Bringing Ontario Products to your Plate – 7 Great Ideas

Isn’t it great living in Ontario and having awesome local farmers who can deliver such a vast variety of fruit and vegetables to our plate?  This time of year as our farmers fields start to grow, so do our options on what’s available to come to our tables. We’ve got our core or staples items such as Carrots, Potatoes, Onions available year round.  But do you ever get tired of the same old carrot sticks, boiled carrots, roast potatoes, mashed potatoes or what to do with that white onion other than putting it into soups or stews?  Below are 7 great ideas to spice up some of the basics.

1. Carrots 

Why not make a puree out of those carrots? Really it’s not that hard. Just boil until fork tender, strain and then place in a food processor (you can do by hand with an old-school masher) add a little butter, salt and pepper, puree and serve. It’s that easy.  Want to kick it up a bit? Try adding a touch of honey or cinnamon.  Want your kids to love it? Try throwing in a peeled apple when cooking the carrots.

2. Potatoes

Mashed potatoes can become tiresome and plain. Anything leftover in the fridge?  I personally always have a little flavoured cream cheese or a bunch of fresh herbs and I throw them in.  The fresh herbs will do wonders on those roasted potatoes. Put them on just prior to serving and the aromas and colours will entice your guests.  Looking to impress? Add some diced lobster meat or omit the butter and use some rendered duck fat and roasted garlic.

3. Onions

Had enough of watching your onions grow in the cellar?  Caramelize them! Take 6 or 8, peel and slice them thinly. Cook them slowly on low heat in a sauté pan with equal amounts of butter and canola oil.  This process will take upwards of 30 to 40 minutes but it’s so worth it in the end.  You’ll end up with a lightly browned and naturally sweetened onion which will make a great addition to almost anything; put it on a roast beef sandwich or add some to a pasta.

4. Asparagus

Asparagus is one of my favorite seasonal vegetables but unfortunately it has a growing window that is only about 2 months – from May to June.  Just like carrots, boiling asparagus has lost its luster nowadays.  Instead try squeezing a little fresh lemon, drizzle some olive oil, some sea salt and fresh ground pepper then take them straight to the grill.  One to two minutes on medium high heat and you’re off to the races.  Have leftovers? Slice them and add them to a salad of Baby Arugula, Strawberry, Goat or Feta Cheese, your favorite nut and a splash of balsamic dressing. If growing season is coming to an end and you want to savour the Ontario Asparagus, pickle it and serve instead of celery with a Caesar.  Not an asparagus lover? Sub in some fresh green beans instead for all the same great applications.

5. Corn

Corn on the cob is another veg that tends to end up in the pot.  Lately I’ve seen lots of videos on microwaving in the husk, but at the end of the day you still have basically the same finished product.  Summertime is upon us and who wants to be stuck in the kitchen?  Take the corn to the grill with you.  Husk the cobs, put them into a large zip lock bag along with your favorite ingredients, let marinade for a short time and roast it up on the grill.  I like to marinate mine with salt and pepper, fresh lemon, olive oil of course, but then I like to spice it up slightly with my favorite hot sauce.  On the grill at medium high heat the corn will only take 3 to 4 minutes per side or just until the kernels start to char up.  Every so often it will sound like popcorn, that’s when you know it’s done. Shave the leftovers off the cob and add them to a soup or the roasted kernels go well in a pasta salad.

6. Tomatoes and Cucumbers

Tomatoes and Cucumbers make a great salad straight out of the garden.  Slice them thinly, toss together with a little rice wine vinegar, olive oil, salt and pepper and top with some fresh grated parmesan and fresh basil; perfectly light and refreshing.  Getting too many cucumbers? Pickle them to enjoy after the growing season. Try something different with your pickling; add a slice of hot pepper or a lemon wedge to give a nice twist to the usual.

7. Berries

Nothing is better than local fresh berries that ripened on the vine, not on the truck.  Served in a fresh summer salad or over ice cream – there’s nothing better.  Another great idea is to freeze them individually on a cookie sheet and use them as ice cubes in your favourite poolside drink. Are they starting to get a little over-ripe? You can freeze them again and use them in a refreshing smoothie.  Do you have an abundance? Stew them down with a splash of white wine vinegar and a touch of sugar to make a compote to serve over crepes or cheesecake.  Or try using some rhubarb and strawberries for a nice homemade jam.

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Until next time,

Chef Mike