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 Foodbox August 1/2

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

Here's What you can Expect in this Week's Foodbox:

Full Gourmet Shares to Receive a Minimum of 7 of the Following 9 Items:

Beans - Green or yellow beans are from Evan at Green Acres Farm. Store them in a bag in the fridge for up to 2 weeks! They are fresh and tender so they can be eaten raw, or you can blanch them for a few minutes and enjoy with a bit of butter and salt. If beans are not eaten in time they can also be blanched and frozen. Here is a simple and delicious way to eat them: Jamie Oliver's recipe for Lemony Green Beans. 

 

Beets - Beets are from Dennis at Oak Valley Vegetables. Store them whole & unwashed in the fridge. Red beets have an earthy sweet taste and they can be roasted or boiled and then used in a salad or veggie mix. If raw they need to be shredded or sliced thinly because they're very tough. After being cooked they can also be used in a fresh pressed juice or smoothie. This Raw Citrus Beet Salad is a beautiful bright pink colour!

 

Rainbow Carrots - Bulk rainbow carrots are from Dennis at Oak Valley Vegetables. Store them in a sealed bag in the crisper. These can be washed but don't need peeling as they are already fairly skinny carrots. You can roast them with the beets or chop up for a veggie tray or for snacking. They can also be shredded for in a salad, coleslaw, muffins, cake or oatmeal! Spicy Carrot Hummus is the perfect dip for all your raw veggies.

 

Yellow Zucchini - Zucchini from Peter at St. Francis Xavier and Jeff at Wild Earth Farms. Store unwashed in the fridge for about 1-2 weeks. The colour of the zucchini will not determine taste, so the yellow ones taste the same as the green. You can make these Grilled Zucchini Skewers if your having a bbq night or simply chop them up and use in fritters, an omelette or breakfast hash. If you have a spiralizer or a certain slicer you can make zoodles and place them in the bottom of a bowl for a hot soup or stir fry. In contrast, these Baked Cheesy Zucchini Bites will interest even the little ones!

 

Mint - Mint is from Nico at Twin River Gardens. Mint and parsley can both be rinsed, then wrapped in a paper towel in a bag in the fridge. This works great for keeping herbs fresh for about 1-2 weeks. The most common way to use mint is probably in drinks. You can add it to a flavoured water with strawberries and cucumber (or any type of fruit) or make a mojito! You can also chop it up finely and add it to a fruit salad, or a tabbouleh/quinoa salad. You can also use it in any of your morning smoothies with some leftover greens. This recipe is for a Vanilla Mint Green Smoothie. 

 

Parsley - This herb is also from Nico at Twin River Gardens. Chop up and use in salads, on roasted vegetables, in pasta or use as a garnish on anything! Mint and parsley can both be dried if not using, or freeze in olive oil cubes. You can also make sauces with it or a herb butter for bread, corn or potatoes! This Food Network recipe is for Parsley Pesto. You can make this in a pinch and store it in the fridge in a jar!

 

Peas - Peas are from Marcus at Covenant Farms in Morden. Store in a bag in the fridge and shell as you go. The peas are sweet and crisp so they make a great snack! You can however put them in fried rice or stir fry's, salads, etc. Any extra peas can always be shelled and frozen for later use!

 

Kohlrabi - Kohlrabi is from Peter at St Francis Xavier. This vegetable is a mix in taste between a cabbage and a radish, and it can be very intimidating but you can use it very simply! Roasted Kohlrabi with Parmesan and Parsley is one option and acts as a great side dish. It can be shredded to make fritters with the zucchini, eaten raw in a crisp kohlrabi coleslaw, or make mashed kohlrabi - similar to mashed potatoes or cauliflower. Try this Kohlrabi Slaw from Allrecipes.

 

Garlic Scapes - These scapes are from the hard necked garlic plant and they have a strong garlic flavour. Similar to a dense green onion they are very versatile and last a long time in your fridge! They can be chopped up for eggs, add them to a parsley pesto, bake them into cheesy biscuits, a dressing or dip, any potato recipe or grill them whole! This White Bean and Garlic Scape Dip would be great for a healthy snack or bring to a party!

 

Above is a picture of Dennis (the grower) with one of the broccoli plants. 

Broccoli -Broccoli grown by Dennis at Oak Valley Vegetables! Store in the crisper for about 1 week. Eat it raw with other veggies in your lunch or chop it up for a dinner of broccoli and beef stir fry! It can also be steamed, roasted or whatever your favourite way to cook it is! These Broccoli Melts are a great lunch idea and easy way to get in your vegetables...because its combined with cheese!

Full Shares to Receive a Minimum of 7 of the Following 9 Items:

Beans - Green or yellow beans are from Evan at Green Acres Farm. Store them in a bag in the fridge for up to 2 weeks! They are fresh and tender so they can be eaten raw, or you can blanch them for a few minutes and enjoy with a bit of butter and salt. If beans are not eaten in time they can also be blanched and frozen. Here is a simple and delicious way to eat them: Jamie Oliver's recipe for Lemony Green Beans. 

Beets - Beets are from Dennis at Oak Valley Vegetables. Store them whole & unwashed in the fridge. Red beets have an earthy sweet taste and they can be roasted or boiled and then used in a salad or veggie mix. If raw they need to be shredded or sliced thinly because they're very tough. After being cooked they can also be used in a fresh pressed juice or smoothie. This Raw Citrus Beet Salad is a beautiful bright pink colour!

Carrots - Bulk rainbow carrots are from Dennis at Oak Valley Vegetables. Store them in a sealed bag in the crisper. These can be washed but don't need peeling as they are already fairly skinny carrots. You can roast them with the beets or chop up for a veggie tray or for snacking. They can also be shredded for in a salad, coleslaw, muffins, cake or oatmeal! Spicy Carrot Hummus is the perfect dip for all your raw veggies.

Zucchini - Zucchini from Peter at St. Francis Xavier and Jeff at Wild Earth Farms. Store unwashed in the fridge for about 1-2 weeks. The colour of the zucchini will not determine taste, so the yellow ones taste the same as the green. You can make these Grilled Zucchini Skewers if your having a bbq night or simply chop them up and use in fritters, an omelette or breakfast hash. If you have a spiralizer or a certain slicer you can make zoodles and place them in the bottom of a bowl for a hot soup or stir fry. These Baked Cheesy Zucchini Bites will interest even the little ones!

Mint - Mint is from Nico at Twin River Gardens. Mint and parsley can both be rinsed, then wrapped in a paper towel in a bag in the fridge. This works great for keeping herbs fresh for about 1-2 weeks. The most common way to use mint is probably in drinks. You can add it to a flavoured water with strawberries and cucumber (or any type of fruit) or make a mojito! You can also chop it up finely and add it to a fruit salad, or a tabbouleh/quinoa salad. You can also use it in any of your morning smoothies with some leftover greens. This recipe is for a Vanilla Mint Green Smoothie. 

Parsley - This herb is also from Nico at Twin River Gardens. Chop up and use in salads, on roasted vegetables, in pasta or use as a garnish on anything! Mint and parsley can both be dried if not using, or freeze in olive oil cubes. You can also make sauces with it or a herb butter for bread, corn or potatoes! This Food Network recipe is for Parsley Pesto. You can make this in a pinch and store it in the fridge in a jar!

Kohlrabi - Kohlrabi is from Peter at St Francis Xavier. This vegetable is a mix in taste between a cabbage and a radish, and it can be very intimidating but you can use it very simply! Roasted Kohlrabi with Parmesan and Parsley is one option and acts as a great side dish. It can be shredded to make fritters with the zucchini, eaten raw in a crisp kohlrabi coleslaw, or make mashed kohlrabi - similar to mashed potatoes or cauliflower. Try this Kohlrabi Slaw from Allrecipes.

Garlic Scapes - These scapes are from the hard necked garlic plant and they have a strong garlic flavour. Similar to a dense green onion they are very versatile and last a long time in your fridge! They can be chopped up for eggs, add them to a parsley pesto, bake them into cheesy biscuits, a dressing or dip, any potato recipe or grill them whole! This White Bean and Garlic Scape Dip would be great for a healthy snack or bring to a party!

Broccoli -Broccoli grown by Dennis at Oak Valley Vegetables! Store in the crisper for about 1 week. Eat it raw with other veggies in your lunch or chop it up for a dinner of broccoli and beef stir fry! It can also be steamed, roasted or whatever your favourite way to cook it is! These Broccoli Melts are a great lunch idea and easy way to get in your vegetables...because its combined with cheese!

Half Gourmet Shares to Receive a Minimum of 7 of the Following 9 Items:

Beans - Green or yellow beans are from Evan at Green Acres Farm. Store them in a bag in the fridge for up to 2 weeks! They are fresh and tender so they can be eaten raw, or you can blanch them for a few minutes and enjoy with a bit of butter and salt. If beans are not eaten in time they can also be blanched and frozen. Here is a simple and delicious way to eat them: Jamie Oliver's recipe for Lemony Green Beans. 

Beets - Beets are from Dennis at Oak Valley Vegetables. Store them whole & unwashed in the fridge. Red beets have an earthy sweet taste and they can be roasted or boiled and then used in a salad or veggie mix. If raw they need to be shredded or sliced thinly because they're very tough. After being cooked they can also be used in a fresh pressed juice or smoothie. This Raw Citrus Beet Salad is a beautiful bright pink colour!

Rainbow Carrots - Bulk rainbow carrots are from Dennis at Oak Valley Vegetables. Store them in a sealed bag in the crisper. These can be washed but don't need peeling as they are already fairly skinny carrots. You can roast them with the beets or chop up for a veggie tray or for snacking. They can also be shredded for in a salad, coleslaw, muffins, cake or oatmeal! Spicy Carrot Hummus is the perfect dip for all your raw veggies.

Yellow Zucchini - Zucchini from Peter at St. Francis Xavier and Jeff at Wild Earth Farms. Store unwashed in the fridge for about 1-2 weeks. The colour of the zucchini will not determine taste, so the yellow ones taste the same as the green. You can make these Grilled Zucchini Skewers if your having a bbq night or simply chop them up and use in fritters, an omelette or breakfast hash. If you have a spiralizer or a certain slicer you can make zoodles and place them in the bottom of a bowl for a hot soup or stir fry. These Baked Cheesy Zucchini Bites will interest even the little ones!

Mint - Mint is from Nico at Twin River Gardens. Mint and parsley can both be rinsed, then wrapped in a paper towel in a bag in the fridge. This works great for keeping herbs fresh for about 1-2 weeks. The most common way to use mint is probably in drinks. You can add it to a flavoured water with strawberries and cucumber (or any type of fruit) or make a mojito! You can also chop it up finely and add it to a fruit salad, or a tabbouleh/quinoa salad. You can also use it in any of your morning smoothies with some leftover greens. This recipe is for a Vanilla Mint Green Smoothie. 

Parsley - This herb is also from Nico at Twin River Gardens. Chop up and use in salads, on roasted vegetables, in pasta or use as a garnish on anything! Mint and parsley can both be dried if not using, or freeze in olive oil cubes. You can also make sauces with it or a herb butter for bread, corn or potatoes! This Food Network recipe is for Parsley Pesto. You can make this in a pinch and store it in the fridge in a jar!

Peas - Peas are from Marcus at Covenant Farms in Morden. Store in a bag in the fridge and shell as you go. The peas are sweet and crisp so they make a great snack! You can however put them in fried rice or stir fry's, salads, etc. Any extra peas can always be shelled and frozen for later use!

Kohlrabi - Kohlrabi is from Peter at St Francis Xavier. This vegetable is a mix in taste between a cabbage and a radish, and it can be very intimidating but you can use it very simply! Roasted Kohlrabi with Parmesan and Parsley is one option and acts as a great side dish. It can be shredded to make fritters with the zucchini, eaten raw in a crisp kohlrabi coleslaw, or make mashed kohlrabi - similar to mashed potatoes or cauliflower. Try this Kohlrabi Slaw from Allrecipes.

Garlic Scapes - These scapes are from the hard necked garlic plant and they have a strong garlic flavour. Similar to a dense green onion they are very versatile and last a long time in your fridge! They can be chopped up for eggs, add them to a parsley pesto, bake them into cheesy biscuits, a dressing or dip, any potato recipe or grill them whole! This White Bean and Garlic Scape Dip would be great for a healthy snack or bring to a party!

Broccoli -Broccoli grown by Dennis at Oak Valley Vegetables! Store in the crisper for about 1 week. Eat it raw with other veggies in your lunch or chop it up for a dinner of broccoli and beef stir fry! It can also be steamed, roasted or whatever your favourite way to cook it is! These Broccoli Melts are a great lunch idea and easy way to get in your vegetables...because its combined with cheese!

Half Shares to Receive a Minimum of 7 of the Following 8 Items:

Beans - Green or yellow beans are from Evan at Green Acres Farm. Store them in a bag in the fridge for up to 2 weeks! They are fresh and tender so they can be eaten raw, or you can blanch them for a few minutes and enjoy with a bit of butter and salt. If beans are not eaten in time they can also be blanched and frozen. Here is a simple and delicious way to eat them: Jamie Oliver's recipe for Lemony Green Beans. 

Carrots - Bulk rainbow carrots are from Dennis at Oak Valley Vegetables. Store them in a sealed bag in the crisper. These can be washed but don't need peeling as they are already fairly skinny carrots. You can roast them with the beets or chop up for a veggie tray or for snacking. They can also be shredded for in a salad, coleslaw, muffins, cake or oatmeal! Spicy Carrot Hummus is the perfect dip for all your raw veggies.

Zucchini - Zucchini from Peter at St. Francis Xavier and Jeff at Wild Earth Farms. Store unwashed in the fridge for about 1-2 weeks. The colour of the zucchini will not determine taste, so the yellow ones taste the same as the green. You can make these Grilled Zucchini Skewers if your having a bbq night or simply chop them up and use in fritters, an omelette or breakfast hash. If you have a spiralizer or a certain slicer you can make zoodles and place them in the bottom of a bowl for a hot soup or stir fry. These Baked Cheesy Zucchini Bites will interest even the little ones!

Mint - Mint is from Nico at Twin River Gardens. Mint and parsley can both be rinsed, then wrapped in a paper towel in a bag in the fridge. This works great for keeping herbs fresh for about 1-2 weeks. The most common way to use mint is probably in drinks. You can add it to a flavoured water with strawberries and cucumber (or any type of fruit) or make a mojito! You can also chop it up finely and add it to a fruit salad, or a tabbouleh/quinoa salad. You can also use it in any of your morning smoothies with some leftover greens. This recipe is for a Vanilla Mint Green Smoothie. 

Parsley - This herb is also from Nico at Twin River Gardens. Chop up and use in salads, on roasted vegetables, in pasta or use as a garnish on anything! Mint and parsley can both be dried if not using, or freeze in olive oil cubes. You can also make sauces with it or a herb butter for bread, corn or potatoes! This Food Network recipe is for Parsley Pesto. You can make this in a pinch and store it in the fridge in a jar!

Kohlrabi - Kohlrabi is from Peter at St Francis Xavier. This vegetable is a mix in taste between a cabbage and a radish, and it can be very intimidating but you can use it very simply! Roasted Kohlrabi with Parmesan and Parsley is one option and acts as a great side dish. It can be shredded to make fritters with the zucchini, eaten raw in a crisp kohlrabi coleslaw, or make mashed kohlrabi - similar to mashed potatoes or cauliflower. Try this Kohlrabi Slaw from Allrecipes.

Garlic Scapes - These scapes are from the hard necked garlic plant and they have a strong garlic flavour. Similar to a dense green onion they are very versatile and last a long time in your fridge! They can be chopped up for eggs, add them to a parsley pesto, bake them into cheesy biscuits, a dressing or dip, any potato recipe or grill them whole! This White Bean and Garlic Scape Dip would be great for a healthy snack or bring to a party!

Broccoli -Broccoli grown by Dennis at Oak Valley Vegetables! Store in the crisper for about 1 week. Eat it raw with other veggies in your lunch or chop it up for a dinner of broccoli and beef stir fry! It can also be steamed, roasted or whatever your favourite way to cook it is! These Broccoli Melts are a great lunch idea and easy way to get in your vegetables...because its combined with cheese!