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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 September 11/12

Fruits & Vegetables...the home of Antioxidants

We all know that eating a diet high in fruits and vegetables is good for us. There are many reasons, one of them being that they contain high amounts of antioxidants. Antioxidants fight the free radicals and reactive oxygen species in our body. Free radicals contain an unpaired electron which makes them highly reactive and can damage cells and their DNA. When free radicals overwhelm the body because of an imbalance with antioxidants, oxidative stress occurs which can lead to diseases such as cancer and heart disease. Fruits and vegetables are very colourful, and some of these coloured pigments such as beta-carotene (orange) in carrots or lycopene (red) in tomatoes are antioxidants. In terms of fruits, blueberries, strawberries and blackberries are some of the highest ranked for antioxidant level. Be healthy and eat all the veggies!  

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

Beefsteak Tomato - Tomatoes are from Oak Valley Vegetables. These garden tomatoes should be kept on the counter for 1-2 weeks. You'll notice slight imperfections in these tomatoes through friction, wind and rain. They're the perfect size to slice for a toasted tomato sandwich, a burger or a BLT. This Tomato, Mozza and Pesto Panini is the perfect dinner when you're in a pinch for time.   Cherry Tomato - Little tomatoes are also from Murray at Greenland Gardens. Keep them in their container on the counter for about 1 week. They're great as a healthy little snack or chop in half and throw into a salad. You can also blister the tomatoes whole in a pan and then add to a pasta or spaghetti. Try this Zucchini Tomato Quiche for a delicious brunch or breakfast on the go.   Leeks - Leeks come from Nico at Twin River Gardens. To prepare the leeks for cooking, cut off the root stem, and the dark green top leaves. Slice the leek and then rinse in between the layers (sand and dirt gets stuck in it). The leeks are in the onion family so they can be used as onion replacements, they cook down really well with butter in a pan and can be added to a chicken or pasta dish. I always use them for a potato leek soup or potato gratin.   Baby Bell Peppers - Little peppers are from Wild Earth Farm. Store the peppers in the fridge crisper for up to 2 weeks. I love bell peppers and these little minis are a nice size for snacking or chopping up for a salad. They can also be sliced up for a stir fry, put onto a pizza or use in fajitas. These Jalapeño-Goat Cheese Stuffed Mini Peppers are on my must try recipe list! They would make an excellent appetizer.   Red Kuri Squash - Fall squash is from Wild Earth Farm. Store in the pantry or on the counter for months. This bright orange teardrop shaped squash has an orange flesh on the inside and has a sweet rich flavour. Roast slices of this squash to top a fall salad or chop up and cook down the squash for a creamy soup. This squash and the butternut squash I would say are the best 2 to use for a soup. This Roasted Squash Soup gives the squash a great flavour and can be used as a vegetarian main dish!   Bintje Potatoes - Potatoes are from Wild Earth Farm. Store the potatoes in a cool pantry or basement. This variety is a white potato with light brown skin and it's the perfect type to make homemade french fries out of. Also ideal for slicing into wedges and roasting with some salt, pepper, olive oil and garlic.   Mint - Fresh mint is from Nico at Twin River Gardens. Store the mint in the fridge or the stems into a little jar of water. It can be used in sweet or savoury ways. It would be cool adding some finely chopped mint into chocolate chip cookies or making your own herbal tea. However its also great in a Vietnamese or tabbouleh salad. Muddle some mint into a fresh cocktail!   Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant in a cool pantry or on the counter for about 1 week or longer. Slice the eggplant into disks and they can be grilled on the BBQ and topped with a fresh tomato mixture or bake the slices and layer for an eggplant parmesan. Eggplant can be in replace of meat and be used in a vegetarian meal stuffed, baked or put in a burger. You can also try this Smoky Eggplant Dip from Smitten Kitchen!   Romaine or Leaf Lettuce - Lettuce is from Jonathan's Farm near Teulon. Store in the crisper of the fridge for up to 2 weeks. Either type is great to stuff into a sandwich, wrap or use for a salad green. I've also used romaine and leaf for a lettuce wrap or tuna salad holder.

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

Beefsteak Tomato - Tomatoes are from Oak Valley Vegetables. These garden tomatoes should be kept on the counter for 1-2 weeks. You'll notice slight imperfections in these tomatoes through friction, wind and rain. They're the perfect size to slice for a toasted tomato sandwich, a burger or a BLT. This Tomato, Mozza and Pesto Panini is the perfect dinner when you're in a pinch for time. Cherry Tomato - Little tomatoes are also from Murray at Greenland Gardens. Keep them in their container on the counter for about 1 week. They're great as a healthy little snack or chop in half and throw into a salad. You can also blister the tomatoes whole in a pan and then add to a pasta or spaghetti. Try this Zucchini Tomato Quiche for a delicious brunch or breakfast on the go. Leeks - Leeks come from Nico at Twin River Gardens. To prepare the leeks for cooking, cut off the root stem, and the dark green top leaves. Slice the leek and then rinse in between the layers (sand and dirt gets stuck in it). The leeks are in the onion family so they can be used as onion replacements, they cook down really well with butter in a pan and can be added to a chicken or pasta dish. I always use them for a potato leek soup or potato gratin. Baby Bell Peppers - Little peppers are from Wild Earth Farm. Store the peppers in the fridge crisper for up to 2 weeks. I love bell peppers and these little minis are a nice size for snacking or chopping up for a salad. They can also be sliced up for a stir fry, put onto a pizza or use in fajitas. These Jalapeño-Goat Cheese Stuffed Mini Peppers are on my must try recipe list! They would make an excellent appetizer. Red Kuri Squash - Fall squash is from Wild Earth Farm. Store in the pantry or on the counter for months. This bright orange teardrop shaped squash has an orange flesh on the inside and has a sweet rich flavour. Roast slices of this squash to top a fall salad or chop up and cook down the squash for a creamy soup. This squash and the butternut squash I would say are the best 2 to use for a soup. This Roasted Squash Soup gives the squash a great flavour and can be used as a vegetarian main dish! Fingerling Trio - Potato mix is from Wild Earth Farm. Fingerlings are smaller oval potatoes, these are a mix of red and white and are great for cutting up and roasting. They can also be tossed with olive oil and seasoning and put on a grill basket for the bbq. Mint - Fresh mint is from Nico at Twin River Gardens. Store the mint in the fridge or the stems into a little jar of water. It can be used in sweet or savoury ways. It would be cool adding some finely chopped mint into chocolate chip cookies or making your own herbal tea. However its also great in a Vietnamese or tabbouleh salad. Muddle some mint into a fresh cocktail! Romaine or Leaf Lettuce - Lettuce is from Jonathan's Farm near Teulon. Store in the crisper of the fridge for up to 2 weeks. Either type is great to stuff into a sandwich, wrap or use for a salad green. I've also used romaine and leaf for a lettuce wrap or tuna salad holder. Chard - Swiss Chard is from Jonathan's Farm. Store the chard in a bag in the crisper for about 1-2 weeks. The chard (minus the stems) makes a great salad green because its thin and leafy. It can also be sautéed with eggs or in an omelette/quiche. The stems can be put into a stir fry and the greens as well or in a green smoothie. Sneak some greens into your pastas with this Creamy Gruyere & Swiss Chard Pasta.  Cabbage - Cabbage is from Jonathan's Farm. Store the cabbage in the fridge for many weeks, the outer layers may need peeling off eventually. Cut off pieces of cabbage for a noodle stir fry, coleslaw salad or roast wedges. It's also the season for lazy cabbage roll casserole - a favourite of mine! Link to a recipe HERE.   

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

Beefsteak Tomato - Tomatoes are from Oak Valley Vegetables. These garden tomatoes should be kept on the counter for 1-2 weeks. You'll notice slight imperfections in these tomatoes through friction, wind and rain. They're the perfect size to slice for a toasted tomato sandwich, a burger or a BLT. This Tomato, Mozza and Pesto Panini is the perfect dinner when you're in a pinch for time. Leeks - Leeks come from Nico at Twin River Gardens. To prepare the leeks for cooking, cut off the root stem, and the dark green top leaves. Slice the leek and then rinse in between the layers (sand and dirt gets stuck in it). The leeks are in the onion family so they can be used as onion replacements, they cook down really well with butter in a pan and can be added to a chicken or pasta dish. I always use them for a potato leek soup or potato gratin. Baby Bell Peppers - Little peppers are from Wild Earth Farm. Store the peppers in the fridge crisper for up to 2 weeks. I love bell peppers and these little minis are a nice size for snacking or chopping up for a salad. They can also be sliced up for a stir fry, put onto a pizza or use in fajitas. These Jalapeño-Goat Cheese Stuffed Mini Peppers are on my must try recipe list! They would make an excellent appetizer. Red Kuri Squash - Fall squash is from Wild Earth Farm. Store in the pantry or on the counter for months. This bright orange teardrop shaped squash has an orange flesh on the inside and has a sweet rich flavour. Roast slices of this squash to top a fall salad or chop up and cook down the squash for a creamy soup. This squash and the butternut squash I would say are the best 2 to use for a soup. This Roasted Squash Soup gives the squash a great flavour and can be used as a vegetarian main dish! Mint - Fresh mint is from Nico at Twin River Gardens. Store the mint in the fridge or the stems into a little jar of water. It can be used in sweet or savoury ways. It would be cool adding some finely chopped mint into chocolate chip cookies or making your own herbal tea. However its also great in a Vietnamese or tabbouleh salad. Muddle some mint into a fresh cocktail! Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant in a cool pantry or on the counter for about 1 week or longer. Slice the eggplant into disks and they can be grilled on the BBQ and topped with a fresh tomato mixture or bake the slices and layer for an eggplant parmesan. Eggplant can be in replace of meat and be used in a vegetarian meal stuffed, baked or put in a burger. You can also try this Smoky Eggplant Dip from Smitten Kitchen! Romaine or Leaf Lettuce - Lettuce is from Jonathan's Farm near Teulon. Store in the crisper of the fridge for up to 2 weeks. Either type is great to stuff into a sandwich, wrap or use for a salad green. I've also used romaine and leaf for a lettuce wrap or tuna salad holder.  

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

Beefsteak Tomato - Tomatoes are from Oak Valley Vegetables. These garden tomatoes should be kept on the counter for 1-2 weeks. You'll notice slight imperfections in these tomatoes through friction, wind and rain. They're the perfect size to slice for a toasted tomato sandwich, a burger or a BLT. This Tomato, Mozza and Pesto Panini is the perfect dinner when you're in a pinch for time. Cherry Tomato - Little tomatoes are also from Murray at Greenland Gardens. Keep them in their container on the counter for about 1 week. They're great as a healthy little snack or chop in half and throw into a salad. You can also blister the tomatoes whole in a pan and then add to a pasta or spaghetti. Try this Zucchini Tomato Quiche for a delicious brunch or breakfast on the go. Leeks - Leeks come from Nico at Twin River Gardens. To prepare the leeks for cooking, cut off the root stem, and the dark green top leaves. Slice the leek and then rinse in between the layers (sand and dirt gets stuck in it). The leeks are in the onion family so they can be used as onion replacements, they cook down really well with butter in a pan and can be added to a chicken or pasta dish. I always use them for a potato leek soup or potato gratin. Baby Bell Peppers - Little peppers are from Wild Earth Farm. Store the peppers in the fridge crisper for up to 2 weeks. I love bell peppers and these little minis are a nice size for snacking or chopping up for a salad. They can also be sliced up for a stir fry, put onto a pizza or use in fajitas. These Jalapeño-Goat Cheese Stuffed Mini Peppers are on my must try recipe list! They would make an excellent appetizer. Red Kuri Squash - Fall squash is from Wild Earth Farm. Store in the pantry or on the counter for months. This bright orange teardrop shaped squash has an orange flesh on the inside and has a sweet rich flavour. Roast slices of this squash to top a fall salad or chop up and cook down the squash for a creamy soup. This squash and the butternut squash I would say are the best 2 to use for a soup. This Roasted Squash Soup gives the squash a great flavour and can be used as a vegetarian main dish! Bintje Potatoes - Potatoes are from Wild Earth Farm. Store the potatoes in a cool pantry or basement. This variety is a white potato with light brown skin and it's the perfect type to make homemade french fries out of. Also ideal for slicing into wedges and roasting with some salt, pepper, olive oil and garlic. Mint - Fresh mint is from Nico at Twin River Gardens. Store the mint in the fridge or the stems into a little jar of water. It can be used in sweet or savoury ways. It would be cool adding some finely chopped mint into chocolate chip cookies or making your own herbal tea. However its also great in a Vietnamese or tabbouleh salad. Muddle some mint into a fresh cocktail! Romaine or Leaf Lettuce - Lettuce is from Jonathan's Farm near Teulon. Store in the crisper of the fridge for up to 2 weeks. Either type is great to stuff into a sandwich, wrap or use for a salad green. I've also used romaine and leaf for a lettuce wrap or tuna salad holder. Chard - Swiss Chard is from Jonathan's Farm. Store the chard in a bag in the crisper for about 1-2 weeks. The chard (minus the stems) makes a great salad green because its thin and leafy. It can also be sautéed with eggs or in an omelette/quiche. The stems can be put into a stir fry and the greens as well or in a green smoothie. Sneak some greens into your pastas with this Creamy Gruyere & Swiss Chard Pasta. 

Protein

Ground Lamb - Ground lamb is from Spring Creek Farms. The lamb is raised outdoors and fed no antibiotics, growth hormones or steroids. The lamb can be made into little meatballs or gyros (greek pita wrap), I've also tried it on some greek nachos with diced lettuce, red onion, tomato, and topped with tzatziki! Beef Patties - Beef is raised at Spring Creek Farms in Cypress River. The cows are raised ethically and naturally, all grass fed, and have rotating pastures with plenty of space. The beef patties need to be thawed completely, then cooked a few minutes per side either on the bbq on low or in a frying pan on medium. Careful not to overcook, they are thin and lean. Heritage Pork Side Bacon - The bacon comes from pork belly from pigs at Spring Creek Farm. The pigs are raised in low density barns and are free to go outdoors, they also have dugouts and plenty of grassland. The heritage pork breed has a great flavour of bacon and can be cooked in a pan for about 10 minutes. Save the bacon grease for frying up potatoes or greens!

Gourmet Protein

Ground Lamb - Ground lamb is from Spring Creek Farms. The lamb is raised outdoors and fed no antibiotics, growth hormones or steroids. The lamb can be made into little meatballs or gyros (greek pita wrap), I've also tried it on some greek nachos with diced lettuce, red onion, tomato, and topped with tzatziki! Beef Patties - Beef is raised at Spring Creek Farms in Cypress River. The cows are raised ethically and naturally, all grass fed, and have rotating pastures with plenty of space. The beef patties need to be thawed completely, then cooked a few minutes per side either on the bbq on low or in a frying pan on medium. Careful not to overcook, they are thin and lean. Beef Taco Steak - Steak comes from the cows at Spring Creek Farm. The steak is thin so when sliced against the grain works perfect in a taco or a fajita with peppers and onions. Thaw the steak, then season and lay it on the grill and cook for 4-5 minutes per side on a low temperature.