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 October 6/7

Full Gourmet Share to contain a minimum of 8 of the following

Poultry Herbs, Organic A mix of sage, thyme, rosemary and parsley - just in time for your Thanksgiving turkey! Celeriac, Organic What IS this thing? It's the root ball from a celery stalk! And it's DELICIOUS! Peel and cook just like mashed potatoes, with garlic of course, and you you'll wonder how you ever lived without this tasty veggie! Cauliflower, Organic Try this easy Cauliflower 'Steak' recipe: 1. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" 'steaks' from center of cauliflower 2. Preheat oven to 400°. Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 Tbsp. oil to pan between batches. 3. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes. 4. Serve with your favourite sauce, dressing or side - I'll suggest pairing cauliflower with olives, sun-dried tomatoes, spicy tomato sauces, lemon or parsley, or a combo of any of these! Brussel Sprouts, Spray Free Brussel Sprouts on the stalk CAN be roasted as-is, without having to discard the whole stalk! Pre-heat your oven to 350, brush the whole stalk and sprouts with a mix of olive oil, honey, salt and pepper, roast for 40-45 minutes until sprouts are evenly browned. Voila! You can eat the whole stalk - the best part is the stalk 'marrow'. Carrots, Organic Try this amazing Fall soup recipe: Roasted Carrot & Cumin Soup with Carrot Top Pesto. We promise you won't be disappointed! Store your carrots in their bag in the crisper. Mixed Beets, Organic Grate with carrots into a fresh salad or roast with your other root veggies - beets are a tasty and versatile vegetable when you get to know them. Store them in the crisper in a plastic bag, they should last you two-three weeks. Remove leaves before storing. Try one of our previous CSA week's recipes: Lemony Beet Hummus. Red & Yellow Onions, Organic These onions are great for eating fresh or cooking. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stiring a couple times, drain, pat dry and use. Store your onions in a cool dry place in a single layer. Potatoes, Organic A tasty mixed bag- it's a surprise what you get! These potatoes are so versatile you can roast, boil or bake them and you can't go wrong. Store your potatoes in a cool, dry place - do not store them with apples or other fruit as it will cause them to sprout. Spaghetti Squash, Spray Free A super-tasty stringy squash sensation! Cut your squash in half, scoop out the seeds, roast with olive oil and salt and pepper, roast face down in a 400 degree oven for about 30 minutes, or until you can press the squash skin and make a dent. Let cool a few minutes, scoop out the flesh and dress with olive oil, salt, pepper, your favourite herbs and roasted garlic. Finish with grated Parmesan cheese! Crampton Made Apple Cider, 1L We take beautiful Manitoba apples and press them into the tastiest, purest apple cider you'll ever have! Drink it with breakfast, spice it and heat it up, use it in your favourite cocktail. You will love it. Check out this week's recipe for Hot Buttered Rum with Apple Cider!

Full Share to contain a minimum of 5 of the following

Celeriac, Organic What IS this thing? It's the root ball from a celery stalk! And it's DELICIOUS! Peel and cook just like mashed potatoes, with garlic of course, and you you'll wonder how you ever lived without this tasty veggie! Brussel Sprouts, Spray Free Brussel Sprouts on the stalk CAN be roasted as-is, without having to discard the whole stalk! Pre-heat your oven to 350, brush the whole stalk and sprouts with a mix of olive oil, honey, salt and pepper, roast for 40-45 minutes until sprouts are evenly browned. Voila! You can eat the whole stalk - the best part is the stalk 'marrow'. Mixed Beets, Organic Grate with carrots into a fresh salad or roast with your other root veggies - beets are a tasty and versatile vegetable when you get to know them. Store them in the crisper in a plastic bag, they should last you two-three weeks. Remove leaves before storing. Try one of our previous CSA week's recipes: Lemony Beet Hummus. Red & Yellow Onions, Organic These onions are great for eating fresh or cooking. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stiring a couple times, drain, pat dry and use. Store your onions in a cool dry place in a single layer. Potatoes, Organic A tasty mixed bag- it's a surprise what you get! These potatoes are so versatile you can roast, boil or bake them and you can't go wrong. Store your potatoes in a cool, dry place - do not store them with apples or other fruit as it will cause them to sprout. Spaghetti Squash, Spray Free A super-tasty stringy squash sensation! Cut your squash in half, scoop out the seeds, roast with olive oil and salt and pepper, roast face down in a 400 degree oven for about 30 minutes, or until you can press the squash skin and make a dent. Let cool a few minutes, scoop out the flesh and dress with olive oil, salt, pepper, your favourite herbs and roasted garlic. Finish with grated Parmesan cheese! Crampton Made Apple Cider, 1L We take beautiful Manitoba apples and press them into the tastiest, purest apple cider you'll ever have! Drink it with breakfast, spice it and heat it up, use it in your favourite cocktail. You will love it. Check out this week's recipe for Hot Buttered Rum with Apple Cider!

Half Gourmet Share to contain a minimum of 6 of the following

Poultry Herbs, Organic A mix of sage, thyme, rosemary and parsley - just in time for your Thanksgiving turkey! Celeriac, Organic What IS this thing? It's the root ball from a celery stalk! And it's DELICIOUS! Peel and cook just like mashed potatoes, with garlic of course, and you you'll wonder how you ever lived without this tasty veggie! Brussel Sprouts, Spray Free Brussel Sprouts on the stalk CAN be roasted as-is, without having to discard the whole stalk! Pre-heat your oven to 350, brush the whole stalk and sprouts with a mix of olive oil, honey, salt and pepper, roast for 40-45 minutes until sprouts are evenly browned. Voila! You can eat the whole stalk - the best part is the stalk 'marrow'. Mixed Beets, Organic Grate with carrots into a fresh salad or roast with your other root veggies - beets are a tasty and versatile vegetable when you get to know them. Store them in the crisper in a plastic bag, they should last you two-three weeks. Remove leaves before storing. Try one of our previous CSA week's recipes: Lemony Beet Hummus. Red & Yellow Onions, Organic These onions are great for eating fresh or cooking. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stiring a couple times, drain, pat dry and use. Store your onions in a cool dry place in a single layer. Potatoes, Organic A tasty mixed bag- it's a surprise what you get! These potatoes are so versatile you can roast, boil or bake them and you can't go wrong. Store your potatoes in a cool, dry place - do not store them with apples or other fruit as it will cause them to sprout. Spaghetti Squash, Spray Free A super-tasty stringy squash sensation! Cut your squash in half, scoop out the seeds, roast with olive oil and salt and pepper, roast face down in a 400 degree oven for about 30 minutes, or until you can press the squash skin and make a dent. Let cool a few minutes, scoop out the flesh and dress with olive oil, salt, pepper, your favourite herbs and roasted garlic. Finish with grated Parmesan cheese! Crampton Made Apple Cider, 1L We take beautiful Manitoba apples and press them into the tastiest, purest apple cider you'll ever have! Drink it with breakfast, spice it and heat it up, use it in your favourite cocktail. You will love it. Check out this week's recipe for Hot Buttered Rum with Apple Cider!

Half Share to contain a minimum of 4 of the following

Celeriac, Organic What IS this thing? It's the root ball from a celery stalk! And it's DELICIOUS! Peel and cook just like mashed potatoes, with garlic of course, and you you'll wonder how you ever lived without this tasty veggie! Mixed Beets, Organic Grate with carrots into a fresh salad or roast with your other root veggies - beets are a tasty and versatile vegetable when you get to know them. Store them in the crisper in a plastic bag, they should last you two-three weeks. Remove leaves before storing. Try one of our previous CSA week's recipes: Lemony Beet Hummus. Red & Yellow Onions, Organic These onions are great for eating fresh or cooking. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stiring a couple times, drain, pat dry and use. Store your onions in a cool dry place in a single layer. Potatoes, Organic A tasty mixed bag- it's a surprise what you get! These potatoes are so versatile you can roast, boil or bake them and you can't go wrong. Store your potatoes in a cool, dry place - do not store them with apples or other fruit as it will cause them to sprout. Spaghetti Squash, Spray Free A super-tasty stringy squash sensation! Cut your squash in half, scoop out the seeds, roast with olive oil and salt and pepper, roast face down in a 400 degree oven for about 30 minutes, or until you can press the squash skin and make a dent. Let cool a few minutes, scoop out the flesh and dress with olive oil, salt, pepper, your favourite herbs and roasted garlic. Finish with grated Parmesan cheese! Crampton Made Apple Cider, 1L We take beautiful Manitoba apples and press them into the tastiest, purest apple cider you'll ever have! Drink it with breakfast, spice it and heat it up, use it in your favourite cocktail. You will love it. Check out this week's recipe for Hot Buttered Rum with Apple Cider!