REMINDER: Please PICK-UP your veggie box @ the Wolfville Farmer's Market from 8:30am-1pm TOMORROW, SATURDAY October 17, 2015.
WHAT'S IN YOUR BOX
- Carrots - 1 Bnch
- Beets - 2 lbs
- Bok Choy - 1 Head
- Joi Choy - 1 Head (another Asian green used the same way!)
- Garlic - 1 Head
- Squash, Winter - 1
- Sweet & Sour Pickles - 1 x 250ml Jar
Other veggies in bulk, just let us know!
If you'd like to order something, LOG IN to your account and scroll down on your homepage, the extra items will be there!
** We always have chickens and whatever extra eggs we have that week at the Market, too and we can put a "bill" on your account when we get home if it's easier to pay later than right at the Market with limited cash - we know, it's easy to spend when it's right in front of you. Just let us know what you'd like to do!
WHAT IS THAT?!
VEGETABLE SPAGHETTI SQUASH
This fun squash is a real hit with kids big and small. Cut in half lengthwise, scoop out the seeds and prick with a fork a couple of times. Bake it in a 9x13 dish with a little water at 350 for 45 minutes or so (check at 30 min and if it's soft, it's done). Let cool for 5 min so you can handle it and then run a fork down the insides "with the grain" so-to-speak and you'll have veggie "noodles" in no time. It you want a step-by-step, CLICK HERE for a good one. Great with tomato-based sauces as well as under your favourite stir-frys. Whatever way you have it, we think you'll ENJOY!
RECIPE: Spaghetti Squash Bake
Prepare Spaghetti squash as directed above. While the squash is cooking, prepare other veggies & sauce:
Heat oil on med-high and brown ground beef, if using. Add Onions & Carrots, sweat for 5 minutes, then add other veggies - add tomatoes at very end and pour in sauce. Stir to combine and take off heat.
When squash is finished and into "noodles" put into greased casserole dish or 9x13 dish and add veggie tomato sauce and 3/4 c grated mozzerella cheese and stir to combine.
Top with the rest of the grated cheeses - about 1/4 cup mozzerella and 1/4 c parmesan and bake at 375 for 30 minutes.
DOWN ON THE FARM
We've had another busy week here at the farm. With all of the potatoes now out of the ground, we're ready to start harvesting other crops. We've brought in our squash, which really are better if they cure for a couple of weeks so they are in our open-aired greenhouse now on pallets waiting it out. Our shallots are in the same boat. We are having some issues with our onions not dying back like they should so we have manually "signaled" to them that the time has come for the end of the season and Joel has physically bent over their tops so they should stop growing now and die back which is necessary as the frost is coming...
It's always a good and busy time of year for us. Major harvest is underway with many pounds of carrots (think thousands) being harvested by hand but we lack sufficient cold storage at this point to keep them well when the weather is warm. We store veggies in old fashioned barrels in the bottom of a banked barn at Joel's family's farm but with the days continuing to be warm (well this week was, anyway), we struggle to keep the veggies we've harvested from going bad on us. At the same time, they needed to come out of the ground (it's mid-October, folks!) because to stay in would invite deterioration of the crop and pests into the ground we don't really want there. What a dance! Proper cold storage (and lots of it) would be ideal but it's so expensive to build and run it's something that is on the way but isn't here yet...
On a good note, we haven't had frost yet so things are still looking good out there for us. We watch the weather forecasts closely (and you have more appreciation of them, too now!) and when it calls for frost, and it will soon, we'll have our row cover out the protect some things and we'll harvest like mad to get other things in out of the frost. Wish us luck, it'll likely be this week or next!
Thanks for another good week folks, it's garlic planting time for us this week coming - get yours in too if you can!
Enjoy your veggies and we'll see you next week!
Joel & Ann