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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 - October 15

Full Produce Shares will Receive a Minimum of 9 of the Following 11 Items:

Spinach: Spinach is from Jonathan's Farm in St. Andrews. Store in a sealed bag in the fridge for 1-2 weeks. I put handfuls into smoothies for extra nutrients, make spinach salads or chop up and fry with eggs/omelettes. You can put some chopped spinach into a quesadilla or on a tomato mozzarella and spinach pizza!

Try just a simple Spinach Salad 

 

Butternut Squash:  Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad.

Try roasting your butternut squash! 

Grape Tomatoes:  Tomatoes are from Nico at Twin River Gardens. Store on the counter for 1-2 weeks. Quarter for a greek salad with the red onion, dill, and cucumber or a garden salad. Slice for an omelette or on top of a flatbread or pizza. Blister them in a pan with chicken, garlic and basil or mix into pasta for a simple sauce.

Eggplant:  Eggplant is from Nico at Twin River Gardens. This variety is long, thin and light purple in colour. Store at room temperature or in a cool place such as a pantry or counter for about 1 week. Slice up the eggplant and stir fry with teriyaki over rice or grill in half lengthwise on the BBQ.

 

Leeks:  Leeks are from Nico at Twin River Gardens. Store in the fridge crisper for 2 weeks or more. It's in the onion family with lots of circular thin layers. The layers need to be cut and washed because sand and dirt get stuck inside of them. Then sauté the leek with butter and fry up some potatoes or chicken.

Sorrel:  Sorrel is from Nico at Twin River Gardens. Sorrel is delicious used as a herb or as a salad green -- its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavour without the use of lemon. It's also great cooked into soups or stews.

 

Beefsteak Tomatoes:  Tomatoes are from Greenland Gardens - a greenhouse in St. Anne, MB. Store on the counter or in the fridge for 1-2 weeks. They're nice large tomatoes, free from the blemishes that wind and rain induce. Perfect to slice for toasted tomato sandwiches, burgers, or veggie pizza. Dice up to add to a chilli or stew, or make tomato basil bruschetta. 

Kalettes: Kalettes are from Blue Lagoon Farm. They are a cross between kale and Brussel sprouts. The plant is touted as being a highly nutritious vegetable that may be eaten as raw or cooked. 

 

Rainbow Beets:  Beets are from Jonathan's Farm. Store the beets and the leaves in the fridge for up to 2 weeks. Don't throw away the leaves! They can be sautéed with the stems in a stir fry or put the leaves in a smoothie or use for beet rolls. The beets are very popular cut up small and roasted for a salad with goat cheese and basil. They can also be roasted as a veggie mix with zucchini, potatoes and squash or boiled in the oven.

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. 

Parsley:  Parsley is from Blue Lagoon Farm. Local parsley has lots of flavours and can be sprinkled on just about anything to give a fresh green look and taste. A mix of parsley and thyme can be sprinkled on veggies or squash before roasting!

Mixed Shares will receive 6 out of the following 8 items + 2 protein items:

Butternut Squash:  Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad.

Grape Tomatoes:  Tomatoes are from Nico at Twin River Gardens. Store on the counter for 1-2 weeks. Quarter for a greek salad with the red onion, dill, and cucumber or a garden salad. Slice for an omelette or on top of a flatbread or pizza. Blister them in a pan with chicken, garlic and basil or mix into pasta for a simple sauce.

Eggplant: Eggplant is from Nico at Twin River Gardens. This variety is long, thin and light purple in colour. Store at room temperature or in a cool place such as a pantry or counter for about 1 week. Slice up the eggplant and stir fry with teriyaki over rice or grill in half lengthwise on the BBQ.

Leeks:  Leeks are from Nico at Twin River Gardens. Store in the fridge crisper for 2 weeks or more. It's in the onion family with lots of circular thin layers. The layers need to be cut and washed because sand and dirt get stuck inside of them. Then sauté the leek with butter and fry up some potatoes or chicken.

Sorrel:  Sorrel is from Nico at Twin River Gardens. Sorrel is delicious used as a herb or as a salad green -- its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavour without the use of lemon. It's also great cooked into soups or stews.

Chard:  Chard comes from Blue Lagoon Farm. Store in the fridge crisper for 1-2 weeks. Better yet, rinse the bunch, chop it up and store it in a sealed ziplock bag. Chard is tender and thin enough for a salad but holds up once sautéed with eggs or in a stir fry, or mixed in with mashed potatoes. The stems are perfect for stir fry because they stay crisp and have a great texture. Add some chopped chard into a veggie & bean soup or a potato and sausage soup.

Rainbow Beets:  Beets are from Jonathan's Farm. Store the beets and the leaves in the fridge for up to 2 weeks. Don't throw away the leaves! They can be sautéed with the stems in a stir fry or put the leaves in a smoothie or use for beet rolls. The beets are very popular cut up small and roasted for a salad with goat cheese and basil. They can also be roasted as a veggie mix with zucchini, potatoes and squash or boiled in the oven.

Brussel Sprouts:  Brussel sprouts are from Jonathan's Farm in St. Andrews. 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 them come on a huge stem that looks like a club, which is how they're grown!

 

Protein:

Sweet Teriyaki Chicken Cubes: From Anderson Farms/Spring Creek Farms. The animals are raised outdoors their entire lives and live off of the land. The poultry lives on fresh lush grass until butcher time. They are a regenerative farm which focuses on healing the land with the animals and farming practices. Try adding these cubs to a stir fry or any pasta dish. They would also pair nicely in a salad with a light Italian dressing. 

Ground Bison:  Ground Bison is from Borderland Farms Found in the extreme southwestern corner of Manitoba, they are a 5th generation family farm with a location at Lyleton and Pierson. Make your own bison burgers or use on nachos. If making meatballs, combine with ground pork or something with more fat. It could also be used for a low-fat chilli.