{"id":2123,"date":"2014-08-27T14:57:17","date_gmt":"2014-08-27T18:57:17","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=2123"},"modified":"2014-08-30T10:55:17","modified_gmt":"2014-08-30T14:55:17","slug":"recipes-revisited","status":"publish","type":"post","link":"http:\/\/www.orchardhillfarm.ca\/?p=2123","title":{"rendered":"Recipes Revisited"},"content":{"rendered":"
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\"Kale<\/a>
Kale Chips with Cashews<\/figcaption><\/figure>\n

As l look over the produce, when we bring in the harvest for our CSA Pick-Ups,\u00a0some of my favourite recipes come to mind. The leeks of course call out for Leek and Potato Soup<\/strong>. Roasted Beet and Arugula Salad<\/strong> are another winner on my list. The Kale coupled with ripe peppers, fresh garlic, and cashews make deluxe Kale Chips<\/strong>.\u00a0EGGPLANT PARMAGIANA\u00a0<\/strong>recipe from Lynn Selway is easy and delicious. I have reposted the recipes below.\"CSA<\/a><\/p>\n

CSA Shares Assembled on Tuesday<\/p>\n

Our second cut hay is gradually filling up the barn. Hopefully, we will get the field, that Ken is tedding right now, in the barn before the next rains. We bent over the tops of the bulk of our onion crop last week to begin the curing process and we will gather them up soon. The melons and sweet corn harvest should finish up this week, but the fall raspberries and sweet peppers have begun. Our outdoor tomatoes are starting to ripen and the heirloom varieties make a nice addition to the pick-ups not to mention their exceptional flavour. We dug another row of potatoes last week and will dig the entire field for storage soon.<\/p>\n

\"CSA<\/a>
CSA Member Jim Conrad -Thanks for All your Help this Season!<\/figcaption><\/figure>\n

CSA member Jim Conrad has been helping us out throughout the season and has given us a boost from planting to weeding to harvest. Not to mention all the row cover handling in the spring! We are very grateful for all his efforts. The interns have enjoyed his support and company as well.<\/p>\n

 <\/p>\n

\"Melon<\/a>
Melon Harvest Fun<\/figcaption><\/figure>\n
\"Jayme<\/a>
Jayme with Her Over-Hand Throw<\/figcaption><\/figure>\n

Leek and Potato Soup by Jill Wilcox<\/strong>
\nIngredients
\n1 lb. leeks (about 3 medium)
\n3 tbsp butter
\n1 cooking onion, chopped
\n1 rib celery, finely sliced
\n2 medium potatoes, peeled and diced
\n3c water, chicken or veg. stock
\n2c milk or cream
\nchopped chives for garnish
\nTo make the soup
\n1. trim the coarse green portion of the leeks. Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
\n2. In a stock pot, melt the butter over medium-high heat. Cook the leeks, onion and celery about 5 minutes until soft.
\n3. Add the potatoes and water. Bring to a boil. Reduce heat to a simmer and cook about 25 minutes or until the potatoes are soft.
\n4. Add the milk (or cream) and return to a bare simmer. Season with salt and white pepper to taste. (You can puree the soup with an immersion blender at this stage if you wish or pass it through a food mill.)<\/p>\n<\/div>\n


KALE CHIPS with Cashews<\/strong><\/p>\n

Blend together in food processor:<\/p>\n

1 \u00a0Red Pepper (I use frozen ones from the summer).<\/p>\n

1 \u00a0Cup Cashews<\/p>\n

2 Tablespoons Lemon Juice<\/p>\n

1 Tablespoon Tamari Sauce (you can use soy sauce)<\/p>\n

2 \u00a0Cloves Garlic (crushed first)<\/p>\n

1 \u00a0Tablespoon Nutritional Yeast (optional)<\/p>\n

1\/2 teaspoon Sea Salt<\/p>\n

6 \u00a0Cups of firmly packed Kale (tare bit size pieces of kale off \u00a0of the center stem and discard stem).<\/p>\n

Massage the above mixture onto the kale.<\/p>\n

Spread on a 2 cookie sheets and dry in a slow oven until crisp. You can even turn the oven off after it has warmed up and then turn it on again every hour just enough to warm up. You don\u2019t want to cook the kale, just dehydrate it. I use my dehydrator, but not everyone has one.<\/p>\n

ROASTED BEET –<\/strong>\u00a0<\/span>ARUGULA SALAD<\/strong><\/p>\n<\/div>\n

Ingredients<\/strong><\/div>\n