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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 October 13

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 or Swiss Chard, Spray Free Oh, Kale and Chard, the vegetables that everyone loves to hate.  I love to eat them.  Our farmers love to grow them.  And hopefully after this week's recipe, you'll learn to love them too.  A fabulously tasty superfood, Kale and Chard are versatile.  You can chop them into salads, turn them into a wrap, or goma ae, or into a pesto.  I love Kale and Chard for breakfast.  Here's How: Wash your greens.  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. Peppers, Spray Free Y'know what's great stuffed in a pepper? Everything! You can't go wrong with ground meats, rice, quinoa, other veggies, herbs, whatever! Cut the top of your pepper off, hollow out the seeds, rub the pepper with olive oil inside and out. Fill with your favourite stuff, bake at 375 for about 30 minutes. Store your peppers in the crisper. Brussel Sprouts, Spray Free Brussel Sprouts on the stalk CAN be roasted as-is, without having to discard the whole stalk! Pre-heat your oven to 350, brush the whole stalk and sprouts with a mix of olive oil, honey, salt and pepper, roast for 40-45 minutes until sprouts are evenly browned. Voila! You can eat the whole stalk - the best part is the stalk 'marrow". Your sprouts will last longer if left on the stalk - and in a cold room in the house. Cabbage, Spray Free For an easy Fall salad - try this Cabbage and Carrot Slaw: 2 cups thinly sliced red cabbage 1 cup grated carrots 1 cup grated zucchini 2 tbsp chopped parsley 1 tbsp chopped green onions Dressing: 1/3 cup olive oil 1/4 cup rice vinegar or cider vinegar 2 tbsp orange juice 2 tbsp honey 1 tsp grated orange rind salt and pepper Mix vinaigrette ingredients in a screw top jar. Shake like crazy. Mix veggies and herbs in a large bowl. Add vinaigrette and toss. Eat immediately or refrigerate to let flavours soak in. If you're storing the whole cabbage - wrap it loosely in a plastic bag and keep it in the crisper. 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, Spray Free Use these carrots with the cabbage for your Cabbage and Carrot Slaw. Or roast them with olive oil, honey and salt and pepper! Red & Yellow Onions, Organic These onions are great for eating fresh or cooking. 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. 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. 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:

Pike Pike- Also called Jack Fish, this pike is sustainably harvested near Puckatawagan Manitoba.  The cold clear Northern Manitoba lakes give this beautiful fish a fresh taste.  And the local indigenous people who are employed filleting the fish, have historical knowledge of how to get out all of those tricky bones.  This meaty fish is perfect chopped up, fried and put into a fish taco.

Produce Only boxes also receive:

Leek, Spray Free Use the tender white and light green parts of your leek to make a creamy potato gratin, but don't throw away the tougher dark parts! Use them for your next soup stock - they add amazing flavour! Chop and store in the freezer until you need them. Store your fresh leek in the crisper.