First off some news from Melissa and the Noggins crew.....
"So…today. small fruit shares had a box of strawberries in stead of pears. Vermeulens had some strawberries – one last offering. We will likely do the same on wed/thurs.
ALSO…NECTARINES! We did one small pick for this year and are only going to offer to fruit share members. Each member – whether small, large or full monty will get one nectarine in their box. We didn’t do it today but will the rest of the week and hope to have enough for mon/tues next week."
It has been a full and exciting week as we are nearing mid October - we are watching the forecast and racing to get it all in before the first hard frost.
Egg share members and full monty members I will be in touch with you re eggs. Monday members, I will be in touch with you re delivery reminder for Monday.
Off the Hook Round 2
Round #2 of Off the Hook fish shares is now available, with deliveries beginning on Monday, October 12th and running for four weeks.The share will be made up of mostly Pollock and will be approximately 3 lbs per week. The fish is large so it may be +/- 3 lbs each week. We will do the best we can to ensure it is 3 lbs.
The Pollock was caught by John Boutilier and was cut and frozen by Sambro Fisheries on September 12, 2015.
Price is 34.50 per week.
Click HERE to sign up.
p.s. We have a few Full Monty shares available as well. Please share with your friends who may be interested. :)
Nourish Your Roots
We have had a busy week building and delivering boxes full of farm fresh veggies and fruit for the Nourish Your Roots fundraiser, whose goal is to bring increased awareness of healthy, local food choices to children, families and the community. It has been so gratifying to see the excited faces of the children who come out to meet the van and listen to them chattering to one another when they peek inside the boxes. :)
ATV News did a feature on the project this week. You can read more and watch the clip HERE.
And take a moment, if you can, to read more about Nourish Your Roots HERE. They are just a great organization doing fantastic work educating our kids about healthy food.
Driving Local Prosperity
TapRoot Fibre Lab is making it possible to transform flax into linen yarn on a local scale. We are offering a local alternative to large-scale commercial processing and a more efficient and higher quality processing ability to those people currently using manual tools. We are designing and building a small-scale 6-stage (modular) mechanical processing line to transform retted flax into fine linen yarn. TapRoot Fibre Lab is the only company in the world devoted to creating long line flax fibre processing equipment on a scale that can generate localized economic growth in rural and smaller communities.
To realize our dream of growing and creating local linen clothing, we need help with the start-up costs as we design, build prototypes, and test our processing line. Are you interested in supporting us on this (ad)venture? Follow this link to our webpage, where you will find more detailed information and options for investing.
Click HERE to read the great feature article Michelle Kulyk wrote about us in the October 1-15 issue of The Grapevine.
Recipes from Denise's Test Kitchen
It's Thanksgiving week! Sure, mashed potatoes are good, but mashed potatoes with kale are even better! This recipe calls for kale but Swiss chard works just as well. Give this delicious recipe a try for a dressed up side dish without much dressed up effort.
Above, I posted a cheesy potato recipe with greens. This offering is simpler: warm lemon and shallot potato salad. The potatoes are roasted to perfection with subtle flavours of lemon and parsley. I've used leeks and onions in place of shallots and both work beautifully.
I was downright giddy when I saw the Brussels sprouts getting packed up for shares this week. These little balls of deliciousness are made to be roasted and this recipe for Easy Balsamic Roasted Brussels Sprouts makes it dead easy. You may want to buy some extra--everyone will be digging in for seconds.
If bringing home a whole squash is new to you and your kitchen, fear not! The easiest way to cook these scrumptious winter vegetables is to slice them in half, scoop out the seeds and stringy bits, and place them face down on a baking sheet in the oven. Voila! Perfectly cooked squash.
What to do with that perfectly cooked squash? Turn it into a pie! Pumpkin isn't the only gourd that yields a delicious pie. Try your buttercut squash. It has a great texture and a slightly sweeter taste than pumpkin. Buttercup Squash Pie = yum!
I saw this recipe for Roasted Cabbage Steaks last fall and tried it out for Thanksgiving. It was a hit all around the table. It's easy to prepare and can be made ahead of time to save time on T-day.
Wishing everyone a joyous Thanksgiving with lots to feel grateful for.