Fall Food Shares October 11

Produce Food Bag!/Protein Food Bag!

Fall Food Shares October 11

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Use your fall 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 Shares Week 1.

Full Produce Shares will Receive: 

leeksLeeks or Beets  – 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. They have more layers than an onion and the layers are very thin. They can be prepped and then put in a sealed bag in the fridge. Leeks can go into soups, potato gratin, sautéed in butter with other vegetables, or in a creamy pasta dish! They can also be chopped up for a fall stuffing or casserole. Try this Food Network recipe for Pasta with Pancetta and Leeks!

 

butternutButternut 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!

 

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!

 

colored-pepperPeppers–Store these in a cool dry place or in the crisper. 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!

 

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! Get creative and try out this Roasted Carrot, Feta and Toasted Walnut Salad!

 

FullSizeRenderSpinach or Spring Mix– 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! Spring mix are light leafy greens great for salads or sandwiches. Here’s a simple recipe for Cranberry Almond Spinach Salad!

 

TomatoesTomatoes – These tomatoes are hothouse tomatoes and come from Greenland Gardens. Store in a cool dry place. They are the most beautiful and perfect looking tomatoes. Great for rainy day toasted tomato sandwiches, slice for burgers, or chop up for a crisp salad! Try this simple Marinated Tomatoes Recipe!

 

IMG_3292Kale or Chard – Store these in a sealed bag in the fridge. 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!

 

Tomatillo 2Tomatillos- These are green tomatoes and should be stored the same as regular tomatoes; in a cool dry place. They are in a husk which should be removed before preparing. These tomatoes are very common in Mexican cooking. Use them in a chicken stew, salsa verde, homemade enchiladas, or blend it in a dip! You can also use them to make this Roasted Tomatillo Chickpea Curry!

 

brussel-sprout-stalkBrussel Sprout Stalk- This is how the brussel sprouts grow. They can easily be cut off the stalk with a knife and then sealed in a bag in the fridge until ready to cook. They are delicious sautéed with olive oil, onion and bacon bits! Turn them into a full meal in a roasting pan with chopped up sausage, squash and leek. For a vegetarian lunch or dinner try this Warm Quinoa Brussels sprouts Salad!

You will also be receiving some extra end of season items in this week’s share!

  • Radishes
  • Parsley
  • Cilantro

Half Produce Half Protein Shares will Receive:

Leeks or Beets (spray free) – 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. They have more layers than an onion and the layers are very thin. They can be prepped and then put in a sealed bag in the fridge. Leeks can go into soups, potato gratin, sautéed in butter with other vegetables, or in a creamy pasta dish! They can also be chopped up for a fall stuffing or casserole. Try this Food Network recipe for Pasta with Pancetta and Leeks!

Peppers–Store these in a cool dry place or in the crisper. 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!

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! Get creative and try out this Roasted Carrot, Feta and Toasted Walnut Salad!

Spinach or Spring Mix– 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! Spring mix are light leafy greens great for salads or sandwiches. Here’s a simple recipe for Cranberry Almond Spinach Salad!

Tomatoes – These tomatoes are hothouse tomatoes and come from Greenland Gardens. They are the most beautiful and perfect looking tomatoes. Great for rainy day toasted tomato sandwiches, slice for burgers, or chop up for a crisp salad! Try this simple Marinated Tomatoes Recipe.

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!

You will also be receiving some extra end of season items in this week’s share!

  • Radishes
  • Parsley
  • Cilantro

Ground Beef – Once thawed, this ground beef can be made into a number of dishes including soups and chili! It’s also great for tacos, meat sauce or beef stroganoff! For an easy weeknight meal, try this One Pot Chili Mac and Cheese!

Sausage- Sausage can be chopped up or cooked whole for casseroles, soups, skillet meals or roasted with veggies! It can also be sliced thinly for homemade pizzas or sautéed with potatoes for a delicious brunch. Here’s a recipe for Slow Cooker Sausage, Spinach and White Bean Soup!