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Entries in Seaport Market (9)

Monday
Aug042014

Nova Scotia Cherries

I simply couldn't resist photographing the rich ruby red of these cherries I bought at the Noggins Farm stand in the Halifax Seaport Farmer's Market over the weekend.

 

 

 

Sunday
Oct202013

Makin' Bacon

BACON.

Along with donuts, cannoli and foie gras, it's on our top 10 list of things to make this fall-winter.

Last week, I bought Michael Ruhlman's Twenty and lo and behold! A step by step recipe for homemade bacon with photos.

A quick tweet to Getaway (our fab Meat Mongers at the Seaport Market) and BAM - a 5lb pork belly wrapped and waiting for me.

We have to wait 7 days. 7 excruciatingly long (yet exciting) days for the bacon to cure.

Next Sunday's breakfast is going to be OFF THE CHARTS.

Tuesday
May142013

#HFXFB - Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest

I loved bacon WAY before it was cool to love bacon. And my love is definitely not a secret. I mean, come on - @baconandbaileys?

However, as much as I love bacon, I'm really not picky. I never discriminate when it comes to the pig.

Bacon, prosciutto, sausage, pork tenderloin, porchetta, baby back ribs, pancetta... I want it all.

And so, it seemed only natural, as I was slowly meandering my way through the Halifax Seaport Farmer's Market on a rainy Sunday that I would be drawn to the call of the pig.

For the Halifax Food Bloggers - Halifax Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest I give you - 

Pork Meatballs with Oregano, Feta and Olive Bread wrapped in Westphalian Ham (makes approximately 24 golf-ball sized meatballs)

100g Boulangerie La Vendéenne Olive Bread, torn to bits

1/4C Feta brine + 100g Foxhill Cheese House Feta, crumbled 

700g Getaway Farm's Ground Pork

1C Shubie River's Greek Mountain Oregano, loosely packed then rough chopped

1 small or 1/2 of a large Noggin's Onion, finely chopped

1 Organically Fed Egg from Eastern Selected Farms available at Selwood Green

1/2 tsp salt

1/2 tsp fresh cracked black pepper

24 slices Roselane Farm's Westphalian Ham

  • Preheat to 350 - line a 9x13 (or bigger if you have it) baking dish with parchment paper 
  • Place torn olive bread in a bowl - toss with 1/4C of Feta Brine - set aside 
  • With clean hands, mix feta, ground pork, oregano, and onion 
  • In a small bowl, whisk egg, salt and pepper together - pour over ground pork mixture and mix well with hands 
  • Add olive bread to pork and mix well - form into golf-ball sized meatballs - wrap each meatball with one slice of Westphalian ham
  • Place in baking dish close together but not touching - bake 28-30 minutes or until cooked through (less time for smaller meatballs, more time for larger)

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