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THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

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...

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