farmshareto
135 Select Ave. M1V 5C7 Toronto, ON, Canada

Sunny Spring Weather Bring on BBQ season Check out FarmshareTO's SURF & TURF Box : ... 4 AAA Ontario Filet Mignon , 6-8 oz 4 Cold Water Atlantic Lobster Tails 2 packs of Lemon Pepper Spice @eastindiaco A $125.00 Value for $99.00 Why wait ! Fire up the grill this weekend !! Order before Wednesday 6pm for Friday Delivery #surfandturf #atlanticcanada #atlanticlobster #lobstertails #filetmignon #aaafiletmignon

Back in Stock Snake River Farms Hand Cut to order Wagyu Beef . Each bite explodes with the pure essence of beef and is delicious evidence of the care and attention SRF successfully employs from their ranch to your table . Shop Wagyu link in our bio ... #wagyu #wagyubeef #snakeriverfarms #farmshareto #meatdelivery #gourmetfood #gtadelivery

Congratulations to our 5 Drive at 5 FarmShareTO winners @hammeronair @z1035toronto ! Join Our FarmShareTO Family's love for local food as we expand across the GTA #z1035toronto #winners #fooddelivery #farmshareto #radiocontest #aaabeef #grassfed #sustainableseafood #antibioticfreechicken @artisan_farms @eastindiaco

This week in the FarmshareTO Kitchen we cooked up our #norwegianwildcaughtsalmon in this easy " One Skillet Paleo Creamy Dijon Salmon Recipe " by @paleorunningmomma What to do : 1. Pat the salmon dry with paper towel and season all over with salt, pepper, garlic powder, onion powder, and smoked paprika.... 2. Heat the oil or ghee in a large non-stick skillet over medium-high heat. Once the oil is sizzling hot, place the salmon skin side down and cook about 3 minutes on each side. 3. Once cooked, remove the salmon from the skillet and set aside. Leave the juices in the skillet to cook the sauce. 4. Return to medium heat and add the remaining ghee or avocado oil for the sauce. Sauté the garlic until fragrant (about 30 seconds), then pour in the broth ( try one of our new broths * ) Allow the liquid to reduce by half and stir to scrape browned bits from the bottom of the pan. 5. Whisk the tapioca into the coconut milk and stir the mixture into the skillet along with the dijon mustard, lemon juice and nutritional yeast. Mix well and bring to a simmer. Reduce heat and cook gently for another minute to allow the sauce to thicken. 6. Season with sea salt and black pepper and stir in the chives. Stir in the spinach or kale so it wilts. 7. Nestle the salmon back in the skillet and sprinkle with chopped parsley. Serve over sautéed cauliflower rice or rice , garnished with lemon. Enjoy! * NEW Broths Chicken soup broth @tongmein , Beef Bone Broth @artisan_farms #salmonrecipe #wildcaught #gourmetfooddelivery #meatdelivery #farmshareto #sustainableseafood #gta