FINALLY

After weeks of waiting our local produce count is finally on the rise. As of this morning we finally have locally grown baby dill (goes wonderfully with the local asparagus), shallots, radishes and spinach to add to our rhubarb, garlic greens, asparagus and hot house tomatoes.

I love baby dill. To me it's the perfect fresh herb for summer. Mixed with a little (or a lot of) crushed garlic and lemon, it makes a fabulous salad dressing, marinade or topping for just about anything. The easiest way to work with dill is with a pair of scissors. Just cut up the fresh dill over whatever you like, potatoes, veggies, in a salad etc. It really couldn't be any easier.

If you are feeling ambitions and you would like to freeze the dill for winter use the following is a fool proof method.

Rinse dill, and snip up with your scissors. Mix with water to form a slurry, pour slurry into ice cube trays until frozen. Pop the cubes out and keep in a freezer bag in the freezer until you need to use them. The water keeps the dill from drying out which destroys the delicate oils that create the flavour. This method is also wonderful for freezing basil which does not dry well.

The local strawberry and pea seasons are each about 10 days late with their anticipated arrivals being approximately July 10th. The good news is that it looks so far like crops will be heavy. Better late than never!!!

TIP OF THE WEEK
Right now the Peaches and Nectarines are just sublime. If you are looking for a quick dessert idea, cut fruit in half, remove pit, brush with a little balsamic vinegar, grill on your bbq on low for about 6 minutes per side, serve with vanilla ice cream or frozen yogurt. Easy, healthy, and darned is it yummy.

Take Care
Erin

Crampton's Market
Mon-Friday 9-8
Sat, Sun and Holidays 9-6