Week #5 – goat destruction

Week #5

  • Lettuce – delicious salad mix is being left behind, don’t miss out on the salanova while we have it!
  • Spinach – Osborne special dark green leaves
  • Swiss chard – an abundance of greens, if you read the note you will see why
  • Kale – cripsy, in salad, sauteed with bacon, any way you like kale is a mainstay in our diets, enjoy
  • Garlic scapes – these are the flowers of the garlic, pungent and sweet. They are a delicacy to be eaten as you would regular garlic, or on the grill. This may be their last week as we see rust setting in. This is a soil and wind born disease of grasses and is pretty much endemic in the Willamette Valley. Garlic is suseptable and even though we rotate the crop every year from one end of the farm to the other we get it every year. It does not damage the garlic itself but the leaves shrivel and the heads do not reach their potential due to lack of photosynthetic ability.
  • Cilantro or dill or sage – an herb to spice up your life
  • Carrots or beets – there are a few, they could be left to get bigger but with the attach from above (goats) and below (gophers and rust flies) it is better to get them to you where they are safe in your tummies!

Where to start? I awoke today (Friday morning) to check on the three gopher traps I set in greenhouse #1 to stop the bugger from eating the potatoes and carrots that are days away from harvest. Instead of the happy sign of a snapped trap I found total devastation of the greenhouse. It literally looks like a war zone. The peas, the Chinese broccoli, the lettuce wiped out by the goats and sheep during the night. They broke through the chicken wire and ate everything. This is work we have been doing for four months and at least 4 weeks more of vegetables for all of you. The crops were at their peak. The snap peas 1-2 weeks from harvest in full bloom, the Chinese broccoli finally able to produce for everyone, all gone. There are no words to describe how I feel right now, completely defeated. We work from sunup to sun down , sometimes with a headlamp and it can all be eliminated in minutes to hours. This is not due to carelessness or laziness or error, it just sucks.

We are under attack from air, tunnel and above ground. The pests come in all sizes. There are root maggots, aphids, flea beetles, cucumber beetles, cut worms that we battle. There are our own rogue domestic animals from the dogs running in the fields, to the horse, the escaping chickens and the most heinous goats and sheep. No matter how hard we try to grow seeds, carefully transplant them , water and weed them, they are never safe or secure until you have eaten them.

I am not sure what we will do. . .

I am picking up two days later, it is now Mother’s Day 2016. Juve and I tied up the remaining peas in that greenhouse. We caught the blinking gopher (don’t know about his cousins)and we scrounged around for more lettuce. The broccoli is a total wash. We may be done for the season before we even got started. Juve managed to spend 2 full days fencing the goats in their pen and out in the field. They are being sent out for most of the day. If anyone wants to eat a goat they are for sale!

We have pieced together a nice harvest for today, it is full of greens and will be until the peas come on (if ever). The outside crops are coming, but we have a horrible wind today that is drying the ground after a 90 degree day yesterday, not good growing weather. The remainder of the week is hot, so we hope to be able to grow some good veggies. Farming is for the birds, but I guess we’ll keep plugging away.

To the topic of Mother’s Day. We wish all of you a very special day (everyday should be special). Mother’s make life possible, enjoy your mother today, make her feel loved. See you around the farm.

Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese

Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.

Green Garlic Soup Au Gratin

8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated

Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.

Orzo Pasta Risotto with Forest Mushrooms and Garlic Scapes

Chef Dante Boccuzzi of Aureole-New York, NY
Adapted by StarChefs.com

Yield: 4 Servings


  • 1 onion, small diced
  • 3 Tablespoons olive oil, plus another 3 Tablespoons
  • Salt and pepper
  • 8 ounces chicken stock
  • 1 pound orzo
  • 1 portabello mushroom
  • 3 shiitake mushrooms
  • 3 garlic scapes
  • 2 Tablespoons butter
  • 3 Tablespoons heavy cream
  • 3 Tablespoons truffle butter
  • ½ cup grated Parmesan cheese, plus shavings
  • 3 ounces baby arugula

In a large pot over low heat, slowly cook the onion in 3 Tablespoons olive oil until it is translucent and tender. Season the onion with salt and pepper. In a separate saucepot bring the stock to a boil and keep hot. Add the orzo pasta to the onions and mix thoroughly. Gradually add the stock to the pasta and cover completely. Cook the pasta at a low simmer and stir carefully to avoid sticking.

In a large sauté pan heat 3 Tablespoons olive oil and sear the mushrooms and garlic scapes until golden brown. Add the butter. Let the butter become golden brown, then strain the mushrooms and scapes and reserve. In a cold bowl, whisk the heavy cream until slightly thick.

Cook the pasta until it is firm to the bite. Finish the pasta with truffle butter, Parmesan cheese, and the baby arugula. Add the heavy cream at the very end before serving. In a large bowl spoon the pasta into the center and place the mushrooms and scapes over the top. Shave a block of Parmesan cheese with a potato peeler to get thin shavings, and use them to garnish the dish.

Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir

1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock

Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.

Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.

Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.

Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.

Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.

Serves 6.

Garlic Scape Hummus

Posted by Carole Koch

Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste.
Optional: add your favorite curry, to taste.


Garlic Curl Pesto

Use as a dip, pasta sauce, pizza topping (after thinning with more oil) or on bagels. Also delicious in scrambled eggs! Appropriate for breakfast, lunch, and dinner.


  • 1 bunch garlic curls (scapes)
  • 1/4 cup dry roasted peanuts or walnuts or pine nuts
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese


Chop garlic, puree in food processor or blender. Add nuts and puree. Add oil and cheese and puree.

Source: Adapted from Uncommon Fruits and Vegetables—A Common Sense Guide by Elizabeth Schneider

1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

January 2001

Indian Spiced Kale and Chickpeas


1 tablespoon extra virgin olive oil                                                        3 cloves garlic, minced

1 11/2 pounds kale, ribs removed, coarsely chopped                           1 cup reduced sodium chicken broth

1 teaspoon ground coriander                                                ½ teaspoon ground cumin

¼ teaspoon garam masala                                                    ¼ teaspoon salt

1 can (15 oz.) chick peas, rinsed


Healt oil in a dutch oven over medium heat.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.  Add broth, spices and salt.  Cover and cook for about 8-10 minutes.  Stir in chickpeas; cover and cook unitl chickpeas are heated through, about 1-2 minutes.




1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar
Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.

While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

December 1998


Kale with Garlic and Bacon

1 slice of bacon chopped (I use pancetta)

1 garlic clove

6 cups (or what you have) chopped kale, washed

1 cup water (I used chicken broth)


In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain.  In te fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender.  Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste.  Serves 2.



Kale Salad (from Kris Schamp)


Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)


* can use Bragg’s – a low sodium substitute for soy sauce


1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.


2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.


3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.


Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing.



Whole-Wheat Penne With Walnut Pesto and Kale

Tuesday, February 27, 2007

Makes 4 to 6 servings

Lacinato kale, also called Tuscan, black or dinosaur kale, is narrow leafed, dark blue-green and crinkly. Other varieties of kale may be substituted if lacinato is unavailable. Be sure not to toast the nuts too long; burned nuts will make the pesto taste very acrid. Whole-wheat pasta varies widely in flavor and texture; Imported Bionaturale brand, which is sold at New Seasons Markets, is one of my favorites. If you prefer, regular pasta may be substituted for whole-wheat.

  • 11/2 cups walnuts, toasted and coarsely chopped (divided; see note)
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • Pinch granulated sugar
  • 1 cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 bunches fresh lacinato kale, stemmed, coarsely chopped and rinsed well
  • 1 pound whole-wheat penne rigate pasta

Combine 1 cup walnuts, garlic, thyme and pinch sugar in food processor and process until evenly ground, about 15 seconds. Add cheese and oil and process just until blended, about 4 seconds, scraping down sides of work bowl as necessary. Adjust seasoning with salt and pepper; set pesto aside.

In a large pot, bring 4 quarts of water to a boil, add salt and greens and cook until tender, about 4 minutes. Leaving the boiling water on the heat, use tongs or long-handled strainer to transfer greens to large bowl of cold water to stop cooking. When greens are cool, drain and squeeze firmly between hands to remove excess moisture. Coarsely chop greens and set aside.

Add pasta to the boiling water and cook according to directions on package. Drain pasta through colander, reserving 1/2 cup pasta water. Return pasta to pot and toss with pesto until well-coated. Add reserved pasta water, as necessary, to moisten pasta. Using tongs, distribute cooked greens through pasta; season to taste with salt and pepper. Divide pasta among bowls and serve garnished with remaining 1/2 cup walnuts and additional grated parmesan as desired. Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.


Kale Omelete

By the Armard Family




– as much kale as you could get with two hands together (as a buch) after it has been chopped (aprox. 2 cups)

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

– 1/4 cup of feta or chevre cheese (small pieces)

– 1 small-medium riped tomato or 4-5 cherry tomatoes (chopped)

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley




– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside

– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out

– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)

– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (fritatta Vs. Omelette)

– Take out and add some chopped parsley or basil on top
















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