Beautiful Summer Morning

Sunshine on the water looks so lovely
Sunshine almost always makes me high

From A Song by John Denver: “Sunshine on my Shoulders”

In towns and villages all over Europe, people go to their local market to buy the freshest vegetables, meat and fish, caught or picked the evening before or early that very morning.

These markets follow the seasons unlike a supermarket store that is insulated from the demands of the season by their global reach for products. Shoppers at these markets buy what they need for the day, or only what they need for lunch.

In North America even with all our time saving devices, we do not appear to have time for this activity. Part of the problem is lack of markets to go to, especially in the smaller towns and villages. In recent years, however local markets, opening at least one day a week are popping all over the country. Local green grocers are back in demand, along with bakeries catering to a more sophisticated palate.

In our small town in Mission we have a Saturday Morning Market from around May to late September. A Sunday market at the Abbotsford Exhibition Park flourishes. I am encouraged by the trend.

However the big European like Market is in the heart of Downtown Vancouver call the Granville Island Market. A recent trip to the Market highlighted, for me, what I have been saying about, using the freshest possible ingredients, in season.

Our visit coincided with the start of the Halibut season. Fresh halibut predominated the fish stalls. Of course, all the other overwhelming choices clamour for your attention, fresh plump just caught shrimp, huge crabs, whole snapper and more. The old saliva glands work overtime.

The array of sausages from all over the world numbs the mind. I keep thinking, thank goodness I don’t live down here; I’d look like the Goodyear blimp. The worse place for me in the market is the pastry shops. As a diabetic, I generally look and drool, not a pretty site. I carefully count my starches, so I can squeeze in one dessert, but what do I choose?

We have a rule not to buy until we’ve eaten lunch, which normal consists of fresh cheese,

Olives, some sliced salami, and a bit of crust bread, with a big cup of freshly brewed coffee. While we eat, we discuss what supper will be. This can lead to a lengthy discussion, general kept civil, by the large crowds all around us.

Today the decision is quick and decisive. Halibut fillets, and Asparagus, granted flown in from California. Off we went to gather up our must have items. The expensive, Malton sea salt, some while Balsamic Vinegar, olives, actual corn flour, real Hungarian Paprika

White pepper corns, and juniper berries I couldn’t find near home

Plus 1 pound, 2 fillets of the freshest halibut you have ever seen. The search for the asparagus proved more daunting.

I grew up in the countryside. I rode an asparagus harvester from April to Mid June, weekends, and full time when school got out. I know what grade A asparagus is. We had to grade it in the field as we cut it. Fat young spears with closed heads, were the best.

In the market, stall after stall, I found the spindly seeded heads, known to me in youth as soup asparagus. However, a diligent search finally turned up a stall with pesticide free asparagus that were plump and perfect, with two bunches, fetching a hefty $12.00.

Off home, we rushed to our feast. And oh, what a feast it turned out to be. Here are the recipes I used.

Seafood needs a light hand. Over seasoning, and cooking can destroy fresh seafood. I love asparagus and the simplest treatment offers the best rewards.

The Halibut.

What You Need

2 Halibut fillets, or one for each person

½ cup extra virgin olive oil

Juice of one lemon strained

Crystal sea salt

Freshly ground white pepper

A pinch of cumin

How to Throw it Together

The secret here is to lightly season your fillets with the sea salt white pepper and cumin then heat the olive oil till in starts to smoke. If your oil is not hot enough your fish will stick. Carefully add the fillets, skin side down. The thickness of the fillets will determine the cooking time. They should be at least and inch thick and wide. After a few minutes turn the fillets, continue to cook. Cook the other two sides as well for only two or three minutes. The Fillets will start to flake and you will be able so see if the interior has turn colour. Fillets will be slightly browned. Just before the fillets are cooked pour on the juice of the lemon, and let the olive oil and lemon, combine. Remove from the heat ready to serve.

The Asparagus,

Get the best asparagus you can find. In a large skillet, add enough water to cover the bottom by ¼ inch. Cut the woody ends off the asparagus and rinse under cold water. He the water in the skillet to a shallow boil put in a pinch of sea salt and adds the asparagus. (This is the place you would start the halibut.) Let the asparagus simmer while you cook the fish. Most of the water will evaporate during the cooking. When the fish is ready, drain the asparagus of the remaining water. Handle this task carefully so you don’t break the heads of the asparagus spears.

Plate the fish with the asparagus and drizzle the hot lemon/olive oil over the halibut and the asparagus. Sprinkle very lightly with sea salt. Eat. You won’t believe how good this is.