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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...

Herb Pork Ribs

Ingredients:
  1. 1 rack pork ribs (whichever , intact
  2. 1/2 cup finely chopped herbs (half parsley, half summer savoury)
  3. 1/4 lime, very thinly sliced and then chopped (including zest)
  4. Juice of rest of lime plus 1 additional lime's juice
  5. 1 Tbsp prepared mustard
  6. 4 cloves of garlic, chopped finely
  7. 2 tsp brown sugar
  8. 1/4 tsp salt
  9. Pepper Combine herbs with lime, juice, garlic, sugar and pepper. Rub all over ribs and  let them marinate for as long as you can stand it. If you're cooking outside, braai over nicely-ashed coals. Otherwise turn the broiler to Hellish, and when it is as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip them. About 10 minutes. Add a little bit of water to preserve the delicious pan-scrapings when you flip. It's done when the second side is also looking dark brown, another 10 minutes. Let the ribs rest in the pan, covered,  for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping.