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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...

CSA pick up Sept 18

Hello all! The days are getting shorter and the nights cooler.  Time for some crock pot meals if you ask me. Full Share pork roast Beef short ribs   Half Share Pork roast Beef short ribs   Just like when you had short ribs in your CSA previously, you are going to simmer these beauties in a slow cooker, or on your stove top.  Put your ribs in the pot, cover with water, add a clove of garlic, half an onion cut up, some dried parsley, maybe a sundried tomato or two, some smoked sea salt and paprika.  In other words, season to your taste.  Braise (simmer) on low for 4-6 hours.   When your simmer is done, carefully remove the ribs from the pot and place them on a baking tray.  RESERVE THE LIQUID.  Season the ribs with bbq sauce or a dry seasoning to your taste, place in your preheated 350 degree oven and bake for 8-10 minutes. This liquid is beef broth and will make the most fabulous beef and barley soup.  Alternatively  you can add this flavourful broth to mashed potatoes or stews.  Can't use the broth right away?  Put the cooled broth in a freezer safe container and put it away until you want to make soup. Once again the lovely ladies at banville and Jones have wine suggestions to go with your CSA shares!
Ribs and charred corn call for something that echoes the smoke, but brings lots of fruit flavour along for the ride.  Try the Esencia Chardonnay from Spain ($12.99), a lovely, balanced wine for a Tuesday evening!
If you want to pull out the green peppers and the tomatoes to create a zingy salsa for the ribs and the corn, and open something that will be amazing with that combination, try one of our favourite Italian gems, the red Colle dei Venti Dolcetto ($18.99).  Or if the occasion is a bit more special, open the (red) Tolaini Al Passo, a rich and balanced Sangiovese blend, also from Italy, at $29.99. 
If the blend includes roasted carrots and potatoes as well as the ribs and charred corn, a lovely pairing would include an Australian Shiraz, such as the Innocent Bystander Syrah ($23.99).  The bright fruit and smooth texture of this Syrah will make a masterpiece out of the meal!