Mudder’s Day 2008

The anecdote of a food lover at Mudder’s Day

As you may have witnessed, the grand festival which was Mudder’s Day was not only mud, but howling wind, cold rain and, thanks to you a delicious success! It was beautiful to witness all the different committees responsible for this event band together to make the show go on; when the food came, tarps tents and ropes all came swarming in with strong able hands to provide us with our bustling little kitchen tent nestled into the playground.
The food which you provided was not so gracefully (with the wind rattling and blowing things over), but beautifully combined and eagerly received by the brave souls who huddled around in anticipation of the days creations. All food was prepared in the kitchen of Sean Gallagher (Terroir, Fresh food kiosks) and the soon to be Local Source Market at Charles and Agricola.

- Fresh and vibrant greens from Hutten Family Farm and River View Herbs were tossed together with local dulse and served with a jumping living salad of sprouted kamut, buckwheat, fenugreek, and sunflower seeds provided by the Halifax Gastronomic Arts Collective (HGAC). Also featuring roots from Limpalong Farm and dressed by Jane’s delicious dressings from Jane’s next door.
- Steaming cauldrons of herbal teas were prepared by HGAC: a chai tea emitting aromas of anise and cinnamon creamed with soy milk from Acadiana Soy Products was followed by an herbal infusion of rose, lavender, red clover, dandelion and peppermint.
- Between two pieces of Red Fyfe bread from Boulangerie La Vendienne was laid a slice of Acadiana’s tofu marinated in Jane’s Thai dragon dressing and layered with Ted Hutten’s arugula, foxhill gouda, and caramelized onions courtesy of Home Grown Organic Foods (HGOF).

All the rest of the bounty was delivered as canapés mixed and matched with various concoctions provided by YOU:

Arugula pesto made from Hutten’s arugula and oyster mushrooms from HGOF
Garlic croustinis from baguettes by Boulangerie La Vendienne
Roasted sweet potato rounds from Ted Hutten
A steamed batch of greens from HGOF marinated in Jane’s dressings
An arugula pesto porridge bread roll made possible by Big Life Bakery
Grilled turnips, bok choi, and scallions from Ted; dressed by Jane
Caramelized onions with caraway from HGOFs onions
Assorted Havarti and smoked gouda from Foxhill
Acadiana tofu marinated in a Mexican achiote paste made from
annatto seeds and spices from Mexico provided by HGAC.

Dessert was served later on as the day moved to the music.  A summer pudding made of blueberries from C and L Farms soaked up in whole wheat bread from La Vendienne topped with a purée of Ted’s sweet potatoes sweetened with bananas and papaya from HGOF.

Your contributions made the difference and rewarded all our dedicated mother’s and planet lovers alike. Almost 100 dollars was generated by donation from the ~300 who turned out at the event which will be put towards Mudder’s Day and the Food Action Committee of the EAC.

All of us working on Mudder’s Day and the community who enjoyed it kindly send out a warm hug and a great, heart felt thank you.