Featured Article

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...

Sour Cherry Granita

From the fabulous "Prairie Fruit" cookbook by Getty Stewart

-Cherry Juice, 2 cups

-Honey, 1/4 cup

-Lemon Juice, 1 tbsp

-Water, 3/4 cup

1. Mix the cherry juice, lemon and honey in a sauce pan

2. Heat and stir to dissolve honey.  Remove from heat, stir in water.

3. Pour in a shallow, freezable dish and freeze for 60 minutes.

4. Remove and scrape ice crystals from the side into the centre.

5.  Freeze for 30 minutes, then scrape again.  Continue to freeze and scrape every 30 minutes until entire mix is frozen, about 4 hours.

6. Scoop into individual serving dishes.  If frozen too hard, rest on counter for 5 minutes before scooping.