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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Issue 327 | October 22, 2014

Excitement is mounting as Kids start picking out their pumpkins for Halloween, and the all important costume for trick or treat events!  Here at the Market we welcome all that excitement and we help out with a superb selection of pumpkins for Jack o Lanterns.  Our Annual Pumpkin Carving Event will be held again this year on October 24th from 3 to 5 pm.  We provide the pumpkins.  Participants are asked to bring their own carving tools.  This has become such a fun event for young and old alike, and is sponsored by Country Radio 100.7FM.

In This Issue:
FALL HOURS
BREAD AND BAKERY ORDERS
MARKET KITCHEN
GARDEN CHORES
RECIPE OF THE WEEK
AUTUMN INSPIRATION

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FALL HOURS

Our fall Market hours are now in effect, open daily – 8:30 to 6:30.

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BREAD AND BAKERY ORDERS

We are happy to fill bread orders for customers who would like to freeze a stash of our products for the winter.  We would like to have all orders filled by the end of the month, so give us a call and place your order by October 24th.

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MARKET KITCHEN

Our Market Made meals are handy to have in the freezer too.  If you would like a supply of our chili, beans and soup to enjoy for the winter, let us know before the end of the month so you won’t be disappointed.

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GARDEN CHORES

Some shrubs may need a little extra care in preparation for a long winter.  Rhododendrons benefit from being wrapped.  Shrubs planted under eaves often need a little support to prevent damage from snow accumulation.

For all our customers who enjoyed the beautiful Knock out Roses this summer, there are some winterizing steps you can take.  We suggest you prune lightly for shape in late fall, and trim away any dead branches.  Mound some loose soil or mulch to a depth of 6-8 inches around the base to help protect the roots from the damaging freeze-thaw cycle.  This soil addition should be brought from another location so roots are not exposed.

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RECIPE OF THE WEEK

Winning Dessert Recipe submitted by Lynn Hennigar in our recent Squashtastic Event

      SQUASH DANIS CHEESE BRAID

½ recipe of Danish Pastry Dough or 1 sheet of pre-rolled puff pastry

Squash Jam

Cream Cheese Filling

Coarse Sugar for the top

1 egg white, beaten

   DANISH PASTRY DOUGH

Ingredients:

  • ¼ cup warm water 105-115F)
  • ½ cup mil, room temperature
  • ¼ cup sugar
  • 2 ½ cups unbleached flour
  • 2 ½ tsp active dry yeast
  • 1 large egg, room temperature
  • 1 tsp salt
  • 8 ounces of cold butter cut into ¼ inch slices

Method:

  1. Sprinkle the yeast over the warm water in a bowl to soften for 1 minute.
  2. Add the milk, egg, sugar and salt – whisk to mix well.
  3. In the bowl of a food processor fitted with a metal blade, add the flour and then the butter.  Pulse 8-10 times until the pieces of butter are less than half of their original size.  Do not over mix.
  4. Combine the flour/butter mixture with the yeast mixture and fold the two together until just moistened.  The butter should remain in pieces as this is what creates the flakiness.
  5. Cover the bowl and refrigerate overnight.

SQUASH JAM

Ingredients:

  • 2 cups of Butternut squash cut into pieces
  • 1 cup sugar
  • ¼ tsp cinnamon          
  • 1 cup water
  • 1 Tbsp lemon juice
  • Freshly grated nutmeg

Method:

  1. Cook the first 4 ingredients over medium heat in a heavy bottomed saucepan until most of the water has evaporated, the squash is glossy and the consistency of jam—about 30-40 minutes.
  2. Transfer to a heatproof bowl to cool.
  3. Add spices to taste.

CREAM CHEESE FILLING

  • One, 8 ounce package of cream cheese
  • 1 large egg
  • 1 tsp pure vanilla
  • 1/3 cup sugar

Method:

Beat all ingredients at medium speed with an electric mixer until smooth.

      ASSEMBLING THE DANISH

On a lightly floured surface roll the chilled dough into a 10” by 16” rectangle.  Position on a piece of parchment paper.  Spread the Squash Jam covering the middle third of the dough.  Spread the cream cheese over the squash allowing some of the Squash Jam to be visible.  Using a pizza cutter or sharp knife cut 12 – 14 slanted lines down each side of the exposed pastry, about ¾” wide strips.  Fold the strips over the filling to crisscross the filling and leaving some filling visible.  Press ends together gently to seal.  Brush the pastry with the beaten egg white and sprinkle with coarse sugar.  Cover with a towel in a warm place and let it rest and rise slightly for about 30 minutes.  Slide parchment onto a baking sheet and bake 15-20 minutes until golden brown.  Serve warm.

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AUTUMN INSPIRATION

Leaf peeking is an annual pastime for all of us who live in the Land of the Maple Leaf.  Some years the leaves turn early, other years late, depending on the weather.  Nevertheless, right now the hillsides and country roads are ablaze with the colors of fall.  Find time this week to enjoy Mother Nature’s stunning beauty!

Happy Harvesting 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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