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 29/30

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:

Cantaloupe - Local melon is from the Portage la Prairie area. Store on the counter or a cool dry place and cut within a few days. For a cantaloupe to be ripe, you should see a blush or peach colour under the skin and be able to smell the flavour through the melon. Cut up and store in a container in the fridge to go with your breakfasts or pack as a snack. These prosciutto & cantaloupe appetizers are the perfect thing for your end of summer parties.

 

Green Kale - Kale is from Nico at Twin River Gardens. Strip all the kale leaves from the stems and store in a bag in the fridge for up to 3 weeks! It will then be ready to throw pieces into smoothies or to put some into a bowl for a salad. Kale may seem boring but it is super nutritious and is packed with vitamin K, vitamin C, folate, iron, potassium as well as many other nutrients common to dark leafy greens. Try Smitten Kitchen's recipe for Kale & Quinoa Salad with Ricotta!  Extra kale can be frozen in bags for smoothies or soups.

 

Patty Pan Squash - Patty pan are from Nico at Twin River Gardens. Store in the fridge crisper for about 1 week. Patty pan are a form of summer squash, similar to zucchini. The larger ones you can scoop out and stuff and the smaller ones just cut up and sauté. This Garlic-Herb Pattypan Squash is a simple but yummy way to use up the squash and it can also be done in combination with zucchini.

 

Fennel - Fennel also from Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel is a herb popular in italian cooking with a liquorice/anise flavour. It's crunchy and slightly sweet and can be eaten raw if shaved or sliced thinly. Great in a salad with flavours like apple, arugula or citrus. For a warm salad, it can be roasted for this Turmeric Roasted Fennel, Chickpea & Kale Salad.  Roasted fennel can also be mixed into pasta with a creamy sauce or added to a soup. The fennel fronds are also edible!

 

Walla Walla Onions - Onions are from Twin River Gardens. The walla walla variety are large sweet yellow onions that are mild enough to eat raw. Slice for sandwiches or burgers. This onion would also be nice for onion rings or a bloomin onion!  Slice the onions for fajitas, wraps or salads, and they can be chopped up for all your soups and stir fry's.

 

Tomatoes - Tomatoes are from Green Acres Farm in Altona, MB. Store on the counter or a cool dry place for about a week. Chop up for bruschetta, garden or caprese salad. They can also be sliced for sandwiches or burgers. Diced tomatoes also go great in pastas or soups! Uneaten tomatoes can be blanched and then frozen for fall. Food Network has a simple recipe for Marinated Tomato Salad with Herbs to complement the flavour of the fresh tomatoes!

 

Heirloom Tomatoes - Heirloom tomatoes from Green Acres Farm. Store on the counter or a cool dry place. Heirloom tomatoes are an old heritage breed of tomato that can take on many different shapes, sizes and interesting colours! They look beautiful sliced and placed on a tomato tart or in a colourful salad. This Herbed Tomato & Roasted Garlic Tart from Smitten Kitchen looks so pretty and delicious!

 

Chanterelles - Store these in the fridge in a sealed container for about 1 week. Chanterelles are a gold coloured wild harvested mushroom. They have a nutty and delicate flavour and are great for roasting or sautéing. They would be delicious in a creamy pasta dish or sautéed into scrambled eggs. You could also make a quiche or tart with the mushrooms, kale and onion. If you've never eaten chanterelles maybe you want to try them on their own. These sautéed chanterelles with garlic and thyme is your go to!

 

Tomatillos - Tomatillos are from Hearts & Roots. These green tomatoes can be left on the counter or a cool dry spot just like tomatoes. Tomatillos are known as Mexican husk tomatoes, and have papery husks that need to be removed. These tomatoes are what make up a Salsa Verde which is a delicious green salsa you can eat with chips, chicken, or any Mexican enchilada/Mexican recipe. You can also try this Tomatillo Ranch Chicken, and the sauce would also be great on shrimp.

 

Parsley - This herb is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for 1-2 weeks. You can use some of this in your salsa or salsa verde recipes, salads, marinades or dressings, sprinkle on your sautéed veggies or put into a pesto. You can also use it with your tomatoes and onion in this Israeli Salad. 

 

Hot Pepper - A hot pepper is from Blue Lagoon Organics. Keep it in the fridge until you cut it up. Remember not to touch your face or eyes after cutting it up! If you make the salsa verde you will need this pepper for that. You can also add it to anything you want a bit of spice: eggs, stir fry or a sauce.

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

Cantaloupe - Local melon is from the Portage la Prairie area. Store on the counter or a cool dry place and cut within a few days. For a cantaloupe to be ripe, you should see a blush or peach colour under the skin and be able to smell the flavour through the melon. Cut up and store in a container in the fridge to go with your breakfasts or pack as a snack. These prosciutto & cantaloupe appetizers are the perfect thing for your end of summer parties.

Romaine - Lettuce is from Oak Valley Vegetables in Morden, MB. Store in the fridge in a bag for 1-2 weeks. I would chop it all up and put it in the bag to make it easier to throw pieces into sandwiches, wraps, salads or burgers. You can mix romaine and kale in a salad to get a different taste and texture, this would work great for a caesar salad.

Green Kale - Kale is from Nico at Twin River Gardens. Strip all the kale leaves from the stems and store in a bag in the fridge for up to 3 weeks! It will then be ready to throw pieces into smoothies or to put some into a bowl for a salad. Kale may seem boring but it is super nutritious and is packed with vitamin K, vitamin C, folate, iron, potassium as well as many other nutrients common to dark leafy greens. Try Smitten Kitchen's recipe for Kale & Quinoa Salad with Ricotta!  Extra kale can be frozen in bags for smoothies or soups.

Patty Pan Squash - Patty pan are from Nico at Twin River Gardens. Store in the fridge crisper for about 1 week. Patty pan are a form of summer squash, similar to zucchini. The larger ones you can scoop out and stuff and the smaller ones just cut up and sauté. This Garlic-Herb Pattypan Squash is a simple but yummy way to use up the squash and it can also be done in combination with zucchini.

Fennel - Fennel also from Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel is a herb popular in italian cooking with a liquorice/anise flavour. It's crunchy and slightly sweet and can be eaten raw if shaved or sliced thinly. Great in a salad with flavours like apple, arugula or citrus. For a warm salad, it can be roasted for this Turmeric Roasted Fennel, Chickpea & Kale Salad.  Roasted fennel can also be mixed into pasta with a creamy sauce or added to a soup. The fennel fronds are also edible!

Walla Walla Onions - Onions are from Twin River Gardens. The walla walla variety are large sweet yellow onions that are mild enough to eat raw. Slice for sandwiches or burgers. This onion would also be nice for onion rings or a bloomin onion!  Slice the onions for fajitas, wraps or salads, and they can be chopped up for all your soups and stir fry's.

Tomatoes - Tomatoes are from Green Acres Farm in Altona, MB. Store on the counter or a cool dry place for about a week. Chop up for bruschetta, garden or caprese salad. They can also be sliced for sandwiches or burgers. Diced tomatoes also go great in pastas or soups! Uneaten tomatoes can be blanched and then frozen for fall. Food Network has a simple recipe for Marinated Tomato Salad with Herbs to complement the flavour of the fresh tomatoes!

Parsley - This herb is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for 1-2 weeks. You can use some of this in your salsa or salsa verde recipes, salads, marinades or dressings, sprinkle on your sautéed veggies or put into a pesto. You can also use it with your tomatoes and onion in this Israeli Salad. 

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

Cantaloupe - Local melon is from the Portage la Prairie area. Store on the counter or a cool dry place and cut within a few days. For a cantaloupe to be ripe, you should see a blush or peach colour under the skin and be able to smell the flavour through the melon. Cut up and store in a container in the fridge to go with your breakfasts or pack as a snack. These prosciutto & cantaloupe appetizers are the perfect thing for your end of summer parties.

Green Kale - Kale is from Nico at Twin River Gardens. Strip all the kale leaves from the stems and store in a bag in the fridge for up to 3 weeks! It will then be ready to throw pieces into smoothies or to put some into a bowl for a salad. Kale may seem boring but it is super nutritious and is packed with vitamin K, vitamin C, folate, iron, potassium as well as many other nutrients common to dark leafy greens. Try Smitten Kitchen's recipe for Kale & Quinoa Salad with Ricotta!  Extra kale can be frozen in bags for smoothies or soups.

Patty Pan Squash - Patty pan are from Nico at Twin River Gardens. Store in the fridge crisper for about 1 week. Patty pan are a form of summer squash, similar to zucchini. The larger ones you can scoop out and stuff and the smaller ones just cut up and sauté. This Garlic-Herb Pattypan Squash is a simple but yummy way to use up the squash and it can also be done in combination with zucchini.

Fennel - Fennel also from Twin River Gardens. Store in the fridge for up to 2 weeks. Fennel is a herb popular in italian cooking with a liquorice/anise flavour. It's crunchy and slightly sweet and can be eaten raw if shaved or sliced thinly. Great in a salad with flavours like apple, arugula or citrus. For a warm salad, it can be roasted for this Turmeric Roasted Fennel, Chickpea & Kale Salad.  Roasted fennel can also be mixed into pasta with a creamy sauce or added to a soup. The fennel fronds are also edible!

Walla Walla Onions - Onions are from Twin River Gardens. The walla walla variety are large sweet yellow onions that are mild enough to eat raw. Slice for sandwiches or burgers. This onion would also be nice for onion rings or a bloomin onion!  Slice the onions for fajitas, wraps or salads, and they can be chopped up for all your soups and stir fry's.

Tomatoes - Tomatoes are from Green Acres Farm in Altona, MB. Store on the counter or a cool dry place for about a week. Chop up for bruschetta, garden or caprese salad. They can also be sliced for sandwiches or burgers. Diced tomatoes also go great in pastas or soups! Uneaten tomatoes can be blanched and then frozen for fall. Food Network has a simple recipe for Marinated Tomato Salad with Herbs to complement the flavour of the fresh tomatoes!

Heirloom Tomatoes - Heirloom tomatoes from Green Acres Farm. Store on the counter or a cool dry place. Heirloom tomatoes are an old heritage breed of tomato that can take on many different shapes, sizes and interesting colours! They look beautiful sliced and placed on a tomato tart or in a colourful salad. This Herbed Tomato & Roasted Garlic Tart from Smitten Kitchen looks so pretty and delicious!

Tomatillos - Tomatillos are from Hearts & Roots. These green tomatoes can be left on the counter or a cool dry spot just like tomatoes. Tomatillos are known as Mexican husk tomatoes, and have papery husks that need to be removed. These tomatoes are what make up a Salsa Verde which is a delicious green salsa you can eat with chips, chicken, or any Mexican enchilada/Mexican recipe. You can also try this Tomatillo Ranch Chicken, and the sauce would also be great on shrimp.

Parsley - This herb is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for 1-2 weeks. You can use some of this in your salsa or salsa verde recipes, salads, marinades or dressings, sprinkle on your sautéed veggies or put into a pesto. You can also use it with your tomatoes and onion in this Israeli Salad. 

Hot Pepper - A hot pepper is from Blue Lagoon Organics. Keep it in the fridge until you cut it up. Remember not to touch your face or eyes after cutting it up! If you make the salsa verde you will need this pepper for that. You can also add it to anything you want a bit of spice: eggs, stir fry or a sauce.

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

Cantaloupe - Local melon is from the Portage la Prairie area. Store on the counter or a cool dry place and cut within a few days. For a cantaloupe to be ripe, you should see a blush or peach colour under the skin and be able to smell the flavour through the melon. Cut up and store in a container in the fridge to go with your breakfasts or pack as a snack. These prosciutto & cantaloupe appetizers are the perfect thing for your end of summer parties.

Romaine - Lettuce is from Oak Valley Vegetables in Morden, MB. Store in the fridge in a bag for 1-2 weeks. I would chop it all up and put it in the bag to make it easier to throw pieces into sandwiches, wraps, salads or burgers. You can mix romaine and kale in a salad to get a different taste and texture, this would work great for a caesar salad.

Green Kale - Kale is from Nico at Twin River Gardens. Strip all the kale leaves from the stems and store in a bag in the fridge for up to 3 weeks! It will then be ready to throw pieces into smoothies or to put some into a bowl for a salad. Kale may seem boring but it is super nutritious and is packed with vitamin K, vitamin C, folate, iron, potassium as well as many other nutrients common to dark leafy greens. Try Smitten Kitchen's recipe for Kale & Quinoa Salad with Ricotta!  Extra kale can be frozen in bags for smoothies or soups.

Walla Walla Onions - Onions are from Twin River Gardens. The walla walla variety are large sweet yellow onions that are mild enough to eat raw. Slice for sandwiches or burgers. This onion would also be nice for onion rings or a bloomin onion!  Slice the onions for fajitas, wraps or salads, and they can be chopped up for all your soups and stir fry's.

Tomatoes - Tomatoes are from Green Acres Farm in Altona, MB. Store on the counter or a cool dry place for about a week. Chop up for bruschetta, garden or caprese salad. They can also be sliced for sandwiches or burgers. Diced tomatoes also go great in pastas or soups! Uneaten tomatoes can be blanched and then frozen for fall. Food Network has a simple recipe for Marinated Tomato Salad with Herbs to complement the flavour of the fresh tomatoes!

Beets - Beets are from Stefan at Blue Lagoon Organics. Keep in the fridge in a sealed bag to prevent going soft and they will keep for up to 2 weeks. Beets can be roasted which makes them extra sweet, or they can be shredded or spiralized for a salad. They give a nice purple colour to a juice or smoothie as well!

Parsley - This herb is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag in the fridge for 1-2 weeks. You can use some of this in your salsa or salsa verde recipes, salads, marinades or dressings, sprinkle on your sautéed veggies or put into a pesto. You can also use it with your tomatoes and onion in this Israeli Salad.