| ON THE FARM 
It might not be a mountain but we do move greenhouses! This one is leaving behind our finished tomato plants to cover some winter hardy vegetables. Below, it's all hands on deck to plant up our winter greens! 
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| ACORN SQUASH Squash is a vibrant family of vegetables, abundant in colour, shape and texture. They last wonderfully in storage, are full of nutrients, fill you up and are versatile in the kitchen. 
Acorn squash is among my favorites. Not only is it a beautiful vegetable with its deep green skin and orange highlights, the sunny-coloured flesh has a sweet, nutty taste. An attribute I love about acorn squash is their skin is edible once cooked. The most common way to cook acorn squash is to bake or roast it. Halved acorn squash works great as a vessel for stuffing. Acorn squash can also be steamed or sauteed, try adding it to your next curry! 
One of my favorite uses for acorn squash is to add to winter soups. If pureed in a soup it has a wonderful creamy texture. If roasting the squash try adding it to warm salads or drizzling a dressing on afterwards for a side dish. Be sure to scoop out the seeds before cooking with acorn squash. Try saving them to roast with spices once they're cleaned. |
SHUSWAP FOOD CONVERSATIONS Each week the Shuswap Food Action Co-op hosts a session to discuss different topics relating to food. This weeks session is: 'Today's Steps Towards Food for Tomorrow' 
The discussion is held at: Okanagan College Salmon Arm Campus Wednesdays from 7-9pm. It is a free event! More information here. |
MEET THE CREW 
Claire is our soft-spoken one on the farm. She's patient, helpful and always sees the best in people. Don't let her quiet nature fool you, if you listen closely you'll discover she's full of wit and creative puns! Claire is in her second year on the farm. She worked through the winter and has become our Master of the Packing Shed. A bit of a ninja in there, she darts around us completing a list of tasks before we even know they exist! Her skills aren't limited to organizing the packing shed, she often magically appears to help with tasks. She is incredibly capable and hard-working in any position on the farm. Claire grew up in Salmon Arm and has recently moved to Malakwa. When she's not working around the house with her husband Claire is often biking, climbing, skiing or taking her dog Begbie for walks. |
MARKET FRESH LIST Source | Produce item | My List | WFF | Beets, red/golden, sm bag | | WFF | Beets, red/golden, lg bag | | WFF | Cabbage, green | | WFF | Cabbage, red | | WFF | Cabbage, savoy | | WFF | Carrots, table, sm bag | | WFF | Carrots, table, lg bag | | WFF | Carrots, juice | | WFF | Chard, Rainbow | | WFF | Celeriac, with tops | | WFF | Celery | | WFF | Fennel | | WFF | Garlic, Red Russian | | WFF | Garlic, Yugoslavian | | WFF | Greens – Arugula | | WFF | Greens – Lettuce Mix | | WFF | Greens – Spinach | | WFF | Greens – Tatsoi | | WFF | Herbs – Cilantro | | WFF | Herbs – Parsley | | WFF | Kale, green curly | | WFF | Kale, dino | | WFF | Kohlrabi | | WFF | Leeks | | WFF | Lettuce, assorted | | WFF | Onions, ylw/red, cooking | | BC | Parsnip | | WFF | Peppers, Lunchbox | | WFF | Peppers, Paprika med. hot | | WFF | Peppers,Jalapeño/Serrano | | WFF | Peppers, hot mix, | | WFF | Peppers, sweet mix color | | WFF | Potatoes, ylw/red, sm bag | | WFF | Potatoes, ylw/red, lg bag | | WFF | Potatoes, purple, sm bag | | WFF | Radishes, red bunched | | WFF | Radishes, watermelon | | WFF | Rutabaga | | WFF | Salad turnips, bagged | | WFF | Squash & pumpkin, assort | | WFF | Sweet Corn | | WFF | Turnips, purple top | | | | | BC | Apples, Ambrosia | | BC | Apples, Gala | | BC | Apples, Nicola | | BC | Grapes, Coronation | | BC | Pears, Bartlett | |
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| WHERE TO FIND US 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. |
ALL ORGANIC MARKET VENDORS (Click on the blue links for more information regarding each vendor) CRANNOG IS BACK! 
Crannog Ales is back this week and they bring with them Sockeye Ale! No, there is no actual fish in the beer. It's brewed with Sockeye hops! -------------------------------- ECHO'S REACH SALE ON PORK! This week at market Echo's Reach is offering 10% off for Dinner Sausage, Ham & Fat. -------------------------------- BELLA STELLA CHEESE RETURNING! That's right, Bella Stella Cheese will be attending our first Winter Market on Nov. 7th. A reminder that the Winter Market is the same time and place but runs once every two weeks. Consult our webpage for all the Winter Market dates. |
RECIPES OF THE WEEK: ROAST ACORN SQUASH with Maple Bacon Drizzle Adapted from: countryliving.com A decadent dish combining sweet with savory. Try it with Echo's Reach bacon or ham! 
INGREDIENTS: - 2 large acorn squash
- 1/4 cup butter
- 2 tbsp dark brown sugar
- 1 tsp Kosher salt
- 5 bacon slices
- 1 tbsp chopped rosemary leaves
- 1/3 cup maple syrup
- 2 tbsp red wine vinegar
- fresh rosemary leaves
- Freshly ground pepper
DIRECTIONS: - Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
- Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Arrange squash on a serving platter and drizzle with warm maple mixture.
- Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.
--------------------------------------- A little sweet, a little spicy this vegan friendly soup is sure to warm you on a cool fall day! 
INGREDIENTS: - 2 Acorn squash
- 1 Large onion
- 1 Tbsp + 2 tsp coconut or olive oil
- 2 tsp Ground cumin
- 1 tsp Ground cinnamon
- 1 tsp Sea salt
- 1/4 tsp Smoked paprika
- 1/8 tsp Ground allspice
- 1 Large bulb of garlic
- 2 Cups vegetable broth
- 1/2 Cup Dates halved and lightly packed
- 1 1/2 - 2 tsp Fresh ginger minced
- Cilantro for garnish
- Pepitas for garnish
DIRECTIONS:- Preheat your oven to 400 degrees and line a large baking sheet with tin foil.
Cut the squash in half and scrape out the seeds. Place it cut side up on the baking sheet. - Chop the onion in half lengthwise. Slice off one of the ends so that you loosen the papery outside coating, and peel it off. Do not cut the other end of the onion off, or it won't hold together. Place it cut-side up on the baking sheet.
- Drizzle 1 Tbsp of the coconut oil over the squash and rub in. Then, drizzle 1 tsp of the oil over the onion and rub in.
- In a small bowl, combine the cumin, cinnamon, salt, smoked paprika and allspice. Divide it evenly between both halves of the squash and onion, rubbing in gently. Make sure you get ALL the spice mixture on the vegetables.
- Place two layers of tin foil on top of each other (shiny side in!) Cut the top of the garlic bulb off and place it in the center of the tinfoil. Drizzle the remaining 1 tsp of coconut oil on the garlic, rub it in and then fold the tinfoil around it to create a packet. Place onto the baking sheet.
- Bake until the squash and onion are fork tender, about 50 mins to an hour.
- While the vegetables roast, place the vegetable broth and chopped dates into a medium pot and bring to a boil on high heat.
- Once boiling, boil for 1 minute. Then, reduce the heat to medium and simmer until the dates are very soft, about 10 minutes. Remove from heat and let sit until the vegetables are done.
- Scrape the flesh of the roasted squash into a high-powered blender and then add in the whole onion. Peel the tinfoil off the garlic head and squeeze the softened garlic out of the cloves into the blender as well.
- Add the ginger, along with the softened dates and vegetable broth into the blender. Blend until smooth and and creamy, scraping down the sides as necessary. Taste and adjust ginger and salt if necessary.
- Pour into bowls, garnish with cilantro and pepitas.
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| BULK ORDER LIST Want 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. Produce Item
(everything certified organic) | Source | Available Case Sizes (“#” = pound) | Your
Order | Invoice | Apples, Ambrosia – Kelowna,BC | Sunreal Organics | $32.50 / 20# box | $62 / 40# box | | | Apples, Gala – Coldstream, BC | Coldstream Cr.Or | $30.00 / 20# box | $57 / 40# box | | | Apples, Nicola – Kelowna, BC | Sunreal Organics | $30.00 / 20# box | $57 / 40# box | | | Grapes, Coronation (seedless)-Kelowna, BC | Djordjevich Vnyd | $24.00 / 10# box | $45 / 20# box | | | Pears, Bartlett – Lake Country, BC | Claremont Ranch | $30.00 / 20# box | $57 / 40# box | | | Frozen Blueberries – Abbotsford, BC | Warkentin Farm | $14.50 / 2# bag | $70 / 10# box | | | Frozen Raspberries | Wild Flight Farm | $14.50 / 2# bag | $70 / 10# box | | | | | | | | | Beets, golden, sm-med. | Wild Flight Farm | $21.50 / 12.5# bag | $40 / 25# bag | | | Beets, golden, large | Wild Flight Farm | $18.50 / 12.5# bag | $34 / 25# bag | | | Beets, red, sm-med. | Wild Flight Farm | $19.50 / 12.5# bag | $36 / 25# bag | | | Beets, red, large | Wild Flight Farm | $16.50 / 12.5# bag | $30 / 25# bag | | | Cabbage, green, medium-sized heads | Wild Flight Farm | $23.50 / 20# box | $44 / 40# box | | | Cabbage, red, medium-sized heads | Wild Flight Farm | $27.50 / 20# box | $52 / 40# box | | | Carrots, table | Wild Flight Farm | $19.50 / 12.5# bag | $36 / 25# bag | | | Carrots, juicing | Wild Flight Farm | $10.50 / 12.5# bag | $18 / 25# bag | | | Celeriac | Wild Flight Farm | $22.50 / 12.5# bag | $42 / 25# bag | | | Garlic, Red Russian, large bulbs | Wild Flight Farm | $27.50 / 2.5# bag | | | | Garlic, Yugoslavian, med.-sized bulbs | Wild Flight Farm | $24.50 / 2.5# bag | | | | Kale, Green curly | Wild Flight Farm | $14.50 / 4# bag | $29 / 10# box | | | Leeks | Wild Flight Farm | $18.50 / 10# bag | | | | Onions, yellow, cooking | Wild Flight Farm | $21.50 / 12.5# bag | $40 / 25# bag | | | Onions, red, cooking | Wild Flight Farm | $21.50 / 12.5# bag | $40 / 25# bag | | | Parsnips – Mara Valley Produce | Grindrod, BC | $32.50 / 12.5# bag | | | | Potatoes, “Red Chieftain” | Wild Flight Farm | $28.50 / 25# box | $54 / 50# box | | | Potatoes, German Butter, “Sieglinde” | Wild Flight Farm | $33.50 / 25# box | $64 / 50# box | | | Potatoes, Imperfects (misshapen or cut) | Wild Flight Farm | $14.00 / 25# box | $25 / 50# box | | | Radish, Watermelon | Wild Flight Farm | $20.00 / 12.5# bag | $37.00 / 25# bg | | | Rutabaga | Wild Flight Farm | $19.00 / 12.5# bag | $35.00 / 25# bg | | | Squash, Acorn | Wild Flight Farm | $24.50 / 20# box | $40 / 30# box of
mixed
squash | | | Squash, Buttercup , small-med (<5lbs) | Wild Flight Farm | $27.50 / 20# box | | | Squash, Buttercup , large (>5lbs) | Wild Flight Farm | $24.50 / 20# box | | | Squash, Butternut, small-med (<3.5 lbs) | Wild Flight Farm | $36.50 / 20# box | | | Squash, Butternut, large (>3.5 lbs) | Wild Flight Farm | $32.00 / 20# box | | | Squash, Red Kuri, small-med (<3.5lbs) | Wild Flight Farm | $27.50 / 20# box | | | Squash, Red Kuri – large (>3.5lbs) | Wild Flight Farm | $24.50 / 20# box | | | Squash, Orangetti (orange spaghetti) | Wild Flight Farm | $27.50 / 20# box | | | Squash, Spaghetti, yellow | Wild Flight Farm | $27.50 / 20# box | | | Sugar Pie Pumpkin (soups & baking) | Wild Flight Farm | $19.50 / 20# box | $36 / 40# box | | | Turnip, Purple top, large | Wild Flight Farm | $19.00 / 12.5# bag | $35 / 25# bag | | | | | | | | | Total: | |
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