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Fresh Heritage Pork Bone-in Hams

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Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
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This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
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Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

August 28 Protein share pick up

It's still hot bbq weather so we thought that we would throw something fun your way.  Marc and I LOVE lamb on the bbq.

 

Full Share

Lamb leg steak,grass fed, naturally raised

a dozen eggs, freely ranged, organic                                                                                         Grass fed beef cheese smokies

Half Share

Pickerel Fillets                                                                                                                                      a half dozen eggs, freely ranged, organic                                                                                  Grass fed beef cheese smokies

Half share participants, you will be happy to know that your pickerel was sustainably harvested in northern Manitoba lakes.  The fisherpeople who caught the pickerel have families who are hired to fillet it.  It's a win win situation for people who live in the north.

Pickerel has a very mild flavour, so to enjoy it I prefer to not over season my pickerel.  Marc dredges the thawed fish fillets in some flour to coat them lightly, then sprinkles on some sea salt and black pepper.   A quick pan fry in butter, and they are done to perfection. Too hot to turn the oven on?  Pickerel in foil on the bbq is in order!!

For the lamb steaks, be certain to completely thaw them and bring it to room temperature  Once your lamb is warm, I like to rub it with a dry curry powder, or a garlic, rosemary and lemon mixture that I like.  Another great option is blending garlic scapes, cherry tomatoes, a little sea salt, and tsp of oil together to form a paste.  This rubbed into a lamb steak is a simply divine pairing.  Season your lamb as you like, but know that the delicate flavour of the lamb shouldn't be hidden too much.

Get your bbq up to high to heat it up, once hot, turn one side off, place lamb on non flamed side, and turn the other side down to medium/low.  I tend to bbq a lamb steak getting for about 3-4 minutes per side, depending on how well done you prefer your lamb.  I feel strongly that you should eat lamb on the rare side.

The fabulous ladies at Banville and Jones have made a wine pairing both for your lamb, AND for the leftovers!!! Brilliant.

For the barbeque lamb, enjoy a wine with a Spanish accent, the Hacienda Albae Tempranillo from Spain, $21.99. The Hacienda Albae has just enough weight and texture to blend with the lamb beautifully!  If a wine with more up-front fruit is your game, choose the Innocent Bystander Syrah, at $23.99. It has a great fruit core, with a smooth, yet spicy edge!  When it is time for leftovers with the lamb, try a medium-bodied, smooth red, such as the Lobetia Tempranillo from Spain.  At $11.99 it is a little gem!

Enjoy!