It’s the most wonderful time of the year. At least it is for farmers because it’s the beginning of a brand new season. Over the winter Grahame and I were planning seed varieties, new crops to try, new equipment for those crops and now we finally get to put our plans into action! What’s terrific is that Mother Nature has also been cooperating with a generous amount of drying weather so that we can be on the land.
Here it is just May 6 and we have sweet corn and green beans planted and already out of the ground, as well as a good chunk of our new strawberry plants transplanted. So, it’s an exciting time of the year. (Look closely in the photo above and you can see the green bean plants staying warm under the corn-based, biodegradable plastic.)
Thanks to our transplanting team, Grahame on the tractor, Peter, Doc and Lukki our 2017 strawberry crop is in the ground. Thinking about planting a garden this year? Just remember, the best food is the food you grow yourself. Plant on!
This zesty salad can be made with fresh or frozen sweet corn kernels. When you have some leftover cooked corn on the cob just cut off the kernels and whip up a salad. Since frozen corn is blanched (lightly cooked before freezing), you can use it right out of the freezer when making the salad. Add the amount of Tabasco sauce or chill powder you prefer to get the right amount of heat.
4 cups corn, freshly cooked or frozen (about 4 cobs)
1 large green or red pepper, or combination of both colours, chopped fine
6 green onions chopped
1/2 cup minced parsley
1 cup chopped tomatoes or cherry tomatoes
Mix all salad ingredients together in a serving bowl. Set aside.
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
2 Tbsp mayonnaise (Hellmann’s Light works well)
1/2 tsp freshly ground black pepper
1/2 tsp Tabasco sauce, fresh minced chilis or chilli powder, to taste
1/2 tsp salt
1/4 to 1/2 cup olive oil, to taste
In a large bowl mix together all the dressing ingredients, except olive oil, until combined. Add olive oil in a slow stream, whisking until slightly thickened
Pour dressing over the other salad ingredients and toss gently to coat. Cover and refrigerate for a few hours or overnight before serving.
We’re picking our Romas and field tomatoes now. They’re available in bushels, half-bushels, 3 litre baskets and by weight.
There’s nothing quite like a grown-in-the-field Ontario tomato on our Pilgrim bread with mayonnaise or Jay’s favourite way with a drizzle of olive oil and sprinkling of salt.
If you’re interested in canning tomatoes or other Ontario produce we recommend the tested recipes on the Bernardin website (the folks who make canning jars and lids). Or check out our Pinterest board for more preserving ideas.
Making your food preparation and dining even easier our cooks are now stocking our town market fresh entree fridge with more heat and serve soups and meals. Please check there for a changing menu of fresh heat and serve foods–handy for home or office meals. Add one of our salads or pick up some fresh produce and you are set for a balanced meal.
Freezers at Reesor’s Market & Bakery are stocked with more than 30 kinds of our own soups and entrees, many vegetarian and Gluten Free. At the farm market you’ll find a selection of our most popular frozen entrees.
Chicken Broccoli Alfredo Pasta made with broccoli, four kinds of cheese is now packaged in a container that you can put in the oven or microwave for extra convenience.
Best-selling Black River Macaroni & Cheese, now available in the new container
New Cauliflower Macaroni & Cheese Casserole with bacon and rosemary
It was 30 years ago this summer that we first opened up Reesor Farm Market on the 9th Line. Although our current building is quite basic, our original market was just a farm wagon with a canvas roof.
Over the years the variety of produce, baking and foods that we offer has increased along with our customer base. As time passed and to make life better for everybody we built a little market building. Every few years we’ve added some new features and the farm market grew to include a bakery, coolers and more fresh and local food.
This week I was glad to welcome my parents (in the photo above) to opening day of our farm market season. Both my dad and my mom physically helped to build the market and have been a tremendous support to me in running the farm and the market. My wife Miriam also makes huge contributions as well. It has taken a lot of work over the years to build our business and she has always been supportive. I am hoping for a good season for all of us this year growing and making good food.
When spring comes, it can come in a hurry! A little over a month ago all of us were wondering if spring would ever arrive. We had endured a long winter and the cold stayed right into April.
But a few weeks can change everything. We are currently planting everything from strawberries to sweet corn, green and yellow beans, beets, peas, soy beans, oats and clover. The peas and the corn are even up already!
Every spring-planting season has its challenges and right now we are trying to manage all of our planting to maintain moisture. It hasn’t rained significantly for weeks so we have to be careful that every seed we plant finds enough moisture to germinate.We will figure it out.
I hope that you have a chance to do some planting this spring too!
Roasting or grilling asparagus enhances the sweetness of these delightful spears of spring. You can add your favourite seasonings or keep it simple with just salt and pepper.
1 lb. Ontario asparagus
Olive oil for drizzling
1 or 2 garlic cloves, minced
Balsamic or red wine vinegar, or lemon juice.
Preheat oven to 450 F
Snap off or trim one inch from the bottom of each spear to remove any tough parts.
Rinse or soak in water to remove any sand. Pat dry.
Arrange spears in a single layer on a rimmed cookie sheet. (Lining the sheet with parchment paper makes clean up easier.)
Drizzle with olive oil. Sprinkle with salt, pepper and minced garlic.
Bake for 6-9 minutes until it reaches your preferred tenderness. Arrange on a serving platter. Sprinkle with a little balsamic or lemon juice. Serve warm or at room temperature.
These gorgeous spears of Ontario goodness are delicious grilled, steamed, roasted, stir-fried and raw. They’re loaded with nutrients and fibre. Get them at Reesor’s and enjoy the Ontario asparagus season!