Featured Article

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 28

Head to cramptonsmarket.com/recipes for this week's meal plan inspiration and other categorized recipes!

In This Week's Foodbox...

All Produce:

 

Cabbage - Cabbage comes from Oak Valley Vegetables in Morden. Store wrapped in plastic in the fridge for up to a few weeks. You can thinly slice the cabbage for a coleslaw salad or use in a stir fry with any other veggies and noodles. Make some cabbage rolls for the weekend or freeze for later use! Try a healthy and delicious Cabbage Soup to warm you up on these chilly days.

 

Brussel Sprouts - Brussels are from Stefan at Blue Lagoon Organics. Keep them in the fridge in a bag/container for about 2 weeks. Best options in my option are to sauté or roast in the oven. You can add olive oil, salt and pepper or any additional herbs/seasonings. Try Epicurious' Roast Brussel Sprouts! 

 

Red Kuri Squash - Squash is from Wild Earth Farm. You can keep it in your pantry or any cool dry place, it lasts for months like any winter squash. The red kuri has a bright orange skin and its circular or teardrop shaped, as well as a bright orange flesh. It will taste similarly to butternut, butterkin or orange kabocha. This squash would be good for a creamy soup or roast and blend to make a pasta sauce. This Maple Roasted Red Kuri Squash would be a great component to a vegan meal with some sautéed greens or in a salad.

 

Potatoes - A bag of potatoes are from Oak Valley. These winter storage potatoes can last up to a month or more if kept in a cool dry and dark place. Use for roasting, baking or frying, they are very versatile and can be thrown in lots of soups, stew or diced in casseroles. Try these Lemon Herb Roasted Potatoes on their own or roasted with some brussel sprouts and parsnips!

 

Tomatoes - These tomatoes are from Greenland Gardens, a greenhouse in St. Anne. They are not quite as flavourful as the field tomatoes but large, round and firm, perfect for slicing into sandwiches or salads! You can also freeze whole tomatoes if you want to use it later in a chili or a soup, or dice them to replace canned tomatoes in a recipe. Another simple and satisfying tomato recipe is something like this Tomato & Garlic Angel Hair. 

 

Chioggia Beets - Beets are from Blue Lagoon Organics. Store in the fridge or a cool dry place for about 2 weeks and then they will lose their firmness. The chioggia beets also known as candy cane beets have a beautiful red and white rings in the centre when you cut them open. They can be roasted, or boiled whole then sliced thinly for a simple salad! Beets can be eaten raw if shredded or sliced thinly but they're very tough so I find it works best to boil or steam them first. This Beet & Raspberry Mint Vinaigrette is a salad idea to try!

 

Popping Corn - The popping corn can be stored on the counter because its all been dried down. Remove the kernels by pushing them off with your thumb and then you can keep these in a container until using them. These kernels work best the old school way in a pot with oil or butter. Doesn't work as well popping with an air popper/popcorn machine. Heat the oil/butter in a large pot over high heat, then pour in the kernels just enough to cover the very bottom of the pot. Alternate keeping on the heat for a few seconds with removing and shaking the pot until all the kernels are popped.

 

Onions - Onions come from Oak Valley Vegetables in Morden. Keep them in your pantry or basement for up to a month or so. Use as a base for a soup, chili, casserole or stir fry! Very versatile and onions are proved to help lower blood pressure which can aid in protecting from heart disease. Try frying up some onion with cabbage and bacon. 

 

Parsnips - Parsnips are from Oak Valley Vegetables. Store them with your carrots in the crisper or if your basement is cold you can keep them there if not enough room. These are delicious roasted as fries with some rosemary or thyme or you can do a mix of carrots and parsnips. They can also be pureed or made into a soup. These Maple Thyme Roasted Brussels, Carrots & Parnsips would be delicious as a side to some chicken or fish.

 

Delicata Squash - Another squash from Wild Earth Farm. Store in the pantry or on the counter. This squash can be saved and roasted for a Christmas meal side dish as the squash keep for a very long time. Also a very easy side dish to go with your weeknight meals. Half lengthwise and scoop out seeds, then slice into half moons and roast on a pan with salt, pepper, oil and dried herbs for about 40 minutes.

 

Garlic - This local garlic should be stored in a cool and dark place so it doesn't sprout. 1 clove goes a long way so you can use it sparingly. Great for adding into your roasted or mashed potatoes, or adding a nice flavour to a soup or roasted veggies.

 

Mixed Shares:

Cabbage - Cabbage comes from Oak Valley Vegetables in Morden. Store wrapped in plastic in the fridge for up to a few weeks. You can thinly slice the cabbage for a coleslaw salad or use in a stir fry with any other veggies and noodles. Make some cabbage rolls for the weekend or freeze for later use! Try a healthy and delicious Cabbage Soup to warm you up on these chilly days.

Brussel Sprouts - Brussels are from Stefan at Blue Lagoon Organics. Keep them in the fridge in a bag/container for about 2 weeks. Best options in my option are to sauté or roast in the oven. You can add olive oil, salt and pepper or any additional herbs/seasonings. Try Epicurious' Roast Brussel Sprouts! 

Red Kuri Squash - Squash is from Wild Earth Farm. You can keep it in your pantry or any cool dry place, it lasts for months like any winter squash. The red kuri has a bright orange skin and its circular or teardrop shaped, as well as a bright orange flesh. It will taste similarly to butternut, butterkin or orange kabocha. This squash would be good for a creamy soup or roast and blend to make a pasta sauce. This Maple Roasted Red Kuri Squash would be a great component to a vegan meal with some sautéed greens or in a salad.

Potatoes - A bag of potatoes are from Oak Valley. These winter storage potatoes can last up to a month or more if kept in a cool dry and dark place. Use for roasting, baking or frying, they are very versatile and can be thrown in lots of soups, stew or diced in casseroles. Try these Lemon Herb Roasted Potatoes on their own or roasted with some brussel sprouts and parsnips!

Tomatoes - These tomatoes are from Greenland Gardens, a greenhouse in St. Anne. They are not quite as flavourful as the field tomatoes but large, round and firm, perfect for slicing into sandwiches or salads! You can also freeze whole tomatoes if you want to use it later in a chili or a soup, or dice them to replace canned tomatoes in a recipe. Another simple and satisfying tomato recipe is something like this Tomato & Garlic Angel Hair. 

Chioggia Beets - Beets are from Blue Lagoon Organics. Store in the fridge or a cool dry place for about 2 weeks and then they will lose their firmness. The chioggia beets also known as candy cane beets have a beautiful red and white rings in the centre when you cut them open. They can be roasted, or boiled whole then sliced thinly for a simple salad! Beets can be eaten raw if shredded or sliced thinly but they're very tough so I find it works best to boil or steam them first. This Beet & Raspberry Mint Vinaigrette is a salad idea to try!

Organic Ground Beef - Ground beef is from Spring Creek Farms. The beef is grass fed and raised on a certified organic farm. It's very lean so be careful not to overcook. Great for a chili because it won't leave a grease layer on the top. You can also use it with your potatoes to make a Shepherd's Pie or a hamburger soup.

Ribs - Pork ribs or beef short ribs are from Spring Creek Farms. Raised naturally with a non-GMO feed for the pork and the beef are completely grass fed. They can be baked in the oven with a sauce or put in the slow cooker for an easy fall off the bone recipe. Try this recipe HERE.