CSA Week 14

Hi Folks,

REMINDER:  Please come and Pick-Up your Veggie Box at the Wolfville Farmer's Market tomorrow from 8:30-1pm and plan to do some Holiday Shopping while you're there!


** Josh Oulton (co-owner of TapRoot Farms in Port Williams) has grown the Brussels Sprouts that are in your box.  We didn't have good luck with them this year but wanted you all to have a taste anyway.  Hope that works for you, ENJOY!


You are always welcome to LOG IN HERE and have a look around what else might be on offer for your holiday shopping... or just to stock up before our CSA Program ends (next week!)  If you're looking for extra Pantry Items, you'll find them one you log in.  Thanks folks!



We always think of these guys as mini cabbages, which they are, sort of.  They are in the same genetic family as cabbages, kale, kohlrabi and cauliflower but have been cultivated on their own since Ancient Rome.  Popular and widely grown in Belgium (hence the name Brussels) they then migrated to The Netherlands in the 16th century,and from there to norther cool climates in Europe.  Early settlers brought them to North America and the rest is history. 

They get a bad rap because of poor cooking techniques and we'll admit, we don't like them over-cooked, either.  The best way to cook them is to roast them but they are truly amazing fermented.  Some will go in the ferment bucket this week!  We also eat them steamed - just watch the time and don't overcook!  Whatever way you eat them this week, we hope you ENJOY!

RECIPE:  Balsamic-Roasted Brussels Sprouts

1 lb  Brussels Sprouts

2 T  Olive Oil

1T  Balsamic vinegar

Sea Salt & Cracked Pepper to taste

Preheat over to 375.  Line cookie sheet with parchment paper.  Trim the outer leaves of sprouts until they look good, trim off the ends and cut in half.  Toss in oil, vinegar, salt & pepper and place cut side down on cookie sheet.  Roast 15 minutes and then turn over and roast another 10-15 minutes until caramelized.  Enjoy!    Extras:  Pour on a dijon vinaigrette,  add red onion while roasting, dried cranberries and toasted pecans for a real treat!

Here's another one, follow the link! 

Sauteed Brussels Sprouts with Bacon & Raisins


There is amazingly still Kale in the fields so we're still picking it.  It's been really mild this week, hasn't it?  Joel is still working off farm this week on a timber-frame barn project near us and is enjoying that work.  That means that he isn't getting work done around here, though! ha ha

Winter on the Farm

There are still lots of things to do on a farm in the winter like chores twice a day.  Because we don't have running water in the barn and the outdoor spigot freezes in the winter, this means water buckets come into the house and are filled in our second (farm) sink in the kitchen.  This is the sink dedicated in the kitchen to washing eggs, dealing with milk and milk products and in the winter, filling water buckets.  A real pain, but someday we'll have water in the barn!  We have two sets because when it's really cold, the water just freezes and then we bring them in and set them by the woodstove to thaw and fill the already thawed ones from the night before.  A real process, but it gets the job done!  (It also makes the kitchen a bit more chaotic than it already is!)  When the snow gets high, the horse climbs over the fence and into the goats' and sheep's paddock which isn't good and we have to chase her out because she's so big she stepped on the baby goat last year and broke her leg and didn't even feel it.  Poor thing.  So Ann was setting a baby goat splint every day, twice a day for 6 weeks last winter - ugh.  It would be better to just keep the horse out of there. :)

We DO have a new loft in our barn that Joel put in this summer which is able to store about 300 bales of hay, so that helps with chores each morning with it so close.  We will have to re-stock it from the cache in his uncle's barn mid-winter but that's better than the situation last winter when we had to go and get hay every 10 days or so because we had no real storage.  Fine time put to use this summer!  To feed all of our animals, Joel cut and baled about 650 bales of hay for use this winter and we have a bit more left over from last winter and that should see through our animals:  2 cows, 1 draft horse, 2 goats, 2 sheep and a flock of chickens (bedding).  We also use some to bank our house (cover the foundation) and that helps keep us warm and toasty (well, sort of).  The feed we bring in as needed  - animals are hungry in the winter because they have to spend a lot of energy just keeping warm - and our horse gets a bit of grain when she's working pulling out logs from the woodlot up the road.

OK.  We have ONE MORE WEEK of our CSA Program left!  NEXT WEEK IS OUR LAST WEEK and it's a double-up.  So come prepared to lug out a bunch of food and we'll see you tomorrow morning!

Thanks all,

Joel & Ann

Moon Tide Farm