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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...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

CSA Pick Up August 4/5

Gourmet Protein Share contains

Grass Fed Lamb Chop, grass fed, raised without the use of antibiotics, growth hormones or animal by-product in the feed. Remember, grass fed lamb is meant to be eaten lean. Get your chops thawed out and brought to room temperature, pat dry with a paper towel and season with salt, pepper, garlic and rosemary or thyme.  Turn your bbq on to high, (I wait until the bbq reads 450 degrees) then when the grill is heated up, turn the temp down to low.  Pop your chops on the grill, close the lid and time 2.5 minutes.  When the timer goes off, flip your chops and close the lid again.  Time for another 2.5 minutes.  Remove the chops from the grill, put them on a plate and cover with an upside down bowl.  Let them rest for 2-3 minutes before enjoying!!! Free Run Chicken Breast Raised without the use of antibiotics, growth hormones, animal by-products in the feed and raised in a low density barn Most chicken breast that you buy has been plumped up with a salt water bath.  This increases the weight of the product meaning the processor can sell it for a lower price per pound.  It also means you are buying salt water.  These chicken breasts have not been bathed in salt water, which means more meat than you are used to.  When big eaters may be able to eat two portions of salt water chicken breast, they will be hard pressed to do so with these pieces of meat. All Natural Pork Breakfast Sausage Our pork producer, Ian Smith, has been raising pork freely ranged for decades now.  He was one of the first producers in the province to refuse to use sow crates and move his hogs to a freely ranged method.  He raises white hogs, which are the standard in big barns, but raises them outside and without the use of additives or sow crates.

Full Protein Share contains

Grass Fed Lamb Steak Remember, grass fed lamb is meant to be eaten lean. Get your steak thawed out and brought to room temperature, pat dry with a paper towel and season with salt, pepper, garlic and rosemary or thyme.  Turn your bbq on to high, (I wait until the bbq reads 450 degrees) then when the grill is heated up, turn the temp down to low.  Pop your chops on the grill, close the lid and time 2.5 minutes.  When the timer goes off, flip your steaks and close the lid again.  Time for another 2.5 minutes.  Remove the steaks from the grill, put them on a plate and cover with an upside down bowl.  Let them rest for 2-3 minutes before enjoying!!! All Natural Pork Dinner Sausage Our pork producer, Ian Smith, has been raising pork freely ranged for decades now.  He was one of the first producers in the province to refuse to use sow crates and move his hogs to a freely ranged method.  He raises white hogs, which are the standard in big barns, but raises them outside and without the use of additives or sow crates.