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 7/8

Cooking with Veggies for Picky Eaters

Do you have little ones or family members that won't eat the meals you make? It can be difficult for families to all eat the same things every night without leaving things plain or cooking multiple different things. Here are some helpful tips to get more vegetables into those little bodies...
  • Make smoothies with added greens or steamed carrots/cauliflower
  • Add finely diced or shredded veggies into a meat sauce or pasta sauce
  • Add shredded carrots and zucchini into muffins
  • Make veggie chips with carrots, sweet potato or beets
  • Try homemade mac and cheese with butternut squash or steamed cauliflower
Try preparing veggies in different ways and it might spark interest from those fussy eaters. Just because kids don't like something one day doesn't mean they never will. Switch up the cooking style or what is paired with the vegetables and you are likely to have them try it more often. Also, variety is key!  

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

Sweet Onions - Onions are from Oak Valley Vegetables in Morden. Store these fresh onions in the fridge for about 2 weeks. Slice these onions thinly for a toasted veggie sandwich with cream cheese! Yum. Also great on top of a salad or on a burger or homemade pizza. The water content and crisp bite of these onions makes them great for eating raw. Also can be diced finely for a pico de gallo.   Romaine - Romaine lettuce also from Oak Valley Vegetables. Rinse, chop off the end and store in a sealed bag in the fridge for about 1 week. Use the pieces in a sandwich, burger or salad. The romaine root end can be put in a jar with water in sunlight and it will start to regrow, or it can be planted! Great way to keep the lettuce self sufficient. Use up some lettuce and lots of fresh veggies in this Garden Salad.    Cucumbers - Garden cukes are grown at Green Acres Farm. Store them in the crisper for about 2 weeks. Slice up for snacking or add to any of your summer lunches or dinners - sandwiches, burgers, salads, etc. I love fresh sliced cucumbers with cream cheese on a toasted bagel or in a breakfast sandwich! Try this Creamy Cucumber & Onion Pasta Salad to bring to a potluck!   Cilantro - Fresh herbs are from Wenkai Oriental Vegetables. Store the herbs in a cool glass of water with the stems down to keep them from wilting! Either you love or you hate cilantro, I feel like theres no in-between. Hopefully you're a fan, I find this herb is the best for summer tacos, fresh salsa or salads! You can also use it in a southwestern bowl, in a chicken marinade or to flavour rice. This Cilantro Garlic Sauce can be added onto literally anything!   Bunch Beets - Beets are grown by Wenkai in Morden. Time was taken to form these neat bunches so don't throw away the leaves! Save for smoothies, sautéing/stir frying or use as a lettuce wrap. The beets are great cubed and roasted with goat cheese or shredded for a salad. These Roasted Beets & Carrots make a great side dish and taste sweet and earthy!   Beans - Beans are also from Wenkai. Store in the fridge for up to 2 weeks! These can be trimmed and eaten raw for a healthy snack or cooked by boiling or sautéing for just a couple minutes. Delicious in a potato and green bean salad or try this Green Bean & Cherry Tomato Salad. It would be great for a work lunch or picnic.   Cherry Tomatoes - Tomatoes are from Blue Lagoon Organics. Store the pint on the counter or in a cool pantry. These are very versatile, they can be eaten raw for snacking or in a salad. They can also be roasted and added to a pasta dish, or chopped up and used as a topping for chicken or fish. This Hummus Heaped with Tomatoes & Cucumbers looks so good and could be made as a long weekend appetizer or with a lunch platter.   Carrots - Carrots are from Jonathan's Farm in Teulon. Store them in the fridge to keep them crisp for about 2 weeks. Carrots are a healthy snack great for satiety because of their high fibre content. They're also super high in vitamins including vitamin A, vitamin C and vitamin K! Use the carrots raw or cooked in lots of different dishes including stir fry's, roasted or shredded in a garden salad. Sneak more veggies into your breakfast with these yummy Carrot Cake Pancakes by Smitten Kitchen.   Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and stuff in a ziplock bag in the fridge... it lasts for up to 3 weeks! The kale can be used half and half with the romaine in a salad, put a handful into a smoothie or sauté with garlic and beans. It can also be chopped up and put onto a pizza or flatbread, a soup or baked into Kale Chips.  

Full Gourmet Produce to Receive a Minimum of 10 of the Following 12 Items

Shallots - Shallots are from Oak Valley Vegetables. Store in the fridge for up to 2 weeks. Shallots are part of the allium family along with the other types of onions. They're smaller, sweeter and look like a red onion but have a more mild flavour. They're often added into a sauce, marinade or dressing of some sort. They can be used just like a white onion. Try it in this Sautéed Zucchini with Shallots & Parsley side dish. Linzer Potatoes €“ Potatoes are from Oak Valley Vegetables. Store in the fridge for up to 3 weeks. These yellow skinned fingerling potatoes are ideal for boiling or potato salads. They are small and oval shaped with the skin staying attached after cooking. Try a Warm Dijon Potato and Green Bean Salad  to accompany your summer dinners. Cucumbers - Garden cukes are grown at Green Acres Farm. Store them in the crisper for about 2 weeks. Slice up for snacking or add to any of your summer lunches or dinners - sandwiches, burgers, salads, etc. I love fresh sliced cucumbers with cream cheese on a toasted bagel or in a breakfast sandwich! Try this Creamy Cucumber & Onion Pasta Salad to bring to a potluck! Cilantro - Fresh herbs are from Wenkai Oriental Vegetables. Store the herbs in a cool glass of water with the stems down to keep them from wilting! Either you love or you hate cilantro, I feel like theres no in-between. Hopefully you're a fan, I find this herb is the best for summer tacos, fresh salsa or salads! You can also use it in a southwestern bowl, in a chicken marinade or to flavour rice. This Cilantro Garlic Sauce can be added onto literally anything! Bunch Beets - Beets are grown by Wenkai in Morden. Time was taken to form these neat bunches so don't throw away the leaves! Save for smoothies, sautéing/stir frying or use as a lettuce wrap. The beets are great cubed and roasted with goat cheese or shredded for a salad. These Roasted Beets & Carrots make a great side dish and taste sweet and earthy! Cherry Tomatoes - Tomatoes are from Blue Lagoon Organics. Store the pint on the counter or in a cool pantry. These are very versatile, they can be eaten raw for snacking or in a salad. They can also be roasted and added to a pasta dish, or chopped up and used as a topping for chicken or fish. This Hummus Heaped with Tomatoes & Cucumbers looks so good and could be made as a long weekend appetizer or with a lunch platter. Carrots - Carrots are from Jonathan's Farm in Teulon. Store them in the fridge to keep them crisp for about 2 weeks. Carrots are a healthy snack great for satiety because of their high fibre content. They're also super high in vitamins including vitamin A, vitamin C and vitamin K! Use the carrots raw or cooked in lots of different dishes including stir fry's, roasted or shredded in a garden salad. Sneak more veggies into your breakfast with these yummy Carrot Cake Pancakes by Smitten Kitchen. Cabbage - Cabbage is grown at Jonathan's Farm. Store the cabbage in the crisper of the fridge for up to 3 weeks. These little cabbages can be shredded with carrots to make a fresh coleslaw, slice and grill cabbage steaks or slice up and use in a noodle stir fry. I also like it finely shredded for fish or shrimp tacos. Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and stuff in a ziplock bag in the fridge... it lasts for up to 3 weeks! The kale can be used half and half with the romaine in a salad, put a handful into a smoothie or sauté with garlic and beans. It can also be chopped up and put onto a pizza or flatbread, a soup or baked into Kale Chips. Rainbow Chard - Chard is from Nico at Twin River Gardens. Store in the fridge or the stems in water in the fridge if you have room. These greens with beautiful rainbow stems make the perfect leaves for fresh lettuce rolls or a salad green. Use the stems and leaves for this Spicy Asian Stir-Fried Chard  or go half and half with kale in this recipe. Also great in an egg dish such as an omelette or little egg muffins. Eggplant - Eggplant is grown by Nico at Twin River Gardens. Store in the fridge for up to 1 week. These little purple glossy vegetables have a white meaty interior and similar texture to zucchini. They are commonly sliced into rounds and roasted with parmesan cheese or made into an Italian/Mediterranean dish. They can also be sliced lengthwise and grilled for a vegetarian meal with rice: Grilled Jamaican Jerk Eggplant. Parsley - Parsley is grown at Twin River Gardens. Store with the cilantro in a tall glass of water, stems submerged. The parsley is easy to use, it adds a freshness to any dinner dish, dip or marinade. The whole bunch can be blended with cilantro to make a Chimichurri Sauce for chicken, steak or to top any grilled veggies.  

Half Produce to Receive a Minimum of 6 of the Following 8 Items

Sweet Onions - Onions are from Oak Valley Vegetables in Morden. Store these fresh onions in the fridge for about 2 weeks. Slice these onions thinly for a toasted veggie sandwich with cream cheese! Yum. Also great on top of a salad or on a burger or homemade pizza. The water content and crisp bite of these onions makes them great for eating raw. Also can be diced finely for a pico de gallo. Romaine - Romaine lettuce also from Oak Valley Vegetables. Rinse, chop off the end and store in a sealed bag in the fridge for about 1 week. Use the pieces in a sandwich, burger or salad. The romaine root end can be put in a jar with water in sunlight and it will start to regrow, or it can be planted! Great way to keep the lettuce self sufficient. Use up some lettuce and lots of fresh veggies in this Garden Salad.  Cucumbers - Garden cukes are grown at Green Acres Farm. Store them in the crisper for about 2 weeks. Slice up for snacking or add to any of your summer lunches or dinners - sandwiches, burgers, salads, etc. I love fresh sliced cucumbers with cream cheese on a toasted bagel or in a breakfast sandwich! Try this Creamy Cucumber & Onion Pasta Salad to bring to a potluck! Cilantro - Fresh herbs are from Wenkai Oriental Vegetables. Store the herbs in a cool glass of water with the stems down to keep them from wilting! Either you love or you hate cilantro, I feel like theres no in-between. Hopefully you're a fan, I find this herb is the best for summer tacos, fresh salsa or salads! You can also use it in a southwestern bowl, in a chicken marinade or to flavour rice. This Cilantro Garlic Sauce can be added onto literally anything! Bunch Beets - Beets are grown by Wenkai in Morden. Time was taken to form these neat bunches so don't throw away the leaves! Save for smoothies, sautéing/stir frying or use as a lettuce wrap. The beets are great cubed and roasted with goat cheese or shredded for a salad. These Roasted Beets & Carrots make a great side dish and taste sweet and earthy! Beans - Beans are also from Wenkai. Store in the fridge for up to 2 weeks! These can be trimmed and eaten raw for a healthy snack or cooked by boiling or sautéing for just a couple minutes. Delicious in a potato and green bean salad or try this Green Bean & Cherry Tomato Salad. It would be great for a work lunch or picnic. Cherry Tomatoes - Tomatoes are from Blue Lagoon Organics. Store the pint on the counter or in a cool pantry. These are very versatile, they can be eaten raw for snacking or in a salad. They can also be roasted and added to a pasta dish, or chopped up and used as a topping for chicken or fish. This Hummus Heaped with Tomatoes & Cucumbers looks so good and could be made as a long weekend appetizer or with a lunch platter. Carrots - Carrots are from Jonathan's Farm in Teulon. Store them in the fridge to keep them crisp for about 2 weeks. Carrots are a healthy snack great for satiety because of their high fibre content. They're also super high in vitamins including vitamin A, vitamin C and vitamin K! Use the carrots raw or cooked in lots of different dishes including stir fry's, roasted or shredded in a garden salad. Sneak more veggies into your breakfast with these yummy Carrot Cake Pancakes by Smitten Kitchen.  

Half Gourmet Produce to Receive a Minimum of 8 of the Following 10 Items

Shallots - Shallots are from Oak Valley Vegetables. Store in the fridge for up to 2 weeks. Shallots are part of the allium family along with the other types of onions. They're smaller, sweeter and look like a red onion but have a more mild flavour. They're often added into a sauce, marinade or dressing of some sort. They can be used just like a white onion. Try it in this Sautéed Zucchini with Shallots & Parsley side dish. Linzer Potatoes €“ Potatoes are from Oak Valley Vegetables. Store in the fridge for up to 3 weeks. These yellow skinned fingerling potatoes are ideal for boiling or potato salads. They are small and oval shaped with the skin staying attached after cooking. Try a Warm Dijon Potato and Green Bean Salad  to accompany your summer dinners. Cucumbers - Garden cukes are grown at Green Acres Farm. Store them in the crisper for about 2 weeks. Slice up for snacking or add to any of your summer lunches or dinners - sandwiches, burgers, salads, etc. I love fresh sliced cucumbers with cream cheese on a toasted bagel or in a breakfast sandwich! Try this Creamy Cucumber & Onion Pasta Salad to bring to a potluck! Cilantro - Fresh herbs are from Wenkai Oriental Vegetables. Store the herbs in a cool glass of water with the stems down to keep them from wilting! Either you love or you hate cilantro, I feel like theres no in-between. Hopefully you're a fan, I find this herb is the best for summer tacos, fresh salsa or salads! You can also use it in a southwestern bowl, in a chicken marinade or to flavour rice. This Cilantro Garlic Sauce can be added onto literally anything! Bunch Beets - Beets are grown by Wenkai in Morden. Time was taken to form these neat bunches so don't throw away the leaves! Save for smoothies, sautéing/stir frying or use as a lettuce wrap. The beets are great cubed and roasted with goat cheese or shredded for a salad. These Roasted Beets & Carrots make a great side dish and taste sweet and earthy! Cherry Tomatoes - Tomatoes are from Blue Lagoon Organics. Store the pint on the counter or in a cool pantry. These are very versatile, they can be eaten raw for snacking or in a salad. They can also be roasted and added to a pasta dish, or chopped up and used as a topping for chicken or fish. This Hummus Heaped with Tomatoes & Cucumbers looks so good and could be made as a long weekend appetizer or with a lunch platter. Cabbage - Cabbage is grown at Jonathan's Farm. Store the cabbage in the crisper of the fridge for up to 3 weeks. These little cabbages can be shredded with carrots to make a fresh coleslaw, slice and grill cabbage steaks or slice up and use in a noodle stir fry. I also like it finely shredded for fish or shrimp tacos. Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and stuff in a ziplock bag in the fridge... it lasts for up to 3 weeks! The kale can be used half and half with the romaine in a salad, put a handful into a smoothie or sauté with garlic and beans. It can also be chopped up and put onto a pizza or flatbread, a soup or baked into Kale Chips. Rainbow Chard - Chard is from Nico at Twin River Gardens. Store in the fridge or the stems in water in the fridge if you have room. These greens with beautiful rainbow stems make the perfect leaves for fresh lettuce rolls or a salad green. Use the stems and leaves for this Spicy Asian Stir-Fried Chard  or go half and half with kale in this recipe. Also great in an egg dish such as an omelette or little egg muffins. Parsley - Parsley is grown at Twin River Gardens. Store with the cilantro in a tall glass of water, stems submerged. The parsley is easy to use, it adds a freshness to any dinner dish, dip or marinade. The whole bunch can be blended with cilantro to make a Chimichurri Sauce for chicken, steak or to top any grilled veggies.

Protein Shares

Pork Chops - These bone-in pork chops are from Ian at Natural Pork. The pigs are raised ethically and naturally in a low density barn and are given freedom to roam outdoors. They're fed a non-GMO feed. These pork chops can be marinaded and cooked on the grill or in the oven with veggies. Try these Wine and Garlic Pork Chops from Food Network. Bison Patties - Bison patties are from Spring Creek Farms. The bison is grass fed and has large rotating pastures to roam freely. These thin lean patties need to be thawed completely and separated before grilling. Turn the BBQ to high so it gets nice and hot, then turn down the flames and cook the patties on each side for no more than 3 minutes.

Gourmet Protein Shares

Chicken Breast - Chicken breasts are from Oak Island. The chickens are freely ranged outdoors and in a low density barn.  It can be cooked however you like, in summer I like grilling the chicken in half lengthwise and then chopped for a southwestern or caesar salad! It can also be used for fajitas or wraps with veggies. Beef New York Steak - This steak is from Spring Creek Farms. The cows are grass fed and raised ethically on large rotating pastures. The new york steak is one half of a t-bone steak. Follow these cooking instructions from the Crampton's Market recipe page. Side Bacon - Pork bacon is from Ian at Natural Pork. The pork is raised in very clean well ventilated barns with doors for the pigs to go outside whenever they wish. This side bacon is thicker and makes for a great addition to a long weekend brunch. Extra pieces (if this happens to be the case) are great in a sandwich or a hot dip!