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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 Foodbox November 13

Benefits of Meal Planning

Although it does take some time each week, I find planning and prepping meals reduces food waste, ensures that I will eat more healthful and prevents eating out as much. Having healthy things prepared in the fridge makes cooking easier and ready for snacking. For example you can slice up the carrots and put them in a glass jar of water in the fridge, slice up the apple and put it in a bag or chop up the tomatoes and have them ready for a salad or sauce. I don't prep all my meals for the week on one day but I do think about what I have to use and what I'm going to make with the items I already have, and then buy only complimentary items. If you don't already, try keeping a list on the fridge of things you want to make for the week to cut down on time and prevent scrambling the day of thinking of what to make. Some things that are great to make ahead for lunches are chili, soup, taco or burrito bowls, quinoa salads or wraps!  

All Produce to Receive a Minimum of 10 of the Following 12 Items:

Beefsteak Tomato - Tomatoes are from Murray at Greenland Gardens. Store on the counter for about 1 week, after that they can be put in the freezer in a bag. You can chop them up to mix into spaghetti with some garlic, or use in a homemade meat sauce, soup or chili. Since you will get basil you can also make a tomato basil soup if you have frozen tomatoes or a bruschetta.   Broccoli - Broccoli is from Jonathan's Farm in Teulon, MB. Store in the fridge in a bag for 2 weeks or more. My favourite for broccoli is actually roasted with garlic and parmesan or steamed with butter. It's also great in lots of different casseroles with chicken and rice or in a stir fry. Cheese and broccoli is a match made in heaven so try a soup or pasta! This one dish recipe is for a Broccoli Alfredo Chicken Bake.    Carrots €“ Orange carrots are from Jonathan€™s Farm. Store in the fridge in a bag for several weeks. They can be shredded with the broccoli for a salad or veggie fritters. They€™re also great for a chicken noodle soup, stew or cooked with a roast, or shredded for oatmeal, muffins and cakes! This Moroccan Spiced Carrot & Red Lentil Soup is so flavourful and healthy.   Butternut Squash €“ Squash is from Wild Earth Farms. The squash can be stored on the counter, or in a pantry for up to a few months. The butternut variety has a sweet orange flesh, excellent for a curry squash soup or roasted and then diced and put onto a salad. It can be peeled before roasting or scoop out the middle after cooked. If you haven€™t tried it already, this Butternut Squash Macaroni & Cheese is creamy and super delicious!   Red Sparkle Apples/Pears €“ Apples are from Manitoba and pears from BC. The red sparkle is a sweet and crunchy small apple great for snacking or lunches. Store these fruits in the fridge or on the counter. The apples could be used for a crisp if you have enough or even chop up and add to oatmeal or yogurt.   Purple Viking Potatoes €“ Potatoes are from Oak Valley Vegetables in Morden. They need to be kept in a dry dark area and can be stored for a few weeks or more. These potatoes are a beautiful bright purple with a white inside. Enjoy their colour and avoid peeling €“ just chop up and roast or add to a curry or stew. Try these Roasted Purple Potatoes with Crispy Shallots as a side.   Cherry Tomatoes - Tomatoes are from Nico at Twin River Gardens. Store on the counter in the container for about 1 week. These little tomatoes are the perfect size for snacking or adding to a veggie tray. They can be halved or quartered for a salad or omelette. Pop the cherry tomatoes into a skillet with some cooked pasta and fresh basil and you've got a quick lunch or dinner. For a fancier appetizer or party, try this Goat Cheese & Tomato Puff Pastry Tart!    Celeriac - Celery root is from Nico at Twin River Gardens. 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. I've used it for a mixed veggie roast and it fits in well with that. This Roasted Celery Root & Carrot recipe from Food Network makes a quick and easy side dish.   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/sautéed veggies. You can also slice them thinly and fry them so they become crispy and then use them to top a salad. Try NYT Cooking for this one pot Chicken with Shallots.    Gold Beets - Beets are from Oak Valley Vegetables in Morden. Store in the fridge for up to 2 weeks. Peel and chop up the beets and then roast in the oven. The gold beets are slightly sweeter and have a less earthy flavour than the red. They can also be pickled in a jar, shredded for a salad or put in a soup. I've also boiled them and added to a smoothie, it gives it a nice bright yellow colour. If your a hummus fan like myself you might enjoy this Golden Beet Hummus!    Green Cabbage - Cabbage is grown at Wild Earth Farm. Store whole in the fridge and either cut off pieces at a time or pull off layers and chop up. It lasts a long time in the fridge, a month or more. I love cabbage in a stir fry, just slice it thinly and sauté with sliced onions, carrots and chow mien noodles for an asian dish. It's also great in all kinds of soups, make and freeze cabbage rolls or try a Lazy Cabbage Roll Casserole.     Basil - Basil is from Neva Hydroponics in Landmark. Fresh basil should be stored on the counter with the ends in a cool glass of water. It only lasts about 1 week fresh, any extra you can freeze in a bag. It's a perfect match for the cherry tomatoes or beefsteak tomato - you can make a bruschetta, quick tomato sauce or caprese salad.  

Mixed Shares to Receive a Minimum of 6 of the Following 8 Items

Broccoli - Broccoli is from Jonathan's Farm in Teulon, MB. Store in the fridge in a bag for 2 weeks or more. My favourite for broccoli is actually roasted with garlic and parmesan or steamed with butter. It's also great in lots of different casseroles with chicken and rice or in a stir fry. Cheese and broccoli is a match made in heaven so try a soup or pasta! This one dish recipe is for a Broccoli Alfredo Chicken Bake.  Carrots €“ Orange carrots are from Jonathan€™s Farm. Store in the fridge in a bag for several weeks. They can be shredded with the broccoli for a salad or veggie fritters. They€™re also great for a chicken noodle soup, stew or cooked with a roast, or shredded for oatmeal, muffins and cakes! This Moroccan Spiced Carrot & Red Lentil Soup is so flavourful and healthy. Spaghetti, Delicata or Red Kuri Squash - Squash is from Wild Earth Farm or Hearts & Roots. Store on the counter or in a cool pantry or basement for up to a few months. Start by cutting open the squash lengthwise, scoop out the seeds (they can be saved) and then roast each half with some olive oil for about 30-35 minutes. The spaghetti squash should come out easily when gently scraped. The delicata can be sliced into rings and eaten on a salad or with a sauce. The red kuri squash is then great used for a creamy soup. Cherry Tomatoes - Tomatoes are from Nico at Twin River Gardens. Store on the counter in the container for about 1 week. These little tomatoes are the perfect size for snacking or adding to a veggie tray. They can be halved or quartered for a salad or omelette. Pop the cherry tomatoes into a skillet with some cooked pasta and fresh basil and you've got a quick lunch or dinner. For a fancier appetizer or party, try this Goat Cheese & Tomato Puff Pastry Tart!  Celeriac - Celery root is from Nico at Twin River Gardens. 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. I've used it for a mixed veggie roast and it fits in well with that. This Roasted Celery Root & Carrot recipe from Food Network makes a quick and easy side dish. Red Cabbage - Cabbage is from Oak Valley Vegetables. Store in the fridge whole for a month or more. Pull off leaves or cut pieces off. Its crunchy when eaten raw so I use my mandolin to slice it super thin and then sprinkle it on a salad. I've also braised it as a sweet side dish. Try Minimalist Baker's Asian Quinoa Salad - it uses lots of red cabbage, broccoli and other veggies! Trout Fillets - Trout is from Watersong Farm. It's an indoor water recirculation system here in Warren, MB. Great alternative to salmon, which is not sustainably caught in the Atlantic ocean and are in such low levels right now. The trout tastes very similar to salmon. The whole fillet can be put on a pan with some asian sauce and the cherry tomatoes all around it and roasted for 10-15 minutes. It can also be cooked on a frying pan until it flakes apart easily. It has lots of flavour and is full of healthy fats and vitamin D. Bratwurst Sausage - Sausage comes from Spring Creek Farms. It's a pork sausage with such a great flavour! The pigs at the farm are raised in low density barns with access to the outdoors in summer containing dugouts and plenty of room to roam. They're fed no antibiotics, growth hormones or animal by products in the feed. Cook the sausages whole in a frying pan, the oven or on the BBQ. It would be great with some braised red cabbage and mashed potatoes or put them in hotdog buns with sliced sautéed onion.