Every few years my husband and I trek to Montreal for the Montreal Jazz Festival. The festival has changed a lot since our first trip their. On this trip we realized that instead of going to mostly listen to music, we were going to mostly enjoy some favorite things about Montreal, and then listen to a little al fresco music in the evening. It was one of our best trips yet.
We rented a small apartment near the Atwater market and the Lachine Canal, two of the highlights of our trip. The lovely community garden pictured above was next to the apartment, and it was pure joy to walk past it several times a day and see gardeners tending their tidy plots.
The Atwater Market was a delight for me–a permanent farmer’s market with a wide variety of small local vendors. Quebec is a bit behind Boston in their season, so they still had strawberries and asparagus. Both were delicious and so simple to enjoy in our our little kitchen. We also bought some delicious local goat and sheep’s milk cheese, some maple syrup and La Messagere, a wonderful Quebec-made gluten-free beer.
The Lachine Canal (with access conveniently located right behind the market) is an amazing urban park, perfect for biking. It was originally built as an industrial canal, and spurred development in that parts of Montreal that it traversed. Biking along it is fascinating–a range of historic stone buildings, modern buildings and infrastructure, crumbling factories, and luxury condos line the path. There’s even one section that travels parallel (and within a visible, but safely distant) section of a major highway. Despite all of this human-made scenery, sections of it are lush with greenery and overall it was a peaceful ride.
Our bike journeys were made possible by the BIXI bike share program that’s like the one we’re getting here in Boston. It was a great service and I’m so excited to have something similar in Boston.
We also found a shop dedicated to selling our favorite tea, Kusmi Tea. It’s Russian-via-Paris, expensive, decadent and totally worth every penny.
Most of our meals were simply prepared dishes with loot from the farmer’s market (like the egg, potato and asparagus recipe that follows), but I have to mention the fantastic vegetarian restaurant we visited in the Plateau neighborhood, Aux Vivres. They serve a nice variety of interesting and healthy vegetarian fare, including several gluten-free items.
I’ve found that one of the easiest and healthiest foods a vegetarian can prepare when you’re traveling is eggs.
They’re versatile–on recent trips I’ve made omlettes and fritattas, hard-boiled, scrambled and poached in spicy tomato sauce–all with minimal equipment and seasonings.
They’re healthy–the white is almost pure protein, providing slow-burning fuel. Eggs are also an important source of B vitamins for vegetarians, something in short supply in the vegetable kingdom.
They’re filling–perfect to fuel a morning or afternoon of walking around or biking (or after, to refuel for the next adventure).
They cook up fast! Perfect for a quick lunch after a morning of exploring
They’re also available everywhere, maybe one of their best features.
Taking advantage of the delicious local asparagus and some nice new potatoes, I made this “hash” for lunch after one of our bike rides. It’s so simple it’s hard to call this a “recipe.” If you can use real butter, I encourage you to do it tastes great! If butter is not you’re friend, use your favorite butter substitute.
Eggs with potato and asparagus hash
4-6 eggs, depending on how hungry you are, beaten
8 small, 2-3 medium or 1 large potato
1 bunch asparagus, cut into 1-inch pieces.
1 small onion or 2 shallots, chopped
Optional additions: crumbled goat cheese (or any cheese), tabasco, avocado, chopped fresh herbs
Cut potatoes into a 1/2 inch dice. Boil until just cooked through (about 8-10 minutes).
To prepare asparagus, either add to potatoes in the last minute of cooking, or parboil or steam them separately until bright green and just tender.
Heat butter in a large frying pan. Saute onion or shallots until soft. Add potatoes and allow them to gently brown in the butter (but don’t burn the butter!). Add asparagus, stir to coat with butter.
Push veggies to the side of pan, add a bit more butter and pour eggs into the empty 1/2 of the pan. Scramble until mostly cooked, then stir veggies and finish cooking the whole process should take about 5 minutes, depending on how well you like your scrambled eggs to be done). Salt and pepper to taste
Served topped with any of the optional additions you’d like.