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A Wave from Nova Scotia with Fiddleheads, Scallops & Wine

Greetings from Halifax, Nova Scotia folks! Swap some of the wooden houses for the occasional pink or yellow concrete house mixed among some grey, and some dilapidated thatched cottages, and truly you could be in Ireland. I can see why everyone has been saying that they are similar places to me now. I love it.

I flew in yesterday and was mighty sleepy post flight, but that didn’t stop me going out and buying some fiddlehead ferns and local scallops to cook up for a quick lovely supper. Food is actually quite expensive in the shops here (surprisingly), yet scallops are very reasonable as they are plentiful in local waters (ours were from Digby), as are the local fiddleheads as they sprout up everywhere at this time of year.

What’s a fiddlehead? It’s the gorgeous curled frond of a fern as it grows. Think green bean meets asparagus. As you cook it, it gently uncurls. It’s a perfect partner for scallops, we added some spiced sausage too which was like the tenor for the singing troop. The firm hand to guide the dish to your taste buds. With a big healthy salad on the side, it was perfect.

To complete, we had some Nova Scotian wine with it. A delicious lightly sparkling number first for aperitif (I do like an aperitif!), Nova 7 from Benjamin Bridge. Gentle and fragrant of rose and lychee, it is a perfect summer drink that is very light in alcohol (I think about 9% from memory).

Great start to a week I am very excited about. Back soon with some photos and more details.

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

4 Comments

  1. Man, fiddleheads are everywhere this year! I did a piece on them at my blog (illmakeitmyself.wordpress.com), but Makiko Itoh of Just Hungry and the author of Vegan YumYum are sold on them, too!

    They’re delicious, beautiful and pretty easy to cook. Win-win.

    Reply

    • Hey Jonathan! Can you get them in Sweden? They’re delicious. Eat them in Japan, US & Canada. Am sure we can get them too…

      Reply

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