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 4/5

Featured recipes from this week's meal plan can be found on www.cramptonsmarket.com/recipes. 

Here's an idea of what you can expect in your 2nd box/bag:

Full Gourmet Shares

 

Bok Choy - Brought to you by Justin at Hearts & Roots. This asian vegetable can be stored in a sealed bag in the crisper for up to 2 weeks. Bok choy is a type of chinese cabbage that contains a high amount of vitamin A and C! It's best stir fried on its own or with other greens, and can also provide a great crunch in a salad. Try this Stir Fried Chicken and Bok Choy recipe!

 

Lettuce - Delivered by Hearts & Roots. How huge was the romaine in the first box? I hope you made some delicious salads last week! Remember to rinse and wrap in paper towel in a bag in the fridge unless you will eat it right away. You can use the lettuce as a wrap for a burger or even a holder for tuna salad or lettuce wraps! It doesn't have to just be a salad. Use any kind of lettuce in this Fraiche Nutrition recipe for Grilled Orange Tofu or Chicken Lettuce Wraps. If you'd rather just make a salad, try this recipe: Romaine Salad with homemade Caesar Dressing. 

 

Fennel - Fennel is also grown at Hearts & Roots. Fennel is a bulbous vegetable with a feathery leaf section and a white bulb at the bottom. The fronds that look like dill can be used in a salad. The bulb can also be sliced very thinly for a salad (great with arugula!) but its very firm and crunchy so its also great roasted, grilled or sautéed! It has a slight anise or liquorice taste. Heres a simple recipe for Caramelized Fennel and Onion Pizza.  Add some of your chopped spinach or chard on top!

 

Spinach - This leafy green is from Peter at St. Francis Xavier. Rinse, pat dry, and store wrapped in a paper towel in a bag in the fridge. Spinach is extremely high in folate, iron and vitamin K, common to most dark leafy greens! This is my favourite recipe to make with spinach: Spinach and Feta Quinoa Cakes. Another idea is making a spinach salad with fresh strawberries and fennel fronds! If you have more spinach than you can use, you can blend some with water, freeze in ice cube trays and then place in a bag for smoothies or soups down the road. You can also just place all the spinach on a pan to freeze, then transfer all the leaves to an airtight back for the freezer. You can use frozen spinach for spinach and chesse brownies or a vegetarian lasagna!

 

Arugula - This is from Jonathans Farm near Teulon. Arugula is a light peppery green that can be eaten in a salad. It goes great with beets or fennel. You can also top a pizza with arugula for a fresh topping after its baked! Try this Tomato, Mozzarella and Arugula Naan Pizza. It can even be done on the grill!

 

Chives - These come from Nico at Twin River Gardens. Store in a sealed bag in the fridge. Chives can be chopped up and used for many things such as potatoes, salads, salad dressings, biscuits, eggs, or put into a dip/herb butter. These Cheddar Chive Drop Biscuits look like the perfect addition to any dinner! Add in additional herbs such as parsley, basil or green onion if you still have.

 

Chard - Swiss chard comes from Nico at Twin River Gardens. Store the same as lettuce: rinse, wrap in paper towel and put in a bag in the fridge. Chard is a thinner green as is spinach. However, it can be used similar to a cabbage leaf to make a cabbage roll of some sort. Use your chives and chard in Smitten Kitchen's recipe for Swiss Chard Pancakes or try this Spicy Chard with Bacon and Polenta!  Chard is another green that you use up in a soup or stir fry, and freeze the rest in a sealed bag after chopping it up!

 

Rhubarb - Rhubarb again this week from Twin River Gardens! These long stalks can be chopped up and frozen in a bag if you want to use them for baking another day. Did you know the red and green stalks do not indicate sweetness? Red stalks are not more ripe or sweeter, just a different variety! As I'm sure many others have done, I used to eat raw rhubarb dipped in sugar as a kid! So good! Getty Stewart has a simple recipe for Classic Stewed Rhubarb that can be put on ice cream, oatmeal, yogurt, pancakes or waffles!

 

Strawberries - These berries are from Peter at St. Francis Xavier. As you've probably seen in the market, local strawberry season is here! They're sweet and juicy and will only stay fresh in the fridge for a few days, so eat right away. You can chop them up to mix into yogurt or cereal... or just eat them all plain! I've heard a few customers mention eating these fresh with some cream... yum!

 

Tomatoes - These are from Murray at Greenland Gardens. You'll have noticed last week how beautiful and perfectly uniform these tomatoes are. They're grown in a greenhouse so they haven't been weathered like the field tomatoes are. Slice up for sandwiches, burgers or wraps. They also can be chopped to make a simple salad with the lettuce you will get. This recipe will make for a unique breakfast: Stuffed Tomatoes with Eggs and Spinach. 

 

Bunched Beets - Beets are from Wenkai Oriental Vegetables. Remember to store the beets in a sealed bag in the fridge to keep them firm. If you didn't eat the beet greens last week give them a try! You can lightly sauté with your chard and bok choy or blend into a smoothie! Another great way to use lots of leafy greens is to blend into a pesto! It doesn't just have to be basil, you can use spinach, beet greens or chard and then add a herb to flavour it. The beets are delicious roasted, spiralized or boiled and then chopped for a salad. If you didn't already know.. beets and goat cheese is a match made in heaven! You can also make this beautiful hot pink coloured Roasted Beet Hummus.

 

Full Shares:

Bok Choy - Brought to you by Justin at Hearts & Roots. This asian vegetable can be stored in a sealed bag in the crisper for up to 2 weeks. Bok choy is a type of chinese cabbage that contains a high amount of vitamin A and C! It's best stir fried on its own or with other greens, and can also provide a great crunch in a salad. Try this Stir Fried Chicken and Bok Choy recipe!

Lettuce - Delivered by Hearts & Roots. How huge was the romaine in the first box? I hope you made some delicious salads last week! Remember to rinse and wrap in paper towel in a bag in the fridge unless you will eat it right away. You can use the lettuce as a wrap for a burger or even a holder for tuna salad or lettuce wraps! It doesn't have to just be a salad. Use any kind of lettuce in this Fraiche Nutrition recipe for Grilled Orange Tofu or Chicken Lettuce Wraps. If you'd rather just make a salad, try this recipe: Romaine Salad with homemade Caesar Dressing. 

Spinach - This leafy green is from Peter at St. Francis Xavier. Rinse, pat dry, and store wrapped in a paper towel in a bag in the fridge. Spinach is extremely high in folate, iron and vitamin K, common to most dark leafy greens! This is my favourite recipe to make with spinach: Spinach and Feta Quinoa Cakes. Another idea is making a spinach salad with fresh strawberries and fennel fronds! If you have more spinach than you can use, you can blend some with water, freeze in ice cube trays and then place in a bag for smoothies or soups down the road. You can also just place all the spinach on a pan to freeze, then transfer all the leaves to an airtight back for the freezer. You can use frozen spinach for spinach and chesse brownies or a vegetarian lasagna!

Chives - These come from Nico at Twin River Gardens. Store in a sealed bag in the fridge. Chives can be chopped up and used for many things such as potatoes, salads, salad dressings, biscuits, eggs, or put into a dip/herb butter. These Cheddar Chive Drop Biscuits look like the perfect addition to any dinner! Add in additional herbs such as parsley, basil or green onion if you still have.

Chard - Swiss chard comes from Nico at Twin River Gardens. Store the same as lettuce: rinse, wrap in paper towel and put in a bag in the fridge. Chard is a thinner green as is spinach. However, it can be used similar to a cabbage leaf to make a cabbage roll of some sort. Use your chives and chard in Smitten Kitchen's recipe for Swiss Chard Pancakes or try this Spicy Chard with Bacon and Polenta! Chard is another green that you use up in a soup or stir fry, and freeze the rest in a sealed bag after chopping it up!

Rhubarb - Rhubarb again this week from Twin River Gardens! These long stalks can be chopped up and frozen in a bag if you want to use them for baking another day. Did you know the red and green stalks do not indicate sweetness? Red stalks are not more ripe or sweeter, just a different variety! As I'm sure many others have done, I used to eat raw rhubarb dipped in sugar as a kid! So good! Getty Stewart has a simple recipe for Classic Stewed Rhubarb that can be put on ice cream, oatmeal, yogurt, pancakes or waffles!

Strawberries - These berries are from Peter at St. Francis Xavier. As you've probably seen in the market, local strawberry season is here! They're sweet and juicy and will only stay fresh in the fridge for a few days, so eat right away. You can chop them up to mix into yogurt or cereal... or just eat them all plain! I've heard a few customers mention eating these fresh with some cream... yum!

Tomatoes - These are from Murray at Greenland Gardens. You'll have noticed last week how beautiful and perfectly uniform these tomatoes are. They're grown in a greenhouse so they haven't been weathered like the field tomatoes are. Slice up for sandwiches, burgers or wraps. They also can be chopped to make a simple salad with the lettuce you will get. This recipe will make for a unique breakfast: Stuffed Tomatoes with Eggs and Spinach. 

Bunched Beets - Beets are from Wenkai Oriental Vegetables. Remember to store the beets in a sealed bag in the fridge to keep them firm. If you didn't eat the beet greens last week give them a try! You can lightly sauté with your chard and bok choy or blend into a smoothie! Another great way to use lots of leafy greens is to blend into a pesto! It doesn't just have to be just basil, you can use spinach, beet greens or chard and then add a herb to flavour it. Beets are delicious roasted, spiralized or boiled and then chopped for a salad. If you didn't already know.. beets and goat cheese is a match made in heaven! You can also make this beautiful hot pink coloured Roasted Beet Hummus.

 

 Half Gourmet Shares:

Bok Choy - Brought to you by Justin at Hearts & Roots. This asian vegetable can be stored in a sealed bag in the crisper for up to 2 weeks. Bok choy is a type of chinese cabbage that contains a high amount of vitamin A and C! It's best stir fried on its own or with other greens, and can also provide a great crunch in a salad. Try this Stir Fried Chicken and Bok Choy recipe!

Lettuce - Delivered by Hearts & Roots. How huge was the romaine in the first box? I hope you made some delicious salads last week! Remember to rinse and wrap in paper towel in a bag in the fridge unless you will eat it right away. You can use the lettuce as a wrap for a burger or even a holder for tuna salad or lettuce wraps! It doesn't have to just be a salad. Use any kind of lettuce in this Fraiche Nutrition recipe for Grilled Orange Tofu or Chicken Lettuce Wraps. If you'd rather just make a salad, try this recipe: Romaine Salad with homemade Caesar Dressing. 

Fennel - Fennel is also grown at Hearts & Roots. Fennel is a bulbous vegetable with a feathery leaf section and a white bulb at the bottom. The fronds that look like dill can be used in a salad. The bulb can also be sliced very thinly for a salad (great with arugula!) but its very firm and crunchy so its also great roasted, grilled or sautéed! It has a slight anise or liquorice taste. Heres a simple recipe for Caramelized Fennel and Onion Pizza.  Add some of your chopped spinach or chard on top!

Spinach - This leafy green is from Peter at St. Francis Xavier. Rinse, pat dry, and store wrapped in a paper towel in a bag in the fridge. Spinach is extremely high in folate, iron and vitamin K, common to most dark leafy greens! This is my favourite recipe to make with spinach: Spinach and Feta Quinoa Cakes. Another idea is making a spinach salad with fresh strawberries and fennel fronds! If you have more spinach than you can use, you can blend some with water, freeze in ice cube trays and then place in a bag for smoothies or soups down the road. You can also just place all the spinach on a pan to freeze, then transfer all the leaves to an airtight back for the freezer. You can use frozen spinach for spinach and chesse brownies or a vegetarian lasagna!

Arugula - This is from Jonathans Farm near Teulon. Arugula is a light peppery green that can be eaten in a salad. It goes great with beets or fennel. You can also top a pizza with arugula for a fresh topping after its baked! Try this Tomato, Mozzarella and Arugula Naan Pizza. It can even be done on the grill!

Chives - These come from Nico at Twin River Gardens. Store in a sealed bag in the fridge. Chives can be chopped up and used for many things such as potatoes, salads, salad dressings, biscuits, eggs, or put into a dip/herb butter. These Cheddar Chive Drop Biscuits look like the perfect addition to any dinner! Add in additional herbs such as parsley, basil or green onion if you still have.

Rhubarb - Rhubarb again this week from Twin River Gardens! These long stalks can be chopped up and frozen in a bag if you want to use them for baking another day. Did you know the red and green stalks do not indicate sweetness? Red stalks are not more ripe or sweeter, just a different variety! As I'm sure many others have done, I used to eat raw rhubarb dipped in sugar as a kid! So good! Getty Stewart has a simple recipe for Classic Stewed Rhubarb that can be put on ice cream, oatmeal, yogurt, pancakes or waffles!

Strawberries - These berries are from Peter at St. Francis Xavier. As you've probably seen in the market, local strawberry season is here! They're sweet and juicy and will only stay fresh in the fridge for a few days, so eat right away. You can chop them up to mix into yogurt or cereal... or just eat them all plain! I've heard a few customers mention eating these fresh with some cream... yum!

Tomatoes - These are from Murray at Greenland Gardens. You'll have noticed last week how beautiful and perfectly uniform these tomatoes are. They're grown in a greenhouse so they haven't been weathered like the field tomatoes are. Slice up for sandwiches, burgers or wraps. They also can be chopped to make a simple salad with the lettuce you will get. This recipe will make for a unique breakfast: Stuffed Tomatoes with Eggs and Spinach. 

Bunched Beets - Beets are from Wenkai Oriental Vegetables. Remember to store the beets in a sealed bag in the fridge to keep them firm. If you didn't eat the beet greens last week give them a try! You can lightly sauté with your chard and bok choy or blend into a smoothie! Another great way to use lots of leafy greens is to blend into a pesto! It doesn't just have to be basil, you can use spinach, beet greens or chard and then add a herb to flavour it. The beets are delicious roasted, spiralized or boiled and then chopped for a salad. If you didn't already know.. beets and goat cheese is a match made in heaven! You can also make this beautiful hot pink coloured Roasted Beet Hummus.

 

 Half Shares:

Lettuce - Delivered by Hearts & Roots. How huge was the romaine in the first box? I hope you made some delicious salads last week! Remember to rinse and wrap in paper towel in a bag in the fridge unless you will eat it right away. You can use the lettuce as a wrap for a burger or even a holder for tuna salad or lettuce wraps! It doesn't have to just be a salad. Use any kind of lettuce in this Fraiche Nutrition recipe for Grilled Orange Tofu or Chicken Lettuce Wraps. If you'd rather just make a salad, try this recipe: Romaine Salad with homemade Caesar Dressing. 

Spinach - This leafy green is from Peter at St. Francis Xavier. Rinse, pat dry, and store wrapped in a paper towel in a bag in the fridge. Spinach is extremely high in folate, iron and vitamin K, common to most dark leafy greens! This is my favourite recipe to make with spinach: Spinach and Feta Quinoa Cakes. Another idea is making a spinach salad with fresh strawberries and fennel fronds! If you have more spinach than you can use, you can blend some with water, freeze in ice cube trays and then place in a bag for smoothies or soups down the road. You can also just place all the spinach on a pan to freeze, then transfer all the leaves to an airtight back for the freezer. You can use frozen spinach for spinach and chesse brownies or a vegetarian lasagna!

Chard - Swiss chard comes from Nico at Twin River Gardens. Store the same as lettuce: rinse, wrap in paper towel and put in a bag in the fridge. Chard is a thinner green as is spinach. However, it can be used similar to a cabbage leaf to make a cabbage roll of some sort. Use your chives and chard in Smitten Kitchen's recipe for Swiss Chard Pancakes or try this Spicy Chard with Bacon and Polenta! Chard is another green that you use up in a soup or stir fry, and freeze the rest in a sealed bag after chopping it up!

Rhubarb - Rhubarb again this week from Twin River Gardens! These long stalks can be chopped up and frozen in a bag if you want to use them for baking another day. Did you know the red and green stalks do not indicate sweetness? Red stalks are not more ripe or sweeter, just a different variety! As I'm sure many others have done, I used to eat raw rhubarb dipped in sugar as a kid! So good! Getty Stewart has a simple recipe for Classic Stewed Rhubarb that can be put on ice cream, oatmeal, yogurt, pancakes or waffles!

Strawberries - These berries are from Peter at St. Francis Xavier. As you've probably seen in the market, local strawberry season is here! They're sweet and juicy and will only stay fresh in the fridge for a few days, so eat right away. You can chop them up to mix into yogurt or cereal... or just eat them all plain! I've heard a few customers mention eating these fresh with some cream... yum!

Bunched Beets - Beets are from Wenkai Oriental Vegetables. Remember to store the beets in a sealed bag in the fridge to keep them firm. If you didn't eat the beet greens last week give them a try! You can lightly sauté with your chard and bok choy or blend into a smoothie! Another great way to use lots of leafy greens is to blend into a pesto! It doesn't just have to be basil, you can use spinach, beet greens or chard and then add a herb to flavour it. The beets are delicious roasted, spiralized or boiled and then chopped for a salad. If you didn't already know.. beets and goat cheese is a match made in heaven! You can also make this beautiful hot pink coloured Roasted Beet Hummus.