Week #5 2018

Week #5

  • Salad Mix – likely the last week as we move into head lettuce. We are so glad to have had an abundance of lettuce from two thriving beds in our first two green houses. Enjoy “Salanova, new Red Fire, Sylvesta, Little Gem, Kirabati and Deer Tongue”.
  • Kohlrabi!! This is an old world vegetable that is in the family with broccoli and cauliflower but instead of a flower head the stem forms a delicious ball. We love to peel it and eat it in thin slices, but there are tons of ways to enjoy it.
  • Radishes or turnips – probably the last of both. They are a bit buggy, cut away the affected parts and enjoy the rest. Don’t forget their tops can be used in Radish top soup.
  • Kale or chard – They are back and growing great.
  • Green garlic – the early stems before the bulb forms are sweet and can be used in any way you would use regular garlic.
  • Shallots or onions
  • Chinese broccoli or bok choi– still not enough of either but take your pick
  • Shallots – likely the last week of these favorites
  • Herbs: oregano, thyme, sage, dill or cilantro (add to eggs, burgers, potatoes , you name it, herbs make food better.

I have just finished almond biscotti for all the Mothers that come to the farm today. There will be coffee and biscotti this afternoon in the barn. Happy Mother’s Day to all. Being a mother is truly the greatest privilege and hardest work we will do in our lives. A big hug to all of you out there, the biggest hug of all to my mother, Geri who will be here celebrating later on tonight.

The farm is taking shape. We have a large swath to plant visible from the barn and the first planting will be done. We have to squeeze in more onions, potatoes, eggplant, peppers, main season tomatoes, pole beans, celeriac, leeks, winter squash, pumpkins and more. I am hoping today will be a good planting day but it may get too hot.

Snap peas are on their way, fava beans are in bloom and carrots and beets are forming sizable roots. We managed to plant 100# of potatoes, ½ the onions and cucumbers this week, along with the regulars of lettuce, spinach and green onions.

I have been busy selling vegetable and flower starts at the Beaverton Farmers Market on Saturdays from 8 – 1:30. Please come by our booth with Pumpkin Ridge Gardens and get your home garden planned. I have some starts here on the farm such as tomatoes, pineapple tomatillos, cukes and zukes, but I have the widest selection at the farmers market. Email me or text me if you want to pick up veggie starts at the farm and I can get them ready for you.

This week we welcomed Maya, our Catlin Gable student to the farm. Maya will be here for the month of May as she explores the life of a farmer. She has already gotten a taste of long days and hard work. We are enjoying having her as she helps with seeding, weeding, transplanting, watering and the farmers market.

We have beef! Juve has sent two steers to the butcher. You can contact him for ¼ or ½ of beef. He will tell you the details but ¼ is about 150# of meat (about 2 shelves in a freezer).We have ground beef as well so inquire with your farmers.

We have been busy with end of the school year events this week. Senior night with Girls Lacrosse was very bitter sweet as Luna played her last home game. It has been an amazing ride, we can’t believe our last child is graduating high school. I am trying to hold it together, but just barely. Prom was last night and graduation is June 7th. Diego has surprised us all by speeding up his graduation from PSU. He will walk on June 15th and finish one last class during the first three weeks of summer. Congratulations to our graduates, we are so happy for them.

Get out the vote! May 15th is election day! You must drop your ballot at a ballot box (public library) by 8:00 p.m. on Tuesday. I have election material in the barn, lawn signs out front and I am happy to talk about why I support a  certain candidate. I have a guide in the barn to the candidates and hope you will help yourself. Please join us for an election night party at La Finquita on May 15 from 6-10 p.m. Juan Carlos  Gonzalez who is running for Washington County Representative to Metro will be celebrating his victory here. This is a unique opportunity to share in the excitement of Election Night with candidates that are local and making the difference in our communities! Join us.


Recipes for the week:

Swiss Chard Bisque
By Beverly Matlock (Laura’s Grandmother)

1 bunch chard
1 can chicken broth
1/4 cup butter
1 cup chopped mushrooms
3 tablespoon flour
1/4 teaspoon curry powder
1 pint half and half
salt and pepper
4 slices bacon, crisply fried and crumbled

Slice stems of chard- cook about 3-4 min with 2 tablespoons of broth.

Slice leaves and cook until tender, covered about 3 min. Put chard and remaining broth in blender and whirl until smooth. Should be about 3 to 3 1/2 cups.

Melt butter. Saute mushrooms 5 min. Stir in flour and curry powder. Cook until bubbly and slowly add cream. Stir until thickened. Add chard puree and season to taste. Garnish with bacon when serving.

Laura’s Disclaimer: This is my grandmother’s recipe exactly as she used to make it. I’ve made it more recently with a few modifications. It is still really good with veggie broth and olive oil. You can leave out the dairy or use soy milk and you can leave off the garnish or try croutons or a bit of parmesan or crisp fried tofu instead of bacon.




Swiss  Chard Stalk and Tahini Dip

1 lb Swiss chard stems,  coarsely chopped
2-4 garlic cloves,  mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)

Boil the stalks in salted water until quite tender;  drain.  Transfer
to a food processor and puree.  Add the garlic and process until well
blended, then add the tahini and salt to taste.  With the machine
running,  slowly add the lemon juice.  Transfer to a wide bowl and
drizzle with the olive oil and garnish with pine nuts and mint if

Kohlrabi Slaw

1 1/4 lbs kohlrabi, peeled and coarsely shredded
2 lge carrots, peeled and coarsely shredded
1/2 sweet red pepper, seeded and diced
1/2 c. chopped scallions, including green

2 T oil, pref olive oil
2 T vinegar (I used white wine vinegar)
2 t or more fresh snipped dill
1 t sugar (I used 1/4 t)
1/2 t ea. cumin and mustard powder
1/4 t crumbled tarragon
1/4 t ea. salt and pepper
1/3 c plain yoghurt

Toss salad ingredients in a bowl. In a separate bowl, blend oil and vinegar, then blend in other ingredients. Pour over salad, toss, cover and refrigerate for about 2 hrs before serving.
Serves 6

Creamy Kohlrabi with Parmesan.

2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated
2 tablespoons unsalted butter or olive oil, or combination
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley

Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.



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