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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 Sept 25th, 2013

The nice weather has bounced back, and most of our producers have narrowly escaped the first frosts of the season.  So on we forge through fall! Full Share CSA to contain everything that you need for a pot of stew (as long as you also signed up for our protein share!) Celery, organic parsley root with bunched tops, organic sage, organic carrots, organic tomatoes, spray free, non gmo onions, organic   Half share celery, organic parsley root bunched with tops, organic sage, organic tomatoes, spray free, non gmo onions, organic.   So you have these things in your csa bag that look like parsnips.   They look so much like parsnips that right now, if you are looking at them, you are thinking "Erin meant to give me parsley root, but I really think that she put parsnips in my bag" Trust me, what you have is bunched parsley root.  Parsley is a bi-annual meaning that when you plant it, it will come up a second year, then it's done.  Because of it's being biannual, it grows a tap root like a carrot.  This root has a fabulous parsley flavour and is great in soups or stews.  The tops, they are flat leaf italian parsley.  You'll have enough with this bunch to dry or freeze some for the winter.  To dry your parsley simply turn your oven on to its lowest setting.  Lay our the parsley leaves in a single layer on a cookie sheet.  place in your oven and keep the door open a smidge by inserting the handle of a wooden spoon in the top of the door (ie, block the door from closing with a wooden spoon).  It will take several hours to dry your parsley, and you will want it crispy dry for it to keep well.  Once dry, crumble it up and store it in a mason jar for winter use! You can use the same drying method for all of those beautiful celery leaves that you got with this week's celery! And now you are asking, what the heck am I supposed to do with all of these tomatoes?  Well if you can't eat them all before they go bad, and if you don't want to bother with canning, or making salsa or sauce, I have a simple solution. Step one.  Place tomatoes in a plastic bag Step two, place bag of tomatoes in freezer. Now I'm a really busy person.  But even I can manage this one.  Just chuck your tomatoes in the freezer.  When you are in need of a tomato when cooking, simply run your rock hard frozen tomato under a tap of hot water, slip the skin off, and use as you will.  We have a fabulous pasta sauce recipe on our recipe blog for frozen tomatoes.   www.cramptonsrecipes.com