CSA Week 11

Hi Folks,

REMINDER:  We'll be pleased to see you on SATURDAY MORNING from 8:30am-1pm to PICK-UP your Veggie Box.  See you then!


** The Squash is a piece of a MUCH larger heirloom winter variety called Rouge Vif d'Etemps that grew well this year.  Actually a pumpkin, you can cut off the remaining rind and steam for a velvety treat or put in a curried soup with apples & stock this week (recipe HERE).  Of course, we like them in pancakes and muffins, too.  Enjoy!


Please do LOG IN to your account anytime and order more items from our listings by category.  They are in drop-down lists so have a look!  We're also selling HOLIDAY MEAL PACKAGES for $50 so have a think about that for friends, family, colleagues, bosses, teachers, etc.  Thanks!



This is the premier vegetable for greens in the winter, in our opinion, as it keeps well, is versatile and there are lots of things to do with them.  High in Vitamins K and C, they are also an important source of fiber in a winter diet.  Cabbages were likely domesticated around 1000BC in Europe and formed an important place in the European diet my the Middle Ages.  Cabbage does best in cool wet climates and Scots Bay is a prefect locale close to it's wild origins in the British Isles and on the rocky sea-salted cliffs of Europe.  It is a hearty vegetable known well in Maritime boiled dinners, skillet hashes and of course, rolls in tomato-based sauces.  Ours keep through the winter and we usually make lots of live sauerkraut, too!  Whatever way you choose to eat it, we hope you ENJOY! 

RECIPE:  Cheddar & Potato Cabbage Rolls

Adapted from Canadian Living, Serves 6-8

2 lbs  Potatoes, peeled & chopped

1/3c  Sour Cream

2  Onions, chopped

2 strips  Bacon, chopped 

pinch of salt

1 Cabbage

1.5c  Old Cheddar Cheese

1/4c  Parsley, minced  (or 1T dried)

1/4 t  Pepper

2T  Butter, melted

Boil potatoes in salted water for 20 minutes and drain.  Return to pot and stir for 1 minute to dry.  Mash and combine with sour cream until as smooth as you like. 

While potaotes are boiling, sautee the bacon in a skillet for 3 min. until beginning to brown.  Add onions and salt and cook for 12-15 minutes until golden.

While waiting, add 1-2 inches of water to a soup pot, separate 12-16 cabbage leaves from the core and put in pot with water and cover.  Steam until leaves are tender, approx. 10 minutes.  Drain and place in colander under col running water for 1 min.  Cut out the hard rib in the center, giving the leaves a V-notch at the base. 

Fold the bacon & onion mix, cheese, parsley and a pinch of pepper into the potatoes.  Place ~1/4c of filling on the bottom of the cabbage leaf and roll up.  Place steam-side down in a 13x9 casserole dish and sprinkle with remaining pepper and drizzle with butter.  Cover dish with foil and bake 40 minutes at 375 degrees.  Remove foil and bake another 10 minutes until tops are golden, sprinkle with parsley and serve hot!  ENJOY!


Joel is getting there with taking out the crops and he should be finished this week.  Whew!  He is also making room in our root cellar in our house for all of the squash, veggies and freezers that now have to share this space for our own needs.  We still have lots of free range chickens to sell, so please order often! :)  We also will likely have a bit of pork to sell by the piece, so please let us know if you're looking for a roast or pack (or two) of chops. 

The last of the chickens departed the farm this week and all are now in our freezers.  The pigs are leaving on Wednesday.  Joel has a like on a Berkshire (heritage breed) sow, so we're thinking of getting her... he'll miss the pigs when they're gone.  We'll see.  The two heifers (girls cows) that we own will likely be coming back to the farm from their summer pasture location this week or next and then we'll have a full house - minus the draft horse.  We have a bit of fencing to re-do with the accommodation situation in the barn changing and winter paddocks to rearrange, but it should work well.  This will be our third winter in our house and on our farm and we're looking forward to having some of our systems in place this winter. 

That's all for now, folks.  Hope this finds you all well and enjoying the cooling days.  We had snow this time last year and Joel and Ann have pulled carrots and frozen our fingers so we're thankful it's been warm for so long this fall.  See you on your pick-ups!

Joel & Ann

Moon Tide Farm