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 October 1/2

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

Red Cabbage - Cabbage is from Wild Earth Farm in Dugald. Store the whole cabbage in the fridge crisper, and cut off pieces or half at a time. Keep the other portion stored in a sealed bag for 2-3 weeks. Shred the cabbage finely to add to a salad or base of a coleslaw. To soften the cabbage, try it cooked in a stir fry or Braised Red Cabbage which makes for a sweet and colourful side dish. Red cabbage can also be easily pickled in a jar or chopped into small wedges and roasted! 

 

Butternut Squash - Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers, and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad. This Curried Butternut Squash Soup is rich and creamy, great for Fall evenings. 

 

Lovage - Lovage is from Blue Lagoon Organics in St. Francois Xavier. It's a leafy perennial plant that resembles parsley but can have thick stocks that look and smell like celery. Save it for thanksgiving and use it in a homemade stuffing, or a potato soup. The tender leaves can go in salads, use in omelettes or a quiche filling. 

 

Basil - Basil is from Blue Lagoon Organics in St. Francois Xavier. Store on the counter or in the fruit bowl for 1 week. Chop up for homemade pasta sauces or in pasta, lasagna or tomato soup. You can also add it to a corn salad with red onion and feta. Try a toasted sandwich or panini with sliced tomato, mozzarella and basil with pesto! This Slow Cooker Thai Basil Chicken Curry looks so delicious and requires minimal maintenance. 

 

Tomatoes - Tomatoes are from Owl Tree Farm in Altona. Store on the counter or in the fruit bowl for 1 week. The fridge temperatures can break down the tomato faster. Slice up for salads, sandwiches and burgers. Chop up the tomato for pasta, a bruschetta topping for chicken, or add to a quinoa salad. This Roasted Tomato Basil Soup is great for chilly evenings, and heating up for lunches! 

 

Watermelon Radish - Radishes are from Jonathan's Farm in St. Andrews. Store in the fridge for up to 2 weeks. We've been asked by customers to get watermelon radishes ever since we've opened in May. They are so pretty and unique looking - light green on the outside, and bright pink on the inside just like a watermelon. Slice thinly with a mandolin to add color to a salad, add to tacos or on top of avocado or cream cheese toast. Try this simple Radish, Orange & Goat Cheese Salad that really shows off the radish colours. 

 

Lettuce - Lettuce is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2 weeks. It lasts the longest when you rinse it, chop it up in big pieces and wrap in paper towel inside a ziplock bag in the fridge. Make a salad with the lettuce, radish, tomato and pepper, or use in sandwiches, burgers or wraps for lunches. Use for a salad with roasted cubes of butternut squash, goat cheese and cranberries! 

 

Broccoli - Broccoli is from Jonathan's Farm in St. Andrews. Store it in the fridge crisper for up to 2 weeks. My favourite preparation is roasting it in the oven with parmesan and garlic. Since its soup season you could cook it down for a broccoli cheese soup or cream of broccoli. 

 

Green Pepper - Green peppers are from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2-3 weeks. Green coloured peppers are the least sweet, and they eventually transition to yellow and orange on the vine. Try it in a simple chicken stir fry with peppers and onions or use it in a greek salad. I've tried this one pot Chicken & Pasta Fiesta dinner with green pepper and its excellent. Stuff the peppers with sliced steak and cheese or use in a bell pepper casserole with ground beef! 

 

Leeks - Leeks are from Nico at Twin River Gardens. Store in the fridge crisper for 2 weeks or more. It's in the onion family with lots of circular thin layers. The layers need to be cut and washed because sand and dirt get stuck inside of them. Then sauté the leek with butter and fry up some potatoes or chicken. It's great for a Potato Leek Soup or chicken pot pie/shepherds pie. 

 

Half Produce will Receive a Minimum of 7 of the Following 8 Items:

Green Cabbage - Cabbage is from Wild Earth Farm in Dugald. Store the whole cabbage in the fridge crisper, and cut off pieces or half at a time. Keep the other portion stored in a sealed bag for 2-3 weeks. Shred the cabbage finely to add to a salad or base of a coleslaw. To soften the cabbage, try it cooked in a stir fry or Cabbage Roll Soup. It can also be easily pickled in a jar or chopped into small wedges and roasted!

Butternut Squash - Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers, and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad. This Curried Butternut Squash Soup is rich and creamy, great for Fall evenings. 

Lovage - Lovage is from Blue Lagoon Organics in St. Francois Xavier. It's a leafy perennial plant that resembles parsley but can have thick stocks that look and smell like celery. Save it for thanksgiving and use it in a homemade stuffing, or a potato soup. The tender leaves can go in salads, use in omelettes or a quiche filling. 

Basil - Basil is from Blue Lagoon Organics in St. Francois Xavier. Store on the counter or in the fruit bowl for 1 week. Chop up for homemade pasta sauces or in pasta, lasagna or tomato soup. You can also add it to a corn salad with red onion and feta. Try a toasted sandwich or panini with sliced tomato, mozzarella and basil with pesto! This Slow Cooker Thai Basil Chicken Curry looks so delicious and requires minimal maintenance. 

Tomatoes - Tomatoes are from Owl Tree Farm in Altona. Store on the counter or in the fruit bowl for 1 week. The fridge temperatures can break down the tomato faster. Slice up for salads, sandwiches and burgers. Chop up the tomato for pasta, a bruschetta topping for chicken, or add to a quinoa salad. This Roasted Tomato Basil Soup is great for chilly evenings, and heating up for lunches! 

Lettuce - Lettuce is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2 weeks. It lasts the longest when you rinse it, chop it up in big pieces and wrap in paper towel inside a ziplock bag in the fridge. Make a salad with the lettuce, radish, tomato and pepper, or use in sandwiches, burgers or wraps for lunches. Use for a salad with roasted cubes of butternut squash, goat cheese and cranberries! 

Broccoli - Broccoli is from Jonathan's Farm in St. Andrews. Store it in the fridge crisper for up to 2 weeks. My favourite preparation is roasting it in the oven with parmesan and garlic. Since its soup season you could cook it down for a broccoli cheese soup or cream of broccoli. 

Leeks - Leeks are from Nico at Twin River Gardens. Store in the fridge crisper for 2 weeks or more. It's in the onion family with lots of circular thin layers. The layers need to be cut and washed because sand and dirt get stuck inside of them. Then sauté the leek with butter and fry up some potatoes or chicken. It's great for a Potato Leek Soup or chicken pot pie/shepherds pie. 

 

Full Gourmet Shares will Receive a Minimum of 11 of the Following 13 Items:

Celery - Celery is from Wild Earth Farm in Dugald. Store in the fridge for 2-3 weeks. Chop into pieces and store in a glass container of water for easy access and snacking. The ones we've had at the market are huge so you may have a lot of celery. Chop it up finely for a homemade stuffing, add to a chicken soup, cream of celery soup or tuna salad! It can be shaved thinly for a Celery, Apple & Fennel Slaw

Red Cabbage - Cabbage is from Wild Earth Farm in Dugald. Store the whole cabbage in the fridge crisper, and cut off pieces or half at a time. Keep the other portion stored in a sealed bag for 2-3 weeks. Shred the cabbage finely to add to a salad or base of a coleslaw. To soften the cabbage, try it cooked in a stir fry or Braised Red Cabbage which makes for a sweet and colourful side dish. Red cabbage can also be easily pickled in a jar or chopped into small wedges and roasted! 

Daikon Radish - Radish is from Wild Earth Farm in Dugald. Store in the fridge for 2-3 weeks. It looks like a thick white carrot, but its crisp, sweet and peppery in taste. It's an oriental type of radish used for roasting, pickling or salads. You can turn the radish into a daikon noodle & carrot salad with a spiralizer, or julienne them and pickle in a jar with carrot and cucumber. The radish can also simply be chopped up and roasted or slice thinly for a salad. Try these Spicy Roasted Daikon French Fries. 

Butternut Squash - Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers, and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad. This Curried Butternut Squash Soup is rich and creamy, great for Fall evenings. 

Kabocha Squash - Squash is from Wild Earth Farm. Store on the counter, pantry or anywhere cool and dry for 2-3 months. This squash has a green speckely exterior and a pale orange inside. Microwave it first if its too tough to cut into, and then cut out wedges and scoop out the seeds from each. Roast on a baking sheet with a sweet, spicy, or flavourful seasoning for about 40 minutes. The skin is soft enough to be eaten once cooked, but it can also be peeled before cooking. You can use the roasted squash for a creamy soup, in a stew, or on a salad. 

Lovage - Lovage is from Blue Lagoon Organics in St. Francois Xavier. It's a leafy perennial plant that resembles parsley but can have thick stocks that look and smell like celery. Save it for thanksgiving and use it in a homemade stuffing, or a potato soup. The tender leaves can go in salads, use in omelettes or a quiche filling. 

Basil - Basil is from Blue Lagoon Organics in St. Francois Xavier. Store on the counter or in the fruit bowl for 1 week. Chop up for homemade pasta sauces or in pasta, lasagna or tomato soup. You can also add it to a corn salad with red onion and feta. Try a toasted sandwich or panini with sliced tomato, mozzarella and basil with pesto! This Slow Cooker Thai Basil Chicken Curry looks so delicious and requires minimal maintenance. 

Tomatoes - Tomatoes are from Owl Tree Farm in Altona. Store on the counter or in the fruit bowl for 1 week. The fridge temperatures can break down the tomato faster. Slice up for salads, sandwiches and burgers. Chop up the tomato for pasta, a bruschetta topping for chicken, or add to a quinoa salad. This Roasted Tomato Basil Soup is great for chilly evenings, and heating up for lunches! 

Pink Turnips - Turnips are from Jonathan's Farm. Store in the fridge for 2 weeks. These turnips look like radishes but are pale pink and white on the inside. They don't need to be peeled and are best lightly cooked so they have a bit of crispness to them. They can be roasted with radishes and potatoes or shred with the radish for a light salad. Follow this recipe for Basic Roasted Root Vegetables. You can also slice them thinly to add a layer to a veggie sandwich or layer thin slices for a roast vegetable bake. 

Lettuce - Lettuce is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2 weeks. It lasts the longest when you rinse it, chop it up in big pieces and wrap in paper towel inside a ziplock bag in the fridge. Make a salad with the lettuce, radish, tomato and pepper, or use in sandwiches, burgers or wraps for lunches. Use for a salad with roasted cubes of butternut squash, goat cheese and cranberries! 

Broccoli - Broccoli is from Jonathan's Farm in St. Andrews. Store it in the fridge crisper for up to 2 weeks. My favourite preparation is roasting it in the oven with parmesan and garlic. Since its soup season you could cook it down for a broccoli cheese soup or cream of broccoli. 

Green Pepper - Green peppers are from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2-3 weeks. Green coloured peppers are the least sweet, and they eventually transition to yellow and orange on the vine. Try it in a simple chicken stir fry with peppers and onions or use it in a greek salad. I've tried this one pot Chicken & Pasta Fiesta dinner with green pepper and its excellent. Stuff the peppers with sliced steak and cheese or use in a bell pepper casserole with ground beef! 

Leeks - Leeks are from Nico at Twin River Gardens. Store in the fridge crisper for 2 weeks or more. It's in the onion family with lots of circular thin layers. The layers need to be cut and washed because sand and dirt get stuck inside of them. Then sauté the leek with butter and fry up some potatoes or chicken. It's great for a Potato Leek Soup or chicken pot pie/shepherds pie. 

 

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

Red Cabbage - Cabbage is from Wild Earth Farm in Dugald. Store the whole cabbage in the fridge crisper, and cut off pieces or half at a time. Keep the other portion stored in a sealed bag for 2-3 weeks. Shred the cabbage finely to add to a salad or base of a coleslaw. To soften the cabbage, try it cooked in a stir fry or Braised Red Cabbage which makes for a sweet and colourful side dish. Red cabbage can also be easily pickled in a jar or chopped into small wedges and roasted! 

Butternut Squash - Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers, and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad. This Curried Butternut Squash Soup is rich and creamy, great for Fall evenings. 

Lovage - Lovage is from Blue Lagoon Organics in St. Francois Xavier. It's a leafy perennial plant that resembles parsley but can have thick stocks that look and smell like celery. Save it for thanksgiving and use it in a homemade stuffing, or a potato soup. The tender leaves can go in salads, use in omelettes or a quiche filling. 

Basil - Basil is from Blue Lagoon Organics in St. Francois Xavier. Store on the counter or in the fruit bowl for 1 week. Chop up for homemade pasta sauces or in pasta, lasagna or tomato soup. You can also add it to a corn salad with red onion and feta. Try a toasted sandwich or panini with sliced tomato, mozzarella and basil with pesto! This Slow Cooker Thai Basil Chicken Curry looks so delicious and requires minimal maintenance. 

Tomatoes - Tomatoes are from Owl Tree Farm in Altona. Store on the counter or in the fruit bowl for 1 week. The fridge temperatures can break down the tomato faster. Slice up for salads, sandwiches and burgers. Chop up the tomato for pasta, a bruschetta topping for chicken, or add to a quinoa salad. This Roasted Tomato Basil Soup is great for chilly evenings, and heating up for lunches! 

Pink Turnips - Turnips are from Jonathan's Farm. Store in the fridge for 2 weeks. These turnips look like radishes but are pale pink and white on the inside. They don't need to be peeled and are best lightly cooked so they have a bit of crispness to them. They can be roasted with radishes and potatoes or shred with the radish for a light salad. Follow this recipe for Basic Roasted Root Vegetables. You can also slice them thinly to add a layer to a veggie sandwich or layer thin slices for a roast vegetable bake. 

Black Radish - Radish is from Jonathan's Farm. Store in the fridge for several weeks. There are both the round and elongated varieties that are black on the outside and white on the inside. They are known to aid in digestion and support a healthy liver and gallbladder. Use as a normal radish - slice thinly for a salad or roast the thin slices to make chips. Roast with other root vegetables or shred with the turnips for a slaw. Slice for a fancy Radish & Goat Cheese Toast. 

Lettuce - Lettuce is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2 weeks. It lasts the longest when you rinse it, chop it up in big pieces and wrap in paper towel inside a ziplock bag in the fridge. Make a salad with the lettuce, radish, tomato and pepper, or use in sandwiches, burgers or wraps for lunches. Use for a salad with roasted cubes of butternut squash, goat cheese and cranberries! 

Broccoli - Broccoli is from Jonathan's Farm in St. Andrews. Store it in the fridge crisper for up to 2 weeks. My favourite preparation is roasting it in the oven with parmesan and garlic. Since its soup season you could cook it down for a broccoli cheese soup or cream of broccoli. 

Green Pepper - Green peppers are from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2-3 weeks. Green coloured peppers are the least sweet, and they eventually transition to yellow and orange on the vine. Try it in a simple chicken stir fry with peppers and onions or use it in a greek salad. I've tried this one pot Chicken & Pasta Fiesta dinner with green pepper and its excellent. Stuff the peppers with sliced steak and cheese or use in a bell pepper casserole with ground beef! 

Leeks - Leeks are from Nico at Twin River Gardens. Store in the fridge crisper for 2 weeks or more. It's in the onion family with lots of circular thin layers. The layers need to be cut and washed because sand and dirt get stuck inside of them. Then sauté the leek with butter and fry up some potatoes or chicken. It's great for a Potato Leek Soup or chicken pot pie/shepherds pie. 

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Protein Shares will Receive:

Ground Lamb - Lamb is from RT Farms in Gladstone, MB. The lamb live on rotational grazing lands all year round. The lambs are grass fed, and have no artificial hormones, as well as are antibiotic free. You can make lamb meatballs or grilled lamb kabobs for a wrap for some mediterranean inspired cooking. Try a Traditional Shepherd's Pie or ground lamb and potato skillet. 

Heritage Pulled Pork - Pork is from Spring Creek Farm in Cypress River. The pork is raised in roomy barns with seasonal outdoor access. It's given no antibiotics or artificial hormones. The pulled pork I believe comes with the sauce packaged in it, so you just need to heat it up in a slow cooker or in a pan. Top it on a bun with some salad on the side and you're all set! 

 

Gourmet Shares will Receive:

Lamb Chops - Lamb is from RT Farms in Gladstone, MB. The lamb live on rotational grazing lands all year round. The lambs are grass fed, and have no artificial hormones, as well as are antibiotic free. Try these Simple Greek Lamb Chops with tzatziki for a flavourful dinner. They can be cooked on the grill or in the oven but be careful not to overcook or the insides will be tough. 

Boneless Pork Chop - Pork is from Ian Smith at Natural Pork Farm in Argyle, MB. The pigs live in clean, roomy barns with good lighting and ventilation. The barns have doors that allow the pigs to go outside whenever they want. The pigs are fed the highest quality feed with no antibiotics or growth hormones. The pork chops can be flavoured with anything such as garlic ranch, honey bbq, or a creamy garlic spinach sauce.  The pork chops can be cooked on low on the BBQ, in the oven or even a crock pot!