Pictured: Green Ash wearing it's fall colours!

Fall is in the air, that wonderful time of year when produce is ripening and canning jars are filling up! Fresh is everywhere and boy does it taste good! Our family favourite for this time of year is a pasta sauce made with fresh everything. (I put the recipe at the bottom of this page if your interested) . 

West Interlake Watershed Conservation District has the order form posted for tree seedlings. If you own property in the areas they serve, you can order 25 free tree seedlings for the spring of 2017. Check it out at: http://www.wiwcd.com/  

The tulip, daffodil and crocus bulbs are in stock. Time to plan for next year's garden by popping in a few bulbs for early colour. 

We are open all Autumn with trees, shrubs, perennials and the gift shop. Fall is the perfect time to plant and to help you out we have a few specials going on with 25% off shrubs, 20% off trees and 40% off perennials. 

Enjoy Autumn in all it's breath-taking beauty and see you soon,

Karen and Allan

Sabados Greenhouse

    20003  Road 108 North,

 Lundar, Manitoba 

R0C 1Y0

 From Hwy. 6  turn east on P.R. 229 (also called Road 108 North) for 6 km. 


or send us a message  through the "contact us" page and "follow us on facebook".

We are open  daily from 9:00 am until 8:00 pm. 

Quick Fresh Pasta Sauce,

One bulb garlic (yes, one whole bulb) peeled

Oregano, fresh or dried, to taste

Basil, (has to be fresh!) two or three bunches 

Assortment of fresh vegetables, enough for a meal.  Zucchini, carrots, green or red pepper, green beans, yellow beans, celery (keep the chopped leaves separate to add at the last minute), onions all make good choices.

Tomatoes, chopped, from a little to a lot depending on how many are ripe that day. We don't peel, the skins are healthful!

Olive oil to cover bottom of frypan

Salt and pepper to season

In a large frying pan saute the garlic slowly in the olive oil. When the garlic is golden remove from pan and place in serving bowl leaving the oil  behind. Stir fry each vegetable one variety at a time until tender and golden, removing the vegetable to the serving bowl when fried. Lastly, chop the tomatoes and cook in the frying pan until well cooked. Add the salt, pepper and oregano to taste. At the last minute stir in the chopped fresh basil and the chopped celery leaves so it wilts but doesn't overcook. Add the sauted vegetables back into the tomato mixture for  a minute or two to reheat and then everything back into the serving bowl. Serve over your favourite pasta.

This also freezes well for next winter so making extra is a good idea. We use it for pasta sauce but also finds it's way into soup and casseroles etc.