Fall CSA Shares November 1

Produce Food Bag!/Protein Food Bag!

Fall CSA Shares November 1

screen-shot-2016-10-30-at-1-23-03-pm

Use your food box items to make recipes from this week’s meal plan. Recipes will be posted at www.cramptonsmarket.com/recipes under the category Fall CSA Week 4.

Full Produce Shares to Receive:

TomatoesTomatoes (spray free) – Store them in a cool dry place for up to 2 weeks. These can be as easy as making salads, sandwiches, or soups! You can also blanch tomatoes, remove the skins and then freeze them whole for tomato sauce or soups later on! They can also be sliced for tarts, flatbread, pizza or quiche! Use your tomatoes and garlic for this tasty appetizer: Fresh Tomato Bruschetta!

 

ChardKale or Chard – These dark leafy greens can be eaten raw as salad greens but more popular sautéed or put into soups. They’re also a great way to add more nutrients to smoothies. Dark greens are very high in vitamins and iron! Kale chips are also an easy way to make a crispy snack. Roasted Butternut Squash Kale Sauté!

 

red-pepperRed Pepper or Brussel Sprouts – Store them in the fridge in a sealed bag for longest storage. Either of these veggies can be roasted as a side dish. The brussel sprouts go very well with onion and bacon either in a pan or the oven. Red peppers can be chopped up to put in any sort of salad. Try this Roasted Red Pepper Hummus!

 

Bunched BeetsBeets – Store them in a sealed bag in the fridge to prevent them from going soft. These beets don’t need to be peeled, just rinsed and then cubed and roasted, or sliced thinly for a salad! They can also be used with apples in a creamy soup, or juiced with your carrots. These are a beautiful fall appetizer: Roasted Beet, Arugula & Goat Cheese Crostini!

 

Rainbow CarrotsCarrots – Store in a sealed bag in the fridge to keep them crunchy for longer. For preserving carrots, just trim, peel and wash, and then slice or chop to your preferred size. Blanch for a few minutes, then cool and place in a bag in the freezer! You can roast your carrots with garlic, parmesan, olive oil, salt and pepper or eat them raw! They can also be chopped up for stir fry’s, salads, or shred for vegetable fritters. If you’re feeling on the sweet side, try this recipe for Carrot Cake with Cream Cheese Frosting!

 

popping-cornPopping Corn – These corn cobs have been dried and the kernels need to be removed from the cobs. Simply rub your thumb against the grain and the kernels will pop off. Then you can put them all in a jar or container. This popcorn needs to be popped using the stovetop method. Heat a pot on high and add a bit of oil to make a thin layer on the bottom of the pot. Once hot, add some kernels to the pot and put the lid on. Keep the pot on high heat and move the pot back and forth every few seconds. Once you stop hearing popping, remove from heat and pour into a large bowl! Season as desired.

 

OnionOnions – You may be getting sick of onions, but just know that they store for a long time in a cool pantry or basement! They can be used for all sorts of things including casseroles, soups, chili or with roasts. You could also try making your own onion rings, or slice into rings for burgers! You can use lots of onions for this easy recipe: Classic French Onion Soup!

 

PotatoesPotatoes – They will last in the bag in a cool dry place for weeks. These potatoes are great cut into wedges and roasted with parsley or rosemary, garlic powder, salt and pepper! They can also be chopped up for soups, casseroles, made into chips or fries! Try this Twice Baked Potato Casserole!

Squash – you will be getting 2 out of the following varieties:

  • butternutButternut – This squash has a thin beige skin, with a sweet bright orange flesh. It’s great for both cubing and roasting, and putting into a soup and blending. You can also cook and puree the squash for a macaroni and cheese sauce!
  • butterkinButterkin – This is very similar to a butternut squash and has the same coloured skin and flesh but it’s more round. It’s sweeter than a butternut and more creamy. It can also be used for soups, roasting or also baking.
  • delicata-squashDelicata – The delicata squash is a smaller squash with a thin edible skin. It’s long in shape with green stripes and scalloped sides. It’s more of a roasting squash. It can simply be cut in half, de-seeded and then cut into rings or half moons and roasted in the oven. This is my favourite squash!

red-kuri

  • Red Kuri – This is a dark orange squash that looks like a big tear drop. The flesh is bright orange similar to butternut. It has a sweet chestnut flavour, and can be cut into chunks and roasted or made into a creamy soup.

spaghetti-squash

  • Spaghetti – This can either be small and yellow which is the heritage variety or long and light cream coloured. The inside of this squash is a light yellow and when cooked it forms strands that can be scraped out and eaten like spaghetti! You can also cook it, scrape out the insides and mix stuff into it and then bake it a bit longer.

Mixed Shares will Receive:

Kale or Chard – These dark leafy greens can be eaten raw as salad greens but more popular sautéed or put into soups. They’re also a great way to add more nutrients to smoothies. Dark greens are very high in vitamins and iron! Kale chips are also an easy way to make a crispy snack. Roasted Butternut Squash Kale Sauté!

Potatoes – They will last in the bag in a cool dry place for weeks. These potatoes are great cut into wedges and roasted with parsley or rosemary, garlic powder, salt and pepper! They can also be chopped up for soups, casseroles, made into chips or fries! Try this Twice Baked Potato Casserole!

Onions – You may be getting sick of onions, but just know that they store for a long time in a cool pantry or basement! They can be used for all sorts of things including casseroles, soups, chili or with roasts. You could also try making your own onion rings, or slice into rings for burgers! You can use lots of onions for this easy recipe: Classic French Onion Soup!

Squash: you will be getting 2 out of the following varieties:

Butternut – This squash has a thin beige skin, with a sweet bright orange flesh. It’s great for both cubing and roasting, and putting into a soup and blending. You can also cook and puree the squash for a macaroni and cheese sauce!

Butterkin – This is very similar to a butternut squash and has the same coloured skin and flesh but it’s more round. It’s sweeter than a butternut and more creamy. It can also be used for soups, roasting or also baking.

Delicata – The delicata squash is a smaller squash with a thin edible skin. It’s long in shape with green stripes and scalloped sides. It’s more of a roasting squash. It can simply be cut in half, de-seeded and then cut into rings or half moons and roasted in the oven. This is my favourite squash!

Red Kuri – This is a dark orange squash that looks like a big tear drop. The flesh is bright orange similar to butternut. It has a sweet chestnut flavour, and can be cut into chunks and roasted or made into a creamy soup.

Spaghetti – This can either be small and yellow which is the heritage variety or long and light cream coloured. The inside of this squash is a light yellow and when cooked it forms strands that can be scraped out and eaten like spaghetti! You can also cook it, scrape out the insides and mix stuff into it and then bake it a bit longer.

Chicken Breast – Once thawed, this chicken can be made into several different meals! Use it in quesidillas, wraps, sandwiches or make a chicken noodle soup on a chilly day. It also goes very well in a stir fry or pasta with sauce and veggies. Try this Sun Dried Tomato, Spinach and Bacon Chicken!

Ground Pork – This pork is great for lots of asian dishes including teriyaki meatballs, pork stir fry, or lettuce wraps. You could also try making your own spring rolls, potstickers or dumplings. It’s an excellent meat for cabbage rolls as well. Here’s a recipe for Thai Ground Pork Stir Fry!