food: local markets; restaurants; and stores

water (mineral)
juice
soft drink (bottle)
Iced tea crystals

bread loaf-white
bread loaf-whole grain

kg
per dozen
250g
6 pieces

1.97
0.80
20.00+
3.50

cornflakes
chocolate

biscuits - plain
biscuits- chocolate

*

Looking back in history, the Canadian pioneering kitchen was limited by short summers and very cold winters. With the event of globalisation, better preservation methods and the influx of different cultures, food products have not only become readily available, but also a diverse melting pot of world cuisines.

Each region in Canada can boast a dish or two that is unique to the area, though apart from indigineous cooking, many of the meals are heavily influenced from either Britain and France. Therefore, it is hardly surprising that meat plays an enormous role in the Canadian diet although interestingly enough, small groups of Doukhobors, Russian-descended vegetarians, immigrated to Canada in the late 1800's. Since there is only an estimated population of 15,000 their cusine has hardly had an impact on North American cookery.

The usual range of diners and fast food restaurants can be found throughout the country, but mostly in townships of a decent size and especially concentrated in shopping centre zones. The vegetarian will find little comfort in these outlets except for the memorable experience of working your way through the popular Quebecian dish: poutine (french fries with curd cheese and gravy). Poor nutritionally and expensive for what you get, you'll find yourself self catering for almost all of your stay in rural Canada.

Warm Fiddllehead Salad
Springtime and everything begins to shoot including the Fiddleheads or Ostrich Fern. But you have got to be quick to sample these freshly picked sprouts as they are available at markets for just a few weeks of the season. Pickled and frozen fiddleheads, can be found all year round.

Although they are traditionally prepared in Quebec and the Maritimes in Canada, the village of Tide Head in New Brunswick gives itself the title of 'Fiddlehead Capital of the World'. Still, it must be mentioned that this vegetable is not without controversy. The fiddlehead contains tannins and toxins and it is therefore recommended that you double-boil the plant with a change of water in between, after first removing the yellowy-brown outer layer.

Poison scares aside, for a scrumptious warm salad with a different flair: prepare a maple-syrup balsamic vinagrette and toss lightly with the freshly boiled fiddleheads and roughly chopped pecan nuts in a warm frypan. Place the shoots over an assortment of your favourite torn lettuce leaves; pour over the dressing and nuts; and garnish with shaved parmesan. To bring the meal to an awesome climax serve with crusty buttered french bread and a glass of 'little cooler than room temperature' Savignon Blanc. Springtime just couldn't be more opulent.