Week #16 and #17 and #18

Week #16 and 17
• Tomatoes
• Cucumbers
• Zucchini
• green beans
• onions
• Garlic
• Cabbage
• Potatoes
• Lettuce
• Dill or cilantro or parsley
• Basil
• Green onions
• Currants
• Apples
The spring broccoli has finished and Juvencio worked really hard to remove old plants and prepare the beds for the next crop. I managed to get the week’s lettuce planted, some additional pole beans, more basil and the first radicchio planted. We have some of the fall crops in as well like cauliflower and cabbage, but much of it is waiting for space. Last year at this time we had harvested all the onions. That will have to wait until we get back from vacation as the greens are still juicy and the bulbs are not drying down yet.
We are trying to tie up loose ends, get the crops planted that need it the most and harvest those that need to come out prior to our departure. Many things are not cooperating! They have their own time and can not be rushed. We will count on Dee to run the harvest crew and Cata and Vincent to keep the farm and animals from falling into ruin. We are looking forward to a nice visit with Juvencio’s family and to a few days of relaxation. I must admit that vacation usually entails a lot of preparation and a lot of heartache when we get back (about the weeding we missed, the vegetables that did or didn’t get harvested and the flowers that went to waste.) A small price to pay to spend time with family and friends in far off lands.
Please do remember to come and help if you signed up for harvest help in the next two weeks. Dee will need an extra hand. Remember to sign up for the canning party on September 17th. Please do email me with questions. The harvest festival is October 15th, mark your calendars for a great party.
We will have pork and beef for sale in the near future. Please communicate with us via email or call Juvencio to place your order. The beef is all pasture raised. This is open to non-members as well.

Tomato Bisque
Use fresh tomatoes to make a luscious creamy tomato soup. It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer’s market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.
• 3 Tablespoons butter
• 1 medium onion, coarsely chopped
• 2 Tablespoons all-purpose flour
• 2 cups water
• 4 pounds tomatoes, peeled, seeded, and cut into pieces
• 2 Tablespoons light brown sugar
• 6 whole cloves
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup medium or whipping cream
Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.

Measure out 3/4 cup of the tomato3 pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place soup4 over medium heat and warm gently, but do not boil.

Yield: 6 servings

Paleo Zucchini Bread (tested and approved by Sue Kass)
Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

Blend until smooth:
1 c almond butter
2 Tbs cocoa powder
3 Tbs maple syrup
2 eggs
1 tsp vanilla
Add in
1/2 tsp baking soda
1 tsp apple cider vinegar
Mix well, then fold in
1 c. Shredded zucchini, excess moisture squeezed out.

Muffins take about 15-20 minutes, loaf 30-40.

Doubles, freezes well.

Basil Soup 6-8 servings
1 ½ cup scallions Sauté in ¼ cup butter
2 cloves garlic
Add 6 cups of stock, 1 ½ cups peeled, seeded tomatoes
Add ½ cup rice and cook until tender. Stir in 5 cups chopped fresh basil

North African Zucchini “Compote” Aljuk

1 lb zucchini, thickly sliced
1 large russet potato (1/2 lb) peeled and diced
2 Tbs lemon juice
2 Tbs olive oil
1-2 garlic cloves, mashed
1 tsp freshly ground caraway seed
3/4 tsp freshly ground coriander seed
1/2 tsp Harissa

Steam the veggies until very soft, then mash and blend in the
remaining ingredients. Use as a spread for pita or flatbread

Cucumber Salsa Salad
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
1 long European cucumber, very finely diced
Salt to taste
1 small red onion, finely minced
5 medium-size ripe tomatoes, finely chopped
2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish
1 teaspoon balsamic vinegar
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
Leaf lettuce or Boston lettuce for serving (optional)
1 avocado, sliced, for garnish
1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
4. Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.
Yield: Serves six.
Advance preparation: You can assemble the salad a few hours ahead, but don’t add the cilantro until close to serving time.

1 6 1/8-ounce can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard
Combine all ingredients in small bowl. Mix well. Season generously with pepper. Serve salad chilled.

Basil Pesto
Basil leaves (removed from tough stems, washed and dried gently)
Gallic cloves minced
Pine nuts
Olive oil
Parmesan cheese

This recipe doesn’t have exact measures but I usually start with the cheese in the food processor and grind it fine. Then I remove it and all basil leaves and garlic to the bowl. Grind fine then add 1-4 tablespoons of pine nuts and then while motor is running add a stream of olive oil and the parmesan. I like the consistency to be pasty not too dry. I then add this to 1 pound of cooked pasta al dente. Mix well and serve with additional cheese on top.
Blistered Padron peppers
• 2 tablespoons olive oil
• 1 pound Padrón or shishito peppers
• Flaky sea salt (such as Maldon)
1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

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