It's that time of year, the ice cream shop is about to open!
Sam and Ira's, the cute little ice cream shop right beside the store, will open for the summer on Thursday, June 30th.
Hours of operation
Monday to Friday - noon- 8 pm
Saturday, Sunday and Holidays (including Canada Day) 10-6
To kick off the season at Sam and Ira's we'll be having a lucky draw on Friday, July 1st Canada day. When you buy a real fruit ice cream at Sam and Ira's, you'll get a gift card for Crampton's Market. How much is the gift card for? Any where from 50 cents to 50 dollars. Grab an ice cream on Canada day and try your luck.
Last year for Canada Day we had Manitoba Strawberries, Potatoes, Peas and cucumbers. No such luck this year. The cool wet spring has set things back about 2 weeks. But that just means that we have so much to look forward to yet this summer right?!
We anticipate the local Strawberries to begin somewhere between July 5th and 9th, peas and potatoes should show up around the same time.
Take care
Happy Canada Day!
Erin
Tuesday, June 28, 2011
Tuesday, May 31, 2011
It's party time!!
We are planning a PARTY!
Save the date, Saturday, June 4th is Trails Day.
Where-Start at Fort Whyte Alive at 1 or 2 pm
Alternatively- Head straight to Crampton's Market using people power between 2 and 5 pm. Leave the car at home if you would like to participate! Feel free to take the car if you just want to shop and not join the party.
When-Saturday, June 4th 1 pm or 2 pm start at Fort Whyte, or 2 pm Start at Crampton's Market.
Show up at Fort Whyte Alive with your bikes for 1 pm or 2 pm. There will be 2 sets of start times! The lovely people at Fort Whyte will be giving interpretive tours of their cycling paths. The tour will last about 45 minutes. Once done, we'll all continue on the brand spanking new bike path to Crampton's Market. Once at the market we'll have an athletic therapist show everyone some cycling stretches, there will be samples, goodies, and swag bags (limited quantities)
Can't make it all the way from Fort Whyte alive with the kiddies? Never fear! To participate in our party, all you need to do is show up on your bicycle, on roller blades, or on foot using the new paths! Everyone who shows up without a car or motorcycle will get a treat! Come on down between 2 and 5 pm to join in the celebration of people powered motion!
Came in the car? No dice.
This party is to celebrate people motion and using the trails!
Live too far away?
Solution!
Park at the St. Vital park and take the the Bishop Grandin Greenway to Crampton's Market!
Save the date, Saturday, June 4th is Trails Day.
Where-Start at Fort Whyte Alive at 1 or 2 pm
Alternatively- Head straight to Crampton's Market using people power between 2 and 5 pm. Leave the car at home if you would like to participate! Feel free to take the car if you just want to shop and not join the party.
When-Saturday, June 4th 1 pm or 2 pm start at Fort Whyte, or 2 pm Start at Crampton's Market.
Show up at Fort Whyte Alive with your bikes for 1 pm or 2 pm. There will be 2 sets of start times! The lovely people at Fort Whyte will be giving interpretive tours of their cycling paths. The tour will last about 45 minutes. Once done, we'll all continue on the brand spanking new bike path to Crampton's Market. Once at the market we'll have an athletic therapist show everyone some cycling stretches, there will be samples, goodies, and swag bags (limited quantities)
Can't make it all the way from Fort Whyte alive with the kiddies? Never fear! To participate in our party, all you need to do is show up on your bicycle, on roller blades, or on foot using the new paths! Everyone who shows up without a car or motorcycle will get a treat! Come on down between 2 and 5 pm to join in the celebration of people powered motion!
Came in the car? No dice.
This party is to celebrate people motion and using the trails!
Live too far away?
Solution!
Park at the St. Vital park and take the the Bishop Grandin Greenway to Crampton's Market!
Thursday, May 19, 2011
ASPARAGUS!!!!!
Oh, this lovely time of year when everyone's pee starts to smell just a little bit funky. It must be asparagus season.
Despite the horrible rainy, cold, floody spring, it just took 5 days of sunny weather to make the asparagus pop up out of the ground. The season is here! It's time to eat grilled, steamed, boiled, pan fried or baked asparagus every day. Because once it's gone...you won't find asparagus of this quality for another year....
My asparagus farmer picks and delivers his product 3 times a week. If you keep your asparagus upright, in 3 inches of water in your fridge (use a beer mug or a water pitcher to hold it upright), it will keep for at least 5 days once you get it home. In fact, asparagus will keep on growing (albeit just a small amount), while in your fridge!
For some absolutely fabulous bbq recipes, check out our recipe blog at www.cramptonsrecipes.com
Take Care
Erin
Despite the horrible rainy, cold, floody spring, it just took 5 days of sunny weather to make the asparagus pop up out of the ground. The season is here! It's time to eat grilled, steamed, boiled, pan fried or baked asparagus every day. Because once it's gone...you won't find asparagus of this quality for another year....
My asparagus farmer picks and delivers his product 3 times a week. If you keep your asparagus upright, in 3 inches of water in your fridge (use a beer mug or a water pitcher to hold it upright), it will keep for at least 5 days once you get it home. In fact, asparagus will keep on growing (albeit just a small amount), while in your fridge!
Everything that you always wanted to know about...ASPARAGUS
If the weather gets hot hot hot, the asparagus will grow very quickly, which will wear the plant out and shorten the season. If we get some cool weather with our warm spring (fingers crossed on the warm spring), the season will stretch out. Over all, we can expect to have locally grown asparagus for about 4 weeks.
Choosing local asparagus
Choose asparagus that has tight, dry tips that come to a point. Contrary to popular belief, thin asparagus does not a more tender stalk make. With local asparagus, especially the variety that I get from the wonderful grower that I have, the thicker stems are more tender than the thinner ones....trust me, it's true! Fine dining restaurants have been insisting on their suppliers providing them with thicker stalks of asparagus for so long that it is now a separate category. Mass produced asparagus is sorted with the thicker stems going to restaurants for a premium price (cause the chefs know what the good stuff is) and the thinner stems going to retail where customers mistakenly believe the thinner stems to be more tender.
Normally you should snap the 'woody ends' off of your asparagus, but don't bother with the asparagus from Crampton's unless the bunch has a pink tag on it. I buy from 2 different local growers, one whose asparagus comes with a pink tag and one whose asparagus only has an elastic band, no tag. My tagless local grower cuts those ends off of the asparagus delivering only the most succulent of stems to the store! When they have asparagus available, they are my grower of choice. Their crop is currently 5 feet under water so I will be carrying both pink tagged, and non pink tagged asparagus this spring.
Normally you should snap the 'woody ends' off of your asparagus, but don't bother with the asparagus from Crampton's unless the bunch has a pink tag on it. I buy from 2 different local growers, one whose asparagus comes with a pink tag and one whose asparagus only has an elastic band, no tag. My tagless local grower cuts those ends off of the asparagus delivering only the most succulent of stems to the store! When they have asparagus available, they are my grower of choice. Their crop is currently 5 feet under water so I will be carrying both pink tagged, and non pink tagged asparagus this spring.
Storing
Store local asparagus, upright in your fridge, in a container of water ( the water should cover one to two inches of the base of the asparagus). This keeps your asparagus hydrated and makes sure that it keeps plump and firm. Asparagus has even been proven to keep on growing when stored with this method, so you may gain half of a centimeter of asparagus after you bring it home! Asparagus will keep in your fridge for up to 5 days.
Cooking
I personally prefer asparagus on the bbq with oil, garlic and lemon!! YUM! Mom likes to munch on Asparagus raw as she thinks that it tastes somewhat like raw peas. Though I don't like to eat asparagus raw by the spear, I do like it chopped and added to coleslaw, or vegetable salads. Brushed with olive oil and chucked on the grill makes for tender spears that keep the stove off during those summer bar b que days.
Boiling
Rinse your asparagus off to get any mud off. Bring enough water to cover asparagus to a boil. When boiling, place asparagus in water, and keep in water until it turns bright green. For slightly crunchy asparagus, boil for 2-3 minutes, for fully cooked soft asparagus, boil for 5-6 minutes. Asparagus tips cook faster than the stalks, so you may want to prepare them separately, or steam them standing up.
Steaming
Because asparagus tips cook faster than the stems, steaming asparagus upright is a great solution Find yourself an old coffee perk, or a tall stock pot. Bring enough water to come about an inch up the asparagus stems to a boil. Once the water is boiling add the asparagus spears upright, and cover immediately, cook for 4-8 minutes depending on thickness of stems,
Freezing
Asparagus freezes very well, just blanch (plunge in boiling water), for one minute, then let dry, place in freezer bags and freeze for up to one year.For some absolutely fabulous bbq recipes, check out our recipe blog at www.cramptonsrecipes.com
Take Care
Erin
Sunday, May 15, 2011
Fiddleheads and Morels...and so it begins...
Funny this, last year the first fiddleheads and morels arrived on May 12th, this year despite the horrid cold spring, the first few arrived on May 14th....gives you hope for the rest of the produce, doesn't it?
It means that the first of the Fiddleheads and Morels are back!!!
Fiddle heads are a strange little green vegetable, reminiscent of aliens. So what the heck are they? They are the unfurling fronds of the ostrich fern. When wild ostrich ferns start to sprout in the spring, pickers scour the forest floor for their tightly wound bright green heads. . The fronds are covered with a brownish, onion-skin like coating that must be removed before eating. Just rub them between your hands and wash well. Our pickers clean the fiddleheads very well. After the chafe is removed, wash the fiddleheads well under cold running water to remove dirt before cooking. Aboriginal people from across the globe (Canada to New Zealand) have been eating fiddleheads for centuries . As the first green to appear after a winter of meat only diet....it's not surprising that they were considered to have medicinal and cleansing properties!!! On top of that fiddleheads are rich in iron, potassium, niacin, riboflavin, magnesium, phosphorus and vitamins A and C. Phew!!!
Pickers spend hours in woodsy areas near streams at this time of year looking for patches of fiddleheads. Once they find their patch, and see the little fiddleheads peaking up, they spend hours bent over, or crouched down low to the groun snapping the coiled heads off. What a great spring ritual.
STORAGE
Store your fiddleheads in a reusable plastic container, in your fridge, for up to 5 days. Keep them well wrapped as they will dry out if exposed to the air.
*****Please note******
Fiddleheads contain an enzyme that some people cannot digest. Thorough cooking or freezing destroys the enzyme. Health Canada advises that fiddleheads should be cooked thoroughly before eating. Consuming raw or undercooked fiddleheads may cause ‘green apple’ symptoms including diarrhoea, nausea and upset stomach ewwww...
For more recipes, check out our recipe blog at cramptonsrecipes.com
FIDDLEHEADS WITH SESAME SEEDS
A quick and easy vegetable dish that’s good warm or cold.
3 cups fiddleheads
2 Tbsps sesame oil
1 thinly sliced hot or sweet pepper, to suit taste
1 clove minced garlic
2 tsps lemon juice
seasoned salt and pepper to taste
1/4 cup toasted sesame seeds (or slivered almonds)
lemon slices to garnish
Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.
A quick and easy vegetable dish that’s good warm or cold.
3 cups fiddleheads
2 Tbsps sesame oil
1 thinly sliced hot or sweet pepper, to suit taste
1 clove minced garlic
2 tsps lemon juice
seasoned salt and pepper to taste
1/4 cup toasted sesame seeds (or slivered almonds)
lemon slices to garnish
Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.
TO FREEZE FIDDLEHEADS FOR WINTER USE
They freeze very well so you might want to put some up for winter enjoyment. Fiddleheads will last in the freezer from one season to the next. To freeze, blanch cleaned fiddleheads in boiling lightly salted water for 3 minutes. Drain, cool then put in air-tight bags and freeze.
They freeze very well so you might want to put some up for winter enjoyment. Fiddleheads will last in the freezer from one season to the next. To freeze, blanch cleaned fiddleheads in boiling lightly salted water for 3 minutes. Drain, cool then put in air-tight bags and freeze.
We received just a few pounds of morels this morning. They sell out so quickly that I don't dare send out an email about them until the quantities available increase. For those of you who check the blog, you have the inside scoop.
More more morels
Morel mushrooms, especially when they have been rained on, smell bad. Kinda like fish. But don't let the pungent aroma turn you off! They have a deep woodsy, heady mushroom flavour. A little goes a long way.
Prepare a bath of lightly salted cold water. Immerse the mushrooms in the water for a few minutes. This will make any small woodland insects that have crept into the mushroom crevices creep out again. Drain mushrooms until dry.
Erin's Prefered morel meal
15-20 fresh morels cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.
There are many morel purists who would cringe at the very thought of adding anything to morels. Just fry up and enjoy them as they are! I find that I always want to eat more morels than I have though, so making a cream sauce out of them stretches out the flavour. To each their own.
Morels dry incredibly well, retaining all of their flavour. To rehydrate in the winter time, simple soak in water until plump, be sure to use the remaining liquid when making soups and stews.
For more Morel and Fiddlehead recipes, visit our recipe blog at cramptonsrecipes.com
Cheers!
Erin
Friday, May 13, 2011
Brrrr....ing on Spring!! Let's have a party!
A high of 9? Flooding? Sandbagging? A chance of FLURRIES in the forecast? Unacceptable. We'll just have to do something about this.
We are planning a PARTY!
Save the date, Saturday, June 4th is Trails Day. To celebrate we are partnering with Fort Whyte Alive and having a party at Crampton's Market.
Where-Start at Fort Whyte Alive at 1 or 2 pm
Alternatively- Head straight to Crampton's Market using people power between 2 and 5 pm.
When-Saturday, June 4th 1 pm or 2 pm start at Fort Whyte, or 2 pm Start at Crampton's Market.
Show up at Fort Whyte Alive with your bikes for 1 pm or 2 pm. There will be 2 sets of start times! The lovely people at Fort Whyte will be giving interpretive tours of their cycling paths. The tour will last about 45 minutes. Once done, we'll all continue on the brand spanking new bike path to Crampton's Market. Once at the market we'll have an athletic therapist show everyone some cycling stretches, there will be samples, goodies, and swag bags!
Can't make it all the way from Fort Whyte alive with the kiddies? Never fear! To participate in our party, all you need to do is show up on your bicycle, on roller blades, or on foot using the new paths! Everyone who shows up without a car or motorcycle will get a treat! Come on down between 2 and 5 pm to join in the celebration of people powered motion!
We are planning a PARTY!
Save the date, Saturday, June 4th is Trails Day. To celebrate we are partnering with Fort Whyte Alive and having a party at Crampton's Market.
Where-Start at Fort Whyte Alive at 1 or 2 pm
Alternatively- Head straight to Crampton's Market using people power between 2 and 5 pm.
When-Saturday, June 4th 1 pm or 2 pm start at Fort Whyte, or 2 pm Start at Crampton's Market.
Show up at Fort Whyte Alive with your bikes for 1 pm or 2 pm. There will be 2 sets of start times! The lovely people at Fort Whyte will be giving interpretive tours of their cycling paths. The tour will last about 45 minutes. Once done, we'll all continue on the brand spanking new bike path to Crampton's Market. Once at the market we'll have an athletic therapist show everyone some cycling stretches, there will be samples, goodies, and swag bags!
Can't make it all the way from Fort Whyte alive with the kiddies? Never fear! To participate in our party, all you need to do is show up on your bicycle, on roller blades, or on foot using the new paths! Everyone who shows up without a car or motorcycle will get a treat! Come on down between 2 and 5 pm to join in the celebration of people powered motion!
Friday, May 6, 2011
Mother's Day weekend
Crampton's Market open
Monday to Friday 9-8
Saturday, Sunday and holidays, 9-6
Ahhh, that great feeling of the first day jitters being over. We had such a fun first day on Wednesday, with so many customers coming in to spontaniously complement us on the new parking lot :)
Wondering what to do for Mom for Mother's day? We know that you're probably making her breakfast in bed on Sunday, so why don't you bring your Mom down to Crampton's on Saturday? We have lots of flowers and bouquets available for her, and all Moms will be getting a special treat on Saturday. Seriously, these women do EVERYTHING for us, it's time for some payback.
Currently in the shop we have a few local items available, hot house tomatoes, lettuces, herbs, radishes and cucumbers are all currently available and DELICIOUS. Clearly a great big salad should be on the Menu this weekend. I have spoken to my fiddlehead and morel harvesters, they figure another 5-10 days until those wild items start popping up out of the ground. I'll be certain to send out an email as soon as they arrive.
Organic herb and tomato plants will be arriving next week. The weather right now is so touch and go, I'd hate to sell a bunch of herbs and tomato plants just to make you keep them in your house for weeks on end, or worse yet, plant them outside and not do well because the soil is still so cold. For next weekend we'll have an excellent selection of organic herb and tomato plants.
Enjoy the sunshine when you can!
Take Care
Erin
Monday to Friday 9-8
Saturday, Sunday and holidays, 9-6
Ahhh, that great feeling of the first day jitters being over. We had such a fun first day on Wednesday, with so many customers coming in to spontaniously complement us on the new parking lot :)
Wondering what to do for Mom for Mother's day? We know that you're probably making her breakfast in bed on Sunday, so why don't you bring your Mom down to Crampton's on Saturday? We have lots of flowers and bouquets available for her, and all Moms will be getting a special treat on Saturday. Seriously, these women do EVERYTHING for us, it's time for some payback.
Currently in the shop we have a few local items available, hot house tomatoes, lettuces, herbs, radishes and cucumbers are all currently available and DELICIOUS. Clearly a great big salad should be on the Menu this weekend. I have spoken to my fiddlehead and morel harvesters, they figure another 5-10 days until those wild items start popping up out of the ground. I'll be certain to send out an email as soon as they arrive.
Organic herb and tomato plants will be arriving next week. The weather right now is so touch and go, I'd hate to sell a bunch of herbs and tomato plants just to make you keep them in your house for weeks on end, or worse yet, plant them outside and not do well because the soil is still so cold. For next weekend we'll have an excellent selection of organic herb and tomato plants.
Enjoy the sunshine when you can!
Take Care
Erin
Monday, April 4, 2011
It's the one month countdown!
May 4th! Only one month from now I'll be at my store every day. I'll bid farewell to family and friends to spend time with my other cherished groups of people, customers, growers and staff. I'm so looking forward to getting things moving at the shop, implementing the changes that we have plotted over the winter, and eating good fresh food!
Oh the anticipation. I've been stuck inside for the past several weeks working on seemingly never ending paperwork. I've interviewed and hired for all positions at the store, and am now getting very antsy to have some warm weather to that I can start lugging things around at the shop. It takes me at least 2 weeks to physically set up the store...I'm feeling slightly time crunched. But the last thing that I want to do is to wish for warm weather that would send torrents of water rushing down rivers and flooding my farmers who need to get crops in. I'll just have to learn to be patient.
I can't wait to see everyone and hear all about your winter exploits.
Keep warm and dry!
Cheers
Erin
Oh the anticipation. I've been stuck inside for the past several weeks working on seemingly never ending paperwork. I've interviewed and hired for all positions at the store, and am now getting very antsy to have some warm weather to that I can start lugging things around at the shop. It takes me at least 2 weeks to physically set up the store...I'm feeling slightly time crunched. But the last thing that I want to do is to wish for warm weather that would send torrents of water rushing down rivers and flooding my farmers who need to get crops in. I'll just have to learn to be patient.
I can't wait to see everyone and hear all about your winter exploits.
Keep warm and dry!
Cheers
Erin
Tuesday, March 15, 2011
Getting into the swing again.
Yes, it's cold outside. But here is a thought to warm you up.
Crampton's Market will be open on Wednesday, May 4th for our first day of the 2011 season!
Hours of operation
Monday to Friday 9-8
Saturday and Sunday 9-6
Sam and Ira's ice cream shop will be open from the July long weekend through to the September long weekend.
Hours of operation
Monday to Friday 12-8
Saturday and Sunday 10-6
Summer must be around the corner...right?
Brrrrrrr..... Is this really March? Seriously?
Last year when I started interviewing staff for the season, it was warm enough to hold the interviews in the store. This year, not so much. I'll be interviewing many many more people for working at the shop this year than I did last year. We had such a busy summer last season and lost a couple of great staff people due to injury just as things were getting really hectic. I hopefully have learned my lesson and am hiring more part time staff to keep shifting flexible. Staffing the store every year is always the hardest thing at the market. I love going out on a treasure hunt in rural Manitoba to find my suppliers. I love my most wonderful, supportive, community minded customers. And I love my staff. I just hate the process of advertising, going through resumees, interviewing and hiring. I can ask as many questions as I would like in an interview, but I really don't know how anyone is going to do until I work beside them for a few weeks. Oh well. It must be done.
I've been back home getting things ready for the shop for weeks now. I love this time of year. I get to meet with new suppliers. I actually have the time to go out to people's farms, commercial kitchens, places of business to talk shop and find new items. Once the Market opens I am either at the store working, or home sleeping, and I don't see my suppliers (or anyone else for that matter), unless they stop in at the store. I am relishing these months of work with freedom!
We're planning lots of new and fun things at the store this summer. If you're not signed up to get the store's newsletter, be certain to do so. Just scroll to the bottom of the blog to enter your email address to sign up. If you don't you could be missing some good times at Crampton's this year!
I hope that everyone had a great winter, didn't put their backs out shoveling snow, and is as ready as I am for local fresh foods. I just can't wait!
Take Care
Erin
Crampton's Market will be open on Wednesday, May 4th for our first day of the 2011 season!
Hours of operation
Monday to Friday 9-8
Saturday and Sunday 9-6
Sam and Ira's ice cream shop will be open from the July long weekend through to the September long weekend.
Hours of operation
Monday to Friday 12-8
Saturday and Sunday 10-6
Summer must be around the corner...right?
Brrrrrrr..... Is this really March? Seriously?
Last year when I started interviewing staff for the season, it was warm enough to hold the interviews in the store. This year, not so much. I'll be interviewing many many more people for working at the shop this year than I did last year. We had such a busy summer last season and lost a couple of great staff people due to injury just as things were getting really hectic. I hopefully have learned my lesson and am hiring more part time staff to keep shifting flexible. Staffing the store every year is always the hardest thing at the market. I love going out on a treasure hunt in rural Manitoba to find my suppliers. I love my most wonderful, supportive, community minded customers. And I love my staff. I just hate the process of advertising, going through resumees, interviewing and hiring. I can ask as many questions as I would like in an interview, but I really don't know how anyone is going to do until I work beside them for a few weeks. Oh well. It must be done.
I've been back home getting things ready for the shop for weeks now. I love this time of year. I get to meet with new suppliers. I actually have the time to go out to people's farms, commercial kitchens, places of business to talk shop and find new items. Once the Market opens I am either at the store working, or home sleeping, and I don't see my suppliers (or anyone else for that matter), unless they stop in at the store. I am relishing these months of work with freedom!
We're planning lots of new and fun things at the store this summer. If you're not signed up to get the store's newsletter, be certain to do so. Just scroll to the bottom of the blog to enter your email address to sign up. If you don't you could be missing some good times at Crampton's this year!
I hope that everyone had a great winter, didn't put their backs out shoveling snow, and is as ready as I am for local fresh foods. I just can't wait!
Take Care
Erin
Wednesday, September 22, 2010
Biting the bullet
I've bitten the bullet and made the decision. Crampton's Market will be open until Saturday October 9th. For our last week open, our hours will change to 9-6 every day.
This was a hard choice to make.
This is a rough time of year for us here at the Market.
Most of my staff has returned to school meaning that those of my staff left are working lots of shifts. Today is my 140th consecutive day worked this year. And that's not counting the month and a half that it takes me to open up the shop. Needless to say, I'm a little pooped!
But of course what makes it all worthwhile is getting to support wonderful local farmers, and getting to sell their food to fabulous people like you! It makes the tired worthwhile.
If you love having us open until this late in the season, keep on shopping. If staying open this late proves to be popular and we still have good customer flow we may consider doing it every year!
We still have so many local items in right now. The corn, local tomatoes, melons and squash are all in abundance. Hard to believe that at this time of year we still have so many things in the shop!
Take care
See you all soon!
Erin
This was a hard choice to make.
This is a rough time of year for us here at the Market.
Most of my staff has returned to school meaning that those of my staff left are working lots of shifts. Today is my 140th consecutive day worked this year. And that's not counting the month and a half that it takes me to open up the shop. Needless to say, I'm a little pooped!
But of course what makes it all worthwhile is getting to support wonderful local farmers, and getting to sell their food to fabulous people like you! It makes the tired worthwhile.
If you love having us open until this late in the season, keep on shopping. If staying open this late proves to be popular and we still have good customer flow we may consider doing it every year!
We still have so many local items in right now. The corn, local tomatoes, melons and squash are all in abundance. Hard to believe that at this time of year we still have so many things in the shop!
Take care
See you all soon!
Erin
Wednesday, September 1, 2010
Get freezing before you get freezing!!!
Hello everyone!!
Now is the time. We only have a few weeks left for some of the local veggies an BC fruits, so right now is the time to get produce in your freezer for the winter months.
Here is your point form how to guide for freezing what you should!
Beans-only a few weeks left in the season!
-Wash beans well, snap off stem end.
-Get a pot of water boiling
-Dump beans into the boiling water (make sure that you have enough water to stay hot after the beans get dumped in)
-Set timer for 2 minutes
-After 2 minutes remove beans from hot water, rinse in cold water to stop the cooking process.
-Let beans dry, bag in freezer bags, and pop in the freezer for your winter use!
Peaches, Apples, Nectarines, Pears
Erin's Lazy method
I use my frozen fruit to cook with or to make smoothies with, so don't mind having browned fruit.
-Wash fruit
-Cut into slices
-Place in freezer bags and freeze
If you care about appearances more than I do, you may want to blanch(plunge in boiling water) your peaches to remove the skins before freezing, and/or brush with lemon juice to prevent browning. I'm too lazy for this step.
DILL
The best way to freeze baby dill for winter use. This method also works fabulously for basil.
-Wash your bag or bunch of baby dill
-Pop the whole bunch in the blender (be sure to remove any elastic bands!!)
-Add just enough water to allow the dill to blend into a slurry
-Blend up your dill
-Pour blended dill into ice cube trays.
-Pop out your ice cube dill, place cubes in freezer bags to use throughout the winter!!!
Tomatoes
Right now the BC field tomatoes are fabulous. There is a huge crop shortage for our own local MB tomatoes thus the BC imports.
I love to make pasta sauce in the winter time, and the easiest way to do this is with frozen tomatoes.
-To freeze your tomatoes simply...
-Put ripe tomatoes in a bag,
-put bag in freezer.
Seriously, I don't even wash them.
Then when you would like to use tomatoes in the winter time, you just need to
-take out a rock hard frozen tomato.
-Run it under warm water at the kitchen sink.
-Slip the skin off.
-Let it sit in a colander in your sink as it thaws. As the frozen tomatoes thaw, they also shed a lot of their water, meaning less cooking time to get a nice thick sauce!!
We will be open this fall until Saturday October 2nd. BUT! If the weather is great, we still have stuff to sell, and we still have our fabulous customers coming by the shop, we may be tempted to stay open until Saturday October 9th!! How exciting.
Take care, eat good food, and have an excellent long weekend!
Erin
Now is the time. We only have a few weeks left for some of the local veggies an BC fruits, so right now is the time to get produce in your freezer for the winter months.
Here is your point form how to guide for freezing what you should!
Beans-only a few weeks left in the season!
-Wash beans well, snap off stem end.
-Get a pot of water boiling
-Dump beans into the boiling water (make sure that you have enough water to stay hot after the beans get dumped in)
-Set timer for 2 minutes
-After 2 minutes remove beans from hot water, rinse in cold water to stop the cooking process.
-Let beans dry, bag in freezer bags, and pop in the freezer for your winter use!
Peaches, Apples, Nectarines, Pears
Erin's Lazy method
I use my frozen fruit to cook with or to make smoothies with, so don't mind having browned fruit.
-Wash fruit
-Cut into slices
-Place in freezer bags and freeze
If you care about appearances more than I do, you may want to blanch(plunge in boiling water) your peaches to remove the skins before freezing, and/or brush with lemon juice to prevent browning. I'm too lazy for this step.
DILL
The best way to freeze baby dill for winter use. This method also works fabulously for basil.
-Wash your bag or bunch of baby dill
-Pop the whole bunch in the blender (be sure to remove any elastic bands!!)
-Add just enough water to allow the dill to blend into a slurry
-Blend up your dill
-Pour blended dill into ice cube trays.
-Pop out your ice cube dill, place cubes in freezer bags to use throughout the winter!!!
Tomatoes
Right now the BC field tomatoes are fabulous. There is a huge crop shortage for our own local MB tomatoes thus the BC imports.
I love to make pasta sauce in the winter time, and the easiest way to do this is with frozen tomatoes.
-To freeze your tomatoes simply...
-Put ripe tomatoes in a bag,
-put bag in freezer.
Seriously, I don't even wash them.
Then when you would like to use tomatoes in the winter time, you just need to
-take out a rock hard frozen tomato.
-Run it under warm water at the kitchen sink.
-Slip the skin off.
-Let it sit in a colander in your sink as it thaws. As the frozen tomatoes thaw, they also shed a lot of their water, meaning less cooking time to get a nice thick sauce!!
We will be open this fall until Saturday October 2nd. BUT! If the weather is great, we still have stuff to sell, and we still have our fabulous customers coming by the shop, we may be tempted to stay open until Saturday October 9th!! How exciting.
Take care, eat good food, and have an excellent long weekend!
Erin
Thursday, August 5, 2010
Corn Season!!!
This is it folks!
The wild blueberry season is in full swing, the local corn has started, and the green field tomatoes will be delivered this evening!!!
Though every time of year is the season for eating well, this is the season for eating fresh, local, and in season. Today is the day for Greek salad, borscht, pan fried beans, new potato salad, grilled BC nectarines with mascarpone cheese or vanilla ice cream, steamed baby carrots with John Russell's maple syrup infused honey, steamed cauliflower and broccoli WITHOUT the cheese sauce. Now is when we start to run out of space at the market with all of the oodles of local goodies on offer. This week alone we received our first shipments of local apples, corn, green tomatoes, kohlrabi, local apricots! Add that to the produce that we already in the store, and it means that we are bursting at the seams. This is the season of plenty, revel in it, be grateful for it, take advantage of it, fresh produce waits for no one.
The fields out there are mighty muddy. My very stoic farmers have been breaking their equipment lately attempting to harvest after this week's rain fall. With some of my farmers receiving 4 inches and more of rain, they are getting stuck in the mud. But carry on they must, and so they do. I find it impressive.
Local Corn on the way!!!
Here it finally is folks, Il have received my first shipment of local corn! Maybe the anticipation will make it taste better than ever this year. By now we all know that locally produced fruits and veggies taste so much better than the imports. Corn is no exception. I know that you have probably been driving around town seeing lots of signs on the sides of trucks proudly stating "MORDEN CORN" and wondering...when the heck will Crampton's get with the program. While others may consider corn from Florida, Georgia, Iowa, and Minnesota locally grown....I prefer to wait until our own Manitoba farmers start to pick corn before calling it local. I get corn from 3 farm areas, Otterburne MB (near st. Pierre), Halbstadt (near Altona) and the Elie area.
Choosing local Corn
Forget everything that your mother taught you about choosing corn. Unless you have been in the corn farming business within the last 5 years, seriously, please do. Corn varieties and growing techniques have changed so much in the last 5 years that the old rules no longer apply.
My corn is hand picked each evening, put into a bin, topped with a hundred pounds of ice, and rolled into a blast cooler to be cooled to a temperature of 1 degree. If the corn that you purchase anywhere has a strong sweet corn scent....it means that the corn has heated, and the smell that you are smelling are all of the corn's sugars converting into starches. Cooling the corn nixes the smell, but preserves the sugars.
You want your cob of corn to be heavy for its size, the husks at this early stage should be green, with a barely visible fuzz on them (like a peach). With the rainy weather that we have been having, I wouldn't be surprised if there is a little bit of mud around, but this would in no way effect flavour. Variety of corn determines kernel size, kernel colour and sheen, cob size, and tip fill (if the kernels go all the way to the top or not). It is no longer true that smaller kernels mean a 'younger' cob of corn. It just means that it is a variety bred to have small kernels Please please refrain from pulling back corn husks. We ask for you to trust us. I know my growers, I know what varieties they grow, their harvesting, storage, and transportation techniques. I know that the Manitoba corn that you buy from me will be good. If you insist on pulling back the husks, please pull them down a full 4 inches, just taking a peek at the top will not give you a good idea of how the cob looks. Remember, tip fill is variety dependant, not age dependant.
Storing
Refrigerate refrigerate refrigerate! From the time that it is picked, if corn is not refrigerated, it will lose 50% of its sugars in one day! Imagine what it does sitting in the back of a truck in the sun all day.... If it is refrigerated to the ideal temperature of 35 degrees F. it only loses 5% of its sugars in one day. Most people only notice a change in taste after a 20 to 25% loss in sugars, so you have 4-5 days to use your corn after you buy it! Corn that is picked, and refrigerated, should last 5 days without ANY taste difference. I receive shipments of local corn on a daily or bi-daily basis meaning that my customers should have 3-4 days to keep their corn in the fridge before a taste change will occur. If you are heading out to the cottage, bring a cooler for the corn, or let it travel in the air conditioned front with you. If you do not refrigerate your corn, a sugar decrease and taste change can occur within 12 hours.
Cooking
Most people over cook their corn. Many people's mothers or grandmothers used to cook corn for 10-15 minutes. This kind of treatment would turn modern SS or SE (see variety info below) corn into tasteless mush! Today's local corn is so sweet and so tender that you really don't need to cook it at all, just heat up the kernels to eating temperature. Think of how small the kernels are, they are what you are cooking, not the centre of the cob. It takes hardly any time at all to cook those itty bitty sweet kernels. If you over-cook your corn, you may want to keep an eye out of your kitchen window for the Crampton's market corn police....
Boiling
Place husked corn into an pot of already boiling water. Time for 2-3 minutes as soon as you drop the corn in the pot. Serve immediately. I like to serve boiled corn with some lime butter spread over it.
Barbequing
Soak cob of unhusked corn in cold water for 10 minutes. Remove corn silks (stringy bits at top) so that they don't catch fire. Place on hot bbq. Time for 2 minutes per turn, turning 4-6 times. Remove corn from BBQ, and husk with oven mitts, point away from your face to prevent steam burns(it'll be HOT), serve immediately.
Microwave
As everyone's microwave cooks differently you will have to experiment with times.
Husk corn, wrap in paper towel, cook on high for 2-3 minutes.
Serve immediately.
Freezing Corn
Blanch corn (plunge in boiling water), for 1 minute. Let corn cool and dry on tea towels (some people like to plunge the corn in a cold water bath after the blanching, I find that this makes the corn a bit watery, but to each their own), cut kernels off of cob. Place in freezer bags in amounts suitable to your family's needs, freeze for up to 1 year. If you have the freezer space, you can feel free to pop the whole cob of corn into a freezer bag to have corn on the cob throughout the winter.
The inside scoop.....for all of you info junkies out there (also called Erin's yearly corn rant)
Varieties
There are hundreds and hundreds of varieties of corn that farmers grow for human consumption. They are classified in the seed catalogues as SS (super sweet), or SE (sugar enhanced). or S (synergistic). In just the past year new categories may have been developed that I don't even know about yet. Some corn varieties need to be isolated from other varieties of corn so that they don't cross pollinate. It's very technical business. When breeders are cross breeding and creating new varieties of corn, they make each new variety of corn into both yellow (all yellow corn), and bi-colour (corn with 2 colours, yellow and white). Some customer bases prefer the look of yellow corn, some bi-colour, so the scientists make certain that each grower has the choice to grow each variety in either bi- colour or yellow. So even though some customers insist that they prefer one to the other, current varieties mean that you could be eating the exact same variety of corn, with the only difference being colour.
So what about "Peaches and Cream"?
Well, 'Peaches and Cream' was the first variety of corn ever created that was of 2 colours. It is a bantam cob (very small, about 4 inches), and has a very low sugar content by today's standards. Some retailers have gotten into the unfortunate habit of calling all of their bi-colour corn 'peaches and cream' even though that variety has not been grown for 30 years or so. So if you like the look of 2 colour corn, look for my "bi-colour" signs. Many people have asked me why I don't conform and call it "peaches and cream" like everyone else does. I refuse to assume that my intelligent customers want to be fooled. When the sign above my cherries says B.C. it's because they came from British Colombia, when my sign says Local Bi-colour corn, it means that it is 2 colour corn from Manitoba. If any farmer ever chooses to grow the "Peaches and Cream" variety again, then I will change my sign. (I'm stubborn, I know)
So throughout the season you will see many varieties will pass by, varieties with names like Bodacious, Argent, King Arthur, Redemption, Sir Lancelot, or boring names like SE2150. I like to write the variety name, characteristics, and cooking time above the corn...that way you know EXACTLY what you are getting. My farmers stagger their corn plantings by about 7 days. That means that each week, the variety of corn may change. Early in the season we will be getting corn varieties that can build up sugars quickly, later on in the season, we will be getting verities which have had time to build up a bigger cob size before building up the sugars in the kernels.
THE HAND PICKED DIFFERENCE
All of the corn that I get in at the Market is hand picked. Larger farms, because of their scale, must machine pick their corn. The machine scrapes its way up the whole stalk of corn, scooping up the cob along the way. In order to make sure that the corn is not destroyed by this process, larger growers must grow varieties of corn that have smaller, harder cobs. The machine cuts the cob from the stalk, leaving a knife mark that oxidizes and turns the end brown. If the cobs are not positioned properly, one side of the cob may be scraped, causing broken kernels. Because of these drawbacks, Crampton's Market only carries hand picked corn. Smaller growers hand pick their corn, Hand picking is labour intensive, especially if the fields are muddy, or if it is hot outside (corn fields block any breezes from cooling off the workers). One stalk of corn only produces one cob, so the pickers must visit 12 stalks to get the dozen corn that you buy. Hand picked cobs are usually larger as there are no mechanical restrictions as to size of cob, and more tender varieties can be grown as there is not the squish factor of machine harvesting. Because the cobs are ripped off as opposed to cut, they have more greenery attached to them which helps it keep for longer in your refrigerator. Though it makes for huge labour costs, there is no comparison in taste, size, texture and overall quality to machine picked corn.
Interesting fact about corn
The silks at the top of the cob are actually flowers. Each silk leads to the individual kernel of corn that it pollinates. If you find a cob of corn that has spaces between kernels, it means that the silk was not pollinated.
That brings our local produce count up to
Baby Dill
Basil
Beans, green and yellow
Beets
Bulk carrots
Organic carrots, orange and rainbow variety.
Bunched Carrots
Broccoli
Bunched onions
Cabbage
Cauliflower
Corn
Cucumbers (salad, and slicing)
Garlic
Lettuces
Onions, Spanish and red
Potatoes
Tomatoes (hot house)
Tomatoes, field green arriving this evening!
Zucchini (green and yellow)
BC Blueberries
BC Cherries
BC Nectarines
BC Peaches
Ontario Peaches
Now That's a list!!
Take Care
Erin
Crampton's Market
Selling good food to nice people
Monday to Friday 9-8
Saturday and Sunday 9-6
The wild blueberry season is in full swing, the local corn has started, and the green field tomatoes will be delivered this evening!!!
Though every time of year is the season for eating well, this is the season for eating fresh, local, and in season. Today is the day for Greek salad, borscht, pan fried beans, new potato salad, grilled BC nectarines with mascarpone cheese or vanilla ice cream, steamed baby carrots with John Russell's maple syrup infused honey, steamed cauliflower and broccoli WITHOUT the cheese sauce. Now is when we start to run out of space at the market with all of the oodles of local goodies on offer. This week alone we received our first shipments of local apples, corn, green tomatoes, kohlrabi, local apricots! Add that to the produce that we already in the store, and it means that we are bursting at the seams. This is the season of plenty, revel in it, be grateful for it, take advantage of it, fresh produce waits for no one.
The fields out there are mighty muddy. My very stoic farmers have been breaking their equipment lately attempting to harvest after this week's rain fall. With some of my farmers receiving 4 inches and more of rain, they are getting stuck in the mud. But carry on they must, and so they do. I find it impressive.
Local Corn on the way!!!
Here it finally is folks, Il have received my first shipment of local corn! Maybe the anticipation will make it taste better than ever this year. By now we all know that locally produced fruits and veggies taste so much better than the imports. Corn is no exception. I know that you have probably been driving around town seeing lots of signs on the sides of trucks proudly stating "MORDEN CORN" and wondering...when the heck will Crampton's get with the program. While others may consider corn from Florida, Georgia, Iowa, and Minnesota locally grown....I prefer to wait until our own Manitoba farmers start to pick corn before calling it local. I get corn from 3 farm areas, Otterburne MB (near st. Pierre), Halbstadt (near Altona) and the Elie area.
Choosing local Corn
Forget everything that your mother taught you about choosing corn. Unless you have been in the corn farming business within the last 5 years, seriously, please do. Corn varieties and growing techniques have changed so much in the last 5 years that the old rules no longer apply.
My corn is hand picked each evening, put into a bin, topped with a hundred pounds of ice, and rolled into a blast cooler to be cooled to a temperature of 1 degree. If the corn that you purchase anywhere has a strong sweet corn scent....it means that the corn has heated, and the smell that you are smelling are all of the corn's sugars converting into starches. Cooling the corn nixes the smell, but preserves the sugars.
You want your cob of corn to be heavy for its size, the husks at this early stage should be green, with a barely visible fuzz on them (like a peach). With the rainy weather that we have been having, I wouldn't be surprised if there is a little bit of mud around, but this would in no way effect flavour. Variety of corn determines kernel size, kernel colour and sheen, cob size, and tip fill (if the kernels go all the way to the top or not). It is no longer true that smaller kernels mean a 'younger' cob of corn. It just means that it is a variety bred to have small kernels Please please refrain from pulling back corn husks. We ask for you to trust us. I know my growers, I know what varieties they grow, their harvesting, storage, and transportation techniques. I know that the Manitoba corn that you buy from me will be good. If you insist on pulling back the husks, please pull them down a full 4 inches, just taking a peek at the top will not give you a good idea of how the cob looks. Remember, tip fill is variety dependant, not age dependant.
Storing
Refrigerate refrigerate refrigerate! From the time that it is picked, if corn is not refrigerated, it will lose 50% of its sugars in one day! Imagine what it does sitting in the back of a truck in the sun all day.... If it is refrigerated to the ideal temperature of 35 degrees F. it only loses 5% of its sugars in one day. Most people only notice a change in taste after a 20 to 25% loss in sugars, so you have 4-5 days to use your corn after you buy it! Corn that is picked, and refrigerated, should last 5 days without ANY taste difference. I receive shipments of local corn on a daily or bi-daily basis meaning that my customers should have 3-4 days to keep their corn in the fridge before a taste change will occur. If you are heading out to the cottage, bring a cooler for the corn, or let it travel in the air conditioned front with you. If you do not refrigerate your corn, a sugar decrease and taste change can occur within 12 hours.
Cooking
Most people over cook their corn. Many people's mothers or grandmothers used to cook corn for 10-15 minutes. This kind of treatment would turn modern SS or SE (see variety info below) corn into tasteless mush! Today's local corn is so sweet and so tender that you really don't need to cook it at all, just heat up the kernels to eating temperature. Think of how small the kernels are, they are what you are cooking, not the centre of the cob. It takes hardly any time at all to cook those itty bitty sweet kernels. If you over-cook your corn, you may want to keep an eye out of your kitchen window for the Crampton's market corn police....
Boiling
Place husked corn into an pot of already boiling water. Time for 2-3 minutes as soon as you drop the corn in the pot. Serve immediately. I like to serve boiled corn with some lime butter spread over it.
Barbequing
Soak cob of unhusked corn in cold water for 10 minutes. Remove corn silks (stringy bits at top) so that they don't catch fire. Place on hot bbq. Time for 2 minutes per turn, turning 4-6 times. Remove corn from BBQ, and husk with oven mitts, point away from your face to prevent steam burns(it'll be HOT), serve immediately.
Microwave
As everyone's microwave cooks differently you will have to experiment with times.
Husk corn, wrap in paper towel, cook on high for 2-3 minutes.
Serve immediately.
Freezing Corn
Blanch corn (plunge in boiling water), for 1 minute. Let corn cool and dry on tea towels (some people like to plunge the corn in a cold water bath after the blanching, I find that this makes the corn a bit watery, but to each their own), cut kernels off of cob. Place in freezer bags in amounts suitable to your family's needs, freeze for up to 1 year. If you have the freezer space, you can feel free to pop the whole cob of corn into a freezer bag to have corn on the cob throughout the winter.
The inside scoop.....for all of you info junkies out there (also called Erin's yearly corn rant)
Varieties
There are hundreds and hundreds of varieties of corn that farmers grow for human consumption. They are classified in the seed catalogues as SS (super sweet), or SE (sugar enhanced). or S (synergistic). In just the past year new categories may have been developed that I don't even know about yet. Some corn varieties need to be isolated from other varieties of corn so that they don't cross pollinate. It's very technical business. When breeders are cross breeding and creating new varieties of corn, they make each new variety of corn into both yellow (all yellow corn), and bi-colour (corn with 2 colours, yellow and white). Some customer bases prefer the look of yellow corn, some bi-colour, so the scientists make certain that each grower has the choice to grow each variety in either bi- colour or yellow. So even though some customers insist that they prefer one to the other, current varieties mean that you could be eating the exact same variety of corn, with the only difference being colour.
So what about "Peaches and Cream"?
Well, 'Peaches and Cream' was the first variety of corn ever created that was of 2 colours. It is a bantam cob (very small, about 4 inches), and has a very low sugar content by today's standards. Some retailers have gotten into the unfortunate habit of calling all of their bi-colour corn 'peaches and cream' even though that variety has not been grown for 30 years or so. So if you like the look of 2 colour corn, look for my "bi-colour" signs. Many people have asked me why I don't conform and call it "peaches and cream" like everyone else does. I refuse to assume that my intelligent customers want to be fooled. When the sign above my cherries says B.C. it's because they came from British Colombia, when my sign says Local Bi-colour corn, it means that it is 2 colour corn from Manitoba. If any farmer ever chooses to grow the "Peaches and Cream" variety again, then I will change my sign. (I'm stubborn, I know)
So throughout the season you will see many varieties will pass by, varieties with names like Bodacious, Argent, King Arthur, Redemption, Sir Lancelot, or boring names like SE2150. I like to write the variety name, characteristics, and cooking time above the corn...that way you know EXACTLY what you are getting. My farmers stagger their corn plantings by about 7 days. That means that each week, the variety of corn may change. Early in the season we will be getting corn varieties that can build up sugars quickly, later on in the season, we will be getting verities which have had time to build up a bigger cob size before building up the sugars in the kernels.
THE HAND PICKED DIFFERENCE
All of the corn that I get in at the Market is hand picked. Larger farms, because of their scale, must machine pick their corn. The machine scrapes its way up the whole stalk of corn, scooping up the cob along the way. In order to make sure that the corn is not destroyed by this process, larger growers must grow varieties of corn that have smaller, harder cobs. The machine cuts the cob from the stalk, leaving a knife mark that oxidizes and turns the end brown. If the cobs are not positioned properly, one side of the cob may be scraped, causing broken kernels. Because of these drawbacks, Crampton's Market only carries hand picked corn. Smaller growers hand pick their corn, Hand picking is labour intensive, especially if the fields are muddy, or if it is hot outside (corn fields block any breezes from cooling off the workers). One stalk of corn only produces one cob, so the pickers must visit 12 stalks to get the dozen corn that you buy. Hand picked cobs are usually larger as there are no mechanical restrictions as to size of cob, and more tender varieties can be grown as there is not the squish factor of machine harvesting. Because the cobs are ripped off as opposed to cut, they have more greenery attached to them which helps it keep for longer in your refrigerator. Though it makes for huge labour costs, there is no comparison in taste, size, texture and overall quality to machine picked corn.
Interesting fact about corn
The silks at the top of the cob are actually flowers. Each silk leads to the individual kernel of corn that it pollinates. If you find a cob of corn that has spaces between kernels, it means that the silk was not pollinated.
That brings our local produce count up to
Baby Dill
Basil
Beans, green and yellow
Beets
Bulk carrots
Organic carrots, orange and rainbow variety.
Bunched Carrots
Broccoli
Bunched onions
Cabbage
Cauliflower
Corn
Cucumbers (salad, and slicing)
Garlic
Lettuces
Onions, Spanish and red
Potatoes
Tomatoes (hot house)
Tomatoes, field green arriving this evening!
Zucchini (green and yellow)
BC Blueberries
BC Cherries
BC Nectarines
BC Peaches
Ontario Peaches
Now That's a list!!
Take Care
Erin
Crampton's Market
Selling good food to nice people
Monday to Friday 9-8
Saturday and Sunday 9-6
Monday, July 26, 2010
Ontario Peaches and Blueberries. Pickling cucumbers soon!
Ontario Peaches
Today we received our first shipment of Ontario Peaches!
Oh the great debate, BC versus Ontario peaches. People are fierce in their convictions and many refuse to be swayed! I have many customers who refuse to purchase BC peaches, stating emphatically that it's ONTARIO peaches or nothing! The pro BC peach contingent is slightly less adamant, but still holds to their preference. Each summer when we have both in stock, I like to go around and conduct a blind taste test. I find that when blind testing people, about half choose the BC peaches as their preference, and half choose the Ontario. I find it particularly fun when a customer who has insisted that they prefer Ontario peaches chooses a BC one as their preference.
Whichever you choose, both Peaches are wonderful, juicy, sweet and in season!!
WHY CAN'T I FIND ONTARIO PEACHES LIKE I USED TO?
These sweet little orbs used to be common in all grocery stores all summer long. But lately, they've been harder and harder to come by.
Why?
Years ago there used to be a big canning industry in Ontario. Farmers expanded their peach and pear orchards to supply the canning plants, meaning lots of fresh peaches for fresh sales, and lots of peaches to get canned.
Then China started canning peaches. They could grow and can peaches for a fraction of the price of Ontario growers.
So it's China's fault right?
WRONG!
It's our fault.
Every time a consumer chose to buy the cheaper can of peaches from China, rather than the more expensive can of peaches from Ontario, a nail was driven into the Ontario peach industry's coffin. There were only so many years that the Ontario canning plants could try to compete with the cheaper imports. If Canadians weren't supporting their product, who would? They ripped up their now unprofitable orchards and planted wine grapes.
http://www.ontarioheritageconnection.org/live/main.php?page=news.200809_c.html
So now that the canning plants are gone, and many of the orchards have been ripped up, finding Ontario peaches is becoming an ever increasingly challenging exercise.
Keep this story in mind when you are shopping and see BC apples next to Chilean or Chinese apples. If we want the Canadian fruit industry to flourish, we have to support it.
That was my rant for the day. :)
Pickling Cucumbers!
We will be receiving our first shipment of pickling sized cucumbers tomorrow.
I have not yet been quoted a price, so I have no idea what I will be charging for them.
After this first delivery, we will only be getting pickling cucumbers in to fill pre orders.
To ensure the freshest cucumbers for your pickling pleasures, we will take orders for the pounds of cucumbers that you would like, and not hold any extra stock in the market.
We will of course have the dill and garlic that you would need for your pickles as well.
Pickling cucumbers are just a smaller version of the salad cucumbers that we have been carrying for several weeks now. They are the same vegetable, from the same plant, just harvested at a smaller size.
When cucumber season first begins the farmers harvest only the larger sized cucumbers. Once the plants reach full production and have more cucumbers on them, the farmer may consider harvesting a smaller sized cucumber for people to pickle. Harvesting these smaller cucumbers is a lot of work. The cucumber plants themselves have irritating prickles on them, and each cucumber is covered in small spines that get stuck in your fingers.
Because they are so small, it takes a lot of cucumbers to make up that pound that will fill your mason jar. If left to grow, these small cucumbers would size up to a much easier to harvest salad sized cucumber. Some farmers take quite a bit of convincing to harvest a pickling sized cucumber. Luckily I am getting very good a bribing my growers with cookies.
Take Care!
Erin
Crampton's Market
Monday to Friday 9-8
Saturday and Sunday 9-6
Today we received our first shipment of Ontario Peaches!
Oh the great debate, BC versus Ontario peaches. People are fierce in their convictions and many refuse to be swayed! I have many customers who refuse to purchase BC peaches, stating emphatically that it's ONTARIO peaches or nothing! The pro BC peach contingent is slightly less adamant, but still holds to their preference. Each summer when we have both in stock, I like to go around and conduct a blind taste test. I find that when blind testing people, about half choose the BC peaches as their preference, and half choose the Ontario. I find it particularly fun when a customer who has insisted that they prefer Ontario peaches chooses a BC one as their preference.
Whichever you choose, both Peaches are wonderful, juicy, sweet and in season!!
WHY CAN'T I FIND ONTARIO PEACHES LIKE I USED TO?
These sweet little orbs used to be common in all grocery stores all summer long. But lately, they've been harder and harder to come by.
Why?
Years ago there used to be a big canning industry in Ontario. Farmers expanded their peach and pear orchards to supply the canning plants, meaning lots of fresh peaches for fresh sales, and lots of peaches to get canned.
Then China started canning peaches. They could grow and can peaches for a fraction of the price of Ontario growers.
So it's China's fault right?
WRONG!
It's our fault.
Every time a consumer chose to buy the cheaper can of peaches from China, rather than the more expensive can of peaches from Ontario, a nail was driven into the Ontario peach industry's coffin. There were only so many years that the Ontario canning plants could try to compete with the cheaper imports. If Canadians weren't supporting their product, who would? They ripped up their now unprofitable orchards and planted wine grapes.
http://www.ontarioheritageconnection.org/live/main.php?page=news.200809_c.html
So now that the canning plants are gone, and many of the orchards have been ripped up, finding Ontario peaches is becoming an ever increasingly challenging exercise.
Keep this story in mind when you are shopping and see BC apples next to Chilean or Chinese apples. If we want the Canadian fruit industry to flourish, we have to support it.
That was my rant for the day. :)
Pickling Cucumbers!
We will be receiving our first shipment of pickling sized cucumbers tomorrow.
I have not yet been quoted a price, so I have no idea what I will be charging for them.
After this first delivery, we will only be getting pickling cucumbers in to fill pre orders.
To ensure the freshest cucumbers for your pickling pleasures, we will take orders for the pounds of cucumbers that you would like, and not hold any extra stock in the market.
We will of course have the dill and garlic that you would need for your pickles as well.
Pickling cucumbers are just a smaller version of the salad cucumbers that we have been carrying for several weeks now. They are the same vegetable, from the same plant, just harvested at a smaller size.
When cucumber season first begins the farmers harvest only the larger sized cucumbers. Once the plants reach full production and have more cucumbers on them, the farmer may consider harvesting a smaller sized cucumber for people to pickle. Harvesting these smaller cucumbers is a lot of work. The cucumber plants themselves have irritating prickles on them, and each cucumber is covered in small spines that get stuck in your fingers.
Because they are so small, it takes a lot of cucumbers to make up that pound that will fill your mason jar. If left to grow, these small cucumbers would size up to a much easier to harvest salad sized cucumber. Some farmers take quite a bit of convincing to harvest a pickling sized cucumber. Luckily I am getting very good a bribing my growers with cookies.
Take Care!
Erin
Crampton's Market
Monday to Friday 9-8
Saturday and Sunday 9-6
Monday, July 19, 2010
Wild blueberries and Sour Cherries
Sour Cherries!
A few years ago the university of Saskatchewan finally released their prairie hardy series of sour cherry fruit trees. You may have seen them at greenhouses this spring. The romance series of cherries have trees that bear the names Romeo, Juliette, Sweetheart and Carmine Jewel. Finally, a cherry tree that will survive the Manitoba winters! More things that we can grow on the Prairies!
One of my fabulous farmers did trials on all of the trees, found Carmine Jewel to be the most winter hardy, and planted an acreage of them. This year is his first season harvesting and we have just received the one and only delivery of Carmine Jewel Manitoba sour cherries that we will be getting this season.
Unlike other crops, the cherries are all ready at once, must be picked at one time. That means that it's now or never folks.
Very tart in flavour, these cherries are prefect for pitting and making pies out of, or canning, jamming or jelling for winter use. Don't have time to can them? Just wash them up, pop them in your freezer and use them this winter when making sauces and desserts.
The best way to support innovative crops in Manitoba is to buy the products that the farmer produces. Want universities to continue to develop Prairie hardy fruit trees? Buy a new fruit tree for your backyard, or buy the fruit that it bears when in season. Encouraging positive sales in this area will keep our ag science guys and gals working!
Wild blueberries
It has begun! We will be receiving our first shipment of Wild harvested blueberries later on today. The early timing of this first delivery tells me that we have a good blueberry season on our hands! What a joy.
These Wild blueberries are a wild cultivar grown in the Ontario bush and harvested there. On the east coast of Canada, farmers have planted this wild cultivar of blueberry to grow and harvest commercially. When they harvest these planted berries, the farmers use mechanical harvesting equipment that renders the berry useful only for frozen or production applications (ie, they get squished so aren't any good for fresh eating).
BUT! The blueberry season that is starting today are HAND PICKED blueberries grown deep in the forest. They are labour intensive to harvest, but are perfect for fresh eating as the squish factor is much lower than a mechanically harvested berry.
Buying these berries also benefits the native bands that camp out in the forest for weeks on end. These hard working berry pickers set up a summer camp deep in the forest, and spend their days picking berries for sale. Neither black fly, nor mosquito, nor heat nor cold stops them. It's thanks to them that we have these beautiful berries to sell.
Store your blueberries in the warmest part of your fridge, or the coolest part of your basement for up to 5 days. But of course, it is best to eat them as soon as you can to retain all of their delicious flavour.
Take Care
Erin
A few years ago the university of Saskatchewan finally released their prairie hardy series of sour cherry fruit trees. You may have seen them at greenhouses this spring. The romance series of cherries have trees that bear the names Romeo, Juliette, Sweetheart and Carmine Jewel. Finally, a cherry tree that will survive the Manitoba winters! More things that we can grow on the Prairies!
One of my fabulous farmers did trials on all of the trees, found Carmine Jewel to be the most winter hardy, and planted an acreage of them. This year is his first season harvesting and we have just received the one and only delivery of Carmine Jewel Manitoba sour cherries that we will be getting this season.
Unlike other crops, the cherries are all ready at once, must be picked at one time. That means that it's now or never folks.
Very tart in flavour, these cherries are prefect for pitting and making pies out of, or canning, jamming or jelling for winter use. Don't have time to can them? Just wash them up, pop them in your freezer and use them this winter when making sauces and desserts.
The best way to support innovative crops in Manitoba is to buy the products that the farmer produces. Want universities to continue to develop Prairie hardy fruit trees? Buy a new fruit tree for your backyard, or buy the fruit that it bears when in season. Encouraging positive sales in this area will keep our ag science guys and gals working!
Wild blueberries
It has begun! We will be receiving our first shipment of Wild harvested blueberries later on today. The early timing of this first delivery tells me that we have a good blueberry season on our hands! What a joy.
These Wild blueberries are a wild cultivar grown in the Ontario bush and harvested there. On the east coast of Canada, farmers have planted this wild cultivar of blueberry to grow and harvest commercially. When they harvest these planted berries, the farmers use mechanical harvesting equipment that renders the berry useful only for frozen or production applications (ie, they get squished so aren't any good for fresh eating).
BUT! The blueberry season that is starting today are HAND PICKED blueberries grown deep in the forest. They are labour intensive to harvest, but are perfect for fresh eating as the squish factor is much lower than a mechanically harvested berry.
Buying these berries also benefits the native bands that camp out in the forest for weeks on end. These hard working berry pickers set up a summer camp deep in the forest, and spend their days picking berries for sale. Neither black fly, nor mosquito, nor heat nor cold stops them. It's thanks to them that we have these beautiful berries to sell.
Store your blueberries in the warmest part of your fridge, or the coolest part of your basement for up to 5 days. But of course, it is best to eat them as soon as you can to retain all of their delicious flavour.
Take Care
Erin
Monday, July 12, 2010
Beans and Raspberries!
What a short strawberry season. Last year we had over 30 days of strawberries here at the Market, and this year my season was down to 12! Only 12 days!! The growers who I buy berries from are done pre picking for the season as it is just taking too long to harvest the now spotty patches of small berries, so they have given up the ghost. Better luck to us all next year I guess.
GREEN BEANS AND RASPBERRIES
As a wonderful consolation prize, the locally grown green beans and raspberries have started.
This is the time of year where I throw green beans (soon yellow beans too) into EVERYTHING that I cook.
Making a stir fry? Green beans
Chili? Green beans
Tossed salads? Green beans
Warm bean salad? Green beans
Soups? Green beans
Roasted veggies on the Bbq? Green Beans
Chocolate Cake? Green....okay, maybe not.
Everything is so delicious and fresh right now, this is the time to get your family eating more veggies.!!
Local BEANS
All of the beans that I carry at the store are hand picked. That means that they are a little bit more expensive than machine harvested beans BUT they will last for up to a week in your fridge! Hand picking beans means that the beans aren't hurt by the metal fingers of the mechanical bean picker so they last a lot longer in your fridge.
Beans naturally have a tiny fuzz on them not visible to the human eye. Hand picking keeps this fuzz on the beans, making them last longer, and making them stick to your cotton shirt if you give it a try.
STORE
Keep your beans in your fridge, in a bag, for up to 7 days.
COOKING
-You can stir fry until bright green, steam for a few minutes, boil until tender, or roast in the oven with other veggies.
I like my beans to have a bit of snap to them so I only ever cook them until they change to a bright green colour.
FREEZING
In a few weeks time, it will be the season to freeze beans for the winter.
To freeze simply
-remove stem end
-boil beans for 1-2 minutes
-let cool and dry on tea towels (some people like to plunge the beans in cold water after the 2 minute boil)
-package up in sizes appropriate for your family and pop in the freezer!
RASPBERRIES
The local raspberry season has now begun. Cool weather may be keeping the berries from ripening on mass but it's also keeping the quality high with firm berries that don't leak. When the weather gets super hot, the delicate little red droplets that make up the berry break down and juice out no matter what you do. This cool weather may not be great for getting crops to grow, but at least the raspberry quality will be high because of it (glass half full).
Early season raspberries will produce for about 2 weeks. Once they are finished, the fall bearing varieties start to produce. Fall bearing raspberries are usually larger, more firm and prettier than the smaller more delicate summer season berries.
And if we have learned anything from the strawberry season this year, hopefully everyone who wants raspberries will come to get them before the season comes to an untimely end.
Take Care
Erin
GREEN BEANS AND RASPBERRIES
As a wonderful consolation prize, the locally grown green beans and raspberries have started.
This is the time of year where I throw green beans (soon yellow beans too) into EVERYTHING that I cook.
Making a stir fry? Green beans
Chili? Green beans
Tossed salads? Green beans
Warm bean salad? Green beans
Soups? Green beans
Roasted veggies on the Bbq? Green Beans
Chocolate Cake? Green....okay, maybe not.
Everything is so delicious and fresh right now, this is the time to get your family eating more veggies.!!
Local BEANS
All of the beans that I carry at the store are hand picked. That means that they are a little bit more expensive than machine harvested beans BUT they will last for up to a week in your fridge! Hand picking beans means that the beans aren't hurt by the metal fingers of the mechanical bean picker so they last a lot longer in your fridge.
Beans naturally have a tiny fuzz on them not visible to the human eye. Hand picking keeps this fuzz on the beans, making them last longer, and making them stick to your cotton shirt if you give it a try.
STORE
Keep your beans in your fridge, in a bag, for up to 7 days.
COOKING
-You can stir fry until bright green, steam for a few minutes, boil until tender, or roast in the oven with other veggies.
I like my beans to have a bit of snap to them so I only ever cook them until they change to a bright green colour.
FREEZING
In a few weeks time, it will be the season to freeze beans for the winter.
To freeze simply
-remove stem end
-boil beans for 1-2 minutes
-let cool and dry on tea towels (some people like to plunge the beans in cold water after the 2 minute boil)
-package up in sizes appropriate for your family and pop in the freezer!
RASPBERRIES
The local raspberry season has now begun. Cool weather may be keeping the berries from ripening on mass but it's also keeping the quality high with firm berries that don't leak. When the weather gets super hot, the delicate little red droplets that make up the berry break down and juice out no matter what you do. This cool weather may not be great for getting crops to grow, but at least the raspberry quality will be high because of it (glass half full).
Early season raspberries will produce for about 2 weeks. Once they are finished, the fall bearing varieties start to produce. Fall bearing raspberries are usually larger, more firm and prettier than the smaller more delicate summer season berries.
And if we have learned anything from the strawberry season this year, hopefully everyone who wants raspberries will come to get them before the season comes to an untimely end.
Take Care
Erin
Sunday, July 4, 2010
Saskatoons have arrived! Raspberries on their way.
Manitoba Saskatoons...
The local Saskatoon Season has now begun!!!
A prairie favourite and a health buff's friend, this indigenous berry is loaded with antioxidants and fiber....lots of fiber...too much fiber to eat 2 quarts at one sitting I must admit! This fruit is a member of the rose and apple family and has more to its credit than just a good family name. Saskatoons are fabulous eaten fresh, frozen, in baking, jams, jellies, syrups and preserves. Yummm!!! The season usually lasts from 7-14 days depending on the weather. We will be having pints and quarts and pails of saskatoons in stock starting today. If you would like to reserve multiple 4 litre ice cream pails for your own nefarious plans, just give us a call at the shop
(269-3355) and we can book large orders in.
Please do remember, saskatoons are incredibly high in fibre...feel free to indulge to your heart's content...but be prepared for the next day's results.
Store saskatoons in your refrigerator until ready to eat, up to 4 days.
We also received our first small shipment of locally grown raspberries. Just a few of an early variety, but they should herald in the season. Hopefully within the next week or so the season will start in earnest.
LOCAL GARLIC
If you know me at all, you know that I love garlic. I have been known to eat whole heads of roasted garlic spread over toast.
The first of the most beautifully fall planted garlic has arrived! The farmer who planted this hard neck variety last fall is now yielding HUGE beautiful heads of garlic with massive cloves that are perfect for cooking or pickling with. This fresh garlic has a very high moisture content so is fragrant and at least triply more potent than the regular garlic that you buy elsewhere. Later on in the season, when the garlic dries down and cures, I will be encouraging you to buy bulk amounts for winter use. There is nothing like having Manitoba garlic in your pantry all year long.
So that brings our local produce count up to
Beets in bunches (please give the leaves a go, they are excellent steamed or in a stir fry)
Cauliflower
Carrots in bunches
Green onions in bunches
Lettuces
New potatoes
Garlic
Tomatoes and Cucumbers from the greenhouse
Strawberries
Saskatoons
Raspberries (limited quantities, just starting)
Peas
Dill
Parsley
Cilantro
Coming attractions....
Cucumbers
Beans!
Take Care
Erin
Store saskatoons in your refrigerator until ready to eat, up to 4 days.
We also received our first small shipment of locally grown raspberries. Just a few of an early variety, but they should herald in the season. Hopefully within the next week or so the season will start in earnest.
LOCAL GARLIC
If you know me at all, you know that I love garlic. I have been known to eat whole heads of roasted garlic spread over toast.
The first of the most beautifully fall planted garlic has arrived! The farmer who planted this hard neck variety last fall is now yielding HUGE beautiful heads of garlic with massive cloves that are perfect for cooking or pickling with. This fresh garlic has a very high moisture content so is fragrant and at least triply more potent than the regular garlic that you buy elsewhere. Later on in the season, when the garlic dries down and cures, I will be encouraging you to buy bulk amounts for winter use. There is nothing like having Manitoba garlic in your pantry all year long.
So that brings our local produce count up to
Beets in bunches (please give the leaves a go, they are excellent steamed or in a stir fry)
Cauliflower
Carrots in bunches
Green onions in bunches
Lettuces
New potatoes
Garlic
Tomatoes and Cucumbers from the greenhouse
Strawberries
Saskatoons
Raspberries (limited quantities, just starting)
Peas
Dill
Parsley
Cilantro
Coming attractions....
Cucumbers
Beans!
Take Care
Erin
Wednesday, June 23, 2010
PEAS AND STRAWBERRIES!!!
Oh this is what we wait for all winter long.
I spoke with 2 growers today, one pea grower and one Strawberry grower.
My strawberry grower intends to deliver a few pails of berries tomorrow afternoon and my pea grower intends to deliver several hundred pounds of peas this afternoon.
The peas just arrived and look fabulous!
Everything about strawberries!!!
Strawberries will be coming in very small quantities at first so we will not be selling in Pail amounts, just pints and quarts. Why is this? Well the first berries of the season take longer to pick as the workers have to search the whole field to gather the few berries ready. This means that my price is higher at the start. I could sell in pails for the first few days of picking, but the cost per pail for my customers would be well over twenty dollars per pail. A much better solution is to sell the very early berries in pints and quarts so that everyone can get a taste, the bulk quantities of berries will be coming in in another 7 days or so. It's not that long to wait!
With the rainy wet weather that we have been having, I expect the berries to come in from the field wet, possibly dirty. Strawberries HATE wet weather and will not keep for as long as if we were having dry weather. Be certain to curb your appetite and only purchase enough berries to last you and your family for 2 days of eating. I will be ordering short on strawberries, making certain to sell out each day so that we can start the next day with a fresh batch of berries. This means that we may sell out before the day is out. If you have your heart set on making jam, be certain to order the number of pails that you would like so that we can keep our rotations tight, AND have berries for you when you want them. We will begin taking orders for pails of berries as of July 1st or 2nd, if we get some heat, that date will move up and we can start taking orders for pails of berries sooner.
STORING
Store your strawberries, unwashed, with the green caps on, in your fridge for up to 3 days. With this years wet weather, storage time may be shortened. Eat them or cook with them as soon as you can.
USING
Wash your berries with the green caps still on, THEN remove the green caps, this keeps the berry from becoming water logged.
FREEZING
Clean your berries as listed above, then bag up in sizes to suit your families needs and toss in the freezer.
If you are feeling fancy, you can lay the berries out on a cookie sheet to freeze, then bag and put back in the freezer once they are frozen. This technique keeps the berry's shape but does not affect taste at all.
To freeze sliced strawberries, I just wash, hull and slice up a big bowl full of berries. Sprinkle sugar over berries (I use about a half cup of sugar for a 4 litre pail of berries), stir, once the sugar melts into the berry juice I place in freezer bags and chuck into the freezer.
PEAS
The same goes for Peas. This is not the time to be asking me for a bulk case price. When I only get 4 cases of peas delivered, and I have hundreds of customers who are anxious for a taste, I can't put out a case price. In about 10 days or so when the season is in full production, I post case (25 pound) prices for the peas in case people would like more for fresh eating.
Once the pea season is well underway, out pea grower sometimes takes out his mechanical harvester. If that happens, the harvester goes through the field, scoops up the whole pea plant, tosses the plant into a pea sheller. The sheller turns the plants end over end breaking open the pods sending the peas flying into a catch basin. As the labour costs for this venture are very low, pre shelled peas, when available, end up being the most affordable way to freeze peas for the winter.
Prices for peas in the pod stay high throughout the season as all of the pod peas are hand picked. Our minimum wage in Manitoba is now $9.50 per hour. Depending on the field conditions, it can take a long time to pick a pound of peas and the labour costs keep the price high. Keep this in mind if you ever wonder why Manitoba produce isn't drastically cheaper than imported goods. Labourers in Mexico are paid between 10 and 20 dollars per 12 hour work day.
STORING PEAS
Store peas, in their pods, in the refrigerator, for up to 5 days. As with the strawberries, peas HATE wet weather. What they hate even more is wet hot weather. I expect today's peas to come in with lots of markings on their pods. Being out in a field in the middle of thunderstorm after thunderstorm will not have done them any favours. Luckily for us, we don't eat the pea pods, just the peas! Marking on the pods rarely affect the taste of the peas themselves. If we get a rash of hot weather, the wet pea pods will start to spoil quickly. If I find that this is happening, I will stop ordering peas until the fields dry up or the next planting of peas is available.
EATING PEAS
I always eat pod peas raw, fresh out of the pod. I consider cooking these wee green pearls a bit sacrilegious, but to each their own. To open a pea pod, just hold the pod in your hand, press your thumb along the front seam of the pod, this should split the pod open. Be sure to press along the front seam, rather than the back spine of the pod. The back spine will keep the pod together while the front opens like a cupboard door, allowing you to run your thumb down the length of the pod, scooping up the peas along the way.
If you do manage to shell enough peas to cook, be sure to just boil (in non salted water)or steam them lightly until they turn bright green, a maximum for 2-3 minutes. If you cook them for any longer than that, the sugars will boil right out of the pea.
This is getting exciting folks. With the first of the Peas and Strawberries coming up, that means that the potatoes and cucumbers aren't far behind!!!
Take Care everyone!
Erin
I spoke with 2 growers today, one pea grower and one Strawberry grower.
My strawberry grower intends to deliver a few pails of berries tomorrow afternoon and my pea grower intends to deliver several hundred pounds of peas this afternoon.
The peas just arrived and look fabulous!
Everything about strawberries!!!
Strawberries will be coming in very small quantities at first so we will not be selling in Pail amounts, just pints and quarts. Why is this? Well the first berries of the season take longer to pick as the workers have to search the whole field to gather the few berries ready. This means that my price is higher at the start. I could sell in pails for the first few days of picking, but the cost per pail for my customers would be well over twenty dollars per pail. A much better solution is to sell the very early berries in pints and quarts so that everyone can get a taste, the bulk quantities of berries will be coming in in another 7 days or so. It's not that long to wait!
With the rainy wet weather that we have been having, I expect the berries to come in from the field wet, possibly dirty. Strawberries HATE wet weather and will not keep for as long as if we were having dry weather. Be certain to curb your appetite and only purchase enough berries to last you and your family for 2 days of eating. I will be ordering short on strawberries, making certain to sell out each day so that we can start the next day with a fresh batch of berries. This means that we may sell out before the day is out. If you have your heart set on making jam, be certain to order the number of pails that you would like so that we can keep our rotations tight, AND have berries for you when you want them. We will begin taking orders for pails of berries as of July 1st or 2nd, if we get some heat, that date will move up and we can start taking orders for pails of berries sooner.
STORING
Store your strawberries, unwashed, with the green caps on, in your fridge for up to 3 days. With this years wet weather, storage time may be shortened. Eat them or cook with them as soon as you can.
USING
Wash your berries with the green caps still on, THEN remove the green caps, this keeps the berry from becoming water logged.
FREEZING
Clean your berries as listed above, then bag up in sizes to suit your families needs and toss in the freezer.
If you are feeling fancy, you can lay the berries out on a cookie sheet to freeze, then bag and put back in the freezer once they are frozen. This technique keeps the berry's shape but does not affect taste at all.
To freeze sliced strawberries, I just wash, hull and slice up a big bowl full of berries. Sprinkle sugar over berries (I use about a half cup of sugar for a 4 litre pail of berries), stir, once the sugar melts into the berry juice I place in freezer bags and chuck into the freezer.
PEAS
The same goes for Peas. This is not the time to be asking me for a bulk case price. When I only get 4 cases of peas delivered, and I have hundreds of customers who are anxious for a taste, I can't put out a case price. In about 10 days or so when the season is in full production, I post case (25 pound) prices for the peas in case people would like more for fresh eating.
Once the pea season is well underway, out pea grower sometimes takes out his mechanical harvester. If that happens, the harvester goes through the field, scoops up the whole pea plant, tosses the plant into a pea sheller. The sheller turns the plants end over end breaking open the pods sending the peas flying into a catch basin. As the labour costs for this venture are very low, pre shelled peas, when available, end up being the most affordable way to freeze peas for the winter.
Prices for peas in the pod stay high throughout the season as all of the pod peas are hand picked. Our minimum wage in Manitoba is now $9.50 per hour. Depending on the field conditions, it can take a long time to pick a pound of peas and the labour costs keep the price high. Keep this in mind if you ever wonder why Manitoba produce isn't drastically cheaper than imported goods. Labourers in Mexico are paid between 10 and 20 dollars per 12 hour work day.
STORING PEAS
Store peas, in their pods, in the refrigerator, for up to 5 days. As with the strawberries, peas HATE wet weather. What they hate even more is wet hot weather. I expect today's peas to come in with lots of markings on their pods. Being out in a field in the middle of thunderstorm after thunderstorm will not have done them any favours. Luckily for us, we don't eat the pea pods, just the peas! Marking on the pods rarely affect the taste of the peas themselves. If we get a rash of hot weather, the wet pea pods will start to spoil quickly. If I find that this is happening, I will stop ordering peas until the fields dry up or the next planting of peas is available.
EATING PEAS
I always eat pod peas raw, fresh out of the pod. I consider cooking these wee green pearls a bit sacrilegious, but to each their own. To open a pea pod, just hold the pod in your hand, press your thumb along the front seam of the pod, this should split the pod open. Be sure to press along the front seam, rather than the back spine of the pod. The back spine will keep the pod together while the front opens like a cupboard door, allowing you to run your thumb down the length of the pod, scooping up the peas along the way.
If you do manage to shell enough peas to cook, be sure to just boil (in non salted water)or steam them lightly until they turn bright green, a maximum for 2-3 minutes. If you cook them for any longer than that, the sugars will boil right out of the pea.
This is getting exciting folks. With the first of the Peas and Strawberries coming up, that means that the potatoes and cucumbers aren't far behind!!!
Take Care everyone!
Erin
Monday, June 14, 2010
Composting, Sampling, Celebrating
Hello everyone
There is just so much going on at the store this weekend.
COMPOSTING:
This Saturday June 19th, we'll be hosting resource conservation Manitoba. They will be at the shop at 2pm and will spend an hour with us teaching everyone how to compost at home. The art of backyard composting is one that should most certainly not be lost. So call us at the store (269-3355) or sign up during the week so that we know how many people would like to participate in this FREE event.
SAMPLING:
Today at the shop we started up my new display freezer. I was so excited about the new space that I named him Thor, the thunder freezer. It will take us a few days to get the case stocked and properly labeled so if you can't find what you are looking for, as usual, just ask me or my wonderful staff, we'll be sure to help you find your way through the new set up.
The reason that I am so excited about the new freezer is that I will now have more room to display even more Manitoba products. Within the next few weeks I hope to be getting in an even wider selection of naturally raised meats, and made in Manitoba frozen goods. Very cool indeed.
To celebrate the new space, the lovely folks at Drink me raw food smoothies will be in at the shop on Saturday, June 19th from 3 pm till 5 pm sampling out their most fabulous smoothies. The smoothies are of course, available for purchase at Crampton's in Thor, the thunder freezer.
CELEBRATING:
For those of you who forgot, this Sunday is Father's day. I think of it as a time to celebrate all great men in your life, not just your Dad. If there were a best dad competition though, most certainly mine would win. My dad Sam did much of the construction of my new store, fixes things that we break at the shop, runs around the province picking up local fruits and veggies, and in general will help me out at the shop with anything that he can and all that he takes in payment are cookies and cinnamon buns. (If you see a hand sneak around the display case and grab a cinnamon bun, chances are it is attached to my dad Sam)
So this Sunday, June 20th, we'll be sampling out our Texas Watermelon in salute to our Dads, and all men in our lives.
Why watermelon?
It is rich in lycopene with can help to PREVENT prostate cancer. It is estimated that over 80% of men will die WITH prostate cancer. Though is may not be the most fatal of cancers, it is among the most prevalent. Nothing is more manly than spitting watermelon seeds across your back lawn, but who knew that it was good for your health as well.
This father's day, give the men in your life some watermelon...or bring them by Crampton's Market so that we can!
Take Care
Erin
There is just so much going on at the store this weekend.
COMPOSTING:
This Saturday June 19th, we'll be hosting resource conservation Manitoba. They will be at the shop at 2pm and will spend an hour with us teaching everyone how to compost at home. The art of backyard composting is one that should most certainly not be lost. So call us at the store (269-3355) or sign up during the week so that we know how many people would like to participate in this FREE event.
SAMPLING:
Today at the shop we started up my new display freezer. I was so excited about the new space that I named him Thor, the thunder freezer. It will take us a few days to get the case stocked and properly labeled so if you can't find what you are looking for, as usual, just ask me or my wonderful staff, we'll be sure to help you find your way through the new set up.
The reason that I am so excited about the new freezer is that I will now have more room to display even more Manitoba products. Within the next few weeks I hope to be getting in an even wider selection of naturally raised meats, and made in Manitoba frozen goods. Very cool indeed.
To celebrate the new space, the lovely folks at Drink me raw food smoothies will be in at the shop on Saturday, June 19th from 3 pm till 5 pm sampling out their most fabulous smoothies. The smoothies are of course, available for purchase at Crampton's in Thor, the thunder freezer.
CELEBRATING:
For those of you who forgot, this Sunday is Father's day. I think of it as a time to celebrate all great men in your life, not just your Dad. If there were a best dad competition though, most certainly mine would win. My dad Sam did much of the construction of my new store, fixes things that we break at the shop, runs around the province picking up local fruits and veggies, and in general will help me out at the shop with anything that he can and all that he takes in payment are cookies and cinnamon buns. (If you see a hand sneak around the display case and grab a cinnamon bun, chances are it is attached to my dad Sam)
So this Sunday, June 20th, we'll be sampling out our Texas Watermelon in salute to our Dads, and all men in our lives.
Why watermelon?
It is rich in lycopene with can help to PREVENT prostate cancer. It is estimated that over 80% of men will die WITH prostate cancer. Though is may not be the most fatal of cancers, it is among the most prevalent. Nothing is more manly than spitting watermelon seeds across your back lawn, but who knew that it was good for your health as well.
This father's day, give the men in your life some watermelon...or bring them by Crampton's Market so that we can!
Take Care
Erin
Wednesday, June 2, 2010
3 bits of News!
News bit number one!
Crampton's Market will be hosting a free "backyard composting" clinic on Saturday June 19th at 2pm (rain date Sunday June 20th)
Sign up at the store so that we know how many people will be showing up. Then come to the market on June 19th at 2 pm. It's as easy as that. Resource Conservation Manitoba staff will be showing us all how easy and smell free composing in your back yard can be. Everyone should compost as it reduces the amount of waste that enters our landfills. Gardeners in Winnipeg would be silly not to compost as it is the best way to amend and enrich your garden plot. Sign up the next time that you are in the shop.
News bit number 2!
-They've crossed the border! Those tiny new crop potatoes that we all know and love, are now available....from British Columbia. This is big news. Until this week, these new crop goodies were only available from the US or much further afield. But spring must be pushing on. Usually the Manitoba new crop potatoes come into season about 3 to 4 weeks after the B.C. ones. So that means that in the next month or so, we will be having so many more of our own Manitoba veggies ready.
We can tell that things are still moving along though. I have been receiving sporadic shipments of locally grown spring greens, spinach, pea shoots, cilantro and dill. Most of these crops were grown under cold frames and so did not suffer from the torrential downpour that we had on Saturday. These shipments are currently very come and go. As the weeks go by though, the local produce count will be on the rise. I just can't wait.
So what is all of this rain doing???
It all depends where in the province your fields are. If you are near Starbuck Manitoba your fields were flooded with over 6 inches of rain in the last week, if your fields are near Otterburne Manitoba, your crops only got 2.5 inches. Some people are floating, others are irrigating.
One of my poor asparagus growers now has a very nice mud pit for a field, which makes picking asparagus slow going, and not at all profitable. If it takes you 6 times the time to harvest a crop than it used to, slim margins quickly disappear. Another of my asparagus growers were lucky and got away with just a few inches. It's all the luck of the draw.
News Bit Number 3!!
On a different note, the good varieties of stone fruit are now starting. We received our first shipments of Nectarines, Peaches, Cherries and a new fruit called an Aprium (cross between an apricot and a plum) today. These fruits are from Southern California. As the season progresses the fruit will come from more and more northerly locals, slowly moving up to Northern california, through Washington and finally up to our own BC. The B.C. Cherries, Peaches, Plums, Pears and Nectarines will become available in Mid July, until then we'll just have to enjoy the goodies from the US.
Crampton's Market will be hosting a free "backyard composting" clinic on Saturday June 19th at 2pm (rain date Sunday June 20th)
Sign up at the store so that we know how many people will be showing up. Then come to the market on June 19th at 2 pm. It's as easy as that. Resource Conservation Manitoba staff will be showing us all how easy and smell free composing in your back yard can be. Everyone should compost as it reduces the amount of waste that enters our landfills. Gardeners in Winnipeg would be silly not to compost as it is the best way to amend and enrich your garden plot. Sign up the next time that you are in the shop.
News bit number 2!
-They've crossed the border! Those tiny new crop potatoes that we all know and love, are now available....from British Columbia. This is big news. Until this week, these new crop goodies were only available from the US or much further afield. But spring must be pushing on. Usually the Manitoba new crop potatoes come into season about 3 to 4 weeks after the B.C. ones. So that means that in the next month or so, we will be having so many more of our own Manitoba veggies ready.
We can tell that things are still moving along though. I have been receiving sporadic shipments of locally grown spring greens, spinach, pea shoots, cilantro and dill. Most of these crops were grown under cold frames and so did not suffer from the torrential downpour that we had on Saturday. These shipments are currently very come and go. As the weeks go by though, the local produce count will be on the rise. I just can't wait.
So what is all of this rain doing???
It all depends where in the province your fields are. If you are near Starbuck Manitoba your fields were flooded with over 6 inches of rain in the last week, if your fields are near Otterburne Manitoba, your crops only got 2.5 inches. Some people are floating, others are irrigating.
One of my poor asparagus growers now has a very nice mud pit for a field, which makes picking asparagus slow going, and not at all profitable. If it takes you 6 times the time to harvest a crop than it used to, slim margins quickly disappear. Another of my asparagus growers were lucky and got away with just a few inches. It's all the luck of the draw.
News Bit Number 3!!
On a different note, the good varieties of stone fruit are now starting. We received our first shipments of Nectarines, Peaches, Cherries and a new fruit called an Aprium (cross between an apricot and a plum) today. These fruits are from Southern California. As the season progresses the fruit will come from more and more northerly locals, slowly moving up to Northern california, through Washington and finally up to our own BC. The B.C. Cherries, Peaches, Plums, Pears and Nectarines will become available in Mid July, until then we'll just have to enjoy the goodies from the US.
Wednesday, May 12, 2010
Fiddle Faddle
Finally, the sunshine is back!! What does that mean?
It means that we received a shipment of wild burdock root, and sweet wild cicely. 2 Wild harvested plants that make great teas (cicely tastes like anise) and you can simmer the burdock root in a vinegar sauce to make an appetizer traditional in Japan. Yum.
It means that the asparagus that froze off last weekend should be back by this weekend, and it also means that the fiddlehead ferns will go into overdrive. With their quick growing in sunny weather, we expect the season to last another week to 10 days. This is the time to freeze them for the winter if you are so inclined.
Fiddle heads are a strange little green vegetable. So what the heck are they? They are the unfurling fronds of the ostrich fern. When wild ostrich ferns start to sprout in the spring, pickers scour the forest floor for their tightly wound bright green heads. . The fronds are covered with a brownish, onion-skin like coating that must be removed before eating. Just rub them between your hands and wash well. After the chafe is removed, wash the fiddleheads well under cold running water to remove dirt before cooking. Aboriginal people from across the globe (Canada to New Zealand) have been eating fiddleheads for centuries . As the first green to appear after a winter of meat only diet....it's not surprising that they were considered to have medicinal and cleansing properties!!! On top of that fiddleheads are rich in iron, potassium, niacin, riboflavin, magnesium, phosphorus and vitamins A and C. Phew!!!
*****Please note******
More more morels
Morel mushrooms, especially when they have been rained on, smell bad. Kinda like fish. But don't let the pungent aroma turn you off! They have a deep woodsy, heady mushroom flavour. A little goes a long way.
Prepare a bath of lightly salted cold water. Immerse the mushrooms in the water for a few minutes. This will make any small woodland insects that have crept into the mushroom crevices creep out again. Drain mushrooms until dry.
Prefered morel meal
15-20 fresh morels cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Morels dry incredibly well, retaining all of their flavour. To rehydrate in the winter time, simple soak in water until plump, be sure to use the remaining liquid when making soups and stews.
Cheers
Erin
It means that we received a shipment of wild burdock root, and sweet wild cicely. 2 Wild harvested plants that make great teas (cicely tastes like anise) and you can simmer the burdock root in a vinegar sauce to make an appetizer traditional in Japan. Yum.
It means that the asparagus that froze off last weekend should be back by this weekend, and it also means that the fiddlehead ferns will go into overdrive. With their quick growing in sunny weather, we expect the season to last another week to 10 days. This is the time to freeze them for the winter if you are so inclined.
Fiddle heads are a strange little green vegetable. So what the heck are they? They are the unfurling fronds of the ostrich fern. When wild ostrich ferns start to sprout in the spring, pickers scour the forest floor for their tightly wound bright green heads. . The fronds are covered with a brownish, onion-skin like coating that must be removed before eating. Just rub them between your hands and wash well. After the chafe is removed, wash the fiddleheads well under cold running water to remove dirt before cooking. Aboriginal people from across the globe (Canada to New Zealand) have been eating fiddleheads for centuries . As the first green to appear after a winter of meat only diet....it's not surprising that they were considered to have medicinal and cleansing properties!!! On top of that fiddleheads are rich in iron, potassium, niacin, riboflavin, magnesium, phosphorus and vitamins A and C. Phew!!!
STORAGE
Store your fiddleheads in a reusable plastic container, in your fridge, for up to 5 days.
*****Please note******
Fiddleheads contain an enzyme that some people cannot digest. Thorough cooking or freezing destroys the enzyme. Health Canada advises that fiddleheads should be cooked thoroughly before eating. Consuming raw or undercooked fiddleheads may cause ‘green apple’ symptoms including diarrhoea, nausea and upset stomach ewwww...
FIDDLEHEADS WITH SESAME SEEDS
A quick and easy vegetable dish that’s good warm or cold.
3 cups fiddleheads
2 Tbsps sesame oil
1 thinly sliced hot or sweet pepper, to suit taste
1 clove minced garlic
2 tsps lemon juice
seasoned salt and pepper to taste
1/4 cup toasted sesame seeds (or slivered almonds)
lemon slices to garnish
Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.
A quick and easy vegetable dish that’s good warm or cold.
3 cups fiddleheads
2 Tbsps sesame oil
1 thinly sliced hot or sweet pepper, to suit taste
1 clove minced garlic
2 tsps lemon juice
seasoned salt and pepper to taste
1/4 cup toasted sesame seeds (or slivered almonds)
lemon slices to garnish
Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.
TO FREEZE FIDDLEHEADS FOR WINTER USE
They freeze very well so you might want to put some up for winter enjoyment. Fiddleheads will last in the freezer from one season to the next. To freeze, blanch cleaned fiddleheads in boiling lightly salted water for 3 minutes. Drain, cool then put in air-tight bags and freeze.
They freeze very well so you might want to put some up for winter enjoyment. Fiddleheads will last in the freezer from one season to the next. To freeze, blanch cleaned fiddleheads in boiling lightly salted water for 3 minutes. Drain, cool then put in air-tight bags and freeze.
More more morels
Morel mushrooms, especially when they have been rained on, smell bad. Kinda like fish. But don't let the pungent aroma turn you off! They have a deep woodsy, heady mushroom flavour. A little goes a long way.
Prepare a bath of lightly salted cold water. Immerse the mushrooms in the water for a few minutes. This will make any small woodland insects that have crept into the mushroom crevices creep out again. Drain mushrooms until dry.
Prefered morel meal
15-20 fresh morels cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.
There are many morel purists who would cringe at the very thought of adding anything to morels. Just fry up and enjoy them as they are! I find that I always want to eat more morels than I have though, so making a cream sauce out of them stretches out the flavour. To each their own.Morels dry incredibly well, retaining all of their flavour. To rehydrate in the winter time, simple soak in water until plump, be sure to use the remaining liquid when making soups and stews.
Cheers
Erin
Thursday, May 6, 2010
Asparagus, Fiddleheads, Morels
Asparagus, Fiddleheads, Morel Mushrooms, Hot house tomatoes and hot house cucumbers. Those are the hot local items that we started our first days of the 2010 season with. What a great switch from last year where the first of the asparagus didn't show up until June! I personally feel that this current weather (slightly too reminiscent of last year's horrid spring) is just uncalled for. After such a nice April, it really is a disappointment to have our opening day with rain, 4 degrees and wind whipping my poor brave customers around. I was so glad to see that so many people braved the weather to greet us on our first day. Thank you so much! Every year I wonder if anyone will show up, and it always makes me so happy when you do.
Now on to the produce talk!!
Local asparagus is one of my favourite local veggies. Not because I'm particularly fond of asparagus, but because of its timing, it ushers in spring by being the first of the local veggies. Asparagus also grows with the weather. In ideal sunny and warm conditions, it can grow up to 12 inches in one 24 hour period! The weather that we are currently having however, is anything but ideal. These rainy days with daytime highs of 6 degrees mean that the green stalks have slowed down. Unless the weather changes for the better, I won't be expecting my next asparagus delivery until Monday! BOO!
Now on to the produce talk!!
Local asparagus is one of my favourite local veggies. Not because I'm particularly fond of asparagus, but because of its timing, it ushers in spring by being the first of the local veggies. Asparagus also grows with the weather. In ideal sunny and warm conditions, it can grow up to 12 inches in one 24 hour period! The weather that we are currently having however, is anything but ideal. These rainy days with daytime highs of 6 degrees mean that the green stalks have slowed down. Unless the weather changes for the better, I won't be expecting my next asparagus delivery until Monday! BOO!
Everything that you always wanted to know about...ASPARAGUS
If the weather gets hot hot hot again, the asparagus will grow very quickly, which will wear the plant out and shorten the season. If we get some cool weather with our warm spring (fingers crossed on the warm spring), the season will stretch out. Over all, we can expect to have locally grown asparagus for about 4 weeks.
Choosing local asparagus
Choose asparagus that has tight, dry tips that come to a point. Currently the tips are all bent over because of the hurricane force winds that we have been getting lately. Contrary to popular belief, thin asparagus does not a more tender stalk make. With local asparagus, especially the variety that I get from the wonderful grower that I have, the thicker stems are more tender than the thinner ones....trust me, it's true! Fine dining restaurants have been insisting on their suppliers providing them with thicker stalks of asparagus for so long that it is now a separate category. Mass produced asparagus is sorted with the thicker stems going to restaurants for a premium price (cause the chefs know what the good stuff is) and the thinner stems going to retail where customers mistakenly believe the thinner stems to be more tender.
Normally you should snap the 'woody ends' off of your asparagus, but don't bother with the asparagus from Crampton's unless the bunch has a pink tag on it. I buy from 2 different local growers, one whose asparagus comes with a pink tag and one whose asparagus only has an elastic band, no tag. My tagless local grower cuts those ends off of the asparagus delivering only the most succulent of stems to the store! When they have asparagus available, they are my grower of choice. Their crop has currently stalled due to the cold weather so I will be carrying both pink tagged, and non pink tagged asparagus this spring.
Normally you should snap the 'woody ends' off of your asparagus, but don't bother with the asparagus from Crampton's unless the bunch has a pink tag on it. I buy from 2 different local growers, one whose asparagus comes with a pink tag and one whose asparagus only has an elastic band, no tag. My tagless local grower cuts those ends off of the asparagus delivering only the most succulent of stems to the store! When they have asparagus available, they are my grower of choice. Their crop has currently stalled due to the cold weather so I will be carrying both pink tagged, and non pink tagged asparagus this spring.
Storing
Store local asparagus, upright in your fridge, in a container of water ( the water should cover one to two inches of the base of the asparagus). This keeps your asparagus hydrated and makes sure that it keeps plump and firm. Asparagus has even been proven to keep on growing when stored with this method, so you may gain half of a centimeter of asparagus after you bring it home! Asparagus will keep in your fridge for up to 5 days.
Cooking
I personally prefer asparagus stir fried with garlic until it turns bright green, then tossed with parmesan cheese!! YUM! Mom likes to munch on Asparagus raw as she thinks that it tastes somewhat like raw peas. Though I don't like to eat asparagus raw by the spear, I do like it chopped and added to coleslaw, or vegetable salads. Brushed with olive oil and chucked on the grill makes for tender spears that keep the stove off during those summer bar b que days.
Boiling
Rinse your asparagus off to get any mud off. Bring enough water to cover asparagus to a boil. When boiling, place asparagus in water, and keep in water until it turns bright green. For slightly crunchy asparagus, boil for 2-3 minutes, for fully cooked soft asparagus, boil for 5-6 minutes. Asparagus tips cook faster than the stalks, so you may want to prepare them separately, or steam them standing up.
Steaming
Because asparagus tips cook faster than the stems, steaming asparagus upright is a great solution Find yourself an old coffee perk, or a tall stock pot. Bring enough water to come about an inch up the asparagus stems to a boil. Once the water is boiling add the asparagus spears upright, and cover immediately, cook for 4-8 minutes depending on thickness of stems,
Freezing
Asparagus freezes very well, just blanch (plunge in boiling water), for one minute, then let dry, place in freezer bags and freeze for up to one year.
I don't want to overwhelm everyone with information so I will leave the fiddleheads until the next posting!
Take Care
See you soon
Erin
I don't want to overwhelm everyone with information so I will leave the fiddleheads until the next posting!
Take Care
See you soon
Erin
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