Planting season has begun. The promise of asparagus and rhubarb is just the beginning of a familiar scene in the kitchen: the ting of jar lids boiling water and lots of local organic produce.
Planning is a big part of catering, and having the right people to work with is key. The Sustainable Market is our supplier for organic apples, sprouts, sweet potatoes and anything we need during the year for juicing or specialty catering. We use their produce for preserving, as well. If you are going to spend time making and preserving it better be the best for your body.
Consider a lifestyle including a LOFT (Local Organic Food Team) box or delivery once a week from Sustainable Market. Delicious fresh produce from a local farmer. They even carry body-care products, organic pantry items and meats from Edwards Meat Market. The link for the website is loftbox.ca. LOFT boxes begin arriving in our store June 12 and ends in November. You can order from www.sustainablemarket.ca all year long. If you can’t grow your own, this is a great alternative.
Arugula, Shaved Asparagus and Asiago Salad
- 2 cups of arugula or baby greens
- 1 cup baby kale
- 1/2 cup raw asparagus, shaved with a peeler into strips or blanched and cooled if you prefer
- 2 oz of Asiago, shaved with peeler into petals
- 10 Elmira’s Own cherry tomato cut in half
- 2 Tbsp. cold-pressed olive oil
- 1-1/2 Tbsp. balsamic vinegar
- Pepper and salt to taste
Place arugula, baby kale, asparagus, cherry tomato in a bowl, drizzle olive oil and balsamic over the greens, season with salt and pepper.
Toss the salad together.
Garnish with Asiago petals.
This salad is fantastic with grilled steak or chicken as a side.