CSa Week 13

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



Free Range Chicken

GMO-Free Pastured Pork Products

Assorted Jams


Bulk Carrots or Potatoes



**Talk to us about Holiday Boxes for your friends, family or colleagues - a Free Range Chicken, Ham, Veggies and Jam for $50!

** We also have a new line of holiday boxes on Jam - a three pack of 250ml jars is $20 and the large are $25 - check it out at the booth tomorrow!   A GREAT gift idea this holiday season!


TURNIP (Rutabaga)

Most Nova Scotians call this veggie a turnip but a turnip is really a summer veggie (the white ones with a purple top are traditional).  These are a winter turnip, also called Rutabaga to tell the difference and the Brits call them Swedes.  The difference might be likened to zucchini vs. butternut squash - both squash but one is a summer variety and the other is for winter storage and cooler growing conditions.  They are small this year as we just didn't have enough water in the ground at a crucial growing time, but such is life (and farming) and we have what we have.  Turnip requires quite a bit of nutrients as well as a cool climate and we usually have to amend them with boron, a trace mineral that they need and our soil doesn't have enough of.  We love turnip boiled with potatoes and mashed together and of course, mixed in with roasted veggies.  Interestingly to us, turnips were carved on Halloween to ward off evil spirits in the UK and Ireland until pumpkins became more readily available in the 1980s!  In many places around the world, turnips are a staple vegetable and whether you roast, bake, boil or fry them, we hope you ENJOY! 


LANTTULAATIKKO (Finnish Rutabaga Bake)


* 2 medium rutabagas, peeled and diced (about 6 cups)
* 3 Tablespoons butter, divided, plus extra for greasing
* 3/4 cup cream (I used half-and-half)
* 3/4 cup gluten-free breadcrumbs
* 1 teaspoon salt
* 1/2 teaspoon nutmeg
* 2 eggs, slightly beaten


Place the diced rutabaga in a large saucepan and cover with water. Bring to a boil and then reduce heat and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool slightly.

Preheat the oven to 350 degrees. Grease an ovenproof dish with butter.

Add 2 Tablespoons of the butter, the cream, breadcrumbs, salt, nutmeg and eggs to the rutabaga and stir to mix. Pour into the prepared dish and dot the surface with pats of the remaining butter. Bake for 45 minutes or until the top has lightly browned.

Adapted from The Food and Cooking of Finland, thanks to Girl Cooks World.com

Have some leftover veggies this week?  Try THIS RECIPE for a Mashed Potato, Turnip and Parsnip Casserole w/ Caramelized Onions (halve it in an 8x8 dish if necessary)


We've had a sick-y kind of week here on the farm but things seem to be improving now.  The eco-fan on our woodstove is humming away most days now and Ann is thinking about knitting and weaving projects. ha ha ha.  We have started curing some hides in a new-to-us way this week (some family were lucky/skilled enough to bag a few deer this hunting season) so we'll see how that turns out.  Joel has finished rewiring our chest freezers in the basement and placed the electrical cords feeding our wood-house in a proper housing conduit so now we're feeling safer (ugh, these old houses!) 

Ann has been working with Plank Industries, a division of Kings Rehabilitation Centre, to create nice wooden boxes for a three pack of jams to sell fir the holidays.  They're now ready to gussy up (with ribbons & bows) and we'll have them for sale at the Market as well as the Canning Village Meat Market for the next few weeks.  They are great looking and can be re-used to home coins, buttons, office supplies and the like.  Check them out tomorrow and have a think about your gift-giving needs this season - you all know the product!

All for now.  Looking forward to seeing you tomorrow!  Have a good weekend...

 - Joel & Ann