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VEGGIE FILLED CHARD WRAPS

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4 chard leaves 1/2 cup hummus (we suggest Crampton’s Lemon Dill) 1 cup cooked spaghetti squash  1 medium cucumber 1 field tomato 2 carrots , grated 1 avocado , sliced...

Chioggia Beet Carpaccio

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Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...

WEEK 12! FOODBOX FEATURE RECIPES.

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CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...

WEEK 11! FOODBOX FEATURE RECIPES.

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Week 10 Foodbox Feature Recipes!

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Meyer Lemon Lemonade

It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup. 

The raspberry syrup is made to be mixed in with something like this lemonade or your favourite drinks. 

Ingredients: 

  • 1/2 cup granulated sugar or sugar alternative
  • 2 cups water
  • 2 cups Meyer Lemon juice

Instructions:

  1. In a small saucepan, heat the sugar with the water until it's dissolved. Remove from the stove and pour it into a large pitcher. 
  2. Add the lemon juice.
  3. Once the lemonade has cooled to room temperate, place it in the fridge.
  4. Serve chilled over ice. 

For the Raspberry Syrup

  • 2 cups water
  • 1 cup granulated sugar or sugar alternative
  • 2 cups fresh or frozen raspberries
  1. In a saucepan add water and sugar and cook on medium-high heat until sweeter dissolves. Add raspberries and bring to a boil. Lower heat to simmer and remove any foam that forms over the raspberries. Simmer for 25 minutes.
  2. Remove from heat and strain syrup over a clean bowl. Discard fruit and continue to simmer in a clean pan for an additional 15 minutes. 
  3. Cool and strain into clean jars. Store in the fridge for one week.