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VEGGIE LIST
Cabbage From Medford Farms
A medium sized green winter cabbage. These cabbages can hold up to some cooking and still have crunch! Wonderful for soups or maybe a nice gingery slaw - that's right slaw in the winter. Fry up with some coconut oil or bacon with breakfast!
Black Radish From Olde Furrow Farm
1.5lb bag of these dangerously spicy radish but wait if you stir-fry them there is no spiciness to them and they have a wonderful umami flavor that goes great with soy sauce or miso. Pair with mushroom or tofu for that meatless Monday !
Carrots From Medford Farms
2lb bag of orange winter carrots these carrots are the classic type you are use to seeing. Eat raw with dips or in slaws, add to soups or curries or toss into a stir-fry for a bright splash of color and a kick of sweetness!
Leeks From Medford Farms
A bunch of leeks which can all be used not just the white part but the green part too! I often add the green part thinnly sliced into slaws or fritters.Leeks make a great based flavor for soups just saute in olive oil with some dried thyme and rosemary and a splash of garlic at the end . Think of them as a mild onion with a sweeter finish!

Black Radish
It has been said all other radishes descend from this radish so I guess we can call it the OG radish. This is a winter radish that has quite the spice to it when raw, but not to worry cooking them turns the spice into a great flavor. Here is a super simple miso roasted radish recipe that really show cases the loveliness of the black radish. It can also be chopped and soaked in honey for 24 hours and taken for colds/flus. If you need time to build up courage to try them, you will have it since these babies store like pros in your fridge.
Another way to get rid of the spice if to ferment the black radish and all you need is salt ! The smaller the cut the radish the quicker it will ferment and yes this is loaded with good gut bacteria! I actually learned how to do this from Seven Acres Ferment Workshop a couple of years ago which by the way are back in action! I left there confident and fermenting away ever since. Here is a basic recipe with instructions to follow, you be amazed at how much the flavor transforms into the most delicious thing you've tasted!

Featured Recipe
Ingredients 
  • 3 cups , thinly sliced green cabbage
  • Half an apple, thinly sliced (Double carrots if you want to skip the apple)
  • 1 large carrot , peeled and grated
  • 2 spring onions, finely chopped (Swap for green leek tops!)
  • 2 tbsp toasted sesame seeds (Toast any favorite seed or nut)

Dressing

  • 4 tbsp tahini (or peanut butter)
  • Juice of 1 lime, about 1½ tbsp (Lemon works too!)
  • 1 tbsp soy sauce or tamari (Sub water & salt if you want to skip)
  • 1 tsp toasted sesame oil ( Any oil works but flavor with be more subtle)
  • 1-2 tsp sugar or honey or maple
  • 2cm fresh ginger, finely grated  (Fresh is best!)
  • 1-3 tbsp water
 
Instructions

  1. Measure the dressing ingredients into the base of a salad bowl. Use a spoon to combine into smooth paste, adding extra water to thin as needed. The dressing will be thicker than usual but not so thick that it can’t be easily swirled. Check the taste, adding extra soy sauce or sugar if needed.

  2. Prepare the vegetables and apple. Place into the salad bowl, sprinkle over the sesame seeds and toss to combine. The dressing is on the thicker side so take your time to evenly mix together. Serve with spicy baked chicken and rice.

  3. If making this salad ahead of time, add the dressing just before serving.

 
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YOUR WFM2GO ADD-ONS

FARMERS TALK
I hope everyone had time to themselves as well as with family and friends. It's all about balance. Adam & I spent more time people-ing than alone this holiday season and well now I feel tired. Haha. I am grateful for these moments though but now we try to catch some silence for reflection into the new year. There is a lot up in the air for lots of us and I guess my best piece of advice is follow your heart even if you don't think what you are doing is possible or will pan out because you never know and atleast you tried!
Our new pond is now full which wasn't something we were expecting to happen until the spring. We are still continuing with unseasonable weather well into the new year which I am sure will have knock on effects some in our favor and some not. We haven't had a hard ground freeze which is really what protect nature from fluctuations and keeps them in dormancy but with temperatures fluctuating anyways I will be curious to see what effect this may have on nature. It certainly has me and my body confused!
The new moon finally brought the water through and the flooding has begun. We couldn't believe how fast the water came in and the eagles seemed jubilant as they gathered and swooped down catching things in the water. This sections will now return to marshland and will be used to monitor water levels. It was certainly a mixture of sadness and excitement. Change is coming and some new things will be created and thrive while other things will be pushed to the margins. The ebb and flow of life I guess.
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Olde Furrow Farm · 569 Belcher St. · Port Williams, Nova Scotia B0P 1T0 · Canada

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