Green garlic, also known as spring garlic or young garlic is such a treat. Here are 10 easy green garlic recipes that celebrate the warmer weather.
If you visit farmer’s markets you know that spring is such an exciting time. Not only do asparagus, brussels sprouts and wild ramps begin to make an appearance but so do green garlic.
Green garlic is simply garlic early in the season. Farmers will plant a lot of garlic understanding a harsh winter or late frost could impact harvest.
But if all goes well they have an overabundance of spring garlic. To avoid overcrowding, fields need to be thinned out to make room for the mature garlic as it continues to grow.
And as farmer’s are the the original zero waste proponents, they started selling this discarded plant. Soon people started to realize the delicate green garlic flavour was delicious.
But we didn’t discover any of this, for centuries green garlic has been used in China, South East Asia and India.
We’re a little late to the game. But now green garlic is so popular you may have to ask around.
You won’t find this spring garlic at big supermarkets. But you may find them at an Asian grocery store or you’ll need to go to a farmer’s market or ask someone who is an avid gardener.
Sometimes they are also called garlic scallions. Look for green garlic that has a fresh bulb like a scallion, instead of a dried out bulb with cloves.
Green garlic may also be called:
garlic flowers
garlic greens
garlic shoots
garlic spears
garlic tops
serpent garlic
spring baby garlic
spring garlic
young garlic
Difference Between Spring Garlic and Spring Onion
Green garlic (above) looks very similar to green onion aka spring onion aka scallions.
Don’t worry. They are fairly simple to differentiate.
Sure green garlic smells like garlic and green onion smells like onion. But maybe you aren’t confident with your smelling skills.
If you think garlic and onion smell similarly don’t stress.
Green onions, which we use all year long have tubular stalks. Whereas green garlic has flat stalks, like leeks. Have. a look at the photo above.
Difference Between Green Garlic and Garlic Scapes
So much easier to differentiate BUT a lot of people call incorrectly call the plant green garlic, when they really mean garlic scapes.
They are the same plant, but they are two different periods in its growing season.
Green garlic is the immature garlic bulb and has a delicate spring flavour. It is expensive in farm markets because farmers are giving up the opportunity to sell the mature plant.
Garlic scapes are the greens on top of a mature plant. It has a much stronger flavour. The stalks are round, firm and begin to curl.
They are cut from the bulb so the plant can focus all its energy on growing the bulb. You’ll see them later in the summer.
They become more hardy as the season progresses but they have plenty of great uses.
Green Garlic Season
Green garlic season typical begins when you start seeing spring flowers. Generally a month into spring so that could be March if you live in a warm climate or May/June in cooler regions.
My mother planted garlic bulbs behind her tulips and they both started growing at the same time.
Store green garlic in the fridge. Add an inch of water to a glass and set them in it. You can also place them in a damp paper towel in a plastic bag.
Green garlic lasts about a week in the fridge. Make sure to check the water level in the glass every few days as the roots will continue to soak it up.
GREEN GARLIC RECIPES
Green garlic has a delicate spring flavour and is fantastic raw in sauces or salads but green garlic is also delicious grilled or roasted.
Here are quick and easy green garlic recipes to get you started.
One of delights of warmer weather is spring beets.
This recipe uses mint and green garlic as the base for a great sauce to drizzle over roasted beets and would be great over any roasted vegetable and on salads.
This homemade elderflower cordial recipe is the perfect way to celebrate the beginning of spring.
I don’t know what the groundhog said this year but spring is coming, I promise you! This elderflower cordial recipe is such a great way to celebrate it.
I’ll admit it I hate winter. It is why I avoid it and try to spend most of my time in the Caribbean.
But there is nothing like celebrating warm days in March and April. There is an excitement when you see people are out on patios wearing shorts – at temperatures far too cold.
And I am so happy summer is coming.
I’m sure the rest of the world would think we’re insane. Except maybe the Finnish – they are also crazy like Canadians.
I didn’t grow up with elderflower. Maybe five years ago I came home to an amazing citrus smell I couldn’t pinpoint. It was almost like lemon zest.
I’ve never had elderflower but quickly learned it’s a flower of a tree used to make wine and cordial – which is perfect for elderflower cordial cocktails!
And while I’m not a huge fan of flowery cocktail recipes this elderflower cordial recipe is amazing with a bit of vodka and cranberry juice or just soda.
The citric acid is also fantastic in a Moscow Mule. For a non-alcoholic treat you can add elderflower cordial to sparkling water and lemons.
What is a Cordial Anyway?
Everything is new again and while the word cordial make me think of lazy days in Savannah, Georgia (despite never having visited) it’s actually found around the world.
However, cordial doesn’t have the same meaning everywhere in the world. In the US it’s an alcoholic syrup, often a liquer.
However in Europe and other regions of the world it’s a simple syrup and is non-alcoholic.
This elderflower cordial is of the European kind. But being North American my first thought was to add vodka and cranberry to it.
The History of Elderflower Cordial
Elderflower cordial can be traced back to the Romans and it has been very popular in Victorian times.
Now it’s a specialty drink but is very popular in Austria, Germany, Hungary and Romania. In many cases it’s been used as herbal medicine.
Where to Find Elderflowers
As it’s the flower of an elder tree the blossom season begins in May and can run through July.
The smell is almost like a honey blossom and it’s important to get them young and freshly picked when they are the most fragrant as they will turn bitter, just like their leaves.
If you’re out spring foraging look for elderflower heads that are neither green nor brown. Make sure you smell them, if they smell bitter like the leaves you are sure to have a bitter cordial.
You can find elderflower cordial in specialty stores, make sure to read the bottle as there are many mass producers who use elderflower “flavouring” which is cheaper and not as good.
However, it’s really easy to make at home and because of the high sugar content it keeps for a very long time.
The cordial is made by steeping the flower heads in a concentrated sugar solution so the flavour is infused into the syrup.
Easy Cocktails to Make With Elderflower Cordial
You can mix elderflower cordial with sparkling wine and add mint for a bright twist on a mimosa.
Elderflower fizz: Add it to a traditional white wine spritzer.
If you’re more interesting in spirits elderflower cordial is a great addition to whiskey, bourbon and bitters.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
But I didn’t always know what they were and I once avoided garlic scapes because I had no idea what to do with them.
If you feel the same way have no fear, this post shares everything I wish I had known and 13 great garlic scapes recipes from fantastic food bloggers.
What are Garlic Scapes?
Garlic scapes are the flower stalks of hardneck that literally shoot out the top and gets so long that it curls. They are a byproduct of garlic that has become a delicacy of its own.
They are sometimes mistakenly called green garlic. But green garlic are the greens that appear from the plant much earlier on in spring. They are also fantastic so also check out these green garlic recipes.
But back to garlic scapes!
Scapes appear on garlic just before it is mature. It appears about 3 weeks before the garlic is ready to harvest.
It’s the flower bud that is removed so that the plant’s energy can instead go to making the garlic bulb larger.
You can find them at farmer’s markets and Asian supermarkets, but it’s rare to see them in a mainstream grocery store unless you have a really great one.
Other names for garlic scapes
garlic stems,
garlic stalks
serpent garlic
garlic shoots
garlic spears stalks
Hardneck vs Softneck Garlic
If you are from the southern United States it is likely you’ve never seen garlic scapes.
The original garlic is hardneck and is grown in cooler regions, like Canada and northeastern United States.
Softneck garlic was created so warmer regions like the United States could also grow garlic. Unfortunately it does not grow scapes.
What Do Garlic Scapes Taste Like?
Garlic scapes taste like garlic, but a much more mild flavour. They are almost slightly sweet and have a fresh taste
It has a delicate spring flavour similar that some people compare to green onion, chives or wild ramps, although ramps taste like onion and garlic scapes have a garlicky flavour.
They can easily be used raw because the flavour isn’t overpowering.
It’s a hardy green, almost like asparagus and can be simply cut thinly and used raw to garnish salads, scrambled eggs, soups such as this Nova Scotia hodge podge and meat.
It’s also fantastic raw in a compound butter and you could also use the tender ends in this green garlic potato salad. Just substitute the green garlic for garlic scapes.
Garlic scapes recipes also include using the plant grilled or cooked, to give it a rich flavour for many dishes. Cooking garlic scapes on the grill is easy and makes serving dishes extra special, like this salsa verde grilled steak.
And pickled garlic scapes maintain a bright spring flavour you can enjoy all year.
Can You Eat the Entire Garlic Scape?
Yes the entire garlic scape is edible.
However, many garlic scape recipes will indicate which part of the plant you can use. That’s because some of it is rather tender but if its older it can get a bit woody.
Also the area near the flower bulb to its point can be a bit tough and fibrous. Some people just get rid of it. However, you can blend it easily into a puree, just don’t use it raw.
Depending on how far north you are, and how warm spring has been, garlic scape season is generally May through July.
They appear around the same time you start seeing wild ramps at the farmers market.
How to Store Garlic Scapes?
The first year I bought them I had no idea what to do with them other than to make garlic scape pesto. I mean isn’t that the default for every spring plant when you don’t know what to do with them?
But I didn’t know what else to do and I procrastinated looking for garlic scapes recipes online. I left them too long in the fridge and they were unusable.
Learn from my mistakes!
Buying Garlic Scapes
Don’t be afraid to handle them. You want bright green scapes that feel firm but not too woody.
Put Garlic Scapes in the Refrigerator
They will last at least a week in the fridge – some people say two weeks. Store them as you would fresh herbs, by putting an inch of water in a glass and setting them in it.
Change the water daily – which will also remind you to use them while they are fresh.
If you don’t have room in the fridge, put them in a cool area in your house. But keep them away from light.
If you don’t think you can use them in the first week or two garlic scapes also freeze well.
How to Freeze Garlic Scapes
If you’re using garlic scapes recipes that require them to be cooked or blended like many pesto recipes, or scape soup it’s possible to freeze them. Like all frozen vegetables they lose some crispness so plan accordingly.
But do it when then are the most fresh, to preserve the flavour.
Clean them with water and dry. Then chop to whatever size works for you. You can freeze in a plastic freezer bag.
When stored properly, garlic scapes should last up to 6 months in the freezer.
GARLIC SCAPES RECIPES
Garlic scapes can be used raw or cooked in a variety of ways from garnishing salads and soups, to blended in pestos, grilled on the barbecue or included in baked goods.
Garlic scapes are only available for a very short period of time, why not preserve them and enjoy the mild garlic flavour long after scape season comes to an end.
Pickled garlic scapes are excellent served alongside grilled meats, on a grilled vegetable platter, or as part of a classic relish tray.
These Cape Breton snow crab cakes make for a delicious light dinner and are so quick to put together.
It wasn’t easy to say to my aunt that I couldn’t come over to her house to eat snow crab from Cape Breton because she wasn’t in my double bubble.
Nova Scotia recently announced we could extend visiting to another family household and we chose my sister’s family as she has two young sons my mother was eager to see.
But it was also a reason not to be reckless with our time outside, to keep them safe.
Yet it was so sweet for my aunt to drop off the cooked snow crab the next day so that we wouldn’t miss out on this delicacy.
Cape Breton Snow Crab
We are ridiculously fortunate that Nova Scotia has such a wealth of fish seafood. Our lobster season rotates around different areas of the province so we’re almost always in season.
And we have the best scallops in the world in Digby and so many other incredible fish and other seafood. It is the best part of being home.
Snow crab season in Cape Breton is a big deal because it’s actually quite short.
It usually runs late Spring to the end of June but isn’t common in Nova Scotia restaurants so you have to make it at home while it’s still possible.
This year has been a completely different operation as previously seasonal workers from countries like Mexico come in to help, and fishermen needed to take extra safety precautions to work safely.
Snow Crab vs King Crab
Snow crab doesn’t make reference to its geography in snowy Canada, but instead the snowy white colour of its meat when cooked.
Snow crab shells are easy breakable. Some say you can do it with your hands but we have lobster crackers so why make it harder than it has to be.
The texture is fibrous and is fantastic for shredding. In fact the first thing I made was a snow crab pasta based on spaghetti aglio olio and it worked really well with bow tie pasta.
The flavour is delicate, sweet and also briny like the sea. It pairs beautifully with Nova Scotia wine.
But king crab isn’t the same. And it’s more expensive.
Also from the north, because cold water seafood is the best, Alaskan king crab is also sweet but also a richer flavour.
You absolutely need lobster crackers for king crab as the shell is thicker and has the little spikes that you’ll also find on lobster.
Nor surprisingly, it has the same chunky texture of lobster meat.
Fresh vs Frozen Snow Crab
If you can’t buy straight from a fisherman, you can buy snow crab pre-cooked and frozen. As you don’t want to overcook snow crab (which is easy to do) I think this is a great option.
I know many people look down upon frozen fish but unless you’re getting it that day I think frozen is best as it’s usually frozen on the boat.
And in the case of snow crab it is almost always cooked on the boat or once it lands, then frozen to ensure it has optimal flavour and freshness.
But if you’re buying them fresh consider steaming them for 5 minutes. If they are uncooked and frozen steam snow crab legs for 10 minutes.
Cape Breton Snow Crab Cakes Recipe
Although I make Nova Scotia fish cakes with potato, these snow crab cakes don’t use it.
That’s because the snow crab flesh is so delicate that I think it would get lost in the potato. So instead I used a panko crumb mixture, which makes them a bit more delicate to eat – but also to cook.
So when you’re making the base it will feel a bit wet and that’s ok. Just be careful to gently bread them in more panko afterwards. And when pan frying, let them fully cook on one side before carefully flipping over.
This recipe also uses Old Bay seasoning, because when it doubt seafood always is fantastic with Old Bay.
I also use it in my Nova Scotia seafood chowder, which gives my grandmother’s recipe a slight lift although I don’t think she’d approve!
As it uses celery salt I did not add more salt to the mix. Remember snow crab has a briny flavour as it is.
Sriracha Tartar Sauce
My mother loves heat so I created a faux tartare sauce that only takes 1 minute to make. Simply mix 1 tablespoon of sriracha with 1 tablespoon of sweet green relish and 1/4 cup mayonnaise
Although I know it’s not really tartar sauce, but it is a great crab cakes dipping sauce.
Freezing snow crab cakes.
Snow crab has quite a bit of moisture, which is a great thing for making light crab cakes. Unfortunately it doesn’t freeze as well as heavier potato based crab cake recipes.
These Cape Breton snow crab cakes are a bit more delicate and would fall apart when thawing. I don’t recommend freezing them.
But they do last in the fridge for lunch the next day.
Snow Crab Cakes
Yield: 12 crab cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cape Breton snow crab makes for fantastic light crab cakes ready in 20 minutes.
Ingredients
1.5 cups cooked snow crab meat
1/2 cup red pepper minced.
1/4 cup green onion, minced
2 tbsp fresh dill
1/4 cup mayonnaise
1 egg white
1/2 cup panko, half for mix and half for breading cakes
1 tsp Old Bay seasoning
1/4 tsp freshly ground black pepper
Instructions
Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
Form into 12 cakes and roll in panko crumbs.
Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.
Garnish with chopped dill and serve with sriracha dipping sauce.
This strawberry tart recipe is so easy it’s perfect for people who proclaim they cannot bake.
Growing up in an agricultural valley, summer began with strawberry season. Strawberry picking was the first job I had.
And I spent many evenings at U-Picks with my family as my grandmother slaved in the hot kitchen to make enough strawberry jam (and freezer jam) for the entire year.
Strawberries are in my blood.
But this year I’ve spent most of the summer in Havana researching Cuban food and drinking more than my fair share of cuba libre cocktails..
And there are fresh strawberries in Cuba. Perhaps you can find them shipped in from Mexico for the resorts in Varadero or Cayo Coco but I rent an apartment in Havana and there are only local fruits and vegetables at the market.
I hate to complain as July is mango AND avocado season in Cuba. Two of my favourite exotic fruits that we cannot grow in Canada. And I know when you live somewhere else it’s always a trade off. I love living in Havana but…
I really missed strawberries.
When strawberry season started I had to stop looking at Instagram as friends posted their latest creations. I begrudging ate my tropical fruit as I missed the start of Canadian summer.
But I’m back in Nova Scotia for a month visiting my family.
And while there was an unusually late frost in June that destroyed much of the strawberry and blueberry crops I am back in time for the end strawberry season. And bonus, blueberry season begins soon!
I only have a month here before heading back to Havana and I plan to eat as many berries as I can.
Quick Strawberry Tarts
My aunt Margaret introduced this strawberry tart recipe to our family.
I’m not sure where she found it, it’s likely from a box of Philadelphia cream cheese and then modified over the years.
Regardless Kraft deserves full credit for this recipe.
I’ve stated many times, I’m not a dessert person*. The asterik comes into effect because I will eat desserts like cheesecake, creme brulee or its sister crema catalana in Spain.
If you feel the same way I do, these strawberry tarts are right up your alley.
My aunt Margaret made this strawberry tart recipe for family gatherings when I was home. She kindly always stuck a few aside for me to greedily take home.
When I lived in Toronto my sister Ryan would taunt me with photos of these tarts to show what I was missing out on.
My sister was also smart enough to ask for the recipe. And she revealed to me that there are only 6 ingredients in this strawberry tart recipe!
It was so easy to make. I could have been making this all along, wherever I traveled around the world.
But I don’t.
Instead I wait until I come home. Some recipes are meant to only be eaten at home with family. It’s the same as lobster. It’s my favourite food but I always wait to eat it at home, at the kitchen table topped with last week’s flyers.
It’s not just the food. It’s the people.
Besides, Nova Scotia has the best lobster in the world. And warm water lobster from the Caribbean is just disappointing. I made the mistake of having it sailing from Panama to Colombia.
Never again.
But just because I won’t make strawberry tarts, doesn’t mean you shouldn’t.
It’s perfect for barbecues and parties where you need to bring something that everyone will love. It’s ridiculously easy to make and everyone will ask you for the recipe.
Strawberry Tart Recipe
Other than baking the frozen tart shells, there is a no bake recipe. This makes it incredibly versatile. Instead of strawberry tarts you could make a strawberry pie.
Simply bake the shell according to instructions and top with the filling.
After strawberry season it would be easy to use other berries. I actually think pickled blueberries could be really fun. Or raspberries would be great, although I’d likely add just a touch more sugar to the puree.
This recipe will make more than 12 tarts. It’s closer to 14-15. You could buy two boxes of tart shells.
Strawberry Tarts
Yield: 15 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This 6 ingredient strawberry tarts recipe can't get any easier. It's for people who hate to bake because it's so simple no one will ever believe how easy it is to make.
Ingredients
225g frozen pastry tart shells
8oz package of cream cheese
1 tsp vanilla
1/2 cup white granulated sugar
1 cup pureed strawberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup water
Instructions
Cook tart shells according to package instructions.
Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
Over medium heat, in a saucepan, combine 1/4 cup sugar and 1 tablespoon of cornstarch. Gradually add pureed strawberries and 1/4 cup of water.
Cook, stirring constantly until mixture is clear.
Put individual strawberries on top of filling. Pour pureed strawberries on top.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
If you make this strawberry tart recipe let me know how it goes in the comments below. And if you have a favourite easy strawberry dessert I’d love to hear about it.
I could have used a photo in some exotic location wearing a cute dress thinking of travel. Instead I took this photo this morning – my 43rd birthday. It’s kinda blurry and the grey sky at the marsh isn’t photogenic but it’s a true representation of me at this moment.
I smiled to myself when I realized 43 was a prime number. My friend Michael only celebrates birthdays with prime numbers.
It has now occurred to me that he is brilliant. For some reason we expect epiphanies at 30 or 40 but the randomness, or lack of randomness of using prime numbers is beautiful.
I also like it because my worst birthday memory is my 40th.
That post was as much of a masquerade as the half smile on my face.
But it was so bad it made me decide my life needed to change, again. I’m thankful for that.
And the photo above? That’s me. Happy.
I asked my nephew for a pink and purple birthday cake.
My 43rd Birthday
Some people have looked at their pandemic birthdays as a lesser, more somber day, because they didn’t celebrate the way they normally would. Thankfully everyone I know has remained healthy and safe.
And I really cherish this day.
I think because I stayed off media during quarantine I was able to look at this moment as a gift of time.
I’ve been able to sit reflect, catch up on all of the work that I just didn’t have time to do. I’ve been walking every day and cooking.
I read an article that this is a pivotal moment in time because people are less distracted and left with their thoughts. That could be good or bad.
Some people will re-evaluate their lives and what makes them happy. Maybe they will change careers, leave relationships or have a new focus in life.
I didn’t think that necessarily applied to me as I did ALL OF THIS ten years ago.
And yet here I am on my 43rd birthday realizing that while this birthday isn’t setting the reset button, I am certainly going to pivot.
Here are some things that I have thought about in the last three months with a bit more clarity. Some are just a matter of gratitude while others require change.
Just like the first photo above, this post is not the most polished. It’s more like a raw, unfiltered peek into what I’ve been thinking about.
Last summer with my mom at Grand-Pré winery.
Family
I am so thankful I have an amazing family that I adore.
My mother has always been my biggest supporter. Having your parent behind your crazy ideas really makes you feel like you can do anything. She has always told me no matter what I could always come home.
So I did.
I am constantly amazed at her patience with me. Because even I get a bit stir crazy and have to remind myself not to be a**hole to my mother because I’m moody, but I only succeed half of the time.
Thank you!
And now that the province has opened I have been able to spend time with my sister’s family. I have two young nephews (3 years and 10 months) and I am forever amazed at the person my sister has become.
She is an amazing mother who shares creativity, kindness and an endless amount of patience I will never have. I don’t think she knows people see it. But I do.
While I will never have kids of my own (wrote about that on my 35th birthday) I know that this time is precious and I’m so thankful that I can be there with them.
Toward the end of my 30 day splits challenge
My Health
Thankfully I have always had my health, but I haven’t been doing a good job of taking care of it. I was once really active and I couldn’t make it work while traveling.
A year ago I ran into Claudia from the Travelling Mom and some how we got into a conversation about getting older and exercising.
At one point she actively scolded me for not exercising and basically told me I was an adult and I just needed to do it.
I half tried.
Coming home I was able to put more focus on it. I realized I loved 30 day challenges and phone apps make it easy. I’ve made walking in the marsh first thing in the morning a habit.
I have no excuses now. This is a habit I can take on the road.
Antigua
Letting Go of Anger
I was quiet about the end of my last relationship. I briefly wrote about why I was in Cuba. But I guess I didn’t want to trash my ex. That’s never a good look. Even when they deserve it.
But this isn’t about him. It’s about me.
And while getting over the relationship was easy. Letting go of the anger was not.
Actually it was more like a ball of rage.
I didn’t want the relationship back. But I was so angry about how much I had given and how I was betrayed in return.
And even though I knew it was only hurting me, I could not let it go. This was very odd for me because I am very rarely angry and yet I could not shake it.
But there is no correct timeline, you cannot force it. Somehow the anger faded when bad memories were replaced by good ones. I feel grateful for what my life has been in the last three years.
I feel like a weight has been lifted to finally let it go.
My Finances
When I left my relationship and Toronto one of the things I couldn’t bring myself to do was my taxes.
I know that seems odd but my taxes involve going through all my receipts. Every receipt is a memory. Remember I was ball of rage, and I just didn’t want to be in those emotions.
So I didn’t do my taxes for two years. The two years I made the most money.
That’s called tax evasion!
Revenue Canada tried to contact me. But I was in Mexico and India and Cuba so the mail notifications collected and when they called me I didn’t answer because I didn’t recognize the number.
What a mess.
What made it worse was that I felt HORRIBLE about being so irresponsible. I’ve always been good with money and had stellar credit. I was really disappointed in myself.
But I finally was able to resolve it…well my line of credit resolved it.
I have learned my lesson.
I did this year’s taxes BEFORE the (extended) deadline this year. I have a rather large chunk of money to pay but its no longer something I feel ashamed about.
As my mother says, it’s like how everyone else has a car payment. I have my loan payment...but no car!
Love
Going to Cuba was really healing. Although it’s part of Latin America, culturally it is very different. And I like being in a place where I question my own beliefs and actions.
Because I’m in a cross-cultural relationship (more on that here) that’s only expressed in Spanish I’ve learned the words I choose are important.
Words can hurt. Words can heal.
I’m thankful to be with someone who has told me I only need to say what I need to be happy.
He simply asks that I be honest and I share when I’m not happy (in a calm way). So that we together negotiate how this relationship will work.
This relationship is different and it’s a better fit. We’re two very different individuals who choose to be together. I feel independent but also supported.
I’m not losing “me” to be part of “we.”
Social Injustice
I think it’s difficult for white people to really see themselves as part of the problem. And for Canadians it’s easy to see this as an American problem.
People are afraid to say the wrong thing. But we can’t let that fear of being called out stop us from trying to learn and be supportive.
So I want to be frank and open about my role in all of this.
In the past I haven’t considered my own role in racism. After all I have black friends, have a boyfriend who has a black father. The problem isn’t that I’m racist, right??
I have learned the difference between not being racist and being anti-racist. And I will put my hand up and say I can do better.
I also haven’t done anything to make it better.
As a content creator I have never purposely sought out or asked for opportunities to feature people of colour.
I’ve never purposely followed people of colour on social media to get a more diverse perspective, to learn and more importantly, affect change.
I have been part of the problem.
Instead of watching what’s going on and thinking it’s because of other people, I have to swallow my pride and realize that I have to change.
I can do better. I need to listen. I need to take an active part in change.
It can feel overwhelming. But doing something is better than being silent.
I started listening to GirlTrek’s Black History Bootcamp, it’s a 30 minute walk for 21 days. It has a goal of getting one million women walking but everyone is invited to listen.
They share history but also these two friends talk about their experience and how the current situation affects them.
I’m also trying to read more, starting at home with Africville, a novel about Black Nova Scotians, something that was never taught to us in schools and is now my responsibility to learn.
And I’ve actively tried to find more diverse voices. And listen. Really listen.
Some people think posting on Facebook, Instagram etc is performative activism. But I like reading information other people share. More importantly I think we need to normalize anti-racism by sharing resources and articles that express our views.
We can do better. I will do better.
The Future of Bacon is Magic
I have been torn about this site for the last couple of years. It was a slow nagging feeling that staying at home was able to clarify.
Bacon is Magic started out as a journal, where I just shared my travels from the day I landed in Mexico to deciding I didn’t want to go back to my old life.
But media changed and people wanted more information from me so they could visit the places I did. So I created more “how to” posts, lists on my favourite things to do, places to see.
Of course, I want to share things that are helpful for planning people’s vacation.
But I’m also very aware that some of you found me in the beginning, when I was just sharing my thoughts every day of where I was and what I was doing.
And recently several people said to me I really like the stories you shared in the beginning. Thank you for this, because it really inspired me.
This time helped give me a clear idea of how to do both. I’m still going to share things like the best things to eat or my favourite cocktails. But I’m also going to share what it’s like to be in different places.
Especially Cuba.
Because in some ways I feel like I am keeping the best part of Cuba from you.
Those posts are now written. So I now have time to share WHY Cuba is special to me.
How the day to day is special and frustrating. And how once a week I think it’s the best place on earth and in that same week I’ll cry because I’m so frustrated.
Still don’t like Costa Rica but I love this hotel.
But You’ll Need Patience
Having a website for 10 years is kind of like a messy closet. There’s a lot of things just stuffed in there and you hope no one will open the door.
So the past couple of months I’ve been working on the boring parts you don’t really want to know about.
In this analogy it’s best described as cleaning, creating shelves and getting rid of the things that I no longer need.
I’ve also been putting in drawers and shoe racks for future work.
I’ve been writing about places I visited LONG ago to write resource posts for people who are interested in planning a holiday. These posts may not be interesting right now, but it will be useful for some people later on.
And yes I’m getting back to personal posts. I’m looking at creating a balance between the two.
And if I’m brave, this will also be the time I commit to video.
It’s a huge shift for me to try to edit video. It’s out of my comfort zone and I have to understand I’m going to be bad until I become better.
I grew up in Nova Scotia and picking strawberries was part of growing up. We’d head out after dinner so my grandparents could make enough strawberry jam and freezer jam for the whole year.
Strawberries aren’t one of the most exotic fruits, but they are one of my favourites. In the summer I skip the cereal and just a bowl of them in milk for breakfast.
And this year a perk of not traveling this year is that I’ll get to eat strawberries this summer.
Because strawberries are not a common Cuban food. I’ve heard they are possible to buy but I’ve never seen them.
Take your Canada Day party up a notch and pair it with Nova Scotia wine.
Alex Morozov from Benjamin Bridge recommends their non vintage rosé for creamy, soft, sweet strawberry desserts.
If you like rosé from Provence this is a fun one to try.
50 BEST STRAWBERRY DESSERTS
These strawberry desserts include old fashioned recipes, modern inspirations and even paleo gluten-free strawberry recipes.
There's something for everyone. They make for great Canada Day desserts, Fourth of July desserts or just because it's summer.
One of the most iconic Canada Day desserts, this panna cotta and strawberry cake is a perfectly wonderful way to celebrate our country's birthday without carbs or sugar!
Everyone loves pizza and fruit pizza takes the fun up a notch. Need a quick Independence Day dessert? Toss some blueberries as well and you're set to go.
A touch of balsamic vinegar brings out the juicy sweetness of fresh local strawberries in these easy strawberry shortcakes, served in pint-size mason jars.
Those just wanting a touch of something sweet without too much indulgence will love that this sugar-free strawberry fluff is only 60 calories per serving.
For those with a sweet tooth, this four layer cake, best made when strawberries are at their peak. The sweetness is balanced with the mascarpone cream so that the strawberries really shine.
A classic combination like strawberries and cream are perfect together in this creamy tres leches cake, also a popular Colombian food although sadly it rarely has strawberries on it there.
Chive butter is an easy compound butter, that makes food so much more special.
I love butter and herbs. It is the perfect combination of fresh flavours with decadence.
And this time I made whipped butter and topped it with chive blossoms. It was so pretty and tasty I had to share it.
This summer I have been on a mission to really enjoy ALL of the seasonal foods that I usually miss when I am travelling.
It is a bit more commitment than I expected.
It meant a week of exploring rhubarb recipes and trying to remember all of the radish recipes I tried in Central America, especially as they are in a lot of Guatemalan dishes.
And I completely forgot about chives until I was in my Aunt Margaret’s backyard and saw she had a big bush of thriving chives with blossoms just on the cusp of decline.
I knew I had to do something, quick!
The absolute tastiest and easiest ways to enjoy chives and their vibrant purple blossoms are to whip them into butter or to make chive blossom vinegar.
So snagged some of hers (thanks!) and knew both chives recipes needed to be made that afternoon.
Growing Chives at Home
A few years ago I noticed that many people in Toronto were growing chives as an ornamental plant. Not only were people doing it at their homes but they were popular in city landscaping.
They can grow quite large and the purple flowers are beautiful but so many people don’t bother to touch them.
All of those have such a short growing season but chives tend to last from spring into early summer.
Compound Butter aka Herb Butter
Originally I was just going to make a compound butter with chives. Compound butters sound very sophisticated but it simply means you mix butter with ingredients.
It is very common for gardeners to mix herbs into their butter, form it into a log in plastic wrap and then chill it until it can be sliced as small medallions.
Compound butter is great because it preserves the fresh herb flavour later in the year. And it’s a good excuse to eat butter.
Taking it Up a Notch with Whipped Butter
Whipped butter is usually served at restaurants and people get so excited about it.
Not only is it a light tasty butter for spreading on bread, but restaurants love it because whipping air into butter means they can stretch the cost of a very expensive ingredient.
Whipped butter isn’t just for restaurants. You can easily make it at home with a mix master, larger mixer or hand blender.
For this homemade whipped butter recipe I whipped 1 tablespoon of milk into the butter, but you can also use water or no liquid at all.
Whipped Chive Butter Ingredients
I find with any really simple recipe you need to use fresh, high quality ingredients because you can’t really hide them.
½ lbs best unsalted butter you can find. I used Cows Creamery
¼ cup diced chives
4 chive blossoms, separated and removed from stem
½ tsp sea salt
1 tablespoon milk or butter (optional) for whipping
I think a tablespoon of great parmesan, pecorino or grana padano cheese would also be really nice in this but I wanted to keep this recipe simple.
How to Use Chive Butter
You basically use garlic chive butter anywhere you’d use butter. Last night I tossed steamed yellow wax beans in it. And I loved it. But that’s just me.
Chive blossom butter is also great on:
Fresh rolls
Steak (if you didn’t know, restaurant steak is amazing because they throw a pat of butter on it when it’s done)
Potatoes, either mashed potatoes or a warm potato salad
Fish
Corn on the cob
Grilled vegetables
Garlic toast
How to Make Chive Butter
While you can make compound butter all year round by buying them in a supermarket, you likely won’t get the chive flowers.
I think chive flower butter is the best, simply because it’s beautiful enough to give friends…or your Aunt after you took a bunch of her chives without telling her.
Store in the refrigerator for a week or up to two months in the freezer.
Freezing chive compound butter is easy, simply put into small portions in advance so you only take out what you need.
Chive Butter in 3 Minutes
Yield: 14 oz
Prep Time: 1 minute
Additional Time: 2 minutes
Total Time: 3 minutes
This chive butter is ready is 3 minutes. Pretty enough for guests but easy enough for weeknight meals.
Ingredients
1/2 lb unsalted butter
4 chive blossoms
1/4 cup diced chives
1/2 tsp sea salt
1 tbsp milk or water
Instructions
Rinse chives and pat dry with paper towel. Separate flower petals from stem.
Add to bowl along with sea salt, chives, butter and milk or water.
Beat with mix master for 2 minutes.
Put into individual containers. Whatever you cannot use in a week, put in freezer.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe?
Please leave a comment below or share a photo on Instagram and tag me @Ayngelina
No canning needed for this pickled rhubarb recipe. These quick fridge pickles pack a punch and are spicy, tart and sweet.
In my quest to conquer liking rhubarb without eating it in a dessert I discovered I really like it as an ingredient.
While so many people complain that rhubarb has a tart taste that must be masked with sugar I disagree.
Earlier this week I shared a rhubarb syrup recipe to make the German rhubarb soda called rhabarberschorle….which is also great with alcohol.
And later this week I have a tasty basil rhubarb shrub and a Norwegian rhubarb soup.
So I’ve been deep into rhubarb exploration.
But this spicy pickled rhubarb recipe is my favourite.
And I’ve already given some to my aunt, who quickly asked if I had more. So I’m not the only one who loves this quick pickle recipe.
Why I Love Refrigerator Pickles
You can pickle pretty much everything, as evidenced by the We Can Pickle That video above from Portlandia.
It is great way to achieve zero waste. If fruit or vegetables begin to spoil you can freeze or refrigerate it. But pickling turns it into something ready to use.
Fridge pickles are ridiculously easy. You heat liquid and spices for fives minutes or until sugar dissolves and can pour it over the produce and throw it in the fridge where it stays good for months.
Pickling preserves produce in a different way. It maintains crunchy texture and brightness of raw flavour like these pickled blueberries
In Toronto restaurants have been serving pickled green strawberries like they are an expensive exotic product. But you can make them at home.
How to Use Pickled Rhubarb
Pickled rhubarb isn’t one of those condiments that seem like a great idea but then the side of your fridge is full of jars that you’ve only used once.
You can eat them straight from the jar because you love spicy, sweet, tangy, crunchy food. But there are many more pickled rhubarb uses, such as:
A side for smoked fish
On a charcuterie or cheese board
Diced into chicken salad sandwiches
Salad topping
Top bread or crackers with cream cheese, quark or creme fraiche and pickled rhubarb
Substitute liquid for vinegar and sugar in your favourite salad dressing.
Stir liquid into cocktails, brunch mimosas or sangria
Pickled Rhubarb Ingredients
So the good news is that fridge pickles can be quite easy.
The most important thing is to keep harmful bacteria away. The way to do that is with clean jars and lids.
should always use the same amount of water as vinegar, which keeps the liquid acidic enough to combat bacteria and the texture crisp.
Salt
Use kosher, sea or pickling salt rather than normal table salt.
I don’t know a single situation where iodized table salt is best.
It’s not good for this pickled rhubarb recipe as it contains caking agents such as iodine. This can cloud a brine and it also can inhibit the growth of good bacteria.
Sea salt at bulk food stores is cheap. Just use that as your everyday salt instead of iodized.
I would have loved to have made this with a dried chipotle chile or ancho chile, but I was stuck with what the bulk food store had – regular dried chiles.
But it still worked out well! After a week I tried the pickled rhubarb and it wasn’t spicy enough so I added more dried chili flakes.
This recipe reflects this addition as I think you want the rhubarb to have a touch of spiciness.
Rhubarb
Dub, I know…but there are a few things I learn and thought about before I made these rhubarb pickles.
What kind of rhubarb: Did you know there was more than one kind of rhubarb? I did not. But I discovered that the bright pink or red rhubarb isn’t the sweetest.
Colour is not an indicator of how tart or sweet rhubarb will be. In fact, Victorian rhubarb which is more green, tends to be sweeter.
So don’t stress about colour.
Cut: I absolutely love how rhubarb looks in mason jars when it is simply full stalks cut as large pieces.
And for many people they may like the flexibility of having a stalk in tact to cut so they can choose how they want to cut it as they go.
That’s not me.
I want to take something out of the jar and not have to worry about what kind of cut I want.
And I love the idea of using a mandoline slicer to create beautiful long ribbons for salads.
But I don’t know a single professional chef or home cook who hasn’t has a nasty cut on their hand, so bad that they considered going to the hospital, because they used a mandoline.
So I cut mine in 1/2 inch pieces, on a bias (diagonal slant). It looks just a bit nicer and ready to serve, and you can always dice smaller for salads and sandwiches.
There is so much debate on whether you need to peel rhubarb. Some people say it depends on what kind of rhubarb it is.\
Here are my thoughts based on limited experience.
For most of the rhubarb recipes where I was making syrups, cooking or or blending it would not have mattered.
But for this rhubarb recipe my stalks were a bit stringy, like when celery is too stringy.
I mistakenly thought the pickling would soften the stringiness. And it did a bit, but it was still stringy.
So if you have lots of strings when you start to chop it there’s no harm in taking a peeler to the outside.
Vinegar
You can use any vinegar and while many people use champagne vinegarI chose red wine vinegar.
Not only for its colour but also I knew the flavour would be great with rhubarb.
I wasn’t sure how long the bottle of red wine vinegar had been in the cupboard. So I bought another and when I compared the smell of the two there was a huge difference.
I immediately threw out the old one and marked the month and year on the back of the new one.
Although vinegar lasts, maybe you don’t want to keep it if its older than a year.
Aromatics and Spices
This is where you can play. I went with what was in my house along with what I had learned from pickling strawberries and blueberries.
orange zest
ginger (only ever use fresh, never bottled)
mustard seeds
black pepper
fresh thyme from my container garden.
Spicy Pickled Rhubarb
Yield: 24 oz
No canning needed for this pickled rhubarb recipe. These quick fridge pickles pack a punch and are spicy, tart and sweet.
Ingredients
1 lb rhubarb, about 4 cups chopped
1 cup water
1 cup red wine vinegar
1 cup (200 g) Turbinado Sugar
zest of 1/2 small orange
2 bay leaves
1/2 tsp black peppercorns
1½ tsp (5 g) sea salt
1 tsp fresh ginger
sprig fresh thyme
3 dried chile peppers
2 tablespoons chili flakes
1 tsp mustard seeds
Instructions
Place rhubarb in jar, or jars depending on big your jar is.
In a non-reactive pot (stainless steel or tin; avoid cast iron, aluminum and copper), combine water and red wine vinegar.
Place over medium heat and add in remaining ingredients - except the rhubarb.
Bring to a boil then reduce heat to low to simmer for 5 minutes, until sugar is dissolved.
Once cool, remove bay leaves, thyme, ginger and strips of orange zest. Pour over the rhubarb, making sure the rhubarb fully covered with liquid.
Put lid on jars and put in fridge for a minimum of 1 day. With dried chili in jar it will get spicier over time. If it's not spicy enough add more chili flakes
And rhubarb is almost always paired with another fruit, like strawberries.
While I love strawberries I think the flavour of rhubarb is just as lovely on its own.
Instinctively we think that bright pink or ruby red rhubarb is the sweetest. However, colour is not an indicator of how sweet or tart rhubarb can be.
In fact, the common Victorian variety of rhubarb which is pale green and pink is usually the sweetest. If you’re at a farmer’s market it’s best to ask.
Cooking with Rhubarb
To prepare for most recipes simply cut off the top, leaves and bottom section that is close to the root.
You want to buy fresh rhubarb that isn’t too stringy.
Although if you find that it is stringy simply use a peeler to take off the top layer.
Freezing Rhubarb
Yes if you’re planning to cook with rhubarb you can freeze it and use it for later.
Simply cut it into smaller stalks, freeze individually on a tray so they don’t stick together and then throw in a freezer bag.
My only tip is to either weigh or measure the rhubarb in advance so you know how much you have for a recipe later on.
When you defrost the rhubarb it becomes a bit mushy, which isn’t an issue when cooking but it will throw off your measurements in the recipe.
So plan ahead…I learned that the hard way.
RHUBARB RECIPES
The perfect mix of tart and sweet these rhubarb recipes are a great way to kick off summer.
Rhubarb Eton Mess is a lightened-up spin on the British classic.
It features tangy rhubarb compote and crumbled brown sugar meringue, all mixed together with a Greek yogurt whipped cream to make one glorious, messy dessert.
My low carb rich, creamy vanilla ice cream swirled with sweet, tart, tangy strawberry rhubarb sauce is the perfect summer treat for the carb-conscious rhubarb lover.
Soft, chewy strawberry rhubarb bars with a not overly sweet strawberry filling atop a buttery oat shortbread crust and topped with an amazing crumb topping.
Both tart and sweet, these rhubarb drinks are perfect to sip on a hot afternoon.
This year I became a rhubarb lover.
I was never attracted to it in the past because it seemed that any fruit (it’s actually a vegetable) that needed a ton of sugar or strawberries to make it taste good wasn’t worth trying.
And that’s because I just wasn’t eating or drinking the right things. I took inspiration from Scandinavia and northern Europe, where they embrace with tart and bitter flavours.
And so while rhubarb season is starting to wind down. I wanted to take one last opportunity to share rhubarb drinks from fellow food bloggers.
This is a list of rhubarb cocktails but also lots of non-alcoholic rhubarb mocktails that are great for kids or simply when you’re wanting a crisp drink.
RHUBARB DRINKS
Both tart and sweet, these rhubarb drinks are perfect for a crowd or easy enough to make just one to sip on a hot afternoon.
You won’t find a prettier drink than this strawberry-rhubarb gin fizz! With its frothy topping and bubbly kick, this rhubarb cocktail is the perfect warm weather sipper.
This radish greens pesto recipe is so light and flavourful, you’ll regret all those times you threw away the tops.
Today we walked down to the farmer’s market on a mission to find radishes. And not just any radishes as I could buy a bag in the store. But I wanted to find radishes with healthy greens on top.
To describe the last week in Nova Scotia as unseasonably warm is an understatement.
It has been sweltering.
My tomato plants are loving it despite looking like wilted weeping willow trees at the end of day.
And I heard that farmers were concerned about their greens surviving to make it to market.
But when we arrived I saw lots of gorgeous greens. And even more beautiful radishes.
I thought I’d just buy the regular red cherry belle radishes but when I saw the French breakfast radishes with their white tips I just couldn’t choose.
So I got both.
This isn’t the smartest idea as I’m still working through my rhubarb recipes.
Perhaps getting the radishes weren’t the most responsible thing to do. But the great thing about radish greens pesto is that it’s SO quick to make.
So I figured I would chop off the tops to make the pesto and the radishes would keep in the fridge until I finish my rhubarb recipes.
Don’t Throw Away Radish Greens!
Radish leaves are edible, and also healthy like so many other greens.
I know that when we buy radishes in the supermarket the greens are cut off and they are cleaned off.
But radish greens are a lovely peppery flavour, almost like arugula or watercress. Others say nettles.
They make a really interesting pesto, similar to using turnip or beet greens.
Types of Radishes
Radishes are originally from Egypt, there is documentation of them almost 3000 BC. But most often Asia is credited with cultivating different types of radishes.
The most common one we know from Asia is the daikon radish, most often known as the pickle on banh mi sandwiches.
It’s also one of the most common in the Philippines.
When I chatted with someone on Instagram from South Korea, he said that the round white radishes are now possible to find but the red ones are not.
How to Choose Radishes
If they look good, they are probably good. You want firm radishes without cracks or signs that they are old.
The radish leaves will tell you if they are good. They should look fresh.
Both the radish tops and body are quite delicate and only last 3-4 days unless you take care before you put them in the fridge.
Radish Tops
To use them take the leaves off when you get home – and make this radish greens pesto.
OR
You can separate and clean them in a salad spinner and put them in a plastic bag with some paper towel and they can last up to 5 days.
Although after a day or two they wilt so you may want to cook them.
I have a lazy/smart habit of just leaving things in the salad spinner and I think they stay fresh the longest.
To process the radishes put them into a bowl of water to remove dirt. Dry them and put them into bags.
They should last up to a week.
Trim the root ends when you are ready to use them. Do not do this in advance.
How to Make Radish Leaf Pesto
This recipe is so quick but also very forgiving. It follows the basic principles of a basil pesto.
In fact, if you find the radish leaves are too spicy you can always substitute one cup of basil for one cup of the radish leaves to smooth out the flavour.
radish greens
parmesan cheese, pecorino or grana padano is also great. Or leave it out and make it a vegan radish pesto – similar to a French pistou
garlic
nuts (I used cashew nuts because we had them)
sea salt
lemon juice
How to Use Radish Top Pesto
Radish pesto is so versatile I freeze it in 1/2 cup portions and use it in a variety of meats and vegetables.
Replace tomato sauce on a pizza with pesto, top with chicken, goat cheese, orange pepper and red onion
The Cabot Trail is home to some of the best Cape Breton restaurants. Some are much better than others, and my favourites are where you’ll find locals.
This summer has been an interesting one. Instead of thinking about how all my plans have changed, I am embracing new opportunities.
With an Atlantic bubble we have been able to safely travel within our corner of the world. And yet exploring Cape Breton food is something I feel truly lucky to do.
I was born in North Sydney, but when my father died we moved to the Annapolis Valley.
Other than a high school volleyball tournament I haven’t stepped on the island for almost 40 years.
And so coming back to travel the Cabot Trail and new communities in my home province has been so special.
CAPE BRETON ROOKIE TIP: before you go download the Google map of Cape Breton on your phone.
There are plenty of spots where I had no cell service. Fortunately, it’s pretty easy to find the right way with road signs and friendly islanders.
This trip exploring Cape Breton restaurants was in partnership with Tourism Nova Scotia. They provided accommodations so I could travel as I would on my own and choose where I wanted to eat.
I am so thankful to them for supporting local content creators during this time.
Traditional Cape Breton Food
Before we talk about the best Cape Breton restaurants, I think it is important to talk about the food landscape to appreciate the island.
Although the Maritimes has a similar food culture different from overall Canadian food, each province has its own regional variances.
You’ll find it on most menus, sometimes for breakfast with a side of beans.
And of course you need to have it with green tomato chow.
BUTTERSCOTCH PIE
When we told our server we were going to split the butterscotch pie she cut it in half and put it on two plates!
That’s service.
I grew up eating butterscotch pie in the Valley, but people have told me it’s a traditional Cape Breton food…is that true?
MUSTARD PICKLES
There are lots of great pickles and condiments in Cape Breton.
Mustard pickles are made by pickling cucumbers with cauliflower and red pepper and/or onion along with dry mustard and tumeric.
OAT CAKES
I didn’t grow up eating oat cakes…I know I’m a bad Nova Scotian. So the first few I had on the Island I didn’t LOVE.
But oat cakes are different everywhere you go. Some people use butter, others lard. Some use white sugar others use brown sugar and some people use a combination of both.
And some are thin and crispy and others thicker. The shapes also change from square to rectangle to circular.
My cousin’s wife and sister told me the best oat cakes are in their grandmother’s home.
And their mother bought a can of Spam and threw out the meat. She just wanted to use the can to cut the cookies in the same shape her mother makes.
During this trip I realized if you don’t like them to just keep trying more.
Finally I tried them at Cedar House in Baddeck and it turns out the other ones just needed lard and sugar for me to like them.
PORK PIES
Don’t get excited about the possibility of a pie made from pork. Pork pies are a dessert more similar to butter tarts.
They are a shortbread crust with a date filling topped with a maple icing.
I have no idea why they are called pork pies!
SNOW CRAB
Snow crab doesn’t make reference to its geography in snowy Cape Breton Canada, but instead the snowy white colour of its meat when cooked.
Do not miss these Cape Breton restaurants and brewery on the trail.
WASHBACK PUB
Glenora Inn & Distillery is home to North America’s oldest single malt whisky.
Also known as Glen Breton, the name of its whisky, I had a fantastic time on the private tour. I learned so much about the history, process, and of course tasting.
We decided to make it a day on site and had dinner at the Washback Pub for the Fiddler’s Fish & Chips and the dessert with whisky caramel sauce.
Most popular items on the menu for a very good reason!
ROUTE 19 BREWEING
I stopped in to try a flight of beer. I loved the peanut butter and jam ale, which tastes exactly like PB&J on toast.
I could also easily drink a pint of the Supernova.
And although I didn’t eat there I saw locals packing the sunny patio for lunch and that is always a good sign.
INVERNESS BEACH HUT
We were so lucky to get a beautiful day while visiting Inverness. The sun was strong and the wind made it a perfect beach day.
I wish we could have spent the day laying on the beach, but a girl’s gotta work – thankfully it was to follow a local tip to eat seafood at the beach hut.
And it was AMAZING.
Nothing fancy, it’s just a little food hut at one end of the beach serving great food.
As we’re in Cape Breton I got the crab cake sandwich, and I’m pretty sure it was the best crab cake I’ve ever had.
Full of flavour and a bit spicy, we had onion rings on the side with sriracha mayo.
They told me the lobster roll is the most popular item as it is only $16.
DANCING GOAT BAKERY
One of the most recommended restaurants in Cape Breton was The Dancing Goat Cafe & Bakery.
Heads up, there are NO goats there!
However, there is a great cafe that is so busy with locals stopping in for take out or buying a package of baked goods.
We stopped in for coffee, a chai latte, cranberry almond scone and cinnamon roll.
But I heard the real star is the breakfast sandwich…and really ALL of the sandwiches.
Our only regret was another table who bought a package of cookies told us they were amazing and we didn’t pick some up.
Spots I Missed
Unfortunately the Red Shoe Pub in Mabou was closed for the season.
Cheticamp Restaurants
Cheticamp is an Acadian village. There are lots of families named Aucoin here! Seriously.
It is also the largest fishing village in Cape Breton so there are some fantastic seafood joints.
Cheticamp is the entry point to the Cape Breton National Highlands Park so it’s a common stopping point before entering this beautiful park.
AUCOIN BAKERY
Without a doubt the most popular bakery in Cheticamp. You’ll find lots of locals stopping in, and you can find their baked goods sold all around Cape Breton Island.
Aucoin Bakery is known for its bread, meat pies, oat cakes and cinnamon rolls.
I think was the best cinnamon roll I’ve ever had.
MR. CHICKEN
People say Mr. Chicken has the best fried chicken in Cape Breton, if not all of Canada.
It’s a no frills fried chicken spot where you can also get ice cream. The fried chicken is moist, crisp and full of flavour.
And unlike most fast food chains that sell fried chicken they manage to make it tasty without being overwhelmed with salt.
There are lots of picnic tables outside, although I noticed many locals getting lunch to go.
L’ABRI
One of the Cape Breton restaurants I was looking forward to visiting the most was L’Abri café, restaurant et bar in Cheticamp.
It has a gorgeous interior filled with locals, many having wine with lunch on a Tuesday – my kind of people.
It has a diverse menu with classic local Acadian dishes like fricot mixed with vegan options, cafe favourites like fish tacos and of course there’s chowder, mussels, fish and chips and a lobster roll.
We tried beef tartare with cured egg yolk, cajun haddock cakes and lobster wonton tacos with mango salsa and a gochujang sauce – who knew mango and gochujang would be a perfect match.
If you’re traveling the Cabot Trail I would highly recommend stopping here.
Ingonish Restaurants
Ingonish is such a scenic part of Cape Breton. Drive from Cheticamp through the Cape Breton Highlands National Park and it may be the best part of your visit.
But give yourself enough time to stop often. There are plenty of designated look out points where you can safely pull over to the side of the road.
COASTAL RESTAURANT AND PUB
The Ringer Burger at Coastal Restaurant & Pub was featured on You Gotta Eat Here on the Food Network.
It is a 6oz burger with smokey “ringer sauce” topped with onion rings, two slices of bacon and melted mozzarella cheese.
But I was a bit hesitant to order it.
Would it live up to this hype? Well it did.
It was the best burger I’ve had in a while! And alongside it they serve the best kind of crispy fries.
Portion sides are LARGE, so you may want to split a burger. They make it easy by serving it with a serrated knife.
And I also have to say the service was fantastic. Just friendly people in a friendly place with happy locals eating great food.
THE BEAN BARN
We stopped into Bean Barn Cafe for tea and an afternoon sweet.
The carrot cake is so decadent and the service was fantastic.
It is take out only at the moment. And Javier was happy to answer all our questions through the window and dig through the decaf teas to see if he had anything we’d like.
DANCING MOOSE
Although I don’t usually eat breakfast we couldn’t pass up the The Dancing Moose Cafe Cottage and Camping Cabins on the way to Baddeck.
A Dutch inspired cafe with an all day breakfast option, it is famous for its pannenkoek, a Dutch pancake that has ingredients baked in.
We opted for the apple, raisin and bacon option – which was like a delicious apple pie breakfast laced with bacon…why don’t we add bacon to apple pie?
Ingonish Restaurants I Missed
I was crushed that the Periwinkle Cafe wasn’t open the day we drove to Baddeck.
But it’s understandable that Cape Breton restaurants are operating differently this summer.
Yet, so many truly love the Periwinkle Cafe I feel confident recommending it.
Baddeck Restaurants
HERRING CHOKER DELI
Herring Choker Deli is one of the most popular spots to eat in Baddeck for good reason.
I was surprised so many people recommended the veggie special sandwich, until I tried it.
Sandwiches need good bread. So they make their own.
I ordered the veggie special on oatmeal bread. It was just what I needed after a week of eating so much (in the name of work of course!).
You could put anything between their gorgeous bread and it would be incredible.
If veggies aren’t your thing I’ve heard the breakfast sandwich is killer.
CEDAR HOUSE BAKERY
My favourite spots to visit are never high end restaurants but instead the small local businesses that have been around forever.
Cedar House is a stellar bakery and has a great diner menu, If you crave a hot hamburger sandwich and old school classics THIS is where to go.
It also converted me into liking oat cakes! Apparently the secret is lard and sugar.
We also had the butterscotch pie and took a chocolate cake with boiled icing to go.
If you’ve ever had boiled icing as a kid you know this deliciousness is hard to find.
….and I keep saying I don’t like desserts.
BIG SPRUCE BREWING
I love everything about Big Spruce Brewing. The owners are a couple who bought a farm, started growing organically, first hops then decided to open a brewery.
It is also home to one of the most popular Cape Breton food trucks. So many people told me I had to try the lobster wontons with thai dipping sauce.
I’m a lobster purist so I prefer to eat it plain, not even with garlic butter.
But this was delicious. It was creamy like a crab rangoon. We could have ordered more if I didn’t need to check out more food.
It has a great view, lots of picnic tables, good music, a great food truck and staff that are warm and knowledgeable.
If I lived in Baddeck I’d be here all the time.
Restaurants in Baddeck I Missed
I heard wonderful things about Tom’s Pizza (by the slice), Yello Cello and the Freight Shed.
And unfortunately Baddeck Lobster Suppers and the Bite House are closed for the season.
Best Chowder in Cape Breton
To be fair, we only had seafood chowder in two spots so I can’t claim with complete confidence that THIS is the best chowder in Cape Breton.
But I could not leave Cape Breton without a stop in Whycocomagh.
Locals insisted it was home to the BEST chowder in Cape Breton. People were so insistent I went in with skepticism.
CHARLENE’S BAYSIDE RESTAURANT
This Whycocomagh restaurant is so popular with locals, and has also been featured on the Food Network.
We could not leave Cape Breton without trying their chowder. So at 10am we stopped in.
Yes 10am.
While the outdoor dining was packed with people eating breakfast I ate chowder.
It has a light flavourful broth with seven types of seafood including a whole lobster claw.
It was the best chowder we have had all summer in Nova Scotia.
Charlene’s definitely lives up to the hype.
If you think there’s a better spot let me know in the comments below.
Cape Breton Accommodations
I was able to stay at four fantastic resorts, inns and hotels in Cape Breton.
Each had their own character but all had the typical Cape Breton sense of hospitality.
GLENORA INN AND DISTILLERY
Two nights at the Glenora Inn were great to explore the region, we ate at the pub THREE times!
They play music twice a day at the pub but we ate outside as it was so lovely to spend time next to the river. These buildings were once part of a farm and have been maintained for the inn and distillery.
I highly recommend the private whisky tour. Although it is a splurge at $125, you see much more than the $7 tour (obviously!) and you end it with a whisky tasting.
It can take 2-3 hours depending how many questions you ask.
I asked MANY and I really appreciate the history of how and why they make single malt whisky.
SILVER LINING INN
We stayed overnight at the Silver Lining Inn and I had that wow moment when I walked in the suite and saw how large my bed was!
They have a contactless check in. You simply pick up your key at a lock box to check in and check out.
Centrally located with such great value. Everything in the room was new, modern and spotless.
With so much room you can’t ask for much more.
KELTIC LODGE AT THE HIGHLANDS
An iconic spot in a gorgeous part of Cape Breton Island. Lots of golfers come here but as I don’t golf I went to the spa for a massage and then spent my time taking too many photos and videos.
It is beautiful here!
My aunt Margaret, an avid golfer, describes the course as “Challenging even for good golfers with the most incredible views. Well groomed course surrounded by nature and beauty!”
My cousin also recently got married here and the views were amazing. The Keltic Lodge recommended a photographer that took stunning photos.
INVERARY RESORT
A family owned resort that had a terrible fire a few years ago, fortunately they are now rebuilding.
Service is excellent from the moment you check in to check out. My room was standard and the washroom needed updating, but it’s very central to everything in Baddeck and has a great breakfast included.
I would recommend when booking to specify for a room that faces the gorgeous grounds instead of the parking lot with construction.
On the grounds there are lots of Adirondack chairs and tables to have a picnic.
The resort restaurant has recently changed with some more upscale offerings such as Champagne poached oysters and Meat, Cheese, Honey, which is a fun play on a charcuterie board.
The new chef is sourcing 95% of ingredients from Cape Breton Island. And you can also book dinner to be on a floating picnic table.
It was a bit too windy for us to do it but I think it would be lots of fun.
It’s not just the red sands, it’s the local slang and even the food in Prince Edward Island.
We may share some ingredients and yet the food is different. It is known as Canada’s Food Island, because of its wealth of quality ingredients.
And that’s why Nova Scotians go to PEI for a vacation. It’s familiar but also different enough that it feels like a holiday.
From the time of family vacations when we were young to adulthood, Prince Edward Island is a time to relax, enjoy and indulge.
POTATOES
It’s BUD the SPUD from the bright red mud Goin down the highway smiling – The Spuds are big on the back of Bud’s rig And they’re from Prince Edward Island – Stompin’ Tom Connors
Prince Edward Island is one of the few places in the world where potatoes are discussed so much.
Perhaps only in Dublin or Peru would locals so vehemently debate where to find the best potato dish or who has the best french fries.
The single most important PEI food is the potato. This little island produces 25% of Canadian potatoes, are exported internationally and bring in roughly a billion dollars.
It’s also a good excuse to splurge and get a side of fries instead of salad with your meal.
And if you really want to splurge get the salty sweet Cow’s chocolate covered potato chips.
OYSTERS
Another iconic PEI food you absolutely cannot miss. Oyster season is all year long and if you’re not sure if you like oysters, a trip to PEI will change everything.
The most famous are the Malpeque oyster, which are from Malpeque Bay but actually all oysters in PEI are the Malpeque species.
It takes at least two years to farm a single oyster – some take many more years.
They are usually generalized as sweet and briny. A few years ago at the International Shellfish Festival I tried 24 different kinds grown around the island.
I can tell you the taste varies depending on where they are cultivated.
MUSSEL CHOWDER
PEI chowder is similar but different from Nova Scotia chowder or what you’ll find in New Brunswick.
This is because chowder reflects where it is made. And so in PEI it is made with its best ingredients.
In PEI chowder tends to be a bit thicker, and also has more potato.
You can find a typical seafood chowder, or a more specific potato mussel chowder.
I have also heard that the lobster chowder at the Seafood Shack in Morell beside the gas station is incredible.
RASPBERRY CORDIAL
One of the most well known knows of “Anne with an E” is when she invites her best friend Diana over for tea.
She serves what she thinks is raspberry cordial, but doesn’t have any herself as she isn’t feeling well.
Diana loves the cordial and remarks it doesn’t taste like Mrs.Lyndes. But that is because Anne mistakenly served currant wine.
Diana gets drunk her family blames Anne for the misdeed.
POTATO FUDGE
I spent a day in Souris this summer and it was my favourite day.
Not only were there lots of things to do, the people were so friendly and it is home to some of the best PEI food.
There is not only one but two Oh Fudge PEI Potato Fudge shops in Souris, one downtown and one at the beach…and you can also buy potato fudge at the Canadian Potato Museum on the western coast of Prince Edward Island.
Recipes vary but essentially it is a fudge made with mashed potatoes, unsweetened chocolate, sugar and other flavours.
It’s surprisingly delicious and worth a try!
BEEF
Although Prince Edward Island is known for its amazing seafood, that doesn’t mean you should ignore its beef.
I few years ago I shot this video of a pig slaughter at MacQuarries Meats, the last small abattoir on the island.
I also toured Atlantic Beef, which grew out of a co-op of 200 local beef producers.
Due to the nature of being a small island, most cattle is raised on smaller land owned by families.
They are often free range, because there is no where to go and feeds on the grass salted by the ocean, and usually eat potatoes along with grain.
PEI beef on the whole is high quality so it may just be the time to splurge on a steak dinner.
ICE CREAM
Dairy is a season business in Prince Edward Island. ADL (Amalgamated Dairies Limited) has been around for almost 70 years and sponsors a dairy bar crawl in each of the counties.
And there’s also the famous Cow’s Creamery (above) with shops in Charlottetown.
On the east side, Cherry on Top Creamery operates out of the East Point Lighthouse. It is a small batch handmade ice cream, run by a chef who once worked with Chef Michael Smith.
And in Summerside Holman’s Ice Cream not only makes their own ice cream, but the waffle cones too.
If you’re looking for soft serve on the western side check out Dairy Royal, a local favourite.
CLAMS
Clam digging in the red sands of Prince Edward followed by a clam bake takes this iconic seafood experience to a new level.
Bar or surf clams, quahaugs and soft shell clams are commonly found on PEI menus.
Clam harvest season is April through December. And locals also make homemade bottled bar clams, if you’re lucky enough to know one.
CHEESE + BUTTER
Although Cows is famous for its ice cream, where it really shines is the Avonlea Clothbound cheddar and also the butter.
If I want to splurge on butter (like in this whipped chive butter recipe) I always get Cow’s Creamery.
It is probably as good as you’re going to get anywhere unless you go to Ireland. But even the regular regular ADL cheese is great
While lobster is available all year round, PEI had two lobster seasons:
May to June
August to October
FRIES WITH THE WORKS
Fries with the works, also known as FWTW is a unique PEI food that I have never seen anywhere.
It was invented in 1975 at Pat’s Take-Out in Unionvale, which has since closed.
It is made with four key ingredients:
french fries
ground beef
gravy
canned peas
This is not to be confused with a similar dish of Newfoundland fries that has fries topped with stuffing, peas and gravy.
You can find it all over the island. And today there are numerous toppings.
MUSSELS
One of the most underrated PEI food, the island produces 80% of all mussels in Canada.
You’ll find them in many restaurants, streamed often with wine or beer. It’s a great afternoon snack.
Image (c) Al Douglas
HANDPIES
Although the PEI Handpie Company is located near Confederation Bridge, you can find their products all over the island.
These flaky pastries have a number of savoury fillings, favourites include pulled pork and Acadian tourtiere.
There are also several vegetarian options available.
CRAFT BEER
While you can get beer anywhere, it’s worth visiting a few or all of the craft breweries:
Copper Bottom Brewing, Montague
Bogside Brewing, Montague
PEI Brewing Company, Charlottetown
Upstreet Craft Brewing, Charlottetown
Gahan House, Charlottetown
Evermoore Brewing Company, Summerside
Moth Lane Brewing, Ellerslie
Barnone Brewery and Hope Farm, Breadalbane
SEAWEED PIE
Made with Irish moss seaweed, this is actually a sweet dessert.
It could be described as similar to cheesecake, but not as sweet. You can find it in the Country Kitchen inside the Canadian Potato Museum.
This PEI food is originally from the town of Miminegash at the very northern tip of the island, which was once considered the Irish moss capital of the world.
This pie was once made in Miminegash at the Seaweed Pie Cafe, which has now closed, and Irish moss is no longer harvested commercially.
And while it may seem odd that a cheesecake is made with this sea plant, it isn’t really! The thickening agent carrageenan, common in many of our foods, is made from Irish moss.
HOT SAUCE
If you think PEI food is bland with just potatoes think again. I saw an extraordinary amount of local hot sauce sold.
Everywhere!
I couldn’t buy it all but I did pick up a bottle of Maritime Madness Candied Habarero from their Montague shop.
I also bought Souris Sauces Siren’s Hot Sauce because I loved my time in Souris and I hoped the sauce would be as good as the little town.
What PEI food did I miss? What do you think I should try next time?
Pin it: Food in PEI
This post about PEI Food is in partnership with Tourism Prince Edward Island. Although I have enjoyed PEI many times. I returned this summer with their recommendations, but also the freedom to go where I chose and recommend what I loved.
Growing up I ate Nova Scotia seafood chowder probably once a week, usually on Fridays.
It’s not only something you eat at home but it’s a mandatory menu item in Nova Scotia restaurants as well.
Like all great Nova Scotia food, recipes are passed down. This is my grandmothers seafood chowder recipe. Although she’s passed, we still use her recipe.
Although I now add Old Bay seasoning to it, just like I use it for my snow crab cakes.
And I still make it often. When I visit my sister I bring enough with me to eat for dinner and hopefully for lunch the next day, as long as everyone doesn’t eat it all that evening.
She’s the only one at her house who likes it. With two young children she doesn’t have the luxury of making food solely for herself.
So I like to think of it as a new tradition.
She is always so happy to have it and this seafood chowder recipe takes 20 minutes so how could I deny her of it.
Chowder in Nova Scotia is Serious
Nova Scotia Although many people ask me where to eat lobster in Nova Scotia, locals don’t eat it in restaurants. We eat it at home.
But Nova scotia seafood chowder? Now that is a local thing.
Maritimers love to discuss which restaurants have the best bowls. And friends share their secret touches.
A mixed bag of seafood you can cut your time and expenses in half by buying one of these.
Sadly chowder mix not exist in Toronto. Or in many other cities.
In this case you just need to go to your fishmonger and ask if they have fish scraps for soup. Or buy your favourite fish and cut it up into 1 inch pieces.
Often I’ll buy fish scraps and then add some bay sea scallops and shrimp to it. If it’s a special occasion I’ll add lobster.
Seafood Chowder Ingredients
1 large potato
1 lb chowder mix or your favourite seafood
1 celery stalk
1 medium onion
1 carrot
2.5 cups homogenized milk
1/8 cup of flour
1 tablespoon butter
1 tablespoon Old Bay seasoning
1 tsp cornstarch
Nova Scotia Fish Chowder Questions + Substitutions
This is an easy seafood chowder recipe, but I understand that people always have questions like:
Can I Freeze Seafood Chowder?
If you use milk with a fat percentage greater than 2% you can technically freeze this Nova Scotia seafood chowder.
However, it’s not going to be fantastic as cooked potatoes don’t thaw well. We have never even considered freezing it because there’s never any left.
Can I Make Seafood Chowder in Advance?
The best part about making Nova Scotia seafood chowder is that it is actually better the next day. At the very least I will make it first thing in the morning for dinner that evening to allow the flavours to meld.
When I make it in advance I adjust Step 7 of the recipe to later that day – I’ll add the cornstarch when I reheat the seafood chowder so that I’m not overcooking the fish.
Can I Use Skim Milk in Seafood Chowder?
Of course you can!
But I do not recommend it.
Some Maritime seafood chowders are very decadent and use cream, just like this mussel chowder.
My grandmother’s recipe is what we ate weekly so you need to be somewhat moderate about it. But also you want the chowder to have a bit of thickness to it.
This calls for 2.5 cups of homogenized milk (3.25% milk fat), although sometimes I’ll cut it with half 1% milk if I’m making it for someone watching their calories.
I’ve also made it entirely with 2% milk, which is fine but I don’t like it as much. 1 cup of homogenized milk in Canada only has 160 calories.
This is not a calorie buster recipe like this PEI seafood chowder, which uses whipping cream.
Also don’t skip the butter, and please don’t use margarine. The point is to give it a rich, buttery flavour.
Nova Scotia Seafood Chowder Recipe
Restaurants often use bacon or pancetta and cream to win diners over. I think this is acceptable, but it’s not the way my grandmother made it.
I once made this seafood chowder for my family when my grandmother was alive, and perhaps had the greatest compliment.
My grandmother leaned in mid-way through her chowder and told me mine was better.
Little did she know the chowder she made me as a child was an inspiration for my own.
Nova Scotia Seafood Chowder
Yield: 6-8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This creamy seafood chowder is a great weeknight meal in 20 minutes and tastes better the next day.
Ingredients
1 large potato diced
1 lb chowder mix
1 celery stalk diced
1 medium onion diced
1 carrot diced
2.5 cups homogenized milk
1/8 cup of flour
1 tablespoon butter
1 teaspoon Old Bay seasoning
1 tsp cornstarch mixed in 1/2 cup water
Instructions
In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.
Add potato and cook 1 minute.
Add old bay seasoning and cook an additional minute.
Add chowder mix and toss 1/8 cup of flour to coat.
Add 1 cup water and put lid on for 5 minutes.
Remove lid, add milk and cornstarch/water mixture.
Bring to a boil and simmer 5 minutes.
Season with salt and pepper to taste and serve warm.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
And so this summer I was especially interested in discovering other regions.
And I had so much fun on eastern PEI but my day in Souris was my favourite.
HOW FAR IS SOURIS PEI FROM CHARLOTTETOWN?
Just 79 kilometers from Charlottetown, Souris is a small eastern. coastal town with a little more than 1000 people.
But don’t let the distance or small numbers discourage you from coming.
It has everything you need.
The main street has lots to offer if you’re in eastern PEI from a grocery store to dollar store and some great shopping and food along the water.
And many people know it as the ferry point to visit Îles de la Madeleine
In the summer they have a Lobster Festival in June, Mermaid Tears Sea Glass Festival in July and in December there’s a Santa Claus parade.
My last visit to PEI I spent five days on the island, but by far my favourite day was in Souris.
So let me tell you why I love this friendly little town…
EVERGREEN CAFE
My first stop on Main Street, Evergreen Cafe is in the Historic Matthew and MacLean Building, which conveniently is next door to the tourist information office!
Sometimes you walk into a coffee shop and you just know it’s going to be good.
It’s not so much the decor, but more so when you walk through the door and staff turn to smile and welcome you.
Smiles are really underrated.
And Evergreen Cafe has all of it. Lots of coffee options including cold brew, tea, baked goods, sandwiches and soups.
Some people would rather eat at a pub so they can have a pint…but Evergreen has draught beer too.
And you’ll get it with a genuine smile.
95 Main St, Souris, PE C0A 2B0
ARTISANS ON MAIN
If you’re looking to support local artists and find unique souvenirs this is the place to go.
Stepping into the store you’ll find a number of great pieces from canvas paintings to purses, jewelry to local pottery at an incredible price and painted handsaws that an artist recycles by painting local scenery.
Artisans on Main Souris is a nonprofit organization run by a membership of thirty local artists.
There is usually one of the artisans present in the shop.
And as a non-profit all purchases are tax free.
120 Main St, Souris, PE C0A 2B0
FUN AFFORDABLE ACCOMMODATION
Although I stayed at this incredible airbnb that I would recommend to anyone, I think it would have been fun to sleep overnight at these Shanty Stays.
Inspired by traditional fishing shanties at working harbours, these 12×12 rustic cabins are a bargain at $89/night.
If you’re with a group and need a whole house or cottage:
Little Barn Cottage fits 4 people is cottage chic and a 15 minute walk from a beach
Normally I wouldn’t risk eating at a restaurant right on a beach, fearing it would be expensive and mediocre.
However, both the Poke Shack and Lobster Shack get rave reviews.
8 Main St, Souris, PE C0A 2B0
POTATO FUDGE
There is not only one but two Oh Fudge PEI Potato Fudge shops in Souris, one in the downtown core and another at Souris Beach Gateway Park.
In Prince Edward Island potato fudge recipes vary. However, many are a fudge made with mashed potatoes, unsweetened chocolate, sugar and other flavours.
Oh Fudge does things a bit differently.
Fudge here is made with potato puree. They do not add cups of sugar to sweeten it.
Instead Oh Fudge sweetens the fudge with fine quality melting chocolate and emulsions.
And it turns out potato fudge is delicious. We bought two boxes but really should have bought a third.
112 Main St, Souris, PE C0A 2B0
ONE OF THE BEST LOBSTER ROLLS ON PEI
Although everyone raves about the Poke Shack, it was closed when I arrived at Souris Beach Gateway Park.
But sometimes the biggest disappointments bring great surprises.
Chef Jason Mullin, the Sour Chef at Inn at Bay Fortune, told me The Lobster Shack had one of the best no frills lobster rolls in PEI.
And he was right!
I’m a purist, I want to taste lobster on my rolls, don’t mess up the flavour by throwing a bunch of things on top of it!
This was a light base of mayo with a buttered hot dog bun, served with potato chips and a few pickles for $12.95.
Simple is usually the best, and this is one of the cheaper rolls on the island, but don’t let that fool you.
Grab a roll and enjoy the beach views.
8 Main St, Souris, PE C0A 2B0
SOURIS EAST LIGHTHOUSE
There are many lighthouses on Prince Edward Island – to be exact there are 63.
Only 35 of them are still in active use. 7 are privately owned and another 7 are national historic sites.
The Souris East Lighthouse is considered a symbol of the town.
It was built in 1880 and it’s one of the few where you can take a tour and climb to the top and walk out onto the balcony.
On a clear day you can see the Cape Breton Highlands.
And if you’re hungry… there is also an ice cream shop with freak shakes in the gift shop. In PEI you’re never very far from ice-cream.
134 Breakwater St, Souris, PE C0A 2B0
INN AT BAY FORTUNE
One of the things I love about Chef Michael Smith is that he really celebrates Prince Edward Island as Canada’s Food Island.
This summer Inn at Bay Fortune hosted dinners inside the inn and an epic summer picnic menu.
This outdoor dining event was on picnic tables and Adirondack chairs. We started with oysters and wine then moved onto a meal that was so large we brought half of it home.
The maple brown butter was so good I had to ask for the recipe, which I promise to share soon!
Although they may not continue with the picnic in 2021 I’m confident that whatever they do it will be incredible and feature the best PEI food and drink has to offer.
Insiders Tip: Bring some mosquito repellent if you come at 7pm because at dusk the bugs are also looking to nip at your ankles.
758 Route 310, Souris, PE C0A 2B0
INCREDIBLE BEACHES
There are so many great beaches in Souris. There are nook and cranny private spots where you’ll be the only ones with toes in the sands, perfect for kite surfing.
And then there are Souris beaches, which are great for families and supervised beaches with lifeguards.
Here are the 3 most popular beaches:
Basin Head Provincial Park
Basin Head is a very popular beach but it’s also large enough that you don’t feel crowded.
It is often called one of the best beaches in Canada – although I think many of PEI’s beaches would make this list!
It is sometimes called Singing Sands, because there is a lot of silica in the white sand so when you step on the sand it sings back to you.
It’s a great bet if you want to spend the day as there is a supervised beach, children’s play area, kayak and paddle board rentals and showers along with food on site.
I personally like the beach carpet on one side of the beach, which makes walking through the soft sand much easier.
318 Basin Head Rd, Souris, PE C0A 2B0
Sally’s Beach Provincial Park
Another great beach in Souris PEI, it is unsupervised; however, there are still washrooms, change rooms and picnic tables.
There are also two short trails the start from the beach with interpretitive signs and great views.
736 Spry Point Rd, Souris, PE C0A 2B0
Red Point Provincial Park
Technically in Elmira, but it’s practically neighbours with Basin Head so I think it’s worth including as a Souris beach.
It is a very popular family beach in Souris, as it is part of a popular campground and has lifeguards on site.
They have a great playground and regularly offer activities for children.
249 Red Point Park Rd, Elmira, PE C0A 1K0
FARTHER AFIELD – PEI ROAD TRIPS
Okay so technically these two things are NOT in Souris PEI.
However, they are easily accessible from Souris, which makes the town a great base.
EAST POINT LIGHTHOUSE
Each lighthouse in PEI has something special about it, and this one is known as Canada’s Confederation Lighthouse.
Built in 1867, the year of Confederation, it is the only one from that year that continues to operate.
You can take a tour, or climb 64 feet to the top yourself to see great views of the Atlantic Ocean where the two tides meet at the eastern point.
Down below there are benches below, each dedicated to the lighthouse keepers.
There’s also a great gift shop and an ice cream shop that is so good it needs its own entry so read below!
404 Lighthouse Rd, Elmira, PE C0A 1K0
CHERRY ON TOP CREAMERY
Much like in Nova Scotia, many of the ice cream shops in Prince Edward Island are from the same spot (Scotsburn/Farmers in Nova Scotia, and ADL in PEI).
And it’s really good ice cream. But as you can get it anywhere it’s not worth driving for.
Cherry on Top Creamery is different.
Rebecca Kozak moved to PEI in 2017 and worked with Chef Michael Smith.
As a CFA (come from away) she took her experience and new found appreciation for PEI food and the island ingredients and opened up her own ice cream shop.
She offers a healthy balance of island favourites, new flavours and non-dairy/vegan options.
And for those who love freak shakes, she has those too.
EVERYTHING is made in house. She makes the waffle cones down to the sprinkles.
Vanilla bean, sea salt caramel and oreo cheesecake are always on the menu but otherwise it rotates.
I chose a raspberry white chocolate, that had chunks of raspberries AND white chocolate.
It’s so good that while this spot is open May to October Rebecca is working to open a second location on Main Street in Souris.
Just anoter reason to love Souris PEI.
404 Lighthouse Rd, Elmira, PE C0A 1K0
What else would you recommend doing in Souris PEI? Let me know in the comments below.
PIN IT: Souris Prince Edward Island
This post is in partnership with Tourism PEI, who allowed me to explore the island and write about my favourite aspects. I had no idea my day in Souris PEI would be turn out to my favourite of the trip.
It sounds small but I usually cook 2 turkeys anyway as I prefer smaller ones than one gigantic turkey.
My family doesn’t like turkey skin (travesty, I know) so I cooked it the simplest way possible. No browning.
I put 1/2 onion, carrot, 1 celery stalk and 1 bay leaf in the bottom of the Instant Pot with 1/2 cup of water and set the turkey on the trivet.
Using the Instant Pot chicken method of 6 minutes per pound with a 10 minute NPR.
So an 8lb turkey is 48 Minutes Cooking + 10 Minutes NPR
The turkey falls off the bone, I simply pushed the skin away (it’s white and unappetizing) and carved the meat onto a platter for everyone to eat.
It was so moist and flavourful. No need for gravy – although we had it anyway.
I am hooked.
With a few tricks you can make an Instant Pot turkey with a crispy skin.
How to Get Instant Pot Turkey Skin Crispy
I knew my nay saying friends would say the skin is one of the most special parts of Thanksgiving dinner.
So I cooked another turkey with the same method.
While it was on NPR I preheated the oven to broil. I carefully removed the turkey on the trivet to a sheet pan.
Basted the skin in the drippings and broiled the skin for 5 minutes.
Voila!
Note: I always use this digital cooking thermometer when cooking meat, it’s less than $10 and it’s the only way to know if meat is at a safe temperature plus you don’t risk overcooking meat.
Should You Stuff Turkey?
I used to think that stuffing (or dressing as we call it) HAD to be in the turkey – that’s where all the flavour is right?
Wrong.
A few years ago I tested two kinds of stuffing.
One in the turkey and another in a casserole dish that I made and then poured turkey drippings over before baking – NO ONE knew the difference.
What everyone loves is the turkey dripping flavour aka fat, so we just pour it over the stuffing and cook it while the turkey is resting.
This method changed how I cooked because the problem with turkey is that it dries out fast and stuffing prolongs the cooking time.
Remove the stuffing and cook a better bird.
I have used this recipe 11 times and it never fails
Turkey Breast in an Instant Pot Cooking Times
Although this recipe calls for cooking a whole turkey in an Instant Pot over the years I’ve been asked about cooking turkey breasts several times.
They require different cooking times as they are different volumes.
A seven pound turkey breast fully cooks for about 35 minutes in an Instant Pot.
Instant Pot Turkey Recipe
I cannot stress how easy it was to cook the Thanksgiving turkey in an Instant Pot.
We also used the drippings for gravy.
It would be easy enough to remove the onion/celery/carrot/bay leaf and make the gravy on a low saute or move it to a sauce pan on the stove.
Secret Tip For Crispy Brown Skin
If you’re using kitchen bouquet to make gravy, take a pastry brush and paint the turkey with a teaspoon or two before you put it under the boiler.
It will give it the darkness of having roasted turkey all day.
Shhhhhh!
Instant Pot Turkey
Yield: 10-12 servings
Prep Time: 5 minutes
Cook Time: 48 minutes
Additional Time: 10 minutes
Total Time: 1 hour3 minutes
Yes it’s possible! You can cook a Thanksgiving Instant Pot turkey with a crispy skin.
Ingredients
8 lb turkey, fresh or defrosted
1 medium onion, quartered
1 stalk celery, quartered
1 medium carrot, quartered
2 cloves garlic, cut in half
1 dried bay leaf
1/2 cup water
kosher salt and freshly ground black pepper
Instructions
Pat turkey dry with paper towel and season with kosher salt and black pepper.
Put half of onion and one clove of garlic in cavity of turkey
Put remaining ingredients in bottom of Instant Pot, place trivet with turkey on top.
Cook on manual for 48 minutes (6 minutes per pound of turkey). NPR for 10 minutes.
Carefully remove from Instant Pot. For crispy skin place turkey on baking sheet and baste skin with oil or drippings from Instant Pot. Broil until golden, about five minutes.
Notes
For larger or smaller turkey simply use the 6 minutes per pound rule.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Pamela MacNaughtan wrote this guest post about Best Cafes in Quebec City.
One of the best ways to immerse yourself into the culture of where you’d travelling is to visit a café, and Québec City is no different.
Begin your café exploration in the old city.
Sipping a café au lait or slowly eating a warm croissant on a patio, in a square where the city (originally a small French colony of men) started in 1608, is a surreal and delightful way to start your day of exploration.
Best Cafes in Quebec City: Old Quebec
Start with a couple cafés in Old Québec, then when it’s time to say goodbye to the hoards for tourists, venture into one of my favourite local neighbourhoods, Saint-Roch.
Sure, there are cafés in neighbourhoods like Saint-Jean-Baptiste and Limoilou, and they are worth visiting, but I love the vibe in Saint-Roch – hip, creative and local.
Paillard 1097, rue Saint-Jean
A café-boulangerie (bakery), Paillard is an institution in the old city with its buttery croissants that melt in your mouth, vaulted white ceilings and communal tables. It is also the busiest café in the city!
The best time to visit is first thing in the morning. They open at 7:00 am. The crowds of tourists start showing up around 8:30 am.
Chez Boulay – Comptoir Boréal 42, Côte du Palais
A fairly new addition to Old Québec’s Uppertown, Comptoir Boréal is part of the restaurant Chez Boulay, Comptoir Boréal is a delightfully small comptoir (French for counter) and café.
Stop in for coffee or a pot of Labrador tea, a croissant or tart. They also serve sandwiches and quiche at lunch. The Tarte au Sucre is highly recommended.
La Maison Smith 23, rue Notre-Dame
One of three locations in Old Québec, this is the original location of La Maison Smith.
Located in the cobblestoned square of Place Royale, the café has views of 18th-century buildings and Église Notre-Dame-des-Victories (which stands on the spot where Samuel de Champlain built the first trading post in 1608).
A fantastic spot to relax and enjoy a coffee and croissant.
Tip: La Maison Smith locations sell croissants and pastries made at Paillard, so feel free to skip the crowds and get your pastry fix here.
Best Cafes in Quebec City: Saint-Roch Neighbourhood
Saint-Henri micro-torréfacteur 849, rue Saint-Joseph Est
A favourite among locals, Saint-Henri features floor to ceiling windows which allows the café to be bathed in natural light.
Enjoy the communal tables and free wifi, sip coffee and always order at least one artisanal donut – although, to be fair, they are so delicious you will want at least two or three or six.
Krwn 461, rue Saint-Joseph Est
Krwn is not your typical café, in fact, it is actually a barbershop that just happens to sell men’s clothing and toiletries, and has a small café set-up along the front window.
If you are looking for quirky, you have found it!
Don’t worry, everyone is welcome to come and enjoy a coffee.
Café Pékoe 433, rue Saint-Joseph Est
While they do serve coffee, Café Pékoe specialises in tea. The colourful ceramic teapots hanging from the ceiling is a pretty big clue.
The tea menu is extensive and includes bubble tea (Yay!).
Have lunch at one of the communal picnic tables or sit along the window for some people watching.
Skip the pastries and opt for a Banh Mì sandwich; the hummus banh mì is pretty good!
Nektar Caféologue 235, rue Saint-Joseph Est
One of two locations in Québec City (the other is in Limoilou), Nektar Caféologue is another local favourite, especially with students and those who work remotely.
Their coffee selection is good, and they sell popular Canadian roasts like 47th Parallel from Vancouver.
The café is quite large, with plenty of tables as well as a seating along the front window.
Mælstrøm Saint-Roch 181, rue Saint-Vallier Est
Tucked away from the hustle and bustle of rue Saint-Joseph, Mælstrøm is a café during the day and a cocktail bar at night.
A perfect location for a quiet escape on a busy day, the café has a rustic industrial vibe that all the French hipsters love. Don’t worry, you’ll find a mix a locals from all walks of life here.
In summer, enjoy their cold brew, and on weekends make a point of coming for brunch (so good!). They also have a small lunch menu.
Tip: And if you’re looking for great Cuban coffee head out of the tourist area to Restaurant Somos Cuba, where they’ll be delighted to serve you a cafecito.
Find more great picks for Quebec City and beyond at Urban Guides.
Now it’s your turn, do you have an opinion on the best cafes in Quebec City? Share your picks in the comments below.
It’s not surprising that people are now calling the city Saint Awesome.
WHY VISIT SAINT JOHN
Saint John reminds me of Halifax in some aspects, of Brooklyn with some houses, and of San Francisco with some hills.
You need to keep your eyes peeled in uptown Saint John because there is so much to take in.
I spent three nights in Uptown Saint John and I wanted to kick this post off with some fun facts and reasons to visit Saint John New Brunswick.
Saint John New Brunswick is the oldest incorporated city (1785) in Canada.
It is the only city on the Bay of Fundy.
Wikipedia says it is home to Canada’s 3rd largest port by tonnage.
There are so many more delicious reasons:
Home of Moosehead Breweries, Canada’s oldest independent family-operated brewery.
Uptown Saint John is small and pedestrian friendly. You can park your car and spend your entire time walking anywhere you need to go.
There are 85 bars and restaurants within 10 blocks of uptown Saint John.
It is home to the country’s oldest continuing farmers’ market – Saint John City Market.
You can see a continental collision between South America and Africa at the Reversing Falls Rapids.
Its commitment to public art. The visitors centre has a map to take a self guided tour sharing different artists sharing their expression of salmon swimming upstream, various street art and sculptures.
Incredible architecture. The great fire of 1877 changed the face of Saint John. It was today’s equivalent of 500,000,000 in damages! And so the architecture and layout feels slightly different than what you’ll see in other areas of Atlantic Canada.
A city of local independent businesses. Many of the businesses in this historic Victorian architecture neighborhood are mom and pop or chef owned.
The ferry! In my life I have been on more ferries than I can count, but this one was the most memorable. Simply drive to Digby and the ferry is a scenic 2.5 hour ride. I bought some tea, a sandwich and parked my laptop in front of a window looking out onto the Bay of Fundy.
The restaurants in Saint John. I saved the best for last. I had such an incredible time here. It is the perfect getaway where you can wander from one place to the next, just sipping and nibbling all day long.
So when people ask “why would you go to Saint John?” I have so many good reasons.
RESTAURANTS IN SAINT JOHN
I came to Saint John to eat!
As always I had far too many recommendations and not enough time. But you can’t really go wrong, uptown Saint John has so many great restaurants.
I was so impressed and ridiculously full as I tried to eat and drink as much as I could.
VEGolution
Even in low season you’ll need a reservation here. It’s small and delicious.
Opened by a husband and wife team who have been vegetarians for nearly 25 years, they also have extensive culinary experience and it shows. There are small touches like citrus in the water that make it such a great experience
If you’re thinking it’s just a hippie, granola, wheat grass juice option think again!
Saint John VEGolution is a modern restaurant with great options for those just dipping their toes into meatless eating, and also serves local beer.
The Korean sticky soy bites were crunchy on the outside, soft on the inside and sticky delicious.
The Revolution burger can have regular cheese but I wanted to try the vegan cheese and it was actually really good.
Does it taste like beef? No.
Does it taste like a fantastic burger? 100% yes.
If you haven’t been yet. You should go.
26 Germain St, Saint John, NB E2L 2E5
Port City Royal
Is Port City Royal a fantastic bar with killer food or vice versa?
I think it may be both. While everyone raves about the cocktails, there were so many things I wanted to try on the menu.
The seared yellowfin tuna loin looked fantastic and they cure all of their meat in house.
I settled on the Korean Fried Chicken, which was delicious and large enough for three people!
And while I don’t like desserts, the boozy dessert menu sounds like an adventure of its own.
45 Grannan St, Saint John, NB E2L 0E9
Italian by Night
An incredible story of a restaurant that started as a nighttime pop-up at Urban Deli and now has its own space.
I would absolutely recommend reservations as we arrived late on a Tuesday evening and were lucky to be seated. I can only imagine what it is like on a weekend.
I loved the warm atmosphere and open kitchen concept. We started with signature cocktails – the Italian Job, with rum, vodka and grenadine along with a refreshing IBN Collins with elderflower syrup and lemon.
Although the bruschetta, fried calamari and polpetti (meatballs) are the most popular appetizers we decided to go with an Italian American classic – shrimp scampi.
And as everyone recommended the ravioli of the day we shared the spinach and ricotta in an arrabiata sauce.
We did save a bit of room for dessert – the torta di fromaggio aka Nonna’s classic cheesecake, blueberries, lavender simple syrup and whipped cream.
97 Germain St, Saint John, NB E2L 2E5
Cask & Kettle
This is a very popular spot for brunch with $5 caesars, mimosasa and boozy coffee.
But this Irish pub also has locals popping in all week long and plays sports on the big screen televisions. It has typical pub food options with happy hour special most nights.
I stopped in for “Flights and Bites” on a Wednesday, where you can choose 4 local beers from Atlantic Canada and order 3 bites of pub food.
112 Prince William St
Ethel and Mary’s
Currently serving take out only, the menu is surprisingly large considering the size of the kitchen. There are both savoury dishes and a number of baked goods available, including the tart of the day.
Next time I’d like to try the smoked mackerel plate, as a Maritimer I feel like I need to embrace smoked fish as much as I can.
The menu changes with local availability and is committed to using humane New Brunswick meat products so if it’s not available they won’t have it on the menu.
It’s also a nut-free kitchen so traditional items like frangipane, which are made with almonds are adapted and made with oats.
107 Princess St, Saint John, NB E2L 1K5
Saint John City Market Restaurants
Saint John City Market is the oldest continuing market in Canada.
Unlike other markets around the world, the Saint John City Market is for locals.
A traditional farmers market, with local artisans, it’s also a great spot to have lunch!
North Market Seafood, formerly Lord’s Lobster, is considered an institution in Saint John. I love that they kept all the old signage when it changed hands. The menu has classic dishes, lighter fare and new items like Crab-O-Cado toast with sriracha mayo drizzle. Daily specials include treats like bacon wrapped scallops, but the fish and chips with Moosehead beer batter are the most popular and it was fantastic.
Kim’s Korean is a local favourite and the only restaurant in Saint John serving authentic Korean cuisine, the lunch special is a great way to try many dishes. While we enjoyed the japchae, spicy pork and sweet beef, we couldn’t stop raving about how much we loved this plain looking potato soup that was bursting with flavour. And if you like ramen, it consistently gets rave reviews
Jeremiah’s Deli, beware there is a long line of locals at lunch. But it seems to move quickly and gives you the opportunity to decide what you want to try.
Slocum & Ferris, I was so sad it wasn’t open in city market while I was there. Although dulse is a common Nova Scotian food, I’ve never really eaten it beyond tasting it for curiosity but here they put it on bagels and sandwiches.
47 Charlotte St, Saint John, NB E2L 2H8
Popular Saint John Restaurants I Missed
As much as I’d like to eat EVERYWHERE, you can only cover so much in three days.
But in some ways it doesn’t bother me to miss popular spots because it’s just a reason to come back!
Saint John Ale House: with food from Saint John Chef Extraordinaire Jesse Vergen, this pub is located in scenic Market Square.
Let’s Hummus: I really regret not getting take out for the road home as this popular spot has authentic Lebanese food.
Bella’s Traditional Ice Cream: I really really really wanted to have ice cream. But it was 3 days of very cold, windy weather and I just couldn’t do it.
Lemongrass Thai Fare: another great spot in Market Square, order the curry nachos. Some say they have the best pad thai in the city
East Coast Bistro: if you’re in Uptown Saint John on Friday stop in for their fish and chips.
Marci’s Salads: To be honest I really did need a good salad on the trip and I just ran out of time. This new spot is next to Rogue Coffee and looks so good. Next time, it will be the first place I go.
Taste of Egypt: Although it also has Mediterranean food, I would love to try Egyptian food.
As you can see I missed enough Saint John restaurants to plan my next trip.
UPTOWN SAINT JOHN BARS
There are lots of great local beer, wine and fantastic cocktails in Saint John restaurants. In fact, so many people speak first of Port City Royal’s cocktails and then of the food.
On top of that there are so many bars to just pop in and grab a drink.
Uncorked
Uncorked New Brunswick is a great spot to learn about local food and drink.
Not only does it offer, local walking tours around the city but it also has its own tasting room right in Saint John City Market.
While the market has a seating area, you can also bring market food into the tasting room to have with local wine, beer, cider or a cocktail.
I’ve never had New Brunswick wine, so with some help I chose the Magnetic Hill Winery Lodestone White to go with my Korean lunch special and fish and chips.
It was fantastic! If I’d had more time I would have stayed to do a formal tasting. Uncorked offers tastings of 6 wines, beer, or a mix for groups of 2-8 people.
It’s a great way to get to discover the local flavour.
47 Charlotte St, Saint John, NB E2L 2H8
Happinez Wine Bar
A cozy spot with very reasonably priced wine, it’s too easy to spend too much time here.
42 Princess St, Saint John, NB E2L 1K2
Hopscotch Whisky Bar
THE spot for whisky in Saint John with a very extensive whisky menu.
The bar is set over three floors but the main level is so bright and cozy. I stopped in for happy hour, and with so many cocktail options you’ll never want to leave.
The bourbon and basil was fantastic, and the bartender made a rum punch on the fly for my mother.
Non whisky drinkers have no fear they also have other spirits and beer.
45 Canterbury St, Saint John, NB E2L 2C6
Moosehead has a small batch brewery 5 minutes outside Uptown
Craft Beer in Saint John
Although craft beer is deservedly popular right now, Saint John embraces its roots with Moosehead beer.
Canada’s oldest independent family-operated brewery, locals feel the same pride for Moosehead as Nova Scotians do for Keith’s.
You’ll find classic Moosehead beer all over the city.
And if you’re interested in innovations, the Moosehead Small Batch Brewery is a 6 minute drive from uptown and features a Tap Room with 10 rotating beers.
89 Main St W
Picaroon’s General Store
One of the largest, brightest spots with plenty of seating, it features British style ales but has cider and innovations like blueberry sour.
Picaroon’s General Store doesn’t do flights per se, but they do have small glasses that they’ll sell for $2-$3:50.
Although they don’t have food on site, you can bring food from Pomodori next door, a wood-fired pizza spot.
32 Canterbury St, Saint John, NB E2L 2C5
SAINT JOHN COFFEE SHOPS + CAFES
Locals really love their coffee in Uptown Saint John.
There are so many good coffee shops I spent my time walking the delicate tightrope of food, drink and coffee to keep my energy levels up.
Rogue Coffee
Rogue Coffee really symbolizes what Saint John embodies – independent entrepreneurs doing modern, innovative things in a historic city.
Rogue Coffee is also one of the most photogenic spots in Saint John. It is located in an alleyway where they have created a “nest” shelter which makes for great photos and view of Canadian artist Uber5000 artwork.
But there’s more to it than just its pretty looks.
I had a great autumn latte, which isn’t like the pumpkin spice that you see everywhere else as they make the flavouring from scratch rather than buy a syrup.
It’s also Atlantic Canada’s first Mod Bar with espresso service and a variety of brew methods, a rotating selection of single origin offerings.
They also serve kombucha, nitro-infused cold brew on tap and some of its baked goods from Saint John’s oldest bakery.
And while it seems like all of this would make a pretentious coffee bar, the people here are so down to earth with lots of fun recommendations for more things to do in the city.
36 Grannan St, Saint John, NB E2L 2C5
Java Moose
If you’re a fan of flavoured lattes or want to take coffee flavours to the extreme THIS is the spot.
I had a chocolate peanut butter latte and it was delicious!
84 Prince William St, Saint John, NB E2L 2B3
ChocoZein
There’s something really special about newcomers making it in a historic city.
This Syrian family-owned business introduced Syrian food to the city at local city markets.
They have recently opened ChocoZein cafe serving both Canadian and Arabic coffee along with sweets and snacks.
I tried the Arabic coffee along with a pumpkin baklava – a good way to start the day!
1 Princess St, Saint John, NB E2L 1J9
Pivot Cafe
Another great spot for coffee in Saint John, Pivot started in a boutique hostel in 2018 and quickly became a hot spot for local music and community events.
This is not your typical cafe.
They serve a variety of coffee, tea lattes and beer on tap and interesting cocktails.
They also serve Montreal bagels, and there are daily soup and sandwich specials made from scratch. Its menu includes vegan, and gluten-free options.
And they recently launched a pole dancing studio. In the true spirit of Saint John entrepreneurship I love that this owner embraces the ability to pivot.
36 Water St, Saint John, NB E2L 2A5
Catapult Coffee
Unfortunately there was construction on the front window when I was visiting so it was temporarily closed. But I’ve heard such great things and love the premise.
Catapult is a social enterprise business run by an organization that works to improve the lives of the people who live in poverty.
It’s a win-win idea the organization aims to reduce unemployment, hunger, homelessness, and medical costs.
And as a visitor I want to feel like I’m not only enjoying a city, but also contributing to its greater good.
The cafe uses a New Brunswick coffee roaster and tea company, and the decor features fibre arts and handcrafted furniture made by Catapult Creative.
116 Princess St, Saint John, NB E2L 1K4
UPTOWN SAINT JOHN ART + ARCHITECTURE
I have never seen a city so committed to sharing its art and heritage in such an easy way.
I don’t often seek out architectural details in a city. But it’s hard to miss architecture in Saint John when you’re standing on a corner and the details are right at your feet.
It really made me appreciate walking around and I found myself looking up much more, not just walking by buildings but taking them in.
I wish more cities did this.
Saint John Art You Don’t Want to Miss
There are 23 salmon run sculptures throughout Uptown Saint John you can find them on the Salmon Run Tour map.
The great thing about exploring Uptown Saint John is that you can ditch your car.
There are enough great bars and restaurants in Saint John that you can walk to, or grab an inexpensive taxi.
The farthest we ventured was Mimimi restaurant, which was only 9 minutes by car.
Where I Stayed: Chipman Hill Suites
A collection of nine historic properties, this really is the best of both worlds as you get the assurance of a hotel but the space of an apartment.
I stayed at 1 Chipman Hill, which was one of five buildings still standing that survived the Great Fire.
With two bedrooms, a kitchen and living room there was lots of space to relax at the end of the day…and eat all the things I ordered to go!
But what I really appreciated was check-in was so easy. It’s contactless so you don’t have to meet anyone at a specific time.
And when I locked myself out 5 minutes after entering it was a quick call to discover there was a lock box by the laundry room so I could easily get back in.
HOW TO GET TO SAINT JOHN
Saint John Ferry
I really LOVED arriving by ferry. Instead of feeling tired from driving a long distance it was a quick trip to the Digby ferry.
Two and a half hours flew by on the ferry and when we docked I was five minutes away.
On the way home we drove home, although I was sad not to take the ferry again because it was so great.
But as we wanted to head to Tatamagouche for the day it was a quick three hour drive. This stretch of the highway was divided and a very easy drive.
MAP: UPTOWN SAINT JOHN RESTAURANTS
PIN IT: BEST SAINT JOHN RESTAURANTS
Disclosure: this post about restaurants in Saint John New Brunswick is in partnership with Discover Saint John. They were fantastic about offering their favourite suggestions for things to do in Saint John but allowed me to explore and report back as I would normally do.
