We’re Selling Veggies All Winter Long! 🥳
A few customers have been asking us when we’ll stop selling veggies this year. We’re a year-round farm so the answer is never! We’ve noticed that there is virtually no access to locally-grown food in the Kootenays during the winter. Farmer’s Markets shut down and besides the Kootenay coop there are hardly any places to get easy access to local food.
We see this as a huge problem. Local food security to us is paramount as the world continues to unravel. Our community should have easy access to locally-grown food all year long. This is why we’re dedicated to providing this service. We aren’t able to grow all of the winter crops ourselves so we instead collaborate with as many local farms as we can so that all winter long we’ll have the full array of winter veggies for you all.
More Bear Problems
The bear that rummaged through our freezer has been returning every night and decided to eat 50 ft of our radicchio. How wonderful 😅
Yet Another Run In With A Bear. Literally This Time 😥
On Thursday night after a long delivery day we were driving home on Hwy 6 in the dark. All of a sudden a bear ran full sprint out of the darkness and in front of our car. It happened so fast we didn't even have time to hit the brakes.
Sadly, we hit the bear with the left side of our bumper. When we pulled over our car was gushing fluids. We were able to make it home safely but our Honda is most likely a write off.
This couldn't have come at a worse time. Thanksgiving is our busiest time of the year. We spent 7 hours on the phone yesterday speaking with insurance, auto mechanic shops and car rentals. Every single auto body shop in our area is full apparently. However, a generous mechanic in Trail told us he could squeeze us in.
Luckily we've been able to figure out a temporary vehicle for the time being. We were planning on buying a delivery van for the winter but the universe had a different timeline apparently.
I'm not sure what's going on with us and these bears but we've had a bad streak of luck as of late. Hopefully things turn around soon! 🤞
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!
Each pie is 9 inches.
The pies are frozen so let them thaw on the counter for about 4 hours before baking.
Filling: Winter Luxury pumpkin from Confluence Farms, free-range eggs (from Kootenay Natural Meats, Creston), organic cream, organic cane sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt.
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, organic sugar, pink Himalayan salt.
Description: This variety is known "Etna" radicchio. It's the most ubiquitous variety of radicchio that you'll see in the grocery stores. It's often considered a type for cooking rather than eating raw in Italy on account of being further toward the bitter end of the radicchio spectrum than many of the fresh salad types. Consequently it has turned off many people through its assertive bitterness in raw form.
It truly shines as grilled or broiled wedges with cheese or nuts and a sweet element like balsamic vinegar, pomegranate molasses or pears to balance out the bitterness.
Details: Sold per head.
Winter Luxury 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!
If you’re in need of a pie shell we also sell our Shortbread Cookie and Classic Pie shells.
Details: Sold per pumpkin. Each pumpkin weights about 5 lbs and is enough to make a 10 inch pie.