Copy

Wish You All A Warm Holiday!
Deliveries Resume January 4th

VEGGIE LIST
Don't Forget To Email Your Selections By Monday Evening!
Brussels Sprouts From Medford Farms
A 1lb bag of these crunchy mini-cabbage looking veggies! Our favorite way to eat them is halved and sauteed wtih onions and garlic but are also amazing roasted in the oven too!
Butternut Squash From Olde Furrow Farm
2 Personal size butternuts. I am going to try to do one of each type again but if you want one of the other just let me know! Perfect for soup, adding to baked goods, or a pop of color in a fancy risotto dish!
Kale From Olde Furrow Farm
A bunch of various kale. The trick to using kale in salad is to chopped, add salt and olive oil and message by hand until tender. This makes a hearty but tender salad base. If kale assults your taste bed then add to a fruit smoothie and "berry" it's nutrious flavor under some tasty sweetness!
Rainbow Radish Sprouts
From Terra Tonics Farm
1 compostable container of these slightly spicy microgreens. You can add them to salads or any dish that can use a bit of fresh bite. Perfect for making a dish look fancy as heck!
Rainbow Carrots From Olde Furrow Farm
1lb Baby Carrots, these gems shine roasted whole in an herb honey glaze of your choice. These are the last of our carrots but plenty of other farms will have them!

Featured Recipe
You can make this pizza with a classic pizza crust but if you are short on time this is great! I also recommend doing a pureed butternut squash base and adding a bit of crispy bacon to it all! I know these pizza topping seem crazy but it is SOOO good. Give it a go!
Ingredients 
  • 1/2 cup caramelized onion
  • 2 tablespoons butter
  • 2 cups cubed butternut squash
  • 2 cups chopped Brussels sprouts
  • 1 1/2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 4 slices whole-wheat naan bread
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled gorgonzola cheese
  • Optional: balsamic reduction for drizzling
 
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add butter to large saute pan over medium-high heat. Add a handful or two of sliced onion at a time, stirring until translucent, adding another handful or two at a time, until all onion is used up. Turn down heat to medium-low, stirring occasionally, for 45 minutes, or until onions are mostly browned and caramelized.
  3. Add butternut squash and Brussels sprouts to parchment-lined baking sheet. Toss with 1 tablespoon olive oil and season with salt and pepper. Bake for 20-25 minutes, or until tender.
  4. Increase oven temperature to 425 degrees F.
  5. Brush naan bread with remaining olive oil and season with salt and pepper.
  6. Evenly divide mozzarella cheese, butternut squash, Brussels sprouts, gorgonzola cheese and caramelized onions between the four pizzas.
  7. Bake on pizza stone or baking sheet for 7-10 minutes, or until cheese is bubbling and bread is crispy.
  8. Optional: Drizzle with balsamic reduction.
 
DON'T FORGET TO ORDER
YOUR WFM2GO ADD-ONS
Ordering closes at 7pm on Monday
 
Michelle of Herbal Hill Farm puts an immense amount of passion into her products. from her home grown and blended herbs and teas to her soaps and lip balms to her amazing tinctures and bitters. She has a little something for everyone and a sure winning gift if you are still looking.

We originally met Michelle when she ran the Kentville Farmers Market almost a decade ago and learned of her avid support of local! Proud to have her in our vendor circle! <3
 

FARMERS TALK
Saturday after the Wolfville Farmers Market all the vendors gathered for a holiday party with food, drinks, prizes but really its having a moment to touch base with your amazing fellow humans. It has been a crazy couple of years and sometimes I feel like the only thing that keeps us going is each other - knowing we are not alone in the struggles we face even if we aren't talking about them. There is an energy you recognize instantly, an emotion that permeates everything that makes you go " same here" internally. You can see me beaming with happiness talking to Jocelyn and Tim of Seven Acres Farm. I hope everyone takes a deep moment to feel connected.
I am just arriving home from our yearly tradition where Emily makes me a birthday supper which is so special. She just got a new basset hound named Roscoe who is sitting in her lap. His paws are so big and his fur so soft. Kippy her beagle is in love with our girl Ruby. It was one big happy family. We had sauteed purple cauliflower, sweet potatoes and salmon with cookies and candy to finish. I am so lucky to have a fellow female farmer and my best friend and I couldn't be more grateful for the friendship we have built over the years! <3
Copyright © 2022 OLDE FURROW FARM

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.
 






This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Olde Furrow Farm · 569 Belcher St. · Port Williams, Nova Scotia B0P 1T0 · Canada

Email Marketing Powered by Mailchimp