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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...

July 16th CSA pick up

With this crazy mix of weather, I've included things in your CSA appropriate for the BBQ as well as the oven.  Who knows which the weather will call for!!! Shares this week to contain Bison burger patties- Grass fed, freely ranged, raised without the use of antibiotics, growth hormones, or animal bi products in the feed Chicken Wings- Freely ranged, raised without the use of antibiotics, growth hormones or animal bi products in the feed Beef Short Ribs- Grass fed, freely ranged, raised without the use of antibiotics, growth hormones or animal bi products in the feed. SHORT RIBS Beef short ribs are one of our most under-purchased cuts.  They are flavourful, satisfying and fairly simple to make.  My favourite recipe is to carefully follow the directions of Deb from Smitten Kitchen.  Click the link below.   There are many short rib recipes out there, and many are wonderful.  The trick is to get a good brown on the meat before braising the ribs until tender.  Usually I braise for at least 90 minutes.  Sometimes I forget them in the slow cooker for 6 hours...oops! http://smittenkitchen.com/blog/2008/12/braised-beef-short-ribs/ BISON BURGERS Our bison burgers are gluten free, have no fillers and are simply delicious.  They are also incredibly LEAN!!!  That means you have to cook them over a low temperatures.  If cook them over a very hot grill, you'll end up with some disappointingly inedible hockey pucks. Make sure that your bison burgers are fully thawed and at room temperature before you start ANYTHING else.  Once you are ready, heat up your BBQ on high, to get the grills hot and sear the burger.  One the BBQ is hot, put the burgers on, and turn the temperature right down to low.  As low as your bbq will go.  I like to cook these guys for about 2 minutes per side. Because they are so low in fat, our bison burgers won't shrink on the grill like a regular beef burger will.  Those big eaters who usually put away 2-3 burgers will probably be satisfied with 1.5 of our bison burgers.  Be sure to take this into account when cooking them up.  I love the flavour of bison so much that I don't season my patties with anything.  There is a little salt and pepper in the burgers already, and I find that the quality of the patty speaks for itself.  No need to hide it under heavy spices or sauces.  It doesn't need hiding! CHICKEN WINGS These are not the chicken wings that you get on wing night or at superstore.  These come from healthy freely run chickens.  The meat is FLAVOURFUL, and juicy.  The texture is not that gross slippery texture of store chickens, it is firm and robust.   These wings are great on the bbq (low and slow), or in the oven.   If you don't want your family or guests fussing over a jointed wing at the dinner table, simply use a cutting board and cleaver to cut the wings down to their parts with a clean cut at the joint.  You can cook all 3 parts of the wing, then keep the wing tip (which has very little meat on it), to make chicken stock. I really like the below link to Deb's chicken recipe.  In hers she uses chicken thighs, but I like it with wings.  And like Deb from Smitten Kitchen, I just DO NOT get the obsession over boneless skinless chicken breasts!  Everyone is enamored over the least flavourful driest cut from the bird!  To me chicken breasts are like tofu, they taste like whatever you season them with.  Give me wings, thighs and drums with their depth of flavour and succulent juiciness over boneless skinless breasts any day. Tequila lime chicken sticky sesame wings