{"id":2741,"date":"2016-07-29T13:48:33","date_gmt":"2016-07-29T17:48:33","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=2741"},"modified":"2016-07-29T13:48:33","modified_gmt":"2016-07-29T17:48:33","slug":"the-bountiful-season","status":"publish","type":"post","link":"https:\/\/www.orchardhillfarm.ca\/?p=2741","title":{"rendered":"The Bountiful Season"},"content":{"rendered":"
\"IMG_5162\"
Chuck harvesting the honey from the hives next to the garden.\u00a0<\/figcaption><\/figure>\n

The bounty is upon us \u2013 this week the share includes potatoes, melons and sweet corn. As well as some of the things that you\u2019ve been getting for a week or two (beans, broccoli, summer squash). The eggplant, tomatoes and peppers are just starting. This might be my favourite cooking season \u2013 although when there are so many delicious vegetables and fruits abound, not very many things require cooking!<\/p>\n

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The garlic harvest<\/figcaption><\/figure>\n

This week we harvested all the garlic that we planted last fall. It looks beautiful! It has turned into the \u2018Orchard Hill Blend\u2019 of garlic varieties \u2013 a few that we got from other farmers years ago, one smuggled from Italy by a garden member (not condoned!). Each year we save the very best heads of garlic to divide into cloves and plant in the fall. In this way, we have tailored the garlic that grows best in our particular micro region, and have produced some really lovely heads of garlic. We gather it in bundles and hang it in the eaves of the barn to dry and cure before cleaning it. When it is thoroughly dry, we can braid it or cut it off and store it for the winter. The garlic that you got in your share last week was fresh, meaning it wasn\u2019t cured, and won\u2019t store for months like the cured ones.<\/p>\n

We have what might be the most beautiful watermelon harvest ever (per Martha) \u2013 they loved that hot dry weather that we had earlier in the season! You\u2019ll notice that the watermelons that we grow are smaller than the ones you\u2019ll typically find in the big grocery stores, but that\u2019s purposeful because then they are the perfect size for a couple of people, rather than having a huge melon that sits in your fridge. You\u2019ll also find that the melons are all different colours inside \u2013 yellow, pink, and orange. In the next few weeks you\u2019ll receive a few different types of melons.<\/p>\n

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Here’s the ‘before’ picture of the mid season brassicas – possibly the worst, weediest EVER.<\/figcaption><\/figure>\n

Florence the orphan calf is doing well \u2013 but she\u2019s a fence breaker! She won\u2019t stay in the electric fence. We tried putting her in with the chickens, but she tried to escape from there too. So she\u2019s stuck in the green round pen. Each night Bryan takes her for a walk on a rope. Last night he took her down to the other end of the farm to try and make friends with the runaway beef cow (nicknamed Houdini). Some of you may remember that Houdini escaped from the pasture at the other end of the farm on the day of the very first pick up \u2013 we thought that she would get eaten by coyotes and we searched and searched for her \u2013 but she\u2019s still alive! She\u2019s just a wild cow that we can\u2019t catch \u2013 she\u2019s bigger now, too big to tackle. She hangs out in the swamp and we see her every once and a while, and try to corral her into the pasture, but then she just jumps through the fence again! The theme of the summer is weeds and runaway cattle.<\/p>\n

Here are a few notes and recipes for some of the vegetables that you\u2019ve been getting!<\/p>\n

Eggplant<\/strong><\/p>\n

What a versatile vegetable! It goes Asian, Italian, or French, it melds beautifully with almost any flavor that you can throw at it. A lot of recipes call for salting slices of eggplant (slicing it, sprinkling it with salt, letting it sit and drying it off) \u2013 this serves two purposes \u2013 1. Drawing out excess moisture so that it won\u2019t have as much water and 2. Helping to mitigate the \u2018bitter\u2019 flavor. In my experience, if your eggplant is fresh, not over-mature, and cooked properly, bitterness isn\u2019t a problem. And if they\u2019re eggplant from your share \u2013 you don\u2019t have to worry about it. It\u2019s also easy to cook because you can\u2019t overcook it! It tastes most delicious (in my opinion) when it\u2019s charred on the outside.<\/p>\n

Simple Roasted Eggplant<\/strong><\/p>\n

1 eggplant<\/p>\n

2 Tablespoon olive oil<\/p>\n

\u00bd tsp salt<\/p>\n

White pepper (or black), ground<\/p>\n

Preheat the oven to 400\u02da<\/p>\n

Pierce the outside of a whole eggplant with a fork.<\/p>\n

Throw it in the oven on a baking sheet and bake for 45 minutes or an hour, until the skin is blistered and it looks shriveled and completely soft.<\/p>\n

Take it out of the oven and let it cool 10 min. Cut it in half and scoop the soft innards out of the skin into a bowl. Add the olive oil, salt and a little pepper and mix well.<\/p>\n

Serve on toast, toss with pasta (add some garlic and chopped tomatoes), or throw it in a burrito.<\/p>\n

Baba ganoush variation \u2013 add a clove of crushed garlic, 1-2 Tablespoons tahini and 1-2 Tablespoons lemon juice.<\/p>\n

\"IMG_4844\"<\/a>
Blackened Eggplant<\/figcaption><\/figure>\n

Simple Grilled (Blackened) Eggplant<\/strong><\/p>\n

1 eggplant<\/p>\n

2 Tablespoons olive oil<\/p>\n

\u00bd tsp salt<\/p>\n

Black pepper, ground<\/p>\n

Slice the eggplant in inch thick slices, lay out on a baking sheet and brush with olive oil on one side. Sprinkle that same side with salt and pepper.<\/p>\n

Preheat the grill on high heat for 10 minutes.<\/p>\n

Throw the eggplant on, oiled side down, and don\u2019t move it or fuss with it. Cook for 10 minutes on high with the lid closed. Don\u2019t turn it over, cook it just on one side. When it\u2019s done, you should be able to see the top side bubbling a little bit and the bottom will be almost black. Use tongs or a metal spatula to take the eggplant off the grill. Don\u2019t worry! It\u2019s not burned, it\u2019s \u2018blackened\u2019! And it\u2019s the most delicious thing ever \u2013 the eggplant is earthy and smoky, suddenly more than just a vegetable.<\/p>\n

Blitz it in the food processor to use for the baba ganoush (above), use in an eggplant parmesan recipe, or eat it as is!<\/p>\n

 <\/p>\n

Soba Noodles with Eggplant and Mango<\/strong><\/p>\n

This recipe is from the cookbook \u2018Plenty\u2019 \u2013 it\u2019s an incredible vegetable cookery book with tons of interesting combinations of flavours, leaning in the middle-eastern direction. There are a lot of eggplant recipes. This one sounds crazy, but it\u2019s actually really, really good.<\/p>\n

Serves 6<\/p>\n

\u00bd C rice vinegar<\/p>\n

3 Tbsp sugar<\/p>\n

\u00bd tsp salt<\/p>\n

2 garlic cloves, crushed<\/p>\n

\u00bd fresh chile, seeds removed, finely chopped<\/p>\n

1 tsp toasted sesame oil<\/p>\n

grated zest and juice of one lime<\/p>\n

2 eggplants \u2013 cooked (follow Blackened Eggplant recipe, above) and chopped<\/p>\n

8-9 oz buckwheat soba noodles<\/p>\n

1 large mango, cut into \u00bd inch dice<\/p>\n

1 C basil or thai basil leaves, chopped<\/p>\n

2 C cilantro leaves, chopped<\/p>\n

\u00bd red onion, very thinly sliced<\/p>\n

 <\/p>\n

In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute just until the sugar dissolves. Remove from the heat and add the garlic, chile pepper and sesame oil. Allow to cool, then add the lime zest and juice.<\/p>\n

Cook the soba noodles in plenty of salted water, stirring occasionally. They should take 5-8 min to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.<\/p>\n

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1-2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.<\/p>\n

 <\/p>\n

Parsley<\/strong><\/p>\n

We have more than a row (320 ft!) of Italian flat leaf parsley this year, because I love it! I.must.always.have.parsley. It\u2019s one of my staples \u2013 in the winter it substitutes for salad greens when all the things in the grocery store are flaccid things from California, and in summer it gets chopped up in almost every grain, bean or vegetable salad. But it seems to be languishing in the pickup room. I think flat parsley is far superior to curly parsley because it doesn\u2019t tickle my mouth. I could come up with a few more reasons \u2013 it doesn\u2019t hold the dirt so stubbornly, it looks more elegant when finely chopped, and I think the flavor is less bitter and more fragrant than curly parsley. All that being said, they are pretty much interchangeable in recipes.<\/p>\n

It\u2019s also a nutritional powerhouse! It\u2019s packed full of all kinds of things I\u2019ve barley heard of (volatile compounds) as well as Vitamin K, C, and A.<\/p>\n

Parsley is best fresh or barely cooked, and will store well for a week or more, if stored loose in a plastic bag in the refrigerator.<\/p>\n

 <\/p>\n

Parsley Pesto<\/strong><\/p>\n

1 C flat leaf parsley leaves (from one big bunch)<\/p>\n

2 cloves garlic<\/p>\n

1 cup olive oil<\/p>\n

large pinch salt<\/p>\n

6-8 turns of white pepper (or black)<\/p>\n

Remove the leaves from the stem of the parsley \u2013 you don\u2019t have to be too picky because it\u2019s going to be blended up, but too many stems won\u2019t make a nice pesto. Combine all the ingredients in a blender or food processor. Puree until it\u2019s a texture that you like. Taste and adjust as necessary. Store in a covered container in the fridge for up to a week. Shake or stir well before using.<\/p>\n

Brush on bread before toasting for a crostini (aka bruschetta), add to any soup just before serving, use in a pasta sauce at the last minute. Also great tossed with any grilled vegetable hot off the grill (i.e. peppers, zucchini, eggplant, carrots).<\/p>\n

 <\/p>\n

Green Gazpacho<\/strong><\/p>\n

Another one from \u2018Plenty\u2019 \u2013 it\u2019s a chilled soup, super fast and easy to make, fantastic on a hot day, and a great way to use up some of those cucumbers. It\u2019s great served with croutons and a drizzle of olive oil. Serves 6<\/p>\n

2 stalks celery (leaves too)<\/p>\n

2 small green peppers, seeded<\/p>\n

1 \u00bc lbs cucumber (6 small or 2-3 large)<\/p>\n

3 slices stale white bread, no crusts<\/p>\n

1 fresh green chile (like jalapeno)<\/p>\n

4 garlic cloves<\/p>\n

1 tsp sugar<\/p>\n

1 \u00bd C walnuts, lightly toasted<\/p>\n

6 C baby spinach (or 4 C swiss chard)<\/p>\n

1 C basil leaves<\/p>\n

2 Tbsp chopped parsley<\/p>\n

4 Tbsp sherry vinegar (red wine vin in a pinch)<\/p>\n

1 C olive oil<\/p>\n

3 Tbsp greek yogurt<\/p>\n

about 2 C water<\/p>\n

1 C ice cubes<\/p>\n

2 tsp salt<\/p>\n

white pepper<\/p>\n

Roughly chop the celery, bell peppers, cucumbers, bread, chile and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper. \u00a0Blend the soup until smooth. Add more water if needed to get your preferred consistency. Taste the soup and adjust the seasoning. Lastly, add the remaining ice and pulse once or twice, just to crush it a little. Serve at once.<\/p>\n

 <\/p>\n

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

The bounty is upon us \u2013 this week the share includes potatoes, melons and sweet corn. As well as some of the things that you\u2019ve been getting for a week or two (beans, broccoli, summer squash). The eggplant, tomatoes and peppers are just starting. This might be my favourite cooking season \u2013 although when there […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[63,100,97,58,107,109,57,108,69],"_links":{"self":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/2741"}],"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=2741"}],"version-history":[{"count":2,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/2741\/revisions"}],"predecessor-version":[{"id":2749,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/2741\/revisions\/2749"}],"wp:attachment":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}