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 25/26

My Favourite Food Bloggers

It's 2018 so all over the internet are recipes from a huge variety of websites and blogs, ranging from vegan, to paleo, to ketogenic eating styles. I find it difficult sometimes to locate good quality recipes that use ingredients that I actually mostly have on hand, and to choose one recipe over the same from another website. We do also have a recipe page on cramptonsmarket.com that have recipes posted that have been tested and are delicious, categorized based on ingredient. These have been posted by Erin and myself, and they're based around common Manitoba produce items. I wanted to also share my top 3 websites that have always provided me with awesome recipes that are healthy and not too complicated: www.fraichenutrition.com is a website created by Tori Wesszer, a dietitian in BC who creates recipes that are unique, healthy and posted seasonally. https://smittenkitchen.com is a recipe website by Deb Pearlman who lives in New York and also has 2 cookbooks. She has tons of different recipes posted, all categorized so you can find what you're looking for and every one I've tried is super delicious. https://www.gimmesomeoven.com is another one of my go-to's blogs because there's a large variety of baked goods and recipes that are simple and quick.

Full Produce to Receive a Minimum of 7 of the Following 9 Items

Cocktail Tomatoes - Tomatoes are from Murray at Greenland Gardens. This greenhouse keeps the tomatoes away from the wind, rain and elements, in an enclosed environment where the tomatoes become free from blemishes and fully ripen before picked. These medium-small tomatoes are the perfect size to quarter for a salad or slice up for a pizza, flatbread, sandwich or burger. They make for an easy quick dinner in this Pasta with Fresh Tomato Sauce recipe.   Dill - Fresh dill is from Jonathan's Farm in Teulon. Store the dill in a sealed bag in the fridge for about 1 week. Extra dill can also be frozen. It's delicious in a cabbage or beet soup at this time of year, or just with some boiled chopped up potatoes. It's also great chopped up for roasted carrots or in a homemade vegetable dip. Try a potato salad with fresh dill such as this one, it definitely reminds me of summer!   Lettuce - lettuce is also from Jonathan's Farm in Teulon. Not sure how they can still grow lettuce in this cool weather but apparently its possible! Rinse, pat dry and then store in a sealed bag in the fridge for at least 1 week. It's great for doing lettuce wraps which I enjoy once in a while for a low calorie dinner. Chop up to put in your weekly sandwiches or pack a salad for lunch!   Red Kuri or Spaghetti Squash - Squash is from Jonathan's Farm. Store on the counter or in the pantry for at least a couple months. The hard shell keeps the squashes from going bad, some have a slightly higher moisture content so they spoil more quickly but all of them should last until around Christmas! The red kuri is ideal for roasting or it makes a great creamy soup. The spaghetti squash should be halved, seeds scooped out then roasted for about 30 minutes or until the strands come out easily. These Spaghetti Squash Pizza Boats are a fun recipe that even the children will hopefully enjoy!   Chives - Chives are from Nico at Twin River Gardens. They can be stored sticking out of a jar of water or in the fridge in a sealed bag. Chives have an onion taste, similar to a green onion. They're great with potatoes or chopped up on top of a salad. Here's also an excuse to get your baking on... these Cheddar Chive Biscuits would go great with a soup or chili.   Celeriac - Celery root is from Nico at Twin River Gardens. Store in the fridge for up to 2 weeks. This root vegetable may or may not have some celery attached to the top, if it does then bonus! Otherwise, peel/cut off the outsides of the celeriac and it can be boiled and mashed, roasted or made into a creamy soup. It has a mild taste of celery and its actually a quite popular fall vegetable. There are lots of recipes for it online, including this Jamie Oliver recipe for Celeriac & Apple Soup.    Fingerling Trio - Fingerling potatoes are from Wild Earth Farm. Store in a cool pantry, basement or fridge. The fingerlings are small oval shaped potatoes, my favourite for roasting in wedges. They have more flavour I find than the large red potato. They're also the type to keep the skin on which is nice. Chop up and roast on a pan and then toss in a bowl with dill and chives!   Green Cabbage - Cabbage is from Wild Earth Farms. Store it in the fridge wrapped in plastic or in a bag. The great thing about cabbage is it lasts for several weeks. You will be getting the savoy variety. It's great for doing cabbage rolls or using for wraps. I also really like it sliced thinly and then added to a noodle stir fry or in a fall soup. This Beef and Cabbage Stir Fry is easy and packed with flavour!   Goodland Apples - Manitoba apples are here. Store on the counter or in the fridge for 1-2 weeks. These local apples are sweet and juicy, great for just snacking on but they have a flavour that works well for baking - apple spice muffins or an apple crisp!  

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

Cocktail Tomatoes - Tomatoes are from Murray at Greenland Gardens. This greenhouse keeps the tomatoes away from the wind, rain and elements, in an enclosed environment where the tomatoes become free from blemishes and fully ripen before picked. These medium-small tomatoes are the perfect size to quarter for a salad or slice up for a pizza, flatbread, sandwich or burger. They make for an easy quick dinner in this Pasta with Fresh Tomato Sauce recipe. Dill - Fresh dill is from Jonathan's Farm in Teulon. Store the dill in a sealed bag in the fridge for about 1 week. Extra dill can also be frozen. It's delicious in a cabbage or beet soup at this time of year, or just with some boiled chopped up potatoes. It's also great chopped up for roasted carrots or in a homemade vegetable dip. Try a potato salad with fresh dill such as this one, it definitely reminds me of summer! Spinach - Greens are from Jonathan's Farm. Store in the bag in the fridge for at least 1 week. Spinach is super dense in nutrients, particularly folate, vitamin K, vitamin A and fibre! It's a multipurpose item because it can be put in a wrap or sandwich, but also in a pasta or lasagna, salad or scrambled in eggs. I recently used it in a hot spinach dip and it's awesome! It calls for frozen but I use a bunch of fresh. Salanova Lettuce Mix - Lettuce greens are from Jonathan's Farm. Store in the fridge crisper for up to 2 weeks. This lettuce mix is purple and green, and can have the flowery looking leaves or jagged edge but it's super light and fresh for a salad, sandwich or wrap. Buttercup Squash - Squash is from Jonathan's Farm. Store the squash on the counter or in the pantry for up to months before using. This squash is a dark green colour, small in size and has a bright orange flesh. Like all other winter squash, it can be halved and roasted in wedges or slices and seasoned however you like. I prefer to make something out of squash because I don't love the flavour on its own, this Buttercup Squash Casserole is sweet like the sweet potato casserole that's served at thanksgiving. Bunched Beets - Beets are from Jonathan's Farm. Store in the fridge both the leaves and the beets. The leaves can be added to a salad, or used as a lettuce roll, sautéed, or put in a green smoothie. The beets can be chopped up and put into a Borscht with the dill, or diced and roasted in the oven for a beet and goat cheese salad. I've also juiced them before with apples, or boiled and then put the red ones in a smoothie - it turns bright pink. Chives - Chives are from Nico at Twin River Gardens. They can be stored sticking out of a jar of water or in the fridge in a sealed bag. Chives have an onion taste, similar to a green onion. They're great with potatoes or chopped up on top of a salad. Here's also an excuse to get your baking on... these Cheddar Chive Biscuits would go great with a soup or chili. Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant on a cool counter or pantry for up to 1 week. The skin starts to fade in colour and turn brown after a while, however it is still edible. Eggplants are popular in mediterranean cooking - italian and greek. Eggplant parmesan is a common recipe or grilled eggplant and then it can be topped with chopped up tomatoes and cucumber. Collards - Collard Greens are from Wild Earth Farm. Store in the fridge for about 2 weeks. They may seem difficult to use but I would recommend chopping them up and adding to some wild rice with bacon or sausage - something like that. They're kind of a thicker green, but they hold together well for wraps and also very popular to put in a soup with potatoes and sausage. Red Sparkle Apple - Manitoba apples are here. Store on the counter in the fruit bowl or in the fridge. The red sparkle is one of my favourite varieties, its smaller but has a nice crunch and they're pretty sweet. Great for just a snacking apple or to put with a lunch.

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

Cocktail Tomatoes - Tomatoes are from Murray at Greenland Gardens. This greenhouse keeps the tomatoes away from the wind, rain and elements, in an enclosed environment where the tomatoes become free from blemishes and fully ripen before picked. These medium-small tomatoes are the perfect size to quarter for a salad or slice up for a pizza, flatbread, sandwich or burger. They make for an easy quick dinner in this Pasta with Fresh Tomato Sauce recipe. Dill - Fresh dill is from Jonathan's Farm in Teulon. Store the dill in a sealed bag in the fridge for about 1 week. Extra dill can also be frozen. It's delicious in a cabbage or beet soup at this time of year, or just with some boiled chopped up potatoes. It's also great chopped up for roasted carrots or in a homemade vegetable dip. Try a potato salad with fresh dill such as this one, it definitely reminds me of summer! Lettuce - lettuce is also from Jonathan's Farm in Teulon. Not sure how they can still grow lettuce in this cool weather but apparently its possible! Rinse, pat dry and then store in a sealed bag in the fridge for at least 1 week. It's great for doing lettuce wraps which I enjoy once in a while for a low calorie dinner. Chop up to put in your weekly sandwiches or pack a salad for lunch! Acorn or Butternut Squash - Squash is from Jonathan's Farm. The acorn is literally the shape of an acorn and its dark green. I find this one good for cutting in half, scooping out the seeds then stuffing with diced apple, sausage, greens, etc. It can also be roasted in slices and ramp up the flavour with Erin's Chili Lime Vinaigrette Squash . The butternut I like using for a creamy soup or just roasting diced up pieces. Both can be stored in the pantry for a couple months at least. Bunched Beets - Beets are from Jonathan's Farm. Store in the fridge both the leaves and the beets. The leaves can be added to a salad, or used as a lettuce roll, sautéed, or put in a green smoothie. The beets can be chopped up and put into a Borscht with the dill, or diced and roasted in the oven for a beet and goat cheese salad. I've also juiced them before with apples, or boiled and then put the red ones in a smoothie - it turns bright pink. Chives - Chives are from Nico at Twin River Gardens. They can be stored sticking out of a jar of water or in the fridge in a sealed bag. Chives have an onion taste, similar to a green onion. They're great with potatoes or chopped up on top of a salad. Here's also an excuse to get your baking on... these Cheddar Chive Biscuits would go great with a soup or chili. Norkent Apples - Manitoba apples are here. These small green and red apples are one of the more tart varieties, great for making an apple crisp or little tarts. I also like to peel and cut up apples for the slow cooker, and make my own apple sauce - great for oatmeal or ice cream.  

Half Gourmet Produce to Receive a Minimum of 7 of the Following 9 Items

Cocktail Tomatoes - Tomatoes are from Murray at Greenland Gardens. This greenhouse keeps the tomatoes away from the wind, rain and elements, in an enclosed environment where the tomatoes become free from blemishes and fully ripen before picked. These medium-small tomatoes are the perfect size to quarter for a salad or slice up for a pizza, flatbread, sandwich or burger. They make for an easy quick dinner in this Pasta with Fresh Tomato Sauce recipe. Dill - Fresh dill is from Jonathan's Farm in Teulon. Store the dill in a sealed bag in the fridge for about 1 week. Extra dill can also be frozen. It's delicious in a cabbage or beet soup at this time of year, or just with some boiled chopped up potatoes. It's also great chopped up for roasted carrots or in a homemade vegetable dip. Try a potato salad with fresh dill such as this one, it definitely reminds me of summer! Lettuce - lettuce is also from Jonathan's Farm in Teulon. Not sure how they can still grow lettuce in this cool weather but apparently its possible! Rinse, pat dry and then store in a sealed bag in the fridge for at least 1 week. It's great for doing lettuce wraps which I enjoy once in a while for a low calorie dinner. Chop up to put in your weekly sandwiches or pack a salad for lunch! Kabocha Squash - Winter squash is from Jonathan's Farm. This variety looks a lot like the buttercup, its dark green and fairly round. Also known as the "Japanese pumpkin", its best for peeling, dicing and roasting. Store for 3 months or more if necessary. Chives - Chives are from Nico at Twin River Gardens. They can be stored sticking out of a jar of water or in the fridge in a sealed bag. Chives have an onion taste, similar to a green onion. They're great with potatoes or chopped up on top of a salad. Here's also an excuse to get your baking on... these Cheddar Chive Biscuits would go great with a soup or chili. Eggplant - Eggplant is from Nico at Twin River Gardens. Store the eggplant on a cool counter or pantry for up to 1 week. The skin starts to fade in colour and turn brown after a while, however it is still edible. Eggplants are popular in mediterranean cooking - italian and greek. Eggplant parmesan is a common recipe or grilled eggplant and then it can be topped with chopped up tomatoes and cucumber. Collards - Collard Greens are from Wild Earth Farm. Store in the fridge for about 2 weeks. They may seem difficult to use but I would recommend chopping them up and adding to some wild rice with bacon or sausage - something like that. They're kind of a thicker green, but they hold together well for wraps and also very popular to put in a soup with potatoes and sausage. Fingerling Trio - Fingerling potatoes are from Wild Earth Farm. Store in a cool pantry, basement or fridge. The fingerlings are small oval shaped potatoes, my favourite for roasting in wedges. They have more flavour I find than the large red potato. They're also the type to keep the skin on which is nice. Chop up and roast on a pan and then toss in a bowl with dill and chives! Red Sparkle Apple - Manitoba apples are here! Store on the counter in the fruit bowl or in the fridge. The red sparkle is one of my favourite varieties, its smaller but has a nice crunch and they're pretty sweet. Great for just a snacking apple or to put with a lunch.

Protein

Ground Chicken - Chicken is from Oak Island. It's Halal certified and the chicken is freely run outdoors and has a low density barn. The ground chicken makes an excellent chili with beans and diced tomato, or a topping for nachos! I also use it for lettuce wraps and mini chicken meatballs. Try these flavourful Food Network Zesty Chicken Meatballs.  Bison Patties - Bison is from Spring Creek Farms. It's pasture raised on rotating fields and all grass fed which produces a very lean meat. Thaw the patties, then grill on the BBQ on low for a few minutes per side, or in a frying pan on medium for just a few minutes per side. Heritage Pork Bratwurst - Pork sausage is from Spring Creek Farms. The pork is raised without any growth hormones, antibiotics or a GMO feed. The bratwurst has such a great flavour, it can be cooked whole in a pan with onions and cabbage or BBQ'd and then put in a smokey bun.

Gourmet Protein

Chicken Breasts - Boneless skinless chicken breast is from Oak Island in Landmark. The chickens are raised ethically in a low density barn and freely run outdoors. The chicken breast can be used for many different things including chicken noodle soup, a casserole, stuffed chicken breasts or homemade chicken tenders. Bison Minute Steak - Bison is raised at Spring Creek Farms in Cypress River. It is completely grass fed and lives on rotating pastures which is a regenerative farming practice. The bison steak has been tenderized so it's thin and it cooks quickly. Season the meat, then cook for just a few minutes per side on a BBQ turned to low, or in a frying pan on medium heat. Place a bowl over the meat for a few minutes before serving, and slice against the grain. Bison Patties - Bison is from Spring Creek Farms. It's pasture raised on rotating fields and all grass fed which produces a very lean meat. Thaw the patties, then grill on the BBQ on low for a few minutes per side, or in a frying pan on medium for just a few minutes per side.