Locally made with Annapolis Valley fruit and organic cane sugar, we now have Fruit Leather from The Humble Burdock Farm available to our members! What started out as a hobby and search for healthy snacking options has turned into a customer favourite for Amanda and her team at The Humble Burdock in Steam Mill, Nova Scotia. Each variety pack comes with a 1.75 oz package of the following flavours;
Besides being locally made and delicious, fruit leather is also a very convenient snack with a long (6 month) shelf life, and doesn't require refrigeration until the hot summer weather rolls in. Due to her busy schedule on the farm, Amanda doesn't produce fruit leather from May-November so we'll have for as long as we can but once she's out, you'll have to wait until November! Fair warning. :)
We've added red cabbage (non-organic) to our list of extra goodies available, and we've even taken care of the trimming for you! There are about a bazillion uses for red cabbage, but I (Kim) thought I'd send you all my favourite.
Red Cabbage Rolls. Yes, that's right, cabbage rolls aren't just for the familiar green variety. Red cabbage rolls are equally delicious, and have the added bonus of adding a blaze of colour, bright enough to shake off any mid-winter blues. **To help keep the colour rich and vibrant, add a splash of vinegar to the water when you boil it. The recipe below is using the the standard green cabbage, but I strongly encourage you to give the red a try. Trust me, you will not regret it.
Fresh herbs are best incorporated at the end of preparing a meal, unlike their dried counterparts, their bright flavors don't withstand the cooking process. When I'm looking for new ideas for cooking I go to Jamie Oliver and Hugh Fearnley-Whittingstall (River Cottage), I really like their approach to cooking veggies and they incorporate fresh herbs into many dishes.
Store fresh herbs in a ziplock bag in the fridge and they should keep for 10 days. If you aren't sure if you'll use the herbs soon enough put them in a paper bag and hang them high in the rafters in a non humid room. Within 2 weeks you should a have a nice crumbly mess of dried herb for winter meals. Keep them in a closed glass jar in a cupboard.