- Radish or carrots
- Napa Cabbage
- Cherry tomatoes (they just keep on ticking just like the energizer bunny)
- Sweet peppers
- Hot peppers
- Broccoli or Cauliflower
- Winter squash
It feels like fall and we are busy bringing in the winter squash and pumpkins, planting over crop and trying to prepare the bed for our garlic and over wintering onions. We would love to have a few more weeks of warm weather to stretch the season. The tomato and pepper plants still look so good with new flowers and green foliage, all for not. The beans are flowering and trying to put out their last seeds but alas they most likely will not make it either. The Brussels sprouts sport huge plants and tiny sprouts, what are they waiting for?!! Hurry up we have only 2 more harvests! You had better order the Thanksgiving share if you want to enjoy the sweet flavor of the tiny cabbage cousins.
The harvest festival approaches. We are overwhelmed with fall preparations and our farm needs to be spiffed up. I guess we will enjoy ourselves no matter how we look. The party starts at 2:00 and goes until 6:00. Don’t forget to bring a dish to pass and a pizza topping. Anyone wanting to lend a hand can show up early and we will find something for you to do. We will work on Saturday to pre-harvest and prep so if you are free in the afternoon that is also a time to show up to lend a hand.
We continue to harvest your vegetables until the last week of October, 2 weeks after the harvest festival. There are still spots available for the Thanksgiving share and we encourage you to sign up and leave your payment as soon as possible. It will be an abundance of vegetables to help get you through the long vegetable fast of winter.
Lyn has her wreaths up in the pump house for you to see and purchase. Beautiful fall and winter wreaths for indoors and out, bird feeders and swags, come check them out. Special orders available, the early bird gets the worm, don’t miss out.
Please be sure to let us know if you will continue next season. Planning begins now and we give preference to returning members. If you have a part share this year and want to expand to a full share also let us know. We need to know by December 1st to reserve your spot for next season and need a $100 non-refundable deposit. This early planning helps us buy seed and supplies for the following season.
1) Harvest Festival – October 16, 2-6 p.m. Please bring: your favorite pizza topping, a dish to pass, a mason jar for cider, plates, cups and silverware for your family, a check book or cash to purchase items and contribute to the performers. (T-shirt pick-up for those who ordered shirts)
2) “Forks Over Knives” – October 23rd 6:30 – 9:30 p.m. – The Oregon Association of Acupuncture and Oriental Medicine (OAAOM) has an exciting event planned for Acupuncture & Oriental Medicine Day (AOM Day), see the acclaimed and controversial film and participate in a panel discussion with among others one of your farmers, Lyn Jacobs. All happening at the Gerting Theater in the pearl. More information available at their website.
3) Last Harvest – October 24th and October 27th
4) Thanksgiving harvest basket – November 20 – 21, a great value (you’re gonna miss those veggies)
Risotto with Winter Squash and Collard Greens
By MARTHA ROSE SHULMAN
Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
1 1/2 pounds winter squash, such as butternut, banana or Hubbard, peeled, seeded and cut in 1/2 inch dice (about 2 cups diced squash)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch collard greens, about 1 pound, stemmed and washed
2 quarts chicken or vegetable stock, or 1 quart chicken or vegetable broth and 1 quart water
1 small or 1/2 medium onion
2 large garlic cloves, green shoots removed, minced
1 1/2 cups Arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Pinch of saffron (optional)
1/2 cup freshly grated Parmesan cheese (2 ounces)
3 to 4 tablespoons chopped flat-leaf parsley
1. Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
2. While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
3. Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice. Cook, stirring, until the grains of rice are separate.
4. Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion — not too fast and not too slowly, adding more stock when the rice is almost dry — until the rice is tender all the way through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
5. Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Yield: Serves six.
Advance preparation: You can roast the squash and blanch the collards up to three days ahead. You can get ahead on the risotto, cooking it halfway through step 4, about 10 to 15 minutes, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with the recipe shortly before serving.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
SCALLION WILD RICE CREPES WITH MUSHROOM FILLING AND RED PEPPER SAUCE
4 cups water
1 cup wild rice (5 oz)
1 1/2 teaspoons salt
1 3/4 cups whole milk
4 large eggs
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1/4 teaspoon black pepper
3/4 cup thinly sliced scallions
3 red bell peppers (18 oz)
1/2 cup water
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
3/4 teaspoon salt
1 1/2 oz dried porcini mushrooms
3/4 cup boiling-hot water
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 lb fresh cremini mushrooms, trimmed and thinly sliced
3 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary
3/4 teaspoon minced fresh thyme
3/4 teaspoon salt
Garnish: thinly sliced scallions
Special equipment: 16 (5-inch) squares of wax paper; a well-seasoned 6- to 7-inch crêpe pan or nonstick skillet
Make crêpe batter:
Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
Make sauce while rice cooks:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
Make filling while batter stands:
Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
Cook and assemble crêpes:
Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 3 tablespoons batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.)
Preheat oven to 400°F.
Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (see photo, opposite), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
Put 2 crêpes on each of 6 plates and serve with sauce.
. Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered. . Red pepper sauce can be made 2 days ahead and chilled, covered.
. Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
. Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.
PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)
Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.
Kohlrabi and Carrot Coleslaw
2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup eggless mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste
1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded
In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Serves 4-6.
Cabbage Salad with Peanut Oil Dressing
3/4 lb Napa cabbage quartered, thinly sliced
1/2 lb Savoy cabbage, thinly sliced
(I’ve used Chinese cabbage, or all Napa)
1 bunch scallions, julienned
2 Tbs finely chopped mint
1 Tb finely sliced basil (preferably Thai)
1/2 c chopped peanuts
Toss greens and herbs together; toss with dressing. Add chopped
nuts just before serving.
1/4 c roasted peanut oil
2 1/2 Tbs rice vinegar
1 Tbs soy sauce
1 clove garlic, minced or crushed
1/2 Serrano chile, thinly sliced or 1/2 tsp red pepper flakes
2 scallions thinly sliced
8 mint leaves, finely chopped
2 Tbs basil, finely chopped
2 Tbs chopped cilantro
Salt to taste