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Summer Food Box August 20/21

Full Produce Shares will Receive a Minimum of 6 of the Following 8 Items:

Cantaloupe - Melon is from Owl Tree Farms in Altona. Store on the counter for a few days before cutting. To determine ripeness you are looking for a peach/blush colour under the webbing of the melon and a sweet smell. The local cantaloupe is so flavourful and tastes a lot different than the imported ones. It can store cut up in the fridge for 1 week. 

 

Salad Cucumbers - Cukes are from Owl Tree Farms. Store in the fridge crisper for up to 1 week. They have a thin skin so they don't need peeling. Just cut off the ends and slice up for sandwiches and salads. You can do a creamy cucumber salad with dill and sour cream or a Mexican Street Corn Cucumber Salad. 

 

Red Potatoes - Potatoes are also from Owl Tree Farms. Store in the fridge because they don't have a firm intact skin. They are excellent boiled and then chopped up for a potato salad or they can be roasted. Try something different like this New Potato and Split Pea Curry for a warm hearty vegetarian dinner. 

 

Beans - Green or yellow beans are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for up to 2 weeks. I like to boil the beans for a couple minutes and then sauté them with butter and garlic, its very easy. You can also add them to a pot of boiling potatoes for the last couple minutes of cooking. They can be eaten raw or cooked and then added to a salad or stir fry! Try these Sausage, Potato & Green Bean foil packets for the bbq or camping. 

 

Parsley - Herbs are from Blue Lagoon Organics. Store the bunch with the ends down in a glass of water or in the fridge wrapped in a damp paper towel. Chop up and sprinkle on potatoes, roasted veggies, or in salads. The local parsley adds a nice green colour and fresh flavour to any summer meals. It's one of the main ingredients in a Tabouli Salad with cucumber, tomato and quinoa. 

 

Orange Carrots - Carrots are from Oak Valley in Morden. They can last in the fridge up to 3 weeks. I like to have some cut up in a container of water in the fridge for easy snacking. They make a great addition to a veggie platter or with dip/hummus. You can also shred for a garden salad, muffins or carrot cake. You can make Roasted Carrots with Parsley for an easy side dish. Its true that carrots help support vision because they have lots of vitamin A, as well as Vitamin C, Vitamin K and fibre! 

Shallots - Shallots are from Nico at Twin River Gardens. If they don't have a dry intact shell, they should be stored in the fridge as a fresh onion. This onion variety is small with a mild flavour, slightly purple, and great for salad dressings or meat marinades. Chop up finely and add to a stir fry or chicken - Pan Seared Chicken with Shallots & Carrots.  They would also be great sliced thinly and added to a potato salad or boiled potatoes. 

 

Rainbow Beets - Beets are from Jonathan's Farm in St. Andrews. Store the beets and beet greens in the fridge in a sealed bag or container to prevent them from softening. Shred the beets and carrots for an energy salad like we make at the market or fry the shredded beets for Beet Latkes with potato and shallots. Add the beet greens to a salad or sauté with eggs. The beets are commonly boiled and chopped up for a salad with goat cheese and then sprinkle with parsley! 

Half Produce will Receive a Minimum of 6 of the Following 7 Items:

Cantaloupe - Melon is from Owl Tree Farms in Altona. Store on the counter for a few days before cutting. To determine ripeness you are looking for a peach/blush colour under the webbing of the melon and a sweet smell. The local cantaloupe is so flavourful and tastes a lot different than the imported ones. It can store cut up in the fridge for 1 week. 

Salad Cucumbers - Cukes are from Owl Tree Farms. Store in the fridge crisper for up to 1 week. They have a thin skin so they don't need peeling. Just cut off the ends and slice up for sandwiches and salads. You can do a creamy cucumber salad with dill and sour cream or a Mexican Street Corn Cucumber Salad. 

Beans - Green or yellow beans are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for up to 2 weeks. I like to boil the beans for a couple minutes and then sauté them with butter and garlic, its very easy. You can also add them to a pot of boiling potatoes for the last couple minutes of cooking. They can be eaten raw or cooked and then added to a salad or stir fry! Try these Sausage, Potato & Green Bean foil packets for the bbq or camping. 

Parsley - Herbs are from Blue Lagoon Organics. Store the bunch with the ends down in a glass of water or in the fridge wrapped in a damp paper towel. Chop up and sprinkle on potatoes, roasted veggies, or in salads. The local parsley adds a nice green colour and fresh flavour to any summer meals. It's one of the main ingredients in a Tabouli Salad with cucumber, tomato and quinoa. 

Orange Carrots - Carrots are from Oak Valley in Morden. They can last in the fridge up to 3 weeks. I like to have some cut up in a container of water in the fridge for easy snacking. They make a great addition to a veggie platter or with dip/hummus. You can also shred for a garden salad, muffins or carrot cake. You can make Roasted Carrots with Parsley for an easy side dish. Its true that carrots help support vision because they have lots of vitamin A, as well as Vitamin C, Vitamin K and fibre! 

Shallots - Shallots are from Nico at Twin River Gardens. If they don't have a dry intact shell, they should be stored in the fridge as a fresh onion. This onion variety is small with a mild flavour, slightly purple, and great for salad dressings or meat marinades. Chop up finely and add to a stir fry or chicken - Pan Seared Chicken with Shallots & Carrots.  They would also be great sliced thinly and added to a potato salad or boiled potatoes. 

Rainbow Beets - Beets are from Jonathan's Farm in St. Andrews. Store the beets and beet greens in the fridge in a sealed bag or container to prevent them from softening. Shred the beets and carrots for an energy salad like we make at the market or fry the shredded beets for Beet Latkes with potato and shallots. Add the beet greens to a salad or sauté with eggs. The beets are commonly boiled and chopped up for a salad with goat cheese and then sprinkle with parsley! 

 

Full Gourmet Shares will Receive a Minimum of 9 of the Following 11 Items:

Cantaloupe - Melon is from Owl Tree Farms in Altona. Store on the counter for a few days before cutting. To determine ripeness you are looking for a peach/blush colour under the webbing of the melon and a sweet smell. The local cantaloupe is so flavourful and tastes a lot different than the imported ones. It can store cut up in the fridge for 1 week. 

Salad Cucumbers - Cukes are from Owl Tree Farms. Store in the fridge crisper for up to 1 week. They have a thin skin so they don't need peeling. Just cut off the ends and slice up for sandwiches and salads. You can do a creamy cucumber salad with dill and sour cream or a Mexican Street Corn Cucumber Salad. 

Patty Pan Squash - Zucchini is from Blue Lagoon Organics. Store in the fridge for 1-2 weeks. This variety of zucchini is small and yellow with little scalloped edges, in the shape of a spinning top. They can be sliced up and sautéed with beans and onions or halved and grilled. They really don't have much flavour just like a yellow zucchini so you can add to any veggie dish. I've sliced them thinly and put onto a flatbread/pizza. The bigger ones can be scooped out and stuffed with rice. 

Beans - Green or yellow beans are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for up to 2 weeks. I like to boil the beans for a couple minutes and then sauté them with butter and garlic, its very easy. You can also add them to a pot of boiling potatoes for the last couple minutes of cooking. They can be eaten raw or cooked and then added to a salad or stir fry! Try these Sausage, Potato & Green Bean foil packets for the bbq or camping. 

Parsley - Herbs are from Blue Lagoon Organics. Store the bunch with the ends down in a glass of water or in the fridge wrapped in a damp paper towel. Chop up and sprinkle on potatoes, roasted veggies, or in salads. The local parsley adds a nice green colour and fresh flavour to any summer meals. It's one of the main ingredients in a Tabouli Salad with cucumber, tomato and quinoa. 

Orange Carrots - Carrots are from Oak Valley in Morden. They can last in the fridge up to 3 weeks. I like to have some cut up in a container of water in the fridge for easy snacking. They make a great addition to a veggie platter or with dip/hummus. You can also shred for a garden salad, muffins or carrot cake. You can make Roasted Carrots with Parsley for an easy side dish. Its true that carrots help support vision because they have lots of vitamin A, as well as Vitamin C, Vitamin K and fibre! 

Tomatillos - Tomatillos are from Nico at Twin River Gardens. This vegetable is also known as a Mexican husk tomato and is from the nightshade family. Its a green tomato in a green papery shell. Peel off the shell, and roast the tomatoes, or blend raw. It's most commonly used to make enchiladas or Salsa Verde. 

Thai Basil - Basil is from Nico at Twin River Gardens. This variety looks similar to regular basil but thinner shaped leaves and has a more sweet, liquorice taste. With a stronger flavour you don't have to use as much in a recipe. It goes great with the tomatoes for a Bruschetta or tomato basil mozzarella salad. I've also used thai basil for a coconut chicken stir fry or homemade pad thai. 

Shallots - Shallots are from Nico at Twin River Gardens. If they don't have a dry intact shell, they should be stored in the fridge as a fresh onion. This onion variety is small with a mild flavour, slightly purple, and great for salad dressings or meat marinades. Chop up finely and add to a stir fry or chicken - Pan Seared Chicken with Shallots & Carrots.  They would also be great sliced thinly and added to a potato salad or boiled potatoes. 

Tomato - Tomatoes are from Jonathan's Farm in St. Andrews. Store on the counter until red and softened. Slice for burgers, salads or toasted tomato sandwiches. Layer slices of tomato with basil and mozzarella for an easy salad and drizzle with oil and balsamic vinegar. Dice the tomato for a tabouli with parsley and cucumber or roast with the tomatillos. Try this Foot Network Tomato Tart with fresh basil and parsley. 

Broccoli - Broccoli is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for up to 2 weeks. Chop up for fresh veggie tray, broccoli salad or stir fry's with chicken or beef. This Broccoli Salad is great for a potluck, picnic or bbq! My favourite way to use broccoli is roast pieces in the oven with olive oil, parmesan cheese, salt and pepper! 

 

Half Gourmet Shares will Receive a Minimum of 6 of the Following 8 Items:

Cantaloupe - Melon is from Owl Tree Farms in Altona. Store on the counter for a few days before cutting. To determine ripeness you are looking for a peach/blush colour under the webbing of the melon and a sweet smell. The local cantaloupe is so flavourful and tastes a lot different than the imported ones. It can store cut up in the fridge for 1 week. 

Salad Cucumbers - Cukes are from Owl Tree Farms. Store in the fridge crisper for up to 1 week. They have a thin skin so they don't need peeling. Just cut off the ends and slice up for sandwiches and salads. You can do a creamy cucumber salad with dill and sour cream or a Mexican Street Corn Cucumber Salad. 

Patty Pan Squash - Zucchini is from Blue Lagoon Organics. Store in the fridge for 1-2 weeks. This variety of zucchini is small and yellow with little scalloped edges, in the shape of a spinning top. They can be sliced up and sautéed with beans and onions or halved and grilled. They really don't have much flavour just like a yellow zucchini so you can add to any veggie dish. I've sliced them thinly and put onto a flatbread/pizza. The bigger ones can be scooped out and stuffed with rice. 

Beans - Green or yellow beans are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for up to 2 weeks. I like to boil the beans for a couple minutes and then sauté them with butter and garlic, its very easy. You can also add them to a pot of boiling potatoes for the last couple minutes of cooking. They can be eaten raw or cooked and then added to a salad or stir fry! Try these Sausage, Potato & Green Bean foil packets for the bbq or camping. 

Parsley - Herbs are from Blue Lagoon Organics. Store the bunch with the ends down in a glass of water or in the fridge wrapped in a damp paper towel. Chop up and sprinkle on potatoes, roasted veggies, or in salads. The local parsley adds a nice green colour and fresh flavour to any summer meals. It's one of the main ingredients in a Tabouli Salad with cucumber, tomato and quinoa. 

Orange Carrots - Carrots are from Oak Valley in Morden. They can last in the fridge up to 3 weeks. I like to have some cut up in a container of water in the fridge for easy snacking. They make a great addition to a veggie platter or with dip/hummus. You can also shred for a garden salad, muffins or carrot cake. You can make Roasted Carrots with Parsley for an easy side dish. Its true that carrots help support vision because they have lots of vitamin A, as well as Vitamin C, Vitamin K and fibre! 

Shallots - Shallots are from Nico at Twin River Gardens. If they don't have a dry intact shell, they should be stored in the fridge as a fresh onion. This onion variety is small with a mild flavour, slightly purple, and great for salad dressings or meat marinades. Chop up finely and add to a stir fry or chicken - Pan Seared Chicken with Shallots & Carrots.  They would also be great sliced thinly and added to a potato salad or boiled potatoes. 

Tomato - Tomatoes are from Jonathan's Farm in St. Andrews. Store on the counter until red and softened. Slice for burgers, salads or toasted tomato sandwiches. Layer slices of tomato with basil and mozzarella for an easy salad and drizzle with oil and balsamic vinegar. Dice the tomato for a tabouli with parsley and cucumber or roast with the tomatillos. Try this Foot Network Tomato Tart with fresh basil and parsley. 

__________________________________________________________________________

Protein Shares will Receive:

Whitefish - Fish is from Bearcat fisheries at lake Pukatawagan in northern Manitoba. He sustainably catches fish by not throwing any back after they're caught and he debones the fish himself. Thaw the fish and then it cooks quickly in a frying pan with butter - about 5 minutes or when it turns fully opaque and flakes apart. It can be seasoned and then used for fish tacos! 

Sicilian Chicken Sausage - Sausage is from Zinc Farms. The chicken is freely ranged and fed a non-GMO feed. The sausage can be cooked in the oven with beans and potatoes, fried in a pan or grilled on the BBQ! It's also a great flavour to cut up and add to a creamy pasta dish or pasta salad. Try a 1 pan Sausage & Vegetable Skillet with any veggies and herbs you have at home. 

Gourmet Protein Shares will Receive:

Trout - Trout fillets are from Watersong Farm in Warren, MB. The fish are raised in a sustainable freshwater system. Trout is similar in colour and flavour to salmon and can be cooked on a pan or on the bbq in tinfoil. I like teriyaki sauce on it, or lemon and dill. It's fully cooked when opaque and flakes apart easily. 

Chicken Thai Sausage - Sausage is from Zinc Farms. The chicken is freely ranged and fed a non-GMO feed. The sausage can be cooked in the oven with beans and potatoes, fried in a pan or grilled on the BBQ! It's also a great flavour to cut up and add to a creamy pasta dish or pasta salad. Try a 1 pan Sausage & Vegetable Skillet with any veggies and herbs you have at home. 

Chicken Breast - Chicken is from Oak Island Dairy. The chickens are freely ranged and have a clean low density barn. Chop up the chicken and marinade for skewers on the grill or sauté in a pan for a stir fry with beans. It's very versatile and can be cooked with any veggies or use to top a caesar salad!