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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...


For some reason it does not feel like it should be October yet.  I know, the weather is cool and the leaves are turning.  But on Saturday it was 30 degrees!!!  And we still have so much produce available! The farmers are still harvesting, and many areas have yet to receive a killing frost.  That's good news for our producers and your CSA shares! This week everyone gets a red kuri squash.  Rich, fragrant and moist, the red kuri is such a versatile squash.  You can cut him in half, stuff him with sausage meat and roast until tender, turn him into soup or pie, or cube him up and roast in an oven with olive oil, throw him in a stew or curry or tagine...oh the possibilities.   The best thing about the red kuri though, is the thin skin.  So tender that you can happily eat it along with the flesh.  Which of course makes preparing it a snap. Everyone this week also got a bunch of parsley root.  Parsley is a biannual plant (meaning it lives for 2 years then dies).  On the second year, it produces and edible root that is fabulous grated on salads, or added to soups and stews.  The tops are just flat leafed parsley that you can use as per usual.  Tired of parsley?  Just chop it up and freeze or dry it.  It will store in your freezer for almost a year, and dried for as long.  Then when you're making chicken noodle soup in January, you can grab some Manitoba parsley and remember summer. This week full shares to receive a minimum of 9 of the following items Tomatillos, spray free Parsley root, organic Chard or Kale, spray free Red sparkle apples, spray free Red Peppers, spray free A piece of pink banana squash, spray free Garlic, spray free Red Kuri squash, spray free  Celeriac, spray free Carrots, organic   Half share Parsley root, organic Red peppers, spray free Red sparkle apples, spray free Garlic, spray free Red Kuri squash, spray free Carrots, organic