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...

Summer Food Box July 16/17

Full Produce will Receive a Minimum of 7 of the Following 9 Items:

Garlic Scapes - Scapes are grown at Hearts & Roots. Store in a sealed bag in the fridge for 3 weeks or more. They're the top of a garlic plant so they also have a garlic flavour. They're very versatile and can be used like garlic in scrambled eggs, stir fry's, on top of salads, in dips, or in marinades for fish or chicken. You can also grill them whole with veggies or chop up as a pizza topping. Try a flavourful Pesto Sauce with garlic scapes and kale.

 

Yellow Zucchini - Zucchini is from Jeff at Wild Earth Farms. Store in the crisper of the fridge for about 1 week before turning soft. The zucchini can be part of your grilling experience just slice into rounds and skewer or season and add into a grilling basket with other veggies. It's also great in a stir fry or shredded for muffins, fritters or zucchini bread! Try this Easy Summer Zucchini Pasta, you can swap out half the zucchini for another vegetable if needed. 

 

Radishes - Radish bunches are from Blue Lagoon Organics in St. Francois Xavier. Cut off the edible leaves and store in a bag in the fridge with the garlic scapes or kale. The leaves are similar to arugula with the radish's same peppery taste. Slice the radishes thinly with a knife or mandolin for a salad, or quarter and roast the radishes in the oven. These Crispy Roasted Radishes are easy for a hot side dish. 

 

 Bunched Onions - Onions are from Blue Lagoon Organics. These fresh bunched onions are crisp and have a high water content so they're great for raw eating. Slice them for a salad with greens, a sandwich, or a burger. Slice up some onion, dill, cucumber and pour over a dressing for a light summer salad. Save the tops of the bunches and use like green onions. 

 Purple Kale - Kale is grown at Blue Lagoon Organics. Strip the kale leaves from the stems and store the leaves in a large ziplock bag or container in the fridge for 2 weeks or more. Kale is often preferred sautéed or cooked because it can be tough and fibrous for salads. It works well combining with lettuce or another green for a salad, or massage the dressing into the leaves and let it soften for a while before serving. Make a homemade veggie pizza with mushroom, caramelized onion and kale! 

 

Kohlrabi - Kohlrabi is from Jonathan's Farm in St. Andrews. Keep on the counter or in the fridge for 1-2 weeks. This veggie is in the cabbage family, also called the German turnip. Some are green and some are purple. The outside layer you should peel off and then the inside can be eaten raw or cooked. You can make a coleslaw with it using some apple, beet, carrot, cabbage or any combination of those. This is a version with cilantro and jalapeño. You could shred it and make fritters with shredded zucchini or roast pieces in the oven with radishes. 

 

Dill - Baby dill is from Jonathan's Farm in St. Andrews. Store in a glass of water with the ends down or in a bag in the fridge for up to 2 weeks. Chop up and sprinkle on fish, in salads, make a veggie dip with sour cream and garlic scapes, or on roasted veggies. These Food Network Cheddar Dill Scones would make a great brunch item. 

 Broccolini - Broccolini is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for up to 2 weeks. Broccolini has smaller florets and longer thinner stalks. The whole broccolini pieces can be sautéed with garlic and olive oil for an easy veggie side or a beef and broccoli stir fry. It's very nutrient dense, high in vitamin A, folate, iron and potassium. Try this easy 30 minute dinner of Chicken Sausage and Broccolini Pasta. 

 

Sugar Snap Peas - Peas are also from Jonathan's Farm. Store in the fridge in a sealed bag or container for 2 weeks. These are for fresh eating, don't need to be shelled you just eat the whole thing. You can cut off the ends or pull off the strands down the sides if you want. Excellent for healthy snacking, eating with dip, hummus or in a Sugar Snap Pea & Radish Salad

 

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

Garlic Scapes - Scapes are grown at Hearts & Roots. Store in a sealed bag in the fridge for 3 weeks or more. They're the top of a garlic plant so they also have a garlic flavour. They're very versatile and can be used like garlic in scrambled eggs, stir fry's, on top of salads, in dips, or in marinades for fish or chicken. You can also grill them whole with veggies or chop up as a pizza topping. Try a flavourful Pesto Sauce with garlic scapes and kale.

Yellow Zucchini - Zucchini is from Jeff at Wild Earth Farms. Store in the crisper of the fridge for about 1 week before turning soft. The zucchini can be part of your grilling experience just slice into rounds and skewer or season and add into a grilling basket with other veggies. It's also great in a stir fry or shredded for muffins, fritters or zucchini bread! Try this Easy Summer Zucchini Pasta, you can swap out half the zucchini for another vegetable if needed. 

Radishes - Radish bunches are from Blue Lagoon Organics in St. Francois Xavier. Cut off the edible leaves and store in a bag in the fridge with the garlic scapes or kale. The leaves are similar to arugula with the radish's same peppery taste. Slice the radishes thinly with a knife or mandolin for a salad, or quarter and roast the radishes in the oven. These Crispy Roasted Radishes are easy for a hot side dish. 

Bunched Onions - Onions are from Blue Lagoon Organics. These fresh bunched onions are crisp and have a high water content so they're great for raw eating. They need to be kept in the fridge. Slice them for a salad with greens, a sandwich, or a burger. Slice up some onion, dill, cucumber and pour over a dressing for a light summer salad. 

Purple Kale - Kale is grown at Blue Lagoon Organics. Strip the kale leaves from the stems and store the leaves in a large ziplock bag or container in the fridge for 2 weeks or more. Kale is often preferred sautéed or cooked because it can be tough and fibrous for salads. It works well combining with lettuce or another green for a salad, or massage the dressing into the leaves and let it soften for a while before serving. Make a homemade veggie pizza with mushroom, caramelized onion and kale! 

Kohlrabi - Kohlrabi is from Jonathan's Farm in St. Andrews. Keep on the counter or in the fridge for 1-2 weeks. This veggie is in the cabbage family, also called the German turnip. Some are green and some are purple. The outside layer you should peel off and then the inside can be eaten raw or cooked. You can make a coleslaw with it using some apple, beet, carrot, cabbage or any combination of those. This is a version with cilantro and jalapeño. You could shred it and make fritters with shredded zucchini or roast pieces in the oven with radishes. 

Dill - Baby dill is from Jonathan's Farm in St. Andrews. Store in a glass of water with the ends down or in a bag in the fridge for up to 2 weeks. Chop up and sprinkle on fish, in salads, make a veggie dip with sour cream and garlic scapes, or on roasted veggies. These Food Network Cheddar Dill Scones would make a great brunch item. 

Broccolini - Broccolini is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for up to 2 weeks. Broccolini has smaller florets and longer thinner stalks. The whole broccolini pieces can be sautéed with garlic and olive oil for an easy veggie side or a beef and broccoli stir fry. It's very nutrient dense, high in vitamin A, folate, iron and potassium. Try this easy 30 minute dinner of Chicken Sausage and Broccolini Pasta. 

 

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

Spring Yellow Onion Bunch - Onions are from Wild Earth Farm. These fresh bunched onions are crisp and have a high water content so they're great for raw eating. They need to be kept in the fridge. Slice them for a salad with greens, a sandwich, or a burger. Slice up some onion, dill, cucumber and pour over a dressing for a light summer salad. 

Yellow & Green Zucchini - Zucchini is from Jeff at Wild Earth Farms. Store in the crisper of the fridge for about 1 week before turning soft. The zucchini can be part of your grilling experience just slice into rounds and skewer or season and add into a grilling basket with other veggies. It's also great in a stir fry or shredded for muffins, fritters or zucchini bread! Try this Easy Summer Zucchini Pasta, you can swap out half the zucchini for another vegetable if needed. 

Japanese Cucumbers - Cucumbers are from Wild Earth Farm. These cucumbers are long and skinny like an english cucumber with a dark skin and small seeds inside. They don't need to be peeled, just chop up to add to your salads and sandwiches. You can make a simple salad with fresh tomato, cucumber, and onion. Then add whichever fresh herbs you have. 

Radishes - Radish bunches are from Blue Lagoon Organics in St. Francois Xavier. Cut off the edible leaves and store in a bag in the fridge with the garlic scapes or kale. The leaves are similar to arugula with the radish's same peppery taste. Slice the radishes thinly with a knife or mandolin for a salad, or quarter and roast the radishes in the oven. These Crispy Roasted Radishes are easy for a hot side dish. 

Bunched Rainbow Beets - Rainbow beets are from Blue Lagoon Organics in St. Francois Xavier. Beets come in dark red, candy cane, golden and white color. Shred the beets for a colourful energy salad or chop them up and roast in the oven - it brings out their sweet flavour. Eat the greens and stir fry the leaf stems. The leaves can be used in a sandwich or for beet rolls. Give the roasted beets some flavour by adding a balsamic glaze in this recipe. 

Kohlrabi - Kohlrabi is from Jonathan's Farm in St. Andrews. Keep on the counter or in the fridge for 1-2 weeks. This veggie is in the cabbage family, also called the German turnip. Some are green and some are purple. The outside layer you should peel off and then the inside can be eaten raw or cooked. You can make a coleslaw with it using some apple, beet, carrot, cabbage or any combination of those. This is a version with cilantro and jalapeño. You could shred it and make fritters with shredded zucchini or roast pieces in the oven with radishes. 

Cilantro - Cilantro is grown at Jonathan's Farm. Store with the stems down in a glass of water or in the fridge in a bag for about 1 week. Use it in a marinade for grilled shrimp or chicken or blend with the garlic for a delicious sauce. It makes a delicious add on for all your Mexican inspired foods like tacos, rice or fresh salsa. 

Garlic - Fresh garlic is from Hearts & Roots. Store in the fridge so it lasts longer and you only need to use a small amount for a lot of flavour. Add to your marinades, homemade salad dressings, dips, stir fry's or anything you want to add a fresh garlic flavour! 

Summer Savory - Summer Savory is from Nico at Twin River Gardens. Add the herbs to the same glass of water with the stems down as the cilantro. It has a flavour somewhere in between rosemary and thyme and is commonly paired with beans, vegetables, pork and lamb. My family uses it in a Summer Borscht recipe. You could sprinkle some on roasted beets or grilled zucchini. 

Beefsteak Tomato - Tomatoes are from Greenland Gardens which is a greenhouse in St. Anne's. The tomatoes are protected from the wind and rain so they come out looking round, shiny and perfect. Slice up for a toasted tomato sandwich, add to a burger or make a tomato mozzarella salad. Try a fresh and simple Pico de Gallo and get some La Cocina chips to go with it! 

Rhubarb - Rhubarb is grown by Nico at Twin River Gardens. It's actually considered a vegetable despite its pairing with desserts and sweets. We used to eat it out of the garden dipped in sugar. There's lots of things you can make including Erin's rhubarb spritzer, or a Rhubarb Sour Cream Pie, a recipe suggested by one of our food box customers. You can also make rhubarb crumble bars, rhubarb crisp or cakes. 

 

Half Gourmet Shares will Receive a Minimum of 8 of the Following 10 Items:

Spring Yellow Onion Bunch - Onions are from Wild Earth Farm. These fresh bunched onions are crisp and have a high water content so they're great for raw eating. They need to be kept in the fridge. Slice them for a salad with greens, a sandwich, or a burger. Slice up some onion, dill, cucumber and pour over a dressing for a light summer salad. 

Yellow Zucchini - Zucchini is from Jeff at Wild Earth Farms. Store in the crisper of the fridge for about 1 week before turning soft. The zucchini can be part of your grilling experience just slice into rounds and skewer or season and add into a grilling basket with other veggies. It's also great in a stir fry or shredded for muffins, fritters or zucchini bread! Try this Easy Summer Zucchini Pasta, you can swap out half the zucchini for another vegetable if needed.  

Radishes - Radish bunches are from Blue Lagoon Organics in St. Francois Xavier. Cut off the edible leaves and store in a bag in the fridge with the garlic scapes or kale. The leaves are similar to arugula with the radish's same peppery taste. Slice the radishes thinly with a knife or mandolin for a salad, or quarter and roast the radishes in the oven. These Crispy Roasted Radishes are easy for a hot side dish. 

Bunched Rainbow Beets - Rainbow beets are from Blue Lagoon Organics in St. Francois Xavier. Beets come in dark red, candy cane, golden and white color. Shred the beets for a colourful energy salad or chop them up and roast in the oven - it brings out their sweet flavour. Eat the greens and stir fry the leaf stems. The leaves can be used in a sandwich or for beet rolls. Give the roasted beets some flavour by adding a balsamic glaze in this recipe. 

Kohlrabi - Kohlrabi is from Jonathan's Farm in St. Andrews. Keep on the counter or in the fridge for 1-2 weeks. This veggie is in the cabbage family, also called the German turnip. Some are green and some are purple. The outside layer you should peel off and then the inside can be eaten raw or cooked. You can make a coleslaw with it using some apple, beet, carrot, cabbage or any combination of those. This is a version with cilantro and jalapeño. You could shred it and make fritters with shredded zucchini or roast pieces in the oven with radishes. 

Dill - Baby dill is from Jonathan's Farm in St. Andrews. Store in a glass of water with the ends down or in a bag in the fridge for up to 2 weeks. Chop up and sprinkle on fish, in salads, make a veggie dip with sour cream and garlic scapes, or on roasted veggies. These Food Network Cheddar Dill Scones would make a great brunch item. 

Garlic - Fresh garlic is from Hearts & Roots. Store in the fridge so it lasts longer and you only need to use a small amount for a lot of flavour. Add to your marinades, homemade salad dressings, dips, stir fry's or anything you want to add a fresh garlic flavour! 

Summer Savory - Summer Savory is from Nico at Twin River Gardens. Add the herbs to the same glass of water with the stems down as the cilantro. It has a flavour somewhere in between rosemary and thyme and is commonly paired with beans, vegetables, pork and lamb. My family uses it in a Summer Borscht recipe. You could sprinkle some on roasted beets or grilled zucchini. 

Beefsteak Tomato - Tomatoes are from Greenland Gardens which is a greenhouse in St. Anne's. The tomatoes are protected from the wind and rain so they come out looking round, shiny and perfect. Slice up for a toasted tomato sandwich, add to a burger or make a tomato mozzarella salad. Try a fresh and simple Pico de Gallo and get some La Cocina chips to go with it! 

Rhubarb - Rhubarb is grown by Nico at Twin River Gardens. It's actually considered a vegetable despite its pairing with desserts and sweets. We used to eat it out of the garden dipped in sugar. There's lots of things you can make including Erin's rhubarb spritzer, or a Rhubarb Sour Cream Pie, a recipe suggested by one of our food box customers. You can also make rhubarb crumble bars, rhubarb crisp or cakes. 

__________________________________________________________________________

Protein Shares Will Receive:

Whole Chicken - A whole roasting chicken was raised at Heritage Lane. The chickens there are freely ranged which means they have access to the outdoors whenever they want to run around. Their diet is a special grain blend with no antibiotics or animal by products. It can be cut up and cooked in pieces, or roasted whole in the oven or on the BBQ. Try this Beer Brined Beer Can Chicken! 

Black Pepper Bacon - Bacon comes from Ian Smith at Natural Pork. The pigs live in roomy barns with fresh straw, good air circulation and are cleaned daily. They also have free access to the outdoors to roam and go in the mud hole. The pigs are fed a natural feed. Fry up the bacon for a delicious weekend breakfast. Save the bacon fat to fry up greens or potatoes. 

Gourmet Protein Shares Will Receive: 

Trout - Steelhead trout is from Watersong Farms in Warren, MB. The fish are grown in a recirculating fresh water system which is a sustainable farming practice. The trout is similar in flavour and color to salmon, and it can be grilled in tin foil or cooked in a pan with butter, lemon and fresh dill. It's also great with teriyaki sauce and broccolini on the side! 

Ground Lamb - Lamb comes from Fresh Roots Farm in Cartwright, MB. The lambs are pasture raised and are fed only grass and a legume-based pasture and hay. You can make lamb meat skewers or I've done Greek Ground Lamb Nachos which were excellent. It's also popular in Lebanese rice or meatballs for a pita wrap. 

Black Pepper Bacon - Bacon comes from Ian Smith at Natural Pork. The pigs live in roomy barns with fresh straw, good air circulation and are cleaned daily. They also have free access to the outdoors to roam and go in the mud hole. The pigs are fed a natural feed. Fry up the bacon for a delicious weekend breakfast. Save the bacon fat to fry up greens or potatoes.