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...

Summer Food Box September 3/4

Full Produce Shares will Receive a Minimum of 8 of the Following 10 Items:

Leeks - Leek is from Wild Earth Farm in Dugald. Store in the fridge crisper for up to 2 weeks. Leeks are a type of onion, sort of a cross between a green and white onion. They have many thin layers that need to be washed because they get sandy inside. Leeks can be used anywhere that onion would, they are especially good with pan fried chicken with sauce or in potato leek soup. Try this cheesy Leek & Potato Bake similar to scalloped potatoes and a great hot dish for cool evenings. 

 

Yellow Potato - Potatoes are from Wild Earth Farm. Store the potatoes in the fridge or a cool dry place for 2 weeks or more. They can be roasted, boiled and cut up or sliced and grilled. You can also cut them into quarters for soups or stew. Try this Potato & Yellow Split Pea Curry for some warm comfort food. 

 

Red Kuri Squash - Winter squash comes from Wild Earth Farm. It can be stored on the counter or a cool dry place for 1 month or longer. If you're not into the squash mood yet not to worry because it can be saved for thanksgiving or cooler weather. The red kuri is a teardrop shape and bright orange with an orange creamy flesh. It's ideal for soups, creamy sauces or cut in half, scoop out the middle and stuff each half with a Sausage & Rice mixture. You could also peel the outside off and cut into bite sized cubes to mix into a penne pasta. 

 

Zucchini - Yellow and green zucchini are from Wild Earth Farm. Store on a cool counter or in the fridge for 2 weeks. Try slicing up both colours and grilling with olive oil and veggie seasoning. I also like layering them with sliced tomato and parmesan cheese for a super easy Gratin.  and sprinkle with fresh parsley. Shred the zucchini and freeze it in a ziplock bag for muffins or fritters later on or fry up right away. 

 

Parsley - Herbs come from Blue Lagoon Organics in St. Francois Xavier. This fresh flat leaf parsley can be stored in the fridge crisper or in a glass of water with the stems down. Chop up and sprinkle on anything you want a fresh herb flavour such as chicken, fish, creamy pasta/lasagna, roasted veggies or freshly boiled potatoes. Highlight the parsley in a blended sauce with basil or cilantro, or this Lemon Parsley Cauliflower Rice. 

 

Red Bunched Beets - Beets are from Jonathan's Farm. Store the beets and the leaves in the fridge for up to 2 weeks. Don't throw away the leaves! They can be sautéed with the stems in a stir fry or put the leaves in a smoothie or use for beet rolls. The beets are very popular cut up small and roasted for a salad with goat cheese and basil. They can also be roasted as a veggie mix with zucchini, potatoes and squash or boiled in the oven. This Beet Pesto Pizza with Kale & Goat Cheese looks amazing. Sprinkle on fresh parsley! 

 

Beans - Green and yellow beans are from Jonathan's Farm. Store in the fridge for 2 weeks or more. They last a long time because they are hand picked so they don't get scratched or dented. To freeze the beans, just cut off the ends, blanch in boiling water and freeze in a ziplock bag. They are also great for fresh eating raw with hummus, or boil for a couple minutes and sprinkle with salt and pepper. If you'd like to stir fry them just boil for a few minutes first to soften the beans and then add to a chicken or veggie stir fry with zucchini, peppers, etc. Enjoy the beans in this Green Bean Almondine with fresh parsley on top! 

 

Tomato - Field tomatoes are from Jonathan's Farm. Store on the counter/fruit bowl for about 1 week. Big enough size to slice for tomato sandwiches or burgers, but also great to dice for bruschetta with basil or a fresh salsa. Try a Sliced Tomato Tart with fresh basil or making a Bruschetta Chicken for dinner! 

 

Butter Lettuce - Lettuce is from Neva Hydroponics in Winnipeg. They grow all sorts of different lettuces and greens in an all water system. The seeds are non-GMO and the water contains a nutrient solution. Use the butter lettuce for salads, sandwiches or burgers! It's a thicker smooth soft leafy lettuce. 

 

Basil - Basil is from Nico at Twin River Gardens. Store the basil in a cool dry place for 1 week. It's a perfect match for diced tomato in a fresh bruschetta (Crampton's sells baguettes!) or a garden salad with the butter lettuce. Also pairs well with a beet salad or in a Tomato Basil Soup! Pick up some local corn at the store for this Grilled Zucchini Corn Salad with Basil. 

 

Half Produce Shares will Receive a Minimum of 5 of the Following 6 Items:

Yellow Potato - Potatoes are from Wild Earth Farm. Store the potatoes in the fridge or a cool dry place for 2 weeks or more. They can be roasted, boiled and cut up or sliced and grilled. You can also cut them into quarters for soups or stew. Try this Potato & Yellow Split Pea Curry for some warm comfort food. 

Red Kuri Squash - Winter squash comes from Wild Earth Farm. It can be stored on the counter or a cool dry place for 1 month or longer. If you're not into the squash mood yet not to worry because it can be saved for thanksgiving or cooler weather. The red kuri is a teardrop shape and bright orange with an orange creamy flesh. It's ideal for soups, creamy sauces or cut in half, scoop out the middle and stuff each half with a Sausage & Rice mixture. You could also peel the outside off and cut into bite sized cubes to mix into a penne pasta. 

Zucchini - Yellow and green zucchini are from Wild Earth Farm. Store on a cool counter or in the fridge for 2 weeks. Try slicing up both colours and grilling with olive oil and veggie seasoning. I also like layering them with sliced tomato and parmesan cheese for a super easy Gratin.  and sprinkle with fresh parsley. Shred the zucchini and freeze it in a ziplock bag for muffins or fritters later on or fry up right away. 

Parsley - Herbs come from Blue Lagoon Organics in St. Francois Xavier. This fresh flat leaf parsley can be stored in the fridge crisper or in a glass of water with the stems down. Chop up and sprinkle on anything you want a fresh herb flavour such as chicken, fish, creamy pasta/lasagna, roasted veggies or freshly boiled potatoes. Highlight the parsley in a blended sauce with basil or cilantro, or this Lemon Parsley Cauliflower Rice. 

Red Bunched Beets - Beets are from Jonathan's Farm. Store the beets and the leaves in the fridge for up to 2 weeks. Don't throw away the leaves! They can be sautéed with the stems in a stir fry or put the leaves in a smoothie or use for beet rolls. The beets are very popular cut up small and roasted for a salad with goat cheese and basil. They can also be roasted as a veggie mix with zucchini, potatoes and squash or boiled in the oven. This Beet Pesto Pizza with Kale & Goat Cheese looks amazing. Sprinkle on fresh parsley! 

Beans - Green and yellow beans are from Jonathan's Farm. Store in the fridge for 2 weeks or more. They last a long time because they are hand picked so they don't get scratched or dented. To freeze the beans, just cut off the ends, blanch in boiling water and freeze in a ziplock bag. They are also great for fresh eating raw with hummus, or boil for a couple minutes and sprinkle with salt and pepper. If you'd like to stir fry them just boil for a few minutes first to soften the beans and then add to a chicken or veggie stir fry with zucchini, peppers, etc. Enjoy the beans in this Green Bean Almondine with fresh parsley on top! 

 

Full Gourmet Shares will Receive a Minimum of 9 of the Following 11 Items:

Leeks - Leek is from Wild Earth Farm in Dugald. Store in the fridge crisper for up to 2 weeks. Leeks are a type of onion, sort of a cross between a green and white onion. They have many thin layers that need to be washed because they get sandy inside. Leeks can be used anywhere that onion would, they are especially good with pan fried chicken with sauce or in potato leek soup. Try this cheesy Leek & Potato Bake similar to scalloped potatoes and a great hot dish for cool evenings. 

Fingerling Trio - Fingerling potatoes are from Wild Earth Farm. The 3 types are called russian blue, french fingerling and nicola. They're my favourite type of potatoes for slicing in half or quarters the long way and roasting with olive oil. I would say they are more of a roasting potato or could be added to a stew of some sort. Try these delicious Fingerlings with Lemon Herb Dressing. 

Red Kuri Squash - Winter squash comes from Wild Earth Farm. It can be stored on the counter or a cool dry place for 1 month or longer. If you're not into the squash mood yet not to worry because it can be saved for thanksgiving or cooler weather. The red kuri is a teardrop shape and bright orange with an orange creamy flesh. It's ideal for soups, creamy sauces or cut in half, scoop out the middle and stuff each half with a Sausage & Rice mixture. You could also peel the outside off and cut into bite sized cubes to mix into a penne pasta. 

Zucchini - Yellow and green zucchini are from Wild Earth Farm. Store on a cool counter or in the fridge for 2 weeks. Try slicing up both colours and grilling with olive oil and veggie seasoning. I also like layering them with sliced tomato and parmesan cheese for a super easy Gratin.  and sprinkle with fresh parsley. Shred the zucchini and freeze it in a ziplock bag for muffins or fritters later on or fry up right away. 

Anaheim Peppers - Peppers are from Wild Earth Farm. Store in the fridge crisper for up to 2 weeks. These are a popular pepper in Mexican inspired cooking such as in quesadillas, enchiladas or on tacos. Roast the pepper in the oven and then chop it up for those 3 dishes. They can also be stuffed or added to a hot queso dip! 

Parsley - Herbs come from Blue Lagoon Organics in St. Francois Xavier. This fresh flat leaf parsley can be stored in the fridge crisper or in a glass of water with the stems down. Chop up and sprinkle on anything you want a fresh herb flavour such as chicken, fish, creamy pasta/lasagna, roasted veggies or freshly boiled potatoes. Highlight the parsley in a blended sauce with basil or cilantro, or this Lemon Parsley Cauliflower Rice. 

Choggia Beets - Beets are from Jonathan's Farm. Store in the fridge in a sealed bag or container for 2 weeks. This variety is also called candy cane beets because they are red and white striped. Also, don't throw away the leaves! They can be sautéed with the stems in a stir fry or put the leaves in a smoothie or use for beet rolls. The beets are very popular cut up small and roasted for a salad with goat cheese and basil. They can also be roasted as a veggie mix with zucchini, potatoes and squash or boiled in the oven. This Beet Pesto Pizza with Kale & Goat Cheese looks amazing. Sprinkle on fresh parsley! 

Coloured Peppers - Peppers are from Jonathan's Farm. Store in the fridge for up to 2 weeks. Manitoba peppers come in all different shapes and sizes and are great raw cut up in a salad with the tomato and leaf lettuce. I also like doing a colourful salad with different peppers, tomato, red onion, cucumber and feta. 

Tomato - Field tomatoes are from Jonathan's Farm. Store on the counter/fruit bowl for about 1 week. Big enough size to slice for tomato sandwiches or burgers, but also great to dice for bruschetta with basil or a fresh salsa. Try a Sliced Tomato Tart with fresh basil or making a Bruschetta Chicken for dinner! 

Green Leaf Lettuce - Lettuce is from Neva Hydroponics in Winnipeg. They grow all sorts of different lettuces and greens in an all water system. The seeds are non-GMO and the water contains a nutrient solution. Use the leaf lettuce for salads, sandwiches or burgers! It's also the best variety for lettuce wraps if there's bigger pieces. 

Basil - Basil is from Nico at Twin River Gardens. Store the basil in a cool dry place for 1 week. It's a perfect match for diced tomato in a fresh bruschetta (Crampton's sells baguettes!) or a garden salad with the butter lettuce. Also pairs well with a beet salad or in a Tomato Basil Soup! Pick up some local corn at the store for this Grilled Zucchini Corn Salad with Basil. 

 

Half Gourmet Shares will Receive a Minimum of 8 of the Following 10 Items:

Leeks - Leek is from Wild Earth Farm in Dugald. Store in the fridge crisper for up to 2 weeks. Leeks are a type of onion, sort of a cross between a green and white onion. They have many thin layers that need to be washed because they get sandy inside. Leeks can be used anywhere that onion would, they are especially good with pan fried chicken with sauce or in potato leek soup. Try this cheesy Leek & Potato Bake similar to scalloped potatoes and a great hot dish for cool evenings. 

Fingerling Potato - Fingerlings are from Wild Earth Farm. They're my favourite type of potatoes for slicing in half or quarters the long way and roasting with olive oil. I would say they are more of a roasting potato or could be added to a stew of some sort. Try these delicious Fingerlings with Lemon Herb Dressing. 

Red Kuri Squash - Winter squash comes from Wild Earth Farm. It can be stored on the counter or a cool dry place for 1 month or longer. If you're not into the squash mood yet not to worry because it can be saved for thanksgiving or cooler weather. The red kuri is a teardrop shape and bright orange with an orange creamy flesh. It's ideal for soups, creamy sauces or cut in half, scoop out the middle and stuff each half with a Sausage & Rice mixture. You could also peel the outside off and cut into bite sized cubes to mix into a penne pasta. 

Zucchini - Yellow and green zucchini are from Wild Earth Farm. Store on a cool counter or in the fridge for 2 weeks. Try slicing up both colours and grilling with olive oil and veggie seasoning. I also like layering them with sliced tomato and parmesan cheese for a super easy Gratin.  and sprinkle with fresh parsley. Shred the zucchini and freeze it in a ziplock bag for muffins or fritters later on or fry up right away. 

Parsley - Herbs come from Blue Lagoon Organics in St. Francois Xavier. This fresh flat leaf parsley can be stored in the fridge crisper or in a glass of water with the stems down. Chop up and sprinkle on anything you want a fresh herb flavour such as chicken, fish, creamy pasta/lasagna, roasted veggies or freshly boiled potatoes. Highlight the parsley in a blended sauce with basil or cilantro, or this Lemon Parsley Cauliflower Rice. 

Red Bunched Beets - Beets are from Jonathan's Farm. Store the beets and the leaves in the fridge for up to 2 weeks. Don't throw away the leaves! They can be sautéed with the stems in a stir fry or put the leaves in a smoothie or use for beet rolls. The beets are very popular cut up small and roasted for a salad with goat cheese and basil. They can also be roasted as a veggie mix with zucchini, potatoes and squash or boiled in the oven. This Beet Pesto Pizza with Kale & Goat Cheese looks amazing. Sprinkle on fresh parsley! 

Coloured Peppers - Peppers are from Jonathan's Farm. Store in the fridge for up to 2 weeks. Manitoba peppers come in all different shapes and sizes and are great raw cut up in a salad with the tomato and leaf lettuce. I also like doing a colourful salad with different peppers, tomato, red onion, cucumber and feta. 

Tomato - Field tomatoes are from Jonathan's Farm. Store on the counter/fruit bowl for about 1 week. Big enough size to slice for tomato sandwiches or burgers, but also great to dice for bruschetta with basil or a fresh salsa. Try a Sliced Tomato Tart with fresh basil or making a Bruschetta Chicken for dinner! 

Butter Lettuce - Lettuce is from Neva Hydroponics in Winnipeg. They grow all sorts of different lettuces and greens in an all water system. The seeds are non-GMO and the water contains a nutrient solution. Use the leaf lettuce for salads, sandwiches or burgers! It's also the best variety for lettuce wraps if there's bigger pieces. 

Basil - Basil is from Nico at Twin River Gardens. Store the basil in a cool dry place for 1 week. It's a perfect match for diced tomato in a fresh bruschetta (Crampton's sells baguettes!) or a garden salad with the butter lettuce. Also pairs well with a beet salad or in a Tomato Basil Soup! Pick up some local corn at the store for this Grilled Zucchini Corn Salad with Basil. 

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Protein Shares will Receive:

Bison Short Ribs - Bison ribs are from Borderland Farm in Pierson, MB. The bison are raised on rotating pastures all year round which supports regenerative farming. A fun fact about bison is that they are North America's largest land animal. Try these decadent Merlot Braised Short ribs. These grass fed ribs need to be cooked low and slow to tenderize the meat and are best cooked in liquid or sauce too. 

Chicken Breakfast Sausage - Chicken sausage is from Watersong Farm in Warren, MB. Chickens are raised in a roomy barn and have outdoor access seasonally. Thaw and fry up the breakfast sausage on this first weekend back to the fall schedule. 

Gourmet Protein Shares will Receive:

Bison New York Steaks - Bison steaks are from Borderland Farm in Pierson, MB. The bison are raised 365 days of the year out on rotating pastures fed grass because they are built for north American weather. This lean meat cannot be overcooked or it becomes very tough. Thaw completely and then turn on a pan to high or a BBQ to high. Then turn down the heat and cook the steaks for 3-4 minutes per side. Season prior to cooking. 

Arctic Char - Char is from Ridgeland Farm in Dugald. The fish has a pink flesh similar to trout and salmon. The skin is thin and delicate so its easy to crisp up if frying it skin on. It has a mild flavour but less oily fishy flavour as salmon. Cook on the BBQ on tin foil or in a pan with butter! It's done when it flakes apart easily. I like adding lemon and dill or teriyaki sauce.