• March

    • Beets
    • Carrots
    • Parsnips
    • Potatoes
  • April

    • Broccolli
    • Lettuce
    • Rhubarb
    • Zucchini
  • May

    • Asparagus
    • Fiddle heads
    • Green peppers
    • Lettuce
    • Rhubarb
    • Spinach
    • Zucchini
  • June

    • Asparagus
    • Beets
    • Carrots
    • Cherries
    • English peas
    • Green peppers
    • Lettuce
    • New potatoes
    • Radishes
    • Spinach
  • July

    • Apricots
    • Blackberries
    • Blueberries
    • Carrots
    • Cherries
    • Field Tomatoes
    • Green Peppers
    • Lettuce
    • Peaches
    • Peas
    • Plums
    • Raspberries
    • Spinach
    • Strawberries
    • Sweet Onions

Seasons & Recipes



Extra Virgin Olive Oil
2 medium onions from the CHERRY PIT
4 carrots from INNISFAIL GROWERS
4 stalks of celery ( pre-string these) from INNISFAIL GROWERS
1 whole lemon from the CHERRY PIT
6 cloves of finely chopped garlic from the CHERRY PIT
4 medium tomatoes from GULL VALLEY GREENHOUSE
2 stalks fresh cilantro from TERRA HERBS
2 stalks fresh thyme from TERRA HERBS
1 Bay Leaf from TERRA HERBS
Dry Red Wine
Sourdough Baguettes from YUM BAKERY
Saskatoon Berry Pie from the SASKATOON BERRY FARM
Vanilla Ice Cream from THE ICE CREAM SHOP

a) to prepare the Gremolata
one-half cup cilantro, coarsely chopped
2 cloves of garlic, peeled
zest of one whole lemon
one glug of olive oil

Put the Gremolata ingredients in a mortar and pestle and grind to a fine paste

Coat the shanks thoroughly in flour and sear in a hot frying pan with olive oil to a golden brown ( 1 minute per side)
Remove shanks and excess oil, then add onions, carrots, and garlic and cook till slightly softened.
Add wine to almost cover the vegetables, and cook until wine is reduced in half
Add the Elk Shanks and the chopped tomatoes, and the tied herbs, and enough water, that with
the wine, just covers the shanks and vegetables.
Bring to a boil.
Reduce heat to a simmer, cover,  and cook slowly for no more than 2 hours.
( The shanks should be soft , but NOT to the disintegration stage, and should be turned and basted
every 15 minutes during the cooking time)

Place 2 shanks per person over mashed potatoes, and spoon the pan stock over that.
Then, sprinkle the Gremolata on top.

Serve with lots of Sourdough Baguettes with balsamic Vinegar on the side for dipping.

For dessert, heat up Saskatoon Berry Pie Slices, with Vanilla Ice Cream, on top.