The Sly Cook

Our Eastern PEI staycation started in Cardigan, with Terry and Neil. They gave us a guided tour of their blueberry fields and an insight into the blueberry industry. Did you know that currently, the province sells product within Canada and in addition exports frozen wild blueberries all over the world. PEI’s production of wild blueberries is over 34 million pounds annually!

We spoke about the importance of supplying blueberries locally, Terry’s farm currently supplies local breweries on the island. The berries are also used to produce Terry’s new beverage “Terry’s Berries Blueberry Lemonade”.

Thousands of years ago, Prince Edward Island was connected to the mainland through a large valley plain. Blueberry plants spread naturally to the island though this valley. As sea levels rose and glaciers retreated, the area became an island and wild blueberries began to emerge and establish. The rock free, level fields of Prince Edward Island that make potato farming favourable are also ideal for the growth and harvest of wild blueberries.

Producers in Prince Edward Island manage about 13,000 acres of wild blueberry plants.

It is fantastic to see the journey of such a superior product being grown here on Prince Edward Island from field to beverage. If you haven’t tried Terry’s Berries Blueberry Lemonade yet it is an absolute must. Thank you Terry for your amazing hospitality!

Next we made our way to Georgetown and enjoyed a deep sea adventure with Captain Perry, Art and the crew at Tranquility Cove Adventures. We started the trip with a spot of mackerel fishing. I am not a natural fisherwoman I must say! Thank you to Art and Perry for being so patient with me. I did catch two fish in the end though. All of the mackerel caught were filleted and BBQ’d for us to enjoy onboard. We enjoyed the delicious melt in the mouth mackerel whilst Perry gave us a demonstration on Mussel, lobster and crab fishing.

After a fun filled day we headed off to our home for the evening, The Georgetown Inn. We were greeted by the lovely owner Rhonda, Rhonda and her husband Aubrey have owned the business since 2014. In 2003 the Georgetown Inn was recognized as a heritage place of Canada and is now protected under the Heritage Places Protection Act. 

The Inn was originally built as residence for Honourable Joseph Wightman, shipbuilder and politician. The rooms are thoughtfully decorated, have AC and comfortable beds. We particularly enjoyed the views from the shared deck from our room (Harbour Room) and the beautiful window seat. The choice at breakfast was plentiful, I chose the eggs benny before hitting the road home.

We ended the evening at my favourite restaurant on the Island, The Wheelhouse – located at the former interpretative train station on West Street. The restaurant showcases an abundance of seafood from the local area and executes it effortlessly, with style. Owner Terry Nabuurs, said the restaurant’s name has a double meaning which pays respect to the building’s railway history since a wheelhouse was where a train would turn around on the track.

The sunset was magnificent, the wine was perfectly paired and the oysters were delicious. The location and the quality of the food there are both outstanding.

I enjoyed a dish consisting of delicately seasoned halibut in lobster cream for my main course, the halibut was perfectly cooked and the vegetables were al dente as they should be. A pet hate of mine is when restaurants over cook their vegetables, not here though! The whole dish was stunningly simple yet beautiful. We tried the Oreo cheesecake for dessert which was shared 😉 I can’t wait to return one last time before the end of the season!

We had a fantastic afternoon at Avonlea Village, we enjoyed a picnic in the beautiful gardens, an ice cream from COWS, a spot of shopping at The Anne Store and Anne of Green Gables Chocolates.

Avonlea Village was recreated to resemble the fictitious 19th-century town of Avonlea from L.M Montgomery’s famous novel, Anne of Green Gables, it’s one of the prettiest little villages in all of PEI. Featuring tranquil gardens and green space swaths, you’ll have no trouble finding your own piece of picnicking paradise. And with several on-site eateries to choose from, everyone in the family will be a happy picnicker.

Did you know that the grounds of Government House in Charlottetown are now open for guided walking tours for groups of up to 10 people? Tours will begin on the hour starting at the gates Monday to Friday, 10 a.m. to 3 p.m. Tours will run up to 28^th August 2020. Booking ahead is not required, entrance is granted via the property gates on Terry Fox Drive, signage is posted. Public health protocols are being followed throughout the tour.

Constructed in 1834, Government House is the official private residence of the Lieutenant Governor of Prince Edward Island, The Honourable Antoinette Perry.  Her Honour, the Lieutenant Governor, is the official representative of the Crown in the Province and exercises the powers and authorities of Her Majesty Queen Elizabeth II in Prince Edward Island. 

The residence is surrounded by a spacious 10 acre property, complete with 5 gardens spread out throughout the property, with each garden highlighting various important elements in the history of the property, as well as showcasing both historic plant types and those native to Prince Edward Island.  A walk through the gardens at Government House provides the opportunity to reflect on the rich history of Government House and its property, to admire the beauty of the gardens and their plantings, and to marvel at the breathtaking views of Government House and the Charlottetown Harbour.

The gardens are maintained by Landscape Specialist Larry Hughes, I was fortunate enough to work at Government House as Executive Chef for a period of time over the past year, Larry kept our kitchen well stocked with herbs, fruits and vegetables grown on the property.

With strawberry picking season being upon us, what better way to celebrate than with a batch of strawberry gin. My strawberry gin recipe is easy peasy, the hardest part is the waiting. You truly have not experienced summer in a glass, until you sip on a strawberry gin and tonic, poured over ice, and garnished with berries and mint sprigs

Ingredients

700ml bottle of good quality gin

120g granulated sugar

500g strawberries 

Method
Slice strawberries and remove any greenery.

Mix the strawberries, sugar and gin together and transfer to a 1.5 litre sterilized jar or covered container.

Pop this into the fridge and stir every other day for 2-3 weeks. Depending on how eager you are to sample it!

Strain through muslin cloth and transfer to bottles. Your strawberry gin is now ready to drink. Enjoy over ice with tonic water, I like to garnish my G&T with berries and mint sprigs.

I was honoured to be invited to be a judge on the panel for the PEI Potato Chowder Championships, at last years PEI International Shellfish Festival. I got to try a lot of chowder dishes that weekend, twenty five to be precise! This led me on a quest to perfect my own chowder recipe at home, this recipe is easy to follow, and a pretty darn tasty way to utilize some of the beautiful new potatoes, seafood and herbs that surround us on Prince Edward Island at the moment. Enjoy!

Ingredients

50 g butter

1 onion, finely diced

1 celery stick, finely diced

1 medium carrot, finely diced

500 ml hot fish or vegetable stock

250 ml heavy cream 

200 g baby new potatoes, halved

150 g skinless haddock, diced

100 g smoked bacon, diced

50 g cooked mussel meat

100 g lobster meat

1 x 198 g tins sweetcorn, drained

2 tbsp. freshly chopped tarragon

1bsp freshly chopped chives 

Salt & Pepper to taste

Melt the butter in a large pan over medium heat and gently sauté the bacon, onion, carrot and celery, about 10min.

Add in the stock and, then bring to the boil. Add new potatoes, then simmer for 10 minutes or until potatoes are tender.

Stir in haddock, sweetcorn and seasoning. Simmer until fish is cooked – about 3-5 minutes. Carefully stir through the cream, add in the cooked lobster and mussel meat, then the tarragon and simmer until hot. Check the seasoning. Garnish with chopped chives and serve.

We had a fantastic time over in Cavendish over the weekend, I feel that our day out reflected on the ways in which we are are adapting as an island to the accept the new normal. This helped us to feel reassured that we could still enjoy some of our favourite activities with the correct safety measures and checks in place.

First stop was Sandspit, where we were greeted by a member of staff who asked us a few safety questions, took our temperature and provided us with the new rules and procedures to keep guests safe visiting Sandspit this summer. It was reassuring to see that all visitors were wearing masks, social distancing measurements were in place and hand sanitizer stations were provided throughout the park. I would love to visit Sandspit again this summer once dusk is drawing in, to see the park lit up in all of it’s glory. I think there is something magical about fairground lights on a warm summer’s evening, we’ll definitely be back soon!

We ended the day at the first of four events in the Cavendish Beach Music Festival 2020 Concert Series, it was our first time attending a drive in music concert and we were not disappointed. We were greeted on arrival and guided to our parking spot, we parked up, tuned in our radio to 93.5 and waited for the show to begin. All cars a parked with social distancing measures in place and you are not permitted to leave your vehicle during the concert, unless you need to visit the washroom. There is a menu available from MHG Delivered, you can place an order via their easy to use app and food will be delivered directly to your car with a smile included.

Life doesn’t get much better than listening to some of the East Coast’s best Country Music, in the comfort and safety of your own vehicle, whilst enjoying a delicious PEI lobster roll. We can’t wait to return for one of the upcoming concerts in the next few weeks. You can check out the lineups here cavendishbeachmusic.com

Cavendish Forever!

Rebecca & Annabella 💕

Pasty, handpie, empanada, patty, whatever you want to call it, these hand held pastry items are loved globally. Check out my mouthwatering cornish pasty recipe, a traditional British staple from the seaside bakeries of Cornwall, England. 

Great served cold for picnics, or enjoy one warm with a chilled beer on a deck or patio somewhere. A fantastic recipe to showcase some of the delicious beef, carrots and potatoes farmed here on Prince Edward Island. 

There are lots of lovely spruce tips out there at the moment, take a look at my recipe for a decadent spruce tip ice-cream. This really is one of my favourite ice-cream flavours.

Check out my quick, easy and healthy recipes to get kids cooking! Cooking at home can be a fun part of the homeschool day, a tasty part too!

Just a girl who loves her chickens, the best homeschool idea so far. It’s tricky trying to keep an extremely active Annabella busy, whilst we both attempt to work from home, but with the help of Diane and Barbara the hens, things are becoming a little more manageable. This summer we decided to participate in the rent the chicken program from Barnyard Organics. Barnyard Organics offer customers a chicken coop and either two or four hens from June to October. In the fall, the chickens return to the farm.

Hens for Rent provides everything you need to enjoy a summer life with laying hens including:

• portable chicken coop;
• two or four egg laying hens;
• certified organic, locally-grown feed;
• food & water dishes;
• instructions on how to keep your chickens happy!

Within two days of the arrival, your chickens will lay eggs ready to use! Your hens should lay 8-14 or 16-28 eggs per week depending on your the number of hens you choose. You will know exactly what your chickens eat by using East Coast Organic Feed Mill products grown and milled right here on their farm!

How does it work? They schedule a date to bring you a portable coop, two or four chickens that are already laying eggs, and the supplies needed for your rental period. Chickens produce the most eggs when daylight is at peak. Towards the end of the rental period, if you realize that you were born to raise backyard chickens, adopting the chickens is an option (keeping in mind that the coops provided are not winter-ready)! Otherwise, they will schedule a date towards the end of your Rental to stop by and pick up the rented chickens, coop and supplies.

You can call to register with Barnyard Organics for next year, at 902-887-3188 or use their convenient online registration form.