CSA Week 13

Hi Folks,

REMINDER:  Please join us at the Wolfville Farmers' Market on Saturday from 8:30am-1pm to Pick-Up your VEGGIE BOX and perhaps get some gift ideas or purchases made as well???


* Cherries are local and were canned in apple and white grape juice so there's no extra sugar.  ENJOY!


We still have lots of HOLIDAY SPECIAL meals for order.  Includes:  1 Free Range Chicken (~5lbs), 2 lbs each of carrots, potatoes, parsnips, and beets, onions, a cabbage, garlic and a jar of cranberry preserves for ONLY $50!  Great gift idea or we're happy to donate a few to deserving families in the area if you'd like.  CHECK OUT OUR WEBSITE HERE for more details.



A native starchy tuber to this continent, Jerusalem Artichokes are neither an artichoke or from Jerusalem but their name seems to be a linguistic corruption on the Italian word for the plant "Girasole" (jeer-ah-sole-eh) meaning "Sunflower Plant."  We like to call them sunchokes as they are a tuber variety of the sunflower family and grow tall (5-6 feet) stemmy stalks with small branched sunflowers on them.  They can be found wild in Nova Scotia (we see several spots in the summertime) but we cultivate a few different varieties and use the tall plants as a windbreak from the road at our "camp" plot here in Scots Bay.  High in inulin, Sunchokes are a great starchy substitute for potatoes for those watching their sugar intake and rate quite low on the glycemic index.  We recommend for diabetics to at least cut their potato consumption in half and substitute the Sunchoke instead!  We like the roasted the best, and they only take 20-30 minutes to have a crisp outside and mashed potato-like consistency inside.  They can be boiled, baked, roasted and even eaten raw like water chestnuts in your favourite stir-fry, just toss in at the end.  They just need a scrub under cool water, don't bother peeling them - too much work and not necessary.  One word of warning, these do sometimes give people gas who aren't used to eating them which has earned them the name "fartichokes" around our house.  Harmless, but a warning none-the-less.  Whatever way you eat them this week, ENJOY!


Serves 4

2 T  Butter

1 c  Onion, Chopped

2 Stalks Celery, Chopped

2 Cloves Garlic, Minced

2 lbs Sunchokes, cleaned and chunked

1 Qt. Chicken Stock

Sea Salt & Coarse Pepper to Taste

Dash for freshly grated Nutmeg

Heat butter in heavy pot on med-high and cook onions and celery 5 min. Add garlic and sauté 1 min. more.  Add sunchokes and stock and bring to simmer.  Reduce heat to low and simmer for 45 min. or until sunchokes break down.  Puree the soup with an immersion blender, or blender blender, filling only 1/3 of the way at a time and keep the lid on—it’s HOT!  Add salt and pepper to taste and a light sprinkle of nutmeg.  ENJOY!     



1 LB  Sunchokes

1  Parsnip, peeled (or turnip)

2  Carrots, peeled

1  Shallot, minced


4T        Olive Oil

1 T      Lemon Juice (or juice from 1/2 Lemon)

1t         White Wine Vinegar

1T        Dijon Mustard

1/3 c   Fresh Parsley, chopped

Sea Salt & Fresh Ground Pepper to taste

Grate the sunchokes, parsnip and carrots in a food processor or with a box grater.  Add the minced Shallots.  Prepare dressing a toss to coat the veggies.  Not glamorous or gourmet, but tasty and a different take on “slaw.”  Good with heavier meals or on sandwiches. 


Well, it snowed last night and actually stuck here on the ground and that's the first of the season.  Joel has been away from the farm this week working on a timber-framed barn project for a friend and putting his many carpentry skills to work (and earning extra money for the holidays!).  That said, we've made some inroads with getting things picked-up around here (a never-ending job) and greenhouse items stored away in the barn, potting mixes stored inside, onions moved to a warmer spot and the root cellar in our house is now buttoned up with no more free-flow cold air coming in.  It's starting to feel like winter around here!

Our draft horse Queenie has been on pasture the whole summer but is likely coming home this week coming and that means new arrangements for getting the sheep in a different door in the barn to their night-time lodgings.  The chicken coop door needs to be covered in with plastic to prevent drafts and Joel would like to get a start on the end walls of our greenhouse, if he can find the time - that's what Sundays are for, aren't they?!  Never enough time for all of the projects.. we're used to that by now. ;)

A reminder to you all that after this week, we only have only two more pick-ups.  This is WEEK 13, next week December 12th is WEEK 14 and the YULE MARKET at the Farmer's Market - there will be extra craft people around for your holiday shopping pleasure, please think about a local holiday this year!  Finally our last week (#s 15 & 16) is a double-up for the holidays and is December 19th with a $40 box of goodies that week to carry you all through the holidays.  We appreciate your support and look forward to seeing you all as we near the holidays. 

If you have any questions, comments or feedback, you know we want to hear it!  See you tomorrow,

Joel & Ann

Moon Tide Farm