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 15/16

Full Gourmet Share to contain a minimum of 11 of the following

Basil, Spray Free Here's an easy pesto recipe: 5 to 6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated Parmesan cheese, or any other hard cheese 1 to 2 garlic cloves 1/4 teaspoon salt 1/4 to 1/2 cup extra-virgin olive oil Blend half the basil with the nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed. With the blender or food processor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts, or cheese as needed to taste. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months. If you're not using your basil for pesto - to keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature. Refrigeration can turn the leaves black. No, this won't win any kitchen decor awards, but in my experience the plastic bag really makes a difference. I've had basil stay perky for a week or even longer, especially if I change the water frequently. Swiss Chard, Spray Free A great source of phytonutrients, Chard is a versatile green. It's easy to sauté with garlic, salt, pepper and olive oil (just until it wilts) or it's great chopped in a salad. Wash your Chard, spin dry, wrap it in a clean towel in a plastic bag in the crisper. Heirloom Tomatoes, Organic A mix of heirloom tomatoes gives you more varieties to try! The season is winding down, so get these gems while you can. Always store tomatoes on the counter, never in the fridge. Tomatillos, Spray Free Known also as the husk tomato, Tomatillos are a member of the nightshade family and are a staple in Mexican cooking. While you can chop them fresh into salsa and guacamole, we prefer to use them in a Roasted Tomatillo Salsa. Store them with the husks removed, in a plastic bag in the fridge. Wild Blueberries The year's white whale. These beauties are hard to find, which makes them a real treat when you get your hands on them! Eat them as is, make a beautiful pie or tart, or freeze them for later. Store in their pint container in the fridge for up to a week. Green Peppers, Spray Free These are crisp and flavourful! Slice them, throw them in some vinegar and dust with sea salt - perfection! Store your peppers in the crisper. Sweet Peppers (Yellow, Orange or Red), Organic Great fresh in salads or cut off the tops, hollow out the seeds, rub with olive oil and stuff them with whatever you have in the fridge. Roast in the oven or on the bbq at 350 for 20 minutes! Store your peppers in the crisper. Hot Peppers, Spray Free A variety of Manitoba hot peppers - proceed with caution! Use sparingly in salsas, soups or stews. Or roast them and add to your Tomatillo Salsa! Store them in the crisper. Leek, Organic Use the tender white and light green parts of your leek to make a creamy potato gratin, but don't throw away the tougher dark parts! Use them for your next soup stock - they add amazing flavour! Chop and store in the freezer until you need them. Store your fresh leek in the crisper. Carrots, Spray Free Try this week's 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. Bi-Colour Corn, Organic Want to try Something different with your corn this week? Try a fresh tomato, corn, basil pizza. Use your basil pesto as your sauce, then add tomatoes, fresh corn, parm, mozzarella and some more blobs of your basil pesto. Add torn fresh basil leaves when the cheese is melted and the crust is golden. Easy! Store your corn in the husk in the bottom section of your fridge. Potatoes, Organic A selection of Fingerling, Blue Russian, Amarosa Finger and Red Creamer. You can't go wrong any way you cook these - keep it simple as the flavours are lovely - olive oil and salt an pepper is usually all you need! Store in the crisper. Garlic We love our garlic! Here's a recipe from an earlier CSA week for Roasted Garlic and Tomato Bruschetta. Store your garlic in a cool, dry place.

Full Share to contain a minimum of 9 of the following

Basil, Spray Free Here's an easy pesto recipe: 5 to 6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated Parmesan cheese, or any other hard cheese 1 to 2 garlic cloves 1/4 teaspoon salt 1/4 to 1/2 cup extra-virgin olive oil Blend half the basil with the nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed. With the blender or food processor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts, or cheese as needed to taste. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months. If you're not using your basil for pesto - to keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature. Refrigeration can turn the leaves black. No, this won't win any kitchen decor awards, but in my experience the plastic bag really makes a difference. I've had basil stay perky for a week or even longer, especially if I change the water frequently. Swiss Chard, Spray Free A great source of phytonutrients, Chard is a versatile green. It's easy to sauté with garlic, salt, pepper and olive oil (just until it wilts) or it's great chopped in a salad. Wash your Chard, spin dry, wrap it in a clean towel in a plastic bag in the crisper. Heirloom Tomatoes, Organic A mix of heirloom tomatoes gives you more varieties to try! The season is winding down, so get these gems while you can. Always store tomatoes on the counter, never in the fridge. Tomatillos, Spray Free Known also as the husk tomato, Tomatillos are a member of the nightshade family and are a staple in Mexican cooking. While you can chop them fresh into salsa and guacamole, we prefer to use them in a Roasted Tomatillo Salsa. Store them with the husks removed, in a plastic bag in the fridge. Green Peppers, Spray Free These are crisp and flavourful! Slice them, throw them in some vinegar and dust with sea salt - perfection! Store your peppers in the crisper. Hot Peppers, Spray Free A variety of Manitoba hot peppers - proceed with caution! Use sparingly in salsas, soups or stews. Or roast them and add to your Tomatillo Salsa! Store them in the crisper. Leek, Organic Use the tender white and light green parts of your leek to make a creamy potato gratin, but don't throw away the tougher dark parts! Use them for your next soup stock - they add amazing flavour! Chop and store in the freezer until you need them. Store your fresh leek in the crisper. Carrots, Spray Free Try this week's 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. Bi-Colour Corn, Organic Want to try Something different with your corn this week? Try a fresh tomato, corn, basil pizza. Use your basil pesto as your sauce, then add tomatoes, fresh corn, parm, mozzarella and some more blobs of your basil pesto. Add torn fresh basil leaves when the cheese is melted and the crust is golden. Easy! Store your corn in the husk in the bottom section of your fridge. Potatoes, Organic A selection of Fingerling, Blue Russian, Amarosa Finger and Red Creamer. You can't go wrong any way you cook these - keep it simple as the flavours are lovely - olive oil and salt an pepper is usually all you need! Store in the crisper. Garlic We love our garlic! Here's a recipe from an earlier CSA week for Roasted Garlic and Tomato Bruschetta. Store your garlic in a cool, dry place.

Half Gourmet Share to contain a minimum of 9 of the following

Basil, Spray Free Here's an easy pesto recipe: 5 to 6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated Parmesan cheese, or any other hard cheese 1 to 2 garlic cloves 1/4 teaspoon salt 1/4 to 1/2 cup extra-virgin olive oil Blend half the basil with the nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed. With the blender or food processor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts, or cheese as needed to taste. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months. If you're not using your basil for pesto - to keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature. Refrigeration can turn the leaves black. No, this won't win any kitchen decor awards, but in my experience the plastic bag really makes a difference. I've had basil stay perky for a week or even longer, especially if I change the water frequently. Swiss Chard, Spray Free A great source of phytonutrients, Chard is a versatile green. It's easy to sauté with garlic, salt, pepper and olive oil (just until it wilts) or it's great chopped in a salad. Wash your Chard, spin dry, wrap it in a clean towel in a plastic bag in the crisper. Heirloom Tomatoes, Organic A mix of heirloom tomatoes gives you more varieties to try! The season is winding down, so get these gems while you can. Always store tomatoes on the counter, never in the fridge. Tomatillos, Spray Free Known also as the husk tomato, Tomatillos are a member of the nightshade family and are a staple in Mexican cooking. While you can chop them fresh into salsa and guacamole, we prefer to use them in a Roasted Tomatillo Salsa. Store them with the husks removed, in a plastic bag in the fridge. Wild Blueberries The year's white whale. These beauties are hard to find, which makes them a real treat when you get your hands on them! Eat them as is, make a beautiful pie or tart, or freeze them for later. Store in their pint container int he fridge for up to a week. Hot Peppers, Spray Free A variety of Manitoba hot peppers - proceed with caution! Use sparingly in salsas, soups or stews. Or roast them and add to your Tomatillo Salsa! Store them in the crisper. Leek, Organic Use the tender white and light green parts of your leek to make a creamy potato gratin, but don't throw away the tougher dark parts! Use them for your next soup stock - they add amazing flavour! Chop and store in the freezer until you need them. Store your fresh leek in the crisper. Carrots, Spray Free Try this week's 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. Bi-Colour Corn, Organic Want to try Something different with your corn this week? Try a fresh tomato, corn, basil pizza. Use your basil pesto as your sauce, then add tomatoes, fresh corn, parm, mozzarella and some more blobs of your basil pesto. Add torn fresh basil leaves when the cheese is melted and the crust is golden. Easy! Store your corn in the husk in the bottom section of your fridge. Potatoes, Organic A selection of Fingerling, Blue Russian, Amarosa Finger and Red Creamer. You can't go wrong any way you cook these - keep it simple as the flavours are lovely - olive oil and salt an pepper is usually all you need! Store in the crisper. Garlic We love our garlic! Here's a recipe from an earlier CSA week for Roasted Garlic and Tomato Bruschetta. Store your garlic in a cool, dry place.

Half Share to contain a minimum of 7 of the following

Basil, Spray Free Here's an easy pesto recipe: 5 to 6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated Parmesan cheese, or any other hard cheese 1 to 2 garlic cloves 1/4 teaspoon salt 1/4 to 1/2 cup extra-virgin olive oil Blend half the basil with the nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed. With the blender or food processor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts, or cheese as needed to taste. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months. If you're not using your basil for pesto - to keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature. Refrigeration can turn the leaves black. No, this won't win any kitchen decor awards, but in my experience the plastic bag really makes a difference. I've had basil stay perky for a week or even longer, especially if I change the water frequently. Swiss Chard, Spray Free A great source of phytonutrients, Chard is a versatile green. It's easy to sauté with garlic, salt, pepper and olive oil (just until it wilts) or it's great chopped in a salad. Wash your Chard, spin dry, wrap it in a clean towel in a plastic bag in the crisper. Heirloom Tomatoes, Organic A mix of heirloom tomatoes gives you more varieties to try! The season is winding down, so get these gems while you can. Always store tomatoes on the counter, never in the fridge. Tomatillos, Spray Free Known also as the husk tomato, Tomatillos are a member of the nightshade family and are a staple in Mexican cooking. While you can chop them fresh into salsa and guacamole, we prefer to use them in a Roasted Tomatillo Salsa. Store them with the husks removed, in a plastic bag in the fridge. Sweet Peppers (Yellow, Orange or Red), Organic Great fresh in salads or cut off the tops, hollow out the seeds, rub with olive oil and stuff them with whatever you have in the fridge. Roast in the oven or on the bbq at 350 for 20 minutes! Store your peppers in the crisper. Hot Peppers, Spray Free A variety of Manitoba hot peppers - proceed with caution! Use sparingly in salsas, soups or stews. Or roast them and add to your Tomatillo Salsa! Store them in the crisper. Carrots, Spray Free Try this week's 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. Potatoes, Organic A selection of Fingerling, Blue Russian, Amarosa Finger and Red Creamer. You can't go wrong any way you cook these - keep it simple as the flavours are lovely - olive oil and salt an pepper is usually all you need! Store in the crisper. Garlic We love our garlic! Here's a recipe from an earlier CSA week for Roasted Garlic and Tomato Bruschetta. Store your garlic in a cool, dry place.