Recipes

Fall CSA Week 6

Spicy Coconut and Pumpkin Soup

1 TBSP olive oil 1 medium onion 2 cloves garlic, minced 1 TSP fresh ginger 1 TSP ground cumin 3 cups chicken broth 2 cups pumpkin puree 1 can light coconut milk salt and pepper to taste Quarter¬†and roast the sugar pumpkin at 400 degrees for about 30 minutes. Puree the flesh. You will need 2 cups for this recipe…

Beets/Fall CSA Week 6

Celery Root Puree with Balsamic Roasted Beets

4-5 beets 2 TBSP olive oil salt and pepper to taste 1 TBSP balsamic vinegar 2 TSP maple syrup 1/2 TBSP fresh thyme For the Celery Root Puree: 1 TBSP olive oil 3 cloves garlic, finely chopped 4 cups celery root, peeled and diced into 1/2 inch cubes 1 can coconut milk 2/3 cup water salt and pepper Optional topping:…

Chicken/Fall CSA Week 6

Sticky Asian Chicken Wings

1.5 kg chicken wings 2 TBSP baking powder 3/4 TBSP salt 1/2 TSP pepper 3 TBSP chopped green onions Sticky Asian Sauce: 1 TSP vegetable oil 1 inch ginger, peeled and minced 1 TBSP sweet chili sauce 2 TBSP honey 4 TBSP brown sugar 5 TBSP soy sauce Preheat oven to 250 degrees. Dry the wings with paper towels then…

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How to Cook with Grass Fed Meats

Grass fed meat is leaner than conventionally raised and so has to be cooked a little differently. Click to find out more!

Naturally Raised Meats. For Taste, for Health, for Animal Welfare.

All of the meats that we sell at the shop are raised naturally. What does this mean? Click above to find out more!