CSA pick up July 28/29

Gourmet Share to contain Pike- Also called Jack Fish, this pike is sustainably harvested near Puckatawagan Manitoba.  The cold clear Northern Manitoba lakes give this beautiful fish a fresh taste.  And the local indigenous people who are employed filleting the fish, have historical knowledge of how to get out all of those tricky bones.  This meaty fish is perfect chopped up, fried and put into a fish taco. Beef or bison Short ribs- These ribs need to be braised before you pop them on the bbq.  Get them out of the pack, and pop them into your slow cooker.  Add a cup of red wine, a cup of chicken stock, some black pepper, chopped onion, salt and garlic.  Turn it on low and let it simmer for about 5 hours.  When the time is up, carefully remove ribs from slow cooker.  Brush with your favourite bbq sauce, and pop on a hot grill to give them that charred smokey flavour.  Those of you who are competent owners of a big green egg can put these babies on a slow smoke until they are fall apart tender.   Protein Shares White Fish.  Sustainably harvested near Puckatawagan Manitoba.   Yup, you have a whole fish.  Just let it thaw, remove from the package, give it a rinse and pat it dry.  Stuff the cavity with lemon slices, garlic, Dill or whatever herbs tickle your fancy.  Brush the exterior with oil, season with salt, pepper, and paprika.  I use toothpicks to hold the cavity closed, then pop the whole fish on a medium hot bbq.  Cook for 10 minutes then flip.  Cook for another 10 before checking to see if the flesh is flakey and done.  Then check out this video as to how to remove the flesh from the bones. Beef or bison Short ribs- These ribs need to be braised before you pop them on the bbq.  Get them out of the pack, and pop them into your slow cooker.  Add a cup of red wine, a cup of chicken stock, some black pepper, chopped onion, salt and garlic.  Turn it on low and let it simmer for about 5 hours.  When the time is up, carefully remove ribs from slow cooker.  Brush with your favourite bbq sauce, and pop on a hot grill to give them that charred smokey flavour.  Those of you who are competent owners of a big green egg can put these babies on a slow smoke until they are fall apart tende