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

    • Apples
    • Apricots
    • Artichokes
    • Beans
    • Blueberries
    • Brocolli
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Cherries
    • Cucumbers
    • Eggplant (GH)
    • Lettuce
    • Peas
    • Peppers (GH)
    • Potatoes
    • Raspberries
    • Rhubarb
    • Saskatoons
    • Spinach
    • Strawberries
    • Tomatoes
    • Zucchini
  • August

    • Apples
    • Apricots
    • Artichokes
    • Beans
    • Blackberries
    • Blueberries
    • Broccoli
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Corn
    • Cucumbers
    • Eggplant (GH)
    • Onions
    • Peaches
    • Pears
    • Peas
    • Peppers (GH)
    • Plums
    • Potatoes
    • Spinach
    • Strawberries
    • Swiss Chard
    • Tomatoes
    • Winter Squash
    • Zucchini
  • 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

Seasons & Recipes

Sausage Soup

  • 2 tbsp Olive oil
  • 1 medium Onion, chopped
  • 1 - 2 Cloves, garlic
  • 1 can (28oz) Tomatoes, with juice
  • 1 lb Merguez sausage (cut into 1 inch pieces)
  • 1 can Chickpeas
  • 1 can (10oz) Consomme
  • 1 medium Zucchini, coarsely diced
  • 1/2 medium Cabbage, finely diced
  • 2 tbsp Flat leafed parsley
  • Freshly grated parmesan cheese

In a large, heavy soup pot over medium-high heat, add oil, sausage and onions…fry, brown on all sides for about 3 minutes.
Add garlic, saute on medium heat for about 4 minutes.
Add tomatoes, consomme and chickpeas, bring to a boil. Reduce heat, cover and simmer a few minutes until vegetables become tender. Serve and sprinkle with parsley and parmesan.
Recipe taken from the Calgary Herald Real Life section June 8, 2005 and credited to Charles Marien.