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 9/10

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

 

Romaine - Romaine lettuce is grown at Blue Lagoon Organics in St. Francois Xavier. Rinse, then chop off the bottom and store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up for all your salads, sandwiches, taco dip, burgers, etc. Make a salad your main dish by adding chicken, black beans, chickpeas or quinoa! Try a BLT Pasta Salad to pack for work lunches. 

 

Zucchini - Zucchini is from Jonathan's Farm in St. Andrews, MB. With the heat we've been having, they went from having no zucchini to hundreds in just a few days! Store in the fridge crisper for up to 2 weeks. The zucchini can be cut into rounds or long strips for grilling or shred for fritters, muffins or zucchini bread! This Sautéed Zucchini Basil side dish takes less than 10 minutes. 

 

Broccoli - Broccoli comes from Jonathan's Farm in St. Andrews, MB. Store in the fridge in a sealed bag for up to 2 weeks. Great for snacking raw with dip or  chopping up for a stir fry, broccoli salad or veggie pizza. You can peel the stems and cut them up for eating too, works great in the broccoli salad. You may or may not have known broccoli is a great source of vitamin C & K and provides your daily intake of folate and fibre. Try roasting broccoli with garlic and parmesan for 20 minutes at 375. 

 

Red Beets - Red beets are also from Jonathan's Farm in St. Andrews. Store the beets in a sealed container or bag in the fridge to prevent them from softening. Peel the outer layer off the beets, and then they can be shredded for a salad, roasted in the oven or boiled. They have a sweet earthy flavour when cooked and pair great with goat cheese and basil. Try this Red Beet & Goat Cheese Tart for a fancy appetizer. 

 

Fennel - Fennel is grown at Hearts & Roots in Elie, MB. Store the fennel in the fridge for about 1 week. This is a popular vegetable in Italian & mediterranean cooking, and has a black liquorice sort of taste. You can eat both the bottom bulb and the fronds which look like dill. It's commonly found shaved thinly into a salad with mixed greens and arugula or they can be roasted with the beets. Try Rachel Ray's Celery, Apple and Fennel Slaw. 

 

Tetragonia - Tetragonia is from Hearts & Roots. This is also called New Zealand spinach. These fuzzy triangular shaped spinach leaves are thicker and grow on a connecting stem. You can use it like normal spinach, for a salad I would combine it with a lettuce or other greens to balance it out. Chop it up to add into a pasta dish or stir fry, or blend into a smoothie. You can also sprinkle some leaves onto a fresh pizza so they tenderize a bit. Try this easy Pasta with New Zealand Spinach. 

 

Mint - Mint is from Nico at Twin River Gardens. Just wrap loosely in paper towel in a bag in the fridge. You can use mint in both sweet and savory ways. Add mint to a watermelon, strawberry or peach salsa, a fresh topping on salads, in a marinade for meat, and to flavour chocolate brownies! OR treat yourself to a happy hour drink with a classic mojito! Use mint in this recipe for Fennel & Peach Salad with Mint & Pesto. 

 

Basil - Fresh basil is also from Nico at Twin River Gardens. Wrap the basil leaves in a damp paper towel and place in a sealed bag in a cool dry place, not the fridge. Basil tastes amazing with any tomato or pasta dish! It can also be chopped up and used in a cream sauce or spread, used to make pesto, or in a simple tomato basil and mozzarella salad! It’s great in salads or soups such as this Zucchini Corn Salad

 

Cherry Tomatoes - Little tomatoes come from Twin River Gardens. Store on the counter for about 1 week. Halve them for garden salads or basil mozzarella tomato salad. They are also a nice size for veggie trays for picnics or parties. 

 

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

Romaine - Romaine lettuce is grown at Blue Lagoon Organics in St. Francois Xavier. Rinse, then chop off the bottom and store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up for all your salads, sandwiches, taco dip, burgers, etc. Make a salad your main dish by adding chicken, black beans, chickpeas or quinoa! Try a BLT Pasta Salad to pack for work lunches. 

Zucchini - Zucchini is from Jonathan's Farm in St. Andrews, MB. With the heat we've been having, they went from having no zucchini to hundreds in just a few days! Store in the fridge crisper for up to 2 weeks. The zucchini can be cut into rounds or long strips for grilling or shred for fritters, muffins or zucchini bread! This Sautéed Zucchini Basil side dish takes less than 10 minutes. 

Broccoli - Broccoli comes from Jonathan's Farm in St. Andrews, MB. Store in the fridge in a sealed bag for up to 2 weeks. Great for snacking raw with dip or  chopping up for a stir fry, broccoli salad or veggie pizza. You can peel the stems and cut them up for eating too, works great in the broccoli salad. You may or may not have known broccoli is a great source of vitamin C & K and provides your daily intake of folate and fibre. Try roasting broccoli with garlic and parmesan for 20 minutes at 375.

Red Beets - Red beets are also from Jonathan's Farm in St. Andrews. Store the beets in a sealed container or bag in the fridge to prevent them from softening. Peel the outer layer off the beets, and then they can be shredded for a salad, roasted in the oven or boiled. They have a sweet earthy flavour when cooked and pair great with goat cheese and basil. Try this Red Beet & Goat Cheese Tart for a fancy appetizer. 

Fennel - Fennel is grown at Hearts & Roots in Elie, MB. Store the fennel in the fridge for about 1 week. This is a popular vegetable in Italian & mediterranean cooking, and has a black liquorice sort of taste. You can eat both the bottom bulb and the fronds which look like dill. It's commonly found shaved thinly into a salad with mixed greens and arugula or they can be roasted with the beets. Try Rachel Ray's Celery, Apple and Fennel Slaw. 

Tetragonia - Tetragonia is from Hearts & Roots. This is also called New Zealand spinach. These fuzzy triangular shaped spinach leaves are thicker and grow on a connecting stem. You can use it like normal spinach, for a salad I would combine it with a lettuce or other greens to balance it out. Chop it up to add into a pasta dish or stir fry, or blend into a smoothie. You can also sprinkle some leaves onto a fresh pizza so they tenderize a bit. Try this easy Pasta with New Zealand Spinach. 

Mint - Mint is from Nico at Twin River Gardens. Just wrap loosely in paper towel in a bag in the fridge. You can use mint in both sweet and savory ways. Add mint to a watermelon, strawberry or peach salsa, a fresh topping on salads, in a marinade for meat, and to flavour chocolate brownies! OR treat yourself to a happy hour drink with a classic mojito! Use mint in this recipe for Fennel & Peach Salad with Mint & Pesto. 

Basil - Fresh basil is also from Nico at Twin River Gardens. Wrap the basil leaves in a damp paper towel and place in a sealed bag in a cool dry place, not the fridge. Basil tastes amazing with any tomato or pasta dish! It can also be chopped up and used in a cream sauce or spread, used to make pesto, or in a simple tomato basil and mozzarella salad! It’s great in salads or soups such as this Zucchini Corn Salad

 

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

Strawberries - Organic strawberries are from Rock and the Fern Farm. These sweet juicy berries make the perfect snack on a hot day. Store in the fridge for 5-7 days. Chop up and add to a fruit salad or in ice cream and oatmeal. You won't have quite enough to bake anything substantial but they're best just eaten on their own! 

Fennel - Fennel is grown at Hearts & Roots in Elie, MB. Store the fennel in the fridge for about 1 week. This is a popular vegetable in Italian & mediterranean cooking, and has a black liquorice sort of taste. You can eat both the bottom bulb and the fronds which look like dill. It's commonly found shaved thinly into a salad with mixed greens and arugula or they can be roasted with the beets. Try Rachel Ray's Celery, Apple and Fennel Slaw. 

Romaine - Romaine lettuce is grown at Blue Lagoon Organics in St. Francois Xavier. Rinse, then chop off the bottom and store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up for all your salads, sandwiches, taco dip, burgers, etc. Make a salad your main dish by adding chicken, black beans, chickpeas or quinoa! Try a BLT Pasta Salad to pack for work lunches. 

Baby Dill - Dill is from Jonathan's Farm. Store in a sealed bag in the fridge for about 1-2 weeks. The dill is a perfect match for the baby potatoes! I've also used it to make a dill dip for veggies/potatoes and in a cucumber chickpea salad. Try a Fresh Dill Potato Salad which can be customized however you like. 

Hakurei Turnips - Turnips are from Jonathan's Farm. These turnips are a small white Japanese variety. They come bunched and you can sauté the greens with a bit of olive oil and garlic. Quarter and roast or sauté the turnips, or slice thinly and add to a salad. Use the turnips and tops in this Turnip Green Pesto Pizza. 

Broccolini - Broccolini comes from Jonathan's Farm in St. Andrews. It looks like broccoli but more tall, leafy and tender. The stems don't need to be cut off they can be sautéed with the broccoli pieces for a stir fry or steamed. It's not ideal for broccoli salads. Try grilling the long broccolini pieces on the BBQ with garlic and parmesan. 

New Potatoes - New baby potatoes are from Hearts & Roots in Elie. They need to be kept in the fridge or they will go brown. These potatoes are fresh from the ground which is why they have a high water content and get super tender when cooked. They're best boiled and then chopped up with fresh dill or made into a potato salad. 

Green Cabbage - Cabbage is grown at Hearts & Roots in Elie. Store in the fridge crisper for about 2 weeks. Fresh green cabbage is excellent for shredding for a coleslaw or add to a salad, or with other veggies in a stir fry. You can chop it all up and use for a lazy cabbage roll casserole or soup. An easy side dish is this Sautéed Cabbage from Food Network, it pairs well with grilled sausage or burgers. 

Tetragonia - Tetragonia is from Hearts & Roots. This is also called New Zealand spinach. These fuzzy triangular shaped spinach leaves are thicker and grow on a connecting stem. You can use it like normal spinach, for a salad I would combine it with a lettuce or other greens to balance it out. Chop it up to add into a pasta dish or stir fry, or blend into a smoothie. You can also sprinkle some leaves onto a fresh pizza so they tenderize a bit. Try this easy Pasta with New Zealand Spinach. 

Kale -Green kale is from Nico at Twin River Gardens. Rinse the kale, then strip all the leaves from the stems and put the leaves in a large ziplock in the fridge and it lasts at least 2 weeks. Use half kale half tetragonia for a crisp salad with berries, or sauté the kale with eggs for a healthy breakfast. I usually make kale chips or add kale to smoothies when I have excess. Try a Kale Pesto with the whole bunch to make a delicious green sauce that can go on almost anything! 

 

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

Strawberries - Organic strawberries are from Rock and the Fern Farm. These sweet juicy berries make the perfect snack on a hot day. Store in the fridge for 5-7 days. Chop up and add to a fruit salad or in ice cream and oatmeal. You won't have quite enough to bake anything substantial but they're best just eaten on their own! 

Fennel - Fennel is grown at Hearts & Roots in Elie, MB. Store the fennel in the fridge for about 1 week. This is a popular vegetable in Italian & mediterranean cooking, and has a black liquorice sort of taste. You can eat both the bottom bulb and the fronds which look like dill. It's commonly found shaved thinly into a salad with mixed greens and arugula or they can be roasted with the beets. Try Rachel Ray's Celery, Apple and Fennel Slaw. 

Romaine - Romaine lettuce is grown at Blue Lagoon Organics in St. Francois Xavier. Rinse, then chop off the bottom and store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up for all your salads, sandwiches, taco dip, burgers, etc. Make a salad your main dish by adding chicken, black beans, chickpeas or quinoa! Try a BLT Pasta Salad to pack for work lunches. 

Hakurei Turnips - Turnips are from Jonathan's Farm. These turnips are a small white Japanese variety. They come bunched and you can sauté the greens with a bit of olive oil and garlic. Quarter and roast or sauté the turnips, or slice thinly and add to a salad. Use the turnips and tops in this Turnip Green Pesto Pizza. 

Broccolini - Broccolini comes from Jonathan's Farm in St. Andrews. It looks like broccoli but more tall, leafy and tender. The stems don't need to be cut off they can be sautéed with the broccoli pieces for a stir fry or steamed. It's not ideal for broccoli salads. Try grilling the long broccolini pieces on the BBQ with garlic and parmesan. 

Green Cabbage - Cabbage is grown at Hearts & Roots in Elie. Store in the fridge crisper for about 2 weeks. Fresh green cabbage is excellent for shredding for a coleslaw or add to a salad, or with other veggies in a stir fry. You can chop it all up and use for a lazy cabbage roll casserole or soup. An easy side dish is this Sautéed Cabbage from Food Network, it pairs well with grilled sausage or burgers. 

Tetragonia - Tetragonia is from Hearts & Roots. This is also called New Zealand spinach. These fuzzy triangular shaped spinach leaves are thicker and grow on a connecting stem. You can use it like normal spinach, for a salad I would combine it with a lettuce or other greens to balance it out. Chop it up to add into a pasta dish or stir fry, or blend into a smoothie. You can also sprinkle some leaves onto a fresh pizza so they tenderize a bit. Try this easy Pasta with New Zealand Spinach. 

Mint - Mint is from Nico at Twin River Gardens. Just wrap loosely in paper towel in a bag in the fridge. You can use mint in both sweet and savory ways. Add mint to a watermelon, strawberry or peach salsa, a fresh topping on salads, in a marinade for meat, and to flavour chocolate brownies! OR treat yourself to a happy hour drink with a classic mojito! Use mint in this recipe for Fennel & Peach Salad with Mint & Pesto. 

Basil - Fresh basil is also from Nico at Twin River Gardens. Wrap the basil leaves in a damp paper towel and place in a sealed bag in a cool dry place, not the fridge. Basil tastes amazing with any tomato or pasta dish! It can also be chopped up and used in a cream sauce or spread, used to make pesto, or in a simple tomato basil and mozzarella salad! It’s great in salads or soups such as this Zucchini Corn Salad

Kale -Green kale is from Nico at Twin River Gardens. Rinse the kale, then strip all the leaves from the stems and put the leaves in a large ziplock in the fridge and it lasts at least 2 weeks. Use half kale half tetragonia for a crisp salad with berries, or sauté the kale with eggs for a healthy breakfast. I usually make kale chips or add kale to smoothies when I have excess. Try a Kale Pesto with the whole bunch to make a delicious green sauce that can go on almost anything! 

_________________________________________________________________________

Protein Shares will Receive: 

Chicken Teriyaki Cubes– Chicken is from Spring Creek & Anderson Farms. It’s cubed and marinated so it’s ready for a stir fry or skewers for the grill! The chicken is freely ranged and has free access to the outdoors to run around. It’s also fed a non-GMO diet. Thaw the chicken first and add extra sauce if desired.

Beef Patties– Burger patties are from Spring Creek Farms. The cows are raised outdoors on rotating pastures which supports regeneration of the soil and grasslands. They’re fed all grass which takes longer for the cows to grow and also produces a leaner meat. Thaw the meat then cook for 3 minutes per side on a hot grill or pan turned down to low. Top with your favourite burger add ons.

 

Gourmet Protein Shares will Receive: 

Pork Ribs- Pork is from Natural Pork Farm in Argyle, MB. The farm is committed to animal welfare and the environment, so the pigs live in spacious barns with natural light and ventilation and access to the outdoors year round. The pigs feed also has no antibiotics, steroids, artificial growth enhancers or chemicals. Spread sauce or marinade onto the ribs and then they can be done on the bbq or in the oven. Try this recipe for tender Slow Cooker Ribs.

Whole Chicken- A whole roasting chicken is from Heritage Lane. The chickens are raised naturally, freely ranged and grain fed with no antibiotics or animal by products. They are able to roam freely outside in summer. Try one of the many Manitoba chicken recipes for Whole Chickens.