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Summer Foodbox August 22/23

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

Melon - Melons are from Green Acres farm near Altona. You will receive either a cantaloupe or watermelon, which can be left on the counter for a few days before cutting. These little melons are super juicy and sweet with a fairly thin skin compared to the texas melon. For watermelon ripeness, you want to look for a yellow spot and some brown scratches along the skin. Cantaloupes should have a blush or peach colour underneath the skin webbing and the end should be pushed slightly in. Enjoy with breakfast or for a snack throughout the day. You can cut it all up and keep in a container in the fridge for up to 1 week. Try this Grilled Watermelon, Feta & Basil Salad! 

 

Basil - Basil comes from Nico at Twin River Gardens. Store the basil in a bag on the counter or a cool dry place. Basil goes very well with a tomato salad with mozzarella, or in bruschetta. You can also use it to flavour sauces, dips or make a pesto. I find basil very easy to use because it can be sliced and sprinkled on so many things including salads, pasta, buttered corn, chicken or fish. Try this recipe for Caprese Garlic Bread.  Delicious way to use tomatoes and basil together!

 

Tomatoes - These are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place. They will last about 1 week depending on ripeness. You can chop them up and make a simple bruschetta, mix into pasta, a soup, or any type of salad. Any tomatoes you don't use can be blanched and frozen for later use. This easy recipe is for Baked Parmesan Tomatoes.. because tomatoes with cheese sounds like the obvious choice!

 

Rainbow Carrots - Carrots are from Peter at St Francis Xavier. Store them in a bag in the fridge for up to 3 weeks. These beautiful carrots can be red, yellow, orange or purple! They make a beautiful salad sliced thinly with a mandolin or chop up and roast on a pan with your favourite herbs. Try this Roasted Carrot and Avocado Salad from Smitten Kitchen!

 

Savoy Cabbage - Cabbage is from Stefan at Blue Lagoon Organics. Store wrapped in plastic in the fridge for about 2-3 weeks. The savoy cabbage is the prettiest looking cabbage with deep crinkly leaves. It's also the most tender one to eat raw so it makes great salads or coleslaw. This type of cabbage can also be used to make cabbage rolls which can then be frozen for fall time! For a yummy warm cabbage dish try this Cabbage Fried Rice. 

 

Eggplant - Eggplant is from Nico at Twin River Gardens. To keep it fresh the longest keep it out on your counter or in a cool dry place. It was last for about 3-5 days, after that it can be wrapped in plastic for the fridge if still not used. Eggplant is a dark purple fruit with a similar skin and texture to a zucchini. In french cooking it's also called an aubergine. Some popular recipes are Eggplant parmesan or baba ganoush. These Grilled Eggplant Sandwiches look super delicious! This Roasted Eggplant is also a really easy recipe to try out if your new to trying eggplant.

 

Patty Pan Squash - This variety of squash tastes like a zucchini but is small, yellow or green and has cool scalloped edges. Store them in the fridge in a sealed bag or container for about a week. The larger ones can be scooped out and stuffed but overall they can be chopped up and sautéed with onions or corn for a quick stir fry! This Garlicky Grilled Pattypan Squash is an easy BBQ side dish, or they can also be put into foil packets with other veggies on the grill.

 

Apples - Apples come from the Portage la Prairie area. Store the apples in the fridge on in your fruit bowl, depends if you like them cold or not. In the fridge they last a bit longer. These little local apples can be more on the tart side depending on the variety, so add a little sweetness by making an apple spice oatmeal or baking a crisp! If the peel is too much hassle to take off you can leave it on and cook the apples a bit longer in any recipe. They can be given with children's lunches or eat as an afternoon snack! These apple pie oatmeal cookies are the yummiest little treat and great way to use up any apples past their prime.

 

Pears - Pears are from the Portage la Prairie area. Store the pears on the counter for a few days or in the fridge for a bit longer lifespan. Eat for breakfast, with lunch or snack. You can also bake or microwave the pears or apples with honey, cinnamon and walnuts to make them nice and soft. For a totally different sandwich idea, try these Pear, Bacon and Brie Grilled Sandwiches! 

Full Produce Shares to Receive a Minimum of 6 of the Following 7 Items:

Melon - Either a cantaloupe or watermelon, which can be left on the counter for a few days before cutting. These little melons are super juicy and sweet with a fairly thin skin compared to the texas melon. For watermelon ripeness, you want to look for a yellow spot and some brown scratches along the skin. Cantaloupes should have a blush or peach colour underneath the skin webbing and the end should be pushed slightly in. Enjoy with breakfast or for a snack throughout the day. You can cut it all up and keep in a container in the fridge for up to 1 week. Try this Grilled Watermelon, Feta & Basil Salad! 

Basil - Basil comes from Nico at Twin River Gardens. Store the basil in a bag on the counter or a cool dry place. Basil goes very well with a tomato salad with mozzarella, or in bruschetta. You can also use it to flavour sauces, dips or make a pesto. I find basil very easy to use because it can be sliced and sprinkled on so many things including salads, pasta, buttered corn, chicken or fish. Try this recipe for Caprese Garlic Bread.  Delicious way to use tomatoes and basil together!

Tomatoes - These are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place. They will last about 1 week depending on ripeness. You can chop them up and make a simple bruschetta, mix into pasta, a soup, or any type of salad. Any tomatoes you don't use can be blanched and frozen for later use. This easy recipe is for Baked Parmesan Tomatoes.. because tomatoes with cheese sounds like the obvious choice!

Rainbow Carrots - Carrots are from Peter at St Francis Xavier. Store them in a bag in the fridge for up to 3 weeks. These beautiful carrots can be red, yellow, orange or purple! They make a beautiful salad sliced thinly with a mandolin or chop up and roast on a pan with your favourite herbs. Try this Roasted Carrot and Avocado Salad from Smitten Kitchen!

Zucchini - Summer squash comes from Nico at Twin River Gardens in La Broquerie. Store in the fridge for about 1 week. The zucchini can be sliced up for a breakfast scramble, stir fry or grilled veggie packet. If you have a spiralizer you can make zoodles or zucchini chips! It can also be shredded to add into eggs, veggie fritters or this Zucchini Bread!

Apples - Store the apples in the fridge on in your fruit bowl, depends if you like them cold or not. In the fridge they last a bit longer. These little local apples can be more on the tart side depending on the variety, so add a little sweetness by making an apple spice oatmeal or baking a crisp! If the peel is too much hassle to take off you can leave it on and cook the apples a bit longer in any recipe. They can be given with children's lunches or eat as an afternoon snack! These apple pie oatmeal cookies are the yummiest little treat and great way to use up any apples past their prime.

Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in the fridge because they are still fresh new potatoes. They will last about 2-3 weeks in a bag in the fridge. Chop up and make a breakfast scramble with bacon and zucchini or slice and grill on the BBQ as a side! These potatoes have a fairly high moisture content so not the best shredded and used for fritters or hash browns. They can also be boiled and made into a classic summertime potato salad! 

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

Melon - Either a cantaloupe or watermelon, which can be left on the counter for a few days before cutting. These little melons are super juicy and sweet with a fairly thin skin compared to the texas melon. For watermelon ripeness, you want to look for a yellow spot and some brown scratches along the skin. Cantaloupes should have a blush or peach colour underneath the skin webbing and the end should be pushed slightly in. Enjoy with breakfast or for a snack throughout the day. You can cut it all up and keep in a container in the fridge for up to 1 week. Try this Grilled Watermelon, Feta & Basil Salad! 

Basil - Basil comes from Nico at Twin River Gardens. Store the basil in a bag on the counter or a cool dry place. Basil goes very well with a tomato salad with mozzarella, or in bruschetta. You can also use it to flavour sauces, dips or make a pesto. I find basil very easy to use because it can be sliced and sprinkled on so many things including salads, pasta, buttered corn, chicken or fish. Try this recipe for Caprese Garlic Bread.  Delicious way to use tomatoes and basil together!

Tomatoes - These are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place. They will last about 1 week depending on ripeness. You can chop them up and make a simple bruschetta, mix into pasta, a soup, or any type of salad. Any tomatoes you don't use can be blanched and frozen for later use. This easy recipe is for Baked Parmesan Tomatoes.. because tomatoes with cheese sounds like the obvious choice!

Rainbow Carrots - Carrots are from Peter at St Francis Xavier. Store them in a bag in the fridge for up to 3 weeks. These beautiful carrots can be red, yellow, orange or purple! They make a beautiful salad sliced thinly with a mandolin or chop up and roast on a pan with your favourite herbs. Try this Roasted Carrot and Avocado Salad from Smitten Kitchen!

Savoy Cabbage - Cabbage is from Stefan at Blue Lagoon Organics. Store wrapped in plastic in the fridge for about 2-3 weeks. The savoy cabbage is the prettiest looking cabbage with deep crinkly leaves. It's also the most tender one to eat raw so it makes great salads or coleslaw. This type of cabbage can also be used to make cabbage rolls which can then be frozen for fall time! For a yummy warm cabbage dish try this Cabbage Fried Rice. 

Eggplant - Eggplant is from Nico at Twin River Gardens. To keep it fresh the longest keep it out on your counter or in a cool dry place. It was last for about 3-5 days, after that it can be wrapped in plastic for the fridge if still not used. Eggplant is a dark purple fruit with a similar skin and texture to a zucchini. In french cooking it's also called an aubergine. Some popular recipes are Eggplant parmesan or baba ganoush. These Grilled Eggplant Sandwiches look super delicious! This Roasted Eggplant is also a really easy recipe to try out if your new to trying eggplant.

Apples - Store the apples in the fridge on in your fruit bowl, depends if you like them cold or not. In the fridge they last a bit longer. These little local apples can be more on the tart side depending on the variety, so add a little sweetness by making an apple spice oatmeal or baking a crisp! If the peel is too much hassle to take off you can leave it on and cook the apples a bit longer in any recipe. They can be given with children's lunches or eat as an afternoon snack! These apple pie oatmeal cookies are the yummiest little treat and great way to use up any apples past their prime.

Pears - Store the pears on the counter for a few days or in the fridge for a bit longer lifespan. Eat for breakfast, with lunch or snack. You can also bake or microwave the pears or apples with honey, cinnamon and walnuts to make them nice and soft. For a totally different sandwich idea, try these Pear, Bacon and Brie Grilled Sandwiches! 

Purple Viking Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in the fridge because they are still fresh new potatoes. They will last about 2-3 weeks in a bag in the fridge. Chop up and make a breakfast scramble with bacon and zucchini or slice and grill on the BBQ as a side! These potatoes have a fairly high moisture content so not the best shredded and used for fritters or hash browns. They can also be boiled and made into a classic summertime potato salad! 

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

Melon - Either a cantaloupe or watermelon, which can be left on the counter for a few days before cutting. These little melons are super juicy and sweet with a fairly thin skin compared to the texas melon. For watermelon ripeness, you want to look for a yellow spot and some brown scratches along the skin. Cantaloupes should have a blush or peach colour underneath the skin webbing and the end should be pushed slightly in. Enjoy with breakfast or for a snack throughout the day. You can cut it all up and keep in a container in the fridge for up to 1 week. Try this Grilled Watermelon, Feta & Basil Salad! 

Basil - Basil comes from Nico at Twin River Gardens. Store the basil in a bag on the counter or a cool dry place. Basil goes very well with a tomato salad with mozzarella, or in bruschetta. You can also use it to flavour sauces, dips or make a pesto. I find basil very easy to use because it can be sliced and sprinkled on so many things including salads, pasta, buttered corn, chicken or fish. Try this recipe for Caprese Garlic Bread.  Delicious way to use tomatoes and basil together!

Tomatoes - These are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place. They will last about 1 week depending on ripeness. You can chop them up and make a simple bruschetta, mix into pasta, a soup, or any type of salad. Any tomatoes you don't use can be blanched and frozen for later use. This easy recipe is for Baked Parmesan Tomatoes.. because tomatoes with cheese sounds like the obvious choice!

Rainbow Carrots - Carrots are from Peter at St Francis Xavier. Store them in a bag in the fridge for up to 3 weeks. These beautiful carrots can be red, yellow, orange or purple! They make a beautiful salad sliced thinly with a mandolin or chop up and roast on a pan with your favourite herbs. Try this Roasted Carrot and Avocado Salad from Smitten Kitchen!

Zucchini - Summer squash comes from Nico at Twin River Gardens in La Broquerie. Store in the fridge for about 1 week. The zucchini can be sliced up for a breakfast scramble, stir fry or grilled veggie packet. If you have a spiralizer you can make zoodles or zucchini chips! It can also be shredded to add into eggs, veggie fritters or this Zucchini Bread!

Apples - Store the apples in the fridge on in your fruit bowl, depends if you like them cold or not. In the fridge they last a bit longer. These little local apples can be more on the tart side depending on the variety, so add a little sweetness by making an apple spice oatmeal or baking a crisp! If the peel is too much hassle to take off you can leave it on and cook the apples a bit longer in any recipe. They can be given with children's lunches or eat as an afternoon snack! These apple pie oatmeal cookies are the yummiest little treat and great way to use up any apples past their prime.

Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in the fridge because they are still fresh new potatoes. They will last about 2-3 weeks in a bag in the fridge. Chop up and make a breakfast scramble with bacon and zucchini or slice and grill on the BBQ as a side! These potatoes have a fairly high moisture content so not the best shredded and used for fritters or hash browns. They can also be boiled and made into a classic summertime potato salad!