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 June 27/28

Check out featured recipes from this week's meal plan on www.cramptonsmarket.com/recipes.

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

Full Gourmet Shares:

Garlic Scapes - Don't panic if you've never seen or cooked with these, if you had a food box last year you know what to do! Garlic scapes are sprouted from the hard necked garlic plant. They can be used like garlic or green onion in just about anything! They're super versatile and last for a very long time in a bag in the fridge. You can chop them up as an addition for any salad, blend in a pesto or salad dressing, mix into eggs or omelettes, or fry with potatoes. Try this recipe for Garlic Scape Pesto to mix into a pasta salad, spread on chicken, fish or bread!

 

Lettuce - This leafy green is from Peter at St Francis Xavier. Lettuce should be rinsed, leaves separated, patted dry and wrapped in a towel or paper towel. Then it should be placed in a bag in the fridge for maximum freshness! It will last about a week. The type of lettuce you will get is a surprise. Chop up for a salad, a quick addition to sandwiches, wraps or wrap around a burger for a low carb "bun"! Use this item for lettuce wraps and swap tofu for chicken or shrimp if preferred!

 

Green Onion - These onions are from Wenkai Oriental Vegetables in Elie, MB! Store in a sealed bag in the fridge or in a tall jar of water. Once the ends are removed you can plant them and continue to grow green onions! Chop these up for anything you wish to give a light onion flavour: salads, dips, dressings, fried potatoes, or any sort of egg dish. You can use your green onion, garlic scapes and parsley in this green onion dip for crackers or veggies!

 

Spinach - Spinach is from Peter at St Francis Xavier. Store the same as lettuce; rinse, pat dry and wrap in paper towel in a bag in the fridge. This is my favourite leafy green for smoothies. You can also blend with water and freeze in ice cube trays for smoothies down the road. Spinach also makes a great salad green with berries or other chopped up veggies. You can also chop it up for eggs, quiche or in soups! This fresh spinach pasta from SmittenKitchen looks sooo good and fairly simple. Sprinkle parsley and parmesan cheese on top!

Kale - This crispy green is from Justin at Hearts & Roots! Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. Kale can be used in simple ways such as green smoothies, kale chips or sautéed kale. You can do a twist on caesar salad and make it more nutritious using chopped up kale! It can also be used in soups and all sorts of other things. This recipe by Fraiche Nutrition sparks my interest: Harvest Apple Kale Quinoa Salad. 

 

Radish Bunch - These veggies come from Wenkai Oriental Vegetables in Elie, MB! To store and keep the radishes firm, cut off the leaves and store both the radishes and leaves in a bag in the fridge. Yes, you can eat the leaves as well! They're a little bit thicker than a spinach leaf but can be used just like any similar leafy green. The thing about radishes is they can be sliced thinly and add a really nice flavour and crispness to salads. They have a spicy peppery taste! You can make a slaw with them, roast in the oven, or add onto your toast/bagels with cream cheese. I still want to try adding them to fish or tuna tacos! Here's a simple recipe to start you off: Garlic Roasted Radishes.

 

Parsley - This fresh herb was grown at Blue Lagoon Organics by Stefan! Rinse, pat dry and wrap up in a paper towel in a bag in the crisper. Parsley has such a light and complimentary flavour you can add it many things. I just made hummus and used lemon and parsley to flavour it. I also like it in quinoa or chickpea salads, sprinkled on pasta or make a herb butter for potatoes and corn! This Happy Digestion Smoothie from the Oh She Glows cookbook will give you a morning burst!

 

Rhubarb - Rhubarb is from Nico at Twin River Gardens in La Broquerie, MB! Wrap in plastic and place in the fridge. Only wash when you're about to use it, and if it doesn't get used you can always chop it up and freeze it in a plastic bag! This is a very popular item for pie, crisp or muffins! I made a recipe last week for Strawberry Rhubarb Muffins and they turned out great! If you don't have strawberries just use all rhubarb. Erin Crampton also has a great Rhubarb Bliss drink recipe that was sent out in the last Crampton's Market email!

 

Tomatoes - Tomatoes are from Murray at Greenland Gardens. These beautiful red tomatoes are grown in a greenhouse and are a perfect addition to any of your meals. Store them on your counter on a piece of paper towel for about a week! Slice them up for burgers, toasted tomato sandwiches or wraps. Getty's Stewart's recipe for Fresh Salsa looks delicious!

 

Kohlrabi - This veggie is from Jonathan's Farm near Teulon, MB. You can think of kohlrabi like a solid cabbage. Store in the crisper of your fridge. It can be eaten raw or cooked and it makes a great slaw shredded or julienned with apple and carrot! It doesn't have a lot of flavour so I would definitely pair it with something. Here's a recipe: Kohlrabi Carrot Fritters. 

 

Shelling Peas - Fresh manitoba peas delivered by Marilyn. These are a great snack to pop open and eat while on the couch relaxing or bring to work! Store in the fridge in a bag. Best eaten raw but they can also be shelled and then steamed or added to a yummy pasta dish! If you'd like to add the peas into something here's an idea: Quinoa with Fresh Peas. 

 

Broccoli - This green tree is from Jonathan's Farm near Teulon, MB. Store in a plastic bag in the fridge for up to 2 weeks. You can obviously cut up and eat this broccoli raw with dip or make a broccoli salad with the tops and stems of the broccoli. My favourite way is roasting it in the oven with garlic, parmesan and olive oil! Veggies Don't Bite has a great kid-friendly recipe for Messy Noodles with Broccoli Spinach Pesto! 

 

Full Shares:

Garlic Scapes - Don't panic if you've never seen or cooked with these! Garlic scapes are sprouted from the hard necked garlic plant. They can be used like garlic or green onion in just about anything! They're super versatile and last for a very long time in a bag in the fridge. You can chop them up as an addition for any salad, blend in a pesto or salad dressing, mix into eggs or omelettes, or fry with potatoes. Try this recipe for Garlic Scape Pesto to mix into a pasta salad, spread on chicken, fish or bread!

Lettuce - This leafy green is from Peter at St Francis Xavier. Lettuce should be rinsed, leaves separated, patted dry and wrapped in a towel or paper towel. Then it should be placed in a bag in the fridge for maximum freshness! It will last about a week. Chop up for a salad, a quick addition to sandwiches, wraps or wrap around a burger for a low carb "bun"! Use this item for lettuce wraps and swap tofu for chicken or shrimp if preferred!

Green Onion - These onions are from Wenkai Oriental Vegetables in Elie, MB! Store in a sealed bag in the fridge or in a tall jar of water. Once the ends are removed you can plant them and continue to grow green onions! Chop these up for anything you wish to give a light onion flavour: salads, dips, dressings, fried potatoes, or any sort of egg dish. You can use your green onion, garlic scapes and parsley in this green onion dip for crackers or veggies!

Spinach - Spinach is from Peter at St Francis Xavier. Store the same as lettuce; rinse, pat dry and wrap in paper towel in a bag in the fridge. This is my favourite leafy green for smoothies. You can also blend with water and freeze in ice cube trays for smoothies down the road. Spinach also makes a great salad green with berries or other chopped up veggies. You can also chop it up for eggs, quiche or in soups! This fresh spinach pasta from SmittenKitchen looks sooo good and fairly simple. Sprinkle parsley and parmesan cheese on top!

Kale - This crispy green is from Justin at Hearts & Roots! Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. Kale can be used in simple ways such as green smoothies, kale chips or sautéed kale. You can do a twist on caesar salad and make it more nutritious using chopped up kale! It can also be used in soups and all sorts of other things. This recipe by Fraiche Nutrition sparks my interest: Harvest Apple Kale Quinoa Salad. 

Radish Bunch - These veggies come from Wenkai Oriental Vegetables in Elie, MB! To store and keep the radishes firm, cut off the leaves and store both the radishes and leaves in a bag in the fridge. Yes, you can eat the leaves as well! They're a little bit thicker than a spinach leaf but can be used just like any similar leafy green. The thing about radishes is they can be sliced thinly and add a really nice flavour and crispness to salads. They have a spicy peppery taste! You can make a slaw with them, roast in the oven, or add onto your toast/bagels with cream cheese. I still want to try adding them to fish or tuna tacos! Here's a simple recipe to start you off: Garlic Roasted Radishes.

Parsley - This fresh herb was grown at Blue Lagoon Organics by Stefan! Rinse, pat dry and wrap up in a paper towel in a bag in the crisper. Parsley has such a light and complimentary flavour you can add it many things. I just made hummus and used lemon and parsley to flavour it. I also like it in quinoa or chickpea salads, sprinkled on pasta or make a herb butter for potatoes and corn! This Happy Digestion Smoothie from the Oh She Glows cookbook will give you a morning burst!

Rhubarb - Rhubarb is from Nico at Twin River Gardens in La Broquerie, MB! Wrap in plastic and place in the fridge. Only wash when you're about to use it, and if it doesn't get used you can always chop it up and freeze it in a plastic bag! This is a very popular item for pie, crisp or muffins! I made a recipe last week for Strawberry Rhubarb Muffins and they turned out great! If you don't have strawberries just use all rhubarb. Erin Crampton also has a great Rhubarb Bliss drink recipe that was sent out in the last Crampton's Market email! So delicious for a hot day.

Tomatoes - Tomatoes are from Murray at Greenland Gardens. These beautiful red tomatoes are grown in a greenhouse and are a perfect addition to any of your meals. Store them on your counter on a piece of paper towel for about a week! Slice them up for burgers, toasted tomato sandwiches or wraps. Getty's Stewart's recipe for Fresh Salsa looks delicious!

Bunched Beets - These come from Wenkai Oriental Vegetables in Elie, MB. You will want to cut off the stems/leaves from the beets and store each in a sealed bag in the fridge. The beet greens and stems are totally edible and you can stir fry them or put them into a soup. If the cool weather continues you might want to try a beet borscht! Delicious with fresh beets. I've also juiced beets before for a bright purple juice, and they can also be roasted which brings out their sweetness! For an idea of how to use the greens, follow this recipe: Simple and Delicious Beet Greens. 

 

Half Gourmet Shares:

Garlic Scapes - Don't panic if you've never seen or cooked with these! Garlic scapes are sprouted from the hard necked garlic plant. They can be used like garlic or green onion in just about anything! They're super versatile and last for a very long time in a bag in the fridge. You can chop them up as an addition for any salad, blend in a pesto or salad dressing, mix into eggs or omelettes, or fry with potatoes. Try this recipe for Garlic Scape Pesto to mix into a pasta salad, spread on chicken, fish or bread!

Lettuce - This leafy green is from Peter at St Francis Xavier. Lettuce should be rinsed, leaves separated, patted dry and wrapped in a towel or paper towel. Then it should be placed in a bag in the fridge for maximum freshness! It will last about a week. Chop up for a salad, a quick addition to sandwiches, wraps or wrap around a burger for a low carb "bun"! Use this item for lettuce wraps and swap tofu for chicken or shrimp if preferred!

Green Onion - These onions are from Wenkai Oriental Vegetables in Elie, MB! Store in a sealed bag in the fridge or in a tall jar of water. Once the ends are removed you can plant them and continue to grow green onions! Chop these up for anything you wish to give a light onion flavour: salads, dips, dressings, fried potatoes, or any sort of egg dish. You can use your green onion, garlic scapes and parsley in this green onion dip for crackers or veggies!

Spinach - Spinach is from Peter at St Francis Xavier. Store the same as lettuce; rinse, pat dry and wrap in paper towel in a bag in the fridge. This is my favourite leafy green for smoothies. You can also blend with water and freeze in ice cube trays for smoothies down the road. Spinach also makes a great salad green with berries or other chopped up veggies. You can also chop it up for eggs, quiche or in soups! This fresh spinach pasta from SmittenKitchen looks sooo good and fairly simple. Sprinkle parsley and parmesan cheese on top!

Radish Bunch - These veggies come from Wenkai Oriental Vegetables in Elie, MB! To store and keep the radishes firm, cut off the leaves and store both the radishes and leaves in a bag in the fridge. Yes, you can eat the leaves as well! They're a little bit thicker than a spinach leaf but can be used just like any similar leafy green. The thing about radishes is they can be sliced thinly and add a really nice flavour and crispness to salads. They have a spicy peppery taste! You can make a slaw with them, roast in the oven, or add onto your toast/bagels with cream cheese. I still want to try adding them to fish or tuna tacos! Here's a simple recipe to start you off: Garlic Roasted Radishes.

Parsley - This fresh herb was grown at Blue Lagoon Organics by Stefan! Rinse, pat dry and wrap up in a paper towel in a bag in the crisper. Parsley has such a light and complimentary flavour you can add it many things. I just made hummus and used lemon and parsley to flavour it. I also like it in quinoa or chickpea salads, sprinkled on pasta or make a herb butter for potatoes and corn! This Happy Digestion Smoothie from the Oh She Glows cookbook will give you a morning burst!

Rhubarb - Rhubarb is from Nico at Twin River Gardens in La Broquerie, MB! Wrap in plastic and place in the fridge. Only wash when you're about to use it, and if it doesn't get used you can always chop it up and freeze it in a plastic bag! This is a very popular item for pie, crisp or muffins! I made a recipe last week for Strawberry Rhubarb Muffins and they turned out great! If you don't have strawberries just use all rhubarb. Erin Crampton also has a great Rhubarb Bliss drink recipe that was sent out in the last Crampton's Market email! So delicious for a hot day.

Tomatoes - Tomatoes are from Murray at Greenland Gardens. These beautiful red tomatoes are grown in a greenhouse and are a perfect addition to any of your meals. Store them on your counter on a piece of paper towel for about a week! Slice them up for burgers, toasted tomato sandwiches or wraps. Getty's Stewart's recipe for Fresh Salsa looks delicious!

Shelling Peas - Fresh manitoba peas delivered by Marilyn. These are a great snack to pop open and eat while on the couch relaxing or bring to work! Store in the fridge in a bag. Best eaten raw but they can also be shelled and then steamed or added to a yummy pasta dish! If you'd like to add the peas into something here's an idea: Quinoa with Fresh Peas. 

Broccoli - This green tree is from Jonathan's Farm near Teulon, MB. Store in a plastic bag in the fridge for up to 2 weeks. You can obviously cut up and eat this broccoli raw with dip or make a broccoli salad with the tops and stems of the broccoli. My favourite way is roasting it in the oven with garlic, parmesan and olive oil! Veggies Don't Bite has a great kid-friendly recipe for Messy Noodles with Broccoli Spinach Pesto! 

 

Half Shares:

Garlic Scapes - Don't panic if you've never seen or cooked with these! Garlic scapes are sprouted from the hard necked garlic plant. They can be used like garlic or green onion in just about anything! They're super versatile and last for a very long time in a bag in the fridge. You can chop them up as an addition for any salad, blend in a pesto or salad dressing, mix into eggs or omelettes, or fry with potatoes. Try this recipe for Garlic Scape Pesto to mix into a pasta salad, spread on chicken, fish or bread!

Lettuce - This leafy green is from Peter at St Francis Xavier. Lettuce should be rinsed, leaves separated, patted dry and wrapped in a towel or paper towel. Then it should be placed in a bag in the fridge for maximum freshness! It will last about a week. Chop up for a salad, a quick addition to sandwiches, wraps or wrap around a burger for a low carb "bun"! Use this item for lettuce wraps and swap tofu for chicken or shrimp if preferred!

Green Onion - These onions are from Wenkai Oriental Vegetables in Elie, MB! Store in a sealed bag in the fridge or in a tall jar of water. Once the ends are removed you can plant them and continue to grow green onions! Chop these up for anything you wish to give a light onion flavour: salads, dips, dressings, fried potatoes, or any sort of egg dish. You can use your green onion, garlic scapes and parsley in this green onion dip for crackers or veggies!

Kale - This crispy green is from Justin at Hearts & Roots! Strip the leaves from the stems and store in a sealed bag in the fridge for up to 2 weeks. Kale can be used in simple ways such as green smoothies, kale chips or sautéed kale. You can do a twist on caesar salad and make it more nutritious using chopped up kale! It can also be used in soups and all sorts of other things. This recipe by Fraiche Nutrition sparks my interest: Harvest Apple Kale Quinoa Salad. 

Spinach - Spinach is from Peter at St Francis Xavier. Store the same as lettuce; rinse, pat dry and wrap in paper towel in a bag in the fridge. This is my favourite leafy green for smoothies. You can also blend with water and freeze in ice cube trays for smoothies down the road. Spinach also makes a great salad green with berries or other chopped up veggies. You can also chop it up for eggs, quiche or in soups! This fresh spinach pasta from SmittenKitchen looks sooo good and fairly simple. Sprinkle parsley and parmesan cheese on top!

Radish Bunch - These veggies come from Wenkai Oriental Vegetables in Elie, MB! To store and keep the radishes firm, cut off the leaves and store both the radishes and leaves in a bag in the fridge. Yes, you can eat the leaves as well! They're a little bit thicker than a spinach leaf but can be used just like any similar leafy green. The thing about radishes is they can be sliced thinly and add a really nice flavour and crispness to salads. They have a spicy peppery taste! You can make a slaw with them, roast in the oven, or add onto your toast/bagels with cream cheese. I still want to try adding them to fish or tuna tacos! Here's a simple recipe to start you off: Garlic Roasted Radishes.

Rhubarb - Rhubarb is from Nico at Twin River Gardens in La Broquerie, MB! Wrap in plastic and place in the fridge. Only wash when you're about to use it, and if it doesn't get used you can always chop it up and freeze it in a plastic bag! This is a very popular item for pie, crisp or muffins! I made a recipe last week for Strawberry Rhubarb Muffins and they turned out great! If you don't have strawberries just use all rhubarb. Erin Crampton also has a great Rhubarb Bliss drink recipe that was sent out in the last Crampton's Market email! So delicious for a hot day.

Tomatoes - Tomatoes are from Murray at Greenland Gardens. These beautiful red tomatoes are grown in a greenhouse and are a perfect addition to any of your meals. Store them on your counter on a piece of paper towel for about a week! Slice them up for burgers, toasted tomato sandwiches or wraps. Getty's Stewart's recipe for Fresh Salsa looks delicious!

Bunched Beets - These come from Wenkai Oriental Vegetables in Elie, MB. You will want to cut off the stems/leaves from the beets and store each in a sealed bag in the fridge. The beet greens and stems are totally edible and you can stir fry them or put them into a soup. If the cool weather continues you might want to try a beet borscht! Delicious with fresh beets. I've also juiced beets before for a bright purple juice, and they can also be roasted which brings out their sweetness! For an idea of how to use the greens, follow this recipe: Simple and Delicious Beet Greens.