Featured Article

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 August 11/12

Full Gourmet Share to contain a minimum of 11 of the following

Chocolate Mint, Spray Free This mint has a delightful minty chocolate flavour, and is great muddled in drinks or used in baking. Store mint stems at room temperature in a water-filled jar; use within a week for the freshest flavor. Stems root easily in water. For longer storage, dry or freeze (mint ice cubes) leaves. Thyme, Spray Free Store thyme wrapped in a damp paper towel in a plastic bag in the crisper, where it should last you 10-14 days. Or wash, dry and chop before freezing in an air-tight bag, where it will last indefinitely. Wild Mushrooms, Chantrelle, Lobster or Bolete As these mushrooms are wild-foraged you need to soak them in a light vinegar solution for 30 minutes to coax all the critters out. Then just rinse and cook as normal. Napa Cabbage, Spray Free This light, crinkly cabbage is FULL of folate and is great for you! Store it in your crisper and if it starts to droop, trim the stem and soak in cold water for 20 minutes, then wrap in a clean dish towel and put back in the fridge - voila! Instant perk-up! Try this slaw recipe for your next BBQ! Leek,Spray Free Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Mini Heirloom Tomatoes,Spray Free Eat these like candy, because that's what they are. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Field Tomatoes,Spray Free Field tomatoes aren't protected from the elements like greenhouse are, so they look a little beat up. However, they pack a flavour-punch, so don't look them over because they're not as pretty! Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Cucumber, Spray Free A Summer mainstay in salads or snacks, these guys are crispy and light. Store them in a bag on the top shelf of the fridge or at room temp - they don't like to be too cold. Zucchini Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use right away, as softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days. Or you can freeze your zucchini by slicing, blanching (then plunge into cold water), drain and freeze in an airtight container - they'll keep 10 to 12 months. Dragon Tongue Beans The coolest looking beans you'll see all year! Best eaten raw, they can also be steamed, but will lose their beautiful purple stripes. Store them in plastic in your crisper and eat within a week for best flavour. Purple Beans Perfect for a Summer cheese plate, these beans are a beautiful violet purple! Eat them raw with dips, or pickle them for later. Their flavour pairs well with onion, lemon, parsley, almonds, dill, tomato, hard cheeses, quinoa, bacon and eggplant. Store them in a plastic bag in the crisper and enjoy them within a week. Cauliflower Wrap your cauliflower loosely in plastic and store in the fridge. Try this: Cut the head into large, 1" thick 'steaks' and brush with olive oil and salt and pepper, then just grill on the BBQ until they soften! Great with a spicy tomato sauce! Garlic This garlic variety has a bite, but is crazy-flavourful! Try this recipe with the heirloom or field tomatoes!

Full Share to contain a minimum of 8 of the following

Thyme, Spray Free Store thyme wrapped in a damp paper towel in a plastic bag in the crisper, where it should last you 10-14 days. Or wash, dry and chop before freezing in an air-tight bag, where it will last indefinitely. Wild Mushrooms, Chantrelle, Lobster or Bolete As these mushrooms are wild-foraged you need to soak them in a light vinegar solution for 30 minutes to coax all the critters out. Then just rinse and cook as normal. Napa Cabbage, Spray Free This light, crinkly cabbage is FULL of folate and is great for you! Store it in your crisper and if it starts to droop, trim the stem and soak in cold water for 20 minutes, then wrap in a clean dish towel and put back in the fridge - voila! Instant perk-up! Try this slaw recipe for your next BBQ! Leek,Spray Free Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Mini Heirloom Tomatoes,Spray Free Eat these like candy, because that's what they are. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Field Tomatoes,Spray Free Field tomatoes aren't protected from the elements like greenhouse are, so they look a little beat up. However, they pack a flavour-punch, so don't look them over because they're not as pretty! Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Zucchini Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use right away, as softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days. Or you can freeze your zucchini by slicing, blanching (then plunge into cold water), drain and freeze in an airtight container - they'll keep 10 to 12 months. Dragon Tongue Beans The coolest looking beans you'll see all year! Best eaten raw, they can also be steamed, but will lose their beautiful purple stripes. Store them in plastic in your crisper and eat within a week for best flavour. Cauliflower Wrap your cauliflower loosely in plastic and store in the fridge. Try this: Cut the head into large, 1" thick 'steaks' and brush with olive oil and salt and pepper, then just grill on the BBQ until they soften! Great with a spicy tomato sauce! Garlic This garlic variety has a bite, but is crazy-flavourful! Try this recipe with the heirloom or field tomatoes!

Half Gourmet Share to contain a minimum of 11 of the following

Chocolate Mint, Spray Free This mint has a delightful minty chocolate flavour, and is great muddled in drinks or used in baking. Store mint stems at room temperature in a water-filled jar; use within a week for the freshest flavor. Stems root easily in water. For longer storage, dry or freeze (mint ice cubes) leaves. Thyme, Spray Free Store thyme wrapped in a damp paper towel in a plastic bag in the crisper, where it should last you 10-14 days. Or wash, dry and chop before freezing in an air-tight bag, where it will last indefinitely. Wild Mushrooms, Chantrelle, Lobster or Bolete As these mushrooms are wild-foraged you need to soak them in a light vinegar solution for 30 minutes to coax all the critters out. Then just rinse and cook as normal. Napa Cabbage, Spray Free This light, crinkly cabbage is FULL of folate and is great for you! Store it in your crisper and if it starts to droop, trim the stem and soak in cold water for 20 minutes, then wrap in a clean dish towel and put back in the fridge - voila! Instant perk-up! Try this slaw recipe for your next BBQ! Leek,Spray Free Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Mini Heirloom Tomatoes,Spray Free Eat these like candy, because that's what they are. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Field Tomatoes,Spray Free Field tomatoes aren't protected from the elements like greenhouse are, so they look a little beat up. However, they pack a flavour-punch, so don't look them over because they're not as pretty! Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Cucumber, Spray Free A Summer mainstay in salads or snacks, these guys are crispy and light. Store them in a bag on the top shelf of the fridge or at room temp - they don't like to be too cold. Zucchini Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use right away, as softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days. Or you can freeze your zucchini by slicing, blanching (then plunge into cold water), drain and freeze in an airtight container - they'll keep 10 to 12 months. Dragon Tongue Beans The coolest looking beans you'll see all year! Best eaten raw, they can also be steamed, but will lose their beautiful purple stripes. Store them in plastic in your crisper and eat within a week for best flavour. Purple Beans Perfect for a Summer cheese plate, these beans are a beautiful violet purple! Eat them raw with dips, or pickle them for later. Their flavour pairs well with onion, lemon, parsley, almonds, dill, tomato, hard cheeses, quinoa, bacon and eggplant. Store them in a plastic bag in the crisper and enjoy them within a week. Cauliflower Wrap your cauliflower loosely in plastic and store in the fridge. Try this: Cut the head into large, 1" thick 'steaks' and brush with olive oil and salt and pepper, then just grill on the BBQ until they soften! Great with a spicy tomato sauce! Garlic This garlic variety has a bite, but is crazy-flavourful! Try this recipe with the heirloom or field tomatoes!

Half Share to contain a minimum of 6 of the following

Thyme, Spray Free Store thyme wrapped in a damp paper towel in a plastic bag in the crisper, where it should last you 10-14 days. Or wash, dry and chop before freezing in an air-tight bag, where it will last indefinitely. Napa Cabbage, Spray Free This light, crinkly cabbage is FULL of folate and is great for you! Store it in your crisper and if it starts to droop, trim the stem and soak in cold water for 20 minutes, then wrap in a clean dish towel and put back in the fridge - voila! Instant perk-up! Try this slaw recipe for your next BBQ! Leek,Spray Free Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Field Tomatoes,Spray Free Field tomatoes aren't protected from the elements like greenhouse are, so they look a little beat up. However, they pack a flavour-punch, so don't look them over because they're not as pretty! Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Zucchini Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use right away, as softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days. Or you can freeze your zucchini by slicing, blanching (then plunge into cold water), drain and freeze in an airtight container - they'll keep 10 to 12 months. Dragon Tongue Beans The coolest looking beans you'll see all year! Best eaten raw, they can also be steamed, but will lose their beautiful purple stripes. Store them in plastic in your crisper and eat within a week for best flavour. Cauliflower Wrap your cauliflower loosely in plastic and store in the fridge. Try this: Cut the head into large, 1" thick 'steaks' and brush with olive oil and salt and pepper, then just grill on the BBQ until they soften! Great with a spicy tomato sauce! Garlic This garlic variety has a bite, but is crazy-flavourful! Try this recipe with the heirloom or field tomatoes!