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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Issue 321 | September 3, 2014

Summer has slipped away—the summer is over in people’s minds as school resumes and the rhythm and routine of fall sets in over the next few weeks.  There is lots of great eating ahead, with all the fall harvest!  We hope you will continue to keep the Market as part of that routine and we look forward to bringing you Squashtastic at the end of September.

In This Issue:
FALL HOURS
RECIPE CONTEST
FAREWELL AND GOOD LUCK
SQUASHTASTIC
MARKET NEWS
ELSPETH ANSWERS
RECIPE OF THE WEEK
SUMMER INSPIRATION

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FALL HOURS

Our hours change on September 8th

     Monday – Thursday                 8:30 am to 6:30 pm

     Friday – Sunday                        8:30 am to 8 pm

  ** After Thanksgiving Daily 8:30 am to 6:30 pm

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RECIPE CONTEST

Calling all Foodies.  The time is now to enter our squash themed recipe contest.  Appetizer, Main, Dessert, or a treat for our furry dog friends are all contenders.  Visit our website www.wilesfarmmarket.com

Under SQUASHTASTIC for full details.

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FAREWELL AND GOOD LUCK

Farewell to Alison, Rebecca and Christina, our students who are returning to college and university.  Thank you girls, you all did a great job and we will miss you.  We wish you all the best with studies at the NSCC – Bridgewater (Christina begins studying auto mechanics) and Halifax-Dartmouth campus (Rebecca continues studying in the Environmental Engineering program) and Alison will enter her final year of Bachelor of Arts in English at Mount Saint Vincent University.

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SQUASHTASTIC

An exciting new event- September 27 and 28—see the Progress Bulletin this week and visit our website (www.wilesfarmmarket.com) for details on all the activities including Squash Talk, our Trivia Contest, Black Box Chef competition, children’s activities and learning how to make squash part of your daily life.

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MARKET NEWS

  • Clapp pears have arrived
  • Fall apples including
  1.  Jersey Mac-juicy with white interior—great for baking and sauce
  2.  Sunrise – a cross between a McIntosh and Golden Delicious is an early season apple of excellent quality.  A bit softer than a Grav and juicy with tender skin.  The flavour is mild with a tendency toward sweet.  Very pleasant flavour and texture for an early apple.
  3. Crisp Gravensteins – juicy and tart—perfect for baking and eating.

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ELSPETH ANSWERS

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:

What can I do with all of my zucchini?

Zucchini is such an economical and versatile summer squash.  Picked young it is easily sliced and used in stir fries and sautés.  Keep in mind that the mild taste of zucchini benefits from combining with other ingredients.  I dip slices in flour, egg wash and spiced breadcrumbs and rather than frying, cook them on the BBQ and serve with a dip on the side.

Left to grow, gardeners are often surprised how quickly zucchini turn into giants.  They are perfect for pickling, and to be grated up for baking into breads and cakes.

Zucchini is easily frozen for use during the winter, simply grate and freeze in airtight bags or containers.  Just drain off the excess water and use in your favourite recipe.

Elspeth

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RECIPE OF THE WEEK

 A delicious vegetable stew

                 RATATOUILLE                                            

Ingredients:

  • 1 medium or 2 small eggplant, cut into ½ inch dice
  • 4 Tbsp olive oil, divided, plus more to taste
  • 2 medium onions, cut into ½ inch dice
  • 4 to 6 garlic cloves, shopped
  • 6 basil leaves, chopped
  • pinch of dried chili flakes
  • 2 sweet peppers, diced
  • 3 medium zucchini, diced
  • 3 ripe medium tomatoes, diced
  • Salt to taste

 Method:

  1. Toss the eggplant cubes with a te3aspoon or so of salt.  Place the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 Tbsp of olive oil in a heavy bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden.  Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan.  Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more Tbsp olive oil.  Add onions and cook for about 7 minutes, or until soft and translucent.  Add the garlic, chopped basil, dried chili flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, and then stir in peppers.  Cook for a few more minutes, then stir in zucchini.  Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft.  Adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

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SUMMER INSPIRATION

September brings us a feast from the fields and the orchards.  Brighten up your meals and snack on fresh fruit and vegetables.  With no Tran’s fat or artificial flavours, eating well doesn’t get any easier than a stop at our market for nature’s best at harvest time.

 Enjoy the 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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