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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...

Change it up with Cherries!

Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...






  • 1 cup fresh cherries, quartered and pits removed
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 1 cup *ricotta cheese
  • A few sprigs of fresh thyme
  • 2 tbsp honey
  • 4 slices Fred Bread


  1. In a small bowl, combine cherries, sugar and balsamic vinegar.  Set aside for 15-20 minutes.
  2. When ready to assemble, lightly toast the bread slices. Spread a generous amount of ricotta on each slice of toast.
  3. Next, sprinkle each with thyme leaves. Divide the cherries evenly amongst each slice of toast, careful not to get too much of the juices.
  4. Finish with a drizzle of honey and serve!

*Quick and Easy Ricotta Cheese

  • 4 cups whole milk
  • 4 tbsp lemon juice (white vinegar works as well)
  • Pinch of salt
  • Cheesecloth

  • Instructions:

  • In a medium saucepan, heat milk over medium heat until warmed through, but not quite simmering.
  • Remove from heat and add salt and lemon juice. DO NOT STIR! Let sit for 5 minutes.
  • Secure cheesecloth over a bowl and pour entire contents out into the prepared cheesecloth/bowl set up.  Allow to drain and cool.



    cherry peach salsa


    • 1 cup fresh cherries, pitted and quartered
    • 2 fresh peaches, peeled and diced small
    • ½ bunch of fresh cilantro, finely chopped
    • 2 cloves garlic, minced
    • 1 jalapeno, diced small
    • ½ small red onion, diced small
    • Juice of 2 limes
    • Zest of 1 lime
    • Salt to taste


    1. Combine all ingredients in a large bowl and mix well.
    2. Allow salsa to chill and macerate for at least 15-20 minutes before serving.

    (This recipe is a great way to use up cherries and peaches that may be on the softer side!)






    • 1 cup fresh cherries, pits removed
    • 1 tbsp dijon mustard
    • 1 tbsp honey
    • ¼ cup olive oil
    • Juice of 2 limes
    • Zest of 2 limes
    • 1 tbsp red wine vinegar
    • Salt and pepper to taste


    1. Place all ingredients in a blender (or use a hand-held immersion blender) and blend until smooth.
    2. Check seasonings and adjust as needed.
    3. Store in an airtight container in the fridge.

    (This recipe is a great way to use up cherries that may be on the softer side!)