Fall CSA Shares October 18

Produce Food Bag!/Protein Food Bag!

Fall CSA Shares October 18

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Use your food box items to make recipes from this week’s meal plan! Recipes for this week are posted on cramptonsmarket.com/recipes under the category Fall CSA Week 2.

Full Produce Shares to Receive:

colored-pepperPeppers – These should be kept in the crisper and will last up to 2 weeks. Chop them up for turkey or vegetarian chili, quesidillas, or for roasting. They can also be eaten raw as they make a great snack with hummus or dip! I often use them in greek or quinoa salads. Here’s a fun recipe for Potato and Egg Stuffed Peppers!

 

ChardKale or Chard – Store these dark leafy greens in a bag in the fridge. The kale can be stripped and then stuffed in the sealed bag. Either of these greens can be sautéed with garlic, olive oil, salt and pepper. They can also be used in an egg dish or soup. If the kale is massaged it makes a great salad green for kale caesar or garden salad! Try this crunchy and tangy recipe for Swiss Chard Slaw with Creamy Avocado Dressing! You can use either green in it.

 

TomatoesTomatoes – These juicy tomatoes make a great addition to chili, soups, tomato sauce or pasta dishes! They’re also a wonderful component to raw salads either with lettuce or basil, garlic and mozzarella cheese! Try this quick weeknight dinner idea: Tomato and Mushroom Pasta!

 

red-sparkle

Apples – You will get a mix of Manitoba and BC apples. These sweet-tart varieties are great for baking crisps, pies and homemade apple sauce. They also add a great flavour to fall dishes such as stuffing, sangria or baked with sweet potato! Try this yummy appetizer: Apple Cheddar Pinwheels!

 

BroccoliBroccoli – Keep the broccoli in a sealed bag in the fridge to keep it fresh. Here are some ways to use it: roasted with garlic and olive oil either alone or with other veggies, in broccoli cheese soup, in a beef stir fry, or in a chicken and rice casserole! Get in all your food groups with this mouthwatering recipe for Chicken Broccoli Alfredo Pasta!

 

Bunched BeetsBeets- The beets need to also be in a sealed bag in the fridge or they will go soft. They can be used for beet borscht, roasted, or sliced thinly for a salad with greens and goat cheese. If you cant end up using them they can always be juiced raw! Try this Raw Orange Beet Salad!

 

Rainbow CarrotsCarrots – 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 even kids cannot resist! Try this recipe for Healthy Baked Carrot Cake Oatmeal Bars!

 

OnionOnions – These storage onions can be kept in their shell and last for months if held in a basement or pantry. Great for sautéing with vegetables such as brussels sprouts or stir fry’s. They can also be put in soups, in dips or on burgers. Use onions with your squash in this recipe for Caramelized Onion Spaghetti Squash Casserole!

 

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!

 

spaghetti-squashSpaghetti Squash- This squash can be cut in half lengthwise and roasted, or cut into circles and roasted. The long strands can then be gently scraped out and eaten! You can treat the strands just like spaghetti and mix tomato sauce and roasted veggies into it! You can also use the squash for Spaghetti Squash Chow Mein!

 

delicata-squashAcorn or Delicata Squash – Both of these squash have a dark yellow coloured flesh with a thin skin. Easier to cut open because they’re smaller, they can be halved and roasted and then stuffed, or just sliced and eaten as is. The skin is edible and the squash has a mild but slightly sweet flavour, especially the delicata. Try this delicious 4 ingredient side dish: Roasted Parmesan Garlic Acorn Squash!

 

GarlicGarlic – Store it in a cool, dark and dry place and it will last over the Winter! Cut out the cloves as you need them. Garlic can be minced or finely diced for just about anything including soups, stir fry’s, sautéed vegetables, dips, mashed potatoes, or anything you want to add a light garlic flavour to! A fun idea for garlic is making this Garlic Herb Butter! It can be stored in the fridge and then used for corn on the cob, garlic bread, or sautéing vegetables!

Mixed CSA Shares to Receive:

Kale or Chard – Store these dark leafy greens in a bag in the fridge. The kale can be stripped and then stuffed in the sealed bag. Either of these greens can be sautéed with garlic, olive oil, salt and pepper. They can also be used in an egg dish or soup. If the kale is massaged it makes a great salad green for kale caesar or garden salad! Try this crunchy and tangy recipe for   Swiss Chard Slaw with Creamy Avocado Dressing! You can use either green in it.

Apples – You will get a mix of Manitoba and BC apples. These sweet-tart varieties are great for baking crisps, pies and homemade apple sauce. They also add a great flavour to fall dishes such as stuffing, sangria or baked with sweet potato! Try this yummy appetizer: Apple Cheddar Pinwheels!

Broccoli – Keep the broccoli in a sealed bag in the fridge to keep it fresh. Here are some ways to use it: roasted with garlic and olive oil either alone or with other veggies, in broccoli cheese soup, in a beef stir fry, or in a chicken and rice casserole! Get in all your food groups with this mouthwatering recipe for Chicken Broccoli Alfredo Pasta!

Carrots – 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 even kids cannot resist! Try this recipe for Healthy Baked Carrot Cake Oatmeal Bars!

Onions – These storage onions can be kept in their shell and last for months if held in a basement or pantry. Great for sautéing with vegetables such as brussels sprouts or stir fry’s. They can also be put in soups, in dips or on burgers. Use onions with your squash in this recipe for Caramelized Onion Spaghetti Squash Casserole!

Potatoes – 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 Potato and Egg Stuffed Peppers!

Acorn or Delicata Squash – Both of these squash have a dark yellow coloured flesh with a thin skin. Easier to cut open because they’re smaller, they can be halved and roasted and then stuffed, or just sliced and eaten as is. The skin is edible and the squash has a mild but slightly sweet flavour, especially the delicata. Try this delicious 4 ingredient side dish: Roasted Parmesan Garlic Acorn Squash!

Garlic – Store it in a cool, dark and dry place and it will last over the Winter! Cut out the cloves as you need them. Garlic can be minced or finely diced for just about anything including soups, stir fry’s, sautéed vegetables, dips, mashed potatoes, or anything you want to add a light garlic flavour to! A fun idea for garlic is making this Garlic Herb Butter! It can be stored in the fridge and then used for corn on the cob, garlic bread, or sautéing vegetables!

 

Eggs – Can be part of many great breakfasts including omelettes with your local veggies! You can also poach the eggs or fry them and put them on top of sautéed chard and toast. Another idea is using them for baking, or frying them inside of onion or pepper rings. Here’s a yummy recipe to try out on the weekend: Veggie Loaded Breakfast Casserole!

Sausage – More sausage! You will get a different type of sausage than last week. It’s very versatile and can be cooked with pasta, casseroles, soups or sliced for homemade pizza! Try these Sausage, Ricotta and Spinach Stuffed Shells!