Through out the summer months I would like to introduce you to some of the fabulous vendors at the different farmers’ market we attend. Many of these vendors have started their own business from scratch, creating or growing products to bring to the market place.
This week I would like to featured Sandra from Hearts and Bones Organic Dog Biscuits. Sandra is a vendor at the Sherway Farmers’ Market in Etobicoke, Ontario. This is the second year Hearts and Bones has been attending this market and the response from dogs and people has been excellent. Sandra is committed to making treats that you can trust from ingredients that are sourced locally as much as possible. All of her ingredients are certified organic and are produced in North America; many are Canadian. With flavours like Live, Peanut Butter, Pumpkin and Cheddar, your pet is sure to find one he will love. Hearts & Bones Organic Dog Biscuits is proudly made in Toronto, Ontario, Canada. And new for this year Sandra has added natural laundry soap and cat nip packaged in adorable burlap bags stamped with whimsical images. Bring your dog to Sherway Farmers’ Market on Friday’s from 8 am – 2 pm and take home some delicious Hearts & Bones Organic Dog Biscuits for your pet.
What’s in season at local Farmers’ market this time of the year. Local grown Ontario asparagus. I picked up a few bundles and our family enjoyed grilled fresh asparagus at our family gathering this long weekend. I have posted the recipe taken from Edible Toronto. I used our very own Golden Wildflower Honey but I think Blueberry Honey would be just as delicious. I grilled our asparagus but it could easily be roasted in your oven. Give it a try!
Local Ontario asparagus is available at your local farmers’ market til mid June.
GRILLED ASPARAGUS WITH HONEY LIME DRESSING
|Makes 4 to 6 servings5 tbsp extra virgin olive oil2 tbsp freshly squeezed lime juice
1 tsp the Bee and Me Golden Wildflower Honey
1 tbsp finely chopped fresh mint leaves
2 pounds Ontario asparagus, washed and trimmed ½ tsp kosher salt
Place a large cake-cooling rack over the grates of a gas grill. (This will prevent the asparagus spears from falling through the grates. I keep a rack specifically for this purpose.) Preheat the grill on high.
In a small bowl, whisk together 3 tablespoons of the olive oil, the lime juice and honey until thoroughly combined. Whisk in the mint; set aside. In a large shallow pan, toss the asparagus with the remaining 2 tablespoons of olive oil and the salt to coat thoroughly. Reduce the grill heat to medium-high. Gather together all of the asparagus spears in one bundle and place them onto the rack. Spread out the asparagus in a single layer. Cover the grill and cook until the asparagus is well grill-marked on the bottom, 2 to 3 minutes. Carefully turn each asparagus spear over and cook until the asparagus is tender and just slightly limp, 2 to 3 minutes. Using tongs, transfer the asparagus to a serving platter. Pour over the dressing and toss gently to coat the asparagus. Delicious served warm, at room temperature, or refrigerated. (Surprisingly, both the asparagus and the mint retain their green colour after several hours of refrigeration.)
To roast the asparagus: Place the oil-tossed asparagus in a single layer on a parchment paper-lined baking sheet. Roast in a 450º F oven, tossing the asparagus once or twice, until the asparagus is tender and just slightly limp, about 10 minutes.