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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 - November 10

Every week we'll post what will be in your CSA box on Mondays by noon. We put this list in order of perishability - so eat the items from the top down and take note of how to store each item as well for the longest life possible.

Both Produce and Combo boxes receive:

Kale, Spray Free What, more kale? Yep. And here's how you freeze it for later: Wash it thoroughly, remove the stems, throw it in your food processor or VitaMix, blend until chopped or smooth, your choice, add a little water if you need it to pour, then pour into small ziplock bags or rubber baking cups and put in the freezer. Use them for smoothies, pasta or pesto. Easy! Or, eat your greens for breakfast - chop into pieces (if it's Kale remove the hard stem), sauté in butter, bacon fat or oil with garlic until wilted.  Season with salt and pepper and put on a plate.  Then fry an egg over-easy with a runny yolk (you could also poach the egg).  Slide the egg on top of your sautéed greens, prick the yolk and let it run all over the greens.  Eat it up!  So delicious. Store your greens in the crisper. Is it starting to wilt? Cut the bottom of the stem, soak in cold water for 20 minutes, wrap in a clean cotton cloth and put back in the fridge. Bok Choy, Spray Free Bok Choy can be used in soups and stir fries. Or try this: Garlicy Ginger Bok Choy 1 1/2 lbs bok choy, joi choi or pak choi 1 1/2 tablespoons light flavored olive oil 3 cloves garlic, minced 1 teaspoon fresh ginger, peeled and then minced 3 tablespoons water course sea salt to taste 1/2 teaspoon sesame oil Trim the very end off of the bok chou and then gently separate the leaves from the center. Rinse clean under cold running water. Drain and set aside. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the bok choy and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy! 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. **Rutabaga, Spray Free Remember those rutabagas that were supposed to be in last week's CSA? Here they are! Originally thought to be a hybrid of a turnip and cabbage, the rutabagas are called swedes everywhere else in the world. Nutty and sweet, with a mild turnip flavour, these root veggies are delicious as a mash with their rooty-cousins carrots and potatoes and some onions, salt, pepper and butter! Store them in the crisper. Potatoes, Organic A tasty mixed bag- 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. Red Hubbard, Butternut or Spaghetti Squash, Spray Free Red Hubbard, Difficult to peel and cube because of its rigid exterior, Hubbard squash is most often cooked in its skin. Carefully halve Hubbard squash, remove seeds and roast, cut-side down, until tender when pierced with fork. Scoop cooked flesh from the skin and puree into soup or stew. Cooked squash can also be mixed with wild rice or whole grains and baked into casseroles. For a sweet preparation, mix pureed squash with cream, sugar, eggs, spices and bake into pie. Butternut, the most versatile and well known squash! Use it in our previous CSA recipe: Butternut Squash and Sage Mac & Cheese! Spaghetti Squash, a super-tasty stringy squash sensation! Cut your squash in half, scoop out the seeds, roast with olive oil and salt and pepper, roast face down in a 400 degree oven for about 30 minutes, or until you can press the squash skin and make a dent. Let cool a few minutes, scoop out the flesh and dress with olive oil, salt, pepper, your favourite herbs and roasted garlic. Finish with grated Parmesan cheese! Store your squash in a cool, dry place, it will last you months. Refrigerate plastic-wrapped cut pieces up to five days. Extra Bits With this CSA starting right after the store closes we have some bonus items that we wanted to add. These items are NOT included in the cost of your CSA.

Combo (Produce & Protein) boxes also receive:

Steak: Beef Marinating Steak, Bison Minute Steak, Bison Sirloin or Lamb Leg Steak To prepare Beef Marinating, Bison Minute or Lamb Leg Steaks, which are less tender (but tastier) cuts that need Braising/Simmering/Stewing: Thaw and bring to room temperature. Pat meat dry with a paper towel, season with salt and pepper and brown all sides in butter or a high heat oil. Place in a heavy pot, add about an inch of savoury liquid (chicken stock, white wine, red wine, etc), roast meats at 300 degrees until tender (2-5 hours depending on the cut and quantity). Check pot every hour to ensure that there is still liquid in the pot. Add more liquid as needed. To prepare Bison Sirloin, which is more tender: On the BBQ: Be certain to thaw your steak completely, and bring it to room temperature. Heat BBQ to high, to get the grill hot. Turn down to low. Place room temperature steak (seasoned to your liking) on grill. Close lid and time for 3 minutes. Turn steak, close lid and time for 3 minutes. Remove steak from grill, place on a plate, cover and let rest for 3 minutes. Serve. On a pan: Preheat your oven to 350 degrees. Heat a grill pan to medium high. Place room temperature steak (seasoned to your liking) on the pan. Let cook for 2 minutes. Flip steak and let cook for another 2 minutes. Place pan in the hot oven, let cook for 3 minutes. Remove pan from oven, place steaks on cutting board and let rest for 2 minutes. Serve.

Produce Only boxes also receive:

Hothouse Tomatoes, Spray Free Our friend and grower Murray brings us the most beautiful hothouse tomatoes! If you're sad that the local season is over, you always have hothouse. Chop them into salads, put them on toast or just enjoy a slice with a tiny skiff of sea salt - yummy! Some of these tomatoes are still green - have you tried Fried Green Tomatoes? Always store your tomatoes on the counter on top of a paper towel, never in the fridge! Kholrabi, Spray Free Kholrabi is a delicious blend of broccoli, cauliflower and cabbage. Try this awesome Kholrabi Slaw or peel, chop and toss in salt, pepper garlic and olive oil and roast for 30 mins at 350 - then finely grate some Parmesan cheese over it - a sweet and delicious side dish! Potatoes, Organic A tasty mixed bag- 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.