CSa Week 10

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?

ADD-ONS AVAILABLE THIS WEEK:

LOGIN to your account and you can order straight from there in drop down lists.  The system will invoice you and you can PAY Online or In Person!

FEATURE VEGGIE

CHICKWEED

A native of Europe and grown as a winter green and medicinal herb, this plant has naturalized here in North America and become a common garden "weed."  We have cultivated a large patch of it as we know it's many virtues and are pleased to be able to share them with you this week.  it can be used as a leaf vegetable and eaten raw in salads.  We chop it up and put it into our homemade "chop chop" of shredded veggies, cabbage and kale and a light vinaigrette dressing.  It can also be chopped and used well in egg dishes - scrambled or omlettes.  Chickweed is high in lots of minerals and vitamins and has been used in folk medicine topically for itchy skin and skin diseases and internally for pulmonary complaints like bronchitis and pains to include periods and rheumatic arthritis.  It would be taken as a tea or tincture in this form.  Whatever way you'd like to eat or drink or poultice it this week, we hope you enjoy!

FEATURE RECIPE

CHICKWEED PIE

Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking.

To prepare chickweed, rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl.

Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan.

In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.

Adapted from Pennsylvania Dutch Country Cooking by William Woys Weaver, 1993

CHICKWEED PESTO

Blend garlic and seeds or nuts in a food processor until crumbly.  Add the remaining ingredients and blend well.  Serve over pasta, as a dip for crackers or veggies, spread on pizza dough - get creative!  Will keep in the fridge for a week or more.  ENJOY!

 

DOWN ON THE FARM

Garlic is going into the ground now.  Joel has prepped six beds and ammended the soil with his homemade "complete organic fertilizer" concoction.  The ground was fallow and disced, the beds made, the fertilizer spread and the beds raked out fro planting.  We space garlic 8" apart all around and once it's all in, the beds will be put to sleep with a nice thick blanket of straw.  Should be all done early next week.  It is late but it still isn't deadly cold - yet.  That said, we have our first real killing frost this week and the Swiss Chard is sadly coming to an end.  

The rest of the root veggie harvest is in full swing.  Our part-time staffer has had her last day of work on the farm this week and we're sad to see our time with her come to a close - it's always bittersweet.  She's been invaluable to us this year on the farm by keeping us sane and offered hands wherever needed - including minding Gracie the 2 yr. old when she's in the field "helping" to harvest!   She's endured our chaotic work plans and family upheaval with a newborn with grace and patience and we're just so thankful for her and all of her help!  We couldn't have done it without her.

Here's to getting everything out of the ground, the ground worked or put to sleep the greenhouse going and cleaned up this week and we're still working on our mudroom in the house!  Hope you're still enjoying your seasonal veggies and we look forward to seeing you tomorrow!

 - Joel & Ann