Copy

OLDE FURROW FARM

WEEK 20 - VEGGIE LIST
**LAST SHARE**
We wanted to make the last share a bit more special this year by letting you choose some of your favorites for your last share.

There are 3 sections below where you can make selections, next to each section is the number of items you can pick from this category.


PLEASE SEND YOUR SELECTIONS BY MONDAY MORNING
Roots - Choose 2
> Mustard Root
> Turnip
> Winter Radish Mix
> Red Beets
> Green & Purple Kohlrabi

Greens - Choose 2
> Kale
> Asian Stirfry Mix
> Collards
> Medium Bok Choy
> Cress
> Frisee
Squash - Choose 1
> 2 Delicata Squash
> 1 Regular Sized Butternut
> 2 Small Butternuts
> 1 Spaghetti Squash (Limited)
> 1 Large Upper Ground Sweet Potato Squash

Everyone Will Also Get:
> Sweet Potatoes
> Carrots
> Small Green Cabbage
> Red Onions (From Emily Tebogt)
 
We have a 5 question CSA Survey about our 2020 season that we would love for you to fill out. Feedback is so important to us no matter if its good or bad!

>>CLICK HERE TO TAKE OUR CSA SURVEY<<
WFM2GO OFFERS WINTER CSA
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.

>ADD TO YOU ORDER<
 WFM2go will be offering a Winter CSA Subscription running from the time our CSA ends till July when our CSA restarts. The shares will be a $20 value and will be charged on a week to week basis.

We will also be offering to save your 2021 CSA spot for anyone who signs up for the WFM2go's winter CSA subscription.

>>CLICK HERE TO CHECK OUT SUBSCRIPTION OPTIONS!<<
RECIPE OF THE WEEK
Recipe provided by Cookie & Kate
          Ingredients
  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

    Directions
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
  7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
More Recipes

Sweet Potato, Spinach & Almond Curry With Quinoa
Cumin Roasted Veggies With Wild Rice & Tahini

Sweet Potato Cheesecake
THIS WEEK'S CSA WINNER

HELENE L!
    You have won a local CSA prize that will arrive in or alongside your CSA share on WEDNESDAY
     We have enjoyed doing weekly prizes as part of our 10 year celebration that we have decided that we will continue doing prizes in 2021 on a monthly basis with more chances to win with each act of participation you take!
FIELD UPDATES
Thank you so much for supporting our farm! It really means the world to us. It can be hard to make change for the better, but we can if we do it all together! Running a CSA is one of the things I love most about the farm because it has the added layer of connection that once was very common in the farming world. It has been an honour to grow for for you, your family and friends. <3

Now for some 2020 highlights of the farm season below!
Aaron & Leah (Adam's siblings) helped us get running in the spring with lots of extra help. These couple weeks of help started the farm off strong and allowed us to properly tend to our perennial crops instead of rushing around trying to keep up! Thanks you two! Love ya! <3
For the first time ever we hired two employees from July to September with funding help from the VCLA. This program allowed us to hire people who had lost their jobs and to do it with living wages!  Being bosses is the hardest thing we have ever had to do on the farm. Haha! We hope to use this program again next year with better "boss plans" in place!
We donated more food than ever from our farm to the Canning Food Bank and will be planning to top that in 2021!!

In previous years we had to drive to Feed Nova Scotia in the city to be able to donate fresh food, which was interrupted when we stopped doing our own CSA deliveries.

Donating food is a great practice for the heart. Let your love shine even if its just a bundle of kale! ;)
And the last, most awesome highlight of the 2020 season is our CSA shares were averaging at $29.12 value! That works out to an additional $42.40 more value than what our members paid for! Not every season is this bountiful but we are certainly glad this season was!

Your Farmers
Adam & Courtney

Find us online

Facebook
Facebook
Twitter
Twitter
Instagram
Instagram
Website
Website
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

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