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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 Foodbox November 21

For meal plan recipes and more, check out www.cramptonsmarket.com/recipes.

In This Week's Foodbox...

All Produce:

Cabbage - Cabbage from Oak Valley Vegetables in Morden. Store wrapped in plastic in the fridge for about a few weeks. Make cabbage rolls a weekend project or stir fry some of this up for an asian noodle dish. You can also shred with a food processor and use for salads. This Unstuffed Cabbage Casserole is a perfect weeknight dinner.

 

Brussel Sprouts - Brussels are from Stefan at Blue Lagoon Organics. Store in a bag in the fridge for up to 2 weeks. These are great halved and then sautéed with some butter and onions. You can also roast them on a pan quite easily as well! They make a great side dish and you can also shave them or slice thinly in a salad raw or sauté it first. Try incorporating your squash cubed in this delicious Fall Brussel Sprout Quinoa Salad.

 

Spaghetti Squash - Spaghetti Squash is also from Blue Lagoon Organics. In a pantry or cool dry place it can last months. This squash is a great way to enjoy "pasta" for a fraction of the carbs. Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, salt and pepper and cook face down on a baking sheet for about 40-45 minutes at 375 degrees or until the middle of the squash is tender and can be scraped out easily with a fork. Pull all the flesh out of the squash and serve with parmesan cheese & butter, or sauce and meatballs! You can get creative and mix anything you like in the squash such as Fresh Tomatoes & Ricotta.

 

Carrots - A bag of carrots come from Oak Valley Vegetables. Keep them in the fridge for about 3 weeks. You can also peel and cut them in strips in a container of water for fresh & crisp snacking. Julienne the carrots to go in your shredded cabbage salad or slice for stir fry or soups. Also great roasted or bake up some shredded Carrot Cake Oatmeal Cookies.

 

Tomatoes - Tomatoes are from Greenland Gardens. This is a greenhouse so you will notice how perfectly round and unblemished these tomatoes are! Slice for your sandwiches, wraps, add on top of a pizza or mix into your pasta/spaghetti squash. You can use your fresh tomatoes diced in replace of canned tomatoes in your chili and stew recipes. Less sodium is a bonus! Freeze the tomatoes for later use if you won't use them in about 2 weeks. This may be a summer thing but I still like making fresh Bruschetta as an appetizer or to go with dinner.

 

Beets - Beets are from Oak Valley Vegetables. Keep them in your fridge in a container or bag for about 2 weeks, they will start to get soft but still edible! In addition to cooking the beets you can also pickle them which involves boiling, slicing and then putting in a sterilized jar with pickling solution! Getty Stewart has a recipe for that here. These root veggies are also great in a traditional beet soup, roasted and put into a salad or try some Chocolate Beet Brownies!

 

Onions - Onions come from Oak Valley Vegetables. Store them in a pantry or cool dry place like a basement and they will last for a month or more. Use them as a start to a soup, stir fry or chili. You can also slice them for fajitas or tacos. Try a French Onion Soup if you've never made it before!

 

Butternut Squash - Squash is from Wild Earth Farms. You can keep it in your pantry or any cool dry place for months. This is one of the more popular winter squash characteristic of its bright orange sweet flesh. You can roast this and eat as is or puree the squash after being cooked. It makes a great creamy Butternut Squash Macaroni and Cheese or a pureed soup.

 

Delicata Squash - This squash is also from Wild Earth Farms. As your familiar with from last week, this squash is long and striped and great roasted as your vegetable side dish or in a warm harvest salad. It can also be stuffed if you really scoop out enough of the middle. Note: all types of squash seeds can be rinsed, dried and then roasted in the oven! Makes a great topping for a soup or salad. Spicy Honey Roasted Squash Seeds would be a great little snack!

 

Carrot Apple Juice - This is made by Oak Valley Vegetables. Its a 2 ingredient fresh pressed non-pasterurized juice that tastes very sweet and earthy from the carrots. Delicious cold or heated up in a crockpot for a holiday gathering. Once thawed from frozen, store in the fridge for about 1 week.

 

Apples - These apples are Manitoba apples from Oak Valley Vegetables. Store on the counter or in the fridge, whichever you prefer. Cut up for snacking or in lunches. You can also core the apples and bake/microwave them for a healthy dessert. Try making an apple crisp or mini pies!

Mixed Shares:

Brussel Sprouts - Brussels are from Stefan at Blue Lagoon Organics. Store in a bag in the fridge for up to 2 weeks. These are great halved and then sautéed with some butter and onions. You can also roast them on a pan quite easily as well! They make a great side dish and you can also shave them or slice thinly in a salad raw or sauté it first. Try incorporating your squash cubed in this delicious Fall Brussel Sprout Quinoa Salad.

Spaghetti Squash - Spaghetti Squash is also from Blue Lagoon Organics. In a pantry or cool dry place it can last months. This squash is a great way to enjoy "pasta" for a fraction of the carbs. Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, salt and pepper and cook face down on a baking sheet for about 40-45 minutes at 375 degrees or until the middle of the squash is tender and can be scraped out easily with a fork. Pull all the flesh out of the squash and serve with parmesan cheese & butter, or sauce and meatballs! You can get creative and mix anything you like in the squash such as Fresh Tomatoes & Ricotta.

Carrots - A bag of carrots come from Oak Valley Vegetables. Keep them in the fridge for about 3 weeks. You can also peel and cut them in strips in a container of water for fresh & crisp snacking. Julienne the carrots to go in your shredded cabbage salad or slice for stir fry or soups. Also great roasted or bake up some shredded Carrot Cake Oatmeal Cookies.

Tomatoes - Tomatoes are from Greenland Gardens. This is a greenhouse so you will notice how perfectly round and unblemished these tomatoes are! Slice for your sandwiches, wraps, add on top of a pizza or mix into your pasta/spaghetti squash. You can use your fresh tomatoes diced in replace of canned tomatoes in your chili and stew recipes. Less sodium is a bonus! Freeze the tomatoes for later use if you won't use them in about 2 weeks. This may be a summer thing but I still like making fresh Bruschetta as an appetizer or to go with dinner.

Apples - These apples are Manitoba apples from Oak Valley Vegetables. Store on the counter or in the fridge, whichever you prefer. Cut up for snacking or in lunches. You can also core the apples and bake/microwave them for a healthy dessert. Try making an apple crisp or mini pies!

Bacon - Bacon is from Spring Creek Farms. The pork is raised naturally outside or in low density barns and fed a non-GMO feed as well as no antibiotics or growth hormones. This thicker cut bacon is great for a BLT salad or chopped finely for stuffing baked potatoes. Bacon & Brussel sprouts are a match made in heaven... try this Brussel Sprouts Salad with Bacon, Almonds & Parmesan!

Chicken Breast - This chicken comes from Oak Island. It is freely run and fed a mix of non-GMO grains. You can use this in all sorts of ways including a stir fry, casserole, fajitas, or stuff the chicken breasts. Try this Sheet Pan Chicken featuring brussel sprouts, sweet potato and apple!

Peas - These peas will come shelled and frozen. Break off a piece and steam or boil to go with your chicken or another protein. You can also make a bacon and pea pasta dish or throw some peas into a soup.