August Harvest means a Healthy August Salad
Ontario has four seasons. Many growing seasons expand from weeks to several months. Because of our seasons, different crops are harvested at different times.
August is a prime growing season for much of North America, which means access to many bunches and bushels of fresh fruits and vegetables
It really depends where you live, but here is a list of what is quite likely to be in season in Ontario.
Tomato, squash, potatoes, plums, peppers, peas, raspberries, pears, peaches, onions, nectarines, melon, grapes, garlic, eggplant, corn, cucumber, celery, cauliflower, carrots, cabbage, broccoli, beans, beets, apples, blueberries.è
Check out a local farmer’s market and you’ll be able to see and feel for yourself what fruits and veggies are freshly picked.
This short video gives 20 reasons why farmers’ markets are great for foodies, families, farmers, communities, the economy and the environment, using photographs of local farmers’ markets across Ontario. Produced by Farmers’ Markets Ontario®.
Farmers’ Markets Ontario®.
Fortunately, with such a bounty of fresh fruit and vegetables, we can eat more raw food which is so good for our body. A juicy peach or apple for a snack is a great way to get both fiber and vitamins.
How about an August Salad
I found this in Food & Wine and it is so good!
2 tablespoons Champagne vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2-pound prepared beet salad or cooked beets
18 baby carrots, halved lengthwise
1/2-pound fingerling potatoes, sliced 1/2 inch thick
• 1/2-pound marinated artichoke hearts, drained and chopped
• One 1-pound fennel bulb, thinly sliced on a mandolin
• 4 radishes, thinly sliced
• 1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced crosswise
• 3 ounces pea shoots
• 2 tablespoons chopped dill
How to Make It
In a large bowl, whisk the vinegar and olive oil and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.
Add the carrots and potatoes to the dressing in the large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots and dill. Season with salt and pepper and toss to coat. Transfer the salad to plates, scatter the beets on top and serve.