Week #15 2018

Week #15, 2018 – The Weekly Share

  • Lettuce
  • Basil
  • Zucchini
  • Cucumbers
  • Green Beans
  • Tomatoes and cherry tomatoes!!
  • Onions! First sweet onions – enjoy
  • Garlic
  • Potatoes
  • Currants
  • You Pick Black berries!!
  • Green onions
  • Jalapenos! The first of the season

Hello Summer! The tomatoes are turning on! I just walked through the green house #6 and pulled 5 ripe tomatoes off of one plant! I hope that represents how good the rest of the harvest will be today. Juvencio and I had to start harvesting yesterday as there are so many beans and the weather is going to heat up for the rest of the week. We managed to get 20 gallons of beans and 300 cucumbers to start off the harvest. Thank you to our helpers each week, we really need you now. As we turn to summer there is a lot to harvest each day. Please do sign up if you can to help us on either Sunday or Wednesday am. We start early 7 – 7:30 and go until we finish. It is likely to go until 12:30 on most days unless we have a lot of hands.

We are trying to plant fall broccoli and cauliflower and cabbage as one crop comes out we turn it over into a fall favorite. I noticed yesterday that half my bed of glorious fall cauliflower had died as the sun moved the drip irrigation off the bed. The t-tape as it is called is light and with wind and heat it moves. I hope we can salvage it. Farming is such a challenge! Weeds, pests, weather, luck, it just keeps on coming. With the heat the flea beetles have had a resurgence! Those buggers are turning our brussels sprouts into lace. Between the aphids and cucumber beetles it is a miracle if anything survives. Greenhouse #5 continues to be plagued with poor fertility as one bed of winter squash looks beautiful and the next is stunted and yellow. I hate wood chips!! I hate gophers!

It was really fun to learn how to make Lavender wands last weekend. Even though it was 101 degrees our member Janette sat with us in the barn as we struggled to start our lavender wands . A few of you participated and have the great gift of a beautiful smelling lavender sachet. I would love to do more in the future, we’ll see. She (Janette) also told me about this amazing project started by a friend of hers to document and graphically represent the number of lives lost to gun violence every year. See the link:

https://soulboxproject.org/the-project. I am hoping to set up a box making session at La Finquita in the weeks to come. This is a concrete way to take your activism into action. The project drops boxes on the steps of the capital every time someone is killed by gun violence and much more. Here is how to make your own soul box: https://soulboxproject.org/making-%26-sending-boxes .

It is 100 days until the midterm election. This is a very important time. There are state and local representatives to support and there is a horrible ballot measure that we must oppose. Ballot measure 105 (formerly IP 22) is put forward by a hate group and is put forward to redirect police to racially profile. Read more and take action against this measure: http://oraflcio.org/weekly-updates/2018/7/18/stand-together-against-measure-105. There is so much at stake. Please consider joining a political action group. There are so many, Indivisible is a great one as it gives you daily and weekly action points. http://www.indivisibleor.org/todays-action/##action-two

Please consider joining our group: United Unidos .We are mostly healthcare workers but  welcome everyone. We meet once a month in Hillsboro and work locally and on state and nation wide campaigns. We go to marches together and host political candidates, you can do as little or much as you want or just get weekly emails. Just email me to join.

In the words of Elie Wiesel:

“We must always take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented.”

“The opposite of love is not hate, it’s indifference.”

“There may be times when we are powerless to prevent injustice, but there must never be a time when we fail to protest.”

Take action today, take action everyday.

Here are some recipes to help you eat your vegetables (almost forgot the purpose of this email!!)

Green Onion Pancake by Stella Fong

2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes .

From Asparagus to Zucchini, Madison Area CSA Coalition

1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsely, or 1 tsp. dried

Cut beans into 1‑inch lengths; set aside.  Saute garlic and onion in oil
in skillet until soft.  Add tomatoes, salt and pepper, and cook 2
minutes.  Stir in basil and green beans.  Cover, reduce heat to low and
simmer 3 minutes.  Remove from heat, stir in parlsey, and serve
immediately.  Makes 4‑6 servings.


Maryanne’s Tian of Basil

  • 2 medium- small zucchini, thinly sliced
  • 4 bunches basil, 4 cups loosely packed fresh basil, stemmed and coarsely chopped
  • 3-4 ripe tomatoes, thinly sliced
  • ¾ cup or less shredded kasseri, gruyere or Swiss cheese,
  • ¼ cup or less fruity extra virgin olive oil
  • Salt and pepper to taste.
  1. Preheat oven to 350 degrees. Oil a shallow (about 2 inches deep) ovenproof serving dish.  Place the zucchini slices over the bottom and press chopped basil leaves firmly over the zucchini (the basil will cook down the way spinach does).
  2. Arrange the tomato slices over the basil. Then scatter the cheese evenly over the tomatoes, drizzle with olive oil and back about 35 minutes, until hot through and cheeses are melted
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