Featured Article

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...

Acadian fiddlehead soup.

A simple and most fabulous soup courtesy of the New Brunswick government web site. I also enjoy making cream of fiddlehead soup using my basic cream soup recipe on this site.

Acadian Creamy Fiddlehead Soup

1-1/4 lb. (570 g) fiddleheads, cleaned well 4 cups (1 L) stock 1 cup (250 ml) evaporated milk 1 tbsp. (15 ml) garlic, minced ½ tsp. (2.5 ml) oregano ½ tsp. (2.5 ml) basil ½ cup (125 ml) celery, minced 1 tsp. (5 ml) parsley 1 cup (250 ml) applesauce 1-1/2 cups (375 ml) green tomatoes, chopped Salt and pepper to taste Purée all but ¼ cup (60 ml) of fiddleheads.  Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside. Place all the ingredients in a large pot, except for the milk.  Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat.  Add milk and simmer 20 more minutes.  Serve piping hot with biscuits, bread or dumplings.