Great Lakes Greenhouses Inc
834 MERSEA RD 4 N8H 3V6 Leamington, ON, Canada

Wishing everyone a Happy & Healthy Thanksgiving. #staysafe #thanksgiving2020 #familytime

Phase 1 has begun! Organic Tomato plants have arrived in our nursery. Stay tuned for more updates!... #organic #tomato #excitngtimes #greenhousegrown365 #staytuned

These little guys are just soaking up the sun today. #cucumbers #growing365 #Canada #familyfarm

Thank you to all who served. #lestweforget #poppy #rememberthem #freedom #rememberanceday ... In Flanders fields the poppies blow Between the crosses, row on row, That mark our place; and in the sky The larks, still bravely singing, fly Scarce heard amid the guns below. We are the Dead. Short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and now we lie In Flanders fields. Take up our quarrel with the foe: To you from failing hands we throw The torch; be yours to hold it high. If ye break faith with us who die We shall not sleep, though poppies grow In Flanders fields. - John McCrae

#nationalsandwichday Grilled Veggie Sandwich with Pesto-Feta Mayo ... #organic #minieggplant #eatyourveggies #greenhousegrown What You’ll Need Mayo-Mix: Cup Mayonnaise 1 Lemon, juice & zest Cup Feta cheese, crumbled 2 Tbsp. Basil pesto Sandwich: 1 Great Lakes Organic Mini Eggplant, cut into thin slices 1 Zucchini, thinly sliced 1 Yellow squash, thinly sliced 1 Red bell pepper, thinly sliced 1 Red onion, thinly sliced Cup Olive oil, divided 1 Tbsp. Oregano, dried 2 Portobello mushroom caps, stems removed Salt & Pepper, to taste Your favorite Bread or Wrap The Steps: In a small mix together all the mayo ingredients well combined, then refrigerate while you prepare the rest of the sandwich. Preheat a grill to medium-high. In a large bowl, toss together the eggplant, zucchini, yellow squash, pepper and onion. Drizzle with 2 tablespoons olive oil and the oregano. Toss to coat. Transfer to a grill basket. Brush both sides of the mushroom caps with an additional tablespoon of olive oil. Season with salt and pepper. Place the grill basket and the mushroom caps on the preheated grill. Cook the mushrooms for 4-5 minutes, until they begin to release their moisture, then flip and cook an additional 3-4 minutes. Remove from the grill and slice thinly. Stir the veggies frequently and grill until they are tender, about 10 minutes. If you have any larger pieces, you may wish to remove them from the basket and cook them directly on the grill. Once tender, remove from grill. If using sliced bread, brush both sides of the bread with the remaining olive oil, (if using a bun only brush the inside) grill each slice for a minute on each side until just toasted. Remove from grill. To assemble the sandwiches, spread the mayo on your toasted sliced bread or bun. Layer with a single layer of each veggie. Spread mayo on another slice, and place on top. Optional: add any of your favorite fresh veggies. Enjoy