Recipe

INGREDIENTS

1lb small new potatoes
1 bunch asparagus
2 garlic scapes
4-5 radishes, sliced thin
Big handful mixed greens or arugula
Fresh dill or parsley
2 tbsp olive oil
1 tbsp grainy mustard
1 tbsp apple cider vinegar
Salt and pepper
Optional: soft goat cheese or
poached egg

INSTRUCTIONS

• Boil potatoes in salted water until tender, about 12-15 minutes.

• While they cook, chop asparagus into bite-sized pieces and slice garlic scapes.

• In a pan with olive oil, sauté garlic scapes for 2 minutes.

• Add asparagus and cook another 3-4 minutes until bright green but still crisp.

• Drain potatoes and halve them while warm.

• Toss potatoes, asparagus, radishes, greens, and herbs together.

• Mix mustard, vinegar, olive oil, salt, and pepper into a quick dressing.

• Pour over the salad while potatoes are still warm.

• Top with goat cheese or poached egg if you want it heartier.

Tastes like Ontario June weather finally turning into summer.

Welcome to the first instalment of the Junction Farmers Market Recipes. This is an almost entirely local French toast. This recipe serves two.

Ingredients
4 thick slices of challah from Lev Bakery
4 eggs from Evermeadow Farm, Kooner Farms or Rogers Ranch
1/4 cup of cream
1 tablespoon of butter (As we do not have dairy at the market I recommend Hewitt’s Dairy to keep it local)
12 to 16 strawberries from Bizjak farms
1/4 cup of Maple syrup from Oakridges Finest
4 squares of chocolate from a DesBarres chocolate bar (I know that chocolate is not technically local, but we have some amazing locally made chocolate at the market … and I wanted some on my French toast!)
Cut four thick (about one inch) slices of challah. Crack the eggs into a large bowl, add the cream and whisk it into a uniform custard (some might add a small amount of vanilla extract at this point, but I did not as there is no local vanilla, nor do we have any at the market.) Now soak the bread in the custard, coating it on all sides and let it sit for anywhere from two to twenty minutes. As the bread is soaking, cut up your strawberries and shave or finely chop your chocolate to set aside for later. Melt the butter in a pan on medium heat. Put the bread in the pan and wait a couple of minutes (until the bread is golden brown). Now flip the bread and cook the other side. Once cooked, put the bread on a plate top it with strawberries, chocolate and of course maple syrup. Enjoy!