- • Lettuce
- • Cabbage
- • Kale or chard
- • Beets or carrots
- • Broccoli or cauliflower
- • Beans
- • Sweet peppers (red and yellow, so sweet!)
- • Hot pepper medley, try a few of each (Kung Pao, Hot Paper lanterns, Jalapeno, Serrano)
- • Tomatoes (enjoy them while you can, cool nights and rain make their days numbered)
- • Cherry tomatoes, eat them quick!!
- • Cucumbers (they keep hanging in there)
- • Zucchini
- • Winter squash
- • Basil (if you haven’t made pesto yet this is your chance)
- • Onions
- • Garlic
Here we are the beginning of fall and it is raining. This is Oregon and we should expect the rain, but we sure wish we could get a few more weeks (like 6!)of sunshine and warmth. The farm is definitely changing. The brassicas are once again dominating the share. They are the broccoli, kale, cabbage family that is so healthy for us. It is time to make soup, crispy kale and stir fries.
Juvencio managed to prep the garlic beds before the rain. We will plant over the next few weeks. We will put in garlic and try our hand at overwintering Walla Walla sweet onions. The weeding will be challenging but we are committed to having a garlic year next year.
It is time to harvest all of the winter squash and get it curing for the winter. That includes cutting all the stems of the squash and packaging it carefully into crates and warming it to 60 – 70 degrees for a couple of weeks. Then we need to store it in a place where it will not freeze. We will see what the final count is. The squash looked so good to start, but the production was not as good as we expected. We do have lots of new varieties of acorn and kabocha types.
It is also time to start thinking about the fall harvest festival and the end of the season. The harvest festival is late in the season this year. It is slated for October 20th from 2-6 p.m. It should be fun, rain or shine. It is a chance for you to show off your farm to family and friends. Think about inviting people who might want to be members in 2014. The season ends the last week of October, so be sure to keep picking up your veggies even after the harvest festival.
The Thanksgiving share sign up will be posted soon in the barn. We also want you to start thinking about 2014 and let us know if you will continue.
We hope to see you all at the Helvetia Culture Fest later today from 1-4 p.m.
Beet Chutney
From Chez Panisse Vegetables by Alice Waters
4 medium red beets
2 tablespoons olive oil
1 tablespoon finely chopped fresh ginger
2 teaspoons finely chopped Serrano peppers
1 tablespoon peanut oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely chopped cilantro
1 1/2 teaspoon red wine vinegar
1 teaspoon lime juice
1/4 teaspoon cayenne
Preheat oven to 400˚F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, after 30 minutes to an hour, cool and peel them and cut them into 1/8-inch dice. Combine the beets with vinegar, serrano pepper, peanut oil, salt and pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar and spiciness. Goes well with Indian-style braised chicken or lamb
Beet and Cabbage Salads Bon Appétit | May 2010
by Jerome Navarre
From Chez Navarre in Toulouse, France
These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.
Yield: Makes 6 to 8 servings
Beet salad:
2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Cabbage salad:
1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint
For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
A great salad can be made with beets and broccoli. We steam the broccoli and beets together with the sliced beets on bottom. Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done. We then toss them in a simple vinaigrette and can serve either warm or cold. This vinaigrette is the one we use:
VINAIGRETTE
1 clove garlic
1 tsp salt
3 Tbs red wine vinegar
1 tsp wet mustard
5 Tbs extra virgin olive oil
black pepper
Press garlic into the bottom of your salad bowl. With a fork, mix well with salt until it forms a paste. Mix in vinegar and mustard until salt is dissolved. Whisk in olive oil to make an emulsion. Add black pepper to taste. These proportions are in no way set in stone. You should experiment to find the proportions you prefer. Also, other spices, herbs and vinegars can be used to vary the dressing.
Curried Winter Squash Soup
Farmer John’s Cookbook, John Peterson
Serves 6-8
3 T unsalted butter
1 cup chopped scallions (about 6)
¼ cup chopped fresh parsley
1 jalapeno, seeded, finely chopped
2 cloves garlic, minced
2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed
4 cups chicken or vegetable stock
1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes
12 whole curry leaves (optional)
½ teaspoon ground allspice
¼ teaspoon ground mace (I skipped this)
pinch freshly grated nutmeg
2 teaspoons curry powder
salt
freshly ground pepper
¼ cup chopped fresh parsley
1. melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg. Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes. Let cool slightly.
3. Transfer the soup in batches to a blender or food processor; puree.
4. Transfer the soup back to the pot. Stir in the curry powder and add salt, pepper to taste. Return the soup to a simmer to heat through. Garnish with the parsley just before serving.