ZOOM | SPRING 2023

the sunshine coast magazine
The bulbs planted last fall have morphed into spring flowers
and are popping up everywhere. Cherry blossoms are in
bloom. Farm stands are opening, and the Sechelt Farmers’
Market is back for another season. Spring has arrived.
The farmers are busy tending their fields. Have you planned
your vegetable garden? Started your seeds for this year’s
crops? Or are you, not so patiently, waiting for the farmers’
market to supply your regular assortment of fresh vegetables, fruits,
and flowers.
Early lettuce crops are beginning to sprout, and with that is the
opportunity to start enjoying fresh, local greens. But what to do
with them?
You can enjoy them crisp and fresh with a drizzle of quality olive oil and
a light sprinkle of sea salt, relishing the bounty of the land. You can
also create your own spring salad style. Gather a mix of your favourite
lettuces. Cube a couple of beets and roast them along with some
mushrooms and pumpkin seeds. Fill your bowl with these ingredients,
sprinkle with feta, and drizzle with an orange, shallot, and herb dressing.
As we move further into the season, we begin to harvest bok choy,
asparagus, and rhubarb. The following recipe includes rhubarb and
strawberries, two of spring’s favourite ingredients. Enjoy this springinspired
toast with a delicious blend of creamy goat’s cheese, topped
with rhubarb and strawberries. The crispness of the toast, along with
tart, creamy goat cheese and the accompanying, slightly sweet and
bright flavours of rhubarb and strawberries make for a delicious treat
any time of day.
In a small saucepan combine 1 cup of sliced
rhubarb, 1/4 cup water, and 2 tablespoons
coconut sugar. Cook over medium heat for 8 to 10 minutes
or until the rhubarb has started to soften. Add 1 cup of hulled
strawberries, cut into thirds. Continue to cook another 2 to 4
minutes until the strawberries start to break down. Remove
from heat and add a squeeze of lemon and a pinch of sea
salt. Toast your favourite bread. Slather some creamy goat
cheese over the warm bread, and scoop the rhubarb and
strawberry topping on top. While this is spectacular any time
of day, change up the toast for brioche and sprinkle some
lemon zest and mint leaves over the whole thing, and you
have yourself an elegant, easy, and delicious dessert to cap
off your first spring dinner party.
Spring is back, reminding us of the delectable bounty of the land.
Garden centres have seeds and saplings so you can start sowing your
own vegetables and herbs. Visit your favourite farm stands and markets
for fresh, local produce. Enjoy all the warmth, beauty, and bounty that
spring ushers in. ·
spring 2023 33