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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 24/25

Greenhouse vs. Field Vegetables

You will notice some of your food box veggies are perfectly uniform and free from scratches, holes, bruises, etc. These are what you can expect the greenhouse items to look like because they're kept indoors where theres no rain, wind, hail or bugs! We get these items from places like Greenland Gardens and Neva Hydroponics in spring and for the first half of summer. Starting in July and moving forward, the fields are hot enough and crops are big enough to produce their vegetables and this is where we get everything from. The tomatoes, lettuce, zucchini, all of that you will notice may have slight imperfections in colour, surface or shape. This is all due to weather conditions that have an effect on the produce. It's something that can't be prevented and does not change the taste of the vegetables, however accounts for all the neat variations in the items that we get in!

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

Potatoes - New potatoes are from Dennis at Oak Valley Vegetables. Store in the fridge due to the potatoes high water content. Depending on the potatoes size, boil for 5-10 minutes or until fork tender. Drain and then stir in some butter, salt and pepper! You can also mix in some chopped chard or parsley. If you cook the whole bag, save any extra potatoes (if there are any) for roasting or frying the next day!   Sweet Onions - These fresh onions come from Jonathan's Farm in Teulon, MB. These onions are more perishable than your shelled yellow onions so store them in the fridge. They lack the sharp strong taste and are sweet so ideal to thinly slice and put on salads or on top of sandwiches. Skip the greens and try this Sweet Onion and Parsley Salad.    Sugar Snap Peas - Pea pods are from Marcus at Covenant Farms. Store in a sealed bag in the fridge. Best eaten raw for snacking purposes, these crisp sweet pea pods are a great addition to your veggie platters. They can be cooked but if so, just sauté for a couple minutes in a stir fry.   Cucumbers - Grown by Dennis at Oak Valley Vegetables. English cucumbers should be stored in the fridge for up to 2 weeks. Peel first as they have a tougher skin, then slice or dice up for salads and sandwiches. This Simple Cucumber and Onion Salad really lets the fresh flavours shine through!   Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Skewer with some fresh herbs and grill for an easy veggie side dish. Try the these crispy Baked Zucchini Fries. Reminder you may get either green or yellow zucchini.   Leaf Lettuce - Grown in Morden at Oak Valley Vegetables. Rinse, pat dry with paper towel and store in the fridge for up to 2 weeks. My go to recipe is always lettuce wraps because they're super versatile and fresh, but you can also use the lettuce in your burgers, sandwiches, tacos and of course salads. Try a quick and easy Taco Dip with lettuce, cukes and whatever other veggies you've got!   Parsley - Grown by Stefan at Blue Lagoon Organics. Store in the fridge or a little jar of cool water with the stems down. Chop up finely for a veggie dip, marinade or salad dressing! It also makes a pretty garnish or sprinkled on top of salads, chicken, fish, etc. Doesn't have a whole lot of flavour which means you can put it into pretty much anything for that little hint of fresh herbs!     Chard - Greens come from Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in the fridge. The stems can be used with the greens, chop up and sauté or add into a stir fry, use for salad greens or put into a green smoothie. It can last up to 2 weeks in the fridge. Chard is one of the more healthy leafy greens with its dark pigment carrying lots of antioxidants as well as fibre, iron and magnesium! Try the chard leaves like cabbage and make these Swiss Chard Rolls with Turkey and Wild Rice.    Mint - Mint is also from Nico at Twin River Gardens. Place the bunch of mint into the water glass with the parsley or pack into a bag in the fridge. Mint can be a tricky herb to use in my opinion however it is the season for mojitos and sangria! Try it in a drink or even to flavour water. It also adds a fresh flavour to a smoothie or fruit salad. Smitten Kitchen has a recipe for Chopped Salad with Feta, Lime and Mint to try out.  

Full Gourmet to Receive a Minimum of 9 of the Following 11 Items

Fennel - Comes from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel is a licorice flavoured vegetable with a bulb and dill looking fronds that come out the top. It's popular in Italian and mediterannean cooking sliced thinly in salads or roasted. Follow this Shaved Fennel Salad recipe for a fresh crisp side dish! Cherry Tomatoes - Another one from Twin River Gardens in la Broquerie. Store on a cool counter or pantry for about 1 week.   Chop up with some parsley or basil and make a quick topping for chicken or fish. Quarter the little tomatoes for a salad or eat as a snack for a fresh burst in your mouth. Try this beautiful Cherry Tomato, Leek and Spinach Quiche. (Replace spinach with chard) Sweet Onions - These fresh onions come from Jonathan's Farm in Teulon, MB. These onions are more perishable than your shelled yellow onions so store them in the fridge. They lack the sharp strong taste and are sweet so ideal to thinly slice and put on salads or on top of sandwiches. Skip the greens and try this Sweet Onion and Parsley Salad.  Cheddar Cauliflower - Orange cauliflower is from Sommerfeld Community. Store whole in the fridge. Use as a carb replacement for rice or a pizza crust. Eat raw or roast in the oven! Beans - Brought to you by Jeff at Wild Earth Farms. Store the beans in the fridge for about 2 weeks. Since the beans we receive are hand picked they don't perish as quickly. Great for snacking raw with dip or hummus, they have a delicious fresh crunch and mild flavour. If they are cooked, just sauté for no more than a couple minutes to prevent them from getting tough. Cucumbers - Grown by Dennis at Oak Valley Vegetables. English cucumbers should be stored in the fridge for up to 2 weeks. Peel first as they have a tougher skin, then slice or dice up for salads and sandwiches. This Simple Cucumber and Onion Salad really lets the fresh flavours shine through! Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Skewer with some fresh herbs and grill for an easy veggie side dish. Try the these crispy Baked Zucchini Fries. Reminder you may get either green or yellow zucchini. Leeks - Leeks are from Wild Earth Farm as well. Cut off the dark green leaves and the root bottom and store in the fridge. Leeks are a variety of onion and the have the same thin rings as an onion as well. Once you slice the leeks you'll notice some dirt or sand within the layers so you have to wash them and then use the same as onions. They would be good sautéed with some beans or chard. Try this recipe for Creamy Pasta with Leeks and Peas.  Parsley - Grown by Stefan at Blue Lagoon Organics. Store in the fridge or a little jar of cool water with the stems down. Chop up finely for a veggie dip, marinade or salad dressing! It also makes a pretty garnish or sprinkled on top of salads, chicken, fish, etc. Doesn't have a whole lot of flavour which means you can put it into pretty much anything for that little hint of fresh herbs! Chard - Greens come from Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in the fridge. The stems can be used with the greens, chop up and sauté or add into a stir fry, use for salad greens or put into a green smoothie. It can last up to 2 weeks in the fridge. Chard is one of the more healthy leafy greens with its dark pigment carrying lots of antioxidants as well as fibre, iron and magnesium! Try the chard leaves like cabbage and make these Swiss Chard Rolls with Turkey and Wild Rice.  Mint - Mint is also from Nico at Twin River Gardens. Place the bunch of mint into the water glass with the parsley or pack into a bag in the fridge. Mint can be a tricky herb to use in my opinion however it is the season for mojitos and sangria! Try it in a drink or even to flavour water. It also adds a fresh flavour to a smoothie or fruit salad. Smitten Kitchen has a recipe for Chopped Salad with Feta, Lime and Mint to try out.

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

Sweet Onions - These fresh onions come from Jonathan's Farm in Teulon, MB. These onions are more perishable than your shelled yellow onions so store them in the fridge. They lack the sharp strong taste and are sweet so ideal to thinly slice and put on salads or on top of sandwiches. Skip the greens and try this Sweet Onion and Parsley Salad.  Sugar Snap Peas - Pea pods are from Marcus at Covenant Farms. Store in a sealed bag in the fridge. Best eaten raw for snacking purposes, these crisp sweet pea pods are a great addition to your veggie platters. They can be cooked but if so, just sauté for a couple minutes in a stir fry. Cucumbers - Grown by Dennis at Oak Valley Vegetables. English cucumbers should be stored in the fridge for up to 2 weeks. Peel first as they have a tougher skin, then slice or dice up for salads and sandwiches. This Simple Cucumber and Onion Salad really lets the fresh flavours shine through! Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Skewer with some fresh herbs and grill for an easy veggie side dish. Try the these crispy Baked Zucchini Fries. Reminder you may get either green or yellow zucchini. Leaf Lettuce - Grown in Morden at Oak Valley Vegetables. Rinse, pat dry with paper towel and store in the fridge for up to 2 weeks. My go to recipe is always lettuce wraps because they're super versatile and fresh, but you can also use the lettuce in your burgers, sandwiches, tacos and of course salads. Try a quick and easy Taco Dip with lettuce, cukes and whatever other veggies you've got! Parsley - Grown by Stefan at Blue Lagoon Organics. Store in the fridge or a little jar of cool water with the stems down. Chop up finely for a veggie dip, marinade or salad dressing! It also makes a pretty garnish or sprinkled on top of salads, chicken, fish, etc. Doesn't have a whole lot of flavour which means you can put it into pretty much anything for that little hint of fresh herbs! Chard - Greens come from Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in the fridge. The stems can be used with the greens, chop up and sauté or add into a stir fry, use for salad greens or put into a green smoothie. It can last up to 2 weeks in the fridge. Chard is one of the more healthy leafy greens with its dark pigment carrying lots of antioxidants as well as fibre, iron and magnesium! Try the chard leaves like cabbage and make these Swiss Chard Rolls with Turkey and Wild Rice.  Mint - Mint is also from Nico at Twin River Gardens. Place the bunch of mint into the water glass with the parsley or pack into a bag in the fridge. Mint can be a tricky herb to use in my opinion however it is the season for mojitos and sangria! Try it in a drink or even to flavour water. It also adds a fresh flavour to a smoothie or fruit salad. Smitten Kitchen has a recipe for Chopped Salad with Feta, Lime and Mint to try out.  

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

Fennel - Comes from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel is a licorice flavoured vegetable with a bulb and dill looking fronds that come out the top. It's popular in Italian and mediterannean cooking sliced thinly in salads or roasted. Follow this Shaved Fennel Salad recipe for a fresh crisp side dish! Cherry Tomatoes - Another one from Twin River Gardens in la Broquerie. Store on a cool counter or pantry for about 1 week.   Chop up with some parsley or basil and make a quick topping for chicken or fish. Quarter the little tomatoes for a salad or eat as a snack for a fresh burst in your mouth. Try this beautiful Cherry Tomato, Leek and Spinach Quiche. (Replace spinach with chard) Sweet Onions - These fresh onions come from Jonathan's Farm in Teulon, MB. These onions are more perishable than your shelled yellow onions so store them in the fridge. They lack the sharp strong taste and are sweet so ideal to thinly slice and put on salads or on top of sandwiches. Skip the greens and try this Sweet Onion and Parsley Salad. Cheddar Cauliflower - Orange cauliflower is from Sommerfeld Community. Store whole in the fridge. Use as a carb replacement for rice or a pizza crust. Eat raw or roast in the oven! Beans - Brought to you by Jeff at Wild Earth Farms. Store the beans in the fridge for about 2 weeks. Since the beans we receive are hand picked they don't perish as quickly. Great for snacking raw with dip or hummus, they have a delicious fresh crunch and mild flavour. If they are cooked, just sauté for no more than a couple minutes to prevent them from getting tough. Cucumbers - Grown by Dennis at Oak Valley Vegetables. English cucumbers should be stored in the fridge for up to 2 weeks. Peel first as they have a tougher skin, then slice or dice up for salads and sandwiches. This Simple Cucumber and Onion Salad really lets the fresh flavours shine through! Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Skewer with some fresh herbs and grill for an easy veggie side dish. Try the these crispy Baked Zucchini Fries. Reminder you may get either green or yellow zucchini. Leaf Lettuce - Grown in Morden at Oak Valley Vegetables. Rinse, pat dry with paper towel and store in the fridge for up to 2 weeks. My go to recipe is always lettuce wraps because they're super versatile and fresh, but you can also use the lettuce in your burgers, sandwiches, tacos and of course salads. Try a quick and easy Taco Dip with lettuce, cukes and whatever other veggies you've got! Chard - Greens come from Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in the fridge. The stems can be used with the greens, chop up and sauté or add into a stir fry, use for salad greens or put into a green smoothie. It can last up to 2 weeks in the fridge. Chard is one of the more healthy leafy greens with its dark pigment carrying lots of antioxidants as well as fibre, iron and magnesium! Try the chard leaves like cabbage and make these Swiss Chard Rolls with Turkey and Wild Rice.  Mint - Mint is also from Nico at Twin River Gardens. Place the bunch of mint into the water glass with the parsley or pack into a bag in the fridge. Mint can be a tricky herb to use in my opinion however it is the season for mojitos and sangria! Try it in a drink or even to flavour water. It also adds a fresh flavour to a smoothie or fruit salad. Smitten Kitchen has a recipe for Chopped Salad with Feta, Lime and Mint to try out.  

Protein Shares

Beef Patties - Grass fed meat is from Spring Creek Farms. The cows are raised on rotating pastures which provide soil and grass regeneration. The beef patties are thin and very lean so only need to be cooked a few minutes on each side on the BBQ turned to low. Thaw first. Souvlaki Sausage - This pork sausage comes from Spring Creek Farms. The pork is fed a non-GMO diet and is free to roam outside or in a low density barn. The souvlaki sausage has a delicious flavour and can be grilled up in 10-15 minutes. Pickerel - Caught by Barry at BearCat Fisheries. This northern Manitoba white fish is caught sustainably and is very light in flavour. You can season it with butter and dill or lemon, salt and pepper. Its very thin so it cooks quickly in about 10 minutes in a pan or in the oven.

Gourmet Protein Shares

Bison Patties - Grass fed meat is from Spring Creek Farms. The bison are raised on rotating pastures which provide soil and grass regeneration. The patties are thin and very lean so only need to be cooked a few minutes on each side on the BBQ turned to low. Thaw first! Souvlaki Sausage - This pork sausage comes from Spring Creek Farms. The pork is fed a non-GMO diet and is free to roam outside or in a low density barn. The souvlaki sausage has a delicious flavour and can be grilled up in 10-15 minutes. Trout Fillet - Trout is from Watersong Farm. This is a freshwater system in Warren, MB. The water is recycled and nutrient rich, and the fish are grown in a sustainable manner. The trout tastes similar to salmon, and it can be grilled on foil, on a pan or in the oven until fork tender.