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Savouring the Spring Harvest

Savouring the Spring Harvest

Here’s the thing with eating locally – when food is grown near home and is able to ripen fully, it simply tastes better. And luckily for those of us here in the county, local produce can be found pretty much at every turn.

Anna's produce table

Right now, some of my favourite crops are in season, and I have been delighted to spend time in the kitchen again! I say again, because, for the last little while, putting food on the table has just seemed like such a chore.  The monotony of it all…breakfast, lunch, dinner, repeat. I didn’t know why I was feeling so blasé about it until this very moment actually. I had nothing new and inspiring to work with! And now, the first harvests of spring have arrived, and I am feeling like a kid on Christmas morning!

Sm fir wood basket $29.99

We have asparagus that grows wild and free in the back of the property, and it is the absolute best. If homegrown asparagus is something you're after, Anna's has some asparagus plants started and ready for your garden. It will take a couple years to mature, but will yield fresh asparagus for up to 10 years! If you ask me, that's well worth the wait.

Asparagus plant $19.99

There’s nothing quite like fresh asparagus grilled on the BBQ.

Asparagus bundle $6.50

We’ve been adding it to our meals in so many ways; in pastas, in salads, and on its own as a side! Today I’m treating myself to an elegant lunch for one featuring this delicious vegetable – Grilled Asparagus and Fried Egg Frico. This recipe lets the ingredients do the talking, so fresh asparagus is a must. I also need farm fresh eggs, that is for sure. Luckily for me, my friend Jen (aka our previous blogger and famous local influencer, Hazel and Hen) was willing to help me out! A visit at her place is always a blast! 

16" Eucalyptus wreath $59.99 | Planters $129.99 | Terra cotta pots - prices vary | Women's ribbon braid hat $49.99

I couldn’t resist the urge to feature some snapshots of her gorgeous DIY chicken coop, and the gals who reside in it!

5" dahlia $5.99

Mango wood egg holder $29.99

After an ever so gracious visit, I headed for home, with fresh eggs in tow. Ready to treat myself to a lovely little lunch. 

Square marble stand $24.99 | Stoneware shell shaped egg dish $12.99 | Sm fir wood basket $29.99 | Asparagus bundle $6.50

Grilled Asparagus and Fried Egg Frico
  1. Prepare the parmesan frico: Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a non-stick baking mat. Grate about ¼ cup of parmesan into a 2” mound and gently flatten. Make as many of these as servings. Bake until cheese is crispy and slightly browned, about 7 minutes. Let cool completely.
  2. Prepare the asparagus: Preheat grill or BBQ to high. Remove woody ends from asparagus and toss in olive oil. Season with salt and pepper. Grill asparagus, turning occasionally until slightly charred and tender, about 5 minutes. 
  3. Prepare the eggs: In a small skillet heat 1 tbsp of oil over medium heat. Break egg into a bowl and slip into the skillet carefully. You don’t want the yolk to break. Cook until egg whites start to firm, about 3 minutes. Season with salt and pepper. When egg whites are firm and yolk is still runny, loosen edges and remove to plate.
  4. To assemble: Divide asparagus evenly amongst plates. Place a fried egg and parmesan frico on top. Bon Appetite!


Asparagus bundle $6.50 | Stoneware shell shaped egg dish $12.99

It was a perfect meal. And so simple to make. That’s the wonderful part about harvesting produce at the peak of its ripeness – it doesn’t need to be fussed with too much, it’s already jam packed with flavour! If you’re looking for inspiration on eating locally, this recipe was taken from the cookbook 'Earth to Table', which I can’t recommend enough! The pictures, stories and recipes in the book are incredible. And the authors are from southern Ontario, so everything in it is applicable to our location.

Earth to Table cookbook

Another in season crop is rhubarb. Oh how I love this tangy & tart spring treat! For me, rhubarb brings back childhood memories of running through my aunt’s garden. My cousins and I would fight over the ripest stalks and eat them raw dipped in bowls of sugar!

It’s true, rhubarb usually does need a little sweetness to bring out its flavour. Making it a perfect additive for baking! Strawberry Rhubarb pie and rhubarb upside-down cake are some of my favourite desserts! Today, I made  some simple after school treats using phyllo pastry. I cooked my rhubarb down for a few minutes with some strawberries, sugar and vanilla and used this as the filling. They were scrumptious! And the kids approved too!

4" Stoneware berry basket $14.99 | Strawberries $5.50 | Rhubarb bundle $4.00 | Terry dishtowel (set of 2) $39.99


When we choose to support our local farmers and producers, we not only enjoy the freshness and flavour of the season’s harvest, but we also contribute to a more sustainable food system. This season offers a bounty of possibilities for spring cooking. From delicate greens and fragrant herbs to crisp vegetables and tangy fruits, the spring harvest is a true feast for the senses. 
Here’s to a season of inspired meals!


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