REMINDER: Your Veggie Box is ready for PICK-UP at the Wolfville Farmers' Market from 8:30-1pm on SATURDAY!
WHAT'S IN MY BOX?
- Carrots - 2 lbs
- Onions - 2
- Fennel - 1 Head
- Potato, Mixed - 2 LBS
- Swiss Chard, Mixed - 1 Bnch
- Sour Cherry Jam w/ Honey - 1 250ml Jar
So we have some news, people. We have been raising three pigs this year on some land that we wanted to clear off. We spent a good part of our Spring season getting the pasture ready for them - page wire & electric fencing, a shelter, etc. They have been rooting up rocks big and small, we've found buried treasure from previous farm owners (bottles, cans, old radios - ugh) and they've very happily had a "job" all summer and they have done a reasonably good job of "clearing."
The time has come to put them in YOUR freezers. We will have five sides of pork to sell this fall and will be available likely the weekend of November 21 to pick-up. We will be using the Canning Village Meat Market for the butchering work, who also do a fantastic job of smoking so if you want ham & bacons, they're the best in the Valley (we think so, anyway). They do a great job with sausages and have lots of flavours, too. We can have your meat done whatever way you'd like it, and it is time to order your pork for the season now. If there are some who'd like to split a side, we could probably arrange that if you let us know HERE. Because you all support our farm with your CSA share, you have first crack at ordering pork. This is the first week to order. After this week, we will let our other customers know and it won't be a sure thing. First come, first served so please let us know if you're interested.
The pigs should dress out around 100lbs-ish per side and the cost is $4/lb with basic cut & wrapping included. The cost of having a ham smoked is $15 and the cost of having the bacon smoked is also $15 per side. Fresh bacon is good, but the extra $15 would be totally worth it, we think. The cost of sausages being made is $2.50/lb of sausages and we can get you a list of flavour choices if that's of interest. It will all be wrapped in butcher freezer paper, not vacuum sealed in plastic, and will last through the winter well that way in your freezers.
Please let us know if you're READY TO ORDER or if this interests you and you'd like more information CLICK HERE and send us an email! Thanks for your support and we also are looking forward to having our pastured pork in our freezer for the winter, too!
LOG IN to your account and check out what else we have to offerin terms of bulk produce, jams, preserves and chutneys, free range chickens and eggs each week. You can pay us at the Market in cash or send us an e-transfer or pay the invoice with PayPal at your convenience. Thanks folks!
WHAT'S THAT?! FENNEL!
Technically this is called Florence Fennel, and is the bulbous vegetalbe form of the leafy perennial herb. It is in the same genetic family as carrots, which might account for its crisp and sweet flavour. The seeds of the herbal form of this vegetable are used in Italian seasoning and Indian cooking, too. It is a great gas-reducer and palate-cleanser and some claim it's compounds are anti-inflammatory, too! Many cultures have special dishes employing fennel and it's licorice-like taste. This delicious anise-y tasting vegetable is a crispy addition to salads if minced and I often put it in a cabbage salad. It is also good lining the bottom of a casserole dish with pork chops or a loin roast sitting on top of it while it bakes in the oven - the slow cooker would work, too. Whatever way you try it, we sure hope you'll ENJOY!
A good link on cutting fennel CLICK HERE & scroll down halfway and you'll see pics & written instructions
RECIPE: Fennel & Potato Gratin
Bread Crumb Mixture:
Bread Crumb Mixture: In small bowl, combine bread crumbs, cheese, oil and parsley; remove one-third and set aside. Stir garlic into remaining mixture in bowl.
In large skillet, heat oil over medium-low heat; cook fennel, onion an 2 tsp of the salt until softened, about 13 minutes. Let cool slightly.
Meanwhile, using mandoline, food processor or a knife, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 8 x 8 inch baking dish. Arrange half of the fennel mixture then half of the bread crumb mixture over top. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.
Pour chicken broth evenly over potato mixture; sprinkle with reserved bread crumb mixture. Sprinkle with Romano cheese.
Cover with foil; bake in 375°F oven for 25 minutes. Uncover and bake until knife pierces potatoes easily, about 20 minutes. Broil until topping is browned, about 2 minutes. Transfer to rack; let stand for 10 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat, covered, in 400°F oven for 20 minutes.)
Adaptation from Canadian Living, thanks!
DOWN ON THE FARM
We're getting the last of our squash out and the herbs dried and still waiting on parsnips, onions, cabbage, carrots and leeks in the field. Joel and Jordan (our part-time helper) are planting the garlic today and amending the soil as they go so that's always a good chore to have done! It has frosted a couple of times recently so any day when the cold storage is really cool, we'll be bringing in everything and the harvest should be entirely over by the middle of next month, only three weeks away! It's always a bittersweet time of year. We still have kale, collards greens and spinach in our greenhouse growing well and this might be the last week for the swiss chard - it is more susceptible to frost damage, so we figured to get it into your box this week and that might be it for the year...
We're working on getting at least one of our beef cattle bred this fall so that is a chore we're involved with that is kind of fun and soon it will be time for Peeper, our Alpine dairy goat to go and have a "date" with a handsome buck goat up the road from us so we can have new kids and more milk in the Spring! Love is in the air...
If you have paid only half of your CSA share, the second payment is coming due on the first of November and we'll send out a reminder. If you don't remember, LOG IN to you account and check it out under invoices. Thanks for that, folks!
All's well. Hope you're having a good week, too and if you have any comments, questions, etc, please let us know. We welcome feedback and thoughts any time!
- Joel & Ann