Spring is finally here! So perhaps it’s time to start thinking about eating some fresh, local food to keep you fit and healthy for the coming summer. Over the winter it can become difficult to find true locally farmed produce, like meat and dairy, but this year the farmers at the local markets have gone above and beyond.
I thought I had seen it all until recently this year’s winter farmers market I noticed that the farmers themselves were actually processing, cooking and portioning their product in order to make life easier for the customers. It doesn’t get much easier than that, and I would be lying if I said I didn’t take advantage of portioned butternut squash from Eco-Logic farms, or hand-shredded organic coleslaw from Soiled Reputation Farms (both of which are located at the Covent Garden Market farmer’s markets all year round). I encourage everyone to try and get to the markets this spring and try that fresh harvested Asparagus, fiddle heads or treat yourself for some wild Morel mushrooms if you can find them!
Personally, I notice a big difference in flavour, texture, and all around taste between shopping for my product through
commercial stores, as opposed to small local
vendors. Not only is it affordable, but it’s
delicious, nutritious, and every last nickel is
going right back to that particular farmer,
which helps them to carry on farming
traditions from hundreds of years past. That’s
why my catering company, Field to Fork
Catering, is dedicated to using fresh, organic,
local ingredients in all our dishes. It allows
me to fulfil my passion for local produce and
express it through the food we create.
Support Local Farming
Chef Chad Stewart