After a long, cold winter, we eagerly await the arrival of Spring. A time when everything in nature starts to renew and grow. The days get longer, and the temperatures get warmer. We welcome all the beautiful changes that we see all around us! Flowers begin to bloom, and we are excited about all fresh vegetables and fruit we will see at our grocers and food markets over the next several months.
This year why not check out your local farmers’ markets for farm-fresh goodness. We checked out the Farmers Markets Ontario website and it currently lists 184 member markets across Ontario! That’s awesome. They typically run from about May to October, but you will find that there are more and more farmers’ markets open year-round. Find and Ontario Farmers’ Market: http://farmersmarketsontario.com/
Ontario growers rely on greenhouses to help them get ahead of the season for many crops. With a short growing season, it’s critical for many crops to get seeded early so we can enjoy them sooner and for a longer period of time. We have provided several resources below which will help you find a market or local farm where you can buy amazing seasonal produce. What a great way for us to support our hard-working farmers! Visit a Farm; click here to find one near you: http://ontariofarmfresh.com/
Are you sick of potatoes and root vegetables?? Get ready for all the fresh produce that will be sprouting soon!! Here’s a quick rundown on what will be available over the next few months; use the Harvest Ontario “What’s in Season guide” for a full listing of fruits and veggies: https://www.harvestontario.com/whatinseason
In May and June:
To Celebrate Spring, we thought you might like to try our mouth-watering recipe for Strawberry Rhubarb Pie!!
Rooks to Cooks’ Signature Strawberry Rhubarb Pie
Yield: 1 9-inch pie
Pie Dough Ingredients:
- 375g all-purpose flour
- 160g frozen unsalted butter
- 125g vegetable shortening or pure lard
- 100g COLD water
- Pinch of salt
- 15g brown sugar
Strawberry Rhubarb Ingredients:
- 2 cups of red rhubarb
- 2 ½ cup of strawberries (washed and cut)
- 1 ½ cups sugar
- 2 tbsp minute tapioca
- 1 tbsp flour
- 1 tsp lemon zest
- ½ tsp of lemon juice
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp butter, cubed small
- 1 egg white beaten with 1 tsp water
- Turbinado sugar
- In a medium-sized bowl, combine the salt, sugar, flour, butter, shortening, mix together.
- Rub shortening into flour until reduced to pea sized crumbs. Once pea sized crumbs, grate cold butter into flour. Toss butter lightly using the salad tossing method.
- Add cold water little bits at a time, mixing in between additions. Mix just enough to incorporate, do not over mix!
- Transfer dough to floured table. Shape into a thick disc. Tightly cover with plastic wrap and allow to rest in the fridge for at least 30 minutes before rolling.
- Divide dough in half.
- Roll out the first half and shape to pie plate and crimp the crust with a fork.
- Roll out the second half and cut into strips for lattice top.
- Preheat oven to 400F.
- In a bowl, mix rhubarb, strawberries, sugar, tapioca, flour, lemon juice and zest, cinnamon, and vanilla.
- Pour the mixture onto the chilled crust pie plate.
- Cover the filling with the lattice top.
- Seal the edges.
- Brush with egg wash and garnish with turbinado sugar.
- Bake for 10 minutes at 400F, then reduce heat to 350F and bake for an additional 50 – 70 minutes, until pastry is golden brown and filling is soft.
To Search Ontario’s directory of agritourism attractions, visit: https://www.harvestontario.com