Minus 9 may be "warmer", but I still suggest you start with some hot soup. Brenda Forsyth has made us some chicken soup with homemade chunky noodles. Or make your own with Stuart's tomato garlic herb sauerkraut as a base, adding carrots, barley and, for carnivores, a little smoked pork or kielbassa.

Marketside's four flavours of signature flatbreads are a great accompaniment. Try adding chevre topped with cold smoked Atlantic salmon or apricot hot pepper jelly.

Kelsey's fresh baked breads are just the start of a delicious sandwich. How about chevre with garlic flowers or dill, Grassroots' all-beef summer sausage and buttery Boston lettuce or fresh broccoli sprouts from Chris' greenhouse?

For a hot sandwich, start with an elk or bison burger, or an elk, lamb or pork sausage. Toppings? chili sauce, sage mustard, citrus or 'Ol Smokey barbecue sauce, or for the adventurous - look in the fridge for the Pickle Guy's WOW Wasabi sauce.

A taco beef, tortiere or cajun pork pie "pod" is just right for lunch - at home or on the go.

On the side, try a few of Laura's pickled beets or Ken's Super Dills or Firekraut. Or make your own coleslaw with shredded cabbage, red and green, grated carrots and celeriac (celery root) and a dressing of cider vinegar and sunflower oil.

Still want just a little something? A dish of organic apple sauce, warm or cold, and one of Trudy's baked treats will keep you smiling until dinner (supper?).

Send me your favourite "Local Lunch" and if I use it in the newsletter, you can have anything in the store that comes in a jar!

See you soon.
Anne