CSA Week 1

Hi Folks,

We're so pleased you're on board with us this year and happy to be bringing you your first veggie box this week! 

Each week we'll be sending out a newsletter like this to help with the following:

REMINDER:  Please come pick-up your first CSA Box this week SATURDAYS at the WOLFVILLE FARMERS' MARKET from 8:30am-1pmThere is a bit of choice eat week and the earlier you arrive, the more choice!



Every week there are options to Add-On products to your veggie box.  From our website, you choose MY VEGGIE BOXES from the pull-down menu at the top.  Log in and it will say what's in your box and if your scroll down, you will see different items listed from different categories that are also available to purchase that week. 

What's the Advantage?

You can pre-purchase items and we'll have them ready with your box each week.  You don't have to worry about paying for them at the Market - they're already paid for!  You can also do meal planning and see what's available in bulk, too as we go through the season.  If you really like an item, you'll be sure not to forget picking it up at our booth at the Market, it'll just be in your box.  It's easy!

CLICK HERE to see what we mean... just log into your account and scroll down.

What's available this week:




This heirloom variety from Italy called "Milan" is a tasty cousin to the winter turnip you're used to.  The purple topped and crisp white fleshed root veggie is in the same genetic family as radish and arugula,  They have the spicy mustard taste and run a bit on the spicy side, but are not what one customer calls a "barn burner."  Also called "salad turnips" because they are normally eaten raw - sliced in a salad or sprinkled with salt and splashed with vinegar.   That said we've been known to pan-fry them in butter with salt and pepper, too.  They are delicious and something you might not have tried, so we'll feature them this week.  Whatever way you eat them, we hope you ENJOY!



adapted from Molly Watson @ localfoods.about.com

Creamy and warming, this is an easy soup that reheats well.  Try it with crusty bread or add some cooked quinoa or millet to bulk it up.

  1. Remove the greens from the turnips, if necessary. Wash and rinse the greens, cut them into thin strips, and set them aside.
  2. Peel the turnips, chop them into small chunks, and set aside.
  3. Peel and finely chop Onions or clean and finely chop leeks. Set aside.
  4. Thinly slice the garlic and set aside.
  5. Heat the oil in a medium pot over medium high heat. Add the bacon, if you're using it, and cook until it starts to render its fat. Add the onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.
  6. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  7. Add the chopped turnips and broth. Bring to a boil. Reduce heat to maintain a steady simmer and cook until turnips are tender, 8 to 10 minutes.
  8. Stir in the turnip greens and cook until the greens are tender, about 2 minutes.
  9. Taste the soup and add salt or other seasonings to taste. Serve the soup hot, garnished with black pepper, if you like.


2 T  Olive Oil

2 T  Rice Vinegar

2 t  Honey

2t  Poppy Seeds

2t  Ginger, freshly grated

1/4t each Sea Salt and Fresh Pepper

1 Bunch of Turnips, very thinly sliced

  1. Combine the oil, vinegar, honey, poppy seeds, ginger, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
  2. Drizzle the turnips with the dressing.
  3. Serve immediately.



We have been very busy this summer with the birth of our son Connor at the end of June - imagine working from home with a toddler (Grace) and a newborn!  Anyway, Joel is managing the best he can this summer and we also employ one local part-time helper who multi-tasks working in the fields and  helping Ann with our pantry items.  We're so thankful to have such great help who is adaptable and hard-working!

The barn projects we started two years ago are ongoing, but we do have a greenhouse on the front of the barn now, a lean-to on the back (with doors!) and the next phase will be to take off the poorly-built addition on the east side that houses our animals and rebuild it soon.  We're thinking a few modifications to get us through this winter and then we'll tear off the whole thing and rebuild next Spring.  For those of you who are new with us this year, we bought our current location three years ago and we've been renovating by hand our 100 year old+  barn and house to make it a real working farm again!  Joel's other calling in life is carpentry and he's been putting those skills to use on our property for three years straight, in addition to being the main farmer.  Ann helps with the farm business, running errands for supplies and feed and organizing the pantry items - there are many jobs that come with our small farm! 

This week Joel has been cleaning out our laying hens coop and spreading their composted manure on our land, planting some cover crops of rye and a peas & oats mix, weeding is ongoing and spraying crops with his special blend of compost tea in addition to harvesting, looking after animals and moving our free range chickens onto new pasture at least once every day.  It's a busy place. 

We're so glad you're with us for our Community Supported Agriculture adventure this fall.  Welcome to our world and we look forward to learning about yours as well!

 - Joel & Ann

Moon Tide Farm

Scots Bay, NS