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?
- Parsnips - 1 lb
- Brussels Sprouts - 1 Pint
- Garlic - 1 Head
- Beets - 1 Bunch
- Greens - Kale, Swiss Chard, or Collards - 1 Bunch
- Choice Item: Sunchokes or Potato - 1 lb
- Pantry Item: Sour Cherry Jam - 1 x 250ml Jar
ADD-ONS AVAILABLE THIS WEEK:
We get a lot of people who tell us that they don't like parsnips. That's because they've only ever eaten them boiled (yuck!). We love them grated and mixed with egg and flour for a parsnip latke (pancake) or mixed with mashed potato for the same. We like them in a pork stew. We LOVE them in a mixed roasted veggie tray. The sugars caramelize when roasted and they are super-sweet. We usually leave a row or two in the ground and then dig them in the Spring for a sweet treat - the frost converts their sugars over winter... Parsnips are ancient, the literature isn't sure if they or carrots were domesticated first but before cane sugar, the parsnip was used. People in Europe and Asia have been eating them for centuries - there must be something good about them! High in potassium, they were only replaced by the potato as a main starch in the late 1800s. Whatever way you eat them this week, we hope you ENJOY!
Use your food processor or elbow grease to grate the parsnips. Put in towel or cheesecloth and wring out as much water as you can. Add eggs and all dry ingredients to make a “batter”. Heat oil to cover bottom of pan (cast iron is best, but use what you have!) on med-hi heat until sputtering with a drop of water. Use a 1/4 measuring cup and scoop out batter and fry until edges are golden. Flip and cook through. Place on paper-towel lined plate. ENJOY!
**Top it! We like these with a lemony sour cream or maple syrup.
DOWN ON THE FARM
We've got most of our wood in the wood house this week. The last of the chickens have been processed and the pastured pigs are being cut and wrapped now and the hams and bacons smoked! We would like to move the laying hens from their current home in the barn to a different outbuilding this week so we can have more room for our Shetland sheep to comfortably stay in the barn and have lambing pens for the Spring. So if we can get the hens (and two roosters) moved, we'll clean out their spot and move the sheep in. It's getting cold out there but the sheep are perfectly happy with their brown woolly coats - they just kept trucking in the pasture even with horizontal winds and rain last week!
It's Halloween time around here and we have several family and friends' parties, festivities, etc. for the kids to participate in. Connor is a pumpkin this year (recycled outfit:) ) and Gracie is an authentic cowgirl since when Ann's mother visited, she brought real boots for Gracie and "proper" western wear since she lives in Oklahoma! We'll be making some pumpkin seed brittle to share and soup for us... hope you have some pumpkin-inspired treats this week, too!
Thanks so much for your continued support and we'll see you tomorrow!
- Joel & Ann
P.S. If you have made a half payment to your CSA share, the other half is due on the 1st of November (next week). If you're not sure, LOG IN to your account and check or send us an email at firstname.lastname@example.org.