CSA Week 5

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!


**  We helped our friends to pick apples in their organic orchard last weekend and then it was a group effort to press the cider so we've brought some back to share!  It is raw (unpasteurized) and if you'd like it pasturized, bring to a boil for a few minutes - and have mulled cider for your holiday festivities!  HAPPY THANKSGIVING!




Swiss Chard is in the same genetic familly as Rhubarb and Beets and you can tell by the way the leaves grow with a sturdy centre stalk and wide outer leaves.  We grow the variety "Bright Lights" for the multi-coloured effect and it grows well in our microclimate by the sea.  There is a bit of oxylic acid in them but not nearly the amount in Rhubarb (those leaves are poisonous and we boil them down to make an insecticide tea in the Spring most years).  To use Swiss Chard, we usually strip the centre rib and cook that a bit first and then use the chopped leaves a few minutes later.  It is a good substitute for spinach (same family, again) in most recipes but should be cooked before consuming.  We LOVE it with eggs - quiche or fritattas - and sauteed with onion and garlic with a splash of balsamic vinegar at the end of cooking.  Ask Ann about that if you see her at Market and need ideas.  Whatever way you eat it, we hope you ENJOY!




Thanks to Food & Wine for the Recipe!

  1. In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
  2. Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
  3. Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
  4. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
  5. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
  6. Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
  7. Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.


HAPPY THANKSGIVING, all!  We are always so thankful ourselves at this time of year, being farmers and all.  We really like an entire holiday devoted to being thankful for friends, family and of course, the FOOD!  Knowing where it all came from is so sweet for us and we always have SUCH delicious meals for our feast day and feel such a sense of accomplishment in our home because we grew everything on it, except for the cranberries, which we get from a farm on the South Shore of NS (and you can too this year!).  Try it yourselves - get the meats, sides and pies from local sources this year, you won't be sorry!  Although there is no pumpkin in your box this week, we'll have some later on - an heirloom called Winter Luxury, and a real treat  later in the season - I'm including a traditional pie recipe here!

1 small pie (sugar) pumpkin

Cut pumpkin in half, scoop out seeds (you can roast them later) and cut off the skin.  Chunk and place pieces in steamer and steam until tender (about 1/2 hour) or Roast for 1 hour at 350.  Puree flesh until smooth in a blender, food processor or just a hand masher.  You need 2 cups for a pie (save the rest in 2 cup bags and freeze for later).

Preheat oven to 425 and set out crust.  Mix eggs, sugar, spices and lemon zest.  Add pumpkin and cream/milk.  Pour mix into pie shell and bake for 15 minutes.  Lower the temp to 350 and bake another 45-50 minutes - until a knife in the center comes out clean.  Cool for at least two hours and serve with maple-vanilla whipped cream (whipping cream with a bit of maple syrup and vanilla extract).  VOILA!

We still have pork to sell and we hope you enjoy your holiday weekend!  Thanks to all of you for your support of our family farm, we couldn't do it without you!

Here's a blessing we like for this special holiday:

Let our hearts be filled with kindness,

Our minds be calm and light

May thanks arise within us

For all we share tonight.

Happy Thanksgiving.

 - Joel & Ann