Throughout 2020 and 2021, we have spent a lot of time thinking about how to adapt our services and help others where we can. As we move into 2022, we will be putting renewed effort into new programming and we want you to be a part of it.
The core of East Hants Community Learning, the Community Rider and the Community Garden is community. All our services are there to serve the people that live, work and play in East Hants and surrounding communities. Because of this, we’re always looking for community input on the types of programs and services we provide.
While some services, like GED preparation, computer classes, and transportation with the Community Rider make up the bulk of our service, we’re always excited to bring something new to the table. Programs like our mid-week meals, last year’s Family Literacy Day Scavenger Hunt and our Spring Into Summer Activity Kits were a big hit.
You can expect more creative programs in the year ahead. However, if you have a fun idea that you would like to see us bring to the community, we’d love to talk! Whether it’s teaching new skills, helping folks overcome barriers or simply enjoying good food together, we’re thrilled to be a part of it.
The holidays have passed, the days are short and the weather is chilly. The time is right for a quest!
Each year, we host an event for Family Literacy Day. We are currently working on a series of challenges to be completed in the East Hants area, similar to last year’s Scavenger Hunt. Challenges will be family friendly, group oriented and follow all recommended public health measures.
Stay tuned to East Hants Community Learning & Community Rider’s Facebook page for updates. We can’t wait to bring some cheer to your family in the week’s ahead.
Looking for new inspiration for food in 2022? We’ll be periodically restocking the Community Freezer until the Community Garden gets growing. We currently have:
Veggie Curry with Rice
Beef and Barley Soup
The freezer is located in our building, the Nova Centre (224 Highway 214) and is available to anyone in need of freezer meals for themself or their family.
Meals are free and we keep a list of current meals updated on the garden’s Facebook page. To pick up a meal, simply call 902-883-1608 between 9 AM and 3 PM on weekdays and we will arrange a time for you to pick up your meals. The Community Rider is also available to deliver if transportation is an issue.
Do you and your friends, family or co-workers have a knack for trivia? Looking for an excuse to get together for a fun evening of raising funds for local food banks? Get ready, because the 5th annual Memorial Trivia Night Food Bank Fundraiser has been announced for Tuesday, February 8th.
This is a wonderful community event that brings together businesses, organizations and groups of friends for some good-natured competition and the goal of raising much-needed funds for local food banks.
Watch the EHCC Facebook Page and website for more information about this fun-filled event and how to register your team.
One of the biggest challenges of cooking is to keep things fresh and interesting. We all have our favourites, but there’s a world of food out there. For each month, I will share an interesting recipe from somewhere around the world. I hope you will try it out.
This month’s recipe: Colcannon Potatoes
Country of Origin: Ireland
To start off this list, an Irish take on a standard part of the modern meal: potatoes. This dish can be served alongside any main and vegetables, making it easy to try and leaves plenty of room for experimentation with different garnishes.
1 medium head cabbage (about 2 pounds), shredded
4 pounds medium potatoes (about 8), peeled and quartered
2 cups whole milk
1 cup chopped green onions
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, melted
Minced fresh parsley
Crumbled cooked bacon
Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.
In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
Share your pictures with us and we’ll have another recipe for you to try next month. Enjoy!