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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 October 16

Long Term Tomato Storage

There will be lots of tomatoes throughout the fall program, and they can all be saved for future meals. Freezing tomatoes preserves them for long periods of time without the loss of much nutrients and flavour! It's a great solution when you have an abundance and they don't even need to be peeled. It's also useful for the opposite reason - when you don't get enough each week to make something tomato based, so you can save them up. This may be obvious, but its more helpful with larger tomatoes - beefsteak or roma. Once taken out of the freezer, place in a bowl of cold water to thaw, and the skins should come off easily. The same thing works when you blanch the tomatoes and then dunk into a bowl of ice water. It works great for soups, stews and sauces!

All Produce

Beefsteak Tomato - Tomatoes are from Murray at Greenland Gardens. The greenhouse protects the tomatoes from the elements, hence their perfect shape and exterior. Store on the counter for up to 2 weeks. Chop up for all your salads, soups and stews. Perfect size for a tomato sandwich or burger as well. A classic BLT sandwich is great for a weekend lunch or dinner in a rush.   Green Peppers - Peppers are from Jonathan's Farm. Green peppers in particular are less sweet than the yellow, orange and red as I mentioned, but left on the vine they will ripen and change colour. Useful for a beef and rice skillet or any type of stir fry, nachos, tacos, etc. You can also slice the peppers into rings and fry an egg in the middle to add veggies into your breakfast. Try the peppers and onion in a Fajita Style Quesadilla.   Spaghetti Squash - Winter squash is from Green Acres Farm in Altona. It can be stored on the counter, pantry or basement for 2 months or more. The larger squash may need to be microwaved first if you cant cut it in half without hurting yourself. The seeds should be scooped out and then roast the halves at 375 for about 30 minutes or until the strands of squash scrap out easily. It acts just like a low carb spaghetti, and can be mixed with pasta or meat sauce, butter and garlic or just oil, salt and pep! If you want to add more flavour to the squash, it can be made into a Spaghetti Squash Chow Mein.    Organic Pears - Anjou, Bosc or Bartlett pears are from the orchards of BC. Store on the counter or in the fridge for about 1 week. Letting them ripen too much I find makes the middle go brown and mushy. All types are great for fresh eating, in particular bartlett, and the other 2 can be cooked or baked with.   Potatoes - Potatoes are from Oak Valley. These storage potatoes can be kept in a cool dark pantry or basement for many weeks. Storage potatoes mean the skin has stayed on and they are more shelf stable than new potatoes. Cut up and use for all your soups, stews and mashed potatoes. These Rosemary Roasted Potatoes have a delicious fall flavour to accompany some chicken or fish!   Rosemary - Fresh herbs are from Joanne. Store with the tail ends in a jar of water or the whole bunch in the fridge for about 2 weeks. Rosemary is a common herb to flavour potatoes, roast chicken/turkey, or other roasted vegetables like the radishes or celeriac. I like using it for a simple Focaccia Bread appetizer.   Kale - Kale is from Nico at Twin River Gardens. 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! Or try in a double baked stuffed potato.   Summer Crisp/Endive Lettuce - Lettuce is from Hearts & Roots in Elie. Store in the crisper for about 1 week. This is the serrated crispy type of lettuce. Most often used in a fancy salad or even something simple like this one from Food Network.  Fennel - Fennel also grown at Hearts & Roots. It contains a bulb and the green fronds, store both in the fridge. The  fennel has a light black liquorice flavour, very commonly roasted as part of a mix. It adds a nice flavour to a salad just shaved very thinly, or to a Roasted Fennel and Tomato Pasta.    Radish Bunch - Radishes are from Hearts & Roots. Store in the fridge. Like mentioned last week, the radish greens are similar to arugula in taste and texture. The radishes can be eaten raw or cooked, I would suggest quartering them and roast with the rosemary or salt and pepper. They have a spicy bite so it adds some flavour to a salad or even a sandwich!   Cherry Tomato - Tomatoes are from Nico at Twin River Gardens. Store in their container on the counter for up to 2 weeks. They balance out the fennel nicely, so you could put all these tomatoes in a pan with some oil to blister and add sliced fennel. Use that as a topping for chicken or fish! I've also made a cherry tomato tart with puff pastry or sliced them for a flatbread or pizza. Check out this Taste of Home page to read lots of different yummy recipes that use a pint of cherry tomatoes!   Red Cabbage - Cabbage is from Oak Valley Vegetables. Store in the fridge, and once cut wrap in plastic or put the rest in a bag in the fridge. Cabbage in fall makes me think of Braised Red Cabbage, its warm and so good with some sausage and potatoes! I also use red cabbage lots sliced thinly in salads, it adds a colourful pop, or in fish/shrimp tacos. It stores in the fridge for many weeks so it doesn't have to be used all at once.   Red Onion - Red Onions are from Oak Valley Vegetables in Morden. They can be kept on the counter or in a pantry or basement for several weeks because they have a dry shell. Cut up for a greek salad with the cherry tomatoes, green peppers and lettuce. I also slice it for stir fry's or dice for a greek or mediterranean chickpea salad.   Celeriac - Celery root is from Nico at Twin River Gardens. It's a big white clump of roots but inside is the actual root vegetable, it has a celery taste but similar in texture to a  parsnip or potato. Try roasting or boiling and mashing like a potato! It can be done in combination with another root vegetable or also very common to make a soup out of. You just have to peel the outsides off with a sharp knife before cooking. Try a creamy and smooth Celery Root Soup.   

Combo Shares

Beefsteak Tomato - Tomatoes are from Murray at Greenland Gardens. The greenhouse protects the tomatoes from the elements, hence their perfect shape and exterior. Store on the counter for up to 2 weeks. Chop up for all your salads, soups and stews. Perfect size for a tomato sandwich or burger as well. A classic BLT sandwich is great for a weekend lunch or dinner in a rush. Organic Pears - Anjou, Bosc or Bartlett pears are from the orchards of BC. Store on the counter or in the fridge for about 1 week. Letting them ripen too much I find makes the middle go brown and mushy. All types are great for fresh eating, in particular bartlett, and the other 2 can be cooked or baked with. Potatoes - Potatoes are from Oak Valley. These storage potatoes can be kept in a cool dark pantry or basement for many weeks. Storage potatoes mean the skin has stayed on and they are more shelf stable than new potatoes. Cut up and use for all your soups, stews and mashed potatoes. These Rosemary Roasted Potatoes have a delicious fall flavour to accompany some chicken or fish! Leaf/Butter Lettuce - Lettuce is from Neva Hydroponics in Landmark. The idea behind the greenhouse is that the produce grows in an all water solution thats filled with nutrients so no soil is needed. The leaf or butter lettuce I find especially useful when making lettuce wraps. Also makes nice size pieces for a sandwich or salad. Rosemary - Fresh herbs are from Joanne. Store with the tail ends in a jar of water or the whole bunch in the fridge for about 2 weeks. Rosemary is a common herb to flavour potatoes, roast chicken/turkey, or other roasted vegetables like the radishes or celeriac. I like using it for a simple Focaccia Bread appetizer. Kale - Kale is from Nico at Twin River Gardens. 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! Or try in a double baked stuffed potato. Delicata Squash - Squash is grown at Hearts & Roots. Store in the pantry or in the basement for several weeks to months. This squash is a small yellow oval with dark green stripes. It's a pretty addition to a centrepiece in a bowl too. Cut in half lengthwise, scoop out the seeds, drizzle with oil and roast both halves. Then the halves can be sliced into half rings and put onto a salad or eaten as a side dish. The skin is edible like most squash if cooked long enough because it softens. Pickerel - Pickerel is from Barry at Bearcat Fisheries. Crampton's only purchases northern Manitoba fish from him because he catches fish in a sustainable manner and fillets them himself. The pickerel cooks very quickly in the oven or in a frying pan with butter, salt and pepper. It just has to turn opaque and flake apart easily and then you know its done! Pork Chops - Pork is from Ian at Natural Pork. The pigs are raised ethically in Argyle, Manitoba and are fed a non-GMO, medication free feed. Thaw the pork chops, and marinade them in a bag before baking in the oven or cooking on a pan. Follow this recipe for Easy Honey Garlic Pork Chops.