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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...

Morel Mushrooms

Morel Mushrooms

They look unappetizing and smell like fish. Why on earth would anyone want to eat them. -Because they taste really really good, that's why. morels are wild harvested on the forest floor. If you are scared that any wee bugs may be hiding out in your mushroom, fill a bowl with one litre cool water. Stir in 1 tsp salt until dissolved. Rinse your morels in the saline mixture. This should get any little guys out that are in. Be certain to drain your morels thoroughly on tea towels before cooking them if you give them a gentle wash. My favourite morel recipe. 15-20 fresh morels, cut in half if large 1 large shallo chopped fine 1 large clove garlic chopped fine 2 TBS butter (best with unsalted) 2 TBS olive oil 3/4 cup chicken stock 1 cup heavy cream salt & fresh ground pepper to taste Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks. There are many morel purists who would cringe at the very thought of adding anything to morels. Just fry up and enjoy them as they are! I find that I always want to eat more morels than I have though, so making a cream sauce out of them stretches out the flavour. To each their own. Morels dry incredibly well, retaining all of their flavour. To rehydrate in the winter time, simple soak in water until plump, be sure to use the remaining liquid when making soups and stews as it holds much flavour.