily wandered the rows, clipping as I went along, surrounded by the heavenly smell of sun-warmed lavender. They also had a weather-protected stall onsite, so I was able to stock up on a few other lavender items that they produce while paying for the bunches of flowers I’d picked myself.

Photo credit:James Lkobos

We spent four lovely summer days enjoying local attractions, eating at small family-owned restaurants, buying roadside fruit and veggies and visiting small shops in the area all around Tatamagouche. It had been more than 15 years since I’d been to the area, but I doubt that I would have chosen it for a vacation destination had I not known about those two Halifax Seaport Market vendors.

rhubarb

2011-06-01T17:16:00.000-07:00

Tis the season for rhubarb! We've got lots of it at the market. First, check out these mouthwatering rhubarb recipes at FoodGawker and Tastespotting ...figure out what you are going to make and then pop by and get some :)

spring break

2011-05-30T18:35:00.000-07:00

What started off as a very gloomy, stormy day turned into a gorgeous taste of what spring should be. So great to see the sun! Our trees are having their first blooms and look ready for the prom. Lots of people out and about, enjoying the warmth and light.

Here's the view from our rooftop garden late this afternoon

Early Market

2011-05-27T08:30:00.001-07:00

Notmans Studio Photo,circa 1879. You can barely see the town clock at the top of the street. The Halifax market at one time was held on the corner of Cheapside and Bedford Row. The building on the left was the Customs building and now it is part of the Art Gallery of Nova Scotia. In the picture below, the building on the left is the building on the right hand side of the top picture. This was probably taken from a window of the Customs Building. These lovely pictures are courtesy of the Provincial Archives of Nova Scotia.