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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Squashtastic Edition | Sept. 24, 2014

Thanks to all the participants in our Squash Recipe Contest.  Nine finalists are bringing prepared recipes to the Market on Saturday at noon for sampling and judging.  This is your chance to collect new recipes and learn new methods of serving squash.  Prizes for the three first place winners are being supplied by Cilantro The Cooks Shop.

In This Issue:
SQUASHTASTIC ACTIVITIES
RECIPE OF THE WEEK

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SQUASHTASTIC ACTIVITIES

All of our Saturday SQUASHTASTIC activities take place between 12-3.  We will be sampling and demonstrating products made from squash in the greenhouse.  Drop in and taste Butternut ice cream, pumpkin fudge and zucchini pie.  Learn how the squash family can be used as beauty products.  Of course we will have lots of pumpkin pies and our popular squash soup to take home.

 On Sunday, we are excited to present our first ever Chef Squash themed “Black Box” competition.  We are converting our greenhouse into a cooking stadium.  Watch 3 professional chefs, including Eric Matuchet chef/instructor from the Nova Scotia Community College, Jeffrey MacNeil chef/owner of Rime in Lunenburg and Chef Misty Thibeault from Rebecca’s in Mahone Bay slice, dice and julienne their way to present 6 finished plates of two separate dishes in an hour.  The fun starts at 1pm.

 During the chef’s competition some market folks will be leading fun activities for children in our upper greenhouse.  Along with Squash Bingo and colouring, we will hold Squash Bowling and Squash Pong.  Plan a family afternoon of Squash fun in our greenhouse.

 Enter our Squash Talk Trivia Contest by Sunday for your chance to win a gift basket.  Trivia questions will be published in Wednesday’s Progress Bulletin.  We will have copies of all four Squash Talks posted at the Market on the weekend.

 SQUASH ART

Have you seen the Squash Bed outside the Best Western Hotel in Cookville?  It was created by students in the STEP program at Park View Education Centre.  Or how about a photo op with our own “Otis the Ox” here at the Market—created by our own Cody Whynot?  Another Squash Art Installation will join the collection during Afterglow, A Bridgewater Art Experience along King Street, September 27 from 6 – 11pm.  Artist Jonny Klaussen will be working , along with Afterglow attendees, to create an 18 foot long dragon made of squash.  We’ll be on King Street decorating the dragon and everyone is welcome to join us for the fun!

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RECIPE OF THE WEEK

COOKING SPAGHETTI SQUASH

 This squash can be steamed or boiled but we find baking works best.

 Spaghetti Squash, once cooked, separates into spaghetti type strands.  To prepare, cut the squash in half and scoop out the seeds.  Rub with olive oil, salt and pepper.  Place cut side down in a pan and bake at 350 degrees until tender, 30-40 minutes.  Let it sit until cool enough to handle.  Use a fork to pull the flesh into strands.  Serve with your favourite sauce.

Happy SQUASHTASTIC  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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