I tried to send this earlier but with the weather and rural internet, I don't think it happened. If so, sorry for the double post. Thanks!
REMINDER: Please PICK-UP your boxes at the Wolfville Farmer's Market on SATURDAY from 8:30am-1PM. Thanks!
WHAT'S IN YOUR BOX THIS WEEK?
Carrots, 2 Lbs
Cauliflower, 1 Head
Kohlrabi, 1 Head
Gourmet Shallots, 3
Collard Greens - 1 Bnch
Kimchee (fermented cabbage, apple & ginger) - 1 x 250ml Jar **Kimchee is an Asian naturally-fermented sauerkraut made with Napa cabbage and every Korean family has their own recipe. Ours is only a very little bit spicy and has the Valley best apple paste to get it going! Enjoy as a condiment, on top or rice and next to stir-frys! Enjoy!**
We've heard from a couple of people but please do let us know if you're interested in pork, folks. The time has come to put it in YOUR freezers for a significant savings in your family's meat bill this winter! We now have three and a half sides of pork to sell this fall and the meat 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.
The pigs should dress out around 100lbs-ish per side (hanging weight) and the cost is $4/lb with basic cut & wrapping included. The final weight of what goes in your freezer depends on if your want boneless chops, all sausages or whatever but expect about 60-70% of hanging weight (ie: 100 lbs to 60 lbs boxed meat for the freezer). 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 offer in 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 IS THAT?!
As members of the Allium family, shallots are kissing cousins of onions as related to both garlic and leeks. We think they are most similar to a small onion (well, some of ours were pretty big this year!) and have a mild onion-garlicky taste. Shallots are grown all over the world and each region has their own varieties and culinary traditions. Here in North America, they are considered a gourmet food item as they are slightly harder to grow than onions and the seed stock is certainly more rare. We grew a special organic variety of Fresh Shallot this year with new seed as we lost most of our seedstock over the winter two years ago. We are REALLY pleased with this year's crop and plan to grow more new year as a niche crop for the farm. Whatever way you cook, pickle or eat them, we sure hope you ENJOY!
RECIPE: Roasted Shallot & Carrot Soup
A great way to use up some of your extra carrots this week and everyone loves warming soups...
3 lbs Carrots
2 lbs Potatoes
1T Olive Oil
1/4 t Sea Salt
1/8 t Pepper
2.5 c Organic Chicken Stock
Cut Carrots and Potatoes into 1” chunks and put into large bowl. Cut off tops and bottoms of shallots, peel and halve and place in bowl. Toss veggies in oil, salt, cayenne pepper and put in roasting pan. Roast at 425 for 45 min-1 hr, stirring once or twice to make sure it’s not sticking.
Put veggies into a food processor or blender and mix with chicken stock. Do in batches, if necessary. Puree until smooth. If it’s too thick for you, thin with water, stock or milk/cream and ENJOY!
Topping Options: Garlicky Croutons, Dollop of Sour Cream/Yogourt
DOWN ON THE FARM
Joel has poured the concrete footings for our greenhouse and the rock walls are next this week or after. We hope to get the greenhouse up this fall on the front of the barn, so we'll have to just wait and see how that goes.
We have been harvesting our onion crop and boy! what a job. We grew the most onions we've ever grown this year and did so from sets, not seeds like we normally do. We were always having trouble with the seeds and the space it took in our greenhouse (not to mention they have to be started in February) so we took a chance and tried sets for almost all of our crop this year, which is MUCH more expensive, but only in cash. In time, space and apparently reliability, they are a money saver so we have a great crop of onions. Now is the nerve-wracking part: we pull them out of the dirt, lay them out in the barn to cure for 2-3 weeks and hope that they don't freeze, cut off the tops and then store in onions bags. Let's hope that part of the job goes well...
Garlic is in the ground now (whew!) and that's a relief. The squash are out of the field and curing in the greenhouse, the barn, our house, etc. It wasn't a heavy crop of squash this year...oh well. Some are good and some aren't. We have some MASSIVE kohlrabi this year though. These were a special variety grown specifically for storage and should keep well right through Spring. We had a customer last year who bought some in bulk and he finished them in July! Unlike the summer varieties, these stay crisp (not woody) through and we have cut a quarter off, used it in soup and gone back to the rest three weeks later and its still looks & tastes good! We'll have these in your boxes for something crisp on occasion for the rest of the season.
Other than that, we all got a cold this week (gee Thanks, Gracie!) and we all spent our "family day" on Sunday resting. It was a good thing.
Happy Hallowe'en to you all and hope you have a safe, spooky and fun holiday on the weekend!
Thanks for your support - we're half-way through our season together!
- Joel & Ann