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 15/16

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 9 of the Following 11 Items:

Dragon Tongue Beans - Store these beans in the fridge in a bag for up to 2-3 weeks. The dragon tongue beans are an heirloom variety with purple and yellow spots. They have such a cool look and taste basically the same as regular green or yellow beans. They are tender enough to eat raw, but you can also steam or sauté them.

 

Fava Beans - Store the fava beans in the fridge until eating. These beans also known as broad beans are popular in italian cuisine. They do take a bit of work because you need to shell the beans and then remove the outer layer/shell of the bean. You will be left with a large flat green bean. They can be sautéed or stir fried quite quickly. You can also eat them raw in a salad. Try this Fava Bean & Greens Pasta or this very simple Sautéed Fava Beans recipe.

 

Bunch Onions - Manitoba onion bunches are from Stefan at Blue Lagoon Organics. Fresh onions should be stored in the fridge and used within 1-2 weeks. Best eaten raw because they are very juicy and flavourful such as in a sandwich, salad or burger. You can also dice and add into a fresh salsa or bruschetta. Here's a yummy recipe for Summer Minestrone Soup. The veggies in it can be anything you like.

 

Shallots - Shallots are from Nico at Twin River Gardens. They are in the same family as onions and garlic, and can be used interchangeably with regular onions. However they have a sweeter and stronger taste and pair well with chicken, fish, and add a great flavour to sauces, soups and stews. You can also just dice them up and sauté with any veggies such as beans, cabbage or greens. Try it in a salad dressing with this recipe: Summer Celebration Kale & Quinoa Salad with Shallot Vinaigrette. 

 

Bulk Carrots - Carrots are grown by Dennis at Oak Valley Vegetables in Morden. Store in the fridge in a sealed bag for up to a few weeks. These don't need to be peeled, just rinse and they can be munched on as a snack with your favourite dips. Shred for a coleslaw with cabbage, a garden salad or chop up for a veggie tray. They can also be roasted if you prefer carrots cooked, boiled or julienne for a stir fry! Try this Raw Carrot Pasta with Peanut Sauce or Smitten Kitchen's recipe, Carrot Cake with Maple Frosting for a sweet treat!

 

Savoy Cabbage - Cabbage is from Stefan at Blue Lagoon Organics. Store wrapped in plastic in the fridge for up to 2 weeks, peel outer layers off if they wilt. This type of cabbage you can use for cabbage rolls, raw shredded in a salad, or another popular idea is slicing into "steaks" and grilling on the BBQ! My first choice would be an asian salad such as this Vietnamese Style Chicken & Cabbage Salad.  Super fresh and crispy!

 

Lemongrass - This herb is also from Stefan at Blue Lagoon Organics. Lemongrass is a popular plant used in Vietnamese cooking to flavour chicken, shrimp, pork or sauces. You can use it to flavour a stir fry such as this recipe for Lemongrass & Coconut Curry with Summer Vegetables.  It can also be used to flavour a lemongrass tea which you can then serve on ice for a summer day! Any lemongrass you do not use just chop up and freeze in a bag for when your feeling inspired.

 

Parsley - Parsley is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up and sprinkle parsley on your roasted/boiled potatoes, roasted veggies or in a salad. It adds a great colour and freshness to any grainy salads such as quinoa or couscous. You can also whisk it into a marinade or salad dressing! This Cucumber, Parsley, Pineapple & Lemon Smoothie is a great way to get in some greens!

 

Kale - Green kale is from Stefan. Strip the kale leaves from the stems with your hand: hold the bottom of the stem and with the other hand circle the kale and pull all the way up. Store all the kale leaves in a large ziplock bag in the fridge for about 3 weeks! Use the kale in salads as an alternative green to lettuce and extra nutrients! You can also sauté the kale lightly, add it to scrambled eggs/omelettes or mix it chopped up into pasta. Any extra kale (the bunch can be very big) I like to bake kale chips to use up old leaves or add it to a smoothie. Try Smitten Kitchen's recipe for Potato, Scallion and Kale Cakes for a breakfast or lunch.

 

White Cucumbers - Cucumbers are from Justin at Hearts & Roots. White cucumbers are a variety of salad cukes that have a bit less bitter skin and taste a bit sweeter than a green cucumber. Chop them up to eat in a salad or with your lunches and you can leave the skins on. You can also use these to add a twist to a mojito or cucumber melon sangria. Try your onions and cucumbers in this Creamy Cucumber Pasta Salad! 

 

Beets - Beets are from Dennis at Oak Valley Vegetables. Store in a sealed bag in the fridge to prevent them from getting soft. They will last about 2 weeks. After chopping the ends off you can cut into cubes, roast and then put into a salad for a sweet earthy taste! They can also be juiced or boiled then added to a smoothie for a bright pink pop! Try Erin Crampton's recipe for Lemony Beet Hummus to go with your favourite veggies, crackers or tortilla chips!

 

Broccoli - Broccoli from Oak Valley Vegetables. Store in the fridge in a bag for about 2-3 weeks. Whats your favourite way to eat broccoli? I'm a roasted vegetable person so I love it with garlic and parmesan. If you steam it you can chop it super small and add it to anything: macaroni, eggs, rice or veggie fritters. Kids won't even notice to pick it out. This cheesy broccoli rice is an easy side dish to whip up and put with chicken or fish.

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

Bunch Onions - Manitoba onion bunches are from Stefan at Blue Lagoon Organics. Fresh onions should be stored in the fridge and used within 1-2 weeks. Best eaten raw because they are very juicy and flavourful such as in a sandwich, salad or burger. You can also dice and add into a fresh salsa or bruschetta. Here's a yummy recipe for Summer Minestrone Soup. The veggies in it can be anything you like.

Bulk Carrots - Carrots are grown by Dennis at Oak Valley Vegetables in Morden. Store in the fridge in a sealed bag for up to a few weeks. These don't need to be peeled, just rinse and they can be munched on as a snack with your favourite dips. Shred for a coleslaw with cabbage, a garden salad or chop up for a veggie tray. They can also be roasted if you prefer carrots cooked, boiled or julienne for a stir fry! Try this Raw Carrot Pasta with Peanut Sauce or Smitten Kitchen's recipe, Carrot Cake with Maple Frosting for a sweet treat!

Lemongrass - This herb is also from Stefan at Blue Lagoon Organics. Lemongrass is a popular plant used in Vietnamese cooking to flavour chicken, shrimp, pork or sauces. You can use it to flavour a stir fry such as this recipe for Lemongrass & Coconut Curry with Summer Vegetables.  It can also be used to flavour a lemongrass tea which you can then serve on ice for a summer day! Any lemongrass you do not use just chop up and freeze in a bag for when your feeling inspired.

Parsley - Parsley is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up and sprinkle parsley on your roasted/boiled potatoes, roasted veggies or in a salad. It adds a great colour and freshness to any grainy salads such as quinoa or couscous. You can also whisk it into a marinade or salad dressing! This Cucumber, Parsley, Pineapple & Lemon Smoothie is a great way to get in some greens!

Kale - Green kale is from Stefan. Strip the kale leaves from the stems with your hand: hold the bottom of the stem and with the other hand circle the kale and pull all the way up. Store all the kale leaves in a large ziplock bag in the fridge for about 3 weeks! Use the kale in salads as an alternative green to lettuce and extra nutrients! You can also sauté the kale lightly, add it to scrambled eggs/omelettes or mix it chopped up into pasta. Any extra kale (the bunch can be very big) I like to bake kale chips to use up old leaves or add it to a smoothie. Try Smitten Kitchen's recipe for Potato, Scallion and Kale Cakes for a breakfast or lunch.

Chard - Chard is grown by Nico at Twin River Gardens. Store the same as lettuce: rinse, wrap in paper towel and put in a bag in the fridge. Chard is a thinner green similar to spinach. However, it can be used like to a cabbage leaf to make a cabbage roll of some sort. Use the chard in Smitten Kitchen€™s recipe for Spaghetti with Swiss Chard & Garlic Chips. Chard is another green that you use up in eggs or a stir fry, and freeze the rest in a sealed bag after chopping it up!

Cucumbers - Cucumbers are from Evan at Green Acres Farm. Salad cukes have a thin skin and a great crunch. Chop them up to eat in a salad or with your lunches and you can leave the skins on. You can also use these to add a twist to a mojito or cucumber melon sangria. Try your onions and cucumbers in this Creamy Cucumber Pasta Salad! 

Beets - Beets are from Dennis at Oak Valley Vegetables. Store in a sealed bag in the fridge to prevent them from getting soft. They will last about 2 weeks. After chopping the ends off you can cut into cubes, roast and then put into a salad for a sweet earthy taste! They can also be juiced or boiled then added to a smoothie for a bright pink pop! Try Erin Crampton's recipe for Lemony Beet Hummus to go with your favourite veggies, crackers or tortilla chips!

Zucchini €“ Zucchini from Nico at Twin River Gardens. 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 Lemon Garlic Zucchini 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 saucy stir fry.

Broccoli - Broccoli from Oak Valley Vegetables. Store in the fridge in a bag for about 2-3 weeks. Whats your favourite way to eat broccoli? I'm a roasted vegetable person so I love it with garlic and parmesan. If you steam it you can chop it super small and add it to anything: macaroni, eggs, rice or veggie fritters. Kids won't even notice to pick it out. This cheesy broccoli rice is an easy side dish to whip up and put with chicken or fish.

Half Gourmet Shares to Receive a Minimum of 9 of the Following 11 Items:

Dragon Tongue Beans - Store these beans in the fridge in a bag for up to 2-3 weeks. The dragon tongue beans are an heirloom variety with purple and yellow spots. They have such a cool look and taste basically the same as regular green or yellow beans. They are tender enough to eat raw, but you can also steam or sauté them.

Fava Beans - Store the fava beans in the fridge until eating. These beans also known as broad beans are popular in italian cuisine. They do take a bit of work because you need to shell the beans and then remove the outer layer/shell of the bean. You will be left with a large flat green bean. They can be sautéed or stir fried quite quickly. You can also eat them raw in a salad. Try this Fava Bean & Greens Pasta or this very simple Sautéed Fava Beans recipe.

Shallots - Shallots are from Nico at Twin River Gardens. They are in the same family as onions and garlic, and can be used interchangeably with regular onions. However they have a sweeter and stronger taste and pair well with chicken, fish, and add a great flavour to sauces, soups and stews. You can also just dice them up and sauté with any veggies such as beans, cabbage or greens. Try it in a salad dressing with this recipe: Summer Celebration Kale & Quinoa Salad with Shallot Vinaigrette. 

Bunch Onions - Manitoba onion bunches are from Stefan at Blue Lagoon Organics. Fresh onions should be stored in the fridge and used within 1-2 weeks. Best eaten raw because they are very juicy and flavourful such as in a sandwich, salad or burger. You can also dice and add into a fresh salsa or bruschetta. Here's a yummy recipe for Summer Minestrone Soup. The veggies in it can be anything you like.

Bulk Carrots - Carrots are grown by Dennis at Oak Valley Vegetables in Morden. Store in the fridge in a sealed bag for up to a few weeks. These don't need to be peeled, just rinse and they can be munched on as a snack with your favourite dips. Shred for a coleslaw with cabbage, a garden salad or chop up for a veggie tray. They can also be roasted if you prefer carrots cooked, boiled or julienne for a stir fry! Try this Raw Carrot Pasta with Peanut Sauce or Smitten Kitchen's recipe, Carrot Cake with Maple Frosting for a sweet treat!

Savoy Cabbage - Cabbage is from Stefan at Blue Lagoon Organics. Store wrapped in plastic in the fridge for up to 2 weeks, peel outer layers off if they wilt. This type of cabbage you can use for cabbage rolls, raw shredded in a salad, or another popular idea is slicing into "steaks" and grilling on the BBQ! My first choice would be an asian salad such as this Vietnamese Style Chicken & Cabbage Salad.  Super fresh and crispy!

Lemongrass - This herb is also from Stefan at Blue Lagoon Organics. Lemongrass is a popular plant used in Vietnamese cooking to flavour chicken, shrimp, pork or sauces. You can use it to flavour a stir fry such as this recipe for Lemongrass & Coconut Curry with Summer Vegetables.  It can also be used to flavour a lemongrass tea which you can then serve on ice for a summer day! Any lemongrass you do not use just chop up and freeze in a bag for when your feeling inspired.

Parsley - Parsley is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up and sprinkle parsley on your roasted/boiled potatoes, roasted veggies or in a salad. It adds a great colour and freshness to any grainy salads such as quinoa or couscous. You can also whisk it into a marinade or salad dressing! This Cucumber, Parsley, Pineapple & Lemon Smoothie is a great way to get in some greens!

Kale - Green kale is from Stefan. Strip the kale leaves from the stems with your hand: hold the bottom of the stem and with the other hand circle the kale and pull all the way up. Store all the kale leaves in a large ziplock bag in the fridge for about 3 weeks! Use the kale in salads as an alternative green to lettuce and extra nutrients! You can also sauté the kale lightly, add it to scrambled eggs/omelettes or mix it chopped up into pasta. Any extra kale (the bunch can be very big) I like to bake kale chips to use up old leaves or add it to a smoothie. Try Smitten Kitchen's recipe for Potato, Scallion and Kale Cakes for a breakfast or lunch.

White Cucumbers - Cucumbers are from Justin at Hearts & Roots. White cucumbers are a variety of salad cukes that have a bit less bitter skin and taste a bit sweeter than a green cucumber. Chop them up to eat in a salad or with your lunches and you can leave the skins on. You can also use these to add a twist to a mojito or cucumber melon sangria. Try your onions and cucumbers in this Creamy Cucumber Pasta Salad! 

Beets - Beets are from Dennis at Oak Valley Vegetables. Store in a sealed bag in the fridge to prevent them from getting soft. They will last about 2 weeks. After chopping the ends off you can cut into cubes, roast and then put into a salad for a sweet earthy taste! They can also be juiced or boiled then added to a smoothie for a bright pink pop! Try Erin Crampton's recipe for Lemony Beet Hummus to go with your favourite veggies, crackers or tortilla chips!

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

Bunch Onions - Manitoba onion bunches are from Stefan at Blue Lagoon Organics. Fresh onions should be stored in the fridge and used within 1-2 weeks. Best eaten raw because they are very juicy and flavourful such as in a sandwich, salad or burger. You can also dice and add into a fresh salsa or bruschetta. Here's a yummy recipe for Summer Minestrone Soup. The veggies in it can be anything you like.

Bulk Carrots - Carrots are grown by Dennis at Oak Valley Vegetables in Morden. Store in the fridge in a sealed bag for up to a few weeks. These don't need to be peeled, just rinse and they can be munched on as a snack with your favourite dips. Shred for a coleslaw with cabbage, a garden salad or chop up for a veggie tray. They can also be roasted if you prefer carrots cooked, boiled or julienne for a stir fry! Try this Raw Carrot Pasta with Peanut Sauce or Smitten Kitchen's recipe, Carrot Cake with Maple Frosting for a sweet treat!

Lemongrass - This herb is also from Stefan at Blue Lagoon Organics. Lemongrass is a popular plant used in Vietnamese cooking to flavour chicken, shrimp, pork or sauces. You can use it to flavour a stir fry such as this recipe for Lemongrass & Coconut Curry with Summer Vegetables.  It can also be used to flavour a lemongrass tea which you can then serve on ice for a summer day! Any lemongrass you do not use just chop up and freeze in a bag for when your feeling inspired.

Parsley - Parsley is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for up to 2 weeks. Chop up and sprinkle parsley on your roasted/boiled potatoes, roasted veggies or in a salad. It adds a great colour and freshness to any grainy salads such as quinoa or couscous. You can also whisk it into a marinade or salad dressing! This Cucumber, Parsley, Pineapple & Lemon Smoothie is a great way to get in some greens!

Kale - Green kale is from Stefan. Strip the kale leaves from the stems with your hand: hold the bottom of the stem and with the other hand circle the kale and pull all the way up. Store all the kale leaves in a large ziplock bag in the fridge for about 3 weeks! Use the kale in salads as an alternative green to lettuce and extra nutrients! You can also sauté the kale lightly, add it to scrambled eggs/omelettes or mix it chopped up into pasta. Any extra kale (the bunch can be very big) I like to bake kale chips to use up old leaves or add it to a smoothie. Try Smitten Kitchen's recipe for Potato, Scallion and Kale Cakes for a breakfast or lunch.

Chard - Chard is grown by Nico at Twin River Gardens. Store the same as lettuce: rinse, wrap in paper towel and put in a bag in the fridge. Chard is a thinner green similar to spinach. However, it can be used like to a cabbage leaf to make a cabbage roll of some sort. Use the chard in Smitten Kitchen€™s recipe for Spaghetti with Swiss Chard & Garlic Chips. Chard is another green that you use up in eggs or a stir fry, and freeze the rest in a sealed bag after chopping it up!

Beets - Beets are from Dennis at Oak Valley Vegetables. Store in a sealed bag in the fridge to prevent them from getting soft. They will last about 2 weeks. After chopping the ends off you can cut into cubes, roast and then put into a salad for a sweet earthy taste! They can also be juiced or boiled then added to a smoothie for a bright pink pop! Try Erin Crampton's recipe for Lemony Beet Hummus to go with your favourite veggies, crackers or tortilla chips!

Broccoli - Broccoli from Oak Valley Vegetables. Store in the fridge in a bag for about 2-3 weeks. Whats your favourite way to eat broccoli? I'm a roasted vegetable person so I love it with garlic and parmesan. If you steam it you can chop it super small and add it to anything: macaroni, eggs, rice or veggie fritters. Kids won't even notice to pick it out. This cheesy broccoli rice is an easy side dish to whip up and put with chicken or fish.