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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

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!