May 2:Slush, Crush & Fresh Bay
Hello! This week, we’re highlighting a new addition to the farm: bay leaf plants, also known as bay laurel plants. Many people know the bay leaf as the classic addition to soup, but don’t really understand what a fresh bay leaf can offer as opposed to dry.
Bay leaf is incredibly aromatic! It’s not usually touted as a star on the spice rack, likely because the stuff available in stores has been dried for 100,000 years before it hits the shelves. (Even when mild, its flavour can add a base of aroma when added at the beginning of the cooking process.) When you can use it fresh, it’s like a whole other herb than the one most of us are used to. Carlos is looking forward to offering some of it fresh at the market for those interested in smelling it and seeing a whole new world that is, frankly, un-bay-leaf-able.
We’ll start bringing some to market once the new bay bushes grow out a bit. Hopefully, we can keep them (or most of them) alive over winter to have them from here on out. Keep an eye out for pear and bay leaf sauce in the fall!
A note from Carlos
“A few days ago, I came to the farm to find a fresh layer of rock in my driveway!
Now, that may not seem so exciting to any of you… But my entrance was impossibly muddy this spring, and I was making a real mess of the driveway coming in and out of the farm.
Today, my neighbour, Kevin, offered me more as it became available. ‘I’ll build your road,’ he said casually. I don’t know where it’s coming from, but by doing this, he’s helping me with something essential, that is, unfortunately, relatively low on my priority list. (Road crush is not something I need to spend money on right now.)
To him, it’s nothing to divert the crush from the dump to my farm. To me, however, it’s a great gift which will make a significant improvement to the farm layout for years to come! I’ve got the loveliest neighbours and I feel so grateful for all the folks who contribute to make this farm what it is.”
A note from Amanda
“We are full steam ahead in the rhubarb department! And so many ways to eat it…Some people like to saute/steam it and put it on oatmeal, bake it into a pie or a cake, or, my Ukrainian Baba would always talk fondly of her favourite snack was just dipping a full, fresh rhubarb stalk into sugar and chomping away. ”
Another option is to drink your rhubarb! This recipe for Rhubarb Slush is a great item to have in your freezer, when the late August heat hits and you think to yourself, “dang, what I’d give to have some of that sweet tart rhubarb refreshment right now”.
Rhubarb Slush
INGREDIENTS
3 cups fresh or frozen rhubarb, chopped
⅓ cup sugar
1 cup water
1 cup apple juice
¾ cup pink lemonade concentrate, thawed
sparkling water/pop of your choice to top
DIRECTIONS
In a saucepan, combine rhubarb, water and sugar and bring to a boil. Reduce heat; cover and simmer for five minutes or until rhubarb is tender. Cool for about 30 minutes.
In a food processor or blender, puree mixture. Stir in apple juice and lemonade concentrate. Pour into a container; cover and freeze until firm. Let stand at room temperature for about 45 minutes (or until soft enough to scoop). OR pour into ice cube trays to allow for easy portioning. Great to throw all into a punchbowl for an event but also easy to have a solo sip on your own :)
We’re back at the market tomorrow with plenty of rhubarb for you to snag. Let us know what your favourite way to use it…we’re always keen for new recipes and ideas!
That’s all we’ve got this week! See you soon.
Cheers,
OKHP Crew