Finding organic chayote was a challenge, but luckily Whole Foods had some that was naturally grown, which means it wont be long before certified organic is available, too.
My offering on that drizzly day, which beautifully turned into a gorgeous sunny day at Everdale farm, just east of Georgetown it“ was a chayote guiso [Spanish for stew] with boniato [white sweet potato], topped off by organic chorizo from The Healthy Butcher.
it was great to see people enjoying the food, particularly the groovy organic vessel I designed to carry the guiso to avoid plastic or unnecessary paper.
We cut squares of plantain leaf, wrapped them into the shape of a cup and then pierced them with small, sturdy wooden skewers from Chinatown, all of it beautiful compost.
I don’t mind saying I’m proud of that, too.
The crew, left to right: Annick le Goaix, Andrew Pemas, Stephanie Ortenzi. Those are the famous plantain cups in front of Annick. Great work guys. Thanks.
Who knew you could get them so close to home? This opens things up for me: doing Latino locally. Linda says tomatillos have been grown in Ontario for over 10 years. Who knew?
And guess what else she grows [although there wasn’t enough hot weather this year]? Chayote!
Linda Crago with some of her beautiful heirloom vegetables
My next move is clear: spread the word about how easy it is to cook these beautiful these vegetables, but more importantly, how delicious. Or should I say, Sabrotito!
On another note; it was great seeing Michael Stadtlander and Mike Dixon promoting the Canadian Chef’s Congress coming up this weekend. Guess who’s going?
Yours in good food from 2008 Feast of Fields