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Winter Citrus Salad

Winter Citrus Salad

Jan 20, 2021
To celebrate citrus week we made this delicious citrus salad for lunch - and it was so yummy! SALAD: Lettuce of your choice - we used spring mix. 3 oranges...
THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

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...

CSA pick up August 21

The weather was cool, cold even.  I was making soup!  So we decided to put a beautiful roasting chicken in the CSA.  Then the weather went up to 35 degrees!  Who the heck is going to turn the oven on for the next little while?  Not me!  So you now probably all have a chicken in your freezer for use at a later date. This week's bbq friendly protein share is sure to please. Full Share 1 trout filletTamworth pork cheese smokies Half Share 1 Trout fillet(small)                                                                                                                          Tamworth pork cheese smokies The trout that we sell is farmed.  WHAT!?!?  Farmed fish!!!  Sold at Crampton's!!??!  Are you nuts??!?!!!?     Let me explain...... Salmon is farmed in open net pens on the BC coast.  These pens are filled with Atlantic salmon not native to the area who have brought horrid diseases and sea lice to the local wild salmon population.  As the salmon farms increase, the local wild fish population decreases.  It's a natural disaster perpetuated by the fact that the Department of Fisheries and Oceans is tasked with the contradicting mandate of protecting Canadian wild fish species AND promoting fish farms.  This short documentary will give you the basics of why farmed salmon are horrid.   http://salmonconfidential.ca/  Alexandra Morton is a biologist who has been fighting salmon farms for years, desperately trying to save the wild stocks.  Crampton's Market has been giving financial support to her lab testing costs and legal bills for a few years now.  http://alexandramorton.typepad.com/ So....then why do we sell farmed Trout?  We purchase trout from a land based trout farm in Warren Manitoba.  Rudy and Leslie raise trout indoors, in large rectangular tanks of rapidly moving water.  This raceway keeps the fish swimming and cleans waste from the tank.  The effluent is managed by beneficial bacteria.  Once they have a few years of fish farming under their belts, Rudy and Leslie plan to build a hydroponic tomato greenhouse, where the tomatoes will be fertilized using the fish waste water.   Unlike the BC situation above, these trout never come into contact with wild fish.   If these trout develop a disease, the outbreak will not harm a wild population. Wild salmon populations are so at risk right now, Marc and I refuse to eat or sell wild salmon.  This trout is an excellent alternative to salmon.  Deep and rich both in colour and taste, you won't miss salmon for a moment if you switch to this trout! We have a easy Asian inspired bbq trout recipe on the recipe blog.  www.cramptonsrecipes.com  Or if you feel like turning on the oven. Heat your oven up to 425 degrees. Remove your thawed trout fillet from it's packaging.  If you like, feel free to rinse your fillet, then pat dry with a paper towel.  Place trout skin side down on a piece of parchment paper on a baking sheet.  Take about 1 cup of cherry tomatoes and cut in half and place cut side down on the trout.  Drizzle the cherry tomato covered trout with olive oil.  Sprinkle with sea salt, add fresh cracked pepper, and some dried herbs, I like rosemary and parsley.  Place in your hot oven and bake for 8-10 minutes.  The cherry tomatoes burst and form a beautiful sauce that caramelizes around the trout.  Remove from oven, cut into pieces and serve! Of course, no meal would be complete without a wine recommendation from the lovely ladies of Banville and Jones.

The trout sounds delicious and offers such a great range of wine pairing possibilities.  I am drawn to pairing the Italian spiced trout with an Italian wine!  Pala€™s i fiori Vermentino ($19.99) has a beautiful citrus and herb profile that will compliment the flavours of the dish.  It also has sufficient acidity to pair with the tomatoes and cut the richness of the trout.  For the Asian preparation I would suggest a beautiful white wine from Portugal.  At $11.99 the Serras de Azeitão provides great value and great taste!  The tropical fruit and floral flavours of this blend will meld perfectly with the Asian spices.