Week #8 2017
• Lettuce – we are finally giving heads of lettuce, no more salad mix! (at least for now) don’t forget to try my salad dressing if you haven’t already.
• Kale – she is back and growing strong, a little flea beetle damaged around the edges, but . . .
• Spinach – great in smoothies, or cooked in Saag.
• Kohlrabi!! – we have been waiting for months for this broccoli cousin to form the round ball in the stem. I just ate my first one yesterday, peeled it and ate it like an apple.
• Green onions – remember to add them to any meal you are cooking for extra flavor and nutrients.
• Garlic scapes are here! This is the flower end of the garlic that must be removed in order to push energy into the bulb. Use it like garlic or green onions. They are sweet on the grill and made into their own “pesto”
• Peas – hopefully enough from the three beds for everyone to get a taste. We will need our helpers next week.
• Chinese broccoli or carrots or beets – your choice while supplies last
• Turnips or radishes – the tops of these are good to eat as well.
• Dill or cilantro or shiso (red leafy veggie that looks like basil and has a sharp interesting flavor)
The shock and horror of a heinous hate crime right here in Portland has once again focused our attention on what is important. Not on the hate of one person, but on the bravery and love of so many people. The three people who risked and gave their lives to defend women in our community was an act of heroism with the ultimate sacrifice. Our hearts go out to their families as they grieve. Our community has shown that we will not stand for this hatred, we will continue to rise up against it and stand strong together. Many of you went to the vigil last night at the Hollywood max station and we thank you for that. We saw others at the Ramadan Tent Project Portland which ballooned from around 100 last year to over 500 people last night (my estimates). Both events will carry on over the weekend so there is still time to show your support. Here is the link: https://www.facebook.com/events/1812242455702628. There is also fund raising going on for the families of the slain and injured men.
Consider contributing to these options:
It is so hard to turn away from politics as we are the laughing stalk of the world and cries for removal of Trump from other countries abound. He is not only laughable but extremely dangerous. He must be stopped. On the way to the Ramadan tent I listened to Betsy Devos state publically in front of a congressional hearing that there was no instance where she would stand up for discrimination against any student. “Parents know best what environment is right for their children, we should let them and their local and state governments decide who should be allowed admission into federally funded schools (charters)”. I am reminded that action is a daily activity and that is a fact of life.
It is hard to talk about the farm when my mind is swirling with so many larger problems. We finally have a harvest that is more typical of this time of year. Even when I look back on previous years I see that we are three weeks behind, but at least there are vegetables! We can see green in the fields, but water is the next challenge. After record breaking rains our soil is clay like and the plants are parched. The need for lots of hand watering has not helped either. Juve has been working double time hand howing, adding compost and laying water lines. Sam helped me plant over 400 squash plants in one morning. It was a huge feat and now we have to lay water lines and get them covered before the cucumber beetles nibble their growing crowns.
Sam (our Catlin Gable School intern) had her final day on the farm on Friday and helped us at the Beaverton Farmers Market on the busiest day of the year. She heads off to her next adventures at Columbia University, where she will continue her education and her soccer career. We so appreciated having her around the farm, she was truly helpful and a joy to have around.
We sent off Jacob to his next adventure. He is working in Homer, Alaska as a research assistant for then next 6- 9 months. He arrived on Thursday night and early Friday morning he was in the field helping disassemble field gear and assess projects that will be the focus of the summer research season. We know this will be a formative time for him and wish him the very best. If you see me moping about know that my heart is heavy for so many reasons.
Without Jacob, our harvesting crew is down one and soon Diego leaves for his travels. We are thankful for Luna and Mikaela who are here with us each Sunday. We have a stand in crew who help on Wednesdays made up of any combination of Catherine, Ann, Bob, Jean, Marianne or Eldon, who we thank. We are at the point where we can use your help, so sign up and show up for harvest help at least twice this season. Peas, beans, cherry tomatoes are all very time consuming. We will need help weeding the giant rows of onions if harvesting times don’t work for you.
Thank you for being part or our community. Thank you for sticking with us through the tough season and for entrusting us to grow the food you feed your family. We are so much stronger together. See you around the farm.
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 Scapes - A Springtime Treat | Main | Broccoli & Bean Salad >>
Garlic Scape Vichyssoise
8 garlic scapes, coarsely chopped
1 small onion, sliced
1 Tb butter
3 medium potatoes unpeeled and cubed
2 cups chicken or vegetable stock
½ Tb salt (omit if using canned stock)
1 cup milk
1 cup cream (divided)
Arugula and chives (chopped fine), and black or white pepper, for serving
Sauté scapes and onion in butter until limp, 5-8 minutes. Add potato, stock, and salt. Bring to a boil, then reduce heat to simmer rapidly, uncovered, 35 minutes, until potato is very tender. Fill blend half full (to avoid splattering), blend till very smooth – 3-4 minutes. Repeat until all blended. Strain into the saucepan through a wire-mesh strainer, add milk and half the cream, and bring slowly almost to a boil, stirring often and scraping the bottom to avoid scorching. Remove from heat and stir in remaining cream. Add salt. Cover and chill thoroughly. To serve, put some chopped arugula in the bottom of each bowl, ladle on the soup, add a dash of white vinegar, garnish with chives and pepper.
Posted by maryellen at June 19, 2007 09:06 PM
Kohlrabi Saute w/ Garlic & Lemon Juice:
2 med Kohlrabi bulbs
1 Tbls olive oil
1 Garlic clove, finely chopped
1 med Onion, chopped
1 Tbls Lemon juice
2 Tbls Parsley, chopped
2 Tbls sour cream
Salt & freshly ground pepper
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
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.
Easy Pasta with Greens & Garlic Scapes
Posted by Carole Koch
1/3 pound penne or farfalle pasta
2 to 3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic scapes, chopped
1/2 pound kale, Swiss chard, and/or turnip leaves, chopped
salt and pepper to taste
Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic scapes, and cook until tender. Add the greens and saute until wilted. Drain pasta and combine it with the vegetables. Season with salt and pepper to taste and serve immediately. Serves 2.
Fried Garlic Scapes
Posted by Carole Koch
Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot.
Chicken With Garlic Scapes & Capers
Posted by Carole Koch
Thanks to contributing editor Lauren White for sharing this recipe!
2 whole skinless boneless chicken breasts, each cut in half
2 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
4 tablespoons dry white wine
2 tablespoons lemon juice
4 chopped garlic scapes
1 tablespoons drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.
Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.
Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.
Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.
Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days
Lyn’s Salad Dressing
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper
1 teaspoon Dijon mustard
1 clove garlic pressed
Add all ingredients to a Mason jar and cover with lid. Shake until creamy and well blended.
(Lyn’s Quick Stir Fry)
1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem
2-4 cloves of garlic minced
1 – 2 tablespoon soy sauce
¼ cup water
Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!