Fall Foodbox October 10
Featured recipes from this week's meal plan will be posted on www.cramptonsmarket.com/recipes.
This is What you Will Receive in this Week's Foodbox:
All Produce Shares:
Onions - The onions are from Dennis at Oak Valley Vegetables. Store them in a pantry or cool dry place and they will last for several weeks with the dry shell on. Use for the base of soups, stir fry's or casseroles. You can also use them to make a hot dip or a french onion soup! Try this Crockpot White Bean French Onion Soup!
Potatoes - Potatoes are from Oak Valley Vegetables. Store in a pantry or cool dry place for up to 3 weeks. Use them for your favourite potato recipes- Baked stuffed potatoes, boiled & mashed, roasted, or scalloped! SmittenKitchen has a recipe for a Crispy Potato Roast that is the perfect fall side dish!
Carrots - Carrots are from Oak Valley Vegetables. Store the bag in the fridge for up to 3 weeks or more. You can also cut them in matchsticks and put in a container in the fridge for easy snacking! Carrots are loaded with all sorts of nutrients such as vitamin A, vitamin C and fibre! Bake up a carrot cake or muffins with the carrots or roast with butter and fresh dill. This Moroccan Carrot & Chickpea Salad would be a perfect filling lunch idea to take to work!
Kale - Kale is from Nico at Twin River Gardens. Strip all the leaves off the stems and store in a large ziploc bag in the fridge. It will last at least 2 weeks this way! I use kale in smoothies for extra nutrients or in a salad! You can use it as a salad green or mix it with chard. It's a bit tougher than lettuce so just let the dressing soften the kale before serving. You can also sautÃ© the kale with eggs or other veggies. Kale or chard make a great Pesto to mix into pasta!
Chard - Swiss chard is from Nico at Twin River Gardens. Store wrapped in paper towel in a sealed bag in the fridge. You can use the chard leaves as a wrap in replace of lettuce wraps or cabbage rolls. You can also chop it up and use as a salad green or chop finely and mix into garlic mashed potatoes! The flavour of chard goes very well with egg dishes too such as frittatas or quiche! Try this delicious Garlic & Onion Sauteed Chard.
Spinach - Spinach comes from Wenkai Oriental Vegetables. Store in a sealed bag in the fridge for about 1-2 weeks. Spinach can also be blended with a bit of water and then frozen in ice cube trays for green smoothies or soups! You can make a spinach salad or chop up the spinach for a minestrone soup. These Spinach & Feta Quinoa Cakes with Fresh Dill are my go-to recipe for using spinach!
Pears & Plums - These are organic BC fruit! Store them on the counter or in the fridge for up to 1 week. They will be ripe when slightly soft. Enjoy as a snack or part of a lunch. You may have enough plums to try out this Plum Galette for a yummy dessert.
Garlic - Store the garlic in a cool dry and dark place. This will prevent the garlic from sprouting because it has not been sprayed with sprout nip. It can be stored for months. Use the cloves as you go in soups, stir fry, vegetable mixes, dips or anything you want a garlic flavour! You could also make a garlic butter for the corn or potatoes. Try these Garlic Honey Roasted Carrots as a veggie side dish.
Apples - These are Organic BC apples. You can store them in a bag in the crisper or in your fruit bowl. Apples release ethylene gas which ripens fruits more quickly so keep them alone if you want to store your other fruits for longer. Cut up the apples for snacks or make an apple crisp/pie! This link for Caramel Apple Cinnamon Scones could be a great brunch recipe.
Tomatoes - Tomatoes are from Dennis at Oak Valley Vegetables. You can store them on the counter or pantry for about 1 week. If you won't use them just put them in a bag in the freezer! Use the tomatoes chopped up in a sauce, soup, chili or salad. Try Food Networks Black Bean, Corn and Tomato Salsa to eat with chips or in a taco.
Baby Dill - Dill is from Nico at Twin River Gardens. Store wrapped in paper towel in a bag in the fridge for about 1 week. Any extra dill can chopped up and frozen. Use the dill to flavour beet or chicken noodle soups, salads or buttery potatoes! You can also make an easy dip for veggies or chips with sour cream/plain yogurt, fresh dill, garlic, salt, pepper and parsley. Check out this link for how to dry your dill for longer storage & use during Winter.
Parsley - This herb is also from Nico at Twin River Gardens. Store the same way as dill or with the dill wrapped in paper towel in a bag. It will last about 1-2 weeks. Chop up and sprinkle on any of your soups, roasted veggies, lasagna, or salads. It doesn't have a strong flavour so it will just add a bright green colour to any dish such as a Mediterranean Tabouli Salad.
FREE BONUS: 6 Cobs of Corn - Corn is from Dennis at Oak Valley Vegetables. Keep it in the husk in your fridge for about 1-2 weeks. Boil for 2-3 minutes and then enjoy! You can also blanch, then cut off all the kernels and freeze them in a bag. You can use raw kernels in any of your salads or salsas as well!*Any other produce that end up in your boxes not on the list are free additional items!