It’s been another busy week at the farm. We’ve had quite a lot of heat and we’re starting to hurt for rain. You can see it in the peas that are struggling to keep producing after only one pick (normally we could get 2-3 picks out of a planting of peas). The deep roots of the redcurrant bushes have fared well, and the redcurrants are looking plump and red and ready to grace your table. This tart berry may be a less familiar one to you, but they are worth getting to know. In just 100g of these berries, you can get most of your daily value of vitamin C, along with fibre, potassium and even iron. Try a handful of these alongside dark chocolate, or if they are too tart for you on their own, try them in this Lemon Redcurrant Loaf Recipe or Make a refreshing summer drink with this Red Currant Refresher (see below).
Red Currant Refresher
Ingredients
- 2 cups red currants, washed and cleaned
- 1/2 cup water
- 1/2 cup sugar
- 6 cups sparkling drink such as sprite
- lemon or lime juice to taste
- add mint if desired
Directions
- Add the redcurrants, water, and sugar to a sauce pan. Stir together bring to a boil over medium heat.
- Once at a boil, stir and reduce to a simmer for 20 minutes, stirring every few minutes.
- Turn off the heat.
- Press the berries to extract all the juice. Use a potato masher and mash the mixture right in the sauce pan, or use a wooden spoon to press the currants against the side of the pan.
- Allow the mixture to fully cool.
- Once cooled, remove the seeds and the pulp by pouring the juice through cheesecloth or a strainer over a bowl. Be sure to extract as much juice as possible.
- Add 2-3 tbsp of the red currant syrup to a drinking glass. Add ice and 1 cup of sparkling drink. Add lemon and/or lime juice and mint as desired.
Lemon and Red Currant Yogurt Loaf from the brokenbread.com
Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup plain yogurt
- 3/4 cup sugar, plus more for sprinkling
- 3 large eggs
- zest of 2 lemons
- 2 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup red currants
Directions
- Heat the oven to 350 degrees. Lightly grease load pan and line with parchment paper. Lay the parchment across the width of the pan, letting a bit hand over.
- In a small bowl, whisk the flour, baking powder and salt together.
- In a large bowl, add the sugar and the lemon zest, rubbing the lemon zest into the sugar with your fingers until fragrant. Add the yogurt and whisk until combined. Then whisk in the egg, and vanilla extract until smooth.
- Add the dry ingredients to the wet, and gently and gently mix until combined. Add the oil to the bowl, and use a spatula to fold into the batter. Once the oil is incorporated, add the red currants and fold into the batter just 2-3 times.
- Pour the batter into the prepared loaf pan and sprinkle the top with 1-2 tbsp of sugar. Place the pan in the over and bake for 50 minutes or until centre is set and a toothpick comes out clean when inserted into the middle of the loaf.
- Allow the cake to cool in the pan for 10-15 minutes, then remove from the pan using the parchment flaps and set on a cooling rack to cool. Garnish with some extra currants and serve once cooled.
Garlic Scapes Pesto
Garlic scapes are the perfect way to add garlicky flavour to stir fries, pasta, or even pizza. If you don’t want to simply chop them and add them to your meal, try this https://www.allrecipes.com/recipe/199868/garlic-scape-pesto/garlic scape pesto recipe.
Your Farm Shares this Week
Simply 6 Shares
- bunch of garlic scapes
- 1/2 pint redcurrants
- red leaf lettuce
- sugar snap peas
- bunch of carrots
- cucumbers
Half Shares
- bunch of garlic scapes
- 1/2 pint redcurrants
- red leaf lettuce
- sugar snap peas
- bunch of carrots
- cucumbers
- green onions
- bunch of green kale
- bunch of mint (excellent to infuse in your water, with cucumber and with other salads)
- bunch of swiss chard
Whole Shares
- bunch of garlic scapes
- 1/2 pint redcurrants
- red leaf lettuce
- sugar snap peas
- bunch of carrots
- cucumbers
- green onions
- bunch of green kale
- bunch of mint (excellent to infuse in your water, with cucumber and with other salads)
- bunch of swiss chard
- chinese cabbage (amazing in chinese stir fries and noodle soups)
- head of romaine lettuce
- fennel (try this citrus fennel salad recipe)
- bunch of radish
- 1lb baby bokchoy
Fruit Shares
- bunch of bananas
- 4 nectarines
- 2 mangoes
- 2 red grapefruit
- 1lb strawberries
Coming soon- red beets!
Wishing you a flavourful week!