June is a delicious time in Ontario. I should actually say, a particularly delicious time – especially if you love asparagus, rhubarb and strawberries – like I do. After a long winter foraging for anything local, June is the first month where Ontario produce really
kicks in – and after that we can exist largely on fabulous local treats until the end of October. Check out Foodland Ontario’s guide to Ontario produce, and support our local farmers – food grown close to home simply tastes better! http://www.foodland.gov.on.ca/english/availability.html
I am a huge fan of the Liberty Village market. From June through October this tiny market operates in the Green P on Hannah Street, just east of Dufferin, south of King. A handful of dedicated farmers, mostly organic, there’s always something to inspire me to make something good to eat. Everything is certified local – you won’t find any California produce disguised at Ontario at this spot. Liberty is one of 5 certified local My Market’s in the city – see if there is one near you – http://www.my-market.ca/index.html
It’s early in the season, but in no time today my basket was full of goodies.
Fresh Aparagus, and teeny tiny new potatoes –some the size of marbles.
A vendor from the Holland Marsh was selling wonderful lettuce mixes and micro greens. Fresh stinging nettle tea was on offer for tasting while perusing their gorgeous selection. I scooped up some pretty and peppery micro arugula. I also bought some pumpkin shoots – a “toothsome” green – hearty, yet fresh and nutty – perfect for a quinoa salad. http://www.kindorganics.ca/index.php
Ruby red rhubarb caught my eye – reminded me of eating it raw dipped in sugar as a kid. The first Ontario strawberries, were out – their sweet smell intoxicating from several feet away. You have to have a plan for fresh berries like this – even if your plan is to eat them on the car on the way home (which we did with one of the pints). They are fragile, do not like fridge, and don’t care for the counter much either. They need to be eaten – NOW!
My plan was to hide enough rhubarb and strawberries from my kids to make a crisp – I was successful – here’s my tried and true recipe:
Strawberry Rhubarb Crisp
Mix 5-6 cups cleaned and chopped rhubarb and strawberries in a bowl
Toss with ¾ cup sugar, and a pinch of salt
Pour into 8” pie plate
Mix together:
- 1 cup rolled oats
- ¾ cup flour
- ¾ cup brown sugar
- Liberal sprinkling of cinnamon
- Pinch of salt
- ½ cup melted unsalted butter
Spoon evenly over fruit, and bake at 375°F for 35 minutes – until brown and bubbly
Allow to sit for 20 minutes before serving with generous garnish of vanilla ice cream
