 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. <------ Ladybug relaxing on the corn tassel. Sweet Corn is back finally back on our market fresh list after a 2 week hiatus. Thanks sun! |
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| ON THE FARM 
The smoke lifted in time for our mid season staff party! We had a great paddle from the farm down to Mara Lake Provincial Park where we played games, swam, and indulged in food almost entirely grown on the farm and prepared by Louise. |
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| Dishing out on Leeks Our leeks have sprung from tiny seedlings to strong, sturdy and hardy plants that will supply us well after the first frost. Seeing how resilient these plants are gives me a greater understanding of why they have been so revered in history. As far back as Egyptian times Leeks were adored. They were illustrated on tomb paintings, and used as currency in barters for services. In biblical references, children of Israel were said to have considered returning to Egypt, their land of captivity, just to taste a leek again. And there's much more history that I don't have space to get into here. 
Leeks have a wonderful mild flavour compared to their onion cousins. They saute beautifully making them easy to add into soups, stirfrys, stews, or vegetable dishes. I find leeks very complimentary to red meats. To enjoy leeks you simply trim some of the the dark green stalk away, leaving a suggestion of green. Make sure you hold onto the dark green of the leek as it freezes well and is perfect when making vegetable broth. If there are any bits of soil or sand between the leaves, slice lengthwise and chop crosswise into 1/4 inch rounds and rince thoroughly in the sink. Pull the cleaned leeks out of the sink with a sieve and they are ready to use! 
Additional reading... "Why French Women Don't Get Fat" is a book partly about leeks. One of the secrets is this special leek soup. |
U-PICK FLOWERS  Our flowers are still bursting with blooms. Stop by the farm anytime to pick yourself a beautiful bouquet.
A dozen stems for $5.
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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 | Cabbage, green, summer | | WFF | Cabbage, savoy | | WFF | Carrots, table, sm bag | | WFF | Carrots, table, lg bag | | WFF | Carrots, juice | | WFF | Cauliflower | | WFF | Celery | | WFF | Chard, Rainbow | | WFF | Cucumbers, long English | | WFF | Eggplant | | WFF | Fennel | | WFF | Garlic, Red Russian, single | | WFF | Garlic, Yugoslavian, bag | | 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 leaf/pickling | | WFF | Herbs – Parsley | | WFF | Kale, green curly | | WFF | Kohlrabi, small | | WFF | Leeks, long stalks | | WFF | Lettuce, assorted | | WFF | Onions, green | | WFF | Onions, fresh, sweet, single | | WFF | Onions, fresh, sweet, bag | | WFF | Peppers, Jalapeño/Serrano | | WFF | Peppers, hot mix | | WFF | Peppers, sweet | | WFF | Potato, white/red, sm bag | | WFF | Potato, white/red, lg bag | | WFF | Radishes | | WFF | Salad turnips, topped | | WFF | Sweet Corn is back | | WFF | Tomatoes, cherry | | WFF | Tomatoes, slicing | | WFF | Zucchini | |
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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. |
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| ALL ORGANIC MARKET VENDORS (Click on the blue links for more information regarding each vendor) ------------------------------------------------ Organic Fruit Fiesta! This time of year is peak fruit season!  Cresthaven peaches
Nectarines
Bartlett Pears
Italian Prune Plums
and
Coronation table grapes
will all be available at the Sproule & Sons market stand. Contact Jacqui to pre-order boxes of peaches ($40/18# box or 3 boxes for $105). And check out this "Baby Grapes" photo. ------------------------------------------------ MUSIC AT THE MARKET! 
The TreeHuggers are back this week to share their musical talent! |
Organic BULK 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) | Beets, red, sm-med | $20.50 / 12# bag | Beets, red, large | $16.50 / 12# bag | Beans, green | $32.50 / 10# 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, German Butter | $33.75 / 25# box | Potatoes, Red Chieftain | $29.00 / 25# box | Tomatoes, Roma | $37 / 20# box | Tomatoes, 2nds, canning | $30 / 20# box |
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RECIPES OF THE WEEK: Low Carb Cauliflower Leek Soup Source: AllRecipes.com Here is a variation on the common leek and potato soup. What I love about L&P soups are how quick and easy they are to make. There is lots of flavour and all you need to add are some crackers & cheese for a satisfying meal. I haven't tried this version yet so let me know how it compares. 
INGREDIENTS: 2 tablespoons olive oil 3 tablespoons butter 3 leeks, cut into 1 inch pieces 1 large head cauliflower, chopped 3 cloves garlic, finely chopped 8 cups vegetable broth salt and freshly ground black pepper to taste 1 cup heavy cream (optional) DIRECTIONS: Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. Remove the soup from heat and blend with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth. --------------------------------------- GRILLED LEEKS & TOMATO SALAD with Citrus Dressing from (delish.com) This recipe utilizes all of the leek, even the dark green tops! Enjoy the fresh flavours. 
INGREDIENTS: - 2 large leeks
- extra-virgin olive oil
- salt
- 1/2 tsp. lime zest
- 1/2 tsp. orange zest
- 2 tbsp. lime juice
- 2 tbsp. orange juice
- 1 tbsp. soy sauce
- 1 pinch crushed red pepper
- 1/2 c. fresh corn kernels
- 1 c. cherry tomatoes
DIRECTIONS:- Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops.
- Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat until tender, about 18 minutes.
- Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
- In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.
- Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm
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