LCBO Food and Drink Early Summer 2016

SEASONAL  MYSTERY PRODUCE

There’s so much Ontario produce coming out of the ground right now, it’s almost impossible to keep track. Look for sweet corn, ripe field tomatoes, yellow plums, apricots and raspberries.

JULY

PHOTO CREDITS: MOUSE MELONS: PHOTO COURTESY ONTARIO MINISTRY OF AGRICULTURE, FOOD AND RURAL AFFAIRS © QUEEN’S PRINTER FOR ONTARIO, 2012 . REPRODUCED WITH PERMISSION; GROUND CHERRIES: ©ISTOCK.COM/FANELIE ROSIER; WATERMELON RADISH: ©ISTOCK.COM/JULIEDESHAIES; ARROWHEAD CABBAGE: GOODEGGS.COM; CHINESE EGGPLANT: ©ISTOCK.COM/BILBIJADELFABBRO

MOUSE MELONS (CUCURBITS) This tiny green marble, known as sandita or “little watermelon” in Mexico and Central America and becoming more popular in Ontario, grows on vines and tastes like a sour cucumber. It’s great in stir-fries, adds a hit of flavour to salsas and makes perfect pickles. Look for it in farmers’ markets.

ARROWHEAD CABBAGE

Let’s get personal—with cabbage! Since some regular-size cabbages will feed an entire neighbourhood, and won’t fit in a condo fridge, growers are turning their attention to smaller varieties, including the pointy arrowhead cabbage. Its tender leaves and mild, almost sweet flavour make it perfect for salads and slaw.

CHINESE EGGPLANT This sleek, shiny vegetable, often called Chinese or Japanese eggplant, is being introduced to Ontario growers by the Vineland Research and Innovation Centre. Unlike its Western cousins, it doesn’t contain annoying or bitter seeds and its thin skin doesn’t need peeling. Just slice and cook! It’s also creamier in texture, sweeter and more tender than the familiar dark purple eggplant. And it’s a chameleon, soaking up the flavour of whatever you cook with it, from black bean sauce to fiery chilies.

GROUND CHERRIES

This sweet-tart golden berry grows locally and is imported from South America as phy- salis, golden berry or cape gooseberry. Pull back the pa- pery husk and pop the fruit in your mouth, or use to garnish desserts. After dinner, serve berries dipped in caramelized sugar or even chocolate. Give them a try!

WATERMELON RADISH From the outside, this cream-coloured winter radish looks rather drab. Cut it open, however, and you’ll find a burst of fuchsia or watermelon red. The flesh is tender-crisp, with a mild to spicy hot flavour. Prettiest sliced into thin circles or cut into thin matchsticks for salads or a garnish.

70  FOOD & DRI NK EARLY SUMMER 2016