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 6

Unique Ways to Use Squash

As I'm sure you've noticed by now, winter squash are a common item in the fall program, and there are a ton of different varieties! I don't use the squash too often because I get tired of using it in the same ways. If you love roasted squash then I'm sure theres no issue but I'm not a huge fan of the squashy taste. However I've tried using squash in a few uncommon ways. Here are my suggestions for you:
  • Try using them for a dessert - at Crampton's Market we actually did our pumpkin pies with a blue squash and carrots, and we made our pumpkin apple crisp with real sugar pumpkin
  • Make a sauce out of roasted squash - I've used butternut squash to make a creamy sauce for macaroni and cheese or pasta to add extra nutrients, it can be made vegan too
  • Use in a salad - Slice or dice the pieces of squash, roast and then use them in a fall salad with any type of greens.
  • Use for a pasta or grain dish - I've made a roasted squash and kale lasagna that turned out great and you can also use it mashed into a risotto to make it extra creamy
 

All Produce Shares to Receive a Minimum of 8 of the Following 11 Items:

Banana Squash - Winter squash is from Almost Urban Vegetables. You will get half a squash because these are the biggest variety and a whole squash wouldn't even fit in the box. They're very long pink versatile squash popular with chefs because they can be used in so many applications. Use it in about a week since they are cut so they don't store for a long time like usual. This squash is commonly roasted and added to a soup, stew or chili. It can also stand alone as a side dish like this sweet and tender Citrus Glazed Banana Squash.    Turnips - Turnips are also from Wild Earth Farms. These purple top turnips are such a pretty coloured root vegetable  and they're harvested at the end of the growing season. It can essentially be used like a potato, they can be eaten raw but the flavour is better when cooked. I would add pieces to my weekly veggie roast or cook down with potatoes for a creamy soup. Try this Turnip Puff Casserole thats sweet with a crispy topping.   Baby Carrots - Little carrots are from Wild Earth Farms. Store in the fridge for several weeks before using. These carrots just need the ends cut off and washed and they're ready for snacking. Store in a glass container of water in the fridge to keep them crisp and fresh. They can also be chopped up for a soup, stew or roasted with dried herbs. Also the perfect size to boil whole and then add butter, salt and pepper as a quick side!   Acorn Squash - Acorn squash is from Wild Earth Farms. Store in a cool pantry or on the counter for up to 3 months or more. The acorn squash gets its name from its shape. It has a dark green skin and yellow flesh. This squash is ideal for cutting in half, scooping out the seeds, roast for 15-20 minutes and then stuff it and roast until fully tender. I've done it with chopped up apple, kale and sausage. You could also stuff it with a wild rice, farro, or mushroom & quinoa mixture. The skin is edible but it needs to cook long enough so that its soft. Try this recipe for Italian Sausage & Brown Rice Stuffed Squash.    Spinach - Spinach is from Jonathan's Farm. Store in a sealed bag in the fridge for up to 2 weeks. Spinach is one of the most nutrient dense greens along with kale - filled with folate, iron and vitamins. It's great to add a handful to a smoothie for extra nutrients or a spinach salad with chopped nuts, apple and crumbled cheese. I recently made spinach and kale lasagna roll ups for a vegetarian dinner that turned out excellent. You can also use it with eggs like a Spinach, Tomato and Feta Quiche, omelette, or scrambled eggs.   Kale - Green kale is grown by Nico at Twin River Gardens. Rinse, strip all the leaves from the stems, then stuff the leaves in a ziplock bag for up to 3 weeks in the fridge. The kale is very versatile and I always end up using it all because it can be eaten raw or cooked in so many dishes. I also use it for smoothies along with spinach. It holds up well to dressing in a salad, however I like to cut it up into smaller shreds for a salad because its a tougher green. It's great in a veggie or minestrone soup, as well as add to eggs or a stuffed baked potato. It's delicious in these Vegan Manicotti with Kale (doesnt have to be vegan - just use regular ricotta cheese).   Cherry Tomatoes - Tomatoes come from Nico at Twin River Gardens. Store on the counter in a container for up to 2 weeks. Even when they start to dry out they could be cooked down in the oven on low heat for many hours to make sun-dried tomatoes. An easy meal idea is halving or quartering them to mix into spaghetti or make an easy tomato sauce by cooking them all down in a pan with garlic and kale. I mentioned the quiche that calls for cherry tomatoes on the top or use them in a salad with the leaf lettuce! If you like bringing salads to work, try this Roasted Cherry Tomato & Herbed Couscous Salad.    Green Leaf Lettuce - Leaf Lettuce is grown at Neva Hydroponics in Landmark. It's a soil-less freshwater system so the lettuce is always really fresh and clean. Store in its container or in a bag in the fridge for 1 week. Don't let it sit in the fridge, cut it up for sandwiches, wraps or salads for the week!   Beefsteak Tomatoes - Tomatoes are from Murray at Greenland Gardens. It's a greenhouse in St. Anne and allows us to get fresh tomatoes during the fall and winter! Store these with the cherry tomatoes on the counter or in the fruit bowl for up to 2 weeks. Slice up for sandwiches, burgers, or use for a salad. You can also cook them down for a vegetable soup or stew. For long term storage pop them in the freezer!   Potatoes - Potatoes are from Oak Valley Vegetables in Morden. They can be kept in a pantry, basement or any cool, dry and dark place. Since they aren't sprayed with sprout nip they can eventually sprout but this would take a while. These bigger potatoes can be used for baked stuffed potatoes, peel and make mashed potatoes or try a sliced potato gratin! You can use potatoes or lots of other fall veggies in this Root Vegetable Stew with Tomatoes and Kale.    Red Cabbage - Red Cabbage is grown at Oak Valley Vegetables. Store in the fridge for many weeks. If you peel off layers and cut those up rather than cut off a big chunk it doesn't go brown as fast. It can be braised for a sweet side dish or used in a salad to provide a bright colour and crunch. Try this Apple, Kale and Cabbage Salad!   

Combo Shares to Receive a Minimum of 7 of the Following 9 Items:

Green Kohlrabi - Kohlrabi is from Wild Earth Farms. Store in the fridge crisper for up to 2 weeks. It needs to be peeled first and then can be shaved or shredded for a coleslaw salad, or eaten raw in pieces. It has a sweet cabbage flavour. It's also popular to make veggie fritters with if you have carrots and zucchini or even with potato for like a latke type of thing. If it doesn't get used right away, I would suggest putting pieces into a vegetable roast at the end of the week. I do this with all my veggies that are fading. Potatoes - Potatoes are from Oak Valley Vegetables in Morden. They can be kept in a pantry, basement or any cool, dry and dark place. Since they aren't sprayed with sprout nip they can eventually sprout but this would take a while. These bigger potatoes can be used for baked stuffed potatoes, peel and make mashed potatoes or try a sliced potato gratin! You can use potatoes or lots of other fall veggies in this Root Vegetable Stew with Tomatoes and Kale.  Spinach - Spinach is from Jonathan's Farm. Store in a sealed bag in the fridge for up to 2 weeks. Spinach is one of the most nutrient dense greens along with kale - filled with folate, iron and vitamins. It's great to add a handful to a smoothie for extra nutrients or a spinach salad with chopped nuts, apple and crumbled cheese. I recently made spinach and kale lasagna roll ups for a vegetarian dinner that turned out excellent. You can also use it with eggs like a Spinach, Tomato and Feta Quiche, omelette, or scrambled eggs. Basil - Basil is from Neva Hydroponics in Landmark. It's a soil-less fresh water system so the produce is always very fresh and clean. Store the basil on the counter with the stems in a jar of cool water. You can make a simple salad with chopped basil, tomatoes and mozzarella cheese! I also love it in a bruschetta - super quick to make and it can go on top of chicken or bread. Beefsteak Tomatoes - Tomatoes are from Murray at Greenland Gardens. It's a greenhouse in St. Anne and allows us to get fresh tomatoes during the fall and winter! Store these with the cherry tomatoes on the counter or in the fruit bowl for up to 2 weeks. Slice up for sandwiches, burgers, or use for a salad. You can also cook them down for a vegetable soup or stew. For long term storage pop them in the freezer! Beets - Red or golden beets are from Jonathan's Farm. Store in the fridge crisper for up to 2 weeks. They start to go soft eventually but are still edible. Most popular roasted I would say because it really brings out the sweetness of them! You can also make a maple roasted beet and apple salad. If you want to eat them raw in something I would slice really thinly or shred because they're super crunchy! Apples or Pears - Fruit comes from BC. Store in the fridge or on the counter and consume within 1 week. You could make a crisp with apples or just eat them for snacking! Both apples or pears could be cooked down to make a warm sauce for ice cream, oatmeal or something savoury like pork. Chicken Breast - Boneless skinless chicken breasts are from Oak Island. They can be grilled, roasted or cooked in a frying pan! I mentioned they can be topped with a tomato mixture, or also make a chicken parmesan with the breasts. It's also the season for chicken noodle soups, casseroles or chicken stir fry. Try these Stuffed Chicken Breasts with your fresh spinach. Ground Beef - Beef is from Spring Creek Farms. They raise cows, pigs, lamb and bison on rotating pastures and the cows are all grass fed without any antibiotics, growth hormones or animal by-products given to them. The ground beef is extra lean because of this so it's great for chili and won't leave a big grease layer on the top. You could also try a shepherds pie or a hamburger soup.