Recipes Ideas

We believe the best meals start with the best ingredients — fresh, local, and grown with care. Here are some of our favourite simple recipes featuring your most-loved seasonal products. Quick enough for a weeknight, delicious enough to share. 🌿

🍓 Summer Strawberry Shortcake

Ready in 20 minutes • Serves 4

Nothing says summer like BC strawberries piled high on a fluffy biscuit. This simple shortcake lets the berries shine — no fuss, just fresh.

Ingredients

  • 1 pint fresh local strawberries, hulled and sliced
  • 2 tbsp sugar
  • 4 store-bought or homemade biscuits
  • 1 cup whipped cream
  • Fresh mint to garnish (optional)

Steps

  1. Toss sliced strawberries with sugar and let sit for 10 minutes until juicy.
  2. Split biscuits in half and layer with a generous spoonful of strawberries.
  3. Top with whipped cream and a few extra berries.
  4. Serve immediately and enjoy every bite!

💡 Tip: Our hydroponic strawberries from Vernon, BC are incredibly sweet — you may want to skip the sugar entirely!

🥒 Crispy Cucumber Salad

Ready in 10 minutes • Serves 4

Cool, crunchy, and endlessly refreshing — this cucumber salad is the perfect side dish for warm summer evenings. Made with BC-grown cucumbers at their peak.

Ingredients

  • 2 organic long English cucumbers (or a bag of mini cucumbers), thinly sliced
  • 1/2 red onion, thinly sliced
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tsp sesame seeds
  • Salt and pepper to taste
  • Fresh dill or cilantro (optional)

Steps

  1. Combine sliced cucumbers and red onion in a large bowl.
  2. Whisk together rice vinegar, sesame oil, and honey. Pour over cucumbers.
  3. Toss well, season with salt and pepper, and sprinkle with sesame seeds.
  4. Let sit for 5 minutes before serving. Best enjoyed fresh!

💡 Tip: Slice cucumbers extra thin with a mandoline for a beautiful, restaurant-style presentation.

🥕 Honey-Glazed Roasted Carrots

Ready in 30 minutes • Serves 4

Roasting brings out the natural sweetness in organic carrots like nothing else. This simple side dish is a weeknight staple that feels a little fancy.

Ingredients

  • 1 bunch certified organic BC carrots, peeled and halved lengthwise
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Fresh parsley to garnish

Steps

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, honey, cumin, salt, and pepper.
  3. Spread in a single layer on the baking sheet.
  4. Roast for 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
  5. Garnish with fresh parsley and serve warm.

💡 Tip: Try this with our rainbow carrots for a stunning, colourful side dish that kids love too!

🥦 Simple Roasted Broccoli with Lemon & Garlic

Ready in 25 minutes • Serves 4

Forget soggy steamed broccoli — roasting transforms it into something crispy, nutty, and absolutely irresistible. This is the recipe that converts broccoli skeptics.

Ingredients

  • 1 lb certified organic broccoli crowns, cut into florets
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • Optional: pinch of chili flakes, shaved parmesan

Steps

  1. Preheat oven to 425°F (220°C).
  2. Toss broccoli florets with olive oil, garlic, lemon zest, salt, and pepper.
  3. Spread on a baking sheet in a single layer — don't crowd them!
  4. Roast for 18–22 minutes until the edges are crispy and golden.
  5. Squeeze fresh lemon juice over top before serving. Add chili flakes or parmesan if you like.

💡 Tip: The crispier the better! Leave the broccoli undisturbed for the last 5 minutes of roasting for maximum crunch.

Have a favourite recipe using our seasonal produce? We'd love to hear it! Tag us or send us a message — your kitchen creations might just inspire our next recipe. 🧡