Did you know each Canadian farmer can produce enough food to feed 120 people for a year? Quite amazing!

With the growing season upon us, this is the time to buy  locally grown fruits and vegetables or try growing a few on your own. You can visit your local farmer’s market, sign up for a Community Shared Agriculture (CSA) Food Basket or even look in your local grocery store.

Locally grown produce is a great choice because it is better for the environment, supports local Ontario farmers and tastes delicious when freshly picked. Farms that offer “pick your own” are also great opportunities to plan a day trip for family and friends to learn more about local farms and crops. Don’t miss out, get to know your local farmers and try some fresh, locally grown produce.

You can find more information on local farms and food festivals at Simcoe County Farm Fresh


Warm Asparagus Spinach Salad


Prep/Cook time: 30 min Servings: 14-16 A tasty spring salad with seasonal vegetables available at your lo- cal farmer’s market. Enjoy for dinner, serve at a BBQ or bring to a family pot luck. Pasta


  • 1-1/2 lb (5 cups) fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tbsp plus 1/2 cup olive oil, divided
  • 1/4 tsp salt (optional)
  • 1-1/2 lb (6-1/2 cups) uncooked whole wheat penne pasta
  • 3/4 cup chopped green onions
  • 6 tbsp white wine vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 1 package (6 ounces/5-1/2 cups) fresh baby spinach
  • 1 cup coarsely chopped cashews, unsalted
  • 1/2 cup shredded Parmesan cheese

Per Serving*:

Calories: 336

Protein: 11g

Total Fat: 16g

Carbohydrates: 42g

Fibre: 6g

Sugar: 2g

Sodium: 65mg

*based on 14 servings

  1. Place asparagus in a 13-inch x 9-inch baking dish. Drizzle with 2 tablespoons of oil; sprinkle salt (optional). Bake, uncovered, at 400°F  for 20-25 minutes or until crisp-tender, stirring every 10 minutes.
  2. In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream.
  3. In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Yield: 14-16 servings.



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