NEWFOUNDLAND & LABRADOR

Pitcher Plant

Newfoundland & Labrador

I haven't yet had the pleasure of visiting NFL, but it's the top province on my list to explore. I did a geography project in grade 4 on Newfoundland and Labrador and gained a new found love of Puffins. The provincial flower, the Pitcher Plant is quite unique looking. I love the East Coast style of music and the band Great Big Sea has been a family favourite in my house for as long as I can remember. Also, anyone that knows me knows that I'm a big theatre buff, and the musical Come From Away originates in NFL. I had the pleasure of seeing it in Toronto and let me tell you, it was an AMAZING show! If you ever have the chance to see it, I highly recommended you go!!

 

I learned a cool fact while creating recipes for this province. Mink are an extremely invasive species here and can be used as crab bait...who knew?! While I didn't come up with any recipes for Mink, I did create some tasty recipes with invasive Garlic Mustard, Brown Trout and non-native Coltsfoot. So pour yourself a glass of Screech and get cooking with Invasive Eats of Canada!

• Garlic Mustard

Garlic Mustard Mashed Potatoes

6 yellow potatoes, cubed

2 tbsp butter, plus more to taste

¼ cup whole milk, plus more to taste

3 tbsp fresh garlic mustard leaves, chopped

Salt and pepper to taste

Scrub and rinse potatoes while checking for any imperfections. Cut into similar sized cubes to make sure the potatoes cook evenly. Boil potatoes with a dash of salt in water until tender. Drain potatoes and mash well. Stir in butter and milk, and add more until the desired consistency and taste is reached. Add in chopped garlic mustard, as well as salt and pepper to taste. Enjoy!

*vegan substitutes butter for vegan margarine and soy/nut milk of choice

*peel potatoes before boiling for a smoother garlic mustard mashed potatoes

Garlic Mustard Tabbouleh Salad (Vegan)

1 cup cooked quinoa

4 cups finely chopped parsley

4 cups finely chopped garlic mustard leaves

1 cup chopped mint leaves

½ cup chopped dill

3 cups finely diced tomatoes

2 cucumbers, diced

5 scallions, finely chopped

⅓ cup lemon juice, plus more to taste

¼ cup olive oil

Salt and your favourite spices to taste

Cook quinoa as directed on package and drain. Set quinoa aside to cool. Chop parsley and garlic mustard and combine in a large bowl. Chop mint, dill, tomatoes, cucumbers, and scallions and combine with the parsley/garlic mustard mixture. In a separate bowl, mix lemon juice, olive oil, salt, and spices and stir to combine. Once quinoa is cool, add to the tabbouleh bowl and mix evenly. Stir in dressing. Eat up!

• Brown Trout

Lemon Garlic Butter Brown Trout (Pescatarian)

2 boneless skinless brown trout fillets

5 cloves garlic, minced 

1 tbsp chopped garlic mustard leaves

3 tbsp butter

3 tbsp lemon juice

Lemon wedges for serving

A pinch of chili flakes

Preheat oven to 350℉. Grease a glass cooking pan with olive oil that is large enough to fit both fillets side by side. Place fillets in pan, and spread lemon juice evenly all over the fillets. Melt butter and add garlic and chopped garlic mustard and stir. Drizzle mixture over trout and add extra to the the bottom of pan. Cover with aluminum foil and bake in the oven for 15 minutes. Remove foil and bake for an additional 5 minutes, or until the top of the fillets brown. Serve with lemon wedges and chopped garlic mustard. Enjoy!

Brown Trout Chowder (Pescatarian)

2 boneless skinless brown trout fillets, cut into small bitesize chunks

1 large diced onion

3 cloves minced garlic

3 tbsp butter

2 tbsp lemon juice

3 stocks sliced celery

2 large cubed potatoes

1 ½ cups small broccoli florets

1 cup frozen corn 

1 container chicken broth

2 cups whole milk

1 cup shredded cheddar cheese

1 cup shredded gouda cheese

1 tbsp chopped garlic mustard or parsley

1 tbsp chopped chives

Salt and pepper to taste

Sauté onion, garlic, and butter in bottom of large pot. Add lemon juice once onion and garlic are golden brown. Add chicken broth, whole milk, trout, celery, potatoes, broccoli, and corn. Simmer on medium heat for 1 hour and stir regularly. Add shredded cheeses, garlic mustard/ parsley and chives and stir until constantly until cheese melts and chowder thickens. Cook for another 30 minutes on low-medium heat while stirring regularly. Add salt and pepper to taste, and serve with garlic bread. Enjoy!

• Coltsfoot (non-native)

Coltsfoot Wine (Vegan)

5 litres water

1 lemon

3 oranges

5 tbsp yeast

5 tbsp yeast nutrient 

6 cups coltfoot flower heads

5 ½ cups sugar, more for sweet wine or less for dry wine

Bring water to a rolling boil and pour in sugar. Add in orange peels and lemon peel. Continue to boil and stir regularly for 10 minutes, or until sugar is fully dissolved. Add in coltsfoot heads and let cool. Stir in freshly squeezed orange juice and freshly squeezed lemon juice. Add yeast and yeast nutrient and stir. Cover and place mixture in warm place and let sit for one week, stirring daily. Using cheesecloth, strain liquid. Repeat until mixture is free from coltsfoot and peels. Pour liquid into wine bottles and loosely cork. Check regularly to make sure corks haven’t popped out during fermentation process. Push cork in bottles increasingly tighter as fermentation process continues. Allow wine to sit for at least 6 months. Serves as a great dessert wine!