Often when we think of spring crops, things like rhubarb, asparagus, and baby greens come to mind. Farmers’ Markets are great places to discover new favourites; foods that either don’t travel well enough to show up in grocery stores, or just aren’t common enough to find easily. Spring garlic falls into this category. It makes an appearance this time of year at the market and is worth seeking out!
Garlic is best planted in the fall. In the late spring, garlic plants are well on their way to be the plump tasty bulbs that we all know and love, but they’re not quite ready yet. This doesn’t stop them from still being a delicious addition to your savoury dishes. Spring garlic or “green garlic” can be eaten in it’s entirety – slender bulb and greens. It’s easy to prepare. No peeling is necessary. Just run it under cold water to wash, and then chop it up. It has such a pleasant mild flavour that some people enjoy eating it raw in salads. It can also be cooked – like leeks or spring onions. One stalk is roughly the equivalent to one clove of mature garlic. Rainbow Terrace is your best stop for all things garlic. Be sure to stop by and scoop up a bunch to try!
Wednesday this week:
Lissa Clements of Grey Willow joins us with her bohemian influenced jewellery, soy candles and natural soaps.
Lost Road Gardens has a good strawberry crop this year. Be sure to come early and see Ivar before they’re all gone!
Saturday this week:
Glenlea Farm will have the last peony bouquets for the season. They’ve got to be one of my favourite cut flowers. They have such a long vase life and are so beautifully fragrant!
Undercover Farm’s little white turnips were a hit last weekend. So mild and crunchy! I hope Nadia brings more on Saturday.
Artisan Alec Davis of Davis Woodworks is back with us on Saturday. You’ll remember Alec’s spectacular woodworking from market last year. If you’re going to any weddings this summer and are stuck on gift ideas, Alec’s pieces are works of art to be treasured. A perfect gift!