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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 Food Box - November 5

Unique Ways to Use Squash

 

As I'm sure you've noticed by now, winter squash are a common item in the fall food box program and there are a ton of different varieties. Besides roasting your squash (one of the most common ways to cook it) here are some other ideas: 

  • Try using them for a dessert - you can make your pumpkin pies with blue squash and carrots, or pumpkin apple crisp with real sugar pumpkin.
  • Make a sauce out of roasted squash - I've used butternut squash to make a creamy sauce for macaroni and cheese or pasta to add extra nutrients, it can also be made vegan.
  • Use in a salad - Slice or dice the pieces of squash, roast and then use them in a fall salad with any type of greens.
  • Use for a pasta or grain dish - I've made a roasted squash and kale lasagna that turned out great and you can also use it mashed into a risotto to make it extra creamy. 

Full Produce Box

Full Produce Shares will Receive a Minimum of 8 of the Following 10 Items:

Grape Tomatoes:

Tomatoes come from Nico at Twin River Gardens. Store on the counter in a container for up to 2 weeks. Even when they start to dry out they could be cooked down in the oven on low heat for many hours to make sun-dried tomatoes. An easy meal idea is halving or quartering them to mix into spaghetti or make an easy tomato sauce by cooking them all down in a pan with garlic and kale. 

Chard:

Chard is from Nico at Twin River Gardens.  Store in the fridge for about 1-2 weeks. The chard has nice thin pliable leaves, great to shred for a salad with other greens or lettuce. The leaves can also be used for a wrap.

Sauteed your swiss chard with parmesan cheese. 

Mint:

Mint is from Nico at Twin River Gardens. Store in the fridge in a jar of water with the ends down. It can be used for drinks, salads or desserts. Try a homemade mint tea, mojito or add it to a smoothie for a fresh flavour.

Rosemary:

Rosemary is from Nico at Twin River Gardens. Store with the stems down in a glass of water or in a container/bag on the counter for up to 2 weeks. Rosemary goes great with the garlic scapes on roasted potatoes or chopped up and sprinkled on a chicken or turkey.

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. 

Try this simple Celeriac recipe with just olive oil and herbs. 

Brussel Sprouts:

Brussel Sprouts are from Blue Lagoon Farm.  Store in the fridge in a sealed bag or container for 2 weeks. If they start to expire you just need to peel off an extra layer from them, and always cut off the very bottom stem.  You'll notice some come on a huge stem that looks like a club, which is how they're grown all you have to do is break/cut them off. 

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 mashed potatoes or try homemade french fries. 

Mini Spaghetti Squash:

Squash is from Owl Tree Farm in Altona. Store on the counter, or in a pantry or cool dry place for 2 months or more. This squash has spaghetti-like strands in the middle. Cut in half lengthwise, scoop out the seeds and then roast it at 375 for about 45 minutes or until a fork can gently scrape out the strands easily. It can then be mixed with butter, garlic, salt and pepper or a tomato-based mixture/sauce.

Spagetti Squash Casserole is perfect if you want to try something different besides just roating your spagetti squash. 

Shallots:

Shallots are grown at Wild Earth Farm. They can be kept on the counter or in a pantry or basement. It's a variety of small onion, more mild flavour than the white or red. They can be used anywhere an onion is needed but I would recommend cooking them in a skillet with shrimp or chicken in sauce, or with roasted/sauteed veggies. You can also slice them thinly and fry them so they become crispy and then use them to top a salad.

Spinach:

Spinach is from Jonathan's Farm. Store in a sealed bag in the fridge for up to 2 weeks. Spinach is one of the most nutrient-dense greens along with kale - filled with folate, iron and vitamins. It's great to add a handful to a smoothie for extra nutrients or a spinach salad with chopped nuts, apple and crumbled cheese. 

Mixed Box 

Mixed Shares will receive 5 out of the following 7 items + 1 protein items:

Rosemary:

Rosemary is from Nico at Twin River Gardens. Store with the stems down in a glass of water or in a container/bag on the counter for up to 2 weeks. Rosemary goes great with the garlic scapes on roasted potatoes or chopped up and sprinkled on a chicken or turkey.

Brussel Sprouts:

Brussel Sprouts are from Blue Lagoon Farm.  Store in the fridge in a sealed bag or container for 2 weeks. If they start to expire you just need to peel off an extra layer from them, and always cut off the very bottom stem.  You'll notice some come on a huge stem that looks like a club, which is how they're grown all you have to do is break/cut them off. 

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 mashed potatoes or try homemade french fries. 

Mini Spaghetti Squash:

Squash is from Owl Tree Farm in Altona. Store on the counter, or in a pantry or cool dry place for 2 months or more. This squash has spaghetti-like strands in the middle. Cut in half lengthwise, scoop out the seeds and then roast it at 375 for about 45 minutes or until a fork can gently scrape out the strands easily. It can then be mixed with butter, garlic, salt and pepper or a tomato-based mixture/sauce.

Butterkin Squash:

Butterkin Squash is from Owl Tree Farm. It's a cross between a pie pumpkin and butternut squash. It has a creamy tan coloured skin with a dark yellow to dark orange flesh. Cut into slices and roast, cut into thin slices and pan fry or peel, cube and roast.  Roasted cubes are good on their own, added to soup or make into a salad. You can eat the flesh if you roast it in moist heat.

Shallots:

Shallots are grown at Wild Earth Farm. They can be kept on the counter or in a pantry or basement. It's a variety of small onion, more mild flavour than the white or red. They can be used anywhere an onion is needed but I would recommend cooking them in a skillet with shrimp or chicken in sauce, or with roasted/sauteed veggies. You can also slice them thinly and fry them so they become crispy and then use them to top a salad.

Spinach:

Spinach is from Jonathan's Farm. Store in a sealed bag in the fridge for up to 2 weeks. Spinach is one of the most nutrient-dense greens along with kale - filled with folate, iron and vitamins. It's great to add a handful to a smoothie for extra nutrients or a spinach salad with chopped nuts, apple and crumbled cheese. 

Protein

Organic Ground Beef:

Beef is from Spring Creek Farms. They raise cows, pigs, lamb and bison on rotating pastures and the cows are all grass-fed without any antibiotics, growth hormones or animal by-products given to them. The ground beef is extra lean because of this so it's great for chilli and won't leave a big grease layer on the top. You could also try a shepherds pie or a hamburger soup.