Potatoes, Cauliflower, Cucumber, Zucchini, Cherry Tomatoes, Lettuce, Tomatoes, Cooking Onions, Garlic & Lemon Basil
We had our first frost Saturday morning. I was up early to pack the truck for market and I noticed some very silvery patches of grass that were crunchy when I touched them. Yikes. The cucumbers lost a few leaves, and the tops of most of the basil plants are brown, but nothing seems to be permanently damaged.
Adam and I were enjoying our second cup of coffee and a relaxed Sunday morning, when the neighbours called to tell us our cows were out. Based on where they were and where they should have been I did not think it could be our cows, but I was wrong. Mom, Dad and I jumped in the truck, leaving Adam at the house with a radio, and headed off. Luckily one of our neighbours was on horseback and had already rousted them out of an unfenced hay field and had them heading back up Bailey Road when we arrived. Getting those girls out of that field would have taken three people on foot more time, more frustration and more cursing than is fitting for a day off. Mom and I kept them moving while the rider blocked off driveways and side roads. What a procession! Our assorted herd includes five cow calf pairs, three yearlings and one llapaca, was followed by Mom and I on foot, Dad in the truck, and three other vehicles that just happened to be caught in the parade. I radioed Adam and he moved onto the road in front of our house to act as a fence and traffic controller. We live on an S curve, and it would have been unfortunate to have a car come around the corner into a herd of cattle. The girls seemed to know they were beaten and ran straight into the driveway and down to the barn yard. Thank goodness for the horse!
Juliet has had her litter of piglets – 11 in total and although there have been a couple of losses, the remaining nine are now happily following mother around and exploring their surroundings. She has created a ‘lovely’ cooling mud bath underneath the waterer and has an alternative wallow that she uses when the irrigation is running through her pen. Juliet has figured out that she can hold the sprinkler head in her mouth so that the water dribbles out of her mouth and on to the ground until a mud pit to her liking is created.
I decided to divide this recipe into two parts because the roasted cauliflower is delicious and easy. If you roast enough you can use the leftovers for the risotto recipe the next day.
Roasted Cauliflower
1 head cauliflower
3 cloves of garlic
2 Tbsp olive oil
¼ tsp salt
Trim cauliflower; cut into chucky florets. Toss together with the garlic, olive oil and salt. Roast on a greased baking sheet or cookie sheet covered in parchment paper, in a 400F oven until golden and tender, 35 to 45 minutes. Serve with a sprinkle of Parmesan cheese. I would mince the garlic because it gets lovely and crunchy in the oven.
Roasted Cauliflower Risotto
roasted cauliflower, see above recipe
1 Tbsp olive oil
¼ tsp salt
1 ¼ c vegetable broth
1 ¾ c water
1 large shallot or half an onion
1 c Arborio rice
¼ c dry white wine
1/3 c grated Parmesan cheese
2 Tbsp chopped fresh parsley
In a small saucepan, bring broth and 1 3/4 cup of water to a boil; reduce heat to low and keep warm.
In a large saucepan heat the olive oil over medium-high heat; fry shallot and salt, stirring occasionally, until softened but not coloured, about 3 minutes. Add rice, stirring to coat and toast grains. Add wine: cook stirring until almost no liquid remains, about 1 minute.
Add broth mixture, ½ cup at a time, stirring after each addition until most of the liquid is absorbed before adding more, 18 – 20 minutes total. Rice should be loose, creamy but not mushy, and still slightly firm in the center of the kernel.
Stir in cauliflower, garlic, cheese and parsley.
Serves 4.
“The Vegetarian Collection” by Alison Kent and the Canadian Living Test Kitchen
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