Open Thursday - Sunday, 9am-5pm
  • September

    • Apples
    • Artichokes
    • Beans (GH)
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Corn
    • Cucumbers
    • Eggplant (GH)
    • Onions
    • Pears
    • Peas
    • Peppers (GH)
    • Potatoes
    • Pumpkins
    • Spinach
    • Strawberries
    • Swiss Chard
    • Tomatoes
    • Winter Squash
    • Zucchini
  • October

    • Apples
    • Beans (GH)
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers
    • Eggplant (GH)
    • Pears
    • Peppers (GH)
    • Potatoes
    • Pumpkins
    • Spinach
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash

Seasons & Recipes

Crab Cakes

Serves 4
1 lb. (454 g) Snow Crab Meat
1 tbsp. (15 ml) Red Pepper, diced
1 tbsp. (15 ml) Green Pepper, diced
1 tbsp. (15 ml) Red Onion, diced
1 tbsp. (15 ml) Mayonnaise
1 tbsp. (15 ml) Grainy Dijon Mustard
1 tbsp. (15 ml) Butter
1 cup (250 ml) Dried Bread Crumbs
1 egg
Salt & Pepper
Method:
Sauté the peppers and onion in butter for 2 minutes and cool.
Squeeze the moisture from crab meat and put in a bowl.
Add the egg, ½ the bread crumbs, peppers, onion, mayonnaise and mustard.
Mix well and season with salt and pepper.
Form into 10 cakes, roll in the remaining bread crumbs and pan fry in oil(3 minutes each side).
Serve over salad greens with Balsamic Vinaigrette.

————————————————————————————————————————