As much as Mr. S and I enjoy a vacation, it’s the quick getaways we cherish where within an hour’s drive away from the city we start to feel reconnected to the land.
Such was the case on Sunday. It was an overcast, humid day as we drove to Port Williams, Nova Scotia to enjoy a Jamaican jerk pig roast lunch prepared by chef Michael Howell and the Jamaican crew from TapRoot. Husband and wife duo, Josh Oulton and Patricia Bishop, of TapRoot Farms initially planned four pig roasts over the summer months but demand was overflowing – only 50 seats available per date – and added July 26th to their roster. This particular roast was in support of Devour! The Food Film Fest with chef Michael Howell (executive director) and Lia Rianaldo (managing director).
This flowery labyrinth greets everyone and all are encouraged to follow the path.
Upon entering the farm, we picked up our tickets and empty jam jars. These were to used to hold the caldo verde soup (pork, potato, kale). I have never had this before and loved it! As we slurped back the soup, Patricia explained the routing we would take around the farm and the stops we would make along the way.
Caldo Verde Soup
TapRoot tomato fields was the next stop. Patricia told us a bit about their farm, their 400 subscribers to CSA, organic farming practices, while standing at the table opening a bottle of wine. Munching down on Thai lettuce wraps, Josh explained about the different tomato varieties available.
Thai lettuce wraps and Planters Ridge rosé
Josh explaining the different tomato fields
heading to the next spot
TapRoot have three pigs they use to help till the soil. Patricia explained the pigs root around in the soil, eating grass, roots, bugs. They unearth anything that is growing and leave behind tilled soil that is full of organic material and of course the pigs’ own natural fertilizer. Two pot bellied pigs can till up a 10 feet x 10 feet pasture area in approximately one month…proof you don’t need a rototiller!
Wandering back to where picnic tables were set up, the air was perfumed with the jerk roast – an aroma that made my tummy growl.
lunch in a field
No farm is complete without goats!
Michael Howell and Lia Rinaldo
The Culinary Chase’s Note: Everything on the table came from the farm (local wine and beer from nearby) and the event attracted a wonderful mix of people – young and old. We thoroughly enjoyed the farm walkabout and listening to Patricia and Josh’s farm stories. It certainly played a role at the table and made for easy conversation with people we didn’t know. Lunch in a field – what a lovely way to spend an afternoon!
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