Janie Mallet s’est rendue au Verger Belliveau à Memramcook où Roger Dupuis nous dévoile les secrets de la culture des cerises… alors qu’Éric Noël nous fait faire le tour de la cidrerie où il fabrique le vin de cerises!
What began nearly two decades ago as a little retirement project, is now seven acres of raspberries! Gerry Harper is the third generation on the family farm in Hillsborough and the berry lover behind Harper’s U-Pick Raspberries.
Listen to gerry Harper’s interview on CBC radio Shift NB : Gerry Harper
Harper’s Raspberry U-Pick
2937, Main Street,
En vingt ans, Gerry Harper a construit son entreprise d’auto-cueillette de petits fruits dans la région de Hillsborough au N.-B. Des six sillons originaux, il en est maintenant à cinq acres de terrain.
Attirés par les framboises qui font la réputation du Harper’s Rasperry U-Pick à Hillsborough, de nombreux clients reviennent d’année en année profiter des paysages et de la beauté du lieu. Janie Mallet y a rencontré par hasard Soeur Claudette Melanson et Soeur Josette Léger.
Écouter ”Tout un samedi, émission du 21 juillet 2012
Fresh picked wild blueberries from Wild Blueberry Meadows at the Dieppe Market!
Murray and Diane Tweedie are the owners of Wild Blueberry Meadows located in Kouchibouguac, NB. They operate about 500 acres of production. Most of the blueberries go to a processor in PEI. Wild Blueberry Meadows clean the blueberries themselves, sell most of their production domestically, sell their fresh blueberries through the Really Local Harvest Coop and at their booth at the Dieppe Market. Also available : wild blueberry jams, fresh wild blueberry juice.
Des bleuets sauvages frais de Wild Blueberry Meadows au Marché des fermiers de Dieppe!
Murray et Diane Tweedie sont les propriétaires de Wild Blueberry Meadows à Kouchibouguac, NB. Ils opèrent plus de 500 acres de bleuets sauvages dont la majorité est envoyée à un transformateur à l’Île-du-Prince-Édouard. L’entreprise nettoie ses bleuets elle-même, vend une grande partie de sa production sur les marchés nationaux et vend ses bleuets frais par l’entremise de la Récolte de Chez Nous et à son stand, au Marché de Dieppe. Aussi disponible : confiture de bleuets, jus pur de bleuets.
Wild Blueberry Meadows
29, rue Sullivan,
Interesting article in Here magazine (published Thursday July 19th, 2012)
Chef Stefan Müller of Delta Beauséjour in Moncton has offered a seasonal 100-mile menu for the fourth year in the hotel’s Windjammer restaurant. He grows a garden on the hotel rooftop and uses products from the garden and from local farmers, among them Verger Belliveau Orchard and Springbrook Farm of The Really Local Harvest co-op.
Uber-local dining : 100-mile menu provides fresh dishes, supports local producers
by Victoria Handysides
Chef Stefan Müller kneels and reaches into the centre of a lefty row of potted plants lining the Delta Hotel’s downtown rooftop. He pinches a ripe yellow tomato, gently twists it off the plant and holds it out in offer.
“This is when they’re best. Fresh off the plant and still warm,” he says.
The little yellow tomato is the first Müller’s picked so far this year. Soon, the rows of radishes, beans, potatoes, carrots, greens and herbs will be harvested and added to delicate dishes at the hotel’s Windjammer restaurant, a four-diamond, suit-and-tie eatery featuring a delectable 100-mile menu until the end of the growing season.
“It’s a lot fresher than what’s stuck in transportation for days, weeks or even months,” Müller said, dissecting a few dishes on the full menu, which features four full pages of appetizers, soups, salads, entrees and desserts.
This marks the fourth year the Windjammer has offered a seasonal 100-mile menu. Müller says each year he and his kitchen staff concoct new dishes as an exercise in discovery. Recent searches for local ingredients have unearthed locally grown wild rice and curry plants.
Müller, a German-born executive chef, admits when he arrived in New Brunswick, he assumed seafood was the extent of food produced on the East Coast. The menu’s vast variety regularly surprises diners. Most don’t realize proteins like quail (from Petitcodiac), boar (from Knightville) and foie gras (from Cormier Village) can be found within a short drive from Moncton, he says.
Sourcing local raw foods is costlier and leaves the restaurant at the mercy of supply, which isn’t always readily available. Smaller-scale producers take more time to raise animals and grow vegetables, but the payoff comes when dishes are plated.
“They’re not produced in such volumes with growth hormones, so it takes a little bit longer to raise the animals. But at the same time, they have a much happier life,” he said. “They grow up the way they’re meant to, not in cage.”
Since the resto is a season-long, regular customer, the local producers the Windjammer supports (including Belliveau Orchard, Springbook Farms and the Moncton Fish Market) can rely on consistent revenue coming from the restaurant.
“You leave the money in the community and give the producers’ employees work. It’s a win-win for the community,” Müller said.
The closest producer supplying the downtown hotel’s local menu is a mere service elevator ride from the Windjammer’s dining room. The restaurant operates a large rooftop garden complete with busy bee hives, brimming with rich, golden honey. The garden has been there for four years, and it’s been growing in size each year.
While the garden won’t produce near enough to supply the restaurant’s entire 100-mile menu season, Müller says there’s a different kind of satisfaction in growing vegetables from seeds in early spring, watching them grow, harvesting in the summer and creating original recipes.
“It’s a lot of fun,” he said.
To check out the Windjammer’s 100-mile menu, visit the restaurant inside the Delta Beausejour, 750 Main St. Moncton. For reservations, call 877-7137.
What began as a kitchen garden for the Dune View Inn and Restaurant has grown into a fully certified organic market garden. And by next week, if you drop by the Inn overlooking Bouctouche Bay, you’ll be able to shop at a new farm store! Chef Carson Edwards is our guest this week on Home Grown.
André ”Bud” Allain est responsable de la récolte mécanique des cosses, la maintenance de l’équipement et participe à la gestion générale de la Ferme Michaud à Bouctouche au Nouveau-Brunswick. Aujourd’hui, la Ferme Michaud en est à sa quatrième génération et gère au-delà de 600 acres de terre. Les Michaud produisent 200 acres de légumes, 150 acres de grains, 320 acres de foin et un U-Pick de fraises.
Tous les produits de la Ferme Michaud sont disponibles à leur kiosque et des producteurs de la région dont plusieurs sont des membres de La Récolte de Chez Nous, vendent les produits des Michaud aux marchés des fermiers de Moncton et de Dieppe. Les haricots et les pommes de terre sont vendus en grande partie aux grossistes puis ensuite dans les magasins Co-op et Sobeys.
Today in its fourth generation, Ferme Michaud Farm extends to more than 600 acres of land. The Michauds currently grow 200 acres of vegetables, 150 acres of grain, 320 acres of hay and a strawberry U-Pick. All products from their farm are sold at their vegetable stand and local producers, many of whom are Really Local members, also sell Michaud products at the farmers markets in Moncton and Dieppe. A large portion of the snap beans and potatoes from the farm are sold to wholesalers and available for purchase at Co-op and Sobeys stores.
La Ferme Michaud Ltée
739, route 475,
Bouctouche Bay, NB
MARK YOUR CALENDARS for the National Farmers Union Regional Convention (Region 1). The theme of this year’s meeting is: “Diversifying the Farm: Value-adding in the Local Marketplace.” Join members of the NFU from NB, NS and PEI at the beautiful Dune View Inn in Bouctouche, N.B.
We are pleased to have as keynote speakers Sally and Mark Bernard of Barnyard Organics, recent recipients of the 2012 Atlantic Outstanding Young Farmer award. Lunch will be served by Chef Carson of Carson Organics. A garden tour will be included in the day. Time: 9 a.m. to 4 p.m. (with registration at 8:30 a.m.)
Cost: $16. Childcare can be provided if we know in advance. Location: Duneview Inn, Bouctouche, NB. Contact us early by e-mail: firstname.lastname@example.org or by calling the NFU in New Brunswick’s Executive Director Mel Jellett at (506) 538-1189. Hope to see you there!
Chef Carson’s Certified Organics / Dune View Inn
589 Route 475,
Bouctouche Bay, NB
Harper’s Raspberry U-Pick in Hillsborough, is one of the largest raspberry farms in South Eastern New-Brunswick. Raspberries, blackberries, elderberries, gooseberries, black currents … You name it, we have a lot of different kinds of berries. You will find our raspberry rows well mowed and the canes neatly trellised. The total row length available for picking is 10 km and we have 5 additional raspberry acres this year.
The kiosque is a former general store dating back to the previous century also featuring a collection of old farming implements. Visitors can sit at our picnic tables, admire the scenery and stroll in the flower garden.