Friends, we're getting close to the annual Taste of Abby event (May 28th to June 3rd) and we’re EXCITED!
The Polly Fox will be representing Abbotsford’s gluten-free population, and we’ll be making gluten-free galettes for the occasion—with local in-season fruit! Now, because of the extended Spring weather, crops are a little off and the timing for produce this summer will be a little different.
Here’s what we’re hoping to work with in a couple of weeks:
Local strawberries are ripe and ready to go when they have a deep red hue, and are fragrant. Another way to be sure is to take a bite of one—they should be sweet, flavourful, and the centre should be deep red, too.
(These guys would hands-down be an all-star in our Taste of Abby galettes!)
Traditionally in-season late May through early July, strawberries are a little slow to develop this year, due to the lack of sunshine and ultra rainy conditions. However, we’re confident that we can pull off a fabulous gluten-free strawberry galette for Taste of Abby.
Cross your fingers!
Some people are a little scared of rhubarb because of its tartness, but rhubarb is incredible in baking. Commonly paired with strawberries (to add a little natural sweetness), rhubarb is yummy in fruit crumbles, pies, muffins and more.
It’s typically in-season locally in late April through May, but we’ve just now begun to find it at local grocery stores and small Farmer’s Markets. (Finally!) You can tell it’s ripe for plucking by its colour—bright red. The inside will be pale green, but don’t let that discourage you from thinking it’s ready to consume.
Big note: rhubarb leaves are toxic if ingested, so if your rhubarb comes with leaves, be sure to discard carefully and keep away from children and pets.
Consider attending Taste of Abby and make sure you snag yourself a galette or two! To learn more about who we are and what we do, please visit our website at thepollyfox.com, or get social with us on Facebook, Twitter, or Instagram.
The Polly Fox