CSA Week 11

Hi Folks,

REMINDER:  Please come to Pick-Up your CSA Box this week!  SATURDAY at the WOLFVILLE FARMERS' MARKET from 8:30am-1pmThere is a bit of choice each week and the earlier you arrive, the more choice!

WHAT'S IN MY BOX THIS WEEK?

ADD-ONS AVAILABLE THIS WEEK:

Free Range Chicken

Strawberry Jam w/ Honey

Carrots

Poatoes

Garlic

Cranberries

Dulse

FEATURE VEGGIE

BRUSSELS SPROUTS

Some people don't like Brussels sprouts (or so they claim) but Ann would maintain they just don't know how to cook them to their liking.  There are so many ways to enjoy them, we hope you find one that suits your this week.   This member of the cabbage family is grown for it's edible buds and has been popular in Belgium for a long time and may have been cultivated and first named in Brussels.   Genetic forerunners to the modern varieties were likely cultivated in ancient Rome with a plant more resembling what we grow showing up near the fifth century AD.  They were fairly common place by the Middle Ages in northern Europe and have been enjoyed ever since, with The Netherlands currently being the largest exporter and England likely being the largest eaters. :)  Shred in a salad raw, roast with garlic or bake on a pizza, whatever way you'd like to try them, ENJOY!

Here is a link for several ideas - hopefully one tickles your fancy!

FEATURE RECIPE

ROASTED BRUSSELS SPROUTS WITH BACON & PECANS

Totally decadent, easy and worth it!

1/4 c  Toasted Pecans

3 Slices of bacon - cooked and chopped

1 lbs Brussels Sprouts, halved

2 T  Olive Oil

2 T  Balsamic Vinegar

1 T  Maple Syrup

1t  Sea Salt

1/2 t  Ground Pepper

Preheat oven to 350.  Line cookie sheet with foil.  Toast nuts in oven on cookie sheet for 5 minutes.  Cook bacon either in a skillet or on another baking sheet for 15 minutes in the oven, reserving fat and set both aside.  Turn up the oven to 425 and toss sprouts in the reserved fat and olive oil, dress with salt and pepper and roast on cookie sheet about 20 minutes until starting to caramelize.  Drizzle on the vinegar and maple and keep warm.  Just before serving, turn in the nuts and bacon.  Recipe can double easily.

HAVE A LOT OF CARROTS THIS WEEK? 

Here's a great recipe for a soup that'll gobble them up!  CLICK HERE

We add a bit more garlic and another apple, but you do what you want, it's great and freezes well, too!

DOWN ON THE FARM

We managed to get the greenhouse plastic up and on and repaired this week - hooray!  There isn't a whole lot in there, but having some extra greens under cover for our December boxes will be welcome then.  Joel is still planting garlic - it's been hard to get it all in with the rain we've had this week!  He's 3/4 of the way complete, though.  We're also pulling most of our root veggies out and starting some much-needed clean-up around the dooryard.  So many things get left to do when you're busy in the summer growing season.  This is the time of year that we start putting things away and making lists for what needs to be cleaned out, repaired, moved, etc. for our time in the winter.  Farmers are still really busy in the winter, too with all of our repairs, crop and business planning and equipment maintenance.  The lean-to on the backside of our barn is being cleaned out of all of the feedstuffs that we used for the pigs and free range chickens this summer.  In it's place will go our large 3-tub sinks, veggie-washing trays, and supplies.  The scrap metal that was salvaged this summer from a clean-out of our outbuilding where we housed the chicks will be taken to the salvage yard this week.  Everything that we want in under cover and not covered in (heaven help us) snow has to come in now.  The laying hens will likely be moved to the chick-brooding house this year and the sheep put into the barn as we renovate their regular spot.  Always something!  And of course, all work is dictated by the weather outside and the storms of our children, too. :)

We hope you enjoy your box this week and we look forward to seeing you this weekend.  Happy fall, y'all! 

 - Joel & Ann