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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...

First Protein CSA pick up for 2015

Hello Everyone!  I know that you've been incredibly busy!  If you have kids this is the time for end of school wind up things, and if you don't, you've been up to your elbows in yard work!

We've made this protein share easy peasy.  Filled with things that you can just slap on the bbq for a quick meal.  Gourmet shares receive my new favourite things.    Pulled Berkshire pork.

A word about pork fat.  Many people have believed the 'low fat' diet that has been touted over the last 20 years.  This low fat thinking has lead us to eat more processed foods with low nutritive value, high sugar content, and has made us all more unhealthy.  Generally I like to follow the Michael Pollan Model of eating which is,                "eat food, not too much, mostly plants" .  I don't eat bacon or pork sausage  every week, but when I do, I save the fat.  Why?  Because in small amounts it's healthy, adds tons of flavour, and is versatile in the kitchen.  Half a teaspoon of pork fat makes 6 cups of sauteed greens just delicious.    So when you fry bacon or pork sausages, take a clean mason jar, and pour the left over fat into it.  Store it in your fridge for up to a few months and use a half spoonful or so when you are sauteing greens, frying beans, frying potatoes or making refried beans!

Protein Shares
Chicken Legs- Freely run. These chicken legs are raised in a low density barn without the use of antibiotics and are so flavourful, juicy and moist. Pork Chops, Freely Ranged.  Ian raises his hogs outdoors without the use of chemicals, growth hormones or antibiotics.  Season these babies with salt and pepper and pop them on the grill. I find them so flavourful that I rarely add any sauce to them. Mild Italian Sausage- These sausages also come from our farmer Ian.  They are great on the grill but beware of flare ups.  I like to get my grill hot, then put the sausages on one side of the bbq and then turn the burner off under the sausages.  The heat from the other side of the burner cooks the meat while minimizing flare ups. If you are cooking these in a pan, once the sausages are done, use the fat in the pan to cook up your chopped up kale, swiss chard, kholrabi greens or cabbage!
Gourmet Protein Shares

Pulled Pork- This is Freely Ranged Berkshire pork shoulder, smoked until amazing, then packed in a boil in the bag bag.   You just need to heat up a pot of water, and follow the instructions to create supper nirvana.  If you are really smart, save the liquid from the bag to fry your greens in.

Chicken Legs- Freely run. These chicken legs are raised in a low density barn without the use of antibiotics and are so flavourful, juicy and moist.

Mild Italian Sausage- These sausages also come from our farmer Ian.  They are great on the grill but beware of flare ups.  I like to get my grill hot, then put the sausages on one side of the bbq and then turn the burner off under the sausages.  The heat from the other side of the burner cooks the meat while minimizing flare ups. If you are cooking these in a pan, once the sausages are done, use the fat in the pan to cook up your chopped up kale, swiss chard, kholrabi greens or cabbage!