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Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

Fall Food Box - November 19

Full Produce Box

Full Produce Shares will Receive a Minimum of 6 of the Following 8 Items:

 

B.C. Organic Gala Apples

The Gala Apple has a mild, sweet flavour. This apple has a red outer skin with peaking tones of yellow and green. It's medium in size and has a firm as well as crisp texture.

Kale

Kale is from Blue Lagoon Farm. Strip all the kale leaves off the stems and store in a large ziplock bag in the fridge. It lasts for at least 2 weeks! Kale is a tougher green, however one of the most nutritious - filled with fibre, folate, vitamin A and K. It's a nice salad green for a fall salad, or mix with other lettuce/greens that you have. Dice it up into fine pieces for an egg scramble or omelette with tomatoes and any other veggies you have. 

Celeriac

Celeriac is from Blue Lagoon Farm. Store in the fridge crisper for 2 weeks or more. This is a root vegetable with a mild celery taste. It's not too flavourful so I would add some spices or seasoning to it. You need to peel or cut off the outer roots and then either chop up and roast or use in a pureed soup. 

Parsnips 

Parsnips are from Blue Lagoon Farms. The parsnip is a root vegetable closely related to carrot and parsley.  It's long, the tuberous root has cream-coloured skin and flesh, and, left in the ground to mature, it becomes sweeter in flavour after winter frosts. 

Potatoes

Potatoes are from Blue Lagoon Farm.  They can be kept in a pantry, basement or any cool, dry and dark place. These bigger potatoes can be used for baked stuffed potatoes, peel and make

Yellow Onion

Yellow onion is from Wild Earth Farm. They're storage onions with a dry outer shell that can be stored in a pantry or cupboard for several weeks. You can use them as the start of soups, in chilli, sauteed with veggies or meat. 

Orange Carrots

Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast.

Red Kuri Squash

Squash is grown by Jeff at Wild Earth Farm. Store in the pantry, a cool basement or on the counter for a couple months or more. This bright orange teardrop-shaped squash also has a bright orange sweet flesh. See the recipe from the newsletter to make a simple roasted red kuri squash. 

 

Mixed Box 

Mixed Shares will receive 4 out of the following 6 items + 1 protein items:

B.C. Organic Gala Apples
The Gala Apple has a mild, sweet flavour. 
Kale
Kale is from Blue Lagoon Farm. Strip all the kale leaves off the stems and store in a large ziplock bag in the fridge. It lasts for at least 2 weeks! Kale is a tougher green, however one of the most nutritious - filled with fibre, folate, vitamin A and K. It's a nice salad green for a fall salad, or mix with other lettuce/greens that you have. Dice it up into fine pieces for an egg scramble or omelette with tomatoes and any other veggies you have. 
Parsnips
Parsnips are from Blue Lagoon Farms. The parsnip is a root vegetable closely related to carrot and parsley.  It's long, the tuberous root has cream-coloured skin and flesh, and, left in the ground to mature, it becomes sweeter in flavour after winter frosts.
Kalette/Brussel Sprouts
Kalettes are from Blue Lagoon Farm. They are a cross between kale and Brussel sprouts. This plant is a highly nutritious vegetable that may be eaten as raw or cooked. You can treat each Kalette as a brussel sprout. 
Orange Carrots 
Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast.
Red Kuri Squash
Squash is grown by Jeff at Wild Earth Farm. Store in the pantry, a cool basement or on the counter for a couple months or more. This bright orange teardrop-shaped squash also has a bright orange sweet flesh. See the recipe from the newsletter to make a simple roasted red kuri squash. 

Protein

New York Beef Steaks

Remove your New York Steak out of the packaging, pat dry and bring to room temperature.

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.

Season the meat just prior to cooking.

Don’t overcrowd the cooking base.

Heat the pan up to high.  Place the seasoned room temperature steak on the pan, reduce temperature to medium.

Cook 3-4 minutes each side for medium-rare.

Leave to rest in a warm place at least 5 minutes before carving.

The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expanded which means the more well done your meat is, for a medium-rare steak it should have a soft feel with a little spring back.

Ground Bison 

Our deliciously meaty burgers are as natural as you can get, making for simple yet extremely tasty meals. Made exclusively from grass fed beef or bison, sourced from our grass fed herds, these wholesome and nutritious patties are fantastic whether as gourmet burgers or popping on the barbecue.