{"id":501,"date":"2010-05-27T07:20:36","date_gmt":"2010-05-27T11:20:36","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=501"},"modified":"2010-05-27T08:02:32","modified_gmt":"2010-05-27T12:02:32","slug":"introductions","status":"publish","type":"post","link":"https:\/\/www.orchardhillfarm.ca\/?p=501","title":{"rendered":"Introductions"},"content":{"rendered":"

\"\"<\/a>
Introductions Gena and Mabel<\/figcaption><\/figure>We have had fun introducing Mabelita (Mabel when she’s big) to other animals on the farm.
\"\"<\/a>
Introductions Caesar and Mabel<\/figcaption><\/figure><\/p>\n

We are busy on the farm transplanting. There are always a lot of plants to go in after the danger of frost has past and hopefully after the last week of over 30 degree weather we are there now! The sweet corn transplants went in yesterday and the squash and sweet potatoes Monday. We are gearing up to do the melons, cucumbers, peppers, eggplant, outside tomatoes, and then the second planting of brassicas (broccoli, cabbage, brussels sprouts and cauliflower). We are also hoping to take off our first hay of the season today.The hot weather is good for that.<\/p>\n

Because we are expecting Chester our Suffolk Stallion to arrive in the near future we are having to sell our gledings. We run our horses together in a herd and stallions and gledings don’t always mix well when there are mares in heat around. Zeus has been traded for a young Suffolk mare from the farm where our Whinnie went last fall. Zeus and Whinnie were born the same year and are good friends. We look forward to working with Jazz, who should be arriving this weekend. She was an orphan foal and has been giving her “mom” who raised her some challenges. Hopefully, her new surroundings will help her to adjust to being a work horse. <\/p>\n

I have had a couple of recipes forwarded to me by CSA members and will be posting them in the recipe section as well as below.<\/p>\n

From Dianne (& Mac) MacVicar<\/p>\n

BROTHY CHINESE NOODLES WITH TURKEY<\/p>\n

Makes: 6 servings about 1 \u00bd cups each
\nActive Time: 30 minutes Total: 30 minutes<\/p>\n

2 T toasted sesame oil OR hot sesame oil, divided
\n1 lb lean ground turkey
\n1 bunch scallions, sliced, divided
\n2 cloves garlic, minced
\n1 T minced fresh ginger
\n4 C reduced-sodium chicken broth
\n\u00be C water
\n3C thinly sliced bok choy OR pak choy OR spinach
\n8 ounces dried Chinese noodles
\n1C sliced mushrooms
\n3 T reduced-sodium soy sauce
\n1 T rice vinegar
\n1 small cucumber sliced into matchsticks for garnish<\/p>\n

1. Heat 1T oil in a large saucepan over medium heat.
\nAdd ground turkey, all but 2 T of the scallions, garlic and
\nginger and cook, stirring and breaking up the turkey,
\nuntil no longer pink, about 5 minutes. Transfer to a
\nplate.<\/p>\n

2. Add broth, water, bok choy OR pak choy OR
\nspinach, noodles, mushrooms, soy sauce, vinegar
\nand the remaining 1T oil to the pan. Bring to a boil
\nover medium-high. Cook, stirring occasionally, until the
\nnoodles are tender, 3 to 5 minutes. Return the
\nturkey mixture to the pan and stir to combine.
\nServe garnished with the reserved 2 T scallions and
\nCucumber (if using).<\/p>\n

CSA member Rob Wilkin sent the following email after bringing us some bread made with 60% Orchard Hill Flour. It was very tasty and had a very nice texture.
\nHere is a link to a version of the bread recipe I use.<\/p>\n

http:\/\/www.crumblycookie.net\/2009\/09\/11\/100-whole-wheat-sandwich-bread\/<\/p>\n

The site makes a reference to Peter Reinhart’s Whole Grain Breads. This book is an excellent resource for serious bakers of whole grain breads.
\nhttp:\/\/www.amazon.com\/Peter-Reinharts-Whole-Grain-Breads\/dp\/1580087590<\/p>\n

Peter’s blog:
\nhttp:\/\/peterreinhart.typepad.com\/<\/p>\n

3 notes regarding the recipe.<\/p>\n

1. It calls for instant yeast–I substitute an equal amount of Fleischmann’s Active Dry Yeast.
\n2. I use hard white wheat in the Biga.
\n3. I use butter milk in the soaker which gives a slightly acidic flavour note.<\/p>\n

Finally the recipe may seem a bit complicated. However the biggest difference is the creation of 2 doughs–the Biga and the Soaker–which are allowed to ferment for at least 12 hours. I usually prepare these the day before. The next day, after combining the 2 doughs together the process is very familiar to any bread maker.<\/p>\n","protected":false},"excerpt":{"rendered":"

We have had fun introducing Mabelita (Mabel when she’s big) to other animals on the farm. We are busy on the farm transplanting. There are always a lot of plants to go in after the danger of frost has past and hopefully after the last week of over 30 degree weather we are there now! […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[56,65,66,67],"_links":{"self":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/501"}],"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=501"}],"version-history":[{"count":0,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/501\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}