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Welcome - Wile's Lake Farm Market Newsletter
eNewsletter Issue 124 | Oct 1, 2008

Many marvelous types of autumn squash mushroomed in maritime gardens this season.  We are held in awe of how many green vines and tasty squash can come from planting one tiny seed.  Some gardens appear to have sprouted miles of vines---now is the time for the harvest and enjoying these tasty garden delights.

In This Issue:
SQUASH
CRANBERRIES
BARTLETT PEARS
BEETS
CORTLAND --MACINTOSH
GARDENING TIP

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SQUASH

It’s the squash and pumpkin season.  The market is well stocked with delicious squash…the Lunenburg County favourite---Buttercup!  You’ll also find Acorn Squash—perfect for stuffing. Use sausage meat or hamburger and bake in the oven for a complete meal.  We offer lots of variety in squash—including spaghetti squashes—a squash to use with pasta sauce.  If you want to make soup, butternut squash is perfect---smooth and rich and the best ingredient for soups.  The Golden Hubbard Squash is recommended for squash pie. Store your squash in a cool dry basement or it can be cooked and frozen in serving   size portions.

 

RECIPE—SQUASH PIE—Mary’s Thanksgiving Favourite

2.5 lbs hubbard squash-cut into chunks, seeds removed

½ cup firmly packed dark brown sugar

3 large eggs

½ cup heavy cream

1.5 tsp cinnamon or apple pie spice

½ tsp salt

2 tbsp butter, softened

1--  9” unbaked pie crust

 

Preheat oven to 400F—line a large baking sheet with aluminum foil.

Arrange squash on lined baking sheet—roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh form squash using a spoon.

Reduce oven temperature to 375 F.

Place 2 cups squash in food processor or blender and process until smooth.  Add the brown sugar, eggs, cream, spices, salt, and butter.  Process until smooth.

Pour squash mixture into the pie crust.  Bake until the filling rises, about 1 hour

Serve warm with a dollop of whipped cream, or Mary’s family favourite, vanilla ice cream.

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CRANBERRIES

One of the most traditional fruits grown in this area is the cranberry.  At the Market you’ll find a huge supply of bulk cranberries, so fill your basket with as many as you want to store in your freezer. They’re such a versatile berry, easy to freeze so you can enjoy them all winter long.   Cranberries are great mixed with apples and raisins in an apple crisp.  Try adding a little bit of orange zest and orange juice to your traditional cranberry sauce –it packs a bit more punch to update the traditional flavour.  Stock up now while the picking is good!

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BARTLETT PEARS

Pear preserves---does that bring back memories of grandma’s kitchen!  Your choice should be Bartlett!  Grandmother Elsie Wile’s kitchen would be filled with the aroma of pear preserves at this time of year.  Picked by the bushel basket from their own orchard ---pear preserves were a favourite winter dessert at the supper table.  The Bartlett variety holds its shape well and has a mellow rich flavour.  Available now at the Market in 3 L baskets for $3.29.

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BEETS

Pickling continues—and for many cooks pickled beets are the last item to be prepared for winter.  We still have 10 lb bags if you missed them earlier in the season.

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CORTLAND --MACINTOSH

Ripe for the picking---a bountiful harvest of apples provides lots of choice right now.  Gravs, Cortland and MacIntosh in 10 lb bags for $5.49.  The color is fantastic and the size is the best we have seen in many years.  What better snack food than apples at this time of year.  Stay tuned for the arrival of Hone Crisp Apples---likely to be available late next week.

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GARDENING TIP

Now is the time to collect seeds in your garden.  Make sure the seed pods are dry and crispy and the seeds have matured inside.  Store for next year’s use in glass bottles.  Remember to label and date.

 

Enjoy the harvest  everyone…Mary

Our e-newsletter is prepared weekly by Wiles Lake Farm Market and offers timely tips and gardening information relevant to our local area and the latest Market information.  We hope you enjoy it and find it useful.  Feel free to tell your friends and encourage them to sign up to receive our next issue

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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.

In Full Spring
Opening Wednesday March 28, 2018
Opening Soon March 21, 2018
All About Bulbs October 11 2017
Apple Edition October 4, 2017

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