• 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
  • August

    • Anjou pears
    • Apples
    • Barlett pears
    • Blueberries
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherries
    • Corn
    • Green beans
    • Hot peppers
    • Melons
    • Nectarines
    • Peaches
    • Peas
    • Plums
    • Sweet peppers
    • Yellow beans
  • September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams

Seasons & Recipes

Sweet Spicy Maple Plank Salmon

  • 1 lb skinned salmon fillet
  • 1 cedar plank
  • 1/2 cup chopped shallots
  • 2 tbsp maple syrup
  • 1/4 cup bbq sauce (mesquite or smoky flavour preferred)
  • 1/2 tbsp red pepper flakes
  • 1 tbsp brown sugar

• Stir together all sauce ingredients. Pour over salmon fillet, cover with plastic wrap and marinate overnight.
• The next day, soak the cedar plank in water for 2-4 hours. Heat grill. Place marinated salmon onto plank and pour half of the marinade onto the salmon.
• Put the plank directly on the heated grill. Close the lid and cook as slowly as possible (roughly 25-30 minutes).
• Pour the marinade over salmon halfway through cooking.

Tip: Keep a spray bottle nearby to diffuse flames while cooking.

Serves 2.