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The contents of the baskets change every week as different veggies are harvested by our Brampton farmers and other farms through the seasons.  To see this weeks contents, simply click on any of the "ORDER" buttons associated with a basket below.

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Yummy Baked Yam Fries and Avocado Dip

Happy Spring!

This week marks the beginning of a new season and while flowers, bees and the warm weather are not quite here, we can breathe in the reality that spring is just around the corner.

So...what to eat until the local growing season perks up...

Well, yams were in many of the Wanigan deliveries this week so here is a nice, easy to make recipe for baked yam fries and an avocado dip.

Bakes Yam Fries

3 medium yams, peeled and sliced into wedges
1 medium red or yellow onion, sliced into rings
1 tbsp maple syrup
1 tbsp cumin
1tsp tumeric
1 tsp cinnamon

Avocado Dip

1 ripe avocado
2 tbsp lemon juice
3 green onions
A few sprigs of dill, chopped
1/2 tsp sea salt
2 tbsp water

Slice the yams into thin wedges and place in a medium-sized mixing bowl. Toss with maple syrup, spices and spread onto a baking sheet. Scatter 1/2 tsp portions of coconut oil onto yams. Bake at 385 for 40 minutes. Toss after 20 minutes and add onion and bake for the remaining 20 minutes.

For the dip, place all ingredients in a blender until smooth (easy!)



Pumpkin Seed Baked Yams

We've included yams in many of the deliveries this week so our recipe of the week is all about yams.

Similar to two twice baked potatoes, these Pumpkin Seed Baked Yams are roasted, mashed and stuffed back into their skin for a fun twist on roasted yams, then topped with onions, pumpkin seeds and spices for colour and texture.

Unlike most twice baked potato recipes, these are vegan and gluten free.

As we leave winter and slowly make our way into spring, this dish is the perfect healthy comfort food meal to enjoy during the change of seasons.


3 medium sized yams (the third one is for extra stuffing)
1 green onion, finely chopped
1/2 red onion, thinly sliced
1/4 cup raw pumpkin seeds
1 tbsp olive or coconut oil
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp cumin
Pinch of cinnamon

Scrub yams and pierce them a few times with a fork. Bake at 400 for 45-60 minutes on a baking sheet until fork tender.

Once the yams are baked, cut in half lengthwise and allow to cool a bit, then scoop out the filling and place in a small mixing bowl, saving two skins to stuff filling back into.

To the bowl, add the sea salt, pepper, cumin and mash together with a fork.

Carefully spoon the filling back into the skins and top with green onion, red onion, pumpkin seeds and sprinkle with cinnamon.  Drizzle with olive oil and serve.

Add any other favourite toppings like sautéed mushrooms, wilted spinach, avocado or quinoa.

Beet Carrot Salad

Here's a recipe for a salad using ingredients most of us already have in the kitchen. I keep several mason jars of different seeds and nuts handy at all times for just this sort of thing...and for snacking as I pass through the kitchen.
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.