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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 9

Baked Veggie Chips

If you're like me, chips are a common evening snack, which as we know is not the healthiest as they contain high amounts of fat from all the deep frying oil. I've tried some baked veggie chips, and every time they turn out excellent. The best part is you greatly reduce the amount of oil and salt that goes into this process! The brand Hardbite makes delicious vegetable chips and inspired me to make my own versions. It's a great way to maximize the old veggies from your foodbox that are starting to fade. Kale chips are probably the most simple - you rip some up some bite sized leaves, put them on a pan, drizzle a TINY bit of oil on them (too much makes them soggy), mix them all together, and sprinkle a bit of salt and garlic powder on the tops. Bake for 10 minutes at 350 degrees. Other options are parsnips, beets, carrots, potatoes and sweet potatoes. These will require a mandolin or thin slicing food processor blade because you want the chips to be thin and crispy. Toss the veggies in a bowl with a very small amount of canola oil, salt and pepper. Spread out on a pan minimizing overlap, and bake for 10 minutes at 400 degrees, then flip and bake for another 5 minutes.  

Produce Shares:

Red Sparkle Apple - Apples are from Baker Colony. The Manitoba apples are commonly smaller as is the red sparkle, and this is one of the most popular varieties! Crisp and sweet, the red sparkles are great for snacks and perfect size to add to kids' lunches. Try a few of your apples for this Cinnamon Apple Bread. Such a delicious fall dessert!   Bunched Beets - Beets are from Jonathan's Farm. Either gold or red beets with the leaves should be stored in the fridge. The leaves wilt fast but they can be thrown in a stir fry or smoothie, or chopped up as part of the leaves in a salad. Like other dark greens, the leaves are an excellent source of vitamin A and K! Roast the beets in quarters and make a simple salad with goat cheese or use them as part of a veggie pan roast (brussel sprouts, beets, potatoes and carrots).   Green Bell Peppers - Peppers are from Jonathan's Farm. Store in the crisper for up to 2 weeks. Something I learned is that all bell peppers start as green, and then turn colours - yellow, orange and red from there! Green peppers are the least sweet, but excellent in a greek salad, rice skillet or this flavourful Crock Pot Green Pepper Steak.    Lettuce - Lettuce is from Jonathan's Farm. Always keep in the fridge. It can be pre-chopped up to make salads, wraps and sandwiches faster/easier! Try a fall inspired salad such as this Apple Pecan Salad .   Chard - Swiss Chard is from Wild Earth Farms. 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 or sautéed. Get more greens into your diet by sautéing with eggs in the morning or in a Frittata with goat cheese.   Orange Carrots - Carrots are from Jonathan's Farm. Store in the fridge for many weeks. Use in all your fall meals including soups, stews and with roasts. It's also helpful to have some sliced up in a glass container of water for easy snacking. Carrots are also an excellent side dish that everyone enjoys, try these Maple Roasted Beets & Carrots.   Brussel Sprout Stalk - Brussel sprouts are from Jonathan's Farm. As you will see, the sprouts grow on all sides of a tall firm stalk. The whole thing I've heard also makes a cool centrepiece! Cut or snap all the brussel sprouts off the stalk and store in the fridge for up to 2 weeks. The very outer leaves can be removed if damaged, and the stem cut off. I love them sautéed in a pan with butter, onions and bacon bits or roasted on a pan with a mix of different vegetables.  They can also be used for a Fall Shredded Brussel Sprouts Salad!    Dill - Fresh dill is from Jonathan's Farm. Store the dill in a bag in the fridge, it starts to go brown in about 1 week. It can be used to add flavour to a salad or salad dressing, fish, potatoes or roasted carrots. This Yogurt & Dill Chicken Salad can be made with all your turkey leftovers for lunches! The dill can also be frozen to add to a soup later on or dried in the oven on a very low setting.   Radish Bunch - Radish bunches are from Wild Earth Farm. Store the leaves in a separate greens bag in the fridge than the radishes. The leaves have a peppery taste and can be used like arugula - to top a pizza or put into a sandwich. Radishes have a spicy bite and are very popular to slice thinly on salads or a radish toast. This recipe comes from Jonathan's Farm website for both the radishes and tops: Roasted Radishes with Brown Butter, Lemon & Radish Tops.    Bintjes Potatoes - Potatoes are from Wild Earth Farm. Store the potatoes in a cool pantry or basement. This variety is a oval shaped white potato with light brown skin and it€™s the perfect type to make homemade french fries out of. Also ideal for slicing into wedges and roasting with some salt, pepper, olive oil and garlic.   Delicata Squash - Squash is from Wild Earth Farm. Store the hard skinned squash in the pantry or cool basement for up to 2 months. I always stock up on local squash in fall because it lasts so long. The delicata is a long oval shaped yellow squash with green stripes. It's my favourite for roasting with the skin on because it can be sliced into half moons and it has a great flavour, not too squashy tasting. These roasted slices are very popular to top a salad. Try this Delicata Squash Bake from Minimalist Baker for a side dish or vegetarian meal.   Eggplant - Eggplant is from Nico at Twin River Gardens. Store on the counter or in the pantry for up to 2 weeks. This vegetable is common in Italian and mediterranean cooking. It can act as a meat alternative when slices are grilled as a "steak" or to put into a grilled sandwich. This Roasted Eggplant Dip can be served with vegetables, sliced bread or pita chips!   Leeks - Leeks are from Nico at Twin River Gardens. Store in the fridge for at least 2 weeks. Leeks are similar to onions, in the fact that they have many layers and have a similar flavour. The stems and outer dark green leaves need to be cut off. In between the layers need to be washed - they often have sand in them. Then slice thinly the whole thing and it works great for a Potato Leek Soup, one of my favourites! I've also tried a potato leek pizza or frittata and they were both excellent.   Beefsteak Tomatoes - Tomatoes are from Murray at Greenland Gardens. It is a greenhouse in St. Anne, MB. These large round tomatoes are the perfect size to slice for a toasted tomato sandwich, a burger, or a tomato bake. These Grilled eggplant steaks with Bruschetta are a great easy way to use up the tomatoes and eggplant.  

Combo Shares:

Red Sparkle Apple - Apples are from Baker Colony. The Manitoba apples are commonly smaller as is the red sparkle, and this is one of the most popular varieties! Crisp and sweet, the red sparkles are great for snacks and perfect size to add to kids' lunches. Try a few of your apples for this Cinnamon Apple Bread. Such a delicious fall dessert! Green Bell Peppers - Peppers are from Jonathan's Farm. Store in the crisper for up to 2 weeks. Something I learned is that all bell peppers start as green, and then turn colours - yellow, orange and red from there! Green peppers are the least sweet, but excellent in a greek salad, rice skillet or this flavourful Crock Pot Green Pepper Steak.  Lettuce - Lettuce is from Jonathan's Farm. Always keep in the fridge. It can be pre-chopped up to make salads, wraps and sandwiches faster/easier! Try a fall inspired salad such as this Apple Pecan Salad . Orange Carrots - Carrots are from Jonathan's Farm. Store in the fridge for many weeks. Use in all your fall meals including soups, stews and with roasts. It's also helpful to have some sliced up in a glass container of water for easy snacking. Carrots are also an excellent side dish that everyone enjoys, try these Maple Roasted Beets & Carrots. Brussel Sprout Stalk - Brussel sprouts are from Jonathan's Farm. As you will see, the sprouts grow on all sides of a tall firm stalk. The whole thing I've heard also makes a cool centrepiece! Cut or snap all the brussel sprouts off the stalk and store in the fridge for up to 2 weeks. The very outer leaves can be removed if damaged, and the stem cut off. I love them sautéed in a pan with butter, onions and bacon bits or roasted on a pan with a mix of different vegetables.  They can also be used for a Fall Shredded Brussel Sprouts Salad!  Dill - Fresh dill is from Jonathan's Farm. Store the dill in a bag in the fridge, it starts to go brown in about 1 week. It can be used to add flavour to a salad or salad dressing, fish, potatoes or roasted carrots. This Yogurt & Dill Chicken Salad can be made with all your turkey leftovers for lunches! The dill can also be frozen to add to a soup later on or dried in the oven on a very low setting. Leeks - Leeks are from Nico at Twin River Gardens. Store in the fridge for at least 2 weeks. Leeks are similar to onions, in the fact that they have many layers and have a similar flavour. The stems and outer dark green leaves need to be cut off. In between the layers need to be washed - they often have sand in them. Then slice thinly the whole thing and it works great for a Potato Leek Soup, one of my favourites! I've also tried a potato leek pizza or frittata and they were both excellent. Beefsteak Tomatoes - Tomatoes are from Murray at Greenland Gardens. It is a greenhouse in St. Anne, MB. These large round tomatoes are the perfect size to slice for a toasted tomato sandwich, a burger, or a tomato bake. These Grilled eggplant steaks with Bruschetta are a great easy way to use up the tomatoes and eggplant. Organic Eggs - 1 dozen organic eggs are from Herman at Nature's Farm in Steinbach, MB. The chickens were fed non-GMO grasses, grains and seeds with flax seed so the eggs are a great source of omega 3's. These delicious eggs are ideal for a frittata with your leeks and dill or a veggie scramble. They can also be used for all your baking needs! Beef Patties - Beef Patties are from Spring Creek Farms. They ethically raise beef, bison, lamb and pork. The cows are 100% grass fed and raised on rotating pastures. This makes a lean product, so do not overcook the patties. After being thawed, they only need a few minutes per side on a BBQ or frying pan. Top with your sliced tomato, lettuce and favourite sauces!