CSA Week 4

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 eat week and the earlier you arrive, the more choice!




Free Range Chicken

Strawberry Jam

Peach-Ginger Jam



We LOVE cauliflower in our house and we think it's sorta the next big thing coming as more folks are lowering their carb intake but still crave the light fluffy stuff in their diets.  Cauliflower can easily be baked on a cookie sheet and sprinkled with garlic and parmesan, salt & pepper and voila!  an amazing side dish.  We steam it and eat it that way a lot at our house and it is great in a cheesy soup, too!  A member of the Brassica family, is is a close cousin to broccoli and cabbage but usually takes a bit more nutrients from the soil than our broccoli.  In short, it's a bit harder to grow, takes more from the soil and the seed is more expensive, which is why it is eaten less than broccoli but it is a bit more nutrient-dense (the good stuff in the soil is now in your veggies) and a bit better for you  - low in fat, carbs and fibre but high in Vitamin C and K.  Whoo Hoo!  Whatever way you like it, we hope you enjoy!




  1. Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the spaghetti. Cook according to the package directions. Drain and set aside.
  2. Meanwhile, place the cauliflower (in batches) into the food processor and pulse to form couscous-like crumbs; transfer all to a large-sized mixing bowl.
  3. Still using your food processor, add in the almonds or pine nuts, green olives, sun-dried tomatoes, cheese, garlic, capers and parsley. Pulse to form a coarse bread-crumb consistency, then add the mixture to the cauliflower in the bowl, along with the crushed red pepper flakes.
  4. Stir in the olive oil, 2 teaspoons of the vinegar and salt. Mix well and taste and adjust seasoning as needed.
  5. Add the pasta and toss to coat evenly. Drizzle with a touch more olive oil and a splash of the vinegar if needed. Serve and enjoy

From Hip Foodie Mom Blog http://hipfoodiemom.com/2013/09/20/spaghetti-with-cauliflower-pesto/


Things are ticking along nicely on the farm and the crops are starting to really come on.  We're still trying to sell our pork sides - please let us know if you'd like some - and we are on our last batch of free range chickens in the fields.  They'll be finished after Thanksgiving but we have LOTS in our freezers now.  Let us know if you'd like one at the Market or you can also pre-order through the website.

Ann's mother is visiting from Tulsa, Oklahoma where she lives minutes from Ann's brother and his family.  She'll be here for two weeks and we're all enjoying spending time with "Nana."  Joel is liking having a few extra hands to free up some of his farm and house reno time!

We're looking for a few more hens for winter production as ours are getting older and the egg production is dropping with the light going - it's officially fall now!  If you'd like to come to the farm sometime this fall, please let us know - we're thinking about an open farm day in October if you all are interested some Sunday afternoon... perhaps potato digging?

Hope this finds you all well - have a great week and enjoy your food!

 - Joel & Ann