WILD FLIGHT FARM E-NEWSLETTER 
Written by Brianne Fester All Organic Market Wednesday, 3-5pm Uptown Askew's, Salmon Arm Wild Flight Farm Packing Shed Friday, 3-5pm Revelstoke Farmers Market
Saturday, 8:30am - 1pm Grizzly Plaza, Downtown Revelstoke <--- Acorn squash will be at the market this week! |
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| On The Farm...  
Fall is here! Officially, Sept 22 is the Autumn Equinox, the date that marks the sun crossing the celestial equator. At the farm, fall is signaled by big seasonal harvests. On the left, Mitch and Emilie are harvesting squash. On the right, Jenna (back) and Emilie (front) help pull and top four beds of red beets. We load the beets into big wooden bins that get stacked and stored in the cooler. |
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| The Secret is Out: Leeks are Good! In Europe, they are as common in kitchens as carrots and turnips. In French cooking, you will rarely taste a soup or stew, that does not feature this vegetable, not to mention savoury tarts and hors d'eourves. What veggie am I referring to? Why, leeks, of course! 
With their mild flavour and pleasant aroma, I'm left wondering why leeks are so underused in our day-to-day cuisine in Canada? In France the leek enjoys almost a noble rank; Le poireau is both the vegetable and what they call the green-and-white ribbon of the Ordre national du mérite agricole, the national honor for distinction in food, wine, or agriculture. Coincidence? I think not. Maybe we don't use them often because we aren't sure how... I mean, they present an awful lot of layers to peel and clean. Or... is it a lot easier than imagined? It can be! Cut away the dark green parts where most of the dirt is (reserve for making stock). Then cut the leek in half lengthwise, chop into pieces, place in a colander and run the leek pieces under cold water. Emilie demonstrates leek trimming technique The dark green part is a bit tough, and while good for stocks, it doesn’t have the delicate flavor and texture of the white bulb or the tender light green part just above the bulb. 
Fried leeks make a crisp, interesting garnish for bowls of Asian noodles or simple risottos. Cook them down slowly with butter and they swoon into a fondant state, while developing a savoury sweetness. At which point, they can bring another layer of flavour and a gooey thickness to ingredients such as ham, cheese, potato (try our feature Irish recipe!) and pasta, or served as a bed of puree under grilled sausages and fish. |
Wild Flight - Market Fresh List (WFF = Wild Flight Farm) -- Click here for Bulk List Source | Produce item Comments | Your List | WFF | Beets, red/golden | | WFF | Broccoli | | WFF | Cabbage, green/red | | WFF | Cabbage, savoy | | WFF | Carrots, table/juicing | | WFF | Celery | | WFF | Chard, rainbow | | WFF | Cucumbers,LongEnglish | | WFF | Eggplant | | WFF | Garlic, bulbs | | WFF | Greens– Arugula | | WFF | Greens – Lettuce Mix | | WFF | Greens – Spinach | | WFF | Greens – Spring mix | | WFF | Herbs - Basil | | WFF | Herbs – Chives | | WFF | Herbs – Cilantro | | WFF | Herbs – Dill | | WFF | Herbs – Parsley | | WFF | Kale, Curly | | WFF | Kale, Dino | | WFF | Kohlrabi | | WFF | Leeks | | WFF | Lettuce | | WFF | Onions, green bunched | | WFF | Onions, Walla Sweet | | WFF | Peppers, Hot Assorted | | WFF | Peppers, Lunchbox | | WFF | Peppers, Sweet | | WFF | Potatoes, yellow/red | | WFF | Radishes, red | | WFF | Radishes, watermelon | | WFF | Salad turnips | | WFF | Sweet Corn | | WFF | Squash, Acorn | | WFF | Tomatoes, Roma | | WFF | Zucchini,green/yellow | | | | | BC | Apples, Ambrosia | | BC | Apples, Gala | | BC | Apples, Macintosh | | BC | Coronation Grapes | | BC | Pears, Bartlett | |
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| This is a traditional Irish dish that has many variations. It sometimes includes ham or bacon. This version uses crunchy savoy cabbage and delicate leeks. Colcannon 
(adapted from Bon Appetit) Ingredients: 1 small bag of German Butter potatoes 6 tablespoons unsalted butter, divided 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise 2 garlic cloves, thinly sliced 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided Directions Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel. Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion. ------------------------------- An Egyptian dish that focuses on leeks. Don't add too much water to the pan because it won't reduce. Serve cold as a salad or appetizer. Or serve hot as an accompaniment to meat. Korrat 
(adapted from Recipezaar) Ingredients: 2 -3 garlic cloves, crushed 4 tablespoons extra virgin olive oil Directions Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces. Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and add a splash of water. Stew gently over very low heat until the leeks are tender and the liquid is reduced. |
Wild Flight Farmer Profile Who is harvesting and tending to your food on the farm? 
Name: Sara Seasons of experience: First Crops: arugula, salad turnips Favourite part of working at WFF: I was a kid who didn't really like veggies at all, so working at Wild Flight has really introduced me to all the wonderful veggies there are out there! And I love working outside. Spirit Vegetable: Carrots Favourite Veggie/Fruit pun: "Lettuce Turnip the Beet" (aka: "let us turn up the beat!") --------------------------- 
Name: Jenna Seasons of experience: First season Crops: Sweet peppers, lettuce mix Favourite thing about WFF/Something you've learned since working here: I really love working outside. And I like how Hermann and Louise work along side us and eat lunch with us every day. Spirit Vegetable: Sweet peppers Favourite Veggie/Fruit Pun: (said while picking plums) " Wow, that just plum-eted towards my face!" |
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| Bulk List You can save some money by buying in bulk. Send us an email by 8 AM Wednesday with your order. Produce Item
(everything certified organic) | Source | Available Case Sizes (“#” = pound) | Your
Order | Apples, Ambrosia | Lake Country, BC | $32.50 / 20# box | $62 / 40# box | | Apples, Gala | Lake Country, BC | $30.00 / 20# box | $57 / 40# box | | Apples, MacIntosh | Lake Country, BC | $27.50 / 20# box | $47 / 40# box | | Apples, Nicola | Lake Country, BC | $30.00 / 20# box | $57 / 40# box | | Grapes, Coronation (seedless) | Kelowna, BC | $21.50 / 10# box | $40 / 20# box | | Pears, Bartlett | Lake Country, BC | $29.00 / 20# box | $55 / 40# box | | | | | | | Carrots, table | Wild Flight Farm | $18.00 / 12.5# bag | $33 / 25# bag | | Carrots, juicing | Wild Flight Farm | $15.50 / 12.5# bag | $28 / 25# bag | | Cabbage, green, lg heads for sauerkraut, etc. | Wild Flight Farm | $17.50 / 20# box | $32 / 40# box | | Cabbage, green, medium-sized heads | Wild Flight Farm | $19.50 / 20# box | $36 / 40# box | | Cabbage, red | Wild Flight Farm | $24.50 / 20# box | $46 / 40# box | | Garlic, Yugoslavian | Wild Flight Farm | $24.50 / 2.5# bag | $47 / 5# bag | | Leeks | Wild Flight Farm | $18.50 / 10# bag | $35 / 20# box | | Onions: yellow, cooking | Wild Flight Farm | $21.50 / 12.5# bag | $40 / 25# bag | | Onions: Sweet Walla Walla | Wild Flight Farm | $16.00/12.5# | $30.00/25# bag | | Potatoes, Red Chieftain | Wild Flight Farm | $29.00 / 25# box | $55 / 50# box | | Potatoes, Sieglinde, “German Butter” | Wild Flight Farm | $33.00 / 25# box | $63 / 50# box | |
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