Vegetables and fruit as “the main event”
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I visited a new farmers’ market – well new to me – on Friday at Sherway Gardens in Toronto (Hwy 427 and the Queensway). It’s officially strawberry season and the local “strawbs”, as my young friend Danielle calls them, are awesome. I bought a big basket and have enjoyed them at breakfast with peanut butter toast (gluten-free bread made by Lucie’s in Guelph), for a post-workout snack with a handful of nuts and for dessert after dinner. Get ‘em while they’re in season.
There were many kinds of locally grown lettuce available – I bought a big bunch of red lettuce and some romaine. Ontario peas are also ready and yummy right out of the pod. And there was rhubarb, which my friend stewed and then made into a frozen delight that I got to try.
Tempting as the loaves of crusty bread, rolls and beautiful pies were, there were no gluten-free ones on offer (hmm maybe a marketing opportunity for a baker?).
I assume the pesticide-free Ontario peppers I bought are from a greenhouse as were the tomatoes – soon soon the weather will be such that they can grown and ripen in the fields. It was nice to see some heritage tomatoes too. Too late for me, as I had already made my purchase, but good to know for next time.
Recently, I had the pleasure of speaking at several Health and Safety week events. I asked participants to tell me how they could make vegetables the “main event” at their next bbq – and they rose to the challenge.
Peppers, onions, Portobello mushrooms, zucchini, eggplant were quickly suggested. Potatoes of course. And yams. Asparagus is in season and is a great bbq option. In a while, local corn on the cob will be available.
But how about putting a head of romaine on the grill? The first time I had it was in California a few years ago. It’s quite good – really you are just wilting it and getting grill marks on it for looks. It is lovely with a warm mushroom dressing. Broccoli on the bbq is a favourite in this household. Sliced carrots work too.
You can also bbq tomatoes. Oh and peaches – half them, take the pit out and make them savory with olive oil, lemon juice, garlic and oregano for a great addition to a salad or as they are, for a sweet ending to an al fresco meal. Barbeque cut side down for a couple of minutes.
How will you make fruit and vegetables the main event this summer? Let me know.
