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Naturally Inspired

The natural surroundings around us have turned to extravagant hues of...

Spice It Up!

Variety is the spice of life! And that’s just what Grace Ward of Crazy...

He’s Not Kidding Around!

The Thunder Bay Country Market has many a talented vendors, from makers to...

Pick of the Crop

We’ve got a “pick of the crop” produce vendor among our...

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Grace from Crazy Good just checked in with us after a very busy day in the kitchen. Grace will be offering a sausage, peppers and potato dinner, chicken and bacon fried rice, veal soup using My-Pride Farms veal, cabbage rolls, veggie soup, lasagna, chili, meatballs, carrot cake and chocolate cream puffs at our mid week Wednesday market tomorrow from 3:30 pm to 6:30 pm. What's for dinner has be solved! ... See MoreSee Less

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Northern Unique served up 408 delicious pounds of fries and whitefish this summer at our mid week Wednesday Market. Congratulations to Joanne Marie for her closest guess. Lots of local goodness awaits you at Northern Unique. Definitely worth a stop by to say hi. ... See MoreSee Less

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One of the delicious highlights of our midweek Wednesday market this summer was the beer battered Lake Superior Whitefish and homemade fries that Rob and his awesome crew served through out the season. Northern Unique is well known for their dedication and commitment to the local food movement along with their strong support for fellow vendors by incorporating their market products into their creations. This meal that delighted so many was definitely a labour of love for Rob. For a chance to win a $25 gift certificate for our mid week Wednesday market tell us the combined weight in pounds of whitefish and potatoes used by Rob and Northern Unique this summer. First person to correctly guess or come closest to wins. ... See MoreSee Less

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Join us tomorrow morning for another round of trivia and a chance to win a $25 gift certificate for our mid week Wednesday market. ... See MoreSee Less

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Thanks for the info Andrew. ... See MoreSee Less

Ingredient Spotlight - Saffon We use saffron in a few of our pastas and sometimes get asked what exactly it is, so....In the simplest of terms, it's part of the crocus flower. Each crocus flower has 3 styles / stigmas, these are harvested and dried to create saffron. There are different grades as well - the better grades contain more of the red stigma vs the yellow style. Its hard work to harvest - 50,000 - 75,000 flowers are needed to make just 1lb of saffron, making it very expensive When cooked, it imparts a beautiful yellow/orange colour to foods along with a sweet, grassy / hay like flavour. Widely used widely in Mediterranean, Middle Eastern, and Indian cuisines, it pairs well with seafood and vegetables. We use saffron in our signature Saffron Campanelle - often recommending it to be paired with a wild mushroom ragu, a white wine seafood sauce, or even as part of a carbonara dish. Want some? Grab it at the Thunder Bay Country Market or get it from our partners Maltese Grocery on the north or Vitality Natural Food Market on the south

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