- Lettuce
- Beets
- Walla Walla onions
- Broccoli or cabbage
- Fava beans (your last chance for the season!)
- Zucchini
- Cucumbers
- Green onions
- Basil (first taste!)
- Kohlrabi
- Kale or Chard
- Garlic
- New Potatoes! Look at those purple beauties!
We have been busy on the farm getting beds ready after pulling the peas and turning them over and into space for fall broccoli and cabbage. Every space needs to be converted and rotated to prepare for fall and winter crops. We continue to seed and plant lettuce weekly in hopes that we get a continuous supply.
The cucurbit family has really liked the heat , cucumbers and zucchinis are on! We managed to beat back some of the weeds with many hands on the farm. Between world cup matches everyone raced out to clear a few weeds. The onions are bulbing and will be ready to pull by the end of the month. We have tasted the first of the tomatoes, slowly trickling in, but they should arrive in your share by the end of the month. The first green beans are all in bloom. They will be ready in a week or two.
The Fava Beans were so prolific. It seems many people were intimidated by the work involved in preparing them. We made a giant batch of Lebanese Ful and loved it! We also discovered roasted cabbage this week and have had it 4 times! We have promised to plant every cabbage and not let one go waste. Please see easy recipe below.
Well, not much time as we run out to harvest and then prepare more space for fall and winter crops. There never seems to be enough time in the day to get it all done. Have a great week.
Berry picking at local farms has started. West Union Gardens for cane berries is open Monday – Friday 8 am to 8 pm and Saturdays from 8 am to 5 pm. The Callahan’s blueberry farm is open when berries are ready call for availability at 503-647-5358.
Mark your calendars:
1. Canning party 2014 on September 13th !!
2. Harvest Festival 2013 on October 19th
3. Sign-up to help harvest anytime
4. There is still some beef left to purchase, contact Juvencio for details
Roasted Cabbage (Our families new favorite way to eat cabbage 2014)
1 head cabbage
Extra virgin olive oil
Salt
Pepper
Parmesan cheese
Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.
Becca’s favorite Thai Cumber salad with Roasted Peanuts
¼ cup fresh limejuice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts
Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle on peanuts and serve.
Provencal Zucchini and Green Torte (serves 8)
1 lb. greens, stemmed
2 Tbs olive oil
1 medium onion, finely chopped
2 lbs zucchini cut into 1/4 inch dice
2-3 large garlic cloves, crushed
1/2 c. chopped parsley
1 tsp fresh thyme
1-2 tsp fresh chopped rosemary
3 large eggs
1/2 c. Arborio rice, cooked until tender
1/2 c.shredded Gruyere cheese
1 recipe yeasted Olive Oil Pastry
Before starting, make the olive oil dough and set it to rise while
you prepare filling.
Blanch the greens until just tender; drain and cool. Squeeze out
any excess water and finely chop.
Heat the oil in a large pan, then saute onions until tender. Stir
in zucchini, season with salt and cook until just tender–about 8
minutes. Stir in garlic and heat for 1 mnute more, then add
greens, herbs, mix well and remove from heat. Season with salt and
pepper.
Beat eggs in a separate bowl and reserve 2 Tbs for brushing crust.
Combine eggs, rice, cheese and veggie mixture.
Heat oven to 375. Oil a 10-12″ springform pan. Roll out 2/3 of
dough into a large circle to line springform with edges overhanging.
Scrape in filling. Roll out remaining dough to fit pan and place
onto filling; crimp edges together and brush with remaining egg.
Bake 40-50 mnutes.
Olive Oil Pastry
2 tsp yeast
1/2 c lukewarm water
1/2 tsp sugar
1 beaten egg
1/4 c olive oil
2 c. flour (can be up to 1/2 c. whole wheat)
salt
Dissolve yeast in water with sugar and let sit 5-10 minutes. Add oil
and eggs, then beat in flour and work just until a smooth elastic
dough. Place in an oiled bowl to rise for 1 hour until doubled
before using.
Lonnie’s chocolate Zucchini Cake
½ c soft butter
½ c cooking oil
2 eggs
1 ½ c sugar (can be cut down)
1 tsp. Vanilla
2 ½ c flour
1 tsp soda
½ t salt
½ c chocolate chips
½ c sour milk (buttermilk)
4 T cocoa
½ tsp. Cinnamon
2 c grated zucchini
¼ c chopped nuts
Mix butter,oil, eggs, sugar, vanilla and milk together. Add cocoa, soda, cinnamon and salt and mix well. Add flour, mix well, add zucchini, chocolate chips and nuts. Mix well. Bake at 350 degrees for 45 minutes. 13 X 9 inch pan or 2 loaf pans.
Zucchini pizza crust (makes 4-6 servings
Crust
3 ½ cups grated zucchini
3 eggs beaten1/3 cup flour
½ cup shredded low fat mozzarella cheese
½ cup parmesan cheese
½ teaspoon dried basil
Topping
Use your favorite pizza toppings
Preheat the oven to 350 degrees
Combine all the crust ingredients, and spread into an oiled 9 X 13 inch pan. Bake for 20-25 minutes until the surface is dry and firm. Brush the top with a little oil and broil it, under moderate heat, for 5 minutes.
Pile all you favorite pizza toppings on and bake at 350 for about 25 minutes.
Roasted Beets w/ Feta
Directions
Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoonsalt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-feta-recipe.html
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
Creamy Cole Slaw adapted from “The Best Recipe” by Cook’s Illustrated
1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 Walla Walla onion, chopped, or more to taste
1/2 cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
Rinse the cabbage/carrots. Drain and dry with towels. Add other ingredients.
If you try this salting method, you won’t get runny coleslaw! They took 8 paragraphs explaining why; I’ll spare you the science behind it all.
Possible additions to the above coleslaw:
celery, basil, apples (oops! Not seasonally correct, but there you have it.), caraway seeds, radishes, or nuts.
HOMEMADE NOCINO
(Makes 3 cups)
Recipe courtesy former Nostrana bar manager Douglas Derrick
20 green walnuts, washed and quartered*
750 mL bottle of Everclear (190 proof)
1 cup water
1 cup fine sugar
½ vanilla bean, hulled and scraped
2 star anise
6 allspice berries
6 pink peppercorns
Peels of 2 lemons and 2 oranges, chopped
Large glass jar with lid
Cheesecloth
1. Add walnuts to jar and cover with Everclear. Cap jar and let rest at room temperature.
SIX MONTHS LATER …
2. In the first week of December, strain out nuts and discard. Add vanilla bean, star anise, allspice, peppercorns, and chopped citrus peel. Cover and let liquid rest for a week, agitating occasionally.
3. Strain out spices through cheesecloth. Let liquid rest for another week in the jar, without shaking. Then, slowly pour the liquid into a mixing vessel, letting the sediment on the bottom stay in the jar. Discard sediment.
4. Whisk sugar and water into the mixture. Cover and let the flavors refine for one more week, then enjoy! Sip nocino straight; add sparingly (just a quarter or half ounce) to light, citrusy cocktails for a bold, spicy edge; or bottle for holiday gifts.
*Gather your own fallen green walnuts (discard nuts with black rot spots) or buy online or from local farmers and grocers while in season.
Chick Pea and Parsley salad (use Fava beans instead of Chick Peas)
Salata-T-Hummous
½ cup dry chick peas, soaked overnight
½ cup finely chopped onion
1 cup finely chopped parsley
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup chick pea juice
½ teasp, salt or more
1 small clove of garlic, crushed (optional)
(use fava beans instead of chick peas, peel off the green husk. Put beans in boiling water for 2- 3 minutes then rinse in cold water. Peel the white outer covering of each bean) Cook chick peas in soaking liquid 1-11/4 hours, until tender. You should have 1 ½ cup cooked. Drain, reserving ¼ cup cooking juice for salad. Combine chick peas with onion and parsley, tossing well. Dress with lemon juice, olive oil, cooking juices, salt and optional garlic. Chill before serving.