Pleasures of Fall
Crunchy leaves, crisp mornings giving way to warm sunshiny afternoons, and pumpkin season are in full swing and we love it. No matter what your pumpkin style, we’ve got pumpkins for carving, decorating and cooking. Load up while they last – pumpkin season is pretty but it’s pretty short, too!
Grilling Never Stops in Saskatchewan
We know it would have to be one fearsome winter gale to dissuade grill enthusiasts in this province. This one’s for you: we have added three new steak cuts from Western Prime meats to the store. Savour a ribeye, strip loin or sirloin next weekend. And yes, they’re delicious even when cooked indoors.
Colour your plate
We’ve got gorgeous fall root vegetables coming in daily. Savour the sweetness of actual baby carrots from the Green Ranch, or have fun and elevate your plate with purple potatoes. Mix purple with Yukon Gold potatoes for beautiful oven-roasted fries (see recipe below). Also ready are local red onions and garlic, fragrant best friends that make a wonderful base for almost any dish.
By popular demand, Solo Italia in Ogema has begun making sauces to go with their pasta! The first sauce available is a traditional tomato & beef ragout, and they tell us more will follow. Treat yourself to a quick, fresh family meal that’s practically made for you.
Have you checked out the new Samples category in our online store? Customers can choose something from the category to include with delivery for the best price going: FREE. Check back each week to see what’s available to sample! (Sample items are limited to a maximum of one of each kind of sample per order per week; quantities of some items may be limited.)
Oven-roasted Potato or French Fry Recipe
Fresh potatoes that you oven-roast yourself. Add some Salt Ketchup to your order to complete this taste treat!
1 – 2 pounds potatoes, cut into fries or wedge shapes as desired
3 – 5 tablespoons camelina oil
Salt & pepper to taste
Preheat oven to 400 F and line a cookie sheet with parchment paper. Wash and cut the potatoes into a large bowl. Sprinkle camelina oil over potatoes and season with salt and pepper to taste; toss the potatoes in the bowl to coat them with oil and spices. Add your own spice blend now to change the flavours (spicy, savoury, etc.). Pour the potatoes out onto the cookie sheet and distribute evenly to encourage browning. Check and store potatoes at the 10-minute mark. Continue to roast until golden and crisp, about 15 – 30 minutes depending on the size of wedges you cut. Finish with a dusting of coarse salt when they come out of the oven. Enjoy!
Try them with Salt ketchup & make them with Camelina oil.