Featured Article

THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

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...

Kale and Walnut Pesto

You have Kale in your CSA, but your kids want pasta for supper.

Solution! Kale pesto!

.25 cups walnuts

.5 lb kale, coarsely chopped

2 cloves garlic, minced

.5 c olive oil (or our gmo free canola oil)

.5 c grated Parmesan cheese

Toast your chopped walnuts until they start to brown.  Place in a cold bowl as soon as they start to brown or they will burn.

Bring a pot of water to a boil, add 1 tbsp salt, then add the kale.  Cook until tender and drain (about 10 minutes)

Put garlic, walnuts, and kale in a blender or food processor, pulse until well combined.  With the processor running, then slowly add the oil in a steady stream.

When everything is combined, transfer to a bowl, stir in Parmesan, salt and pepper to taste.

Serve hot.