Featured Article

THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

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...

CSA Pick Up September 8/9

Gourmet Protein Share contains

Panchetta Made special for our CSA's by Townsend Farms, this treat takes 8 weeks to cure! Pancetta is cured pork belly, the Italian equivalent of bacon. Unlike American bacon, however, pancetta is cured with a variety of herbs, spices, and garlic, and is left unsmoked. Pancetta is usually rolled and tied in a cylindrical shape, then hung to dry. Cut it into thin strips and grab one of our par-baked pizza crusts in the freezer. Roast a head of garlic, smear it over the crust, drizzle with olive oil, sprinkle with salt and pepper and add pancetta, thinly sliced onions and red peppers and slices of bocconcini cheese. Bake until the crust is golden on the edges and the cheese is melted. Bellissimo! Stewing Beef, Grass Fed Stewing beef is a less tender, but ultimately tastier, cut that need braising, simmering or stewing Here's how: 1. Sear room temperature meats until brown on all sides 2. Place in a heavy pot, season, add liquid (red wine, stock, water, etc),season well 3. Place in a 250 degree oven and roast over low heat until done. Elk Sirloin Steak Elk are ruminants (animals with more than one stomach) and are meant to eat grass. Grass fed meat is leaner than conventionally raised and so has to be cooked a little differently! This is important, so that you able to enjoy these meats to the absolute fullest! Here is a quick guide to cooking your elk sirloin: 1. Heat BBQ to high, get the grill nice and hot. 2. Turn down to low and place your room temperature steak (seasoned to your liking) on the grill 3. Close lid and time for 2 to 3 minutes 4. Flip steak, close lid and time for another 2 to 3 minutes. 5. Check for your prefered doneness. 6. Remove steak from grill, place on plate, cover and let rest for approx. 3 minutes. Pike Patties Our fisherman employs experienced filleters to remove ALL of the bones from this tasty fish. One of our favourite producers Greg has seasoned and made this delicious fish into bakable, grillable, fryable patties. Flavours include Thai, Maple, Seasoned and Plain. After thawing, try dipping them in egg then seasoned breadcrumbs and fry 3 minutes each side and enjoy!

Protein Share contains

Stewing Beef, Grass Fed Stewing beef is a less tender, but ultimately tastier, cut that need braising, simmering or stewing Here's an idea: 1. Sear room temperature meats until brown on all sides 2. Place in a heavy pot, season, add liquid (red wine, stock, water, etc), veggies and season well 3. Place in a 250 degree oven and roast over low heat until done. Elk Sirloin Steak Elk are ruminants (animals with more than one stomach) and are meant to eat grass. Grass fed meat is leaner than conventionally raised and so has to be cooked a little differently! This is important, so that you able to enjoy these meats to the absolute fullest! Here is a quick guide to cooking your elk sirloin: 1. Heat BBQ to high, get the grill nice and hot. 2. Turn down to low and place your room temperature steak (seasoned to your liking) on the grill 3. Close lid and time for 2 to 3 minutes 4. Flip steak, close lid and time for another 2 to 3 minutes. 5. Check for your prefered doneness. 6. Remove steak from grill, place on plate, cover and let rest for approx. 3 minutes. Pike Patties Our fisherman employs experienced filleters to remove ALL of the bones from this tasty fish. One of our favourite producers Greg has seasoned and made this delicious fish into bakable, grillable, fryable patties. Flavours include Thai, Maple, Seasoned and Plain. After thawing, try dipping them in egg then seasoned breadcrumbs and fry 3 minutes each side and enjoy!