You know fall is just around the corner when grapes are in season. And boy do we have a treat for you this week, early seedless red grapes. We have partnered with Clayton Farm in St Davids who are local certified organic grape growers to bring them to you. We have also arranged for you to experience a few more varieties of his wonderful grapes in coming weeks.
For those of you that are looking for organic produce for canning, we have field and heirloom tomatoes, eggplant, fresh herbs and coming soon Bartlett pears that can be purchased in bulk. Just connect with Marc on Wednesday and we can arrange for whatever you need.
Here is what you can expect this week:
Canadice Seedless Grapes – Super sweet red seedless grapes. Canadice is an early-ripening red variety with small juicy berries and clusters. Best enjoyed chilled eaten raw and can also be used to decorate cakes or tarts.
Heirloom Cherry Tomatoes – What can you do with an abundance of tomatoes? One of our favourite is a quick and easy roasted cherry tomato tart for a light dinner or lunch. Use ready rolled all butter puff pastry, cream cheese, 1 egg yolk, red onion, 2 garlic cloves, fresh basil leaves, cherry tomatoes halved, kalamata olives halved, olive oil and kosher salt & black pepper. Unroll the pastry on a cookie sheet, spread with cream cheese and one red onion finely diced. Arrange the tomatoes and olives on top, drizzle with a little olive oil and season with salt and pepper. Brush beaten egg yolk over the edges of the dough. Bake tart for 25 minutes until pastry is puffed and dark golden. Allow to cool slightly and scatter with fresh basil leaves and serve.
Jalapeño Peppers – You may want to use them in your salsa recipe or why not finally try making poppers. Stuff with cheddar cheese and cream cheese, with bread crumbs for a crunch. Bake at 400 for about 20 minutes. These are healthier than the fried version. We love to chop them fine and sprinkle them on our fried eggs on toast.
Bunch Radish – The classic summer vegetable that can be eaten many ways. These peppery, crunchy bulbs can be eaten as a snack with dip, tossed into your salad or even roasted. Did you know you can also eat the greens? They don’t stay fresh for long so use them right away by adding to your salad or sandwich. They are a good source of antioxidants and vitamin C and calcium.
Heirloom Tomato Beefsteak Single – Big, beautiful and juicy, perfect for slicing on burgers or sandwiches. Thickly fleshed, sweet fruit and one of the favourite tomato varieties.
Garlic Bundle – We sell them at the market like this and they fly off the table. This garlic is cured so you can keep them all winter if you don’t use a lot in your cooking. Studies prove that garlic has many real health benefits such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels. “Let food be thy medicine, and medicine be thy food”
White Turnip – Super sweet, delicate almost fruity flavour and crunchy texture make them a new popular variety developed in Japan. Can be pared with almost anything, most commonly grilled, stir-fried, added to soups, roasted, braised or they can also be eaten raw. Grate it into salads or slice it like an apple to eat with dips. No need to peel, simply wash and prepare. The greens can be added to your salad.
Dill – One of the most fragrant and flavourful herbs in the kitchen. Use the ferns in a potato salad or roast, add it to a cucumber salad, make a creamy dill sauce for your salmon. It takes only minutes to whip up a fresh dill dip or salad dressing. What about a yogurt-dill sauce for your eggplant cutlets? The list goes on and on. The seed heads are perfect for any pickle recipe. If you just can’t use it all, for long term storage that maintains a fresh flavour, freezing dill is the best option.
Enjoy
