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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...

Fall Food Box - October 29

Spray Free vs. Organic Farming

Our food box program and most of the produce we get at Crampton's Market is either spray-free or organic. Why? Because the produce is grown without pesticides, herbicides or synthetic additives. Both of these methods are similar. Spray free, however, is an unregulated term that farms can use to say they don't use any chemicals on the crops. We are in close contact and have visited these farms such as Wild Earth and Jonathan's Farm to ensure that they are in fact not using chemicals. Organic farming is a certification given by the government that sets standards of how the farm can be operated.

Full Produce Box

Full Produce Shares will Receive a Minimum of 10 of the Following 12 Items:

Dill

Fresh dill is from Jonathan's Farm. Store in a sealed bag or container in the fridge or the ends down in a glass of water for 1 week. Make your own sauce for chicken with honey, dill and mayo or use in a marinade for greek potatoes or fish. I always add it to a chickpea salad or sprinkle onto boiled chopped up potatoes.

Spinach

Spinach is from Jonathan's Farm in St. Andrews. Store in a sealed bag in the fridge for 1-2 weeks. I put handfuls into smoothies for extra nutrients, make spinach salads or chop up and fry with eggs/omelettes. I always mix spinach into any salad to give it more of a variety and the extra nutrients. 

Orange Carrots

Orange carrots are from Jonathans Farms. They're storage carrots so they have lower water content and can be stored in a cool basement or fridge for several weeks. Peel, cut off the ends and slice up for all your stir fry's, stews, roasts and soups. They also make cakes and carrot muffins moist and delicious. Try sliced boiled carrots with honey. 

 

Fennel

Fennel is from Nico at Twin River Gardens. Store fennel in the fridge. The fennel has a slight black liquorice flavour, very commonly roasted as part of a mix. It adds a nice flavour to a salad just shaved very thinly - try roasting your fennel with parmesan

Green Kale

Kale is from Nico at Twin River Gardens. Strip all the kale leaves off the stems and store in a large ziplock bag in the fridge. It lasts for at least 2 weeks! Kale is a tougher green, however one of the most nutritious - filled with fibre, folate, vitamin A and K. It's a nice salad green for a fall salad, or mix with other lettuce/greens that you have. Dice it up into fine pieces for an egg scramble or omelette with tomatoes and any other veggies you have. 

My new favourite way to have kale is in a smoothie!

Leek

Leeks are from Nico at Twin River Gardens. Store in the fridge for at least 2 weeks. Leeks are similar to onions, in the fact that they have many layers and have a similar flavour. The stems and outer dark green leaves need to be cut off. In between the layers need to be washed - they often have sand in them then slice them thinly. Try a potato leek pizza or frittata.   

Red Kuri Squash

Squash is grown by Jeff at Wild Earth Farm. Store in the pantry, a cool basement or on the counter for a couple months or more. This bright orange teardrop-shaped squash also has a bright orange sweet flesh. See the recipe from the newsletter to make a simple roasted red kuri squash. 

Acorn Squash

Acorn Squash is from Wild Earth Farm. It's mildly sweet with a light orange flesh. Cut into wedges and roast, you can top with chilli lime cilantro sauce. You can also eat the skin of acorn squash if you roast in moist heat. Try cutting it in half, removing the seeds and stuff with whatever you like - bake until it's done. 

If you need more ideas here are some other ways to cook Acorn squash

Chiogga Beets

Chiogga Beets are from Wild Earth Farm. Store in a sealed bag in the fridge, they start to get soft in about 2 weeks. This variety is also called "candy cane" beets because it has red and white stripes when you cut it open. They don't have quite as much of an earthy flavour as red beets. These beets are best roasted with a mix of other vegetables or made into a beet soup.

Show off the beautiful inside of the beet by making a Chioggia Beet Salad 

Yellow Onions

Yellow onion is from Wild Earth Farm. They're storage onions with a dry outer shell that can be stored in a pantry or cupboard for several weeks. You can use them as the start of soups, in chilli, sauteed with veggies or meat.

Celery Root

Celery root is from Wild Earth Farm. Store in the fridge crisper for 2 weeks or more. This is a root vegetable with a mild celery taste. It's not too flavourful so I would add some spices or seasoning to it. You need to peel or cut off the outer roots and then either chop up and roast or use in a pureed soup. 

Garlic

Store in a cool pantry or basement for many weeks. It has a strong flavour so only one or 2 cloves is needed at a time. Use for all your soups, stir fry's or marinades. You can also make a simple garlic butter for potatoes, bread or biscuits. 

Mixed Box

Mixed Shares will receive 5 out of the following 7 items + 2 protein items:

Dill

Fresh dill is from Jonathan's Farm. Store in a sealed bag or container in the fridge or the ends down in a glass of water for 1 week. Make your own sauce for chicken with honey, dill and mayo or use in a marinade for greek potatoes or fish. I always add it to a chickpea salad or sprinkle onto boiled chopped up potatoes.

Orange Carrots

Orange carrots are from Jonathans Farms. They're storage carrots so they have lower water content and can be stored in a cool basement or fridge for several weeks. Peel, cut off the ends and slice up for all your stir fry's, stews, roasts and soups. They also make cakes and carrot muffins moist and delicious. Try sliced boiled carrots with honey. 

Green Kale

Kale is from Nico at Twin River Gardens. Strip all the kale leaves off the stems and store in a large ziplock bag in the fridge. It lasts for at least 2 weeks! Kale is a tougher green, however one of the most nutritious - filled with fibre, folate, vitamin A and K. It's a nice salad green for a fall salad, or mix with other lettuce/greens that you have. Dice it up into fine pieces for an egg scramble or omelette with tomatoes and any other veggies you have. 

Red Kuri Squash

Squash is grown by Jeff at Wild Earth Farm. Store in the pantry, a cool basement or on the counter for a couple months or more. This bright orange teardrop-shaped squash also has a bright orange sweet flesh. See the recipe from the newsletter to make a simple roasted red kuri squash. 

Chiogga Beets

Chiogga Beets are from Wild Earth Farm. Store in a sealed bag in the fridge, they start to get soft in about 2 weeks. This variety is also called "candy cane" beets because it has red and white stripes when you cut it open. They don't have quite as much of an earthy flavour as red beets. These beets are best roasted with a mix of other vegetables or made into a beet soup.

Yellow Onion

Yellow onion is from Wild Earth Farm. They're storage onions with a dry outer shell that can be stored in a pantry or cupboard for several weeks. You can use them as the start of soups, in chilli, sauteed with veggies or meat.

Garlic

Store in a cool pantry or basement for many weeks. It has a strong flavour so only one or 2 cloves is needed at a time. Use for all your soups, stir fry's or marinades. You can also make a simple garlic butter for potatoes, bread or biscuits. 

Protein: 

White Fish

Fish comes from Bearcat Fisheries. They catch the fish sustainably by throwing no injured fish back into the lakes. They're also excellent at filleting and deboning the fish himself. You can braise this fish in a pan in some sauce, fry it up for 5-10 minutes or bake it in the oven. It doesn't have a lot of flavours, you can squeeze in some lemon juice or use seasoning. 

Heritage Ground Pork

Heritage ground pork is from Spring Creek Farms. On their farm they raise grass fed pork using holistic management which is a decision making model with soil health as the main focus. The livestock are allowed to exhibit all of their natural behaviours on our pastures and are constantly moved to fresh ground. 

Remove your ground pork out of the packaging, pat dry and bring to room temperature. Take 500g of freshly minced pork; In a heavy based casserole add a few drops of light olive oil or vegetable oil. Heat until just starting to smoke, carefully add the ground pork and cook for a few minutes stirring frequently until it is rich and golden. Next, add 300ml light chicken stock, a teaspoon of tomato paste and bring to a simmer. Thicken slightly with 1 teaspoons of  flour mixed to a paste with cold water and stir into the pork mix. Place in the oven covered with a lid on 275°F for 45 minutes.