PDF Booklet Here!

Apples: Apple Guide Here

There are countless varieties of apples. They are full of antioxidants, alkaline and fiber! We carry organic and conventional apples. Some farms are also transitioning to become organic certified!

Asian Pears:

High in fibre, low in calories and a good source of Vitamin K and C, copper, and potassium. Asian pears are super crunchy, more like crisp apples than other pears

Arugula:

This tangy leaf is great in salads, pastas, or topping a pizza. Ask a produce specialist to sample some if you have not tried it before! Due to COVID-19 safety guidelines, we may not have loose, local arugula this year.

Beets:

Steamed, Roasted or Raw, these beauties are delicious (and will stain your clothes!). Trick: Wrap in foil and bake in the oven, then the skin will naturally peel off. 

Bok Choy:

Bok choy is similar to cabbage with a mild, fresh, and grassy flavor with a slight peppery kick. The stalks have a celery-like crunch.

Brussel Sprouts:

These veggies have a very interesting way of growing up a stalk. Shred them and make a salad or roast in a little oil!

Broccoli:

This is a family favorite of the cruciferous veggies. The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage”. It is a great source of fibre and protein!

Bunched Carrots:

Carrots are usually oranges, but can be found in purple, yellow, and white. They are crunchy, tasty, and delicious, and are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidant. Removing the peel is not necessary when consuming. If the carrot is organic and you enjoy the slight change in texture, the peel contains phytonutrients and small amounts of the vitamins and minerals.

Cabbage:

Cabbage is a leafy green vegetable grown for its dense heads, and is in the same family as broccoli and cauliflower. 

Cauliflower:

This cruciferous veggie is very versatile! From pizza crust to rice to gnocchi to steaks to raw salads, it will not disappoint. 

Celery: 

Celery is part of the Apiaceae family, which includes carrots, parsnips, and parsley. Its crunchy stalks make the vegetable a popular low-calorie and high fibre snack. During these colder months, it is great in soups and for making vegetable stocks.

Cranberries:

These tart and tangy treats make great sauce and can add a nice sweet touch to savory dishes. We only carry fresh cranberries September to November, our first batch is from Canada.

Hard Squashes: Winter Squash Guide Here

Choose the hardest squash for the best flavor. We carry many different types of squash and some have edible skins! Grab one of our squash guides for specific varieties!

Leeks:

Leeks have a mild, onion-like taste. The edible portions of the leek are the white base of the leaves, the light green parts, and to a lesser extent the dark green parts of the leaves. Be sure to rinse thoroughly before using, dirt likes to hide deep in the leaves. 

Persimmons:

There are two main types of Persimmons; Fuyus are flatter and delicious raw, and the taller, acorn-shaped ones are called Hachiya and are better for baking with. Persimmons soothe a sore throat and digestive tract. 

Pears:

Pears come in a near endless variety, try them all to find your favorite! They ripen off the tree to get their creamy texture and are ready when they yield to gentle pressure. 

Pomegranates:

Look for the fruit that is heavy for its size, that promises lots of juice!

Pumpkins:

Pumpkin flesh is full of antioxidants and the seeds are rich in omega-3 fatty acids. The best pumpkins for baking are small sugar or sugar pie varieties. 

Rutabaga: 

This veggie is somewhere between cabbage and a turnip. They are high in fiber, potassium, and Vitamin C.

Bunched Spinach: 

This leafy green is great raw in a salad, juiced, or in a smoothie, or cooked into pasta sauces and sauteed. It is high vitamin C, potassium, and protein. 

Sweet Potatoes:

These yummy treats come in many colors and are not a potato or a yam.They are a nutritional powerhouse! 

Turnips:

Brassica family, along with cauliflower, brussels sprouts, and broccoli. Can be roasted along with or replacing carrots and potatoes

Walnuts:

Walnuts are a great source of polyunsaturated fats, fiber, potassium, and protein. We get local walnuts in Autumn from Full Belly Farm! These tangy, tasty treats are great raw, in pies and desserts, and chopped in salads!

Recipes:

Shaved Brussels Sprouts Salad

  • For the Dressing:
  •  1/3 cup olive oil
  •  1 tablespoon fresh lemon juice
  •  2 tablespoons apple cider vinegar
  •  1 tablespoon pure maple syrup
  •  2 teaspoons Dijon mustard
  •  1 clove garlic minced
  •  Kosher salt and black pepper to taste

For the Salad:

  •  1 lb Brussels sprouts ends trimmed
  •  1 large Honeycrisp apple chopped (or 2 small apples)
  •  1/2 cup dried cranberries
  •  1/2 cup sunflower seeds
  •  1/3 cup vegan Parmesan cheese
  •  Kosher salt and black pepper to taste
  1. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 
  2. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor. 
  3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

Recipe from two peas and their pod 

Roasted Turnips

Mix things up! Add other root veggies for more colors, purple potatoes and carrots!

Serves 2

  • 2-3 medium turnips
  • 1-2 cloves of garlic
  • Rosemary
  • Avocado Oil
  • Salt and Pepper
  1. Preheat oven to 375 F
  2. Peel and cut turnips into 2X2X1 in pieces
  3. Finely chop 2-3 tsp of rosemary and press 1-2 cloves of garlic
  4. Mix 3-4 Tbsp of high temp oil, rosemary, garlic, salt and pepper in a bowl
  5. Place turnips (and other veggies) in a jelly roll pan or cast iron skillet
  6. Drizzle the oil mixture on top and mix around to coat
  7. Place in oven for 30-35 minutes, flipping halfway through
  8. Remove when they are easily punctured with a fork. 
  9. Serve! 

Pan-Fried Sweet Potato Gnocchi:

Serves 2

  • 1 Large Purple Sweet Potato
  • ¼-⅓ white flour
  • Salt
  1. Preheat Oven to 425 F
  2. Bake the whole sweet potato until it is easily punctured with a fork, about 35 minutes
  3. Let your potato cool for at least 15 minutes
  4. Scoop out the insides of the potato and use you ricer to spread out on a larger surface (cutting board or counter)
  5. Sprinkle ¼ Cup of flour on the top of the potato and use a bench scraper to fold and cut in the flour. DO NOT knead or smush your potato. Continue to fold and cut until the flour is almost completely mixed in. 
  6. Then use your hands to form a ball. Bread off a small piece and roll out into a ½ in thick tube. Cut into 1 in segments.
  7. Heat up a skillet with a little high heat oil, add the gnocchi and cook on both sides until light golden brown.
  8. Serve with your favorite sauce or pesto. 

Farro with Cranberries and Herbs

Serves 2-4

  • 1 Cup Farro
  • ½ Cup Cranberries
  • 2 tsp Sugar
  • ½ Cup chopped parsley, tarragon and chives
  • Salt
  • Olive Oil
  1. Cook farro as the label directs. 
  2. Toss chopped cranberries with sugar
  3. Mix into the farro with chopped mixed parsley, tarragon and chives. 
  4. Season with salt; drizzle with olive oil.
  5. Serve!

Cranberry-Jalapeno Salsa: (try with persimmon too!)

  • 2 Cups Cranberries
  • ¼ Cup Sugar
  • ⅓ Cup Cucumber
  • ⅓ Cup Cilantro
  • ¼ Cup Onion
  • 1 Minced Jalapeno 
  • 1 Tbsp Lime Juice
  • ½ tsp Salt
  1. Finely chop cranberries with sugar in a food processor. 
  2. Toss with chopped cucumber and cilantro, chopped white onion, jalapeno, lime juice and salt.
  3. Serve with Chips!

Cauliflower Parmesan

Serves 4

  • 2 Heads Cauliflower
  • 1 Egg
  • ½ Cup Mixed Nut Flours
  • Large Can of Diced Tomatoes
  • ½ Onion, diced
  • 2 cloves of Garlic, Minced
  • Avocado Oil
  • Fresh Rosemary, Oregano, and Thyme, Minced
  1. Preheat oven to 375 F
  2. Slice your cauliflower into ½ in steaks. Cut in half, then slice from the center. You should get 2-4 steaks from each head. Save the edges for another dish!
  3. Crack the egg onto a plate and scramble 
  4. Add your flour to a different plate.
  5. Head up a skillet with a generous amount of oil
  6. Bread the cauliflower. Coat both sides of the steak with egg, then repeat with the flour. Repeat this process at least twice on each steak. 
  7. Then place in the skillet and cook on each side about 2 minutes, until golden brown.
  8. In another pan lightly saute your garlic and onions. 
  9. Then add onions, garlic, herbs, salt, pepper, and tomatoes to a blender. Blend till smooth.
  10. Spread a thin layer in a pyrex dish. Place all the breaded and fried steaks on the sauce. 
  11. Fill up the rest of the dish with sauce, leaving the tops of the steaks uncovered. 
  12. Cover the top with any yummy cheese! 
  13. Bake for 30 minutes, until bubbly.
  14. Let cool for 5-10 minutes, then serve!

Red Wine and Cranberry Poached Pears

Serves 4

  • 2 cups dry red wine
  • 1 cup water
  • 1/2 cup sugar
  • 1 lemon zest strip
  • 1 cinnamon stick
  • 1/2 teaspoon whole peppercorns
  • 1 cup fresh or frozen cranberries
  • 4 medium Bosc pears
  1. In a saucepan, bring red wine, water, sugar, lemon zest, cinnamon, and peppercorns to a boil
  2. Add cranberries and reduce heat. Let cook uncovered for 10 minutes
  3. Core pears from bottom, leaving stems intact. Peel the pears and add to the pan, in a single layer on their sides. 
  4. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. 
  5. Remove from heat; let stand for 10 minutes.
  6. Drain the pears over a bowl. Save the poaching liquid and cranberries. Remove peppercorns. 
  7. Drizzle pears with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.
  8. Serve!

Mini Beet, Arugula Naan Pizza

  • Serves 2-4
  • Pack of 4 small Naan
  • 1 large Beet (purple or yellow)
  • ½ Red onion
  • Feta Cheese
  • Handful of Cherry Tomatoes
  • Arugula
  • Olive Oil
  • Balsamic Vinegar or Red Wine, reduction
  • Salt and Pepper
  1. Preheat Oven to 425 F.
  2. In a small saucepan, cook down ⅔-1 cup balsamic vinegar or red wine. It will create a thick, strong syrup on medium/low while prepping.
  3. Peel and thinly slice beets, thinly slice onion and cut in half, Slice each cherry tomato into 3-4 slices.
  4. Place naan on a baking sheet, drizzle with olive oil. Place 2-3 slices of beets, red onion, and cherry tomatoes on the naan.
  5. Crumble feta cheese on top. 
  6. Sprinkle with Salt and Pepper, drizzle with reduced balsamic vinegar or wine. 
  7. Bake in the oven for 15-20 minutes
  8. Top with a small mound of arugula and it’s ready to serve!

Pomegranate and Acorn Squash Salad

Serves 2-4

  • 1 tsp cumin
  • 1 tsp cinnamon
  • Salt and pepper
  • 1 Acorn Squash
  • Pomegranate Seeds
  • Olive Oil
  • 3-4 Cups Spinach mix
  • Toasted Pecans
  • Pomegranate seeds
  • Shave Parmesan Cheese
  • 1/8 Cup Apple Cider Vinegar
  • 1/2 Tbsp maple syrup
  • 1 tsp Dijon Mustard
  • 1/3 Cup Olive Oil
  1. Preheat Oven to 375 F
  2. Slice the squash into ½ in thick wedges
  3. Coat squash evenly with oil and cumin, cinnamon, salt and pepper
  4. Bake for 15 minutes, until golden brown
  5. While that cooks, prep the dressing. Mix apple cider vinegar, maple syrup, dijon, and olive oil in a bowl and set a side. 
  6. When the squash is done, portion it out onto plates, top with spinach, pecans, pomegranate seeds, shaved parmesan, and drizzle with the dressing. 
  7. Yum!