CSA Week 2

Hi Folks,

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





This summer squash is noted for it's shape more than any distinct taste variety from other summer squash like zucchini and yellow croockneck (which we also grow).  People seem to like them pretty small and they are delicious steamed or grilled.  Cut off the top and bottom bits, and use however you'd like - you can even scoop them out and stuff them with whatever you'd like - mushroom, rice and tomato risotto, anyone?  High in magnesuim and vitamins A and C, they contain no fat, until you add butter and parmesan cheese. :)  Whatever way you have them this week, we hope you enjoy!  



Preheat oven to 350 and grease an 8 x 8 pan with cooking spray, olive oil or lard. 

Wash the squash and slice width-ways in 1/4" slices.  Coarsely chop the basil. 

Start to layer the squash and basil and with each layer, drizzle on melted butter and top with salt and pepper.

Keep going until it's all used up.

Cover with foil and bake for 30 minutes or until tender.

Options:  Top with Feta cheese, add  a few tomato slices or onion slices, too!



We've been busy this week thinning our fall plantings of carrots, and tending the things growing in our fall greenhouse.  Joel planted into an unheated hoop house a couple of weeks ago for a fall crop of winter greens to share with you in the colder months.  Always seems funny to be PLANTING in August, but there you go.  We should have kale, collards, spinach and some other yummies right up until Christmas with these plantings - we choose temerature-hardy varieties so that we can cover them even in December and still try to bring you something green in your boxes then.

We need to let you folks know that we also raise pigs on our farm.  We have four gilts (castrated males) this year and they have been busily (and happily) rooting up a piece of ground that Joel cut the alders out of last winter.  They are great land-clearers and are busy making new pasture land for us.  They are happy to have a job and we're happy to have land cleared.  We've been feeding them a fermented feed that was grown without GMOs right in Canning and we pay more for the feed but we're happy to support this farmer's efforts.  They also eat a lot of our produce so nothing is really wasted on the farm.  They will soon be ready for freezer orders, though.  We have them booked for processing on 19 October and they could go sooner, if someone was ready to have them.  We are selling by the Side, so check out our website for more info - CLICK HERE to be redirected.

Ann, Gracie and baby Connor all have terrible colds this week, so we laid low and Joel has been picking up the slack around the house - that's life.  We've been proud to sell our free range chickens to Wild Caraway restaurant in Advocate Harbour and Ann finished her last delivery this week (we meet up in Halifax every two weeks through the season).  If you're ever anywhere NEAR there, you must eat there - you won't be sorry.

That's all folks, have a great week and enjoy your boxes!

 - Joel & Ann