It’s that wonderful time of the year when strawberries, cherries, mulberries, raspberries and soon blueberries are all ripening. Last year at this time we had a visit from ICI TOU.TV (part of CBC/Radio-Canada) which featured a show called Les quatre coins de l’assiettee (The four corners of the plate). The episode covered Restaurant Pearl Morissette and the farmers that provided their produce to them. We provided our raspberries last year which are now just starting to be picked. (you should see them in your basket next week!) If you want to see our taping watch for season two, you can access it on-line.
Here is what you can expect this week:
Sweet Cherries Bursting with sweetness, these natural treats have zero added sugar (for those of us with a sweet tooth) Will last about a week in the fridge but best just washed and eaten right away. These powerful fruits are full of antioxidants, have anti-inflammatory properties, reduce stress and are a natural source of melatonin that can aid in improving the quality of your sleep.
Fresh Garlic Cloves Has a more powerful taste than cured garlic, full of moisture so it will cook faster too. You will be getting more garlic later in the season so just use it up (see recipe below). Since it isn’t cured you need to store it in the fridge. The greens can be added to your stock pot.
Famous Rumar Farm Lettuce Mix Your weekly allocation for your salads. I was just talking to my mom about how much we enjoy our earthy fresh lettuces and how much we will miss them in the winter. Enjoy them while they last!
Breakfast Radish Small, heirloom variety with elongated shape and excellent for veggie trays or chopped up and tossed into a fresh salad. A thin skin and white flesh, they have a mild earthy and peppery flavour. They also have edible leafy greens.
Summer Squash – Tender, glossy skins and so many ways to prepare! Try a summer squash casserole perfect for a BBQ or potluck. Lawyer sautéed squash with peppers and onions. Pour a mixture of sour cream, beaten eggs, salt and pepper with grated old cheddar, chives and thyme over the squash. Bake and serve.
Kohlrabi Also called a German turnip, its a cruciferous vegetable just like cabbage, broccoli or kale. This bulbous vegetable can be eaten raw, cooked or roasted. Try making these easy lemon dill fritters. Grate 2 cups kohlrabi (remove the skin first) and squeeze out most of the water. Add 1 cup diced onion, 1/3 cup flour, 2 tbsp chopped dill, minced garlic, lemon zest and salt. Pour in 2 lightly beaten eggs. Form a fritter with your hands and cook in batches for 2-3 minutes each side until golden. Enjoy warm with a dollop of sour cream or yogurt.
Dill Weed Bunch of feathery greens with a unique flavour that has an earthy and almost grassy essence. Very fragrant herb that can be used fresh or dried. Please use it to make your fritters!