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Our grocery experts will carefully hand select your fresh fruits and vegetables, vacuum pack each meat item, combine your pantry items along with your list of wine and spirit selection for worry-free delivery to your doorstep. It’s quick, convenient, and we guarantee 100% freshness.
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Freshness starts with our buying department and their attention to detail. Let them be your eyes, hands and nose while selecting your produce. We always keep your needs in mind when procuring produce. We believe freshness cannot be delayed.
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Blueberries grow on low creeping shrubs or tall erect bushes, depending upon variety. The small round berries can range in size from 5-16 millimeters in diameter. They first appear green, but ripen into a deep shade of dusty blue. The soft, hazy white coating that develops on the skins' surface, which is known as the bloom, is a natural waterproofing which helps protect the berries from the sun and other natural elements. Blueberries have a sweet and woodsy flavor with an acidity that can vary depending upon growing conditions. Long sunny days and warm temperatures develop a higher sugar content, while cooler temperatures and shorter days with limited sunlight increase acidity. After harvest some plants lose their leaves while other varieties retain their foliage year-round, becoming a colorful mix bronze, red and purple in the autumn.
Blueberries are available year-round with a peak season in the summer.
Blackberries are characterized by their coloring, their unique composition and their flavor. Like raspberries, Blackberries are not technically a berry, but rather an aggregate fruit of individual drupes held together by very fine, nearly invisible hairs. Blackberries do not have a hollow center, instead they have a solid, edible core. When ripe, Blackberries have a deep inky sheen with purple highlights. They are succulent, soft, and juicy. Their flavor is sweet, slightly tart, with earthy undertones.
Blackberries are available year-round with a peak season in summer.
The sweet-tart flavor and earthy quality of Blackberries allows them to be used in both sweet and savory applications. The moderately high acidity of Blackberries cuts through the rich flavors of creamy and aged cheeses, or rich fatty meats. Blackberries can be added to ice creams, jams and baked goods. Blackberries also pair well with nuts, aged balsamic vinegar, salad greens, figs, and leafy herbs.
Raspberries are an aggregate fruit of individual drupelets that are held together by very fine, nearly invisible hairs. They have a hollow core and are conical with an overall rounded shape. The hollow core is created when the Raspberry is separated from its growing receptacle. Their flavor can range from sweet-tart to low acid and jam-like depending on growing region and variety.
Raspberries are available year-round, with peak season in the summer.
Raspberries are most often utilized in sweet applications, such as jams, jellies, desserts and other baked goods. Their tart and earthy flavor also works well in salads featuring blue cheese and spicy greens as well as other savory recipes. Combine the berries with ginger, sesame and a touch of soy for a glaze over salmon, duck or chicken. Barbecue sauces, marinades and homemade ketchup all benefit from a touch of Raspberry. Other complementary pairings include cocoa, exotic fruits, raisins, creamy and bloomy rind cheeses, honey, peaches, coconut, cinnamon, blueberries, cardamom and lavender.
Strawberries have an overall conical heart shape and can vary in size depending upon cultivar and growing conditions. All varieties of Strawberries have seeds on their exterior rather than their interior, which distinguishes them from a berry and a true fruit. They have a bright red sheen when fully ripe and a juicy yet firm texture. While sugar contents can vary from sweet-tart to candy-like syrup, Strawberries maintain a balanced acidity level.
Strawberries are available year-round, with peak season in the spring and summer.
Strawberries are a very versatile fruit appropriate for sweet and savory applications, both cooked and raw. They may be used interchangeably with most other berries, but often times have a higher moisture content and therefore may require alterations in some recipes. Strawberry pie filling, for instance, usually calls for a thickener such as cornstarch, or that the extra juice be removed or reduced to a syrup. Use Strawberries in green salads or in jam, jellies and other confections. Cook them down into a compote or syrup for drizzling over ice cream and cheesecake or added into beverages and cocktails. Complimentary pairings include, other berries, citrus, rhubarb, melon, leafy herbs, vanilla, cinnamon, sugar, almonds, sour cream, ricotta, mascarpone, yogurt, black pepper, balsamic vinegar, amaretto, Champagne, Kirsch and Grand Marnier.
Peaches are round fruits that range in size from 5 to 9 centimeters in diameter. They are distinguished by a downy fuzz covering their thin skins. The fruits mature from green to yellow and then orange with deep red blushing on the side facing the sun. The deep orange flesh is aromatic and juicy and may or may not cling to the hard, almond-shaped central stone. Peaches offer a sweet flavor, balancing sugar and acid for a well-rounded flavor.
Peaches are available year-round, with a peak season during the summer months.
Peaches are ideal for eating raw and are used in a variety of cooked applications, from savory to sweet. Freestone varieties are most often used for fresh eating and are most common in markets. Some varieties are typically used for processing but are also becoming more popular at farmer?s markets. Wash Peaches thoroughly before using. They are sliced for fruit salads or tossed green salads or used for canapes or hors d?oeurves. They are blended into smoothies or milkshakes, or juiced for beverages, cocktails, vinaigrette's or dressings. Peaches are ideal for baking, grilling and processing into jams, syrups, ice creams or preserved in syrup. Their most common use is for baking into desserts like cakes, pies, tarts and galettes. Sliced Peaches can be frozen or canned. Store them in the refrigerator for up to a week.
The Cavendish banana has a thick signature yellow peel when perfectly ripe, encasing an ivory cream colored, semi-starchy flesh. Depending on its age, the flavor and aromatics can vary from nuances of lemon custard to creme brulee. The banana plant is not a tree, but the world's largest herb. The fruit itself is botanically a berry.
Bananas are available year-round.
Bananas are well known for their potassium rich flesh. Bananas also full of other nutrient health boosters including vitamin B, C, fiber, and magnesium. They are more calorie dense than most other fruits, making them an extremely efficient and sustainable small meal. Bananas are considered an excellent source of the amino acid tryptophan as well as vitamin B6, which in conjunction helps the body produce serotonin in the brain.
Asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Asparagus are available year-round, the peak of this crop's season is in spring. Ontario crops are sparse due to the unique farming techniques.
All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are more fibrous and woody. Jumbo asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, proscuitto, cream, eggs, butter, shallots, herbs such as thyme, basil and chervil, yeasty breads like sourdough and wheat and grains such as aborio rice, quinoa and farro.
Hass avocados have a pebbly skin that ripens from green to deep purple or nearly black, and they can vary in size from 5 to 12 ounces. Although the skin is thick, it is relatively easy to peel. The flesh closest to the skin is pale green, and as it nears the medium-sized central stone it develops a yellow undertone. The flesh is soft, creamy, and barely fibrous, with good oil content. The flavor is rich and nutty with a slightly sweet finish.
Hass avocados are available year-round.
Avocados are most often used raw, as the tannins in the fruit can result in a bitter flavor after prolonged cooking or exposure to direct heat. Avoid broiling, and add avocado toward the end of cooked applications. Avocados can be mashed, cubed, sliced, pureed, or halved and stuffed. Add avocado slices to sandwiches or salads, or mash with lime juice, onion, tomato, cilantro, salt, and other spices to make guacamole. The high fat content of avocados pairs well with acidic fruit and vegetables, like tomatoes. To prepare the avocado for use, cut in half lengthwise around the central stone, twist the two halves in opposite directions to separate, then remove the pit with a spoon and peel away skin. Store avocados at room temperature until fully mature. Whole, ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for a day or two. Avocado flesh darkens when exposed to air, so to prevent discoloration sprinkle cut avocados with lemon juice or vinegar and cover in plastic wrap before refrigerating.
Green beans are long and flat and can grow up to ten inches in length, though will be at their best flavor and texture when picked at six to eight inches. The bean pods are smooth and have a bright green exterior which encases a crisp, slightly juicy interior and petite undeveloped seeds or beans. These beans are typically consumed when they are immature and tender, older beans will become too fibrous for consumption. Many green bean varieties need to be stringed first to remove the long string that runs along the sides of the bean. There are some newer varieties of green beans though that have been breed for convenience to be string-less. The green bean plants are also known for their vibrant scarlet and white blooms which are edible as well and offer a fresh and light bean flavor.
English green beans are available in the summer and early fall months. With some availability year-round.
Green beans are most often served cooked unless picked when very young and immature at which point they can be utilized like snap beans. The beans are typically first stringed then cut into short lengths using a knife or bean slicer. The cut beans can be boiled, steamed, baked, sauteed and braised. Chopped beans can be added to quiche, curry, stews, sautes and casseroles. The flowers of the English Runner bean plant can be consumed as well and are popularly used as a garnish or added to salads. Their flavor pairs well with onion, leeks, potatoes, lemon, garlic, peaches, vinegar, butter, mustard, cumin, ginger, curry, nutmeg, tarragon, parmesan cheese, bacon, white fish and lamb. English Runner beans should be stored in the refrigerator and are best if used within two to three days.
Gold beets are medium to large in size and are globular to round with a slightly flattened, irregular shape. The roots are connected to long and crisp, leafy green stems that are also edible and have a flavor similar to spinach and swiss chard. The root?s skin is semi-rough, covered in marks, russet, and scratches, and ranges in color from a deep orange to a mixture of gold, brown, and pale yellow. The skin is also firm with many small hairs covering the surface. Underneath the skin, the flesh is bright yellow to gold, dense, and aqueous with pale concentric rings. When raw, Gold beets are crunchy, and when cooked, they develop a tender, smooth consistency with a very mild and sweet flavor.
Gold beets are available year-round, with a peak season in the spring.
Gold beets can be consumed raw and are popularly shaved, shredded, julienned, or spiralized into salads, slaws, and soups. They can also be pickled for extended use, pureed for sauces, or blended into smoothies. When utilized in cooked preparations, Gold beets can be steamed with lemon juice, roasted for a caramelized consistency, or sliced and baked into thin chips. It is important to note that the skin should be removed before eating and is easily peeled once cooked. Gold beets may also be used as a red beet substitute is some recipes. In addition to the roots, Gold beet leaves are edible and are lightly sauteed, served as a side dish, layered under cooked meats, or tossed into a salad. Gold beets pair well with cheeses such as goat, feta, and manchego, meats such as poultry, fish, and bacon, apples, fennel, herbs such as dill, parsley, and mint, citrus, potatoes, shallots, vinegar, and walnuts. The roots will keep 2-3 weeks with the leaves removed and stored in the crisper drawer of the refrigerator, and up to one week when stored with the tops still attached. The green leaves will only keep 1-2 days once removed from the roots and stored in a plastic bag in the refrigerator.
Red beets vary in size, typically averaging 3-7 centimeters in diameter, and have a globular to ovate shape with a small taproot extending from the non-stem end. The firm skin is dark red to purple and is semi-smooth with tiny root hairs, russet, and scrapes covering the surface. Each beet varies in texture and shape depending on growing conditions. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to Swiss chard.
Red beets are available year-round.
Red beets are popularly consumed raw in salads or are utilized in cooked applications such as roasting, steaming, frying, and boiling. It is important to note that Red beets will bleed a dark red hue when raw or cooked, and this liquid has the potential to stain surfaces and skin. The roots can be roasted and incorporated into soups, burgers, and quiche, cooked into pasta, blended into sauces, or sliced thinly into wedges and fried into chips. Red beets can also be mixed into hummus or used in baked goods such as cupcakes, cheesecake, tarts, and brownies. In addition to the roots, the leaves are also edible, commonly sauteed or used in salads, and are prized for their tender, crisp texture. Red beets pair well with fruits such as raspberries, blueberries, pears, and avocados, greens such as kale, spinach, arugula, and pea shoots, cheeses such as pecorino, goat, brie, and gorgonzola, pumpkin seeds, and walnuts. The roots will keep 2-3 weeks with the leaves removed and stored in the crisper drawer of the refrigerator. With the leaves still attached the roots will keep up to one week. The green leaves will only keep 1-2 days once removed from the roots and stored in a plastic bag in the refrigerator.
Brussels sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature. Their leaves range from sea green to fern green, some varieties featuring blushed violet red tips. They offer the flavors of the earth and the bitter sweetness of cabbage. The younger the Brussels sprouts carry a sweeter more palatable flavor.
Brussels sprouts are available year-round.
Classic cooking methods for Brussels sprouts include roasting, braising or pan frying them in butter with savory accoutrements such as garlic, shallots, thyme, rosemary and sage. Brussels sprouts take on the accompanying flavors which gives them more depth and appeal while also bringing sweetness to the Brussels sprouts. Slow roasting the sprouts in oil or butter is a great way to remove the sprout's natural bitterness. The smaller the sprout, the more sweet and the less bitter tendencies it will have. Brussels sprouts can be added to casseroles, gratins, soups and they are a great addition to Winter roasted vegetable medleys. They can also be tossed into a warm winter greens salad. Other choice culinary companions include bacon, pork belly, cheese, cream, duck fat, eggs, ham, grapefruit, olive oil,cider vinegar, lemon, hollandaise, maple, mushrooms, mustard, nutmeg, pepper, pistachios and pancetta.
Silk Unsweetened Almond Milk - 1.89L - A mere 30 calories per serving. Enjoy the goodness of Silk? Unsweetened Vanilla Almond Beverage for less than half the calories of skim milk. Kissed with just a hint of vanilla, it?s perfect over cereal, in recipes and more. You won?t miss the sugar, and you?ll be delighted by the taste.
You're going to LOOOOOVE the colour of these yolks!
Omega-3 polyunsaturates are essential fatty acids required for health. Omega-3 polyunsaturates aren’t produced by the body – they must come from the diet1. Conestoga Farms™ free run omega-3 eggs are produced by feeding our hens an all-grain diet, enriched with flax seed, a source of DHA omega-3 polyunsaturates. Each large free run omega-3 egg contains 0.4 g of omega-3 polyunsaturated fatty acids.
Conestoga Farms Free Run Omega-3 brown eggs are also enriched with 1 mg of lutein per egg. (The white eggs are enriched with omega-3 only.) Lutein is an antioxidant found in the eye that supports healthy vision. It has been shown to help reduce the risk of developing eye diseases like cataracts and age-related macular degeneration (AMD).2,3 Lutein as added to eggs by adding lutein-rich marigold extract to the hens’ diet.
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Honeycrisp apples maintain their sweet flavour even when cooked. Try baked into a crisp or pie. Remove the skin and slow cook slices to make applesauce, preserves and?apple?butter. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.
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Honeycrisp Baked Apples
Granny Smith apples are often used in baking because of their high acidity and ability to hold their shape when cooked. Try baked into sweet or savoury pies, tarts, or meat pastries; add to savoury bread stuffing, risotto or potato pancakes. Their sweet-tart flavour is a great addition to soups, smoothies and sauces. Run a juice bar? This is the apple for you for a base for your cold-pressed juices!
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Mario's Green Apple Risotto
The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green?salads, fruit?salads, or grain?salads. Golden Delicious apples also have the necessary acid content and stability for?baking.
Golden Delicious apples are available fall through summer.
The Royal Gala is a?crisp, sweet apple with a mild flavour. Galas have yellow-orange skin with red striping. They're among the best apples?for applesauce, salads, eating out-of-hand, and pressing into cider.
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Royal Gala Spiced Apple Sauce