Fall Foodbox October 24
Featured recipes from the meal plan will be posted on www.cramptonsmarket.com/recipes.
Here's What you can Expect in this Week's Foodbox:
Full Produce Shares
Tomatoes - Tomatoes are from Murray. Store them on the counter or a cool dry place for about 1 week. If they start to get too soft just put them in a bag in the freezer. These frozen tomatoes can replace canned tomatoes in any soups, chili, sauces or stews. Just run them under warm water, remove skins and chop up. Fresh tomatoes are great for all your sandwiches, salads and lunch wraps. This Roasted Tomato and Cipollini Pasta would work for any sized tomato.
Grape Tomatoes - Grape tomatoes are also from Murray. Store them in the pantry or a cool dry place. The fridge is also fine for about 1 week. Grape tomatoes are very similar to cherry tomatoes, they're oval shaped and a bit bigger. I like to chop them up for a mediterranian salad or bruschetta because its very simple. You could also slice them for if you're making a pizza, tacos, or any pasta dish. You can also use these smaller tomatoes to make Oven Sundried Tomatoes.
Chard - Chard is from Nico at Twin River Gardens. Store wrapped in paper towel in a large ziploc bag in the fridge. Chard is a dark leafy green, and its very pliable but thin. You can use it as a lettuce wrap or a salad green. Chopping it up and sautéing with eggs is a great way to get veggies into your breakfasts. You can also blend a leaf or 2 into a smoothie and you won't even taste it (great for the little ones). Try this healthy dish for Swiss Chard with Lentils & Feta Cheese.
Apples - Apples are Organic and from BC. Keep them either in the fridge or on the counter for about 2 weeks. These apples can also be sliced up and frozen for later baking use or cubed for a crisp or pie. Of course the easiest is just packing for snacks during the day or lunches. If you make a kale salad you can also thinly slice an apple to go in that and some dried cranberries! Check out Food Network's page for 50 Things to Make With Apples !
Squash - Various squash are from Green Acres. You may get a spaghetti squash or a sweet orange fleshed squash. Cut the squash in half (carefully...) and roast in the oven at 375 degrees for about 30 minutes. I always blend my orange squash into a soup but you can use it for a salad or anything you like. The spaghetti squash you use a fork to gently scrape out all the flesh and then just mix with butter, salt and pepper.
Kale - Kale is from Dennis at Oak Valley Vegetables. Strip the kale leaves from the stems and then stuff them in a large ziploc bag for the fridge. Remember, you can blend kale with a bit of water and freeze in ice cube trays. Follow cramptonsmarket on instagram to watch a video on how to use your greens if you're lost! I don't like my greens wilted/sauteed so I've made this Shredded Kale Salad by Oh She Glows and its great.
Beets - Organic Beets are from Oak Valley Vegetables. Keep stored whole in the crisper for about 1-2 weeks. Just peel, chop up and roast and then the beets can be put into a fall kale or chard salad. You can also roast them with apples or squash. These Rosemary, Salt & Pepper Beet Chips are an easy snack that everyone will love.
Peppers - Peppers are from Oak Valley Vegetables. Store in the fridge crisper for about 1-2 weeks. Stir fry with onions, steak or chicken is an easy weeknight dinner idea that takes minimal prepping. You can also just chop them up raw for a salad with lettuce or stuff them into a wrap/pita. Very versatile vegetable! These Easy Chicken Fajitas use a blend of peppers and can include any other veggies you want to sauté!
Lettuce - Lettuce comes from Jonathan's Farm near Teulon, MB. Chop it up and store in a large bag in the crisper for about 1 week. The lettuce is easiest to use for a salad with the tomato and peppers but you can also use pieces for your sandwiches and lunches.
Garlic - Store the garlic in a cool dry and dark place such as a basement or pantry. It hasn't been sprayed with any chemicals so thats why it will sprout if it has full exposure to light. You can use the garlic in any stir fried greens, soups, sautéed or roasted vegetables or anything that you want to give a garlic flavour! 1 clove should do the trick because its very potent. This Garlic White Bean Dip is great for pita chips or veggies and can keep in the fridge for a few days!
Black Kale - This kale is from Jonathan's Farm near Teulon, MB. The black kale is actually a dark green colour, with flatter crinkly leaves than the crispy green kale. It can be used in the same way, its a bit more tender so it works great for a shredded kale salad. You can also make a zuppa toscana soup with kale, potatoes and sausage.
*Anything else added that's not on the list are free additional items
