Summer's end doesn't have to mean a return to packaged frozen food quite yet. Especially not on B.C.'s Salt Spring Island, a bastion of Canada's mild West Coast weather with its longer blooming season for fruits and vegetables. The island's Saturday Market is well-stocked in September with small-crop farmers' organic fare in a rainbow of colours. Inspired by the scene, we asked local foodie Susan Richardson to have some fun creating recipes with the market's just-picked produce.
Our goal was to let the main organic elements take the spotlight, with a minimum of supporting ingredients, and lucky for us (and you!), Susan was more than up to our challenge. Recycled bags in hand, she canvassed the stalls and chose the best of what was freshest that day, then made the most of her picks. The result is simple recipes that let the pure flavours of the season boldly shine through.
Grilled Madrona Farm rainbow chard
Ingredients
2 tbsp olive oil
2 tbsp balsamic vinegar
2 garlic cloves, crushed
6 whole chard leaves (ours were from Salt Spring Island's Madrona Farm)
Cooking instructions:
Mix together olive oil, balsamic vinegar and garlic cloves in a small bowl. Pour over chard leaves and marinate for 30 minutes. Sear leaves over hot charcoal fire for 30 seconds per side. Serve immediately.
Organic rainbow salad (pictured)
Ingredients
4 each: red, pink and yellow beets
1/3 cup each: lemon and orange juice
1 clove garlic, crushed
1/2 cup olive oil
1/3 cup balsamic vinegar
4 sweet red peppers, halved and seeded
4 cups Madrona Farm organic arugula, kale and purple basil leaves
1 red onion, sliced into rings
Crumbled blue cheese or feta, optional
Fresh nasturtium and borage flowers
Fresh picked purple viola flowers
Cooking instructions:
Preheat oven to 350F. Place beets in a baking pan and oven roast until tender, about 30 minutes. Combine lemon juice, orange juice and garlic in a small bowl. Remove beets from oven and allow to cool. Peel and quarter beets and place in medium bowl. Drizzle with juice mixture and marinate for 20 to 30 minutes.
Meanwhile, combine oil and vinegar in a bowl. Drizzle over peppers and let sit for 15 minutes, then grill peppers over hot charcoal fire. Remove peppers from grill, allow to cool, then slice finely.
Place arugula and purple basil leaves on a large platter. Decorate greens with peppers, beets and red onion, topping with crumbled feta cheese, if desired. Garnish generously with nasturtiums and violas. Drizzle with remaining marinade and serve.
0 Comment