What's🌱at Rochon Garden: Currants
Now that the fields are in full swing it's more important than ever to stay on top of weeding so they don't choke out all the wonderful fruits and vegetables. There isn't a machine delicate enough to pass through each row without hurting the produce so we still do all the weeding by hand.
We're picking black and red currants this week. You may have seen these small berries at our market locations this past weekend. Currants are members of the Ribes family of flowering shrubs. They vary in colour, from a deep dark purple to a brilliant ruby red. All varieties have a bright acid kick to balance out their sweetness and a fair amount of tannins that make your mouth pucker. You can use them fresh in fruit salads or to garnish desserts.
Currants are common in French cooking. Fresh currants can be used like blueberries and somewhat like blackberries or raspberries in tarts and pies and other desserts, including black currant sorbet or red currant tarts. Black currants are also delicious with meats, often cooked into a simple sauce.
Like all berries, fresh currants have a relatively short life-span. They are best stored loosely wrapped or covered and chilled. Rinse fresh currants dry just before using them, and gently pat them thoroughly dry with a clean towel. As with all berries, don't wash them ahead of time—the exposure to the extra moisture will just shorten their lifespan, causing them to mold or rot in the fridge.
For longer storage, currants can be frozen just like other berries: lay them in a single layer on a baking sheet, freeze until frozen, transfer to seal-able plastic bags and keep frozen for up to six months.
Your Rochon Garden CSA Share
If you are a full or half-share member, here's what you will see in this week's box:
If you are a lite-share member, here's what you will see in this week's box:
Cherry tomatoes are a miniature version of the real deal and pack just as powerful a punch as the real deal. Tomatoes are an excellent source of vitamins A and C, and a good source of vitamin K and potassium.
Garlic Roasted Cherry Tomatoes
1 500 ml basket Rochon Garden cherry tomatoes, halved
6 Rochon Garden garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons fresh cracked black pepper
Preheat oven to 375°F.
In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!
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