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The story of the Murray farm and restaurant dates back to the early 19th century in Portugal Cove, N.L.
The tale is told in the new book The Grounds Café: Seasonal Dishes From Murray’s Century Farm (Boulder Books/Firefly Books, $34.95). Farmers and foragers long ago replaced the original Portuguese people who fished the coast near St. John’s, but there’s an appealing sense of history and a detailed account of one family’s enterprise, beginning in 1820.
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The fifth generation of the Murray family explains their greenhouses, cold frames and new growing and storage techniques as they turn their farm into a major producer and garden designer.
Recipes are lusty, provided by Ontario chef Nick Van Mele. This sample from his menu is one of almost 50, a blend of sweet, salty, sour and spicy. Amber maple syrup packs the flavour punch to liven up the carrots. Easy on cleanup, the dish can be made in one pan.
Maple-roasted carrots
Serves 4
4 to 6 medium carrots
Salt
Freshly ground pepper
2 tablespoons (30 mL) olive oil
¼ cup (60 mL) amber maple syrup
Juice of 2 limes
2 tablespoons (30 mL) unsalted butter
½ teaspoon (2 mL) ground cumin
¼ teaspoon (1 mL) cayenne
2 tablespoons (30 mL) Greek yogurt
½ cup (125 mL) peanuts, roasted, crushed
Fresh, chopped coriander
Preheat oven to 375 degrees F (190 C). Peel carrots and toss with a mixture of the salt, pepper, oil, half the maple syrup and the lime juice.
Spread out in a large, heavy frying pan and roast, uncovered, for 15 to 20 minutes or until beginning to soften.
Add butter, the remaining maple syrup, and the cumin and cayenne. Season to taste with more salt and pepper.
Cook over medium-low heat until the maple syrup starts to caramelize and the edges of the carrots start to brown.
Serve drizzled with yogurt and sprinkled with peanuts and coriander.
julianarmstrong1@gmail.com
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