Over the last few years, many farmers in the Toronto area have learned to extend summer and fall crops into the fall through planting different crops, cold frames, natural greenhouses, different storage techniques, trenches dug under the frost line and more.
We’re still finding arugula, carrots, and tomatoes (they’ve been ripened in storage). Looking for a bigger taste of summer, we made a great dressing with strawberry jam tonight.
This dressing is ideal to offset the slight bitter taste of arugula. It can be made as sweet as you would like (if you find it too sweet, try adding more vinegar to the mix before adding more oil).
- 3 parts olive oil
- 1-1.5 parts white wine vinegar (I used 1.5 as I like it tart)
- 0.5-2 parts strawberry jam
- Salt and pepper to taste.
- Mix the olive oil and vinegar together.
- Add salt and pepper.
- Add a bit of jam, stir and taste.
Here is a list of things that go great with this salad or dressing:
- Mustard (we used our salt-cured mustard ‘caviar’ to replace salt and mustard in this recipe)
- Carrots (we love the purple ones)
- Dehydrated onions or leeks (we used these, which were dried with umeboshi vinegar)
- Feta Cheese
What dressings do you make with jam?