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9 different Wanigan baskets to choose from below. Simply click "ORDER" to learn more about each one.


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Choose a Wanigan basket

Choose a Wanigan Basket

9 products

Wanigan organic baskets. Plentiful assortments of the freshest organics around.

The contents change every week, you can swap baskets and add items any time. 

To see this week's contents, simply click on any of the "ORDER" buttons below.

Fruit & Veg Small
Fruit & Veg Small
Fruit & Veg Original
Fruit & Veg Original
Fruit & Veg Medium
Fruit & Veg Medium
Fruit & Veg Large
Fruit & Veg Large
Local Harvest (Seasonal)
Local Harvest (Seasonal)
Fruit 25
Fruit 25
Veg Small
Veg Small
Juicer's Basket
Juicer's Basket
Juices & Smoothies
Juices & Smoothies
Add More products

The Powerful Beet

Beet and Carrot Salad

Beets are a nutritional powerhouse with their rich, deep red-violet colour that holds beneficial betalain pigments. These pigments can help keep nerves healthy, have anti-inflammatory benefits and helps detoxify the body overall.

At Wanigan, we recommend eating them raw or gently steaming them if you want the full nutritional impact of the beets super powers. 

Try beets simply shredded and added to salads and onto other dishes. Juiced with an apple, carrot and ginger makes a  potent and healthy juice.

Of course, beets are delicious roasted in the oven or prepared into soups and stews as well.

The colour in beets makes for an excellent food colouring for baking cakes, muffins and icing. If you're into colouring easter eggs, beets make an excellent red dye that is 100% natural.

Beet & Carrot Salad

1 large red beet, peeled and grated
3 carrots, scrubbed and grated
2 green onions, finely sliced
1⁄2 cup raw pumpkin seeds
1⁄2 cup raw walnuts


2 oranges, peeled and seeded
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1⁄2 tsp sea salt

Finely shred beets and carrots, separately in a food processor. 
Keep them separated until you are ready to serve so the bright red colour of the beets will gradually saturate the carrots. Set aside.

Blend all dressing ingredients and pour over beets in a medium-sized mixing bowl. Toss together and gently add carrots and toss again.
Before serving, sprinkle pumpkin seeds and walnuts on top.

Makes 2 servings


The Mighty Carrot

Carrot Basil Soup

Carrots are high in antioxidants, mainly the well known beta carotene. Beta carotene helps to keep the cardiovascular system strong as well as improving eye health and helpful in lowering cholesterol. High in fibre, vitamin A and C, they can help keep your immune system strong.

Enjoyed in so many different ways, carrots are easy to include in daily meal planning:

Juiced, pairs nicely with apple, ginger and beet.  Steamed or roasted. In baked goods for added fibre, who doesn't enjoy a good carrot cake! Soups and stews. As part of veggie trays for dipping instead of crackers. Blended for healthy baby food. Shredded into salads for a crunchy topping.


    Carrot Basil Soup

    6 tomatoes, roughly chopped
    3 carrots, chopped
    2 ribs of celery, chopped
    3 green onions, chopped
    2 tbsp olive oil
    2 cups water
    4 fresh basil leaves, julienned
    2 tbsp dried basil
    1/2 tsp black pepper
    1 tsp sea salt

    Heat olive oil in a soup pot, saute carrots and celery for about 7 minutes, until glazed and lightly browned.

    Add green onion and seasoning, quickly stir a few times and add tomatoes and water. Gently boil on medium heat until carrots are softened. Once cooked and allowed to cool, transfer to a blender or processor and blend to your liking.

    Serve with fresh basil.

    Potato Power

    Potatoes are one of the most versatile vegetables around. 

    With all the many ways they can be enjoyed, it's easy to include them in
    every meal.  Don't be afraid of potatoes, they are healthier than you think.
    The bad rap they've gotten is truly based on the high fat ingredients we add to them and some of the cooking methods we use like deep frying,
    that can make eating them unhealthy.

    Potatoes are full of fibre when you include the skin, potassium, folate, 
    B6 and high in vitamin C.  Eating them in our warming dishes during
    the colder months are immune boosting as well. 

    It's one of the most inexpensive hearty vegetables that you can get!  

    Our veg baskets this week have Ontario red potatoes, we'll take them anytime :)


    Here's a family recipe we'd like to share:

    Authentic Swiss Rosti Potatoes

    1.5 lbs of potatoes, skin on (boiled a day or two before making recipe)
    1/2 tsp salt
    1 tbsp coconut or sunflower oil

    Boil the potatoes until almost cooked and still firm, about
    10 to 15 minutes. Remove from heat, drain and cool down with some cold water to stop the cooking.  Drain again and refrigerate for a day or two.

    Grate the potatoes with the skin on. You can peel if you want to but it's an extra step and the skin contains nutrition as well.
    A grater with large holes is easier, faster and makes a more
    authentic Swiss Rösti.
    Heat a fry pan and melt the coconut oil.  Add grated potatoes to the fry pan, spread out and press down with a spoon or spatula to flatten being careful not to press too hard as you want to keep the grated
    texture. Add salt. Cover and fry on low for 30 minutes. 
    Remove from the frying pan by covering with a dish or serving platter
    and turning over.  The Rösti will fall out onto the dish with the
    beautiful, golden brown crusty side facing up.

    Cut with a pizza wheel or knife and serve.



    Read entire article.