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 20/21

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 13.

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

Lettuce (organic) €“ Lettuce is brought to you by Dennis at Oak Valley Vegetables! Store it in a damp paper towel and sealed bag in the fridge for maximum storage length. Use this lettuce for a salad, in sandwiches, lettuce wraps, or tacos! Chop up your lettuce and tomato for this BLT Bowl!   Tomatoes (spray free) €“ These tomatoes are from a farmer named Murray. Store them in a cool dry place for up to 2 weeks. These can be as easy as making salads, sandwiches, or soups! You can also blanch tomatoes, remove the skins and then freeze them whole for tomato sauce or soups later on! They can also be sliced for tarts, flatbread, pizza or quiche! Use your tomatoes and garlic for this tasty appetizer: Fresh Tomato Bruschetta!   Kale (spray free) €“ Kale this week is from Jeff at Wild Earth Farms! If you wash, strip the kale leaves and pack them into a sealed bag in the fridge they will last up to 2 weeks! For longer storage, they can be chopped up or blended with water and froze in ice cube trays. Then you can throw the frozen squares into your smoothies! Kale can be eaten raw when using the leaves for salads, or sautéed. It also makes a great addition to soups or quinoa patties! Try Dietitian Nita Sharda€™s recipe for Easy Kale and Parsley Pesto!   Red Sparkle Apples (spray free) €“ Store them in a cool dry place. They€™re a tart-sweet mix with a great crunch, and the perfect size for snacks or kids lunches! They can also be peeled and chopped up for apple spice muffins or used in a fall sangria! You can also check out this recipe for Apple Pie Oatmeal!   Fingerling Potatoes (organic) €“ These potatoes are from Dennis at Oak Valley Vegetables! Store them in a bag in the fridge or a cool dry place. This is a heritage variety of potato that grows small and finger shaped. It€™s great for roasting as a side dish. Simple rinse, chop in strips or squares, and roast in the oven with olive oil, salt, pepper and dried herbs. You can follow along with this Food Network recipe for Roasted Fingerling potatoes with Fresh Herbs and Garlic!   Spaghetti Squash (spray free) €“ This squash is grown by Evan at Green Acres Farm! This squash can be cut in half lengthwise and roasted, or cut into circles and roasted. The long strands can then be gently scraped out and eaten! You can treat the strands just like spaghetti and mix tomato sauce and roasted veggies into it! You can also use the squash for Spaghetti Squash Chow Mein!   Golden Beets (spray free) €“ These beets were grown in Austin, MB! Store them in a sealed bag in the fridge to prevent them from going soft. These beets don€™t need to be peeled, just rinsed and then cubed and roasted, or sliced thinly for a salad! They can also be used with apples in a creamy soup, or juiced. These are a beautiful fall appetizer: Roasted Beet, Arugula & Goat Cheese Crostini!   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! A fun idea for garlic is making this Garlic Herb Butter! It can be stored in the fridge and then used for corn on the cob, garlic bread, or sautéing vegetables!   Mini Peppers (spray free) €“ These peppers come from Jeff at Wild Earth Farms! They should be kept in a sealed bag or container in the fridge. These sweet mini peppers are great chopped up and eaten raw in a wrap, salad or with dip. They can also be cooked in a stir-fry or veggie skillet. Try this simple but delicious Zesty Mini Bell Pepper Salad!   Delicata Squash (spray free) €“ Squash this week is also from Wild Earth Farms! Store on the counter until cooking. This fall squash has become very popular and for good reason! It€™s super easy to prepare, its great for roasting, and has a thin edible skin! Just cut in half lengthwise, scoop out the seeds, then cut into slices. It can be roasted with any simple herbs or spices. Here€™s a recipe for Roasted Delicata Squash with Rosemary and Pomegranate!

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

Lettuce (organic) €“ Lettuce is brought to you by Dennis at Oak Valley Vegetables! Store it in a damp paper towel and sealed bag in the fridge for maximum storage length. Use this lettuce for a salad, in sandwiches, lettuce wraps, or tacos! Chop up your lettuce and tomato for this BLT Bowl! Tomatoes (spray free) €“ These tomatoes are from a farmer named Murray. Store them in a cool dry place for up to 2 weeks. These can be as easy as making salads, sandwiches, or soups! You can also blanch tomatoes, remove the skins and then freeze them whole for tomato sauce or soups later on! They can also be sliced for tarts, flatbread, pizza or quiche! Use your tomatoes and garlic for this tasty appetizer: Fresh Tomato Bruschetta! Kale (spray free) €“ Kale this week is from Jeff at Wild Earth Farms! If you wash, strip the kale leaves and pack them into a sealed bag in the fridge they will last up to 2 weeks! For longer storage, they can be chopped up or blended with water and froze in ice cube trays. Then you can throw the frozen squares into your smoothies! Kale can be eaten raw when using the leaves for salads, or sautéed. It also makes a great addition to soups or quinoa patties! Try Dietitian Nita Sharda€™s recipe for Easy Kale and Parsley Pesto! Red Sparkle Apples (spray free) €“ Store them in a cool dry place. They€™re a tart-sweet mix with a great crunch, and the perfect size for snacks or kids lunches! They can also be peeled and chopped up for apple spice muffins or used in a fall sangria! You can also check out this recipe for Apple Pie Oatmeal! Fingerling Potatoes (organic) €“ These potatoes are from Dennis at Oak Valley Vegetables! Store them in a bag in the fridge or a cool dry place. This is a heritage variety of potato that grows small and finger shaped. It€™s great for roasting as a side dish. Simple rinse, chop in strips or squares, and roast in the oven with olive oil, salt, pepper and dried herbs. You can follow along with this Food Network recipe for Roasted Fingerling potatoes with Fresh Herbs and Garlic! Spaghetti Squash (spray free) €“ This squash is grown by Evan at Green Acres Farm! This squash can be cut in half lengthwise and roasted, or cut into circles and roasted. The long strands can then be gently scraped out and eaten! You can treat the strands just like spaghetti and mix tomato sauce and roasted veggies into it! You can also use the squash for Spaghetti Squash Chow Mein! Golden Beets (spray free) €“ These beets were grown in Austin, MB! Store them in a sealed bag in the fridge to prevent them from going soft. These beets don€™t need to be peeled, just rinsed and then cubed and roasted, or sliced thinly for a salad! They can also be used with apples in a creamy soup, or juiced. These are a beautiful fall appetizer: Roasted Beet, Arugula & Goat Cheese Crostini! 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! A fun idea for garlic is making this Garlic Herb Butter! It can be stored in the fridge and then used for corn on the cob, garlic bread, or sautéing vegetables! Delicata Squash (spray free) €“ Squash this week is also from Wild Earth Farms! Store on the counter until cooking. This fall squash has become very popular and for good reason! It€™s super easy to prepare, its great for roasting, and has a thin edible skin! Just cut in half lengthwise, scoop out the seeds, then cut into slices. It can be roasted with any simple herbs or spices. Here€™s a recipe for Roasted Delicata Squash with Rosemary and Pomegranate!

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

Lettuce (organic) €“ Lettuce is brought to you by Dennis at Oak Valley Vegetables! Store it in a damp paper towel and sealed bag in the fridge for maximum storage length. Use this lettuce for a salad, in sandwiches, lettuce wraps, or tacos! Chop up your lettuce and tomato for this BLT Bowl! Tomatoes (spray free) €“ These tomatoes are from a farmer named Murray. Store them in a cool dry place for up to 2 weeks. These can be as easy as making salads, sandwiches, or soups! You can also blanch tomatoes, remove the skins and then freeze them whole for tomato sauce or soups later on! They can also be sliced for tarts, flatbread, pizza or quiche! Use your tomatoes and garlic for this tasty appetizer: Fresh Tomato Bruschetta! Red Sparkle Apples (spray free) €“ Store them in a cool dry place. They€™re a tart-sweet mix with a great crunch, and the perfect size for snacks or kids lunches! They can also be peeled and chopped up for apple spice muffins or used in a fall sangria! You can also check out this recipe for Apple Pie Oatmeal! Fingerling Potatoes (organic) €“ These potatoes are from Dennis at Oak Valley Vegetables! Store them in a bag in the fridge or a cool dry place. This is a heritage variety of potato that grows small and finger shaped. It€™s great for roasting as a side dish. Simple rinse, chop in strips or squares, and roast in the oven with olive oil, salt, pepper and dried herbs. You can follow along with this Food Network recipe for Roasted Fingerling potatoes with Fresh Herbs and Garlic! Spaghetti Squash (spray free) €“ This squash is grown by Evan at Green Acres Farm! This squash can be cut in half lengthwise and roasted, or cut into circles and roasted. The long strands can then be gently scraped out and eaten! You can treat the strands just like spaghetti and mix tomato sauce and roasted veggies into it! You can also use the squash for Spaghetti Squash Chow Mein! Golden Beets (spray free) €“ These beets were grown in Austin, MB! Store them in a sealed bag in the fridge to prevent them from going soft. These beets don€™t need to be peeled, just rinsed and then cubed and roasted, or sliced thinly for a salad! They can also be used with apples in a creamy soup, or juiced. These are a beautiful fall appetizer: Roasted Beet, Arugula & Goat Cheese Crostini! 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! A fun idea for garlic is making this Garlic Herb Butter! It can be stored in the fridge and then used for corn on the cob, garlic bread, or sautéing vegetables! Mini Peppers (spray free) €“ These peppers come from Jeff at Wild Earth Farms! They should be kept in a sealed bag or container in the fridge. These sweet mini peppers are great chopped up and eaten raw in a wrap, salad or with dip. They can also be cooked in a stir-fry or veggie skillet. Try this simple but delicious Zesty Mini Bell Pepper Salad! Delicata Squash (spray free) €“ Squash this week is also from Wild Earth Farms! Store on the counter until cooking. This fall squash has become very popular and for good reason! It€™s super easy to prepare, its great for roasting, and has a thin edible skin! Just cut in half lengthwise, scoop out the seeds, then cut into slices. It can be roasted with any simple herbs or spices. Here€™s a recipe for Roasted Delicata Squash with Rosemary and Pomegranate!

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

  Tomatoes (spray free) €“ These tomatoes are from a farmer named Murray. Store them in a cool dry place for up to 2 weeks. These can be as easy as making salads, sandwiches, or soups! You can also blanch tomatoes, remove the skins and then freeze them whole for tomato sauce or soups later on! They can also be sliced for tarts, flatbread, pizza or quiche! Use your tomatoes and garlic for this tasty appetizer: Fresh Tomato Bruschetta! Kale (spray free) €“ Kale this week is from Jeff at Wild Earth Farms! If you wash, strip the kale leaves and pack them into a sealed bag in the fridge they will last up to 2 weeks! For longer storage, they can be chopped up or blended with water and froze in ice cube trays. Then you can throw the frozen squares into your smoothies! Kale can be eaten raw when using the leaves for salads, or sautéed. It also makes a great addition to soups or quinoa patties! Try Dietitian Nita Sharda€™s recipe for Easy Kale and Parsley Pesto! Red Sparkle Apples (spray free) €“ Store them in a cool dry place. They€™re a tart-sweet mix with a great crunch, and the perfect size for snacks or kids lunches! They can also be peeled and chopped up for apple spice muffins or used in a fall sangria! You can also check out this recipe for Apple Pie Oatmeal! Spaghetti Squash (spray free) €“ This squash is grown by Evan at Green Acres Farm! This squash can be cut in half lengthwise and roasted, or cut into circles and roasted. The long strands can then be gently scraped out and eaten! You can treat the strands just like spaghetti and mix tomato sauce and roasted veggies into it! You can also use the squash for Spaghetti Squash Chow Mein! Golden Beets (spray free) €“ These beets were grown in Austin, MB! Store them in a sealed bag in the fridge to prevent them from going soft. These beets don€™t need to be peeled, just rinsed and then cubed and roasted, or sliced thinly for a salad! They can also be used with apples in a creamy soup, or juiced. These are a beautiful fall appetizer: Roasted Beet, Arugula & Goat Cheese Crostini! 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! A fun idea for garlic is making this Garlic Herb Butter! It can be stored in the fridge and then used for corn on the cob, garlic bread, or sautéing vegetables! Delicata Squash (spray free) €“ Squash this week is also from Wild Earth Farms! Store on the counter until cooking. This fall squash has become very popular and for good reason! It€™s super easy to prepare, its great for roasting, and has a thin edible skin! Just cut in half lengthwise, scoop out the seeds, then cut into slices. It can be roasted with any simple herbs or spices. Here€™s a recipe for Roasted Delicata Squash with Rosemary and Pomegranate!