For the past 2 years we’ve offered 10 Wintershares to current CSA members. Towards Winter 2014-15 we’ve prepared 24 Wintershares. We’re opening up those shares for new members, and you’re invited. You’ll get a basket a month (likely on the 2nd week) in November, December, January and February. Maintain your connection with the land as you eat through the Winter with us.
dried shiitake mushrooms and herbs
fresh greens, sprouts and bread (GF option available)
canned goods such as Vietmanese daikon&carrot pickles
frozen tomatoes, edamame and more
stored veg onions, potatoes, garlic, turnips, cabbage, carrots
COST: approx $70/month TBA
Get more details, reserve your share, and eat through the Winter with us, by e-mailing, texting or calling. Or, visit us at the Memorial Centre Farmers’ Market and tell us you’d like a Wintershare.
- 1 head of romaine lettuce cut in half length ways
- 2 tbs butter
- ¼ cup green onions
- ¼ cup garlic scapes finely chopped
- 1½ cup stock
- 1 sprig of pasley chopped
- 1 sprig of oreango, remove leaves and slice
- salt and pepper to taste
- Melt the butter in a large skillet with a lid over medium heat.
- Add the garlic scapes and green onions and cook, stirring frequently, for 3 minutes. Cook slowly until soft
- Trim off a thin slice of the dry stem end of the romaine and discard (including any discolored portions). Cut the romaine hearts in half lengthwise through the stem end.
- Add romaine, cut sides down (halves will fit very snugly in pan), and cook, turning once, until golden but not cooked through, about 5 minutes.
- add the hot stock and herbs
- Cover the pan, reduce the heat to low, and braise the hearts for 5 minutes. The hearts should be crisp-tender; continue cooking another several minutes if necessary
- Remove the romaine hearts with tongs to a platter
- Raise the heat to high. Boil until the juices have reduced by half.
- season with salt and pepper.
- Arrange the lettuce halves on a platter and drizzle with the hot sauce. Serve immediately.
- 1 bunch of spring turnip
- 1 bunch of green onions
- 1 lb honey garlic sausage
- 6-8 red plums or equivalent apricots, cherries, raspberries
- rice of your choice to serve
- set rice to cook.
- separate turnip bulbs from greens and slice. chop and reserve greens.
- slice green onions diagonally.
- prepare fruit (e.g. cut the plum flesh off the pit, and chop into ½ inch chunks)
- cut sausage into 1-1/2 inch lengths and brown in a large skillet.
- remove sausage from skillet, and set aside.
- saute turnips slices until softened.
- Add green onions and turnip greens and saute until wilted.
- Add plums and sausage chunks and heat thoroughly.
- serve over rice.
- 8-inch tart shell/pie crust, partially baked ( or go no shell and straight into a glass baking dish)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons chopped shiitake mushrooms
- 2 cups chopped beet greens
- 2 large eggs
- 2-3 tablespoons milk, half-and-half, or cream
- ½ cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- black pepper, to taste
- Heat olive oil in a medium frying pan over medium-low heat. Add onion and saute, stirring occasionally, until deep yellow-brown. Preheat oven to 400F.
- Add garlic and mushrooms. Saute for a minute. Add beet greens and saute, stirring often so they wilt evenly. If the greens are sticking to the pan, add a tablespoon or two of water (or wine) to deglaze. Remove pan from heat.
- Break eggs into a mixing bowl and beat lightly. Add milk and whisk together. Add black pepper and cheese. A few tablespoons at a time, fold beet green mixture in to eggs until combined.
- Pour filling into prepared tart shell and smooth to ensure even cooking. Sprinkle with remaining mozzarella and Parmesan cheeses.
- Bake in the upper third of the oven for 15-20 minutes until top is golden and center has set. Let sit for 5 minutes before serving.
Arugula, Asian Greens, Basil (Genovese, Thai, Purple), Beets (4 varieties), Bitter Melon, Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Purple Beans (3 varieties), Cabbage (red & green), Carrots, Celery, Cilantro, Cucumber (slicing, lemon, pickling), Dill, Eggplant, Fennel, Garlic, Garlic Greens, Garlic Scapes, Green Onions, Ground Cherries, Hot Peppers, Kale, Kohlrabi, Lemongrass, Leeks, Lettuce (several varieties), Mesclun Mix, Mint, Onions (red & yellow), Oregano, Parsley, Parsnips*, Rosemary, Sage, Melons (3 varieties), Peas (green, purple, yellow), Peppers (sweet & hot), Potatoes (early white&red), Pumpkin, Radicchio, Radishes, Rhubarb, Rosemary, Sage, Shiitake mushrooms, Shiso, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Sunflower shoots, Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Roma Tomatoes, Turnip, Winter Squash (several varieties) and Zucchini. And more…
*New for 2014 items are BOLD (you may have had some in our 2011-13 trials), and there are new varieties of several crops this year
Main Street Market: “We will send recipes along with your basket, and can give you further nutritional and culinary information too. We want your eating to be fresh, varied, good for you and simple too.”
Pic: Bitter Melon – exceptional in soup and curries, digestive aid
Arugula, Asian Greens, Basil (Genovese, Thai), Beets (4 varieties +1), Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Purple Beans (3 varieties), Cabbage (red & green), Carrots, Celery, Cilantro, Cucumber, Dill, Eggplant, Fennel, Garlic, Green Onions, Ground Cherries, Hot Peppers, Kale, Kohlrabi, Lettuce (several varieties), Mesclun Mix, Mint, Onions (red & yellow), Oregano, Parsley, Rosemary, Sage, Melons (2 varieties), Peppers (sweet & hot), Potatoes (several varieties), Pumpkin, Radishes, Rhubarb, Sage, Shiitake, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Roma Tomatoes, Turnip, Winter Squash (several varieties) and Zucchini. And more…
and we’ll save you time by harvesting you a basket of the freshest produce every week
in the season. our baskets come in all shapes & sizes, and are sliding-scale priced to fit
your budget. watch this space for our new 2013 items. by eating with main street
market you support young trainee farmers, and contribute to building a resilient
local food system which lowers your impact on the earth while simultaneously
increasing your contact with the earth, and placing you in a like-minded community.