August 22nd, 2014
Week 12
Here are some of the items you may be
receiving in your delivery this week:
Spinach, Beet Greens, Cucumber, Assorted
Summer Squash, Royalty Purple and Dragon’s Tongue Beans, Parsley and Thyme.
I hope all of you had a wonderful
week. Yesterday was a very busy day for me and my boys. I had hurt my knee on
Thursday doing of all things carrying laundry up the stairs. Anthony and
Navarre immediately said they would get up early and help with the harvest the
next morning. They have helped a bit before but yesterday they showed what
great junior farmers they are! They helped pick beans, made cuttings and were
my runners for everything else. Then back inside they sorted and helped me
divide the vegetables and take them up to the cooler. It was so much fun.
Today I’ll be making one of our
favorites: French Onion Soup. It’s inspired by the thyme which the boys both say
smells heavenly.
Combine 3 Tbsp butter, 3 Tbsp oil, 5
large onions thickly sliced, a splash of water and a pinch of salt in a large
soup pot. Cover and heat over Medium heat for about 10 minutes until the water
evaporates. Remove lid and turn heat to low stirring often for approximately 30
minutes or until the onions are soft and supple.
Add some sprigs of thyme, 6 cups of
chicken or vegetable broth, and some salt and pepper. Simmer for 15 minutes for
the flavours to blend.
Meanwhile toast up some slices of
nice bread and grate some cheese. You can use Swiss, Gruyere, Emmental or any
other of your favorites. Lately I’ve fallen for a local cheese from Knoydart
Farm available at Farmer’s Markets and at Sobeys. It’s certified organic and
comes in many varieties. The boys and I love the Poppy and Garlic Cheddar
Cheese.
Once the soup is ready remove the
twigs of thyme, most of the leaves will have fallen off flavouring the soup. Ladle
the soup into bowls, top with toast and sprinkle with cheese. You can then melt
the cheese using the oven but please be very careful.
Have a wonderful weekend!
Your Farmer,
Amber
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