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 Foodbox August 21/22

Reducing Food Waste...

If you're anything like me, food rots in the fridge every week and then gets thrown out. It's a continuous cycle. An overcrowded fridge can easily make this problem worse, as the items are not visible and things become unorganized. My recommendation to you, is once a week go through the fridge and any old and wilted items try to use in one way or another. Whether its a salad, a stir fry, throw into a casserole or however you can incorporate it into your meals, you should do so. Some things can also be frozen to preserve them until you get a chance to cook them. Food waste is a big problem in our country, not only on the production level, but in our own houses. In a CBC article from April 2018, they estimate that on average, Canadians throw out 1/3 to 1/4 of the produce we buy. This wasted food goes into the garbage, the landfills,  and has a harmful effect on the environment - creating more greenhouse gas emissions. Make it a goal to get creative with your produce, finding new ways to use it, and throw out less each week!  

Full Produce to Receive a Minimum of 7 of the Following 8 Items

Potatoes - Organic potatoes are from Oak Valley Vegetables. Store in the fridge for about 2 weeks or more. As the growing season progresses, the potatoes dry out more and can be stored for longer. They also become great for roasting or baking. This Potato-Thyme Frittata would make an excellent weekend brunch.   Cabbage - Cabbage is grown at Oak Valley Vegetables. Store wrapped in plastic in the fridge. This is the large flat wrap type of cabbage great for cabbage rolls because the leaves are big and pliable. Now's the time to make and freeze your cabbage rolls for fall and winter. The cabbage can also be used in a stir fry or spring rolls.   Red Beet Bunch - Beet bunches are from Oak Valley. Store the beets and beet greens in the fridge. You'll notice the leaves aren't as plentiful as they were in June or July, the heat ages the leaves and prevents them from staying fresh so lots have to be removed. The leaves can be used as a lettuce roll/wrap or sautéed like kale. The beets are ideal cubed and roasted for a salad with goat cheese. They can also be shredded for a salad. If beets ever become soft or get too old I always juice them with apples or carrots. Try the beets and potatoes in a classic Ukranian Borscht.    Cherry Tomatoes - Tomatoes are from Oak Valley. Store on the counter or a cool pantry for up to 2 weeks. They're the perfect size for all sorts of salads, a topping for a flatbread or a tomato tart . Also makes an easy dinner to soften them in a pan and mix into spaghetti with some parmesan and herbs.   Green Kale -  Kale is from Nico at Twin River Gardens. Strip the kale from the stems and store in a large ziplock bag in the fridge. The nice thing about kale is it lasts 2 weeks or longer. It can be added to a soup or sandwich, an egg dish or stir fry. Also great as part of a salad mix or for smoothies. Try these Twice Baked Potatoes with Kale for a decadent side dish.   Shallots - Shallots are from Nico at Twin River Gardens. Store in a cool pantry for 2 weeks or more. Shallots are in the onion family, look like a red onion but are really just a sweet mild flavoured onion. They are commonly used with sautéed vegetables, a salad dressing or marinade. These Sautéed Carrots with Shallots & Thyme would be a great side dish to some chicken or fish.   Chard - Swiss chard is from Nico at Twin River Gardens. Chop up, rinse, and stuff the chard into a sealed bag for the fridge. Lasts up to 2 weeks. The beautiful stems can also be used in a stir fry for a nice crunch. The swiss chard leaves being your only greens for the week can be used for a salad, or in a sandwich or lunch wrap. Try this super healthy and easy Shredded Chard & Roasted Beet Salad!   Thyme - Thyme is from Nico at Twin River Gardens. Store with the stems down in a jar of water. Thyme is more of a fall herb to me, I like using it in baked dishes or potato soup. It can easily be chopped up for roasting vegetables or as a seasoning on fish or chicken. Any extra thyme can be frozen in a ziplock bag. Make this Lemon Thyme Salad Dressing, and store it in the fridge in a sealed jar for lots of different salads.   Melon - Melon comes from Green Acres Farm. It should be stored on the counter until being cut, and then in a container in the fridge. It should be cut within 1 week, the farmers pick the melons when they are ripe or almost ripe. The cantaloupes should have the end sunken in, and the watermelons should have that yellow spot with some mild scratches. These Watermelon Fries with Coconut Lime dip are a great kid friendly summer snack.  

Full Gourmet Produce to Receive a Minimum of 7 of the Following 9 Items

Potatoes - Organic potatoes are from Oak Valley Vegetables. Store in the fridge for about 2 weeks or more. As the growing season progresses, the potatoes dry out more and can be stored for longer. They also become great for roasting or baking. This Potato-Thyme Frittata would make an excellent weekend brunch. Cabbage - Cabbage is grown at Oak Valley Vegetables. Store wrapped in plastic in the fridge. This is the large flat wrap type of cabbage great for cabbage rolls because the leaves are big and pliable. Now's the time to make and freeze your cabbage rolls for fall and winter. The cabbage can also be used in a stir fry or spring rolls. Rainbow Carrots - Rainbow carrots are from Oak Valley. Store in the crisper for 2 weeks or longer. All the colours taste virtually the same, but they make for a beautiful mix sliced thinly in a salad or shredded for a rainbow carrot cake. The carrots can also be roasted or eaten raw. Kids will love the different colours. Keep it simple with these Sautéed Brown Butter Garlic Rainbow Carrots.  Gold Beet Bunch - Beet bunches are from Oak Valley. Store the beets and beet greens in the fridge. You'll notice the leaves aren't as plentiful as they were in June or July, the heat ages the leaves and prevents them from staying fresh so lots have to be removed. The leaves can be used as a lettuce roll/wrap or sautéed like kale. The beets are ideal cubed and roasted for a salad with goat cheese. They can also be shredded for a salad. If beets ever become soft or get too old I always juice them with apples or carrots. Try the gold beets in Erin's Roasted Beet & Quinoa Salad with Kale & Feta.  Bell Peppers - Peppers are from Jonathan's Farm. Store in the fridge for up to 2 weeks. These Manitoba bell peppers can be all sorts of shapes and cool colours. They can be used in so many different ways, in lots of salads or veggie trays. They can also be quartered and grilled to perfection or roasted. These easy Bell Pepper Nacho Boats are a great low calorie dinner or can be an appetizer as well. Cherry Tomatoes - Tomatoes are from Oak Valley. Store on the counter or a cool pantry for up to 2 weeks. They're the perfect size for all sorts of salads, a topping for a flatbread or a tomato tart . Also makes an easy dinner to soften them in a pan and mix into spaghetti with some parmesan and herbs. Red Kale -  Kale is from Nico at Twin River Gardens. Strip the kale from the stems and store in a large ziplock bag in the fridge. The nice thing about kale is it lasts 2 weeks or longer. It can be added to a soup or sandwich, an egg dish or stir fry. Also great as part of a salad mix or for smoothies. Try these Twice Baked Potatoes with Kale for a decadent side dish. Walla Walla Onions - Onion bunches are from Nico at Twin River Gardens. The walla walla variety are a large sweet white onion. It's the perfect type to slice for burgers on the long weekend or make homemade onion rings. Their high moisture content is also ideal for dicing up for salads or in a salsa. Chard - Swiss chard is from Nico at Twin River Gardens. Chop up, rinse, and stuff the chard into a sealed bag for the fridge. Lasts up to 2 weeks. The beautiful stems can also be used in a stir fry for a nice crunch. The swiss chard leaves being your only greens for the week can be used for a salad, or in a sandwich or lunch wrap. Try this super healthy and easy Shredded Chard & Roasted Beet Salad! Thyme - Thyme is from Nico at Twin River Gardens. Store with the stems down in a jar of water. Thyme is more of a fall herb to me, I like using it in baked dishes or potato soup. It can easily be chopped up for roasting vegetables or as a seasoning on fish or chicken. Any extra thyme can be frozen in a ziplock bag. Make this Lemon Thyme Salad Dressing, and store it in the fridge in a sealed jar for lots of different salads. Melon - Melon comes from Green Acres Farm. It should be stored on the counter until being cut, and then in a container in the fridge. It should be cut within 1 week, the farmers pick the melons when they are ripe or almost ripe. The cantaloupes should have the end sunken in, and the watermelons should have that yellow spot with some mild scratches. These Watermelon Fries with Coconut Lime dip are a great kid friendly summer snack. Ground Cherries - Grown at Hearts & Roots in Elie. Store these in the fridge for up to 1 week. Ground cherries or husk cherries have little papery jackets on them, and inside is the cherry. It tastes sort of like a sweet or tropical cherry tomato. They can be eaten as a snack, as part of a ground cherry salsa or salsa verde or added to a salad with cherry tomatoes and basil.  

Half Produce to Receive a Minimum of 5 of the Following 6 Items

Cabbage - Cabbage is grown at Oak Valley Vegetables. Store wrapped in plastic in the fridge. This is the large flat wrap type of cabbage great for cabbage rolls because the leaves are big and pliable. Now's the time to make and freeze your cabbage rolls for fall and winter. The cabbage can also be used in a stir fry or spring rolls. Red Beet Bunch - Beet bunches are from Oak Valley. Store the beets and beet greens in the fridge. You'll notice the leaves aren't as plentiful as they were in June or July, the heat ages the leaves and prevents them from staying fresh so lots have to be removed. The leaves can be used as a lettuce roll/wrap or sautéed like kale. The beets are ideal cubed and roasted for a salad with goat cheese. They can also be shredded for a salad. If beets ever become soft or get too old I always juice them with apples or carrots. Try the beets and potatoes in a classic Ukranian Borscht.  Cherry Tomatoes - Tomatoes are from Oak Valley. Store on the counter or a cool pantry for up to 2 weeks. They're the perfect size for all sorts of salads, a topping for a flatbread or a tomato tart . Also makes an easy dinner to soften them in a pan and mix into spaghetti with some parmesan and herbs. Green Kale -  Kale is from Nico at Twin River Gardens. Strip the kale from the stems and store in a large ziplock bag in the fridge. The nice thing about kale is it lasts 2 weeks or longer. It can be added to a soup or sandwich, an egg dish or stir fry. Also great as part of a salad mix or for smoothies. Try these Twice Baked Potatoes with Kale for a decadent side dish. Shallots - Shallots are from Nico at Twin River Gardens. Store in a cool pantry for 2 weeks or more. Shallots are in the onion family, look like a red onion but are really just a sweet mild flavoured onion. They are commonly used with sautéed vegetables, a salad dressing or marinade. These Sautéed Carrots with Shallots & Thyme would be a great side dish to some chicken or fish. Chard - Swiss chard is from Nico at Twin River Gardens. Chop up, rinse, and stuff the chard into a sealed bag for the fridge. Lasts up to 2 weeks. The beautiful stems can also be used in a stir fry for a nice crunch. The swiss chard leaves being your only greens for the week can be used for a salad, or in a sandwich or lunch wrap. Try this super healthy and easy Shredded Chard & Roasted Beet Salad! Thyme - Thyme is from Nico at Twin River Gardens. Store with the stems down in a jar of water. Thyme is more of a fall herb to me, I like using it in baked dishes or potato soup. It can easily be chopped up for roasting vegetables or as a seasoning on fish or chicken. Any extra thyme can be frozen in a ziplock bag. Make this Lemon Thyme Salad Dressing, and store it in the fridge in a sealed jar for lots of different salads.

Half Gourmet to Receive a Minimum of 7 of the Following 8 Items

Potatoes - Organic potatoes are from Oak Valley Vegetables. Store in the fridge for about 2 weeks or more. As the growing season progresses, the potatoes dry out more and can be stored for longer. They also become great for roasting or baking. This Potato-Thyme Frittata would make an excellent weekend brunch. Cabbage - Cabbage is grown at Oak Valley Vegetables. Store wrapped in plastic in the fridge. This is the large flat wrap type of cabbage great for cabbage rolls because the leaves are big and pliable. Now's the time to make and freeze your cabbage rolls for fall and winter. The cabbage can also be used in a stir fry or spring rolls. Gold Beet Bunch - Beet bunches are from Oak Valley. Store the beets and beet greens in the fridge. You'll notice the leaves aren't as plentiful as they were in June or July, the heat ages the leaves and prevents them from staying fresh so lots have to be removed. The leaves can be used as a lettuce roll/wrap or sautéed like kale. The beets are ideal cubed and roasted for a salad with goat cheese. They can also be shredded for a salad. If beets ever become soft or get too old I always juice them with apples or carrots. Try the gold beets in Erin's Roasted Beet & Quinoa Salad with Kale & Feta.  Bell Peppers - Peppers are from Jonathan's Farm. Store in the fridge for up to 2 weeks. These Manitoba bell peppers can be all sorts of shapes and cool colours. They can be used in so many different ways, in lots of salads or veggie trays. They can also be quartered and grilled to perfection or roasted. These easy Bell Pepper Nacho Boats are a great low calorie dinner or can be an appetizer as well. Red Kale -  Kale is from Nico at Twin River Gardens. Strip the kale from the stems and store in a large ziplock bag in the fridge. The nice thing about kale is it lasts 2 weeks or longer. It can be added to a soup or sandwich, an egg dish or stir fry. Also great as part of a salad mix or for smoothies. Try these Twice Baked Potatoes with Kale for a decadent side dish. Walla Walla Onions - Onion bunches are from Nico at Twin River Gardens. The walla walla variety are a large sweet white onion. It's the perfect type to slice for burgers on the long weekend or make homemade onion rings. Their high moisture content is also ideal for dicing up for salads or in a salsa. Chard - Swiss chard is from Nico at Twin River Gardens. Chop up, rinse, and stuff the chard into a sealed bag for the fridge. Lasts up to 2 weeks. The beautiful stems can also be used in a stir fry for a nice crunch. The swiss chard leaves being your only greens for the week can be used for a salad, or in a sandwich or lunch wrap. Try this super healthy and easy Shredded Chard & Roasted Beet Salad! Thyme - Thyme is from Nico at Twin River Gardens. Store with the stems down in a jar of water. Thyme is more of a fall herb to me, I like using it in baked dishes or potato soup. It can easily be chopped up for roasting vegetables or as a seasoning on fish or chicken. Any extra thyme can be frozen in a ziplock bag. Make this Lemon Thyme Salad Dressing, and store it in the fridge in a sealed jar for lots of different salads. Melon - Melon comes from Green Acres Farm. It should be stored on the counter until being cut, and then in a container in the fridge. It should be cut within 1 week, the farmers pick the melons when they are ripe or almost ripe. The cantaloupes should have the end sunken in, and the watermelons should have that yellow spot with some mild scratches. These Watermelon Fries with Coconut Lime dip are a great kid friendly summer snack. Ground Cherries - Grown at Hearts & Roots in Elie. Store these in the fridge for up to 1 week. Ground cherries or husk cherries have little papery jackets on them, and inside is the cherry. It tastes sort of like a sweet or tropical cherry tomato. They can be eaten as a snack, as part of a ground cherry salsa or salsa verde or added to a salad with cherry tomatoes and basil.

Protein Shares

White Fish - Fish comes from Barry at Bearcat Fisheries in Northern Manitoba. He uses sustainable practices when catching fish, and throwing no injured fish back into the water. He also does an excellent job of deboning the fish. The white fish can be grilled in foil on the BBQ, cooked in a pan or baked in the oven. The fresh thyme can be used as a seasoning with lemon. Ground Bison - Bison is from Spring Creek Farms. The bison is raised on regenerative pastures which increases soil health and puts excess carbon and organic content back into the ground. The bison should be thawed completely and can be made into burgers, a chili, stuffed peppers or a rice skillet. The bison is very lean as it's grass fed, so don't overcook it or combine it with something with more fat. Beef Pork Smokies - Smokies are made by Spring Creek Farms. The beef and pork are both raised outdoors with lots of fresh grass and water. The smokies should be thawed then BBQ'd until the skin is crispy and starts to pop open. Enjoy with your favourite condiments and toppings!

Gourmet Protein Shares

Pickerel - Pickerel comes from Lake Pukatawagan by Barry. He sustainably catches the fish and debones it. The pickerel can be made into some delicious fish tacos, or simply cooked for 5-10 minutes in a frying pan with some butter. Pork Chop - The bone in pork chops are from Ian at Natural Pork. The pigs are raised in a low density barn with free access to go outdoors and are given a non-GMO feed. Try this recipe for Oven Baked Pork Chops & Potatoes.  Chicken Legs - The chicken is from Oak Island. It is freely run and given no antibiotics or growth hormones. The chicken legs can be marinaded first and then grilled or cooked in the oven on a pan with mixed vegetables or potatoes.