Enjoy in-season local food from your very own Errington Farmers’ Market! Try out the following recipes shared by your vendors…
Make the 100 mile diet your own by eating seasonally!
Garlic Scape Chutney
The market’s cafe operator, Melanie, also happens to be a brilliant nutritionist and chef and the brains behind The Food Reconnection. She shared this dynamite garlic scape recipe. I (Cait) whipped it up today, using sunflowers in lieu of almonds and swapped out early season basil in one batch for the mint. All worked out beautifully. Try it! Garlic scapes will only be in season for a short while longer 😘 These beauts were grown with love by the humans of Transfarmation, the darling wood spoon is hand made from Ivory of the Pacific Northwest (aka Scotch Broom) by Francois.
1 1/2 cup chopped garlic scapes, tops removed
1 cup fresh mint, packed
1/2 cup roasted almonds or raw nuts of your choice
1 tsp. sea salt
1/2 tsp. black pepper
1/2 jalapeño or Serrano pepper- for a little kick (optional)
1 T lemon or lime juice
2/3 C olive oil.
Place all the chutney ingredients in a food processor and pulse until desired consistency. Taste and adjust to your liking.
Delicious on a salmon burger or a grilled chicken breast and amazing in a baked potato!
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
4 cups diced rhubarb
½ cup sugar
¼ teaspoon cinnamon
½ teaspoon vanilla
Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.