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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Issue 311 | June 25, 2014

Those lazy, hazy, crazy days of summer are here at last!  The fun is just beginning!  School’s almost out for another year and instead of book bags, backpacks and lunch bags at the back door, you’ll find flip flops, bug repellent and sunscreen!! Summer days are action packed---fewer routines, more time for Fun!!!!!  Here at the Market we get in that summertime mode early----with our focus on changes in foods we eat, the flowers we surround ourselves with, and of course, all the fun times that create memories to last a lifetime.

In This Issue:
CANADA DAY CELEBRATIONS
FRESH PRODUCE
MARKET KITCHEN - NEW SOUP
PERENNIAL OF THE WEEK
FLOWERING SHRUB OF THE WEEK
HARVESTING POTTED HERBS
RECIPE OF THE WEEK
SUMMER INSPIRATION

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CANADA DAY CELEBRATIONS

It’s almost time to fly our Canada Colors, red and white!  Break out the maple leaf and show it off proudly on July 1st---less than a week away!  From Coast to Coast, Canadians have so much to celebrate in 2014.  Mark your calendars and save time for our Canada Day Celebration at the Market. Our long standing tradition is just days away.  The Markets annual Canada Day breakfast will be served July 1st from 8:30 – 11am—Come one Come all—we’re looking forward to seeing you!!!.

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FRESH PRODUCE

Fresh picks this week include Nova Scotia Strawberries.  Nothing says summer in the Maritimes like fresh, juicy berries—the flavour is worth all the bending.  The first strawberry shortcake is anticipated all winter long, and this week you can whet your appetite.  Make it easy and pick up our biscuits at the bakery counter!

Fill up your basket with tender greens—this week we have Romaine, baby beets, Swiss chard, a good selection of salad greens, and of course, rhubarb!

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MARKET KITCHEN - NEW SOUP

Our ever popular Market Kitchen has launched a new soup.  Market chicken apple with a hint of curry.  This soup is both creamy and full of vegetables!  Stock up for your July 1st weekend!

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PERENNIAL OF THE WEEK

Gaillardia (Blanket flower)

Blanket flower is a favourite among all those gardeners who want to attract butterflies to the landscape. This low maintenance perennial is long blooming, with its red daisy like flowers contrasted with a central eye.  Both drought tolerant and deer and pest resistant, it’s an easy keeper. You have to be faithful in deadheading for lots of blooms and remember to cut back hard in early September to force new leaf growth.

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FLOWERING SHRUB OF THE WEEK

Syringa (Fragrant lilac)

Blooming now, these shrubs with the lovely fragrant flowers attract butterflies and resist deer!  They prefer a sunny spot but be careful with the fertilizer, they tend not to bloom if over fertilized, and they should be pruned after blooming. Here at the Market we are offering three types:

Minuet – highly fragrant, dense light purple flower—can be planted as a hedge or in groups

Bedazzled – a dwarf size with pale purple flowers

Boomerang - compact 4’ by 4’ size—perfect for a hedge.  Blooms are dark to medium purple and its called Boomerang because it reblooms in the summer.

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HARVESTING POTTED HERBS

Now that your potted leafy herbs are well established and growing strong, you may be wondering how to harvest them.  Foliage herbs produce more when they are pruned and this can also help keep them from outgrowing their pot.  Herbs such as chives, basil, mint, parsley and oregano grow back quickly when trimmed.  You can cut them back by half and also remove any flowers that form.  When pruning basil, the plant should be at least 6 to 8 inches tall—remember to cut just above a pair of leaves.  Extra herbs can be dried or consider herb pesto that can then be frozen in ice cube trays and enjoyed in winter!

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RECIPE OF THE WEEK

                                 FRESH STRAWBERRY PIE

Ingredients

  • 3 cups (750 mL) slices strawberries
  • 1 prebaked single pie crust shell
  • 11/2 cup (125 mL) granulated sugar
  • 2 Tbsp (30mL) cornstarch
  • 1 cup (250 mL) mashed fresh strawberries
  • 2/3 cup (175 mL) water

 Method:

  1. Arrange the sliced strawberries in the prebaked pie shell.
  2. In a saucepan, blend the sugar and cornstarch.  Add the crushed strawberries and water.
  3. Bring to a boil and stir until thick and clear.
  4. Pour over the strawberries in the pie shell.
  5. Chill.
  6. Serve with whipped cream, garnished with a whole berry and a fresh mint leaf.

** Serves 6-8**

Recipe courtesy of Select Nova Scotia

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SUMMER INSPIRATION

This country is my home, and I love it!  Rarely a day goes by that I don’t see or hear something that makes me appreciate how fortunate I am to call it home. Early yesterday morning I was blessed to plant a burning bush at the cottage of a dear friend on St. Margaret's Bay--the view was breathtaking.  Canada is unique in so many ways, stretching from the Atlantic Ocean on the east, to the Pacific Ocean on the west, the Arctic Ocean in the north and our long southern border with our American neighbors.  Our geography is varied, Canadians are friendly, and we have varying traditions that are unique to each province and territory.  The people who live here are what make us truly special—no wonder we are the envy of the world!

Happy Canada Day 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.

Squashtastic Edition September 26, 2018
Autumn Days September 12, 2018
Labour Day Weekend Edition August 29, 2018
Wild About Blueberries August 15, 2018
August Joy August 1, 2017

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