REMINDER: Please come to Pick-Up your CSA Box this week! SATURDAY at the WOLFVILLE FARMERS' MARKET from 8:30am-1pm. There is a bit of choice eat week and the earlier you arrive, the more choice!
WHAT'S IN MY BOX THIS WEEK?
- Leeks - 1 Bunch
- Carrots - 1 Bunch
- Snap Beans, Yellow - 1 lb
- Swiss Chard - 1 Bunch
- Cranberries - 1 Bag (12 oz) (Full Share)
Hebville, NS (South Shore) - Non Organic
- Choice Item: Mixed Potatoes or Delicata Squash - 2 lbs Potatoes or 1 Squash
- Pantry Item: Apple Cider (no-spray) - 1 x 2L Jug **
Waxwing Farm, Berwick - Naturally Grown
** We helped our friends to pick apples in their organic orchard last weekend and then it was a group effort to press the cider so we've brought some back to share! It is raw (unpasteurized) and if you'd like it pasturized, bring to a boil for a few minutes - and have mulled cider for your holiday festivities! HAPPY THANKSGIVING!
ADD-ONS AVAILABLE THIS WEEK:
Swiss Chard is in the same genetic familly as Rhubarb and Beets and you can tell by the way the leaves grow with a sturdy centre stalk and wide outer leaves. We grow the variety "Bright Lights" for the multi-coloured effect and it grows well in our microclimate by the sea. There is a bit of oxylic acid in them but not nearly the amount in Rhubarb (those leaves are poisonous and we boil them down to make an insecticide tea in the Spring most years). To use Swiss Chard, we usually strip the centre rib and cook that a bit first and then use the chopped leaves a few minutes later. It is a good substitute for spinach (same family, again) in most recipes but should be cooked before consuming. We LOVE it with eggs - quiche or fritattas - and sauteed with onion and garlic with a splash of balsamic vinegar at the end of cooking. Ask Ann about that if you see her at Market and need ideas. Whatever way you eat it, we hope you ENJOY!
SWISS CHARD & LEEK GRATIN
Thanks to Food & Wine for the Recipe!
DOWN ON THE FARM
HAPPY THANKSGIVING, all! We are always so thankful ourselves at this time of year, being farmers and all. We really like an entire holiday devoted to being thankful for friends, family and of course, the FOOD! Knowing where it all came from is so sweet for us and we always have SUCH delicious meals for our feast day and feel such a sense of accomplishment in our home because we grew everything on it, except for the cranberries, which we get from a farm on the South Shore of NS (and you can too this year!). Try it yourselves - get the meats, sides and pies from local sources this year, you won't be sorry! Although there is no pumpkin in your box this week, we'll have some later on - an heirloom called Winter Luxury, and a real treat later in the season - I'm including a traditional pie recipe here!
1 small pie (sugar) pumpkin
Cut pumpkin in half, scoop out seeds (you can roast them later) and cut off the skin. Chunk and place pieces in steamer and steam until tender (about 1/2 hour) or Roast for 1 hour at 350. Puree flesh until smooth in a blender, food processor or just a hand masher. You need 2 cups for a pie (save the rest in 2 cup bags and freeze for later).
Preheat oven to 425 and set out crust. Mix eggs, sugar, spices and lemon zest. Add pumpkin and cream/milk. Pour mix into pie shell and bake for 15 minutes. Lower the temp to 350 and bake another 45-50 minutes - until a knife in the center comes out clean. Cool for at least two hours and serve with maple-vanilla whipped cream (whipping cream with a bit of maple syrup and vanilla extract). VOILA!
We still have pork to sell and we hope you enjoy your holiday weekend! Thanks to all of you for your support of our family farm, we couldn't do it without you!
Here's a blessing we like for this special holiday:
Let our hearts be filled with kindness,
Our minds be calm and light
May thanks arise within us
For all we share tonight.
- Joel & Ann