I think we have to start this weeks newsletter with a huge shout out and an even bigger thank you to two amazing friends.
They headed to Canada for their annual holidays and have ended up spending a good portion of their trip here at the farm. They rolled their sleeves up and have got stuck into farm work and life and they have been the most amazing help to us.
We have managed to clear sections of the field from earlier plantings, hoe, rake and get them seeded down to a cover crop of oats, peas and clover, they have weeded the pumpkins, dug potatoes, counted watermelons (all being well these will be in the boxes next week) and helped with all the animals. Of course after not seeing them for eight years there has also been lots of cackling, banter and eating as well and even a day off for the famers to enjoy Prince Edward County! Michael and I can not thank our friends enough for all their hard work and help. We are going to miss them both!
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| Counting watermelons! |
The rain started pouring over night last night and continued to pour this AM while we picked the vegetables, but it was much needed here at the farm and we are grateful that we get a little reprive from running pumps and sprinklers. The last few days of hot weather meant some of the vegetables started to beg for real rain and even though some do a look a little windswept they are looking a lot happier for that big dump of rain.
Michael has also been busy extracting honey this week. We now have raw honey for sale at the farm.
This weeks vegetables are:
Onions
Tomatillos - Chris sent us this amazing recipe for tomatillo chicken stew. You could also replace the chicken with pork.
Tomatillo Chicken Stew Recipe
Yield: Serves 4.
You can make this recipe with fresh tomatillos, or you can use canned chile verde tomatillo salsa as a substitute for the tomatillo sauce.
Ingredients
Tomatillo Sauce
1 1/2 lbs tomatillos
1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped
1 clove garlic, chopped
1 teaspoon salt
2 Tbsp lime (or lemon) juice
Pinch of sugar
Stew
2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
Salt and pepper
Olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cup chicken stock
2 cups tomatillo sauce
1 teaspoon dry oregano or 1 tablespoon fresh, chopped
1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)
Method
1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.
2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.
3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.
4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.
Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.
Sweet Peppers
Eggplants - Some of our plants are loaded with fruit so you will have two eggplants in your boxes this week.
Potatoes
Carrots - Looking for something different to do with your carrot tops why not try one of
of these 5 different ways to eat them!
Tomatoes
Lettuce
Zucchini
Cucumbers
We don't like to include hot peppers in your baskets as we appreciate not everyone loves them like Michael does! So you will find a basket at the farm and at the pick ups so please just help your self to what you need.
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