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 28/29

Composting Basics

If you don't know much about composting or never have, you may not know the important benefits of starting a compost bin. At Crampton's Market, we compost all the old produce that has perished and cannot be used. The compost gets sent to Fort Whyte. Compost acts as a natural fertilizer for gardens and plants. It returns valuable nutrients to the soil to increase soil health and fertility. It also prevents your wastes from going into the garbage and the landfills where it doesn't break down as easily. Compost bins are a storage house for all the compost material you have and it starts to slowly break down the organic matter. This compost can then be sprinkled into gardens. You can get many different varieties and sizes of compost bins for about 100$.  

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

Potatoes - Potatoes are from Oak Valley Vegetables. Once the skin stays intact and has dried down, they are no longer considered "new potatoes" and can be stored in a cool pantry or basement. Chop up and roast with the parsley or slice and grill on the BBQ. They're also great for a classic Potato Salad or Crispy Greek Smashed Potatoes.   Rainbow Carrots - Organic rainbow carrots come from Oak Valley in Morden. Store the bag in the fridge for about 3 weeks. These beautiful rainbow carrots would add a nice touch ribboned for a garden salad or shredded for a carrot cake. They can hold their own in this Rainbow Carrot Pecan Salad thats sweet and the kids will love. All colours of the carrots taste the same and are packed with vitamin A and C.   Cocktail Tomatoes - Tomatoes are grown by Murray at Greenland Gardens. They should be stored on the counter or in a pantry. Cocktail tomatoes are slightly bigger than a cherry tomato and are great for raw snacking, a veggie tray or in a salad. They can be chopped up and mixed into a pasta dish, as a topping for nachos or taco dip.   Flat Leaf Parsley - Parsley is from Wild Earth Farms. Store with the stems down in a glass of cool water. Herbs usually stay fresher when they are hydrated well. This type of parsley I find is really good in an israeli or tabbouleh salad with chickpeas or quinoa, peppers, tomatoes and cucumber. The fresh green flavour also adds a nice touch sprinkled onto roasted veggies, potatoes, chicken, pastas, lasagna, etc. It should be pretty easy to use!   Bell Peppers - Coloured bell peppers are from Wild Earth Farms. Store the peppers in the crisper for up to 2 weeks. The bell peppers can be cut in half or quarters for taco stuffed peppers, or grilled on the bbq. I use them mostly in salads or in a wrap/lunch meals. The unique thing about local peppers is they can be all shapes, sizes and colours! Try this Stuffed Bell Pepper Casserole for a 1 dish dinner.   Heirloom Tomatoes - Tomatoes are from Wild Earth Farms. These tomatoes should be kept on the counter or in your fruit bowl for about 1 week. The heirloom varieties have been passed down through many generations of farmers and they produce the most beautiful unique tomatoes. They also have an exceptional flavour and can be used for a very simple chopped up salad with tomatoes, basil and mozzarella cheese. Showcase all the colours of the tomatoes with this Heirloom Tomato Tart.   Zucchini - Zucchinis are from Hearts & Roots. Store the zucchini on the counter for up to 2 weeks. The variety of zucchini is to be determined, but it can be green, yellow, striped and different sizes. It has a great texture to be replaced for pasta in a lasagna - something I'm still wanting to try, or in a stir fry. You would need a mandolin or spiralizer for this. Another easy option for this is to shred and make muffins with the zucchini, you can't taste it at all and it makes them super moist!   Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant on a cool counter or pantry for up to 1 week. The skin starts to fade in colour and turn brown after a while, however it is still edible. Eggplants are popular in mediterranean cooking - italian and greek. Eggplant parmesan is a common recipe or grilled eggplant and then it can be topped with some of the chopped up tomatoes and parsley.   Chard - Swiss chard is from Nico at Twin River Gardens. Store in the crisper for about 1 week. The chard is thin and pliable enough to be a salad green, or use it as a roll for a veggie wrap. The chard can also be sautéed or sliced thinly and used in a stir fry, curry dish or a Swiss Chard Pesto.   

Full Gourmet Produce to Receive a Minimum of 11 of the Following 13 Items

Potatoes - Potatoes are from Oak Valley Vegetables. Once the skin stays intact and has dried down, they are no longer considered "new potatoes" and can be stored in a cool pantry or basement. Chop up and roast with the parsley or slice and grill on the BBQ. They're also great for a classic Potato Salad or Crispy Greek Smashed Potatoes. Cocktail Tomatoes - Tomatoes are grown by Murray at Greenland Gardens. They should be stored on the counter or in a pantry. Cocktail tomatoes are slightly bigger than a cherry tomato and are great for raw snacking, a veggie tray or in a salad. They can be chopped up and mixed into a pasta dish, as a topping for nachos or taco dip. Jalapeños - Jalapeño peppers are from Wild Earth Farms. Store them in the crisper for about 1 week. They're the perfect addition to all your Mexican dinners - nachos, tacos or salsa. It can be used with the tomatillos and papalo for a green salsa. Otherwise, chop up finely and add to your dishes for a little spice. This Jalapeño Peach Salsa would make for the perfect summer appetizer or topping for chicken! Flat Leaf Parsley - Parsley is from Wild Earth Farms. Store with the stems down in a glass of cool water. Herbs usually stay fresher when they are hydrated well. This type of parsley I find is really good in an israeli or tabbouleh salad with chickpeas or quinoa, peppers, tomatoes and cucumber. The fresh green flavour also adds a nice touch sprinkled onto roasted veggies, potatoes, chicken, pastas, lasagna, etc. It should be pretty easy to use! Bell Peppers - Coloured bell peppers are from Wild Earth Farms. Store the peppers in the crisper for up to 2 weeks. The bell peppers can be cut in half or quarters for taco stuffed peppers, or grilled on the bbq. I use them mostly in salads or in a wrap/lunch meals. The unique thing about local peppers is they can be all shapes, sizes and colours! Try this Stuffed Bell Pepper Casserole for a 1 dish dinner. Heirloom Tomatoes - Tomatoes are from Wild Earth Farms. These tomatoes should be kept on the counter or in your fruit bowl for about 1 week. The heirloom varieties have been passed down through many generations of farmers and they produce the most beautiful unique tomatoes. They also have an exceptional flavour and can be used for a very simple chopped up salad with tomatoes, basil and mozzarella cheese. Showcase all the colours of the tomatoes with this Heirloom Tomato Tart. Dragon Tongue Beans - Beans are from Hearts & Roots. Store them in a bag in the fridge for up to 3 weeks! These cool looking purple spotted beans can be eaten raw as they are very tender. They can also be sautéed for a couple minutes or boiled and then just add some butter, salt and pepper! Very easy. Zucchini - Zucchinis are from Hearts & Roots. Store the zucchini on the counter for up to 2 weeks. The variety of zucchini is to be determined, but it can be green, yellow, striped and different sizes. It has a great texture to be replaced for pasta in a lasagna - something I'm still wanting to try, or in a stir fry. You would need a mandolin or spiralizer for this. Another easy option for this is to shred and make muffins with the zucchini, you can't taste it at all and it makes them super moist! Papalo - This herb comes from Hearts & Roots in Elie. Papalo is an ancient Mexican herb that's very similar in flavour to cilantro. It's easier to grow than cilantro when there is lots of heat like this summer. You can use it like cilantro in tacos, or in salads. Our recommendation for this week would be to use it with the tomatillos for a Salsa Verde. Tomatillos - Tomatillos are from Justin at Hearts & Roots. These tomatoes known as the "mexican husk tomato" have a papery shell like the ground cherries and a green tomato inside. They're used in Mexican cooking, most popularly the green salsa which can be used in Chicken Enchiladas or in a chicken stew. Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant on a cool counter or pantry for up to 1 week. The skin starts to fade in colour and turn brown after a while, however it is still edible. Eggplants are popular in mediterranean cooking - italian and greek. Eggplant parmesan is a common recipe or grilled eggplant and then it can be topped with some of the chopped up tomatoes and parsley. Chard - Swiss chard is from Nico at Twin River Gardens. Store in the crisper for about 1 week. The chard is thin and pliable enough to be a salad green, or use it as a roll for a veggie wrap. The chard can also be sautéed or sliced thinly and used in a stir fry, curry dish or a Swiss Chard Pesto.  Apples - Manitoba apples are here! Store on the counter or in the fridge, these little apples are the perfect size for snacking or to add to your lunches. The variety is to be determined, but they are often a tart sweet mix. I like to chop up my apples for oatmeal or make an easy apple crisp!  

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

Potatoes - Potatoes are from Oak Valley Vegetables. Once the skin stays intact and has dried down, they are no longer considered "new potatoes" and can be stored in a cool pantry or basement. Chop up and roast with the parsley or slice and grill on the BBQ. They're also great for a classic Potato Salad or Crispy Greek Smashed Potatoes. Rainbow Carrots - Organic rainbow carrots come from Oak Valley in Morden. Store the bag in the fridge for about 3 weeks. These beautiful rainbow carrots would add a nice touch ribboned for a garden salad or shredded for a carrot cake. They can hold their own in this Rainbow Carrot Pecan Salad thats sweet and the kids will love. All colours of the carrots taste the same and are packed with vitamin A and C. Cocktail Tomatoes - Tomatoes are grown by Murray at Greenland Gardens. They should be stored on the counter or in a pantry. Cocktail tomatoes are slightly bigger than a cherry tomato and are great for raw snacking, a veggie tray or in a salad. They can be chopped up and mixed into a pasta dish, as a topping for nachos or taco dip. Flat Leaf Parsley - Parsley is from Wild Earth Farms. Store with the stems down in a glass of cool water. Herbs usually stay fresher when they are hydrated well. This type of parsley I find is really good in an israeli or tabbouleh salad with chickpeas or quinoa, peppers, tomatoes and cucumber. The fresh green flavour also adds a nice touch sprinkled onto roasted veggies, potatoes, chicken, pastas, lasagna, etc. It should be pretty easy to use. It can also be blended for a pesto or chimichurri. Melon - Melon is from Green Acres Farm. Store it on the counter for up to a week, but I would cut it within a few days because it should be pretty ripe by the time you get it. The melon will either be a watermelon or cantaloupe. Such a juicy flavourful fruit to cut up for breakfast or snacking! Zucchini - Zucchinis are from Hearts & Roots. Store the zucchini on the counter for up to 2 weeks. The variety of zucchini is to be determined, but it can be green, yellow, striped and different sizes. It has a great texture to be replaced for pasta in a lasagna - something I'm still wanting to try, or in a stir fry. You would need a mandolin or spiralizer for this. Another easy option for this is to shred and make muffins with the zucchini, you can't taste it at all and it makes them super moist! Chard - Swiss chard is from Nico at Twin River Gardens. Store in the crisper for about 1 week. The chard is thin and pliable enough to be a salad green, or use it as a roll for a veggie wrap. The chard can also be sautéed or sliced thinly and used in a stir fry, curry dish or a Swiss Chard Pesto.   

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

Potatoes - Potatoes are from Oak Valley Vegetables. Once the skin stays intact and has dried down, they are no longer considered "new potatoes" and can be stored in a cool pantry or basement. Chop up and roast with the parsley or slice and grill on the BBQ. They're also great for a classic Potato Salad or Crispy Greek Smashed Potatoes. Cocktail Tomatoes - Tomatoes are grown by Murray at Greenland Gardens. They should be stored on the counter or in a pantry. Cocktail tomatoes are slightly bigger than a cherry tomato and are great for raw snacking, a veggie tray or in a salad. They can be chopped up and mixed into a pasta dish, as a topping for nachos or taco dip. Flat Leaf Parsley - Parsley is from Wild Earth Farms. Store with the stems down in a glass of cool water. Herbs usually stay fresher when they are hydrated well. This type of parsley I find is really good in an israeli or tabbouleh salad with chickpeas or quinoa, peppers, tomatoes and cucumber. The fresh green flavour also adds a nice touch sprinkled onto roasted veggies, potatoes, chicken, pastas, lasagna, etc. It should be pretty easy to use! Bell Peppers - Coloured bell peppers are from Wild Earth Farms. Store the peppers in the crisper for up to 2 weeks. The bell peppers can be cut in half or quarters for taco stuffed peppers, or grilled on the bbq. I use them mostly in salads or in a wrap/lunch meals. The unique thing about local peppers is they can be all shapes, sizes and colours! Try this Stuffed Bell Pepper Casserole for a 1 dish dinner. Heirloom Tomatoes - Tomatoes are from Wild Earth Farms. These tomatoes should be kept on the counter or in your fruit bowl for about 1 week. The heirloom varieties have been passed down through many generations of farmers and they produce the most beautiful unique tomatoes. They also have an exceptional flavour and can be used for a very simple chopped up salad with tomatoes, basil and mozzarella cheese. Showcase all the colours of the tomatoes with this Heirloom Tomato Tart. Dragon Tongue Beans - Beans are from Hearts & Roots. Store them in a bag in the fridge for up to 3 weeks! These cool looking purple spotted beans can be eaten raw as they are very tender. They can also be sautéed for a couple minutes or boiled and then just add some butter, salt and pepper! Very easy. Zucchini - Zucchinis are from Hearts & Roots. Store the zucchini on the counter for up to 2 weeks. The variety of zucchini is to be determined, but it can be green, yellow, striped and different sizes. It has a great texture to be replaced for pasta in a lasagna - something I'm still wanting to try, or in a stir fry. You would need a mandolin or spiralizer for this. Another easy option for this is to shred and make muffins with the zucchini, you can't taste it at all and it makes them super moist! Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant on a cool counter or pantry for up to 1 week. The skin starts to fade in colour and turn brown after a while, however it is still edible. Eggplants are popular in mediterranean cooking - italian and greek. Eggplant parmesan is a common recipe or grilled eggplant and then it can be topped with some of the chopped up tomatoes and parsley. Chard - Swiss chard is from Nico at Twin River Gardens. Store in the crisper for about 1 week. The chard is thin and pliable enough to be a salad green, or use it as a roll for a veggie wrap. The chard can also be sautéed or sliced thinly and used in a stir fry, curry dish or a Swiss Chard Pesto. Apples - Manitoba apples are here! Store on the counter or in the fridge, these little apples are the perfect size for snacking or to add to your lunches. The variety is to be determined, but they are often a tart sweet mix. I like to chop up my apples for oatmeal or make an easy apple crisp!

Protein Shares

Pike Fillets - Pike is from Barry at Bearcat Fisheries. He catches the fish in a sustainable system, fillets and debones it himself. The pike is a white fish similar to pickerel. Try this recipe for Baked Northern Pike with onion, peppers and bacon. Beef Patties - Beef is from Spring Creek Farms. The cows are raised in the most ethical way possible, on rotating pastures and completely grass fed. This makes the patties very lean especially with how thin they are, so be careful not to overcook them or you will get a tough product. Heat the grill to high, then turn down to low, and cook the patties a few minutes on each side. Pork Breakfast Sausage - This sausage was made from pork at Spring Creek Farms. It comes from the heritage pork breed which is fed a non-GMO feed and lives outdoors and in a low density barn. This sausage is excellent to bring to the lake for a long weekend brunch or anytime you want to treat yourself along with some pancakes.

Gourmet Protein Shares

Pike Fillets - Pike is from Barry at Bearcat Fisheries. He catches the fish in a sustainable system, fillets and debones it himself. The pike is a white fish similar to pickerel. Try this recipe for Baked Northern Pike with onion, peppers and bacon. Bison Patties - Beef is from Spring Creek Farms. The cows are raised in the most ethical way possible, on rotating pastures and completely grass fed. This makes the patties very lean especially with how thin they are, so be careful not to overcook them or you will get a tough product. Heat the grill to high, then turn down to low, and cook the patties a few minutes on each side. Beef Short Ribs - Beef short ribs are from Spring Creek Farms. The beef is ethically raised on rotating pastures and completely grass fed. The ribs can be tough if not cooked properly - they need to be braised or simmered in a liquid. Follow the Crampon's market recommended cooking method.