Spryfield has been a farming community since the 1770s when Captain William Spry, Chief Engineer for Nova Scotia, cleared land for his farm, called Spry’s Field. Thus began a tradition, spanning nearly 250 years of food self-reliance in the area.
That tradition is the basis of this cookbook. Just as early settlers ate local foods in season, we too can feed ourselves from our own gardens, farmers’ markets, and local produce in grocery stores.
Everyone who has wondered what to make at mealtime will find lots of suggestions in this collection of early and modern recipes which are based on fruits and vegetables that can still be grown locally.
Favorite Recipes from our Gatherings
Whether you need new ideas for breakfast, nutritious lunches for home and away, easy family suppers, or special meals and treats for holidays or guests, here are simple, low-cost recipes for all seasons of the year, based on everyday ingredients.
You will also find step-by-step directions for making jams and jellies, canning fruits, producing pickles, freezing and drying foods, and using cold room storage to keep fruits and vegetables for winter use.
Eating local foods in season is not only healthy, saves money, protects the environment here and elsewhere, enhances economic well-being, and strengthens our social fabric.
“Foods of Spry’s Field”or by sending an email to\
From members of Urban Farm Museum Society