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 July 10/11

Flavouring Foods...Without Salt!

We all know that consuming high amounts of dietary salt can lead to high blood pressure. Salt holds on to water in our body, and the more excess fluid, the more pressure on our arteries and the harder our heart has to work. Hypertension is a risk factor for  atherosclerosis, heart disease and stroke. So how do we flavour foods without the use of salt? May of your food boxes will contain fresh herbs which you can chop up and add to your grilled veggies and meats, make marinades or salad dressings with them! They add lots of flavour and can be used in replace of salt. Garlic scapes can also add a fresh garlic flavour to your foods. It will take some time to adjust to using alternate seasonings but after a while you won't notice that your food is not "salty"!

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

Strawberries - Grown in the fields of Olde Cramb Farm. Fresh strawberries will start to perish in about 3-4 days. I'm sure they won't last longer than that anyways though! Store in the fridge or freezer and eat for your breakfast and snacking needs. This 3 ingredient Strawberry Sauce can be added onto pancakes, waffles, cheesecake or plain yogurt!   Bunch Carrots - Carrot bunches are from Wenkai Oriental Vegetables. Store them in the fridge in a sealed bag or wash, cut up and store in a glass container of water for easy use. The carrot tops taste similar to parsley so save them and blend to make a pesto/sauce or use in a salad. The carrots are best raw in my opinion but can also be cooked in a stir fry or roasted, shredded and added to oatmeal or muffins.   Onions - Bunches of onions are from Oak Valley Vegetables in Morden. Store in the fridge because they are fresh with a high water content and no shells. Slice up for stir fry's or chop in pieces for veggie kabobs with zucchini. The top of the onions (greens) can be used like a green onion. You may not give onions much thought but they actually have some very beneficial health properties being part of the allium family of vegetables and herbs. They've been thoroughly studied for their preventive effects on stomach and colorectal cancers. They're also high in vitamin C!   Chard - Swiss Chard is grown by Justin at Hearts & Roots. Chop, wash and then store in a sealed bag in the crisper for up to 1 week. Sauté with your eggs or stir fry's, add into a salad or base for a salad or put into a smoothie. Chard is similar to spinach, you can also blend it with the parsley and garlic scapes for a pesto/sauce. Here's another chard recipe for Swiss Chard Spring Rolls. Great for a summer lunch and easy to make!   Garlic Scapes - Grown by Stefan at Blue Lagoon Organics. Store in the bag in the fridge for about 2-3 weeks or more. Cut off the white garlic seed head and chop up the rest and use just like you would garlic! These can also be grilled whole, added to a caesar, pickled, or used as a pizza topping!   Parsley - Comes from Stefan at Blue Lagoon Organics. Store in a bag with the rosemary in the fridge. Sprinkle on salads, use in marinades, potatoes, or use as a garnish or in a dip! Adds a nice fresh green flavour to all of your foods.   Rosemary - Rosemary is from Joanne. It will last about 1-2 weeks and can also be dried for longer term use. Great chopped up and used as a seasoning for lamb, pork or chicken. Also can be sprinkled on roasted potatoes or vegetables. This Roasted Garlic Rosemary Focaccia Bread comes to mind whenever I think of this delicious herb! Replace the roasted garlic for thinly sliced garlic scapes.   Lettuce - Leaf lettuce is from Oak Valley Vegetables. Store in the crisper in a bag for about 1 week. Perfect for making fresh lettuce wraps with chicken or tofu, use in sandwiches, on burgers or in wraps. These Healthy Turkey Lettuce Wraps are the perfect light summer meal when you want to save room for dessert!   Green & Yellow Zucchini - Zucchini is from Peter at St. Francis Xavier and Wild Earth Farm. Keep unwashed and unwrapped in the fridge. It will last about 1 week. Slice and mix into a stir fry or grill on the BBQ. It can also be sliced thinly lengthwise and make a dish of Zucchini Lasagna Rolls. If the zucchini starts to perish you can always shred it for the freezer or make muffins/zucchini cake.  

Full Gourmet to Receive a minimum of 10 of the Following 12 items

Strawberries - Grown in the fields of Olde Cramb Farm. Fresh strawberries will start to perish in about 3-4 days. I'm sure they won't last longer than that anyways though! Store in the fridge or freezer and eat for your breakfast and snacking needs. This 3 ingredient Strawberry Sauce can be added onto pancakes, waffles, cheesecake or plain yogurt! Bunch Carrots - Carrot bunches are from Wenkai Oriental Vegetables. Store them in the fridge in a sealed bag or wash, cut up and store in a glass container of water for easy use. The carrot tops taste similar to parsley so save them and blend to make a pesto/sauce or use in a salad. The carrots are best raw in my opinion but can also be cooked in a stir fry or roasted, shredded and added to oatmeal or muffins. Cucumbers - Fresh garden cukes are from Evan at Green Acres Farm. Keep them in the crisper drawer of the fridge. The smaller salad cucumbers do not need to be peeled, they have a thin crisp skin but the bigger garden english cucumbers should be peeled first. Use in salads, sandwiches or for snacking! Onions - Bunches of onions are from Oak Valley Vegetables in Morden. Store in the fridge because they are fresh with a high water content and no shells. Slice up for stir fry's or chop in pieces for veggie kabobs with zucchini. You may not give onions much thought but they actually have some very beneficial health properties being part of the allium family of vegetables and herbs. They've been thoroughly studied for their preventive effects on stomach and colorectal cancers. They're also high in vitamin C! Spinach - Bunched spinach from Justin at Hearts & Roots. Store wrapped in paper towel in a bag in the fridge. Perfect for a strawberry salad with thinly sliced onion. Can also be sautéed for some Spinach and Feta Quinoa Patties, I've made this recipe many times and they're super delicious. Easy way to use up lots of spinach too because it really shrinks down when cooked. Use in green smoothies or go half and half with lettuce for a salad. Chard - Swiss Chard is grown by Justin at Hearts & Roots. Chop, wash and then store in a sealed bag in the crisper for up to 1 week. Sauté with your eggs or stir fry's, add into a salad or base for a salad or put into a smoothie. Chard is similar to spinach, you can also blend it with the parsley and garlic scapes for a pesto/sauce. Here's another chard recipe for Swiss Chard Spring Rolls. Great for a summer lunch and easy to make! Garlic Scapes - Grown by Stefan at Blue Lagoon Organics. Store in the bag in the fridge for about 2-3 weeks or more. Cut off the white garlic seed head and chop up the rest and use just like you would garlic! These can also be grilled whole, added to a caesar, pickled, or used as a pizza topping! Parsley - Comes from Stefan at Blue Lagoon Organics. Store in a bag with the rosemary in the fridge. Sprinkle on salads, use in marinades, potatoes, or use as a garnish or in a dip! Adds a nice fresh green flavour to all of your foods. Rosemary - Rosemary is from Joanne. It will last about 1-2 weeks and can also be dried for longer term use. Great chopped up and used as a seasoning for lamb, pork or chicken. Also can be sprinkled on roasted potatoes or vegetables. This Roasted Garlic Rosemary Focaccia Bread comes to mind whenever I think of this delicious herb! Replace the roasted garlic for thinly sliced garlic scapes. Lettuce - Leaf lettuce is from Oak Valley Vegetables. Store in the crisper in a bag for about 1 week. Perfect for making fresh lettuce wraps with chicken or tofu, use in sandwiches, on burgers or in wraps. These Healthy Turkey Lettuce Wraps are the perfect light summer meal when you want to save room for dessert! Mediterranean Zucchini & Yellow Zucchini - Zucchini is from Peter at St. Francis Xavier and Wild Earth Farm. Keep unwashed and unwrapped in the fridge. It will last about 1 week. Slice and mix into a stir fry or grill on the BBQ. It can also be sliced thinly lengthwise and make a dish of Zucchini Lasagna Rolls. If the zucchini starts to perish you can always shred it for the freezer or make muffins/zucchini cake.  

Half Produce to Receive a minimum of 7 of the Following 8 Items

Bunch Carrots - Carrot bunches are from Wenkai Oriental Vegetables. Store them in the fridge in a sealed bag or wash, cut up and store in a glass container of water for easy use. The carrot tops taste similar to parsley so save them and blend to make a pesto/sauce or use in a salad. The carrots are best raw in my opinion but can also be cooked in a stir fry or roasted, shredded and added to oatmeal or muffins. Onions - Bunches of onions are from Oak Valley Vegetables in Morden. Store in the fridge because they are fresh with a high water content and no shells. Slice up for stir fry's or chop in pieces for veggie kabobs with zucchini. You may not give onions much thought but they actually have some very beneficial health properties being part of the allium family of vegetables and herbs. They've been thoroughly studied for their preventive effects on stomach and colorectal cancers. They're also high in vitamin C! Chard - Swiss Chard is grown by Justin at Hearts & Roots. Chop, wash and then store in a sealed bag in the crisper for up to 1 week. Sauté with your eggs or stir fry's, add into a salad or base for a salad or put into a smoothie. Chard is similar to spinach, you can also blend it with the parsley and garlic scapes for a pesto/sauce. Here's another chard recipe for Swiss Chard Spring Rolls. Great for a summer lunch and easy to make! Garlic Scapes - Grown by Stefan at Blue Lagoon Organics. Store in the bag in the fridge for about 2-3 weeks or more. Cut off the white garlic seed head and chop up the rest and use just like you would garlic! These can also be grilled whole, added to a caesar, pickled, or used as a pizza topping! Parsley - Comes from Stefan at Blue Lagoon Organics. Store in a bag with the rosemary in the fridge. Sprinkle on salads, use in marinades, potatoes, or use as a garnish or in a dip! Adds a nice fresh green flavour to all of your foods. Rosemary - Rosemary is from Joanne. It will last about 1-2 weeks and can also be dried for longer term use. Great chopped up and used as a seasoning for lamb, pork or chicken. Also can be sprinkled on roasted potatoes or vegetables. This Roasted Garlic Rosemary Focaccia Bread comes to mind whenever I think of this delicious herb! Replace the roasted garlic for thinly sliced garlic scapes. Lettuce - Leaf lettuce is from Oak Valley Vegetables. Store in the crisper in a bag for about 1 week. Perfect for making fresh lettuce wraps with chicken or tofu, use in sandwiches, on burgers or in wraps. These Healthy Turkey Lettuce Wraps are the perfect light summer meal when you want to save room for dessert! Green Zucchini - Zucchini is from Peter at St. Francis Xavier and Wild Earth Farm. Keep unwashed and unwrapped in the fridge. It will last about 1 week. Slice and mix into a stir fry or grill on the BBQ. It can also be sliced thinly lengthwise and make a dish of Zucchini Lasagna Rolls. If the zucchini starts to perish you can always shred it for the freezer or make muffins/zucchini cake.  

Half Gourmet Produce to Receive a minimum of 8 of the Following 10 items

Strawberries - Grown in the fields of Olde Cramb Farm. Fresh strawberries will start to perish in about 3-4 days. I'm sure they won't last longer than that anyways though! Store in the fridge or freezer and eat for your breakfast and snacking needs. This 3 ingredient Strawberry Sauce can be added onto pancakes, waffles, cheesecake or plain yogurt! Bunch Carrots - Carrot bunches are from Wenkai Oriental Vegetables. Store them in the fridge in a sealed bag or wash, cut up and store in a glass container of water for easy use. The carrot tops taste similar to parsley so save them and blend to make a pesto/sauce or use in a salad. The carrots are best raw in my opinion but can also be cooked in a stir fry or roasted, shredded and added to oatmeal or muffins. Onions - Bunches of onions are from Oak Valley Vegetables in Morden. Store in the fridge because they are fresh with a high water content and no shells. Slice up for stir fry's or chop in pieces for veggie kabobs with zucchini. You may not give onions much thought but they actually have some very beneficial health properties being part of the allium family of vegetables and herbs. They've been thoroughly studied for their preventive effects on stomach and colorectal cancers. They're also high in vitamin C! Spinach - Bunched spinach from Justin at Hearts & Roots. Store wrapped in paper towel in a bag in the fridge. Perfect for a strawberry salad with thinly sliced onion. Can also be sautéed for some Spinach and Feta Quinoa Patties, I've made this recipe many times and they're super delicious. Easy way to use up lots of spinach too because it really shrinks down when cooked. Use in green smoothies or go half and half with lettuce for a salad. Chard - Swiss Chard is grown by Justin at Hearts & Roots. Chop, wash and then store in a sealed bag in the crisper for up to 1 week. Sauté with your eggs or stir fry's, add into a salad or base for a salad or put into a smoothie. Chard is similar to spinach, you can also blend it with the parsley and garlic scapes for a pesto/sauce. Here's another chard recipe for Swiss Chard Spring Rolls. Great for a summer lunch and easy to make! Garlic Scapes - Grown by Stefan at Blue Lagoon Organics. Store in the bag in the fridge for about 2-3 weeks or more. Cut off the white garlic seed head and chop up the rest and use just like you would garlic! These can also be grilled whole, added to a caesar, pickled, or used as a pizza topping! Parsley - Comes from Stefan at Blue Lagoon Organics. Store in a bag with the rosemary in the fridge. Sprinkle on salads, use in marinades, potatoes, or use as a garnish or in a dip! Adds a nice fresh green flavour to all of your foods. Rosemary - Rosemary is from Joanne. It will last about 1-2 weeks and can also be dried for longer term use. Great chopped up and used as a seasoning for lamb, pork or chicken. Also can be sprinkled on roasted potatoes or vegetables. This Roasted Garlic Rosemary Focaccia Bread comes to mind whenever I think of this delicious herb! Replace the roasted garlic for thinly sliced garlic scapes. Lettuce - Leaf lettuce is from Oak Valley Vegetables. Store in the crisper in a bag for about 1 week. Perfect for making fresh lettuce wraps with chicken or tofu, use in sandwiches, on burgers or in wraps. These Healthy Turkey Lettuce Wraps are the perfect light summer meal when you want to save room for dessert! Mediterranean Zucchini - Zucchini is from Peter at St. Francis Xavier and Wild Earth Farm. Keep unwashed and unwrapped in the fridge. It will last about 1 week. Slice and mix into a stir fry or grill on the BBQ. It can also be sliced thinly lengthwise and make a dish of Zucchini Lasagna Rolls. If the zucchini starts to perish you can always shred it for the freezer or make muffins/zucchini cake.

Protein

White Fish - Fish is from Barry up north at lake Pukatawagan. The fish is sustainably caught and none of the fish that ends up in his nets get thrown back in. The fish can be grilled in foil, pan fried or baked with lemon and butter. It's cooked through when its white throughout and flakes apart easily. Beef Patties - Beef is from Spring Creek Farms. It is a grass fed meat and very lean. The burgers need to be thawed completely and then cooked on the grill or in a pan on a low temperature for just a few minutes per side. High heat will make tough burgers. Pork Side Bacon - This bacon comes from Ian at Natural Pork. The pigs are raised naturally outdoors and in a low density barn and fed a non-GMO feed. This thicker cut of bacon can be fried or cooked in the oven until crispy. Save the bacon drippings for your sautéed potatoes and greens.  

Gourmet Protein

Pickerel Cheeks - Come from BearCat Fisheries. This northern Manitoba fish is harvested sustainably with the lake in mind: all the fish that Barry catches are kept and none are injured and thrown back in the water. The pickerel cheeks can be pan fried with butter and garlic for just a few minutes, they cook very quickly. Beef Patties - Beef is from Spring Creek Farms. It is a grass fed meat and very lean. The burgers need to be thawed completely and then cooked on the grill or in a pan on a low temperature for just a few minutes per side. High heat will make tough burgers. Pork Side Bacon - This bacon comes from Ian at Natural Pork. The pigs are raised naturally outdoors and in a low density barn and fed a non-GMO feed. This thicker cut of bacon can be fried or cooked in the oven until crispy. Save the bacon drippings for your sautéed potatoes and greens.