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 13/14

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 12.

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

Green Pepper (organic) - These peppers are grown by Dennis at Oak Valley Vegetables! Store them in a sealed bag in the fridge. Wash and cut up only when using. Did you know green peppers are the beginning colour of a ripening pepper? They always start green, then turn orange, red or yellow! They are less sweet than orange or red bell peppers, but can be used in greek salads, stir fry's, stuffed peppers, salsa recipes, fajitas, and many other Mexican dishes! Use your pepper and onion in these Chicken Fajita Quesadillas!   Carrots (spray free) - Carrots this week are from Jeanne at Notre Dame de Lourdes! If kept in a sealed bag in the fridge, they will last several weeks. They can be boiled, roasted, eaten raw, or shredded for salads and baking! Let me know what you think of this Curried Coconut Carrot Soup! Its my favourite way to use carrots in the fall.   Spaghetti Squash (spray free) - This squash is also from Jeanne at Notre Dame de Lourdes! Store whole on the counter until ready to use. If you're not familiar with spaghetti squash, this is the easiest way to cook it: Cut it in half, scoop out the seeds, drizzle with olive oil, salt and pepper, and roast the halves in the oven for 45-60 minutes. Once cooled, you can easily scrape out all the strands using a fork. It's a great healthy alternative to pasta, and from there you can heat up sauce for it or even just season with garlic and parmesan cheese. Try this vegetarian recipe: Broccoli Cheese Stuffed Spaghetti Squash!   Onions (spray free) €“ These onions are also from Notre Dame de Lourdes! Keep them in a cool dry place for up to 3 weeks. You can chop them up for just about anything€¦soups, stir fry€™s, with roasted vegetables or other side dishes! For an easy slow cooker dinner, try this French Onion Soup!   Garlic (spray free) - Garlic this week is from the South Osborne Permaculture Project! Store it in a cool, dark and dry place and it will last for months. Cut out the cloves as you need them. Garlic can be minced or finely diced for just about anything including soups, stir fry's, sautéed vegetables, dips, mashed potatoes, or anything you want to add a light garlic flavour to! You can use your garlic with the cabbage for these simple Garlic Rubbed Roasted Cabbage Steaks!   Lemon Cucumbers (organic) - Cucumbers are from Stefan at Blue Lagoon Organics! Keep them in a cool dry place for up to a week. Lemon cucumbers are more round with a yellow or white colour. They have a crisp, slightly sweet flavour. They can be used the same as regular cucumbers, such as in salads or sandwiches. I like slicing them and putting them on a toasted bagel with cream cheese. Try them in this healthy lunch idea: Tomato, Avocado, Cucumber and Chickpea Salad!   Cabbage (organic) - Cabbage this week is also from Stefan at Blue Lagoon Organics! Store it wrapped or in a bag in the fridge for up to 2 weeks. It's great fall vegetable for cabbage rolls (if you have the time), cabbage soup, stir fry's or shredded for salads! Try this recipe for Cabbage Sautéed with Chicken!   Cherry Tomatoes (organic) €“ Tomatoes this week come from Blue Lagoon Organics! Cherry Tomatoes should be kept in a container in a cool dry place and can last up to 2 weeks. They can also be preserved into sundried tomatoes! 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 weekday dinner idea: Balsamic Mustard Chicken with Cherry tomatoes!   Hot Peppers (spray free) - These are grown by Jeff at Wild Earth Farms! Store them in the fridge for up to 2 weeks. They can add a spicy kick to anything you like including homemade salsa, tomato sauce, stir fry, soup, or even finely chopped for a chicken wing or shrimp marinade. Make your own Sweet and Spicy Jalapeno Barbecue Sauce!   Acorn Squash (spray free) - This squash is from Wild Earth Farms! Store it on the counter or a cool dry place. This squash is round, dark green and is characterized by its long ridges and yellow-orange flesh. It can be halved, seeds removed and stuffed due to its round shape. It can also be baked, or sliced and roasted. Here's a simple and delicious way to eat the squash, you can even eat the skin: Roasted Parmesan Garlic Acorn Squash!   Arugula (spray free) - Wild Earth Farms delivered this leafy green! It should be stored in a sealed bag in the fridge for up to 1 week. Arugula is a salad green, with small dark leaves and has a slightly peppery distinctive taste. It can be used in a salad with beets, tomatoes, or citrus. It's also wonderful sautéed with corn and zucchini for a warm salad. Arugula makes a great addition raw as a topping on flatbreads or pizza! Try this simple side dish: Herb Roasted Potato and Arugula Salad!

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

Green Pepper (organic) - These peppers are grown by Dennis at Oak Valley Vegetables! Store them in a sealed bag in the fridge. Wash and cut up only when using. Did you know green peppers are the beginning colour of a ripening pepper? They always start green, then turn orange, red or yellow! They are less sweet than orange or red bell peppers, but can be used in greek salads, stir fry's, stuffed peppers, salsa recipes, fajitas, and many other Mexican dishes! Use your pepper and onion in these Chicken Fajita Quesadillas! Carrots (spray free) - Carrots this week are from Jeanne at Notre Dame de Lourdes! If kept in a sealed bag in the fridge, they will last several weeks. They can be boiled, roasted, eaten raw, or shredded for salads and baking! Let me know what you think of this Curried Coconut Carrot Soup! Spaghetti Squash (spray free) - This squash is also from Jeanne at Notre Dame de Lourdes! Store whole on the counter until ready to use. If you're not familiar with spaghetti squash, this is the easiest way to cook it: Cut it in half, scoop out the seeds, drizzle with olive oil, salt and pepper, and roast the halves in the oven for 45-60 minutes. Once cooled, you can easily scrape out all the strands using a fork. It's a great healthy alternative to pasta, and from there you can heat up sauce for it or even just season with garlic and parmesan cheese. Try this vegetarian recipe: Broccoli Cheese Stuffed Spaghetti Squash! Onions (spray free) €“ These onions are also from Notre Dame de Lourdes! Keep them in a cool dry place for up to 3 weeks. You can chop them up for just about anything€¦soups, stir fry€™s, with roasted vegetables or other side dishes! For an easy slow cooker dinner, try this French Onion Soup! Garlic (spray free) - Garlic this week is from the South Osborne Permaculture Project! Store it in a cool, dark and dry place and it will last for months. Cut out the cloves as you need them. Garlic can be minced or finely diced for just about anything including soups, stir fry's, sautéed vegetables, dips, mashed potatoes, or anything you want to add a light garlic flavour to! You can use your garlic with the cabbage for these simple Garlic Rubbed Roasted Cabbage Steaks! Lemon Cucumbers (organic) - Cucumbers are from Stefan at Blue Lagoon Organics! Keep them in a cool dry place for up to a week. Lemon cucumbers are more round with a yellow or white colour. They have a crisp, slightly sweet flavour. They can be used the same as regular cucumbers, such as in salads or sandwiches. I like slicing them and putting them on a toasted bagel with cream cheese. Try them in this healthy lunch idea: Tomato, Avocado, Cucumber and Chickpea Salad! Cabbage (organic) - Cabbage this week is also from Stefan at Blue Lagoon Organics! Store it wrapped or in a bag in the fridge for up to 2 weeks. It's great fall vegetable for cabbage rolls (if you have the time), cabbage soup, stir fry's or shredded for salads! Try this recipe for Cabbage Sautéed with Chicken! Cherry Tomatoes (organic) €“ Tomatoes this week come from Blue Lagoon Organics! Cherry Tomatoes should be kept in a container in a cool dry place and can last up to 2 weeks. They can also be preserved into sundried tomatoes! 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 weekday dinner idea: Balsamic Mustard Chicken with Cherry tomatoes! Hot Peppers (spray free) - These are grown by Jeff at Wild Earth Farms! Store them in the fridge for up to 2 weeks. They can add a spicy kick to anything you like including homemade salsa, tomato sauce, stir fry, soup, or even finely chopped for a chicken wing or shrimp marinade. Make your own Sweet and Spicy Jalapeno Barbecue Sauce!

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

Green Pepper (organic) - These peppers are grown by Dennis at Oak Valley Vegetables! Store them in a sealed bag in the fridge. Wash and cut up only when using. Did you know green peppers are the beginning colour of a ripening pepper? They always start green, then turn orange, red or yellow! They are less sweet than orange or red bell peppers, but can be used in greek salads, stir fry's, stuffed peppers, salsa recipes, fajitas, and many other Mexican dishes! Use your pepper and onion in these Chicken Fajita Quesadillas! Carrots (spray free) - Carrots this week are from Jeanne at Notre Dame de Lourdes! If kept in a sealed bag in the fridge, they will last several weeks. They can be boiled, roasted, eaten raw, or shredded for salads and baking! Let me know what you think of this Curried Coconut Carrot Soup! Onions (spray free) €“ These onions are also from Notre Dame de Lourdes! Keep them in a cool dry place for up to 3 weeks. You can chop them up for just about anything€¦soups, stir fry€™s, with roasted vegetables or other side dishes! For an easy slow cooker dinner, try this French Onion Soup! Garlic (spray free) - Garlic this week is from the South Osborne Permaculture Project! Store it in a cool, dark and dry place and it will last for months. Cut out the cloves as you need them. Garlic can be minced or finely diced for just about anything including soups, stir fry's, sautéed vegetables, dips, mashed potatoes, or anything you want to add a light garlic flavour to! You can use your garlic with the cabbage for these simple Garlic Rubbed Roasted Cabbage Steaks! Lemon Cucumbers (organic) - Cucumbers are from Stefan at Blue Lagoon Organics! Keep them in a cool dry place for up to a week. Lemon cucumbers are more round with a yellow or white colour. They have a crisp, slightly sweet flavour. They can be used the same as regular cucumbers, such as in salads or sandwiches. I like slicing them and putting them on a toasted bagel with cream cheese. Try them in this healthy lunch idea: Tomato, Avocado, Cucumber and Chickpea Salad! Cabbage (organic) - Cabbage this week is also from Stefan at Blue Lagoon Organics! Store it wrapped or in a bag in the fridge for up to 2 weeks. It's great fall vegetable for cabbage rolls (if you have the time), cabbage soup, stir fry's or shredded for salads! Try this recipe for Cabbage Sautéed with Chicken! Cherry Tomatoes (organic) €“ Tomatoes this week come from Blue Lagoon Organics! Cherry Tomatoes should be kept in a container in a cool dry place and can last up to 2 weeks. They can also be preserved into sundried tomatoes! 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 weekday dinner idea: Balsamic Mustard Chicken with Cherry tomatoes! Hot Peppers (spray free) - These are grown by Jeff at Wild Earth Farms! Store them in the fridge for up to 2 weeks. They can add a spicy kick to anything you like including homemade salsa, tomato sauce, stir fry, soup, or even finely chopped for a chicken wing or shrimp marinade. Make your own Sweet and Spicy Jalapeno Barbecue Sauce! Acorn Squash (spray free) - This squash is from Wild Earth Farms! Store it on the counter or a cool dry place. This squash is round, dark green and is characterized by its long ridges and yellow-orange flesh. It can be halved, seeds removed and stuffed due to its round shape. It can also be baked, or sliced and roasted. Here's a simple and delicious way to eat the squash, you can even eat the skin: Roasted Parmesan Garlic Acorn Squash! Arugula (spray free) - Wild Earth Farms delivered this leafy green! It should be stored in a sealed bag in the fridge for up to 1 week. Arugula is a salad green, with small dark leaves and has a slightly peppery distinctive taste. It can be used in a salad with beets, tomatoes, or citrus. It's also wonderful sautéed with corn and zucchini for a warm salad. Arugula makes a great addition raw as a topping on flatbreads or pizza! Try this simple side dish: Herb Roasted Potato and Arugula Salad!

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

Green Pepper (organic) - These peppers are grown by Dennis at Oak Valley Vegetables! Store them in a sealed bag in the fridge. Wash and cut up only when using. Did you know green peppers are the beginning colour of a ripening pepper? They always start green, then turn orange, red or yellow! They are less sweet than orange or red bell peppers, but can be used in greek salads, stir fry's, stuffed peppers, salsa recipes, fajitas, and many other Mexican dishes! Use your pepper and onion in these Chicken Fajita Quesadillas! Carrots (spray free) - Carrots this week are from Jeanne at Notre Dame de Lourdes! If kept in a sealed bag in the fridge, they will last several weeks. They can be boiled, roasted, eaten raw, or shredded for salads and baking! Let me know what you think of this Curried Coconut Carrot Soup! Onions (spray free) €“ These onions are also from Notre Dame de Lourdes! Keep them in a cool dry place for up to 3 weeks. You can chop them up for just about anything€¦soups, stir fry€™s, with roasted vegetables or other side dishes! For an easy slow cooker dinner, try this French Onion Soup! Garlic (spray free) - Garlic this week is from the South Osborne Permaculture Project! Store it in a cool, dark and dry place and it will last for months. Cut out the cloves as you need them. Garlic can be minced or finely diced for just about anything including soups, stir fry's, sautéed vegetables, dips, mashed potatoes, or anything you want to add a light garlic flavour to! You can use your garlic with the cabbage for these simple Garlic Rubbed Roasted Cabbage Steaks! Lemon Cucumbers (organic) - Cucumbers are from Stefan at Blue Lagoon Organics! Keep them in a cool dry place for up to a week. Lemon cucumbers are more round with a yellow or white colour. They have a crisp, slightly sweet flavour. They can be used the same as regular cucumbers, such as in salads or sandwiches. I like slicing them and putting them on a toasted bagel with cream cheese. Try them in this healthy lunch idea: Tomato, Avocado, Cucumber and Chickpea Salad! Cherry Tomatoes (organic) €“ Tomatoes this week come from Blue Lagoon Organics! Cherry Tomatoes should be kept in a container in a cool dry place and can last up to 2 weeks. They can also be preserved into sundried tomatoes! 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 weekday dinner idea: Balsamic Mustard Chicken with Cherry tomatoes! Hot Peppers (spray free) - These are grown by Jeff at Wild Earth Farms! Store them in the fridge for up to 2 weeks. They can add a spicy kick to anything you like including homemade salsa, tomato sauce, stir fry, soup, or even finely chopped for a chicken wing or shrimp marinade. Make your own Sweet and Spicy Jalapeno Barbecue Sauce!