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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Issue 226 | Sept. 22, 2011

Fall colors are creeping into our lives.  The first leaves are showing a hint of red, and the plump pumpkins are ripening into giant orange orbs.  Everyone’s gobbling up the bounty of the season—capturing it in jars to enjoy through the long winter months.  Decorating inside and out for the change in season is well underway—bright summer colors giving way to earthy shades of gold, rust and deep reds.  Join in the fun of fall—we’re featuring plenty of fall eating and decorating ideas at the Market.

In This Issue:
NATURES FINEST INGREDIENTS
BULB PLANTING WORKSHOPS
FALL DECORATING
FREEZING HERBS
AUTUMN INSPIRATION

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NATURES FINEST INGREDIENTS

As you approach our farm market, it’s often the colors—the deep reds, bright yellows, vibrant oranges that first rouse your senses in fall.  The smell of fresh produce and fresh bakery bread infuse the air, giving it weight.  Warmed by the sun, you poke around, awed by the abundance.  As you enjoy an apple sample you appreciate produce that tastes much more intense---the greens are crisper, the fruit more juicy.  Selection is superb this week at the Market.  Peter’s Corn still tastes great.  We’ve added Clapp and Bartlett pears.  Bartlett are best for preserves or canning.  Flemish Beauty pears will arrive late Saturday afternoon.  Strawberries are still available.

 

 Along with pears our fresh fruit selection includes MacIntosh apples, and both Ginger Gold and Cortland will be here on Saturday afternoon.  Nature’s favourite fall fruit is coming on in abundance.  Over 300 varieties of apples are grown in Canada, making for an endless array of colour, flavour and texture combinations.  Each is portable, nutritious and packed with fibre. For those who haven’t tasted some of our apple varieties we invite you to enjoy a mouth-watering sample—taste testing is free.

 

     New potatoes are on our Market shelves this week, including red, yellow and white varieties.  We include our recipe for the red potatoes.

 

                                 Potato Scallop (French Style)

 

5 average size red potatoes, thinly sliced (no need to peel)

1 small onion, finely chopped

1 clove garlic, crushed

1 tsp. vegetable oil

1 tsp. butter

21/4 cups milk (whole, or if watching calories, use 1 or 2%)

Pepper, freshly ground

Salt, pinch for flavour

Nutmeg, pinch

¼ cup Parmesan cheese

     Melt the butter and oil together, add the onion and sauté for 3-5 minutes until transparent.  Add the sliced potatoes and milk and heat until gently simmering.  Stir frequently so the potatoes don’t stick and cook for 15-20 minutes until potatoes are almost fully cooked.  Pour potato mixture into a prepared shallow casserole dish (6 cup size).  Prepare dish by spraying with oil and rubbing crushed garlic on the bottom and sides of the dish.  Top with grated Parmesan cheese.  Bake for 25 minutes at 375 degrees.

     Use any kind of potatoes you have, however the starch content of the red potatoes is perfect for helping to thicken the milk slightly.

     * Note:  this recipe is adapted from one in Rose Murray’s “Hungry for Comfort” cookbook.

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BULB PLANTING WORKSHOPS

The sessions are offered free of charge but we would like to know the number of people to expect, so register by calling us at the Market—543-6082.  Sessions are planned for:

              Saturday, September 24   11am – 12 noon

              Sunday, September 25     1:30 pm – 2:30 pm 

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FALL DECORATING

While you’re enjoying the outdoors on fall days, why not bring those warm colors of the season into your surroundings?  Talk about inspiration—here at the Market we’re gathering the best of the outdoors so you can pick all the colors of nature in one shopping trip.  Combine elements of nature, like golden straw and hay, corn husks, gourds, Peter’s Plump Pumpkins, and our own garden mums, available in two sizes.  Set your imagination free—just as the changing of the leaves bursts with the colors of the sunset you can incorporate these shades into your personal landscape and give family and friends a warm autumn welcome.

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FREEZING HERBS

     Herbs that freeze well include basil, chives, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme.  Wash and dry by laying leaves between two tea towels.  Place in Ziploc bags and freeze—remember to label and date.

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AUTUMN INSPIRATION

     Autumn is a great time to take to the road and explore the colorful countryside…and fall in Nova Scotia is spectacular!  It’s just the place to savour the flavour of the season.

                                   

Happy harvest everyone…..Mary

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Past Market Newsletters

Please select from the following list to view recent past newsletters, or click here to view the full Market Newsletter archive.

Enjoying July July 4, 2018
Welcome Summer! June 20, 2018
Summer is on its way! June 6, 2018
Days of May May 23, 2018
Mother's Day Edition May 9, 2018

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