Fall CSA Shares October 25

Produce Food Bag!/Protein Food Bag!

Fall CSA Shares October 25

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Use your food box items to make recipes from this weeks meal plan. Recipes will be posted on www.cramptonsmarket.com/recipes under the category Fall CSA Week 3.

Full Produce Shares to Receive:

ChardSwiss Chard – This dark leafy green comes from Dennis at Oak Valley Vegetables. Keep it wrapped in paper towel in a sealed bag in the fridge. It can be chopped up and used raw as a salad green or in a barley, quinoa or bulgar salad. It’s also popularly sautéed until wilted and can be flavoured with garlic, salt and pepper. The stems and leaves can also be chopped up and added to a stir fry! Make the chard your veggie in green smoothies, like this one: Rainbow Chard Banana Smoothie!

TomatoesTomatoes – Store your tomatoes on the counter or a cool dry place. They can be eaten raw on toasted tomato sandwiches, in garden or quinoa salads, or sliced for burgers! Chop up tomatoes and cook them in soups, chili, pasta or sauces. Swap out canned tomatoes for fresh in this delicious comfort food: Creamy Tomato Spinach Pasta!

colored-pepperPeppers – Peppers are grown by Stefan at Blue Lagoon Organics. Store them in the fridge for longest shelf life. I like peppers raw in strips or cut up for salads but they can also be roasted or sautéed with other vegetables. You can stuff them with whatever you want or put them in quesidillas, or vegetarian chili. Here’s a recipe for Spinach and Bell Pepper Egg Bake!

red-sparkleApples – These Manitoba apples can be stored on the counter or in in the fridge. They can be just be eaten as a snack with cheese and crackers or baked with. Try out an apple crisp or pie for dessert! Here’s a recipe for White Cheddar, Bacon and Apple Biscuits!

BroccoliBroccoli – Store the broccoli in a sealed bag in the fridge to keep it fresh. It can be eaten raw with dips or hummus or added to a veggie tray. I prefer broccoli cooked, and it goes great in a stir fry, casserole with chicken, rice and cheese or roasted with parmesan cheese! You can also keep the stem of the broccoli, and chop it up for a broccoli salad! Try Food Network’s Broccoli Salad recipe!

IMG_3292Kale  – Kale this week is from Nico at Twin River Gardens! If you wash, strip the kale leaves and pack them into a sealed bag in the fridge they will last up to 2 weeks! For longer storage, they can be chopped up or blended with water and froze in ice cube trays. Then you can throw the frozen squares into your smoothies or soups. Kale can be eaten raw when using the leaves for salads, or sautéed. It also makes a great addition to soups or quinoa patties! Try Dietitian Nita Sharda’s recipe for Easy Kale and Parsley Pesto!

 

brussel-sprout-stalkBrussel Sprouts – These little veggies are also from Nico at Twin River Gardens! They can be eaten raw if shredded for a salad. However, brussel sprouts are commonly chopped up and sautéed with onion and garlic. They can also be roasted in a pan with squash and sausage or bacon. Use your fall vegetables in this recipe for Rigatoni with Brussels Sprouts, Parmesan, Lemon and Leek!

 

leeksLeek  – These leeks were grown by Stefan at Blue Lagoon Organics. Leeks are in the onion family and they also grow very similarly to onions with a slightly more mild taste. 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!

 

Rainbow CarrotsCarrots – Carrots were grown by Jeanne at Notre Dame de Lourdes. Keep them in a sealed bag in the fridge and they will stay crisp for months! They can be used in basically anything you want whether its raw or cooked. I like them cut into carrot sticks and eaten with hummus. You can add them into casseroles, soups, with roasts, or chop and boil them as a side dish. They can also be shredded for carrot cake or muffins. Try these Asian Carrot Noodles for a low carb side dish!

 

OnionOnions – 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!

 

sweet-potatoSweet Potatoes – These potatoes are also from Jeanne at Notre Dame de Lourdes. They should be stored like regular potatoes in a cool dry place or pantry. They can be used for creamy soups, boiled and mashed, or make sweet potato fries! Here’s a recipe for Sweet Potato Fritters with Sriracha Mayo!

 

spaghetti-squashSpaghetti Squash  – This squash can be cut in half lengthwise and roasted, or cut into rings 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! It can be a main dish if stuffed and rebaked or a side dish with olive oil, garlic, salt and pepper. You can also use the squash for Spaghetti Squash Chow Mein!

 

fingerling-potatoesPotatoes – Store potatoes loose in a cool, dark place to keep their freshness the longest. Wash 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!

Mixed Shares to Receive:

Swiss Chard – This dark leafy green comes from Dennis at Oak Valley Vegetables. Keep it wrapped in paper towel in a sealed bag in the fridge. It can be chopped up and used raw as a salad green or in a barley, quinoa or bulgar salad. It’s also popularly sautéed until wilted and can be flavoured with garlic, salt and pepper. The stems and leaves can also be chopped up and added to a stir fry! Make the chard your veggie in green smoothies, like this one: Rainbow Chard Banana Smoothie!

Peppers – Peppers are grown by Stefan at Blue Lagoon Organics. Store them in the fridge for longest shelf life. I like peppers raw in strips or cut up for salads but they can also be roasted or sautéed with other vegetables. You can stuff them with whatever you want or put them in quesidillas, or vegetarian chili. Here’s a recipe for Spinach and Bell Pepper Egg Bake!

Carrots – Carrots were grown by Jeanne at Notre Dame de Lourdes. Keep them in a sealed bag in the fridge and they will stay crisp for months! They can be used in basically anything you want whether its raw or cooked. I like them cut into carrot sticks and eaten with hummus. You can add them into casseroles, soups, with roasts, or chop and boil them as a side dish. They can also be shredded for carrot cake or muffins. Try these Asian Carrot Noodles for a low carb side dish!

Onions – 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!

Sweet Potatoes – These potatoes are also from Jeanne at Notre Dame de Lourdes. They should be stored like regular potatoes in a cool dry place or pantry. They can be used for creamy soups, boiled and mashed, or make sweet potato fries! Here’s a recipe for Sweet Potato Fritters with Sriracha Mayo!

Bacon – There are many different uses for this bacon. If you don’t eat it for your weekend brunch, you can also chop it up and cook it with brussel sprouts, put it in homemade macaroni and cheese, eat it on sandwiches, or BLT salads!

Bison or Beef Minute Steak – This meat has been tenderized so its thinner and quicker to cook. It can also be marinaded and then slow cooked. Check out the meal plan for steak sandwiches!