Another week as flown by! I took some time this morning to take some CSA garden shots. CSA garden in July The Summer squash has started and yesterday we harvested our first summer cabbage. It’s very mild and good in cabbage salad! Most of you know how to use summer squash, but we do have some past recipes on the blog from previous years. I haven’t transferred them all to the new recipe section of this website, but if you type in a vegetable name in our “Search this site” box the old entries will come up. We have some summer squash, beet and lots of other vegetable recipes. We are always happy to post new recipe ideas. Please email your favorites and I will post them! Many people have asked what to do with kohlrabi and fennel and ideas other than chopping them up in salad or adding them to stir fry are welcome!
The new Suffolk stallion, Chester, is settling in. He has been driven single, but we are waiting to introduce him to the herd until after the mares have been bred. So far none of our mares have been interested… Our first cut hay is all baled and we hope to get in all mowed away tomorrow morning. So our horses won’t go hungry this winter.
The egg production has been gradually increasing with the new fence. We still aren’t able to keep up with the demand from our CSA members. However, we do still have lots of sausage and freshly ground whole wheat flour available for sale.
CSA member Avery and toad in pcik-up roomWe have had a very good strawberry season this year and many CSA members have taken advantage of our Pick-your-own strawberry option. Three full weeks of berries is about as good as it gets with regular season strawberries.
We are happy to have CSA members signing up to help with the harvest and the washing of produce for our pick-ups. The gardens are in good shape. It is always a relief to have the majority of the crops seeded, transplanted and mulched. We have taken off the row cover from the squash, corn, melons and early plantings and the pathways in the garden that we seeded down are growing. The garden looks its best in early July when the majority of the crops are still growing well. We got a bit of rain yesterday, but plan to start irrigating later this week and hope to finish our second cut hay. (That is if the weather forecast is correct…)
Chester, the stallion we bought a half share in, arrived yesterday. Ken is doing a bit of work with him in the round pen before he tries hooking him up to the stone boat. Jazz our new mare is adjusting to being here, however we don’t trust her in the barn with children. WE ASK THAT PARENTS KEEP THEIR CHILDREN OUT OF THE BARN. We would rather be safe than sorry. The horses we raise here become accustom to people from the time they are foals, however new horses are not so trustworthy.
Introductions Gena and MabelWe have had fun introducing Mabelita (Mabel when she’s big) to other animals on the farm. Introductions Caesar and Mabel
We are busy on the farm transplanting. There are always a lot of plants to go in after the danger of frost has past and hopefully after the last week of over 30 degree weather we are there now! The sweet corn transplants went in yesterday and the squash and sweet potatoes Monday. We are gearing up to do the melons, cucumbers, peppers, eggplant, outside tomatoes, and then the second planting of brassicas (broccoli, cabbage, brussels sprouts and cauliflower). We are also hoping to take off our first hay of the season today.The hot weather is good for that.
Because we are expecting Chester our Suffolk Stallion to arrive in the near future we are having to sell our gledings. We run our horses together in a herd and stallions and gledings don’t always mix well when there are mares in heat around. Zeus has been traded for a young Suffolk mare from the farm where our Whinnie went last fall. Zeus and Whinnie were born the same year and are good friends. We look forward to working with Jazz, who should be arriving this weekend. She was an orphan foal and has been giving her “mom” who raised her some challenges. Hopefully, her new surroundings will help her to adjust to being a work horse.
I have had a couple of recipes forwarded to me by CSA members and will be posting them in the recipe section as well as below.
From Dianne (& Mac) MacVicar
BROTHY CHINESE NOODLES WITH TURKEY
Makes: 6 servings about 1 ½ cups each
Active Time: 30 minutes Total: 30 minutes
2 T toasted sesame oil OR hot sesame oil, divided
1 lb lean ground turkey
1 bunch scallions, sliced, divided
2 cloves garlic, minced
1 T minced fresh ginger
4 C reduced-sodium chicken broth
¾ C water
3C thinly sliced bok choy OR pak choy OR spinach
8 ounces dried Chinese noodles
1C sliced mushrooms
3 T reduced-sodium soy sauce
1 T rice vinegar
1 small cucumber sliced into matchsticks for garnish
1. Heat 1T oil in a large saucepan over medium heat.
Add ground turkey, all but 2 T of the scallions, garlic and
ginger and cook, stirring and breaking up the turkey,
until no longer pink, about 5 minutes. Transfer to a
plate.
2. Add broth, water, bok choy OR pak choy OR
spinach, noodles, mushrooms, soy sauce, vinegar
and the remaining 1T oil to the pan. Bring to a boil
over medium-high. Cook, stirring occasionally, until the
noodles are tender, 3 to 5 minutes. Return the
turkey mixture to the pan and stir to combine.
Serve garnished with the reserved 2 T scallions and
Cucumber (if using).
CSA member Rob Wilkin sent the following email after bringing us some bread made with 60% Orchard Hill Flour. It was very tasty and had a very nice texture.
Here is a link to a version of the bread recipe I use.
The site makes a reference to Peter Reinhart’s Whole Grain Breads. This book is an excellent resource for serious bakers of whole grain breads.
Peter’s blog:
http://peterreinhart.typepad.com/
3 notes regarding the recipe.
1. It calls for instant yeast–I substitute an equal amount of Fleischmann’s Active Dry Yeast.
2. I use hard white wheat in the Biga.
3. I use butter milk in the soaker which gives a slightly acidic flavour note.
Finally the recipe may seem a bit complicated. However the biggest difference is the creation of 2 doughs–the Biga and the Soaker–which are allowed to ferment for at least 12 hours. I usually prepare these the day before. The next day, after combining the 2 doughs together the process is very familiar to any bread maker.
The New AdditionWe have had a busy week on the farm! The newest addition is a very sweet jersey calf. We hope that she will become our future milk cow on the farm…Caesar is very interested in her, but especially likes to lick our hands after we have fed her.
We harvested some beautiful head lettuce and Pac Choi from our hoop houses for the first pick-up of the season. (See pictures in the blog from the beginning of April when they were planted.) It is always great to see all our old CSA members again when the pick-ups begin and to welcome new members to the farm.Sheri, Nora and Elaisa harvesting in hoop house for first pick-up
CRAFT DAT at Orchard HillWednesday we had the first CRAFT Day of the season at our farm and over 80 farmers and apprentices from southwestern Ontario came to our farm for the day. How wonderful it is to see so many young farmers in the making! As the “work project” for the day we mulched a 50’x 375′ plot in the garden with old hay for the squash and pumpkins. It only took about 10 minutes to mulch the whole area! We have a link to CRAFT if you are interested to learn more about it.
