• 4 ears of corn from Laughing Crow Organics

  • 1 bunch of broccolini from Laughing Crow Organics

  • 1 bunch of carrots from Plenty Wild

  • 2 heirloom tomatoes from Laughing Crow Organics

  • 1 leek from Nutrient Dense

  • 1 bunch of radicchio from Nutrient Dense

  • 1 pint of cherry tomatoes from Nutrient Dense

  • 1 sourdough baguette from Rising Knead

  • 1 loaf of Rising Knead’s olive sourdough focaccia

  • 6 eggs from Stony Mountain Farm

  • Cheese of choice from Blue Heron Creamery or TESFA Farms

  • 2 apples from Snowy Mountain Organics

  • 1 pint each of blackberries, strawberries and raspberries from Mandair Farms

  • Garlic Scapes salt blend from the Salt Dispensary

  • 1 bag of mixed greens from Nutrient Dense Farm

  • 1 jar of Copper Pot mustard pickles

  • 1 jar of Moe’s Pantry habanero jelly

  • 1 bottle of Camel’s White wine from Fort Berens

  • 1 small stick of butter


Bring two medium-sized pots of water to a boil

  1. Add eggs to one pot and boil for 6.5 minutes, then remove immediately and run under cold water

TIP: for easy peeling crack egg on head, then around and peel under running water

  1. Add corn to the other pot, boil for 3-5 minutes or until vibrant yellow and remove; repeat in the same pot with the broccolini for 3-5 minutes or until vibrant green and remove

  2. Cut carrots into strips, slice apples and tomatoes and halve eggs

  3. Arrange all fruits, vegetables and eggs onto a platter

  4. Sprinkle garlic scapes salt blend on sliced tomates (add a balsamic reduction if you have it in the house!)

  5. Slice the baguette and add it to the platter

  6. Add the mixed greens to a bowl; chop the radicchio and add to greens; slice the leek down the middle, rinse thoroughly, slice and add to greens; and toss with your favourite dressing or make one of oil, white wine, salt, pepper, garlic and sugar

  7. Add some garlic scapes salt blend to butter, mix in and toss with the corn and broccolini; add these to the platter

  8. Slice up the focaccia and heat in a frying pan on medium heat; add sliced cheese to each piece and allow to melt; remove from pan and add to platter

  9. Serve habanero jelly and mustard pickles on the side

  10. Open the bottle of wine, serve the platter and enjoy!