Going to Your Local Farmer’s Market

There is nothing better than a Farmers market. Fresh corn, peas still in their pods, tomatoe’s with their intoxicating summer perfume!

We have a small market just down the street at Davisville Ave in June Rowlands Park on Tuesday afternoon at 3pm. and a larger one west of me at 125 Burnaby Ave, Sunday @ 8am. Both are fabulous.

Whenever I go to a new farmers market, I usually do a “scope out run” to get an idea of what the vendors have on offer today. I try to go early so I can get the “best of the best”.   My own personal “thing” is that I try to buy hyper local. If there off season items, I don’t buy them.

One thing I do look for every year is rhubarb!!!

Rhubarb is something that I love and for reasons that don’t aways have to do with sweet pie. I certainly love a strawberry rhubarb pie as much as everyone but have you ever heard of a rhubarb shrub? It is a refreshing flavoured light simple syrup that can be to sparking water or cocktails. Here is the recipe:

Ingredients

2 cups chopped rhubarb stalks

1 cup sugar

1 cup vinegar

Instructions

Mix the rhubarb and sugar together in a small bowl and cover. Place in the refrigerator for 4 to 5 days, stirring every 12 hours.

Strain the liquids, pressing down hard on the solids.

Mix the rhubarb syrup with vinegar and pour into a lidded container and refrigerate.

You can use immediately, but after a week, the flavours with deepen and harmonize. Add to cocktails or sparkling water.

The other thing that I love to do at the farmers market is look for opportunities to can or “put away” for the winter months. This used to be just for my family but now that with @leeannecooks, I am always on the look out for produce that I can freeze at peak goodness and use in the future.

Our weekly Quiche is a  popular menu and the farmers market lets our imagination go wild. New potatoes? Fresh herbs? Asparagus? Add in some farm fresh eggs and cheese and wow-that is an amazing meal.

Here is a quick recipe:

Ingredients

1 pre-made pie dough crust (I like the refrigerated Pillsbury brand)

1 bunch fresh asparagus, woody ends trimmed and cut into 2- inch pieces

4 large eggs

1 cup heavy cream

½ cup milk

¼ tsp freshly grated nutmeg

Salt and pepper

1 cup grated Gruyere (Swiss) cheese

1-2 tablespoons fresh thyme

Instructions

1. Pre-heat the oven to 350F.

2. Press the pie dough into a single pie dish or into 4 individual spring form pans. Press it up the sides. Chill for 30 minutes for best results. Bake for 10 minutes.

3. Blanche the asparagus in boiling water for 3-5 minutes, depending on thickness. If you have super skinny asparagus, skip this step. Plunge into ice water to stop cooking.

4. Whisk together eggs, heavy creamy and milk. Season with nutmeg, salt & pepper.

5. Pour egg mixture into baked pie pan. Place drained asparagus in pan topped with cheese and thyme.

6. Bake for 35-40 minutes or until the center is set. If using individual springform pans, reduce the time by 15 minutes. Let sit for 15 minutes.  Serve with a side salad.

Show some love to your local farmers market and try some new recipes.