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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...

Produce CSA OCTOBER 1

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