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 each week and the earlier you arrive, the more choice!
WHAT'S IN MY BOX THIS WEEK?
- Potatoes, Mixed - 2 lbs
- Carrots - 1 Bunch
- Kohlrabi - 1 Head
- Onions - 2 Large
- Greens - Kale, Swiss Chard, or Collards - 1 Bunch
- Choice Item: Leeks or Fennel - 1 Bunch
- Pantry Item: Fermented Yellow Dilly Beans - 1 x 500 ml Jar
ADD-ONS AVAILABLE THIS WEEK:
CLICK HERE to login and see what's available
Let us know if there is something else we can get for you!
What the heck it this thing that looks like a baseball from Mars? It's a KOHLRABI (kol-RAH-bee) and is a member of the Brassica family. The leaves are edible like kale and the bulb is edible raw or cooked, once peeled. We grow a winter storage variety that will keep well and you can cut this sucker in half and eat it and the rest will keep in your crisper in the fridge for weeks, if you'd like. To eat, peel off the light green outer skin and chop off the end where the hard taproot was. From there, you can dice, julienne, grate or whatever you'd like. It has the taste of mild cabbage and texture of a crisp apple and Grace likes it in matchsticks half and half with apple, boiled with mashed potatoes and Ann's grandmother served it in a raw veggie platter with dip. Whatever way you eat it this week, we hope you ENJOY!
RAW SLAW: Remove leaves and peel outer green skin to the tender flesh. Grate or make matchsticks and combine with carrot and apple in equal quantities. Dress with plain yogourt and honey and season to taste with salt & pepper. Top with sunflower seeds.
CREAMY SOUP: Remove leaves and outer green skin and dice. Add 3 diced Yukon Gem potatoes and boil together until fork tender, drain. Add 4T butter to melt. Sauté 1 diced Onion in 2T butter for 5 min. and add 2 cloves of minced Garlic for another 3 min. Add to potatoes. Puree with 1 cup warm milk and add salt, pepper and savoury to taste. Serve warm.
FRITTERS: Remove leaves and outer green skin and grate. Mix with 1 egg and enough flour or breadcrumbs to make a batter. Heat oil or butter in a skillet and drop small mounds of batter into it. Flatten slightly and flip—done when both are crispy.
DOWN ON THE FARM
Joel was able to get all of our potatoes out of the ground this week. We ased a local retired farmer, Mr. Scott Tupper, who has all of the old smaller-scale farming gear to help us and use his 2-row potato digger on our patch. Joel then spends all day filling old apple bins with the crop of mixed potatoes. It's always a big day when this happens and a big sense of accomplishment when it's finished. The apple bins then go in the bottom cement-lined space in the old Huntley family farm's barn (this space is mostly underground and cool) where his elderly Uncle Roger still lives (the farm, not the barn!). It's so great to have use of this HUGE old timber frame barn and we're lucky to be able to farm the old homestead also! This year's garlic is still hanging upstairs in that barn on the timbers - we're working at cutting it down and trimming it up (this picture is from a couple of years ago, but you get the idea). We've taken several bulk orders and do sell some for seed - if you'd like some in bulk please speak NOW! It's all $12 per pound - the same we also pay for our seed!
We still have lots of free range chickens in our freezers and the last of them are going in for processing this week coming. Joel will be pleased to have all of them gone and just the laying hens now. We are raising chickens six months out of the year on pasture and it's nice to be completed with another year of growing them. The pigs went to the butcher last week and will be cut this week coming. The daily chores are taking less time these days with fewer animals around... good thing, too as the days are getting shorter. It really is a cyclical, seasonal way of life on our farm.
Hope you all have a great week!
- Joel & Ann