- Sweet peppers
- Hot peppers
- Dill or parsley
- Cherry tomatoes
- Winter squash – mostly spaghetti squash right now, see recipes below
- Cucumbers or zucchini
- Green Beans
Your farmers are back from vacation! We had a super time, better than expected. We can not thank our friends Pascal and Jeanne enough for hosting us and making Switzerland an amazing world wind trip of lakes, rivers, cities, alps and family meals. We loved meeting their new son Jari and watching them as they navigate new parenthood. I will hopefully add a few photos to this post, but our best are on facebook for Juve and Instagram for me (lyncjacobs).
Our trip could not have been possible without the help of our family and friends. My sister Diane was instrumental in helping organize and direct the four harvests while we are gone. We are deeply grateful and can’t thank her enough. We thank Cata our friend and CSA member for holding down the fort at the farm. Watering, feeding and tending to the houseful of animals was no small feat and we are so happy she was willing to take on that responsibility in addition to her full time job. Thank you to my friend and business partner Polly who carried on at the Beaverton Farmers Market. She took my wreaths and harvested my flowers and arranged them for the two weeks while I was gone. A call out to all our amazing subscribers who lent a hand harvesting. It is really an amazing community we have created and you all make a difference. Thank YOU.
One piece of deep sadness is our precious cat: Siggy was killed while we were away. Cata spent two days in agony searching for her to finally find her. We miss her every day, she was such an amazing cat. We feel done with cats (we still have three, Mulan, Ricky ticky and Chang) but our environment is too wild for such free spirited animals and our heart break is too deep. Give some love to all our animals when you see them. Make sure they approach you as they will set their boundaries.
Our farm is chugging along. The weather has definitely turned. Cool mornings have sent shock waves through the summer crops. The tomatoes have taken a dive. They really hate morning dew and cool nights. The peppers are more protected and will continue. The zucchini, cucumbers and the like have taking it hard and the insect pressure from you know who (the spotted cucumber beetle, argh!) is killing them off. Oh, yeah and from below we have the gophers, field mice and moles(making tunnels and killing their roots) who make thriving hard. We are on full attack mode on the aphids as they have taken over the farm in everyway and in every form (black, white, green).
On the bright side, lettuce, spinach, radishes and carrots seem to be thriving. We will have the later next week as we hope to harvest beets and carrots and radicchio next week. We will start with winter squash this week. That first type, the spaghetti squash is a fun one as long as you remember to use it like you would spaghetti, as a vehicle for delicious sauce. We have put our favorite tomato sauce on it or even pesto (make sure to make some as basil will not be around for ever, or make prezemoli (the parsley version of pesto).
It is election season. It is so hard to squeeze in yet another thing, but so important to stay engaged. There are so many issues that I am passionate about and you will be getting more news as the election approaches. Please do pay attention, most of the measures on the ballot we are strongly opposed to and affect our farm and our friends and neighbors. Measure 105 would repeal our anti-racial profiling law that was passed over 30 years ago with unanimous support. We are strongly opposed to measure 105. It does not support our Oregon values. It actually would make our communities less safe and create barriers for our neighbors calling the police. It is especially damaging for women in reporting domestic abuse. Measure 103 and 104 are bad for small farmers and businesses like ourselves (more info to come). Measure 106 would cut benefits to healthcare. Unite Unidos is a political action group I belong to and we will publish our voters guide. This guide will be available in the barn if you are interested. I encourage you to talk with your friends and family. I find short talking points helpful so that I can express why I am voting a certain way and how those measures will affect people.
More to come on all fronts, but for now off to harvest.
Lyn–this is the one that was in the Oregonian–it’s quite good! Pretty tasty straight up, but seems like it would be great on crostini or pizza, or w/chicken or fish, for instance…
1/2 c olive oil
1 large shallot chopped (I used a sweet onion)
6 garlic cloves
3 Tbs toasted blanched almond slivers
1 medium zucchini, cut into 1/2 ” dice
1 c basil leaves
@tsp lemon juice
salt and pepper to taste.
Sauté garlic and onions in 1Tbs oil until softened, not browned. Transfer to blender or processor and blend with remaining ingredients (except oil) until smooth. Gradually add in oil with blender running until smooth and creamy. Season w/S&P to taste.
Apparently keeps several days in fridge or freezes well
Tomato and Leek sauce
SERVINGS: 4 – 6
Yield: Makes about 4 cups
- 2 tablespoons extra-virgin olive oil
- 2 cups thinly sliced cleaned leeks (white and light-green parts)
- 2 cloves garlic, minced
- 2 sprigs thyme
- 4 medium tomatoes, coarsely chopped, plus their juices
- 1/3 cup sauvignon blanc or other dry white wine
- Maldon or other flaky sea salt
- Freshly ground black pepper
- Agave syrup (optional)
Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.
Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce. Add the agave syrup, if desired; stir and/or mash as needed.
Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.
Spaghetti Squash and Herbs (Martha Stewart)
- 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 tablespoon packed light-brown sugar
- Coarse salt and freshly ground pepper
- 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped
- Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
- Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately