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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...

Summer Food Box August 6/7

Full Produce Shares will Receive a Minimum of 8 of the Following 10 Items:

Summer Leek - Leeks are from Hearts & Roots in Elie, MB. Store the leeks in the fridge due to their higher moisture content. Leeks are a type of onion, tall and skinny but with lots of layers once sliced. They can be used sliced thinly in a potato salad, in a soup, quiche/omelette or salad. Try this fresh summer Lemon Braised Leek & Quinoa Salad. They also blend into a pasta dish or a creamy sauce, and can be sprinkled onto a pizza before being baked. 

 

Beefsteak Tomato - Tomatoes are grown at Hearts & Roots. Store on the counter or in the fridge for 1 week. These field tomatoes are large and juicy, the perfect size for slicing for toasted tomato sandwiches, burgers, or tomato basil salads. You'll notice they may have scratches, be misshapen or have discolouration due to the wind, rain, etc. Dice up for a bruschetta, a topping for chicken or homemade salsa. Turn a caprese salad into a Tomato, Mozza & Pesto Panini. An easy lunch! 

 

Oregano - Fresh oregano is from Twin River Gardens in La Broquerie. Store wrapped in damp paper towel in a bag/container in the fridge or put the stems down in a jar or glass of water. It's a herb that can be dried in the oven on the lowest setting if not used. Chop it up for meat or chicken marinades, add to pasta, potatoes, or a homemade bread or pizza crust. Try this Lemon Oregano Dressing for salad, grilled chicken, shrimp, or roasted veggies. 

 

Eggplant - Eggplant is also from Twin River Gardens. Store in the fridge crisper for about 1 week. The eggplant can be grilled in long strips, or circles and then topped with a homemade pesto or oregano sauce. It can also be sliced to make eggplant parmesan or roasted and made into an eggplant dip. It can be used as a meat substitute in a burger or sandwich after grilled. 

 

Kale - Green kale is from Twin River Gardens. Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. If you need a break from kale you can blend all the leaves with water and then pour into ice cube trays and freeze little cubes of kale for smoothies and soups. Otherwise, it can be used as a salad green, stir fry veggie, add into eggs/quiche or bake into chips. It's a very versatile green. Chop the kale finely and try this Apple Cranberry Bacon Kale Salad! 

 

Cucumber - English or slicer cucumber is from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for 1 week before going soft. This variety may need to be peeled unless sliced thinly because it has a thicker peel than salad cukes. Chop up with the tomato for a greek salad, or slice for a veggie tray. Also great in lots of other salads, sandwiches, burgers, etc. This Cucumber Feta Chickpea Salad is the type of stuff I always pack for lunches. Fresh but filling! 

 

Basil - Fresh basil is from Blue Lagoon Organics. Store with the stems down in a jar of water or in the fridge with the oregano for 1 week. It's a perfect match for the tomatoes in a caprese salad with mozzarella or pasta salad. Try these easy Crescent Roll Tomato Basil Squares as an appetizer or blend the basil into a pesto to top chicken or bread. 

 

Zucchini - Zucchini is from Jonathan's Farm in St. Andrews, MB. Store in the crisper unwashed for 1 week before it gets soft. Shred the zucchini for cakes, zucchini bread or fritters. It can also be sliced into rounds and grilled, sautéed or used in a stir fry. Use fresh herbs in this Parmesan Zucchini and Corn Salad. 

 

Broccolini - Broccolini is from Jonathan's Farm in St. Andrews. Store in the fridge for 1-2 weeks. The broccolini is just like broccoli but longer thinner stems and less bushy crowns. Makes for a great healthy side to grilled chicken or steak. It can be sautéed, cooked on a grill pan or roasted. You could also chop it up and stir fry with the zucchini and kale. Try this Food Network Sautéed Broccolini and Garlic. 

 

Potatoes - New potatoes are from Owl Tree Farm. Store in the fridge due to their high moisture content. These potatoes are great for boiling and add butter, salt and pepper or boil and make into any sort of potato salad. I like chopping them up and adding dijon mustard and tzatziki once their cooled. When the skins can be rubbed off easily that's how you know they're new potatoes. 

 

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

Beefsteak Tomato - Tomatoes are grown at Hearts & Roots. Store on the counter or in the fridge for 1 week. These field tomatoes are large and juicy, the perfect size for slicing for toasted tomato sandwiches, burgers, or tomato basil salads. You'll notice they may have scratches, be misshapen or have discolouration due to the wind, rain, etc. Dice up for a bruschetta, a topping for chicken or homemade salsa. Turn a caprese salad into a Tomato, Mozza & Pesto Panini. An easy lunch! 

Oregano - Fresh oregano is from Twin River Gardens in La Broquerie. Store wrapped in damp paper towel in a bag/container in the fridge or put the stems down in a jar or glass of water. It's a herb that can be dried in the oven on the lowest setting if not used. Chop it up for meat or chicken marinades, add to pasta, potatoes, or a homemade bread or pizza crust. Try this Lemon Oregano Dressing for salad, grilled chicken, shrimp, or roasted veggies. 

Kale - Green kale is from Twin River Gardens. Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. If you need a break from kale you can blend all the leaves with water and then pour into ice cube trays and freeze little cubes of kale for smoothies and soups. Otherwise, it can be used as a salad green, stir fry veggie, add into eggs/quiche or bake into chips. It's a very versatile green. Chop the kale finely and try this Apple Cranberry Bacon Kale Salad! 

Cucumber - English or slicer cucumber is from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for 1 week before going soft. This variety may need to be peeled unless sliced thinly because it has a thicker peel than salad cukes. Chop up with the tomato for a greek salad, or slice for a veggie tray. Also great in lots of other salads, sandwiches, burgers, etc. This Cucumber Feta Chickpea Salad is the type of stuff I always pack for lunches. Fresh but filling! 

Basil - Fresh basil is from Blue Lagoon Organics. Store with the stems down in a jar of water or in the fridge with the oregano for 1 week. It's a perfect match for the tomatoes in a caprese salad with mozzarella or pasta salad. Try these easy Crescent Roll Tomato Basil Squares as an appetizer or blend the basil into a pesto to top chicken or bread. 

Zucchini - Zucchini is from Jonathan's Farm in St. Andrews, MB. Store in the crisper unwashed for 1 week before it gets soft. Shred the zucchini for cakes, zucchini bread or fritters. It can also be sliced into rounds and grilled, sautéed or used in a stir fry. Use fresh herbs in this Parmesan Zucchini and Corn Salad. 

Broccolini - Broccolini is from Jonathan's Farm in St. Andrews. Store in the fridge for 1-2 weeks. The broccolini is just like broccoli but longer thinner stems and less bushy crowns. Makes for a great healthy side to grilled chicken or steak. It can be sautéed, cooked on a grill pan or roasted. You could also chop it up and stir fry with the zucchini and kale. Try this Food Network Sautéed Broccolini and Garlic. 

Potatoes - New potatoes are from Owl Tree Farm. Store in the fridge due to their high moisture content. These potatoes are great for boiling and add butter, salt and pepper or boil and make into any sort of potato salad. I like chopping them up and adding dijon mustard and tzatziki once their cooled. When the skins can be rubbed off easily that's how you know they're new potatoes. 

 

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

Summer Leek - Leeks are from Hearts & Roots in Elie, MB. Store the leeks in the fridge due to their higher moisture content. Leeks are a type of onion, tall and skinny but with lots of layers once sliced. They can be used sliced thinly in a potato salad, in a soup, quiche/omelette or salad. Try this fresh summer Lemon Braised Leek & Quinoa Salad. They also blend into a pasta dish or a creamy sauce, and can be sprinkled onto a pizza before being baked. 

Beefsteak Tomato - Tomatoes are grown at Hearts & Roots. Store on the counter or in the fridge for 1 week. These field tomatoes are large and juicy, the perfect size for slicing for toasted tomato sandwiches, burgers, or tomato basil salads. You'll notice they may have scratches, be misshapen or have discolouration due to the wind, rain, etc. Dice up for a bruschetta, a topping for chicken or homemade salsa. Turn a caprese salad into a Tomato, Mozza & Pesto Panini. An easy lunch! 

Oregano - Fresh oregano is from Twin River Gardens in La Broquerie. Store wrapped in damp paper towel in a bag/container in the fridge or put the stems down in a jar or glass of water. It's a herb that can be dried in the oven on the lowest setting if not used. Chop it up for meat or chicken marinades, add to pasta, potatoes, or a homemade bread or pizza crust. Try this Lemon Oregano Dressing for salad, grilled chicken, shrimp, or roasted veggies. 

Cucumber - English or slicer cucumber is from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for 1 week before going soft. This variety may need to be peeled unless sliced thinly because it has a thicker peel than salad cukes. Chop up with the tomato for a greek salad, or slice for a veggie tray. Also great in lots of other salads, sandwiches, burgers, etc. This Cucumber Feta Chickpea Salad is the type of stuff I always pack for lunches. Fresh but filling! 

Cherry Tomatoes - A clamshell of little tomatoes are from Blue Lagoon in St. Francois Xavier. Store on the counter or in the fridge for 1 week. They can also be made into sun-dried tomatoes in the oven on the lowest heat. Cook some chicken or fish on a pan and sprinkle the cherry tomatoes around so they soften and blister in the oven or on the BBQ in a grilling basket. You can half or quarter for greek or garden salads or slice for pizza's and focaccia bread. 

Rainbow Beets - Red, candy cane and golden beets are from Blue Lagoon Organics. As the season goes on, bunched veggies are harder to get because the leaves wilt or get eaten by insects. Beets can be shredded raw for salads or boiled and roasted. Place sliced roasted beets on the mixed greens for a colourful salad. Try a healthy snack of Baked Rainbow Beet Chips! 

Kale - Green kale is from Twin River Gardens. Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. If you need a break from kale you can blend all the leaves with water and then pour into ice cube trays and freeze little cubes of kale for smoothies and soups. Otherwise, it can be used as a salad green, stir fry veggie, add into eggs/quiche or bake into chips. It's a very versatile green. Chop the kale finely and try this Apple Cranberry Bacon Kale Salad! 

Basil - Fresh basil is from Blue Lagoon Organics. Store with the stems down in a jar of water or in the fridge with the oregano for 1 week. It's a perfect match for the tomatoes in a caprese salad with mozzarella or pasta salad. Try these easy Crescent Roll Tomato Basil Squares as an appetizer or blend the basil into a pesto to top chicken or bread. 

Spring Mix - Mixed greens are from Jonathan's Farm in St. Andrews. Store the whole bag in the fridge for 1-2 weeks. Eat these greens first as they are best fresh, and can make a light salad, add into a sandwich, wrap or sprinkle on a baked tomato pizza. 

Broccoli - Broccoli is from Jonathan's Farm. Keep in the fridge for up to 2 weeks. Chop up the stems and the crowns for a versatile broccoli salad, or use as a stir fry veggie, roast in the oven (my fav), or boil then add butter and garlic. Try a simple Beef & Broccoli stir fry, add in zucchini and leeks! 

Zucchini - Zucchini is from Jonathan's Farm in St. Andrews, MB. Store in the crisper unwashed for 1 week before it gets soft. Shred the zucchini for cakes, zucchini bread or fritters. It can also be sliced into rounds and grilled, sautéed or used in a stir fry. Use fresh herbs in this Parmesan Zucchini and Corn Salad. 

 

Half Gourmet Shares will Receive a Minimum of 7 of the Following 9 Items:

Summer Leek - Leeks are from Hearts & Roots in Elie, MB. Store the leeks in the fridge due to their higher moisture content. Leeks are a type of onion, tall and skinny but with lots of layers once sliced. They can be used sliced thinly in a potato salad, in a soup, quiche/omelette or salad. Try this fresh summer Lemon Braised Leek & Quinoa Salad. They also blend into a pasta dish or a creamy sauce, and can be sprinkled onto a pizza before being baked. 

Beefsteak Tomato - Tomatoes are grown at Hearts & Roots. Store on the counter or in the fridge for 1 week. These field tomatoes are large and juicy, the perfect size for slicing for toasted tomato sandwiches, burgers, or tomato basil salads. You'll notice they may have scratches, be misshapen or have discolouration due to the wind, rain, etc. Dice up for a bruschetta, a topping for chicken or homemade salsa. Turn a caprese salad into a Tomato, Mozza & Pesto Panini. An easy lunch! 

Oregano - Fresh oregano is from Twin River Gardens in La Broquerie. Store wrapped in damp paper towel in a bag/container in the fridge or put the stems down in a jar or glass of water. It's a herb that can be dried in the oven on the lowest setting if not used. Chop it up for meat or chicken marinades, add to pasta, potatoes, or a homemade bread or pizza crust. Try this Lemon Oregano Dressing for salad, grilled chicken, shrimp, or roasted veggies. 

Cucumber - English or slicer cucumber is from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge for 1 week before going soft. This variety may need to be peeled unless sliced thinly because it has a thicker peel than salad cukes. Chop up with the tomato for a greek salad, or slice for a veggie tray. Also great in lots of other salads, sandwiches, burgers, etc. This Cucumber Feta Chickpea Salad is the type of stuff I always pack for lunches. Fresh but filling! 

Cherry Tomatoes - A clamshell of little tomatoes are from Blue Lagoon in St. Francois Xavier. Store on the counter or in the fridge for 1 week. They can also be made into sun-dried tomatoes in the oven on the lowest heat. Cook some chicken or fish on a pan and sprinkle the cherry tomatoes around so they soften and blister in the oven or on the BBQ in a grilling basket. You can half or quarter for greek or garden salads or slice for pizza's and focaccia bread. 

Rainbow Beets - Red, candy cane and golden beets are from Blue Lagoon Organics. As the season goes on, bunched veggies are harder to get because the leaves wilt or get eaten by insects. Beets can be shredded raw for salads or boiled and roasted. Place sliced roasted beets on the mixed greens for a colourful salad. Try a healthy snack of Baked Rainbow Beet Chips! 

Kale - Green kale is from Twin River Gardens. Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. If you need a break from kale you can blend all the leaves with water and then pour into ice cube trays and freeze little cubes of kale for smoothies and soups. Otherwise, it can be used as a salad green, stir fry veggie, add into eggs/quiche or bake into chips. It's a very versatile green. Chop the kale finely and try this Apple Cranberry Bacon Kale Salad! 

Basil - Fresh basil is from Blue Lagoon Organics. Store with the stems down in a jar of water or in the fridge with the oregano for 1 week. It's a perfect match for the tomatoes in a caprese salad with mozzarella or pasta salad. Try these easy Crescent Roll Tomato Basil Squares as an appetizer or blend the basil into a pesto to top chicken or bread. 

Broccoli - Broccoli is from Jonathan's Farm. Keep in the fridge for up to 2 weeks. Chop up the stems and the crowns for a versatile broccoli salad, or use as a stir fry veggie, roast in the oven (my fav), or boil then add butter and garlic. Try a simple Beef & Broccoli stir fry, add in zucchini and leeks! 

__________________________________________________________________________

Protein Shares will Receive:

Chorizo Sausage - Spicy sausage is from Spring Creek Farm. The pork used for this sausage was raised outdoors with room to roam and fed a natural diet. Grill the sausage on the BBQ or fry in a pan. It can be chopped up and then added to a pasta or stir fry. 

Lamb Leg Steak - Lamb steak is from Fresh Roots Farm. This farm strives to maintain holistic and regenerative practices by incorporating grazing ruminant animals and pollinators into this system. The lamb is fed a grass and legume-based pasture and hay. The lamb steak can be very tender if not overcooked. Try it Grilled with Rosemary & Garlic. 

 

Gourmet Protein Shares will Receive:

Dry Rub Ribs - Pork ribs are from Spring Creek Farm. The farm is dedicated to regenerative practices by using rotating pastures and feeding the animals a grass diet. The pigs are raised outdoors in summer with room to roam and fed a natural diet. The ribs have already been seasoned and just need to be thawed and cooked. Try this Food Network method for Memphis-Style Ribs. 

Grass Fed Lamb Leg Roast - Lamb is from Fresh Roots Farm. This farm strives to maintain holistic and regenerative practices by incorporating grazing ruminant animals and pollinators into the system. The lamb is fed a grass and legume-based pasture and hay. Try the Fresh Roots Farm Rosemary & Garlic Leg of Lamb.