We’re heading into mid February, and while we’ve had a relatively mild winter here in Toronto, it still feels long! No doubt our grandmothers’ root cellars would be getting a tad depleted by this time of year, and our stores are no different today: local vegetables, even those that keep well, are less available, so if you’re committed to local eating, try to look away from that produce from California, not to mention Israel!
I was pleasantly surprised to enjoy Ontario foods while eating out recently. Last week I took my mom and my partner to The Local Company, a Toronto restaurant located on the Danforth. (Disclosure: I heard about the restaurant via a media release, but they didn’t know I was coming – I received no special treatment.) I’d practically given up scanning menus for local options, so it was lovely to see ingredients such as celeriac, parsnips, onions, butternut squash, beets as well as maple syrup, cheeses and locally raised meats such as veal, chicken and pork. Apparently Chef Steven Wilson creates condiments, garnishes and ice creams in house. The meal was a delish treat in many ways – it felt great to support local farmers in February!
Homemakers magazine’s food editor, Andrew Chase, is a big supporter of eating sustainably, so he also develops many recipes with seasonal ingredients. A few of my favourites for this time of year are Stuffed Turnips, Scalloped Celery Root and Coq au Vin.
Are you finding ways to work with local ingredients through the winter?
Have you found a restaurant that features local food? Tell me about it!
