CSA Week 3

Hi Folks,

Reminder that your CSA Veggie Box pick-up is THIS SATURDAY from 8:30-1pm @ the Wolfville Farmer's Market!




We still have a few dozen eggs each week, whole free range chicken and more strawberry-rhurbarb-apple jam and zucchini relish.  We'll also start to have some more pantry stuff next week to sell... login to your account here and add on your products.  An invoice will appear on your account and you can send us an e-transfer to info@moontidefarm.com, pay online, cash or cheque in person on Saturdays.  Thanks!



Napa Cabbage is also known as Chinese or Asian cabbage and is the main ingredient in the infamous Korean kimchee - think spicy Asian sauerkraut.  Every family has their own kimchee recipe and we make it as well here at Moon Tide Farm.  There will be some for sale later, if it turnsout well. :)  Other than that, you can use it as you would a light fluffy summer cabbage.  We love it sliced VERY fine in a salad or make a cabbage salad out of it with other stuff - recipe below.  It also adds a crunchy bit to your favourite stir-fry.  Light and mild, Napa cabbage is a great fit for our farm as it grows well and adds diversity to our offerings.  We certainly hope you ENJOY!


Spicy Asian Slaw with Napa Cabbage, Carrots & Ginger Dressing
Adapted from Gourmet Magazine, from Dara @ CookinCanuk

3 tbsp rice vinegar
2 tsp sugar
1 tsp peeled and grated fresh ginger
1 tbsp sesame oil
1 tbsp canola oil
1/2 tsp grated lime zest
1 tbsp fresh lime juice
1/2 serrano chile, seeded and membranes removed, finely chopped - or chili flakes, or none
1 small Napa cabbage (about 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices
1 1/2 cups grated carrots
4 scallions, sliced - or 1 shallot, sliced THIN
1/2 cup chopped cilantro

In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and chile. Set aside.Separate the cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.Serves 4 to 6.


We've had a very busy week here at the farm - gee, I think I'm starting to sound like a broken record, but it's true!  Fall is a terribly busy time of year for any farm and we're no exception.  We've been harvesting produce and Ann has been renting the Wolfville Farmer's Market commercial kitchen this week to freeze many lbs of broccoli for use later in the season... yum!  Joel has rafters on the north side of our barn now and we'll soon be putting a roof on our lean-to, HOORAY! 

We also had a great canning workshop here at the farm this past Sunday for Open Farm Day (a province-wide initiative by the NS Federation of Agriculture) so that was great.  We had just under 20 people come and learn how to can and preserve food off-grid with water bath canning, pressure canning and then fermenting of foods.  It was so fun and helped us be organized, too.  Thanks to our participants.  If you're interested in learning about canning too, we might do it again for CSAers and other farm customers - please let us know your interest level HERE.

We're waiting for onions to fall over and start drying, the storage cabbages to firm up and the potatoes to harden their skins a bit but we'll have lots of fall produce, folks.  We will likely be clearing some fields this week coming - no more sunflowers :( - and tilling things in for next year.  Always looking ahead...

Have a great week and thanks for your support, Joel & Ann