Summer Beginnings: Late June & Early July Harvest Recipes

​The summer is finally here and with it a whole bunch of harvests. It seems like it’s going to be a bountiful one this year. If it wasn’t by the unusual 3-week Haskap rush that indicated it, then definitely by the early zucchini and broccoli harvests. 

I can’t help but be inspired to use all of the fresh produce from the deliciously red and ripe strawberries to crunchy and dangerously sweet cucumbers to the plum and juicy tomatoes that are coming our way. 

Here’s a couple of Summer inspired recipes I’ve come up with so far and it's only the beginning! 

Strawberry Fiesta Salad
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It feels like a fiesta (party) when you are eating it, seriously. The cilantro, jalapenos, and onions give it the touch of a salsa.

Serves 4

Salad Ingredients: 

• 6-8 cups of Leafy Lettuce (I get two heads from Long Shot Farm, one green and one red)
• 1 cup of Strawberries, halved
• ½ red onion, julienned
• 1 cup cilantro, finely chopped
• 1 field cucumber, peeled and thinly sliced
• 1 cup of Micro-greens (I use Eastern Woodlands Trading Co. pea shoots or broccoli shoots)
• ½ jalapeno, cored and thinly sliced
• 1 tbsp PIne Nuts (optional)

Dressing:

• 1 lemon, zested and juiced
• 1 tbsp olive oil
• 1 tsp Modena Balsamico
• 1 tbsp of Canadian Maple Syrup or Honey
• Salt & pepper to taste

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Directions:

1. In a large salad bowl, place leafy lettuce, chopped veggies & strawberries (except the microgreens and pine nuts)
2. Mix Salad Dressing and coat the salad, toss and mix.
3. Garnish with microgreens and nuts
4. Serve and enjoy!

This salad is perfect for a Summer BBQ. I paired it up with some Simply for Lilfe Maple Pork Sausage and TruLocal Chicken breast and some grilled summer veggies (eggplant, zucchini, and sweet bell peppers) ​
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Beet & Turnip Carpaccio 

​Serves 2 

Ingredients: 

• 4 Golden & pink beets (Longshot Farm), sliced 
• 3 medium sized turnips, sliced 
• A couple of Parsley leaves (for garnish)
• 1 tsp Olive Oil 
• 1 tsp of Vinegar 
• Salt & Pepper for garnish 
• ¼ cup crumbled feta (Monforte Dairy Water Buffalo Feta or River’s Edge Goat Feta)
• 2 slices of Sourdough Bread (I make my own, but here are a couple of my local favourites) 

You can also use a little bit of my Kale & Garlic Scape pesto (below) for garnish.

Directions:

1. In a strainer, place the sliced beets, sprinkle salt and vinegar and let it sit for 20 minutes.
2. Boil water in small pot, when brought to a boil, add the sliced turnips and blanche. Run the turnips under cold water to cool.
3. On a large plate, lay out the turnips and the beets. Sprinkle parsley and feta and top.
4. Garnish with some olive oil, salt & pepper and serve.

Kale & Garlic Scape Pesto
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Makes 22 servings (about 1 tbsp a serving) 

• 3-4 cups of chopped Kale (AGB Organics Farm) 
• 4 stalks of Garlic Scapes (Green Hart Organic Farms) 
• ¾-1 cup of basil 
• 3 Tbsp Nutritional Yeast 
• ⅓ cup Pistacchio 
• 3 tbsp Olive Oil 
• Salt & pepper to taste 

Directions:

1. Run the Kale through hot water (using a strainer) to soften the kale.
2. Add everything in a food processor and blend

Enjoy! 

-Sassy