Featured Article

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 31

Featured recipes from this week's meal plan will be posted on www.cramptonsmarket.com/recipes.

Here's What You will Receive this Week:

All Produce:

 

Tomatoes - Tomatoes are from Murray. Store on the counter for about 1 week or if they are already soft just put them in a bag in the freezer. Frozen tomatoes can be thawed and put into soups, stews, chili or pasta sauce!  Try this Vegan side dish of Basil Scalloped Tomatoes & Croutons. 

 

Parsnips - Parsnips are from Dennis at Oak Valley Vegetables. They are a root vegetable in the carrot family so they look like white carrots. They can be roasted, pureed or made into thin baked chips! They don't have much flavour so you can add any herbs or seasonings you like. You can do a nice mix of Roasted Potatoes, parsnips & Carrots! 

 

Eggplant - Eggplant comes from Nico at Twin River Gardens. It's best to store it in a cool dry spot on the counter or pantry. Eggplant is popular in Mediterranean or italian cooking for eggplant parmesan or baba ganoush - a roasted eggplant dip. If you are new to eggplant I would recommend these easy Eggplant Pizza Bites or slice thinly for this Jamaican Jerk Grilled Eggplant. 

 

Apples - These are organic BC apples. Store on the counter or in the fridge. To use up lots of apples I like to peel, core, roughly chop and throw in a slow cooker with some cinnamon & vanilla for 3-4 hours. It will cook down and make a delicious apple sauce that you can use on oatmeal, ice cream, yogurt or by itself. Apples can also be cut up and put in the freezer for baking later on!

 

Parsley Root - Parsley Root is from Stefan at Blue Lagoon Organics. Store all of it in the fridge. You will get the root with the tops which is a flat leaf italian parsley. Since parsley is a biannual, the 2nd year it produces an edible root which can be roasted very well and has a mild parsley flavour! The parsley you can chop up and sprinkle on your veggies, salads or marinades.

 

Carrots - Carrots are from Dennis at Oak Valley Vegetables. Keep them in the bag in the crisper for about 3-4 weeks. They can be used as raw snacking veggies and you can slice some up for a container of water in the fridge. You can also shred the carrots for some baking, veggie fritters or salad. Try these Oatmeal Carrot Cookies for a yummy fall dessert or after school snack.

 

Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems, chop up and rinse and then stuff in a large ziploc bag in the fridge for up to 3 weeks. You can use the kale and potatoes in an italian zuppa toscana soup or mashed potatoes with sautéed garlicky kale. Remember, the kale can also be blended and frozen in ice cube trays - its an easy addition to a smoothie or soup. Try these Twice-Baked Potatoes with Kale for a healthy and filling side dish.

 

Potatoes - Potatoes come from Dennis at Oak Valley Vegetables. Store in a pantry, basement or cool dry place for up to a few months. They can be baked, boiled and mashed or roasted. Lots of different options as well as finely chopping and putting into a soup. Use garlic and parsley with this Garlic Roasted Potatoes recipe.

 

Chard - Chard comes from Jonathan's farm. You can rinse it, chop it up and store in a large ziploc in the fridge for about 1-2 weeks. The stems can also be used in a stir fry or pickled. Use up the chard by adding pieces to an egg scramble, soup, stir fry or use as a salad green! Try this Quinoa with Swiss Chard, Garlic & Tomatoes Salad! 

 

Mint - Mint is from Nico at Twin River Gardens. Store wrapped in paper towel in a bag in the fridge for about 1 week. You can use the mint to flavour water, a mojito, tea or use in a dessert! This Carrot, Beet & Apple Salad with Mint is a fresh crisp salad that will remind you of summer!

 

Broccoli or Spinach - These veggies are from Jonathan's farm. Store in the fridge, the spinach for about 1 week or the broccoli for longer. I like broccoli roasted in the oven with garlic, and the spinach leaves can be used for a salad or easy addition to a smoothie. Try this Creamy Tomato & Spinach Pasta! 

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

Mixed Shares:

Tomatoes - Tomatoes are from Murray. Store on the counter for about 1 week or if they are already soft just put them in a bag in the freezer. Frozen tomatoes can be thawed and put into soups, stews, chili or pasta sauce!  Try this Vegan side dish of Basil Scalloped Tomatoes & Croutons.  Parsnips - Parsnips are from Dennis at Oak Valley Vegetables. They are a root vegetable in the carrot family so they look like white carrots. They can be roasted, pureed or made into thin baked chips! They don't have much flavour so you can add any herbs or seasonings you like. You can do a nice mix of Roasted Potatoes, parsnips & Carrots!  Apples - These are organic BC apples. Store on the counter or in the fridge. To use up lots of apples I like to peel, core, roughly chop and throw in a slow cooker with some cinnamon & vanilla for 3-4 hours. It will cook down and make a delicious apple sauce that you can use on oatmeal, ice cream, yogurt or by itself. Apples can also be cut up and put in the freezer for baking later on! Parsley Root - Parsley Root is from Stefan at Blue Lagoon Organics. Store all of it in the fridge. You will get the root with the tops which is a flat leaf italian parsley. Since parsley is a biannual, the 2nd year it produces an edible root which can be roasted very well and has a mild parsley flavour! The parsley you can chop up and sprinkle on your veggies, salads or marinades. Carrots - Carrots are from Dennis at Oak Valley Vegetables. Keep them in the bag in the crisper for about 3-4 weeks. They can be used as raw snacking veggies and you can slice some up for a container of water in the fridge. You can also shred the carrots for some baking, veggie fritters or salad. Try these Oatmeal Carrot Cookies for a yummy fall dessert or after school snack. Kale - Kale is from Nico at Twin River Gardens. Strip the leaves from the stems, chop up and rinse and then stuff in a large ziploc bag in the fridge for up to 3 weeks. You can use the kale and potatoes in an italian zuppa toscana soup or mashed potatoes with sautéed garlicky kale. Remember, the kale can also be blended and frozen in ice cube trays - its an easy addition to a smoothie or soup. Try these Twice-Baked Potatoes with Kale for a healthy and filling side dish. Potatoes - Potatoes come from Dennis at Oak Valley Vegetables. Store in a pantry, basement or cool dry place for up to a few months. They can be baked, boiled and mashed or roasted. Lots of different options as well as finely chopping and putting into a soup. Use garlic and parsley with this Garlic Roasted Potatoes recipe. Pike, Whitefish or Trout Burgers - Fish is from Watersong Farms. It is all sustainably harvested. All these types of fish can be cooked in a skillet over medium heat for a few minutes per side or until firm and opaque. The whitefish can be cooked whole in the oven. Beef Minute Steak - This steak is from Spring Creek Farms. The beef is pasture raised and grass fed. Thaw it completely, pat dry and season as you like. Heat butter up in a frying pan and fry for 2-3 minutes per side. Or Heat bbq to high. Put steak on bbq, then turn temp down to low. Bbq for 2-3 minutes per side, let rest 2 minutes before serving. It can also be then sliced and put into tacos or fajitas. *Anything in your box not on the list are free additional items