Market Flavours: Fresh Fruit
Fruit has been a bit sparse in the past weeks due to Ontario’s growing season and the cold, rainy early summer, but we’re starting to see a wider variety these weeks. Strawberries are done, but raspberries – both red and golden – are available. I wrote about cherries (more specifically, the really easy pie that [...]
Rustic Heirloom Tomato Bruschetta at St. Andrew’s market
Earlier this week, I wrote about the caramelized onion and peach crostini and the beet and fava crostini made by student chef Sharon Booy of George Brown College; today I’ll post her last recipe for a rustic bruschetta made with rustic heirloom tomatoes. This recipe is really easy to make, and relies on freshness of [...]
Market Flavours: Corn
I grew up in Toronto, but spent a lot of my childhood summers in Prince Edward County, where my family is from. My father’s cousin owns a farm there, and we would always get our corn fresh from them, just picked that day; in Toronto, you’re lucky if the “fresh” corn that you see in [...]
Beet and Fava Crostini at St. Andrew’s market
I wrote earlier in the week about the caramelized onion and peach crostini that student chef Sharon Booy prepared at the market last Saturday, but that wasn’t the only treat that she prepared that day: she also made crostini with beets and fava beans: Beet and Fava Crostini Ingredients 2 tbsp grapeseed oil 4-5 small [...]
Market Flavours: Balsamic Roasted Beets
I admit to loving beets – blended raw into a juice, pickled, or roasted – and I firmly maintain that if you think that you don’t like beets, you just haven’t found the right beet recipe. Beets are on in full force at the market these weeks, and I wrote previously about eating the greens [...]
Caramelized Onion and Peach Crostini at St. Andrew’s market
Yesterday was our first event at the newly-launched Historic St. Andrew’s MyMarket: a demonstration by chefs from George Brown College, making crostini using fresh market ingredients. Doris Miculan Bradley, a professor at the School of Hospitality & Tourism Management as well as a qualified chef and certified sommelier, organized the event, but the real stars [...]
Linking local food producers and consumers
My local farmers’ market, St. Andrew’s, is organized by Farmers’ Markets Ontario, who do everything from certifying that the farmers are only selling what they produce, to being onsite on market day to help with logistics. They’re supported by several of us on a volunteer local advisory group: we also help on market day, staff [...]
Market Flavours: Cabbage coleslaw
I turned a fresh young green cabbage into a very summery lemon coleslaw by shredding it along with a couple of carrots and an onion, then dressing it with the juice of a lemon, the chopped lemon zest and olive oil. Simple to make, lasts in the fridge for several days, and delicious. I also [...]
Market Flavours: Radish and beet greens recipes
The radishes and beets are wonderful on their own, but they both also provide fresh greens (those stems and leaves on the top, for the uninitiated) that can be eaten. Radish greens are great in salads, a bit bitter like arugula, or can be wilted into pasta or sautéed with a bit of garlic as [...]
Market Flavours: Cherry pie recipe
For the first time in years, I baked a pie, using sour cherries from the market. I used Foodland Ontario’s Super Simple Cherry Pie recipe, which was perfect for me since I can’t make a pie crust to save my life. With this recipe, you use a half package of puff pastry, roll it out [...]
