CSA Weeks 15 & 16

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?

THIS IS OUR LAST CSA WEEK & IT'S A DOUBLE BOX!!!

We know many of you won't be able to pick up next week on the 24th, so this is our last week of the growing season.

ADD-ONS AVAILABLE THIS WEEK:

FEATURE VEGGIE

We're not going to feature any one veggie this week as you have so many, but we'll include a bunch of holiday recipes for you instead.

HOLIDAY RECIPES

DECADENT MASHED POTATOES

Put potatoes in water and cover 2” and bring to a boil.  Reduce heat, cover partially, and simmer 25 minutes until tender.  Drain and rub off peels when cool enough to handle (not cold).  Cut into large pieces.

Combine potatoes, Cream Cheese, Butter, Milk and 1/4c Cream in a mixer with a paddle.  Season with Salt & Pepper to taste.

Return potatoes to a pot on medium heat.  Add remaining cream and stir constantly so it doesn’t stick and scorch until heated through.  Serve immediately or keep covered in a bowl over simmering water for up to 2 hours.  ENJOY!

HOLIDAY TURNIP CASSEROLE

TOPPING

Peel and Dice turnip, boil for 20 min. and mash.  Beat mashed turnips with butter and eggs.  Add flour, sugar, powder salt & pepper and beat well.  Put in greased 2qt. casserole dish.  Mix melted butter and crumbs together and sprinkle over turnip mix.  Bake uncovered at 350 degrees  35-40 minutes until browned and hot.   ENJOY!

MAPLE GLAZED CARROTS

Clean carrots—take off tops and scrub.  Trim, chop and place in a steamer with just a wee bit of water.  Steam approximately 8 minutes - you want them still a bit crunchy but not hard.  Either keep hot or cool under the tap until cool.  Melt butter and maple syrup in a small saucepan.  Drizzle over the carrots.  Serve either hot as a side dish or cool  by itself for a snack or in a salad and ENJOY!

FESTIVE KALE SALAD

Balsamic Lemon Vinaigrette

  1. Wash and dry your kale. (Simply blot dry with paper towels, or use a salad spinner.)
  2. Slice / Rip the green leaves from the stems. Discard the stems, which are too tough to enjoy. Chop kale into bite-sized pieces/ribbons and place in a large bowl.
  3. Drizzle 1-1/2 TBS oil over the kale and massage the kale for 60-90 seconds. Season with a sprinkle of salt & pepper and set aside.
  4. In a lidded jar, combine the vinaigrette ingredients - vinegar, oil, lemon juice, salt, pepper & sugar. Shake vigorously until emulsified. Taste and adjust to your preference, if necessary. Set aside.
  5. Grab your bowl of massaged kale, add in the cranberries, carrots & almonds. Drizzle with vinaigrette and toss well.

This one could be made up to a day ahead and enjoyed later, if you're time-crunched!  Or make more and have yummy leftovers...

DOWN ON THE FARM

We've been so busy getting things ready for your last CSA box, getting everything in under cover, buttoned up, cleaned up, etc. this past week! 

The Cranberry Preserves are fresh as Ann made them this week - so enjoy! 

We hired someone to come with a tractor this week, too.  Long story short:  Our tractor is OLD (1953) and doesn't work most of the time.  It takes too long to fix it so we borrow Joel's elderly Uncle's tractor most of the time.  His tractor is not available now (goes into the woods) so we have to hire a tractor and man to use it to do a few things around the farm these days.  We're thinking of crowdfunding for a new one - hahahaha.  Anyway, our neighbor came with his tractor and scraped all of the old poo out of the animals' paddock near the barn and piled it to rot down all winter.  The animals' ourdoor run is now clean and everyone has new bedding.  We keep them on deep bedding through the winter - which as it decomposes will heat them from the bottom (no matter how cold it is outside, they are all sleeping on heated mattresses, ahhh.).  The chicken coop is now "insulated" from the drafts and everyone is toasty warm.  On REALLY cold days like today, we send out warm molasses-spiked water to everyone to enjoy to warm their bellies and give them a bit of an energy boost.  The water lines are now frozen so that means filling buckets in our second sink in the house  and having empties always ready to go (also saving for a frost-free water line to the barn).  

Still trying to get that mudroom finished as the boots and coats are a big mess... oh, and its' Christmas in a few days?  LOL.  Maybe we should make room for a tree and get some gifts... if you're like us, we've done a lot of online shopping this year but we'll also go to the local shops for "fun stuff" as we like to support them, too - it's just extra hard with two little ones...

So, we're wrapping up our CSA season with you!  It's been a pleasure seeing each of you every week for the past fifteen weeks and we've really enjoyed getting to know you at the Market and online!  We're so thankful for your commitments to eating local foods (and maybe even more veggies in general) and your willingness to eat with the fall season this year with US!  We hope it has been a success for you and your family, too.

We will remain at the Market for the month of January - I think Joel will be busting out his juicer for fresh morning tonics - and we'll have a few other things on offer.  We're still working closely with some other small scale farmers and we would be happy to keep you in the loop about our progress with the Nova Scotia Small Farms Co-Op as it develops.  We'll be at the Market as we're able after that.  We're thinking micro greens but we don't know how the greenhouse on the barn will perform in February.... here's hoping!  The seed catalogues are all here....

Wishing you and yours a very happy, healthy and FUN holiday season and all the best in the New Year!

- Joel & Ann

Moon Tide Farm