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OLDE FURROW FARM

20 Week CSA Share
July 8th to November 18th
WEEK 17 - VEGGIE LIST
2 Delicata Squash
Sweet, Dry & Nutty
Sunchokes
1lb of Magenta colored sunchokes with a hazelnut flavor
Beets
A bunch of red, yellow, or stripped
Broccoli
1-2 heads of green broccoli
Potatoes
1lb of white or yellow Potatoes
Kohlrabi
1-2 green or purple
 Asian Salad Mix
1 bag of slightly spicy salad mix
Upland Cress
This green has a kick when raw in salads or taste like spinach when cooked
RECIPE OF THE WEEK
Recipe provided by minimalist baker

Ingredients

  • 3/4 cup cooked quinoa (we use short grain brown rice too)
  • 1/2 large red onion, finely chopped
  • 1 cup finely chopped mushrooms (brown mushrooms lend a richer flavor)
  • 1 pinch each salt & pepper
  • 1 15-ounce can black beans (well rinsed and drained)
  • 1 cup finely grated raw beet
  • 1 tsp cumin (this is the spice that gives the flavor punch!)
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts meal ( any nut or seeds will work)

Instructions

  • Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  • When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  • Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
  • Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).
  • Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (190 C) (skip this step if cooking on the stovetop or grill - see notes).
  • Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties (as original recipe is written). I use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
  • Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 F (190 C) for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
  • Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.
MORE RECIPES
CSA WINNER & PRIZE

Susie A!
You have won a local CSA prize that will arrive in or alongside your CSA share on WEDNESDAY
 
WFM2GO ADD-ONS
ORDERING CLOSES AT 7PM ON MONDAY

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

>Click Here To Order<
FIELD UPDATES
It can be quite the juggling act on the farm these days between the CSA, markets, WFM2go and now a market store my brain is feeling maxed out! I know it is just adaptation pains and once we figure out what systems work best we will be all good. It is funny to think how our 10th year of farming feels so much like our first year of farming because all that is going on with covid but the main difference being we have the confidence to do what we are doing now and boy does that help! haha!

Adam in slowly coming back into the veggie farm as he finishes up the cannabis harvest at Annapolis Valley Craft Cannabis with his brother. This is a business him and his father started together as a way to ensure the future of this land and this farm because the reality is that veggies aren't going to keep things financially viable unless we decide to go large scale and really push the eco-system and that is against the whole reason why we started farming in the first place.

Even with so much going on the veggies fields are looking great. I honestly do not know how we pulled off such a fantastic season but we are so glad our CSA members get to celebrate in our wonderful harvest each week!
SOME OF NEXT WEEK'S GOODIES: PAC CHOI AND CONE CABBAGES

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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