{"id":176,"date":"2009-06-27T04:36:00","date_gmt":"2009-06-27T08:36:00","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=176"},"modified":"2009-06-27T04:36:00","modified_gmt":"2009-06-27T08:36:00","slug":"end-of-june","status":"publish","type":"post","link":"https:\/\/www.orchardhillfarm.ca\/?p=176","title":{"rendered":"End of June"},"content":{"rendered":"

\"\"<\/a>June has been a busy month on the farm. The garden is growing well now with the rain and the heat! We have the first broccoli to harvest today and there are some baby summer squash and zucchini that will soon be ready.<\/p>\n

Last weekend Ken and I headed off to Wisconsin to a one year Anniversary celebration for Ellen and Aaron, our daughter and son-in-law. We enjoyed meeting Aaron’s family and friends and I have posted a picture for those of you who remember Ellen. She and I started the CSA in 1997 to raise money for her to attend University! Since then the CSA has become the major focus of our farm operation. <\/p>\n

I have received a rhubarb recipe from Karen Savino and would like to include it for those of you who have frozen rhubarb from our early pick-ups.<\/p>\n

Hot and Sour Rhubarb and Crispy Pork with Noodles<\/span> <\/o:p><\/span><\/span><\/p>\n

By Jamie Oliver<\/o:p><\/span><\/span><\/p>\n

<\/o:p><\/span><\/span><\/p>\n

1kg Pork belly, boned, rind removed, cut into 3-4 cm cubes
Sea salt and freshly ground black pepper
Peanut or vegetable oil<\/o:p><\/span><\/span><\/p>\n

14 ounces medium egg noodles
4 spring onions, trimmed and finely sliced
1 fresh red chili, deseeded and finely sliced
2 bunches of interesting cresses (such as coriander, shiso, or basil cress)
a bunch of coriander
2 limes<\/p>\n

For the Marinade:
400g (14 ounces) rhubarb
4Tbsp runny honey
4 Tbsp soy sauce
4 garlic cloves, peeled
2 fresh chillies, halved and deseeded
1 heaped tsp five spice
a thumb sized piece of fresh ginger, peeled and chopped<\/p>\n

Preheat to 180c\/350f
Place the pork pieces in a roasting tray and put to one side. Chuck all the marinade ingredients into a food processor and pulse until you have a smooth paste, then pour this all over the pork, adding a large wine glass of water. Mix it all up, then tightly cover the tray with tin foil and place in the preheated oven for about an hour and thirty minutes.<\/p>\n

Pick the pieces of pork out of the pan and put to one side. The sauce left in the pan will be tasty and pretty much perfect, but if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until it is reduced to the consistency of ketchup. Season to taste, adding extra soy sauce if necessary, and put to one side.<\/p>\n

Put a pan of salted water on to boil.
Add a good drizzle of oil to a pan or wok. Add your pieces of pork to the wok and fry for a few minutes till crisp and golden. You might need to do this in two batches. At the same time, drop your noodles into boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they are still moist.<\/p>\n

To finish, spoon over a good amount of the rhubarb sauce. Divide the crispy pork on top, and add a good sprinkling of spring onions, chili, cresses and coriander. Serve with half a lime each.<\/o:p><\/span><\/span><\/p>\n

<\/o:p><\/span><\/span><\/p>\n

Note from Karen: If you don\u2019t want to use pork belly because of the fat, try ground pork and make meatballs and bake them (Asian noodles and meatballs), or use a leaner cut of pork. If you find the taste too tangy, add a little extra honey or brown sugar to balance the flavour. I found the herbs and ginger really bring out the flavour too. Also, I found that the five spice is optional since it is harder to find.<\/span><\/span><\/p>\n

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

June has been a busy month on the farm. The garden is growing well now with the rain and the heat! We have the first broccoli to harvest today and there are some baby summer squash and zucchini that will soon be ready. Last weekend Ken and I headed off to Wisconsin to a one […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/176"}],"collection":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=176"}],"version-history":[{"count":0,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/176\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}