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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 27

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, Collards or Swiss Chard, Spray Free Fabulously tasty super foods, Kale, Chard and Collards are versatile.  You can chop them into salads, turn them into a wrap, or goma ae, or into a pesto. Try this Spicy Collard Greens recipe 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 (collards take a little longer).  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. 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! Always store your tomatoes on the counter on top of a paper towel, never in the fridge! Leeks, 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. Rainbow Carrots, Spray Free 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. Apples, Spray Free A variety of local apples are in this weeks' shares - but all can be used in this amazing Fall dessert: Spiced Apple & Pumpkin Crumble. Want a different kind of whip cream for your crumble? Chill a can of coconut milk and a metal bowl. Scoop out the coconut cream and drain the water from the can. Whip the cream with a teaspoon of vanilla and 2 tablespoons of sugar - whip until firm but not separating. Add a dollop to each serving of crumble! Store your apples in the crisper. Green Cabbage, Spray Free For an easy Fall salad - try this Cabbage and Rainbow Carrot Slaw: 2 cups thinly sliced 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. Acorn or Red Kuri Squash, Spray Free Acorn squash can be a sweet, yummy dish the whole family will love: Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Mix 2 tbsp of brown sugar and 1 tbsp of butter in a dish - split the mixture into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes. Scoop and serve as a tasty sir dish with chicken and baby kale salad! Red Kuri Squash is a sweet, firm relative of the pumpkin. You can easily roast it just like the acorn. Or try this Red Kuri and Kale salad. The recipe calls for dinosaur kale but any kind of green can be used. Store your squash in a cool, dry place, it will last you months. 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:

Ground Bison This week I want everyone to make their own bison burgers. Because bison is so lean, you can moisten up your burger by adding shredded carrot or zucchini, or adding in some ground pork for the extra fat.  Feeling exotic?  Try Bison Koftas, which is seasoned ground meat cooked on a skewer.  Try this recipe. Always refer to our guidelines on how to cook with grass fed meats. Minute Steak - Grass fed Beef or Bison.  Take one round steak, run it through a mechanical tenderizer and you have a minute steak.  This is the perfect steak to thaw out, season, and fast fry in butter, or cut into stips, season well, bbq and use in a taco, or slice up, pat dry and throw into a stir fry, or coat in flour, fry and make a swiss steak sandwich.  It's quick, it's easy, it's excellent value, it's versatile. Always refer to our guidelines on how to cook with grass fed meats.

Produce Only boxes also receive:

Parsley, Spray Free Keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Kale, Spray Free Nico delivers the most beautiful loose baby kale! We bag it for you - all you have to do is dress it with light dressing and eat it all day long! Try this: half an avocado, mashed, a couple tablespoons of olive oil, a table spoon of apple cider vinegar and salt and pepper to taste. Mash the avocado and blend all of the other ingredients - toss with baby kale and add a squeeze of fresh lemon juice! Joi Choi, Spray Free A giant version of its cousin Pac and Bok Choi, Joi Choi can be used in exactly the same way - in soups and stir fries. Or try this: Garlicy Ginger Joi Choi 1 1/2 lbs joi choi, bok choy 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. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) 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 joi 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! 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!