What's on this weekend? Planked halibut!! Roast Pork! HAND MOWING CHAMPIONSHIPS!!!!

This year, I am determined to make it to Ross Farm to take in the hand mowing championships.  Looks like a lot of fun.  

Check out these posts of previous Conquerall Bank Planked Halibut suppers.  Don't forget to head behind the hall to see the halibut being cooked before open flames.

Have a great weekend everyone, wherever you are!

Breakfasts

Saturday, August 24

Newfie Breakfast,

Chester Basin Legion

7:30-10:30,

Menu selections and take-out available.

Saturday, August 24, 

Firemen's Breakfast, 

United Communities Fire Hall, Cherry Hill. 

8- 11 a.m. 

Adults $7, 5- 12 years $3.25, under 5 free.

Community Events

Aug. 24 & 25th

10th Anniversary Maritime Hand Mowing Championships

Ross Farm

New Ross, NS

More info available on Ross Farm's site and this one page from ACORN.  This article from Atlantic Farmer has some great images from previous competitions

Suppers

Saturday, August 24

Pork Roast Supper,

Midville & district fire hall

4- 6 p.m.

Adults $10; 12 years and under $5; under 5 free. 

Tickets sold at door. 

Blueberry grunt and sweets for dessert.

August 25
Planked Halibut Supper; 

Conquerall Bank fire hall.

4:30-6:30 p.m. 

$15 adults, $6 children and under 5 free. 

Seating area inside while you wait. Wheelchair accessible.

Welcome to Flavour Country!

It was a wee bit chilly last night, but never too cold for some charcoal grilling!  Kurt Wentzell (of Wooly Mountain Farm fame) has started selling pork 'grilling chops' at the Lunenburg Farmers' Market.  As you may have noticed, they are niiice and thick.  Why anyone would grill anything under 1" thick is beyond me.


Grilling pro-tips (courtesy of America's Test Kitchen):  
~30 minutes before the meat hits the fire, immerse chops in brine consisting of 2 tbsp. salt dissolved in 4 cups water.  
Rinse chops and thoroughly pat dry, apply a little olive oil, season with salt and pepper.  
Grill over direct heat, ~4 minutes per side.  
Remove from direct heat, check internal meat temp.  
When chops have reached ~135 F, they are ready to pull. 
Let meat rest for ~ 5 minutes, internal temp. should rise to ~140F by the time it's ready to eat.  
To keep chops warm, loosely tent with foil while resting.


SOFA KING GOOD!