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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...

Fall Food Box - November 12th

Manitoba farmers grow some of the finest and most diverse food in the world – and nothing tastes better than farm-fresh produce from your own community!

Full Produce Box

Full Produce Shares will Receive a Minimum of 8 of the Following 10 Items:

Sorrel:

Sorrel is from Nico at Twin River Gardens. Sorrel is delicious used as a herb or as a salad green -- its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavour without the use of lemon. It's also great cooked into soups or stews.

Acorn Squash:

Acorn Squash is from Wild Earth Farm. It's mildly sweet with a light orange flesh. Cut into wedges and roast, you can top with chilli lime cilantro sauce. You can also eat the skin of acorn squash if you roast in moist heat. Try cutting it in half, removing the seeds and stuff with whatever you like - bake until it's done. 

Red Onion:

These Red Onions are from Wild Earth Farms. These onions are lovely for burgers, sandwiches or salads. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stirring a couple of times, drain, pat dry and use. store in a cool, dry place, but away from other fruit and veggies as they produce ethylene gas. 

Red or Green Cabbage:

Cabbage is from Wild Earth Farm in Dugald. Store the whole cabbage in the fridge crisper, and cut off pieces or half at a time. Keep the other portion stored in a sealed bag for 2-3 weeks. Shred the cabbage finely to add to a salad or base of a coleslaw. To soften the cabbage, try it cooked in a stir fry which makes for a sweet and colourful side dish. Red cabbage can also be easily pickled in a jar or chopped into small wedges and roasted! 

Try to Sautee your cabbage with just butter, salt and pepper. 

Butternut Squash:

Winter squash is from Wild Earth Farm in Dugald. Store on the counter, in the pantry, or anywhere that is cool and dry and it will last for 2-3 months. This is one of the most popular squash among our customers and for good reason! It has a sweet creamy orange flesh and a thin pale orange skin (must be peeled). It makes the BEST soup, but I've also used it for a butternut squash mac and cheese, squash and kale lasagna and roasted in small cubes for a fall salad.

Rainbow Carrots:

Rainbow Carrots are from Blue Lagoon Farms.

Orange: promotes vitamin A production by the body, which is essential for healthy eyes.

Purple: purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.

Red: lycopene is the same red pigment that gives tomatoes their deep colour and is linked to a lower risk of certain cancers, such as prostate cancer.

Yellow: xanthophykks and lutein. Both are linked to cancer prevention and better eye health.

White: The nutrients don’t come from the pigment but from the fibre, which promotes healthy digestion.

Store your carrots in a bag in the fridge. 

Balsamic Honey Glazed  rainbow carrots are a great dish to show off the beautiful colouring of these carrots. 

Potatoes:

Potatoes are from Blue Lagoon Farm.  They can be kept in a pantry, basement or any cool, dry and dark place. These bigger potatoes can be used for baked stuffed potatoes, peel and make mashed potatoes or try homemade french fries.

Kalettes (off the stem):

Kalettes are from Blue Lagoon Farm. They are a cross between kale and Brussel sprouts. This plant is a highly nutritious vegetable that may be eaten as raw or cooked. You can treat each Kalette as a brussel sprout. 

Pan-fried Kalettes with Chorizo is mushrooms is a great dinner meal to try this week. 

Goodland Apples:

Large light green round apples with a red blush and white flesh. The apples have a sweet taste and a juicy texture.

Lets spice up these apples with a simple 4-ingredient cream cheese Apple Dip

Mixed Box 

Mixed Shares will receive 5 out of the following 7 items + 1 protein items:

Grape Tomato:

Tomatoes come from Nico at Twin River Gardens. Store on the counter in a container for up to 2 weeks. Even when they start to dry out they could be cooked down in the oven on low heat for many hours to make sun-dried tomatoes. An easy meal idea is halving or quartering them to mix into spaghetti or make an easy tomato sauce by cooking them all down in a pan with garlic and kale. 

Sorrel:

Sorrel is from Nico at Twin River Gardens. Sorrel is delicious used as a herb or as a salad green -- its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavour without the use of lemon. It's also great cooked into soups or stews.

Acorn Squash:

Acorn Squash is from Wild Earth Farm. It's mildly sweet with a light orange flesh. Cut into wedges and roast, you can top with chilli lime cilantro sauce. You can also eat the skin of acorn squash if you roast in moist heat. Try cutting it in half, removing the seeds and stuff with whatever you like - bake until it's done. 

Red Onion:

These Red Onions are from Wild Earth Farms. These onions are lovely for burgers, sandwiches or salads. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stirring a couple of times, drain, pat dry and use. store in a cool, dry place, but away from other fruit and veggies as they produce ethylene gas. 

Rainbow Carrots:

Rainbow Carrots are from Blue Lagoon Farms.

Orange: promotes vitamin A production by the body, which is essential for healthy eyes.

Purple: purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.

Red: Lycopene is the same red pigment that gives tomatoes their deep colour and is linked to a lower risk of certain cancers, such as prostate cancer.

Yellow: linked to cancer prevention and better eye health.

White: The nutrients don’t come from the pigment but from the fibre, which promotes healthy digestion.

Store your carrots in a bag in the fridge. 

Potatoes:

Potatoes are from Blue Lagoon Farm.  They can be kept in a pantry, basement or any cool, dry and dark place. These bigger potatoes can be used for baked stuffed potatoes, peel and make mashed potatoes or try homemade french fries.

Celeriac:

Celeriac is from Blue Lagoon Farm. Store in the fridge crisper for 2 weeks or more. This is a root vegetable with a mild celery taste. It's not too flavourful so I would add some spices or seasoning to it. You need to peel or cut off the outer roots and then either chop up and roast or use in a pureed soup. 

Protein

Whole Chicken:

Whole Chicken is from Heritage lane Farms. 

Chicken as it should be: Plump, succulent, and with proper flavour owing to its rich diet. Perfect for roasting whole as a Sunday lunch, our chickens reflect our supply chain of only trusted farmers who use traditional techniques of raising poultry, coupled with high welfare standards so their birds plump up gradually. 

Remove the bird out of the packaging, pat dry and bring to room temperature. 

Preheat oven to 400°F.

Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. 

Massage a little softened butter under the skin of the bird then season with good quality fine sea salt. 

Make a trivet by roughly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac (the root of the celery), plus a bay leaf, sprig of thyme and a few black peppercorns. Another nice addition can be a lemon cut in half and popped into the bird's cavity. 

Place the bird breast up onto the trivet which should line the base of the tray. 

Place in the centre of oven and roast for 20 minutes then reduce the temperature to 350°F then continue roasting for 20 minutes per 500g reaching a core temperature of minimum 167°F. 

Remove from oven and place onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving.