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 4/5

Full Gourmet Share to receive a minimum of 12 of the following items

Mint, Spray Free Preserve this lovely herb like you would flowers - trim the stems, put in a tall glass of water and cover with plastic in the fridge, remember to change the water every two-three days. It'll last four time longer than it would in the crisper. Parsley, Spray Free Keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, 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. Wild Chantrelles, Beautiful, delicate and one of the best accompaniments for fresh pastas or crepes you will find. A very special addition to this week's CSA. Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Patty Pan Zucchini, Also known as Scallopini, these squash look like wee flying saucers, and are denser than zucchini, with a mild almond flavor. They come in a variety of colors from ivory, to pale green to bright yellow and dark green! Stuff them with anything you might stuff in a pepper or tomato! Their dense nature means they don€™t get as soft and mushy as zucchini and in larger sizes you can actually cut them into cute little slices to serve! You just remove the stem end, the seed packet just below as well as some of the flesh and stuff. They will take longer to cook than zucchini because they are denser. When they€™re very small €“ the size of a twoonie or a little bigger €“ I€™ll put them whole into stir fries or tin foil packets on the BBQ. Yummy! Zuchetta, Zucchetta Rampicante is an heirloom climbing summer squash popular throughout Italy. Most summer squash have bush-habit growth form, and most summer squash such as zucchinis and yellow crooknecks are Cucurbita pepo varieties. The prolific vines yield long cylindrical fruits that can reach 3 feet in length, and a single plant can produce over 20 squash. If vines are not trellised but remain on the ground, the developing fruits will curl around on themselves. Fruits of Zucchetta Rampicante have firmer texture and nuttier flavor than bush-habit summer squash varieties and range from pale green to beige depending on maturity. Italian Zucchini, An Italian heirloom variety - try it sautéed or roasted! White Picklers (Cucumbers), Miniature white (ok, very pale green) cucumbers are the cutest veggies of the season! Use them in a cucumber salad or on a fresh veggie platter for beautiful contrast! Hot Peppers, Hot, hot, hot! Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free & Organic These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.

Half Gourmet Share to contain a minimum of 7 of the following

Parsley, Spray Free Spray free, keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, 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. Wild Chantrelles, Beautiful, delicate and one of the best accompaniments for fresh pastas or crepes you will find. A very special addition to this week's CSA. Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. White Picklers (Cucumbers), Miniature white (ok, very pale green) cucumbers are the cutest veggies of the season! Use them in a cucumber salad or on a fresh veggie platter for beautiful contrast! Hot Peppers, Hot, hot, hot! It's a surprise which ones you'll get. Use with caution. Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.

Full Share to receive a minimum of 10 of the following items

Mint, Spray Free Preserve this lovely herb like you would flowers - trim the stems, put in a tall glass of water and cover with plastic in the fridge, remember to change the water every two-three days. It'll last four time longer than it would in the crisper. Parsley, Spray Free Spray free, keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, 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. Collards. spray free Store wrapped in plastic in your fridge.  Collards are a very flavourful, robust cooking green.  Wash well, dry, chop and fry in bacon fat.  I'm not kidding.  That is traditional way to eat Collard Greens.  To quote a friend from Kentucky "Well EVERYONE knows you cook collards in bacon grease!!" Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Patty Pan Zucchini, Also known as Scallopini, these squash look like wee flying saucers, and are denser than zucchini, with a mild almond flavor. They come in a variety of colors from ivory, to pale green to bright yellow and dark green! Stuff them with anything you might stuff in a pepper or tomato! Their dense nature means they don€™t get as soft and mushy as zucchini and in larger sizes you can actually cut them into cute little slices to serve! You just remove the stem end, the seed packet just below as well as some of the flesh and stuff. They will take longer to cook than zucchini because they are denser. When they€™re very small €“ the size of a twoonie or a little bigger €“ I€™ll put them whole into stir fries or tin foil packets on the BBQ. Yummy! Hot Peppers, Hot, hot, hot! It's a surprise which ones you'll get. Use with caution. Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Carrots, spray free.  Store your carrots in the fridge.  Like most veggies, a plastic bag around them will keep them from getting dehydrated.   Why do these carrots taste so much better than the ones in the winter?  Water content.  Our growers raise carrots meant for fresh eating, not for storage.  Storage carrots have a very low water content so that they can last all winter long without spoiling.  Fresh carrots have a higher water and sugar content making them juicy and sweet.  You can eat them out of hand or turn them into a carrot cucumber salad! Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free & Organic These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.

Half Share to contain a minimum of 8 of the following

Parsley, Spray Free Keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, 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. Collards, Spray Free Store wrapped in plastic in your fridge.  Collards are a very flavourful, robust cooking green.  Wash well, dry, chop and fry in bacon fat.  I'm not kidding.  That is traditional way to eat Collard Greens.  To quote a friend from Kentucky "Well EVERYONE knows you cook collards in bacon grease!!" Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Hot Peppers, Hot, hot, hot! It's a surprise which ones you'll get. Use with caution. Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Carrots, spray free.  Store your carrots in the fridge.  Like most veggies, a plastic bag around them will keep them from getting dehydrated.   Why do these carrots taste so much better than the ones in the winter?  Water content.  Our growers raise carrots meant for fresh eating, not for storage.  Storage carrots have a very low water content so that they can last all winter long without spoiling.  Fresh carrots have a higher water and sugar content making them juicy and sweet.  You can eat them out of hand or turn them into a carrot cucumber salad! Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free & Organic These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.