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Fri, April 18 2014
What’s the best way to initiate our new chef? Send him to meet our local farmers in a snow storm!  We are excited to introduce the newest addition to The Root Cellar crew: Chef Dani Murphy. Chef Dani joined the ranks early this week and has already proven himself a true local food lover, braving the April snowstorm to visit our Aylmer...
Fri, April 11 2014
Greens and Rutabaga Skillet I wanted something different and yummy to do with the new rutabaga and a little bit of Rainbow chard that I had leftover from last week’s box.  You could use the collards from this week's box just as easily, or the spinach. I am feeding only 2 tonight but I think you know what to do if you need to make...
Mon, March 31 2014
Spinach, Cabbage and Mushroom Lasagna This pasta free lasagna is much lighter and lower in calories and yet has all the taste and textures to make this a truly wonderful dish. Smooth, creamy and full of bite! Feel free to improvise with your own pasta sauce. Great served with salad for lunch or dinner. This one is sure to be in your...
Fri, March 28 2014
There’s an energy to spring that is infectious. The sight of long rows of exuberant seedlings straining towards the light speaks to the promise of the season. Rebuilding our very broken local food system takes time, communication, and creative thinking. Every spring is a new opportunity to build on what we’ve learned from years past....
Mon, March 24 2014
Menu Ideas Wondering what to do with your standard box this week? There’s a lot of food inside and having a plan can help make the best use of all of it. Here are a few menu ideas to get you started. While you likely have most things already, here’s a list of the additional ingredients that you may need:   ·  ...
Fri, March 21 2014
Spinach is the stuff of spring. A warm "dressing" of rich caramelized onions combined with nuts, sharp cheese and sweet pears makes a great spinach salad.    Ingredients:   1 tbsp extra virgin olive oil   1 medium onion, thinly sliced   1/2 bunch spinach, washed and roughly chopped   salt and pepper to...
Fri, August 02 2013
From the left: Arlen, Ellie, Aaron, Joel - Photo Credit: Jeff Ellie, Max, Jeff, Aaron and Joel of The Root Cellar & On The Move Organics are thrilled/terrified to share with our incredible band of supporters that we are expanding the cafe. It seems like only a year ago (oh yeah...it was) that we were finishing up another renovation, this one...
Fri, June 28 2013
We really couldn't bear the thought of waiting until next spring for more asparagus. So, we partnered up with London's finest Serbian eatery with an eat local conscience, Kantina Restaurant. We provided the finest last of the season organic Mazak asparagus, and Kantina Chef Dacha provided the recipes and expertise. The result,...
Fri, June 14 2013
Researchers went through a lot of time, money and effort to find that that organic strawberries are more nutritious and flavourful than their counterparts. The scientific method has its purpose, but it doesn't take much of a scientist to tell you that these strawberries are amazing. These are't the mammoth California variety that have...
Mon, May 27 2013
"Asparagus the First" is harvested by a migrant labourer working for one of 50 large landholding corporations that control 95% of Peru’s export asparagus market (Interestingly enough, there is virtually no domestic market for asparagus in Peru as it’s not a native species there and has yet to make inroads into Peruvian...


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