Scroll down to get a sneak peek at some of the beautiful produce that will be in your kitchen next week! 

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*HALF PRODUCE BOX*

You will receive at least 7 of the 9 products featured below!

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Jalapeno from Wild Earth

A staple as far as hot peppers go, but not too high on the heat scale! Jalapenos can be stuffed, roasted and blended into a delicious salsa with green tomatoes, pickled, preserved and fermented to be enjoyed for weeks to come!

Collards from Wild Earth Farms

Kale's southern cousin has quite a reputation! It tastes similar to kale, though a bit less bitter, with tough leaves and stems. The stems should be removed and cooked separately as they take longer, but are perfectly edible and tasty! Pair with rich meat, fats or proteins and cook down to bring out the sweet earthiness of this brassica!

Field Tomato from Green Acres

Called field tomato as it is grown in open fields, opposite to in a greenhouse. This variety is also excellent for preserving, sauces and puree. However, nothing says that you shouldn’t eat it raw, it is just as good as a Beefsteak tomato, yet would not as acidic as a Roma tomato.

Butternut Squash from Jonothan Farms

Imagine tasting a nutty sweet potato, or even butterscotch. Butternut is usually denser than other squashes. While the rind is edible once cooked, it is most commonly peeled due to its hard texture.

Head Lettuce from Jonothan Farms

It's enjoyed for its mild flavor and crispness. It's a delicious addition to salads and perfect for lettuce wraps. Store lettuce in the refrigerator's crisper wrapped in a damp paper towel and sealed in a bag. The leaves will absorb moisture from the towel and you can replace it if the leaves become soggy. Iceberg lettuce should keep for four to five days before it begins to wilt.

Turnips from Jonothan Farms

Part of the brassica family, these are no stranger to most supermarkets here in Winnipeg, yet many have never ever cooked with them! They can sub in for a variety of vegetables in your current favorites: gratin or mashed in place of potato is a staple, pickled or served raw on a crudité platter for a little more zing, or try incorporating them into a matignon alongside your favorite braised or roasted meat, where they'll happily soak up the flavor!

Summer Savory from Blue Lagoon

A characteristic ingredient in herbes de Provence, summer savoury has popular followings and uses all over the world. In Atlantic Canada, it takes the place of sage in many dishes. It has a rich earthiness, reminiscent of rosemary but with more sweetness and fresh zest. Will work well into any poultry, pork or duck seasoning. And, if you STILL haven't tried Cryssi's Jumping Potatoes, the original blog recipe with summer savoury can be found here!

Sage from Blue Lagoon Organics

This earthy, peppery herb is a member of the mint family and adds a crisp comfort to dishes. It has something of a pine-like aroma when raw, and you're more than likely familiar with the flavour, even if you've never used it on its own!

Green Peppers from Hearts and Roots

From stuffed red peppers, to quesadillas, and even soups, sauces, romesco or hummus. Anything you can think of off the top of your head, just add green pepper!

_________________________________

*FULL PRODUCE BOX*

You will receive at least 8 of the 10 products featured below!

____________________________________________________

Jalapeno from Wild Earth

A staple as far as hot peppers go, but not too high on the heat scale! Jalapenos can be stuffed, roasted and blended into a delicious salsa with green tomatoes, pickled, preserved and fermented to be enjoyed for weeks to come!

Collards from Wild Earth Farms

Kale's southern cousin has quite a reputation! It tastes similar to kale, though a bit less bitter, with tough leaves and stems. The stems should be removed and cooked separately as they take longer, but are perfectly edible and tasty! Pair with rich meat, fats or proteins and cook down to bring out the sweet earthiness of this brassica!

Broccoli from Wild Earth

It’s so good!

Field Tomato from Green Acres

Called field tomato as it is grown in open fields, opposite to in a greenhouse. This variety is also excellent for preserving, sauces and puree. However, nothing says that you shouldn’t eat it raw, it is just as good as a Beefsteak tomato, yet would not as acidic as a Roma tomato.

Butternut Squash from Jonothan Farms

Imagine tasting a nutty sweet potato, or even butterscotch. Butternut is usually denser than other squashes. While the rind is edible once cooked, it is most commonly peeled due to its hard texture.

Head Lettuce from Jonothan Farms

It's enjoyed for its mild flavor and crispness. It's a delicious addition to salads and perfect for lettuce wraps. Store lettuce in the refrigerator's crisper wrapped in a damp paper towel and sealed in a bag. The leaves will absorb moisture from the towel and you can replace it if the leaves become soggy. Iceberg lettuce should keep for four to five days before it begins to wilt.

Fennel from Slow River Gardens

Ok so not everyone is a fan of licorice flavour but THERE IS SO MUCH MORE TO FENNEL! Luckily, Cryssi did work shaved fennel into an unbelievably fresh and delicious slaw with kohlrabi and granny smith apples. For the pickier eaters, it is impossible not to love this version roasted with parm, via Giada De Laurentiis, too!

Summer Savory from Blue Lagoon

A characteristic ingredient in herbes de Provence, summer savoury has popular followings and uses all over the world. In Atlantic Canada, it takes the place of sage in many dishes. It has a rich earthiness, reminiscent of rosemary but with more sweetness and fresh zest. Will work well into any poultry, pork or duck seasoning. And, if you STILL haven't tried Cryssi's Jumping Potatoes, the original blog recipe with summer savoury can be found here!

Sage from Blue Lagoon Organics

This earthy, peppery herb is a member of the mint family and adds a crisp comfort to dishes. It has something of a pine-like aroma when raw, and you're more than likely familiar with the flavour, even if you've never used it on its own!

Green Peppers from Hearts and Roots

From stuffed red peppers, to quesadillas, and even soups, sauces, romesco or hummus. Anything you can think of off the top of your head, just add green pepper!

_________________________________

*GOURMET PRODUCE BOX*

You will receive at least 10 of the 12 products featured below!

____________________________________________________

Jalapeno from Wild Earth

A staple as far as hot peppers go, but not too high on the heat scale! Jalapenos can be stuffed, roasted and blended into a delicious salsa with green tomatoes, pickled, preserved and fermented to be enjoyed for weeks to come!

Collards from Wild Earth Farms

Kale's southern cousin has quite a reputation! It tastes similar to kale, though a bit less bitter, with tough leaves and stems. The stems should be removed and cooked separately as they take longer, but are perfectly edible and tasty! Pair with rich meat, fats or proteins and cook down to bring out the sweet earthiness of this brassica!

Broccoli from Wild Earth

It’s so good!

Field Tomato from Green Acres

Called field tomato as it is grown in open fields, opposite to in a greenhouse. This variety is also excellent for preserving, sauces and puree. However, nothing says that you shouldn’t eat it raw, it is just as good as a Beefsteak tomato, yet would not as acidic as a Roma tomato.

Butternut Squash from Jonothan Farms

Imagine tasting a nutty sweet potato, or even butterscotch. Butternut is usually denser than other squashes. While the rind is edible once cooked, it is most commonly peeled due to its hard texture.

Head Lettuce from Jonothan Farms

It's enjoyed for its mild flavor and crispness. It's a delicious addition to salads and perfect for lettuce wraps. Store lettuce in the refrigerator's crisper wrapped in a damp paper towel and sealed in a bag. The leaves will absorb moisture from the towel and you can replace it if the leaves become soggy. Iceberg lettuce should keep for four to five days before it begins to wilt.

Red or Yellow Potatoes from Jonothan Farms

Baking, mashing, or French fries, you name it!

French Radish from Slow River Gardens

Classic heritage type radish. Great fresh in salads or on toast with butter for that...French breakfast.

Summer Savory from Blue Lagoon

A characteristic ingredient in herbes de Provence, summer savoury has popular followings and uses all over the world. In Atlantic Canada, it takes the place of sage in many dishes. It has a rich earthiness, reminiscent of rosemary but with more sweetness and fresh zest. Will work well into any poultry, pork or duck seasoning. And, if you STILL haven't tried Cryssi's Jumping Potatoes, the original blog recipe with summer savoury can be found here!

Sage from Blue Lagoon Organics

This earthy, peppery herb is a member of the mint family and adds a crisp comfort to dishes. It has something of a pine-like aroma when raw, and you're more than likely familiar with the flavor, even if you've never used it on its own!

Sunsugar Tomatoes from Blue Lagoon

Good news is that the SunSugar tomatoes are known to be one of the best-tasting cherry tomato varieties in existence. The bad news is that there’s not enough tomatoes in the world to satisfy our craving for SunSugar tomatoes, that’s how good they are.

Ground Cherries from Hearts and Roots

The best way to describe these: tropical cherry tomatoes wrapped in leaves. Eat these like a blueberry or a cherry. Always peel the exterior layer protecting the fruit, unless you feel adventurous for trying something completely different. But we do not recommend it.

NOW IT IS TIME TO EXPERIMENT WITH SOME OF YOUR VEGGIES WITH CRYSSI'S RECIPE FOR:

VEGGIE FILLED CHARD WRAPS