 WILD FLIGHT E-NEWS
Written By: Laura Dixon All Organic Market Every Wednesday, 2:30-5pm Uptown Askew's, Salmon Arm Wild Flight Farm Packing Shed Every Friday, 3-5 pm LFI Revelstoke Farmers' Mrkt
Every Saturday, 8am to 1 pm Downtown on Mackenzie Ave. <------ Rainbow Chard and a blue sky! Nothing more beautiful than the colours of nature. Thank you rain for clearing the smoke. |
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| ON THE FARM Last Friday Wild Flight Farm had the unique pleasure of hosting Canadas' Minister of Agriculture and Agri-Food, Lawrence MacAuley.  
Left Photo: Hermann opening the event and welcoming Minister MacAuley to Wild Flight Farm. Right Photo: Event Speakers from Left to right: Hermann Bruns, Jim Robbins, Minister MacAuley, Dr. Andrew Hammermeister and Garth Patterson. Mr. MacAuley announced an $8.3 million investment to ensure the country's organic sector continues to grow and meet consumer demands. This money will go into various fields of research projects as well as the review process of the Canadian Organic Standards. 
Wild Flight Farm staff and local farmers posing with Mr. MacAuley and the other speakers It was great day for Canadian Organics and a strong step towards a healthier, happier, organic future. |
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| Oh Snap! Those are Crisp Beans. 
It's been too long since we've talked beans. Broad beans have come and gone but our Green and Yellow beans are coming in by the bucket load. These beautiful slender beans have very little difference flavour-wise between the two colours, each boasts a sweet and crisp crunch. Beans are one of the most versatile vegetables, they can be cooked with almost any method. Blanching, steaming, boiling, baking, frying, roasting, grilling, the list goes on. Beans are also great fresh, dipping in dips, adding them chopped to a salad or just snacking on them in the field. One of my favourite ways to enjoy beans is nice and simple, toss them into a pan with hot oil, a few chili flakes and some lemon zest. The perfect side dish. 
Did you know beans are exceptional for freezing? They hold their flavour all winter long. Frozen beans work wonderfully in soups, stews, boiled, steamed, fried or used in pastas. I highly recommend freezing beans for winter, you won't regret it! Now, to blanch or not to blanch? A popular google search when investigating how to freeze beans. The answer, whichever is your preference. Check out this article explaining both methods. And, consult are bulk list if you would like to order large quantities. To sum up beans, they're versatile, easy and snappy! They snap right off the plant and they have a satisfying sound when you snap them in half for cooking. Interestingly they are also commonly called snap beans. So listen to these beans, snap to it and buy yourself a bag of beans! |
WE HAVE INSTAGRAM! 
We are excited to announce we now have an instagram account. Please find us @WildFlightFarm to see more pictures from the farm! Click the icon above for a direct link. |
BULK ORDER LIST Need to feed a big family or want to preserve some organic veggies for winter? Buying in bulk can save you money. To place your order Email us by 10am on Wednesday with your order. Organic vegetables available in bulk
(# = lb = pound) | Basil (perfect for pesto) | $13.00 / 1# bag | Beets, red, sm-med | $20.50 / 12# bag | Beans, gr, yl, or mixed | $32.50 / 10# bag | Beets, red, large | $16.50 / 12# bag | Carrots, table | $19.50 / 10# bag | Cabbage, green summer | $24.50 / 20# box | Garlic, Yugoslavian, large | $24.50 / 2.5# bag | Garlic, Red Russian, jumbo | $27.50 / 2.5# bag | Kale, curly, for freezing | $14.50 / 4# bag | Leeks, “King Richard” | $18.50 / 10# bag | Pickling cucumbers | $35 / 20# box | Potatoes, Red Chieftain | $33.75 / 25# box | Potatoes, white “Warba” | $33.75 / 25# box | Tomatoes, Roma | $37 / 20# box | Tomatoes, 2nds, canning | $24.50 / 20# box |
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MARKET FRESH LIST Source | Produce item | My List | WFF | Beans, green/yellow, sm bag | | WFF | Beans, green/yellow, lg bag | | WFF | Beets & greens- golden | | WFF | Beets & greens- red | | WFF | Broccoli | | WFF | Cabbage, green, summer | | WFF | Cabbage, red | | WFF | Cabbage, savoy | | WFF | Carrots, table, sm bag | | WFF | Carrots, table, lg bag | | WFF | Cauliflower | | WFF | Celery | | WFF | Chard, Rainbow | | WFF | Cucumbers, long English | | WFF | Cucumbers, pickling | | WFF | Cucumbers, pickling | | WFF | Eggplant | | WFF | Fennel | | WFF | Garlic, Red Russian | | WFF | Garlic, Yugoslavian | | WFF | Greens – Arugula | | WFF | Greens – Lettuce Mix | | WFF | Greens – Spinach | | WFF | Greens – Spring mix | | WFF | Herbs – Basil, bunched | | WFF | Herbs – Basil, pesto-pak | | WFF | Herbs – Cilantro | | WFF | Herbs – Dill leaf/pickling | | WFF | Herbs – Parsley | | WFF | Kale, green curly | | WFF | Kohlrabi | | WFF | Leeks | | WFF | Lettuce, assorted | | WFF | Onions, green | | WFF | Onions, fresh, sweet, single | | WFF | Onions, fresh, sweet, bag | | WFF | Peppers, Paprika, med. hot | | WFF | Peppers, Jalepeno/Serrano, hot | | WFF | Potatoes, white/red, sm bag | | WFF | Potatoes, white red, lg bag | | WFF | Radishes | | WFF | Salad turnips, topped | | WFF | Tomatoes, cherry | | WFF | Tomatoes, slicing | | WFF | Tomatoes, slicing | | WFF | Tomatoes, beefsteak | | WFF | Tomatoes, Roma, 10# box | | WFF | Tomatoes, slicing, 2nds, 10# box | | WFF | Zucchini | |
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| ALL ORGANIC MARKET VENDORS (Click on the blue links for more information regarding each vendor) ------------------------------------------------ PEACHES, GLORIOUS PEACHES! 
Sproule & Sons farm is still offering boxes of peaches available this week. $40.00 per box (17-19 lb box) or $35 if you buy 3 or more. Contact them here to pre-order your boxes. Check out this link for their own Peach Salsa ------------------------------------------------ MUSIC AT THE MARKET! 
Arlene Smith is back this week, singing and playing her guitar. |
RECIPES OF THE WEEK: BUTTERMILK FRIED BEANS from (thespruceeats.com) After baking I always have a little buttermilk leftover. This is the perfect recipe for trying something new and using up what's left in the fridge. 
INGREDIENTS: - 1 pound green or yellow beans
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 2 teaspoons salt (plus more for sprinkling)
- 1/4 teaspoon cayenne (optional but delicious)
- Oil (for frying)
DIRECTIONS:- Rinse and thoroughly dry the green/yellow beans. Trim off tough ends. Put the beans in a medium bowl, pour in the buttermilk, and toss the beans with the buttermilk to coat them evenly.
- Combine the flour, cornmeal, baking powder, salt, and cayenne in a large bowl. Lift beans out of the buttermilk and toss them in the flour mixture to coat them thoroughly.
- Bring about 1/2 inch oil in a wide, heavy pot to 350°to 375°F over high heat. Adjust the heat to maintain that temperature range. (Use a thermometer, or test the temperature with one of the green beans: the oil should sizzle around the bean immediately, but not violently (no splattering!).
- Shake any excess flour mixture off the beans as you add them to the hot oil. Only add as many as can fit in a roomy single layer in the oil so they have room to move around and be surrounded by the oil (and so many aren't added that they significantly lower the temperature of the oil!). You will likely need to work in batches. Fry the beans until they're golden to medium brown and the beans are tender, about 3 minutes. Use tongs or a slotted spoon to transfer the beans to a cooling rack set over paper towels.
- Sprinkle them with salt and serve hot. Repeat the process with any remaining beans.
----------------------------------------------- BEAN & TOMATO SALAD adapted from (epicurious.com) A colourful salad bursting with fresh flavour. 
INGREDIENTS: - 3/4 pound green beans, trimmed
- 3/4 pound yellow beans, trimmed
- 3 cups cherry tomatoes (about 14 ounces), halved
- 1 medium-size sweet onion, thinly sliced
- 1/2 cup thinly sliced fresh basil
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon honey
DIRECTIONS:- Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
- Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat.
- Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.
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