Flavour of the Month: Eight locavore chefs on what to do with their favourite farmers’ market finds
Flavour of the Month: Eight locavore chefs on what to do with their favourite farmers’ market finds
For a few short weeks every year, farmers’ markets are flush with obscure fruits and vegetables you’ll rarely see in grocery stores. We asked the city’s most fanatical locavore chefs for their favourite finds and dead-simple prep tips.
See recommendations from Jeff Claudio, Anthony Walsh and more »
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- “Blues are starchier than regular potatoes, so they make great chips. I slice them on a mandolin and deep-fry them for two minutes.” <em>Cowell Farm, St. Lawrence Farmers’ Market, 92–95 Front St. E., Saturdays, 5 a.m.–5 p.m.</em><br /> <br /> <strong>Jeff Claudio,</strong><br /> Yours Truly
- RUSSIAN BLUE POTATOES
- RUSSIAN BLUE POTATOES
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- “They have a banana-guava-like flavour, which is weird coming from a fruit native to Ontario. I peel them, mash them and push the flesh through a sieve to avoid stringiness. Then I fold the mixture into whipped cream (sweetened and flavoured with vanilla and orange zest) until I have a rippled parfait.” <em>Forbes Wild Foods, Dufferin Grove Farmers’ Market, <br /> 873 Dufferin St., Thursdays, 2:30–7. </em><br /> <br /> <strong>Ben Heaton, </strong><br /> The Grove
- (Images: Pawpaws by Barrie Murdock; illustration by Joel Kimmel)
- PAWPAWS
- PAWPAWS
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- “Ontario artichokes are amazingly tender. My mom makes this recipe when I visit. You julienne an onion and sauté it in olive oil with salt, then add a cup of water and simmer until it’s reduced by half (about 20 minutes). Then you add four or five cleaned, halved artichokes and let it simmer for another 20 minutes until it’s like a thick soup. It makes a delicious, sloppy side dish.” <em>Collins Farm, Weston Village Farmers’ Market, 14 John St., 416-249-0961, Saturdays, 7–2. </em><br /> <br /> <strong>Fabio Bondi, <br /> Local Kitchen and Wine Bar</strong>
- (Images: Artichokes by Barrie Murdock; illustration by Joel Kimmel)
- BABY ARTICHOKES
- BABY ARTICHOKES
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- “These are my favourite nuts. I shell them, roast them on a baking sheet at 325º for five to 10 minutes, sprinkle them with salt, drizzle them with honey and scatter them on fresh, full-fat yogurt.” <em>Forbes Wild Foods, The Evergreen Brick Works, 550 Bayview Ave., Saturdays, 8–1.</em><br /> <br /> <strong>Brad Long, </strong><br /> Café Belong
- (Images: Chestnuts by iStock Photo; illustration by Joel Kimmel)
- SWEET CHESTNUTS
- SWEET CHESTNUTS
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- “For a warm salad, I roast these bittersweet beets in a foil pouch with olive oil and salt at 375º for 30 to 40 minutes. I add in a little pan-fried bacon and gently toss with a vinaigrette of mustard, honey, garlic and red wine vinegar.” <em>Sosnicki Organics, Dufferin Grove Farmers’ Market, 873 Dufferin St., Thursdays, 2:30–7.</em><br /> <br /> <strong>Fraser McFarland, </strong><br /> Quatrefoil
- (Images: Beet by iStock Photo; illustration by Joel Kimmel)
- CHIOGGA BEETS
- CHIOGGA BEETS
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- “These mushrooms are meaty and full of umami flavour. I slice them and pan-fry them in olive oil with diced bacon, shallots, garlic and salt. When they’re brown, I deglaze the pan with a splash of white wine and hit it with a little lemon juice. I spoon the whole mess over crusty toast.” <em>Kawartha CSA at The Depanneur, 1033A College St., Tuesdays, 4:30–7:30.</em><br /> <br /> <strong>Michael Caballo, </strong><br /> Edulis
- (Images: Mushrooms courtesy of gourmetslouth.com; illustration by Joel Kimmel)
- LOBSTER MUSHROOMS
- LOBSTER MUSHROOMS
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- “Diners freak out when I tell them kiwis grow in Ontario. I use them for a dynamite salsa verde that goes with grilled game, poultry and fish. In a mortar and pestle, you combine Dijon mustard, diced shallots, red wine vinegar and chopped anchovies. Then throw in some chopped Italian parsley, mint and basil and whisk in a cup of olive oil and a quarter-cup of water. Finally, you fold in four diced kiwis and finish with salt and pepper.” <em>Warner’s Farm, Metro Hall Farmers’ Market, David Pecaut Square, 55 John St., Thursdays, 8–2.</em><br /> <br /> <strong>Anthony Walsh, </strong><br /> Canoe<br />
- (Images: Kiwis by iStock Photo; illustration by Joel Kimmel)<br />
- NORTHERN KIWIS
- NORTHERN KIWIS
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- “This Italian green has a sweet taste—almost like fennel—with a slight dandelion finish. You cut it into thin strips and place them in a bowl of ice water for an hour. They’ll curl up and become juicy. Spin them dry and toss with pesto, lemon juice and chopped anchovy.” <em>Cookstown Greens, Evergreen Brick Works Farmers’ Market, 550 Bayview Ave., Saturdays, 8–1.</em><br /> <br /> <strong>Rob Gentile, </strong><br /> Buca<br />
- (Images: Puntarelle by iStock Photo; illustration by Joel Kimmel)
- PUNTARELLE
- PUNTARELLE
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For a few short weeks every year, farmers’ markets are flush with obscure fruits and vegetables you’ll rarely see in grocery stores. We asked the city’s most fanatical locavore chefs for their favourite finds and dead-simple prep tips.
See recommendations from Jeff Claudio, Anthony Walsh and more »
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