Gardens to Tables

Fall is time for:

Preserving Summer and Fall Produce

Try canning your fruits and vegetables with these tips from Modern Farmer magazine: Canning 101.

Our Favorite Books

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What's the best fall garden activity?
 
Welcome to Gardens to Tables Travel Articles Discovering Kozlik's Canadian Mustard at Toronto's St. Lawrence Market
Discovering Kozlik's Canadian Mustard at Toronto's St. Lawrence Market Print E-mail
User Rating: / 0
PoorBest 
Written by Ann Shepphird   

Kozlik's at St. Lawrence MarketOne of my favorite things to do when traveling is to find the local fresh market as it's where you really learn what it's like to live -- and eat -- as a local. In Toronto, this was the St. Lawrence Market, an easy walk from almost anywhere in the downtown area and open Tuesday-Saturday, with a special farmers' market added on Saturdays. Highlights of the 120 vendors at the market include the Carousel Bakery and their "world-famous peameal bacon sandwich," and the Market Kitchen, which offers cooking classes.

But for a truly local experience, Anton Kozlik's Canadian Mustard -- a staple at the market since 1948 -- is the place to go. Made in a variety of spicy, savory and sweet flavors using local ingredients, it can be hard to choose. I went with a Dijon by Anton and a Lime & Honey that's been great in salad dressings. Even better, they offer recipes for each of the mustards. With tomato season on the horizon, here's their recipe for Green Peppercorn Tomatoes with Goat Cheese. Enjoy!

Green Peppercorn Tomatoes with Goat Cheese

1/4 pound goat cheese
1/2 tbsp. salt
24 cherry tomatoes
1 tbsp. Kozlik's green peppercorn mustard
1/4 cup minced fresh basil
1/2 tbsp freshly ground black pepper
basil to garnish

In a medium-sized bowl, combine cheese, basil, salt and pepper and Kozlik's green peppercorn mustard. Mix until well blended. Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow shell. Drain off any juice that maybe in the tomatoes. Scoop about 1 teaspoon of the cheese mixture and carefully stuff it into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Garnish on a platter and serve.

 
© Copyright 2008-2015. All rights reserved. Web design by DigitalFamily.com