Out & About #358 | Strawberry Picking, Hub Sushi (Round 3) + The Cups

​Fabulous weather means one of the following for practically all Canadians: beach trips, patio feasts, backyard barbecues, drives along the waterfront, or essentially any outdoor activity. Inhabitants of Central and Eastern Canada endure painful periods of winter for approximately a third of each year, so we've learned to immerse - and marinate - ourselves under the sun whenever possible.

On a morning that was bright, balmy, yet breezy, we set out on a short day trip to engage in one of the aforementioned outdoor activities.
I've tried my hand at blueberry picking whilst on the West Coast and apple/pumpkin collection during Thanksgiving, but came to the realization that I've never dabbled in summer fruit selection in Ontario. The debate was initially between Downey's Farm in Brampton or Whittamore's Farm at the east end of the GTA; a friend's utterly positive commentary of the latter choice was enough to persuade me.

​Situated at the edge of Markham and Scarborough, Whittamore's Farm was a bustling destination for tourists and locals alike. Its proximity to the Toronto Zoo ensured that there would be no shortage of clients come July, when most fruits are in season and handy for picking.

Branded as "Your Farm in the City", Whittamore's was easily accessible via a quiet strip on Steeles. The farm comprised of a children's play area (complete with inflatable contraptions), farm shop (cider and pies galore!), and pick-you-own produce area. While the birthday party-designated area overlooked Steeles and the brisk flow of traffic, crops were found two kilometres behind the main entrance, nestled between rows of gravel-based parking.

​We disembarked our vehicle and joined the "check-in" for strawberry picking. Large buckets could be purchased for four dollars, though customers also retained the option of bringing their own buckets.

Contrary to the pandemonium I had been expecting - large families with small children can be messy - bushes and picking regions were clearly numbered by section. Members of staff were also present to assign rows to incoming families to minimize confusion and competition for the best strawberries.

​We crossed the field with swiftness and ease, eventually emerging with hands with were quite mucky but buckets filled with ripe, juicy goodness for a fraction of the supermarket prices.

​Lunch was intended to be held at Kyouka. However, a few delays had shifted our schedule, consequently resulting in an arrival time that would coincide with the ramen bar's pre-dinner closure. Hub, the fusion sushi spot earning my utmost affection, was suggested instead.

< Pictured above and below: Hub Tower, Salmon Aburi Pressed Sushi, and Vegetable Udon + Dynamite Roll Lunch Set >
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Pulling into the plaza well after 2 PM should have been prime time for finding parking. My eyes widened when we were unable to locate a single spot besides the business-specific 25-minute stopover types. Thankfully, the turnover was quick and we were soon happily munching on gushingly fresh sashimi.

​Introduced as an appetizer, Hub Tower was a stout cydrincal specimen of various tones and substantial portion. Being devoid of carbohydrates meant that it was likely intended to be consumed in conjunction with rice or noodles, or act as a palate cleanser before strongly-flavoured entrées.
The ingredients were straightforward, but the execution was outstanding. Ripe avocado, juicy mango, supple salmon, and refreshing cucumber were fused with gentle seasonings for a dish that was both temperate and satisfying. Chunks of tuna and white fish also added diversity in texture. Intricate strokes of onion-based dressing were included in accompaniment.

View the full album HERE !

​Normally, points are deducted for serving Aburi with wasabi and soy sauce. However, Hub's highly indulgent platters earn an expection. One bite of the gleaming goodness and all worries were thoroughly consigned to oblivion. This trip marked my third request of the dish, and I can only confess that it becomes increasingly delicious each time.

​To ease a roaring appetite, my dining partner-in-crime tacked on Lunch Special J; the set consisted of Vegetable Udon and six pieces of Dynamite Roll, though beef or chicken could be added with extra charge. While I did not try either of the components, it was observed the steamy bowl of udon contained slivers of Japanese kabocha that weren't commonly witnessed elsewhere. The Dynamite Rolls encased a multitude of fillings, ranging from sweet potato tempura to surimi to crunchy cucumber. Stuffings were generous, while the perimeter of rice was thin. Had I not been stuffed, I would have thoughtlessly succumbed to the encouragement to try.

​As always, their washroom was spotless and their service spectacular. Hub Sushi is majestic - you can take my word for it.

Directly across was The Cups, so it seemed only right to grab dessert before commencing the painfully congested return trip.

​Middle-aged ladies and girls in their twenties filled the cafe on a weekday afternoon. Frankly, it was busier than I had anticipated. Despite the additional staff member behind the counter, our orders were not delivered until a solid twenty-five minutes had passed. The part-timer's egregious attitude and establishment's inability to accept other forms of payment besides cash and debit also contributed to the general discontent.

​View the full album HERE !

We had ordered three items to go: Injeolmi Cup Bingsoo, Cupscinno Frappe, and Tongjamong Juice. The middle-aged man had expressed blankness mixed with confusion when I asked for a more detailed description of Tongjamong. Listed along with the Real Fruit beverages, it included an image of two grapefruits but none more than that. I placed my order anyway, as I was convinced that $4.99 would not equate to them thrusting a whole grapefruit in my hands.​

​But I was wrong. Tongjamong Juice was essentially grapefruit juice in a whole grapefruit, exempt from plastic carrying containers and all things synthetic (besides the straw). It was served atop a small ceramic plate and pointy spoon-like utensil with rugged edges, presumably to slice the fruit open and obtain its flesh once fluids had been drained entirely. Honestly, I wasn't sure why neither staff member had bothered to inform me of this poor takeout choice. They answered to my demand of a carrying tool with a large plastic bag, which was largely ineffective for transporting back to the car.
I suppose the lack of packaging is a sure-fire indication that the cafe hadn't skimped on real fruit content. With the aid of an emulsion hand blender though, recreating this drink could effortlessly be done at home.

​Injeolmi Bingsoo was the recognized highlight of the visit. Impatience had propagated exponentially until the fluffy layers of snow ice and soybean flour reached our hands. Chewy pieces of injeolmi and satisfying slivers of almond sat at its very surface; injeolmi powder had been included in the lower layers of the dessert.
Personally, I enjoyed it a great deal more than the Tiramisu Bingsoo, for it was less sweet but did not comprise flavour nor texture. Its almost stagnant dissolution process also brought me much joy.

The Cupscinno Frappe required the longest period of time to craft: ice chunks were blended and a myriad of flavour syrups were injected before we could finally depart with a chilled, foamy tan-hued beverage. (Side: It wasn't noticed until much later that the unrefined disgrace of a part-timer incorrectly charged for a Tiramisu Frappe (which was one dollar more) despite having the decency to criticize my utterance of "Cappuccino Frappe" instead of "Cupscinno Frappe" when ordering.)

​With the arrival of summer, it is predicted that The Cups will only become more hectic as elementary and secondary students wrap up the academic year. It is highly recommended to arrive in the early afternoon, but be prepared for a wait nonetheless.