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 30/31

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

Rosemary - Rosemary comes from Nico at Twin River Gardens. Store wrapped in damp paper towel in a bag in the fridge for 1 week. Chop up the rosemary for a meat or pork marinade, add to roasted veggies or make an olive oil rosemary bread. It also pairs well with all your grilling items! Try this Grilled Lemon Rosemary Chicken that has an easy overnight marinade. 

 

Sage - Sage is also grown by Nico at Twin River Gardens. Store the same as rosemary - wrapped in damp paper towel in a bag in the fridge. Sage has an earthy flavour and strong taste so not much is needed at once, its known for its ability to aid in digestion. You can add sage to a pasta dish, meat or chicken marinade, roasted veggies or to flavour potatoes. It's a common herb for fall recipes with squash and pumpkin. Here's an easy dinner of Linguine with Garlic Mushrooms and Sage. 

 

Cherry Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or in the fridge for 1 week. These little tomatoes are great for just snacking or adding to a veggie tray. They can be sliced in halves or quarters for a salad, omelette or quiche. Slice thinly to top a focaccia bread or add to pasta. Add to a homemade pizza or Tomato Garlic Flatbread. I buy the square flatbreads from Superstore and then top them with different sauces and veggies! 

 

Shallots - Shallots are from Nico at Twin River Gardens. Store in the crisper for 1-2 weeks. They're a small sweet onion, light purple in color and great for sautéing with any sort of veggies, potatoes, pasta, greens, etc. Add with the tomatoes in a salad or Fresh Homemade Salsa. 

 

Swiss Chard - Chard comes from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge in a sealed bag or container to prevent wilting. Chop up and rinse first if thats easier. Swiss chard is a dark leafy green, loaded with nutrients and contains a crunchy stem and thin pliable leaves. The leaves can even be used for little wraps or rolls. Use the stems for stir frying, and the chard leaves for salads or they're great in a frittata or quiche. Try this delicious Chard with Orzo, White Beans and Pancetta! 

 

Spring Mix - Spring mix is from Wild Earth Farm. Keep in the sealed bag in the fridge for about 1 week. Use the mix for any salad with add ins of your choice, stuff into a wrap or sandwich! The greens are best with a light balsamic dressing, try Crampton's honey balsamic. Add fresh berries or chopped up salad cukes and little tomatoes. 

 

New Potatoes - Potatoes come from Oak Valley Vegetables in Morden. They must be kept in the fridge because of their higher moisture content. They will last in the fridge for 2 weeks or more. These soft creamy potatoes just have to be boiled for about 10 minutes until fork tender, then cut up, mix with butter and add fresh chopped herbs! They're also excellent for any kind of potato salad like this Roasted New Potato, Lentil & Kale Salad. Chard or spring mix could replace the kale. 

 

Rainbow Carrots - Carrots are from Oak Valley in Morden. Store in the fridge in a bag or chop up and store in water in a container. These beautiful purple, red, orange and yellow carrots can be shredded for a colourful salad or used in a carrot cake. They don't need to be peeled, just washed and cut up for raw snacking or a veggie platter. They can also be roasted or added to a stir fry. Kids will love this sweet Rainbow Carrot Pecan Salad. 

 

Salad Cucumbers - Cucumbers are from Owl Tree Farm. These little cucumbers are nice and crunchy with a thin skin that doesn't need peeling. Just chop off the ends and cut up for salads, sandwiches or burgers. Use a mandolin to slice them thinly for an asian cucumber salad, or roughly chop for a spring mix salad. My go to salads always have chickpeas because I love them but you could use white beans or couscous in this Tomato Cucumber Salad as well! 

 

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

Rosemary - Rosemary comes from Nico at Twin River Gardens. Store wrapped in damp paper towel in a bag in the fridge for 1 week. Chop up the rosemary for a meat or pork marinade, add to roasted veggies or make an olive oil rosemary bread. It also pairs well with all your grilling items! Try this Grilled Lemon Rosemary Chicken that has an easy overnight marinade. 

Sage - Sage is also grown by Nico at Twin River Gardens. Store the same as rosemary - wrapped in damp paper towel in a bag in the fridge. Sage has an earthy flavour and strong taste so not much is needed at once, its known for its ability to aid in digestion. You can add sage to a pasta dish, meat or chicken marinade, roasted veggies or to flavour potatoes. It's a common herb for fall recipes with squash and pumpkin. Here's an easy dinner of Linguine with Garlic Mushrooms and Sage. 

Cherry Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or in the fridge for 1 week. These little tomatoes are great for just snacking or adding to a veggie tray. They can be sliced in halves or quarters for a salad, omelette or quiche. Slice thinly to top a focaccia bread or add to pasta. Add to a homemade pizza or Tomato Garlic Flatbread. I buy the square flatbreads from Superstore and then top them with different sauces and veggies! 

Shallots - Shallots are from Nico at Twin River Gardens. Store in the crisper for 1-2 weeks. They're a small sweet onion, light purple in color and great for sautéing with any sort of veggies, potatoes, pasta, greens, etc. Add with the tomatoes in a salad or Fresh Homemade Salsa. 

Swiss Chard - Chard comes from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge in a sealed bag or container to prevent wilting. Chop up and rinse first if thats easier. Swiss chard is a dark leafy green, loaded with nutrients and contains a crunchy stem and thin pliable leaves. The leaves can even be used for little wraps or rolls. Use the stems for stir frying, and the chard leaves for salads or they're great in a frittata or quiche. Try this delicious Chard with Orzo, White Beans and Pancetta! 

New Potatoes - Potatoes come from Oak Valley Vegetables in Morden. They must be kept in the fridge because of their higher moisture content. They will last in the fridge for 2 weeks or more. These soft creamy potatoes just have to be boiled for about 10 minutes until fork tender, then cut up, mix with butter and add fresh chopped herbs! They're also excellent for any kind of potato salad like this Roasted New Potato, Lentil & Kale Salad. Chard or spring mix could replace the kale. 

Rainbow Carrots - Carrots are from Oak Valley in Morden. Store in the fridge in a bag or chop up and store in water in a container. These beautiful purple, red, orange and yellow carrots can be shredded for a colourful salad or used in a carrot cake. They don't need to be peeled, just washed and cut up for raw snacking or a veggie platter. They can also be roasted or added to a stir fry. Kids will love this sweet Rainbow Carrot Pecan Salad. 

 

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

Rosemary - Rosemary comes from Nico at Twin River Gardens. Store wrapped in damp paper towel in a bag in the fridge for 1 week. Chop up the rosemary for a meat or pork marinade, add to roasted veggies or make an olive oil rosemary bread. It also pairs well with all your grilling items! Try this Grilled Lemon Rosemary Chicken that has an easy overnight marinade. 

Sage - Sage is also grown by Nico at Twin River Gardens. Store the same as rosemary - wrapped in damp paper towel in a bag in the fridge. Sage has an earthy flavour and strong taste so not much is needed at once, its known for its ability to aid in digestion. You can add sage to a pasta dish, meat or chicken marinade, roasted veggies or to flavour potatoes. It's a common herb for fall recipes with squash and pumpkin. Here's an easy dinner of Linguine with Garlic Mushrooms and Sage. 

Cherry Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or in the fridge for 1 week. These little tomatoes are great for just snacking or adding to a veggie tray. They can be sliced in halves or quarters for a salad, omelette or quiche. Slice thinly to top a focaccia bread or add to pasta. Add to a homemade pizza or Tomato Garlic Flatbread. I buy the square flatbreads from Superstore and then top them with different sauces and veggies! 

Shallots - Shallots are from Nico at Twin River Gardens. Store in the crisper for 1-2 weeks. They're a small sweet onion, light purple in color and great for sautéing with any sort of veggies, potatoes, pasta, greens, etc. Add with the tomatoes in a salad or Fresh Homemade Salsa. 

King Bolete Mushrooms - Mushrooms are wild from Manitoba forests. They should be kept in the fridge. Slice up the mushrooms and sauté with butter and onions or toss into a pasta dish. It has a meaty texture and nutty flavour. 

Swiss Chard - Chard comes from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge in a sealed bag or container to prevent wilting. Chop up and rinse first if thats easier. Swiss chard is a dark leafy green, loaded with nutrients and contains a crunchy stem and thin pliable leaves. The leaves can even be used for little wraps or rolls. Use the stems for stir frying, and the chard leaves for salads or they're great in a frittata or quiche. Try this delicious Chard with Orzo, White Beans and Pancetta! 

Beefsteak Tomato - Field tomatoes are from Wild Earth Farm. Store on the counter for about 1 week. Chop up for fresh salsa, salads or bruschetta. These tomatoes are large enough to be sliced for toasted tomato sandwiches or on burgers. You can bake the slices of tomato with parmesan. Try a BLT sandwich or BLT dip as an appetizer. 

New Potatoes - Potatoes come from Oak Valley Vegetables in Morden. They must be kept in the fridge because of their higher moisture content. They will last in the fridge for 2 weeks or more. These soft creamy potatoes just have to be boiled for about 10 minutes until fork tender, then cut up, mix with butter and add fresh chopped herbs! They're also excellent for any kind of potato salad like this Roasted New Potato, Lentil & Kale Salad. Chard or spring mix could replace the kale. 

Rainbow Carrots - Carrots are from Oak Valley in Morden. Store in the fridge in a bag or chop up and store in water in a container. These beautiful purple, red, orange and yellow carrots can be shredded for a colourful salad or used in a carrot cake. They don't need to be peeled, just washed and cut up for raw snacking or a veggie platter. They can also be roasted or added to a stir fry. Kids will love this sweet Rainbow Carrot Pecan Salad. 

 

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

Rosemary - Rosemary comes from Nico at Twin River Gardens. Store wrapped in damp paper towel in a bag in the fridge for 1 week. Chop up the rosemary for a meat or pork marinade, add to roasted veggies or make an olive oil rosemary bread. It also pairs well with all your grilling items! Try this Grilled Lemon Rosemary Chicken that has an easy overnight marinade. 

Sage - Sage is also grown by Nico at Twin River Gardens. Store the same as rosemary - wrapped in damp paper towel in a bag in the fridge. Sage has an earthy flavour and strong taste so not much is needed at once, its known for its ability to aid in digestion. You can add sage to a pasta dish, meat or chicken marinade, roasted veggies or to flavour potatoes. It's a common herb for fall recipes with squash and pumpkin. Here's an easy dinner of Linguine with Garlic Mushrooms and Sage. 

Cherry Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or in the fridge for 1 week. These little tomatoes are great for just snacking or adding to a veggie tray. They can be sliced in halves or quarters for a salad, omelette or quiche. Slice thinly to top a focaccia bread or add to pasta. Add to a homemade pizza or Tomato Garlic Flatbread. I buy the square flatbreads from Superstore and then top them with different sauces and veggies! 

Shallots - Shallots are from Nico at Twin River Gardens. Store in the crisper for 1-2 weeks. They're a small sweet onion, light purple in color and great for sautéing with any sort of veggies, potatoes, pasta, greens, etc. Add with the tomatoes in a salad or Fresh Homemade Salsa. 

Swiss Chard - Chard comes from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge in a sealed bag or container to prevent wilting. Chop up and rinse first if thats easier. Swiss chard is a dark leafy green, loaded with nutrients and contains a crunchy stem and thin pliable leaves. The leaves can even be used for little wraps or rolls. Use the stems for stir frying, and the chard leaves for salads or they're great in a frittata or quiche. Try this delicious Chard with Orzo, White Beans and Pancetta! 

Beans - Green and yellow beans are from Wild Earth Farm. Store in the fridge for up to 2 weeks. Fresh beans last longer because they are hand picked. Chop off the bean ends and sauté the beans with olive oil, salt and pepper or add to a stir fry. The beans are also tender enough to eat raw with hummus or dip. For a flavourful stir fry, try these Teriyaki Green Beans. 

New Potatoes - Potatoes come from Oak Valley Vegetables in Morden. They must be kept in the fridge because of their higher moisture content. They will last in the fridge for 2 weeks or more. These soft creamy potatoes just have to be boiled for about 10 minutes until fork tender, then cut up, mix with butter and add fresh chopped herbs! They're also excellent for any kind of potato salad like this Roasted New Potato, Lentil & Kale Salad. Chard or spring mix could replace the kale. 

Rainbow Carrots - Carrots are from Oak Valley in Morden. Store in the fridge in a bag or chop up and store in water in a container. These beautiful purple, red, orange and yellow carrots can be shredded for a colourful salad or used in a carrot cake. They don't need to be peeled, just washed and cut up for raw snacking or a veggie platter. They can also be roasted or added to a stir fry. Kids will love this sweet Rainbow Carrot Pecan Salad. 

Salad Cucumbers - Cucumbers are from Owl Tree Farm. These little cucumbers are nice and crunchy with a thin skin that doesn't need peeling. Just chop off the ends and cut up for salads, sandwiches or burgers. Use a mandolin to slice them thinly for an asian cucumber salad, or roughly chop for a spring mix salad. My go to salads always have chickpeas because I love them but you could use white beans or couscous in this Tomato Cucumber Salad as well! 

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Protein Shares will Receive:

Gourmet Trout Burgers - Trout comes from Watersong Farm in Warren, MB. The fish are grown in a recirculating regenerative freshwater system. The trout is similar to salmon in flavour and the burgers can be grilled on the BBQ or cooked in a pan. They're excellent with a lemon dill aioli sauce or tartar sauce with sliced tomato and mixed greens. 

Minute Steak - Bison minute steak is from Spring Creek Farms. They practice regenerative farming with their animals who are raised on rotating pastures and are grass fed. The bison steak has been tenderized so that its thinner and cooks quicker. Get the BBQ grills hot, then turn down to low and cook for 2-3 minutes per side, or the same method but in a frying pan. It can be seasoned first or fried with butter. Slice against the grain once cooked. It can also be used in a steak sandwich or taco. 

Gourmet Protein Shares will Receive: 

Maple BBQ Marinade Trout - Trout is from Watersong Farm in Warren, MB. It's a regenerative freshwater system. The trout is similar in taste to salmon and it has been marinaded already. Simply thaw, then bake in the oven, grill on a grill pan or cook in pieces in a frying pan. It's thin so it cooks quickly. 

Tenderloin Steak - Bison steak is from Spring Creek Farms. Spring Creek raises the animals on pasture and the bison is all grass fed. This is a very tender cut from the loin of the bison however the meat is very lean so be careful not to overcook or it will get tough. Thaw the meat completely, then heat a pan or BBQ very hot, and turn it down and cook the steak for a few minutes per side. Place a bowl over the steak after being cooked for a few minutes for the juices to be absorbed.