This year, the Belleville Farmers’ Market marks its 200th anniversary. The year-round market, which takes place every Tuesday, Thursday and Saturday rain or shine, welcomes dozens of vendors each season. From sausages to squash and honey to hand pies, it’s an inspiring place to visit every week. We came up with a handful of no-cook recipes to enjoy the bounty of the summer season at Bay of Quinte HQ. First up: an easy Caprese salad, featuring market fresh tomatoes and basil alongside La Cultura Salumi‘s mozzarella di bufala.
About La Cultura Salumi
Located on Hamilton Road in the City of Quinte West, La Cultura Salumi opened its doors to the public in 2015. Frank and Jane Abballe began production of their dry aged meats after decades of research, mentorship, and appreciation for handcrafted food. For the duo, it’s always been about the process: great food takes time, and even more importantly, passion to do it right. Centrally located, the Bay of Quinte region offered their business a pastoral, countryside environment with enough space to expand and easy access to larger city centres.
The facility’s on-site retail shop offers dry aged meat products like prosciutto, culatello and bresaola, as well as water buffalo dairy products from their herd in Quebec (Ontario Water Buffalo Company‘s herd originated at this farm!)
Easy Caprese Salad
1 large ripe tomato
1 ball of fresh mozzarella di bufala
1 bunch of fresh basil
Sea salt and balsamic vinegar to finish
Rinse, dry and slice the tomato into equal rounds. Slice the mozzarella di bufala into rounds of a similar width. Lay tomato and mozzarella on a serving tray, alternating between the two. Rinse the basil and place a few leaves in between each mozzarella and tomato round. Finish with salt and balsamic vinegar.
