WILD FLIGHT FARM E-NEWS 
written by Louise Bruns All Organic Farmers' Market Wednesday, April 4th, 2:30-5pm Uptown Askew's, Salmon Arm Wild Flight Farm Packing Shed Wednesday, April 4th, 2-4pm Revelstoke Winter Market
Thursday, April 5th, 12-5pm Revelstoke Rec Centre, 600 Campbell Ave Spring has been reluctant so far this year, but these little crocus blossoms stubbornly emerged just days after the snow melted. We still have some patches of snow on the fields, but spring is definitely winning now! |
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| On the Farm 
This is not an April Fool's joke! Claire is pictured here, harvesting a healthy crop of our own over-wintered spinach. This bed was seeded last September and went through the winter at "baby stage" when it is more cold-hardy. Although it hasn't been very warm out, even filtered sunlight creates a nice micro-climate in our unheated tunnels or greenhouses, allowing the over-wintered greens to go into overdrive at this time of year. We'll have this spinach at our markets this week! 
I've been busy growing seedlings in our heated seedling house for the past few weeks, and they are coming along nicely. Tomatoes, peppers, onions, leeks, lettuce, pac choi, kohlrabi, salad turnips and much more are well on their way. Most of these transplants are destined for the unheated houses, as the soil outside will still be too cold and wet for planting for the forseeable future. |
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| Shallots: A classy little onion! 
Following our profile of sunchokes last time, I thought I'd continue on the theme of unusual offerings at the market and take a look at shallots. I have to admit I don't use them as much as onions because I'm an impatient cook and I find onions qucker and easier to peel and chop. But shallots are more than just a smaller and more fiddly onion. Although closely related, shallots have a mellower flavour than their pungent cousin. They are preferable to onions as a raw ingredient, such as in salads or chopped fine (minced) in salad dressings. They become even mellower when cooked and are often used to flavour various cooked sauces. When slowly roasted, shallots become meltingly sweet. Toss them with oil, sprinkle them with salt, and cook in a hot oven until they are soft. Unlike onions, they won't make you cry when you chop them, and according to my research (I haven't tested it) they also won't linger on your breath like onions and garlic. So go ahead and indulge in shallots without thinking of up-coming social engagements! Shallots and onions can be substituted for each other in most cooked recipes, and the rule of thumb is one onion is equivalent to three shallots. It isn't advisable to substitue onions for shallots in raw recipes because the onion would be much stronger, unless you happen to have a sweet onion. 
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Market Fresh List For larger orders check out our Bulk List (click here) Source | Produce item | My List | US | Beets, golden | | WFF | Beets, red | | MEX | Broccoli crowns | | WFF | Cabbage, green | | USA | Cabbage, red | | BC | Carrots, table | | BC | Carrots, juicing | | WFF | Celeriac | | ARG | Garlic, large single bulbs | | WFF | Greens – Claytonia | | WFF | Greens – Corn Salad | | WFF | Greens – Spinach | | USA | Greens – Spring mix | | USA | Herbs – Cilantro | | USA | Herbs – Parsley | | MEX | Kale, Curly | | MEX | Kale, Dinosaur | | USA | Leeks | | MEX | Lettuce, gr. leaf | | MEX | Lettuce, red leaf | | BC | Mushrooms, brown Crimini | | BC | Mushrooms, white button | | BC | Onions, yellow/red | | BC | Parsnips | | BC | Potatoes, purple | | BC | Potatoes, yellow | | BC | Potatoes, Russet | | WFF | Rutabaga | | BC | Shallots | | BC | Shoots, microgreens | | BC | Shoots, pea | | BC | Shoots, sunflower | | MEX | Squash, Butternut | | WFF | Squash, Red Kuri, Spaghetti | | BC | Sunchokes | | WFF | Turnips, purple top | | USA | Yams | | | | | BC | Apples, Ambrosia | | BC | Apples, Fuji | | BC | Apples, Gala | | BC | Apples, Nicola | | BC | Apples, Pinata | | BC | Apples, Spartan | | USA | Pears, d’Anjou | | BC | Frozen Blueberries | |
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| Duxelles: A Simple Spread (from marthastewart.com) 
Named for the 17th-century French Marquis d'Uxelles, Duxelles is an adaptable, delectable mixture of finely chopped mushrooms, shallots, and herbs. Serve on toast points with Bella Stella's savoury cheese spread and fresh parsley, or use it as a filling for ravioli or omelets. INGREDIENTS tablespoons unsalted butter
1/4 cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms,stem ends trimmed, finely chopped Coarse salt 1 tablespoon finely chopped fresh parsley
Freshly ground pepper INSTRUCTIONS Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and pepper. Let cool completely. --------------------------------------------------------------- Shallot and Dijon Balsamic Vinaigrette (from allrecipes.com) 
Try this simple dressing with a spinach salad made with our fresh-cut, over-wintered spinach from the greenhouse this week! (Or as drizzle over steamed or sauteed spinach if you prefer it cooked) INGREDIENTS: 1/2 cup olive oil 1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste INSTRUCTIONS: Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined. Allow to sit for at least half an hour before using, so flavours can meld. Leftover dressing can be stored in the fridge for seveal weeks. |
Sunchokes: Part II 
Our last newsletter focussed on eating Sunchoke tubers but those same roots can also be planted for beautiful sunflowers (and more tubers in fall). You can plant the ones we have or for additional varieties, check out www.ChokedUp.ca, a Salmon Arm startup specializing in "Jerusalem Artichokes". ---------------------------- Shuswap Food Conversations: Part III This week's topic: "The Unsustainable Cost of Disease" (Dr. Warren Gage, Deanna Hartley, Dr. Samantha Boutet) Click here for details... |
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| Bulk Order List Need to feed a big family or just want to save on some of your favourite fruit or produce? Click here to try our new online ordering system, or email or call us with your order by 10am on Wednesday morning. Thanks! Produce Item
(everything certified organic) | Source | Available Case Sizes (“#” = pound) | Your
Order | Invoice | Apples, Ambrosia | Cawston, BC | $32.50 / 20# box | $62 / 40# box | | | Apples, Fuji | Cawston, BC | $30.00 / 20# box | $57 / 40# box | | | Apples, Gala | Vernon, BC | $25.00 / 20# box | $47 / 40# box | | | Apples, Nicola | Cawstom, BC | $30.00 / 20# box | $57 / 40# box | | | Apples, Spartan | Cawston, BC | $28.00 / 20# box | $53 / 40# box | | | **Apples, seconds for sauce/pie/eating | Kelowna, BC | $15.00 / 20# box | $30 / 40# box | | | | | | | | | Beets, red | Wild Flight Farm | $21.50 / 12.5# bag | $40 / 25# bag | | | Beets, golden, large. | California, USA | $27.50 / 12.5# bag | | | | Cabbage, green | Wild Flight Farm | $26.50 / 20# box | $50 / 40# box | | | Cabbage, red | California, USA | $35.50 / 20# box | | | | Carrots, table | Enderby, BC | $19.50 / 12.5# bag | $36 / 25# bag | | | Celeriac | Wild Flight Farm | $23.00 / 12.5# bag | $43 / 25# bag | | | Garlic, white, large | Argentina | $17.50 / 2.5# bag | | | | Onions, red, cooking | Cawston, BC | $21.50 / 12.5# bag | $40 / 25#bag | | | Onions, yellow, cooking | Cawston, BC | $21.50 / 12.5# bag | $40 / 25#bag | | | Potatoes, Banana Fingerling | Pemberton, BC | $25.00 /1 2.5# bag | | | | Potatoes, German Butter | Pemberton, BC | $33.00 / 25# box | | | | Potatoes, Red Chieftain | Delta, BC | $28.50 / 25# box | $54 / 50# box | | | Potatoes, Russet baking | Delta, BC | $23.50 / 25# box | $44 / 50# box | | | Potatoes, Russian Blue | Pemberton, BC | $33.00 / 25# box | | | | Potatoes, Yukon Gold | Delta, BC | $28.50 / 25# box | $54 / 50# box | | | Rutabaga | Wild Flight Farm | $19.00 / 12.5# bag | $35 / 25# bag | | | Shallots, red | Cawston, BC | $15.00 / 2.5# bag | $27 / 5# bag | | |
Squash, Butternut | Mexico | $30.50 / 20# box | $51 / 35# box | | | Squash, Red Kuri – large (>3.5lbs) | Wild Flight Farm | $24.50 / 20# box | | | | Squash, Spaghetti | Wild Flight Farm | $27.50 / 20# box | | | | Sunchokes (aka. Jerusalem Artichokes) | Cawston, BC | $27.50 / 7.5# bag | $52 / 15# bag | | | Yams | California, USA | $36.00/ 20# box | $69 / 40# box | | | Total: | |
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