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THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

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...

First CSA pick up for 2014.

It's the first week of CSA!  As the fresh greens are rolling in, we've matched up our protein selection to make beautiful meals. This week's protein share will contain Tamworth Heritage pork steaks (Freely ranged, raised without the use of antibiotics, growth hormones or animal bi product in the feed.  No sow/gestation crates used in the production of our pork) Boneless skinless chicken thighs, (freely run, raised without the use of antibiotics, growth hormones or animal bi product in the feed) Tenderized Eye of round grass fed beef steaks (Freely ranged, grass fed, raised without the use of antibiotics, growth hormones or animal bi products in the feed) Because the local greens (bok choy, kale, chard, pea shoots) are so plentiful right now, we wanted to give you lots of opportunity to make stir frys this week. Tamworth is a heritage breed of hog that came from the UK.  They are large, have brown coats, and are a robust animal that grazes well on pasture and is perfect for raising outdoors.  The Tamworth meat is dark, rich in flavour and is more lean than the Berkshire breed of heritage hog that is currently incredibly popular with chefs.  Be certain to fully thaw your steaks, and bring to room temperature before cooking them.  Pat dry and season with salt and pepper before bbqing on medium heat or pan frying.  Not in a steak mood?  This cut is great marinated, cut into chunks and threaded onto skewers as kabobs for the bbq.   Great sliced up into stir fry pieces, or chucked into the slow cooker for pulled pork. The free run chicken that we carry is unique for several reasons.  Firstly, they are raised in a lower density barn and are not fed antibiotic in their feed ration.  The overuse of antibiotics in agriculture is a dangerous practice that breeds antibiotic resistant superbugs.  Secondly, the free run chicken is NOT subject to a saline bath!  Most chicken that you purchase at the store is pumped full of salted water before packaging.  This practice increases the finished weight of the meat by 10-30%.  This allows the sticker price of chicken to be lower, as about 20% of what you are purchasing is actually water.  Because the chicken that we sell is not pumped with saline, you will notice that the meat has a better texture, better flavour, and does not shrink as much once cooked.  Our boneless skinless chicken thighs are a fabulous alternative to chicken breast.  Flavourful, more tender and moist than white meat, I choose dark meat chicken thighs every time.  Excellent as souvlaki kabobs, in a stir fry, or on top of a salad. Eye of round is one of the most lean of all beef cuts.    When it comes from our beautiful grass fed beef, it's even MORE lean and we've had our butcher tenderize it for you.  This means special cooking instructions are needed.  We find steakeat.com has some of the most comprehensive instructions out there.  The basics.  Thaw, then season or marinade your steak.  Bring your steak to room temperature an hour before you plan to cook it.  Pat it dry with paper towel.  Heat oil in a heavy pan until hot, cook 2 minutes per side.  When almost done, turn down the temperature, add a knob of butter, and swirl it around in the pan coating the steak.   Remove from pan, cover with foil or an upside down bowl to let rest for 3 minutes.  Slice thinly and put on salads, in a sandwich, or just eat!   Alternatively, you can cut up eye of round steak into stir fry pieces to use with your local bok choy.