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Top 5 Reasons To Eat THIS Now! A Fave Seasonal Treat


Before the treasures of the first spring greens of Wild Leeks are gone, you must, must, muuuuuuussssssttttt make this amazingly, amazing, awesomely, awesome town pesto.

Let this be the first thing you start devouring when in season.

Here's the thing ladles and gentles, there is nothing, I say nothing, better for us than eating what's sprouting up at our feet no matter where or when we be living. That means go seasonal! It's wild leek, stinging nettle, dandelion and fiddlehead season. Enjoy what momma nature is giving us!

Top Fiver For Eating Seasonal

1.  Save Moolah: When we buy asparagus in January and strawberries in November, we're paying for it! We're paying for shipping times, fuel costs, likely preservatives and all sorts of unknown chemicals to get that produce from far to near. Even if they're not travelling that far but have been grown in faux-summer greenhouses, it still adds up to higher energy costs (and waste!). Buy in season means less production costs and therefore less moolah.

2.  It's Healthier!: There is nothing healthier than produce that's been picked ripe. For most people, eating vegetables isn't the joy that it is to you and I. So if we're going to eat them and get our lovers on the veg-train, we best all be getting the most power for every bite. We can do this easy as can be by eating the foods fresh, when they're actually fresh where we're living. As soon as a fruit or vegetable is harvested, the nutritional breakdown commences. When produce is picked prior to full development, well then, it's starting our at a deficit of nutrition and continues to decline as it travels by plane, train and automobile to your fruit basket.

3.  Soooooo Much More Delicious: Sometimes veggies don't top the fave foods list (though you know Brussels Sprouts are up there for me), when they're harvested fresh and ripe, I tell you, there is nothing better. Added bonus- you hardly have to do anything to them. A little toss in some oil and vinegar, maybe a light steaming and voila! Amazing. I have often wondered how, as a child, I needed sugar on my strawberries- and it wasn't this kind (coconut crystals). Looking back, I am guessing it may have been because I was eating them in December.

4.  Mix It Up: You know there is more to produce than carrots, celery, apples and bananas, right? What if you could ONLY eat produce that was available seasonally? Well- then nearly every month you'd be on something shiny and new. You'd always be inspired, always exploring new recipes and tastes and you'd be loving the variety. It is the spice of life after all.

5.  Flirt With Farmers: What if you only shopped at the farmer's market (at least for all the months that it was available). Here in Toronto, they are starting up in about one week's time. Could you try, for one month, maybe for one summer, to only eat produce that you picked up (or could potentially) pick up at your farmer's market? What would you're meals look like? What would you're health look like. Yep. It would change some things up. Go on then, flirt with your farmer!

Now, if you have yet to try Wild Leek Pesto- here is this season's version.

Wild Leek Omega Power Pesto

by Meghan Telpner

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: saute blender appetizer side snack dairy-free gluten-free low-carb nut-free soy-free sugar-free vegan vegetarian wild leek whole food spring


Ingredients (Makes 10-12 servings)

  • 2 Tbsp olive oil
  • 4 cups wild leek, bulb and leaf, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1/4 cup hemp seeds
  • 1/4 cup flax oil
  • Sea salt to taste


  • In a medium size skillet, heat olive oil and sautée the wild leeks and garlic for 8-10 minutes.
  • Transfer to food processor and add hemp seeds, flax oil and sea salt.
  • Process until mostly smooth- a little texture is nice. As sea salt as needed.
  • Serve on crackers, as a sandwich spread, over fish, eggs or as it's own dip

An amazing seasonal treat!

Love it? Share it! Tweetable of the day: Top Fiver For Going Seasonal

Question of the day: What seasonal fave do you look forward to?


7 Responses to “Top 5 Reasons To Eat THIS Now! A Fave Seasonal Treat”

  1. Patsy Telpner said…
    I had a sneak preview of this recipe and it is the best , the very best pesto I have ever tasted. Ate it right out of the jar, no crackers required. There are fields of wild leeks at our Haliburton love shack and it was hard to stop harvesting.
  2. Nanda said…
    I would say aspargus now and peaches in the summer. Yesterday, I made a lovely chard pesto. We ate by the spoon, it was sooo good. Wild leeks are all over the Farmers Market here in Seattle, can't wait till Sunday to pick up some. Thanks for the recipie.
  3. Eleanor said…
    I'm disappointed that I can't seem to find any wild leek growing around here! I'm in northeastern Pennsylvania and live in a pretty rural area so I'm surrounded by fun wild edible things growing in the forests and fields... but no wild leeks :(
  4. K said…
    Local Asparagus hands down!
  5. Jen said…
    I am waiting for the Niagara strawberries, and although I am already taking from my thyme, chive and oregano plants, I can't wait to walk outside and harvest some fresh basil.
  6. SheriBets said…
    So...I went to my first farmer's market a couple weeks ago. Slim pickings, for obvious reasons. But the very first thing I picked up was an avocado with a "produce of Mexico" sticker on it. Very discouraging!! Will give it another go this weekend!!
  7. Andrea said…
    I haven't seen dandelions but I have seen stinging nettles and sorrel. During yesterday's trip to the farmers' market (where I may have flirted with some farmers) I was inspired to buy ingredients for lunch. I made a frittata with eggs laid 2 days prior, mushrooms, spinach*, wild leeks, wild leek butter, fiddleheads and cheese from Monforte Dairy. Every one of those ingredients was produced in Ontario, within a couple hours drive. Even the hot sauce I ate it with was made in Ontario by someone I know who sells it in a few stores. As I ate the leftovers today it occurred to me that nettles would have been tasty too (and detoxifying, being as they're a diuretic and all, and nutritious with lots of iron & calcium and vitamins A & K etc.). *Okay, I cheated a little & bought the Ontario spinach at Fiesta Farms later because the small bunches spinach left at the market cost more than I wanted to pay, but the rest came from the farmers' market.

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