Featured Article

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...

Protein Shares June 27/28

Here's what you can expect in your bag this week:

Regular Protein

Pork Chops (freely ranged) Because Pork chops are leaner than pork steak, you have to be careful not to dry them out. Get them thawed out and brought to room temperature. Season as you like, then pop them on a medium hot grill for 3 minutes. Turn, time for another 2 minutes then remove from grill, put on a plate, and tent (cover with an upside down bowl, or foil) and let rest for 2-3 minutes before enjoying. Since this is a very flavourful pork they don't need too much sauce or seasonings. Another option for a recipe is Crunchy Baked Pork Chops, and it can be found here. 

Chicken Drumsticks (freely run, low density barn, raised without antibiotics) These drumsticks are juicy and delicious. They can be seasoned with whatever herbs or spices you like, or even baked in a sauce. This recipe for Thai-Style Chicken Legs will add a great flavour.

Ground Beef (freely ranged, grass fed) This meat comes from Spring Creek Farm. Lots can be done with it! Remember that it is grass fed beef, so it will dry out faster than regular ground beef, and not a lot of fat will come out. Cook it on a lower temperature for whatever you're making. It's great for meatballs (mix with something with more fat), meat sauce, shepherds pie, tacos, you name it! For something a little different, you can try this Ground Beef Noodle Stir Fry, using any veggies you have on hand.

Gourmet Protein

Lamb Chops (grass fed, freely ranged, raised without antibiotics) Supplied by Spring Creek. Grass fed lamb is meant to be eaten rare. Thaw and pat dry with paper towel, then season with salt, paper, rosemary or thyme. Sear the lamb on all sides in a pan, then you can cook in the oven at about 350 degrees for 15-20 minutes. For a similar instructions, follow this recipe for Lamb Chops with Garlic and Olive Oil. 

Chicken Breast (freely run, low density barn, raised without antibiotics) Chicken comes from Oak Island. You can marinade and season this chicken and throw it onto the barbecue, pan fry it or bake it in the oven, whatever you prefer. I like cutting the chicken into pieces and skewering it for the grill! Here's a good summer recipe for Herb Bruschetta Chicken. 

Pork Bacon (freely ranged, raised without antibiotics) Spring Creek Farm supplied the pork. This bacon is thicker and but can be fried in a pan just like normal bacon. When frying the bacon, pour off the fat and keep it in a jar in your fridge. You can use a half a tsp when frying potatoes or greens to give them a great flavour!

Ground Bison (freely ranged, grass fed) Great meat for making burgers, but do not overcook grass fed bison or it will get tough. Because bison is so lean, you can moisten up your burger by adding shredded carrot or zucchini to the burger, or adding in some ground pork for the extra fat. Check out any of these recipes on the National Bison Association website.

Double Protein

Pork Chops -(freely ranged) Supplied by Spring Creek Farm. Because Pork chops are leaner than pork steak, you have to be careful not to dry them out. Get them thawed out and brought to room temperature. Season as you like, then pop them on a medium hot grill for 3 minutes. Turn, time for another 2 minutes then remove from grill, put on a plate, and tent (cover with an upside down bowl, or foil) and let rest for 2-3 minutes before enjoying. Since this is a very flavourful pork they don't need too much sauce or seasonings. Another option for a recipe is Crunchy Baked Pork Chops, and it can be found here. 

Chicken Drumsticks (freely run, low density barn, raised without antibiotics) These drumsticks are juicy and delicious. They can be seasoned with whatever herbs or spices you like, or even baked in a sauce. This recipe for Thai-Style Chicken Legs will add a great flavour.

Ground Beef (freely ranged, grass fed) This meat comes from Spring Creek Farm! Lots can be done with it. Remember that it is grass fed beef, so it will dry out faster than regular ground beef, and not a lot of fat will come out. Cook it on a lower temperature for whatever you're making. It's great for meatballs (mix with something with more fat), meat sauce, shepherds pie, tacos, you name it! For something a little different, you can try this Ground Beef Noodle Stir Fry, using any veggies you have on hand.

Chicken Breast (freely run, low density barn, raised without antibiotics) Chicken comes from Oak Island. You can marinade and season this chicken and throw it onto the barbecue, pan fry it or bake it in the oven, whatever you prefer. I like cutting the chicken into pieces and skewering it for the grill! Here's a good summer recipe for Herb Bruschetta Chicken.