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OLDE FURROW FARM

20 Week CSA Share
WEEK 1
VEGGIE LIST
Baby Carrots
A Bunch Of Sweet, Tender Baby Carrots. Remeber the tops are edible!

Collards
A Bunch of Green Collards. First picking of tender leaves.

Salad Mix
A mix of soft, crisp lettuces

Beet Greens
A Bunch of red rooted beet greens possibly with some baby beets.

Dill or Cilantro
Your Choice! Just simply Reply to This Email by Monday evening. :)

**Cherries**
A pint of Semi-sweet cherries. The majority of our trees have dropped their fruit this year due to the hot weather, but we have one tree hanging on. We are hoping the birds/raccoons don't get at them before we do tomorrow but if they do, we will do an extra bag of salad instead. This is a huge difference from last years harvest where everyone got two quarts.
The veggie list above is for Wednesday & Saturday deliveries this week, Saturday's list may vary on occasion. You will get pick up reminders from WFM2go in your email. You can go here for hub pick up times.

Also if you have not filled in your swap & vacation form please do so by Monday evening! Please let me know if you have any questions about how this all works!

 
WFM2GO ORDERING
ORDERING CLOSES AT 7PM ON MONDAY

There are lots of different add-ons you can purchase from week to week that will arrive with your farm share - just log into your WFM2go account to place your order.

>ADD TO YOU ORDER<
RECIPE OF THE WEEK

Ingredients

  • 5 collard leaves
  • 1/2 cup natural creamy peanut or almond butter
  • 11/2 tablespoons low-sodium soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons seasoned rice wine vinegar
  • 2 teaspoons honey
  • 1/3 cup cooked whole grains
  • 1 cup shredded cooked chicken
  • 2 carrots peeled then halved and sliced thinly on a mandoline
  • 2 radishes ends trimmed and sliced thinly on a mandoline
  • 1 bell peppers ends trimmed and rest cut into matchsticks
  • 25 fresh mint leaves
  • 2 green onions sliced paper thin
  • 1 handful roasted salted peanuts roughly chopped

Instructions

Steam The Collard Greens: Fill a pot with an inch of water, insert a steam basket and bring to a simmer over medium-high heat. Meanwhile, wash the collard leaves and remove the majority (the toughest part) of the center stem from each leaf. When the water is simmering, add the leaves and lower the heat to medium. Steam until the leaves are brighter green and soft, about 4 to 5 minutes. Immediately remove from the heat and rinse under cold water. Pat each leaf dry before using.   *You can skip this step, if crunched for time*

Make The Peanut Sauce: Meanwhile, make the peanut sauce by combining the peanut butter, soy sauce, orange juice, rice wine vinegar, honey (if using), and 1/3 cup hot water and whisk until smooth (you could also combine it all in a mini food processor and pulse until it's well combined). Taste and adjust the flavors as desired. *You can easily sub this with any condiment or dressing of your choice!*

Assemble The Wraps: To assemble, place a collard leaf on a work surface and overlap the center seam where you cut out the stem. Spread a spoonful of peanut butter sauce on the middle of the collard leaf then sprinkle a spoonful of grains on top. Layer in chicken, carrots, radishes, bell pepper, mint leaves, scallions, and peanuts. Roll up into a cylinder then slice crosswise into 2 to 3 pieces. Serve with additional peanut sauce.  *You can leave sauce on the side and just dip if you want a longer shelf life*
More Recipes
Stuffed Collard Greens
Simple Roasted Carrot W/ Dill Yogurt
Beet Green & Goat Cheese Filling For Pasta
Farm Happenings
Welcome everyone! This is officially our 11th season doing farm shares and it is kind of hard to believe! We already have two fields full and our third field (of fall crops) is filling up fast. We planted lots of tasty Asian greens that unfortunately did not hold in this extreme heat but are happily flowering away in the field.
Next week it looks like our first new red potato harvest will begin for the shares. We wanted them to get a chance to soak up all this rain! Adam has been walking down the aisle every morning with a branch knocking off all the baby potato beetles. We have decided to reduce the amount of potatoes we grow and source from Emily in the fall since she grows lots!
It has been a sad season for our cherries and a bit of a rude awakening for us since we just put in 6 more trees last year giving us a total of 11 trees. Last year all 3 of our established trees did amazingly and we got +200lbs, this year two of our trees dropped all of their cherries and 1 tree has about 1/4 of its cherries left due to the intense heat we are having.
I share these things with you, not because I want you to feel bad for us, but so you can feel the importance of every bite of food you take. Farmers persist against the odds because that is what it takes and we are glad to do so. So while the heat has had it's toll on the greens and cherries, the zucchini, watermelon, peppers, eggplants and tomatoes are basking in the heat and not missing a beat so late summer will be an absolute feast! Nature always has a natural balance of give and take and we respect that, and are grateful for every crop she allows us to share with all of you! <3
Check out our latest blog post written by Adam

Your Farmers
Adam & Courtney

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Copyright © 2019 OLDE FURROW FARM, All rights reserved.

Our mailing address is:
569 BELCHER ST.
PORT WILLIAMS, NS
B0P 1T0

Phone Number:
902-690-7621

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Olde Furrow Farm · 569 Belcher St. · Port Williams, Nova Scotia B0P 1T0 · Canada

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