If you follow me on Twitter, then yesterday you would have seen I had the opportunity to attend the 6th Annual Queens Park Farmers Market Present by Foodland Ontario. With the threat of rain looming, 15+ commodity groups, the Local Food Ambassador, and the Minister of Agriculture, gathered on the front lawn of Queens Park to celebrate local foods – highlighting the depth, breadth and variety of Ontario food products. There was everything from apple blossoms, deviled eggs, pulled pork sandwiches, fresh Ontario strawberries, and ice cream.
I’m not going to lie… I sampled almost everything. I also came home inspired. There is nothing better than cooking & serving locally grown food. It supports farmers, your local community, and above all, it is good for you.
In true “Share The Good” fashion, here is a local recipe that I have been enjoying for the past few days… seriously though, I can’t stop making this salad!
Roasted Beet Salad Topped with Goat Cheese & Candied Nuts
3 medium sized beets
1 tbsp olive oil
6 cups of salad greens
4 tbsp grapeseed oil
1 tbsp white wine vinegar
salt and pepper to taste
2 oz crumbled goat cheese
2 tbsp candied nuts
1. Roast beets: preheat oven to 450. Place trimmed beets on foil, drizzle with olive oil, and roast for 40 minutes. Let cool. Skin should peel right off.
2. Mix oil, vinegar, salt and pepper in a bowl. Pour over salad green, toss to coat.
3. Place salad greens on plate. Top with diced beets, goat cheese & nuts. Make 2 dinner servings.
What is your favourite locally grown fruit or vegetable?