Fall CSA Shares November 22

Produce Food Bag!/Protein Food Bag!

Fall CSA Shares November 22

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Use your food box items to make recipes from this week’s meal plan. Recipes will be posted on www.cramptonsmarket.com/recipes under the category Fall CSA Week 7.

Full Produces Shares to Receive:

LettuceLettuce – This item comes from Neva Hydroponics near Landmark, MB. The products at Neva Hydroponics are grown in a greenhouse, not in soil but in water thats filled with nutrients for the plants to grow. Store the lettuce in the fridge. You can chop it up for salads, or use it as the wrap for lettuce wraps. Cut the lettuce into pieces for burgers, sandwiches or wraps! Try these Quinoa Lettuce Wraps with Peanut Sauce!

 

TomatoesTomatoes – Store the tomatoes in a cool dry place or pantry for up to 2 weeks. They can also be blanched and frozen for later use. Use the tomatoes in salads, soups, chili in replace of canned tomatoes, tomato sauce, or sandwiches. Try this delicious fall recipe for Roasted Root Vegetables with Tomatoes and Kale!

 

IMG_3284Green Onion- These onions are from Nico at Twin River Gardens. Keep them wrapped with paper towel in a sealed bag in the fridge. These green onions can be sprinkled on top of chicken wings, chili or eggs. I like to use them in a  coleslaw with shredded red and green cabbage. I’ve also used them in lettuce wraps or mixed into tuna salad. They add a mild onion flavour and a wonderful freshness to anything you make! Here’s a recipe for Green Goddess Dip.

 

IMG_3292Kale – Kale this week is from Dennis at Oak Valley Vegetables. 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. Kale is very high in vitamins and iron! Kale chips are also an easy way to use up the kale and they make a delicious crispy snack! Try this Roasted Butternut Squash Kale Sauté!

 

IMG_3281Radish Bunch – Store the radishes in a sealed bag in the fridge. They have a slightly spicy or peppery taste which adds a great flavour to salads when sliced thinly. They can also be roasted in quarters with butter, salt and pepper! Here’s a salad recipe to try: Lemony Lentil Chickpea Salad with Radish and Herbs!

 

kaletteKalettes – These are from Stefan at Blue Lagoon Organics! Kalettes are a non-GMO hybrid vegetable between a brussel sprout and kale. They look like little bundles of kale and have a beautiful green and purple colour. They can be grilled, roasted, sautéed or eaten raw. If you cut them in half you can roast them just like brussel sprouts with other vegetables, olive oil, salt and pepper. For an easy dinner idea with these greens, try this Chicken Sausage, Kalette and Red Onion Sheet Pan Supper!

 

Rainbow CarrotsCarrots – These veggies are from Dennis at 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. They can also be chopped up and simmered with orange juice and honey that kids will love! If you have a spiralizer try these Asian Carrot Noodles.

 

parsley-rootParsnips – This root vegetable is from Stefan at Blue Lagoon Organics. They look and taste similar to white carrots. Pair them alongside carrots for a delicious fall side dish. Roast chopped up carrots, parsnips and kalettes together and mix them in some quinoa with a warm maple dressing! You can also use parsnips with potatoes and slice them thinly for a gratin. Another option is making a creamy soup… add lots of garlic! Here’s another take on parsnips: Pureed Parsnips!

 

popping-cornPopcorn – This popcorn needs the kernels removed which is very simple to do because its all been dried. Rub your thumb against the grain of the kernels and they will pop off. Store them all in a jar or sealed container. Using a pot on the stove, turn to high heat with a thin layer of oil and then place some kernels in the pot. Keep shaking the pot gently every few seconds to prevent burning. As soon as you hear a few seconds of silence between pops, most of the kernels are done and you can turn off the heat. Happy popping!

 

butterkinButternut or Butterkin Squash – 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. Butterkin is a similar color but more round flat shape. It can also be used in a similar way. This squash can be cubed and roasted in the oven with herbs for a delicious side dish. It also makes a great creamy squash soup! Cleansing Carrot Autumn Squash Soup!

 

OnionOnions – Store them in their shells for up to 2 months in a cool dry place. Begin many sauces and soups with sautéed onions and garlic. Caramelized onions can also be used in quiche or tarts. If you have lots of onions at home to use up you can also put them in a slow cooker for a French onion soup! Check out this yummy baked Onion Lovers Twist!

 

fingerling-potatoesPotatoes – All fall potatoes with intact skins will last several months if kept in a cool dry place such as a pantry or basement. They make for an essential part of many fall and winter dishes such as soups, casseroles, or cooked with roasts. Check out these Garlic and Chive Mashed Potatoes!

 

GarlicGarlic – Keep the heads of garlic in a cool dry place or pantry for up to 3 months. I have mine just in a basket on the counter and they’re several months old already. Add the garlic to butter for a garlic bread, add to mashed potatoes, creamy soups, roasted vegetables, dips, or meat marinades! 1 clove goes a long way as the local garlic is extra strong and often the cloves are very large. Here’s a recipe for Garlic and Parmesan Dinner Rolls!

Mixed Shares to Receive:

Lettuce – This item comes from Neva Hydroponics near Landmark, MB. The products at Neva Hydroponics are grown in a greenhouse, not in soil but in water thats filled with nutrients for the plants to grow. Store the lettuce in the fridge. You can chop it up for salads, or use it as the wrap for lettuce wraps. Cut the lettuce into pieces for burgers, sandwiches or wraps! Try these Quinoa Lettuce Wraps with Peanut Sauce!

Tomatoes – Store the tomatoes in a cool dry place or pantry for up to 2 weeks. They can also be blanched and frozen for later use. Use the tomatoes in salads, soups, chili in replace of canned tomatoes, tomato sauce, or sandwiches. Try this delicious fall recipe for Roasted Root Vegetables with Tomatoes and Kale!

Kalettes – These are from Stefan at Blue Lagoon Organics! Kalettes are a non-GMO hybrid vegetable between a brussel sprout and kale. They look like little bundles of kale and have a beautiful green and purple colour. They can be grilled, roasted, sautéed or eaten raw. If you cut them in half you can roast them just like brussel sprouts with other vegetables, olive oil, salt and pepper. For an easy dinner idea with these greens, try this Chicken Sausage, Kalette and Red Onion Sheet Pan Supper!

Parsnips – This root vegetable is from Stefan at Blue Lagoon Organics. They look and taste similar to white carrots. Pair them alongside carrots for a delicious fall side dish. Roast chopped up carrots, parsnips and kalettes together and mix them in some quinoa with a warm maple dressing! You can also use parsnips with potatoes and slice them thinly for a gratin. Another option is making a creamy soup… add lots of garlic! Here’s another take on parsnips: Pureed Parsnips!

Ground Beef – Unlike store bought ground beef, this is very lean. If your making meatballs or cabbage rolls you may want to mix the ground beef with ground pork or something else with more fat. It’s also great for meat sauce, shepherds pie, nachos or tacos, chili or hamburger soup. Here’s a chili recipe for these cold crisp days: Simple Perfect Chili!

Chicken Sausage- Once thawed, you can chop up the sausage and sauté it with onions and peppers and then mix it into a pasta. You can also just cook it whole or cut in pieces in the oven with roasted veggies! It doesn’t take much effort to make a great meal with this sausage. Another great idea and something I’ve done is take the sausage out of the casing and cook it with onions and veggies as a stuffing for roasted squash. Try this yummy weekend recipe: Balsamic Kale Chicken Sausage Pizza!