A visit to my Grandmother from Nameless Cove after being in the cabin was quite the treat. A wonderful meal of wild rabbit, stuffing, peas, carrots, turnip and potatoes – all topped off with gravy. I enjoy this traditional meal as it brings back memories.
As a young boy, I would go with my father to check his slips (or rabbit snares). We would go on his Yamaha Bravo! He had the skill to well place a slip, adding twigs or tree limbs to ensure the rabbit would have to hop through the hole. Sometimes we would take our snowshoes to prevent us from sinking too deep into the snow.
My uncle Douglas, who has since passed. He would spend a significant amount of time in the woods, whether it would be trapping, rabbit catching or berry picking. I would be assured that there would be a rabbit or two for me each season.
For me it is important to now learn the process of rabbit catching from my uncles who continue this tradition. I must learn these skills to pass on to future generations. As well learn how to skin a rabbit and prepare the meal.
For me it is important to learn the ways of the land, that has enabled people to survive for thousands of years – well before the Vikings came more than 1,000 years ago to this Peninsula.
Live Rural NL –Christopher Mitchelmore, MHA The Straits-White Bay North
Fish & Brewis is a traditional Newfoundland Specialty. I enjoyed this meal of fish, brewis and boiled potatoes on January 5th, 2012.
I’ll share with you the recipe:
- 4 Cakes Purity Hard Bread
- 2 lb salt cod fish
- 1 cup of salt pork (finely diced)
- Drawn Butter: 1/4 Cup Butter, 2 Med. Onions (chopped), 2 tbsp Water, 1 Cup Water (Optional)
Soak Hard Bread overnight. Use lots of water. Soak cod-fish in a separate bowl overnight. In the morning change water and cook cod-fish for about 15 minutes. Remove from heat and drain. Put hard bread in saucepan with water to cover and bring to a boil. Remove Hard Bread from heat and drain. Optional Add cooked flaked fish and mix if you would like what is called Fisherman’s Brewis. Keep hot. Fry pork until golden brown and crisp, serve with fish and brews.).
Drawn butter: melt butter in saucepan, add onions and fry until golden and soft. Do not brown. Sprinkle flour over mixture and mix thoroughly. Remove from heat. Stir in half water. Place on heat and bring to a boil, stirring constantly. Beat until shiny and smooth. Slowly add remaining water, cook over low heat 2 to 3 minutes. Serve over fish and brewis.
My friends from Europe certainly enjoyed our traditional Newfoundland & Labrador cuisine.
Love Rural NL –Christopher C. Mitchelmore, MHA The Straits-White Bay North
- Big Fat Cod potato pancakes (stevesacooking.com)
The Lingonberry in Rural Newfoundland & Labrador is referred to locally as the “Partridgeberry”.
After reviewing From Our Atlantic Woods –Non-Timber Forest Product Directory 2009-2010, a recipe supplied by Pure Labrador seemed like a delicious use of for local berries.
Apple, Walnut and Blue Cheese Salad with Lingonberry Vinaigrette (Serves 4)
- 3 tbsp (45 ml) Lingonberry Syrup
- 1 tbsp (15 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil
- Salt & Pepper (dash)
Mix all together and shake well
- Mixed baby salad greens
- 1 apple
- 1/4 cup (60 ml) walnuts, toasted and coarsely chopped
- 1/4 cup (60 ml) crumbled blue cheese
- Spread a bed of salad greens on 4 plates
- Core and quarter the apple
- Thinly slice each quarter into 6-8 slices and place on the greens in an attractive fan
- Sprinkle 1 tbsp (15 ml) each walnuts and blue cheese over the apple and greens
- Drizzle the Lingonberry Vinaigrette over the salads.
I am looking forward to trying this salad, which will have local wild berries. Be creative with locally grown products and start your own FOOD REVOLUTION!
- 1 small cod-fish
- 3 or 4 potatoes
- salt pork, diced
- 1 small onion, finely chopped
- 2 cakes of hard bread
- 2 cups of milk
- 4 cups of water
- 1/2 tsp mixed herbs
- salt & pepper
Wash and dry fish and cut into small pieces. Place the fish, potatoes and pork in stewing pan in alternate layers, sprinkling each layer with onion, herbs, salt and pepper. Add the water, cover closely and cook for about 40 minutes. Then add the hard bread which has been soaking in water for about 3 or 4 hours, or until soft. Strain off water, add warm milk. Cook 10 minutes after adding hard bread. Serve with a fresh roll.
It is that time of year again, when a lot of rural Newfoundlanders and Labradorians gear up with jugs, buckets and other containers to the barren fields in search of the red ruby berries, known to us as the “partridge-berry” and internationally as the “Lingonberry”.
The following information has been taken directly from the Dark Tickle Company’s, St. Lunaire-Griquet, NL website. Partridge berry (Vaccinium vitis-idaea). Internationally known as the lingonberry this relative of the cranberry family is a low mat forming evergreen shrub with tiny rounded leaves. These berries grow in the dry, acidic soils of Newfoundland and Labrador’s barrens and coastal headlands. Their twin flowers have a pinkish hue in bud then turn white as they bloom in mid-June to mid-July. The fusing of the two flower ovaries gives rise to a single dark red berry ripening through September’s frost. Tart in flavour they are high in vitamin C, tannin, anthocyanin, and antioxidants. These agents are attributed to the prevention of high blood pressure, urinary tract infections, cardiovascular disease, cataracts, slowing such aging processes as memory loss and the deterioration of motor skill, improving circulation, as well as the prevention of certain forms of cancer.
Well, we have experienced the first September’s frost this past Saturday on the Northern Peninsula making it the opportune time to get your berries. I remember picking with my family near the barrens near the St. Anthony airport. There would be patches of red, where you could pick to your heart’s delight. I’m not the biggest fan of this berry, it is a little tart for my taste. I prefer the bakeapple (cloudberry), however this was a fun activity for the whole family to participate and enjoy.
Partridge berry’s are loved by many people. The berries find themselves in many jams, jellies, fillings of pies, side dishes or garnishes. However, there is an opportunity to diversify these agri-food products and add greater value. The Dark Tickle Company has done an exceptional job of creating chocolates and teas using these berry products.
Rodriguez Winery in the province produces many speciality wines and liqueurs from fruit and berry products. Check them out at: http://www.rodrigueswinery.com.
While visiting the Norsemen Restaurant & Gaia Art Gallery, L’Anse Aux Meadows (http://www.valhalla-lodge.com/restaurant.htm) I had the opportunity to sample a drink called the “Partridgrini”. I don’t know the recipe, but did find one from “Occasions Magazine”, which is distributed by the Newfoundland & Labrador Liquor Corporation.
PARTRIDGE & APPLE MARTINI
- 1/2 ounce of partridge berries
1 oz Pulukka lingonberry Lapponia
1 oz Phillips Butterscotch Ripple Schnapps
3 oz apple juice
- Drop the partridge berries in the bottom of the martini glass
- Shake apple juice, schnapps and lingonberry lapponia with ice and strain over berries using cocktail shaker
- Garnish with partridge berries and apple wedges
Opportunities exist to diversify as consumer tastes broadened in rural communities to appeal to both locals and tourists. We are not limited to local markets, as exporting is readily available. Don’t get me wrong, there will always be a special place in our hearts for Grandma’s Partridge berry pie or Mom’s jam. However, we can be creative and find additional uses for this renewable natural resource that grows in abundance on the Northern Peninsula of Newfoundland & Labrador.
Enjoy your experience with the Partidge-tini!
Live Rural NL – CCM