{"id":2785,"date":"2016-10-14T21:09:59","date_gmt":"2016-10-15T01:09:59","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=2785"},"modified":"2016-10-14T21:09:59","modified_gmt":"2016-10-15T01:09:59","slug":"farmers-love-fall","status":"publish","type":"post","link":"http:\/\/www.orchardhillfarm.ca\/?p=2785","title":{"rendered":"Farmers love Fall"},"content":{"rendered":"

\"unspecified-4\"<\/a>Every farmer knows the secret (how is it a secret?!!) that fall is the best season. There are no bugs. Let\u2019s just start there \u2013 the flies are pretty much gone, same with the mosquitos. We also don\u2019t have to cover everything<\/strong> with row cover to keep the flea beetles off. And then there\u2019s the produce! Some of the summer things are still hanging on (tomatoes, peppers, eggplant, green onions), all the root crops are bumping and the greens \u2013 all of them \u2013 love this time of year. Give a few crops (brussels sprouts, parsnips and kale) a little bit of frost and they get sweeter! It is also (not to flog the tired horse of gratitude) \u2013 the time when it\u2019s easiest to feel grateful. We made it through the summer. There\u2019s tons of food. The freaking flies are just a memory. And maybe it\u2019s the chef in me, but I also get very excited for fall because it\u2019s cooking time again! Not the throw-it-together-with-some-olive-oil-and-vinegar kind of cooking that\u2019s the hallmark of summer, but the roast it, braise it, layer it and bake it in the oven kind of cooking that\u2019s so warm and inviting.<\/p>\n

There are a few challenges in the fall, from a CSA garden member perspective, because there are some vegetables that might be unfamiliar and you\u2019re not used to cooking. I\u2019ve gathered some recipes that feature some of the more unusual vegetables.<\/p>\n

Radishes<\/strong> \u2013 all of them (watermelon, green meat, Spanish black and daikon) can be eaten raw and fresh. Try throwing them in with some other roasted vegetables, or into a stir fry. The \u2018bite\u2019 of the radish is softened by cooking. I think they taste great fresh with fish, or in a sandwich. They also go really well in almost any coleslaw. They\u2019re also delicious \u2018butter poached\u2019 \u2013 cook them slowly in a shallow layer in a combo of half water and half butter with a healthy sprinkle of salt, cover the pot, til tender \u2013 and pretend that someone else cooked them and you don\u2019t know you just ate a \u00bc cup of butter!<\/p>\n

Kohlrabi<\/strong> \u2013 so delicious fresh. I mean, you can cook it (think of it like a potato) \u2013 it\u2019s great roasted or steamed. But really, the crunch and the sweetness is fantastic fresh. Throw it on a veggie tray, in a coleslaw or just sliced in a salad.<\/p>\n

Hakurei<\/strong> turnip \u2013 almost all the same notes as for kohlrabi \u2013 it looks boring (white), but it has great texture fresh(can something be crisp and custard-y at the same time?). Or make a soup with 2 parts onion, a clove or two of garlic (sweat them slowly with butter and salt), then add 1 part turnip. Cover just barely with water, add a big pinch of salt and cook til tender. Puree and taste. Add a little cream (2 Tbsp-1\/4 cup) if you like.<\/p>\n

Here are a few recipes that deal with some of the odd Fall vegetables. Sorry about the formatting, I’m trying to find something easier (and legible) than hand typing each recipe….<\/p>\n

These recipes are from two excellent cookbooks – ‘Roots’ by Diane Morgan and ‘Plenty’ by Yotam Ottolenghi.<\/p>\n

Happy cooking!<\/p>\n

\"daikon-apple-slaw\" \"black-radish-tuna\" \"sweet-potato-fries\" \"two-potato-vindaloo\"\"sweet-pickled-diakon\"\"cabbage-kohlrabi-salad\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Every farmer knows the secret (how is it a secret?!!) that fall is the best season. There are no bugs. Let\u2019s just start there \u2013 the flies are pretty much gone, same with the mosquitos. We also don\u2019t have to cover everything with row cover to keep the flea beetles off. And then there\u2019s the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[100,113,110,111,114,112],"_links":{"self":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/2785"}],"collection":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2785"}],"version-history":[{"count":2,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/2785\/revisions"}],"predecessor-version":[{"id":2802,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/2785\/revisions\/2802"}],"wp:attachment":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2785"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}