New Brunswick has plenty of fine local grub. Seafood and potatoes in particular, of course. Know of something that should make this list? Email me at email@example.com.
01 of 06
There are places in the world with longer growing seasons, but New Brunswick makes impressive use of the daylight and warmth it does get. As in so many places with short but sweet growing seasons, produce availability varies quite a bit depending on the particulars of the year, but this Guide to New Brunswick Fruits and Vegetables will help you know what to expect when from local farms.
And where to get this produce? You could go to the famous Fredericton Boyce Farmers Market or Saint John City... Market, which lays claim to being the oldest market in North America. If you don't already know of a farmers market or farm stand near you, check out this listing of New Brunswick Farmers Markets from the New Brunswick Tourism folks.
02 of 06
New Brunswick Seafood
Between the Bay of Fundy, Chaleur Bay, and the Gulf of St. Lawrence, New Brunswick is awash in extraordinary seafood. While the province is especially known for delicious lobster, its oysters, scallops, mussels, and clams, and crab aren't too shabby either.
03 of 06
New Brunswick Oysters
Hey, wait, aren't oysters seafood? Well, yes, indeed they are. But New Brunswick oysters deserve their own entry, if only for the delicious Beausoleil oysters that are grown in its bays. Small, delicate, and tender, Beausoleils are a great entry oyster for oyster neophytes.
04 of 06
Like nearby Maine, New Brunswick is famous for its excellent potatoes. Potatoes need warmish days, cool nights, and don't really want the richest of soils. They are a cool weather crop that doesn't want a lot of heat. Look for new potatoes at markets in late spring and early summer, full-grown potatoes are mainly harvested in the fall, with potatoes coming from storage all year round.
Along with baked, boiled, and mashed potatoes, these starchy tubers are also used to make Poutines... Rapées, a regional specialty made from raw grated potato, cooked potato, and salt pork formed into a ball, simmered, and served with brown sugar or molasses.Continue to 5 of 6 below.
05 of 06
The banks that line the many rivers, creeks, and ponds of New Brunswick come alive with fiddlehead ferns in the spring. Some people describe the taste of these young fern fronds as a cross between asparagus and spinach. I say they taste like spring.
06 of 06
New Brunswick Maple Syrup
The dramatic change of seasons from winter to summer means warm days and cold nights during the spring, which makes the sap run in maple trees. New Brunswick maple syrup is then used in a wide range of desserts, including a maple-sweetened pecan pies and poutines à trou (baked pastries stuffed with raisins and cranberries and sometimes sweetened with maple).