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 September 17/18

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

Orange Carrots - Carrots are from Blue Lagoon Organics. They store in the fridge crisper for 3 weeks or more. Chop up for soups, stews, or roasting. Also great raw, shredded for a garden salad, muffins or in a coleslaw. I like them raw with hummus or roasted with garlic and herbs. Kids love carrots boiled and mixed with orange juice and a bit of honey! Im a soup person and I've made a Carrot Ginger Soup many times with success.

 

Hungarian Hot Peppers - Peppers are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge crisper for 1-2 weeks. These peppers are in the middle range of the heat scale and are light green-yellow-orange. They can be sliced open and stuffed, pickled in a jar, or chop up small pieces for a stir fry or chili to give it a spicy kick. Try these Classic Hungarian Stuffed Peppers. 

 

Spinach - Spinach is from Jonathan's Farm in St. Andrews. Store in the fridge in a sealed bag or container, it starts wilting after about 1 week. For longer term storage you can blend it with some water to make frozen green pucks for smoothies and soups. I use it mostly in smoothies but also enjoy a spinach salad or mixing it into a tomato pasta. Try a homemade Spinach Dip for an appetizer or party. 

 

Shallots - Shallots are from Wild Earth Farm. Store in a cool pantry or on the counter for about 2 weeks or longer. They can also go in the fridge. They're a small, mild onion, popular for fall cooking with chicken, stuffing, or add to sautéed vegetables or potatoes. Slice thinly and fry them for a nice crunch on top of casseroles and veggies. Try the shallots in this Roasted Potato Salad. 

 

Field Tomato - Tomatoes are from Owl Tree Farm in Altona. Keep them on the counter or fruit bowl for about 1 week or until softened. Slice for toasted tomato sandwiches with mozzarella and pesto or put on burgers for a juicy bite. I also like chopping them up for bruschetta or a little fresh salsa. Roast with the tomatillos and chop up for an easy pasta sauce, or chop up for a stew or chili! 

 

Garlic Chives - Chives are from Nico at Twin River Gardens. Store with the stems down in a glass of water or the whole bunch in the fridge. They look like long green chives but are flat and have a garlic taste. Dice up finely and sprinkle on potatoes, chicken, casseroles or roasted vegetables. Mix into cream cheese to spread on toast or make a herb garlic butter. 

 

Tomatillos - Tomatillos are from Nico at Twin River Gardens. Store on the counter for 1-2 weeks. These Mexican green tomatoes are wrapped in a thin papery husk and are popular for a Salsa Verde (green salsa). They can also be roasted and then diced for a chicken tortilla soup, or Mexican enchiladas. You could also slice them for fried green tomatoes. They can be mixed raw with diced tomatoes for a fresh salsa as well. 

 

Spaghetti Squash - Squash is from Owl Tree Farm in Altona. Store on the counter, or in a pantry or cool dry place for 2 months or more. Theres 2 varieties, one is smaller round & yellow and one is a larger pale yellow oval. Both have spaghetti like strands in the middle. Cut in half lengthwise, scoop out the seeds and then roast it at 375 for about 45 minutes or until a fork can gently scrape out the strands easily. It can then be mixed with butter, garlic, salt and pepper or a tomato based mixture/sauce. For a different style you can try this Chicken & Broccoli Spaghetti Squash. 

 

Red Potato - Potatoes are from Owl Tree Farm in Altona. Store in the pantry or fridge for a couple weeks or more. Peel and boil for mashed potatoes with garlic chives or quarter and roast. They can also be diced for soups, stews or a
Curry with Potatoes, Spinach & Tomatoes. 

 

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

Orange Carrots - Carrots are from Blue Lagoon Organics. They store in the fridge crisper for 3 weeks or more. Chop up for soups, stews, or roasting. Also great raw, shredded for a garden salad, muffins or in a coleslaw. I like them raw with hummus or roasted with garlic and herbs. Kids love carrots boiled and mixed with orange juice and a bit of honey! Im a soup person and I've made a Carrot Ginger Soup many times with success.

Hungarian Hot Peppers - Peppers are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge crisper for 1-2 weeks. These peppers are in the middle range of the heat scale and are light green-yellow-orange. They can be sliced open and stuffed, pickled in a jar, or chop up small pieces for a stir fry or chili to give it a spicy kick. Try these Classic Hungarian Stuffed Peppers. 

Spinach - Spinach is from Jonathan's Farm in St. Andrews. Store in the fridge in a sealed bag or container, it starts wilting after about 1 week. For longer term storage you can blend it with some water to make frozen green pucks for smoothies and soups. I use it mostly in smoothies but also enjoy a spinach salad or mixing it into a tomato pasta. Try a homemade Spinach Dip for an appetizer or party. 

Field Tomato - Tomatoes are from Owl Tree Farm in Altona. Keep them on the counter or fruit bowl for about 1 week or until softened. Slice for toasted tomato sandwiches with mozzarella and pesto or put on burgers for a juicy bite. I also like chopping them up for bruschetta or a little fresh salsa. Roast with the tomatillos and chop up for an easy pasta sauce, or chop up for a stew or chili! 

Garlic Chives - Chives are from Nico at Twin River Gardens. Store with the stems down in a glass of water or the whole bunch in the fridge. They look like long green chives but are flat and have a garlic taste. Dice up finely and sprinkle on potatoes, chicken, casseroles or roasted vegetables. Mix into cream cheese to spread on toast or make a herb garlic butter. 

Spaghetti Squash - Squash is from Owl Tree Farm in Altona. Store on the counter, or in a pantry or cool dry place for 2 months or more. Theres 2 varieties, one is smaller round & yellow and one is a larger pale yellow oval. Both have spaghetti like strands in the middle. Cut in half lengthwise, scoop out the seeds and then roast it at 375 for about 45 minutes or until a fork can gently scrape out the strands easily. It can then be mixed with butter, garlic, salt and pepper or a tomato based mixture/sauce. For a different style you can try this Chicken & Broccoli Spaghetti Squash. 

Red Potato - Potatoes are from Owl Tree Farm in Altona. Store in the pantry or fridge for a couple weeks or more. Peel and boil for mashed potatoes with garlic chives or quarter and roast. They can also be diced for soups, stews or a
Curry with Potatoes, Spinach & Tomatoes. 

 

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

Rainbow Carrots - Carrots are from Blue Lagoon Organics. They store in the fridge crisper for 3 weeks or more. Chop up for soups, stews, or roasting. Also great raw, shredded for a garden salad, muffins or in a coleslaw. I like them raw with hummus or roasted with garlic and herbs. Kids love carrots boiled and mixed with orange juice and a bit of honey! Im a soup person and I've made a Carrot Ginger Soup many times with success. Better with orange and yellow carrots. 

Hungarian Hot Peppers - Peppers are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge crisper for 1-2 weeks. These peppers are in the middle range of the heat scale and are light green-yellow-orange. They can be sliced open and stuffed, pickled in a jar, or chop up small pieces for a stir fry or chili to give it a spicy kick. Try these Classic Hungarian Stuffed Peppers. 

Spring Mix - Greens are from Jonathan's Farm in St. Andrews. Store in the sealed bag in the fridge for 1 week. Make a conscious effort to use all the greens because it can be challenging. They can only be eaten raw in salads, sandwiches or wraps. Cut up some roma's, and grate some carrots for some salad toppings or a Fresh Berry Salad. 

Roma Tomatoes - Tomatoes are from Wild Earth Farm. Store on the counter or fruit bowl until softened for about 1 week. Romas are a nice firm tomato with lots of flesh and not a lot of seeds so they're good for chopping up for tacos, nachos, or in salads. I dice them for quinoa and couscous salads. 

Rainbow Chard - Chard is from Wild Earth Farm. Store in the fridge crisper for up to 2 weeks. Stir fry the crisp colourful stems in a teriyaki sauce or with other veggies. The chard leaves are very thin and pliable so they can be used for wraps or rolls. You can make a fresh Chard Salad or an egg frittata/quiche. 

Shallots - Shallots are from Wild Earth Farm. Store in a cool pantry or on the counter for about 2 weeks or longer. They can also go in the fridge. They're a small, mild onion, popular for fall cooking with chicken, stuffing, or add to sautéed vegetables or potatoes. Slice thinly and fry them for a nice crunch on top of casseroles and veggies. Try the shallots in this Roasted Potato Salad. 

Celeriac - Celery root is from Nico at Twin River Gardens. Store in the fridge or a cool dry place for up to 2 weeks. The celery root needs to be peeled and then chopped up and has a mild celery flavour. Roast pieces with potato or make a mash with celeriac, potato and garlic chives. It's a root vegetable so very versatile. Apple & Celeriac Soup is delicious, or try scalloped potatoes with celeriac or a gratin! 

Garlic Chives - Chives are from Nico at Twin River Gardens. Store with the stems down in a glass of water or the whole bunch in the fridge. They look like long green chives but are flat and have a garlic taste. Dice up finely and sprinkle on potatoes, chicken, casseroles or roasted vegetables. Mix into cream cheese to spread on toast or make a herb garlic butter. 

Tomatillos - Tomatillos are from Nico at Twin River Gardens. Store on the counter for 1-2 weeks. These Mexican green tomatoes are wrapped in a thin papery husk and are popular for a Salsa Verde (green salsa). They can also be roasted and then diced for a chicken tortilla soup, or Mexican enchiladas. You could also slice them for fried green tomatoes. They can be mixed raw with diced tomatoes for a fresh salsa as well. 

Spaghetti Squash - Squash is from Owl Tree Farm in Altona. Store on the counter, or in a pantry or cool dry place for 2 months or more. Theres 2 varieties, one is smaller round & yellow and one is a larger pale yellow oval. Both have spaghetti like strands in the middle. Cut in half lengthwise, scoop out the seeds and then roast it at 375 for about 45 minutes or until a fork can gently scrape out the strands easily. It can then be mixed with butter, garlic, salt and pepper or a tomato based mixture/sauce. For a different style you can try this Chicken & Broccoli Spaghetti Squash. 

 

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

Orange Carrots - Carrots are from Blue Lagoon Organics. They store in the fridge crisper for 3 weeks or more. Chop up for soups, stews, or roasting. Also great raw, shredded for a garden salad, muffins or in a coleslaw. I like them raw with hummus or roasted with garlic and herbs. Kids love carrots boiled and mixed with orange juice and a bit of honey! Im a soup person and I've made a Carrot Ginger Soup many times with success.

Hungarian Hot Peppers - Peppers are from Blue Lagoon Organics in St. Francois Xavier. Store in the fridge crisper for 1-2 weeks. These peppers are in the middle range of the heat scale and are light green-yellow-orange. They can be sliced open and stuffed, pickled in a jar, or chop up small pieces for a stir fry or chili to give it a spicy kick. Try these Classic Hungarian Stuffed Peppers. 

Spring Mix - Greens are from Jonathan's Farm in St. Andrews. Store in the sealed bag in the fridge for 1 week. Make a conscious effort to use all the greens because it can be challenging. They can only be eaten raw in salads, sandwiches or wraps. Cut up some roma's, and grate some carrots for some salad toppings or a Fresh Berry Salad. 

Shallots - Shallots are from Wild Earth Farm. Store in a cool pantry or on the counter for about 2 weeks or longer. They can also go in the fridge. They're a small, mild onion, popular for fall cooking with chicken, stuffing, or add to sautéed vegetables or potatoes. Slice thinly and fry them for a nice crunch on top of casseroles and veggies. Try the shallots in this Roasted Potato Salad. 

Field Tomato - Tomatoes are from Owl Tree Farm in Altona. Keep them on the counter or fruit bowl for about 1 week or until softened. Slice for toasted tomato sandwiches with mozzarella and pesto or put on burgers for a juicy bite. I also like chopping them up for bruschetta or a little fresh salsa. Roast with the tomatillos and chop up for an easy pasta sauce, or chop up for a stew or chili! 

Garlic Chives - Chives are from Nico at Twin River Gardens. Store with the stems down in a glass of water or the whole bunch in the fridge. They look like long green chives but are flat and have a garlic taste. Dice up finely and sprinkle on potatoes, chicken, casseroles or roasted vegetables. Mix into cream cheese to spread on toast or make a herb garlic butter. 

Tomatillos - Tomatillos are from Nico at Twin River Gardens. Store on the counter for 1-2 weeks. These Mexican green tomatoes are wrapped in a thin papery husk and are popular for a Salsa Verde (green salsa). They can also be roasted and then diced for a chicken tortilla soup, or Mexican enchiladas. You could also slice them for fried green tomatoes. They can be mixed raw with diced tomatoes for a fresh salsa as well. 

Spaghetti Squash - Squash is from Owl Tree Farm in Altona. Store on the counter, or in a pantry or cool dry place for 2 months or more. Theres 2 varieties, one is smaller round & yellow and one is a larger pale yellow oval. Both have spaghetti like strands in the middle. Cut in half lengthwise, scoop out the seeds and then roast it at 375 for about 45 minutes or until a fork can gently scrape out the strands easily. It can then be mixed with butter, garlic, salt and pepper or a tomato based mixture/sauce. For a different style you can try this Chicken & Broccoli Spaghetti Squash. 

Red Potato - Potatoes are from Owl Tree Farm in Altona. Store in the pantry or fridge for a couple weeks or more. Peel and boil for mashed potatoes with garlic chives or quarter and roast. They can also be diced for soups, stews or a
Curry with Potatoes, Spinach & Tomatoes. 

__________________________________________________________________________

Protein Shares will Receive:

White Fish - Fish comes from Northern Manitoba by Bearcat Fisheries. Barry runs a sustainable fishery by keeping all the fish he catches, fillets and debones it. The whitefish has a subtle fish flavour so it can be seasoned with many different things, the most simple being butter, lemon and garlic. The fish can be grilled in a foil packet or pan fried, and when it flakes apart easily its done! It could also be seasoned and put into fish tacos. 

Pork & Bison Smokies - Smokies are from Spring Creek & Borderland Farm. The combination of pork and bison gives these smokies a great texture and flavour and they can be cooked on the BBQ or fried in a pan. Add some sliced tomato, shallots and chives for a gourmet version or any of your favourite toppings. 

Gourmet Protein Shares will Receive:

White Fish - Fish comes from Northern Manitoba by Bearcat Fisheries. Barry runs a sustainable fishery by keeping all the fish he catches, fillets and debones it. The whitefish has a subtle fish flavour so it can be seasoned with many different things, the most simple being butter, lemon and garlic. The fish can be grilled in a foil packet or pan fried, and when it flakes apart easily its done! It could also be seasoned and put into fish tacos. 

Ham - Ham is from Spring Creek Farm. This bone-in ham is the heritage pork variety so its darker in colour and has great flavour. Make thin slices into the ham, pour on a glaze or stock, and cover the ham with foil for the oven. Follow this Slow Cooker recipe that's quick and easy to prepare and come home to!