Wow is it getting busy!

Every year it suprises me how fast the farm ramps up. We have five workers on now, but could use eight. The weather turned from cold to hot in a day which really spured on the growth of both the plants and the weeds.

The rhubarb and spinach are ready for sale. The rhubarb is about 2 feet long and we can get about 100 lb of spinach off of the patches that we planted last fall. We have been selling spinach and chives for a couple of weeks now; oh yes! and a new popular thing , stinging nettles. These grow wild and are of value medicinally. They have to be picked with gloves, but after boiling lose their sting but not their effectiveness.

Planting was put back a day this week because I lost the seed plates for the planter. 15 years and I have never lost them as I alway put them back in the tool box of the tractor when I change them. Well this time I lost them and we searched the entire house and farm for them. We had had a wild wind the night I lost them and I thought perhaps they had been blown away. Anyway Anna found them at the edge of one of the fields . So tomorrow I plant cilantro, lettuce for spring mix, maybe more peas.

We finished putting the first potatoes in under straw. We cut up the potatoes, place them on the ground and unroll round bales of straw on top. This gives us early potatoes, perhaps three weeks ahead of the ones that we will plant in the soil next week.

The Massey Harris Pony, a cultivating tractor is in full use right now, both for cultivating and cutting rows for planting transplants. I monkeyed around with the tractor for most of the day as it stalled everytime it was put under load. Turned out it was some rust from the gas tank stuck in the main jet of the carborator. It is a 1947 tractor, just the right size for us and usually runs so well.

The Bee guys came out on the weekend. One fellow is new to us and just moved his six hives here. The other guy reserected two neglected hives that were already here. He has had those hives running for a couple of years now.

We only have 4 workers today including me. We will probably have a full day of picking spinach, rhubarb, chives and nettles and then tonight, finishing off taxes.

It gets busy

Well, we got about half the lettuce in; bare root transplants. It has been raining a bit which is good for the bare root stock. I can’t say the guys really like working in the rain but all said it hasn’t been that bad. When it pours we run into the green house and prepare more flats or pots. The rhubarb has really started to come along. Rhubarb is one of our best sellers. We have close to 2 acres of it. The only thing about rhubarb is weed control. We hoe, rototill and best of all,flame. We have a little cart not unlike a golf cart that has a 20lb cylinder of propane and a torch on a hose that we use for hand flaming. We try to get out regularly to catch the weeds in the dicot stage. They curl up and die under the flame. Very little damage is done to the rhubarb.

Yesterday the Upper Thames River Conservation Authority was out planting trees. We had 50 mature Sugar and Red Maples as well as Norway Spuce planted in the pasture. Largely for shade and erosion control. It is a great service. The farmer only has to pay half of the cost of the work. In a couple of weeks they will be back to plant another 400 bare root seedlings along the North and West edge of our top field as a wind break.

The to-do list is getting longer by the day. Plant Swiss Chard, Mint, Tarragon, pot Chives and Rosemary, plant red and yellow Onions, fix wood shed, clean ponds, plant beans and kale, trim trees around fields, set up the irrigation lines …….

It’s Planting time!

Spinach!

Have I ever mentioned how much spinach we eat this time of year? With it being the first green out of the gate each spring, we tend to kind of over-load until the rest of the veggies come along. Don’t get me wrong, I am not complaining at all; nothing is so delicious as a fresh spinach salad alongside any meal. In fact, I’ll toss spinach into just about any dish with pretty good results.

I recently taught a cooking class with some of my favourite recipes, and this Spinach and Feta Pie was a huge hit. Yes, it is basically a giant spanikopita, but a lot less fuss. Enjoy!

SPINACH AND FETA CHEESE PIE

8 cups fresh spinach, trimmed of heavy stems

2 Tablespoon (30 ml) olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon (5 ml) dried oregano

2 cups (500 ml) ricotta cheese

2 cups (500 ml) feta cheese, crumbled

1/4 cup (60 ml) Parmesan cheese, grated

2 eggs

1 Tablespoon (15 ml) fresh dill, minced

Pinch nutmeg

Salt and pepper, to taste

8 sheets phyllo dough

1/4 cup (60 ml) butter, melted

• Wash and drain the spinach, but do not spin it dry. Place it in a microwavable container, and microwave it until it is wilted. Squeeze the moisture out of the spinach, and chop it. You should have about 3/4 cup (185 ml). Set aside.
• Meanwhile, pour the oil into a pan and sauté the onion and garlic over medium high heat. When the onion is translucent, after about 5 minutes, stir in the spinach and oregano. Set aside to cool.
• In a medium size bowl, stir together the ricotta cheese with the feta cheese, Parmesan, and two eggs. Stir in the cooled spinach and onion mixture, then stir in the chopped dill and nutmeg. Season to taste with salt and pepper.
• Heat oven to 375°F.
• Spread out one sheet of phyllo dough onto a parchment lined baking sheet. Brush lightly with melted butter, then top with another sheet of phyllo, giving it one-quarter turn; brush this sheet with butter as well. Repeat layers, always turning the sheets slightly from the one underneath. The final sheet should pretty well line up with the first sheet. Pile your cheese and spinach mixture in the center of the phyllo, then flatten it out slightly, leaving a three to four inch edge on the dough. Fold this phyllo edge over the edge of the filling, leaving the tart slightly open in the middle.
• Place in oven and bake for 40-45 minutes, until puffed and golden brown. Let sit for five to ten minutes before slicing into wedges. Delicious with a Greek salad on the side.

Serves six to eight.

Cooking with Fresh Herbs

Herbs are certainly the most companionable of plants. They look good, taste good, smell good and are easy to incorporate into many recipes. Their fresh flavour adds so much zing, that you can often reduce, and even eliminate the salt in a recipe and let the fresh flavour of the herbs shine through.

Cooking with fresh herbs began when I was an apprentice chef at The Black Swan Café on Richmond St. in London, many years ago. I was amazed at the tarragon and basil that the owner, Rob, brought in from his home garden. It was all new and inspiring to me, and as soon as I had a chance I planted a small herb patch outside in the backyard of my apartment.

Since then fresh herbs have become a natural part of my cooking repertoire, and that small herb patch is now fields of herbs on our farm. These are some of my favourite recipes using fresh herbs.

Two Pesto Terrine on Early Summer Greens

Basil is by far the most popular herb that we grow. We grow two varieties: Genovese and Sweet basil. Genovese is known for its heady fragrance and spicy taste; whereas Sweet basil is, as its name indicates, sweeter, it has more attractive foliage, and is easier to grow. I use the two basils interchangeably. While most people are familiar with basil pesto, these two variations make a nice change.

The terrine should be made the day before, and then it is easy to assemble the salad.

Spinach Pesto Layer

1 1/2 cups (375 mL) washed and dried, loosely packed spinach leaves

1 1/2 cups (375 mL) washed and dried basil leaves

3 cloves garlic,

1/4 cup (60 mL) olive oil

1 cup (250 mL) Parmesan cheese

• Combine spinach, basil, and garlic in food processor. Chop finely. With motor running add olive oil, then Parmesan cheese. Set aside.

Sun-Dried Tomato Pesto Layer

1 cup (250 mL) sun-dried tomatoes in oil

1 1/2 cups (375 mL) loosely packed fresh basil, washed

1 clove garlic

1 jalapeno pepper, seeded

1/4 cup (60 mL) olive oil

• Combine sun-dried tomatoes, basil, garlic and jalapeno pepper in bowl of food processor. Process until smooth. Gradually olive oil. Set aside.

1 Lb (500g) cream cheese, room temperature

1 Lb (500 g) feta cheese, room temperature

Combine cream cheese with feta cheese in food processor until smooth. Set aside.

To assemble terrine:

1. Line a 1.5 litre loaf pan with plastic wrap.

2. Spread 1/3 of cheese mixture on bottom of loaf pan.

3. Spread with spinach pesto.

4. Add another 1/3 of cheese mixture.

5. Spread with sun-dried tomato pesto.

6. Spread on remaining cheese mixture.

7. Cover with plastic wrap. Press gently to compact. Refrigerate overnight. Unmold to serve.

Salad

8 cups (2 L) assorted greens- I like any combination of spinach, arugula, watercress, pea shoots

2 cups fresh basil leaves

1/3 cup (80 mL) olive oil

2 Tbsp (30 mL) balsamic vinegar

1/2 cup (125 mL) toasted pine nuts or almonds

• Toss the greens with the basil. Whisk together the olive oil and balsamic vinegar. Toss with the greens just before serving. To serve, place dressed greens on a plate, top with a slice of terrine. Garnish with toasted pine nuts or almonds. Serve immediately.
• Serves eight.

Buttermilk Tarragon Chicken

I love French tarragon; it’s full, buttery anise flavour compliments and enhances just about any dish. Tarragon likes full sun and ample moisture, but it does just fine in a relatively shady area. Don’t worry if it gets a bit brown in the intense heat of summer, it will revive when the weather cools down a bit in the fall.

4 chicken breasts, boneless skinless

1 cup (250 mL) buttermilk

2 shallots, minced

4 cloves garlic, minced

2 tsp (10 mL) granulated sugar

2 tsp (10 mL) Dijon mustard

1/4 cup (60 mL) fresh tarragon, finely chopped

• In a medium size bowl, whisk together the buttermilk with the shallots, garlic, sugar, Dijon mustard, and tarragon. Place the chicken in a Pyrex dish or a zip-lock bag. Pour marinade over top of the chicken, coating it entirely. Cover dish with plastic wrap and refrigerate for 1-2 hours.
• Heat barbecue to high, spray grills with non-stick coating. Place chicken onto prepared grill. Turn down heat to low, close barbecue lid. Let chicken cook for about 8-10minutes. Turn the chicken over, and continue to cook until chicken is thoroughly cooked, juices run clear (no pink), and it has reached an internal temperature of 185° F (85° C) at the thickest part. This should take about another 10-12 minutes, depending on the size of the chicken breasts, and any little quirks your barbecue might throw at you. When the chicken is cooked, let it sit for about 10 minutes to rest before you slice it.
• Serves four.

Minty Mojitos

With an abundance of mint in our garden, and hot sunny days ahead of us, it seems the perfect time to recreate the mojito. The essential ingredient is, of course, the mint. The most common types are spearmint or peppermint, and either will work. Mint is extremely easy to grow, in fact, the biggest problem gardeners usually have with mint is containing it; it tends to be a free spirit and run rampant when given the chance. For that reason many people will plant it in containers, and move the containers around in the garden every couple of years to prevent the mint from spreading.

12 large mint leaves

1 Tbsp (15 ml) coarse sugar (I find organic granulated sugar works well)

2 Tbsp (30 ml) fresh lime juice

2 oz (1/4 cup (60 ml), 60 ml) white or golden rum or to taste

Lots of ice

Club soda

1 sprig of mint

• In a tall glass combine the mint leaves and sugar. Using the back of a spoon or a ‘muddler’, squash the mint leaves with the sugar to release their minty delicious flavour. Add the fresh lime juice and rum to the glass, stir them around, add lots of crushed ice. Top it off with club soda, stir it all around with a sprig of mint, sit down and relax!
• Makes one mojito.

Lavender Cookies

Lavender is enjoying a resurgence in popularity these past few years. This is understandable, since lavender is easy to grow, looks gorgeous in a garden or in a container, and its delightful heady fragrance and flavour can be enjoyed in a variety of ways.

If you are planting lavender in a container, make sure you repot it every spring into a larger container, to allow it to reach its full blooming and growth potential. Lavender in the garden needs nothing more than lots of sunshine. English lavender is the hardiest variety. You can plant lavender from seed, cuttings, or from nursery stock. Lavender should be aggressively pruned back in mid October.

The leaves and the flowers of the lavender plant are edible, and the flowers are also used for garnish. The flavour is of lemon-perfume, so a little goes a long way.

1/2 cup (125 ml) butter, softened

1/2 cup (125 ml) ground almonds

2/3 cup icing sugar

1 egg yolk

1 Tbsp (15 ml) lemon zest, minced

1 1/2 cup (375 ml) flour

1 Tbsp (15 ml) lavender leaves or flowers, minced

Glaze (optional)

2 Tbsp (30 ml) fresh lemon juice

1/2 cup (125 ml) sifted icing sugar

• In a medium size bowl, beat butter until it is very smooth and creamy. Stir in the almonds and icing sugar and mix well. Stir in the egg yolk and lemon zest. Finally, gently stir in the flour and lavender leaves. The dough will be fairly delicate and a bit crumbly. Pat it out into a disc shape, wrap well with plastic wrap, and refrigerate for a couple of hours.
• Heat oven to 350° F (180° C). Line a baking sheet with parchment paper. Remove cookie dough from refrigerator. Lightly dust the counter and your rolling pin with flour. Carefully roll out the cookie dough to about 1/4 inch (6 mm) thickness. Cut out shapes with cookie cutter, and place on baking sheet. Bake for 12-15 minutes, just until edges are starting to brown slightly. Let cool on rack.
• If making glaze, stir together the lemon juice and icing sugar. When cookies are cool, brush lightly with glaze if desired.
• Makes approximately two dozen cookies.