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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...

Protein CSA share July 7

I'll keep this short and sweet for now as we are hurriedly packing the bags to get them into the cooler! More details to follow once the bags are packed!   Protein Share Item 1.  ground grass fed beef Item 2. Wild caught Northern Pickerel.    Wild harvested in Northern Manitoba by fishermen who harvest and sell ALL of the fish that their nets bring in.  The common practice in Manitoba is for fisherpeople to bring in nets of fish, keep all of the pickerel (most valuable fish) for sale while throwing away all of the other species of fish that get caught in the nets.  This destructive practice is emptying lake Winnipeg and Manitoba of all species of fish and is not sustainable. Item 3. Chicken legs, free run in a low density barn, no growth hormones, antibiotics or animal bi product in the feed! Finally we have a forecast worthy of turning on the bbq so we thought that this would be a perfect time to make some burgers!  Here are some tips! Remember to get your ground beef to room temperature before cooking it.  If you put cold meat on a hot grill the meat will seize up and dry out. Grass fed beef is naturally lean so when making burgers from your beef this week, be certain to grease your grills before putting the burgers on. I like to keep my burgers simple, just adding some fresh herbs, salt and pepper to my ground beef, mixing it up, and making an evenly thick patty for best cooking.   Many people recommend adding fat to grass fed burgers, either in the form of basting with butter or adding pork to the burger.  Feel free to do this if you wish, I just make sure to cook my burger until just under done then let it rest for a minute to finish. Get the grill HOT, then turn it down to LOW just as you place your burger on it.  You want to sear the one side, then have the flame down to low for gentle cooking.  About 3 minutes for the first side and 2 minutes for the second should do it. The chicken legs that are in your share are meaty, flavourful, juicy and moist.  Perfect for the bbq, oven or stove top alike.   You can marinade these bad boys overnight, then slowly grill to perfection for lunch or supper.  Keep the leg attached to the thigh if you would like, or cut the leg from the thigh for easier portioning.    We have a great vietnamese chicken recipe on our recipe blog at www.cramptonsreceipes.com