REMINDER: Please come to the Wolfville Farmers' Market on SATURDAY from 8:30am-1pm to PICK-UP YOUR BOX! We look forward to seeing you then!
WHAT IN MY BOX THIS WEEK?
- Carrots - 2 lbs
- Gourmet Shallots - 3
- Cauliflower - 1 Head
- Beets - 2 lbs
- Bok Choy - 1 Head
- Fermented Beans - 1 x 500 ml Jar
** The fermented beans have been in salt water with lots of garlic and fermenting for many weeks. They're salty and if you'd like to reduce the salt, just soak them in water for 30 minutes and keep changing water until they're as salty as you like them. Alternatively, put in a colander and run water over them in the sink. This will wash away a bit of the probiotics, but it will also take down the salt. It's up to you, we eat them as-is as does Gracie the 1 yr. old! They're good with rice and touted as super-snack foods. Hint - they're a fantastic in Caesar drinks or with Clamato juice. Enjoy people.
You can LOG IN HERE to your account and check out what is available for purchase this week. We have fantastic free range chicken (whole, frozen) and lots of preserves - if you had a fav so far, it's there; and some bulk veggies. Check it out!
WHAT IS THAT?!
This seems to be the hot "old is new again" food this year and we expect its popularity to grow ove the next few years because we think it is so fantastic. It is a good "carb" substitute for those not eating lots of potato - Joel is certainly in this transition having grown up on meat and potatoes and now having dietary problems with carbs in general. We roast it, steam it, rice it, use it in soups and of course, eat it fresh as well. We've heard from some of you about roasting it and dressing with cheese sauce, mixing it half and half with mashed potatoes and there is a myriad of other ways to enjoy this tasty bumpy creamy vegetable of the Brassica family - same as broccoli, cabbage and kale - which grow well in Scots Bay. This is our last crop of them and we're happy to bring them to you from the field in the middle of November, really! ENJOY!
RECIPE: Parmesan-Roasted Cauliflower
8 oz Cauliflower Florets, sliced horizontally
3T Butter, melted
Pinch of Salt
A couple of grinds of black pepper
1/2c Parmesan Cheese
1t Chopped Parsley (1/2t dried)
Preheat oven to 400. Toss cauliflower in the butter, add salt and pepper and put onto a parchment-lined cookie sheet. Roast for 20-30 minutes until tender. Take out and sprinkle on cheese and parsley and roast 5-10 minutes more until cheese melts and slightly crusty. Serve immediately
Adapted from Bon Apetit Recipe
**You could also add a sliced shallot or two and it would be good. While the oven is hot, chop up your beets and carrots, toss in olive oil, sprinkle with salt and pepper and roast 'em all up on another parchment-lined sheet and have it all together or save it for salads for lunch the next day!
DOWN ON THE FARM
So Joel has the hoops up on the barn for our new greenhouse and now is strapping them together to make them secure and we'll hopefully have some plastic on next week! The new sheep are settling in well to their new home and pasture-mates the goats Mama Peeper and baby Penelope. There is still lots of grass and they are getting along well.
Our last batch of pasture-raised free range chicken will be processed on Monday and the pigs are off on Wednesday for processing so things are leaving the farm next week. Joel will be happy to have less animal chores as they've all been with us since May. This might free up a few more minutes of his time each week to devote to other things (or rest a bit more!). He's been hunting in the woods before dawn and enjoying that, too.
Ann's Mother has been on the farm for he past almost two weeks, so that has been a nice visit and a time for Ann to get a few projects completed herself and Gracie has had time with her "Nana" too. We're off to the airport on Sunday and perhaps a proper family day that afternoon.
All is well. There is still some cabbage in the fields yet to harvest as well as parsnips, carrots and kale but things are definitely winding down. If you have any questions, please let us know and we look forward to seeing you all tomorrow!
Joel & Ann
Moon Tide Farm