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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Fall Food Box Week 6 - November 16th

Fall Food Box Week 6 - November 16th

Check out what local, organic, and spray free produce you'll be receiving this week! You will receive 7 of the 9 items listed below!

Spray-Free Red or Green Cabbage from Wild Earth Farms

Spice up your salads with flavor and color! Both are peppery when raw, and sweet when cooked but you'll find that the red cabbage is a little bit sweeter than its green sibling. 



Spray-Free Kennebec Potato from Wild Earth Farms

Whether mashed, roasted, fried, or boiled, these local spray free potatoes are a must have on the side of your dishes! 

Spray-Free Red Onion from Wild Earth Farms

Red onions are on par with white onions and best used fresh, especially since the anthocyanins that produce their red color can turn blue-gray unless mixed with something acidic, like vinegar. Best to save them for sandwiches, salads, and pickles.

Spray-Free Butternut Squash from Wild Earth Farms

Butternut Squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the best soup, but can also be used for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad. 



Spray-Free Beefsteak Tomato from Greenland Gardens

 One of the largest varieties of tomato! These are sweet and meaty. 
Arguable the ultimate BLT tomato, they're also great for slicing up into a "flattened" caprese!


Spray Free  Arugula from Jonathan Farms

Did you know it was a cousin of the broccoli, kale, and cabbage? I didn’t. But I do love a good sweet arugula. Although, the leaves have a peppery, spicy flavor that grows more bitter with age. My pick? Most likely arugula, brie, and sweet pepper jelly. OR a delicious balsamic reduction, arugula and goat cheese! Thank me later. 



Spray Free Spinach from Jonathan Farms

 Fresh picked spinach from Jonothan's Farms in Lockport. Whether incorporated into a salad raw, or cooked into a curry, soup or a stir-fry, the power of local spray free produce shines through with these leafy greens. 


Spray Free Swiss Chard from Jonathan Farms

Chard lies somewhere between spinach and kale in the 'greens spectrum' -- not as earthy or tough as kale, not as tender as spinach. This green is extremely versatile -- it can be sauteed, eaten raw in salad, and is delicious grilled over charcoal or on a regular grill. The stalks are traditionally prepared separately from the leaves, but who needs tradition!


Spray-Free Pink Sweet Turnip from Jonathan Farms

While white turnips are more common in the early summer season, the more robust purple-top turnips are more common come fall. Due to its hint of peppery spiciness, this root (as well as other root vegetables in season) can be paired with bold flavours, so do not be shy with pairing them up with ingredients that pack a big punch. You can keep them in a plastic bag in the refrigerator for a couple weeks, just cut the tops off.