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The Almost 30 km Meal — Ontario Grown Corn Salad with Wild Boar Berkshire Sausage

May 23, 2011

Its been a good growing season so far and Ontario is reaping the harvest. This week I have been able to purchase local, organic and pesticide free, red leaf and romaine lettuce, corn & green onions. And let’s not forget the wild boar Berkshire  sausage from Boar & Chick, a free-range, organic, wild boar & chicken provider in Millgrove, ON,  just an hour (by bike) from the city.

I’ve picked up only 2 non-local items — mango & Roma tomatoes. Both of these items feel pretty guilt-free as I’ve picked them up from the 50% off crate at my local supermarket. The 50% off crate, in my opinion, is the best place to buy supermarket produce. Veggies & fruit are still fresh and by buying, instead of trashing, we are making a small dent in food security while saving money.

The sausage has been cooked on medium heat in a cast iron pan, to emphasize flavor. The greens have been torn into bite size pieces and drizzled with sunflower oil.

There’s only one recipe involved in this meal. The corn salad is simplistic but the taste is amazing. Here is the recipe:

Ontario Grown Corn Salad (serves 2)

Ingredients:

  • 1 Cob Organic Corn
  • 1 Roma Tomato (chopped)
  • 1 Green Onion (chopped)
  • 1 Mango (chopped & peeled)
  • 1 tsp Lemon juice
  • 1/2 tsp Apple Cider Vinegar
  • 1 pinch Salt (preferably a natural salt like pink or gray)

Directions:

  • Boil approx. 3 cups of water, add cob of corn. I usually cut the cob in half as it takes a smaller pot, which means less time, energy & water. Cook until the corn is ready (approx 15 min). TIP: To check the preparedness of the corn poke with fork.
  • When corn is finished remove kernels from cob.
  • In a bowl toss corn kernels, tomato, green onion & mango
  • Drizzle vegetables with lemon juice, apple cider vinegar & salt.
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