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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 August 7th

This week's CSA shares highlight the weather.  These cool nights mean that we don't mind turning on the oven, but the sunny days mean we want the bbq on! Not to worry folks, we get to satisfy both cooking methods with this csa. Both full and half share participants will be receiving only 2 items this week.  Full share participants will be receiving more of them. Bison hamburger patties (gluten free, lightly seasoned) Tamworth pork rind on chops. Our bison is grass fed, lean and delicious.  It's easy to over cook bison burgers, so please be sure to cook on low, and for not as long as you would think.  To get the perfect burger on the bbq just follow these directions. 1. thaw the bison patties until even the centers are at room temperature. 2. Heat your bbq to high to get the grills hot.  Then turn the temperature down to low, lift the lid to vent the heat for a minute before placing your burgers on the grill. 3. Cook on low, lid down, for 3-4 minutes per side. 4. Place your cooked patties on a clean plate, cover with an upside down bowl.  Let rest for 1 minute.  This will allow the burgers to reabsorb the juices into the meat. 5.  Enjoy!!!!   Tamworth is a heritage variety of pork.  This old breed is a long animal that has mid brown hair, it is prized for its dark, flavourful meat.  Happily, Tamworth are not as fatty as the tasty Berkshire breed of hog.  All of that beautiful dark meat, and not as much fat! We are also thrilled that our butcher prepares the Tamworth pork with the rind on.  In most other parts of the world, pork is sold with the skin on.  Just like everyone fights for the crispy bits of skin from a roasted chicken, a rind on pork makes CRACKLINGS!!!! http://www.bbcgoodfood.com/technique/how-make-crackling   The English have been doing this for years, so it's no surprise that it's the bbc who has the best instructions on how to make cracklings.  Their instructions are for a pork roast, rather than a chop, so for the chops I would remove the rind with some of the fat, lay them out on a roasting pan, then prepare the cracklings separately. Pure deliciousness!  Want even more deliciousness, try the wine pairing from Banville and Jones below. The rind on Tamworth pork chops would be delightful with a soft and juicy red such as the Zorzal Pinot Noir from Argentina ($16.99) If you want to trim the chops and treat yourself to some cracklings, then a crisp, refreshing sparkling wine such as the Juame Serra Cava from Spain would be perfect ($13.99).