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OLDE FURROW FARM

20 Week CSA Share
WEEK 13
VEGGIE LIST
FRIENDLY REMINDER: PLEASE LET ME KNOW YOUR SELECTIONS BY MONDAY EVENING. WE PICK TO ORDER EARLY TUESDAY MORNING.
Yukina Savoy Greens
A very mild Asian green that can be used like spinach. Our favorite of the asian greens.

Delicata Squash
Your classic yellow delicata

Carrots
Bunched orange carrots

Mixed Sweet Peppers
 May Include: Jimmy Nardello, Sweet Chocolate, Corbaci, Purple Bell, Candy Cane

Salad Mix
You will either get a mix of Asian greens or lettuces depending on your preference

Cucumber
1-2 Salad Cukes, mostly green but maybe some yellow

Pick one of the Following:
1-2 Slicing Tomato, Watermelon Quarter, Eggplant , Tomatillo, Hot Peppers or Zucchini
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
QUICHE
 
3 eggs
3 heaping spoonful of Greek yogurt (plus some for topping)
1 large garlic clove, finely diced
2 cups of yukina savoy
1 Tablespoon shredded Parmesan cheese
salt and pepper to taste
olive oil


Heat a saute pan over medium heat, add a drizzle of olive oil. Chop the stems of the yukina savoy into small pieces, add the stems and the garlic to the saute pan; cook for few minutes. Add the rest of the yukina savoy, toss and cook for a about 4 minutes until the leaves begin to wilt. Remove from heat.
 
Whisk together the eggs and the Greek yogurt with a pinch of salt and fresh black pepper.  Pour the egg mixture into a small casserole dish.  Add the sauteed yukina savoy and cheese to the eggs, pushing the  savoy into the egg.

Place in a pan in a preheated 400 degree oven until the middle is set. The eggs will become quite puffed up, and if you shake the pan, the eggs will not appear runny.  It's easy to overcook the eggs so check them often or they will become dry.  The eggs will deflate quickly after removing from the oven, serve immediately with the pine nut relish (recipe below) and a scoop of Greek yogurt (optional).

RELISH

1 heaping tbsp dried cherries (or craisins), finely diced
1/2 cup finely diced red pepper
1 large garlic clove, finely diced
1 tsp red pepper flakes
3 tbsp olive oil
1 green onion, diced
3 tbsp toasted pine nuts, lightly chopped


Place the dried cherries and green onions into a small bowl, set aside.
Drizzle 1 tablespoon of olive oil in saute pan, heat over medium-high heat.  Add the diced red peppers, cook for 1 minute.  Add in the diced garlic and cook for about 3 minutes until the garlic begins to soften and releases its' flavor (toss often).  Pour over the cherries.

In the same pan (do not wipe out) add the red pepper flakes and the remaining 2 tablespoons of olive oil.  Simmer the flakes over medium heat for about 3 minutes to season the oil.  Pour the oil in the peppers and cherry bowl.  Top with the toasted pine nuts, set aside until ready to use.
Farm Happenings
Important Update: Our special thanksgiving share will go out on the Wednesday the 6th & Saturday the 9th. I will be sending out the thanksgiving newsletter this upcoming Wednesday and will ask you to have your orders in by Friday evening. This will help us to have ample time to get any special items for the shares without feeling like we are racing around.
What a crazy warm September we are having! It is allowing us to keep some of the hot crops flowing when we thought they would be finished up by now. The fall craziness has already begun on the farm but we are trying to keep things going at a steady. Adam is full on with harvesting for our other farm business so it's been the usual one woman show at the busiest time of year. I am pretty pro at it now though but I won't lie that is stresses me out a bit. haha. I am hoping to get the rest of our squash crop in sometime this week, the butternut crop needed a bit more time and I am glad we had it to give. I wanted to share some of the meals I have been whipping up this week since so many of you are sharing your meals with me! So check them out below! :)
On a more personal note our beloved 16 years young babydoll has been on a steady decline for a couple weeks now. It has been an added heaviness to the farm. It has been lots of tears, late nights, hand fed meals and assisted walks. Right now she is just cozy at my feet snoozing a way but the clock is ticking and my fingers are crossed she goes smoothly into the night. This was the first year she wasn't in the fields with us every day supervising, which was missed. We adopted her when she was 8 years old and I am glad to say she has officially spent the majority of her life with us after years of a hard life. I am so glad we got to show her a good life full of love but in the end she gave us more.

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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