Small Holdings Farm
1999 Millsville Road B0K 1R0 Scotsburn, NS, Canada

Our market would love to hear from you - its customers and community. We would greatly appreciate your input! Warmly, Keltie & Michael... Small Holdings Farm See more

Everlasting Bouquet, $30. Throughout the season, we have harvested and tucked away beautiful blooms, hanging them in the barn to dry. It is a pleasure to wrap up our flower season with dried bouquets - something to add colour and interest to your home for the wintery months ahead. ... As with our fresh farm flowers, there will be a variety of bouquets to choose from featuring different flowers and colour combinations. These bouquets make a lovely entryway piece, a beautiful gift and a fitting statement on your Thanksgiving table. We will have dried flower bouquets on offer this Saturday at the New Glasgow Farmers Market and the following Saturday - the Thanksgiving weekend.

Pre-orders welcome for your Thanksgiving table: Miniature Dried Flower Bouquets in Sets of 4, $12 I use these miniature bouquets - each about the size of a corsage - in three main way: (1) placing one at each place-setting for Thanksgiving and other shared meals throughout the fall and winter, (2) as a take-home favour to guests at Thanksgiving or other wintertime gatherings, ... (3) attached atop a wrapped gift. New Glasgow Farmers Market

WINTER SQUASH RECIPE This recipe comes from one of our regulars! She writes, "This recipe is what made me love squash. Prior to this I wouldn't even consider it." Sounds promising, no?! SQUASH PUFF... Ingredients: 3c mashed squash 1/2c chopped onion 2tbsp butter 2 eggs beaten 1/2c light cream 3tbsp flour 1tsp baking powder 3/4tsp salt 1/3c bread crumbs *Pro tip: add a bit of ground sage. Directions: - Sauté onion. - Mix eggs and cream in a bowl. - Mix everything together except butter and bread crumbs and place in a buttered dish (8x8). - Melt butter in a small pan (same one you sauteed the onions in) and add bread crumbs to brown. - Sprinkle on top of the other ingredients. - Bake 25 min @ 375. A favourite with turkey dinner. Our "Sunshine" squash or "Red Kuri" squash would be a great fit for this recipe. And, tuck away a Wintersweet squash to make this with for the winter holidays!

Here is a favourite recipe of mine featuring delicata squash and brussel sprouts - both of which available from our farm this season. https://smittenkitchen.com/2014/10/fall-toush-salad/ New Glasgow Farmers Market

Meet the squash of Small Holdings Farm 2020 Sunshine Wintersweet Black Futsu... Autumn Frost Delicata Red Kuri See more

Our lives have been deeply enriched by Nova Scotia’s farmers’ markets. So grateful to be a part of the New Glasgow Farmers Market as a producer, customer and community member.

Fall offerings from our farm available this week through the online New Glasgow Farmers Market. Take a look: https://ngfm.localfoodmarketplace.com/Products

It’s squash season in every way wouldn’t you agree? This stormy weather has us craving hearty warm meals like squash soup and roasted fall veggies. Fall has officially arrived after all as Equinox was Tuesday. Now, the dark hours of the day are longer than the light. We brought in the winter squash (seven different varieties of winter squash) about a week and a half ago to stay ahead of threatening early frost. The harvest was bountiful (!) and has been curing in our gree...nhouse, and one of the hoophouses, ever since. Last week, we brought out the first of the winter squash the much-loved Delicata. This weekend, we’ll add three more varieties on offer: Buttercup Winter Squash: This squash has green skin and bright orange flesh. It is sweet and creamy, often said to have the finest flavour of all the winter squash. Cooking it slowly/gently will yield a custard-like texture and flavour. It is great for soups. Sunshine Winter Squash: This squash has bright orange skin and flesh, and is a similar shape to a small pumpkin. It is a kabocha-type squash, having dense flesh and, this particular variety, has the most delicious flavour - better than any other kabocha squash I have tried! It holds up well when cooking making it a great stand-in for potatoes or sweet potatoes in a dish. It is excellent for baking, mashing and pies. I love this squash roasted and eaten as a potato substitute for something a little different (and colourful). Red Kuri Winter Squash: This squash also has bright orange skin and flesh, however it is tear-drop shaped. It is a hubbards squash variety and hubbard-type squashes are dense, sweet and nutty in flavour. It is especially delicious roasted and pureed to make a soup or a pie. I also love this squash chopped into chunks and roasted in a soy or miso glaze. Do you have a winter squash recipe to share? ‘Tis the season! PS: Winter squash is truly a storage vegetable meaning that you can purchase a bounty of squash in the fall to eat for the months ahead. Squash stores beautifully at room temperature - no refrigeration necessary. In fact, we typically store our own supply of winter squash in open baskets under the bed in the guest bedroom. The key is to select squash that have their stem attached and no cuts or scratches in their skin/flesh - no damage that would shorten their storage capacity. New Glasgow Farmers Market

Delicata Squash... have you tried? Delicata is one of my favourite winter squash and I'll bet that once you try this sweet, flavourful squash, that you will agree! Here is the simple way that we tend to prepare it and, just below, check out my very favourite recipe for a warm fall salad of delicata and brussel sprouts.... ROASTED DELICATA SQUASH INGREDIENTS 2 delicata squash, halved, seeded, and sliced into 1/4-inch pieces 1 tablespoon olive oil 1 teaspoon kosher salt or sea salt 1/2 teaspoon freshly ground black pepper or ground white pepper DIRECTIONS: Preheat oven to 400 degrees Fahrenheit. Place prepped delicata squash in a bowl. Drizzle with olive oil. Toss with hands or a wooden spoon until all pieces have been coated. Sprinkle on salt and pepper. Toss again to distribute. Spread on a large rimmed baking sheet in a single layer. Bake at 400 degrees Fahrenheit for about 40 minutes, turning once about halfway through baking. Once they’re tender and golden brown around the edges, they’re done. Fall-Toush Salad from Smitten Kitchen: https://smittenkitchen.com/2014/10/fall-toush-salad/

Fennel & Apple Slaw/Fall Salad INGREDIENTS 1 medium to large fennel bulb, cut into thin matchsticks or shredded 2 apples, peeled, cored and cut into thin matchsticks... cup red onion, thinly sliced 2 tbsp fennel leaves, chopped 2 tbsp dill, chopped 3 tbsp parsley, chopped salt & pepper 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 1 lemon (juice of) INSTRUCTIONS - Chop the fennel into thin matchsticks or shred into very thin slices. Keep some of the leaves and chop. - Peel and core the apples then cut into thin slices. Cut the thin slices into very fine matchsticks then squeeze over half of the lemon and mix well. - Very finely slice the red onion and add a little lemon over, mix well. - Now combine all the ingredients in a bowl. That's IT! Recipe from https://www.cookeatblog.com/fennel-apple-salad/

Are you ready for a little fall decorating? This is our first year growing these wonky little guys and, I must admit, they are so cute! Enjoying the idea of fall décor that is grown locally and 100% compostable when it's time to bring out the twinkle lights.... We will have baskets of these little guys at the New Glasgow Farmers Market this Saturday.