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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Issue 318 | August 13, 2014

Under the Super Moon and the Poseidon Meteor showers I log on and bring you the latest happenings at the Market this week. When it comes to summer cooking—it’s a breeze at home or at the cottage—hodge podge, corn on the cob, raspberry spinach salad, blueberry cakes, fresh baked bread and rolls---a feast fit for a king---fill up your basket at the Market today.

In This Issue:
CLOSE TO HOME DINNER
MARKET KITCHEN
FRESH PRODUCE
PICKLE YOUR FANCY
PERENNIAL TIP
FLOWERING SHRUB OF THE WEEK-BARBERRY
ELSPETH'S GARDEN CLASSROOM
RECIPE OF THE WEEK
SUMMER INSPIRATION

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CLOSE TO HOME DINNER

The third annual Close to Home Dinner, part of the Growing Green Festival will be held in our Market Greenhouse on Thursday, August 21 at 6pm.  The buffet style meal provided by Matthew Krizan of Mateus Bistro is a mixed grill including Hip of Beef, Roast Goat, Trout and a vegan choice of Zucchini Cakes.  A variety of salads and a dessert Upside Down Apple Cake with Haskap berry Sauce round out the menu.  Tickets are $35.00 each and are available at the Market. Join us for an evening of live music, good food, and great conversation.

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MARKET KITCHEN

Have you tried our Market mini pizza made with a four cheese mix?  They are fresh daily and out of the oven around 11:30.  Momma Mia---Mini pizzas so tasty we bet they will not make it all the way home!!!!

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FRESH PRODUCE

New on our shelves this week, fresh corn from the valley and Peter’s Corn should be ready for the weekend.  Plan your corn boils now folks……and it’s time to get your wild blueberries, available now in 5 and 10 pound boxes.  Simply put the whole box in the freezer to use all winter in muffins, pies and smoothies.

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PICKLE YOUR FANCY

It comes so fast each summer---Pickling Season---it’s arrived for summer 2014!!!!  Both Pickling Cukes and field cukes are at their peak—and we have bulk beets available.  In it’s simplest form, pickling preserves fresh, seasonal food in a solution of brine or vinegar.  Pickling can range in complexity from simply packing cold produce into hot jars and pouring in a vinegar-based liquid to the more involved process of fermentation.  Adding spices, herbs and seasonings creates wonderful flavours and enhances and preserves your freshly harvested produce to enjoy throughout the year.

Here at the Market we are experimenting with achieving the crispiest dill pickle.  Research says that fresh young cucumbers are important.  Also, trimming off the blossom end of the cucumber helps.  Enzymes in the cucumber that may cause sogginess can be counteracted with the addition of certain plant leaves containing tannins, such as grape and cherry.  We’ll keep you posted on the results in a future newsletter.

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PERENNIAL TIP

Cutting back perennials that have already flowered can often provide a welcome second bloom.  This is a great time of year to take a good look at your perennial garden and see if there are some empty spots.  The ideal garden has early, mid and late bloomers for all season colour.  Decide what height plant would work best, is there a contrasting color that you would like to introduce, is it a sunny or shady spot?  Looking for a late flowering perennial?  Some of our favourites include the purples—fragrant lavender, tall spiky Russian Sage, long blooming Veronica and the butterfly favourite, Coneflower or Echinacea.  Fragrant tall garden Phlox is very showy and old time favourite Rudbeckia with its fall oranges and yellows are always bright.  There is an especially showy display of Russian Sage in Mahone Bay at the Eastport Financial site near P’lovers.

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FLOWERING SHRUB OF THE WEEK-BARBERRY

Berberis Thunbergii – Royal Cloak

This is a deer resistant shrub with showy burgundy foliage with a velvet texture.  Grows in a fountain like form in a 3’ by 3’ size—it needs full sun and is perfect for a hedge or barrier, even as a backdrop for a perennial planting.

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ELSPETH'S GARDEN CLASSROOM

Questions—yes, we answer lots of questions from gardeners. Elspeth delights in helping folks, so send along your tough questions. This week the question is:

Is it too late to plant shrubs?

Late summer and fall are perfect times to plant shrubs.  Be sure to prepare the area properly and that the site selection will meet the needs of the shrub.  Dig a deep hole to loosen the soil, incorporate bonemeal and organic matter.  Watering is extremely important.  Deep watering encourages the root system to grow down for a more extensive root system which provides a bigger area from which to draw nutrients. Deep watering could take 1-1/2 hours with a slow hose or soaker hose.  The drama of flowering shrubs is increased if they are planted in odd numbered multiples.

Elspeth

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RECIPE OF THE WEEK

                        LOW FAT WILD BLUEBERRY MUFFINS

Ingredients:

3 1/2 cups flour

1Tbsp baking powder

½ tsp baking soda

½ tsp salt

2 eggs, beaten

½ cup vegetable oil

½ cup brown sugar

1 ¾ cups unsweetened applesauce

¾ cup wild blueberries

½ cup cranberries, chopped (optional)

¼ cup brown sugar (2nd amount)

Method:

  • Preheat oven to 375 degrees F.
  • Sift flour, baking powder, soda and salt into a large mixing bowl.
  • In a separate bowl, whisk together eggs, oil, brown sugar and applesauce; add to dry ingredients and mix until just blended.
  • Fold berries into the batter and pour into prepared muffin tins, filling two-third full
  • Sprinkle tops with brown sugar (2nd amount) and bake for 20-25 minutes, until they are lightly browned and a toothpick inserted in centre comes out clean
  • Yields 18 large or 24 medium muffins

Recipe courtesy of the Wild Blueberry Association of Nova Scotia

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SUMMER INSPIRATION

Storing memories-----putting up food is about the process, not just the end result. Preserving food is an important part of my family history. Less than 100 years ago, preserving food was a fact of life.  Today few of us preserve food out of necessity but more as a time-honored craft that brings the natural flavours of the harvest to our tables. It’s also a way to bring to life delicious recipes handed down over generations.

Happy Summertime 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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