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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...

Protein share pick up July 10th, 2013

With this beautiful sitting outside weather, we just had to include some smoked trout in this week's csa.  Use smoked trout as you would smoked salmon.  Simply thaw and use the trout.  No need to heat it up if you don't want to.  I especially love this trout eaten as an appetizer.  Take a cracker or thin piece of fabulous toast, spread with cream cheese, press a few capers into the cream cheese, add thinly sliced green onion and top with a piece of the smoked trout.  When we make these as appys when we have dinner parties, you really have to count on each person eating at least 3-4 portions.   They are fabulous. Full Share Smoked Trout, farm raised in Warren Manitoba using sustainable and ecologically responsible methods Ground Bison, grass fed, freely ranged, free of growth hormones and antibiotics Chicken Wings, from freely run chickens raised without the use of antibiotics or animal byproduct Bison Honey garlic sausage, same bison as above, in yummy sausage form Chicken Salami, freely ranged chicken Ground organ meats, grass fed bison or beef Half Share Smoked Trout, farm raised in Warren Manitoba using sustainable and ecologically responsible methods Ground Bison, grass fed, freely ranged, free of growth hormones and antibiotics Bison Honey garlic sausage, , same bison as above, in yummy sausage form Ground organ meats, grass fed bison or beef Now you are all asking, why the heck are you giving me ground organ meats, that's gross. I agree, I hate liver, heart, tongue and all of that stuff.  But the vitamin and mineral content of organ meats is so high, that they are the best things we can be eating.  For optimal health we should be consuming one serving of organ meats per week.  YUCK!  Solution?  Ground organ meats.  When making up pasta sauce, meatloaf or meatballs, just add in a tablespoon or 2 of the ground organ meats.  Such a small amount means that you never taste it, but you get all of the health benefits!   Organ meats from grass fed animals have the greatest health benefits, lucky you! It's bbq weather so this week I'll be making burgers from my ground bison.  Remember, ground bison is very lean, you have to cook it on a low temperature lest it dry out.  Some people mix in some ground pork with their bison to increase the fat content, but I like it just as is.  Just remember, weather making meatballs, burgers or anything else, cook it on a LOW temperature.  I heat my grill up to high before dropping my temperature down to low before putting my patties on. As with the ground bison, the bison sausages need a gentle touch.  Be certain to cook your sausages only when they are fully thawed, preferably at room temperature.  On the grill, I follow the same method as the burgers, I heat my grill up to high to get it hot, then turn it right down to low before putting the sausages on. Wondering what wine to enjoy with your meal?  The lovely Andrea of Banville and Jones recommends...

Bison Burgers

-          Pair with the Luna Merlot from California, at $21.99 this soft and juicy red has just a hint of smokiness to compliment all that barbequed goodness!

-          Or try the cdr Côte du Rhône-Village from France.  At $13.99 this delicious Syrah, Grenache blend is sure to be a hit.

 

Smoked Trout Appetizers

-          Pair with a rich and spicy Alsatian Gewurztraminer such as the Paul Zinck Portrait Gewurztraminer from France, $19.99

-          or the fruit forward Simonsig Chenin Blanc, from a South African winery focused on sustainability, $12.99