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Wildflight Farm-Winter Farm Market

Written by Emily McConnell

Farm News

We’ve had a lot going on around here lately. Louise has started seeding the first trays of onions, leeks, spinach, salad turnips, beets, and lots more. We also spread compost in all our greenhouses, roto-tilled, and direct seeded beds of radishes, spinach and lettuce mix. I have to say it’s great to be back outside and to get my hands into the soil again.


1.) Wild Flight Farm
We’ll have lots of corn salad this week (also listed on the bulk list below) and even some claytonia. Add grated watermelon radish, carrots, and cabbage for a really nice local fresh salad — quite a treat for early March!
2.) Brigitte’s Bread Basket

3.) Vale Farms
We’re happy to welcome Vale Farms as a vendor to the market. Many of you may already have seen their high quality selection of grass-fed organic meats at one of the summer markets. Check out their website (click on farm name above) for more info on featured meats and recipes.
Apples for all.

Apparently in ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
Well, we aren’t throwing any apples or marriage proposals at you but we always get a lot of questions about our varieties so I’ll pass on some information.

Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavour and a thinner skin than most apples. Selling quality include firmness, crispness, and sweetness. One of the most widely-grown apple varieties, with a sweet pleasant flavour, and good keeping qualities.

Braeburns are superb apples for eating out-of-hand, with very firm, crisp and juicy flesh. They are sweet with a hint of tart, and a firmness that stores well. These traits plus the fact that they bake well have made them a very versatile apple. It is thought to be a cross between Granny Smith and Lady Hamilton. The apple itself is named after Braeburn Orchard where it was first commercially grown.

Fuji, have a predominantly sweet, very refreshing (especially if slightly chilled) flavour and a firm texture, but the occasional apple can be bland.  Fuji is a cross between the widely grown Red Delicious, and Ralls Janet, which is much less well known but is probably the reason for Fuji’s attractive pink flush.

Sweet Orins  are excellent sweet, yellow-green apples and are very crisp and juicy with a subtle pear-like flavour. Excellent for eating out-of-hand, in salads and sauces; some say it’s good for pies.  Sweet Orin is a Golden Delicious cross and has low acidity.

The Ambrosia apple was discovered as a chance seedling  in Cawston, BC. Ambrosias are crisp, sweet, and aromatic. The fine-grained, cream-coloured flesh is slow to oxidize, making this apple a great choice for fruit trays, salads, and fresh displays. Naturally sweet, Ambrosias require very little sugar when used for cooking. Ambrosia is a  Golden Delicious and Jonagold cross.

The Spartan apple has a snowy-white flesh with skin a darker red colour than its McIntosh parent. Long a consumer favourite, Spartans make excellent all-purpose apples. Out of all our apples, the Spartan’s flesh is the least firm.

 Apple Walnut Spice Muffins
from ExtraVeganZa, by Laura Matthias

Makes 10-12 muffins

1 cup whole spelt or wheat flour
1 cup white spelt or wheat flour
1 tsp baking powder
1/2 tsp of each baking soda, sea salt, and cinnamon
1/4 tsp each ground cloves and nutmeg (optional)
1/2 cup vegetable oil/canola oil
1/2 cup sugar
1 tsp vanilla extract
1/2 cup vanilla soy milk, or milk
1/2 cup apple juice
1 tsp apple cider vinegar
1.5 cups apple, grated (about 2 apples)
1/2 chopped walnuts

To prepare:
Preheat oven to 350 degrees. Combine the flours, baking powder, salt, spices in a medium bowl. In a separate bowl, combine the oil, sugar, vanilla, milk, apple juice, vinegar, and whisk together until emulsified. Stir the grated apple into the wet ingredients. Pour the wet ingredients into the dry ingredients and gently stir, careful not to over mix. Fold in the walnuts. Scoop spoonfuls of the mixture into oiled muffin tins.

Bake for 30 minutes. Remove from the oven and allow to cool for 10-15 minutes before gently lifting them out of tins.

I love Riesling, a little for the recipe, a little for the cook!

Green Cabbage and Apple Saute

3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups)
1 cup Riesling or other sweet white wine
2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1/4 cup extra-virgin olive oil
1 large onion, thinly sliced
2 tart apples like Braeburn or Fuji, cored and sliced 1/8 inch thick
Salt and freshly ground pepper

In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.

In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

Cabbage Slaw with Applesauce Vinaigrette

1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon applesauce
1 teaspoon honey
1/3 cup olive oil

4 cups grated (or sliced thinly) green cabbage
1 large grated, or julienned watermelon radish
3 or 4 tart apples grated or sliced
1 lemon, juiced
1 teaspoon mustard seeds (optional)
1/2 cup walnuts, toasted and chopped
Salt and black pepper to taste.

* You can make this salad like a slaw by grating the vegetable, or salad by slicing thinly.

Make vinaigrette: In a bowl, mix together mustard, salt, vinegar, honey and applesauce. Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.

Combine the apple, cabbage and radish and toss with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

(makes 6 servings)

“WFF” stands for Wild Flight Farm

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