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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 October 23

Spray Free vs. Organic Farming

Our foodbox program and most of the produce we get at Crampton's Market is either spray free or organic. Why? Because the produce is grown without pesticides, herbicides or synthetic additives. Both of these methods are similar. Spray free however is an unregulated term that farms can use to say they don't use any chemicals on the crops. We are in close contact and have visited these farms such as Wild Earth and Jonathan's Farm to ensure that they are in fact not using chemicals. Organic farming is a certification given by the government that sets standards of how the farm can be operated.

All Produce Shares

Organic Garlic - Fresh garlic is from BC. Store in a cool and cool pantry or basement for many weeks. It has a strong flavour so only one or 2 cloves is needed at a time. Use for all your soups, stir fry's or marinades. You can also make a simple garlic butter for potatoes, bread or biscuits. Fall is also the time to plant garlic cloves in the garden. These Garlic Honey Roasted Carrots with Thyme make for an easy & flavourful side dish.   Red Sparkle Apple - local apples are from Baker Colony. Store in the fridge or on the counter. The red sparkle is one of the most popular varieties for fall, they're crisp and sweet and a nice small size for lunches or snacking. I dice up apples for oatmeal in the mornings or cut in slices for a yogurt & peanut butter dip. You could also try baking up some fall apple tarts for a special dessert.   Carrots - Orange carrots are from Jonathan's Farm in Teulon. Store in the crisper of the fridge or a cool basement pantry. You can get carrots prepared for snacking by peeling, slicing and storing in a glass jar of water in the fridge. Cut in pieces for lots of different soups, stews or stir fry's. They can also be shredded and used for carrot cake, muffins or oatmeal! Great way to add a healthy touch to some baking. These Morning Glory Muffins have carrot, apple and raisins and are filling enough for a breakfast on the go!   Choggia Beets - Beets are also from Jonathan's Farm. Store in a sealed bag in the fridge, they start to get soft in about 2 weeks. This variety is also called "candy cane" beets because it has red and white strips when you cut it open. They don't have quite as much of an earthy flavour as the red beets do. I'm not a big beet fan but they're probably best roasted with a mix of other vegetables, or made into a beet soup.   Beefsteak Tomatoes - Tomatoes are from Murray at Greenland Gardens. Keep them on the counter for optimum ripening. They can also be put in the freezer if you don't use them in about 1-2 weeks. These large tomatoes are a great size to slice for a sandwich or burger. They also make for a really easy caprese salad with basil and mozzarella.   Basil or Thyme - Herbs from Neva Hydroponics or Wild Earth Farm. Store them both on the counter for a few days up to 1 week. The basil can be used with the tomatoes for a salad or creamy soup. I also frequently make a bruschetta with fresh basil, garlic and tomatoes! The thyme works well to flavour roasted veggies or potatoes, a roast chicken or beef or a flavourful Harvest Sausage Stuffing with sage.   Butterhead Lettuce - Lettuce is from Neva Hydroponics in Landmark, MB. It's grown in an all water system where the water gets all the nutrients it needs to grow the lettuce. This variety works really well for lettuce wraps because it holds its shape well, or put pieces into a sandwich.   Sage - Fresh sage is from Wild Earth Farms. Store with the stems down in a little jar of water with the thyme or it can go in the fridge for about 1 week. This herb has such a wonderful fall flavour and its actually known for its medicinal properties. My favourite recipe is this Butternut Squash & Sage Macaroni and Cheese. The sage can also be used to flavour veggies or chicken, so I've linked this Sheet Pan Chicken with Potatoes, Sage & Thyme.    Green Kohlrabi - The kohlrabi is from Wild Earth Farm. Keep it in the fridge crisper for up to 2 weeks. Kohlrabi is in the same family as cabbage so it has a sweet cabbage flavour. It needs to be peeled, and then its commonly eaten raw made into a coleslaw or shaved into a garden salad. It can also be roasted alone or as a veggie mix.   Butternut Squash - Butternut Squash is from Green Acres Farm. Store in a pantry or on the counter for a couple months. To cook, it should be cut in half lengthwise, scoop out the seeds, and roast on a pan for about 30-35 minutes at 375 degrees. Afterwards, it can be cubed and seasoned, added onto a salad or made into a soup which is usually my first choice. Try this Butternut Squash Soup with Sage & Thyme.

Combo Shares

Organic Garlic - Fresh garlic is from BC. Store in a cool and cool pantry or basement for many weeks. It has a strong flavour so only one or 2 cloves is needed at a time. Use for all your soups, stir fry's or marinades. You can also make a simple garlic butter for potatoes, bread or biscuits. Fall is also the time to plant garlic cloves in the garden. These Garlic Honey Roasted Carrots with Thyme make for an easy & flavourful side dish. Red Sparkle Apple - local apples are from Baker Colony. Store in the fridge or on the counter. The red sparkle is one of the most popular varieties for fall, they're crisp and sweet and a nice small size for lunches or snacking. I dice up apples for oatmeal in the mornings or cut in slices for a yogurt & peanut butter dip. You could also try baking up some fall apple tarts for a special dessert. Potatoes - Organic potatoes are from Oak Valley Vegetables in Morden. Store in a cool dark pantry or cupboard for at least a couple weeks. They're storage potatoes so they last much longer than the summer ones. Lots of different cooking options including roasting with the chicken, boiling and mashing, stuffing and baking or roasting with chopped up carrots and beets. Carrots - Orange carrots are from Jonathan's Farm in Teulon. Store in the crisper of the fridge or a cool basement pantry. You can get carrots prepared for snacking by peeling, slicing and storing in a glass jar of water in the fridge. Cut in pieces for lots of different soups, stews or stir fry's. They can also be shredded and used for carrot cake, muffins or oatmeal! Great way to add a healthy touch to some baking. These Morning Glory Muffins have carrot, apple and raisins and are filling enough for a breakfast on the go! Lettuce - Lettuce is from Jonathan's Farm in Teulon. Store in the fridge in a sealed bag for up to 2 weeks. Chop up the lettuce in pieces for easy access when making a salad, sandwich or wrap! An easy salad that I've done is just bite sized pieces of romaine lettuce tossed with minced garlic, lemon juice and olive oil. Red Beets - Beets are from Jonathan's Farm. Store in a sealed bag in the fridge to prevent them from getting soft. The beets can be cubed and roasted for a little salad with goat cheese or a Beet Pesto Pizza with Kale & Goat Cheese. I would also recommend a beet soup with potatoes, carrots and dill. Cabbage - Green cabbage comes from Oak Valley Vegetables. Store in the fridge, once cut open, store the rest in plastic wrap or a ziplock bag. It can last for many weeks. I often use cabbage for an asian noodle stir fry or a lazy cabbage roll casserole/soup. Try Smitten Kitchen's recipe for Italian Stuffed Cabbage.   Whole Roasting Chicken - Roasting chicken comes from Heritage Lane Farms in Blumenort, MB. The chicken feed has no animal by-products, hormones or antibiotics. They are never caged, and freely run outside in summer. They are dedicated to sustainable animal husbandry through their farming practices. The chicken should be thawed, and then roasted with garlic and chicken stock. The potatoes and carrots can be chopped up and put into the roasting pan as well. Follow this recipe for a Garlic Herb Butter Roast Chicken.