A homely apple pie made with spiced sliced apples, molasses or brown sugar and spices and melted butter, covered in a pastry crust.
A name for champ. Mashed potatoes, dulse (a seaweed) and plenty of butter. This dish was traditionally pounded.
A really beautiful, deeply lobed red beefsteak tomato variety.
Paola is a variety of potato which looks very ordinary but has been developed from a low yielding South American root stock and tastes amazing. Its yellow flesh cooks into a buttery, sweet mash.
Cornmeal porridge or gruel that is a staple in most areas. A thin version with sugar is eaten for breakfast. For dinner it is often topped with stew or tomato gravy.
There is great discussion about the difference between papaya and paw paw or papaw. Essentially, they are all the same thing. It just depends where you are. The size of a large avocado, it has soft-textured, fragrant, apricot-coloured flesh with small black seeds which must be stripped out. It is a great breakfast fruit. If you have an unripe papaya which you wish to ripen overnight, pierce it with a sharp knife several times. It should be cut lengthways as this facilitates the removal of the seeds.
A name in Lake Superior for the lake trout. A freshwater char living mainly in lakes in northern North America. As in Europe, this char is not a common fish. Lake trout were fished commercially in the Great Lakes until lampreys, overharvest and pollution severely reduced the stocks. Commercial fisheries still exist in some areas of the Great Lakes and smaller lakes in northern Canada.
A name for the black crappie, a sunfish found in the Great Lakes and Mississippi valley. It has soft, lean white flesh and little flavour.
