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. <----- Morning rain on Broccolini Leaves. |
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| ON THE FARM: Keeping up with the Weeds We use multiple methods to keep the weeds at bay. Planting density helps choke out the weeds but until the plants get to the right size we have a few tricks. 
Using a hoe or hand weeding is effective for getting weeds close to the plant and loosening the soil to deter new weeds from sprouting. 
Katie is shown here on our Basket Weeder. She drives up and down the rows spinning the dirt to uproot weeds in between the rows of plants. 
Veronica is on our hiller. Certain plants, like potatoes benefit from having the soil mounded up beside them. It is also a good method for burying weeds growing close to the plant. |
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| FENNEL Fennel has quite the historical account. In Greek mythology Prometheus brought fire in a fennel stalk from the heavens to give as a gift to humankind. In Roman time Gladiators ate Fennel seeds for courage before entering the ring. And in the late 19th Century Bohemian Parisians enjoyed Absinthe, a Fennel spirit. Widely used throughout history Fennel also boasts many medicinal and health qualities. It facilitates digestion, inhibits growth of cancerous tumors, boosts immunity and treats anemia to name a few. Fennel is remarkable and it doesn't fall short in the culinary world. What fascinates me is that it is one of the few vegetables that blurs the border between herb and vegetable. You can use it as a garnish, seasoning or focal vegetable since all parts of this plant are edible. 
The leafy fronds, resembling dill work wonderfully when added fresh as a garnish. Fish, pork and lamb or salads and roasted vegetables would benefit from fresh Fennel. The stalks share the mild licorice flavor to the fronds. They do better cooked and finely sliced as they are fiborous. Try freezing the stalks to add to your next batch of homemade vegetable or chicken broth. The bulb contains a punch of licorice flavor, although it is by no means over powering. Like the fronds it pairs well with fish, pork or lamb. Roasting the fennel alongside the meat or fish infuses the meat with its sweet flavor. I personally enjoy eating fennel raw as a snack. It's tasty and a great way to freshen your breath! 
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MARKET FRESH LIST Source | Produce item | My
List | WFF | Beets & greens - golden | | WFF | Beets & greens – red | | WFF | Broccoli | | WFF | Carrots, new, bunched | | WFF | Chard, Rainbow | | WFF | Cucumbers, long English | | WFF | Cucumbers, pickling | | WFF | Fennel | | WFF | Garlic, bulbs, fresh | | WFF | Garlic, scapes | | 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 – Chives | | WFF | Herbs – Cilantro | | WFF | Herbs – Dill | | WFF | Herbs – Parsley | | WFF | Kale, Dino | | WFF | Kale, green curly | | WFF | Kale, red Russian | | WFF | Kohlrabi | | WFF | Lettuce, assorted | | WFF | Onions, green | | WFF | Peas, snow | | WFF | Peas, sugar snap | | BC | Potatoes, purple, sm. bag | | USA | Potatoes, new, yellow | | BC | Potatoes, Russets | | WFF | Radishes | | WFF | Salad turnips, bunched | | WFF | Shoots, microgreens | | WFF | Shoots, pea | | WFF | Shoots, sunflower | |
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FOOD LABELLING: We have the Right to Know Currently in Canada there is no regulation for GMO labelling on foods. In the USA they are developing a labelling law that, right now, is too vague and misleading. If you feel it is important to know about the food you eat, take a few minutes to sign the petition for proper GMO labelling in the USA. 
This petition is strongly supported by Nature's Path Organic, a family owned business located in Richmond, BC. An inpressive business that has grown to become the largest organic breakfast company in North America. They are showing their support for clearer labelling laws by taking a stand and leaving the Organic Trade Association. To learn more about their stance in regards to labelling laws. Here is an article. |
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| ALL ORGANIC VENDORS MARKET: ---------------------------------------- New weekly vendor! 
The Radical Bloom, located in Salmon Arm is a new farm this season growing cut flowers and heirloom vegetables. Visit them this week and learn about their weekly veggie box and flower bouquet subscription. And, to save plastic please ensure you bring your own bag or container to fill at market! |
BLUEBERRIES NEXT WEEK! 
To ensure that you get a box, order your flats for next market by emailing Hermann.
The prices are :
$52/ 10 lb flat
$50/ 10 lb flat, if purchasing multiples
There will also be quarts and pints for sale for those looking for smaller quantities. |
RECIPES OF THE WEEK: FENNEL, ARUGULA & ORANGE SALAD (foodandwine.com) A colorful and flavorful addition to the plate. If you like olives try cutting up some pitted Kalamatas and adding them to the salad. 
INGREDIENTS: - 3 navel oranges
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper
- 1 medium fennel bulb—trimmed, cored and thinly sliced crosswise
- 4 scallions, white and tender green parts only, thinly sliced
- 2 bunches of arugula, trimmed
DIRECTIONS:- Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
- In a bowl, whisk the oil and vinegar and season with salt and pepper.
- Add the fennel, scallions and arugula and toss. Add the oranges. Season with salt and pepper and serve.
---------------------------------- FENNEL RISOTTO: With Ricotta & Dried Chilli (jamieoliver.com) With cooler temperatures outside try warming up with this simple risotto. 
INGREDIENTS: - 1/2 teaspoon fennel seeds
- extra virgin olive oil
- 2 cloves garlic, peeled and finely sliced
- 2 bulbs fennel, finely sliced, herby tops preserved
- sea salt
- freshly ground black pepper
- 2 small dried chillies
- 4 tablespoons good crumbly ricotta
- 1 lemon, zest and juice of
- Parmesan cheese, for grating
DIRECTIONS:- Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.
- Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Half-way through Stage 3, stir in the sautéd fennel, then keep cooking the risotto until the rice is perfectly cooked.
- Bash up the dried chillies in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Parmesan, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chilli. Grate over some fresh Parmesan at the table.
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