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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 7

Featured recipes from this week's meal plan will be posted on www.cramptonsmarket.com/recipes. You can also search by food to get ideas for specific produce items!

Here's What you can Expect in Your Share this Week:

All Produce:

Cherry Tomatoes - Tomatoes are from Stefan at Blue Lagoon Organics. Store the tomatoes in a cool dry place, your countertop or pantry will work just fine. They last for about 1 week and when they start to wrinkle or get soft you can throw them into a pasta sauce, chili or stew. Half or quarter the tomatoes for salads, wraps, flatbread, pizza or a topping to chicken or fish. This Penne with Roasted Cherry Tomatoes is a simple base recipe that you can add in other vegetables like kale, onion, sausage or chicken.

 

Radish Bunch - Radishes are from Nico at Twin River Gardens. Store in a container washed in the fridge. Just cut off the top and bottom and you can roast with brussel sprouts, shred for a salad with cabbage, or slice thinly to add to avocado toast. Radishes have a spicy bite and crispness to them that make a great addition to a salad such as this Radish Cucumber & Dill Salad with Sour Cream. 

 

Brussel Sprouts - A clamshell of bulk brussel sprouts comes from Stefan at Blue Lagoon Organics and a brussel sprout stalk from Nico at Twin River Gardens. To be able to store in the fridge you can cut off all the sprouts from the stalk and it's fairly quick. These are my favourite fall vegetable by far and they're great roasted in the oven or sautéed with some onion! Just half or quarter them, drizzle some olive oil, add salt and pepper or balsamic vinegar and they're ready to go. This Brussel Sprout & Caramelized Onion Pizza I'm definitely going to be trying this week!

 

Herbs - The herbs are from Stefan at Blue Lagoon Organics. You will either get 1 bunch of sage, thyme, or rosemary. All of these herbs are perfect for for flavouring roasted vegetables, a turkey or chicken, roasted potatoes or for a marinade.

 

Kale - Kale comes from Oak Valley Vegetables. Yes do not panic that you get kale again, there are lots of ways of using it up quite simply! Branch out and make a recipe that you've never tried! My top 3 ways of using kale are in smoothies, kale chips, and in an egg scramble. Kale is soo healthy for you and has so many different vitamins. Try your kale, carrots & red cabbage in this Asian Kale Salad or these 4 Ingredient Parmesan Kale Crisps for a healthy snack!

 

Celeriac - Celeriac is from Nico at Twin River Gardens. This is a celery root that is kind of scary looking but it just has to be peeled. It tastes similar to any other root vegetable such as parsnips with a bit of a celery taste. Peel, cube and roast with your herbs, make a puree or creamy soup. This Celery Root Puree with balsamic Beets is a delicious plant based meal.

 

Collards - Collard greens come from Wild Earth Farms. Collards are a slightly thicker green leaf more similar to cabbage than to swiss chard. They're pliable enough to use for a wrap or a cabbage roll. You can also slice thinly and add into rice, soups, stir fry or a casserole. These Hummus Collard wraps are very customizable as a low carb lunch!

 

Dill - Fresh dill is from Wild Earth Farms. Store wrapped in paper towel in a bag in the fridge and it will be good for about 2 weeks! You can also freeze half of the dill if it's too much at once. The dill can be put into chicken noodle or creamy soups, add on top of perogies, salads, in marinades or make a dill dip or sauce for fresh vegetables and chicken! Follow along this recipe for Creamy Dill Dip great for snacking on your carrots and mini tomatoes.

 

Red Cabbage - Red cabbage is from Wild Earth Farms. Store in the fridge wrapped in plastic for about 3 weeks. For this vegetable I would recommend either making some sort of salad/coleslaw or a braised red cabbage dish. This Red Cabbage & Carrot Slaw would be great either on its own or in a chicken/fish taco. Here's also a link for Braised Red Cabbage with Apple & Onion. 

 

Carrots - A bag of carrots is from Dennis at Oak Valley Vegetables. Keep these in the fridge or a cool basement for about 4 weeks. The carrots can be grated for all sorts of cakes, muffins and desserts or you can use the carrots for soups, salads, or just for munching! Try this Carrot Cake Smoothie for a real twist!

 

Onions - Onions are from Blue Lagoon Organics. Keep in a pantry or cool dry place and they can last about 1 month or more with the dry shell on. If you use half put the other half in the fridge. Onions are definitely a veggie staple for all your fall meals such as soups, chili, stews, casseroles and stir fry's.

 

Beets - Beets are from Oak Valley Vegetables in Morden. Store in the fridge whole & unwashed. They will start to go soft in a week or 2 but still edible after that. Peel, chop up and roast in the oven to top a warm kale salad or roast with carrots as a side dish. You can also make a beet borscht with the fresh dill and onions. This Roasted Beet & Kale Salad with Maple Candied Walnuts sounds really delicious!

*anything not on the list in your box are free additional items! 

Mixed Shares:

Tomato - A medium-large tomato is from Murray. Store the tomato in a cool dry place, your countertop or pantry will work just fine. They last for about 1 week and when they start to wrinkle or get soft you can throw them into a pasta sauce, chili or stew. Half or quarter the tomatoes for salads, wraps, flatbread, pizza or a topping to chicken or fish. Radish Bunch - Radishes are from Nico at Twin River Gardens. Store in a container washed in the fridge. Just cut off the top and bottom and you can roast with brussel sprouts, shred for a salad with cabbage, or slice thinly to add to avocado toast. Radishes have a spicy bite and crispness to them that make a great addition to a salad such as this Radish Cucumber & Dill Salad with Sour Cream.  Brussel Sprouts - A clamshell of brussel sprouts comes from Stefan at Blue Lagoon Organics. Store in the fridge for up to 2 weeks and then cut off the bottom and pull off any bad outer layers. These are my favourite fall vegetable by far and they're great roasted in the oven or sautéed with some onion! Just half or quarter them, drizzle some olive oil, add salt and pepper or balsamic vinegar and they're ready to go. This Brussel Sprout & Caramelized Onion Pizza I'm definitely going to be trying this week! Herbs - The herbs are from Stefan at Blue Lagoon Organics. You will either get 1 bunch of sage, thyme, or rosemary. All of these herbs are perfect for for flavouring roasted vegetables, a turkey or chicken, roasted potatoes or for a marinade. Kale - Kale comes from Oak Valley Vegetables. Yes do not panic that you get kale again, there are lots of ways of using it up quite simply! Branch out and make a recipe that you've never tried! My top 3 ways of using kale are in smoothies, kale chips, and in an egg scramble. Kale is soo healthy for you and has so many different vitamins. Try your kale, carrots & red cabbage in this Asian Kale Salad or these 4 Ingredient Parmesan Kale Crisps for a healthy snack! Red or Green Cabbage - Cabbage is from Wild Earth Farms. Store in the fridge wrapped in plastic for about 3 weeks. For this vegetable I would recommend either making some sort of salad/coleslaw or a braised red cabbage dish. This Cabbage & Carrot Slaw would be great either on its own or in a chicken/fish taco. Here's also a link for Braised Red Cabbage with Apple & Onion.  Chicken Legs - Chicken is from Oak Island Farm. The chicken is raised without any added antibiotics or hormones in the feed and the chickens are freely run in a low density barn. These are probably easiest roasted on a pan with your chopped carrots, onion and some potatoes. You can sprinkle some of your chopped herbs on the chicken or make a marinade for the legs. You could also make a sauce and do them in the slow cooker. Pork Sausage - Sausage comes from Spring Creek Farm. The pork is raised naturally with a non-GMO feed and no antibiotics or hormones. The sausages can be cooked in the oven on a baking sheet or chopped up in a pan with some sliced onion and brussel sprouts! It also goes very well in pasta or chopped up in a soup. Frozen Peas - Break off a bunch of peas, put them in a bowl of water to thaw and then add them to your soups, chicken pot pie, shepherds pie, fried rice, salads, etc! Try this Creamy Pasta with Bacon & Peas for a yummy lunch or side dish.