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 July 26/27

Use your food box items and follow this week€™s meal plan! All recipes are posted on www.cramptonsmarket.com/recipes under the category CSA Recipes Week 5.

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

Carrots (organic) €“ Carrots are from Jeanne in Notre Dame de Lourdes and the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. I love slicing carrots thinly or shredding for lettuce wraps, summer rolls or salads! They can be eaten raw or cooked. For picky little eaters, chop these carrots and cook in a small pot with orange juice and honey€¦they become very soft and sweet! Slice lengthwise raw to go in a fresh veggie platter with dip. If you feel like baking, try out this healthy recipe for Carrot Muffins!   Leeks (spray free) €“ Leeks are grown and delivered by Scotland Farms! A leek is part of the onion family, and tastes like a mild version of an onion with thinner layers. The edible and commonly used part is the white and light green base. Chop off the top thick dark green leaves and store in a bag in the fridge. Chop and wash between layers when ready to use. Leeks are delicious with any sort of potato dish or soup. They can also be chopped and put into a creamy pasta dish or with chicken. Try this fresh colorful recipe for Cherry Tomato, Leek and Spinach Quiche!   Gold Beets (spray free) €“ These beets delivered by Peter from St Francis Xavier. The greens should be chopped off and stored in a separate bag in the fridge. Don€™t wash the beets until using. The greens will only last 3-4 days but the beets much longer! The greens can be used just like Swiss chard! These gold beets add a wonderful color to warm salads and their sweetness is really brought out when roasted. You can use the tops and the beet root in this recipe for Warm Golden Beet Salad!   Broccoli (spray free)- Broccoli supplied by Jeff at Wild Earth Farms! Rinse, and wrap in damp paper towel in the fridge. Don€™t place in a sealed bag. Did you know broccoli is a great source of vitamin C and vitamin K? It also provides your daily intake of folate and fiber! Broccoli is given such a bad rep, but it can be so delicious in a number of recipes! I like it roasted with garlic and Parmesan, for a broccoli salad, in beef stir fry, in a chicken casserole or quiche. Here€™s a recipe for Broccoli Cheese Soup!   Lemon Mint Tea Mix (spray free) €“ This tea mix comes from Justin and Brit at Hearts and Roots! Keep it in its bag in the fridge until ready to use. This is a herbal tea mix great hot or iced! Boil with water and then strain, chill and serve on ice with honey on a hot day!   Cucumber (spray free) €“ These cukes come from Jeff at Wild Earth Farms! Cucumbers should be stored in a cool, dry place. Once cut up, store them in the fridge. Wash only before using. Use your cucumbers in a simple salad, slice for bagels or sandwiches, julienne for lettuce wraps, or just cut them up and eat them with lunch or for a snack! For a snack or kids lunch you can also make these simple Cucumber Roll-Ups with Turkey and Greek Yogurt!   Basil (spray free) €“ Basil leaves are from the South Osborne Permaculture Project! Wrap the basil leaves in a damp paper towel and place in a sealed bag in a cool dry place, not the fridge. Basil adds the perfect flavour to a simple salad with tomato, mozzarella and balsamic vinegar. You can also use it in a bruschetta mix, pesto, or in a Thai noodle dish. Did you know you can also preserve basil in olive oil frozen in ice cube trays?? Try Getty Stewart€™s recipe for how to make Bruschetta!   Quinoa €“ Grown in Portage la Prairie by Percy Phillips from Prairie Quinoa. This is amber quinoa, which is a light brown color and has more of a distinct taste and flavour as opposed to white quinoa. It€™s a gluten free grain with high protein content and a low glycemic index. Quinoa is great in all sorts of salads and can be used as a replacement for rice in pilafs. It can also be added in soups, stir fry€™s or cookies! Try this recipe for Chicken, Zucchini and Corn Quinoa Salad!   Beans (organic) €“ These beans are grown by Stefan from Blue Lagoon Organics as well as Evan from Green Acres Farm! Store the beans unwashed in a tightly sealed bag or container in the crisper. I love cooking green beans in a simple mix with chopped up potatoes, onions and/or peppers. Toss them all in olive oil, salt, pepper and Italian seasoning and cook in a pan for 20-25 minutes! They€™re also delicious by themselves cooked in butter and garlic, in soups, or make crispy baked green bean fries. Here€™s a recipe for Pasta with Green Beans and Pesto!   Kale (spray free) €“ Kale this week was grown in Notre Dame de Lourdes and St Francis Xavier. Store kale in a bag in the fridge. You can strip the leaves off of the stem and chop up for easier prepping when using. Kale has a great texture raw for salads in replace of lettuce! It can also be used in many pasta dishes or soups. Kale can also be sautéed with garlic similarly to Swiss chard! Kale and Quinoa go wonderfully together in this Protein Power Salad!   Raspberries (organic) €“ These berries are also from Stefan at Blue Lagoon Organics! Only rinse the raspberries before eating and store them in a container in the fridge. Best eaten within a few days, these raspberries are great just by themselves with breakfast or a snack. They can also be used in any types of baking such as muffins, crumble bars, or pies. Throw them into smoothies or yogurt as well! For a special brunch, try these Coconut Raspberry Scones!

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

Lettuce (spray free)- Lettuce this week is from Justin at Hearts and Roots. 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! Try this salad recipe for lunch or a side dish for dinner: Greek Olive Garden Salad! Carrots (organic) €“ Carrots are from Jeanne in Notre Dame de Lourdes and the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. I love slicing carrots thinly or shredding for lettuce wraps, summer rolls or salads! They can be eaten raw or cooked. For picky little eaters, chop these carrots and cook in a small pot with orange juice and honey€¦they become very soft and sweet! Slice lengthwise raw to go in a fresh veggie platter with dip. If you feel like baking, try out this healthy recipe for Carrot Muffins! Leeks (spray free) €“ Leeks are grown and delivered by Scotland Farms! A leek is part of the onion family, and tastes like a mild version of an onion with thinner layers. The edible and commonly used part is the white and light green base. Chop off the top thick dark green leaves and store in a bag in the fridge. Chop and wash between layers when ready to use. Leeks are delicious with any sort of potato dish or soup. They can also be chopped and put into a creamy pasta dish or with chicken. Try this fresh colorful recipe for Cherry Tomato, Leek and Spinach Quiche! Broccoli (spray free)- Broccoli supplied by Jeff at Wild Earth Farms! Rinse, and wrap in damp paper towel in the fridge. Don€™t place in a sealed bag. Did you know broccoli is a great source of vitamin C and vitamin K? It also provides your daily intake of folate and fiber! Broccoli is given such a bad rep, but it can be so delicious in a number of recipes! I like it roasted with garlic and Parmesan, for a broccoli salad, in beef stir fry, in a chicken casserole or quiche. Here€™s a recipe for Broccoli Cheese Soup! Gold Beets (spray free) €“ These beets delivered by Peter from St Francis Xavier. The greens should be chopped off and stored in a separate bag in the fridge. Don€™t wash the beets until using. The greens will only last 3-4 days but the beets much longer! The greens can be used just like Swiss chard! These gold beets add a wonderful color to warm salads and their sweetness is really brought out when roasted. You can use the tops and the beet root in this recipe for Warm Golden Beet Salad! Cabbage (spray free) €“ Cabbage is grown in Eli, MB by Wenkai! Store it whole in the fridge. Don€™t chop until ready to use. I like using cabbage in stir frys with onion, sausage or bacon. It can also be shredded raw for coleslaw or salads. Here€™s a refreshing recipe for Light Crispy Chinese Chicken Salad! Cucumber (spray free) €“ These cukes come from Jeff at Wild Earth Farms! Cucumbers should be stored in a cool, dry place. Once cut up, store them in the fridge. Wash only before using. Use your cucumbers in a simple salad, slice for bagels or sandwiches, julienne for lettuce wraps, or just cut them up and eat them with lunch or for a snack! For a snack or kids lunch you can also make these simple Cucumber Roll-Ups with Turkey and Greek Yogurt! Quinoa €“ Grown in Portage la Prairie by Percy Phillips from Prairie Quinoa. This is amber quinoa, which is a light brown color and has more of a distinct taste and flavour as opposed to white quinoa. It€™s a gluten free grain with high protein content and a low glycemic index. Quinoa is great in all sorts of salads and can be used as a replacement for rice in pilafs. It can also be added in soups, stir fry€™s or cookies! Try this recipe for Chicken, Zucchini and Corn Quinoa Salad! Beans (organic) €“ These beans are grown by Stefan from Blue Lagoon Organics as well as Evan from Green Acres Farm! Store the beans unwashed in a tightly sealed bag or container in the crisper. I love cooking green beans in a simple mix with chopped up potatoes, onions and/or peppers. Toss them all in olive oil, salt, pepper and Italian seasoning and cook in a pan for 20-25 minutes! They€™re also delicious by themselves cooked in butter and garlic, in soups, or make crispy baked green bean fries. Here€™s a recipe for Pasta with Green Beans and Pesto! Kale (spray free) €“ Kale this week was grown in Notre Dame de Lourdes and St Francis Xavier. Store kale in a bag in the fridge. You can strip the leaves off of the stem and chop up for easier prepping when using. Kale has a great texture raw for salads in replace of lettuce! It can also be used in many pasta dishes or soups. Kale can also be sautéed with garlic similarly to Swiss chard! Kale and Quinoa go wonderfully together in this Protein Power Salad!

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

Lettuce (spray free)- Lettuce this week is from Justin at Hearts and Roots. 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! Try this salad recipe for lunch or a side dish for dinner: Greek Olive Garden Salad! Carrots (organic) €“ Carrots are from Jeanne in Notre Dame de Lourdes and the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. I love slicing carrots thinly or shredding for lettuce wraps, summer rolls or salads! They can be eaten raw or cooked. For picky little eaters, chop these carrots and cook in a small pot with orange juice and honey€¦they become very soft and sweet! Slice lengthwise raw to go in a fresh veggie platter with dip. If you feel like baking, try out this healthy recipe for Carrot Muffins! Leeks (spray free) €“ Leeks are grown and delivered by Scotland Farms! A leek is part of the onion family, and tastes like a mild version of an onion with thinner layers. The edible and commonly used part is the white and light green base. Chop off the top thick dark green leaves and store in a bag in the fridge. Chop and wash between layers when ready to use. Leeks are delicious with any sort of potato dish or soup. They can also be chopped and put into a creamy pasta dish or with chicken. Try this fresh colorful recipe for Cherry Tomato, Leek and Spinach Quiche! Broccoli (spray free)- Broccoli supplied by Jeff at Wild Earth Farms! Rinse, and wrap in damp paper towel in the fridge. Don€™t place in a sealed bag. Did you know broccoli is a great source of vitamin C and vitamin K? It also provides your daily intake of folate and fiber! Broccoli is given such a bad rep, but it can be so delicious in a number of recipes! I like it roasted with garlic and Parmesan, for a broccoli salad, in beef stir fry, in a chicken casserole or quiche. Here€™s a recipe for Broccoli Cheese Soup! Gold Beets (spray free) €“ These beets delivered by Peter from St Francis Xavier. The greens should be chopped off and stored in a separate bag in the fridge. Don€™t wash the beets until using. The greens will only last 3-4 days but the beets much longer! The greens can be used just like Swiss chard! These gold beets add a wonderful color to warm salads and their sweetness is really brought out when roasted. You can use the tops and the beet root in this recipe for Warm Golden Beet Salad! Cucumber (spray free) €“ These cukes come from Jeff at Wild Earth Farms! Cucumbers should be stored in a cool, dry place. Once cut up, store them in the fridge. Wash only before using. Use your cucumbers in a simple salad, slice for bagels or sandwiches, julienne for lettuce wraps, or just cut them up and eat them with lunch or for a snack! For a snack or kids lunch you can also make these simple Cucumber Roll-Ups with Turkey and Greek Yogurt! Basil (spray free) €“ Basil leaves are from the South Osborne Permaculture Project! Wrap the basil leaves in a damp paper towel and place in a sealed bag in a cool dry place, not the fridge. Basil adds the perfect flavour to a simple salad with tomato, mozzarella and balsamic vinegar. You can also use it in a bruschetta mix, pesto, or in a Thai noodle dish. Did you know you can also preserve basil in olive oil frozen in ice cube trays?? Try Getty Stewart€™s recipe for how to make Bruschetta! Quinoa €“ Grown in Portage la Prairie by Percy Phillips from Prairie Quinoa. This is amber quinoa, which is a light brown color and has more of a distinct taste and flavour as opposed to white quinoa. It€™s a gluten free grain with high protein content and a low glycemic index. Quinoa is great in all sorts of salads and can be used as a replacement for rice in pilafs. It can also be added in soups, stir fry€™s or cookies! Try this recipe for Chicken, Zucchini and Corn Quinoa Salad! Beans (organic) €“ These beans are grown by Stefan from Blue Lagoon Organics as well as Evan from Green Acres Farm! Store the beans unwashed in a tightly sealed bag or container in the crisper. I love cooking green beans in a simple mix with chopped up potatoes, onions and/or peppers. Toss them all in olive oil, salt, pepper and Italian seasoning and cook in a pan for 20-25 minutes! They€™re also delicious by themselves cooked in butter and garlic, in soups, or make crispy baked green bean fries. Here€™s a recipe for Pasta with Green Beans and Pesto! Kale (spray free) €“ Kale this week was grown in Notre Dame de Lourdes and St Francis Xavier. Store kale in a bag in the fridge. You can strip the leaves off of the stem and chop up for easier prepping when using. Kale has a great texture raw for salads in replace of lettuce! It can also be used in many pasta dishes or soups. Kale can also be sautéed with garlic similarly to Swiss chard! Kale and Quinoa go wonderfully together in this Protein Power Salad!

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

Carrots (organic) €“ Carrots are from Jeanne in Notre Dame de Lourdes and the South Osborne Permaculture Project! Store in a sealed bag in the fridge to keep them crunchy for longer. I love slicing carrots thinly or shredding for lettuce wraps, summer rolls or salads! They can be eaten raw or cooked. For picky little eaters, chop these carrots and cook in a small pot with orange juice and honey€¦they become very soft and sweet! Slice lengthwise raw to go in a fresh veggie platter with dip. If you feel like baking, try out this healthy recipe for Carrot Muffins! Leeks (spray free) €“ Leeks are grown and delivered by Scotland Farms! A leek is part of the onion family, and tastes like a mild version of an onion with thinner layers. The edible and commonly used part is the white and light green base. Chop off the top thick dark green leaves and store in a bag in the fridge. Chop and wash between layers when ready to use. Leeks are delicious with any sort of potato dish or soup. They can also be chopped and put into a creamy pasta dish or with chicken. Try this fresh colorful recipe for Cherry Tomato, Leek and Spinach Quiche! Gold Beets (spray free) €“ These beets delivered by Peter from St Francis Xavier. The greens should be chopped off and stored in a separate bag in the fridge. Don€™t wash the beets until using. The greens will only last 3-4 days but the beets much longer! The greens can be used just like Swiss chard! These gold beets add a wonderful color to warm salads and their sweetness is really brought out when roasted. You can use the tops and the beet root in this recipe for Warm Golden Beet Salad! Cucumber (spray free) €“ These cukes come from Jeff at Wild Earth Farms! Cucumbers should be stored in a cool, dry place. Once cut up, store them in the fridge. Wash only before using. Use your cucumbers in a simple salad, slice for bagels or sandwiches, julienne for lettuce wraps, or just cut them up and eat them with lunch or for a snack! For a snack or kids lunch you can also make these simple Cucumber Roll-Ups with Turkey and Greek Yogurt! Quinoa €“ Grown in Portage la Prairie by Percy Phillips from Prairie Quinoa. This is amber quinoa, which is a light brown color and has more of a distinct taste and flavour as opposed to white quinoa. It€™s a gluten free grain with high protein content and a low glycemic index. Quinoa is great in all sorts of salads and can be used as a replacement for rice in pilafs. It can also be added in soups, stir fry€™s or cookies! Try this recipe for Chicken, Zucchini and Corn Quinoa Salad! Beans (organic) €“ These beans are grown by Stefan from Blue Lagoon Organics as well as Evan from Green Acres Farm! Store the beans unwashed in a tightly sealed bag or container in the crisper. I love cooking green beans in a simple mix with chopped up potatoes, onions and/or peppers. Toss them all in olive oil, salt, pepper and Italian seasoning and cook in a pan for 20-25 minutes! They€™re also delicious by themselves cooked in butter and garlic, in soups, or make crispy baked green bean fries. Here€™s a recipe for Pasta with Green Beans and Pesto! Kale (spray free) €“ Kale this week was grown in Notre Dame de Lourdes and St Francis Xavier. Store kale in a bag in the fridge. You can strip the leaves off of the stem and chop up for easier prepping when using. Kale has a great texture raw for salads in replace of lettuce! It can also be used in many pasta dishes or soups. Kale can also be sautéed with garlic similarly to Swiss chard! Kale and Quinoa go wonderfully together in this Protein Power Salad!