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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...

Fall CSA Shares November 15

Use your food box items to make recipes from this weeks meal plan. Recipes will be posted on www.cramptonsmarket.com/recipes under the category Fall CSA Week 6.

Full Produce Shares to Receive:

Cherry Tomatoes - These little tomatoes are from Nico at Twin River Gardens. Store them in a cool dry place or on the counter for up to a week. A few ideas for the tomatoes could be halved or quartered for garden or greek salads, added to pasta salads, roasted with veggies or on a flatbread/pizza. Who says pasta salad season is over... try this recipe! Cherry Tomato Orzo Salad!   Spinach - These leafy greens are from Jonathon near Teulon, MB! Store them in a sealed bag in the fridge. If you're not able to use them they can be blended with a bit of water, and then frozen in cubes for smoothies or soups later on. Use the spinach fresh for salads, a vegetable pasta bake, green smoothies, omelettes, quiche or pesto. Use the spinach with chicken in this recipe for Baked Spinach Provolone Chicken Breasts!   Parsley - Store the parsley wrapped in damp paper towel in a sealed bag in the fridge. It adds a nice bright green colour and fresh taste to many dishes. You can sprinkle it on top of a lasagna, in a quinoa or barley salad, add it to diced potatoes, blend in a pesto or sauce, or sprinkle on top of baked pasta. Use the parsley in this fresh side dish: Tabbouleh Salad!   Beets - These beets are from Dennis at Oak Valley Vegetables! Store them in a sealed bag in the fridge to prevent them from going soft. They can be chopped up and roasted, spiralized or sliced thinly for a colourful salad, or juiced! I often juice beets with carrots and apples. After being roasted or boiled they can also go into a smoothie with banana, strawberries or raspberries. Another idea is to try these Oven Baked Beet Chips!   Broccoli - Broccoli this week also comes from Jonathon in Teulon, MB. Store the broccoli in a bag in the crisper. It can be a healthy component to many fall fall/winter comfort foods such as broccoli cheddar soup, chicken and rice casseroles or in a saucy beef and broccoli stir fry. I don't really like broccoli raw, but I find it so delicious roasted with just olive oil and parmesan cheese! Try this Food Network recipe for Broccoli Casserole!   Kale - This crispy green is from Dennis at Oak Valley Vegetables. The best way to store is to strip the kale leaves from the stem and stuff them all into a ziplock bag and place in the fridge. It can last for over 2 weeks. The kale can go into smoothies or chopped up into soups, it can also be sautéed with other vegetables. Recently I've made a kale and butternut squash lasagna that turned out amazing. Another really easy and popular way to use kale is to make kale chips. Cut up the leaves into small pieces and bake on a pan with a bit of olive oil. Try this Roasted Butternut Squash Kale Sauté!   Celeriac - This is grown by Nico at Twin River Gardens. It should be stored in the fridge. This is also called a celery root which is the round bottom part, and then the small top is the celery which you can cut off and also use. The root should be peeled and then you can dice it up and roast it, or it can also be roasted and pureed. It doesnt have that much flavour so you can add garlic or herbs to it. It also makes a nice mix with other roasted vegetables such as parsnips, carrots, potatoes, squash or sweet potatoes. Try making a creamy soup out of it: Celery Root Soup! Sugar Pumpkin - The pumpkins are from Dennis at Oak Valley Vegetables. These little pumpkins are the type that pumpkin pies are made of. They have a slightly sweet flavour and you can use them in both sweet and savoury ways. Similarly to other squash, you can make a really delicious creamy soup out of these pumpkins. On the other hand, they're great for pie, pumpkin and apple crumble or a sweet pumpkin bread. Try these yummy kid approved Pumpkin Muffins!   Carrots - Carrots this week are from Jonathon in Teulon and Dennis in Morden, MB. Store them in their bag sealed in the fridge for over a month. They can be used so easily in many different ways including soups, vegetarian chili, muffins, roasted or eaten raw, in a shepherds pie or chicken pot pie! Make this recipe for Asian Carrot Noodles.   Potatoes - They will last in the bag in a cool dry place for months. These potatoes are great cut into wedges and roasted with parsley or rosemary, garlic powder, salt and pepper! They can also be chopped up for soups, casseroles, made into chips or fries! Try this Twice Baked Potato Casserole!   Garlic - This garlic has a very long storage time and it's extra flavourful! It can be used in anything you like. Adds a nice flavour to soups and stews, casseroles or roasted veggies. You can also mince it for chicken marinades or salad dressings. Heres a recipe for Garlic and Parmesan Dinner Rolls!   Spaghetti Squash - This squash comes from Evan at Green Acres Farm. It will last months on the counter or in a cool pantry. To cook this type of squash, cut it in half (if its too big, microwave first because its very tough to cut), scoop out the seeds, then roast it at 375 degrees for about 30 minutes. Once its cooled, gently scrape out the "spaghetti" strands with a fork. Mix it with pasta sauce, roasted veggies, or tomatoes and garlic. You can also stuff it and then cook it more. Try this Caramelized Onion Spaghetti Squash Casserole!

Mixed Shares to Receive:

Cherry Tomatoes - These little tomatoes are from Nico at Twin River Gardens. Store them in a cool dry place or on the counter for up to a week. A few ideas for the tomatoes could be halved or quartered for garden or greek salads, added to pasta salads, roasted with veggies or on a flatbread/pizza. Who says pasta salad season is over... try this recipe! Cherry Tomato Orzo Salad! Parsley - Store the parsley wrapped in damp paper towel in a sealed bag in the fridge. It adds a nice bright green colour and fresh taste to many dishes. You can sprinkle it on top of a lasagna, in a quinoa or barley salad, add it to diced potatoes, blend in a pesto or sauce, or sprinkle on top of baked pasta. Use the parsley in this fresh side dish: Tabbouleh Salad! Kale - This crispy green is from Dennis at Oak Valley Vegetables. The best way to store is to strip the kale leaves from the stem and stuff them all into a ziplock bag and place in the fridge. It can last for over 2 weeks. The kale can go into smoothies or chopped up into soups, it can also be sautéed with other vegetables. Recently I've made a kale and butternut squash lasagna that turned out amazing. Another really easy and popular way to use kale is to make kale chips. Cut up the leaves into small pieces and bake on a pan with a bit of olive oil. Try this Roasted Butternut Squash Kale Sauté! Broccoli - Broccoli this week also comes from Jonathon in Teulon, MB. Store the broccoli in a bag in the crisper. It can be a healthy component to many fall fall/winter comfort foods such as broccoli cheddar soup, chicken and rice casseroles or in a saucy beef and broccoli stir fry. I don't really like broccoli raw, but I find it so delicious roasted with just olive oil and parmesan cheese! Try this Food Network recipe for Broccoli Casserole! Celeriac - This is grown by Nico at Twin River Gardens. It should be stored in the fridge. This is also called a celery root which is the round bottom part, and then the small top is the celery which you can cut off and also use. The root should be peeled and then you can dice it up and roast it, or it can also be roasted and pureed. It doesnt have that much flavour so you can add garlic or herbs to it. It also makes a nice mix with other roasted vegetables such as parsnips, carrots, potatoes, squash or sweet potatoes. Try making a creamy soup out of it: Celery Root Soup! Carrots - Carrots this week are from Jonathon in Teulon and Dennis in Morden, MB. Store them in their bag sealed in the fridge for over a month. They can be used so easily in many different ways including soups, vegetarian chili, muffins, roasted or eaten raw, in a shepherds pie or chicken pot pie! Make this recipe for Asian Carrot Noodles. Beef or Bison Patties - Enjoy a burger night with these beef or bison patties! They will need to be fully thawed, and are more lean than your average burger. They will not need a lot of cooking time, a few minutes per side. If you don't feel like barbecuing they can easily be done in a pan! Chicken Wings - Once thawed, these wings can be cooked in a wok or pan with sauce. They can also be breaded and fried or baked. Make them for an appetizer at a party or cook them for dinner with some roasted veggies. If you need an idea, try these Crispy Baked Salt and Pepper Chicken Wings!