The Ottawa Citizen / Wednesday, September 4, 2002
Byline: Gay Cook / Column: Taste of the Town
Source: Citizen Special

Consumers of fresh organic vegetables will be excited to learn that certified organic produce is now being sold at the Parkdale Market. It's only available on Sundays, but that could expand to other days if demand is strong.

Organic vendors are located at booths No. 36 and No. 37 at the north end of the outdoor market facing Armstrong Street.

Certified Organic applies to farm produce that has been independently inspected to ensure no pesticides, herbicides or chemical fertilizers have been used on the grower's property for at least three years.

Stuart Collins of Bryson Farms brings in many exciting varieties of fresh, locally grown produce, including heirloom potatoes, Russian blue potatoes with a blue interior and skin, and the very delicious Laratte fingerling potatoes that average about 2 to 3 inches (5 to 7.5 cm) in length.

Stuart Collins' daughter, Katie, loves to prepare these special fingerling potatoes that are small, sweet and crunchy. They're delicious cooked whole and unpeeled. One of her favourite recipes is included below.

Also, look for exotic red and yellow carrots, a variety of beets ranging from Golden Chioggia to Egyptian Flat varieties, as well as heirloom red Russian garlic, field and heirloom tomatoes, cherry tomatoes, peppers, onions, summer turnips and turnip greens.

Also at Parkdale Market, Terry Colpitts sells organic olive oil imported from Italy and organic Fleur de Sel, the highest quality of sea salt from France; Padgeberry Farm of Osgoode is there this Sunday with everything from peppers to crabapples; Ferme La Rosee near Montebello offers lettuce, broccoli and cauliflower; and La Ferme Terre a Terre, also near Montebello, has numerous varieties of onions.

Philip Powell, markets manager at the City of Ottawa, is always excited to see new products and vendors. Organic products are a great addition, he says.

Garlic Roasted Fingerlings

Serves 2 to 3

- 1 heaping handful or more of your favourite fingerling potatoes, washed (may substitute small new potatoes)
- 3 tablespoons (50 mL) organic olive oil
- 4 cloves of garlic, crushed
- Pinch or two of Fleur de Sel (sea salt)
- Freshly ground black pepper, to taste
- 1 tablespoon (15 mL) dried rosemary, or sprig of fresh rosemary.

1. Line a pie pan with foil. Arrange washed fingerlings in pan. Slice larger fingerlings in half lengthwise to ensure even cooking and keep the smaller ones whole.

2. Add olive oil, garlic, salt, pepper and rosemary and toss to coat with oil and seasonings.

3. Roast in preheated oven at 350 degrees F (180 degrees C) until the largest fingerling is tender when pierced with a knife, about 20 to 30 minutes. Shake pie pan a couple of times during cooking to baste potatoes with oil and seasonings.

Back to other News Articles