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 July 11/12

Featured recipes from this week's meal plan will be posted here: www.cramptonsmarket.com/recipes.

Here's an idea of what you can expect in this weeks box/bag:

Full Gourmet Produce

Cabbage - This was grown by Peter at St. Francis Xavier. Store in plastic or saran wrap in the fridge for up to 3 weeks. Just peel off the outer layers if they are not up to par. Cabbage can be used in a crisp salad such as a coleslaw, thai cabbage salad or this cabbage pea salad. It's also really good stir fried with any other veggies you have, or make it a main dish with noodles, chicken, carrots, broccoli, etc! Another unique idea is to cut the cabbage into "steaks" and grill them with some olive oil! For a more simple cabbage roll recipe, try this easy Unstuffed Cabbage Roll Casserole. 

 

Garlic Scapes - Store these in a bag in your fridge for up to 3 months! Very long lasting and versatile, these scapes can be used anywhere you'd like a garlic flavour. Chop up and mix into eggs, potatoes, salads, pesto, dips or I even heard they're great on nachos! Try this Crampton's Market recipe for Garlic Scape Dressing to drizzle over your romaine!

 

Tricolour Beets - Delivered by Justin at Hearts & Roots. These red, orange and white beets make the most beautiful bunch! Roast them to perfection and then dice up for a salad or eat as a side dish. If you prefer them raw as some do, just grate them for a crisp salad topper. Here's a recipe for Roasted Beet & Quinoa Salad and you can replace the kale in it for beet greens! Don't forget to eat the beet greens! You can make a pesto, goma ae, chop and add to stir fry's or mix with romaine leaves for your salads. Try this easy peasy Beet Greens Smoothie! 

 

Fennel - Also brought to you by Hearts & Roots. Did you know this farm just became certified organic?! That's a big accomplishment for a small farm! Store in the fridge in a bag. Chop off the fronds to make it easier to fit. Both parts can be eaten, the top as well as the bottom. The fronds look just like a dill but they have a light liquorice taste. The fennel bulb can be eaten either raw or roasted. Slice thinly if eating raw in a salad because it has a crisp/crunchier texture. Here's a recipe if you want to try that out! Fennel Apple Salad with Walnuts & Arugula. 

 

Snap Peas - Peas are from Jonathan's Farm near Teulon, MB. Store them in the fridge in a sealed bag for maximum freshness up to 2 weeks. These peas you eat whole because the shell is tender and crisp! Eat them as a snack with hummus/dip or I've chopped them in halves for salads. Most commonly eaten raw but you can stir fry them if you want! Here's a salad recipe for some inspiration: Fresh Summer Vegetable Pasta Salad. 

 

Turnips - These are also from Jonathan's farm. Turnips are a white root vegetable that grow similar to beets with greens out the top. The greens are also edible and will taste similar to beet or radish greens! Store in the fridge in a sealed bag to keep them crisp. You can cube and roast these or make a delicious cheesy gratin. Turnips can taste similar to potatoes so check out this easy brunch recipe for Potato Turnip Latkes.

Romaine Hearts - Romaine lettuce from Peter at Francis St. Xavier. Rinse all the lettuce then put in a salad spinner or use paper towel to dry, and place in a sealed bag in the fridge. Romaine isn't hard to use, you can put pieces in your sandwiches or wraps or make a simple caesar or garden salad! Try this Tomato Cucumber Salad with Feta! 

 

Broccoli - This veggie is from Peter at Francis St. Xavier. Store in the fridge for up to 2 weeks. Eat your broccoli on a veggie tray with the carrots and snap peas or stir fry it! Broccoli is very versatile it can be cooked many different ways. I love roasting it with garlic and parmesan cheese. Smitten Kitchen has a delicious and easy recipe for Broccoli Slaw. Great summer recipe to bring to a potluck or BBQ!

 

Bunched Carrots - Fresh carrots are here! They may be small right now but they are so fresh and crunchy. Keep the carrots as well as the carrot tops in the fridge in a sealed bag. You can also cut the carrots into sticks and keep in a container of water in the fridge for quick snacking access! The carrots can be cooked but probably best raw. Don't throw away the carrot tops as people commonly do because they can totally be eaten! They taste very similar to parsley. Dunk them all in your sink with water (you can do this to the beet tops at the same time) to wash them off, then chop up and you can use them similar to parsley. On the Crampton's Market website, there are awesome recipes for Carrot Top Tabouleh and Carrot Top Pesto. Great way to use the carrot greens and garlic scapes.

 

Full Produce

Cabbage - This was grown by Peter at St. Francis Xavier. Store in plastic or saran wrap in the fridge for up to 3 weeks. Just peel off the outer layers if they are not up to par. Cabbage can be used in a crisp salad such as a coleslaw, thai cabbage salad or this cabbage pea salad. It's also really good stir fried with any other veggies you have, or make it a main dish with noodles, chicken, carrots, broccoli, etc! Another unique idea is to cut the cabbage into "steaks" and grill them with some olive oil! For a more simple cabbage roll recipe, try this easy Unstuffed Cabbage Roll Casserole. 

Garlic Scapes - Store these in a bag in your fridge for up to 3 months! Very long lasting and versatile, these scapes can be used anywhere you'd like a garlic flavour. Chop up and mix into eggs, potatoes, salads, pesto, dips or I even heard they're great on nachos! Try this Crampton's Market recipe for Garlic Scape Dressing to drizzle over your romaine!

Choggia Beets - Delivered by Jonathan's Farm. Also known as candy cane beets, these are beautiful red and white ringed beets that add a really cool effect to any salad! They can be very tough if eaten raw unless you slice very thinly, shave or shred them! You can also roast with any other veggies. Here's a recipe for Roasted Beet & Quinoa Salad and you can replace the kale in it for beet greens! Don't forget to eat the beet greens. You can make a pesto, goma ae, chop and add to stir fry's or mix with romaine leaves for your salads. Try this easy peasy Beet Greens Smoothie! 

Chard - Grown at Hearts & Roots. Store in a sealed bag in the fridge. Most chard (rainbow chard) has such beautifully coloured stems I still wonder how they grow like that! They are often pickled. Chard leaves are similar to beet greens and more tender than collards. They're very good baked into an egg dish, asian noodle bowl, sautéed, put in a green smoothie or a salad. Smitten Kitchen has a recipe for Chard and White Bean Stew! 

Kale - This leafy green is from Nico at Twin River Gardens. Strip the leaves from the stems with a knife or your hands and after rinsing store in a sealed bag in the fridge for up to 3 weeks! I love kale because it has a nice crispy texture and is great either cooked or raw. A great way to use up lots of kale if you need is to make kale chips... they're actually pretty satisfying! Just bake on a pan with a drizzle of olive oil for about 10 minutes. You can also chop it up in smaller pieces and use it as a salad green for caesar salad or any other type of salad. Since kale is a bit tougher than lettuce, just dress it a bit early and let the dressing soak in and soften the kale. If you need a break from salads, you can make Kale Egg Breakfast Cups for breakfasts on the go!

Romaine Hearts - Romaine lettuce from Peter at Francis St. Xavier. Rinse all the lettuce then put in a salad spinner or use paper towel to dry, and place in a sealed bag in the fridge. Romaine isn't hard to use, you can put pieces in your sandwiches or wraps or make a simple caesar or garden salad! Try this Tomato Cucumber Salad with Feta! 

Broccoli - This veggie is from Peter at Francis St. Xavier. Store in the fridge for up to 2 weeks. Eat your broccoli on a veggie tray with the carrots and snap peas or stir fry it! Broccoli is very versatile it can be cooked many different ways. I love roasting it with garlic and parmesan cheese. Smitten Kitchen has a delicious and easy recipe for Broccoli Slaw. Great summer recipe to bring to a potluck or BBQ!

Bunched Carrots - Fresh carrots are here! They may be small right now but they are so fresh and crunchy. Keep the carrots as well as the carrot tops in the fridge in a sealed bag. You can also cut the carrots into sticks and keep in a container of water in the fridge for quick snacking access! The carrots can be cooked but probably best raw. Don't throw away the carrot tops as people commonly do because they can totally be eaten! They taste very similar to parsley. Dunk them all in your sink with water (you can do this to the beet tops at the same time) to wash them off, then chop up and you can use them similar to parsley. On the Crampton's Market website, there are awesome recipes for Carrot Top Tabouleh and Carrot Top Pesto. Great way to use the carrot greens and garlic scapes.

 

Half Gourmet Produce

Cabbage - This was grown by Peter at St. Francis Xavier. Store in plastic or saran wrap in the fridge for up to 3 weeks. Just peel off the outer layers if they are not up to par. Cabbage can be used in a crisp salad such as a coleslaw, thai cabbage salad or this cabbage pea salad. It's also really good stir fried with any other veggies you have, or make it a main dish with noodles, chicken, carrots, broccoli, etc! Another unique idea is to cut the cabbage into "steaks" and grill them with some olive oil! For a more simple cabbage roll recipe, try this easy Unstuffed Cabbage Roll Casserole. 

Garlic Scapes - Store these in a bag in your fridge for up to 3 months! Very long lasting and versatile, these scapes can be used anywhere you'd like a garlic flavour. Chop up and mix into eggs, potatoes, salads, pesto, dips or I even heard they're great on nachos! Try this Crampton's Market recipe for Garlic Scape Dressing to drizzle over your romaine!

Choggia Beets - Delivered by Jonathan's Farm. Also known as candy cane beets, these are beautiful red and white ringed beets that add a really cool effect to any salad! They can be very tough if eaten raw unless you slice very thinly, shave or shred them! You can also roast with any other veggies. Here's a recipe for Roasted Beet & Quinoa Salad and you can replace the kale in it for beet greens! Don't forget to eat the beet greens. You can make a pesto, goma ae, chop and add to stir fry's or mix with romaine leaves for your salads. Try this easy peasy Beet Greens Smoothie! 

Fennel - Also brought to you by Hearts & Roots. Did you know this farm just became certified organic?! That's a big accomplishment for a small farm! Store in the fridge in a bag. Chop off the fronds to make it easier to fit. Both parts can be eaten, the top as well as the bottom. The fronds look just like a dill but they have a light liquorice taste. The fennel bulb can be eaten either raw or roasted. Slice thinly if eating raw in a salad because it has a crisp/crunchier texture. Here's a recipe if you want to try that out! Fennel Apple Salad with Walnuts & Arugula. 

Snap Peas - Peas are from Jonathan's Farm near Teulon, MB. Store them in the fridge in a sealed bag for maximum freshness up to 2 weeks. These peas you eat whole because the shell is tender and crisp! Eat them as a snack with hummus/dip or I've chopped them in halves for salads. Most commonly eaten raw but you can stir fry them if you want! Here's a salad recipe for some inspiration: Fresh Summer Vegetable Pasta Salad. 

Turnips - These are also from Jonathan's farm. Turnips are a white root vegetable that grow similar to beets with greens out the top. The greens are also edible and will taste similar to beet or radish greens! Store in the fridge in a sealed bag to keep them crisp. You can cube and roast these or make a delicious cheesy gratin. Turnips can taste similar to potatoes so check out this easy brunch recipe for Potato Turnip Latkes.

Romaine Hearts - Romaine lettuce from Peter at Francis St. Xavier. Rinse all the lettuce then put in a salad spinner or use paper towel to dry, and place in a sealed bag in the fridge. Romaine isn't hard to use, you can put pieces in your sandwiches or wraps or make a simple caesar or garden salad! Try this Tomato Cucumber Salad with Feta! 

Broccoli - This veggie is from Peter at Francis St. Xavier. Store in the fridge for up to 2 weeks. Eat your broccoli on a veggie tray with the carrots and snap peas or stir fry it! Broccoli is very versatile it can be cooked many different ways. I love roasting it with garlic and parmesan cheese. Smitten Kitchen has a delicious and easy recipe for Broccoli Slaw. Great summer recipe to bring to a potluck or BBQ!

Bunched Carrots - Fresh carrots are here! They may be small right now but they are so fresh and crunchy. Keep the carrots as well as the carrot tops in the fridge in a sealed bag. You can also cut the carrots into sticks and keep in a container of water in the fridge for quick snacking access! The carrots can be cooked but probably best raw. Don't throw away the carrot tops as people commonly do because they can totally be eaten! They taste very similar to parsley. Dunk them all in your sink with water (you can do this to the beet tops at the same time) to wash them off, then chop up and you can use them similar to parsley. On the Crampton's Market website, there are awesome recipes for Carrot Top Tabouleh and Carrot Top Pesto. Great way to use the carrot greens and garlic scapes.

 

Half Produce

Cabbage - This was grown by Peter at St. Francis Xavier. Store in plastic or saran wrap in the fridge for up to 3 weeks. Just peel off the outer layers if they are not up to par. Cabbage can be used in a crisp salad such as a coleslaw, thai cabbage salad or this cabbage pea salad. It's also really good stir fried with any other veggies you have, or make it a main dish with noodles, chicken, carrots, broccoli, etc! Another unique idea is to cut the cabbage into "steaks" and grill them with some olive oil! For a more simple cabbage roll recipe, try this easy Unstuffed Cabbage Roll Casserole. 

Garlic Scapes - Store these in a bag in your fridge for up to 3 months! Very long lasting and versatile, these scapes can be used anywhere you'd like a garlic flavour. Chop up and mix into eggs, potatoes, salads, pesto, dips or I even heard they're great on nachos! Try this Crampton's Market recipe for Garlic Scape Dressing to drizzle over your romaine!

Choggia Beets - Delivered by Jonathan's Farm. Also known as candy cane beets, these are beautiful red and white ringed beets that add a really cool effect to any salad! They can be very tough if eaten raw unless you slice very thinly, shave or shred them! You can also roast with any other veggies. Here's a recipe for Roasted Beet & Quinoa Salad and you can replace the kale in it for beet greens! Don't forget to eat the beet greens. You can make a pesto, goma ae, chop and add to stir fry's or mix with romaine leaves for your salads. Try this easy peasy Beet Greens Smoothie! 

Kale - This leafy green is from Nico at Twin River Gardens. Strip the leaves from the stems with a knife or your hands and after rinsing store in a sealed bag in the fridge for up to 3 weeks! I love kale because it has a nice crispy texture and is great either cooked or raw. A great way to use up lots of kale if you need is to make kale chips... they're actually pretty satisfying! Just bake on a pan with a drizzle of olive oil for about 10 minutes. You can also chop it up in smaller pieces and use it as a salad green for caesar salad or any other type of salad. Since kale is a bit tougher than lettuce, just dress it a bit early and let the dressing soak in and soften the kale. If you need a break from salads, you can make Kale Egg Breakfast Cups for breakfasts on the go!

Romaine Hearts - Romaine lettuce from Peter at Francis St. Xavier. Rinse all the lettuce then put in a salad spinner or use paper towel to dry, and place in a sealed bag in the fridge. Romaine isn't hard to use, you can put pieces in your sandwiches or wraps or make a simple caesar or garden salad! Try this Tomato Cucumber Salad with Feta! 

Broccoli - This veggie is from Peter at Francis St. Xavier. Store in the fridge for up to 2 weeks. Eat your broccoli on a veggie tray with the carrots and snap peas or stir fry it! Broccoli is very versatile it can be cooked many different ways. I love roasting it with garlic and parmesan cheese. Smitten Kitchen has a delicious and easy recipe for Broccoli Slaw. Great summer recipe to bring to a potluck or BBQ!

Bunched Carrots - Fresh carrots are here! They may be small right now but they are so fresh and crunchy. Keep the carrots as well as the carrot tops in the fridge in a sealed bag. You can also cut the carrots into sticks and keep in a container of water in the fridge for quick snacking access! The carrots can be cooked but probably best raw. Don't throw away the carrot tops as people commonly do because they can totally be eaten! They taste very similar to parsley. Dunk them all in your sink with water (you can do this to the beet tops at the same time) to wash them off, then chop up and you can use them similar to parsley. On the Crampton's Market website, there are awesome recipes for Carrot Top Tabouleh and Carrot Top Pesto. Great way to use the carrot greens and garlic scapes.