Spring at the Farmer’s Market: A Buying Guide
When wild leeks appear, farmer’s market season has begun. Look for a firm bulb and a green leaf. “They’re best bunched and standing in an inch or two of water for better preservation when travelling to market,” says Sherry Patterson, owner of Chick-a-biddy Acres, a 72-acre farm near Peterborough, Ont. Since they grow in the wild, ask suppliers to confirm they’re harvested sustainably.
By late May, you’ll start to see asparagus, which should be a vivid green colour with stems that are firm yet bendable. Avoid specimens with tiny yellow flowers (which mean the plant has gone to seed) or dry, crispy tips (which suggest the vegetable has been improperly stored). There may still be a slight nip in the air, making locally produced greens zesty and flavourful. In June, those who use greenhouses to extend the season should have full salad mixes and English-style cucumbers on offer.
Here are 10 Great Green Vegetable Recipes for you to try!