I love eating my rhubarb straight from the bunch. I pick it and start chewing on it. Yes that was my treat growing up and we got a little bit of sugar to put the ends in if we were good. So, yes I’m really healthy and who knew I was eating so healthy when I was younger.
Following is a recipe for some Rhubarb tarts. And for all you that can’t take the tangyness of the rhubarb I have included a cajeta (caramel) recipe to put on top.
3 T Quick cooking tapioca (process until finely ground)
6 Cups Fresh Rhubarb cut into 1/2″ pieces
3/4 cup of Honey (honey adds a sweetness that no sugar can match)
1 t grated orange zest
1 t vanilla
1/4 t salt
1/4 t cinnamon
Put all ingredients in a saucepan and bring to boil. After it reaches a boil cover & simmer for 15 to 20 minutes.
Make a double batch (9″) pastry. Cut into 4″ rounds. Place in muffin tins add rhubarb mixture filling half way. Bake for 12 minutes. Take out and cool
1 qt goats milk (traditional) can use cows milk
1 cup honey
1 whole cinnamon stick
1/2 t kosher salt
2 t vanilla extract
1/2 t baking soda.
Put all ingredients in a heavy bottom pan making sure it only fills up the pot half way. Bring to boil stirring constantly for 1 1/2 hours. Take out cinnamon stick after 1 1/2. Continue boiling and stirring, milk will start to thickening and when it turns golden brown and looks thick like caramel its done. Let cook just a few minutes then put into glass jars and put into refrigerator. When ready to eat tarts put a little dollop on the tart and try not to eat to many as they are really good…..
Sauted Tokyo Bekana Cabbage
4 T Olive Oil
2 T Sesame Seeds
2 Garlic Cloves
2 lbs Tokyo Bekana Cabbage
2 T St. Steve’s Ginger Cordial (non alcohol)
4 t Rice Vinegar
Warm sesame seeds in 2 T olive oil over Med heat. Stir until they become fragrant and pop. Add ginger & cloves saute 1 more minute. Add cabbage 1 T ginger Cordial cover for 1 minute. Uncover & saute for 1 to 2 minutes. Stir in more cordial (2 T) and rice vinegar to taste. Serve immediately.
The Asparagus are in and they look very appetizing. For you wandering woods people it’s time for some Asparagus and fresh picked Morels. Yes, they are coming up. My son-in-law went to his son’s baseball game on Tuesday and on the outskirts of the field were some Morel mushrooms. I’ve never been that lucky but, they’re ready for sautéing. Make sure you know what you’re picking because the false morels are up also.
Asparagus and Morel
6T Unsalted butter
½ cup Shallots
¼ cup Morels cleaned and halved
1T Chopped Tarragon
1/4t Black ground pepper
1T Lemon Juice
Cook asparagus in boiling water for 3 minutes. Transfer to colander and rinse with cold water.
Cook 3T butter in 12” skillet on med/high heat until foaming subsides. Then add shallots stirring until golden brown, add morels, tarragon and 3T butter and sauté’ 3 more minutes. Serve with fresh lemon juice.
The sun is out and temperature is rising. Yes that little bit of snow could have slowed down many farmers but, not us here in Michigan. We’re used to that changing everyday weather. So being the prepared farmers, we have the beautiful barns for our animals and the hoop houses for our greens. We fish in our lakes when the ice floes diminish. We still have our dry goods and spices for those occasional days you need a warm and hardy bean soup or stew. Get your orders in so we can keep you healthy and happy with our local farm products.
Some of the Good
Things we are harvesting.
Law Family Farm are
harvesting Brussels Sprouts.
Northern Spy Apples
Almars has a limited supply of Northern Spy
Perfect for Making Apple Pie.
Chinese Cabbage, Great Tasting and has a very long storage life,
grown by White Pine Farm (certified organic of course)
Spanish Radishes, Hmmm!! New, cultural and tasty!!
Chop Them & Roast them, Shred them on a Salad, Any which way you choose to eat them they are good.
Good For your Liver, Good for a cold, Good for your skin, Regulates cholesterol and more.
Farmers Works Never Ends!
Organic Apples are NOW available. It is the time of year where the Apple Orchards are filled with people enjoying doughnuts, cider, pumpkins, apples and more. Most orchards make things fun for the family. This year Almar Orchard and the Country Mill Farm are both doing that. Almar had gotten hit so hard last spring with a late frost that it took out most of their apples and they barely have enough apples for all the people that come to enjoy their orchard. Because of that we may not be seeing many of Almars apples this year on the website so we now have Country Mill Farm who also has a certified organic orchard. The website lists at least four varieites of apples available, crimson crisp, Jonathon, McIntosh and Purplicious.
Sweet Potatoes one of the best tasting healthiest tubers out their. And best of all they taste great. Did you know that a sweet potato is not a potato, it is actually a member of the morning glory family.
Great Lakes fish is back Finally! Caught in Lake Superior one of the cleanest great lakes has been clean, quick frozen and vacuum packed for freshness. It all looks good.
Dear Customers of Almar Orchards,
Sometimes Mother Nature pulls out all the stops and grants us a bumper crop, which is a happy ending to a year of hard work. Other years, she takes her cut and then some. 2017 is going to be an interesting season for us here at Almar Orchards and JK’s Scrumpy, LLC. Mother Nature didn’t have a benevolent frame of mind when she was writing the script for May of this year. The drama is still unfolding and we have yet to see the end of the story.
What we do know is this…because of the frost and freeze event during the full moon in May, we have many varieties of apples that were lost. For instance, we “normally” harvest 700 bushels of our Paula Reds (above) but this year we’ll only end up with about 75 bushel, total! These “ugly” apples will not go to waste, as Mother Nature bestows a little gift in that the damaged apples actually undergo a chemical change. This change makes them firmer and sweeter — PERFECT for our famous fresh apple cider and fermented hard ciders. The drawback is that not only will we have less volume to harvest, (around 25% of last year) but less saleable apples overall. Many of the apples just won’t be pretty enough to bag up and sell to you. So, we’re reaching out to some of our friends in the state of Washington. We’ll be buying several varieties of USDA ORGANIC APPLES from them, as we did in 2012, and they will be VERY PRETTY APPLES. They just won’t have that unique Almar Orchards flavor that you’re used to. The growing conditions and the methods they employ in Washington’s climate are totally different from what we have here in Michigan.
Basically, you will need to tune in to our social media posts and/or weekly website updates to stay informed. You can always call us if you are not online. We want you to know that we’ll still have organic apples and cider and will bring back a bit of agritourism to keep you connected to us. WE APPRECIATE YOU!
Jim and Karen Koan,
Monique Koan Lapinski and Zach Koan, Co-owners
Tomatoes come in all shapes and sizes. This small indigo tomato is not only tasty it is high in antioxidant anthocyanin.