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OLDE FURROW FARM

20 Week CSA Share
July 8th to November 18th
WEEK 16 - VEGGIE LIST
Spaghetti Squash
A yellow squash that turns into noodles!
Cabbage or Napa Cabbage
Your choice of a classic cabbage or napa cabbage
Carrots
A bunch of your classic sweet, orange carrots
Broccoli
1-2 heads of green broccoli
Sweet Potatoes
2lbs of Sweet Potatoes
Fennel or Parsnip
Your choice of 1 bulb of fennel or 1lb of parsnip
Kale
1 bunch of green curly, purple curly or flat blue
Turnip
Either one large classic turnip or 1lb of small yellow turnip
RECIPE OF THE WEEK
Recipe provided by Paleo Running Mama

Ingredients

  • 1 medium spaghetti squash
  • Avocado oil
  • 1 large carrot peeled and finely diced
  • 2 large stalk celery finely diced
  • 2 Tbsp garlic
  • 4 slices bacon
  • 1 lb ground beef
  • Sea salt and black pepper
  • 1/4 tsp oregano
  • 2 cups marinara sauce
  • 1/3 cup coconut milk (optional)
  • Fresh parsley or basil for garnish

Instructions

For the Squash:

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Spray the inside of the squash with avocado oil spray or brush with oil, and sprinkle with sea salt and black pepper.
  2. Place squash face down on the baking sheet and roast in the preheated oven for 20-25 minutes, depending on size and preference for softness. I prefer my squash al dente and roast for about 20-22 minutes. You can press down gently on the back of the squash to see if it’s tender.

For the Sauce:

  1. While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused oil. Once heated, add the carrot and celery to the skillet and cook until tender - about 3 minutes. Add the bacon to the skillet and cook, stirring, until about 3/4 of the way done. If the bacon renders a lot of fat, you can drain some at this point (optional).
  2. Crumble the ground meat into the skillet and sprinkle with sea salt, black pepper and the oregano. Cook, stirring, to brown.
  3. Once the meat is browned and the bacon crisp, add in the tomato basil or marinara sauce and the coconut milk, if using. Bring to a boil while stirring occasionally, then lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.
  4. Use a fork to scrape the “spaghetti” strands from the squash and place in a serving bowl. Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!
MORE RECIPES
CSA WINNER & PRIZE

ERICA M!
You have won a local CSA prize that will arrive in or alongside your CSA share on WEDNESDAY

Staci H was last week's winner but you will be getting your prize this week along with Erica.
 
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
Another great share coming your way! This extra bit of warm weather this past week gave everything another boost in growth which is awesome! This has seriously been our best growing season yet which is a fitting way to celebrate 10 years of farming! This past weekend was our last at the Wolfville Farmers' Market till next year and it feels good.

Next week we will be attending an agriculture round table hosted by Kody Blois M.P. to help give direction to Canadian government on what small scale farmers actually need in terms of help and how we as small scale farmers can play a crucial role in helping reduce CO2 emissions. There is so much hanging in the balance right now that we can't be afraid any longer to speak our truths sometimes it isn't enough to keep your head down and work away quite on the changes you want to see. It is a hard realization to make.

A quote from a Riverford a UK based company that supports organic farms


" There is little to be gained by pushing food prices even lower & a great deal to be lost by not introducing market mechanisms to encourage & support farmers to do better.

Given the impending environmental crisis, & given that the impact of our industry is so much greater than its economic interest, surely it makes sense to incentivise sustainable practices on our own farms? Instead, the government seems to be focusing on global competition & a favourable US trade deal.
"


This is problem happening right here in Nova Scotia too!

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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