RECIPES FOR SUMMER 2023
Share your recipes and suggestions for using seasonal produce from Sorauren Farmers’ Market. Please contact us.
Spicy Eggplant with Sesame Oil
Jamee Valin of The railpath arts centre
In Jamee Valin’s family, her partner, Will, does 99% of the cooking and all of the rooftop gardening. In the summer they like fresh, cold dishes and lots of eggplant! Will prepared Spicy Eggplant Salad With Sesame Oil recently using scallions, chile peppers, eggplant and shiso from their rooftop garden here in Toronto and paired it with a fresh tomato pasta. Micro farm-to-table! Sounds pretty good to us!
Will and Jamee
Rooftop bounty
Recipe
INGREDIENTS
2 pounds small, firm eggplants
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon brown sugar
3 garlic cloves, minced
2 tablespoons grated ginger
1 ½ teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon hot pepper oil, optional
2 tablespoons roughly chopped cilantro, plus sprigs for garnish (we use Shiso from our garden instead)
6 scallions, thinly sliced diagonally
1 thinly sliced serrano chile, optional
Preparation
Step 1
Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
Step 2
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, vegetable oil and hot pepper oil, if using.
Step 3
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Step 4
Just before serving, stir in chopped cilantro. Pile eggplants on a platter and sprinkle with scallions. Garnish with serrano chile, if using, and cilantro sprigs.
Credit: New York Times Cooking: Spicy Eggplant Salad With Sesame Oil
Like most of us, the pandemic brought on a lot of change for Jamee. In early June 2020, she was given the opportunity to keep dance education alive at 35 Golden Ave by purchasing the local studio, Broadway Arts Centre, where she had been teaching for a number of years. With her connection to the students and families of the school she couldn't pass it up, she had to take the leap into ownership and The Railpath Arts Centre (TRAC) was born. During the last three years, the studio has found its stride as both a school for aspiring dancers, actors and singers as well as an artistic hub for performing artists to develop their work in a warm, inclusive and very bright space day after day!
TRAC is this year’s sponsor of TOMATO FEST and we couldn’t be more grateful! Meet the folks from TRAC at their tent on August 21st and check out the dance class they will be offering for ages 3-5 between 4:30-5pm.
PEACH/NECTARINE SALSA
Try this easy recipe from Sarah at Mount Wolfe Farm.
Chop the following:
1 Peach
1 Tomato, seeded
1 Bell Pepper
.5 Onion
1 clove garlic
Add:
2tbsp olive oil
1tbsp lime juice
Salt, pepper, and chili powder to taste
Chopped cilantro or parsley
Mix all the ingredients together in a bowl and enjoy! Both delicious and easy!
Mount Wolfe Farm’s growing practices reflect their love of the land and their sense of responsibility for its long-term health. This is a responsibility they take very seriously. For the past 50 years, they have demonstrated how reforestation and conservation efforts can regenerate depleted farmland and improve biodiversity, soil health and ecological integrity. Sarah and the team offer a year-round CSA: winter/summer produce, foodstuffs from local producers, pastured chicken, organic eggs. They are located in Palgrave, Ontario.
Recipes and suggestions for Spring/Summer 2021
Sour Cherry Chocolate Cake
This recipe by Aline Moraes can easily be made in a muffin tin for about 6 muffins.
1/4 cup butter or coconut oil
1/2 cup sugar
1/4 cup of milk or plant based milk
1 large egg
1 cup of all-purpose flour
1/2 cup of pitted cherries
1/2 cup chopped ChocoSol chocolate or some good fair trade chocolate chips
1/4 tsp baking soda
1 pinch of salt
1 tsp of almond or vanilla extract
Always start with ingredients at room temperature. Cream butter and sugar until light and fluffy. Add egg and almond extract mixing well. Mix in milk and salt. Add baking soda and flour and stir until just incorporated. Lastly mix it in your pitted cherries and chocolate. Bake in greased small skillets or in a lined muffin pan at a preheated oven (350°F). For a big skillet just double the recipe. Enjoy!
Haskap Chia Jam
This recipe is great with any beautiful berries you can lay your hands on at this time of the year. Haskaps, blueberries, strawberries or a mix of your favourite berries!
1 cup of berries
4 Tbsp of water or wine
4 Tbsp of Maple syrup
2 Tbsp of chia seeds
Wash and add berries to a pan with the maple syrup and liquid. Keep on medium heat for about 5-7 minutes, until the berries are soft enough to break apart with a fork. Turn off heat and add chia seeds. Mix well and let cool for about 10 minutes. Store in a clean jar in your fridge. Should be good for a week. Goes great with some overnight oats and nut butter!
Thank you to Aline Moraes for recipe
Easy Beet Dip by Aline Moraes
Here is a super easy BEET DIP RECIPE:
2 small roasted beets (you can roast them in the oven with skin and all)
1 block of firm tofu
Juice of 1 lemon
1 clove of garlic
1 healthy pinch salt and black pepper
1/4 cup extra virgin olive oil
Add all items to a food processor or a good blender (add water if needed) and mix until incorporated.
Enjoy with bread, carrot sticks or Earth and City crackers You can also change the veggie and make carrot dip instead.
Green garlic grown by The Cutting Veg
How to enjoy green garlic
Terri of the Cutting Veg loves to take this spring treat, chop and saute in olive oil along with other veggies. Incorporating it in a pesto is another excellent idea:
ARUGULA, GREEN GARLIC AND WALNUT PESTO
1/2 cup sprouted walnuts (or regular walnuts)
2 green garlic stalks, thinly sliced (white parts only) or two cloves of garlic
2 1/2 cups packed arugula leaves
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
1/3- 1/2 cup freshly grated parmesan cheese or another hard, salty cheese
Preparation
In the bowl of a food processor pulse together the walnuts and garlic. Add the arugula and salt and continue to pulse until well combined. With the motor running, slowly pour in the oil. Process until smooth. Add the lemon juice and cheese and continue to process until well incorporated. Taste for seasonings and adjust as needed.
Notes
Store pesto in a jar in the fridge for up to 2 weeks or keep in the freezer for 6 months.
