Box Program and Recipes


How does it work?

Inside your box you will find local and organic produce every week. The boxes are 
prepared for pick up on Tuesday, Wednesday or Thursday, after 4pm. If you need to pick up
your box on a different day or cannot pick up your box this week, please let us know! 
There is a $10 deposit on the box your first week. Don't forget to bring back your box 
before Tuesday each week to receive new and fresh produce!
There are two box sizes:
- Medium ($30 dollars -- 1-2 people )
- Large ($45 -- 3-4 people)


There are two types of boxes:

Organic Box – This box is entirely organic. We alternate BC items with items from the rest of North America.
                   Although this box is not entirely local, there will be more variety of vegetables in the 
                   winter months!

Local Box – This box is Vancouver Island and BC only. Organic items will be given priority but there will
                  sometimes be items that are local, yet not certified organic.

How do I sign up?

Email us:
Call us: 250 383 1223 
Come see us at 579 Niagara St. Victoria, BC



Here are some suggestions for how to cook the produce you receive each week!
- Asparagus Ribbon Salad
- Spring Vegetable Pot Stickers 

- Guacamole

- Beet Rawvioli with Pesto Oil
- Beet Hummus
Bok Choi
- Sweet and Sour Tofu with Bok Choy

Brussels Sprouts
- Roasted Brussels Sprouts with Balsamic Vinegar and Honey 
- Warm Cabbage, Apple, Walnut and Goat Cheese Salad 
- Stuffed Cabbage
- Cabbage and Lime Salad with Roasted Peanuts 
- Cabbage tops

- Cauliflower and Kale Salad (Cauliflower Tabouli)
- Cumin Seed Roasted Cauliflower with Pomegranate 
- Swiss Chard Lasagna Rolls
- Baked Swiss Chard Stems with Parmesan 
- Leek, Chard and Corn Flatbread
- Collard Wraps
- Indian-Style Collard Greens Curry
- Collard Quinoa Salad
- Vietnamese Pickled Daikon and Carrots
Endive (Belgian)
- Red Quinoa, Raw Asparagus and Endive Salad 
- Chopped Apple Salad 
- Braised Belgian Endives

- Grilled Swiss and Roasted Fennel Sandwich
- Kale Chips
- Savoury Greens Stir-Fry
- Kale Salad with Pecorino and Walnuts
- Roasted Kale and Beets with Honey-Horseradish Vinaigrette
Kale Tops (Kale Raab)
- Pasta with Kale Tops 
- Kale Raab Pesto
- Kiwi, Mango, Cucumber Salsa
- Fennel, Kohlrabi and Apple Slaw
- Kohlrabi and Apple Salad
- Chanterelle Tacos
- Shiitake Mushroom Spaghetti
- Creamy Mushrooms
- Mushroom and Leek Risotto 
- Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise (Vegan)
- Cheese and Bacon Okra Poppers
Pak Choy
- Pak Choi
- Parsnip Latkes
- Parsnip and Butternut Squash Soup
- Twice Baked Potatoes with Kale
- Mustard Roasted Potatoes 

- Pickled Leek and Watermelon Radish
- Sautéed Leeks and Radishes
- Buttered Radishes with a Poached Egg
- Rhubarb Custard Bars
- Rustic Rhubarb Tarts
- Strawberry Rhubarb Soda Syrup

- Mashed Rutabaga with Sour Cream and Dill (Add potatoes to the mix for added volume :) 
- Creamy Polenta with Roasted Root Vegetables
Sui Choy
- Sui Choy Slaw -- 

- Roasted Spaghetti Squash with Kale
- Nut-Stuffed Delicata Squash
- Roasted Squash and Gorgonzola Pizza 
- Butternut Squash Soup 

Sunchokes (Jerusalem Artichokes)
- Roasted Sunchokes
- Cream of Sunchoke Soup 
- Parsnip and Sunchoke Gratin 
- Sautéed Jerusalem Artichokes (Sunchokes)
- Tatsoi and Warm Scallop Salad
- Turnip Gratin
- Sesame Roasted Turnips and Barley