April is a transition month for farmers' markets. The winter markets are ending and most vendors are getting geared up for the busy summer season.
By now, most of the seeds have been sown. Many of the spring crops are being harvested already. Crisp greens and tender shoots are plentiful, radishes and leeks are so good right now. Rhubarb should be appearing soon, too.
There is so much promise and a sense of renewal in this month. If you really want to celebrate the season, you can sow your own garden. It can be as simple as a few herbs on the windowsill or a fully tilled backyard plot.
Regardless of what you choose, fresh local produce will be the reward. Check out the small space gardening workshop at the Port Moody Winter Market on April 19.
What has me excited this month is halibut. It is in season so you know it is at its peak. The season usually opens mid March to early April and can continue to the beginning of November.
Halibut is highly prized for its mild and meaty texture, tempting even the most hesitant seafood palate. High consumer demand, unfortunately, establishes the high price point for halibut but in my opinion it is worth it. There is nothing quite like simply prepared fresh, local halibut.
Not only is it a beautifully versatile fish, it is also Oceanwise and MSC (Marine Stewardship Council) certified. B.C. stocks are "considered healthy," according to Fisheries and Oceans Canada. With a biomass on the west coast (U.S. and Canada) of 144 million tonnes, the commercial quotas for catch were set at 18.67 million tonnes, B.C. allotted 3.48 million tonnes. What this means to the consumer is that quotas protect stocks with an eye to maintaining future stocks. It is caught by bottom longline, meaning it is specifically targeted, minimizing by-catch.
Ron Gorman is my go-to seafood guy at the market. He helped me with the information for this column and he certainly helps me with my halibut. He can tell you all you need to know about seafood of all kinds.
Karen Curtis is the Lemonade Lady (kicslemonade.ca) at the Coquitlam Farmers Market. Her column runs monthly.
THE RECIPE: CRISPy halibut tacos
Halibut is fabulous in fish tacos. If you want a crispy fish taco, try the recipe below.
FISH TACOS
1 pound halibut fillet, cut into 1 1/2-inch pieces
1 (12-ounce) bottle good dark beer, divided.
vegetable oil
1 cup all-purpose flour
1 tsp salt
1 tsp sugar
1/2 tsp baking powder
1/2 tsp hot sauce
12 fresh corn tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded cheese (try cheddar from Golden Ears)
3 cups shredded green cabbage
1/2 red onion, cut into strips (about 1/2 cup)
AJI (South American condiment sold at market)
Place fish fillets in a resealable plastic bag and pour 4 ounces of beer over them. Seal bag and refrigerate 2-3 hours.
Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360 F.
Combine flour, salt, sugar and baking powder in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.
