After a seemingly endless winter, we look forward to warm weather and the first vegetables of the season, asparagus, early greens and rhubarb. But between those first crops (usually May) and the lingering winter storage vegetables (carrots, cabbage and squash), greenhouse vegetables are a welcoming fresh taste — and locally grown.
As our short summers limit the quanity of field vegetables grown, Canada has been at the forefront of greenhouse production for decades.
Greenhouse vegetable production occurs in every province, with Ontario, British Columbia and Quebec as the largest producers.
According to the BC Greenhouse Growers’ Association, more than five varieties of tomatoes, sweet bell peppers, hot peppers, mini peppers, long English cucumbers, mini cucumbers, and butter lettuce are grown under glass.
Vine-ripened and hand-picked, greenhouse vegetables are premium quality and virtually pesticide-free, thanks to the use of natural predators to control pests. As always, read labels when grocery shopping to buy locally grown greenhouse vegetables.
Lightly Roasted Tri-Pepper Salad
From Foodland Ontario, this colourful salad made with Greenhouse Peppers is best served slightly warm or at room temperature. Serve with grilled chicken or pork. Serves 6.
INGREDIENTS:
• 2 each red, yellow and orange greenhouse peppers
• 3 tbsp (45 ml) extra virgin olive oil
• 1 tbsp (15 ml) balsamic or red wine vinegar
• 1 clove garlic, minced
• Salt and pepper
• 1/3 cup (75 ml) crumbled goat cheese
• 1/4 cup (50 ml) torn fresh basil leaves
METHOD:
Cut each pepper into quarters, discarding seeds and stems. Place on a barbecue grill over medium heat. Grill until softened and just lightly charred, 15 to 20 minutes, turning as needed.
Whisk together oil, vinegar, garlic, salt and pepper to taste. Slice peppers into strips and toss with dressing in a large bowl. Place on serving plate, sprinkle with goat cheese and basil.
– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.
