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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...

Pico de Gallo (Fresh Salsa)

Literally translated, Pico de Gallo means "The rooster's bite"  Also called Salsa Fresca, this fresh, uncooked salsa is beautiful on tacos and burritos.  It's also fabulous to scoop up with taco chips!

4 tomatoes, seeded, finely chopped

1 Jalapeno, seeded, finely chopped

1 small onion, peeled and finely chopped

1-2 cloves garlic minced

2 limes juiced

1/2 - 1 cup cilantro finely chopped

Mix all ingredients in a big bowl.  Let the pico sit for a minimum of 15 minutes to let the flavours meld.  I always find that like chilli or soup,  pico tastes best the second day, when, as my friend Scott says, "the ingredients have had time to make love over night".