Orchard Hill Farm

bunkhouse

2009-10-21T08:21:00.007-04:00

Hurray for the bunkhouse! The scaffolding if finally down and gives good view. We are pleased that the exterior is finished before winter. Yea no more tarps. The final white wash helps to fill in any small cracks in the plaster to protect it from the weather. We will continue to work on the inside to have it ready for the arrival of our spring interns. In the mean time Michelle is using it for her Fall/Early Winter pick-ups. It gives her a pick-up area that won't freeze.

Ken was finally able to plant rye in one of our clay fields yesterday. So the fall planting is done. Getting it in between the rains was quite a challenge. The previous bit of sunshine also enabled me to clean up our CSA flower and herb beds by the house.

For those of you who have an abundance of squash remember that any pumpkin recipe can be equally good or sometimes better made with squash. Don't forget to check the index for recipes that have already been posted. I will post one here that Ken enjoys. It comes from my More with Less cook book and is like pumpkin pie, but does away with the crust.

Pumpkin (or squash) Custard

Preheat oven to 350 F.
Combine in mixing bowl:
1 1/2 c. cooked, strained pumpkin
2/3 c. brown sugar
3 eggs, beaten
1 1/2 c. scalded milk
1 T. cornstarch
1 t. cinnamon
1/2 t. ginger
1/4 t. each ground cloves and nutmeg
Pour into buttered baking dish. Bake 45 minutes.

Celeriac Recipes

2009-10-05T08:50:00.009-04:00

End of the 2009 Season!

Well folks this week is it for this year! Hard to believe that it has come around so fast. I guess it's a sign of growing older...We are grateful to all of our CSA members for your support especially to those of you who did a working share and helped with the harvest.

Thanks also to those of you who took the time to fill out our CSA survey for this season. The response was overwhelmingly positive. Your comments will help us plan for next season. We expect to be planting more of our tomatoes in the hoop houses to try and guard against future blight! Our winners of the flat of raspberries are Tuesday: Andrew Martins and Saturday: Derek and Dayna Cartier.

Just a note about pop corn. We have had fun with our mini blue popcorn this year for the cuteness factor, but it is also good to pop. Both of our popcorn varieties should the husked to air dry until the end of November. Then you can remove some kennels and try popping them. If the popcorn is dry enough it should pop and you can remove the rest and put them in an airtight jar for future use. If it doesn't pop wait a while longer and try again.

I thought I would add in some celeriac recipes for the the end of the season. It is a very tasty vegetable that many of us are unfamiliar with and it looks so ugly that we are reluctant to use it. However, it is worth the trouble for the taste.

Celeriac, Carrot and Parsnip Crumble
Serves 4
Ingredients:
· 300g carrots chopped into chunks
· 500g peeled and cubed mixed parsnips and celeriac
1 onion, peeled and chopped
2 tbsp olive oil
· 40g plain flour
· 40g butter
· 400 ml milk
· 1 tbsp chopped parsley
· 1 tbsp heavy cream
· 1 tbsp horseradish
· 50g grated mature cheddar
· 50g whole meal breadcrumbs
· Sea salt and black pepper
· Some grated nutmeg

1. Heat the oven to 350Deg F. Heat a frying pan; add the olive oil and sauté carrots, parsnip, celeriac and onion for 4-5 minutes, until starting to soften. Season with sea salt, black pepper and some grated nutmeg.
2. Place in an ovenproof dish.
3. To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 minute. Do not brown. Remove from the heat, pour in the milk and whisk the mixture until smooth. Place back on the heat and slowly bring to the boil, whisking constantly until just boiling. Simmer for 1 minute and remove from the heat.
4. Add the horseradish, thick cream, season well and pour over the vegetable mixtures.
5. Mix together the cheese and breadcrumbs and sprinkle over the vegetables. Bake in the oven for 30-40 minutes so the vegetables are cooked and the topping is golden brown.

Celeriac Soup
Serves 2-3
· 1 celeriac
· 1 medium onion
· 1 pint vegetable stock
· 2 tablespoons good quality olive oil
· Handful of fresh herbs (e.g. parsley, thyme leaves, sage, chives)
· 1 dried bay leaf
· Salt & pepper to taste
· 50ml double cream (optional)

Method
1. Peel the celeriac and chop into cubes. Peel the onion and slice finely.
2. Heat the olive oil in a pan and add the celeriac and onion. Stir to coat with oil. Sauté gently for 10 minutes.
3. Add the stock and bay leaf. Simmer over a low heat for about 30 minutes, until the celeriac is soft (this depends on the size of your cubes!).
4. Remove the bay leaf and discard.
5. Add the fresh herbs and then liquidize, until smooth.
6. Season with salt and pepper to taste.
7. Stir in the cream, if using.

Celeriac and Potato Mash

Using celeriac with the potatoes makes a nice change from 'just' mashed spud. Celeriac is a useful source of winter vitamins and minerals and the garlic is a known immune system booster. This is a lovely side dish, if you fancy trying something a little different.

Servers 4

Ingredients:

1 medium celeriac
3 medium potatoes
3 cloves garlic, peeled & crushed
1 tablespoon olive oil
25g butter
50ml milk
1 teaspoon Dijon-style mustard
Salt & pepper to taste

Optional: 50g Cheddar, grated

Method:

Peel the celeriac and chop into 2 cm chunks.
Peel the potatoes and chop into 2 cm chunks.
Boil the celeriac and the potatoes together for 15 minutes, or until soft.
Drain and keep to one side.
Heat the oil and butter in the potato pan. Add the garlic and sauté gently until soft.
Add the milk, salt, pepper and mustard and mix well.
Return the potatoes and to the pan and mash well until smooth.
Add the Cheddar, if using, and mix well.

Celeriac and Apple

Serves 2

1lb celeriac peeled and cut into large chunks
2 apples cored and sliced into chunks the same size as the celeriac chunks
Finely chopped shallots or a medium onion, finely diced
½ pt cider
Herbs (bay leaves with either sage or rosemary or thyme)
2oz butter OR a spoonful of heavy cream

Method:

Melt an ounce of butter in a pan, add the shallots or onion and fry these for a couple of minutes, then add the celeriac and apple and cook for a couple more minutes.
Add the cider and herbs
Bring to the boil and either simmer on a very low heat, or put in the oven at 350 F for 40 minutes. It cooks quicker on top of the stove. It is ready when the celeriac is soft and the apples are not quite disintegrated so they still hold a bit of shape.
Remove the veg and apples and reduce the liquid
Add a couple of ounces of butter or a spoonful of thick cream

This is very nice as a meal on its own with a couscous and a bit of gruyere grated on top, or with smoked fish, or with pork or chicken.

'09 CSA Harvest Pot Luck

2009-09-28T02:18:00.006-04:00

We had a lovely afternoon for the pot luck despite the rain on Saturday! Martin Cardona has grown a year older and we have another picture of him on the pumpkins! Wonderful food, lots of visiting, horse drawn rides and a chance to mark 30 years of farming for Ken and Martha at Orchard Hill Farm.

Just a reminder the last pick-up days are Tuesday, October 6 and Saturday, October 10.

Dianne MacVicar has given us a couple of good recipes. We had the tasty Leek and Potato Soup on Saturday night.

Leek & Potato Soup from EatingWell: January /February 1994

6 servings, about 1 cup each

Ingredients
1 1/2 teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds potatoes (about 3 medium), peeled and cut into small chunks
1/2 cup reduced-fat sour cream
Salt & freshly ground pepper, to taste

Preparation

1. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, Adding some of the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until potatoes are soft, 10 -15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.

3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

Quick Shredded Beets

Peel and coarsely shred 6-8 medium-sized beets. Add 1/4 cup water, 2 tablespoons vinegar and 1 teaspoon sugar. Cover and cook 10 minutes or until tender - stirring twice during cooking. Add butter and season with salt and pepper. (sugar optional)

September 22

2009-09-22T05:39:00.006-04:00

We are looking forward to the Harvest Pot Luck on Sunday, 2-4 pm and are hoping for good weather.
The past couple of weeks have been quite busy here at Orchard Hill Farm. We held a Draft Horse Workshop last Thursday - Saturday and six people came to the farm for an introduction to driving horses. With the meals and the Saturday pick-up it was a lot to juggle. We really appreciated the help from our working shares with the CSA harvest. Devin and Jonathan also managed to get a major part of the final lime wash on the exterior of the bunkhouse during the workshop time! Saturday night we ended up having a somewhat unexpected gathering of past and present apprentices as well as a few friends. What a lovely group of young people who are committed to the honorable vocation of growing food for others. It is very affirming for us to have been able to share our experience and knowledge with them and see them continue on the path. We show a picture of the group as they gathered before supper represented are young CSA farmers from three different farms as well as our current apprentices.

For those of you who are wondering we do have a bumper squash crop and expect to be bringing up the squash and pumpkins from the field next week. We have decided to have the raspberries be pick-your-own on pick-up days for the rest of the season. This week we are giving the last cabbage of the season. We also have some winter radish that are either green or pink inside. They can be grated up into salad or coleslaw. If you still have the celeriac from last week grate it up with the radish and make it into a coleslaw.

Mixed Greens Saute from Simply in Season

8 sun-dried tomatoes
1/2 cup boiling water
Combine and let stand 30 minutes. Drain

2 cups onion ( vertically sliced)
1 red sweet pepper ( cut in stripes)
2 cloves garlic ( minced)
In large fry pan saute in 1 tablespoon oil. Add the tomatoes.

5 cups mixed dark greens
1 cup chicken or vegetable broth
Stir in and bring to a boil. Simmer until greens are tender, 15 minutes. Garnish with 1/4 cup freshly grated Parmesan cheese ( optoinal).

Only Four Weeks Left

2009-09-11T17:23:00.005-04:00

See the Curried Butternut Squash recipe in the index. You can use other squash as well. We have a lot of squash and pumpkins this year so get ready with your favorite recipes. Squash also keeps well at room temperature.

There will be pick-your-own raspberries on pick-up days. We have been picking a box for everyone after that we open it up for pick-your-own.

The annual Harvest CSA Pot Luck will be on Sunday, September 27 from 2-4 pm. Please bring food to share, your own plates, cups, cutlery and lawn chairs. We expect to have horse drawn rides through the woods. There are many great cooks among our members and it is always a fun, delicious afternoon as we celebrate our food community together. Ken and I started farming in 1979 and it seems appropriate to have a cake to mark the 30 years of Orchard Hill Farm's existence! Maybe we will even get out some farming pictures of us without gray hair.

As many of you may have noticed we have the final lime/sand coat on the bunkhouse! What a relief to have reached this point. Go and have a look if you are curious.

Ken and Anna are plowing tomorrow at the Elgin County Plowing Match with our Suffolk horses, Zeus and Gena. We wish them well. If any of you have the time and are interested you can stop by the plowing match and see them.

Our last Tuesday pick up is October 6 and last Saturday pick up is October 10.

Remember to sign up for next year early to retain your spot in the 2010 garden!

2010 Applications

2009-09-01T00:47:00.006-04:00

I just thought I would send along a picture of Caesar sleeping with his teddy bear during "Saturday night at the movies".

We are ready to put the final lime/sand coat on the bunkhouse. We have been working away on it all summer between the rains. You are welcome to have a look on your pick-up day.

Applications for the 2010 CSA garden are available in the pick-up room. We will be accepting applications from current members until September 19 after that we will open it up to new members. We are not expanding our CSA and we do have a long waiting list of people who are interested in joining the garden so don't delay in getting your application in to reserve your spot.

The fall is upon us and we have the first squash and rutabaga of the season in the share this week. We have recipes from last year in the index at the side for you to check out. We are also always happy to add your recipes to the blog if you email them to us.

Eggplant

2009-08-20T11:22:00.007-04:00

Eggplant Charmoula

Charmoula is a Moroccan spice blend that can be used for eggplant, but it is also commonly used for fish, other meats and vegetables. Other spices not mentioned in this recipe that can be used in Charmoula are black pepper, chilli peppers and saffron.

2 medium eggplants, about 1 1⁄2 lbs.
Coarse salt
1 clove garlic, peeled and minced
1 tsp. sweet paprika
Pinch hot paprika
3⁄4 tsp. ground cumin
3 tbsp. finely chopped fresh cilantro
3 tbsp. finely chopped fresh parsley
3 tbsp. fresh lemon juice
1⁄2 cup extra-virgin olive oil

1. Slice eggplant into 3⁄4" rounds and sprinkle lightly on both sides with salt. Place in a colander, cover with a cloth, and weigh down the slices with a heavy pot or cans for 30 minutes, until the eggplant exudes its bitter juices.

2. Preheat the oven to 350°. To make charmoula, whisk together garlic, paprikas, cumin, half of the cilantro and parsley, lemon juice, 2 tbsp. of the olive oil, and salt to taste in a small bowl; set aside.

3. Pat eggplant slices dry with paper towels and lightly brush each slice with olive oil. Spread them in a single layer on a baking sheet and bake until tender and golden, about 25–30 minutes. This will prevent eggplant from absorbing too much oil during frying. Remove eggplant from oven and set aside to cool completely.

4. Heat remaining olive oil in a medium skillet over high heat. Add slices one by one to hot oil and fry until crisp and brown on both sides, about 1 minute per side. Drain on paper towels and transfer eggplant slices to a shallow dish.

5. Whisk charmoula once more and drizzle over eggplant. Sprinkle remaining cilantro and parsley on top. Let stand 1 hour, then serve at room temperature.

Baba Ganoush

This is a Middle Eastern eggplant dish that can be used as a dip or spread.

1 1/2 lbs eggplant
3 tbsp lemon juice
1 tsp salt
2 tsp Minced fresh garlic
3 tbsp Sesame tahini or yogurt or sour cream
1/4 cup Chopped parsley
1/2 cup Toasted pine nuts (optional)
2 tbsp olive oil

Directions

1 Preheat oven to 400 °F.

2 Prick eggplant all over with a fork.

3 Bake whole until tender (about 30 minutes).

4 Remove from oven, halve and scoop out the flesh.

5 Blend in a food processor with the lemon juice until smooth.

6 Mash the salt and garlic together and combine with the eggplant, along with the tahini or yogurt or sour cream.

7 Cool and stir in the parsley and pine nuts (optional).

Wheat

2009-08-19T05:44:00.004-04:00

Here at Orchard Hill Ken has been thinking about what to do with the excess grain we grow as part of our crop rotation on the farm. In the winter, when he has time and energy, Ken dreams up all sorts of plans. Like feeding laying hens...we all know how successful that has been- due to predators. He also thought about selling flour and found a hard wheat he could plant in the fall. Hard wheat is what we us for bread flour, because it has a higher gluten content. Gluten holds the bubbles in the flour when the bread rises. In this part of Canada the winter wheat which is commonly grown is a soft wheat with a low gluten content that is used for cake and pastry flour.

Some of you may have noticed our flour mill in the pick-up room. We are planning to sell flour from our farm. We have a picture of our new combine at work harvesting our wheat this year. It will be freshly ground whole wheat and can be used in bread, muffins, pancakes and cookies.

Late Blight

2009-08-12T09:20:00.006-04:00

We just thought we would show a picture of the tomatoes! Within one week the tomato plants went from being lush beautiful plants to brown foliage. Many of the tomatoes have brown spots on them as well. We are shocked to see this at this time of year. It is not unusual to have some Late Blight later in the season as the name suggests. However, by then we have already harvested many tomatoes. To have this occur the end of July is something that we have never experienced in our over 30 years of gardening. Apparently, early Late Blight is a widespread problem all over the Northeast this year.

The good news is that the peppers and eggplant (from the same plant family) are fine and producing well. We hope to still be able to harvest some tomatoes, but the yield will be considerably reduced.

The melons have started and we will continue have sweet corn as the successive plantings mature. Look in the index for recipes for Corn Cobs. The cobs make flavorful soup stock and there is a recipe for Corn Cob Syrup too. In the same entry there is a Creamed Chard recipe we usually have Swiss Chard in an "Extra Bin".

Zuchhini Pie

2009-07-31T10:45:00.004-04:00

The unseasonably cool nights in the last half of July and moist conditions have been hard on the garlic, tomatoes, cantaloupe and cucumbers. We hope that warmer weather helps stop the spread of Late Blight and Downy Mildew! Good news is that the sweet corn is coming along and we expect to have some for the August 1st pick-up. The gladiolas are slow to start, but I do see some flowers coming. We have pick-your-own sunflowers in the garden to the north of the house. A tip is to re-cut the stem when you get home and put them into warm/hot water.

Ken had to hook up his team of wooden horses to pull out one of our really big zucchini this year as the pictures shows! We have lots of Zucchini and Summer Squash, both can be used in the following recipe Jolianne has made this on her cooking night and it has been a big hit here at Orchard Hill Farm

Italian Zucchini Pie

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Yields 2 pies

¼ cup warm water

1-tablespoon active dry yeast

Mix until yeast dissolves. Set aside.

¼ cup milk

1-tablespoon olive oil

1 egg (beaten)

Combine in a mixing bowl or food processor. Add dissolved yeast and stir.

¼ cup whole-wheat flour

¼ cup Parmesan cheese (freshly grated)

1-teaspoon salt

1 –2 teaspoons fresh basil (chopped)

Blend in.

2 cups bread flour

Add ½ cup at a time to make a smooth but slightly sticky dough. Place in a greased bowl, turn to grease both sides, cover with a damp cloth, and place in a warm place while preparing the zucchini filling.

¼ cup butter

9 cups zucchini (thinly sliced)

1-2 cups onion (chopped)

Melt butter in a large frying pan over medium heat. Add zucchini and onions and sauté until soft, about 10 minutes. Remove from heat.

1 clove garlic (minced)

1 tablespoon each fresh basil and oregano (chopped; or ½ teaspoon dried)

1-teaspoon salt

½ teaspoon pepper

Stir in.

5 large eggs (beaten)

4 cups mozzarella cheese (shredded)

Combine in a separate bowl, then stir into zucchini mixture.

Divide dough in half. Place each half on a lightly floured surface and roll into a circle 12 inches in diameter. Place each into a lightly greased 10-inch pie dish.

4 teaspoons prepared mustard

¼ cup Parmesan cheese (grated; optional)

Spread the pie crests with mustard. Divide the zucchini mixture between the two crests. Sprinkle Parmesan cheese on top, if using. Bake in preheated oven at 375F until center is set 18-20 minutes. If crust begins to brown before center is done, cover edges with aluminum foil. Let stand 10 minutes before serving.

Our apprentices are busy putting the final coat of sand/clay plaster on the interior straw bale walls in the bunkhouse. CSA members are welcome to go and have a look when they come to the farm.

July 13 - 18

2009-07-13T04:23:00.013-04:00

Another week has rolled around. The garden is producing well. The zucchini and summer squash have kicked into gear. Any new recipes are always welcome. Remember to look at the side index of our blog to see past postings with recipes. Cucumbers will be the next new addition to the pick-ups.

Some of you may be wondering about the saga of the laying hens…as you may have noticed the layers have moved up to the north end of the farm again. After Ken spent the better part of a week building a special hawk proof movable hoop house we found that the laying hens didn’t like it and they essentially quit laying eggs. So…we moved them back to their old hen house and put up an electric poultry fence around it. In order to give them more free range we took down the fence, as we have done in past years, as soon as we did that we lost a hen a day to the hawk. So…we put them back into the fence that was good for about a week, but then the hawk decided that the fence wasn’t a deterrent after all and we lost two hens in one day. I guess the hawk was making up for lost time. Now we have moved them up near the house hoping that the proximity to the activity in the yard and maybe Caesar, our dog, will keep the hawk away. However, Caesar seems more interested in mice when he isn’t flaked out sleeping in the pick-up room.

The portable hawk proof hoop house is now housing a meat chicken pilot project. Anna, our senior apprentice decided that she would like to try and raise some meat birds this year for our own use. Since the day old chicks arrived Anna has been their mother hen and has done a fine job of nurturing them along. After spending their first three weeks in the workshop with a heat lamp they moved out to the hoop house. All was well for over a week until the chicks piled up next to the edge, pushed out the aviary netting, touched the electric fence that was put around the outside to keep the raccoons away at night and three died of electric shock in one night! So…we now have a secondary fence inside to keep the chicks from pushing into the electric fence.

The next time you buy free-range chicken and or eggs you can wonder how the farmer kept away all the other creatures that love chicken and still managed to have free-range chicken!

Erin and Liam Harder are pictured with Ken as the meat chicks are on their way from the workshop to the hoop house.

edible flowers

2009-07-02T17:32:00.009-04:00

Edible Flowers are an eye catching addition to set off a salad. In the picture are Canada Lilies, Nasturtiums, Blue Borage Flowers and some burgundy Red Amaranth leaves, that were just picked from the side garden at Orchard Hill Farm.

The garden is growing well with all the rain. We expect to have our first summer squash and zucchini this Saturday! The strawberry season is just about over. We hope you are enjoying the early broccoli. Cauliflower and summer cabbage will be coming soon.

Due to all the rain (three inches in 14 days) we have delayed cutting the last of our first cut hay. As soon as it drys up we will hope to get it in the barn! Bunkhouse work on the dry wall has started again and we hope to have time to do some more mudding in July.

We have an Ontario CRAFT(Collaborative Regional Alliance for Farmer Training) day at the farm next Wednesday. Apprentices from other farms, who are part of the CRAFT apprentice network that we belong to, will be coming here for a tour and workshop. We expect to have the apprentices pull a walking plow to see what's like to be a draft horse as part of the fun for the day.

Garlic Scapes

2009-06-27T05:18:00.002-04:00

Garlic Scapes come once a year when the garlic are sending up their flower. We harvest them so the garlic will bulb more, but you can use them too. I found some recipes from Mariquita Farm to share with you or just give you a jumping off point for using them!

Garlic Scape Ideas:

-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

Julia's note: some the recipes above I found somewhere on the internet, others I played with in my kitchen.

End of June

2009-06-27T04:36:00.003-04:00

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 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.

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.

Hot and Sour Rhubarb and Crispy Pork with Noodles

By Jamie Oliver

1kg Pork belly, boned, rind removed, cut into 3-4 cm cubes
Sea salt and freshly ground black pepper
Peanut or vegetable oil

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

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

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.

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.

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.

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.

Note from Karen: If you don’t 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.

Week of June 15 - 20

2009-06-15T13:50:00.004-04:00

The last of our corn has been planted. We decided to transplant all of our corn this year to ensure better germination. Jolianne and Jonathan are pictured with the last of the transplants. We also have the mulching finished in the main garden and now we are waiting for plants to grow! Late May and early June is always a very busy time on the farm. Now we can concentrate on making hay for the horses. We have our fingers crossed that we get the hay we cut the end of last week in the barn before the next rain fall.

This week we expect the CSA pick-up to have:
Hakurei
Green Onions
Snow Peas
Spinach
Strawberries (1 box)
Beets
Mesclun or head lettuce

We will open our strawberry patch for pick-your-own for our CSA members on pick-up days only. There is no extra charge. It is a help to us to have the patch picked clean and it is a nice way of sharing the bounty in a good strawberry year. If you come to pick please bring a container to put your berries in after they are picked.

Week of June 8-13

2009-06-08T19:50:00.004-04:00

Most of the main garden is planted and the mulching done. We have the last planting of sweet corn to be transplanted when the plants are big enough. We seeded the fall cauliflower and broccoli today in the greenhouse as well as our weekly planting of head lettuce.

Jonathan used our sub soil tooth to go down the field where our Christmas trees used to be to drag out remaining stumps. He is responsible for plowing the field, planting a cover crop and preparing the ground to be our garden area in 2010. Each of the apprentices have one field to look after during this season.

This week for the pick-ups we plan to have:
lettuce or mesclun
green onions
radishes
spinach
baby beets
Hakurei (mild, white summer turnip that you can eat raw or cook )
rhubarb
herbs
Maybe a few snow peas

The strawberries are starting to ripen and we should have some for next week. We need some nice warm weather to bring them along.

Rhubarb and Radishes

2009-06-04T05:53:00.003-04:00

We have been very busy transplanting in the garden. A second major weeding of the main garden is almost completed. Once we have the mulching finished around the tomatoes, peppers and melons we hope to have time to do some more work on the bunkhouse. For the next three days we are also giving a draft horse workshop to teach participants how to drive horses.

We gave some of the first early beets on Tuesday and the early snow peas are blooming so they won't be far behind!

Thanks to CSA member Colleen Burns we have two good spring recipes:

Maple Rhubarb Crisp

5 cups rhubarb, cubed
1/4 tsp salt
3/4 cup maple syrup
3 Tbsp flour

Topping:
1/4 cup raisins
1 1/2 cups rolled oats
1/3 cup maple syrup
1/2 tsp cinnamon
1 Tbsp butter
1/2 cup chopped walnuts (optional)

Lightly butter an 8"x 8" baking dish. Place chopped rhubarb into dish. Mix maple syrup, flour & salt in small mixing bowl. Pour this mixture over rhubarb. In a Small mixing bowl, mix oats, maple syrup, cinnamon, raisins & walnuts. Mix 1/2 topping mixture into the rhubarb in the dish. Spread the remainder on top & dot with butter. Bake at 350 degrees for 30 -40 minutes or until rhubarb is soft when tested with a fork. Add tin foil near the end. Serve warm with ice cream or whipped cream.

Radish & Cucumber Salad (serves 4)

1 English Cucumber
3 cups loosely packed Italian parsley leaves
1 cup coarsely crumbled feta cheese
1/2 tsp sea salt
1 Tbsp extra virgin olive oil
Ground black pepper to taste
Dill to taste

10-12 small to medium size radishes
3 tbsp minced fresh chives
2 Tbsp granulated sugar
3 Tbsp white wine vinegar
2 Tbsp mince garlic scaves or red onion
A sprinkle of summer savory

Peel cucumber & cut lengthwise in half. Scrape out seeds. Cut into 1/4" - 1/2 " pieces. Put in a serving bowl.
Add all the radishes, thinly sliced.
Add parsley, chives, dill, savory & radish mixture & 3/4 cup of the feta cheese. Stir.
Add scapes and onion.
In a small mixing bowl stir the sugar & salt into the vinegar. Let stand a few minutes. Add olive oil & pepper. Toss this into the cucumber & radish mixture.
Just before serving, sprinkle the rest of the feta cheese on top.

Hot Bed

2009-05-27T19:24:00.006-04:00

Many of you may have seen our hot bed in the yard in front of the greenhouse. It was a great home for our peppers after they were kicked out of the greenhouse to make room for other seedlings. We made the hot bed the end of March with fresh horse manure inside of the straw bales. When the manure heated up it went up to as high as 16o degrees F. We waited for the temperature to drop to around 100 degrees F. before it was safe to put the trays of pepper plants in over it. We covered the wooden frame with plastic covered frames on cold days and at night we covered the frames with the green compost cover to hold in the heat. The other advantage was that when we removed the lids in the day time the peppers became accustom to the direct daylight.

Thanks to Carey Wood we have another rhubarb recipe to share:

Rhuberry pie

2 c Cut-up rhubarb
2 c Blueberries
3/4 c Sugar
1/4 c Flour
1/8 t. Nutmeg
1/4 t. Salt

Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie. Heat oven to 400Ff. In large bowl, combine all filling ingredients. Toss lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in top crust. Bake at 400 F. for 40-45 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Rhubarb Recipes

2009-05-21T06:55:00.003-04:00

My mother's tip of the week for using Rhubarb is to cut it into small pieces and stew it up with a very small amount of water on low heat and add a bit of minute tapioca or cornstarch to thicken. Cover it and stir frequently. After it juices up add sugar to taste.

The following two recipes are thanks to CSA member Pat Wieler.

Easy Rhubarb Jam

5 cups diced rhubarb

1 small can crushed pineapple (drained)

2 cups sugar

1 small package strawberry jello

Mix rhubarb, pineapple and sugar and let stand for 2 hours.

Then boil for 12 minutes.

Remove from heat, stir in strawberry jello. Stir and put in jars.

Refrigerate or freeze.

Rhubarb Custard Pie

3 eggs

1.5 cups white sugar

1/4 cup flour

1 tsp vanilla

3 Tbsp. milk

1 Tbsp. butter

4 cups diced rhubarb

Mix eggs and beat slightly. Add sugar, flour, vanilla, milk and butter. Pour mixture over rhubarb.

Use your favourite crust recipe.

Bake at 400 degrees for 50 - 60 minutes.

May 19 and 23 pick-ups

2009-05-18T12:50:00.004-04:00

This week we expect to have the following produce:
1 small bunch asparagus
8 radishes
8 green onions
1 pail spinach
12 stalks rhubarb
2 quarts storage potatoes ( the last until the new potatoes come in)
Mesclun or Head Lettuce
Herbs

Please email me some recipes for rhubarb to publish on the blog.
** **Remember from last year the tip about filling a mason jar with chive blossoms and then cover with vinegar. Let is sit for a few days and strain. The product is a beautiful pink vinegar with chive flavour!

Apprentices

2009-05-18T11:15:00.013-04:00

Many of you are wondering about our apprentices for this season so I thought I would high light a bit about each of them in this blog entry.

Jonathan Bruderlein was born in Switzerland and is currently from Quebec. He is a graduate of McGill University with a degree in Agricultural Environmental Science. He apprenticed previously at La Ferme Terre Bleue and La Ferme Co-op Tourne-sol in Quebec. In the future he hopes to start up a vegetable and livestock CSA in Quebec.

We are happy to have Anna McFaul back for her second season at Orchard Hill Farm, as our Senior Apprentice. It is helpful that Anna knows the ropes around the farm. She comes from a farming background having grown up on the McFaul Family Farm in Prince Edward County as at least the sixth generation on the farm. Her skill in picking strawberries acquired as a child sure comes in handy! She is almost a graduate of the University of Guelph. (She is working on her last two courses by correspondence in her free time this season.) Anna is an avid field naturalist with a special interest in entomology. Some of you may remember her jars of butterfly chrysalis in our wash area last summer.

Devin Hickman grew up outside of New York City. He trained as a horse farrier. Devin apprenticed previously at Food Bank Farm and Cold Pond Community Farm in New England and expects to return to New England and start a CSA of his own in the future. He also enjoys fly fishing and outdoor activities. Devin is proud to be carrying on his grandfather and great-grandfather's tradition of farming with horses.

Jolianne Demers was born in Quebec and is a graduate of McGill University with a degree in Agriculture. She has worked on a number of farms in previous summers including an apprenticeship at Meeting Place Farm in Ontario. Jolianne is an avid cyclist often rising before anyone else and cycling the five miles around our country block before breakfast. She plans to farm in Quebec in her future following in the footprints of her grandparents. She has quite a bit of horse riding experience and is able to transfer those skills to working with our horses. Jolianne has a special interest in herbs and medicinal plants.

Super Hero Day

2009-05-09T16:02:00.003-04:00

We had our first Theme Day at Orchard Hill Farm this week. Our Super Heroes came to the rescue to plant our early transplants of leeks, onions, broccoli, cauliflower and cabbage.

We also seeded our first planting of sweet corn, weeded our perennial herb gardens and direct seeded our second planting of carrots, beets, spinach, lettuce and radishes.

The pick-up room is cleaned out and we are saving asparagus for the first pick-up of the season on Tuesday. It's exciting to anticipate the start of another season.

Ken and crew have the chicken palace almost ready
to go. Just in time, because the Red Tail Hawks returned this week and we have had one chicken casualty already!

We look forward to seeing you at your first pick-up next week!

May 2009

2009-05-03T19:24:00.005-04:00

The first Tuesday CSA pick-up will be May 12 and the first Saturday pick-up will be May 16. Members can come on their pick-up day anytime between 11:00 am and 7:00 pm. Remember to bring bags or containers to hold your produce.

All of our apprentices are here for the season. Jonathan managed to get our lawn mower going and cut the front lawn for the first time last week. In the back ground of the picture you can see the chicken laying hen hoop house. It will be covered with aviary netting to keep the hawks away.

Anna and Jolianne were horsing around on Gwen after they cultivated the raspberries. Along with Devan and Jonathan they make a great foursome and will be busy this week with lots of planting. We have the early cabbage, broccoli and cauliflower to transplant as well as the leeks and onions. There is also another batch of direct seeding to be planted in the main garden. Hopefully we will be able to get these jobs finished before it rains again.

April 2009

2009-04-19T16:29:00.005-04:00

April has been a busy month at Orchard Hill Farm. Two of our apprentices Devin Hickman and Anna McFaul (you may remember Anna from 2008) arrived the end of March and have been working hard since then. We have continued with the bunkhouse. See Devin mudding the inside wall. At the same time we have been growing transplants in the heated greenhouse and planting the hoop houses and main garden with early vegetables. Yesterday, we planted the potatoes with the help of our team of Suffolks, Jasmin and Winnie.

The CSA in now full and we have a number of people on our waiting list. It seems that people are more attracted to the CSA model of connecting with where their food comes from than ever.

March 2009

2009-03-19T10:38:00.005-04:00

Snow drops in our front garden are always a beacon of spring at Orchard Hill.

The greenhouse is up and running and the first of the transplants are up. The first of our apprentices are arriving next week and the ball will really get rolling. Ken has continued to work away on the bunkhouse and the wiring for the independent electrical system is almost done. We have appreciated help from a number of our friends and past apprentices over the winter with the bunkhouse project.

More CSA applications are arriving everyday in the mail. We still have space in the 2009 garden for members, but we are filling up quickly so don't delay if you haven't signed up already.

All the best for a good spring.

2009-02-23T11:04:00.004-05:00

As the winter season continues we are trying to get the bunkhouse ready for the apprentices. I am beginning to think that we won't have it ready for them to move in when the first apprentices arrive the end of March. Fortunately, we have room in the house for everyone until the bunkhouse is ready.

We also held a successful logging workshop here on February 21st. People signed up to come for the day to see what horses could do in the woods. Horse logging is much gentler on the woodlot, doing less damage to the remaining trees.

I am getting ready to plant the first seedlings in the greenhouse. Head Lettuce and Pac Choy for the first pick-ups in May. They will be transplanted to the hoop houses in early April. Soon the onions and leeks will also be started from seed. It's always very pleasant to work in the greenhouse in the late winter with the warm sun and the promise of spring to come.

We still have space in our CSA for the 2009 season and applications can be downloaded from our website at the bottom of the CSA page. www.orchardhillfarm.ca

Ken and Michelle getting ready to lay the ash flooring for the upstairs of the bunkhouse.

2009-01-10T15:27:00.002-05:00

Happy New Year

We hope all of you had a safe and happy holiday season. We enjoyed the holidays, for us it included a trip to Oregon to visit Ellen and Aaron, our daughter and son-in-law. While we were there we spent a day visiting a couple of farms around Eugene. I'm intrigued with the hot tub made from a water tank at one of the farms. (see picture).

We would like to introduce "Caesar" a Golden Retriever puppy. He is the new member of our Orchard Hill team. His grown up duties will include raccoon and hawk patrol to keep the chickens safe. Ken is also thinking of making a harness so he can pull a small wagon back and forth to the garden to haul tools. In the mean time he supervised the loading of the straw for the strawberry mulching and helped Martha with the seed order for the 2009 garden, but really his full time job is being cute.

Ken going into the business of making wheel hoes to sell at the Organic Conference in Guelph later this month. He is also teaching an EFAO course prior to the conference. After we return from that it will be full steam ahead on the bunkhouse!

I have the garden map all drawn out for next season and am in the process of ordering seeds. It all helps me look forward to spring.

Michelle had her last Fairmeadow Farm pick-up here yesterday. Her first season went wonderfully well. We are very proud of her beautiful, bountiful produce and presentation.

Christmas Greetings

2008-12-09T19:35:00.004-05:00

Christmas Greetings everyone! Ken and I harvested our last Christmas Trees the beginning of December! We have them for sale at the farm on Michelle's pick-up days for Fairmeadow farm: December 16th and December 20th. We harvested our first Christmas Trees in 1989 and it is with mixed feelings that we are phasing out that part of our business.

The bunkhouse is closed in for the winter and now Ken will go to work on the inside. We will finish the outside in the spring when warm weather returns! We had a local sawyer come and saw up some more logs for us this week to finish the job.

Ken has been busy the last few weeks doing a number of presentations about our farm and or soil fertility. We both attended a CSA conference that was held in Ontario the end of November. It was wonderful to meet so many other CSA farmers and share our experience, ideas and enthusiasm for the CSAs. One of the most positive aspects was the number of young people who were there that were interested in farming! While we were there we interviewed a young couple from Quebec who are going to come and apprentice here next season.

Just a note about the CSA popcorn - we tried some and it popped very well and was oh so good. If any of you have some at home now's the time to try it. We had a tip from a CSA member for getting the kernels off the cob... just use your baking cooling rack to scrape off the kernnels, but cover it with a tea towel to keep the kernnels from flying all over the place.

Ken and I would like to extend our warm wishes to all of you for the coming year and express our gratitude for your support in 2008.

November at Orchard Hill Farm

2008-11-12T20:05:00.003-05:00

The mudding of the strawbale bunkhouse is coming along surely but slowly. We have the east side covered up again now for winter. We have discovered that we have to wait until spring to put on the final lime/plaster coat, because it has to have 5 weeks after application before it freezes. We now have the west side to finish and then we can move inside with the wood stove to work in the winter. I am finding it to be satisfying at a very basic level to take the raw materials that are readily available and build a shelter. I guess it is the same satisfaction I derive from growing wheat, grinding it and baking bread or shearing a sheep, spinning the wool and knitting a sweater...It a appeals to me in this world where there is often a big disconnect between providing for our basic needs of food, shelter and clothing and where they come from. I guess that is one of the things that is so nice about a CSA where members can come to the farm and see where their food is grown and have the opportunity to help harvest it.

Straw Bale Mudding Bee

2008-10-23T01:03:00.005-04:00

We had a very successful day mudding the bunkhouse on Thanksgiving Monday! Thanks to all who came and helped. Ken has been working away on it all since then and we are slowly progressing. We have found out that the exterior lime plaster coat takes five weeks to cure before it freezes so... we will have to wait until spring to do that. Hopefully, the two layers of mud plaster will be finished this fall. We have to tarp it all if it rains and the dry time between coats takes longer so we will see. I will try to keep up with some pictures as we go.

Michelle had her first pick-up on Tuesday and the produce looked beautiful. She still has some shares for sale.

Straw Bale Mudding Bee

2008-10-09T16:33:00.007-04:00

Well, we are finally ready to work in the bunkhouse again. We will be mudding on Monday, October 13 (Thanksgiving Day) and welcome folks to come and join in the fun.

9-4

pot luck lunch.

The plaster mixture is made of clay, sand and straw. Ken had to pull out the threshing machine to chop the straw for the plaster. The clay and straw are from our farm and the sand from a gravel pit just down the road. We can't get much more local building materials that that! Not to mention being user friendly and non-toxic. Rubber gloves might be helpful for some and a change of clothes in case you get really into the mud...

Pumpkin Honey/ Sue's Amazing Squash Pie

2008-10-09T15:55:00.006-04:00

Vicky King is a long time member of our CSA and several years ago she shared her Grandmother's secret Pumpkin Honey recipe with me. Vicky's Grandmother always won 1st Prize at the fair with her Pumpkin Honey and kept the recipe secret! I have special permission to share it with the CSA! It has the consistency of apple butter. It makes a lot so you can make a big batch and give it as Christmas Presents or you could half the recipe. Everyone who tastes it likes it. Especially lemon lovers.

Pumpkin Honey

10 cups cooked strained mashed pumpkin
8 cups white sugar
1/2 pound butter
grated rind and juice of 4 lemons

Simmer all together 20 minutes or until thick - do not boil

Pour into hot sterile jam jars and seal . (I cover the jars with an inch of boiling water in a large pot and bring to a boil for 10 - 15 minutes. Remove from water and make sure the lids are tight.)

The old fashioned way is to boil the pumpkin in lightly salted water, drain and mash. You can microwave it and put it in the food processor if you wish. ( I just poke the pumpkin to break the skin and bake it whole in the oven until it is soft. I then let it cool, cut it open, remove the seeds, scoop out the pumpkin flesh and puree it in the food processor. Long Pie pumpkins work well for this recipe.)

Great on toast, biscuits and in tarts.

Amazing Squash Pie

Cook a variety of squashes.
1 1/4 cups cooked squash
3/4 cups brown sugar
3/4 tsp. salt
3/4 tsp. nutmeg (freshly grated is best)
3/4 tsp. ginger
1 1/4 tsp. cinnamon
3 eggs, beaten lightly (but not abused)
1 tin of evaporated milk (370 ml or 1 1/2 cups)
Mix together and beat until fluffy. Pour into chilled pie shell.
Pre-heat oven to 450 degrees; put pie in oven and reduce to 350 degrees.
Bake for 50-55 minutes. Check to make sure the centre is not runny.

This recipe is sent in from Don Ditmer. He told me in the pick-up room that it was the best "Pumpkin" pie ever and promised to share the recipe with the "Blog".

Roasted Vegetable Soup & Broccoli/Cauliflower Potato Soup

2008-10-02T09:54:00.006-04:00

Just a reminder to everyone that the Orchard-Hill Farm 2008 season is drawing to a close. Thanks to all of you for your support over the season and for the recipes that you have shared. I will continue to post recipes if you send them to me. The last Tuesday pick-up is October 7 and the last Saturday pick-up is October 11. If you would like to ensure your spot in the 2009 CSA please sign up soon with your $25 deposit. We have brochure/applications in the pick-up room.

Michelle still has room in her Fairmeadow Fall/Early Winter CSA. Check out her blog at http://www.fairmeadowfarm.blogspot.com/

Here are two recipes sent in by CSA member Karen Brennen:

Roasted Vegetable Soup
Serves 6 to 8
From: For the Love of Soup by Jeanelle Mitchell

1 whole head garlic
1 onion, cut into 8 wedges
2 medium carrots, scraped and cut into chunks
1 fennel bulb, trimmed and cut into chunks
1 large baking potato peeled and cut into chunks
2 tbsp. olive or safflower oil
2 tsp chopped fresh rosemary or ½ tsp dried rosemary
2 tsp chopped fresh thyme or ½ tsp dried thyme
4 cups low-sodium chicken or vegetable stock ( home made is preferable)
2 cups water
1 cup low-fat milk (optional)
sea salt and freshly ground pepper to taste

Garnish: chopped fresh Italian parsley or chives

Preheat oven to 400F

Cut ½ inch off the top of garlic. Place garlic and vegetables on a baking sheet that is covered in parchment paper or foil. Drizzle oil over vegetables and sprinkle with rosemary and thyme. Roast in oven for 40 minutes, tossing occasionally. Transfer vegetables to a large saucepan. Squeeze garlic out of peel into the pan.

Stir in stock and water; bring to a boil. Simmer for 15 minutes or until vegetables are very tender, stirring occasionally. Remove from heat and cool slightly.

Puree soup in the saucepan using an immersion blender or transfer soup in batches to a blender or food processor and blend until smooth. Return soup to saucepan, stir in milk ( optional) and simmer until heated. Do not boil. Season with salt and pepper and serve garnished with parsley or chives.

Broccoli and Potato Soup
Serves 4
Adapted from Chef Michael Smith

3 Tbsp. olive oil
3 onions, peeled and chopped
2 cloves garlic, peeled and chopped
6 cups chicken stock, or vegetable stock, or water
2 large potatoes, diced
1 head of broccoli, stems peeled and cut into chunks, florets chopped for later
Salt and pepper
1 large pinch of nutmeg
1 cups grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil.
When it is hot, add onions and sauté until they have softened
Add garlic and continue to sauté for another minute. Add stock, diced potatoes and broccoli stems
Season with salt and pepper and simmer until they are tender.
Add florets and continue to cook, 2-3 minutes until they are softened
Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
Add cheddar cheese and reheat gently for about 5 minutes.
Or omit adding cheese into soup and sprinkle on soup as a garnish when serving.

*** This soup works equally well using cauliflower instead of broccoli.

CSA Pot luck Pictures

2008-10-01T16:31:00.013-04:00

Eggplant Parmagiana

2008-10-01T07:24:00.000-04:00

----- Original Message -----
From: LYNN SELWAY
To: kmlaing@execulink.com
Sent: Monday, September 29, 2008 10:08 AM
Subject: Eggplant parmagiana recipe
Good morning Martha and Ken,

Thanks for an absolutely outstanding pot luck yesterday!!!! Food was tremendous and we enjoyed ourselves thoroughly :)

Here's my recipe for Eggplant Parmagiana. Easy and delicious.

1 eggplant
1 egg beaten
sea salt
parmesan cheese
pasta sauce (we like it spiced with basil, spinach and romano)
mozzarella or cheddar cheese grated

Slice eggplant into thin slices and lay them on papertowels. Sprinkle salt on top and let sit for about 15 min to bring out the moisture. Pat dry. Dip slices in beaten egg and coat with parmesan cheese on both sides. Bake slices in oven on cookie sheet approx 15-20 min at 350 til tender - turning to brown on both sides.

Layer in casserole dish eggplant, pasta sauce and grated cheese and repeat until all eggplant is used. Top with remaining sauce and cheese. Cover and bake approx 20 min-1/2 hour until hot and bubbling. Serve immediately and enjoy!!
No virus found in this incoming message.

Pumpkin Muffins / Bread

2008-09-26T11:25:00.007-04:00

CSA working shares helping to bring in the winter squash and pumpkins.
Thanks to the Brooks and White Families.

Pumpkin Muffins
Adapted version of "Nutty Pumpkin Bread" from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
preheat oven to 350F

4 cups whole wheat flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg, cloves
Mix together in a large bowl and make a well.
1 1/2 cups pumpkin or winter squash (cooked and pureed)
2 eggs (lightly beaten)
1/2 cup oil
1/2 nuts ( you can use the hull-less pumpkin seed in the Kakai Pumpkins)
1 cup raisins, cranberries or dates ( chopped; optional)
Add into the well and mix just until all of the dry ingredients are moistened. Pour batter into prepared 24 muffin tins. bake about 20 minutes or until firm.

Bread variation: Pour batter into 2 greased 9x5-inch loaf pans. Bake in preheated at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.

Chocolate Beet Cake

2008-09-20T15:40:00.003-04:00

Secret Chocolate Cake from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

2 c beets (cooked, peeled, and chopped)
1/2 c applesauce
Puree in blender until smooth, set aside

1 1/2 cup sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine in large mixing bowl. Beat with electric mixer 2 minutes

1/2 cup cocoa (sifted)
1 1/2 tsp vanilla
Add along with puree beets: beat another 90 seconds.

1 1/2 c flour
1c whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
Gradually sift into the batter, mixing it win with a spoon but stirring only until blended.

1/2 c chocolate chips and/or nuts (chopped)
Stir in. Pour into greased 9 x 13 inch/ 3.5 L baking pan. Bake in preheated oven at 350F (180C) until knife inserted in center comes out clean, 40-50 min. To bake in a bundt pan, pour half of batter into greased pan, sprinkle chocolate ships evenly on top, then add remaining batter.

Modified Version
For those of you that have tasted and enjoyed the modified version (albeit, less healthier), here are the following modifications:
1 a little more apple sauce, all made straight from apples, no sugar added (approx 1/4 cup)
2 add a extra heaping 1/2 c sugar
3 a healthy 1/4 c more of oil (or butter)
4 a bit less than 1/2 c extra of cocoa
5 All white flour instead of whole wheat, or just less whole wheat.

Salsa

2008-09-20T15:26:00.003-04:00

Martha's Salsa Recipe

Ingredients:
1/2 Bushel tomatoes (paste)
jalapeno peppers to taste
4 white onions
1red onion
1 head garlic (minced)
Parsley
3 cups vinegar
3 tablespoons salt

Method:
1 Core and peel tomatoes
2 Coarsely chop tomatoes and drain some juice
3 Chop remainder and add to tomatoes in a pot (except parsley)
4 Add vinegar and salt
5 Simmer 15 minutes, add chopped parsley
6 Process in jars 15 min

Winter Warmer Soup

2008-09-20T15:08:00.004-04:00

Winter Warmer Soup from The Complete Encyclopedia of Vegetables and Vegetarian cooking by Roz Denny and Christine Ingram

3 medium carrots, chopped
1 large onion, chopped
1 large potato, chopped
1 large parsnip, chopped
1 large rutabaga, chopped
2 tbsp vegetable oil
2 tbsp butter
salt and ground pepper
1 piece fresh ginger, grated
1 1/4 cups milk
3 tbsp cream
2 tbsp dill
fresh lemon

1 Put the carrots, potato, parsnip, turnip and onion into a large saucepan with the oil and butter. Fry lightly, then cover and sweat the vegetables on a very low heat for 15 minutes, shaking the pan occasionally.

2 Pour in the water, bring to a boil and season well. Cover and simmer for 20 minutes until the vegetables are soft.

3 Strain the vegetables, reserving the stock, add the ginger and puree in a food processor or blender until smooth.

4 Return the puree and stock to the pan. Add the milk and stir while the soup gently reheats.

5 Remove from the heat, stir in the cream, dill, lemon juice and extra seasoning, if necessary. Reheat the soup, if you wish, but do not allow it to boil as you do or, or it may curdle.

Borscht and Curried Butternut Squash Soup

2008-09-10T20:28:00.000-04:00

Hi Martha
Here are the 2 recipes I promised. I hope you get time to make them. Soooooo good.
Colleen

Borscht (my own)
6 medium beets 5 cups water
1 medium onion 4-6 cloves garlic 2 T veg. oil
1 lb. lean ground beef 1/2 tsp white pepper
28 oz plum tomatoes 1 cup carrots (thinly sliced & cooked)
2 T red wine vinegar 2 T white sugar
dill & parsley to taste 2 bay leaves

Peel & quarter the beets & cook until tender in the 5 cups of water. Set aside the water until later. Skim if necessary.
In a large frying pan, sauté onion & garlic in vegetable oil until soft. Add ground beef, white pepper and the dill & parsley. Cook until meat is done. Drain any grease. Chop up plum tomatoes (drained, but reserve the juice) & add to cooked meat. Add carrots.
Pour all the meat ingredients into the reserved beet water.
Mix vinegar & sugar until dissolved. Add this to soup mixture.
Add bay leaves. Can add reserved tomato juice if prefer.
Simmer 1 hour.
Serve hot with a dollop of sour cream and crusty bread.

Curried Butternut Squash Soup (Silver Palate Cook Book)
4 T butter
2 cups finely chopped onions
4 - 5 tsp curry powder (we like 8-10 )
3 lbs squash (2 med. size)
2 apples, peeled, cored & chopped
3 cups chicken stock
1 cup apple juice
salt & freshly ground pepper to taste
1 unpeeled, shredded apple (garnish - optional)

Peel & dice squash. Set aside.
Cook onions & curry powder in a large heavy pot until onions
are tender. Add chicken stock, squash & chopped apples & bring to a boil. Reduce heat & simmer, partially covered, until squash & apples are tender.
Pour soup through a strainer & reserve the liquid. Gradually add solids & liquid to a blender. Process each batch until smooth.
Return pureed soup to the pot & add apple juice until soup is of the desired consistency.
Season with salt & pepper & simmer briefly to heat through.
Serve hot. Garnish with shredded apple (optional)

CSA Potluck and End of Season Dates

2008-09-07T16:45:00.007-04:00

Ken was at the Elgin Plowing match on Saturday, September 6. He plowed his own ground and also drove Gwen and Jasmin for the Politician and Businessmen's Class. Steve Peters is pictured handling the walking plow.

We have a couple of dates to keep in mind.

CSA POT LUCK

SUNDAY, SEPTEMBER 28

2:00 - 4:30

BRING FOOD TO SHARE

LAWN CHAIRS

YOUR OWN PLATES, CUPS & CUTLERY

LAST PICK UPS OF THE SEASON DATES:

TUESDAY, OCTOBER 7

SATURDAY, OCTOBER 11

End of August pictures

2008-09-02T19:42:00.003-04:00

Working Shares

Rick & Sue Ewans

Summer Squash Soup / Leek and Potato Soup

2008-09-02T19:21:00.003-04:00

Here are two easy to make soup recipes from CSA member Becky Schindler.

Summer Squash Soup from Epicurious.com
Ingredients
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,and thinly sliced
4 cups chicken stock or reduced-sodium chicken broth

Make soup:
Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.Swirl 1 tablespoon pesto (recipe on blog) into each bowl of soup.Cooks' notes:-Soup (without pesto) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired.

-We make this soup every week...we have added some things to this basic recipe and used all kinds of different squash and it is excellent every time. There is no way to mess it up, it is pretty much fool proof. Makes a beautiful meal for my friends babe!

Leek and Potato Soup by Jill Wilcox

Ingredients
1 lb. leeks (about 3 medium)
3 tbsp butter
1 cooking onion, chopped
1 rib celery, finely sliced
2 medium potatoes, peeled and diced
3c water, chicken or veg. stock
2c milk or cream
chopped chives for garnish

To make the soup
1. trim the coarse green portion of the leeks. Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
2. In a stock pot, melt the butter over medium-high heat. Cook the leeks, onion and celery about 5 minutes until soft.
3. Add the potatoes and water. Bring to a boil. Reduce heat to a simmer and cook about 25 minutes or until the potatoes are soft.
4. Add the milk (or cream) and return to a bare simmer. Season with salt and white pepper to taste. (You can puree the soup with an immersion blender at this stage if you wish or pass it through a food mill.)

Choisy Soup

2008-08-28T20:56:00.002-04:00

Ever end up with more lettuce than you can get through in a week? Here's soup that a group of CSA members found to deal with extra lettuce!

Choisy Soup(From Ricardo & Friends, Ricardo Larrivée )
Yield: 4
Ingredients:
Choisy Soup
1 x onion, chopped
2 tbsp (30 ml) butter
2 cups (500 ml) milk
3 cups (750 ml) chicken broth
3 cups (750 ml) potatoes, diced
Salt and pepper
6 cups (1.5 litres) left-over lettuce, coarsely chopped
1/4 cup (60 ml) sour cream
Cherry tomatoes cut in quarters
Directions:
Choisy Soup
Soften the onions with butter in a saucepan until tender.
Add milk, chicken broth and potatoes.
Bring to a boil. Cover and simmer over low heat for 20 minutes or until the potatoes are tender.
Add the lettuce and continue heating for 3 to 4 minutes.
Pour the soup in a blender to obtain a smooth purée. Put the purée through a strainer. Adjust the seasoning.
Pour the soup into four bowls. Garnish with sour cream and the cherry tomatoes.

Pictures from August '08

2008-08-22T22:00:00.010-04:00

Working shares are a great help as we harvest and wash the produce. Pictured are CSA members John Bardwell, Kathy Ellis and one of our youngest helpers Katarina Wirtzfelf.

Ken and Yehuda digging potatoes with the horses. Ken also cultivates the brassicas with the horses.

Calendula Ointment / Onion Pie

2008-08-22T21:06:00.006-04:00

The following is an email from CSA member, Helene Wyles, with a link for making ointment from calendual flowers as shown in the picture from our cutting garden.

Here is a link to make(edible) marigold ointment. I made it several years ago and gave it to a friend of mine who had sores on his legs. All the different meds the doctor prescribed did not help, but the ointment worked like a charm. I did use pure lard and the odour was not to my liking and I think vegetable shortening will work as well, the fat only is used to make the medicinal ingredients spreadable. Helene http://www.swedishbitters.com/calendula.htm

Are you wondering what to do with all the onions you received last week? Here is an idea for an unusual main course pie. There are more onions to come so if you have other good onion recipes please share them.

ONION PIE (Zwiebel Kuchen) from Farm Journal's Country Cookbook c. 1959
A main-dish of German origin

Pastry for baked 10" shell:
1 1/2 c. sifted flour
3/4 tsp. salt
1 1/2 tsp. caraway seeds
1/2 c. shortening
2 to 3 tbsp. water

Filling:
3 c. peeled onions, thinly sliced
3 tbsp. melted butter, margarine or fat
1/2 c. milk
1 1/2 c. dairy sour cream
1 tsp. salt
2 eggs, well beaten
3 tbsp. flour
Bacon slices

-Combine flour, salt and caraway. Add shortening; cut into flour until mixture resembles small peas and coarse cornmeal.
-Stir water in lightly with fork; stir until mixture adheres and follows fork around bowl.
-Turn onto floured board; roll to 1/8" thickness. Fit into 10" pie pan.
- Bake in hot oven (425 degrees F.) 10 minutes, or until lightly browned.

To make filling:
Saute onions in fat until lightly browned. Spoon into pastry shell.
-Add milk, 1 1/4 c. cream and salt to eggs.
-Blend flour with remaining 1/4 c. cream. Combine with egg mixture; pour over onion mixture.
-Bake in slow oven (325 degrees F.) 30 minutes, or until firm in center.
-Garnish with crisp bacon. (optional) Makes 8 servings.

Corn Cobs, Beet Brownies, Creamed Chard

2008-08-15T15:14:00.005-04:00

Here's a picture of this year's garden with corn in the background and next year's garden covered with buckwheat in front of the corn. The onions have now been harvested and we had a bumper crop! Get out your onion recipes to share.

I am posting here recipes for corn cobs and one for Beet Brownies from Kathy Ellis as well as a creamed chard recipe from Paula Donahue.

Two recipes for corn cobs:

Corn Stock
6-10 corn cobs – uncooked, without kernels
1 onion, chopped
1 leek, white part only
2 cloves garlic
1 whole clove (the sweet type, not the garlic type)
2 thyme sprigs
4 quarts cold water

Combine all ingredients in a stockpot and bring to a boil. Reduce heat to a simmer and cook, skimming as needed, for 45 minutes. Taste, and if flavorful, remove from the heat and strain through a fine-mesh sieve. If a stronger flavor is preferred, continue cooking for an additional 15 to 20 minutes before straining. Makes about 4 quarts.

The note in the cookbook about this recipe: “this is the quickest and most flavorful vegetable stock around. So don’t serve corn on the cob, instead, cut the kernels off and cook them separately, then use the corn cobs as the “bones” for a stock.”

Note2: I tried this with cobs from cooked corn on the cob, and the flavor was subtle. The note with the recipe suggests that cobs from uncooked corn would have a more intense corn flavor.

Source: Mustards Grill Napa Valley Cookbook, by Cindy Pawlcyn, with Brigid Callinan. 2001. Ten Speed Press, Berkeley, California. p. 220.

Corn Cob Syrup
6 medium corn cobs, kernels scraped off for another use, cobs broken into chunks
1 ¼ cups (packed) dark brown sugar

Place the cobs and 4 cups of water in a large saucepan and bring to a boil. Cook briskly over medium-high heat for 30 to 45 minutes, until liquid is reduced to about 2 cups.

Lift the cobs out of the liquid with a slotted spoon or wire strainer and discard. Add the sugar to the saucepan and bring to boil again, stirring to make sure the sugar dissolves. Reduce the heat to maintain a brisk simmer without boiling over and cook until the liquid is reduced to about 1 cup and has the consistency of maple syrup, 10 to 20 minutes (depends on the size of pan).

Use right away, or cool and store in the refrigerator. Keeps indefinitely. Makes 1 cup.

The note in the cookbook about this recipe: “Perfect for pancakes, waffles, or oatmeal, it transforms corn fritters from a vegetable side dish into a quick dessert.”

Note2: I have not tried this yet, but it sounds intriguing!

Source Smith & Hawken Gardeners’ Community Cookbook. Compiled and written by Victoria Wise. 1999. Workman Publishing Company, New York, New York. p.256.

Black Raspberry and Beet Brownies with Chocolate Sour Cream Topping

4 ounces of unsweetened chocolate
8 Tablespoons (1/4 pound) butter, room temp
4 small trimmed beets, cooked, peeled and puréed (~ ½ pound)
¾ cup black raspberry jam
2 large eggs
¼ salt
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1 recipe chocolate sour cream topping (optional)

Preheat oven to 350° F. Lightly grease a 13x9 inch pan.

Place the chocolate and butter in a saucepan or microwave bowl and heat until melted. Add the beets and ¼ cup of the jam and whisk to smooth. Set aside.

Crack the eggs into a large bowl, add the salt and beat until foamy. Add the sugar and vanilla, whisking until blended. Whisk in chocolate-beet mixture, add the flour and continue mixing until blended into a batter. Pour the batter into the baking pan.

Gently melt the remaining ½ cup jam without boiling (can use the microwave), and drizzle over the top of the batter. Use a knife to make a swirled pattern, lightly cutting through the batter. Bake 25 to 30 minutes or until a knife inserted in the centre comes out clean.

Remove from oven and cool brownies before spreading topping onto the brownies (if using).

Will keep for up to 5 days if refrigerated.

Chocolate-Sour Cream Topping (optional)

5 ounces semi-sweet chocolate, melted
1/3 cup sour cream (or yogurt)
1 teaspoon vanilla extract

Combine all the ingredients in a small bowl and whisk until smooth. Spread on cooled brownies immediately.

Note: These are very rich with the topping, which can be omitted.

Source Smith & Hawken Gardeners’ Community Cookbook. Compiled and written by Victoria Wise. 1999. Workman Publishing Company, New York, New York. p. 256.

CREAMED CHARD or BLETTES A LA CREME from Vogue, May 1960

This is a very everyday dish in the southern Rhone country. Just how good it is depends mainly upon how much care one takes over the cream sauce. For 1 1/2 lb.s of blettes or poiree, the chard which one sees displayed for sale in huge bundles in every market in the southern Rhone country make a cream sauce with 1 1/2 oz. of butter, 2 tablespoons of flour, 3/4 pint of milk, seasonings of salt, pepper and nutmeg and about 3 oz. of double cream.

Melt the butter; then, off the stove, stir in the flour. When it is smooth start adding the warmed milk, little by little. When the mixture looks creamy, return the saucepan to a very low heat, add the rest of the milk. Season lightly with salt, freshly milled pepper and a scrap of nutmeg. Let the sauce almost imperceptibly bubble for fifteen to twenty minutes, stirring frequently.

Now add the cream. The sauce should be very smooth, ivory coloured and no thicker than cream. You can now if you like add a tablespoon or two of finely grated Gruyere or Parmesan cheese, just as a seasoning. And if your sauce has turned lumpy, press it through a sieve.

Clean the chard, discard the hard leaf stalks and central veins, cook it in just a very little water, salt it lightly half way through the cooking. Drain it in a colander, press out excess moisture by putting a plate and weight on top. Chop it roughly.

In a gratin dish pour a little of your cream sauce. On top put the chard and cover with the rest of the sauce. The gratin dish should be quite full. Spread a few tiny knobs of butter over the surface, heat in a moderate oven, 350 degrees F., for about 20 minutes, until the sauce is just faintly golden and bubbling.

Of course, all this is a trouble to do, but it makes an excellent and not very expensive first dish for a luncheon for four people. It is one I often serve before a simple meat dish, beef, lamb or veal, which is probably already cooking in the oven before the vegetable dish goes in.

Cabbage and Red Lentils

2008-08-10T16:48:00.005-04:00

We appreciate the help of our Working Shares each week as we harvest and wash produce! To the right we have a picture of Intern Anna McFaul and CSA member Brian Minns washing spinach. Yesterday as I was speaking with another CSA Member I was reminded of a recipe she shared with me last season to use cabbage! I went digging in my recipe box and was happy to actually find it there. We had it for supper last night and it was enjoyed by all.

Cabbage and Red Lentils

(Serves 4 people)

1 ¼ cup red lentils
1 ½ tsp. turmeric
4 cups water
2 tbsp. vegetable oil

Mix together above ingredients and simmer until soft.

Heat 5 tbsp. vegetable oil in frying pan.
Add:
2 tsp. cumin
Fry for 1 minute
Add:
2-4 cloves garlic
Fry until brown
Add:
1 chopped onion
Add:
2 cups packed, finely grated cabbage
Fry until crisp

Mix cabbage mixture with lentils

Add:
Salt and green chili peppers to taste.
Cook together for 10 minutes.

Serve over rice.

Beet and Radicchio Recipes

2008-08-10T16:33:00.004-04:00

It seems the Blog is beginning to stimulate some recipe exchange! I have been promised some recipes from other CSA members that I will post as they come in. Just email them to me and I'm happy to pop them onto the Blog. Coming soon...a yummy beet-brownie recipe and a corn cob stock recipe.

Here are two recipes from CSA member Carey Wood:

Baked Radicchio and Mozzarella Pasta

TIME/SERVINGS
Total: 1 hr
Active: 25 mins
Makes: 6 to 8 servings
If you want to increase the bitter flavor of the dish, use more of the white ribs and core of the radicchio. If you want a sweeter flavor, use mostly the purple parts.
If you can’t find tasty tomatoes to make this dish, simply substitute a 28-ounce can of high-quality diced tomatoes.
The sauce and the pasta can be prepared and stored covered in the refrigerator in separate containers up to 1 day ahead. To assemble, heat the oven, pick up the recipe at step 4, and bake the mixture until it is heated through and golden brown (which may take a little longer than 20 minutes).
INGREDIENTS
2 tablespoons unsalted butter (1/4 stick)
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano
INSTRUCTIONS
Heat the oven to 400°F and arrange the rack in the upper third. Bring a large pot of salted water to a boil over high heat.
Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes.

Chocolate Beet cake
INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
1 1/2 cups grated cooked beets
2 teaspoons vanilla
powdered sugar, optional
PREPARATION:
Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9x13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

Butterfly in CSA Flower Garden

2008-08-08T20:17:00.004-04:00

Cut your own flowers are available to all CSA members on your pick-up day in the side garden west of the house. Scissors are in the pick-up room under the blackboard. Keep your eye out for butterflies as you pick your bouquet.

If you get too many beets in the fridge and don't know what to do with them try this pickle recipe. The cider vinegar makes it not quite so sharp.

Ken's Mom's Pickled Beets

Cook beets with the skins on and then peel and cut into chunks. Fill jars with beets. Boil the following ingredients together to make a syrup and pour it over the prepared beets. Let them stand in the fridge for a week before eating. If you need more syrup to cover your prepared beets just make another batch. If you have too much syrup, just save it in the fridge until you have more beets.

1 1/2 cups cider vinegar

1/2 cups water

4 teaspoons salt

1 1/2 cups sugar

1/2 teaspoon pepper

1/2 teaspoon celery seed

PESTO, ZUCCHINI CHOCOLATE CAKE and RADICCHIO PIZZA

2008-07-26T10:28:00.003-04:00

Pesto (from Our Mothers' Kitchen by Anita Stewart)

Makes 1 cup

3 garlic cloves
2 cups packed basil leaves
1/3 cup pine nuts or walnuts
1 tsp salt
1/2 tsp pepper
3/4 cup olive oil

In a blender or food processor, process garlic, basil, pine nuts, salt and pepper until finely chopped. With machine still running, gradually pour in oil and puree till smooth. To serve, add 1/2 cup grated Parmesan cheese and toss with freshly cooked hot pasta.

Zucchini Chocolate Cake (given to us by Michelle Jory)

1/4 cup butter or margarine
1/2 cup vegetable oil
1 3/4 cups of white sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
2 1/2 cups unsifted flour
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 cloves
1/2 cup sour milk (add 2 tsp of vinegar to fresh milk)
1/4 cup chocolate chips

Combine butter, oil, sugar, eggs and vanilla in a large bowl, blending well.
Add zucchini. Combine flour with other dry ingredients. Add to mixture alternating with sour milk. Add chocolate chips. Bake in 9 x 13 inch pan at 325 F for 45 to 60 minutes.

Radicchio Pizza (from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram)

14oz can chopped tomatoes
2 garlic cloves, crushed
pinch of dried basil
1 1/2 Tbsp olive oil, plus extra for dipping
2 onions, sliced
1 radicchio roughly chopped
1/4 cup Parmesan, grated
115g/4oz mozzarella cheese, sliced
10-12 black olives, pitted
basil leaves, to garnish
salt and pepper

Homemade or store bought pizza dough, rolled out into a 10 - 11 inch round.

Preheat the oven to 435 F and grease a baking sheet.

Puree the tomatoes and then pour into a saucepan. Stir in one of the crushed garlic cloves, together with the dried basil and seasoning, and simmer over a moderate heat until the mixture is thick and reduced by about half.

Heat the olive oil in a large frying pan and fry the onions and remaining garlic for 4 - 5 minutes until slightly softened. Add the radicchio and cook, stirring continuously for a few minutes, and then cover and simmer gently for about 5 -10 minutes. Stir in the Parmesan cheese and season with salt and pepper

Cover the dough base with the tomato mixture and then spoon the onion and radicchio mixture on top. Arrange the mozzarella slices on top and scatter over the black olives. Dip a few basil leaves in olive oil, arrange on top and then bake the pizza for 15 -20 minutes until the edges are golden brown.

Golden Beets, Couscous and Spinach

2008-07-17T13:57:00.006-04:00

The golden beets are nice in this recipe because they don't bleed into the couscous and make it pink, but you get the beet flavour.

Golden Beets, Couscous and Spinach
Ingredients
Couscous:
1 teaspoon extra virgin olive oil
2 tablespoons thinly sliced peeled shallots (about 1 large)
8 ounces golden beets( approx. 2 medium beets), thinly sliced, peeled, and chopped (about 1 1/2 cups)
1 cup uncooked couscous
2 cups water
1/4 teaspoon salt
1 cup raw spinach leaves, trimmed

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

Apprentices at Work

2008-07-12T11:52:00.025-04:00

Ken and the horses are opening up the trenches for the apprentices to lay the plastic mulch before planting peppers.

The plastic mulch increases the heat units so the peppers bear sweeter fruit.

Jessica Foote, Yehuda Nestel, Maciej Jamrozik, Anna McFaul
getting ready to transplant corn.

Maciej and Yehuda getting the signs cleaned up for the pick-up room

Kohlrabi and Fennel

2008-07-10T10:48:00.005-04:00

It is helpful to have this blog to easily share recipes and information about the CSA. I would like to thank CSA member, Neil Hubert, for setting it up for us all. I am still working on the "image" feature and hope to sort that our before too long so I can add pictures in for interest.

Please share your recipes that use the farm produce. You can email them to me at kmlaing@execulink.com or bring it to me on your pick-up day.

Just a reminder to bring your own containers for taking home your produce. If you have extra bags please bring them to share for those who forget to bring containers.

The annual flowers are just beginning. If you would like water for the ride home you can always get it in the wash area, behind the pick-up room. There are scissors for cutting in the pick-up room in the the large basket. Please cut flowers from the garden beyond the "cut flower sign" in the front yard of the house. The sunflowers are starting. We have learned that they do well when the stems are freshly cut and put into HOT water. It sounds strange, but it works.

The Kohlrabi and Fennel are in our "vegetable mix" boxes for this week.

Kohlrabi looks like the vegetable from outer space, a bit like a satellite. It can be peeled and eaten raw, chopped up in salad, grated with mayo for a coleslaw, or added to vegetables mixes for roasting, grilling or soups. It's also good peeled, chopped and added with potato, carrot, onion and garlic around chicken pieces covered with Italian Dressing and roasted in the oven until the chicken and vegetables are cooked.

Fennel has the anise flavour of black liquorish. It is has the texture of celery stalk and can be added like celery to salads. It is also good cooked with roasted vegetables or added to soups.

Summer Turnip Recipes

2008-07-04T09:24:00.002-04:00

Summer Turnips - Hakurei or Scarlet Queen

Turnips with Their Greens

Spring turnips, cut into 1- inch pieces
Turnip greens and stems washed and coarsely chopped
Salt and fresh ground pepper
Olive oil

Steam the turnips until they are tender-firm. Saute greens in olive oil for about 1 min, then cover for about 5 minutes, cooking until wilted and soft.Put the greens on a plate and pile the turnips on the greens. Season with butter, salt and pepper.

Ruby Turnips

1 T. butter
4 -5 turnips
1 t. sugar
1⁄2 t. red wine vinegar
2 T. fresh dill
Fresh ground black pepper , to taste

Melt the butter in a skillet over medium heat, add the turnips, tossing to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.

Cream of Spinach Soup

2008-07-04T06:13:00.007-04:00

This is a recipe that comes from a Five Rose Cook Book that belonged to Ken's mother, copyright 1956. By popular request it has become Maciej's speciality on his "cooking night" he started with cream of asparagus moving on to cream of spinach as the season progressed.

This recipe makes 2 cups of soup. If you want more just double or triple it. The spinach is added as the pureed vegetable. Blending or putting in food processor works fine for the puree and of course any "all purpose flour" can be substituted for "Five Rose Enriched Flour". From the Five Rose Cook Book:

Soups

CREAM SOUPS

Five Roses Cream Soups are nourishing, economical and easy to make. With breadstuffs, a fruit dessert and a beverage they form a satisfying meal.

The basis for Cream Soup is a thin White Sauce, (White Sauce No. 1).
1 tbsp. butter
1 tbsp. Five Roses Enriched Flour
1 cup milk, cream, vegetable water or stock
Season with salt, pepper, bay leaf, onion, celery seed or parsley. Yield - 1 cup sauce.

Melt butter, add flour and cook for 3 minutes after the mixture bubbles. Add liquid gradually, and cook over direct heat, while stirring constantly, until mixture is thick and smooth. Add seasonings.

To this sauce, from 1/2 to 1 cup puree of any of the following vegetables may be added, to make a nourishing and appetizing Cream Soup:
Asparagus, potato, tomato, pea, corn, carrot or dried pes, beans or lentils.
.Note: - Puree means any vegetable boiled or steamed and rubbed through a sieve or colander

EFAO Tour handout

2008-07-04T06:04:00.003-04:00

We are having an Ecological Farmers of Ontario Tour here on Saturday, July 5. The following is a handout that Ken wrote for the tour. It gives information about various alternative energy projects on the farm as well as general information about crops rotation.

Orchard Hill Farm

Straw Bale Bunkhouse
· Just dormitory – no kitchen – no bathroom
· Inside dimensions 20’ x 24’ - 2 bedrooms downstairs -1 bedroom upstairs.
· Straw bales for roof insulation as well approx. 450 bales in total – will be plastered inside and out.
· Special vented slab floor to increase heat storage created by 8” concrete blocks laid on side to create north-south passage to allow circulation under floor as well. 4 vents on north and south edge up through 6” floor slab to facilitate circulation of air.
· 2 relatively large sliding doors in south wall to facilitate solar gain.

PV system 2- 65w PV panels - 330 watts total
· 2-6v batteries for storage
· 300 watt inverter
· Designed to use very little power – just lights & a few small appliances.
· Parts cost for PV system approx. $3500 excludes 120v AC wiring and breaker box.

Solar Water Heater
· 2 used panels approx. 40 years old.
· Since storage tank is our electrical water heater in basement of house need circulation pump to move hot water to storage tank.
· Strategy – since only hot water when sun is shining can use PV panel to drive pump (no battery in system).
· Need special low power pump to reduce size of pump & panel needed to drive it.
· Pump – SID 10 PV by Ivan Labs Inc. ($300) draws approx. 1 amp powered by 10 watt PV panel ($100).
· Even with electric back up turned off has been supplying all of our hot water for past month for 6-7 people.
· Non-glycol system – must be drained for winter.
· Our winter system uses water coil in stove thermo – siphoning to adjacent tank.

PV System for Horse Barn – Lights
· 12 v DC system throughout for simplicity
· 50 watt PV panel
· small charge controller
· 12v DC breakers also used as switches to reduce length of wiring runs.
· Requires use of #10 and # 12 wire to reduce voltage drop in long runs.
· Large wire sizes expensive and hard to work with because stiff and bulky.
· 1 – RV 12 v battery for storage.
· 25 watt – 12v DC incandescent bulbs used – cheap, but use a lot of power.
· Marginal amount of power and storage with present bulbs – could switch to LED bulbs when prices become more reasonable to reduce power consumption.

Orchard Hill Farm
34 acres Owned
46 acres Rented

OHF established in 1979 – was part of Martha’s family’s farm. Soils vary from clay loams up on top of the ridge to sandy loams at the base of the ridge. The farm is located 6 km from Lake Erie which moderates the local climate. Our CSA (Community Supported Agriculture) garden was started in 1997 by Martha and our daughter Ellen with 25 shares the first year. We have 160 shares this year. A share costs $500 or $465 for a working share, where members spend 5 hours helping with the harvest. CSA crops occupy about 5.5 acres. The remaining crop land is used for hay, pasture and grain crops to provide all the feed for 9 horses, 4 pigs and 40 laying hens.
The greenhouse is 15’ x 20’. It is used for growing transplants and is often augmented by a 4’ x 16’ hot bed. It is heated by a wood stove with a lot of concrete thermal mass to hold heat over night. It has worked well.
Weed control has many aspects. First the nutrients in the soil need to be balanced and appropriate for the crop. A proper rotation and cover crop strategy needs to be used to prevent weed problems. Most of our crops are planted in single 36” rows (with the exception of mesclun and head lettuces which are planted in 4 row beds) so as to allow the use of a team of horses for cultivation of the rows. The use of rolling shields allows the cultivation of crops before they emerge or shortly after without the danger of burying them. A CSA garden requires a very flexible and adaptable row cultivator as there are many different corps and different stages of the same crop. Old 1 row 2 horse cultivators were very flexible and adjustable. Wheel hoes, hand hoes and hand weeding are also used to prevent weeds from competing with the crop or adding to the weed seed bank in the soil.

CSA rotation
· 1 year cover crops – buckwheat/winter rye
· 1 year vegetables
· 2 years hay which is cut and left

Potato rotation
· 1 year sweet corn (compost before sweet corn)
· 1 year potatoes (want high fertility - but not recent)
· 1 year squash – heavily mulched for weed control and fertility.

Field Crop rotation
· 1 year winter wheat hard red – variety Harvard / red clover
· 1 year oats / alfalfa and grass
· 2 years hay
· 3 years pasture

Irrigation System
· Pond holds 500,000 U.S. gallons
· Small stream diverted into pond to fill it – summer flow very low.
· Moveable aluminum pipe with sprinklers or 4 ft. risers
· Takes 2 hours for set of sprinklers to apply 1” water.
· Vegetable crops need 1” water per week.
· Takes 40,000 U.S. gallons to apply 1” to an acre
· Pond size just big enough for present acreage.

2008 General information about the CSA

2008-07-03T08:45:00.000-04:00

ORCHARD HILL FARM COMMUNITY GARDEN
2008

Welcome to the twelfth CSA season at our farm! We have expanded the garden to 160 shares this season and are looking forward to a good harvest. We have three apprentices with us. Yehuda Nestel is back again in a Senior Apprentice position. Anna McFaul and Maciej Jamrozik are here for their first season. Jessica Foote is also joining us for the month of June.

Important info about the CSA

Children going to the barn must be accompanied by an adult.
Please stay clear of the rear end of the horses in the barn.

Pick-up times: 11:00 am – 7:00 pm (on your regular pick-up day)
If you are unable to come on your regular pick-up day, another person can pick-up your produce. Please let them know pick-ups don’t start until 11:00 am. You can also switch from your regular pick-up day to a Tuesday or Saturday for that week, however we need to know at least one day before the pick-up.

Working Shares
The sign up sheet is in the pick-up room. Please make an effort to come when you sign up. We are counting on your help. If you can’t make it please call as soon as possible `ahead of time. We enjoy getting to know our members while we work together. It is also a big help to have the extra hands, especially with the high labour crops.

Mesclun tips
When you take mesclun home, keep it in a container that is not too wet.
If storing mesclun in a plastic bag, add a paper towel to the bag and leave the bag open.
If storing in a plastic container, add a paper towel or keep mesclun in a cloth bag.

Recipes
If you have a recipe to share bring it along and we will post it. If you are unsure of what to do with some vegetables just Google: “CSA Recipes” There are lots and lots of websites with recipes that explain how to use the wide array of produce that you receive.

Fall Harvest Pot Luck Party
Mark your calendar now!
Sunday, September 28th
2:00-4:30 pm
End of season. Last pick-up days will be as follows:
Tuesday – October 7
Saturday – October 11

March, 2008 Newsletter

2008-07-03T08:35:00.004-04:00

Orchard Hill Farm CSA
Spring, 2008

Dear Members Past and Present,

Another year has rolled around! We are anticipating spring and the seedlings for early transplants are coming up in the greenhouse. Some head lettuce and Pac Choy have already been transplanted to our hoop houses. Our apprentices are lined up for this growing year. Yehuda Nestel will be returning for his second season. Jessica Foote, a future farmer who expects to have her own CSA in 2009, will be joining us for the months of April and June. Anna McFaul, a farm girl from Prince Edward County and University of Guelph student, will be here for the full season. Maciej Jamrozik, a University of Toronto Forestry and Geology student will be here from May to the beginning of September. They will be a good team to work with and we hope you will enjoy getting to know them during the coming season.

The bunkhouse is up with the windows, doors and the solar electric panels in place. The frame came from the woodlot, the straw from the farm field and the clay for the plaster on the walls is dug out of our hillside. We enjoyed two work bees in the fall, when many of our CSA members came and helped with the frame raising and straw bale wall building. The building has taken on a wonderful energy from the natural beauty of the wooden timber frame and the fun that everyone had in its construction. Building the straw walls reminded me of a making forts in the barn when I was a kid. At the end of the day my cheeks hurt from smiling so much. I can hardly wait to get into the mud pie stage when we cover the straw with clay.

Michelle Jory, who apprenticed here for three years, is starting her own farm business this year. She is renting land from us and using our horses and equipment. You will be hearing from her about her Fall/Winter CSA.

After much consideration Ken and I have decided not to renew our organic certification when our current certification runs out, since all of our produce is now marketed locally to you, our CSA members. Organic certification is required where organic products are shipped long distances and the consumer needs assurance from a certification body that the producer is indeed abiding by the spirit and the letter of organic agricultural rules. We will continue to use organic practices and are happy to answer questions you may have and explain our methods to you. We feel we are going well beyond compliance with organic rules by using draft horses to address concerns about fossil fuel use in agriculture. We also hope to have the whole farm off the electrical grid by 2010 by using renewable energy sources, because of concerns about nuclear and coal electrical generation.

It is with a great sense satisfaction that we share the bounty of our local organically grown harvest with you our CSA members.
We hope to see you in the spring,

Martha Laing
519-775-2670
kmlaing@execulink.com

2008-07-01T14:32:00.004-04:00

Hi folks we are learning to use the blog and will have some regular updates coming. This is a picture of the greenhouse plants this spring waiting to be transplanted into the garden. You are enjoying some of them now!

Community Supported Agriculture (CSA)

2008-07-01T10:06:00.004-04:00

CSA stands for Community Supported Agriculture. In a CSA, farmers grow food for a predetermined group of consumers who pay an annual fee to purchase their share of the harvest. The CSA movement is a popular one across North America. Through CSAs, people are claiming back a connection to the production of their food. It allows farmers to be supported locally and for people to eat food grown in their own area, not shipped from across the continent. Consumers get back in touch with where their food comes from and receive FRESH ORGANICALLY GROWN PRODUCE AT AFFORDABLE PRICES.

Our Garden Shares

2008-06-30T10:21:00.003-04:00

We provide freshly picked organic produce throughout the growing season, collected at once-a-week pick-ups at the farm on your choice of Saturday or Tuesday, from 11 am – 7 pm .

SHARE – One share is geared to provide produce for two adults who eat at home, or a family with small children. Larger families may want to purchase two shares.

WORKING SHARE – A working sharer helps at the farm, primarily on harvest days, in exchange for a lower share cost. Usually, working sharers come twice a season for 2½ hours each time. Children are more than welcome to come with their parents!

We phone members in the spring prior to the first pick-up.

Our 2008 CSA is full and if you would like to be on a waiting list to be contacted to join the 2009 garden please email: kmlaing@execulink.com