Week #13 2018

Week #13

  • Basil
  • Lettuce
  • Broccoli or cabbage
  • Green onions
  • Parsley
  • Kale
  • Tomatoes!!! Either a fresh slicer or small basket of cherry tomatoes, take note beginning of July and you are getting a tomato from your CSA!
  • Cucumbers
  • Summer squash – enjoy the variety from green zucchini to striped heirloom “Costata Romanesco” to Zephyr – the half green, half yellow varieties
  • Potatoes
  • Garlic


We managed the farm without Juvencio. We missed him dearly, but Luna and I did it. We had a super crew of people on July 4th that helped us get the harvest done in record time. We had so much help that we put people to weed and we managed to free the last bed of onions from the throws of weedville and get the winter squash space to spread it’s tendrils. Thanks to all who showed up to make our new tradition of a July 4th work party a success.

Juvencio is currently en route to PDX from Homer Alaska after spending 6 days with Jacob. He got to see Jacob in action as team lead on field work gathering data about stream health, salmon habitat and CO2 trapping. Juvencio got to fish, hike, camp and enjoy the beauty of Alaska. He almost didn’t come home he loved it so much. We will be happy to welcome him back to La Finquita with a greater appreciation of all that he does on a daily basis to keep this farm afloat.

We have beef available. Please do let Juvencio know if you are interested in ¼ to ½ an animal, they will go to the butcher this month. The beef is all grass fed and lean, making it more healthy for you and the environment.

Important dates: August 25th – trimmed down canning party

October 14th – Harvest Festival

August 1st – date of your final payment for the CSA subscription fee

In this time of great turmoil please strongly consider staying engaged and enraged. We the people can influence what happens and our voices must be heard. Consider joining Indivisible and getting daily action items that can and will make a difference in the shape of politics in this country and in this world:


Take action today in Sheridan:

http://imirj.org/sheridan/, see my email of action in Sheridan detention center today from 4 – 5:30 and join in the fight for justice.

There is so much to do everyday, make sure you do a little something each day and keep up the good work.

Here are some recipes for this week:


Zucchini Fritters

Adapted a bit from Simply recipes

Yield: about 10 12 2 ½ inch fritters

1 # (about 2 medium) zucchini

1 teaspoon coarse salt (kosher salt)

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Freshly ground black pepper

½ cup all purpose flour  (or gluten free four mix) ½ teaspoon baking powder

Olive or another oil of your choice, for frying

1-2 teaspoons of chopped basil or chopped mint.

To serve (optional)

1 cup sour cream or plain, full fat yogurt

1-2 tablespoons lemon juice

½ teaspoon lemon zest

Pinch of salt

1 small minced or crushed clove of garlic


Preheat oven to 200 degrees. Have a baking sheet ready.


Grate zucchini, in a large bowl, toss zucchini with 1 teaspoon coarse salt  and set aside for 10 minutes. Wring out the zucchini in a piece of cheese cloth.

Return the deflated mass of zucchini shreds to bowl It may need ¼ more teaspoon of salt. Stir in scallions, egg, and some ground pepper .In a tiny dish stir together flour and baking powder, then stir the mixture into the zucchini batter.

Fry the fritters in the heated oil for about 4 minutes on each side.

Serve with topping, can keep warm in the oven on the baking sheet.

Roasted Cabbage (Our families new favorite way to eat cabbage 2014)

1 head cabbage

Extra virgin olive oil



Parmesan cheese

Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.


Printed from COOKS.COM

1 c. chopped mushrooms
2 tbsp. chopped fresh parsley
1/2 c. diced red bell peppers
1/2 c. diced asparagus or broccoli
1/4 c. diced onions
6 tbsp. Pesto
Dash of freshly ground black pepper
1/4 c. extra virgin olive oil
1 c. chopped cooked red potatoes
1 c. cooked lima or fava beans
1/2 c. pine nuts
1/2 head or 10 green cabbage leaves, steamed 3 to 4 minutes
2 c. prepared tomato sauce
3/4 to 1 c. grated Mozzarella cheese (optional)

In a large saucepan, saute the mushrooms, parsley, peppers, asparagus, onions, Pesto, and pepper in the oil over medium heat for 5 to 7 minutes, stirring occasionally. Remove from the heat and stir in the potatoes, beans, and pine nuts. Place 1 or 2 tablespoons of the mixture on each cabbage leaf where the thick stem is. Fold the right side of the leaf over it, then the left, and roll up.

Place the stuffed leaves in a greased baking dish and pour the tomato sauce over them. Top with the cheese, cover with aluminum foil, and bake in a preheated 375 degree oven for 30 to 40 minutes. Yield: 2 servings.



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.





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