Cooking with Fresh Local Produce

Posted by Jill Harris Jun 30, 2008

Happy Summer everyone. I hope you’re enjoying some great weather, wherever you are.

From my desk in Ontario, Canada I am drooling over local farmers’ market peas, strawberries and tomatoes – the first signs of the season here. And nothing beats their flavour.

That’s why I end up including a lot of raw ingredients in my summer meals – it seems almost a shame to cook foods that taste so perfect already. So, for example, I keep my peas fresh in Macaroni and Cheese with Fresh Peas, a more sophisticated version of the children’s favourite.

On of about seven varieties of Ontario strawberries get sliced onto my cereal or oatmeal, or blended into a smoothie. I have also been known to eat them on ice cream, plain, with a touch of sugar…one of life’s simple pleasures. Eat strawberries for breakfast, lunch and dinner with these strawberry recipes.

Benefits of Local Produce

The reason I am making myself drool is that eating what is fresh and in-season locally will make your food taste better. It will cost less, and in many cases retain more nutrients if it’s picked just before you eat it, instead of being transported halfway around the world.

We don’t get fresh everything in Canada (if I could plant avocados in my yard, trust me – I would!) so I am a little bit jealous of everyone living in warmer climates. Use what you've got!

Meal Planning with Fresh Veggies

In-season produce inspires meals - instead of picking a meat replacement (protein) source first for your meal, why not base it around whatever vegetables are fresh and ripe? It may just lead your meal in a new, unexpected direction. And who couldn't stand to get a few more servings of fresh veggies into their diet?