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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...

Fall CSA Pick Up - December 1

The last week of CSA!  How can this be!  The fall was so beautifully long it seems impossible that our 8 week fall CSA has already come to an end!  We've been chatting with our producers, getting feedback on how the program worked for them this Fall.  We've had an overwhelming response.  All of the farmers who provided food for the fall CSA bags want to thank you. Your commitment to buying local, sustainably raised foods has helped to change their lives.  The income from this program allowed 3 producers to stay working on the farm for 8 weeks longer than usual.  When they usually had to get off the farm jobs in mid October, this program allowed them to stay on the farm, grow produce for you, and get projects completed that will help their farms succeed next summer. Your participation in our fall CSA has convinced 1 farmer to put up a greenhouse in order to serve this program better next fall! We couldn't do what we do without you.  Our farmers couldn't do what they do without you.  Thank you for your incredible commitment to local food and sustainable farming!  

Both Produce and Combo boxes receive a minimum of 6 of the following items.

Goodland apples: At this time of year the goodlands have gone a little soft, but are still beautiful for baking.  Wash and core the apples, stuff with butter, brown sugar and rolled oats.  Bake at 350 degrees for about 30 minutes and serve! Carrots, Organic Roast them with olive oil, honey and salt and pepper. Or chop them up with all of the veggies in this week's box to make a delicious roasted veggie side dish. Or try this carrot soup recipe: Roasted Carrot & Cumin Soup. Store carrots in the crisper in their bag. Potatoes, Organic A tasty mix - 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. Onions, Organic These onions are lovely for burgers, sandwiches or salads. 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 (but not in plastic), they will last you a few weeks. Gold Beets:For a really easy salad, peel the raw beets, pop them through the food processor (or grate them by hand), add grated carrots, and chopped cabbage and voila, easy fall salad.  I like to dress this salad with my favourite Asian Dressing. Squash: Want to know how to get more veggies into your family, roast squash and blend it into everything.  Mashed potatoes, pasta sauce, creamy soups, gravy, scrambled eggs, banana bread.  Seriously, roasted and mashed orange squash can be snuck into almost anything. Garlic: I've said it before, and I'll say it again, the local garlic is just so much better than the imports.  Use raw, sparingly, in tacos, salad dressings or salads, roast until tender for a creamy smooth flavour, or pop in the pot with potatoes and mash them up.  Store in a cool, dry, dark area and the heads will keep until Easter! Kale Pucks, Frozen We've done the work for you! We stripped, chopped, blended and froze these pucks of chopped up kale for you.  Just drop these nutrient-dense pucks into smoothies, juices or pastas - easy greens!  I like to pop a puck into a pot of soup, simmer until thawed (if popped in frozen), or 2 minutes if you've already let the puck thaw. Tomatoes, Frozen:  I know what you're thinking....What the heck do I do with frozen tomatoes.  Take these beauties frozen rock hard out of the freezer, run them under a tap of hot water, rub with your hands and the skins will peel off, then chuck into your soups, stews, chilis or wherever else you may need to cook tomatoes!  

Combo (Produce & Protein) boxes also receive a minimum of 1 of the following.

Berkshire Pulled Pork Truly the tastiest pork product out there! Just throw the bag into boiling water for 15 minutes and voila! instant pulled pork sandwiches! Serve them with grainy mustard, pickles, cheddar cheese and hot sauce. Pork Sausages A variety of Natural, Berkshire and Tamworth pork sausages. The easiest way to prepare them: thaw them, chop root veggies into a roasting pan, season with salt, pepper and herbs, splash on some olive oil, put the sausages on top. Roast in a 400 degree oven with the lid on for 30 minutes, remove the lid and prick the sausages. Back in for 20 minutes, turn the sausages, another 10 minutes. Pancetta: This is fancy dancy Italian style, artisan cured bacon.  It's salt cured (no nitrates) and air dried giving it a distinct flavour.  Please, I beg of you if you get the pancetta, please save the fat that remains in the pan.  When it is hot, pour it into a clean mason jar and keep it in your fridge.  This is what you should be frying your potatoes and greens with.  Just a little adds so much flavour.

Produce Only boxes also receive 2 of the following.

Delicata Squash: Spray free and easy to use, this squash has an edible peel!!!!  Slice and sautee, or cut in half, stuff and bake until tender. More Garlic: I've said it before, and I'll say it again, the local garlic is just so much better than the imports.  Use raw, sparingly, in tacos, salad dressings or salads, roast until tender for a creamy smooth flavour, or pop in the pot with potatoes and mash them up.  Store in a cool, dry, dark area and the heads will keep until Easter! Cabbage: Chop it up for a cole slaw, add to stir fries, or roast until sweet.  Cabbage is the winter salad base!