November 16, 2023

Nathan Wild



Tis The Season For Cookies 

We've begun our Holiday Cookie test batching. This year's Holiday Cookie Box is going to be our best one yet! Our recipes are becoming more refined and we're super excited to share our creations. We'll be including a brand new cookie this year. Its called a Chocolate Crinkle Cookie and it's become our favorite one 🤤

Our holiday cookie box will be available starting December 9th & 10th so be sure to mark it on the calendar! 🎅


Spicer Farms 

We headed down to Nakusp this week to pick up an order of veggies from our friend and fellow farmer, Janet Spicer. When we arrived we discovered this plaque on her front gate. This farm has been in production for 100 years! And Janet's family has been cultivating it for 76 of those years. We find it amazing that we're still able to get vegetables from such a historic Kootenay farm. 



Bake-At-Home Spanakopita

Description: Imagine the look on your family's face after you reach into your oven and pull out a tray of fresh, golden brown Spanakopita.

When you take a bite the thin layers of phyllo dough crackle in your mouth. The inside is warm and cheesy with that classic spinach flavour. Baker Mike from Luv Affair Pastry grew up Greece. He knows what good, authentic spanakopita should taste like. So when we found out he was making these delicious Greek pastries we knew we had to get some!


About Luv Affair Pastry

Luv Affair Pastry was created by local baker Mike. He has spent many years perfecting his recipes. He originally started off selling his pastries at the Nelson farmers market. He now has a pop up on Saturday mornings at Au Soleil Levant. Mike makes some of the best pastries we've ever had so we were excited when he decided to let us carry his products!

Details: Comes in a box of 3 or 6 unbaked pastries.



Description: Rutabaga is one of our favorite winter veggies. It's thought to be a cross between a turnip and a wild cabbage. When baked it has a similar texture to a carrot and makes an excellent mash. The flavour is slight sweet and slightly earthy with a wonderfully unique funky flavour that's hard to describe.

Details: Sold per pound.

Grown by Crooked Horn Farm, Winlaw


Purple Top Turnips

Description: Purple Top Turnips are an old heirloom variety dating back prior to 1880. They're meant to be baked or roasted. They are slightly sweet with a mild flavour and hints of broccoli. Eating seasonally throughout the winter can get repetitive. Purple Top Turnips are an easy way to mix things up!

Details: sold per pound 

Grown by Crooked Horn Farm, Winlaw 


Ugly Watermelon Radish

Description: Sometimes Mother Nature creates some pretty ugly veggies. But just because they're hideous on the outside doesn't mean they're not delicious on the inside! These watermelon radish have some cracks and scars but after peeling they're still great for dipping in hummus or baking in the oven.

We'll be selling them at a discount so be sure to grab some if you're looking for a good deal!

Details: sold per pound



Winter Radicchio Salad 

We've fallen in love with this salad. The bitter radicchio with shredded carrots, sweet salad dressing, dried fruit and roasted pumpkin seeds is a winning combination. We've also made it with shredded white carrots and it was gorgeous. Highly recommended!





Eating Seasonally 

Eating with the seasons is as old as time. But in the past 50 years most of us have decided to break free from this ancient cycle. We now want to eat foods from every season, all year long, even if it means eating food that was harvested months ago, or was shipped in from across the globe, or tastes bland or is void of nutrients. When you stop and think about it, this modern way of eating doesn't make much sense.

As winter approaches and the last of the summer crops say their farewells, I hope that we can all continue our dedication to eating seasonally. 

Staying committed to eating seasonally throughout the winter might sound difficult, but just remember that it's not about depriving yourself. It's about appreciating what you have when you have it. It's about gaining an intimate knowledge of your regional foods. It's about exploring unfamiliar flavours. It's about challenging yourself to learn new ways to cook the same vegetables. And it's about allowing yourself to miss your favorite foods so that you can celebrate them when they return!

This winter I want you to challenge yourself to eating 80% local, 80% of the time. I think you'll be surprised by how good it makes you feel.


Do you want to help us grow Confluence Farms? If you like what were doing and would like to help us spread the word, leaving a Google review can make a big impact. All you have to do is click the link below and leave a short review.



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