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 26/27

Featured recipes from this weeks meal plan will be posted on www.cramptonsmarket.com/recipes.

Full Gourmet Shares to Receive a minimum of 10 of the Following 12 Items:

Apples - Store the apples in the fruit bowl or in the fridge. I prefer my apples cold so I would put them in the crisper. These small manitoba apples are the perfect size for lunches or a snack. You can also use them for baking crisps or tarts. Try this Apple Cinnamon Chimichangas for an easy and delicious dessert!

 

Sugar Pumpkin - Pumpkins are from Evan at Green Acres Farm. Store in a pantry or cool dry place. You can use as a decoration until you actually use it. Sugar pumpkins are small pumpkins used for making pumpkin pie. You could also make a Spicy Pumpkin Soup. To cook the pumpkin, cut it in half, scoop out the seeds and lay face down on a baking pan. Cook at 350 degrees for 45 minutes-1 hour. You can then make pumpkin puree by scooping out the flesh and blending it in a food processor. For a pie recipe, click Here.

 

Peppers - Peppers are from Wild Earth Farm. Store in the crisper for about 1-2 weeks. Chop up for salads or veggie trays. They are just as good raw as they are cooked. Peppers go very well in all sorts of stir fry's, rice dishes, fajitas or casseroles. You can also stuff peppers or half peppers. Try these Crockpot Sausage-Stuffed Mini Peppers for an easy slow cooker dinner!

 

Swiss Chard/Spinach/Kale - Bunched Greens from Peter at St. Francis Xavier. Any of these greens can be used for a raw salad green but they can also be sautéed or added to a stir fry mix. Green smoothies are another idea to use up fresh greens. Any extra can be blended with a bit of water and frozen into pucks. Chop up some greens for this warm Minestrone Verde.

 

Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in a cool dry place. Roast the potatoes with meat, chicken, or in a vegetable mix. You can also boil, then cut in halves or quarters with butter, salt and pepper. Try baking these Garlic Parmesan Potato Wedges in a pan!

 

Pears - Store the pears in a fruit bowl on the counter or in the fridge. The manitoba ure pears are small and gold and about the size of the manitoba apples. Enjoy as a snack or part of your lunches. You could also cut up, caramelize in a pan and put on pancakes or in yogurt. Slice the pears for a Spinach Salad with Pears, Pecans & Goat Cheese. 

 

Onions - Onions are from Dennis at Oak Valley Vegetables. Store in a pantry or cool dry place. They can last for weeks if they have a dry shell. Fry up with your potatoes for a breakfast dish or add into a roast pot in the oven. Onions also make a great base vegetable for any soup including this Potato Leek Soup. 

 

Cabbage - Cabbage is also from Oak Valley Vegetables. Store wrapped in plastic in the fridge for up to weeks and then remove any dried out layers from the outside if necessary. Use your cabbage to make some fall cabbage rolls! They can then be frozen for thanksgiving. If you don't have the dedication for that, you can use the cabbage in a stir fry, soup, or cabbage casserole. Any easy cabbage recipe is to chop it up and fry with bacon, onion and garlic! Follow this recipe. 

 

Garlic - Store the garlic in a cool dry and dark place such as pantry or basement. The cloves will last up to months. The local garlic can be used sparingly as it is more strong than store bought garlic. You can also plant the cloves in your garden if you want to grow and harvest garlic next fall! Use the garlic in any of your cooking to give a nice garlicky flavour.

 

Apple Cider - Apple cider is from pure Manitoba apples. They are pressed into juice and then frozen in 1 litre bottles. Each bottle may taste slightly different depending on the type of apples pressed. It's a tart-sweet combination! Heat up the cider in a slow cooker or saucepan. Try Erin's Hot Buttered Rum Apple Cider for the most delicious fall drink!

Grapes - Store the grapes in your fridge. These pints of manitoba grapes are slightly tart and are small and dark purple. Enjoy as a snack or mix into a fruit salad!

 

Radish - Radishes from Peter at St. Francis Xavier. Store the radish bunches in your fridge in a sealed bag to keep them crisp. The radish leaves are edible however they are thicker and not as desirable as beet leaves or other greens. You can put them in a salad but mixed in with other greens. Slice the radishes thinly for your salads, sandwiches, or roast them! Try your cabbage and radishes in this Cabbage, Radish & Apple Coleslaw!

 

Full Produce to Receive a Minimum of 9 of the Following 11 Items:

Apples - Store the apples in the fruit bowl or in the fridge. I prefer my apples cold so I would put them in the crisper. These small manitoba apples are the perfect size for lunches or a snack. You can also use them for baking crisps or tarts. Try this Apple Cinnamon Chimichangas for an easy and delicious dessert!

Sugar Pumpkin - Pumpkins are from Evan at Green Acres Farm. Store in a pantry or cool dry place. You can use as a decoration until you actually use it. Sugar pumpkins are small pumpkins used for making pumpkin pie. You could also make a Spicy Pumpkin Soup. To cook the pumpkin, cut it in half, scoop out the seeds and lay face down on a baking pan. Cook at 350 degrees for 45 minutes-1 hour. You can then make pumpkin puree by scooping out the flesh and blending it in a food processor. For a pie recipe, click Here.

Peppers - Peppers are from Wild Earth Farm. Store in the crisper for about 1-2 weeks. Chop up for salads or veggie trays. They are just as good raw as they are cooked. Peppers go very well in all sorts of stir fry's, rice dishes, fajitas or casseroles. You can also stuff peppers or half peppers. Try these Crockpot Sausage-Stuffed Mini Peppers for an easy slow cooker dinner!

Swiss Chard/Spinach/Kale - Bunched Greens from Peter at St. Francis Xavier. Any of these greens can be used for a raw salad green but they can also be sautéed or added to a stir fry mix. Green smoothies are another idea to use up fresh greens. Any extra can be blended with a bit of water and frozen into pucks. Chop up some greens for this warm Minestrone Verde.

Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in a cool dry place. Roast the potatoes with meat, chicken, or in a vegetable mix. You can also boil, then cut in halves or quarters with butter, salt and pepper. Try baking these Garlic Parmesan Potato Wedges in a pan!

Pears - Store the pears in a fruit bowl on the counter or in the fridge. The manitoba ure pears are small and gold and about the size of the manitoba apples. Enjoy as a snack or part of your lunches. You could also cut up, caramelize in a pan and put on pancakes or in yogurt. Slice the pears for a Spinach Salad with Pears, Pecans & Goat Cheese. 

Onions - Onions are from Dennis at Oak Valley Vegetables. Store in a pantry or cool dry place. They can last for weeks if they have a dry shell. Fry up with your potatoes for a breakfast dish or add into a roast pot in the oven. Onions also make a great base vegetable for any soup including this Potato Leek Soup. 

Cabbage - Cabbage is also from Oak Valley Vegetables. Store wrapped in plastic in the fridge for up to weeks and then remove any dried out layers from the outside if necessary. Use your cabbage to make some fall cabbage rolls! They can then be frozen for thanksgiving. If you don't have the dedication for that, you can use the cabbage in a stir fry, soup, or cabbage casserole. Any easy cabbage recipe is to chop it up and fry with bacon, onion and garlic! Follow this recipe. 

Garlic - Store the garlic in a cool dry and dark place such as pantry or basement. The cloves will last up to months. The local garlic can be used sparingly as it is more strong than store bought garlic. You can also plant the cloves in your garden if you want to grow and harvest garlic next fall! Use the garlic in any of your cooking to give a nice garlicky flavour.

Grapes - Store the grapes in your fridge. These pints of manitoba grapes are slightly tart and are small and dark purple. Enjoy as a snack or mix into a fruit salad!

Radish - Radishes from Peter at St. Francis Xavier. Store the radish bunches in your fridge in a sealed bag to keep them crisp. The radish leaves are edible however they are thicker and not as desirable as beet leaves or other greens. You can put them in a salad but mixed in with other greens. Slice the radishes thinly for your salads, sandwiches, or roast them! Try your cabbage and radishes in this Cabbage, Radish & Apple Coleslaw!

 

Half Gourmet Produce to Receive a Minimum of 10 of the Following 12 Items:

Apples - Store the apples in the fruit bowl or in the fridge. I prefer my apples cold so I would put them in the crisper. These small manitoba apples are the perfect size for lunches or a snack. You can also use them for baking crisps or tarts. Try this Apple Cinnamon Chimichangas for an easy and delicious dessert!

Sugar Pumpkin - Pumpkins are from Evan at Green Acres Farm. Store in a pantry or cool dry place. You can use as a decoration until you actually use it. Sugar pumpkins are small pumpkins used for making pumpkin pie. You could also make a Spicy Pumpkin Soup. To cook the pumpkin, cut it in half, scoop out the seeds and lay face down on a baking pan. Cook at 350 degrees for 45 minutes-1 hour. You can then make pumpkin puree by scooping out the flesh and blending it in a food processor. For a pie recipe, click Here.

Peppers - Peppers are from Wild Earth Farm. Store in the crisper for about 1-2 weeks. Chop up for salads or veggie trays. They are just as good raw as they are cooked. Peppers go very well in all sorts of stir fry's, rice dishes, fajitas or casseroles. You can also stuff peppers or half peppers. Try these Crockpot Sausage-Stuffed Mini Peppers for an easy slow cooker dinner!

Swiss Chard/Spinach/Kale - Bunched Greens from Peter at St. Francis Xavier. Any of these greens can be used for a raw salad green but they can also be sautéed or added to a stir fry mix. Green smoothies are another idea to use up fresh greens. Any extra can be blended with a bit of water and frozen into pucks. Chop up some greens for this warm Minestrone Verde.

Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in a cool dry place. Roast the potatoes with meat, chicken, or in a vegetable mix. You can also boil, then cut in halves or quarters with butter, salt and pepper. Try baking these Garlic Parmesan Potato Wedges in a pan!

Pears - Store the pears in a fruit bowl on the counter or in the fridge. The manitoba ure pears are small and gold and about the size of the manitoba apples. Enjoy as a snack or part of your lunches. You could also cut up, caramelize in a pan and put on pancakes or in yogurt. Slice the pears for a Spinach Salad with Pears, Pecans & Goat Cheese. 

Onions - Onions are from Dennis at Oak Valley Vegetables. Store in a pantry or cool dry place. They can last for weeks if they have a dry shell. Fry up with your potatoes for a breakfast dish or add into a roast pot in the oven. Onions also make a great base vegetable for any soup including this Potato Leek Soup. 

Cabbage - Cabbage is also from Oak Valley Vegetables. Store wrapped in plastic in the fridge for up to weeks and then remove any dried out layers from the outside if necessary. Use your cabbage to make some fall cabbage rolls! They can then be frozen for thanksgiving. If you don't have the dedication for that, you can use the cabbage in a stir fry, soup, or cabbage casserole. Any easy cabbage recipe is to chop it up and fry with bacon, onion and garlic! Follow this recipe. 

Garlic - Store the garlic in a cool dry and dark place such as pantry or basement. The cloves will last up to months. The local garlic can be used sparingly as it is more strong than store bought garlic. You can also plant the cloves in your garden if you want to grow and harvest garlic next fall! Use the garlic in any of your cooking to give a nice garlicky flavour.

Apple Cider - Apple cider is from pure Manitoba apples. They are pressed into juice and then frozen in 1 litre bottles. Each bottle may taste slightly different depending on the type of apples pressed. It's a tart-sweet combination! Heat up the cider in a slow cooker or saucepan. Try Erin's Hot Buttered Rum Apple Cider for the most delicious fall drink!

Grapes - Store the grapes in your fridge. These pints of manitoba grapes are slightly tart and are small and dark purple. Enjoy as a snack or mix into a fruit salad!

Radish - Radishes from Peter at St. Francis Xavier. Store the radish bunches in your fridge in a sealed bag to keep them crisp. The radish leaves are edible however they are thicker and not as desirable as beet leaves or other greens. You can put them in a salad but mixed in with other greens. Slice the radishes thinly for your salads, sandwiches, or roast them! Try your cabbage and radishes in this Cabbage, Radish & Apple Coleslaw!

 

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

Apples - Store the apples in the fruit bowl or in the fridge. I prefer my apples cold so I would put them in the crisper. These small manitoba apples are the perfect size for lunches or a snack. You can also use them for baking crisps or tarts. Try this Apple Cinnamon Chimichangas for an easy and delicious dessert!

Sugar Pumpkin - Pumpkins are from Evan at Green Acres Farm. Store in a pantry or cool dry place. You can use as a decoration until you actually use it. Sugar pumpkins are small pumpkins used for making pumpkin pie. You could also make a Spicy Pumpkin Soup. To cook the pumpkin, cut it in half, scoop out the seeds and lay face down on a baking pan. Cook at 350 degrees for 45 minutes-1 hour. You can then make pumpkin puree by scooping out the flesh and blending it in a food processor. For a pie recipe, click Here.

Swiss Chard/Spinach/Kale - Bunched Greens from Peter at St. Francis Xavier. Any of these greens can be used for a raw salad green but they can also be sautéed or added to a stir fry mix. Green smoothies are another idea to use up fresh greens. Any extra can be blended with a bit of water and frozen into pucks. Chop up some greens for this warm Minestrone Verde.

Potatoes - Potatoes are from Dennis at Oak Valley Vegetables. Store in a cool dry place. Roast the potatoes with meat, chicken, or in a vegetable mix. You can also boil, then cut in halves or quarters with butter, salt and pepper. Try baking these Garlic Parmesan Potato Wedges in a pan!

Pears - Store the pears in a fruit bowl on the counter or in the fridge. The manitoba ure pears are small and gold and about the size of the manitoba apples. Enjoy as a snack or part of your lunches. You could also cut up, caramelize in a pan and put on pancakes or in yogurt. Slice the pears for a Spinach Salad with Pears, Pecans & Goat Cheese. 

Onions - Onions are from Dennis at Oak Valley Vegetables. Store in a pantry or cool dry place. They can last for weeks if they have a dry shell. Fry up with your potatoes for a breakfast dish or add into a roast pot in the oven. Onions also make a great base vegetable for any soup including this Potato Leek Soup. 

Cabbage - Cabbage is also from Oak Valley Vegetables. Store wrapped in plastic in the fridge for up to weeks and then remove any dried out layers from the outside if necessary. Use your cabbage to make some fall cabbage rolls! They can then be frozen for thanksgiving. If you don't have the dedication for that, you can use the cabbage in a stir fry, soup, or cabbage casserole. Any easy cabbage recipe is to chop it up and fry with bacon, onion and garlic! Follow this recipe. 

Garlic - Store the garlic in a cool dry and dark place such as pantry or basement. The cloves will last up to months. The local garlic can be used sparingly as it is more strong than store bought garlic. You can also plant the cloves in your garden if you want to grow and harvest garlic next fall! Use the garlic in any of your cooking to give a nice garlicky flavour.

Radish - Radishes from Peter at St. Francis Xavier. Store the radish bunches in your fridge in a sealed bag to keep them crisp. The radish leaves are edible however they are thicker and not as desirable as beet leaves or other greens. You can put them in a salad but mixed in with other greens. Slice the radishes thinly for your salads, sandwiches, or roast them! Try your cabbage and radishes in this Cabbage, Radish & Apple Coleslaw!