Monday, May 31, 2010

Packed & Ready

This morning's hilbarn fresh produce boxes are pictured here in the hilbarn packing shed looking super-fit, pert and ready to go! Rhonda (below) from Rhobar Farm, Bangor, harvested her rhubarb crop for us yesterday - enough to pack into boxes for all our new customers today. Welcome aboard to you, and thanks to Rhonda (who also rises before the birds these days to help the two of us pack produce into boxes on Mondays).


Jen said...

A humble meal suggestion for the exquisite Hilbarn cauliflower in your boxes this week:

In offering up this recipe I owe a debt of gratitude to a good friend of mine in Adelaide, who first posted this recipe back in Autumn 2009.

Pasta 'chi Vrocculi Arriiati' (Sicilian Cauliflower Sauce)

1 cauliflower
2 tsb olive oil
1 onion
1 tsp saffron
3 anchovies
50g sultans/raisins
50g pine nuts or blanched almonds
50g grated pecorino romano or parmesan cheese
4 basil leaves

Check out her blog for the method.

Ive made the recipe before with all the ingredients above, but finding a plethora of parsely in my Hilbarn box this evening, substitued this for the basil. Lovely!

Id also used up the last of my saffron, and so attempted another - more risky - substitution and used sumac instead. It sounds weird, and I was a bit dubious, but the risk paid off and the result was a terrific lemony zing.

Oh...and having no anchovies meant again getting creative in the fridge and I ended up with capers instead of the little salty fish!

I suppose all these exchanges make the dish something else entirely,but both versions are rather delish. Try both!

Hilbarn Fresh Produce & New Vintage said...

Thank you for the inspiration - and for playing! Will try out both versions: Siciliana and di Jen. And pass on your appreciation to Alan the cauliflower grower too.