CSA Week 12

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!


**  Use anywhere you would garlic for a milder and easier version.  Drop a spoonful or two into your soups, stir-frys or salad dressings and keep in the refrigerator until used up!


Free Range Chicken

Pastured GMO-Free Pork:  Any cut, size, whatever.  If you'd like a $50 mixed box, please let us know:  ground, chops, ham and roast.


Ferments - just ask!

Frozen Cranberreis




The taproot is so tasty we sometimes forget about the greens!  Beets can be used in lots of things:  think of them like the zucchini of the root veggies.  We love them with chocolate, juiced in drinks and of course, eaten raw, steamed, roasted, boiled or fermented.  Our beets didn't do that well this year - they need lots of water and nutrients and some years are better than others.  We sure lacked water at a crucial stage in their growth so... yours are coming from our colleagues at Olde Furrow Farm in Port Williams this week (a young couple with no-spray veggies).  High in folate and manganese, beets have also been shown to reduce cardiovascular disease and improve endurance in athletes.  Who couldn't use some of that?!  Whatever way you try this cousin of Swiss Chard and Rhubarb this week, we hope you ENJOY!


CLICK HERE for about a MILLION beet recipes.  You're sure to find SOMETHING that tickles your fancy!


  • 1 clove garlic, peeled
  • 2 Tbs. tahini paste
  • 2 Tbs. cold-pressed olive oil
  • 2 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • 1 tsp. sea salt
1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.

2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.

Thanks to Vegetarian Times for this recipe!

Wanna try a cool fermented Beverage? 

CLICK HERE for BEET KVASS and try this easy one this week!


We've been doing a lot of cleaning up this week and getting some storage space in the barn in order for the winter.  Joel has been cleaning up all of the old fermented feed barrels and Rubbermaid totes that we harvest produce in with a borrowed pressure washer - seems to work well and we now have clean buckets and totes and barrels ready for next season - yipee!  Always a rather unpleasant task but now accomplished is great. 

As our farm has grown and we have lots of free range chickens to sell and some pork, too, we've invested in more chest freezers.  They are in our stone-clad basement under our house but have been running on extension cords with questionable wiring.  Joel had spent time this week re-wiring and making new (grounded) outlets for our freezers down there and now sleeps better at night not worrying if about the previous arrangement and if we'd burn the house down.  (!) 

Gracie had an accident last weekend on the farm involving a metal kazoo and running outside and cut her mouth pretty good so we spent our Sunday family time in the emergency room at Valley Regional and eating a lot of soft foods this week.  She's totally on the mend, but that's the sort of thing Ann's been dealing with this week.  We also had a visitor to the farm this week to discuss adding more perennials to our current farm and gave us lots of good new-farmer energy. 

Finally, we've shared this with some of you and not others but we're sitting on a steering committee for a new cooperative - NS Small Farms Co-Op.  The goals is for more small family farms to be putting more local food into the hands, homes and bellies of more Nova Scotians.  By pooling some of our resources, we're looking at consolidating some of our current energies and using them to farm more effectively.  By sharing shipping costs, delivery, overhead, etc. we all hope to have better bottom lines in the future and also have more time and money for more social justice work as well.  We'll keep you posted on our progress, but we thought you should know about something so cool and revolutionary coming to your neighborhood and that we are part of the driving force behind it.  If you have thoughts about this or would like to be involved in some way, please let us know.  Plans are developing now.

That's all for this week.  Hope you're all well and we look forward to seeing you tomorrow!

   - Joel & Ann