With the buy local movement, many people are realizing the benefits of eating fresh produce in season and are clamouring to local Farmers’ Markets, farm stands and pick-your-own farms. This not only supports local farmers, you know you are getting produce at the peak of freshness. Many farms also offer hay rides or corn mazes, strawberry and apple picking and other fun activities for the entire family. We consulted the Ontario Farm Fresh Marketing Association website to find out what’s in season for spring in Ontario. The Association promotes and unites Ontario farms, agri-tourism destinations, pick-your-own farms, roadside markets, farmgate producers, local meats, wineries and more. They also are a handy consumer guide for what’s in season and where to buy. Source: ontariofarmfresh.com/consumers/whats-in-season/
You can look forward to seeing a fresh crop of rhubarb and asparagus in May. Come June, we will also see fresh strawberries, peas, lettuce, cherries, beets, beans and asparagus. Technology and advancements in agriculture have allowed growers to extend the season for some crops and harvest different types of crops at different time periods.
Asparagus and Cream Cheese Roll-up Sandwiches
Wash asparagus spears and snap off the tougher ends with your fingers and discard the ends. Fill a pot with about two inches of water and place a steamer basket into the pot. Place asparagus spears into a steamer. Sprinkle with salt and pepper. Cover with a lid. Place pot on high to boil water. Cook for approximately 5-6 minutes or until asparagus turn bright green, but are still crisp. Remove from heat and place spears on a plate to cool.
Place 8 slices of white or whole wheat bread TOFUTTI Better Than Cream Cheese on a cutting board. Using a large knife, cut off the crusts. Spread the bread slices with in your choice of flavours — Plain, French Onion, Herb & Garlic or Garlic & Herb. Place one or two asparagus spears onto each bread slice. Roll up and secure with a toothpick if necessary. Trim, or leave spears to stick out of each end. Serve.
More Please Rhubarb Snack Cake
1/3 cup of melted vegan (non-dairy) margarine
1 cup all-purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
½ cup almond milk
2 cups of fresh rhubarb, chopped
1 cup fresh or frozen blueberries
Syrup for topping:
¾ cup of boiling water
½ cup sugar
Serve with TOFUTTI PREMIUM® non-dairy frozen dessert
Heat oven to 350 degrees F. Pour melted non-dairy margarine into an 8 or 9 inch square baking pan and tilt pan to coat the bottom surface. In the bowl of a stand mixer, add flour, ¾ cup sugar plus baking powder and cinnamon then mix. Add almond milk and combine just until mixture is moist. Pour batter into the prepared pan over the melted butter. Top with chopped rhubarb and blueberries.
In a 1 cup glass measuring cup, measure ¾ cup of boiling water with ½ cup sugar and stir until sugar is dissolved. Pour the mixture over top of the cake mixture (do not stir) Bake for 55 minutes or until nicely browned. Serve with scoops of TOFUTTI PREMIUM® non-dairy frozen dessert
