Fall Foodbox October 17
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
Dill - Fresh dill from Wenkai Oriental Vegetables in Elie, MB. Store wrapped in paper towel in a sealed bag in the fridge for about 1-2 weeks. The dill can also be chopped and frozen, or dried for longer term storage. You can use the dill chopped in quinoa or chickpea salads, in marinades, sprinkled on fish, or with roasted vegetables. This Lemon Dill Chicken is flavourful and a great way to use up lots of fresh dill.
Kale - These leafy greens are from Nico at Twin River Gardens. Strip the kale from the stems and stuff in pieces in a large ziploc bag in the fridge. It will last up to 3 weeks. You can use up the kale and add extra nutrients to things like smoothies, soups and scrambled eggs. When you sautÃ© the kale it gets softer and shrinks down and then you can add it to a casserole, lasagna, or a warm salad. Try these light and crispy Kale Chips! They're very easy.
Carrots - Carrots are from Dennis at Oak Valley Vegetables. Store in a sealed bag in the fridge or cold basement for a few weeks. Try shredding a bunch of carrots and using for salads, muffins or vegetable fritters. These Healthy Carrot Muffins are a great on the go breakfast or snack for the day.
Peppers - Peppers are from Jeff at Wild Earth Farm. Store them whole in the fridge for 1-2 weeks. Peppers are my favourite vegetable for all sorts of salads. You can also sautÃ© them with onions for fajitas, nachos, tacos or stir fry's. This Southwestern Chopped Salad is filling and uses lots of veggies like peppers, tomatoes and green onion.
Tomatoes - Tomatoes are from Dennis at Oak Valley Vegetables. Store on the counter or a cool dry place for about 1 week. Chop up for your salads, or cook down for meat sauce, tomato sauce or a minestrone soup. Lots of tomatoes can be halved, roasted on a pan and then blended for a creamy tomato soup. Tomatoes can also be put in a bag in the freezer for later use. When taken out, just run under warm water and the skins will slip off.
Leek - A leek bunch is from Nico at Twin River Gardens. Store in the fridge until using. You need to chop off the end, and the dark green outer leaves. Then slice the leek in rings or half rings and rinse in a bowl of cold water because they are often sandy inside. Leeks are similar to onions so they can be in replace of them. They can be used to make a great Potato Leek Soup or soften them in a pan to go with chicken or eggs.
Beets - Beets are from Hidden Valley. Store them whole in a bag in the fridge for about 1-2 weeks before they get soft. The beets can be peeled, and then chopped in pieces and roasted in the oven with some maple syrup or olive oil, salt and pepper. The beets and dill would also make a delicious beet borscht, or a roasted beet and kale salad. These Rosemary Roasted Beets & Carrots would be a great side dish to a fall meal.
Squash - Winter squash is from Green Acres Farm. Store in a basement or cool dry place for up to a few months. The hard shell protects it from going bad. Everyone will get a different type of sweet orange fleshed squash such as butternut, butterkin or orange kombucha. They are great for making a really creamy soup, you just have to roast the squash first. You can also just cut up, roast in pieces and eat as is or put on top of a salad. Try this Curried Butternut Squash soup which will work with any kind of orange squash.
Cabbage - Cabbage is from Dennis at Oak Valley Vegetables. Keep the cabbage wrapped in plastic and stored in the fridge for about 2-3 weeks. The wilted outer layers can always just be peeled off. Chop up the cabbage for soups, an asian stir fry, coleslaw salad or cabbage rolls. For something a little different, you can try a homemade wonton recipe with cabbage, green onion and shredded carrot.
Parsley - Parsley is from Nico at Twin River Gardens. Store wrapped in plastic in a sealed bag in the fridge. This will last for about 1-2 weeks. Just like the dill, you can dry or freeze some of your parsley as well. It can be blended to make a pesto, marinade or salad dressing and you can chop it up to sprinkle on any veggie or pasta dish as well! Try this Chicken Breast with Garlic & Parsley recipe.
Plums - Plums are from BC and can be stored in the fridge or on the counter for a few days. Slice up for afternoon snacks or take with your lunches. Plums are a great source of dietary fibre and the skin contains many vitamins!
Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in a pantry or cool dry place for months at a time. The potatoes can be done any way you like, my favourite way is dicing and roasting in the oven or in a pan. Smitten Kitchen has lots of potato recipes including this Potato Pizza that you can add leeks and green onion to.
Green Onion - Onion is from Nico at Twin River Gardens. It should be stored in the fridge because its more perishable than other onions. You can chop them up for a potato hash brown, stir fry or throw into a soup. Read up on this site for 5 ways to use green onions.
Pears or Apples - BC organic pears or apples. Store in the fridge or counter for about 1 week. Cut up for snacking or breakfasts. Both pears and apples can also be cored, and microwaved with cinnamon and brown sugar for an easy little dessert!
FREE BONUS: Celery - Celery is from Nico at Twin River Gardens. Store in the crisper of the fridge for up to 2 weeks. Dice and add to your tuna sandwiches, homemade stuffing, salads, chicken noodle soup or stuffed peppers!*Any other produce that end up in your boxes not on the list are free additional items!