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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 31/August 1

Long Term Storage & Preservation

Overwhelmed by produce you cannot use in time or do not have plans for? Remember lots of fresh items can be stored for long term use by freezing, pickling, canning or drying. Don't let items go to waste. Zucchini can be shredded and frozen for muffins or cakes down the road, as well as carrots. Eventually you'll get lots of field tomatoes. These can be canned or blanched and frozen for soups, stews and sauces. Kale & spinach can be blended with water and frozen in ice cube trays for smoothies. Green and yellow beans can be pickled (my fav) and make a great addition to a caesar. Herbs and hot peppers can be dried and stored in a jar! Prevent waste and preserve all your extra Manitoba produce! You will be happy in winter that you did.  

Full Produce to Receive a Minimum of 6 of the Following 7 Items

Bunched Garlic - Comes from Stefan at Blue Lagoon Organics. This fresh garlic should be stored in the fridge to prevent it from perishing. Fall storage garlic has a protective dry shell that makes it more shelf stable. Manitoba garlic is extra strong in flavour so it can be used sparingly in all your summer recipes from dips, to marinades and salad dressings. Try this Garlicky Kale & Ricotta Pizza grilled on the BBQ!   Cucumbers - Cukes are grown at Green Acres by Evan. Store in the crisper to keep them fresh for about 1 week. The delicious crunch on these cucumbers makes them a great summer snack or addition to a cream cheese bagel, sandwich, or main ingredient in a salad!   Cabbage - Green cabbage is grown at Jonathan's Farm in Teulon, MB. Store the cabbage whole in the fridge for about 3 weeks! As time goes on the outer layers may go limp and just need to be peeled off. I most often use cabbage shredded thinly for some sort of fish or shrimp taco. You can also make a homemade Coleslaw Salad or sauté in a stir fry. Now is also the time to make cabbage rolls and freeze for the fall. The cabbage is very soft and pliable making it very easy to roll up with the filling.   Red Potatoes - Large red new potatoes are from Oak Valley Vegetables. Keep them in the fridge due to their high water content. Best boiled and then chopped up with herbs and butter or parboil and then roast in the oven. Try this Warm Dijon Potato and Green Bean Salad for a delicious side dish to any BBQ meal.   Yellow Zucchini - Zucchini is grown at Hearts & Roots in Elie, MB. Store on a cool counter, pantry or fridge for about 1 week. It can be shredded for muffins, a cake or veggie fritters. This Chocolate Zucchini cake will be a crowd pleaser, the zucchini cannot even be detected. It can also be sliced and put onto a pizza, flatbread, roasted or grilled.   Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and store in a large ziplock bag in the fridge for up to 3 weeks. The kale can be used as a salad green, smoothie green or part of a stir fry. It can also be chopped finely and mixed into some boiled new potatoes or added to an egg dish such as this Garlic Kale Quiche.    Beans - Green/Yellow beans are from Wenkai in Morden, MB. Store in the fridge for up to 2 weeks! Beans are very versatile because they can be eaten raw or cooked and only take a few minutes to heat up. Sauté in a pan with butter for 2-3 minutes or boil for 5 minutes. Super delicious!  

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

Bunched Garlic - Comes from Stefan at Blue Lagoon Organics. This fresh garlic should be stored in the fridge to prevent it from perishing. Fall storage garlic has a protective dry shell that makes it more shelf stable. Manitoba garlic is extra strong in flavour so it can be used sparingly in all your summer recipes from dips, to marinades and salad dressings. Try this Garlicky Kale & Ricotta Pizza grilled on the BBQ! Zucchini Noodles - This zucchini comes from Dennis at Oak Valley Vegetables. Store the bag in the fridge for about 1 week. The zucchini has been spiralized which turns it into "noodles". Sauté these with some ground pork or turkey and sauce and you've got a delicious low carb meal. They can be part of any stir fry, or go half and half with these and real noodles for your spaghetti and meat sauce recipes. Broccoli - Broccoli crowns come from Jonathan's Farm. Store in the fridge for up to 2 weeks. I'm not a raw broccoli person unless I have dip... but my favourite way to cook it is roast in the oven with olive oil, parmesan, garlic salt and pepper! Little pieces can also be boiled with the beans or potatoes. Try this vegan Broccoli, Kale & Rice Casserole for something a little different! White Cucumbers - Cukes come from Hearts & Roots this week. These white cucumbers are obviously white, small and have a great crunch and sweet mild flavour. Great for snacking or using chopped up in salads. I also like using them with cream cheese on a toasted bagel or on a sandwich. 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. Carrots - Carrots are grown at Jonathan's Farm. Keep the bag in the fridge for up to 3 weeks. These fresh carrots are ideal for snacking or bringing to your picnics or BBQ parties. Chop off the ends, rinse and slice up and you're good to go. These Healthy Zucchini Carrot Muffins with Pineapple are kid friendly and packed with veggies. Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and store in a large ziplock bag in the fridge for up to 3 weeks. The kale can be used as a salad green, smoothie green or part of a stir fry. It can also be chopped finely and mixed into some boiled new potatoes or added to an egg dish such as this Garlic Kale Quiche.  Beans - Green/Yellow beans are from Wenkai in Morden, MB. Store in the fridge for up to 2 weeks! Beans are very versatile because they can be eaten raw or cooked and only take a few minutes to heat up. Sauté in a pan with butter for 2-3 minutes or boil for 5 minutes. Super delicious! Hot Peppers - Store on a cool counter or fridge for about 1 week. Dice these hot peppers finely for a stir fry or fresh salsa. Add into any dish you want that little kick of spice.  

Half Produce to Receive a Minimum of 6 of the Following 7 Items

Bunched Garlic - Comes from Stefan at Blue Lagoon Organics. This fresh garlic should be stored in the fridge to prevent it from perishing. Fall storage garlic has a protective dry shell that makes it more shelf stable. Manitoba garlic is extra strong in flavour so it can be used sparingly in all your summer recipes from dips, to marinades and salad dressings. Try this Garlicky Kale & Ricotta Pizza grilled on the BBQ! Cucumbers - Cukes are grown at Green Acres by Evan. Store in the crisper to keep them fresh for about 1 week. The delicious crunch on these cucumbers makes them a great summer snack or addition to a cream cheese bagel, sandwich, or main ingredient in a salad! Cabbage - Green cabbage is grown at Jonathan's Farm in Teulon, MB. Store the cabbage whole in the fridge for about 3 weeks! As time goes on the outer layers may go limp and just need to be peeled off. I most often use cabbage shredded thinly for some sort of fish or shrimp taco. You can also make a homemade Coleslaw Salad or sauté in a stir fry. Now is also the time to make cabbage rolls and freeze for the fall. The cabbage is very soft and pliable making it very easy to roll up with the filling. Red Potatoes - Large red new potatoes are from Oak Valley Vegetables. Keep them in the fridge due to their high water content. Best boiled and then chopped up with herbs and butter or parboil and then roast in the oven. Try this Warm Dijon Potato and Green Bean Salad for a delicious side dish to any BBQ meal. Yellow Zucchini - Zucchini is grown at Hearts & Roots in Elie, MB. Store on a cool counter, pantry or fridge for about 1 week. It can be shredded for muffins, a cake or veggie fritters. This Chocolate Zucchini cake will be a crowd pleaser, the zucchini cannot even be detected. It can also be sliced and put onto a pizza, flatbread, roasted or grilled. Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and store in a large ziplock bag in the fridge for up to 3 weeks. The kale can be used as a salad green, smoothie green or part of a stir fry. It can also be chopped finely and mixed into some boiled new potatoes or added to an egg dish such as this Garlic Kale Quiche.  Beans - Green/Yellow beans are from Wenkai in Morden, MB. Store in the fridge for up to 2 weeks! Beans are very versatile because they can be eaten raw or cooked and only take a few minutes to heat up. Sauté in a pan with butter for 2-3 minutes or boil for 5 minutes. Super delicious!  

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

Bunched Garlic - Comes from Stefan at Blue Lagoon Organics. This fresh garlic should be stored in the fridge to prevent it from perishing. Fall storage garlic has a protective dry shell that makes it more shelf stable. Manitoba garlic is extra strong in flavour so it can be used sparingly in all your summer recipes from dips, to marinades and salad dressings. Try this Garlicky Kale & Ricotta Pizza grilled on the BBQ! Zucchini Noodles - This zucchini comes from Dennis at Oak Valley Vegetables. Store the bag in the fridge for about 1 week. The zucchini has been spiralized which turns it into "noodles". Sauté these with some ground pork or turkey and sauce and you've got a delicious low carb meal. They can be part of any stir fry, or go half and half with these and real noodles for your spaghetti and meat sauce recipes. Broccoli - Broccoli crowns come from Jonathan's Farm. Store in the fridge for up to 2 weeks. I'm not a raw broccoli person unless I have dip... but my favourite way to cook it is roast in the oven with olive oil, parmesan, garlic salt and pepper! Little pieces can also be boiled with the beans or potatoes. Try this vegan Broccoli, Kale & Rice Casserole for something a little different! White Cucumbers - Cukes come from Hearts & Roots this week. These white cucumbers are obviously white, small and have a great crunch and sweet mild flavour. Great for snacking or using chopped up in salads. I also like using them with cream cheese on a toasted bagel or on a sandwich. 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. Carrots - Carrots are grown at Jonathan's Farm. Keep the bag in the fridge for up to 3 weeks. These fresh carrots are ideal for snacking or bringing to your picnics or BBQ parties. Chop off the ends, rinse and slice up and you're good to go. These Healthy Zucchini Carrot Muffins with Pineapple are kid friendly and packed with veggies. Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems and store in a large ziplock bag in the fridge for up to 3 weeks. The kale can be used as a salad green, smoothie green or part of a stir fry. It can also be chopped finely and mixed into some boiled new potatoes or added to an egg dish such as this Garlic Kale Quiche.  Beans - Green/Yellow beans are from Wenkai in Morden, MB. Store in the fridge for up to 2 weeks! Beans are very versatile because they can be eaten raw or cooked and only take a few minutes to heat up. Sauté in a pan with butter for 2-3 minutes or boil for 5 minutes. Super delicious! Hot Peppers - Store on a cool counter or fridge for about 1 week. Dice these hot peppers finely for a stir fry or fresh salsa. Add into any dish you want that little kick of spice.

Protein Shares

Ground Beef - Beef comes from Spring Creek Farms. The grass fed beef is raised ethically on pastures with plenty of room. It is very lean so be careful not to overcook if making burgers, or mix with ground pork for patties or meatballs. Also great for nachos, tacos or meat sauce with fresh veggies! Smokies - Smokies come from Spring Creek Farms. The mix of pork and beef in these smokies makes for a great taste and juicy smokie that cooks on the grill in about 10-15  minutes. Pike Fillet - Pike comes from Northern Manitoba lakes by Bearcat Fisheries. The fish is sustainably caught and deboned by Barry. This whitefish can be cooked very quickly in a frying pan with butter or herbs. It can also be put in a grill pan and used for fish tacos!

Gourmet Protein Shares

Organic Ground Beef - Beef comes from Spring Creek Farms. The grass fed beef is raised ethically on pastures with plenty of room. It is very lean so be careful not to overcook if making burgers, or mix with ground pork for patties or meatballs. Also great for nachos, tacos or meat sauce with fresh veggies! Lemon Chicken Sausage - Sausage is from Oak Island. The chickens there are raised freely run outside and in a low density barn. The sausage is flavourful and can be grilled and put in a smokie bun or cut up and used in a pasta dish with greens. Pike Fillet - Pike comes from Northern Manitoba lakes by Bearcat Fisheries. The fish is sustainably caught and deboned by Barry. This whitefish can be cooked very quickly in a frying pan with butter or herbs. It can also be put in a grill pan and used for fish tacos!