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Pa ge 1 8 T hu rs da y, M ay 7 , 2 01 5 - T he IF P - H al to n H ill s - w w w .th ei fp .c a Needed most this m onth • Canned Juice • Past a & Meat • Pampers • Hot Cere al TO DONATE OR FOR SPECIAL EVENTS I NFORMATION visit www.Go ergetownBre adBasket.ca WE NEED YOUR HEL P 55 Sinclair • Unit 12 905-873-3368 Tues. 5-7pm • Wed. 8:30-noon • Sat. 8:30-noon Items needed most thIs month • Diapers (size 6) • Pull U ps • Shampoo & Conditioner• Canned Fruit & Juice • Canned Meat & Pasta • Instant Coffee • Sugar • S alt visit. www.George townBreadBaske t.ca WE NEED YOUR HELP 905-510-9739 wayne@wisecracks.com www.Ha l t onWi s eC r a c k s . c om • Crack Injection Repair Specialist •Wise Dry Interior Drain Systems • Lifetime Fully Transferrable Warranty • Sump Pump Renewel Installations Professional, Cost Effective Solutions for Wet Basements . ..since 1991 Leaky Basement? Call Us! Tired of High Electricity Bills? We can help (519) 853-2308 sales@solardirectcanada.com Cheaper, greener options are available Completely offset your electrical bill with no money down Or earn up to 14% annual income Call us or visit us on the web today to learn more Locally owned and operated in Acton SolarDirectCanada.com 1990-2015 State Farm branded policies are underwritten by Desjardins Financial Security Life Assurance Company. ®State Farm and related trademarks and logos are registered trademarks owned by State Farm Mutual Automobile Insurance Company, used under licence by Desjardins Financial Security Life Assurance Company.1401845 CN.1 Insuring your life helps protect th future. It can also provide for today. I'll show you how a life insurance policy with living benefits can help your family with both long-term and short-term needs. We put the life back in life insurance.™ CALL ME TODAY. t their e for tLora Greene, Agent211 Guelph Street Georgetown, ON L7G 5B5 Bus: 905-873-1615 lora@loragreene.ca COMMENT Can't wait for the Farmers' Market season I can't wait for Farmer's Market season-- the first Downtown Georgetown Farmers' Market is June 6 this year. Not long to go now. I will be your market chef again this year. I will be there once a month, cooking up something tasty with the seasonal delights available at the market and the Downtown Georgetown shops, so plan to stop by and visit me. I'm not sure where I'll be this year, but come look for me, I'll be waiting with snacks for you! All I can think of are fresh fruits and veggies and what comes first. As I write this column, it is actually April 22 and sad to say, it's snowing right now. Yes, I checked, it is actually snow. But it's not staying on the ground. So, little hard to tell with weather like this exactly when our first veg- gies will be out, but usually chives, wild leeks, asparagus and fiddleheads are some of the first of the season we can look forward to. The wild leeks and fiddleheads are both with us for only a short time, so if you normally miss them, make it a mission to find some this year. The wild leeks you won't find in the store, you'll have to find a friend that has some in their yard and ask them to share (unless possibly they are available at some early season markets in the city or maybe the St. Lawrence Market?). The flavour is so vibrant and green. Don't miss it. And fiddleheads-- I've had them frozen-- but they aren't the same. Catch them when they're fresh, again, only in the stores for a few weeks at most. Make them into soup or sauté them up with butter and salt, pepper. Or, sauté with a drizzle of sesame oil, soy sauce and lime juice-- delicious! Have fun and keep cooking-- see you at the Market! Asparagus and Gruyere Tart Cuts into six slices INGREDIENTS • 25 spears asparagus (approximately) • 1 roll President's Choice Butter Puff Pastry (thawed in fridge overnight) • 2 tbsp Dijon mustard • 1 cup grated gruyere cheese • Coarse salt and freshly ground black pepper METHOD 1. Wash and snap ends from asparagus. Blanch for approximately two minutes in boiling water-- until just barely cooked. Re- move from boiling water and immediately refresh in ice water. When cold, drain and lay on towels to dry. 2. Unroll the puff pastry. Spread with the Di- jon mustard. Spread the grated cheese on top. Lay asparagus spears in opposing direc- tions, tightly together to fill entire surface of tart. Sprinkle a small amount of salt and some pepper on top. 3. Bake in a pre- heated 375 F. degree oven for approxi- mately 20 minutes or until pastry is golden, cheese is melted and starting to lightly brown around the edges. 4. Allow to cool for a few minutes before serving. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'