Posted: May 14, 2012
Our favorite way to have fiddleheads, nice and simple, allows you to really appreciate the fiddlehead flavor.
Preparation: Trim the base of your ferns (the tough part, could be browning), leaving only a tiny...
Posted: May 14, 2012
Ingredients:
1 bunch of Ontario asparagus
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Aged balsamic vinegar
Parmesan, for...
Posted: May 14, 2012
May 14th–18th, 2012
Hi everyone! A beautiful selection this week – at long last. Fiddleheads are here! They’re our favorite – hands down. Maybe it’s because they’re only around for a week or two – we’re hoping to have them for next week also – it’s never long enough for us though. They’re...
Posted: May 11, 2012
Serves 3 with leftovers
Ingredients:
2 cups sliced hulled strawberries (about 1lb)
3 valencia oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 2 cups)
1 tbsp (packed) golden brown sugar
1-2 tbsp thinly sliced fresh mint leaves
Preparation: Toss all ingredients in large bowl. Let...
Posted: May 11, 2012
Ingredients:
½ lb fiddleheads
1 garlic clove, finely minced
1/8 cup butter or extra virgin olive oil
1 tbsp finely chopped parsley
Preparation: Trim any brown ends off of the fern shoots and wash in cold water, pulling the paper-like brown skin off as you go. Drain and pat dry. Crush the minced garlic with...
Posted: May 11, 2012
Ingredients:
2 tbsp extra-virgin olive oil
1 clove garlic, thinly sliced
1 lb broccoli, cut into spears
1/3 cup dry white wine
Grated zest of 1 valencia orange
Preparation: Heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually...
Posted: May 7, 2012
Ingredients:
2 tbsp butter
110g chopped shiitake mushrooms
1 shallot, chopped
1 tbsp all-purpose flour
½ (14.5 ounce) can chicken broth
½ cup half-and-half
Salt and pepper to taste
Pinch of cinnamon (optional)
Preparation: Melt the butter in a large saucepan over medium-high heat. Sauté the...
Posted: May 7, 2012
Serves 2 Active Time: 10min Total Time: 40min
Ingredients:
1 lb (bunch) of parsnips, peeled, cut diagonally in ¼-inch thick slices
1 tbsp vegetable oil
Preparation: Preheat oven to 450°F. Toss...
Posted: May 7, 2012
Serves 2 as a side dish
Active Time: 15min Total Time: 35min
Ingredients:
1 bunch Ontario radishes with tops
¾ tbsp olive oil
Coarse kosher salt
1 tbsp unsalted butter
½ tsp fresh lemon juice
Preparation: ...
Posted: May 7, 2012
Hi everyone! It’s on - local bunched red radish, shiitake mushrooms, spinach, lettuce, grape tomatoes and bunched parsnips!! Totally amazing for the first of May. Fiddleheads are almost ready, a few batches are being picked this week, should have them in by mid-week – we’ll have enough for everyone next week....
