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 September 6/7

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 11.

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

Jalapeños (spray free)These hot peppers are grown at Twin River Gardens! Keep them stored loose or in a bag in the fridge for up to a week. Chop them up finely to add a spicy kick to any dish! The seeds are the spiciest part of the pepper. You can put the peppers into a garden salsa, stir fry, marinade for meat or chicken, corn bread, soup, or quesidillas! Check out this recipe for Jalapeño Cilantro Hummus!   Cherry Tomatoes (spray free) - Tomatoes this week also come from Nico at Twin River Gardens! Keep them in a container in a cool dry place. These tomatoes are very simple to use, you can put them in a veggie tray, use them in any type of pasta salad, cut them up to make bruschetta, or use them whole/halved in a greek salad! Use the tomatoes in this Tomato and Basil Bake!   Carrots (sprays free) - Carrots are brought to you by Jeanne from Notre Dame de Lourdes! Store them in a sealed bag in the fridge to keep them rigid. They can be roasted, eaten raw, and are delicious in a carrot ginger soup! Another option is shredding and baking muffins or a cake! Use them with your apples in a coleslaw or carrot apple bread. Try these Baked Carrot Cake Oatmeal Bars for a healthy breakfast on the go!    Potatoes (spray free) - These are also grown by Jeanne at Notre Dame de Lourdes! Due to their high water content, they should be kept in a bag in the fridge. Potatoes are a staple food and can be used as a side for many meals. They can be quite easily roasted or mashed. You can also make shepherds pie, casseroles or hash browns! For some cooler days ahead, you can put them in the slow cooker with a roast or for a stew. Try this Crispy Potato Roast!   Onions (organic) - These onions were grown by Dennis at Oak Valley Vegetables! Store them in a cool dry place with the shell on until using. Onions can be chopped up and fried with potatoes, put into soups, stir fry's, or sliced thinly for salads! Try out this vegetarian dinner idea: French Onion Mushroom Casserole!   Tomatillos (spray free) - Tomatillos are grown by Nico at Twin River Gardens! Store them in a cool dry place, with the shell on. A tomatillo is a green husk tomato, which is commonly used in Mexican cooking. It can be made quite easily into a salsa verde, tomatillo chicken stew, enchiladas, or diced and put on chicken tacos. You could also make this Mango Tomatillo Guacamole!   Cantaloupe (spray free) - Store it on the counter until ready to cut. A golden hue and the smell of the melon will indicate ripeness. It should be ready to cut within a few days. It has a thin skin that can be peeled just like an orange. Chop it up for a snack, to go with breakfast, or put in a fruit salad. Cut the melon in half and try these Cantaloupe Breakfast Bowls!   Cilantro (spray free) - This cilantro was grown at Twin River Gardens! Wrap it in a damp paper towel in a bag in the fridge. I love using cilantro chopped up in quinoa and black bean salad or on fish/shrimp tacos! It can also be blended into a salsa, or make this simple and flavourful side dish: Cilantro Lime Rice!   Shallots (spray free) - These were grown at Twin River Gardens! Shallots can be stored in a cool dry place with the shell on. These are in the onion family, but smaller with a slightly sweet and more potent flavour. They are great sautéed with other vegetables such as brussels sprouts, chopped finely for a salad dressing or salad, used in a marinade, or chopped up for a baked vegetable dish. Try making Roasted Brussels sprouts with Caramelized Shallots!   Patty Pan Squash (organic) - These squash come from Stefan at Blue Lagoon Organics! Store them in the fridge in the crisper. Patty pan is a type of squash, similar to a yellow zucchini. They can be sliced and roasted with olive oil and herbs. The larger ones can also be scooped out and stuffed. It can also be chopped up and put into a squash soup! Try this simple recipe for Pan Seared Patty Pan with Sautéed Spinach!   Apples (spray free) - Store these apples in a cool dry place. They can be peeled and chopped up for a pie or crisp, eaten raw, used for cakes or muffins! Try making this Slow Cooker Applesauce! It can be put on pancakes, waffles, mixed into plain yogurt or put on ham!   Celery (organic) - This celery was grown by Stefan at Blue Lagoon Organics! Keep it in a sealed bag in the fridge. Celery can be chopped up for tuna salad, stuffing, vegetable soup, or sliced into celery sticks for a snack! Use the celery and tomatoes in this fresh Cleansing Tabouleh Salad!

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

Jalapeños (spray free) - These hot peppers are grown at Twin River Gardens! Keep them stored loose or in a bag in the fridge for up to a week. Chop them up finely to add a spicy kick to any dish! The seeds are the spiciest part of the pepper. You can put the peppers into a garden salsa, stir fry, marinade for meat or chicken, corn bread, soup, or quesidillas! Check out this recipe for Jalapeño Cilantro Hummus! Cherry Tomatoes (spray free) - Tomatoes this week also come from Nico at Twin River Gardens! Keep them in a container in a cool dry place. These tomatoes are very simple to use, you can put them in a veggie tray, use them in any type of pasta salad, cut them up to make bruschetta, or use them whole/halved in a greek salad! Use the tomatoes in this Tomato and Basil Bake! Carrots (sprays free) - Carrots are brought to you by Jeanne from Notre Dame de Lourdes! Store them in a sealed bag in the fridge to keep them rigid. They can be roasted, eaten raw, and are delicious in a carrot ginger soup! Another option is shredding and baking muffins or a cake! Use them with your apples in a coleslaw or carrot apple bread. Try these Baked Carrot Cake Oatmeal Bars for a healthy breakfast on the go! Potatoes (spray free) - These are also grown by Jeanne at Notre Dame de Lourdes! Due to their high water content, they should be kept in a bag in the fridge. Potatoes are a staple food and can be used as a side for many meals. They can be quite easily roasted or mashed. You can also make shepherds pie, casseroles or hash browns! For some cooler days ahead, you can put them in the slow cooker with a roast or for a stew. Try this Crispy Potato Roast! Onions (organic) - These onions were grown by Dennis at Oak Valley Vegetables! Store them in a cool dry place with the shell on until using. Onions can be chopped up and fried with potatoes, put into soups, stir fry's, or sliced thinly for salads! Try out this vegetarian dinner idea: French Onion Mushroom Casserole! Tomatillos (spray free) - Tomatillos are grown by Nico at Twin River Gardens! Store them in a cool dry place, with the shell on. A tomatillo is a green husk tomato, which is commonly used in Mexican cooking. It can be made quite easily into a salsa verde, tomatillo chicken stew, enchiladas, or diced and put on chicken tacos. You could also make this Mango Tomatillo Guacamole! Cantaloupe (spray free) - Store it on the counter until ready to cut. A golden hue and the smell of the melon will indicate ripeness. It should be ready to cut within a few days. It has a thin skin that can be peeled just like an orange. Chop it up for a snack, to go with breakfast, or put in a fruit salad. Cut the melon in half and try these Cantaloupe Breakfast Bowls! Cilantro (spray free) - This cilantro was grown at Twin River Gardens! Wrap it in a damp paper towel in a bag in the fridge. I love using cilantro chopped up in quinoa and black bean salad or on fish/shrimp tacos! It can also be blended into a salsa, or make this simple and flavourful side dish: Cilantro Lime Rice! Shallots (spray free) - These were grown at Twin River Gardens! Shallots can be stored in a cool dry place with the shell on. These are in the onion family, but smaller with a slightly sweet and more potent flavour. They are great sautéed with other vegetables such as brussels sprouts, chopped finely for a salad dressing or salad, used in a marinade, or chopped up for a baked vegetable dish. Try making Roasted Brussels sprouts with Caramelized Shallots! Apples (spray free) - Store them in a cool dry place. They can be peeled and chopped up for a pie or crisp, eaten raw, used for cakes or muffins! Try making this Slow Cooker Applesauce! It can be put on pancakes, waffles, mixed into plain yogurt or put on ham! Celery (organic) - This celery was grown by Stefan at Blue Lagoon Organics! Keep it in a sealed bag in the fridge. Celery can be chopped up for tuna salad, stuffing, vegetable soup, or sliced into celery sticks for a snack! Use the celery and tomatoes in this fresh Cleansing Tabouleh Salad!

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

Jalapeños (spray free) - These hot peppers are grown at Twin River Gardens! Keep them stored loose or in a bag in the fridge for up to a week. Chop them up finely to add a spicy kick to any dish! The seeds are the spiciest part of the pepper. You can put the peppers into a garden salsa, stir fry, marinade for meat or chicken, corn bread, soup, or quesidillas! Check out this recipe for Jalapeño Cilantro Hummus! Carrots (sprays free) - Carrots are brought to you by Jeanne from Notre Dame de Lourdes! Store them in a sealed bag in the fridge to keep them rigid. They can be roasted, eaten raw, and are delicious in a carrot ginger soup! Another option is shredding and baking muffins or a cake! Use them with your apples in a coleslaw or carrot apple bread. Try these Baked Carrot Cake Oatmeal Bars for a healthy breakfast on the go! Potatoes (spray free) - These are also grown by Jeanne at Notre Dame de Lourdes! Due to their high water content, they should be kept in a bag in the fridge. Potatoes are a staple food and can be used as a side for many meals. They can be quite easily roasted or mashed. You can also make shepherds pie, casseroles or hash browns! For some cooler days ahead, you can put them in the slow cooker with a roast or for a stew. Try this Crispy Potato Roast! Onions (organic) - These onions were grown by Dennis at Oak Valley Vegetables! Store them in a cool dry place with the shell on until using. Onions can be chopped up and fried with potatoes, put into soups, stir fry's, or sliced thinly for salads! Try out this vegetarian dinner idea: French Onion Mushroom Casserole! Tomatillos (spray free) - Tomatillos are grown by Nico at Twin River Gardens! Store them in a cool dry place, with the shell on. A tomatillo is a green husk tomato, which is commonly used in Mexican cooking. It can be made quite easily into a salsa verde, tomatillo chicken stew, enchiladas, or diced and put on chicken tacos. You could also make this Mango Tomatillo Guacamole! Cantaloupe (spray free) - Store it on the counter until ready to cut. A golden hue and the smell of the melon will indicate ripeness. It should be ready to cut within a few days. It has a thin skin that can be peeled just like an orange. Chop it up for a snack, to go with breakfast, or put in a fruit salad. Cut the melon in half and try these Cantaloupe Breakfast Bowls! Cilantro (spray free) - This cilantro was grown at Twin River Gardens! Wrap it in a damp paper towel in a bag in the fridge. I love using cilantro chopped up in quinoa and black bean salad or on fish/shrimp tacos! It can also be blended into a salsa, or make this simple and flavourful side dish: Cilantro Lime Rice! Patty Pan Squash (organic) - These squash come from Stefan at Blue Lagoon Organics! Store them in the fridge in the crisper. Patty pan is a type of squash, similar to a yellow zucchini. They can be sliced and roasted with olive oil and herbs. The larger ones can also be scooped out and stuffed. It can also be chopped up and put into a squash soup! Try this simple recipe for Pan Seared Patty Pan with Sautéed Spinach! Apples (spray free) -  Store them in a cool dry place. They can be peeled and chopped up for a pie or crisp, eaten raw, used for cakes or muffins! Try making this Slow Cooker Applesauce! It can be put on pancakes, waffles, mixed into plain yogurt or put on ham! Celery (organic) - This celery was grown by Stefan at Blue Lagoon Organics! Keep it in a sealed bag in the fridge. Celery can be chopped up for tuna salad, stuffing, vegetable soup, or sliced into celery sticks for a snack! Use the celery and tomatoes in this fresh Cleansing Tabouleh Salad!

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

Jalapeños (spray free) - These hot peppers are grown at Twin River Gardens! Keep them stored loose or in a bag in the fridge for up to a week. Chop them up finely to add a spicy kick to any dish! The seeds are the spiciest part of the pepper. You can put the peppers into a garden salsa, stir fry, marinade for meat or chicken, corn bread, soup, or quesidillas! Check out this recipe for Jalapeño Cilantro Hummus! Carrots (sprays free) - Carrots are brought to you by Jeanne from Notre Dame de Lourdes! Store them in a sealed bag in the fridge to keep them rigid. They can be roasted, eaten raw, and are delicious in a carrot ginger soup! Another option is shredding and baking muffins or a cake! Use them with your apples in a coleslaw or carrot apple bread. Try these Baked Carrot Cake Oatmeal Bars for a healthy breakfast on the go! Potatoes (spray free) - These are also grown by Jeanne at Notre Dame de Lourdes! Due to their high water content, they should be kept in a bag in the fridge. Potatoes are a staple food and can be used as a side for many meals. They can be quite easily roasted or mashed. You can also make shepherds pie, casseroles or hash browns! For some cooler days ahead, you can put them in the slow cooker with a roast or for a stew. Try this Crispy Potato Roast! Onions (organic) - These onions were grown by Dennis at Oak Valley Vegetables! Store them in a cool dry place with the shell on until using. Onions can be chopped up and fried with potatoes, put into soups, stir fry's, or sliced thinly for salads! Try out this vegetarian dinner idea: French Onion Mushroom Casserole! Cantaloupe (spray free) - Store it on the counter until ready to cut. A golden hue and the smell of the melon will indicate ripeness. It should be ready to cut within a few days. It has a thin skin that can be peeled just like an orange. Chop it up for a snack, to go with breakfast, or put in a fruit salad. Cut the melon in half and try these Cantaloupe Breakfast Bowls! Cilantro (spray free) - This cilantro was grown at Twin River Gardens! Wrap it in a damp paper towel in a bag in the fridge. I love using cilantro chopped up in quinoa and black bean salad or on fish/shrimp tacos! It can also be blended into a salsa, or make this simple and flavourful side dish: Cilantro Lime Rice! Apples (spray free) - Store them in a cool dry place. They can be peeled and chopped up for a pie or crisp, eaten raw, used for cakes or muffins! Try making this Slow Cooker Applesauce! It can be put on pancakes, waffles, mixed into plain yogurt or put on ham! Celery (organic) - This celery was grown by Stefan at Blue Lagoon Organics! Keep it in a sealed bag in the fridge. Celery can be chopped up for tuna salad, stuffing, vegetable soup, or sliced into celery sticks for a snack! Use the celery and tomatoes in this fresh Cleansing Tabouleh Salad!