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THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

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...

CSA pick up Sept 17

Oh the kids are back at school, the extra curricular activities are sucking all of your time, it's cold outside and your family is HUNGRY!!!  Not only do they want supper tonight.  They want lunch tomorrow too!!  How impossible. This is where large hunks of meat come in handy.  This week you have a beautiful freely ranged pork shoulder roast in your CSA.   You can do so many things with it. -chuck it into a slow cooker for pulled pork. -Roast it up for dinner then have sandwiches for lunch. -cut it up and make mexican carnitas This week's CSA to contain.... Pork shoulder roast Pike Fillets     In a hurry for supper? Make fish tacos with the pike, or a quick fish stew.  A girl friend of mine is from Newfoundland and introduced me to her version of fish stew.   The Gist of it is, boil potatoes in chicken stock, add sauteed onions, leek, celery, dill and whatever else you have kicking around, when it's all cooked up, add chopped up fish and simmer until the fish is cooked.  Sometimes she adds coconut milk at the end, or a little sour cream to dollop into your bowl. It's fast, tasty, and everyone always goes back for seconds. I used to think that the only thing that I could do with fish was fry it.  Once you get the hang of how it cooks, it's such a versatile thing.  Chuck into soups and stews, chop batter and fry up for tacos, sandwiches or for dipping into sauces, bake and add the leftovers to a salad.