Featured Article

Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Fall Food Box - October 12

2021 Fall Food Box  - Week 1!

Scroll down to get a sneak peek at some of the beautiful produce that will be in your kitchen next week! 

You will be receiving at least 8 of the 10 items below.

 

Organic Parsnips from Oak Valley Organics

To think of parsnips as some sort of white carrots is like confusing a Canadian with an American. There are similarities, yes, but there are also key differences. First of all, they are noticeably starchier than their carrot cousins. They are sweeter, too, with a nuttier flavour. But like carrots, they are excellent any way - roasted, mashed, or sauteed, shaved into salads, simmered in stews, or, yes, folded into tender, sweet cakes.

Try this week's recipe! --> Honey Roasted Parsnips and Carrots

 

Organic Coloured Bell Pepper from Oak Valley Organics

With a range of hues like a box of crayons, sweet peppers are one of the most vivid vegetables in the garden. Not only their colour is part of their appeal, but also their flesh- crunchy when raw, and silky when roasted. They are just succulent!

Try this week's recipe! --> Cajun Chicken with Bell Peppers

 

Organic Kennebec Potatoes from Oak Valley Organics

While we love the tiny, tender potatoes from spring, they still have a drawback: they are too cute to mess up with. Instead, the more mature potatoes, on the other hand, are perhaps the most versatile vegetables you can have at your disposal (and therefore inspiring).

 

Spray-Free Fennel from Twin River Gardens

Because of its light licorice flavour you either love it or hate it. More commonly used in the Mediterranean, especially with seafood. In the grocery store, you may find the trimmed bulbs only. But here, at the farmers market, you will see the bulb with the stalks, and the fronds still attached, and each part has a use. Quick trick: slice it very thinly when eating it raw, and mix it in your salads!
Try this week's recipe! --> Lemony Fennel, Baby Pink Turnip and Arugula Soup

 

Spray-Free Head Lettuce from Jonothan Farms

Sweet and tender! Mix it up with other greens, some beautiful oil, vinegar and voila. Wanna impress somebody? Add some edible flower petals. The key difference between lettuce varieties lies in their colours and textures, more so than their flavour, so mix them up, add complexity to your dishes.

 

Spray-Free Sweet Turnip from Jonothan Farms

While white turnips are more common in the early summer season, the more robust purple-top turnips are more common come fall. Due to its hint of peppery spiciness, this root (as well as other root vegetables in season) can be paired with bold flavours, so do not be shy with pairing them up with ingredients that pack a big punch. You can keep them in a plastic bag in the refrigerator for a couple weeks, just cut the tops off. 
Try this week's recipe! --> Lemony Fennel, Baby Pink Turnip and Arugula Soup  

Spray-Free Bunched Orange Carrots from Jonothan Farms

As carrots grow into fall, they tend to be bigger, firmer, denser, and occasionally woodier than the ones from the early spring. But they are very very sweet, with less of the piney-lemony flavor of the younger ones. They are mature, yet not old. Firm, not flabby. As the skin thickens, the need to peel them becomes more predominant. 
Try this week's recipe! --> Honey Roasted Parsnips and Carrots

 

Spray-Free Red Radish from Jonothan Farms

Spicy, crisp and zesty. Ravishingly delicious. 

Spray-Free Cilantro from Jonothan Farms

Cilantro is an herb from the fresh leaves of the coriander plant. So yes, next time you see “Coriander” in a recipe, they could be referring to cilantro. But generally speaking, coriander refers to the dried seed while cilantro is the fresh leaves, both from the same plant. Just like Fennel, some love it and some hate it. But instead of it being a licorice flavour, now it’s soap. I love it! And so do most Asian, Mexican, Middle Eastern, and Indian recipes. What about you? A.K.A. Fresh Coriander Leaves, Mexican Parsley, and Asian Parsley. 

Fun fact: It is a member of the Parsley family, so don’t be ashamed by getting those two confused. I still do and I work at Cramptons...

 

Spray-Free Arugula from Jonothan Farms

Did you know it was a cousin of the broccoli, kale, and cabbage? I didn’t. But I do love a good sweet arugula. Although, the leaves have a peppery, spicy flavor that grows more bitter with age. My pick? Most likely arugula, brie, and sweet pepper jelly. OR a delicious balsamic reduction, arugula and goat cheese! Thank me later. 

Try this week's recipe! --> Lemony Fennel, Baby Pink Turnip and Arugula Soup

 

See you next week folks :)