Market Daze

My mom's black-currant jam left me eating cheese like it was going out of style last week. Not that I am complaining, each time I dug in to the good stuff I had the company of great friends, but I could do without the breakouts and subsequent guilt of living off brie.

I decided to turn repulsion into prepultion and finally make good on my summer-long-promise to go exploring and seek out the farmer's markets around the city.

I did a little research and found a comprehensive list of Farmer's Markets in

Toronto here at the Toronto Farmer's Market's website.

After teaching a 8:30am yoga class on Saturday, I made my way down to the St.Lawerence Farmer's Market, which hosts a market that has been going since 1803 and continues to run every Saturday 5am to 5pm. Finding it was slightly trickier than I thought, as the market happens in the North building and spills on to Church as opposed to happening in and around the main South building. Happily, I found it and spent a blissful hour walking around, meeting farmers and buying their amazing goods.

I forgot just how good peaches can taste!

Other surpises included the selection of Ontario grown melons, amazing olive oil vendors (where I picked up an amazing Black Olive Tapenade) and amish ladies selling the most beautiful of Dalia's .

I quickly acquired a decadent bunch of goodies in my bag and set off home to put them to good

use.

I used my purchase of green beans (yeah mom, I am eating beans!), new potatoes and farm fresh eggs in an amazing salad I had seen featured on Chuck's Day Off, a great new show on the Food Network. The show follows Chef Chuck Hughes, who whips up recipes for his friends on his 'days off ' from running his successful restaurant Garde - Manger, in Old Montreal.

His hands on, simple cooking style peaked my interests so I decided to give his 'Warm Potato Salad' a go and use up some of my green beans.

I did have to change things up a little in lieu of some of the ingredients. I made the dressing out of 1tsp of Dijon and 1/2 tsp of Yellow Mustard, instead of white wine vinegar I used a 1/8 cup of white vinegar and 1/8 cup of rice vinegar, finally, I switched up extra virgin olive oil for the canola. This recipe was such a success that I think Chuck is in the running to replace Jamie Oliver as my fav. new celebrity chef. Check out the recipe and more here.