{"id":914,"date":"2011-08-12T06:36:32","date_gmt":"2011-08-12T10:36:32","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=914"},"modified":"2011-11-11T10:50:27","modified_gmt":"2011-11-11T14:50:27","slug":"august-recipes","status":"publish","type":"post","link":"http:\/\/www.orchardhillfarm.ca\/?p=914","title":{"rendered":"August Recipes"},"content":{"rendered":"<p>We have received two recipes from CSA members to be shared. \u00a0The first is from Vicci Coughlin:<\/p>\n<p>Hi Martha:<\/p>\n<div>This is a recipe I made today after picking up at the farm. \u00a0It was actually the fresh thyme that inspired me and the tomatoes of course.<\/div>\n<div><strong>Fresh Tomato Tart<\/strong>:<\/div>\n<div>(The same filling can be used to top a pizza crust.)<\/div>\n<div>I use pie pastry for this, but the original recipe calls for a short crust with butter.<\/div>\n<div>Pastry:<\/div>\n<div>1 cup plain all-purpose flour<\/div>\n<div>1\/2 tsp. salt<\/div>\n<div>1\/3 cup chilled butter cut into 1\/2 inch chunks.<\/div>\n<div>3 tablespoons ice water.<\/div>\n<div>Filling:<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/mail.google.com\/mail\/?ui=2&amp;ik=c69d64f3f3&amp;view=att&amp;th=131afcbd6ae875b4&amp;attid=0.1.1&amp;disp=emb&amp;zw\" alt=\"\" width=\"320\" height=\"240\" \/><\/div>\n<div>6 oz. goat cheese plus 2 tablespoons cream or milk.<\/div>\n<div>2 CSA tomatoes, sliced 1\/4 inch thick<\/div>\n<div>1\/2 tsp freshly ground pepper<\/div>\n<div>1\/2 tsp. minced fresh thyme<\/div>\n<div>1 tsp good olive oil.<\/div>\n<div>Method:<\/div>\n<div>To make the pastry, stir together the flour and salt and cut the butter into the flour until butter is the size of a pea. \u00a0Add ice water 1 tablespoon at a time turning after each addition. Gather crumbly dough into a ball wrap and refrigerate for 15 minutes.<\/div>\n<div>Preheat oven to 400 F.<\/div>\n<div>On floured board, roll dough into a round and transfer to 9 inch pie plate.<\/div>\n<div>In a small bowl, using a fork, mash the cheese together with the milk or cream and spread mixture evenly over bottom of pastry.<\/div>\n<div>Cover with tomato slices in a tightly packed single layer. Sprinkle with pepper, thyme and olive oil.Bake until creust is lightly golden and the tomatoes have collapsed, 20 to 25 minutes. Transfer to a rack and let stand for 30 minutes. Serve warm or at room temperature.<\/div>\n<div><\/div>\n<div>The second recipe is from Jason and Bonnie Wietzel:<\/div>\n<div><\/div>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\"><strong><span style=\"text-decoration: underline;\">BBQ Corn with Herb Butter<\/span><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">Serves 4-6<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">1\/3 cup Orchard Hill Farm fresh basil, rosemary, chives &amp; oregano, chop finely<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">1\/2 cup unsalted butter at room temperature<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">1\/2 teaspoon himalayan salt or table salt<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">8 ears of Orchard Hill Farm fresh corn on the cob<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">&#8211; Mix the herbs, butter &amp; salt by hand or in a food processor<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">&#8211; Take the ears of corn, remove a couple outside layers of husks on each cob, fold back the remaining husks and remove the corn silk<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">&#8211; Spread the butter mixture over the corn kernels and rewrap the husks around the cob<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\">&#8211; To BBQ &#8211; put on med heat, grill till husks are a bit charred and the kernels are tender, turn often for about 15-20 min<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman'; font-size: x-small;\"> <\/span><\/p>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>We have received two recipes from CSA members to be shared. \u00a0The first is from Vicci Coughlin: Hi Martha: This is a recipe I made today after picking up at the farm. \u00a0It was actually the fresh thyme that inspired me and the tomatoes of course. Fresh Tomato Tart: (The same filling can be used [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[62,73,1],"tags":[63,64,100,56,83,58,93,57,59,94,70,65,69,66,61],"_links":{"self":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/914"}],"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=914"}],"version-history":[{"count":2,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/914\/revisions"}],"predecessor-version":[{"id":1009,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/914\/revisions\/1009"}],"wp:attachment":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=914"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}