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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 July 23/24

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

Dill - Fresh dill is from Nico at Twin River Gardens. For longest storage, put the bunch in a glass of water with the stems down. It can also just go in a bag in the fridge for about 2 weeks. Chop up fresh dill to mix into some boiled new potatoes, make a cucumber salad with dill, onion and sour cream dressing or sprinkle on fish or salads. I would recommend these Spinach, Feta & Dill Quinoa Patties that I've made for years. The spinach can be replaced with chard. 

 

New Potatoes - Potatoes are from Oak Valley Vegetables. They are called new potatoes because they are freshly harvested in summer as opposed to the fall potatoes that have higher starch and firm skins. Store in the fridge to prevent them from going brown. The best cooking method is to boil, then cut them up and mix with fresh dill, butter, salt and pepper. They can also be boiled then made into a Herbed Potato Salad. The linked version is flavourful and more healthy as its not coated in mayonnaise. 

 

Salad Cucumbers - Salad cukes are from Owl Tree Farms. Wash, and store whole or cut up in a sealed container in the fridge for 1 week. They have a thin skin that doesn't need to be peeled. Chop up for all your summer salads, slice for sandwiches or burgers. Try this refreshing and simple to prepare Creamy Cucumber Salad. 

 

Zucchini - Zucchini is grown at Wild Earth Farm. Store whole unwashed in the crisper drawer of the fridge for 1-2 weeks. Zucchini cooks quickly and I find it tastes bad if you cook it too long because it gets squishy. You can slice it into rounds and grill the pieces with peppers and onions, or sauté pieces in a pan. There are so many different zucchini varieties and colours - some round, some long, striped, and little scalloped edge zucchini. These Baked Parmesan Zucchini Strips are so good and easy to make, they're like veggie fries. 

 

Cherry Tomatoes - Tomatoes are from Greenland Gardens, a greenhouse in St. Anne. The tomatoes have the perfect shape and colour because they aren't exposed to the elements like field tomatoes are. Halve the tomatoes for a cucumber, avocado & tomato salad or sprinkle on top of a green salad. They're also the perfect size for a veggie platter. 

 

Purple Kale - Kale is from Blue Lagoon Organics. To keep it crisp, strip the leaves from the kale stems and stuff into a bag in the fridge for 2 weeks or more. Use as a smoothie addition, a salad green, or sauté in a stir fry. Try a traditional Greek Salad but with kale as the base! You can blend any extra kale even after its wilted with water and then freeze little kale pucks. 

 

Parsley - Parsley is from Blue Lagoon Organics. Store the same as the dill, with the ends in a glass of water or in a bag in the fridge. This local parsley has so much flavour and adds a fresh green taste to many sides like roasted veggies, salads, pasta dishes or salad dressings. Try blending up the bunch to make a Chimichurri Sauce that tastes great on grilled meats, chicken or fish. 

 Chard - Swiss chard comes from Blue Lagoon Organics in St. Xavier. Chop up the stems and leaves and store with the kale or separate in a sealed bag in the fridge. Chard has dark, thin pliable leaves and can be eaten raw or cooked. Slice thin strips and sauté with eggs or into an omelette, use as a salad green or in a Rigatoni Pasta with Chard & Sausage. 

 

Rainbow Beets - Beet bunches are also grown at Blue Lagoon Organics. Cut off the leaves and store with the chard, and keep the beets in the crisper. These rainbow beets are so pretty roasted in little pieces and then tossed in olive oil and balsamic for a colourful salad. They can also be shredded or thinly sliced to eat raw but they'll be very crunchy. Try this yummy appetizer: Beet & Swiss Chard Tart with Goat Cheese.  

 

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

Dill - Fresh dill is from Nico at Twin River Gardens. For longest storage, put the bunch in a glass of water with the stems down. It can also just go in a bag in the fridge for about 2 weeks. Chop up fresh dill to mix into some boiled new potatoes, make a cucumber salad with dill, onion and sour cream dressing or sprinkle on fish or salads. I would recommend these Spinach, Feta & Dill Quinoa Patties that I've made for years. The spinach can be replaced with chard. 

New Potatoes - Potatoes are from Oak Valley Vegetables. They are called new potatoes because they are freshly harvested in summer as opposed to the fall potatoes that have higher starch and firm skins. Store in the fridge to prevent them from going brown. The best cooking method is to boil, then cut them up and mix with fresh dill, butter, salt and pepper. They can also be boiled then made into a Herbed Potato Salad. The linked version is flavourful and more healthy as its not coated in mayonnaise. 

Salad Cucumbers - Salad cukes are from Owl Tree Farms. Wash, and store whole or cut up in a sealed container in the fridge for 1 week. They have a thin skin that doesn't need to be peeled. Chop up for all your summer salads, slice for sandwiches or burgers. Try this refreshing and simple to prepare Creamy Cucumber Salad. 

Purple Kale - Kale is from Blue Lagoon Organics. To keep it crisp, strip the leaves from the kale stems and stuff into a bag in the fridge for 2 weeks or more. Use as a smoothie addition, a salad green, or sauté in a stir fry. Try a traditional Greek Salad but with kale as the base! You can blend any extra kale even after its wilted with water and then freeze little kale pucks. 

Parsley - Parsley is from Blue Lagoon Organics. Store the same as the dill, with the ends in a glass of water or in a bag in the fridge. This local parsley has so much flavour and adds a fresh green taste to many sides like roasted veggies, salads, pasta dishes or salad dressings. Try blending up the bunch to make a Chimichurri Sauce that tastes great on grilled meats, chicken or fish. 

Chard - Swiss chard comes from Blue Lagoon Organics in St. Xavier. Chop up the stems and leaves and store with the kale or separate in a sealed bag in the fridge. Chard has dark, thin pliable leaves and can be eaten raw or cooked. Slice thin strips and sauté with eggs or into an omelette, use as a salad green or in a Rigatoni Pasta with Chard & Sausage. 

Rainbow Beets - Beet bunches are also grown at Blue Lagoon Organics. Cut off the leaves and store with the chard, and keep the beets in the crisper. These rainbow beets are so pretty roasted in little pieces and then tossed in olive oil and balsamic for a colourful salad. They can also be shredded or thinly sliced to eat raw but they'll be very crunchy. Try this yummy appetizer: Beet & Swiss Chard Tart with Goat Cheese.   

 

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

Eggplant - Eggplant is from Nico at Twin River Gardens. It is a vegetable in the nightshade family. Store in the fridge for about 1 week. Eggplant is a popular vegetable to grill in slices or roast in the oven. It can be a meat replacement in Eggplant Parmesan or stuffed eggplant. Try slicing the eggplant into rounds and making these Mini Eggplant Pizzas

Chard - Swiss chard comes from Blue Lagoon Organics in St. Xavier. Chop up the stems and leaves and store with the kale or separate in a sealed bag in the fridge. Chard has dark, thin pliable leaves and can be eaten raw or cooked. Slice thin strips and sauté with eggs or into an omelette, use as a salad green or in a Rigatoni Pasta with Chard & Sausage. 

Dill - Fresh dill is from Nico at Twin River Gardens. For longest storage, put the bunch in a glass of water with the stems down. It can also just go in a bag in the fridge for about 2 weeks. Chop up fresh dill to mix into some boiled new potatoes, make a cucumber salad with dill, onion and sour cream dressing or sprinkle on fish or salads. I would recommend these Spinach, Feta & Dill Quinoa Patties that I've made for years. The spinach can be replaced with chard. 

New Potatoes - Potatoes are from Oak Valley Vegetables. They are called new potatoes because they are freshly harvested in summer as opposed to the fall potatoes that have higher starch and firm skins. Store in the fridge to prevent them from going brown. The best cooking method is to boil, then cut them up and mix with fresh dill, butter, salt and pepper. They can also be boiled then made into a Herbed Potato Salad. The linked version is flavourful and more healthy as its not coated in mayonnaise. 

Salad Cucumbers - Salad cukes are from Owl Tree Farms. Wash, and store whole or cut up in a sealed container in the fridge for 1 week. They have a thin skin that doesn't need to be peeled. Chop up for all your summer salads, slice for sandwiches or burgers. Try this refreshing and simple to prepare Creamy Cucumber Salad. 

Zucchini - Zucchini is grown at Wild Earth Farm. Store whole unwashed in the crisper drawer of the fridge for 1-2 weeks. Zucchini cooks quickly and I find it tastes bad if you cook it too long because it gets squishy. You can slice it into rounds and grill the pieces with peppers and onions, or sauté pieces in a pan. There are so many different zucchini varieties and colours - some round, some long, striped, and little scalloped edge zucchini. These Baked Parmesan Zucchini Strips are so good and easy to make, they're like long fries. 

Zucchini Flowers - Zucchini flowers are from Wild Earth Farms. Store in a container in the fridge for 1 week. The flowers are the blooms on the plant that indicate a zucchini will grow from that shoot. They are most commonly fried in oil to make a crispy fritter/tempura, or cut up and add a pretty color to a salad. Try Jamie Oliver's fancy Fried Zucchini Flowers with Ricotta & Mint

Sour Cherries - Cherries are from Rock and the Fern. Store in the container in the fridge for 1 week. These little tart cherries can be eaten alone but are also popular for baking because the sour flavour offsets sweet desserts. Heads up they have little pits. You can make a quick sauce or syrup with them or add with other fruit for a crisp. 

Purple Kale - Kale is from Blue Lagoon Organics. To keep it crisp, strip the leaves from the kale stems and stuff into a bag in the fridge for 2 weeks or more. Use as a smoothie addition, a salad green, or sauté in a stir fry. Try a traditional Greek Salad but with kale as the base! You can blend any extra kale even after its wilted with water and then freeze little kale pucks. 

Parsley - Parsley is from Blue Lagoon Organics. Store the same as the dill, with the ends in a glass of water or in a bag in the fridge. This local parsley has so much flavour and adds a fresh green taste to many sides like roasted veggies, salads, pasta dishes or salad dressings. Try blending up the bunch to make a Chimichurri Sauce that tastes great on grilled meats, chicken or fish. 

Sugar Snap Peas - Peas are from Blue Lagoon Organics. Store in the fridge in a sealed bag or container for 1-2 weeks. These are the raw eating type of peas that don't need to be shelled. The ends can be cut off if desired. Makes for a great healthy snack with hummus or dip or add to a veggie platter. They can also be lightly stir fried for a warm salad. 

 

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

Strawberries - Berries come from Nico at Twin River Gardens. Keep in the fridge, they only last about 5 days. These juicy berries have so much flavour and are great on their own or mix into yogurt, ice cream, or blend for a smoothie. They can also be hulled and frozen. 

Chard - Swiss chard comes from Blue Lagoon Organics in St. Xavier. Chop up the stems and leaves and store with the kale or separate in a sealed bag in the fridge. Chard has dark, thin pliable leaves and can be eaten raw or cooked. Slice thin strips and sauté with eggs or into an omelette, use as a salad green or in a Rigatoni Pasta with Chard & Sausage. 

Dill - Fresh dill is from Nico at Twin River Gardens. For longest storage, put the bunch in a glass of water with the stems down. It can also just go in a bag in the fridge for about 2 weeks. Chop up fresh dill to mix into some boiled new potatoes, make a cucumber salad with dill, onion and sour cream dressing or sprinkle on fish or salads. I would recommend these Spinach, Feta & Dill Quinoa Patties that I've made for years. The spinach can be replaced with chard. 

New Potatoes - Potatoes are from Oak Valley Vegetables. They are called new potatoes because they are freshly harvested in summer as opposed to the fall potatoes that have higher starch and firm skins. Store in the fridge to prevent them from going brown. The best cooking method is to boil, then cut them up and mix with fresh dill, butter, salt and pepper. They can also be boiled then made into a Herbed Potato Salad. The linked version is flavourful and more healthy as its not coated in mayonnaise. 

Salad Cucumbers - Salad cukes are from Owl Tree Farms. Wash, and store whole or cut up in a sealed container in the fridge for 1 week. They have a thin skin that doesn't need to be peeled. Chop up for all your summer salads, slice for sandwiches or burgers. Try this refreshing and simple to prepare Creamy Cucumber Salad. 

Zucchini - Zucchini is grown at Wild Earth Farm. Store whole unwashed in the crisper drawer of the fridge for 1-2 weeks. Zucchini cooks quickly and I find it tastes bad if you cook it too long because it gets squishy. You can slice it into rounds and grill the pieces with peppers and onions, or sauté pieces in a pan. There are so many different zucchini varieties and colours - some round, some long, striped, and little scalloped edge zucchini. These Baked Parmesan Zucchini Strips are so good and easy to make, they're like long fries. 

Sour Cherries - Cherries are from Rock and the Fern. Store in the container in the fridge for 1 week. These little tart cherries can be eaten alone but are also popular for baking because the sour flavour offsets sweet desserts. Heads up they have little pits. You can make a quick sauce or syrup with them or add with other fruit for a crisp. 

Purple Kale - Kale is from Blue Lagoon Organics. To keep it crisp, strip the leaves from the kale stems and stuff into a bag in the fridge for 2 weeks or more. Use as a smoothie addition, a salad green, or sauté in a stir fry. Try a traditional Greek Salad but with kale as the base! You can blend any extra kale even after its wilted with water and then freeze little kale pucks. 

Parsley - Parsley is from Blue Lagoon Organics. Store the same as the dill, with the ends in a glass of water or in a bag in the fridge. This local parsley has so much flavour and adds a fresh green taste to many sides like roasted veggies, salads, pasta dishes or salad dressings. Try blending up the bunch to make a Chimichurri Sauce that tastes great on grilled meats, chicken or fish. 

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Protein Shares will Receive:

Ground Beef - Beef is from Spring Creek Farms. The cows are raised on rotating pastures and fed only grass. They are given no antibiotics or animal by products. The ground beef is very lean so combine it with pork if making meatballs or needing  a more moist texture. You can fry up the meat to make nachos, tacos or taco dip! For a quick one pan meal, try these Asian Beef Ramen Noodles!  

Chicken Wings - Chicken wings are from Anderson Farm and Spring Creek Farm. The chickens are freely ranged with access to the outdoors in summer and a roomy barn that's clean with good light and air ventilation. You can add any of your favourite sauces to the wings and bake them in the oven or grill them! 

Gourmet Protein Shares will Receive:

New York Steak - Beef steak is from Spring Creek Farms. The beef is raised on rotating pastures, fed only grass so the meat is very lean and takes longer to produce. Thaw the steak, then season if desired, and cook for just a few minutes per side on a hot frying pan or BBQ. Don't overcook or the steak will come out tough and dry. 

Ground Chicken - Chicken is from Oak Island. It is freely ranged so it has access to outdoors to run around and is fed no antibiotics, growth hormones or animal by products. My favourite way to prepare is making little chicken meatballs or stir frying with diced pepper and onion for lettuce wraps. These Teriyaki Chicken Rice Bowls have a similar flavour and are sooo good! 

Mild Italian Sausage - Pork sausage comes from Spring Creek Farms. The pork is raised outdoors where there's lots of room to roam and perform natural behaviours. The sausage can be chopped up and fried in a pan or grilled on the bbq. It doesn't have a strong flavour so it can be cooked with pasta and sauce or in a stir fry as well.