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 3/4

The Low Down on Spray Free & Organic Farming

All of the items you get in the food box program are either spray free or organic. This means that the plants grown are not sprayed with synthetic fertilizers, pesticides or herbicides. It is a very expensive and difficult process for a farm to become certified organic as there are many strict regulations and huge costs involved. However, there are so many benefits to the land and soil the farm is on. Organic farming reduces CO2 emissions into the atmosphere, conserves biological resources/soil and controls pests and diseases without the use of chemicals. 2 of the organic farms we get your veggies from are Hearts & Roots and Oak Valley Vegetables. Spray free farms operate in a very similar fashion to organic farms but they are not regulated in any specific way. The crops themselves have not had any chemical sprays but the seeds or soil may have been prior to growing. The owners of Crampton's Market know the farms very well and have seen for themselves that the produce has been grown in the best way possible and that they are indeed spray free.  

Full Produce to receive a minimum of 7 of the following 9 items

  Strawberries - Delivered by Olde Cramb Farm in Stonewall, MB. Store in the fridge or freezer when you get home as these fresh berries are highly perishable. If you still have the rhubarb you could make a straw/rhubarb crisp or a spinach strawberry salad. Eat in yogurt for breakfast or snack away! I've also tried Fraiche Nutrition's Strawberry Rhubarb pancakes and they're very delicious!   Green Zucchini & Zucchini Noodles- Grown by Dennis at Oak Valley Vegetables. Store in a cool pantry or in the crisper for about 1-2 weeks. Skewer and grill on the BBQ for an easy side or shred for a veggie fritter or muffins. The zucchini noodles just need to be sautéed for a couple minutes and then you can add some butter, salt, pepper and basil or pasta sauce. This Parmesan Tomato Zucchini Bake is very easy to make and only uses a few ingredients.   Kale - Kale is from Nico at Twin River Gardens in La Broquerie. Strip the leaves from the stems, rinse and stuff in a sealed bag in the fridge for about 2 weeks. Kale is a bit of a tougher crispier green so if using in a salad, let it soften in the dressing for 10-15 minutes before serving. Sauté in an egg scramble, use in smoothies, sauté in a stir fry or bake for some easy kale chips if your in a pinch for ideas.   Gold Bunch Beets - Beets delivered by Wenkai or Peter at St. Francis Xavier. Cut off the leaves, rinse and store in a separate bag or container in the fridge as the beets. The beet leaves are similar to chard or spinach. Quarter and roast the beets, sprinkle on some goat cheese and balsamic and your good to go. Take it one step further and use in a fancy Roasted Beet and Kale Salad this weekend!   Garlic Scapes - Garlic scapes are the stalk from a hard necked garlic plant. They have an obvious garlic flavour and similar in look and taste to a dense green onion. Remove the little bulb portion and thinly slice and use wherever you want a bit of garlic flavour! Great for salads, stir fry, eggs or omelettes, they can be grilled, made into a pesto or added to a marinade and salad dressing. A Garlic Scape Pesto can be made with your basil or any other greens you have (spinach, kale or beet greens).   Basil - Comes from Nico at Twin River Gardens. Best stored with the stem ends down in a little cup of water. It's a very delicate herb and it can wilt in about 1 week. Chop up with your tomatoes for an easy salad or use in a pesto, marinade or pasta.   Lettuce - Leaf lettuce should be stored in the fridge covered or in the crisper for about a week. Use pieces in your lunches for salads, sandwiches, wraps, etc. Can also be added onto a burger or perfect for making some fresh Lettuce Wraps on these hot days!   Tomatoes - Grown by Murray at Greenland Gardens. Store on a cool counter or in the crisper. Use with the lettuce in a burger, sandwich, wrap or salad. Can also be diced and made into a little bruschetta to top chicken or fish!   Organic Romaine - Comes from Oak Valley Vegetables. Store covered in the crisper or chop up and stuff in the bags of the leaf lettuce or kale. Use it in combination with these other greens for a salad or grill on the BBQ and drizzle on some dressing!

Full Gourmet to receive a minimum of 8 of the following 10 items

Strawberries - Delivered by Olde Cramb Farm in Stonewall, MB. Store in the fridge or freezer when you get home as these fresh berries are highly perishable. If you still have the rhubarb you could make a straw/rhubarb crisp or a spinach strawberry salad. Eat in yogurt for breakfast or snack away! I've also tried Fraiche Nutrition's Strawberry Rhubarb pancakes and they're very delicious! Yellow Zucchini & Zucchini Noodles- Grown by Dennis at Oak Valley Vegetables. Store in a cool pantry or in the crisper for about 1-2 weeks. Skewer and grill on the BBQ for an easy side or shred for a veggie fritter or muffins. The zucchini noodles just need to be sautéed for a couple minutes and then sprinkle on some basil with butter, salt and pepper or add a sauce! This Parmesan Tomato Zucchini Bake is very easy to make and only uses a few ingredients. Sugar Snap Peas - Grown at Jonathan's Farm in Teulon, MB. Store in a sealed bag in the fridge. Great fresh crispy snack with some homemade dip or add to a veggie tray. You can also chop them up and add into a salad. If your doing a stir fry they can also be added into that but I think they're best raw. Radish Bunches -Radishes are from Hearts & Roots. They come in a mix of beautiful colours: red, purple, white and gold.  Store in the crisper and save the greens to be eaten so theres no waste! The greens have a nice peppery taste similar to arugula. The radishes have a strong slightly spicy bite so I prefer to slice or shave thinly and add to salads and sandwiches. You could also add these thin slices into a taco, burger or avocado toast. Bunch Beets - Beets delivered by Wenkai or Peter at St. Francis Xavier. Cut off the leaves, rinse and store in a separate bag or container in the fridge as the beets. The beet leaves are similar to chard or spinach. Quarter and roast the beets, sprinkle on some goat cheese and balsamic and your good to go. Take it one step further and use in a fancy Roasted Beet and Kale Salad this weekend! Garlic Scapes - Garlic scapes are the stalk from a hard necked garlic plant. They have an obvious garlic flavour and similar in look and taste to a dense green onion. Remove the little bulb portion and thinly slice and use wherever you want a bit of garlic flavour! Great for salads, stir fry, eggs or omelettes, they can be grilled, made into a pesto or added to a marinade and salad dressing. A Garlic Scape Pesto can be made with your basil or any other greens you have (spinach, kale or beet greens).  Basil - Comes from Nico at Twin River Gardens. Best stored with the stem ends down in a little cup of water. It's a very delicate herb and it can wilt in about 1 week. Chop up with your tomatoes for an easy salad or use in a pesto, marinade or pasta.  Lettuce - Leaf lettuce should be stored in the fridge covered or in the crisper for about a week. Use pieces in your lunches for salads, sandwiches, wraps, etc. Can also be added onto a burger or perfect for making some fresh Lettuce Wraps on these hot days!  Tomatoes - Grown by Murray at Greenland Gardens. Store on a cool counter or in the crisper. Use with the lettuce in a burger, sandwich, wrap or salad. Can also be diced and made into a little bruschetta to top chicken or fish! Organic Romaine - Comes from Oak Valley Vegetables. Store covered in the crisper or chop up and stuff in the bags of the leaf lettuce or kale. Use it in combination with these other greens for a salad or grill on the BBQ and drizzle on some dressing!  

Half Produce to Receive a minimum of 6 of the following 7 items

Green Zucchini - Grown by Dennis at Oak Valley Vegetables. Store in a cool pantry or in the crisper for about 1-2 weeks. Skewer and grill on the BBQ for an easy side or shred for a veggie fritter or muffins. Zucchini can be substituted for noodles if you have a spiralizer or mandolin. This Parmesan Tomato Zucchini Bake is very easy to make and only uses a few ingredients. Kale - Kale is from Nico at Twin River Gardens in La Broquerie. Strip the leaves from the stems, rinse and stuff in a sealed bag in the fridge for about 2 weeks. Kale is a bit of a tougher crispier green so if using in a salad, let it soften in the dressing for 10-15 minutes before serving. Sauté in an egg scramble, use in smoothies, sauté in a stir fry or bake for some easy kale chips if your in a pinch for ideas. Gold Bunch Beets - Beets delivered by Wenkai or Peter at St. Francis Xavier. Cut off the leaves, rinse and store in a separate bag or container in the fridge as the beets. The beet leaves are similar to chard or spinach. Quarter and roast the beets, sprinkle on some goat cheese and balsamic and your good to go. Take it one step further and use in a fancy Roasted Beet and Kale Salad this weekend! Garlic Scapes - Garlic scapes are the stalk from a hard necked garlic plant. They have an obvious garlic flavour and similar in look and taste to a dense green onion. Remove the little bulb portion and thinly slice and use wherever you want a bit of garlic flavour! Great for salads, stir fry, eggs or omelettes, they can be grilled, made into a pesto or added to a marinade and salad dressing. A Garlic Scape Pesto can be made with your basil or any other greens you have (spinach, kale or beet greens).  Basil - Comes from Nico at Twin River Gardens. Best stored with the stem ends down in a little cup of water. It's a very delicate herb and it can wilt in about 1 week. Chop up with your tomatoes for an easy salad or use in a pesto, marinade or pasta.  Lettuce - Leaf lettuce should be stored in the fridge covered or in the crisper for about a week. Use pieces in your lunches for salads, sandwiches, wraps, etc. Can also be added onto a burger or perfect for making some fresh Lettuce Wraps on these hot days!  Tomatoes - Grown by Murray at Greenland Gardens. Store on a cool counter or in the crisper. Use with the lettuce in a burger, sandwich, wrap or salad. Can also be diced and made into a little bruschetta to top chicken or fish!  

Half Gourmet to receive a minimum of 9 of the following 11 items

Strawberries - Delivered by Olde Cramb Farm in Stonewall, MB. Store in the fridge or freezer when you get home as these fresh berries are highly perishable. If you still have the rhubarb you could make a straw/rhubarb crisp or a spinach strawberry salad. Eat in yogurt for breakfast or snack away! I've also tried Fraiche Nutrition's Strawberry Rhubarb pancakes and they're very delicious! Yellow Zucchini & Zucchini Noodles - Grown by Dennis at Oak Valley Vegetables. Store in a cool pantry or in the crisper for about 1-2 weeks. Skewer and grill on the BBQ for an easy side or shred for a veggie fritter or muffins. The zucchini noodles just need to be sautéed for a couple minutes and then sprinkle on some basil with butter, salt and pepper or add a sauce!This Parmesan Tomato Zucchini Bake is very easy to make and only uses a few ingredients. Sugar Snap Peas - Grown at Jonathan's Farm in Teulon, MB. Store in a sealed bag in the fridge. Great fresh crispy snack with some homemade dip or add to a veggie tray. You can also chop them up and add into a salad. If your doing a stir fry they can also be added into that but I think they're best raw. Kale - Kale is from Nico at Twin River Gardens in La Broquerie. Strip the leaves from the stems, rinse and stuff in a sealed bag in the fridge for about 2 weeks. Kale is a bit of a tougher crispier green so if using in a salad, let it soften in the dressing for 10-15 minutes before serving. Sauté in an egg scramble, use in smoothies, sauté in a stir fry or bake for some easy kale chips if your in a pinch for ideas. Radish Bunches -Radishes are from Hearts & Roots. They come in a mix of beautiful colours: red, purple, white and gold.  Store in the crisper and save the greens to be eaten so theres no waste! The greens have a nice peppery taste similar to arugula. The radishes have a strong slightly spicy bite so I prefer to slice or shave thinly and add to salads and sandwiches. You could also add these thin slices into a taco, burger or avocado toast. Gold Bunch Beets - Beets delivered by Wenkai or Peter at St. Francis Xavier. Cut off the leaves, rinse and store in a separate bag or container in the fridge as the beets. The beet leaves are similar to chard or spinach. Quarter and roast the beets, sprinkle on some goat cheese and balsamic and your good to go. Take it one step further and use in a fancy Roasted Beet and Kale Salad this weekend! Garlic Scapes - Garlic scapes are the stalk from a hard necked garlic plant. They have an obvious garlic flavour and similar in look and taste to a dense green onion. Remove the little bulb portion and thinly slice and use wherever you want a bit of garlic flavour! Great for salads, stir fry, eggs or omelettes, they can be grilled, made into a pesto or added to a marinade and salad dressing. A Garlic Scape Pesto can be made with your basil or any other greens you have (spinach, kale or beet greens).  Basil - Comes from Nico at Twin River Gardens. Best stored with the stem ends down in a little cup of water. It's a very delicate herb and it can wilt in about 1 week. Chop up with your tomatoes for an easy salad or use in a pesto, marinade or pasta.  Lettuce - Leaf lettuce should be stored in the fridge covered or in the crisper for about a week. Use pieces in your lunches for salads, sandwiches, wraps, etc. Can also be added onto a burger or perfect for making some fresh Lettuce Wraps on these hot days!   

Protein Shares

Lamb Leg Steak - Lamb is from Spring Creek Farms. The lamb is raised ethically and naturally, being free to roam outdoors in good weather. The lamb is not fed any antibiotics or growth hormones. It should be thawed completely and cooked in the oven or on the grill. Delicious with garlic or rosemary as a seasoning. Follow this recipe for a tender and flavourful lamb steak. Heritage Pork Breakfast Sausage - Made from pork raised at Spring Creek Farms. The pigs are fed a natural diet with non-GMO feed and are free to roam outside or in a low density barn. Cook the sausages in a frying pan or in the oven. Great for a weekend brunch! Save the fat drippings for cooking potatoes or greens.

Gourmet Protein Shares

Lamb Chops - Lamb is from Spring Creek Farms. The lamb is raised ethically and naturally, being free to roam outdoors in good weather. The lamb is not fed any antibiotics or growth hormones. Follow this Food Network recipe for Grilled Lamb Chops . Chicken Breast - Freely ranged chicken is from Oak Island Acres. Can be cooked on the grill, in a pan or in the oven. The sky's the limit! Stuff the chicken with spinach and feta or bbq, or slice and put on a salad! Lots of ways to use it with your greens and veggies. Heritage Pork Breakfast Sausage - Made from pork raised at Spring Creek Farms. The pigs are fed a natural diet with non-GMO feed and are free to roam outside or in a low density barn. Cook the sausages in a frying pan or in the oven. Great for a weekend brunch! Save the fat drippings for cooking potatoes or greens.