The hardest part about this time of year (aside from the crushing humidity that usually blankets the whole of Southern Ontario) is the faster-and-faster technicolour blur of seasonal produce that comes and goes from the greengrocer’s shelves faster than I can get my fill.
It seems like asparagus season just started yesterday, but it’s already come and gone. Strawberries and sweet peas are winding down, and it won’t be long before they give way to cherries and peaches and other stone fruits.
Obviously, when fruits and vegetables are at their peak, it’s silly to fuss around with them too much. Some things, like radishes or berries, are best eaten just as they are with little else besides a sprinkling of salt or sugar. Others, like fava beans, asparagus or artichokes, are cooked in the simplest way possible and then lightly seasoned with lemon, olive oil or salt and pepper.Continue Reading