By MAGGIE M, Editor, Wedgee-in-Chief, theWedge.LIVE
“It looks like my own hands!,” blurted Wanita Andress. It’s indeed a “slight of hands,” the ones cutting strawberries in the image above. More accurately, they appear attached to the gaseous, smarmy tomato on the couple’s left. Either way, this is a classic photo-fail.
Hysterically, the Andress’ seem to be on the cutting board with the strawberries. Now that’s a colossal photo fail.
I plead, “guilty.”
It’s consistent with Andress’ obliging humour and the free reign they give the wedge to toy with their majesties.
IT’S STARTED !
The tomato is always first, leading the parade of local vegetables and fruits about to flood Andress’ Your Independent Grocer this August. So this fruit often misgendered as a vegetable deservedly owns this scene.
The object of our palpable glee stems from local love–of the harvests from our farmers nearby, 165 in Ontario. Tomatoes, cucumbers and lettuce are the first arrivals. Then, the floodgates fly open in August.
Ontario peppers, romaine lettuce and cauliflower were in two days after I left. Blow the trumpets!!
The mushrooms keep marching on. Just in, organic king oyster and baby oyster, odd names for shrooms but packed with nutrients. Stanby whites and creminis too. A mushroom frittata, recipe in-hand, is planned for tonight. It’s easy and nutrition-packed.
It’s decision time.
Will you buy local, fresh produce and lift up our farmers who have come through serious weather trials?
This is the prime season to feed your body with vitamins, minerals and enzymes only farm to table can deliver. No supplement can replace nature’s built-in medicine. The fresher, the more nutrients. Organic tops them all.
Smarty-pants make produce last beyond the harvest through the winter canning everything possible. There is no end to fruits and veggies you can preserve in jars (also in store.) It’s easy and it’s a fun family activity.
Canning party anyone?
ANDRESS’ RECIPES FOR LOCAL HARVEST
One of the exciting features at Andress is the many carousels of free recipes on cards with photos. (We like to call them “recipe trees.”
Turn a cucumber into a grilled snack with feta cheese dip. Tuscan tomato-cheese bake? Hors d’oeuvres from cherry tomatoes? The recipes are all there. And they are mostly easy.
One tree features an open book filled with juicy data on produce.
RECIPE “Easy Tomato and Cheese Hors d’oeuvres”
It’s a “festive favorite.”
Prep time: 20 minutes Cook time: 12 minutes
1/2 (17.3 oz) pkg. puff pastry (1 sheet), thawed according to package directions
1/2 pt. cherry tomatoes
1 (5.2 oz) pkg. spreadable garlic and herb cheese
Fresh basil leaves, torn
- Preheat oven to 400F. Line a baking sheet with parchment paper and coat with non-stick cooking spray (or oil).
- On a lightly floured surface roll out puff pastry sheet to 1/4″ thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut pastry into twelve rounds. Place pastry rounds on baking sheet, and top each with 3/4 teaspoon spreadable cheese.
- Cut cherry tomatoes in half. Place one to two tomato halves, cut side down, in the centre of each pastry, pressing lightly into the cheese.
- Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and top with torn basil. Serve warm or at room temperature.