Peaches, Melons and More!
August 13, 2019
- Mix Crumble Topping and spread over sliced fruit in a baking sheet. Bake at 350 for 30 minutes.
- Best served with some delicious Ice Cream from our very own vendor the Ice Cream Bowl!
August 13, 2019
This week’s cooking class is featuring one of London’s downtown hot spots! Please join us for our weekly Saturday workshops, free to attend, starting at 11am.
Rebel Remedy Health Bar is a downtown London Hot Spot, specializing in locally sourced, deliciously prepared foods, kombucha, coffee and more. In their kitchen you can find an assortment of beautiful local produce, grandma’s recipes, Punk Rock Flea Market London swag, gummy bears, chaga mushroom tonics and the occasional local farmer. We could not be more excited to see what Shayna has to share with us from her community oriented kitchen-so make sure you mark this one on your calendars!
Note from Shayna:
” A lot of the Rebel crews favourite foods are the SIDES. The salads with interesting dressing, “crunchy bits”, textures and big flavours. Sides often become the after-thought of the summer BBQ, but we definitely disagree.
I’m going to bring you three different salads- Potato Salad, Coleslaw, and a Zucchini Salad. We’re going to talk about recipe building and how to start with just the random items you have in your fridge or what is hyper-seasonal at your local farmers market, and how-to make these items a part of the standard summer salads.
I’ll maybe even be introducing you to a couple ingredients which will need to become staples in your kitchen!”
Greystead Hot Peppers
Dave and I were chatting last week about how Peppers will forever be baffling to him! Last year he had a very wet year at their farm, and his hot peppers were very spicy. This year they have had a serious lack of rain in this later season. Normally, hot dry weather tends to increase the spice factor in certain vegetables. HOWEVER, this year the hot peppers are more mild than previous years! As Dave says “That’s peppers for you!”
Jam Trials From Lorraine Lynch
Lorraine Lynch from Lynch Maple Farms always has a rotating offering of seasonal jams from fruit sourced from her garden and neighbours. This past week she debuted her raspberry jam. In the name of using everything available and eliminating food waste, she added some remaining rhubarb from her spring stores! It’s always so great to chat with the vendors, as they share these tidbits of wisdom and creativity from their years of experience in the local food world! I can attest that it was perfectly delicious on a slice of toast from The Whole Grain Hearth!