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Change it up with Cherries!

Change it up with Cherries!

Jun 12, 2021
Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...     CHERRY AND RICOTTA "BRUSCHETTA"   Ingredients: 1...
Bean there, done that? Try these fresh takes on the lovable legumes.

Bean there, done that? Try these fresh takes on the lovable legumes.

May 28, 2021
  Tahini + Cumin Green Beans Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has...
Asparagus Season Recipes!

Asparagus Season Recipes!

May 21, 2021
The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. Did you know that asparagus grows...
Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...

CSA Pick Up August 4/5

Full Gourmet Share to receive a minimum of 12 of the following items

Mint, Spray Free Preserve this lovely herb like you would flowers - trim the stems, put in a tall glass of water and cover with plastic in the fridge, remember to change the water every two-three days. It'll last four time longer than it would in the crisper. Parsley, Spray Free Keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Wild Chantrelles, Beautiful, delicate and one of the best accompaniments for fresh pastas or crepes you will find. A very special addition to this week's CSA. Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Patty Pan Zucchini, Also known as Scallopini, these squash look like wee flying saucers, and are denser than zucchini, with a mild almond flavor. They come in a variety of colors from ivory, to pale green to bright yellow and dark green! Stuff them with anything you might stuff in a pepper or tomato! Their dense nature means they don€™t get as soft and mushy as zucchini and in larger sizes you can actually cut them into cute little slices to serve! You just remove the stem end, the seed packet just below as well as some of the flesh and stuff. They will take longer to cook than zucchini because they are denser. When they€™re very small €“ the size of a twoonie or a little bigger €“ I€™ll put them whole into stir fries or tin foil packets on the BBQ. Yummy! Zuchetta, Zucchetta Rampicante is an heirloom climbing summer squash popular throughout Italy. Most summer squash have bush-habit growth form, and most summer squash such as zucchinis and yellow crooknecks are Cucurbita pepo varieties. The prolific vines yield long cylindrical fruits that can reach 3 feet in length, and a single plant can produce over 20 squash. If vines are not trellised but remain on the ground, the developing fruits will curl around on themselves. Fruits of Zucchetta Rampicante have firmer texture and nuttier flavor than bush-habit summer squash varieties and range from pale green to beige depending on maturity. Italian Zucchini, An Italian heirloom variety - try it sautéed or roasted! White Picklers (Cucumbers), Miniature white (ok, very pale green) cucumbers are the cutest veggies of the season! Use them in a cucumber salad or on a fresh veggie platter for beautiful contrast! Hot Peppers, Hot, hot, hot! Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free & Organic These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.

Half Gourmet Share to contain a minimum of 7 of the following

Parsley, Spray Free Spray free, keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Wild Chantrelles, Beautiful, delicate and one of the best accompaniments for fresh pastas or crepes you will find. A very special addition to this week's CSA. Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. White Picklers (Cucumbers), Miniature white (ok, very pale green) cucumbers are the cutest veggies of the season! Use them in a cucumber salad or on a fresh veggie platter for beautiful contrast! Hot Peppers, Hot, hot, hot! It's a surprise which ones you'll get. Use with caution. Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.

Full Share to receive a minimum of 10 of the following items

Mint, Spray Free Preserve this lovely herb like you would flowers - trim the stems, put in a tall glass of water and cover with plastic in the fridge, remember to change the water every two-three days. It'll last four time longer than it would in the crisper. Parsley, Spray Free Spray free, keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Collards. spray free Store wrapped in plastic in your fridge.  Collards are a very flavourful, robust cooking green.  Wash well, dry, chop and fry in bacon fat.  I'm not kidding.  That is traditional way to eat Collard Greens.  To quote a friend from Kentucky "Well EVERYONE knows you cook collards in bacon grease!!" Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Patty Pan Zucchini, Also known as Scallopini, these squash look like wee flying saucers, and are denser than zucchini, with a mild almond flavor. They come in a variety of colors from ivory, to pale green to bright yellow and dark green! Stuff them with anything you might stuff in a pepper or tomato! Their dense nature means they don€™t get as soft and mushy as zucchini and in larger sizes you can actually cut them into cute little slices to serve! You just remove the stem end, the seed packet just below as well as some of the flesh and stuff. They will take longer to cook than zucchini because they are denser. When they€™re very small €“ the size of a twoonie or a little bigger €“ I€™ll put them whole into stir fries or tin foil packets on the BBQ. Yummy! Hot Peppers, Hot, hot, hot! It's a surprise which ones you'll get. Use with caution. Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Carrots, spray free.  Store your carrots in the fridge.  Like most veggies, a plastic bag around them will keep them from getting dehydrated.   Why do these carrots taste so much better than the ones in the winter?  Water content.  Our growers raise carrots meant for fresh eating, not for storage.  Storage carrots have a very low water content so that they can last all winter long without spoiling.  Fresh carrots have a higher water and sugar content making them juicy and sweet.  You can eat them out of hand or turn them into a carrot cucumber salad! Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free & Organic These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.

Half Share to contain a minimum of 8 of the following

Parsley, Spray Free Keep in your fridge in a plastic bag for up to 10 days.  Parsley should be finely chopped to top every meal.  Fresh, bright flavour compliments almost everything.  AND it's incredibly good for you.  Did you know that doctors used to prescribe parsley to patients suffering from body odor and bad breath! Baby Leek, Their taste might be described as a mild white onion meets a cucumber. Cut them into thin slices and flash fry - a great addition to chicken or fish. Collards, Spray Free Store wrapped in plastic in your fridge.  Collards are a very flavourful, robust cooking green.  Wash well, dry, chop and fry in bacon fat.  I'm not kidding.  That is traditional way to eat Collard Greens.  To quote a friend from Kentucky "Well EVERYONE knows you cook collards in bacon grease!!" Heirloom Tomatoes,Spray Free These beauties are flavourful and meaty! They need little more than a knife and fork and maybe a skiff of sea salt. Never store tomatoes in your fridge.  Keep them on your counter on a piece of paper towel. Hot Peppers, Hot, hot, hot! It's a surprise which ones you'll get. Use with caution. Beans, The season's most popular veggie - we love them fresh with dip! Try Bessie's Best Tzatziki or Diversity Foods' Babaganoush. Carrots, spray free.  Store your carrots in the fridge.  Like most veggies, a plastic bag around them will keep them from getting dehydrated.   Why do these carrots taste so much better than the ones in the winter?  Water content.  Our growers raise carrots meant for fresh eating, not for storage.  Storage carrots have a very low water content so that they can last all winter long without spoiling.  Fresh carrots have a higher water and sugar content making them juicy and sweet.  You can eat them out of hand or turn them into a carrot cucumber salad! Fingerling Potatoes, These long, 'finger-like' little gems are so delicious it doesn't matter how you cook them. My favourite - cut into large-ish pieces with olive oil, salt and pepper on the bbq in tinfoil. I could eat them all day! Onions, Spray Free & Organic These onions are fresh, so have a high water content.  Use them like you would any regular onion, but you must keep them in your fridge.