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Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

Planning for Crampton's Sponsored Agriculture 2013!!

I love working seasonally.

Marc and I spend 2 months (March and April) getting everything ready for the shop to open.   We spend 5.5 months (May to Mid October)  working manic hours being at the shop 12-14 hours a day, 7 days a week, being completely immersed in local food and running a business.  Then we get to spend the next 2 months winding down, rethinking mistakes that we made the last summer, and the most fun of all,...planning how to make the next year better.

We're in the fun stage right now.  We've been meeting with suppliers, making colour coded charts, and thinking thinking thinking as to how to make next year's CSA bigger and better.  We've already met with and contracted growing with 2 new organic producers for 2013.  We've hashed out which products stay in the CSA and which will go.  It's fun.

We opened our 2012 CSA to 50 participants.  We will be doubling the number in 2013 to 100 shares, and boy do we have some fun things coming for the new season.

We will be contacting our 2012 CSA participants just before we open for the summer.  We will be holding 50 spots for our first year participants for the first 10 days of the season.  On day 11, we will be opening them to the general public.

 

Stay tuned!

Erin