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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 September 22/23

Gourmet Protein Share contains

Bison Patties Freely ranged, grass fed, raised without the use of antibiotics, growth hormones or animal by-products in the feed Remember, when you are going to make these luscious burgers, that you need to cook them on a low temperature.  Get your burgers thawed and warmed up to room temperature.  Turn up your grill to high.  Once the grill is heated, turn the bbq right down to low.  Pop the burgers on, and close the lid.  Time for 2 minutes. Once your timer goes off, flip the burger, close the lid and time for another 2 minutes. That's it folks, your burger is done.  I love to eat these as regular burgers, but also love them as open faced burgers.  Patty on a bun or nice piece of bread, then topped with sauteed mushrooms and onions, a great mustard, fine cheese and pickle.  Then I eat the whole thing with a knife and fork.  It's like a burger made fancy. Chicken Wings, raised without the use of antibiotics, growth hormones, animal by-products in the feed and raised in a low density barn I love to marinate these in Peri Peri spicy sauce, then bbq them.  Chicken on the grill can cause flare ups.  The best way to prevent this is to heat your grill to high.  Turn off the flame on one side, and put the wings on that side.  No flame means less chance of flare ups. Free Run Chicken Breast, raised without the use of antibiotics, growth hormones, animal by-products in the feed and raised in a low density barn Most chicken breast that you buy has been plumped up with a salt water bath.  This increases the weight of the product meaning the processor can sell it for a lower price per pound.  It also means you are buying salt water.  These chicken breasts have not been bathed in salt water, which means more meat than you are used to.  When big eaters may be able to eat two portions of salt water chicken breast, they will be hard pressed to do so with these pieces of meat. Pickerel Cheeks A true Manitoba delicacy and best prepared simply. Try this easy pan fry recipe: once the pickerel is at room temperature, rinse the pieces. Dip them in a egg wash or milk, toss in a flour, panko, salt and pepper combo, then pan fry in unsalted butter until both sides are golden brown. Put on a paper towel to soak up extra oil, then serve. Super - easy!

Protein Share contains

Bison Patties Freely ranged, grass fed, raised without the use of antibiotics, growth hormones or animal by-products in the feed Remember, when you are going to make these luscious burgers, that you need to cook them on a low temperature.  Get your burgers thawed and warmed up to room temperature.  Turn up your grill to high.  Once the grill is heated, turn the bbq right down to low.  Pop the burgers on, and close the lid.  Time for 2 minutes. Once your timer goes off, flip the burger, close the lid and time for another 2 minutes. That's it folks, your burger is done.  I love to eat these as regular burgers, but also love them as open faced burgers.  Patty on a bun or nice piece of bread, then topped with sauteed mushrooms and onions, a great mustard, fine cheese and pickle.  Then I eat the whole thing with a knife and fork.  It's like a burger made fancy. Chicken Wings, raised without the use of antibiotics, growth hormones, animal by-products in the feed and raised in a low density barn I love to marinate these in Peri Peri spicy sauce, then bbq them.  Chicken on the grill can cause flare ups.  The best way to prevent this is to heat your grill to high.  Turn off the flame on one side, and put the wings on that side.  No flame means less chance of flare ups. Pike Our fishermen employ experts to de-bone these amazing fish! A super-easy cooking fish: pre-heat your oven to 350, place pike in a pan with your seasoning (lemon juice, salt & pepper, maybe dust it with flour if you want a crispier coating) and a couple pats of butter. Bake for 10-15 minutes until the fish flakes on your fork.