Farm-to-Table NB

05/24/2026

grateful for weekends spent catering beachside. 🏡

05/03/2026

when they want the dinner theme to be inspired of the new england | cape cod | martha stewart aesthetic 💐

charcuterie board spread (la fromagerie au fond des bois & la ferme du diamant)

garden spritz (mint sugar snap pea simple syrup, cucumber juice, lemon juice, club soda, featuring gin)

bread course: baguette and whipped nutmeg brown butter with smoked sea salt

soup course: corn basil soup with snow crab (), radish, basil & micro amaranth ()

salad course: spring salad with greens, zucchini, red onions, pecorino, champagne vinaigrette

main course: striploin steak (.meat) over lobster risotto (), sorrel ()

dessert: rhubarb panna cotta part with basil mascarpone ice cream, sugared rhubarb & strawberries

nothing that I love more than themed dinners AND the start of spring produce here in New Brunswick. 💐

04/27/2026

spring making its way into private catering menus these past weeks. 🧺💐

in the photos:
caramelized apple custard tartlets w. chantilly

corn & basil soup (made with corn lemongrass stock, served with snow crab and basil)

little palette cleanser salad ( greens)

butcher block seasoned half chicken with potato salad, biscuit purée, microgreens salad

04/15/2026

always thankful for a good collaboration with Silent Book Club - Moncton NB. ❤️🫶🏼🌷

thanks to everyone who joined us for a fun spring morning filled with good food, great books, and alpacas 🦙❤️

at Margot Gaudet

04/03/2026

this weather here in new brunswick right now calls for this meal on repeat 😭

(menu for a private in-home catering for a small group last weekend 🫶🏼)

chicken carbonara (homemade noodles, from scratch sauce, seared chicken + bacon from .meat, fresh basil)

biscoff cheesecake with salted caramel sauce and vanilla bean chantilly

04/01/2026

Welcoming the beginning of April with open arms! 💐

Nature is slowly starting to defrost, and more abundant wild & planted goodies will start making its way into our local farmers market & backyards shortly!

While the grounds are still quite frozen here in New Brunswick, late April can be a time to start seeing new produce, such as spring radishes, rhubarb and fiddleheads!

Otherwise, the forest is starting to flourish, with morel mushrooms, wild ramps, spruce tips and nettle (amongst others) becoming readily available for foraging & wild harvesting this month.🌲

Here’s a more detailed breakdown of what you can expect to see at your local farmers market this month:
• fruits & vegetables kept through root cellar (carrots, potatoes, squash, onions, garlic, apples, rutabaga, cabbage, celeriac, parsnips)
• last of the maple syrup tapping season 🍁
• potentially fresh rhubarb and fiddleheads (end of April)

Here’s what you can expect to (maybe) find in the forest this month:
• morel mushrooms (although quite elusive but you can also buy them fresh at Atlantic Superstore right now)
• wild ramps
• stinging nettle
• spruce tips
• fiddleheads

Let us know in the comments, what seasonal April produce are you most excited to try this month? 🧄

03/19/2026

farmers market haul and what i made so far this week!

this past saturday I went to the for my weekly market haul, and here’s what I made this week so far! 🫶🏼

note that some items I used this week where bought in my previous haul but didn’t get the chance to use (chicken thighs, shrimps).

these are all the items I sourced this past weekend from the Dieppe farmers market:

: cilantro & mixed lettuce bag
—> also PSA and not sponsored but I will literally never buy kale or cilantro anywhere else now because the one produced by Local by Atta literally altered the course of my life for the better 🥹🫶🏼

pretzel bagels (!!!!!)

potatoes

sweet potatoes & jerusulem artichokes (!!!) almost cried when I saw those 🥹
meat bacon & eggs

spinach

joe caissie seafood salmon

fresh pasta

and here’s what i made so far:
- Thai red curry shrimp soup (using Joe caissie’s shrimps from last week’s haul)
- Korean chicken rice bowls (using chicken thighs from Boudreau meat from last week’s haul)
- Thai green curry (with the last of the chicken thighs from last week)
- my favorite salad ever from cookbook: the hoisin duck salad! using duck from la ferme du diamant, salad greens + cilantro from local by atta

i’m planing on using the rest of my products to make:
- Jerusalem artichoke soup
- all of the breakfast sandwiches!!!
- pasta with homemade bolognese sauce (w. onions, spinach, etc)
- pesto crusted salmon + roast potatoes & simple herb salad ❤️💐

hope everyone enjoys a fabulous spring weekend 💛🫶🏼

03/18/2026

03/11/2026

farmers market haul and what i made this past week!

either i’m shopping for myself or for my events, i’m always building a menu around what is the freshest and locally available at any given time.

of course, i still source items that are convenient and perhaps not local (i love a good girl dinner / snack plate) but whenever i can source locally first, i’ll always try to do so!

this past week, i purchased all of these from the :
- (microgreens, cilantro, lettuce, kale, basil)
- évangeline apples
- bread
- carrots & onions
- potatoes
- .meat sirloin steak, chicken thighs, bacon
- maple syrup + dry beans
- arugula & spinach
- joe caissie seafood shrimps & haddock
- degenhardt’s german sausages & eggs
- ferme du diamant duck fat
- larry’s peanut butter
- le champ doré whole wheat flour

and here’s what i made so far:
- snack plate (w. evangeline apples)
- steak & eggs breakfast (sirloin steak, eggs, sautéed spinach, duck fat roasted potatoes)
- post-workout snack (toast with peanut butter, évangeline apple)
- soup for lunch at work (sausage, potatoes, kale, bacon, beans, onions)
- salad (mixed greens, évangeline apples, shaved honey + oregano manchego from , sliced almonds, arugula)

i’m planing on using the rest of my proteins for korean bbq chicken rice bowls (with pickled carrots), and haddock + shrimps in a chowder, alongside the rest of the potatoes. i might make a loaf of bread or foccacia using the local whole wheat flour!

let me know your thoughts on this format: i’m thinking of starting to share weekly farmers market haul + ideas of what you can make with said seasonal products!

would love to hear your thoughts so we can all support local farmers & makers more in 2026. 🫶🏼❤️💐

02/01/2026

this past week’s recap so it can live forever in my feed. ❤️

montreal roads for driving / walking during historical snow storm: 0/10, would not recommend 🥲

seeing my favorite artist live at a small venue: 1000/10

spending 5 days to relax, unwind & see my bestie over in montreal: 10/10, can’t wait to do it over again! 🫶🏼