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 8/9

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

Brussel Sprouts - Brussel sprouts are from Jonathan's Farm in St. Andrews. Store in the fridge in a sealed bag or container for 2 weeks. If they start to expire you just need to peel off an extra layer from them, and always cut off the very bottom stem. You'll notice them come on a huge stem that looks like a club, which is how they're grown! Sauté in some butter and bacon for a delicious fall side dish or shave them with a mandolin for a Brussel Sprout Salad with Citrus Vinaigrette. 

 

Carrots - Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel, cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast with veggies or as a side dish. I love this Carrot Ginger Soup for fall, it has great flavour and is super healthy! 

 

Kale - Green kale is from Jonathan's Farm. Strip the leaves from the stems and stuff the leaves into a ziplock bag in the fridge. It lasts for 2-3 weeks! Put the kale into eggs or smoothies in the morning, or kale salad for lunch. You can also chop it finely and add to mashed potatoes or pasta. Try this Sheet Pan Pasta Bake with Chicken & Kale. The kale can also go into a white bean soup or be baked on a sheet to make kale chips. 

 

Red Beets - Beets are also from Jonathan's Farm. Store in the fridge crisper for 2-3 weeks or until they soften. These red beets are great for roasting and making a beet salad, or shred them raw and add to a garden salad. They taste sweeter after being roasted! Lots of people also love them boiled and then chopped up. They're used in Ukrainian cooking for a classic Beet Borscht! 

 

Yellow Onion - Onion is from Wild Earth Farm in Dugald. Store in the fridge crisper, the pantry, or a cool dry place for 2-3 weeks because they have a dry shell to protect them. Use the onion as a base for a chicken noodle, squash or cabbage soup. It can also be chopped and put into a roast chicken or beef. Slice thinly for stir fries or layer into a casserole. Try this Caramelized Onion & Brie Tart for a tasty Thanksgiving appetizer! 

 

Acorn Squash - Squash is from Wild Earth Farm. Store on the counter, pantry or a cool dry place for 2 months or more. The acorn squash is a dark green winter squash that has ridges making it look like an acorn. If its cut in half, and scoop out the seeds, both halves can be stuffed with an onion, rice, sausage mixture and baked! The squash can also be sliced into thin wedges and roasted with parmesan and garlic. It's a great squash for thanksgiving, you can flavour it with apple, butter and brown sugar for a sweet version, or thyme and rosemary for a savoury version. Try this Vegetarian Stuffed Acorn Squash for dinner. 

 

Delicata Squash - Squash is from Wild Earth Farm. Store on the counter, pantry, or a cool dry place for 2 months or more. The delicata squash is long and pale yellow with dark green striping. It's best cut lengthwise, scoop out the seeds, and then slice thinly into half moons for roasting. It's a healthy flavourful side dish seasoned with salt, pepper, garlic, parmesan and italian seasoning! All winter squash are a great source of fibre, vitamin A and vitamin C. The skin is tender enough once cooked to eat so it doesn't need to be peeled. Roast the slices in the oven at 375 degrees for about 30 minutes. 

 

Red Norland Potato - Potatoes are from Wild Earth Farm. Store in the fridge, pantry, or a cool dry place for 3 weeks or more. This red skinned potato is great for boiling, or frying. It can also be roasted in cubes with cubes of squash for a side dish or boiled and then fried for hash browns. If peeled, boil and mash with some garlic and butter for thanksgiving. 

 

Garlic Scapes - Garlic scapes are Blue Lagoon Organics in St. Francois Xavier. Store in a sealed bag in the fridge crisper for 3-4 weeks. These are the top of a hard neck garlic plant. They are dense, and a cross between garlic and green onion. Slice thinly and sprinkle on a salad, on potatoes, blend into a salad dressing, or put on pizza! They're super versatile and last a long time in the fridge. Add to anything that needs a little garlic flavour. They're also great with eggs or in a stir fry. This Creamy Garlic Scape Dip is great with chips, crackers or veggies! 

 

Rosemary - Rosemary is from Nico at Twin River Gardens. Store with the stems down in a glass of water or in a container/bag on the counter for up to 2 weeks. Rosemary goes great with the garlic scapes on roasted potatoes or chopped up and sprinkled on a chicken or turkey. You can also use it to make a homemade Focaccia Bread with thinly sliced yellow onion inside or a lemon rosemary cake. It adds a nice flavour to roasted veggies or it can be dried! 

 

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

Brussel Sprouts - Brussel sprouts are from Jonathan's Farm in St. Andrews. Store in the fridge in a sealed bag or container for 2 weeks. If they start to expire you just need to peel off an extra layer from them, and always cut off the very bottom stem. You'll notice them come on a huge stem that looks like a club, which is how they're grown! Sauté in some butter and bacon for a delicious fall side dish or shave them with a mandolin for a Brussel Sprout Salad with Citrus Vinaigrette. 

Carrots - Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel, cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast with veggies or as a side dish. I love this Carrot Ginger Soup for fall, it has great flavour and is super healthy! 

Kale - Green kale is from Jonathan's Farm. Strip the leaves from the stems and stuff the leaves into a ziplock bag in the fridge. It lasts for 2-3 weeks! Put the kale into eggs or smoothies in the morning, or kale salad for lunch. You can also chop it finely and add to mashed potatoes or pasta. Try this Sheet Pan Pasta Bake with Chicken & Kale. The kale can also go into a white bean soup or be baked on a sheet to make kale chips. 

Yellow Onion - Onion is from Wild Earth Farm in Dugald. Store in the fridge crisper, the pantry, or a cool dry place for 2-3 weeks because they have a dry shell to protect them. Use the onion as a base for a chicken noodle, squash or cabbage soup. It can also be chopped and put into a roast chicken or beef. Slice thinly for stir fries or layer into a casserole. Try this Caramelized Onion & Brie Tart for a tasty Thanksgiving appetizer! 

Acorn Squash - Squash is from Wild Earth Farm. Store on the counter, pantry or a cool dry place for 2 months or more. The acorn squash is a dark green winter squash that has ridges making it look like an acorn. If its cut in half, and scoop out the seeds, both halves can be stuffed with an onion, rice, sausage mixture and baked! The squash can also be sliced into thin wedges and roasted with parmesan and garlic. It's a great squash for thanksgiving, you can flavour it with apple, butter and brown sugar for a sweet version, or thyme and rosemary for a savoury version. Try this Vegetarian Stuffed Acorn Squash for dinner. 

Delicata Squash - Squash is from Wild Earth Farm. Store on the counter, pantry, or a cool dry place for 2 months or more. The delicata squash is long and pale yellow with dark green striping. It's best cut lengthwise, scoop out the seeds, and then slice thinly into half moons for roasting. It's a healthy flavourful side dish seasoned with salt, pepper, garlic, parmesan and italian seasoning! All winter squash are a great source of fibre, vitamin A and vitamin C. The skin is tender enough once cooked to eat so it doesn't need to be peeled. Roast the slices in the oven at 375 degrees for about 30 minutes. 

Red Norland Potato - Potatoes are from Wild Earth Farm. Store in the fridge, pantry, or a cool dry place for 3 weeks or more. This red skinned potato is great for boiling, or frying. It can also be roasted in cubes with cubes of squash for a side dish or boiled and then fried for hash browns. If peeled, boil and mash with some garlic and butter for thanksgiving. 

Garlic Scapes - Garlic scapes are Blue Lagoon Organics in St. Francois Xavier. Store in a sealed bag in the fridge crisper for 3-4 weeks. These are the top of a hard neck garlic plant. They are dense, and a cross between garlic and green onion. Slice thinly and sprinkle on a salad, on potatoes, blend into a salad dressing, or put on pizza! They're super versatile and last a long time in the fridge. Add to anything that needs a little garlic flavour. They're also great with eggs or in a stir fry. This Creamy Garlic Scape Dip is great with chips, crackers or veggies! 

Rosemary - Rosemary is from Nico at Twin River Gardens. Store with the stems down in a glass of water or in a container/bag on the counter for up to 2 weeks. Rosemary goes great with the garlic scapes on roasted potatoes or chopped up and sprinkled on a chicken or turkey. You can also use it to make a homemade Focaccia Bread with thinly sliced yellow onion inside or a lemon rosemary cake. It adds a nice flavour to roasted veggies or it can be dried! 

 

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

Brussel Sprouts - Brussel sprouts are from Jonathan's Farm in St. Andrews. Store in the fridge in a sealed bag or container for 2 weeks. If they start to expire you just need to peel off an extra layer from them, and always cut off the very bottom stem. You'll notice them come on a huge stem that looks like a club, which is how they're grown! Sauté in some butter and bacon for a delicious fall side dish or shave them with a mandolin for a Brussel Sprout Salad with Citrus Vinaigrette. 

Carrots - Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel, cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast with veggies or as a side dish. I love this Carrot Ginger Soup for fall, it has great flavour and is super healthy! 

Gold Beets - Beets are from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 2-3 weeks or until soft. Peel, cut into cubes and roast with other veggies like potato, squash and carrots. They can go onto a salad in little pieces after being cooked, or shred them raw to go on a salad. They can also be boiled and chopped up, then mixed with some butter, salt and pepper. Beets have a sweet earthy taste. Try these simple Roasted Beets with Balsamic Glaze. 

Lettuce Mix - Lettuce is from Jonathan's Farm in St. Andrews. Store in the fridge crisper for 1-2 weeks in a sealed bag. Stuff into wraps or sandwiches for lunch or make a nice fall salad with pecans, dried cranberries and sliced pears! Lots of salad options for fall, you can also put diced roasted squash into the lettuce mix with garlic scapes, apples, and goat cheese. 

Baby Dill - Dill is from Jonathan's Farm. Store in the fridge or the bunch with stems down in a glass of water in the fridge for about 1 week. The dill can also be dried. Add it to homemade chicken noodle soup or beet borscht. I always use it to make my own lemon dill hummus and add to boiled and chopped up red potatoes! I also like it in salmon salad or tuna salad to give lots of fresh flavour. Pair the dill with the orange carrots for these Roasted Garlic Dill Carrots. 

Yellow Onion - Onion is from Wild Earth Farm in Dugald. Store in the fridge crisper, the pantry, or a cool dry place for 2-3 weeks because they have a dry shell to protect them. Use the onion as a base for a chicken noodle, squash or cabbage soup. It can also be chopped and put into a roast chicken or beef. Slice thinly for stir fries or layer into a casserole. Try this Caramelized Onion & Brie Tart for a tasty Thanksgiving appetizer! 

Acorn Squash - Squash is from Wild Earth Farm. Store on the counter, pantry or a cool dry place for 2 months or more. The acorn squash is a dark green winter squash that has ridges making it look like an acorn. If its cut in half, and scoop out the seeds, both halves can be stuffed with an onion, rice, sausage mixture and baked! The squash can also be sliced into thin wedges and roasted with parmesan and garlic. It's a great squash for thanksgiving, you can flavour it with apple, butter and brown sugar for a sweet version, or thyme and rosemary for a savoury version. Try this Vegetarian Stuffed Acorn Squash for dinner. 

Delicata Squash - Squash is from Wild Earth Farm. Store on the counter, pantry, or a cool dry place for 2 months or more. The delicata squash is long and pale yellow with dark green striping. It's best cut lengthwise, scoop out the seeds, and then slice thinly into half moons for roasting. It's a healthy flavourful side dish seasoned with salt, pepper, garlic, parmesan and italian seasoning! All winter squash are a great source of fibre, vitamin A and vitamin C. The skin is tender enough once cooked to eat so it doesn't need to be peeled. Roast the slices in the oven at 375 degrees for about 30 minutes. 

Red Norland Potato - Potatoes are from Wild Earth Farm. Store in the fridge, pantry, or a cool dry place for 3 weeks or more. This red skinned potato is great for boiling, or frying. It can also be roasted in cubes with cubes of squash for a side dish or boiled and then fried for hash browns. If peeled, boil and mash with some garlic and butter for thanksgiving. Try this creamy Twice Baked Potato Casserole for a hearty side dish. 

Garlic Scapes - Garlic scapes are Blue Lagoon Organics in St. Francois Xavier. Store in a sealed bag in the fridge crisper for 3-4 weeks. These are the top of a hard neck garlic plant. They are dense, and a cross between garlic and green onion. Slice thinly and sprinkle on a salad, on potatoes, blend into a salad dressing, or put on pizza! They're super versatile and last a long time in the fridge. Add to anything that needs a little garlic flavour. They're also great with eggs or in a stir fry. This Creamy Garlic Scape Dip is great with chips, crackers or veggies! 

Swiss Chard - Chard comes from Blue Lagoon Organics. Store in the fridge crisper for 1-2 weeks. Better yet, rinse the bunch, chop it up and store it in a sealed ziplock bag. Chard is tender and thin enough for a salad but holds up once sautéed with eggs or in a stir fry, or mixed in with mashed potatoes. The stems are perfect for a stir fry because they stay crisp and have a great texture. Add some chopped chard into a veggie & bean soup or a potato and sausage soup. It's also great added into a quiche, frittata or creamy pasta dish. 

Poultry Mix - Poultry herbs rosemary, thyme and sage are from Nico at Twin River Gardens. Store in the fridge or on the counter in a container for about 1 week. This poultry mix can flavour the inside or outside of a roast turkey or chicken. If you're not cooking a bird this thanksgiving, it would also go great on a pork roast or sprinkled on roasted potatoes. 

 

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

Brussel Sprouts - Brussel sprouts are from Jonathan's Farm in St. Andrews. Store in the fridge in a sealed bag or container for 2 weeks. If they start to expire you just need to peel off an extra layer from them, and always cut off the very bottom stem. You'll notice them come on a huge stem that looks like a club, which is how they're grown! Sauté in some butter and bacon for a delicious fall side dish or shave them with a mandolin for a Brussel Sprout Salad with Citrus Vinaigrette. 

Carrots - Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel, cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast with veggies or as a side dish. I love this Carrot Ginger Soup for fall, it has great flavour and is super healthy! 

Red Beets - Beets are also from Jonathan's Farm. Store in the fridge crisper for 2-3 weeks or until they soften. These red beets are great for roasting and making a beet salad, or shred them raw and add to a garden salad. They taste sweeter after being roasted! Lots of people also love them boiled and then chopped up. They're used in Ukrainian cooking for a classic Beet Borscht! 

Yellow Onion - Onion is from Wild Earth Farm in Dugald. Store in the fridge crisper, the pantry, or a cool dry place for 2-3 weeks because they have a dry shell to protect them. Use the onion as a base for a chicken noodle, squash or cabbage soup. It can also be chopped and put into a roast chicken or beef. Slice thinly for stir fries or layer into a casserole. Try this Caramelized Onion & Brie Tart for a tasty Thanksgiving appetizer! 

Swiss Chard - Chard comes from Blue Lagoon Organics. Store in the fridge crisper for 1-2 weeks. Better yet, rinse the bunch, chop it up and store it in a sealed ziplock bag. Chard is tender and thin enough for a salad but holds up once sautéed with eggs or in a stir fry, or mixed in with mashed potatoes. The stems are perfect for a stir fry because they stay crisp and have a great texture. Add some chopped chard into a veggie & bean soup or a potato and sausage soup. It's also great added into a quiche, frittata or creamy pasta dish.

Acorn Squash - Squash is from Wild Earth Farm. Store on the counter, pantry or a cool dry place for 2 months or more. The acorn squash is a dark green winter squash that has ridges making it look like an acorn. If its cut in half, and scoop out the seeds, both halves can be stuffed with an onion, rice, sausage mixture and baked! The squash can also be sliced into thin wedges and roasted with parmesan and garlic. It's a great squash for thanksgiving, you can flavour it with apple, butter and brown sugar for a sweet version, or thyme and rosemary for a savoury version. Try this Vegetarian Stuffed Acorn Squash for dinner. 

Delicata Squash - Squash is from Wild Earth Farm. Store on the counter, pantry, or a cool dry place for 2 months or more. The delicata squash is long and pale yellow with dark green striping. It's best cut lengthwise, scoop out the seeds, and then slice thinly into half moons for roasting. It's a healthy flavourful side dish seasoned with salt, pepper, garlic, parmesan and italian seasoning! All winter squash are a great source of fibre, vitamin A and vitamin C. The skin is tender enough once cooked to eat so it doesn't need to be peeled. Roast the slices in the oven at 375 degrees for about 30 minutes. 

Red Norland Potato - Potatoes are from Wild Earth Farm. Store in the fridge, pantry, or a cool dry place for 3 weeks or more. This red skinned potato is great for boiling, or frying. It can also be roasted in cubes with cubes of squash for a side dish or boiled and then fried for hash browns. If peeled, boil and mash with some garlic and butter for thanksgiving. 

Garlic Scapes - Garlic scapes are Blue Lagoon Organics in St. Francois Xavier. Store in a sealed bag in the fridge crisper for 3-4 weeks. These are the top of a hard neck garlic plant. They are dense, and a cross between garlic and green onion. Slice thinly and sprinkle on a salad, on potatoes, blend into a salad dressing, or put on pizza! They're super versatile and last a long time in the fridge. Add to anything that needs a little garlic flavour. They're also great with eggs or in a stir fry. This Creamy Garlic Scape Dip is great with chips, crackers or veggies! 

Rosemary - Rosemary is from Nico at Twin River Gardens. Store with the stems down in a glass of water or in a container/bag on the counter for up to 2 weeks. Rosemary goes great with the garlic scapes on roasted potatoes or chopped up and sprinkled on a chicken or turkey. You can also use it to make a homemade Focaccia Bread with thinly sliced yellow onion inside or a lemon rosemary cake. It adds a nice flavour to roasted veggies or it can be dried! 

__________________________________________________________________________

Protein Shares will Receive:

Maple BBQ Trout - Trout is from Watersong Farm in Warren, MB. It's grown in a sustainable aquaculture freshwater system. Trout is similar in colour to salmon and the sauce/marinade has already been added. Just thaw, then cook in a pan until it flakes apart easily, or it could be cooked in foil on the bbq. 

Ground Bison - Bison is from Spring Creek Farms in Cypress River. The bison is completely grass fed and roams on rotating pastures 365 days of the year. It makes for a very lean meat so be careful not to overcook. You can make your own bison burgers with this meat, or us in a shepherds pie, tacos, or nachos. The taste is similar to ground beef. You can use it for a lean and healthy chili, or these Healthy Weeknight Bison Tacos. 

Gourmet Protein Shares will Receive:

Wine & Herb Trout - Trout is from Watersong Farm in Warren, MB. It's grown in a sustainable aquaculture freshwater system. Trout is similar in colour to salmon and the seasonings/marinade has already been added. Just thaw, then cook in a pan until it flakes apart easily, or it could be cooked in foil on the bbq. 

Ground Bison - Bison is from Spring Creek Farms in Cypress River. The bison is completely grass fed and roams on rotating pastures 365 days of the year. It makes for a very lean meat so be careful not to overcook. You can make your own bison burgers with this meat, or us in a shepherds pie, tacos, or nachos. The taste is similar to ground beef. You can use it for a lean and healthy chili, or these Healthy Weeknight Bison Tacos.