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 25/26

Featured Recipes from this week's meal plan will be at www.cramptonsmarket.com/recipes.

Here's what you can expect in this week's share:

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

Yellow Potatoes - New potatoes are from Dennis at Oak Valley Vegetables in Morden. Store in the fridge to keep fresh and prevent going brown. You can tell they are new potatoes from this season's crop because they have loose skins that can be rubbed off, and they have a high water content. The best way to cook is to boil, then mix in some butter and dill before serving. They just melt in your mouth! The next day they can be fried with eggs or greens. For a salad side dish, try this Roasted Potato Salad with Lentils & Herb Dressing. 

 

Beans - Fresh beans are from Richard. These hand picked green/yellow beans should be kept in a bag in the fridge for up to 2 weeks. They are all hand picked which means they are un-blemished and will keep a bit longer than mechanically harvested beans. You can eat them raw because they are actually quite tender and make for a great snack with hummus or add them to a veggie tray! For cooking instructions, you can boil for just a few minutes, or lightly sauté for about 5 minutes. Try this Green Bean Potato Salad. 

 

Fennel - Fennel comes from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. You can cut off the fronds and chop them up for a salad or scramble. The white fennel bulb you can eat raw if you slice it thinly for a salad with cucumber and dill or arugula. You can also slice it into a few pieces and grill it like other vegetables. You can get a delicious caramelization on fennel with this Pasta with Roasted Fennel and Lemon recipe!

 

Eggplant - This eggplant is also from Nico at Twin River Gardens. Eggplant also known as an aubergine is a common glossy purple vegetable in italian or greek cooking. Best stored in a cool dry place such as a basement pantry or even the counter. Eggplants can be sliced and baked for a Zucchini, Eggplant, Tomato Gratin or roast, peel off the skin and make an easy baba ganoush! An episode of Bobby's Barbecue Addiction featured Eggplant "Steaks" topped with chopped cucumber and tomato for a vegetarian dinner. This recipe is similar to that!

 

Rainbow Carrots - These rainbow carrot bunches are so fresh and colourful! To keep them crisp store in a sealed bag in the fridge or slice up and store in a container of water in the fridge. Use the carrot tops for salads, pesto or in a marinade/dressing! The rainbow carrots can be roasted, eaten raw or make a colourful salad! They last a long time in the fridge but if you don't use them up you can always juice them, thats what I do. Or shred up for a cake/muffins. Try this Carrot Salad with Tahini and Crisped Chickpeas! 

 

Chard - Swiss Chard grown by Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in a sealed bag in the fridge for about 1 week. Chard leaves are very pliable and can be an option for lettuce wraps with anything put inside of them! You can also chop up and add to any sort of stir fry, egg scramble, smoothie or swiss chard rolls! These Turkey & Rice Swiss Chard Rolls look bomb!

 

Kale - Kale also grown at Twin River Gardens in La Broquerie MB! Strip the leaves off of the stems and store in a sealed bag in the fridge for about 3 weeks! Kale can be used as a salad green, however its a bit tougher/denser than lettuce so it just needs to soak in the dressing for about half an hour before serving the salad. You can also lightly sauté, add to a soup, make kale chips or add to a smoothie. It can be used similarly to the chard. This is Food Network's recipe for Sauteed Kale. 

 

Cucumbers - Cukes are from Evan at Green Acres Farm. Store them in the fridge unwashed for about 1 week. Fresh crisp cucumbers are great in all your salads and tomato cucumber sandwiches! Slice up for a snack and no need to peel. You can marinade in a bit of vinegar, creamy dill dressing or greek dressing for an easy cucumber salad. Try this Cucumber Greek Salad! 

 

Raspberries - Manitoba raspberries should be stored in the fridge and best eaten within 2-3 days. Mix into yogurt, put in oatmeal or on cereal they are delicious. Eating them plain seems like the best option, I'm sure they won't last long! These Raspberry-Topped Lemon Muffins from Smitten Kitchen are a great baking option!

 

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

Yellow Potatoes - New potatoes are from Dennis at Oak Valley Vegetables in Morden. Store in the fridge to keep fresh and prevent going brown. You can tell they are new potatoes from this season's crop because they have loose skins that can be rubbed off, and they have a high water content. The best way to cook is to boil, then mix in some butter and dill before serving. They just melt in your mouth! The next day they can be fried with eggs or greens. For a salad side dish, try this Roasted Potato Salad with Lentils & Herb Dressing. 

Beans - Fresh beans are from Richard. These hand picked green/yellow beans should be kept in a bag in the fridge for up to 2 weeks. They are all hand picked which means they are un-blemished and will keep a bit longer than mechanically harvested beans. You can eat them raw because they are actually quite tender and make for a great snack with hummus or add them to a veggie tray! For cooking instructions, you can boil for just a few minutes, or lightly sauté for about 5 minutes. Try this Green Bean Potato Salad. 

Onion Bunch - Onions are from Dennis at Oak Valley Vegetables. Fresh onions are best eaten raw because they have a high water content, this also means keep them in the fridge! Slice thinly for salads, put on burgers or in sandwiches!

Rainbow Carrots - These rainbow carrot bunches are so fresh and colourful! To keep them crisp store in a sealed bag in the fridge or slice up and store in a container of water in the fridge. Use the carrot tops for salads, pesto or in a marinade/dressing! The rainbow carrots can be roasted, eaten raw or make a colourful salad! They last a long time in the fridge but if you don't use them up you can always juice them, thats what I do. Or shred up for a cake/muffins. Try this Carrot Salad with Tahini and Crisped Chickpeas! 

Chard - Swiss Chard grown by Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in a sealed bag in the fridge for about 1 week. Chard leaves are very pliable and can be an option for lettuce wraps with anything put inside of them! You can also chop up and add to any sort of stir fry, egg scramble, smoothie or swiss chard rolls! These Turkey & Rice Swiss Chard Rolls look bomb!

Kale - Kale also grown at Twin River Gardens in La Broquerie MB! Strip the leaves off of the stems and store in a sealed bag in the fridge for about 3 weeks! Kale can be used as a salad green, however its a bit tougher/denser than lettuce so it just needs to soak in the dressing for about half an hour before serving the salad. You can also lightly sauté, add to a soup, make kale chips or add to a smoothie. It can be used similarly to the chard. This is Food Network's recipe for Sauteed Kale. 

Cucumbers - Cukes are from Evan at Green Acres Farm. Store them in the fridge unwashed for about 1 week. Fresh crisp cucumbers are great in all your salads and tomato cucumber sandwiches! Slice up for a snack and no need to peel. You can marinade in a bit of vinegar, creamy dill dressing or greek dressing for an easy cucumber salad. Try this Cucumber Greek Salad! 

Lettuce - Leaf lettuce is from Dennis at Oak Valley Vegetables. Store wrapped in paper towel in a bag in the fridge. Use for lettuce wraps, salads, sandwiches or in burgers!

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

Yellow Potatoes - New potatoes are from Dennis at Oak Valley Vegetables in Morden. Store in the fridge to keep fresh and prevent going brown. You can tell they are new potatoes from this season's crop because they have loose skins that can be rubbed off, and they have a high water content. The best way to cook is to boil, then mix in some butter and dill before serving. They just melt in your mouth! The next day they can be fried with eggs or greens. For a salad side dish, try this Roasted Potato Salad with Lentils & Herb Dressing. 

Beans - Fresh beans are from Richard. These hand picked green/yellow beans should be kept in a bag in the fridge for up to 2 weeks. They are all hand picked which means they are un-blemished and will keep a bit longer than mechanically harvested beans. You can eat them raw because they are actually quite tender and make for a great snack with hummus or add them to a veggie tray! For cooking instructions, you can boil for just a few minutes, or lightly sauté for about 5 minutes. Try this Green Bean Potato Salad. 

Fennel - Fennel comes from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. You can cut off the fronds and chop them up for a salad or scramble. The white fennel bulb you can eat raw if you slice it thinly for a salad with cucumber and dill or arugula. You can also slice it into a few pieces and grill it like other vegetables. You can get a delicious caramelization on fennel with this Pasta with Roasted Fennel and Lemon recipe!

Eggplant - This eggplant is also from Nico at Twin River Gardens. Eggplant also known as an aubergine is a common glossy purple vegetable in italian or greek cooking. Best stored in a cool dry place such as a basement pantry or even the counter. Eggplants can be sliced and baked for a Zucchini, Eggplant, Tomato Gratin or roast, peel off the skin and make an easy baba ganoush! An episode of Bobby's Barbecue Addiction featured Eggplant "Steaks" topped with chopped cucumber and tomato for a vegetarian dinner. This recipe is similar to that!

Rainbow Carrots - These rainbow carrot bunches are so fresh and colourful! To keep them crisp store in a sealed bag in the fridge or slice up and store in a container of water in the fridge. Use the carrot tops for salads, pesto or in a marinade/dressing! The rainbow carrots can be roasted, eaten raw or make a colourful salad! They last a long time in the fridge but if you don't use them up you can always juice them, thats what I do. Or shred up for a cake/muffins. Try this Carrot Salad with Tahini and Crisped Chickpeas! 

Chard - Swiss Chard grown by Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in a sealed bag in the fridge for about 1 week. Chard leaves are very pliable and can be an option for lettuce wraps with anything put inside of them! You can also chop up and add to any sort of stir fry, egg scramble, smoothie or swiss chard rolls! These Turkey & Rice Swiss Chard Rolls look bomb!

Kale - Kale also grown at Twin River Gardens in La Broquerie MB! Strip the leaves off of the stems and store in a sealed bag in the fridge for about 3 weeks! Kale can be used as a salad green, however its a bit tougher/denser than lettuce so it just needs to soak in the dressing for about half an hour before serving the salad. You can also lightly sauté, add to a soup, make kale chips or add to a smoothie. It can be used similarly to the chard. This is Food Network's recipe for Sauteed Kale. 

Cucumbers - Cukes are from Evan at Green Acres Farm. Store them in the fridge unwashed for about 1 week. Fresh crisp cucumbers are great in all your salads and tomato cucumber sandwiches! Slice up for a snack and no need to peel. You can marinade in a bit of vinegar, creamy dill dressing or greek dressing for an easy cucumber salad. Try this Cucumber Greek Salad! 

Raspberries - Manitoba raspberries should be stored in the fridge and best eaten within 2-3 days. Mix into yogurt, put in oatmeal or on cereal they are delicious. Eating them plain seems like the best option, I'm sure they won't last long! These Raspberry-Topped Lemon Muffins from Smitten Kitchen are a great baking option!

 

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

Yellow Potatoes - New potatoes are from Dennis at Oak Valley Vegetables in Morden. Store in the fridge to keep fresh and prevent going brown. You can tell they are new potatoes from this season's crop because they have loose skins that can be rubbed off, and they have a high water content. The best way to cook is to boil, then mix in some butter and dill before serving. They just melt in your mouth! The next day they can be fried with eggs or greens. For a salad side dish, try this Roasted Potato Salad with Lentils & Herb Dressing. 

Beans - Fresh beans are from Richard. These hand picked green/yellow beans should be kept in a bag in the fridge for up to 2 weeks. They are all hand picked which means they are un-blemished and will keep a bit longer than mechanically harvested beans. You can eat them raw because they are actually quite tender and make for a great snack with hummus or add them to a veggie tray! For cooking instructions, you can boil for just a few minutes, or lightly sauté for about 5 minutes. Try this Green Bean Potato Salad. 

Onion Bunch - Onions are from Dennis at Oak Valley Vegetables. Fresh onions are best eaten raw because they have a high water content, this also means keep them in the fridge! Slice thinly for salads, put on burgers or in sandwiches!

Rainbow Carrots - These rainbow carrot bunches are so fresh and colourful! To keep them crisp store in a sealed bag in the fridge or slice up and store in a container of water in the fridge. Use the carrot tops for salads, pesto or in a marinade/dressing! The rainbow carrots can be roasted, eaten raw or make a colourful salad! They last a long time in the fridge but if you don't use them up you can always juice them, thats what I do. Or shred up for a cake/muffins. Try this Carrot Salad with Tahini and Crisped Chickpeas! 

Chard - Swiss Chard grown by Nico at Twin River Gardens. Rinse, pat dry with paper towel and store in a sealed bag in the fridge for about 1 week. Chard leaves are very pliable and can be an option for lettuce wraps with anything put inside of them! You can also chop up and add to any sort of stir fry, egg scramble, smoothie or swiss chard rolls! These Turkey & Rice Swiss Chard Rolls look bomb!

Kale - Kale also grown at Twin River Gardens in La Broquerie MB! Strip the leaves off of the stems and store in a sealed bag in the fridge for about 3 weeks! Kale can be used as a salad green, however its a bit tougher/denser than lettuce so it just needs to soak in the dressing for about half an hour before serving the salad. You can also lightly sauté, add to a soup, make kale chips or add to a smoothie. It can be used similarly to the chard. This is Food Network's recipe for Sauteed Kale. 

Lettuce - Leaf lettuce is from Dennis at Oak Valley Vegetables. Store wrapped in paper towel in a bag in the fridge. Use for lettuce wraps, salads, sandwiches or in burgers!