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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 October 3/4

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

Here's What you Can Expect in your last Summer Foodbox:

Full Gourmet Produce to Receive a Minimum of 8 of the Following 10 Items:

 

Leeks - Leek bunch is from Nico at Twin River Gardens. Cut/peel off the dark green leaves and then cut off the bottom stem. Slice up the leeks and then rinse them off in a bowl of cold water because they can be very dirty. Then use the leeks in replace of onions or put them in with any of your roasted meats or chicken. Try these Buttered Leeks as a side dish to any of your fall cooking! They also go very well as the base of a potato leek or celeriac soup.

 

Eggplant - Eggplant is from Nico at Twin River Gardens. Store unwashed in the crisper for about 1 week. You can roast it and puree to make a dip, slice and grill or make eggplant parmesan - A delicious vegetarian way to enjoy italian cooking. Slice your tomatoes and eggplant for this Zucchini, Eggplant & Tomato Gratin.

 

Quart of Tomatoes - Tomatoes are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place for about 1-2 weeks. Chop up the tomatoes for a salad, bruschetta or simmer into a tomato/meat sauce. You can also use these smaller tomatoes in a chili or a soup! Try this Fresh Tomato Tart with Basil-Garlic Crust for a yummy appetizer!

 

Celeriac - Celeriac is from Stefan at Blue Lagoon Organics. This is a root vegetable, that comes from the bottom of celery. Yes it looks like a hideous ogre looking vegetable but you just have to peel it and cut it up. The taste is very mild, similar to a potato or parsnip. You can make a celery root puree, celeriac soup or a scalloped potato type of dish. Try Jamie Oliver's recipe for Celeriac Boulangere to go with your Thanksgiving feast!

 

Poultry Herbs - Poultry herbs are from Stefan at Blue Lagoon Organics. Store them wrapped in paper towel in a bag in the fridge until using them. The herbs are fresh sage, thyme, rosemary and parsley all tucked in one bunch. Use for your Thanksgiving turkey to give a wonderful herb flavour. You could stuff it all inside or use around the turkey in the roasting pan. Some of the herbs could also be chopped up and sprinkled on your roasted veggies. Follow Bobby Flay's recipe for Thanksgiving Pioneer-Style Herb Roasted Turkey to utilize your herb bunch!

 

Onions - Onions are from Stefan at Blue Lagoon Organics. Store in a pantry or cool dry place for weeks. Chop up the onion and use to start a soup, put in a chicken/turkey roasting pan or mix in with sautéed brussel sprouts! Try this Sage, Onion & Smoked Bacon Stuffing!

 

Brussel Sprout Stalk - Pop the brussel sprouts off the stalk and store in the fridge in a bag for about 2 weeks. Some people like to keep the whole brussel sprout stalk as a cool addition to a fall centrepiece. My favourite way of cooking brussel sprouts is in a skillet on low with olive oil, onion and salt and pepper for about 20-25 minutes. You can cut them in half or quarters. You can also roast them in the oven on a pan with carrots, onions or other root vegetables. Try these Sauteed Brussel Sprouts with Bacon & Onions. 

 

Tomatoes - Tomatoes are from Dennis and Evan at Oak Valley Vegetables & Green Acres Farm. Store on the counter or a cool dry place for about 1-2 weeks. For preserving your tomatoes you can simply pop them into a ziploc bag and freeze them! When you take them out, just run under warm water, slip off the skin of the tomatoes and you can use them in soups, stews, chili or tomato sauce! Make your own Naked Tomato Sauce with just a few simple ingredients.

 

Lettuce - Lettuce is from Jonathan's farm in Teulon, MB. Store in the fridge in a sealed plastic bag for about 1 week. Chop up for a salad with dried cranberries, goat cheese and apple slices! You can also use pieces for your sandwiches or wraps. Try this Apple Chicken Salad. Lettuce salads aren't just for summer!

 

Sweet Peppers - Little Bell Peppers are from Jeff at Wild Earth Farm. Store the peppers in the fridge for about 1 week. They can be chopped up and cooked in your stir fry's and they can be stuffed and put in the oven. I like to eat peppers raw with cucumber tomato and feta in a really easy salad. Bell Pepper Tacos are the perfect low carb way to get in your veggies.

 

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

Leeks - Leek bunch is from Nico at Twin River Gardens. Cut/peel off the dark green leaves and then cut off the bottom stem. Slice up the leeks and then rinse them off in a bowl of cold water because they can be very dirty. Then use the leeks in replace of onions or put them in with any of your roasted meats or chicken. Try these Buttered Leeks as a side dish to any of your fall cooking! They also go very well as the base of a potato leek or celeriac soup.

Quart of Tomatoes - Tomatoes are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place for about 1-2 weeks. Chop up the tomatoes for a salad, bruschetta or simmer into a tomato/meat sauce. You can also use these smaller tomatoes in a chili or a soup! Try this Fresh Tomato Tart with Basil-Garlic Crust for a yummy appetizer!

Celeriac - Celeriac is from Stefan at Blue Lagoon Organics. This is a root vegetable, that comes from the bottom of celery. Yes it looks like a hideous ogre looking vegetable but you just have to peel it and cut it up. The taste is very mild, similar to a potato or parsnip. You can make a celery root puree, celeriac soup or a scalloped potato type of dish. Try Jamie Oliver's recipe for Celeriac Boulangere to go with your Thanksgiving feast!

Poultry Herbs - Poultry herbs are from Stefan at Blue Lagoon Organics. Store them wrapped in paper towel in a bag in the fridge until using them. The herbs are fresh sage, thyme, rosemary and parsley all tucked in one bunch. Use for your Thanksgiving turkey to give a wonderful herb flavour. You could stuff it all inside or use around the turkey in the roasting pan. Some of the herbs could also be chopped up and sprinkled on your roasted veggies. Follow Bobby Flay's recipe for Thanksgiving Pioneer-Style Herb Roasted Turkey to utilize your herb bunch!

Onions - Onions are from Stefan at Blue Lagoon Organics. Store in a pantry or cool dry place for weeks. Chop up the onion and use to start a soup, put in a chicken/turkey roasting pan or mix in with sautéed brussel sprouts! Try this Sage, Onion & Smoked Bacon Stuffing!

Brussel Sprout Stalk - Pop the brussel sprouts off the stalk and store in the fridge in a bag for about 2 weeks. Some people like to keep the whole brussel sprout stalk as a cool addition to a fall centrepiece. My favourite way of cooking brussel sprouts is in a skillet on low with olive oil, onion and salt and pepper for about 20-25 minutes. You can cut them in half or quarters. You can also roast them in the oven on a pan with carrots, onions or other root vegetables.

Tomatoes - Tomatoes are from Dennis and Evan at Oak Valley Vegetables & Green Acres Farm. Store on the counter or a cool dry place for about 1-2 weeks. For preserving your tomatoes you can simply pop them into a ziploc bag and freeze them! When you take them out, just run under warm water, slip off the skin of the tomatoes and you can use them in soups, stews, chili or tomato sauce!

Lettuce - Lettuce is from Jonathan's farm in Teulon, MB. Store in the fridge in a sealed plastic bag for about 1 week. Chop up for a salad with dried cranberries, goat cheese and apple slices! You can also use pieces for your sandwiches or wraps. Try this Apple Chicken Salad. Lettuce salads aren't just for summer!

 

Half Gourmet Shares to Receive a Minimum of 8 of the Following 9 Items:

Leeks - Leek bunch is from Nico at Twin River Gardens. Cut/peel off the dark green leaves and then cut off the bottom stem. Slice up the leeks and then rinse them off in a bowl of cold water because they can be very dirty. Then use the leeks in replace of onions or put them in with any of your roasted meats or chicken. Try these Buttered Leeks as a side dish to any of your fall cooking! They also go very well as the base of a potato leek or celeriac soup.

Eggplant - Eggplant is from Nico at Twin River Gardens. Store unwashed in the crisper for about 1 week. You can roast it and puree to make a dip, slice and grill or make eggplant parmesan - A delicious vegetarian way to enjoy italian cooking. Slice your tomatoes and eggplant for this Zucchini, Eggplant & Tomato Gratin.

Quart of Tomatoes - Tomatoes are from Stefan at Blue Lagoon Organics. Store on the counter or a cool dry place for about 1-2 weeks. Chop up the tomatoes for a salad, bruschetta or simmer into a tomato/meat sauce. You can also use these smaller tomatoes in a chili or a soup! Try this Fresh Tomato Tart with Basil-Garlic Crust for a yummy appetizer!

Celeriac - Celeriac is from Stefan at Blue Lagoon Organics. This is a root vegetable, that comes from the bottom of celery. Yes it looks like a hideous ogre looking vegetable but you just have to peel it and cut it up. The taste is very mild, similar to a potato or parsnip. You can make a celery root puree, celeriac soup or a scalloped potato type of dish. Try Jamie Oliver's recipe for Celeriac Boulangere to go with your Thanksgiving feast!

Poultry Herbs - Poultry herbs are from Stefan at Blue Lagoon Organics. Store them wrapped in paper towel in a bag in the fridge until using them. The herbs are fresh sage, thyme, rosemary and parsley all tucked in one bunch. Use for your Thanksgiving turkey to give a wonderful herb flavour. You could stuff it all inside or use around the turkey in the roasting pan. Some of the herbs could also be chopped up and sprinkled on your roasted veggies. Follow Bobby Flay's recipe for Thanksgiving Pioneer-Style Herb Roasted Turkey to utilize your herb bunch!

Onions - Onions are from Stefan at Blue Lagoon Organics. Store in a pantry or cool dry place for weeks. Chop up the onion and use to start a soup, put in a chicken/turkey roasting pan or mix in with sautéed brussel sprouts! Try this Sage, Onion & Smoked Bacon Stuffing!

Brussel Sprout Stalk - Pop the brussel sprouts off the stalk and store in the fridge in a bag for about 2 weeks. Some people like to keep the whole brussel sprout stalk as a cool addition to a fall centrepiece. My favourite way of cooking brussel sprouts is in a skillet on low with olive oil, onion and salt and pepper for about 20-25 minutes. You can cut them in half or quarters. You can also roast them in the oven on a pan with carrots, onions or other root vegetables. Try these Sauteed Brussel Sprouts with Bacon & Onions. 

Tomatoes - Tomatoes are from Dennis and Evan at Oak Valley Vegetables & Green Acres Farm. Store on the counter or a cool dry place for about 1-2 weeks. For preserving your tomatoes you can simply pop them into a ziploc bag and freeze them! When you take them out, just run under warm water, slip off the skin of the tomatoes and you can use them in soups, stews, chili or tomato sauce! Make your own Naked Tomato Sauce with just a few simple ingredients.

Lettuce - Lettuce is from Jonathan's farm in Teulon, MB. Store in the fridge in a sealed plastic bag for about 1 week. Chop up for a salad with dried cranberries, goat cheese and apple slices! You can also use pieces for your sandwiches or wraps. Try this Apple Chicken Salad. Lettuce salads aren't just for summer!

 

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

Leeks - Leek bunch is from Nico at Twin River Gardens. Cut/peel off the dark green leaves and then cut off the bottom stem. Slice up the leeks and then rinse them off in a bowl of cold water because they can be very dirty. Then use the leeks in replace of onions or put them in with any of your roasted meats or chicken. Try these Buttered Leeks as a side dish to any of your fall cooking! They also go very well as the base of a potato leek or celeriac soup.

Celeriac - Celeriac is from Stefan at Blue Lagoon Organics. This is a root vegetable, that comes from the bottom of celery. Yes it looks like a hideous ogre looking vegetable but you just have to peel it and cut it up. The taste is very mild, similar to a potato or parsnip. You can make a celery root puree, celeriac soup or a scalloped potato type of dish. Try Jamie Oliver's recipe for Celeriac Boulangere to go with your Thanksgiving feast!

Poultry Herbs - Poultry herbs are from Stefan at Blue Lagoon Organics. Store them wrapped in paper towel in a bag in the fridge until using them. The herbs are fresh sage, thyme, rosemary and parsley all tucked in one bunch. Use for your Thanksgiving turkey to give a wonderful herb flavour. You could stuff it all inside or use around the turkey in the roasting pan. Some of the herbs could also be chopped up and sprinkled on your roasted veggies. Follow Bobby Flay's recipe for Thanksgiving Pioneer-Style Herb Roasted Turkey to utilize your herb bunch!

Onions - Onions are from Stefan at Blue Lagoon Organics. Store in a pantry or cool dry place for weeks. Chop up the onion and use to start a soup, put in a chicken/turkey roasting pan or mix in with sautéed brussel sprouts! Try this Sage, Onion & Smoked Bacon Stuffing!

Tomatoes - Tomatoes are from Dennis and Evan at Oak Valley Vegetables & Green Acres Farm. Store on the counter or a cool dry place for about 1-2 weeks. For preserving your tomatoes you can simply pop them into a ziploc bag and freeze them! When you take them out, just run under warm water, slip off the skin of the tomatoes and you can use them in soups, stews, chili or tomato sauce! Make your own Naked Tomato Sauce with just a few simple ingredients.

Lettuce - Lettuce is from Jonathan's farm in Teulon, MB. Store in the fridge in a sealed plastic bag for about 1 week. Chop up for a salad with dried cranberries, goat cheese and apple slices! You can also use pieces for your sandwiches or wraps. Try this Apple Chicken Salad. Lettuce salads aren't just for summer!

Green Peppers - Peppers are from Jeff at Wild Earth Farm. Store the peppers in the fridge for about 1 week. They can be chopped up and cooked in your stir fry's and they can be stuffed and put in the oven. I like to eat peppers raw with cucumber tomato and feta in a really easy salad. Bell Pepper Tacos are the perfect low carb way to get in your veggies. The green peppers are a bit less sweet than the others.