Fall Foodbox November 14
Featured recipes from this week's meal plan will be posted on www.cramptonsmarket.com/recipes.
In this Week's Foodbox:
Dill - Fresh dill from Nico at Twin River Gardens. Store wrapped in paper towel in a sealed bag in the crisper. It can also be chopped and dried or frozen for longer storage and it keeps its flavour well. Dill is an excellent addition to a marinade or topping for any type of fish or chicken. You can use it in salads, to make dips/tzatziki or blend into a hummus (my favourite). This Lemon Dill Chicken is a delicious Greek inspired dish you can pair with some chopped tomatoes and cucumber.
Grape Tomatoes - Tomatoes also are from Twin River Gardens. Store in a sealed container in the fridge or on the counter for about 1 week. These small juicy gems can be diced for a quick and easy bruschetta, throw into a pasta dish or in a salad. Try this Creamy Caprese Quinoa Bake thats so decadent and really softens the tomatoes!
Tomatoes - Tomatoes are from Greenland Gardens. Store on the counter until softened, up to 2 weeks. Greenland Gardens is a greenhouse in St. Anne, MB. These can be chopped up for your Winter soups, stews, chili or baked pasta. They can also be frozen whole either blanched or raw for later use! Perfect shape to slice up for a burger or sandwich. Use fresh diced tomatoes in a Beef & Tomato Macaroni Soup that your whole family will enjoy.
Celeriac - Celery root is from Twin River Gardens. Store it whole in a pantry, basement or a cool dry place for up to a few weeks. Peel and chop up when ready to use. You can simply season and roast this root vegetable in the oven or use it for a mixed veggie side dish. It has a hint of a celery taste but not too much flavour so you can season it however you like or use in a stew or puree. Whip up this Creamy Celery Root & Apple Soup for a warm weekend lunch!
Potatoes - A bag of yellow potatoes is from Oak Valley Vegetables in Morden, MB. These can also be kept in a cool pantry or basement and will last a few weeks. Boil and then cut up and serve with butter and fresh dill! You can also use for a stew or potato soup. These Roasted Potatoes with Garlic and Sage would make the perfect side dish.
Delicata Squash - These winter squash are from Wild Earth Farms. Store in a pantry or on a cool counter and they last for a few months because they have such a hard shell. The delicata squash is beige and oblong shaped with green ridges and striping. This one I would recommend cutting in half lengthwise, scooping out the middle with the seeds, slicing into half moons and roasting. The peel of this squash is also very edible once roasted as its very thin. I also just stuffed one last night however you can't fit too much into them and you must cook the squash first a bit to soften it. Then you can add in rice, sausage, celery, apple, etc! These Delicata Squash & Black Bean Tacos may seem weird but they look super easy and would have a great flavour!
Acorn Squash - This squash is also from Wild Earth Farms. Store for up to months and pull it out when you feel inspired. This one would be better for stuffing because its larger and round. Some acorn squash are dark green and the celebration variety are a mix of colours. Commonly stuffed with wild rice or sausage & apple but it can also be roasted and cut up! If you still have kale to use, this Mushroom, Pecan & Kale Stuffed Acorn Squash could be the new recipe for you.
Parsnips - A bag of parsnips is from Oak Valley Vegetables. Keep these in the fridge or a cool place for about a few weeks. Slice and roast these for parsnip fries, make a root vegetable roast or a soup with apple. Go meatless one dinner and try out this Vegetarian Root Vegetable Pot Pie.
Beets - Oak Valley Vegetable supplied these red/gold beets. Store whole in the fridge in a sealed bag, they will start getting soft in a week or 2 but still edible. If you don't end up using these or find an idea for them you can always juice them, I've done it many times. It works well with apples and celery. Roasted beets really brings out their sweetness and then they can be a topping to a salad. Try this very simple Coconut Oil Roasted Beets, the little ones really love these.
Apples - Organic BC apples can be kept in the fridge or a fruit bowl for 1-2 weeks. Bake up something warm for a yummy dessert or chop up and simmer with raisins for an oatmeal breakfast. You can also use them in savoury dishes such as the stuffed squash which I mentioned or on pork chops. An apple crisp or apple bread is also an easy no fail idea.
Sage - Herbs are from Stefan at Blue Lagoon Organics. Store with the dill in a sealed bag in the fridge. Sage can be chopped finely and sprinkled on top of any of this week's veggies like the parsnips, squash, celeriac or potatoes. It would also add a nice flavour to a shepherds pie or vegetable pot pie. You can put a sprig of sage into your slow cooker while cooking a stew or soup as well.
Garlic - Garlic is from Blue Lagoon Organics as well. Store in a cool and dark place to prevent from sprouting and it will last up to months. You can roast the whole garlic bulb in tin foil for a really nice flavour in dips, sauces or potato soup. Try this delicious creamy Roasted Garlic Dressing for all sorts of salads, vegetables or pasta.