What’s in Season?

• Broccoli Raab: How to cook it perfectly
• Sugar Snap Peas: Buttered Green Sugar Snap Peas
• Beets: Braised Whole Baby Beets
• Beet greens: Sauteed Beet Greens with Herby Lentils and Feta
• Spring Carrots: The Secret to Sweet, Tender Spring Carrots
• Cilantro: Cilantro Detox Juice
• Salad Turnips: Pan Roasted Hakurei Turnips
• Radish: Roasted Broccoli Radish Salad
• Zucchini: Sauteed Zucchini
• Genovese Basil: Fresh Pesto Genovese Sauce for Pasta
• Purple Basil: Purple Basil Lemonade
• Cinnamon Basil: Cinnamon Basil Dessert Pesto
• Salad Mix: Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
• Sweet n Spicy Mix: Mustard Greens Salad 
• Head lettuce: Salade Nicoise
• Arugula: White Pizza with Arugula
• Broccolini: Roasted Broccolini with Winey Mushrooms (get the Bay of Fungi mushrooms for this!)
• Kale: Kale and Banana Smoothie
• Dill: Sauteed Radishes and Sugar Snap Peas with Dill
• Bok Choi: Sauteed Baby Bok Choi
• Chard: Tourte de Blette
• Spinach: Spinach and Smoked Gouda Quiche (Armadale Farm often has smoked gouda!)

In addition to being our major selling day, Saturday at the Dieppe Market is our primary shopping day. That’s when we pick up foods that we don’t grow (or make) ourselves from other talented and passionate vendors.

The picture above has Peppercorn bacon from Bacon Beacon, served atop pastured fried eggs from Murray Bunnett Family Farm (bought via the Lewis Mountain market stand), our own dill, butter lettuce, and pea shoots, and toasted Country-Rye bread from Oliver’s German Bakery.

In the next picture, we’re eating Red Earth Kitchen’s Carrot Lavender Bisque which we topped with our own wilted baby kale and pan-fried radishes, Hakurei salad turnips, and baby spring carrots.

There’s a really great cookbook that shares its name with our farm: The Broad Fork, Recipes for the wide world of vegetables and fruit. By Hugh Acheson

We often go to this cookbook for inspiration.

Here’s a recipe from it, for the month of June:

Tartine of Mustard Greens, Parmigiano-Reggiano, Caramelized Onions, and Olive Tapenade

I cook Mustard Greens a lot, or adorn little plates of food with their delicate brethren, the Scarlet Frills variety, as done here on a simple open-faced sandwich. Serves 4.

2 Vidalia onions ( or, based on what’s locally available in Atlantic Canada at this time of year, I’d go with green onions or chives instead and use them raw rather then caramelized…but you can also get white onions at the grocery or health food store)

1 tablespoon peanut oil (I’d probably use butter or coconut oil instead….you can get local butter from the Armadale stand at the Dieppe Market…..but make sure you get there early before they’re sold out)

Kosher salt (our favourite is Real Salt)

4x 1-inch thick slices sourdough bread (we have so many amazing local bakers at the Dieppe Market, there’s no excuse to get your sourdough anywhere else, unless you’re baking it yourself of course)

5 tablespoons olive oil

½ cup Olive Tapenade (recipe follows)

½ pound mustard greens (this is where I’d use our Sweet n’ Spicy Mix…which is a mix of different mustard and Asian greens and all of them are the perfect size for this recipe……we also sometimes bring large bunches of mustard greens to market that could be cut up and used instead)

¼ pound Parmigiano-Reggiano cheese, shaved into thin slices

1. Cut the onions with the grain (lengthwise) into about 1/8 –inch-thick slices.
2. Place a medium saucepan over low heat, add the peanut oil and a generous amount of salt, and slowly cook the onions, stirring frequently so they cook evenly, until they have fully caramelized. This should take about 45 minutes.
3. While the onions are cooking, preheat the oven to 425 F
4. Place the sourdough slices on a baking sheet. Drizzle each slice with 1 Tbsp. Of olive oil and season with salt. Toast in the oven for 5-7 minutes, or until golden brown.
5. To assemble the tartines, spread the tapenade in a thin, even layer over the toasted sourdough slices. Top with a layer of caramelized onions, followed by the mustard greens. Finish with the shaved Parmigiano-Reggiano, and drizzle the tartines with the remaining Tbsp of olive oil.

Olive Tapenade

Makes 2 cups.

1 tsp. Orange zest (I’d definitely “zest” an organic orange here)

2 Tbsp freshly squeezed orange juice

1 shallot, minced (regular onions or even green onions can replace the shallots which are only locally available in the Fall….unless somehow a grocery store somewhere is ordering them in from somewhere)

1 Tbsp. Rinsed and minced anchovies

1 Tbsp capers, minced (if you’re a caper fan, you can also make your own local substitute by pickling nasturtium fruit before they turn hard/to seed. It will be hard to find nasturtium fruits unless you grown your own though some farmers may be willing to harvest some from you, it’s a lot of work)

1 Tbsp. Finely-chopped fresh flat-leaf parsley leaves

¼ cup olive oil

1 ½ cups Kalamata olives, pits removed

Kosher salt

1. Combine the orange zest and juice, shallot, anchovies, capers, parsley, olive oil, and olives in a food processor and pulse until smooth. Season with salt, but make sure you taste it first because a tapenade contains a lot of salty ingredients.
2. This will stay fresh, tightly covered, in the fridge for 10 days.