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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 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