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 September 2

Gourmet Protein Share contains

Rack of Lamb, grass fed, freely ranged, raised without the use of antibiotics, growth hormones or animal by products.  When you are cooking your roast please remember, Grass Fed Lamb is meant to be eaten rare!  I get my over heated up to 450 degrees.  Take your thawed out lamb roast, that has come to room temperature, and pat it try with some paper towels.  Season well with salt, pepper, and rosemary or thyme.  The flavour of the lamb is so beautiful that you don't want to overwhelm it with overpowering seasonings.  Using a heavy bottomed, oven proof pot (I use a lodge cast iron pot that has a lid), brown butter, and sear the lamb on all sides.  About 1 minute per side.  Once all beautifully browned, put the lid on the pot and stick it in your pre-heated oven.  Then TURN THE TEMPERATURE DOWN to 350 degrees.  Roast your grass fed lamb for 15 minutes per pound, so about 20-40 minutes depending on the size of your rack of lamb. After the appropriate time, remove the pot from the oven, and let your lamb rest for about 15 minutes (still in the pot) before serving.  If you are a soup lover, you'll save the bones from the rack of lamb to make a scotch broth.....mmmmmm Smoked Beef Bones  Grass fed Okay, so why the heck is there a bone in my share?  Great question!  We get our beef and bison bones smoked so that you can pop them into a soup pot.  The smoky flavour adds a lot of depth to your soups and stews.  When I am making a beef soup, I roast bones with celery, onion, carrots and garlic, then cover with water and simmer for half a day.  That's the broth that I start with.  When you pop one of these smoked bones into the pot, your soup really does have that extra wow factor.

Protein Share contains

Smoked Beef Bones Okay, so why the heck is there a bone in my share?  Great question!  We get our beef and bison bones smoked so that you can pop them into a soup pot.  The smoky flavour adds a lot of depth to your soups and stews.  When I am making a beef soup, I roast bones with celery, onion, carrots and garlic, then cover with water and simmer for half a day.  That's the broth that I start with.  When you pop one of these smoked bones into the pot, your soup really does have that extra wow factor. Organic Ground Beef We finally helped created the supply chain to support organic grass fed beef!!!!  It's interesting how much work it is to just get the pieces in place to make something like this a possibility.  Until now our grass fed beef producers had to ship their animals out of province to keep their organic certification, or have them processed in province but lose their organic certification in the process.  Over the last several months, DAL meats in Killarny went through the process of obtaining organic certification.  Now that there is a certified organic butcher shop in the province, organic meat producers can use the facility and keep their organic certification in Manitoba.  It's a pretty big deal. Bison Minute Steak Take a round steak, and put it through a mechanical tenderizer, and you get a minute steak!!!  Pre tenderized, easy for a fast fry steak, nice to bread and cook up as bison Milanese or turn into a bison marinara!  This steak is also great seasoned, grilled, and cut up for tacos or popped into a stir fry.