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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 17

Please note that depending on when we post this list, things can change slightly. Occasionally an item is unavailable due to weather or unforeseen farm-type circumstances. We will always try to be on top of updates. We try our best, but you know that. 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:

Summer Savoury, Organic This is the herb that best compliments peas and beans. Just wash, finely chop, and sprinkle on top of cooked peas and beans, which includes dried beans you're cooking with. 3 sisters soup (made of corn, beans and squash) is best seasoned with summer savoury. Store in plastic in your crisper for up to a week. If you don't use it within a week, hang upside down (not in plastic), in a well ventilated area and allow to dry. Savory is fabulous dry! Joi Choi, Spray Free A giant cousin of Bok Choy, Joi Choi can be used in soups and stir fries. Or try this: Garlicy Ginger Joi Choi 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 joi choi 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 koi choi 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! 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. Radishes, Spray Free Want to try something different with your radishes? Oven roast them. When they are roasted they are sweet and savoury and juicy and delicious.  Just wash your radishes, toss with olive oil and salt and pepper and roast at 350 degrees for about 15-20 minutes.  When fresh, store them in the crisper. 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. Golden Beets, Organic Golden beets taste like a cross between a carrot and a beet.  They are not actually a cross between a carrot and a beet, they are just a different kind of beet.  Less earthy, more sweet. It's a great eat raw, sliced thinly on salads, boil then peel, slice and fry in butter, or bake until tender. You can also turn Beets into chips!! Slice thinly, toss with oil, sprinkle with salt and pepper, and bake at 300 until crisp! Store in your fridge in plastic for up to 3 months. Yams, Organic We're not sure if Dennis will grow these again next year, so take advantage of these little orange beauties now! A great source of dietary fibre, B and C vitamins, yams are a tasty way to eat well - try this Yam & Kale Pancake recipe. Store your yams in a cool, dry place, but not in plastic as this speeds up spoilage. 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. Heirloom Spaghetti Squash, Spray Free This smaller heirloom variety gives you firmer strands when it's roasted, making this the ultimate spaghetti squash! 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. Garlic, Spray Free This garlic variety has a bite, but is crazy-flavourful! This garlic variety has a bite, but is crazy-flavourful! Try this Roasted Garlic Tomato Bruschetta recipe! 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:

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. All Natural Pork Chops Need some new ideas for these delicious chops? Check out this Chowhound article - 9 Easy Recipes for Weeknight Dinners!

Produce Only boxes also receive:

Sunchokes, Spray Free Call them sunchokes or Jeruselem articokes or earth apples, these tasty tubers are versitile and easy to work with. They make great soup or dip, but beware of eating them raw - inulin, the carbohydrate found in sunchokes, can cause serious gas and bloating €” hence the nickname Fartichoke. Try this Roasted Sunchoke Soup with Caramelized Shallots. Store your sunchokes in the crisper. Pink Potatoes, Organic Stefan grows these special little pink potatoes - roast or boil them up with butter and a sprinkle of your favourite herb. Store your potatoes in a cool, dry place - do not store them with apples or other fruit as it will cause them to sprout.