Ontario hothouse tomatoes are finally here and they couldn’t be any better timed than the first week of Spring. Ontario root vegetables are amazing and we were fortunate to have a steady supply to keep our boxes as local as possible but I can’t imagine anyone will be sad to see some home grown bright colours in their box this upcoming month.

If you have any spring time favourite produce or a recipe you would like to share with us feel free to email me at manager@haltonfreshfoodbox.com and we will do our best to source anything in high demand!

In Your Halton Hills Box This Week:

In your $10 bag we have included: Ontario Apples, Oranges, Romaine, Zucchini, Ontario Tomatoes, Ontario White Turnip, Spinach, Ontario Sweet Potato, Mango, Ontario English Cucumber, Bananas, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Oranges, Romaine, Zucchini, Ontario Tomatoes, Ontario White Turnip, Spinach, Ontario Sweet Potato, Mango, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli as well as Celery

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Oranges, Romaine, Zucchini, Ontario Tomatoes, Ontario White Turnip, Spinach, Ontario Sweet Potato, Mango, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli, Celery as well as Cauliflower and Ontario Mushrooms

Tomato and Zucchini Spring Tart

• 1-1/3 cups  flour
• 1 tsp salt
• 2/3 cup cold butter, cut in pieces
• 1 tbsp  olive oil
• 1 medium Zucchini, diced
• 1 tsp dried basil
• 2 cloves Garlic, minced
• Salt and pepper to taste
• 1/2 cup (125 mL) grated Parmesan cheese
• 2 thinly sliced Ontario Tomatoes

Mix flour salt and butter in a large bowl. Gather into rough ball. Press dough onto bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom. Prick all over with fork. Refrigerate for 10 minutes. Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown. Cool completely on rack.

In a heated oiled frying pan add zucchini, garlic, basil, salt and pepper; cook, stirring occasionally, until zucchini is tender. Cool to room temperature.  Top with zucchini and Parmesan. Arrange tomatoes in circular pattern, overlapping slightly. Serve immediately at room temperature.

Photo credit: hallosunnymama via Foter.com / CC BY-SA