CSA Pick-Up October 4/5

Produce Food Bag!

CSA Pick-Up October 4/5

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Use your food box items and follow this week’s meal plan! Recipes are posted on www.cramptonsmarket.com/recipes under the category CSA Recipes Week 15.

Full Gourmet Shares to Receive a Minimum of 9 of the Following:

colored-pepperColored Peppers (organic) – These peppers come from Dennis at Oak Valley Vegetables. Store them in a cool dry place. These peppers can be eaten raw in salads or sliced for snacks, but they can also be roasted or sautéed. Peppers make a great vegetable mix with potatoes, onions and zucchini! They can also be put into a stir fry or with onion and chicken for a quesadilla! Try these Skinny Bell Pepper Nachos!

 

red-sparkleApples (spray free) – They have a crisp bite and a tart sweet combination. Perfect size to take to school or work for lunches or chop up and eat with yogurt or peanut butter. You can also bake apple muffins, apple crisp or mini apple pie bites! Check out Cramptons recipe page for this mouthwatering idea: Spiced Apple Pumpkin Crumble!

 

leeksLeek (spray free) – These leeks were grown at Twin River Gardens. Leeks are in the onion family and they also grow very similarly to onions. The root and the dark thick leaves need to be chopped off, and then you can use the white middle section. Store in a bag in the fridge. Leeks can go into soups, potato gratin, sautéed in butter with other vegetables, or in a creamy pasta dish! Try this quick and delicious dinner for Creamy Mushroom & Leek Chicken Breasts!

 fingerling-potatoesPotatoes (organic) – Dennis from Oak Valley Vegetables in Morden, MB grew these potatoes! Store potatoes loose in a cool, dark place to keep their freshness the longest. Wash (and peel if preferred) only when ready to use. There are an endless number of ways potatoes can be used! Shred or dice for hash browns, slice thin to make potato chips, slice for scalloped potatoes, chop and roast with herbs, boil and mash with garlic, use for creamy soups, make double stuffed potatoes, crispy potato skins, make your own fries, etc! Here’s a recipe for Crock Pot Baked Potatoes!

 

butternutButternut Squash (spray free) – Squash this week is from Jeff at Wild Earth Farms! Store the squash in a cool, dry place and it can last for up to 3 months. Butternut squash has a thin skin and bright orange flesh, which has a creamy texture and wonderful flavour. This squash can be cubed and roasted in the oven with herbs for a delicious side dish. It can also be roasted and then pureed into a creamy soup, or chopped up, roasted and put into a warm salad! This recipe has so many delicious fall flavours: Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries!

 

OnionsOnions (organic) – Onions are also coming from Stefan at Blue Lagoon Organics! Store them whole in a cool pantry or counter, peel and chop only when using. These onions can be used in almost any meal! Fry them up with potatoes or other vegetables, use them in soups, stir fry’s, slice them for burgers, put them in casseroles or salads! Use them in this fall recipe for Pumpkin, Apple and Caramelized Onion Quesadillas!

 

Carrot BunchCarrots (organic) – Carrots this week are from Oak Valley Vegetables! Store them in a sealed bag in the fridge for up to 3 weeks. Carrots are the perfect fall side dish roasted with potatoes, parsnips and Brussels sprouts, or they can be shredded for a carrot cake, muffins or fritters! One of my new favorite soups is made with carrots, sweet potato, red lentils, garlic and ginger. Try this recipe for Moroccan Maple Roasted Carrots and Apples!

 

FullSizeRenderSpinach (spray free) – This spinach is grown by Wenkai in Elie, MB! Store in a bag in the crisper for about 1 week. This leafy green can be used raw for a salad, sautéed, put into a quesadilla or omelets. You can also use it in a pasta dish, or stuff it into chicken! Here’s a simple recipe for Cranberry Almond Spinach Salad!

 

Pumpkin (spray free) – Pumpkins are delivered to us from Evan at Green Acres Farm! Keep them in a cool dry place for up to 3 months. They make a very cute fall decoration, or at least until you use them! These small sugar pumpkins are made for homemade pumpkin pie. They can also be roasted in pieces or roasted and pureed for any other type of pumpkin dessert! You really can’t go wrong. Try this fall treat for Pumpkin Bars with Brown Sugar Frosting!

 sunchokesSunchokes (spray free) – Sunchokes are grown at the South Osborne Permaculture Project! These are a tuber root vegetable also known as a Jerusalem artichoke. Due to their low glycemic index, sunchokes are known for their role in controlling blood sugar levels and helping prevent against type 2 diabetes. They can be eaten raw, or roasted which makes them taste slightly sweet! Try them in this recipe for Spice Roasted Cauliflower and Jerusalem Artichokes!

Full Shares to Receive a Minimum of 7 of the Following:

Colored Peppers (organic) – These peppers come from Dennis at Oak Valley Vegetables. Store them in a cool dry place. These peppers can be eaten raw in salads or sliced for snacks, but they can also be roasted or sautéed. Peppers make a great vegetable mix with potatoes, onions and zucchini! They can also be put into a stir fry or with onion and chicken for a quesadilla! Try these Skinny Bell Pepper Nachos!

Apples (spray free) –  They have a crisp bite and a tart sweet combination. Perfect size to take to school or work for lunches or chop up and eat with yogurt or peanut butter. You can also bake apple muffins, apple crisp or mini apple pie bites! Check out Cramptons recipe page for this mouthwatering idea: Spiced Apple Pumpkin Crumble!

Leek (spray free) – These leeks were grown at Twin River Gardens. Leeks are in the onion family and they also grow very similarly to onions. The root and the dark thick leaves need to be chopped off, and then you can use the white middle section. Store in a bag in the fridge. Leeks can go into soups, potato gratin, sautéed in butter with other vegetables, or in a creamy pasta dish! Try this quick and delicious dinner for Creamy Mushroom & Leek Chicken Breasts!

Potatoes (organic) – Dennis from Oak Valley Vegetables in Morden, MB grew these potatoes! Store potatoes loose in a cool, dark place to keep their freshness the longest. Wash (and peel if preferred) only when ready to use. There are an endless number of ways potatoes can be used! Shred or dice for hash browns, slice thin to make potato chips, slice for scalloped potatoes, chop and roast with herbs, boil and mash with garlic, use for creamy soups, make double stuffed potatoes, crispy potato skins, make your own fries, etc! Here’s a recipe for Crock Pot Baked Potatoes!

Butternut Squash (spray free) – Squash this week is from Jeff at Wild Earth Farms! Store the squash in a cool, dry place and it can last for up to 3 months. Butternut squash has a thin skin and bright orange flesh, which has a creamy texture and wonderful flavour. This squash can be cubed and roasted in the oven with herbs for a delicious side dish. It can also be roasted and then pureed into a creamy soup, or chopped up, roasted and put into a warm salad! This recipe has so many delicious fall flavours: Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries!

Onions (organic) – Onions are also coming from Stefan at Blue Lagoon Organics! Store them whole in a cool pantry or counter, peel and chop only when using. These onions can be used in almost any meal! Fry them up with potatoes or other vegetables, use them in soups, stir fry’s, slice them for burgers, put them in casseroles or salads! Use them in this fall recipe for Pumpkin, Apple and Caramelized Onion Quesadillas!

Carrots (organic) – Carrots this week are from Oak Valley Vegetables! Store them in a sealed bag in the fridge for up to 3 weeks. Carrots are the perfect fall side dish roasted with potatoes, parsnips and Brussels sprouts, or they can be shredded for a carrot cake, muffins or fritters! One of my new favorite soups is made with carrots, sweet potato, red lentils, garlic and ginger. Try this recipe for Moroccan Maple Roasted Carrots and Apples!

Pumpkin (spray free) – Pumpkins are delivered to us from Evan at Green Acres Farm! Keep them in a cool dry place for up to 3 months. They make a very cute fall decoration, or at least until you use them! These small sugar pumpkins are made for homemade pumpkin pie. They can also be roasted in pieces or roasted and pureed for any other type of pumpkin dessert! You really can’t go wrong. Try this fall treat for Pumpkin Bars with Brown Sugar Frosting!

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

Colored Peppers (organic) – These peppers come from Dennis at Oak Valley Vegetables. Store them in a cool dry place. These peppers can be eaten raw in salads or sliced for snacks, but they can also be roasted or sautéed. Peppers make a great vegetable mix with potatoes, onions and zucchini! They can also be put into a stir fry or with onion and chicken for a quesadilla! Try these Skinny Bell Pepper Nachos!

Apples (spray free) – They have a crisp bite and a tart sweet combination. Perfect size to take to school or work for lunches or chop up and eat with yogurt or peanut butter. You can also bake apple muffins, apple crisp or mini apple pie bites! Check out Cramptons recipe page for this mouthwatering idea: Spiced Apple Pumpkin Crumble!

Leek (spray free) – These leeks were grown at Twin River Gardens. Leeks are in the onion family and they also grow very similarly to onions. The root and the dark thick leaves need to be chopped off, and then you can use the white middle section. Store in a bag in the fridge. Leeks can go into soups, potato gratin, sautéed in butter with other vegetables, or in a creamy pasta dish! Try this quick and delicious dinner for Creamy Mushroom & Leek Chicken Breasts!

Potatoes (organic) – Dennis from Oak Valley Vegetables in Morden, MB grew these potatoes! Store potatoes loose in a cool, dark place to keep their freshness the longest. Wash (and peel if preferred) only when ready to use. There are an endless number of ways potatoes can be used! Shred or dice for hash browns, slice thin to make potato chips, slice for scalloped potatoes, chop and roast with herbs, boil and mash with garlic, use for creamy soups, make double stuffed potatoes, crispy potato skins, make your own fries, etc! Here’s a recipe for Crock Pot Baked Potatoes!

Butternut Squash (spray free) – Squash this week is from Jeff at Wild Earth Farms! Store the squash in a cool, dry place and it can last for up to 3 months. Butternut squash has a thin skin and bright orange flesh, which has a creamy texture and wonderful flavour. This squash can be cubed and roasted in the oven with herbs for a delicious side dish. It can also be roasted and then pureed into a creamy soup, or chopped up, roasted and put into a warm salad! This recipe has so many delicious fall flavours: Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries!

Carrots (organic) – Carrots this week are from Oak Valley Vegetables! Store them in a sealed bag in the fridge for up to 3 weeks. Carrots are the perfect fall side dish roasted with potatoes, parsnips and Brussels sprouts, or they can be shredded for a carrot cake, muffins or fritters! One of my new favorite soups is made with carrots, sweet potato, red lentils, garlic and ginger. Try this recipe for Moroccan Maple Roasted Carrots and Apples!

Pumpkin (spray free) – Pumpkins are delivered to us from Evan at Green Acres Farm! Keep them in a cool dry place for up to 3 months. They make a very cute fall decoration, or at least until you use them! These small sugar pumpkins are made for homemade pumpkin pie. They can also be roasted in pieces or roasted and pureed for any other type of pumpkin dessert! You really can’t go wrong. Try this fall treat for Pumpkin Bars with Brown Sugar Frosting!

Half Shares to Receive a Minimum of 5 of the Following Items:

Apples (spray free) –  They have a crisp bite and a tart sweet combination. Perfect size to take to school or work for lunches or chop up and eat with yogurt or peanut butter. You can also bake apple muffins, apple crisp or mini apple pie bites! Check out Cramptons recipe page for this mouthwatering idea: Spiced Apple Pumpkin Crumble!

Leek (spray free) – These leeks were grown at Twin River Gardens. Leeks are in the onion family and they also grow very similarly to onions. The root and the dark thick leaves need to be chopped off, and then you can use the white middle section. Store in a bag in the fridge. Leeks can go into soups, potato gratin, sautéed in butter with other vegetables, or in a creamy pasta dish! Try this quick and delicious dinner for Creamy Mushroom & Leek Chicken Breasts!

Butternut Squash (spray free) – Squash this week is from Jeff at Wild Earth Farms! Store the squash in a cool, dry place and it can last for up to 3 months. Butternut squash has a thin skin and bright orange flesh, which has a creamy texture and wonderful flavour. This squash can be cubed and roasted in the oven with herbs for a delicious side dish. It can also be roasted and then pureed into a creamy soup, or chopped up, roasted and put into a warm salad! This recipe has so many delicious fall flavours: Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries!

Onions (organic) – Onions are also coming from Stefan at Blue Lagoon Organics! Store them whole in a cool pantry or counter, peel and chop only when using. These onions can be used in almost any meal! Fry them up with potatoes or other vegetables, use them in soups, stir fry’s, slice them for burgers, put them in casseroles or salads! Use them in this fall recipe for Pumpkin, Apple and Caramelized Onion Quesadillas!

Carrots (organic) – Carrots this week are from Oak Valley Vegetables! Store them in a sealed bag in the fridge for up to 3 weeks. Carrots are the perfect fall side dish roasted with potatoes, parsnips and Brussels sprouts, or they can be shredded for a carrot cake, muffins or fritters! One of my new favorite soups is made with carrots, sweet potato, red lentils, garlic and ginger. Try this recipe for Moroccan Maple Roasted Carrots and Apples!

Pumpkin (spray free) – Pumpkins are delivered to us from Evan at Green Acres Farm! Keep them in a cool dry place for up to 3 months. They make a very cute fall decoration, or at least until you use them! These small sugar pumpkins are made for homemade pumpkin pie. They can also be roasted in pieces or roasted and pureed for any other type of pumpkin dessert! You really can’t go wrong. Try this fall treat for Pumpkin Bars with Brown Sugar Frosting!