LUNCH: Art-is-in Bread, Clarmell Chèvre Cheese, Quebec Tomato, and Homemade Pesto

Today's lunch drew on local and market ingredients.

Art-is-in Boulangerie's Dynamite Potato, Caramelized Onion & Fresh Dill Bread

• The Dynamite Potato, Caramelized Onion and Fresh Dill bread was bought fresh today at Art-is-in Boulangerie. I cut the 2 foot loaf into eight 3" wedges, ready to be put in the freezer. (When I use a wedge, I thaw it, cut it in half, and usually toast it.) Today's sandwich bread was toasted first.
  

Clarmell On The Rideau - Chèvre Goat Cheese

• Bought from The Piggy Market in Westboro, Clarmell Farm's chèvre goes for $29/kg. It may seem dear but the taste is pure gold. The cheese is produced at the Glengarry Fine Cheese Factory in Lancaster, Ontario using a 100% goats milk from the Mussell family's farm. Many think this is the finest chèvre for miles around, including Savvy Company! I can easily agree. I have also seen Clarmell cheese down in the Byward Market at the stall for Bekings Poultry Farm. It is also available at the Ottawa Farmers' Market at Lansdowne.
  

Farm grown tomatoes from Quebec

• We were at the Jean-Talon Market in Montreal on Sunday. It is said that it is frequented more by the residence of Montreal than tourists, so prices are reasonable. There were many stalls of beautiful fruits, vegetables, herbs, and flowers. We picked up some tomatoes grown in Quebec. They have been so enjoyable as they are ripe and full-flavoured. The 4 good-sized tomatoes were $2.

Homemade Pesto

• I picked up a large bunch (weighed 12.5 ounces!) of fresh basil while at the Jean-Talon Market. It only cost $3. The bunch yielded close to 4 packed cups of basil leaves. From this I made pesto using also 1/2 cup toasted pine nuts, 3/4 cup olive oil, 1/2 teaspoon of kosher salt, freshly ground pepper, 6 large garlic cloves (toasted and minced), few drops of lemon juice, 1/2 cup grated Parmigiano-Reggiano

Garnish of Basil Leaves

• My basil leaves are from one of my basil plants from Vicki's Veggies near Picton.

The mister had the same sandwich for lunch. He used the word 'awesome'. I think my friend Marcus of Danish Open-Faced Sandwiches may say they are unconventional as far as open-faced sandwiches go, but would be pleased with the layers of texture, taste, and colour.

Roots and Shoots Farm - Our First CSA Pickup!

I am living the experience of participating in my first relationship with a CSA farm. This farm, Roots and Shoots, started sharing its bounty yesterday afternoon. Perhaps I was bit too keen, as we were first to the pickup location and were witness to Danny unloading the fresh produce from the back of the truck. Our takeaway included one item from each of the bins.

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975


Beautiful beets and succulent carrots.


A bunch of onions and then fresh cilantro and a small bag of peas.


Hakurei turnips and Easter egg radishes.


Bok choi bundled with tats soi and a head of red leaf lettuce.

Tonight we made a salad for part of dinner using the red leaf lettuce and an Easter egg radish, as well as a few sprigs of the cilantro. To that we added tomatoes, red pepper and red onion. The champagne vinaigrette was the perfect match.

We served the salad with grilled sausages from The Piggy Market at 400 Winston Avenue in Westboro. Tonight we tried two pork sausages - Beaus'Wurst and Maple Chipotle. They were delicious but pricey at $32/kg. A treat for sure at about $4.50 a sausage and only you can decide if your food budget can include them as regulars on your menu at home. We each had 1 1/2 sausages with our salad.

Tomorrow we have mapped out stir-fried bok choi with garlic, ginger and scallions to go with our Thai marinated roast chicken with lemongrass-peanut pan sauce. And I am hoping we can somehow incorporate the carrots too.

We still have lots of eats ahead of us with our quality fresh, naturally-grown, seasonal produce. Any ideas on what we can do with it all?

CHAMPAGNE VINAIGRETTE
Author: Patrick and Gina Neely from Down Home with the Neelys
Source: Epicurious - May 2009

1 garlic clove, finely chopped
2 tablespoons Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 to 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth.

Yield: 3/4 cup