Now, meet Mary Ann Lapierre, his daughter, still selling at the Halifax Market 113 years later!!!!
Yes , she is a treasure. A bit of living history! You never know what wonderful stories a person has until you chat to them. Mary Ann's grandparents had a small farm near the number 7 hwy in Preston. Seymour and his mom and sometimes dad would fill the wagon and before midnight to make the long trek to the market at Cheapside.(Just below Province House)
They would arrive at the Dartmouth ferry terminal and settle their horse in at the livery stable next to the ferry. ( It was 3 cents extra to take a horse over) they would push the wagon onto the ferry and then it was only an easy block to push it to the Cheapside market. There was also a livery on the Halifax side of the ferry terminal. This is Catherine, Mary Annn's grandmother, standing over her baskets of goods to sell. She retired from selling in 1934 and Seymour and his wife took over.
They sold turnips and potatoes, tomatoes and flowers and eggs,poultry and anything that they might be able to make a few pennies from. Knitted and sewn goods too. This is their turnip harvest!
Mary Ann told a story of the huge uproar in 1916 when the market was to be moved up the hill to "market" street where it remained for many years. The farmers were wondering how to get their produce up the big hill. The horses and oxen were their main concern.
The LaPierres have been selling at the market all these years, moving fom location to location, finally now here at the Halifax Seaport Farmers Market. Say hi to Mary Ann next time you visit us. Her booth, HillCrest Farms is in the North corner. These wonderful pictures are hers and there are many more in this treasure trove.
Here is Mary Ann's recipe for
1 (5 1/2 pound) corned beef brisket
2 large onions
1 parsnip, chopped
1 turnip, chopped
8 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges
1.Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil.
2. Reduce heat to medium-low so that the water is at a gentle boil, cover, & cook for 3 1/2 hours.
3. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots, turnip and parsnip to the pot, then place the cabbage over the roast. Place the lid back on the pot, and cook for another 30 minutes, until veggies are tender. Cook the potatoes separately.
4. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.