Deeply entwined with the seasons and connected to the land and sea, the foods and recipes of Newfoundland follow a way of eating throughout the year. We have tried to emulate this in the organization of this book. We begin in April, May, and June, just as the ground begins to come alive after a long, cold winter. The bounty from the land and sea is highlighted in the season that it can be hunted, harvested, and fished. The recipes in each section reflect how foods that come into season can be enjoyed fresh and put right on your plate—and how to pickle, preserve, and prepare for later in the year. This is how many people still eat on this island. Hunt, fish, harvest, smoke, salt, bottle, and preserve it when it’s in season to be enjoyed and treasured later. As an example, in July / August / September, you’ll find a recipe for halibut tacos— best made with fresh fish—but also a recipe for smoked halibut that can be put up for the winter so you can enjoy smoked halibut pasta in January. You’ll see a rabbit roulade in January / February / March made with a fresh whole rabbit, as well as a brining and bottling process so that rabbit can be enjoyed later in the woods or on a fishing trip. The whole book is laid out like this. In the back of the book, you’ll find a list of plants that were foraged for these recipes. A photo index offers information about the people and places where much of the food we’ve written about was enjoyed and processed. These photos have a place in our hearts and share the story of this place. We encourage you to gather stories, recipes, and photos and share them with your children, your family, and the world because they matter to your culture and to those coming up behind us.
