|GOOD FOOD NEWS
Volume 6 Number 24 June 17th, 2014
FIELD NOTES from Harmony Hill Farm
A new year, a new growing season, and yes a new Harmony Hill Farm (HHF). OK not really new, but several changes have taken place. The first is Emily's reduced functionality due to the broken arm she suffered last November. Although fully healed, Emily has lost some strength and mobility which has limited her activity. So this year we only have 2 active gardens – Upper and Meadow. However keeping Emily from enhancing the gardens is impossible and so we have introduced the following new plantings:
The berry patch – Blueberries, Raspberries, and Blackberries, however all will not be bearing this season
Rhubarb garden – in production and thriving (attached photo)
Pollinators – plants to increase the population of bees, butterflies, and other pollinators to make our gardens more productive (attached photo).
Not new, but after surviving a 4/24 frost (5:30 AM quick action by the HHF team of the temperature monitoring Dennis and a blurry eyed Emily) were the orchards (pear, apple, walnut), squash, and greens will increase HHF offerings this year.
Back for a moment to Emily's broken arm. During the recovery process she learned there is more to life than farming. After a 3 week trip to Canada (Victoria/Butchart Gardens) and Washington State (green year round), she found there were many festivals, cultural events, and community celebrations taking place during gardening season. The dilemma then becomes where to put ones time and energy (I vote “on the road”).
Finally, HHF plans on adding information to our add-on orders in the form of food related research and articles to help customers make informed decisions about their grocery purchases and especially the food served their families. Look for this new HHF service.
Golden Onion and Zucchini Lasagne
Serves 6 to 8 as a first course or side dish
· 1 1/2 pounds onions, sliced thin (about 6 cups)
· 1/2 teaspoon dried thyme, crumbled, or 1 1/2 teaspoons chopped fresh thyme leaves
· 7 tablespoons unsalted butter
· 1/2 cup dry white wine
· 1 pound zucchini, scrubbed and sliced 1/4 inch thick (about 3 1/2 cups)
· 1/4 cup all-purpose flour
· 2 1/2 cups milk
· freshly grated nutmeg to taste
· three 7-inch squares instant (no-boil) lasagne
· 1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
In a large heavy skillet cook onions with dried thyme (if using) and salt and pepper to taste in 2 tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes, or until very tender and pale golden. Cook, uncovered, stirring, 15 minutes and add wine. Simmer mixture until most of wine is evaporated. Stir in fresh thyme (if using) and transfer to a bowl.
Preheat oven to 375°F. and butter an 8-inch square baking dish.
In the cleaned skillet cook half of zucchini slices in one layer in 1 tablespoon butter over moderate heat until tender, about 2 minutes on each side, and transfer to another bowl. Cook remaining zucchini in 1 tablespoon butter in same manner.
In a small heavy saucepan melt remaining 3 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add nutmeg and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes.
Spread a few tablespoons sauce on bottom of prepared dish. Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan. Repeat. Top with remaining lasagne square, remaining sauce, and remaining Parmesan.
Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving.
From: Gourmet | February 1994
Yield: Makes about 1 cup
· 2 tablespoons distilled white vinegar
· 2 tablespoons red wine vinegar
· 1/4 cup sugar
· 2 tablespoons honey
· 1/2 small onion, minced
· 1 tablespoon fresh ginger, grated (from 1-inch knob)
· 1/8 teaspoon ground cloves
· 1/2 teaspoon kosher salt
· 1/4 teaspoon freshly ground black pepper
. 6 ounces dried apricots (about 20 to 25 apricots) roughly chopped
In small saucepan over low heat, stir together 3/4 cup water, distilled and red wine vinegars, sugar, honey, onion, ginger, cloves, salt, and pepper. Simmer, uncovered, until onions are very soft, about 5 minutes. Add apricots and simmer, uncovered, until apricots are very soft and liquid is syrupy, about 40 minutes. Cool to room temperature before serving. (Chutney can be made ahead and refrigerated, covered, up to 2 days.)
From: Epicurious | November 2008
Grandma’s Onion Rings
3 egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into thick rings
1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F
Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.