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Caramelized Onion and Tomato Galette

Jul 23, 2021
Check out this recipe from Chef Cryssi featuring your Week 5 Summer Food Box ingredients! Ingredients: 3-4 Beefsteak tomatoes, sliced and salted 8 oz cream cheese, softened ½ cup soft...
Carrot Tops 3 Ways: Our New Favourite Green!

Carrot Tops 3 Ways: Our New Favourite Green!

Jul 14, 2021
Knowing how much time, energy and resources goes into growing high quality, fresh produce, we strive to waste as little as possible, and more often than not,  something delicious is...
Kale + Garlic Scape Pesto with Sorrel and Parsley

Kale + Garlic Scape Pesto with Sorrel and Parsley

Jul 09, 2021
Ingredients 1 bunch kale 1 bunch basil 1 bunch garlic scapes 1 bunch parsley 1 bunch sorrel 1/4 cup walnuts 1 cup parmesan cheese 1 cup olive oil Salt and...
Beef Bulgogi + Rice

Beef Bulgogi + Rice

Jul 09, 2021
BEEF BULGOGI + RICE (photo from Sweet and Savoury Meals)   Ingredients: 1 lb beef sirloin,  thinly sliced ¾ cup Cryssi’s Bulgogi Sauce 2 green onions, thinly sliced (for garnish)...
Sour Cherry Chutney

Sour Cherry Chutney

Jul 07, 2021
  Sour cherries slip out of sweets category and into savoury mode in this rich chutney!  Pair with rich meats such as duck, venison, bison, grass-fed beef and dark meat portions...

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.