Hannah Harradine and Joel Gray are the culinary entrepreneurs behind Sumac + Salt, a food experience showcasing the best of seasonal and local ingredients based in Grey County. Feast On certified, they strive to share the abundance of amazing food and flavours Ontario has to offer.

“This dish is a fantastic way to incorporate your favourite spring time ingredients. Whether they are foraged or found at your local market, the versatility is endless! Some of our fav variations would be adding sautéed wild leeks or beautiful Ontario asparagus, topped with a poached egg.”

Eggplant Instructions

Step 1

Start by seasoning your ricotta with 1/2 tbsp lemon juice, 1 tsp salt and 1/2 tbsp melted honey. Use a spatula to avoid breaking up the curd. Mix until combined, and adjust seasoning to your taste. Keep in the fridge until ready for assembly.
 

Step 2

Bring a saucepan of salted water to a boil and blanch the fiddleheads for 10 minutes. Drain and set aside.
 

Step 3

In a frying pan over medium-high heat, melt butter, then add mushrooms to caramelize.
 

Step 4

Deglaze with apple cider, then season to taste with salt and pepper.
 

Step 5

Using the same pan as the mushrooms, over medium heat, add your blanched fiddle heads and knotweed/asparagus till warm and tender (2-3 minutes).
 

Step 6

Pop your sourdough in the toaster and butter while it’s hot.

Assembly

Step 1

Place your buttered sourdough on your plate.
 

Step 2

Add 4 generous dollops of ricotta, leaving some space between to add your veg.
 

Step 3

In the spaces, place small piles of your mushrooms. Add your knotweed/asparagus on a diagonal, then fit in your fiddle heads.
 

Step 4

We used pansies, wild violette, nasturtiums and garlic mustard for garnish.
 

Step 5

Finish with a drizzle of cold pressed canola oil and a pinch of salt.