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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 14/15

Drying Herbs

If you're like me, you've got some herb plants going wild and taking over their pots. Or, you're receiving too many herbs to use all at once. Either way, one option for you is to use half/whatever you need and dry the rest for later use. You can either:
  1. Air dry bunches tied together with string by putting the bunches into a paper bag, poking holes, and tying them stem side up in a well ventilated area.
  2. Lay the herbs on a cookie sheet and heat in the oven at 180 degrees or less for 2-4 hours.
When the leaves crumble easily, the herbs are dried. Store them in a glass jar with a lid for months!  

Full Produce to Receive a Minimum of 8 of the Following 10 Items

Zucchini Noodles - Zucchini is from Oak Valley Vegetables. Store the bag of zoodles in the fridge. Perfect if you don't own a spiralizer but want those low calorie noodles you can sauté with tomato or meat sauce. They only need a few minutes of cooking or they'll start to get too soft. Another option is just using olive oil, chopped basil and parmesan cheese.   Large Potatoes - Red potatoes are from Oak Valley Vegetables. Store them in the fridge not in the pantry. You can tell they're new potatoes because the skin rubs off easily. Boil these until they're fork tender and then chop up and stir in fresh dill and butter. Try this Roasted New Potato Salad with Lentils & Herbs.    Garlic - Comes from Oakville, MB. These are storage garlic so they're more dried and should be stored out of the fridge in a cool pantry or somewhere with good air circulation. Use one clove at a time for all your yummy recipes to add a nice garlic flavour. It's nice as a seasoning for roasted vegetables or on a flatbread, with potatoes or in a dip.   Beefsteak Tomato - Tomatoes are from Wild Earth Farms. These field tomatoes you will notice may have scratches or blemishes from the wind and friction with the plant. They taste amazing however and should be stored on the counter or a cool pantry. They will keep ripening as they age and last about 1 week. Dice up for all your summer salad recipes, bruschetta, fresh salsa or taco bowls. They're also the perfect size to slice for a burger or on toast with basil and fresh mozzarella. A similar idea is this Tomato, Mozza and Pesto Panini.   Broccoli -Broccoli crowns are from Jonathan's Farm in Teulon, MB. Store the broccoli in the crisper in a bag for about 2 weeks. It can be eaten raw or cooked as you know, as part of a veggie platter, or roasted in the oven. This Garden Vegetable Pasta Salad would be great for a beach day or potluck. Also, don't throw out the stems. They can be peeled and chopped up for a Broccoli Stem & Carrot Slaw.   Dill - Fresh dill is from Jonathan's Farm. Store the dill in a jar of water with the stems down in the fridge. Any extra dill can be dried or frozen for Fall chicken noodle soups! Chop up and mix into homemade veggie dips, chicken marinades or salad dressings. You can mix it with olive oil and brush onto chopped carrots for roasting, or mix into boiled new potatoes. I'm always making salads with dill, like this Chickpea, Tomato and Cucumber Salad. They're super easy and you can throw in whatever veggies you have.   Carrots - Carrots are from Jonathan's Farm. Store them in the fridge for up to 3 weeks. Cut up in strips in a glass container of water in the fridge for easy snacking! Shred for a garden salad, carrot cake oatmeal or muffins. They can also be used with the squash either roasted or made into Crispy Veggie Fritters.    Patty Pan Squash - Squash is from Nico at Twin River Gardens. Store the squash on the counter or in the fridge. These summer squash are small, yellow and have pretty scalloped edges. They can be sliced up for grilling or roasting, shredded or stuffed and baked (medium-big ones).   Fennel - Fennel is from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel contains the main bulb and the fronds which both have a mild black liquorice taste. Common in mediterranean cooking, fennel is often used shaved thinly in salads or roasted. Try this vegan dish for Roasted Carrots, Red Onion, Fennel & Mint.   Basil - Fresh basil is also from Nico at Twin River Gardens. Store the basil stems down in a cool jar of water for 1 week. It's amazing with diced tomatoes as a topping for bread, chicken or fish. It can also be sliced thinly for a corn salad or sprinkled on corn on the cob. Sprinkle in pasta, on a flatbread or make a quick pesto. Lots of options. Try this Summer Corn Salad with Tomatoes and Basil.   

Full Gourmet to Receive a Minimum of 10 of the Following 12 Items

Slicer Cucumbers - Cucumbers are from Oak Valley Vegetables. Store in the crisper for up to 2 weeks. The slicers have a tougher skin, so peel the whole thing first then slice up. Great for burgers, sandwiches, salads or wraps. They also make a great snacking veggie sprinkled with some fresh dill and vinegar. Concord Grapes - Concord grapes are from Rock and the Fern. They should be stored in a sealed container in the fridge. Rinse and snack on, these small dark purple grapes are sweet and tart all at the same time and the juice is often used to make jelly, juice and wine. Garlic - Comes from Oakville, MB. These are storage garlic so they're more dried and should be stored out of the fridge in a cool pantry or somewhere with good air circulation. Use one clove at a time for all your yummy recipes to add a nice garlic flavour. It's nice as a seasoning for roasted vegetables or on a flatbread, with potatoes or in a dip. Leeks - Leeks come from Wild Earth Farm. Cut off the root end and the top dark green leaves, then slice up and rinse the white section. Leeks are in the onion family so they can be replaced for onions. They have a more mild less sharp onion flavour and are great sautéed with butter and pasta or in a soup. This Leek Bread Pudding from Smitten Kitchen would make for the most delicious savoury side dish. Roma Tomatoes - Tomatoes are from Wild Earth Farms. These field tomatoes you will notice may have scratches or blemishes from the wind and friction with the plant. They taste amazing however and should be stored on the counter or a cool pantry. They will keep ripening as they age and last about 1 week. Dice up for all your summer salad recipes, bruschetta, fresh salsa or taco bowls. They're also the perfect size to slice for a burger or on toast with basil and fresh mozzarella. A similar idea is this Tomato, Mozza and Pesto Panini. Broccoli -Broccoli crowns are from Jonathan's Farm in Teulon, MB. Store the broccoli in the crisper in a bag for about 2 weeks. It can be eaten raw or cooked as you know, as part of a veggie platter, or roasted in the oven. This Garden Vegetable Pasta Salad would be great for a beach day or potluck. Also, don't throw out the stems. They can be peeled and chopped up for a Broccoli Stem & Carrot Slaw. Dill - Fresh dill is from Jonathan's Farm. Store the dill in a jar of water with the stems down in the fridge. Any extra dill can be dried or frozen for Fall chicken noodle soups! Chop up and mix into homemade veggie dips, chicken marinades or salad dressings. You can mix it with olive oil and brush onto chopped carrots for roasting, or mix into boiled new potatoes. I'm always making salads with dill, like this Chickpea, Tomato and Cucumber Salad. They're super easy and you can throw in whatever veggies you have. Beans - Beans are from Jonathan's Farm. Either green, yellow or dragon tongue beans. Store in the fridge and they will last for 2 weeks. Cut off the ends and enjoy raw with hummus or they can be sautéed or boiled. Delicious with fresh dill or make a few jars of pickled beans with garlic and dill. They're a great summer side and can also be cut up for a potato salad  or fresh green bean salad with tomato.  Patty Pan Squash - Squash is from Nico at Twin River Gardens. Store the squash on the counter or in the fridge. These summer squash are small, yellow and have pretty scalloped edges. They can be sliced up for grilling or roasting, shredded or stuffed and baked (medium-big ones). Fennel - Fennel is from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel contains the main bulb and the fronds which both have a mild black liquorice taste. Common in mediterranean cooking, fennel is often used shaved thinly in salads or roasted. Try this vegan dish for Roasted Carrots, Red Onion, Fennel & Mint. Basil - Fresh basil is also from Nico at Twin River Gardens. Store the basil stems down in a cool jar of water for 1 week. It's amazing with diced tomatoes as a topping for bread, chicken or fish. It can also be sliced thinly for a corn salad or sprinkled on corn on the cob. Sprinkle in pasta, on a flatbread or make a quick pesto. Lots of options. Try this Summer Corn Salad with Tomatoes and Basil.  Melon - Mini watermelon or cantaloupes are from Green Acres Farm. Store on the counter and cut up within 1 week. The watermelons should have a yellow spot which indicates ripeness and the cantaloupes have a blush undertone with the smell coming through the skin. They have a very thin skin so they can be peeled with a knife.  

Half Produce to Receive a Minimum of 7 of the Following 9 Items

Zucchini Noodles - Zucchini is from Oak Valley Vegetables. Store the bag of zoodles in the fridge. Perfect if you don't own a spiralizer but want those low calorie noodles you can sauté with tomato or meat sauce. They only need a few minutes of cooking or they'll start to get too soft. Another option is just using olive oil, chopped basil and parmesan cheese. Large Potatoes - Red potatoes are from Oak Valley Vegetables. Store them in the fridge not in the pantry. You can tell they're new potatoes because the skin rubs off easily. Boil these until they're fork tender and then chop up and stir in fresh dill and butter. Try this Roasted New Potato Salad with Lentils & Herbs. Garlic - Comes from Oakville, MB. These are storage garlic so they're more dried and should be stored out of the fridge in a cool pantry or somewhere with good air circulation. Use one clove at a time for all your yummy recipes to add a nice garlic flavour. It's nice as a seasoning for roasted vegetables or on a flatbread, with potatoes or in a dip. Beefsteak Tomato - Tomatoes are from Wild Earth Farms. These field tomatoes you will notice may have scratches or blemishes from the wind and friction with the plant. They taste amazing however and should be stored on the counter or a cool pantry. They will keep ripening as they age and last about 1 week. Dice up for all your summer salad recipes, bruschetta, fresh salsa or taco bowls. They're also the perfect size to slice for a burger or on toast with basil and fresh mozzarella. A similar idea is this Tomato, Mozza and Pesto Panini. Broccoli -Broccoli crowns are from Jonathan's Farm in Teulon, MB. Store the broccoli in the crisper in a bag for about 2 weeks. It can be eaten raw or cooked as you know, as part of a veggie platter, or roasted in the oven. This Garden Vegetable Pasta Salad would be great for a beach day or potluck. Also, don't throw out the stems. They can be peeled and chopped up for a Broccoli Stem & Carrot Slaw. Dill - Fresh dill is from Jonathan's Farm. Store the dill in a jar of water with the stems down in the fridge. Any extra dill can be dried or frozen for Fall chicken noodle soups! Chop up and mix into homemade veggie dips, chicken marinades or salad dressings. You can mix it with olive oil and brush onto chopped carrots for roasting, or mix into boiled new potatoes. I'm always making salads with dill, like this Chickpea, Tomato and Cucumber Salad. They're super easy and you can throw in whatever veggies you have. Patty Pan Squash - Squash is from Nico at Twin River Gardens. Store the squash on the counter or in the fridge. These summer squash are small, yellow and have pretty scalloped edges. They can be sliced up for grilling or roasting, shredded or stuffed and baked (medium-big ones). Fennel - Fennel is from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel contains the main bulb and the fronds which both have a mild black liquorice taste. Common in mediterranean cooking, fennel is often used shaved thinly in salads or roasted. Try this vegan dish for Roasted Carrots, Red Onion, Fennel & Mint. Basil - Fresh basil is also from Nico at Twin River Gardens. Store the basil stems down in a cool jar of water for 1 week. It's amazing with diced tomatoes as a topping for bread, chicken or fish. It can also be sliced thinly for a corn salad or sprinkled on corn on the cob. Sprinkle in pasta, on a flatbread or make a quick pesto. Lots of options. Try this Summer Corn Salad with Tomatoes and Basil.   

Half Gourmet to Receive a minimum of 9 of the Following 11 Items

Slicer Cucumbers - Cucumbers are from Oak Valley Vegetables. Store in the crisper for up to 2 weeks. The slicers have a tougher skin, so peel the whole thing first then slice up. Great for burgers, sandwiches, salads or wraps. They also make a great snacking veggie sprinkled with some fresh dill and vinegar. Concord Grapes - Concord grapes are from Rock and the Fern. They should be stored in a sealed container in the fridge. Rinse and snack on, these small dark purple grapes are sweet and tart all at the same time and the juice is often used to make jelly, juice and wine. Garlic - Comes from Oakville, MB. These are storage garlic so they're more dried and should be stored out of the fridge in a cool pantry or somewhere with good air circulation. Use one clove at a time for all your yummy recipes to add a nice garlic flavour. It's nice as a seasoning for roasted vegetables or on a flatbread, with potatoes or in a dip. Roma Tomatoes - Tomatoes are from Wild Earth Farms. These field tomatoes you will notice may have scratches or blemishes from the wind and friction with the plant. They taste amazing however and should be stored on the counter or a cool pantry. They will keep ripening as they age and last about 1 week. Dice up for all your summer salad recipes, bruschetta, fresh salsa or taco bowls. They're also the perfect size to slice for a burger or on toast with basil and fresh mozzarella. A similar idea is this Tomato, Mozza and Pesto Panini. Broccoli -Broccoli crowns are from Jonathan's Farm in Teulon, MB. Store the broccoli in the crisper in a bag for about 2 weeks. It can be eaten raw or cooked as you know, as part of a veggie platter, or roasted in the oven. This Garden Vegetable Pasta Salad would be great for a beach day or potluck. Also, don't throw out the stems. They can be peeled and chopped up for a Broccoli Stem & Carrot Slaw. Dill - Fresh dill is from Jonathan's Farm. Store the dill in a jar of water with the stems down in the fridge. Any extra dill can be dried or frozen for Fall chicken noodle soups! Chop up and mix into homemade veggie dips, chicken marinades or salad dressings. You can mix it with olive oil and brush onto chopped carrots for roasting, or mix into boiled new potatoes. I'm always making salads with dill, like this Chickpea, Tomato and Cucumber Salad. They're super easy and you can throw in whatever veggies you have. Beans - Beans are from Jonathan's Farm. Either green, yellow or dragon tongue beans. Store in the fridge and they will last for 2 weeks. Cut off the ends and enjoy raw with hummus or they can be sautéed or boiled. Delicious with fresh dill or make a few jars of pickled beans with garlic and dill. They're a great summer side and can also be cut up for a potato salad  or fresh green bean salad with tomato.  Patty Pan Squash - Squash is from Nico at Twin River Gardens. Store the squash on the counter or in the fridge. These summer squash are small, yellow and have pretty scalloped edges. They can be sliced up for grilling or roasting, shredded or stuffed and baked (medium-big ones). Fennel - Fennel is from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel contains the main bulb and the fronds which both have a mild black liquorice taste. Common in mediterranean cooking, fennel is often used shaved thinly in salads or roasted. Try this vegan dish for Roasted Carrots, Red Onion, Fennel & Mint. Basil - Fresh basil is also from Nico at Twin River Gardens. Store the basil stems down in a cool jar of water for 1 week. It's amazing with diced tomatoes as a topping for bread, chicken or fish. It can also be sliced thinly for a corn salad or sprinkled on corn on the cob. Sprinkle in pasta, on a flatbread or make a quick pesto. Lots of options. Try this Summer Corn Salad with Tomatoes and Basil.  Melon - Mini watermelon or cantaloupes are from Green Acres Farm. Store on the counter and cut up within 1 week. The watermelons should have a yellow spot which indicates ripeness and the cantaloupes have a blush undertone with the smell coming through the skin. They have a very thin skin so they can be peeled with a knife.

Protein Shares

Pork Back Bacon - Heritage pork bacon is from Spring Creek Farms. The pork is raised ethically and naturally outside and free to express natural behaviours. This bacon should be fried up in a pan and then reserve the fat drippings for frying potatoes and greens. The bacon can also be diced up for a casserole or salad! Chicken Breast - Chicken breasts are from Oak Island. Thaw, cut into pieces and then skewer with your favourite veggies or throw into a southwestern chicken salad. Try these 30 minute Creamy Mushroom & Leek Chicken Breasts for a busy weeknight meal. Stewing Beef - Beef is from Spring Creek Farms. The cows are raised outdoors on rotating pastures with fresh grass and are free to roam around. The stewing beef can turn out tough if not cooked properly... it needs to be cooked in a slow cooker or pot for a few hours with liquid. Follow these instructions on the Crampton's Market recipe page.

Gourmet Protein Shares

Stewing Lamb - Lamb is from Spring Creek Farms. The lambs are raised ethically outdoors. The stewing lamb can be tough if not cooked properly, it should be seared on all sides then slow cooked in a pot or crock pot. Follow this Lamb Stew Recipe from NatashasKitchen. Bison Minute Steak - Bison is from Spring Creek Farms. The bison is raised outdoors on rotating pastures so the bison always have fresh grass and lots of space. This minute steak is thinner because it has been tenderized so it cooks very quickly on the grill. Its great sliced for tacos or on top of a salad. Follow the Crampton's Market cooking instructions.  Ground Chicken - Chicken comes from Oak Island. The chickens have spacious barns and are free to go outside when they wish. They're fed no growth hormones or antibiotics in the feed. Thaw the ground chicken then chop up and sauté in a pan. My top 2 favourites with ground chicken are lettuce wraps or stuffed peppers! Try these Asian Chicken Meatballs, they're easy and cook quickly.