Week #17

Week #17

  • • Zucchini
  • • Cucumbers
  • • Lettuce
  • • Beans – purple, yellow and green! Our favorite “Fortex” are the long green beans so rich in flavor
  • • Tomatoes
  • • Cherry tomatoes – yellow, pink, red, grape etc.
  • • Hot peppers
  • • Beets or carrots
  • • Basil (make that pesto!!)
  • • Apples – heirloom varieties – Gravenstein and a pink variety with flesh like a macIntosh
  • • Chard or kale
  • • Onions
  • • Garlic
  • • Eggplant
  • • Green onions

It promises to be too hot again today, so I writing a quick note so I can run out and start harvesting.

Today Sunday we have blueberries coming by 12:00. Please text me if you want me to put your name on a flat at 503-568-5760. I will not be at my computer for the rest of the day. We have 20 flats coming and if you want them today or tomorrow please come early or text.


T-shirts are ordered and on their way. Diane did a super job with a new design based on one of our most winter hardy cabbages. The shirts are green with a dark green, purple and pink three color design. Please pay by check to Diane Jacobs. You can pay on pick-up in 2 weeks. There will be extra shirts for sale if you did not pre-order, but sizes are limited.

La Finquita t-shirt design 2014


Harvest starts early on hot days and we are out there by 0700. If you are signed up to help please bring plenty of water and come early. Even though it is hot it is preferable to wear pants and closed toe shoes, much of the work is on your knees and there is dried thistle with thorns where you least expect them. You are encouraged to help with the harvest twice during the season. Harvests last 3-6 hours and the more helpers the quicker it goes. We recognize that not everyone can help with the harvesting but there are other ways you can lend a hand, just communicate that to us.


The boys helped pull some of the onions and managed to fill the floor of the second story of the barn! They made 10 trips with full bucket on the tractor before the garden was cleared. We still have 500 feet of onions and shallots to harvest later this week. The white onions (White wing) and all shallots are mammoth size. We planted the area where the onions were in overwintering broccoli and cauliflower and cross our fingers that the weather this winter lets them survive. We plan to cover them if it gets below 10 degrees, famous last words.


It is time to sign-up for the canning party. Mary Kay and I met this week to discuss recipes and ideas for this year’ party on 9/13. We will start at 0900 and try to finish by 5:00. Please see the list of what to bring and sign up in the barn. We have limited space so let us know if you have to cancel so others can have the opportunity. We plan to make about 15 different recipes to include but not limited to: pickles, pickled beans and pickled beets, shallot marmalade and zucchini jam and relish. Tomato and plum Chutneys and much more.


Thanks to Vanessa and Sue who contributed recipes this week to help us deal with all those cucumbers and zucchini! Enjoy your week and eat cucumbers at every meal.


Haricots Verts Salad With Figs and Walnut Vinaigrette

1 lb. haricots verts (slim green beans), tipped and tailed

Kosher salt

2 T sherry vinegar

1/8 t freshly ground white pepper

3 T toasted walnut oil

1 T olive oil

2 T snipped chives

1 T very finely diced shallot

6 large ripe figs, stemmed and quartered

20 small basil leaves

2 T coarsely chopped walnuts

1/4 oz. summer truffle, very thinly sliced (optional)

Bring a large pot of water to a boil and add a large pinch of salt. Prepare

a large water ice bath; set aside.

Drop the beans into the boiling water and cook at a full boil until they

are slightly tender and cooked through, about 6 to 8 minutes. Drain, plunge

into the ice water to halt the cooking process, drain again, and spread the

beans on a kitchen towel.

Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil, and

olive oil in a large mixing boil. Whisk vigorously. Add the chives,

parsley, and shallot and mix well. Drop the figs, beans, basil leaves, and

walnuts into the bowl, and toss together gently but thoroughly with your

hands. Sprinkle the salad with a pinch of salt and, if desired, garnish

with the thinly sliced summer truffle. Serve immediately.

Zucchini Bread – the Paleo way (coconut flour)



1. 1/2 cup coconut flour (where to find)

2. 3/4 tsp. baking soda

3. 1/2 tsp. salt

4. 1 Tbsp. cinnamon

5. ½ tsp. nutmeg

6. 4 pasture-raised eggs

7. 2-3 Tbsp. raw honey or Grade B maple syrup

8. 1 cup (1 small to medium) zucchini, shredded finely

9. 1 ripe banana, mashed

10. 1 Tbsp. coconut oil

11. 1/2 cup walnuts (Optional)


1. Preheat oven to 350 degrees.

2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.

3. Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.

4. Mix the egg, honey or syrup, and banana together in a large bowl.

5. Add the dry ingredients and zucchini, and stir until the batter is smooth.

6. Stir in the nuts, if using.

7. Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

8. Enjoy!



Original article at: http://www.smallfootprintfamily.com/coconut-flour-zucchini-bread#ixzz38urOcql4





• 15 to 16 ounces green-tea noodles (green buckwheat noodles — see note) or soba noodles

• 1 large cucumber, trimmed, peeled and quartered lengthwise

• 2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded

• 3 tablespoons sugar

• 6 tablespoons rice wine vinegar

• 1/4 cup raw peanuts (with skins), chopped

• 1 cup cilantro leaves, chopped

• 2 teaspoons sesame oil

• 2 teaspoons soy sauce



Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.


Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.


In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.


Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.


6 servings



Zucchini Ankara recipe from Moosewood Cookbook

• 1/4 cup olive oil

• 2 cups onions, chopped

• 3 -4 garlic cloves, minced

• 3 zucchini, cut into 1/2 inch thick half-moons

• 1 teaspoon dried marjoram

• 1 cup garbanzo beans, drained

• 1/2 cup kalamata olive, sliced

• 1 tablespoon ground cumin

• 3 -6 tablespoons fresh lemon juice

• salt and pepper

• 1 pinch cayenne

• 1 cup feta cheese, grated

  • 1
  • Sauté the onions and garlic until onion is translucent.
  • 2
  • Add the zucchini and marjoram and cook on medium heat until squash is just tender.
  • 3
  • If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
  • 4
  • Add the garbanzos, olives, cumin, lemon juice, and seasonings.
  • 5
  • Continue to cook until everything is heated. Don’t let the zucchini get too soft.
  • 6
  • Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
  • 7
  • Top with feta cheese.


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