Tag: Orchard

The heat this summer seems more oppressive than usual. It is hard to find the energy to do much more than the bare essentials. All spring I looked forward to summer bounty from the orchard and gardens and now it seems a bit overwhelming. Peaches still cluster on tree branches despite the bushels that have been harvested. I bought jars to make Peach Freezer Jam but as each day passes I think, “I’ll do it tomorrow”. Our peaches are so ripe that juice drips from my fingers as I eat one. That’s the way peaches should be, sweet and juicy and delicately flavored. I used to be frustrated that I couldn’t buy peaches that were actually ripe. Picking them while still quite firm is better for storing but, to me, a peach has to be soft and juicy. Contrary to common belief, peaches may soften after they’re picked, but they don’t actually ripen more.

Tomatoes, peppers, and onions are just some of the vegetables that call to me. Once upon a time I would have been canning tomatoes, simmering tomato sauce, filling jars with dill pickles and grinding up cucumbers, green tomatoes, peppers and onions for piccalilli. This ennui makes me feel guilty, I should be taking advantage of all this bounty.

Blueberries are still plentiful, blackberries look to be a bumper crop, cherries, currants, and raspberries are finished but looking out the window over my desk, I can see apple trees hanging heavily with apples. I would soon be able to make applesauce and apple pies for the freezer but I won’t. When I had a family of seven to feed, the freezer and fruit cellar shelves couldn’t hold too much food. Now even if I found the ambition to preserve all these wonderful fruits and vegetables, two old people wouldn’t made a dent in them.

Even so, we have fresh blueberries on our cereal, tomatoes daily, salads with lovely greens from the garden and juicy peaches for dessert. I will make the jam, probably peach-blackberry, and put a few bags of sweet corn in the freezer. That’s one of the best vegetables to freeze and one of the easiest. I blanch the ears in boiling water for a minute. Cool them in an ice water bath, cut the kernels off and freeze serving size portions in plastic bags.  Last year I froze mounds of corn on a waxed paper lined tray and then vacuum sealed them. Out of the freezer, I just put the pouch in simmering water and serve when hot.

I found a new vinaigrette recipe that we like a lot. It is made with Balsamic vinegar that is reduced by half by simmering, before being combined with other ingredients. I is a bit more complex and holds up well to spinach and romaine salads.

Balsamic Vinaigrette

1/2 cup Balsamic vinegar
1/2 cups olive oil
1 scant tablespoon Dijon mustard
1 scant tablespoon honey
Salt and pepper to taste

Place vinegar in a small sauce pan and bring to boil. Boil until reduced by half, 3 or 4 minutes. Pour into a bowl with other ingredients and whisk until completely blended. If it seems too thick, thin with a little water. The mustard seems to keep it pretty well emulsified. I usually put it into a glass jar and shake vigorously until it’s blended, then store it in the jar.

The calendar says it is April, the lilacs are beginning to leaf out, the apple buds are swelling and our daffodils are in bloom. There are other signs of spring; Down River Ice Cream is has reopened, Periwinkle in Essex is open again and we’re getting flyers and emails telling us what shows are coming to the Gloucester Stage Company this summer. So why did I wake up this morning to winter?
It reminds me of April 1, 1997 when I wakened to find the snow on my street was three feet deep. I needed to be at the hospital to relieve the night nurse. it was impossible to walk so I skied to the bus stop only to find no buses were running. Maybe I should be happy that there are only a couple of inches today.

The orchard will be opening on the first of May. Devan has been busy in the greenhouse getting the tomatoes in and preparing to plant for early crops. Bosie and the guys will arrive in a couple of weeks to begin work in the orchard. Vanessa and Courtney are helping to get the store in order for opening an Jason is taking inventory of the winery and planning what will be needed for this year. All these activities mean spring at Russell Orchards.

Not especially a spring activity but I’ve been making granola. It’s my variation of a recipe I found online. Everyone who has eaten any has raved about it so I pass it on here.

Yummy Granola

4 cups old-fashioned rolled oats
2 cups nuts and/or seeds (I’ve used walnuts, pecans, slivered almonds, sunflower seeds and pumpkin seeds usually two or three different kinds)
½ teaspoon salt
½ teaspoon cinnamon
½ cup vegetable or olive oil (I use grape seed oil)
½ cup maple syrup (honey can be used but I like maple best)
1½ teaspoon vanilla extract

1 cup unsweetened coconut flakes

Optional mix-ins: dried cranberries, raisins, finely chopped apricots or chocolate chips

Instructions
1. Preheat oven to 350 degrees and line a large, rimmed baking sheet* with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2. Mix the oil, maple syrup (or honey) and vanilla together. Pour over oats, mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and spread it in an even layer. Bake about 15 minutes. Stir in the coconut flakes and return to the oven until golden, another 15 minutes or so. Watch carefully that it doesn’t start to burn. The granola will crisp up as it cools.
3. Let the granola cool completely, Stir in the dried fruit and/or chocolate chips if using them. Store the granola in an airtight container at room temperature for 1 to 2 weeks. It can also be frozen.

*I use a half-sheet pan, 18″x13″. A smaller pan would need longer baking time or two smaller pans might need less baking times. Watch closely.