The farmers’ markets are underway for another year! Last week marked the launch of weekly farmers’ markets in Toronto. While there are a handful of markets that run through the year, the pickings tend to be slim between December and April. Now that there is locally-grown produce available, we can enjoy getting it straight from the farmers for the next five months or so. For a list of Ontario markets, check out Farmers’ Markets Ontario. (If you live elsewhere, a quick google search should point you in the right direction).
There isn’t a whole lot available right now but things should pick up considerably in about a month. Here were some of the highlights of this week’s markets:
It’s June and that means asparagus is at its peak! It seems to be a very good year for asparagus – the spears have been sweet and flavourful. The tables at the market Saturday morning were piled high with bundles of asparagus of various thickness (I prefer thicker ones but many people enjoy the delicate thin spears). It’s extremely versatile and can be enjoyed for breakfast, lunch or dinner. I whipped up a simple egg white omelet for lunch the other day and threw in some steamed spears (see Asparagus 101 for cooking tips). I added some chopped ham, finely diced onion, chopped chives and a tiny bit of cheddar cheese. Served with a simple green salad, it was the perfect spring lunch. Eggs pair very well with asparagus: try a Crustless Asparagus Quiche. It can be dressed up with a bit of ham, cooked crab or lobster, your favourite herbs, different cheeses (swiss is nice) or diced red peppers.
I was excited to finally see strawberries at the market. They are a little bit late this year, likely because of the cool, damp weather we had for most of May. The few I tried were on the tart side but still had more flavour than imported berries. As the weather warms up, hopefully the berries in coming weeks will be a little sweeter. For breakfast, I like to add a few sliced strawberries to my cereal. If you’re feeling a little more decadent in the morning, Lemon-Ricotta Pancakes with Strawberry Sauce are sure to be a hit.
There was no shortage of rhubarb at the markets this week. It’s a bit of an acquired taste (I know quite a few people who don’t care for it) but properly sweetened, it can be quite refreshing. Vanilla Cheesecake with Rhubarb-Ginger Compote is a great make-ahead dessert for a spring meal. Or start your evening off with a rhubarb-based cocktail such as a Springtime Kir or a Rhubarb Refresher.
Onions and Herbs
There were a few fresh herbs available this week, including mint which pairs beautifully with strawberries in Strawberry Mojitos. I also saw garlic scapes and picked up a few baby onions. Chives are also starting to blossom (in my herb pot – I didn’t see any at the market) and are delicious in stir-fries or coated in a tempura batter and fried: Chive Tempura Blossoms.
Bon Appétit and Happy Marketing!