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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 July 17/18

Buy Once and Regrow Forever 

Make the most out of your veggies, prevent waste and save money all at the same time!  Things like lettuce, green onions and some herbs can be regrown quite easily. Lettuce: chop off the bottom stem and place in a wide jar or bowl of water on the windowsill or direct sunlight. It will grow upwards and can then also be planted in soil if desired. Green onions often come with the white base and roots. Dig little holes in your garden and plant the onions. They will grow up taller and thicker. (I have done this, it works very well). They do not multiply of course. Herbs such as mint, chives or rosemary need a little jar of water and a root/stem to drink water and replenish their leaves. The same can be done with a fennel bulb root. I find it very handy to do this when you want a bit of something but don't need to buy a whole lot of it, you've got the herbs/lettuce on hand and it's super fresh!

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

Sour Cherries - These tart little gems come from Rock and the Fern farm. They should be stored in the fridge for up to 1 week. Theres a tiny seed in each, and since they are sour you may want to eat them with something sweet like yogurt or in a cake. You can also cook them down to make a sour cherry sauce or pie. A Sour Cherry Frozen Yogurt is an easy and delicious way to make a treat on these hot days.   Potatoes - New potatoes are from Dennis at Oak Valley Vegetables. Store in the FRIDGE in the bag because the fresh potatoes have a high water content and they can turn brown easily. The best way to cook them is boil for 10-15 minutes, then mix in some butter, salt, pepper and chopped up fresh dill. These delicious potatoes are so creamy and will melt in your mouth. Any leftover potatoes can be fried the next morning in a pan.   Carrot Bunches - Carrots are grown at Hidden Valley by Richard. Don't forget to save the carrot tops for a tabbouleh salad, pesto or garnish. The fresh carrots can be peeled but don't have to be, just chop off the ends and eat raw for snacking. Use both the carrots and greens in this recipe for Roasted Carrots with Carrot-Top Pesto.    Cucumbers - These are grown by Evan at Green Acres Farm. Store in the crisper for up to 2 weeks. The salad cakes do not need peeling, just chop into slices and enjoy with dip or use in a salad with your lettuce. This Creamy Dill Cucumber Salad is refreshing and takes very little time to make!   Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Too hot to bake? Skewer with some fresh herbs and grill for an easy veggie side dish. Try the Pioneer Woman's Grilled Lemon Zucchini. Remember the zucchini can come in all shapes, sizes and colours (green, yellow, striped). They all taste very similar!   Leaf Lettuce - Grown at Oak Valley Vegetables. Chop off the bottom, rinse, wrap in paper towel and put in a bag in the fridge. I find this keeps it fresh the longest. Easy to use for lettuce wraps, sandwiches, on burgers or for making salads. Lettuce is definitely a summer staple and a great addition to any meal on these hot summer days.   Dill - Fresh dill comes from Wenkai Oriental Vegetables. Store in a sealed bag in the fridge for about 1 week before going soggy. Dill is definitely my favourite summer herb and its a very versatile add in to your summer dinners. I love dill on potatoes, fish, in salads or veggie dips. This Herb Dill Dip is easy and kids will love it with the fresh carrots and cukes!   Kale - Kale bunches are from Justin at Hearts and Roots. Strip the kale leaves from the stems, and stuff into a ziplock bag in the fridge. Lasts up to 3 weeks! Kale is a very nutrient dense leafy vegetable loaded with fibre, vitamins and folate. Try replacing half the leaf lettuce with kale for a more nutritious salad or blend into your tropical smoothies for that bright green colour. It can also be cut up and thrown into any of your stir fry's or soups. A bit of work but this Vegan Kale Caesar Salad from the Oh She Glows cookbook is super delicious and filled with plant based protein.  

Full Gourmet Produce to Receive a minimum of 7 of the Following 9 Items

Sour Cherries - These tart little gems come from Rock and the Fern Farm. They should be stored in the fridge for up to 1 week. Theres a tiny seed in each, and since they are sour you may want to eat them with something sweet like yogurt or in a cake. You can also cook them down to make a sour cherry sauce or pie. A Sour Cherry Frozen Yogurt is an easy and delicious way to make a treat on these hot days. Black Currants - Black currents come from Rock and the Fern farm. These tart little dark purple berries are tart and full of vitamin C. Store them in the fridge. I am no expert on black currants but since they are tart you will need to add some sweetness by baking them into a square or make a sauce for ice cream or cheesecake. Mix in with the sour cherries perhaps for a pie or add to a drink. Try these Fresh Blackcurrant Shortbread Bars.  Potatoes - New potatoes are from Dennis at Oak Valley. Store in the FRIDGE in the bag because the fresh potatoes have a high water content and they can turn brown easily. The best way to cook them is boil for 10-15 minutes, then mix in some butter, salt, pepper and chopped up fresh dill. These delicious potatoes are so creamy and will melt in your mouth. Any leftover potatoes can be fried the next morning in a pan. Carrot Bunches - Carrots are grown at Hidden Valley by Richard. Don't forget to save the carrot tops for a tabbouleh salad, pesto or garnish. The fresh carrots can be peeled but don't have to be, just chop off the ends and eat raw for snacking. Use both the carrots and greens in this recipe for Roasted Carrots with Carrot-Top Pesto.  Beans - Green/yellow beans are from Wenkai in Morden, MB. They will last in a bag in the fridge for about 2 weeks or more. Hand picked beans have a perfectly intact exterior which provides them with this long term storage characteristic! They don't oxidize as easily as mechanically harvested beans. Sauté for a couple minutes in a  pan or eat them raw! Very fresh crunchy flavour, just cut off the ends and you're good to go. This Warm Dijon Potato and Green Bean Salad was a 2017 Foodbox recipe and it turned out great! Cucumbers - These are grown by Evan at Green Acres Farm. Store in the crisper for up to 2 weeks. The salad cakes do not need peeling, just chop into slices and enjoy with dip or use in a salad with your lettuce. This Creamy Dill Cucumber Salad is refreshing and takes very little time to make! Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Too hot to bake? Skewer with some fresh herbs and grill for an easy veggie side dish. Try the Pioneer Woman's Grilled Lemon Zucchini. Remember the zucchini can come in all shapes, sizes and colours (green, yellow, striped). They all taste very similar! Dill - Fresh dill comes from Wenkai Oriental Vegetables. Store in a sealed bag in the fridge for about 1 week before going soggy. Dill is definitely my favourite summer herb and its a very versatile add in to your summer dinners. I love dill on potatoes, fish, in salads or veggie dips. This Herb Dill Dip is easy and kids will love it with the fresh carrots and cukes! Kale - Kale bunches are from Justin at Hearts and Roots. Strip the kale leaves from the stems, and stuff into a ziplock bag in the fridge. Lasts up to 3 weeks! Kale is a very nutrient dense leafy vegetable loaded with fibre, vitamins and folate. Try replacing half the leaf lettuce with kale for a more nutritious salad or blend into your tropical smoothies for that bright green colour. It can also be cut up and thrown into any of your stir fry's or soups. A bit of work but this Vegan Kale Caesar Saladfrom the Oh She Glows cookbook is super delicious and filled with plant based protein.  

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

Potatoes - New potatoes are from Dennis at Oak Valley Vegetables. Store in the FRIDGE in the bag because the fresh potatoes have a high water content and they can turn brown easily. The best way to cook them is boil for 10-15 minutes, then mix in some butter, salt, pepper and chopped up fresh dill. These delicious potatoes are so creamy and will melt in your mouth. Any leftover potatoes can be fried the next morning in a pan. Carrot Bunches - Carrots are grown at Hidden Valley by Richard. Don't forget to save the carrot tops for a tabbouleh salad, pesto or garnish. The fresh carrots can be peeled but don't have to be, just chop off the ends and eat raw for snacking. Use both the carrots and greens in this recipe for Roasted Carrots with Carrot-Top Pesto.  Cucumbers - These are grown by Evan at Green Acres Farm. Store in the crisper for up to 2 weeks. The salad cakes do not need peeling, just chop into slices and enjoy with dip or use in a salad with your lettuce. This Creamy Dill Cucumber Salad is refreshing and takes very little time to make! Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Too hot to bake? Skewer with some fresh herbs and grill for an easy veggie side dish. Try the Pioneer Woman's Grilled Lemon Zucchini. Remember the zucchini can come in all shapes, sizes and colours (green, yellow, striped). They all taste very similar! Leaf Lettuce - Grown at Oak Valley Vegetables. Chop off the bottom, rinse, wrap in paper towel and put in a bag in the fridge. I find this keeps it fresh the longest. Easy to use for lettuce wraps, sandwiches, on burgers or for making salads. Lettuce is definitely a summer staple and a great addition to any meal on these hot summer days. Dill - Fresh dill comes from Wenkai Oriental Vegetables. Store in a sealed bag in the fridge for about 1 week before going soggy. Dill is definitely my favourite summer herb and its a very versatile add in to your summer dinners. I love dill on potatoes, fish, in salads or veggie dips. This Herb Dill Dip is easy and kids will love it with the fresh carrots and cukes! Kale - Kale bunches are from Justin at Hearts and Roots. Strip the kale leaves from the stems, and stuff into a ziplock bag in the fridge. Lasts up to 3 weeks! Kale is a very nutrient dense leafy vegetable loaded with fibre, vitamins and folate. Try replacing half the leaf lettuce with kale for a more nutritious salad or blend into your tropical smoothies for that bright green colour. It can also be cut up and thrown into any of your stir fry's or soups. A bit of work but this Vegan Kale Caesar Salad from the Oh She Glows cookbook is super delicious and filled with plant based protein.  

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

Sour Cherries - These tart little gems come from Rock and the Fern farm. They should be stored in the fridge for up to 1 week. Theres a tiny seed in each, and since they are sour you may want to eat them with something sweet like yogurt or in a cake. You can also cook them down to make a sour cherry sauce or pie. A Sour Cherry Frozen Yogurt is an easy and delicious way to make a treat on these hot days. Black Currants - Black currents come from Rock and the Fern farm. These tart little dark purple berries are tart and full of vitamin C. Store them in the fridge. I am no expert on black currants but since they are tart you will need to add some sweetness by baking them into a square or make a sauce for ice cream or cheesecake. Mix in with the sour cherries perhaps for a pie or add to a drink. Try these Fresh Blackcurrant Shortbread Bars.  Potatoes - New potatoes are from Dennis at Oak Valley Vegetables. Store in the FRIDGE in the bag because the fresh potatoes have a high water content and they can turn brown easily. The best way to cook them is boil for 10-15 minutes, then mix in some butter, salt, pepper and chopped up fresh dill. These delicious potatoes are so creamy and will melt in your mouth. Any leftover potatoes can be fried the next morning in a pan. Carrot Bunches - Carrots are grown at Hidden Valley by Richard. Don't forget to save the carrot tops for a tabbouleh salad, pesto or garnish. The fresh carrots can be peeled but don't have to be, just chop off the ends and eat raw for snacking. Use both the carrots and greens in this recipe for Roasted Carrots with Carrot-Top Pesto.  Beans - Green/yellow beans are from Wenkai in Morden, MB. They will last in a bag in the fridge for about 2 weeks or more. Hand picked beans have a perfectly intact exterior which provides them with this long term storage characteristic! They don't oxidize as easily as mechanically harvested beans. Sauté for a couple minutes in a  pan or eat them raw! Very fresh crunchy flavour, just cut off the ends and you're good to go. This Warm Dijon Potato and Green Bean Salad was a 2017 Foodbox recipe and it turned out great! Cucumbers - These are grown by Evan at Green Acres Farm. Store in the crisper for up to 2 weeks. The salad cakes do not need peeling, just chop into slices and enjoy with dip or use in a salad with your lettuce. This Creamy Dill Cucumber Salad is refreshing and takes very little time to make! Zucchini - Zucchini is from Wild Earth Farm. Store unwashed in the fridge or a cool counter for up to 2 weeks. Shred for carrot zucchini fritters or chocolate zucchini cake! Too hot to bake? Skewer with some fresh herbs and grill for an easy veggie side dish. Try the Pioneer Woman's Grilled Lemon Zucchini. Remember the zucchini can come in all shapes, sizes and colours (green, yellow, striped). They all taste very similar! Leaf Lettuce - Grown at Oak Valley Vegetables. Chop off the bottom, rinse, wrap in paper towel and put in a bag in the fridge. I find this keeps it fresh the longest. Easy to use for lettuce wraps, sandwiches, on burgers or for making salads. Lettuce is definitely a summer staple and a great addition to any meal on these hot summer days. Dill - Fresh dill comes from Wenkai Oriental Vegetables. Store in a sealed bag in the fridge for about 1 week before going soggy. Dill is definitely my favourite summer herb and its a very versatile add in to your summer dinners. I love dill on potatoes, fish, in salads or veggie dips. This Herb Dill Dip is easy and kids will love it with the fresh carrots and cukes! Kale - Kale bunches are from Justin at Hearts and Roots. Strip the kale leaves from the stems, and stuff into a ziplock bag in the fridge. Lasts up to 3 weeks! Kale is a very nutrient dense leafy vegetable loaded with fibre, vitamins and folate. Try replacing half the leaf lettuce with kale for a more nutritious salad or blend into your tropical smoothies for that bright green colour. It can also be cut up and thrown into any of your stir fry's or soups. A bit of work but this Vegan Kale Caesar Salad from the Oh She Glows cookbook is super delicious and filled with plant based protein.

Protein

Short Ribs - Beef raised ethically and naturally at Spring Creek Farms. The cows are given plenty of room in pastures to roam and are fed an all grass diet. Not given any antibiotics or growth hormones. Short ribs are a bit of a tougher cut, so they need simmering/stewing/braising. Follow Erin's cooking guide HERE posted on Crampton's Market recipe page. Bratwurst Sausage - This delicious pork bratwurst sausage is from Spring Creek Farms. The pork is ethically raised outdoors and in low density barns. They have lots of room and are fed a non-GMO feed. These sausages can be cooked quite easily in a pan with some sliced onions or grilled on the BBQ with your favourite veggies. Chicken Legs - Come from Oak Island. The chicken is freely ranged and fed no antibiotics or growth hormones. The chicken legs would be ideal cooked on a pan with potatoes and beans or zucchini in the oven. You can marinade the legs or just season before cooking. They can also be done on a grill pan.

Gourmet Protein

Beef Finger Ribs - Beef ribs are from Spring Creek Farms. This higher grade meat comes from cows raised on regenerative pastures, given lots of space to live naturally and express normal behaviours. The finger ribs can be a tougher cut and need more time to cook. Follow Erin's recipe for a tender end product. Pork Chops - Pork comes from Ian at Natural Pork. The pigs are raised in a low density barn and free to go outside when desired. The pork chops can be done many ways, on a frying pan in a sauce, on the BBQ or in the oven. Chicken Legs - Come from Oak Island. The chicken is freely ranged and fed no antibiotics or growth hormones. The chicken legs would be ideal cooked on a pan with potatoes and beans or zucchini in the oven. You can marinade the legs or just season before cooking. They can also be done on a grill pan.