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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 18/19

Save your Seeds for Spring

Nows the time to save some seeds from the garden produce to plant next year. Some examples include squash seeds, tomato seeds, pepper seeds and jalapeño seeds! Harvest the seeds from the ripe vegetables, then dry them out on a paper towel so they don't go mouldy over winter. Store them in a paper envelope, labelled so you know what they are come spring time. Consider saving at least 10 seeds (or more depending on how much room you have) from each vegetable, or if you have your own plants, seeds from at least 5 different plants to ensure success the next season. Store the seeds in a cool, dark and dry place. Saving seeds to plant is a great economical way to make sure you have the same crops varieties with the flavour you love the following year.  

Full Produce to Receive 7 of the Following 9 Items

Acorn Squash - Squash is from Evan at Green Acres Farm. Store on the counter or in the pantry for 3 months or more. The acorn squash is great for cutting in half or quarters (depending on size) and stuffing with kale, sausage and apple. The skin is edible if cooked long enough so it softens - same as most squash. You can make a more sweet version of the squash with this Food Network recipe for Baked Acorn Squash with Brown Sugar and Butter. Great for Thanksgiving or make it a mashed version.   Kale - Kale is grown at Twin River Gardens by Nico. Strip the leaves from the stems and stuff it all into a large ziplock bag, it lasts for 2 weeks or more. It's a super healthy green containing lots of vitamins and fibre, making it great for a kale caesar salad with roasted chickpeas. I prefer halving it with lettuce for salads, because its a more dense green but you can use all kale. Two other easy ideas are blending it with a bit of water and freezing it in cubes for smoothies, or baking for 10 minutes to make kale chips.   Coloured Peppers - Coloured bell peppers are from Oak Valley Vegetables in Morden. Store the peppers in the crisper or a container in the fridge for 1-2 weeks. The bigger ones are great for stuffing, slicing for a colourful stir fry or noodle dish, or in a casserole. Peppers are my favourite raw snacking vegetable so I always use them for that, but also great in salads! This Stuffed Pepper Casserole is totally warm and delicious comfort food.   Jalapeno Peppers - Jalapeno's are from Oak Valley as well. Store in the crisper for about 1 week. They can be sliced, veins removed and deseeded then added in for a little spice in all your recipes. Great for quesadillas with the peppers, in tacos or on nachos. Theres also lots of dip recipes such as this jalapeño popper dip - not low calorie at all but great for a party or appetizer with friends.   Mixed Potatoes - Potatoes are from Oak Valley Vegetables. Store the bag of potatoes in a cool pantry or basement for at least a couple weeks. This is a mix of small white and red, I love these ones for roasting in the oven, they're also a nice size for throwing into a chicken roasting pan with chopped rainbow carrots. Follow this recipe for a simple diced Roasted Potatoes.    Rainbow Carrots - Rainbow carrots are from Oak Valley. Store in the fridge for several weeks. Peel, cut off the ends and slice up for a multicoloured snack or shred for a carrot muffin or carrot cake recipe. If you keep some shredded in a container in the fridge, it can also be added on top of salads or oatmeal.   Cantaloupe - Cantaloupe is from Hearts & Roots in Elie. Store on the counter for up to 1 week but it should be cut within 1 week. Signs of ripeness are: fragrance, a blush colour, and the tail end pushing inwards. Chop up the cantaloupe and store in a container in the fridge for 1 week. Or, cut in half, scoop out seeds and fill with cottage cheese for a hearty breakfast.   Dragon Tongue Beans - Beans are from Hearts & Roots. Store in the fridge in a bag or container for up to 2 weeks. I can see this being the last week for Manitoba beans so enjoy while you can! The dragon tongue are a special variety with yellow and purple spots but taste like normal beans and can be eaten raw, sautéed or boiled. Try this recipe for Dragon Tongue Beans with Caramelized Onions.    Zucchini - Zucchini aka summer squash is from Hearts & Roots. Store on the counter for up to 2 weeks. It may be yellow, green, a mix of both or the round variety. The zucchini can also be shredded for muffins, chocolate zucchini cake or spiralized for a noodle alternative! I use it in a stir fry or scoop out the middles and do a Mexican type stuffing. Slice the zucchini thin with a mandolin or slicer and you can  make these Chicken Zucchini Enchiladas.   

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

Butternut Squash - Squash is from Green Acres. Store on the counter, in a pantry or cool basement until December. This pale orange squash with a bright orange flesh is one of the most common varieties. It's great for a Curried Butternut Squash Soup - my go to recipe. It can also be roasted and then mashed or just cubed and roasted, it turns nice and sweet. Kale - Kale is grown at Twin River Gardens by Nico. Strip the leaves from the stems and stuff it all into a large ziplock bag, it lasts for 2 weeks or more. It's a super healthy green containing lots of vitamins and fibre, making it great for a kale caesar salad with roasted chickpeas. I prefer halving it with lettuce for salads, because its a more dense green but you can use all kale. Two other easy ideas are blending it with a bit of water and freezing it in cubes for smoothies, or baking for 10 minutes to make kale chips. Coloured Peppers - Coloured bell peppers are from Oak Valley Vegetables in Morden. Store the peppers in the crisper or a container in the fridge for 1-2 weeks. The bigger ones are great for stuffing, slicing for a colourful stir fry or noodle dish, or in a casserole. Peppers are my favourite raw snacking vegetable so I always use them for that, but also great in salads! This Stuffed Pepper Casserole is totally warm and delicious comfort food. Jalapeno Peppers - Jalapeno's are from Oak Valley as well. Store in the crisper for about 1 week. They can be sliced, veins removed and deseeded then added in for a little spice in all your recipes. Great for quesadillas with the peppers, in tacos or on nachos. Theres also lots of dip recipes such as this jalapeño popper dip - not low calorie at all but great for a party or appetizer with friends. Mixed Potatoes - Potatoes are from Oak Valley Vegetables. Store the bag of potatoes in a cool pantry or basement for at least a couple weeks. This is a mix of small white and red, I love these ones for roasting in the oven, they're also a nice size for throwing into a chicken roasting pan with chopped rainbow carrots. Follow this recipe for a simple diced Roasted Potatoes.  Pipicha - Pipicha comes from Hearts & Roots. This is a herb common in Mexican cuisine and it can be substituted for cilantro, mint or dill. It works well in a mixed salad, salsa fresca or a starch based salad such as a tabouleh, bulgar or quinoa salad. It can be substituted for cilantro in fish or chicken tacos. Paris Market Carrots - Grown at Hearts & Roots. They should be stored in the fridge for a couple weeks. They look like they haven't grown but they're actually a variety of orange carrot that grows round, so they're orange balls. Peeling would be difficult so I wouldn't suggest it, just rinse and slice thinly for snacking or in a stir fry! Kazakh Melon - Melon is from Hearts & Roots. Store on the counter for up to 1 week. These small melon varieties are a green colour which turns to gold when ripe. I would cut it within a week of storage. The inside is light green like a honeydew. Dragon Tongue Beans - Beans are from Hearts & Roots. Store in the fridge in a bag or container for up to 2 weeks. I can see this being the last week for Manitoba beans so enjoy while you can! The dragon tongue are a special variety with yellow and purple spots but taste like normal beans and can be eaten raw, sautéed or boiled. Try this recipe for Dragon Tongue Beans with Caramelized Onions.  Zucchini - Zucchini aka summer squash is from Hearts & Roots. Store on the counter for up to 2 weeks. It may be yellow, green, a mix of both or the round variety. The zucchini can also be shredded for muffins, chocolate zucchini cake or spiralized for a noodle alternative! I use it in a stir fry or scoop out the middles and do a Mexican type stuffing. Slice the zucchini thin with a mandolin or slicer and you can  make these Chicken Zucchini Enchiladas.  Celeriac - Celery root is from Hearts & Roots. It should be kept in the fridge. This looks like an ugly big ball of roots as you will notice but its actually similar to a parsnip or potato. It has that root vegetable taste, you just have to peel off the outside and then chop it up and roast it. The pieces can also be boiled and turned into a mash. Try this recipe for Celeriac and Fennel Soup, definitely not your traditional soup but a great fall flavour. Fennel - Fennel is also from Hearts & Roots. Store in the fridge for up to 2 weeks. The fennel is a white bulb and may have some green fronds still or may not. Slice the fennel thinly and it cooks down really nicely in a chicken skillet with sauce or in a warm salad. The black liquorice flavour is not overwhelming in these Spicy Roasted Fennel and Carrots. Great as a warm side dish.  

Half Produce to Receive a Minimum of 6 of the Following 7 Items

Spaghetti Squash - Squash is from Green Acres Farm. Store on the counter or in the pantry for at least a couple months. To cook, cut in half lengthwise (if this is not possible, microwave a few minutes first), scoop out the seeds, and drizzle the insides of the squash with olive oil, salt and pepper. Then roast the halves in the oven for about 25-30 minutes, if its larger then maybe more. The squash will be done when the strands come out easily when scraped gently with a fork. Scrape it all out into a serving bowl, and mix with garlic, butter and parmesan cheese! Kale - Kale is grown at Twin River Gardens by Nico. Strip the leaves from the stems and stuff it all into a large ziplock bag, it lasts for 2 weeks or more. It's a super healthy green containing lots of vitamins and fibre, making it great for a kale caesar salad with roasted chickpeas. I prefer halving it with lettuce for salads, because its a more dense green but you can use all kale. Two other easy ideas are blending it with a bit of water and freezing it in cubes for smoothies, or baking for 10 minutes to make kale chips. Coloured Peppers - Coloured bell peppers are from Oak Valley Vegetables in Morden. Store the peppers in the crisper or a container in the fridge for 1-2 weeks. The bigger ones are great for stuffing, slicing for a colourful stir fry or noodle dish, or in a casserole. Peppers are my favourite raw snacking vegetable so I always use them for that, but also great in salads! This Stuffed Pepper Casserole is totally warm and delicious comfort food. Jalapeno Peppers - Jalapeno's are from Oak Valley as well. Store in the crisper for about 1 week. They can be sliced, veins removed and deseeded then added in for a little spice in all your recipes. Great for quesadillas with the peppers, in tacos or on nachos. Theres also lots of dip recipes such as this jalapeño popper dip - not low calorie at all but great for a party or appetizer with friends. Mixed Potatoes - Potatoes are from Oak Valley Vegetables. Store the bag of potatoes in a cool pantry or basement for at least a couple weeks. This is a mix of small white and red, I love these ones for roasting in the oven, they're also a nice size for throwing into a chicken roasting pan with chopped rainbow carrots. Follow this recipe for a simple diced Roasted Potatoes.  Rainbow Carrots - Rainbow carrots are from Oak Valley. Store in the fridge for several weeks. Peel, cut off the ends and slice up for a multicoloured snack or shred for a carrot muffin or carrot cake recipe. If you keep some shredded in a container in the fridge, it can also be added on top of salads or oatmeal. Red Onions - Red onion is from Oak Valley Vegetables. Store in a cool pantry or basement for a couple weeks. This is definitely my favourite type of onion because I love it raw in salads or even in wraps and sandwiches. It can be sliced and roasted with the carrots and peppers or put in a greek salad.  

Half Gourmet Produce to Receive a Minimum of 8 of the Following 10 Items

Acorn Squash - Squash is from Evan at Green Acres Farm. Store on the counter or in the pantry for 3 months or more. The acorn squash is great for cutting in half or quarters (depending on size) and stuffing with kale, sausage and apple. The skin is edible if cooked long enough so it softens - same as most squash. You can make a more sweet version of the squash with this Food Network recipe for Baked Acorn Squash with Brown Sugar and Butter. Great for Thanksgiving or make it a mashed version. Kale - Kale is grown at Twin River Gardens by Nico. Strip the leaves from the stems and stuff it all into a large ziplock bag, it lasts for 2 weeks or more. It's a super healthy green containing lots of vitamins and fibre, making it great for a kale caesar salad with roasted chickpeas. I prefer halving it with lettuce for salads, because its a more dense green but you can use all kale. Two other easy ideas are blending it with a bit of water and freezing it in cubes for smoothies, or baking for 10 minutes to make kale chips. Coloured Peppers - Coloured bell peppers are from Oak Valley Vegetables in Morden. Store the peppers in the crisper or a container in the fridge for 1-2 weeks. The bigger ones are great for stuffing, slicing for a colourful stir fry or noodle dish, or in a casserole. Peppers are my favourite raw snacking vegetable so I always use them for that, but also great in salads! This Stuffed Pepper Casserole is totally warm and delicious comfort food. Jalapeno Peppers - Jalapeno's are from Oak Valley as well. Store in the crisper for about 1 week. They can be sliced, veins removed and deseeded then added in for a little spice in all your recipes. Great for quesadillas with the peppers, in tacos or on nachos. Theres also lots of dip recipes such as this jalapeño popper dip - not low calorie at all but great for a party or appetizer with friends. Mixed Potatoes - Potatoes are from Oak Valley Vegetables. Store the bag of potatoes in a cool pantry or basement for at least a couple weeks. This is a mix of small white and red, I love these ones for roasting in the oven, they're also a nice size for throwing into a chicken roasting pan with chopped rainbow carrots. Follow this recipe for a simple diced Roasted Potatoes.  Rainbow Carrots - Rainbow carrots are from Oak Valley. Store in the fridge for several weeks. Peel, cut off the ends and slice up for a multicoloured snack or shred for a carrot muffin or carrot cake recipe. If you keep some shredded in a container in the fridge, it can also be added on top of salads or oatmeal. Cantaloupe - Cantaloupe is from Hearts & Roots in Elie. Store on the counter for up to 1 week but it should be cut within 1 week. Signs of ripeness are: fragrance, a blush colour, and the tail end pushing inwards. Chop up the cantaloupe and store in a container in the fridge for 1 week. Or, cut in half, scoop out seeds and fill with cottage cheese for a hearty breakfast. Red Onions - Red onion is from Oak Valley Vegetables. Store in a cool pantry or basement for a couple weeks. This is definitely my favourite type of onion because I love it raw in salads or even in wraps and sandwiches. It can be sliced and roasted with the carrots and peppers or put in a greek salad. Zucchini - Zucchini aka summer squash is from Hearts & Roots. Store on the counter for up to 2 weeks. It may be yellow, green, a mix of both or the round variety. The zucchini can also be shredded for muffins, chocolate zucchini cake or spiralized for a noodle alternative! I use it in a stir fry or scoop out the middles and do a Mexican type stuffing. Slice the zucchini thin with a mandolin or slicer and you can  make these Chicken Zucchini Enchiladas.  Celeriac - Celery root is from Hearts & Roots. It should be kept in the fridge. This looks like an ugly big ball of roots as you will notice but its actually similar to a parsnip or potato. It has that root vegetable taste, you just have to peel off the outside and then chop it up and roast it. The pieces can also be boiled and turned into a mash. Try this recipe for Celeriac and Fennel Soup, definitely not your traditional soup but a great fall flavour.

Protein

Heritage Pork & Beef Smokies - Smokies are from Spring Creek Farms. The mix of pork and beef in these really makes them a great texture and flavour. Both the pigs and cows at the farm are raised naturally outdoors with plenty of space to roam and exhibit natural behaviours. The cows are 100% grass fed on rotating pastures. Grill the smokies on the BBQ for 10-15 minutes. White Fish - Fish is from Barry at Lake Pukatawagan in northern MB. He sustainably catches fish by keeping and filleting all the ones he catches, without injuring and throwing back others. The white fish is a mild flavoured quick cooking fish, that can be done in the oven or in a frying pan for just about 10 minutes or until the flesh turns opaque. It can be flavoured with any seasoning or keep it simple with butter and lemon juice. Bison Finger Ribs - Bison comes from Spring Creek Farms. The bison is raised on rotating pastures of land, and grass fed. This is a regenerative farming practice that benefits the environment. The finger ribs can be tough if not cooked properly, so follow the Crampton's Market cooking instructions for a guide.

Gourmet Protein

Heritage Pork Souvlaki Sausage - Sausage is from Spring Creek Farms. The pigs are raised in a low density barn and outdoors in summer with a dugout and plenty of space to roam. This sausage has an amazing flavour and can be cooked on its own or cut up and added to a pasta dish or stir fry. Pike Fillets - Pike comes from Barry at Lake Pukatawagan in northern MB. He sustainably catches fish by keeping and filleting all the ones he catches, without injuring and throwing back others. The pike has a similar taste to pickerel, its a white fleshed fish that can be cooked in the oven or in a frying pan. Bison New York Steak - Bison steak comes from Spring Creek Farm. The bison is raised naturally on rotating pastures of land, and grass fed. It makes for a very lean piece of meat so don't overcook. Follow the Crampton's Market cooking instructions for either the BBQ or on a pan.