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 September 19/20

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

Here's What you can Expect in this week's Foodbox:

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

Carrots - Carrots are from Dennis at Oak Valley Vegetables. Store them in the fridge in a sealed bag for about 3 weeks. Very versatile vegetable, they can be steamed, roasted, boiled or eaten raw. Shredded carrots are also great for fritters, baking or salads. This veggie goes very well with squash in a creamy soup or pan roasted. For a simple carrot recipe with fresh parsley, try these Roasted Carrots by Food Network.

 

Corn - Corn is by Dennis at Oak Valley Vegetables. This organic yellow sweet corn is great boiled for a few minutes with butter and salt. Couldn't be simpler! Try making a corn salsa, or corn chowder with some of your cobs if you want to switch it up. The corn left in the cobs will last up to 2 weeks in your fridge! If you won't use it all, just cut the corn off the cob and freeze it in a bag for winter. Try this Sweet Corn & Zucchini Pie for a yummy fall dinner.

 

Delicata Squash - Squash is also from Oak Valley Vegetables. This is a small winter squash is a cylindrical shape, is a cream colour with dark green stripes. All your winter squash can live on the counter or a cool dry pantry for up to a few months! My recommendation for this one would be cut in half lengthwise, scoop out seeds, slice into half moons, and then roast in the oven with rosemary and maple syrup! This squash is great for roasting and the skin is very thin and edible. This recipe for Kale Quinoa Stuffed Delicata Squash is the perfect healthy meal for 2.

 

Butternut Squash - This squash is from Evan at Green Acres Farm. Store on the counter or a cool dry pantry. It has a bright orange flesh which has a more sweeter and rich flavour. This squash is great for making a creamy soup. I've also roasted and pureed it for a kale and squash lasagna or butternut squash and sage macaroni and cheese. This Butternut Squash Soup by Jamie Oliver is a good dinner option to accommodate for children who might not like the taste of squash on its own.

 

Leeks - Leeks are from Nico at Twin River Gardens. Chop off the dark top leaves and store in a sealed bag in the fridge. They should last about 1-2 weeks. When ready to use, peel off the outer thick green layer and chop off the bottom. You will then need to slice it up and put all the pieces in a bowl of water to rinse out the dirt between the layers. Leeks are in the onion family and they go very well in lots of fall recipes. They are delicious in a potato leek soup, quiche, casserole or in a creamy pasta sauce. Try this Grilled Zucchini & Leeks with Herb Dressing recipe!

 

Parsley - Parsley is from Nico at Twin River Gardens. Store wrapped in paper towel in a sealed bag in the fridge. The paper towel helps absorb moisture and prevent the parsley from getting mushy. Use the parsley chopped up on any of your roasted veggies, blend into a salad dressing or sprinkle on a raw salad. If you forget to use it up or don't want to use it right away just freeze with oil or water in an ice cube tray. Use your parsley and garlic in this Herbed Butter to put on your corn or save for potatoes.

 

Grape Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or a cool dry place for about 1 week. Grape tomatoes are small like cherry tomatoes with an oblong shape. They can be sliced for a salad, pizza, tart, or make a fresh tomato sauce. If you haven't tried this Cherry Tomato, Leek & Spinach Quiche you should go for it! A bit of work, but it turns out sooo good.

 

Garlic - Store the garlic whole in a cool dark place and it will last up to a few months. The local garlic is super flavourful and can have very large cloves, so use sparingly in recipes. Use it for any of your stir fry's, fall casseroles, roasted veggies, garlic butter, or this Cheesy Garlic Zucchini Bread for a side to a soup or chili. Replace the garlic powder with fresh minced garlic. These would also be very child-friendly.

 

Zucchini - Zucchini is from Dennis at Oak Valley Vegetables. Store unwashed in the crisper drawer of the fridge for about 1 week. As you may have seen, zucchini can come in many different sizes and colours: dark green, yellow, half green half yellow or light green with striping! Try slicing the zucchini, putting the slices on skewers, drizzling with olive oil, salt and pepper and grilling! I saw that on Bobby Flay's Barbecue Addiction. You can also shred for a chocolate zucchini cake, vegetable fritters or a Creamy Zucchini & Carrot Soup. 

 

Sage - Sage is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag with the parsley. You can also dry the sage for longer storage use.  Sage belongs to the mint family and is well known as a medicinal herb. Sage will go very well with your butternut squash in a soup or roasted pieces. You can also mince it to go in roasted or mashed potatoes, add it to a sauce or roast with a chicken. Try something new and make these Browned Butter and Sage Lemon Gnocchi. 

BONUS: Spinach 

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

Carrots - Carrots are from Dennis at Oak Valley Vegetables. Store them in the fridge in a sealed bag for about 3 weeks. Very versatile vegetable, they can be steamed, roasted, boiled or eaten raw. Shredded carrots are also great for fritters, baking or salads. This veggie goes very well with squash in a creamy soup or pan roasted. For a simple carrot recipe with fresh parsley, try these Roasted Carrots by Food Network.

Corn - Corn is by Dennis at Oak Valley Vegetables. This organic yellow sweet corn is great boiled for a few minutes with butter and salt. Couldn't be simpler! Try making a corn salsa, or corn chowder with some of your cobs if you want to switch it up. The corn left in the cobs will last up to 2 weeks in your fridge! If you won't use it all, just cut the corn off the cob and freeze it in a bag for winter. Try this Sweet Corn & Zucchini Pie for a yummy fall dinner.

Delicata Squash - Squash is also from Oak Valley Vegetables. This is a small winter squash is a cylindrical shape, is a cream colour with dark green stripes. All your winter squash can live on the counter or a cool dry pantry for up to a few months! My recommendation for this one would be cut in half lengthwise, scoop out seeds, slice into half moons, and then roast in the oven with rosemary and maple syrup! This squash is great for roasting and the skin is very thin and edible. This recipe for Kale Quinoa Stuffed Delicata Squash is the perfect healthy meal for 2.

Butternut Squash - This squash is from Evan at Green Acres Farm. Store on the counter or a cool dry pantry. It has a bright orange flesh which has a more sweeter and rich flavour. This squash is great for making a creamy soup. I've also roasted and pureed it for a kale and squash lasagna or butternut squash and sage macaroni and cheese. This Butternut Squash Soup by Jamie Oliver is a good dinner option to accommodate for children who might not like the taste of squash on its own.

Leeks - Leeks are from Nico at Twin River Gardens. Chop off the dark top leaves and store in a sealed bag in the fridge. They should last about 1-2 weeks. When ready to use, peel off the outer thick green layer and chop off the bottom. You will then need to slice it up and put all the pieces in a bowl of water to rinse out the dirt between the layers. Leeks are in the onion family and they go very well in lots of fall recipes. They are delicious in a potato leek soup, quiche, casserole or in a creamy pasta sauce. Try this Grilled Zucchini & Leeks with Herb Dressing recipe!

Parsley - Parsley is from Nico at Twin River Gardens. Store wrapped in paper towel in a sealed bag in the fridge. The paper towel helps absorb moisture and prevent the parsley from getting mushy. Use the parsley chopped up on any of your roasted veggies, blend into a salad dressing or sprinkle on a raw salad. If you forget to use it up or don't want to use it right away just freeze with oil or water in an ice cube tray. Use your parsley and garlic in this Herbed Butter to put on your corn or save for potatoes.

Grape Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or a cool dry place for about 1 week. Grape tomatoes are small like cherry tomatoes with an oblong shape. They can be sliced for a salad, pizza, tart, or make a fresh tomato sauce. If you haven't tried this Cherry Tomato, Leek & Spinach Quiche you should go for it! A bit of work, but it turns out sooo good.

Garlic - Store the garlic whole in a cool dark place and it will last up to a few months. The local garlic is super flavourful and can have very large cloves, so use sparingly in recipes. Use it for any of your stir fry's, fall casseroles, roasted veggies, garlic butter, or this Cheesy Garlic Zucchini Bread for a side to a soup or chili. Replace the garlic powder with fresh minced garlic. These would also be very child-friendly.

Sage - Sage is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag with the parsley. You can also dry the sage for longer storage use.  Sage belongs to the mint family and is well known as a medicinal herb. Sage will go very well with your butternut squash in a soup or roasted pieces. You can also mince it to go in roasted or mashed potatoes, add it to a sauce or roast with a chicken. Try something new and make these Browned Butter and Sage Lemon Gnocchi. 

Half Gourmet Shares to Receive a Minimum of 8 of the Following 10 Items:

Carrots - Carrots are from Dennis at Oak Valley Vegetables. Store them in the fridge in a sealed bag for about 3 weeks. Very versatile vegetable, they can be steamed, roasted, boiled or eaten raw. Shredded carrots are also great for fritters, baking or salads. This veggie goes very well with squash in a creamy soup or pan roasted. For a simple carrot recipe with fresh parsley, try these Roasted Carrots by Food Network.

Corn - Corn is by Dennis at Oak Valley Vegetables. This organic yellow sweet corn is great boiled for a few minutes with butter and salt. Couldn't be simpler! Try making a corn salsa, or corn chowder with some of your cobs if you want to switch it up. The corn left in the cobs will last up to 2 weeks in your fridge! If you won't use it all, just cut the corn off the cob and freeze it in a bag for winter. Try this Sweet Corn & Zucchini Pie for a yummy fall dinner.

Delicata Squash - Squash is also from Oak Valley Vegetables. This is a small winter squash is a cylindrical shape, is a cream colour with dark green stripes. All your winter squash can live on the counter or a cool dry pantry for up to a few months! My recommendation for this one would be cut in half lengthwise, scoop out seeds, slice into half moons, and then roast in the oven with rosemary and maple syrup! This squash is great for roasting and the skin is very thin and edible. This recipe for Kale Quinoa Stuffed Delicata Squash is the perfect healthy meal for 2.

Butternut Squash - This squash is from Evan at Green Acres Farm. Store on the counter or a cool dry pantry. It has a bright orange flesh which has a more sweeter and rich flavour. This squash is great for making a creamy soup. I've also roasted and pureed it for a kale and squash lasagna or butternut squash and sage macaroni and cheese. This Butternut Squash Soup by Jamie Oliver is a good dinner option to accommodate for children who might not like the taste of squash on its own.

Leeks - Leeks are from Nico at Twin River Gardens. Chop off the dark top leaves and store in a sealed bag in the fridge. They should last about 1-2 weeks. When ready to use, peel off the outer thick green layer and chop off the bottom. You will then need to slice it up and put all the pieces in a bowl of water to rinse out the dirt between the layers. Leeks are in the onion family and they go very well in lots of fall recipes. They are delicious in a potato leek soup, quiche, casserole or in a creamy pasta sauce. Try this Grilled Zucchini & Leeks with Herb Dressing recipe!

Parsley - Parsley is from Nico at Twin River Gardens. Store wrapped in paper towel in a sealed bag in the fridge. The paper towel helps absorb moisture and prevent the parsley from getting mushy. Use the parsley chopped up on any of your roasted veggies, blend into a salad dressing or sprinkle on a raw salad. If you forget to use it up or don't want to use it right away just freeze with oil or water in an ice cube tray. Use your parsley and garlic in this Herbed Butter to put on your corn or save for potatoes.

Grape Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or a cool dry place for about 1 week. Grape tomatoes are small like cherry tomatoes with an oblong shape. They can be sliced for a salad, pizza, tart, or make a fresh tomato sauce. If you haven't tried this Cherry Tomato, Leek & Spinach Quiche you should go for it! A bit of work, but it turns out sooo good.

Garlic - Store the garlic whole in a cool dark place and it will last up to a few months. The local garlic is super flavourful and can have very large cloves, so use sparingly in recipes. Use it for any of your stir fry's, fall casseroles, roasted veggies, garlic butter, or this Cheesy Garlic Zucchini Bread for a side to a soup or chili. Replace the garlic powder with fresh minced garlic. These would also be very child-friendly.

Zucchini - Zucchini is from Dennis at Oak Valley Vegetables. Store unwashed in the crisper drawer of the fridge for about 1 week. As you may have seen, zucchini can come in many different sizes and colours: dark green, yellow, half green half yellow or light green with striping! Try slicing the zucchini, putting the slices on skewers, drizzling with olive oil, salt and pepper and grilling! I saw that on Bobby Flay's Barbecue Addiction. You can also shred for a chocolate zucchini cake, vegetable fritters or a Creamy Zucchini & Carrot Soup. 

Sage - Sage is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag with the parsley. You can also dry the sage for longer storage use.  Sage belongs to the mint family and is well known as a medicinal herb. Sage will go very well with your butternut squash in a soup or roasted pieces. You can also mince it to go in roasted or mashed potatoes, add it to a sauce or roast with a chicken. Try something new and make these Browned Butter and Sage Lemon Gnocchi. 

BONUS: Spinach

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

Carrots - Carrots are from Dennis at Oak Valley Vegetables. Store them in the fridge in a sealed bag for about 3 weeks. Very versatile vegetable, they can be steamed, roasted, boiled or eaten raw. Shredded carrots are also great for fritters, baking or salads. This veggie goes very well with squash in a creamy soup or pan roasted. For a simple carrot recipe with fresh parsley, try these Roasted Carrots by Food Network.

Corn - Corn is by Dennis at Oak Valley Vegetables. This organic yellow sweet corn is great boiled for a few minutes with butter and salt. Couldn't be simpler! Try making a corn salsa, or corn chowder with some of your cobs if you want to switch it up. The corn left in the cobs will last up to 2 weeks in your fridge! If you won't use it all, just cut the corn off the cob and freeze it in a bag for winter. Try this Sweet Corn & Zucchini Pie for a yummy fall dinner.

Butternut Squash - This squash is from Evan at Green Acres Farm. Store on the counter or a cool dry pantry. It has a bright orange flesh which has a more sweeter and rich flavour. This squash is great for making a creamy soup. I've also roasted and pureed it for a kale and squash lasagna or butternut squash and sage macaroni and cheese. This Butternut Squash Soup by Jamie Oliver is a good dinner option to accommodate for children who might not like the taste of squash on its own.

Leeks - Leeks are from Nico at Twin River Gardens. Chop off the dark top leaves and store in a sealed bag in the fridge. They should last about 1-2 weeks. When ready to use, peel off the outer thick green layer and chop off the bottom. You will then need to slice it up and put all the pieces in a bowl of water to rinse out the dirt between the layers. Leeks are in the onion family and they go very well in lots of fall recipes. They are delicious in a potato leek soup, quiche, casserole or in a creamy pasta sauce. Try this Grilled Zucchini & Leeks with Herb Dressing recipe!

Parsley - Parsley is from Nico at Twin River Gardens. Store wrapped in paper towel in a sealed bag in the fridge. The paper towel helps absorb moisture and prevent the parsley from getting mushy. Use the parsley chopped up on any of your roasted veggies, blend into a salad dressing or sprinkle on a raw salad. If you forget to use it up or don't want to use it right away just freeze with oil or water in an ice cube tray. Use your parsley and garlic in this Herbed Butter to put on your corn or save for potatoes.

Grape Tomatoes - Tomatoes are from Twin River Gardens. Store on the counter or a cool dry place for about 1 week. Grape tomatoes are small like cherry tomatoes with an oblong shape. They can be sliced for a salad, pizza, tart, or make a fresh tomato sauce. If you haven't tried this Cherry Tomato, Leek & Spinach Quiche you should go for it! A bit of work, but it turns out sooo good.

Sage - Sage is from Stefan at Blue Lagoon Organics. Store wrapped in paper towel in a bag with the parsley. You can also dry the sage for longer storage use.  Sage belongs to the mint family and is well known as a medicinal herb. Sage will go very well with your butternut squash in a soup or roasted pieces. You can also mince it to go in roasted or mashed potatoes, add it to a sauce or roast with a chicken. Try something new and make these Browned Butter and Sage Lemon Gnocchi.