- Cilantro or basil or parsley
- Sweet peppers
- Hot peppers
- Radishes or beans or Chinese cabbage (grab bag of available veggies)
- Kale or chard
- Winter squash
We have two more harvests after this week! It is hard to believe but the 2017 season is winding down
We have good friends who live part time in Oaxaca and part time in Portland. Their home was not damaged in the earthquake and the >500 aftershocks, but they are traveling to southern Mexico in three weeks. They will be taking a truck full of supplies for victims of the earthquakes. This is where you come in! We are collecting new or old tents and tarps for them to take. Please consider donating one of these items. So often we send money not knowing if it will reach the people we want to help. This is a direct way to contribute to people most in need. Bring your items and leave them in the designated box in the barn. Last Day to drop off is 10/15/17.
If you have not put this event on your calendar this is your opportunity! Sunday October 15 from 2-6 p.m. Be there or be square. See and print out the attached flyer and post on your fridge. You are welcome to bring family and friends and show off your farm. We plan to have cider pressing, pepper roasting, music , traditional Mexican dancing and more. I am busy making ceramic mugs and wreaths and bird feeders for sale.
CSA Coalition Hiring!
CSA Coalition is hiring by forwarding this to your members, friends, coworkers, family, neighbors, etc. You can find the application here: portlandcsa.org/jobs.
“We are hiring a part-time Program Director to take the lead implementing all of our programming: annual share fair, SNAP processing, tabling at events, website maintenance, and community outreach/marketing. First and foremost we are looking for someone with demonstrated passion for helping small farms thrive and a commitment to seeing this job through the next few years. Our ideal candidate would also have a flexible schedule and excel when working alone. Finally, just like a farmer, we need a candidate who is a jack-of-all-trades with an array of skills in areas like marketing, event planning, fundraising, grant writing, website design, social media, computers and more.”!
- Thanksgiving share – sheet in the barn!
- 2018 Season – sheet in the barn! (same price as this year!)
- Ground Beef – sheet in the barn! ($6/#)
- If you live in Hillsboro get out and work to help pass the school bond. This bond does not increase taxes you are already paying, but rather renews a tax you are paying and directs those funds towards upgrades in classrooms, seismic upgrades and increased security at our schools. Visit https://www.hsd.k12.or.us/bond
- Tell your MOC to support the Dreamers and sign on to co-sponsor legislation to make their path permanent. Here are some direct links to action:
- http://ijpr.org/post/immigrants-make-mark-oregons-economy#stream/0 My friend and colleague is featured here, see her family story here how twin sisters, daughters of migrant farmworkers became family physicians working to serve the most needy in our community.
- Tell your MOC to pass restrictions on bump stock attachments to make semi-automatic rifles fully automatic.
- Send money to help hurricaine victims, earthquake victims and the families who have been affected by the horrible shooting in Las Vegas.
- Donate to the tarp and tent project here at La Finquita
- Donate to Mercy Corps
- Donate to Doctors Without Borders
- Listen and donate to this: Lin-Manuel Miranda’s new song : https://www.newyorker.com/culture/listening-booth/lin-manuel-mirandas-proud-star-filled-tribute-song-for-a-puerto-rico-in-need
- Share the places you have found that use the money you donate in the most effective ways.
Here are some recipes for this week:
Kale and Lentil Soup
(Marilyn’s invention from Sue)
3 T EVOO (extra virgin olive oil)
1 onion and 1 rib of celery (chopped and sauté for 4 minutes)
6-7 cups of water
2 cups chicken broth
1 ½ cups green lentils (rinsed and checked)
1 bay leaf
¼ teaspoon red pepper flakes
½ – 1 # kale (washed and sliced)
12 oz. Kielbasa (slice in 1” rounds)
16 oz. plum tomatoes
2 teaspoons red wine vinegar
Salt and pepper to taste
Sauté onion and celery for 4 minutes. Add water and chicken broth as well as lentils to the sauté mix. Add the bay leaf and red pepper flakes and bring to a boil. Decrease heat to a simmer for 30 minutes. Then add the Kale, kielbasa sausage, tomatoes and red wine vinegar. Add salt and pepper to taste. Cook 15 minutes more and serve. Great the next day.
BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP
24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro sprigs
Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
Make soup while shrimp marinate:
Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.
. Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.
DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE
This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and
winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.
Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like
acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the
2 medium delicata squash (about 2 pounds) or other firm
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook,
stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender,
20 to 30 minutes. Taste and season with pepper, and additional salt if needed.
Makes 6 servings.
Roasted Winter Roots with Whole Garlic Heads
From The San Francisco Chronicle Cookbook\
All vegetables may be cooked in the oven at the same time. The heads
of garlic, roasted alongside the vegetables, become a self-contained
spread that is delicious on country-style bread. Be sure to allow one
garlic head for each person.
4 carrots, about ½ pound total
2 parsnips, about ½ pound total
2 turnips, about 1 pound total
1 rutabaga, about 1 pound
2 yellow onions, about ¾ pound total
3 russet potatoes, about 1 ¾ pounds total
4 heads of garlic, about ½ pound total
1/3 C olive oil
1 ½ tsps salt
1Tbles freshly ground pepper
4 fresh thyme sprigs, or 1 tsp dried
4 fresh rosemary sprigs, or 1 tsp dried
4 fresh sage sprigs, or 1 tsp dried
Preheat oven to 350 degrees.
Peel the carrots, parsnips, turnips and rutabaga. Cut the
carrots into 2 inch lengths. Halve the parsnips crosswise, separating
the tapering root end from the thick upper portion. Cut the upper
portion lengthwise into 2 pieces. Quarter the turnips and rutabaga.
Peel the onions but do not cut off the root ends. Quarter the onions
Scrub the potatoes and cut them lengthwise into quarters, then
in half. Cut off the upper quarter of the garlic heads, leaving the
heads intact, skin and all.
Combine half of the olive oil, the salt, pepper, thyme,
rosemary and sage in a large bowl. Add all of the vegetables,
including the garlic. Stir them until they are well coated with the
Arrange the vegetables in a single layer on 2 baking sheets.
Roast for 30 minutes. Stir the vegetables and baste with some of the
remaining olive oil. Continue roasting, stirring once or twice and
basting with olive oil, for 30 to 45 minutes longer, or until all the
vegetables are tender and are easily pierced with a fork. Remove from
the oven and transfer to a platter.
Serve hot or at room temperature. Serves 4