What Are You Thankful For This Thanksgiving?
Starting a farm has been a humbling experience. Both in how hard it’s been and in how much support we’ve received from the community. We’ve been able to start our farm on the land of community members, we’ve had a ton of support from the community for our business, a community member helped us till our new farm field in Pass Creek, and recently our friend and fellow farmer Heather, from Wild Valley Farm in Passmore, has been lending us her new van so we can continue doing deliveries while we search for a new vehicle.
This year we’re thankful for community. Without community we wouldn’t be able to do what we love for a living. We feel honored to be able to grow food for this community, to have a chance to meet everyone face to face and to work with many of the local farmers and food producers in our region. We have so many kind and talented people living here in the Kootenays and we’re grateful to be part of it!
Mama’s Homemade Stuffing
Description: This recipe was inspired by Emily's Mom's famous Thanksgiving stuffing. Stuffing was always Emily's favorite dish at Thanksgiving and the smell of butter, sage and celery cooking on a hot stove top is a nostalgic one.
For this stuffing we started by milling local Hard Red Spring wheat kernels, grown in Creston, to make fresh whole wheat flour. We then hand folded each bread loaf and baked them until they turned dark brown. This is the exact same bread recipe as our very popular Hearty Whole Wheat bread. We then let the bread go stale to make it more absorbent.
Once the bread was nice and stale we added fresh sage, dried thyme, onions and garlic from the farm, celery from our friends at Wild Valley Farm down the road from us, free-range eggs from Kootenay Natural Meats in Creston, a homemade beef bone broth made from cow bones that we raised on the farm last season, and sweet organic Gala apples from the Okanagan.
This is a bake-at-home stuffing that will be ready in just one hour. Once it's cooked you can pull it out of the oven and let the aroma of herbs and bread fill the house. The stuffing is warm and the texture is soft and spongy. The flavour of the Hearty Whole Wheat bread adds a wonderful nutty flavour. The sage and thyme complement each other perfectly while the Gala apple adds a hint of sweetness to balance out the savouriness. This is comfort food at its finest!
Details: Comes in a large 2 inch deep, 9 inch aluminum pie pan. The stuffing is frozen so let it thaw on the counter for about two hours before baking. Includes baking instructions.
Ingredients: *Hearty Whole Wheat Bread, butter, *onion, organic apple, celery (grown by Wild Valley Farm, Passmore), free-range egg (from Kootenay Natural Meats, Creston) *sage, *thyme, *garlic, *beef bone broth, pink Himalayan salt. (* from Confluence Farms)
Bake-At-Home Pumpkin Pie with Shortbread Cookie Crust
Description: For this pie we started by harvesting our heirloom pumpkins known as Winter Luxury from our winter squash patch. Then we roasted them in the oven until golden brown, giving the pumpkin an added caramelized flavour. After scraping out the soft pumpkin we pureed it with locally-raised, free range eggs from Kootenay Natural Meats in Creston, organic cream, and the perfect blend of organic true cinnamon, nutmeg, ginger and clove. The end result is a thick, luxurious, creamy filling that melts in your mouth.
For the Shortbread Cookie Crust we chose our locally-grown, organic Red Fife flour for its wonderful nutty flavour. We mill the flour right before we use it and leave it unsifted, making it 100% whole wheat. This ensures maximum flavour and freshness. We then incorporated butter and sugar and rolled it out into a beautiful pie crust. It's sweet just like a shortbread cookie but with a buttery, flakey texture.
The final result is a pumpkin pie that's so delicious it'll have your family reminiscing about it for months!
Winter Luxury Pie Pumpkins
Description: Winter Luxury Pumpkins are the ideal pumpkins for making pie. We grow these specifically for our Thanksgiving pumpkin pies. The have a thick meaty flesh and make for a creamy pumpkin pie filling. If you plan on making pumpkin pie this year we couldn’t recommend Winter Luxury enough!
Details: Sold per pumpkin. Each pumpkin weights about 6 lbs and is enough to make a 10 inch pie.
Shortbread Cookie Pie Shells
Description: Impress your guests this holiday season with an incredible homemade pie! Just add your pie filling of choice, pop it in the oven and let your home fill with the intoxicating smell of freshly baked pie.
For our Shortbread Cookie Pie Shells we chose our organic Red Fife flour for its wonderful nutty flavour. We mill the flour right before we use it and leave it unsifted, making it 100% whole wheat. This ensures maximum flavour and freshness. We then incorporated butter and sugar and rolled it out into a beautiful pie Shell. It's sweet just like a shortbread cookie but with a buttery, flakey texture.
Details: Each pie shell is 9 inches and comes frozen
Classic Pie Shells
Description: For our Classic Pie Shells we chose our freshly milled organic Soft White flour for its buttery flavour. We mill the flour right before we use it and leave it unsifted, making it 100% whole wheat. This ensures maximum flavour and freshness. We then incorporated butter and sugar and rolled it out into a beautiful pie shell. It has a buttery and slightly nutty flavour with a light and flakey texture.
Details: Each pie shell is 9 inches and comes frozen