A beautiful old-fashioned lighthouse stands guard in Saint Andrews
Population: 751,800
Area: Land and freshwater area total 72,908 square kilometres; it’s Canada’s third-smallest province.
Location: The largest of the three Maritime provinces, New Brunswick is bordered on the north by Quebec, on the east by the Gulf of St. Lawrence and the Northumberland Strait, on the southeast corner by Nova Scotia, on the south by the Bay of Fundy and on the west by Maine in the United States.
Capital City: Fredericton
Largest City: Saint John
History: One of the four original Canadian provinces, New Brunswick entered Confederation on July 1, 1867.
Main Industries: Services, manufacturing, construction, forestry, mining and agriculture
Local & tasty: Fiddleheads
If New Brunswick had a provincial vegetable, it would be the fiddlehead. In fact, Tide Head, N.B., located on the south bank of the Restigouche River in the north of the province, is known as the Fiddlehead Capital of the World.
Fiddleheads are the young, unfurled frond of any fern. But the ones prized by foodies are the edible fiddleheads of the ostrich fern. These are found in great abundance on the shores of rivers and streams throughout New Brunswick in April and May.
Fiddleheads are a rich part of New Brunswick food culture and are used in soups, quiches, stews, salads and even desserts. Their taste is best described as a cross between asparagus, green beans and broccoli. In spring, look for them in farmer's markets throughout the province.
For the adventurous, it's fun to harvest fiddleheads in the wild. Look for tightly coiled heads poking only 1 to 2 inches (2.5 to 5 cm) out of the ground. (The taller a fiddlehead gets, the more bitter it becomes.) Clean thoroughly with a soft brush to remove the brown scales before cooking.
The fronds only remain furled for about two weeks, so the season is fleeting. Fortunately, these prized vegetables freeze well for enjoyment year-round. To freeze, remove the brown scales and wash thoroughly, then boil in a small amount of water, in batches, for two minutes. Drain and let cool. Pack in resealable freezer bags and freeze for up to one year.
– Rheanna Kish
Page 1 of 5 -- Learn more about the Acadians of New Brunswick and traditional Acadian cuisine on page 2
