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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 4/5

Your Intro to Winter Squash

For the next 5 weeks, you will be getting a variety of different squash in your box! I used to be clueless but with just a few cooking squash experiences you'll be an expert. A winter squash is characterized by a hard skin as well as a hard flesh. This is why they must be cooked, usually for at least 25-30 minutes before eating. Almost all the squash have an orange or beige coloured flesh and are excellent sources of vitamin A, vitamin C and fibre! The squash can replace potatoes in almost any recipe and can be mashed, roasted or stuffed. The great thing about winter squash is that they have an incredible storage life - up to months because of their hard shell. Follow this guide to winter squash to learn about each variety and how to use it.    

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

Butternut Squash - Squash comes from Green Acres Farm. Store the squash in a cool pantry or on the counter for weeks to months. This squash has a pale skin and a bright orange flesh. Cut the butternut squash in half with a large knife (microwave it for a few minutes first if it's too hard), then scoop out the seeds and roast the 2 halves in the oven for about 30 minutes or until its fork tender! The butternut squash is also excellent to make a soup or a creamy macaroni and cheese. Watermelon - Melon is from Green Acres Farm. Store on the counter for just a few days - it should be ready to cut anytime. Evan from Green Acres knows when the melons are ripe enough to pick off the vine. The watermelon has such a thin skin it can be peeled with a knife, and then the pieces stored in the fridge. It can also be cubed and frozen and then put into a blender for a delicious slushy. Gold Beets - Beets are from Oak Valley. Store the beets in the fridge for up to 2 weeks before they soften. The gold beets have a less earthy flavour and are slightly sweeter than the red. Cut off the ends, peel and roast with the carrots and some maple syrup! Or they can be roasted, chopped up and put into a quinoa salad or golden beet salad with greens and blue cheese. They also look pretty spiralized onto a salad. Orange Carrots - Carrots are from Oak Valley Vegetables. Store them in a sealed bag in the fridge for up to 3 weeks or more. The carrots can be eaten raw or cooked - boiled, sautéed or roasted. It makes a nice roasted mix with beets, onion, squash and any other veggies you have. I like shredding them for oatmeal and muffins, or just cutting them up for snacking. This Carrot Cake recipe is super moist and delicious, it makes a great fall evening treat! Red Onion - Red Onion is from Oak Valley in Morden. Store the onion on a cool counter or pantry for up to 1 month or more. Red onions are my favourite variety because they're mild enough to use for salads and add a great flavour to a veggie dish, a sandwich or stir fry. Leaf Lettuce - Lettuce is from Neva Hydroponics in Landmark, MB. This lettuce is grown in a greenhouse without soil, only water which contains a nutrient solution for the lettuce to grow.  Store this in the fridge for a week or longer. Chop up for burgers, salads, put in a sandwich or use as a lettuce wrap. These Turkey Lettuce Wraps are a light low calorie dinner idea! Roma Tomatoes - Tomatoes are from Wild Earth Farm. Store on the counter for 1-2 weeks. The fridge temperature is actually a little bit too harsh for tomatoes so they break down more quickly. The roma tomatoes are great because they have more firm flesh and less juicy seeds so they're great for bruschetta or roasted for a tomato soup. Try Smitten Kitchen's Rice Stuffed Tomatoes for a vegetarian lunch or side dish. A Taco Dip would also be excellent for a weekend snack with tomatoes, lettuce and shredded cheese. Sage - Sage is from Wild Earth Farms. This herb can be stored in a bag in the fridge for up to 2 weeks. Sage is a fall herb known for its medicinal properties in digestion and anti inflammation. The flavour of sage pairs well with turkey, chicken and potatoes. My favourite recipe with sage is a Butternut Squash Sage Macaroni & Cheese. Its a warm and comforting fall meal! Sage can also be put into a tea or used to add flavour to a drink. Cabbage - Cabbage is grown at Wild Earth Farm. Store wrapped in plastic in the fridge. It can be shaved or sliced thinly for a coleslaw salad with shredded carrots and red onion. I also like using part lettuce part cabbage for a chinese chicken salad with crunchy noodles, chicken, almonds and orange slices. If cabbage rolls are too much work, you can make a Cabbage Roll Casserole with less time and effort. Basil - Basil is from Nico at Twin River Gardens. Store in a glass of water with the stems down on the counter for longest storage of 1 week. The basil is a perfect match for the roma tomatoes in a salad with mozzarella or a bruschetta for a baguette. I've also tried this Fresh Corn & Basil Salad from Food Network and I would highly recommend picking up a few cobs for it!  

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

Honeydew - Melon is from Green Acres Farm. Store on the counter for just a few days - it should be ready to cut anytime. Evan from Green Acres knows when the melons are ripe enough to pick off the vine. The honeydew has such a thin skin it can be peeled with a knife, and then the pieces stored in the fridge. It can also be cubed and frozen and then put into a blender for a delicious smoothie. Salad Cucumbers - Cukes are from Oak Valley Vegetables. Store the cucumbers in the fridge in the crisper for about 1 week. Slice for sandwiches, salads or burgers. This type of cucumber doesnt need peeling. Try this Chickpea Salad with Cucumber, Red Onion and Basil. Rainbow Carrots - Carrots are from Oak Valley Vegetables. Store them in a sealed bag in the fridge for up to 3 weeks or more. The carrots can be eaten raw or cooked - boiled, sautéed or roasted. It makes a nice roasted mix with beets, onion, squash and any other veggies you have. I like shredding them for oatmeal and muffins, or just cutting them up for snacking. This Carrot Cake recipe is super moist and delicious, it makes a great fall evening treat! Red Onion - Red Onion is from Oak Valley in Morden. Store the onion on a cool counter or pantry for up to 1 month or more. Red onions are my favourite variety because they're mild enough to use for salads and add a great flavour to a veggie dish, a sandwich or stir fry. Zucchini - Zucchini is from Oak Valley Vegetables. Keep the zucchini on the counter or in the pantry for up to 2 weeks. Shred the zucchini with the carrots for veggie fritters or muffins! It's also great made into a zucchini bread or grilled on the bbq. Try these Baked Cheesy Zucchini Bites for an appetizer or snack. Spring Mix - Spring mix is from Neva Hydroponics in Landmark, MB. They operate a greenhouse with a freshwater system for the lettuce to grow so theres no soil involved. The water contains the nutrient solution. Spring mix makes for a great light salad side dish or stuffed into a wrap or sandwich. Delicata Squash - Squash is from Wild Earth Farm. It can be stored on the counter or in a pantry for months. This is my favourite squash for roasting. Just cut it in half lengthwise, scoop out the seeds then cut half moon slices. Roast on a pan with the sage, olive oil and some garlic until its softened. The skin is edible on the delicata squash so it doesn't need to be peeled. Roma Tomatoes - Tomatoes are from Wild Earth Farm. Store on the counter for 1-2 weeks. The fridge temperature is actually a little bit too harsh for tomatoes so they break down more quickly. The roma tomatoes are great because they have more firm flesh and less juicy seeds so they're great for bruschetta or roasted for a tomato soup. Try Smitten Kitchen's Rice Stuffed Tomatoes for a vegetarian lunch or side dish. A Taco Dip would also be excellent for a weekend snack with tomatoes, lettuce and shredded cheese. Sage - Sage is from Wild Earth Farms. This herb can be stored in a bag in the fridge for up to 2 weeks. Sage is a fall herb known for its medicinal properties in digestion and anti inflammation. The flavour of sage pairs well with turkey, chicken and potatoes. My favourite recipe with sage is a Butternut Squash Sage Macaroni & Cheese. Its a warm and comforting fall meal! Sage can also be put into a tea or used to add flavour to a drink. Rainbow Kale - Kale is grown at Jonathan's Farm. Strip the kale leaves from the stems and store in a bag in the fridge for up to 3 weeks. I like having kale in the morning either in a smoothie, sautéed into eggs or with hash browns, peppers, onion etc. It's a little tough on its own for a salad, unless you "massage" the dressing into it or go half and half with lettuce.  Kale is one of the healthiest greens, its packed with nutrients so if you're starting to get a bit sick of kale just remember its for your health! Basil - Basil is from Nico at Twin River Gardens. Store in a glass of water with the stems down on the counter for longest storage of 1 week. The basil is a perfect match for the roma tomatoes in a salad with mozzarella or a bruschetta for a baguette. I've also tried this Fresh Corn & Basil Salad from Food Network and I would highly recommend picking up a few cobs for it!

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

Acorn Squash - Squash is from Green Acres Farm. Store on the counter or in a pantry for months. This squash is especially good halved, and stuffed then baked. Erin Crampton has a recipe for Acorn Squash with Chile Lime Vinaigrette that is a must try. Cantaloupe - Melon is from Green Acres Farm. Store on the counter for just a few days - it should be ready to cut anytime. Evan from Green Acres knows when the melons are ripe enough to pick off the vine. The cantaloupe has such a thin skin it can be peeled with a knife, and then the pieces stored in the fridge. It can also be cubed and frozen and then put into a blender for a delicious smoothie. Gold Beets - Beets are from Oak Valley. Store the beets in the fridge for up to 2 weeks before they soften. The gold beets have a less earthy flavour and are slightly sweeter than the red. Cut off the ends, peel and roast with the carrots and some maple syrup! Or they can be roasted, chopped up and put into a quinoa salad or golden beet salad with greens and blue cheese. They also look pretty spiralized onto a salad. Orange Carrots - Carrots are from Oak Valley Vegetables. Store them in a sealed bag in the fridge for up to 3 weeks or more. The carrots can be eaten raw or cooked - boiled, sautéed or roasted. It makes a nice roasted mix with beets, onion, squash and any other veggies you have. I like shredding them for oatmeal and muffins, or just cutting them up for snacking. This Carrot Cake recipe is super moist and delicious, it makes a great fall evening treat! Red Onion - Red Onion is from Oak Valley in Morden. Store the onion on a cool counter or pantry for up to 1 month or more. Red onions are my favourite variety because they're mild enough to use for salads and add a great flavour to a veggie dish, a sandwich or stir fry. Roma Tomatoes - Tomatoes are from Wild Earth Farm. Store on the counter for 1-2 weeks. The fridge temperature is actually a little bit too harsh for tomatoes so they break down more quickly. The roma tomatoes are great because they have more firm flesh and less juicy seeds so they're great for bruschetta or roasted for a tomato soup. Try Smitten Kitchen's Rice Stuffed Tomatoes for a vegetarian lunch or side dish. A Taco Dip would also be excellent for a weekend snack with tomatoes, lettuce and shredded cheese. Rainbow Kale - Kale is grown at Jonathan's Farm. Strip the kale leaves from the stems and store in a bag in the fridge for up to 3 weeks. I like having kale in the morning either in a smoothie, sautéed into eggs or with hash browns, peppers, onion etc. It's a little tough on its own for a salad, unless you "massage" the dressing into it or go half and half with lettuce.  Kale is one of the healthiest greens, its packed with nutrients so if you're starting to get a bit sick of kale just remember its for your health!  

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

Butternut Squash - Squash comes from Green Acres Farm. Store the squash in a cool pantry or on the counter for weeks to months. This squash has a pale skin and a bright orange flesh. Cut the butternut squash in half with a large knife (microwave it for a few minutes first if it's too hard), then scoop out the seeds and roast the 2 halves in the oven for about 30 minutes or until its fork tender! The butternut squash is also excellent to make a soup or a creamy macaroni and cheese. Honeydew - Melon is from Green Acres Farm. Store on the counter for just a few days - it should be ready to cut anytime. Evan from Green Acres knows when the melons are ripe enough to pick off the vine. The honeydew has such a thin skin it can be peeled with a knife, and then the pieces stored in the fridge. It can also be cubed and frozen and then put into a blender for a delicious smoothie. English Cucumber - Cukes are from Oak Valley Vegetables. Store the cucumber in the fridge in the crisper for about 1 week. Slice for sandwiches, salads or burgers. This type of cucumber should be peeled first. Try this Chickpea Salad with Cucumber, Red Onion and Basil. Rainbow Carrots - Carrots are from Oak Valley Vegetables. Store them in a sealed bag in the fridge for up to 3 weeks or more. The carrots can be eaten raw or cooked - boiled, sautéed or roasted. It makes a nice roasted mix with beets, onion, squash and any other veggies you have. I like shredding them for oatmeal and muffins, or just cutting them up for snacking. This Carrot Cake recipe is super moist and delicious, it makes a great fall evening treat! Red Onion - Red Onion is from Oak Valley in Morden. Store the onion on a cool counter or pantry for up to 1 month or more. Red onions are my favourite variety because they're mild enough to use for salads and add a great flavour to a veggie dish, a sandwich or stir fry. Leaf Lettuce - Lettuce is from Neva Hydroponics in Landmark, MB. This lettuce is grown in a greenhouse without soil, only water which contains a nutrient solution for the lettuce to grow.  Store this in the fridge for a week or longer. Chop up for burgers, salads, put in a sandwich or use as a lettuce wrap. These Turkey Lettuce Wraps are a light low calorie dinner idea! Roma Tomatoes - Tomatoes are from Wild Earth Farm. Store on the counter for 1-2 weeks. The fridge temperature is actually a little bit too harsh for tomatoes so they break down more quickly. The roma tomatoes are great because they have more firm flesh and less juicy seeds so they're great for bruschetta or roasted for a tomato soup. Try Smitten Kitchen's Rice Stuffed Tomatoes for a vegetarian lunch or side dish. A Taco Dip would also be excellent for a weekend snack with tomatoes, lettuce and shredded cheese. Sage - Sage is from Wild Earth Farms. This herb can be stored in a bag in the fridge for up to 2 weeks. Sage is a fall herb known for its medicinal properties in digestion and anti inflammation. The flavour of sage pairs well with turkey, chicken and potatoes. My favourite recipe with sage is a Butternut Squash Sage Macaroni & Cheese. Its a warm and comforting fall meal! Sage can also be put into a tea or used to add flavour to a drink. Cabbage - Cabbage is grown at Wild Earth Farm. Store wrapped in plastic in the fridge. It can be shaved or sliced thinly for a coleslaw salad with shredded carrots and red onion. I also like using part lettuce part cabbage for a chinese chicken salad with crunchy noodles, chicken, almonds and orange slices. If cabbage rolls are too much work, you can make a Cabbage Roll Casserole with less time and effort. Basil - Basil is from Nico at Twin River Gardens. Store in a glass of water with the stems down on the counter for longest storage of 1 week. The basil is a perfect match for the roma tomatoes in a salad with mozzarella or a bruschetta for a baguette. I've also tried this Fresh Corn & Basil Salad from Food Network and I would highly recommend picking up a few cobs for it!

Protein Shares

Pike - Fish comes from Barry at Bearcat Fisheries in Northern MB. He sustainably catches the fish and debones it. The pike can be panfried in butter or baked in the oven for about 10-15 minutes. Try this recipe for Panko crusted Northern Pike, it gives the fish a nice crispy texture. Ground Chicken - Chicken comes from Oak Island Farm. The chickens were freely run and fed no antibiotics or growth hormones. Thaw the ground chicken and heat while chopping up in a pan to make a stuffing for peppers or lettuce wraps. The chicken can also be made into little meatballs or a topping for nachos! Heritage Pork Souvlaki Sausage - Sausage comes from Spring Creek Farm. The pigs at the farm are raised outdoors and in a low density barn. They have plenty of room to exhibit natural behaviours and have their own dugout. The sausage is great cooked on the BBQ because it gets that nice crispy skin but it can also be chopped up and done in a pan with a mix of veggies or roasted in the oven on a pan.

Gourmet Protein Shares

Organic Ground Beef - Ground beef is from Spring Creek Farms. They raise cows which are on rotating pastures all year and are fed all grass so the meat is very lean. The ground beef can be cooked for many different purposes, from meatballs, to tacos or pasta sauce. Chicken Breast - Chicken is raised at Oak Island. The chicken is freely run and fed no antibiotics or growth hormones. Thaw the chicken breasts, then chop up for a stir fry, casserole or soup. Chicken is so versatile and can take on many different flavours which is why I love cooking it. Try these Coconut Chicken Strips for a tropical meal with fried rice. Pickerel - Fish is from Barry at Bearcat Fisheries. The fish is sustainably caught which is why we only sell Northern fish from Barry. He debones and fillets the fish as well. It can be baked in the oven or cooked on a frying pan until the flesh turns opaque.