Featured Article

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

CSA Pick-Up August 2/3

Use your food box items and follow this week€™s meal plan! Recipes are posted on www.cramptonsmarket.com/recipes under the category CSA Recipes Week 6.

Full Gourmet Shares to Receive a Minimum of 9 of the Following:

Lettuce (organic)- Lettuce this week brought by Dennis from Oak Valley Vegetables in Morden, MB! Lettuce keeps its crisp texture best when washed, spin dried, wrapped in paper towel and kept in the fridge. Use it in salads, sandwiches, lettuce wraps, in tacos, or wrapped around a burger patty. Lettuce is a staple for fresh summer meals! Use the lettuce in a sandwich for this Bacon Lettuce and Tomato Grilled Cheese!   Carrots (spray free) €“ These carrots come from Jeanne in Notre Dame de Lourdes as well as the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. For preserving carrots, just trim, peel and wash, and then slice or chop to your preferred size. Blanch for a few minutes, then cool and place in a bag in the freezer! Simply roast your carrots with garlic, parmesan, olive oil, salt, pepper, etc or eat them raw! You can also chop them up for stir fry€™s, salads, or shred for vegetable fritters. If you€™re feeling on the sweet side, try this recipe for Carrot Cake with Cream Cheese Frosting!   Leek (spray free) €“ Leeks come to you from Jeff at Wild Earth Farms! Chop off the root and the leaves, and store in a bag or container in the fridge. Chop and wash between layers when ready to use. If you plan on preserving the leeks, wash and slice into thin circles. Place in a freezer bag and freeze for up to 3 months. Leeks can be used in replacement of an onion; they have a similar texture and a milder taste. Use in a leek and potato gratin, quiche, pasta dish, potato soup, and basically anything you could use onion in! Get creative with this recipe for Chicken, Leek and Brie Pie!   Broccoli (organic) €“ Broccoli is grown by Dennis from Oak Valley Vegetables! Chop up and place in a bag in the fridge. Broccoli can also be preserved by washing, blanching and then soaking in ice water for a few minutes. After, place on a baking sheet until frozen, and transfer to a freezer bag. Use broccoli in a casserole, veggie platter, broccoli salad, roast or use in an Asian stir fry. Try this simple recipe for Broccoli Quinoa Salad with Honey Mustard Dressing!   Garlic (spray free) €“ Garlic bulbs are from the South Osborne Permaculture Project! Store garlic in a cool dry place for up to 3 months! Only separate cloves when using. Garlic can be used to flavour many different dishes including salads, meats, vegetables and more. Use it minced or finely chopped in salad dressings, marinades, dips, and garlic butter. Use your fresh garlic in this summer appetizer: Roasted Garlic & Tomato Bruschetta!   Cabbage (spray free) €“ This cabbage comes from Eli, MB by Wenkai! Store it whole in a bag or plastic wrap in the fridge. Chop off pieces as needed. Cabbage can also be preserved if not able to use. Wash, chop or shred, blanch and freeze. After frozen, it could be taken out and used later on in casseroles or soups. Cabbage is great shredded for coleslaw or other Asian salads! I also love using it in stir-fry€™s with onion, carrot, broccoli, garlic and noodles! You can also use it in soups or cabbage rolls if you have the time! Try using some of the cabbage in this Fried Cabbage with Kielbasa Sausage!   Jalapeños (spray free) €“  Store these peppers in a paper bag in the fridge. For preserving jalapenos, either slice and freeze in an airtight container, or pickle them in a jar for later use on nachos, quesadillas or jalapeno jelly! Fresh jalapeno peppers can be used to add a spicy kick to many dishes such as dips, jalapeno cheddar bread, salads or salsas! Try this recipe as a delicious side dish to chicken or ribs: Cheddar Jalapeno Corn Bread!   Cucumbers (spray free) €“ Cucumbers this week are from Jeff at Wild Earth Farms! Store them unwashed in a cool dry place. Wash and peel (or don€™t) when using. They will stay crunchy and fresh for up to 1 week so try to use them soon. Use these with your lettuce for a salad or on their own for a German cucumber salad. They can also be sliced thinly for sandwiches during the week, on bagels with cream cheese or into a hummus or tzatziki. My favorite way to use cucumbers is in a Cucumber Greek Mix or as a replacement for crackers in Tuna Salad Bites!   Potatoes (organic) €“ Potatoes are grown and harvested at Oak Valley Vegetables! They can last a couple weeks when stored in a cool dry place (not the fridge). Potatoes can be used in many different ways as a side dish or part of a meal. Roast or fry with olive oil and garlic, boil and mash, or slice thinly and bake for chips. You can also put them into soups, casseroles or make potato salad! Try this simple but delicious recipe for Baked Garlic Parmesan Potato Wedges!   Cherry Tomatoes (spray free)- These little gems are from Nico at Twin River Gardens and Justin from Hearts and Roots! Cherry Tomatoes should be kept in a container in the fridge and can last a week or longer. If you€™re not able to use them right away, you can preserve them by turning them into sun dried tomatoes! To do this, half them and squeeze out the seeds. Then place them on a baking sheet and bake at 200 degrees until dry and leathery. Use a dehydrator if you have one. Then you can just store them in a jar! Use your tomatoes in a Greek or garden salad, for bruschetta or in a pasta dish! Here€™s a fresh summer recipe for Cherry Tomato Orzo Salad!   Beans (spray free) €“ Beans this week are coming from Evan at Green Acres Farm! Keep your beans unwashed in a tightly sealed bag or container in the fridge. Beans have 2 options for preserving: pickled in a jar, or blanched and frozen! You can sauté these beans with olive oil and garlic, add them into a soup with the cabbage, steam them or roast them with potatoes! For a quick meal, try this recipe for Pasta with Green Beans and Pesto!   Swiss Chard (spray free) €“ Chard is delivered by Jeff at Wild Earth Farms! Store unwashed in a sealed bag in the fridge. It will wilt within a week so use it sooner rather than later. Swiss chard can be chopped up and used in Asian stir fry€™s, eggs or omelets, salads, soups, or make pesto with it! You can even use Swiss chard like spinach or kale in this recipe for a Tropical Green Smoothie!

Gourmet Shares will also receive: Calendula Flowers, purple beans, and radish seed pods.

Calendula flowers are historically known for their medicinal properties such as anti-inflammatory and wound-healing. They're a bright orange colour which can be used as a natural food dye. They can also be used in salads, or to brew herbal tea with other flowers and herbs. We get our organic eggs from a farmer named Herman who feeds his chickens calendula flowers so their egg yolks have a bright orange colour!

The purple beans are an heirloom variety and have such a wonderful deep colour that really enhances any dish. They look great tossed into a green salad and can be used just like green beans!

Radish plants form edible seed pods which look like small edamame bean pods. They are commonly pickled but can also be stir fried with beef and broccoli, lightly steamed or eaten raw!

Full Shares to Receive a Minimum of 7 of the Following:

Lettuce (organic)- Lettuce this week brought by Dennis from Oak Valley Vegetables in Morden, MB! Lettuce keeps its crisp texture best when washed, spin dried, wrapped in paper towel and kept in the fridge. Use it in salads, sandwiches, lettuce wraps, in tacos, or wrapped around a burger patty. Lettuce is a staple for fresh summer meals! Use the lettuce in a sandwich for this Bacon Lettuce and Tomato Grilled Cheese! Carrots (spray free) €“ These carrots come from Jeanne in Notre Dame de Lourdes as well as the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. For preserving carrots, just trim, peel and wash, and then slice or chop to your preferred size. Blanch for a few minutes, then cool and place in a bag in the freezer! Simply roast your carrots with garlic, parmesan, olive oil, salt, pepper, etc or eat them raw! You can also chop them up for stir fry€™s, salads, or shred for vegetable fritters. If you€™re feeling on the sweet side, try this recipe for Carrot Cake with Cream Cheese Frosting! Broccoli (organic) €“ Broccoli is grown by Dennis from Oak Valley Vegetables! Chop up and place in a bag in the fridge. Broccoli can also be preserved by washing, blanching and then soaking in ice water for a few minutes. After, place on a baking sheet until frozen, and transfer to a freezer bag. Use broccoli in a casserole, veggie platter, broccoli salad, roast or use in an Asian stir fry. Try this simple recipe for Broccoli Quinoa Salad with Honey Mustard Dressing! Garlic (spray free) €“ Garlic bulbs are from the South Osborne Permaculture Project! Store garlic in a cool dry place for up to 3 months! Only separate cloves when using. Garlic can be used to flavour many different dishes including salads, meats, vegetables and more. Use it minced or finely chopped in salad dressings, marinades, dips, and garlic butter. Use your fresh garlic in this summer appetizer: Roasted Garlic & Tomato Bruschetta! Cucumbers (spray free) €“ Cucumbers this week are from Jeff at Wild Earth Farms! Store them unwashed in a cool dry place. Wash and peel (or don€™t) when using. They will stay crunchy and fresh for up to 1 week so try to use them soon. Use these with your lettuce for a salad or on their own for a German cucumber salad. They can also be sliced thinly for sandwiches during the week, on bagels with cream cheese or into a hummus or tzatziki. My favorite way to use cucumbers is in a Cucumber Greek Mix or as a replacement for crackers in Tuna Salad Bites! Potatoes (organic) €“ Potatoes are grown and harvested at Oak Valley Vegetables! They can last a couple weeks when stored in a cool dry place (not the fridge). Potatoes can be used in many different ways as a side dish or part of a meal. Roast or fry with olive oil and garlic, boil and mash, or slice thinly and bake for chips. You can also put them into soups, casseroles or make potato salad! Try this simple but delicious recipe for Baked Garlic Parmesan Potato Wedges! Cherry Tomatoes (spray free)- These little gems are from Nico at Twin River Gardens and Justin from Hearts and Roots! Cherry Tomatoes should be kept in a container in the fridge and can last a week or longer. If you€™re not able to use them right away, you can preserve them by turning them into sun dried tomatoes! To do this, half them and squeeze out the seeds. Then place them on a baking sheet and bake at 200 degrees until dry and leathery. Use a dehydrator if you have one. Then you can just store them in a jar! Use your tomatoes in a Greek or garden salad, for bruschetta or in a pasta dish! Here€™s a fresh summer recipe for Cherry Tomato Orzo Salad! Beans (spray free) €“ Beans this week are coming from Evan at Green Acres Farm! Keep your beans unwashed in a tightly sealed bag or container in the fridge. Beans have 2 options for preserving: pickled in a jar, or blanched and frozen! You can sauté these beans with olive oil and garlic, add them into a soup with the cabbage, steam them or roast them with potatoes! For a quick meal, try this recipe for Pasta with Green Beans and Pesto! Swiss Chard (spray free) €“ Chard is delivered by Jeff at Wild Earth Farms! Store unwashed in a sealed bag in the fridge. It will wilt within a week so use it sooner rather than later. Swiss chard can be chopped up and used in Asian stir fry€™s, eggs or omelets, salads, soups, or make pesto with it! You can even use Swiss chard like spinach or kale in this recipe for a Tropical Green Smoothie!

Half Gourmet Shares to Receive a Minimum of 7 of the Following Items:

Lettuce (organic)- Lettuce this week brought by Dennis from Oak Valley Vegetables in Morden, MB! Lettuce keeps its crisp texture best when washed, spin dried, wrapped in paper towel and kept in the fridge. Use it in salads, sandwiches, lettuce wraps, in tacos, or wrapped around a burger patty. Lettuce is a staple for fresh summer meals! Use the lettuce in a sandwich for this Bacon Lettuce and Tomato Grilled Cheese! Carrots (spray free) €“ These carrots come from Jeanne in Notre Dame de Lourdes as well as the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. For preserving carrots, just trim, peel and wash, and then slice or chop to your preferred size. Blanch for a few minutes, then cool and place in a bag in the freezer! Simply roast your carrots with garlic, parmesan, olive oil, salt, pepper, etc or eat them raw! You can also chop them up for stir fry€™s, salads, or shred for vegetable fritters. If you€™re feeling on the sweet side, try this recipe for Carrot Cake with Cream Cheese Frosting! Leek (spray free) €“ Leeks come to you from Jeff at Wild Earth Farms! Chop off the root and the leaves, and store in a bag or container in the fridge. Chop and wash between layers when ready to use. If you plan on preserving the leeks, wash and slice into thin circles. Place in a freezer bag and freeze for up to 3 months. Leeks can be used in replacement of an onion; they have a similar texture and a milder taste. Use in a leek and potato gratin, quiche, pasta dish, potato soup, and basically anything you could use onion in! Get creative with this recipe for Chicken, Leek and Brie Pie! Broccoli (organic) €“ Broccoli is grown by Dennis from Oak Valley Vegetables! Chop up and place in a bag in the fridge. Broccoli can also be preserved by washing, blanching and then soaking in ice water for a few minutes. After, place on a baking sheet until frozen, and transfer to a freezer bag. Use broccoli in a casserole, veggie platter, broccoli salad, roast or use in an Asian stir fry. Try this simple recipe for Broccoli Quinoa Salad with Honey Mustard Dressing! Garlic (spray free) €“ Garlic bulbs are from the South Osborne Permaculture Project! Store garlic in a cool dry place for up to 3 months! Only separate cloves when using. Garlic can be used to flavour many different dishes including salads, meats, vegetables and more. Use it minced or finely chopped in salad dressings, marinades, dips, and garlic butter. Use your fresh garlic in this summer appetizer: Roasted Garlic & Tomato Bruschetta! Cucumbers (spray free) €“ Cucumbers this week are from Jeff at Wild Earth Farms! Store them unwashed in a cool dry place. Wash and peel (or don€™t) when using. They will stay crunchy and fresh for up to 1 week so try to use them soon. Use these with your lettuce for a salad or on their own for a German cucumber salad. They can also be sliced thinly for sandwiches during the week, on bagels with cream cheese or into a hummus or tzatziki. My favorite way to use cucumbers is in a Cucumber Greek Mix or as a replacement for crackers in Tuna Salad Bites! Potatoes (organic) €“ Potatoes are grown and harvested at Oak Valley Vegetables! They can last a couple weeks when stored in a cool dry place (not the fridge). Potatoes can be used in many different ways as a side dish or part of a meal. Roast or fry with olive oil and garlic, boil and mash, or slice thinly and bake for chips. You can also put them into soups, casseroles or make potato salad! Try this simple but delicious recipe for Baked Garlic Parmesan Potato Wedges! Cherry Tomatoes (spray free)- These little gems are from Nico at Twin River Gardens and Justin from Hearts and Roots! Cherry Tomatoes should be kept in a container in the fridge and can last a week or longer. If you€™re not able to use them right away, you can preserve them by turning them into sun dried tomatoes! To do this, half them and squeeze out the seeds. Then place them on a baking sheet and bake at 200 degrees until dry and leathery. Use a dehydrator if you have one. Then you can just store them in a jar! Use your tomatoes in a Greek or garden salad, for bruschetta or in a pasta dish! Here€™s a fresh summer recipe for Cherry Tomato Orzo Salad! Beans (spray free) €“ Beans this week are coming from Evan at Green Acres Farm! Keep your beans unwashed in a tightly sealed bag or container in the fridge. Beans have 2 options for preserving: pickled in a jar, or blanched and frozen! You can sauté these beans with olive oil and garlic, add them into a soup with the cabbage, steam them or roast them with potatoes! For a quick meal, try this recipe for Pasta with Green Beans and Pesto!

Half Shares to Receive a Minimum of 5 of the Following Items:

Lettuce (organic)- Lettuce this week brought by Dennis from Oak Valley Vegetables in Morden, MB! Lettuce keeps its crisp texture best when washed, spin dried, wrapped in paper towel and kept in the fridge. Use it in salads, sandwiches, lettuce wraps, in tacos, or wrapped around a burger patty. Lettuce is a staple for fresh summer meals! Use the lettuce in a sandwich for this Bacon Lettuce and Tomato Grilled Cheese! Carrots (spray free) €“ These carrots come from Jeanne in Notre Dame de Lourdes as well as the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. For preserving carrots, just trim, peel and wash, and then slice or chop to your preferred size. Blanch for a few minutes, then cool and place in a bag in the freezer! Simply roast your carrots with garlic, parmesan, olive oil, salt, pepper, etc or eat them raw! You can also chop them up for stir fry€™s, salads, or shred for vegetable fritters. If you€™re feeling on the sweet side, try this recipe for Carrot Cake with Cream Cheese Frosting! Garlic (spray free) €“ Garlic bulbs are from the South Osborne Permaculture Project! Store garlic in a cool dry place for up to 3 months! Only separate cloves when using. Garlic can be used to flavour many different dishes including salads, meats, vegetables and more. Use it minced or finely chopped in salad dressings, marinades, dips, and garlic butter. Use your fresh garlic in this summer appetizer: Roasted Garlic & Tomato Bruschetta! Cucumbers (spray free) €“ Cucumbers this week are from Jeff at Wild Earth Farms! Store them unwashed in a cool dry place. Wash and peel (or don€™t) when using. They will stay crunchy and fresh for up to 1 week so try to use them soon. Use these with your lettuce for a salad or on their own for a German cucumber salad. They can also be sliced thinly for sandwiches during the week, on bagels with cream cheese or into a hummus or tzatziki. My favorite way to use cucumbers is in a Cucumber Greek Mix or as a replacement for crackers in Tuna Salad Bites! Potatoes (organic) €“ Potatoes are grown and harvested at Oak Valley Vegetables! They can last a couple weeks when stored in a cool dry place (not the fridge). Potatoes can be used in many different ways as a side dish or part of a meal. Roast or fry with olive oil and garlic, boil and mash, or slice thinly and bake for chips. You can also put them into soups, casseroles or make potato salad! Try this simple but delicious recipe for Baked Garlic Parmesan Potato Wedges! Beans (spray free) €“ Beans this week are coming from Evan at Green Acres Farm! Keep your beans unwashed in a tightly sealed bag or container in the fridge. Beans have 2 options for preserving: pickled in a jar, or blanched and frozen! You can sauté these beans with olive oil and garlic, add them into a soup with the cabbage, steam them or roast them with potatoes! For a quick meal, try this recipe for Pasta with Green Beans and Pesto! Swiss Chard (spray free) €“ Chard is delivered by Jeff at Wild Earth Farms! Store unwashed in a sealed bag in the fridge. It will wilt within a week so use it sooner rather than later. Swiss chard can be chopped up and used in Asian stir fry€™s, eggs or omelets, salads, soups, or make pesto with it! You can even use Swiss chard like spinach or kale in this recipe for a Tropical Green Smoothie!