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 2/3

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

Radish Bunch - Radishes are from Jonathan's Farm in St. Andrews, MB. The leaves can be eaten as well and they have a peppery taste similar to arugula. Chop up the leaves to add flavour to a salad, sprinkle on top of a pizza or stuff into a sandwich. The red radishes also have that peppery spicy taste! Slice thinly for a salad, or add onto a bagel with cream cheese and a bit of fresh dill. Quarter them and roast with the beets for a sweet side dish. Try these easy little Grilled Radish Skewers with Herb Butter. 

 

Kale - Kale is grown at Jonathan's Farm in St. Andrews, MB. For the longest storage of 2-3 weeks, strip the kale leaves from the stems, rinse, and then stuff the whole bunch into a large ziplock bag in the fridge. There are a few different varieties of kale but all of them have a similar texture and are filled with nutrients! For salads, massage the dressing into the kale and let it sit for a bit before serving so the leaves soften. It makes for a great kale caesar or cook some pieces down with eggs. Try these super easy and crispy Salt & Vinegar Kale Chips! 

 

Spinach - Spinach comes from Jonathan's Farm in St. Andrews. Store in a bag in the fridge for 1-2 weeks. You can also blend up extra spinach with water and freeze in ice cube trays. Fresh spinach is great for lots of salads where you can throw anything into it! I use it a lot for a nutrient kick in smoothies or layering into a sandwich. When you chop it up finely it doesn't have much flavour so you can add it to pretty much anything like a pasta dish like this Tuscan Pasta Salad. 

 

Swiss Chard - Chard is from Hearts & Roots in Elie, MB. Many weeks you will get lots of leafy greens but they are very versatile and contain so many nutrients as a vegetable such as potassium, vitamin A, vitamin K and folate! They're soft pliable leaves with a crunchy stem that can be chopped up and stir fried. The leaves can be added to a salad or sautéed for an egg dish or mixed into mashed potatoes. Try with the beets in this colourful Shredded Chard & Roasted Beet Salad. 

 

Rainbow Beet Bunch - Rainbow beets are grown at Hearts & Roots. They come in red, gold, and white. The greens are similar to swiss chard so try and eat those as well because its extra work to keep the beet greens on and make them into bunches. The beets can be shredded or sliced thinly to be eaten raw, or they can be roasted in a veggie mix or to top a salad. The greens can also be used to make little veggie rolls because they are thin and pliable. Add your fresh herbs to a Feta & Beet Salad with Dill.  

 

Green Onions - Scallions come from Hearts & Roots. Store in a tall glass of water in the fridge or even just in a bag for 1-2 weeks. These are regrowing plants so you can chop off the bottom of the onion and plant it in soil and it will start to grow out the top. Chop them up and sprinkle on top of every salad, add to a creamy dip, baked biscuit, or potato salad for a fresh green flavour. Try a savoury scone recipe  with green onion, parmesan and prosciutto for a weekend brunch. 

 

Baby Dill - Dill in your food box brought to you by Hearts & Roots. Baby dill is at a younger and tenderer stage. It has feathery fern like leaves that add a great flavor to many dishes. This dill can be added to chopped Greek salads, potato salads, sauces or dips, on top of fish, into roasted or mashed potatoes, and added into hummus. Here’s my favorite recipe for Spinach and Feta Quinoa Cakes with Lemon Dill Sauce!

 

Parsley - Parsley comes from Blue Lagoon Organics in St. Francois Xavier. Store the parsley wrapped in damp paper towel in a bag in the fridge for 1-2 weeks. Chop up and sprinkle on top of salads, potatoes, or roasted veggies. It can also be part of a marinade for grilled chicken or fish! This Spinach and Parsley Pesto is flavourful and can be spread on meat, chicken or in a pasta salad. 

 

Rhubarb - Rhubarb comes from Nico at Twin River Gardens. For easier storage, chop up into 1 inch pieces and store in a bag in the fridge. Rhubarb is a spring fruit and stops growing with 25 degree temperatures and above so it will probably only be given in this first share or first few. You can make lots of yummy desserts such as pies or rhubarb squares with this tart fruit. It can also be cooked down in a pot with sugar for a rhubarb sauce that I've made to top ice cream, oatmeal or yogurt. Try these Rhubarb Oatmeal Bars for a delicious summer dessert. 

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

Kale - Kale is grown at Jonathan's Farm in St. Andrews, MB. For the longest storage of 2-3 weeks, strip the kale leaves from the stems, rinse, and then stuff the whole bunch into a large ziplock bag in the fridge. There are a few different varieties of kale but all of them have a similar texture and are filled with nutrients! For salads, massage the dressing into the kale and let it sit for a bit before serving so the leaves soften. It makes for a great kale caesar or cook some pieces down with eggs. Try these super easy and crispy Salt & Vinegar Kale Chips! 

Swiss Chard - Chard is from Hearts & Roots in Elie, MB. Many weeks you will get lots of leafy greens but they are very versatile and contain so many nutrients as a vegetable such as potassium, vitamin A, vitamin K and folate! They're soft pliable leaves with a crunchy stem that can be chopped up and stir fried. The leaves can be added to a salad or sautéed for an egg dish or mixed into mashed potatoes. Try with the beets in this colourful Shredded Chard & Roasted Beet Salad. 

Rainbow Beet Bunch - Rainbow beets are grown at Hearts & Roots. They come in red, gold, and white. The greens are similar to swiss chard so try and eat those as well because its extra work to keep the beet greens on and make them into bunches. The beets can be shredded or sliced thinly to be eaten raw, or they can be roasted in a veggie mix or to top a salad. The greens can also be used to make little veggie rolls because they are thin and pliable. Add your fresh herbs to a Feta & Beet Salad with Dill.  

Green Onions - Scallions come from Hearts & Roots. Store in a tall glass of water in the fridge or even just in a bag for 1-2 weeks. These are regrowing plants so you can chop off the bottom of the onion and plant it in soil and it will start to grow out the top. Chop them up and sprinkle on top of every salad, add to a creamy dip, baked biscuit, or potato salad for a fresh green flavour. Try a savoury scone recipe  with green onion, parmesan and prosciutto for a weekend brunch. 

Baby Dill - Dill in your food box brought to you by Hearts & Roots. Baby dill is at a younger and tenderer stage. It has feathery fern like leaves that add a great flavor to many dishes. This dill can be added to chopped Greek salads, potato salads, sauces or dips, on top of fish, into roasted or mashed potatoes, and added into hummus. Here’s my favorite recipe for Spinach and Feta Quinoa Cakes with Lemon Dill Sauce!

Parsley - Parsley comes from Blue Lagoon Organics in St. Francois Xavier. Store the parsley wrapped in damp paper towel in a bag in the fridge for 1-2 weeks. Chop up and sprinkle on top of salads, potatoes, or roasted veggies. It can also be part of a marinade for grilled chicken or fish! This Spinach and Parsley Pesto is flavourful and can be spread on meat, chicken or in a pasta salad. 

Rhubarb - Rhubarb comes from Nico at Twin River Gardens. For easier storage, chop up into 1 inch pieces and store in a bag in the fridge. Rhubarb is a spring fruit and stops growing with 25 degree temperatures and above so it will probably only be given in this first share or first few. You can make lots of yummy desserts such as pies or rhubarb squares with this tart fruit. It can also be cooked down in a pot with sugar for a rhubarb sauce that I've made to top ice cream, oatmeal or yogurt. Try these Rhubarb Oatmeal Bars for a delicious summer dessert. 

 

Full Gourmet Shares will Receive a Minimum of 10 of the Following 12 Items:

Bok Choy - Bok Choy is grown at Jonathan's Farm in St. Andrews. It is a type of Chinese cabbage with smooth wide flat leaves and a crunchy base. It's commonly stir fried with asian vegetables and noodles, in soups, or steamed. You want to cook it fast so the stalks stay crisp but the leaves get tender. It can also be sliced thinly for a salad green. Try this easy and healthy Chicken & Bok Choy Tumeric Stir Fry. Top with diced green onion and parsley! 

Arugula - Arugula is from Jonathan's Farm in St. Andrews. Store in a bag in the fridge for 1 week. Arugula is a small leafy vegetable and has a fresh but tart and peppery taste. Most commonly eaten raw. Sprinkle on top of a cooked pizza, in a salad or pasta salad, sandwich or burger. Try a flatbread with diced tomato, arugula and garlic scapes or one similar to this. 

Lettuce Mix - Mixed greens are grown at Jonathan's Farm. Store in a bag in the fridge for 1 week. It can be tossed with the arugula and swiss chard for a flavourful salad mix or eaten in a sandwich, burger or wrap! 

Swiss Chard - Chard is from Hearts & Roots in Elie, MB. Many weeks you will get lots of leafy greens but they are very versatile and contain so many nutrients as a vegetable such as potassium, vitamin A, vitamin K and folate! They're soft pliable leaves with a crunchy stem that can be chopped up and stir fried. The leaves can be added to a salad or sautéed for an egg dish or mixed into mashed potatoes. Try with the beets in this colourful Shredded Chard & Roasted Beet Salad. 

Rainbow Beet Bunch - Rainbow beets are grown at Hearts & Roots. They come in red, gold, and white. The greens are similar to swiss chard so try and eat those as well because its extra work to keep the beet greens on and make them into bunches. The beets can be shredded or sliced thinly to be eaten raw, or they can be roasted in a veggie mix or to top a salad. The greens can also be used to make little veggie rolls because they are thin and pliable. Add your fresh herbs to a Feta & Beet Salad with Dill.  

Radish Bunch - Radishes are from Jonathan's Farm in St. Andrews, MB. The leaves can be eaten as well and they have a peppery taste similar to arugula. Chop up the leaves to add flavour to a salad, sprinkle on top of a pizza or stuff into a sandwich. The red radishes also have that peppery spicy taste! Slice thinly for a salad, or add onto a bagel with cream cheese and a bit of fresh dill. Quarter them and roast with the beets for a sweet side dish. Try these easy little Grilled Radish Skewers with Herb Butter. 

Green Onions - Scallions come from Hearts & Roots. Store in a tall glass of water in the fridge or even just in a bag for 1-2 weeks. These are regrowing plants so you can chop off the bottom of the onion and plant it in soil and it will start to grow out the top. Chop them up and sprinkle on top of every salad, add to a creamy dip, baked biscuit, or potato salad for a fresh green flavour. Try a savoury scone recipe  with green onion, parmesan and prosciutto for a weekend brunch. 

Baby Dill - Dill in your food box brought to you by Hearts & Roots. Baby dill is at a younger and tenderer stage. It has feathery fern like leaves that add a great flavor to many dishes. This dill can be added to chopped Greek salads, potato salads, sauces or dips, on top of fish, into roasted or mashed potatoes, and added into hummus. Here’s my favorite recipe for Spinach and Feta Quinoa Cakes with Lemon Dill Sauce!

Garlic Scapes - These were grown in Elie, at Hearts & Roots. Very easy to store, just place them in a loose, sealed plastic bag in the fridge for 2 weeks or more! Similar in look to a green onion but more dense, they have a mild garlic flavour and can be used in many different ways! Chop them up thinly for salads, add into a pesto, salad dressing, fry up with potatoes, rice, use in omelets, or one customer said they are great on pizza. Try out the garlic scapes in this recipe for Garlicky Hummus, pesto, or dip! 

Parsley - Parsley comes from Blue Lagoon Organics in St. Francois Xavier. Store the parsley wrapped in damp paper towel in a bag in the fridge for 1-2 weeks. Chop up and sprinkle on top of salads, potatoes, or roasted veggies. It can also be part of a marinade for grilled chicken or fish! This Spinach and Parsley Pesto is flavourful and can be spread on meat, chicken or in a pasta salad. 

Cherry Tomatoes - These little gems are from Nico at Twin River Gardens! Cherry Tomatoes should be kept in a container in the fridge or on the counter and can last a week or longer. If you’re not able to use them right away, you can preserve them by turning them into sun dried tomatoes! To do this, half them and squeeze out the seeds. Then place them on a baking sheet and bake at 200 degrees until dry and leathery. Then you can just store them in a jar! Use your fresh tomatoes in a Greek or garden salad, for bruschetta or in a pasta dish! Here’s a good summer recipe for Cherry Tomato Orzo Salad! Try Crampton's rainbow orzo from Nature's Farm. 

Rhubarb - Rhubarb comes from Nico at Twin River Gardens. For easier storage, chop up into 1 inch pieces and store in a bag in the fridge. Rhubarb is a spring fruit and stops growing with 25 degree temperatures and above so it will probably only be given in this first share or first few. You can make lots of yummy desserts such as pies or rhubarb squares with this tart fruit. It can also be cooked down in a pot with sugar for a rhubarb sauce that I've made to top ice cream, oatmeal or yogurt. Try these Rhubarb Oatmeal Bars for a delicious summer dessert. 

 

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

Bok Choy - Bok Choy is grown at Jonathan's Farm in St. Andrews. It is a type of Chinese cabbage with smooth wide flat leaves and a crunchy base. It's commonly stir fried with asian vegetables and noodles, in soups, or steamed. You want to cook it fast so the stalks stay crisp but the leaves get tender. It can also be sliced thinly for a salad green. Try this easy and healthy Chicken & Bok Choy Tumeric Stir Fry. Top with diced green onion and parsley! 

Arugula - Arugula is from Jonathan's Farm in St. Andrews. Store in a bag in the fridge for 1 week. Arugula is a small leafy vegetable and has a fresh but tart and peppery taste. Most commonly eaten raw. Sprinkle on top of a cooked pizza, in a salad or pasta salad, sandwich or burger. Try a flatbread with diced tomato, arugula and garlic scapes or one similar to this. 

Swiss Chard - Chard is from Hearts & Roots in Elie, MB. Many weeks you will get lots of leafy greens but they are very versatile and contain so many nutrients as a vegetable such as potassium, vitamin A, vitamin K and folate! They're soft pliable leaves with a crunchy stem that can be chopped up and stir fried. The leaves can be added to a salad or sautéed for an egg dish or mixed into mashed potatoes. Try with the beets in this colourful Shredded Chard & Roasted Beet Salad. 

Rainbow Beet Bunch - Rainbow beets are grown at Hearts & Roots. They come in red, gold, and white. The greens are similar to swiss chard so try and eat those as well because its extra work to keep the beet greens on and make them into bunches. The beets can be shredded or sliced thinly to be eaten raw, or they can be roasted in a veggie mix or to top a salad. The greens can also be used to make little veggie rolls because they are thin and pliable. Add your fresh herbs to a Feta & Beet Salad with Dill.  

Radish Bunch - Radishes are from Jonathan's Farm in St. Andrews, MB. The leaves can be eaten as well and they have a peppery taste similar to arugula. Chop up the leaves to add flavour to a salad, sprinkle on top of a pizza or stuff into a sandwich. The red radishes also have that peppery spicy taste! Slice thinly for a salad, or add onto a bagel with cream cheese and a bit of fresh dill. Quarter them and roast with the beets for a sweet side dish. Try these easy little Grilled Radish Skewers with Herb Butter. 

Green Onions - Scallions come from Hearts & Roots. Store in a tall glass of water in the fridge or even just in a bag for 1-2 weeks. These are regrowing plants so you can chop off the bottom of the onion and plant it in soil and it will start to grow out the top. Chop them up and sprinkle on top of every salad, add to a creamy dip, baked biscuit, or potato salad for a fresh green flavour. Try a savoury scone recipe  with green onion, parmesan and prosciutto for a weekend brunch. 

Baby Dill - Dill in your food box brought to you by Hearts & Roots. Baby dill is at a younger and tenderer stage. It has feathery fern like leaves that add a great flavor to many dishes. This dill can be added to chopped Greek salads, potato salads, sauces or dips, on top of fish, into roasted or mashed potatoes, and added into hummus. Here’s my favorite recipe for Spinach and Feta Quinoa Cakes with Lemon Dill Sauce!

Garlic Scapes - These were grown in Elie, at Hearts & Roots. Very easy to store, just place them in a loose, sealed plastic bag in the fridge for 2 weeks or more! Similar in look to a green onion but more dense, they have a mild garlic flavour and can be used in many different ways! Chop them up thinly for salads, add into a pesto, salad dressing, fry up with potatoes, rice, use in omelets, or one customer said they are great on pizza. Try out the garlic scapes in this recipe for Garlicky Hummus, pesto, or dip! 

Parsley - Parsley comes from Blue Lagoon Organics in St. Francois Xavier. Store the parsley wrapped in damp paper towel in a bag in the fridge for 1-2 weeks. Chop up and sprinkle on top of salads, potatoes, or roasted veggies. It can also be part of a marinade for grilled chicken or fish! This Spinach and Parsley Pesto is flavourful and can be spread on meat, chicken or in a pasta salad. 

Rhubarb - Rhubarb comes from Nico at Twin River Gardens. For easier storage, chop up into 1 inch pieces and store in a bag in the fridge. Rhubarb is a spring fruit and stops growing with 25 degree temperatures and above so it will probably only be given in this first share or first few. You can make lots of yummy desserts such as pies or rhubarb squares with this tart fruit. It can also be cooked down in a pot with sugar for a rhubarb sauce that I've made to top ice cream, oatmeal or yogurt. Try these Rhubarb Oatmeal Bars for a delicious summer dessert. 

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Protein Shares will Receive: 

Pike - Pike comes from Barry at Bearcat Fisheries. He fishes up north at Lake Pukatawagan in a sustainable way by keeping all the fish he catches. The pike is deboned also by Barry. Pike is a white fish, similar to pickerel, and it can be fried up in butter and fresh dill or lemon juice. Another way is to season or bread and bake in the oven. It doesn't take long to cook however, when it turns opaque and flakes easily then it is done. 

Bone in Pork Chop - Pork chops come from Ian at Natural Pork in Argyle, MB. The pigs are raised outdoors with lots of space for natural behaviours, and in a low density barn. To keep the pork chops nice and moist, try cooking them in a sauce like these Pork Chops in Garlic Spinach Sauce. They can also be done in the oven or BBQ. 

Fireside Wieners -  come from Ian at Natural Pork in Argyle, MB. The pigs are raised outdoors with lots of space for natural behaviours, and in a low density barn. 

Gourmet Protein Shares will Receive:

Pickerel - Fish is from Barry at Bearcat Fisheries. He fishes at lake pukatawagan up north and practices a sustainable system by keeping all the fish he catches. He also debones the fish himself. The pickerel is a light white fish, cooks fast and is great with simple flavours like butter, lemon, dill, salt and pepper, etc. You can also fry it up and then chop up pieces for a fish taco or breaded for homemade fish and chips. 

Beef Ribeye Steak - Steak is from Spring Creek Farms in Cypress River. They practice regenerative and holistic farming by allowing the cows to graze in large rotating pastures, fed only grass and no antibiotics or animal by-products. The steak is leaner so it only needs a few minutes per side to keep it tender. Thaw completely first and then get the pan or grill to hot, then turn down to low and put the meat on. 

Ground Beef - Ground beef is from Spring Creek Farms. They practice regenerative and holistic farming by allowing the cows to graze in large rotating pastures, fed only grass and no antibiotics or animal by-products. The ground beef is lean so it can be combined with ground pork if desired. You can make burger patties with it, meatballs, or cook up for nachos! Try this Ground Beef Stir Fry with any veggies you have, and top it with fresh parsley and green onion.