La Finquita Del Buho presents:
The 19th Annual
Sunday October 14, 2018 from 2- 6 p.m.
At the farm; 7960 NW Dick Road, Hillsboro 97124
Lots of fun for the whole family:
Traditional Mexican dancing, Music, cider pressing, wood fired pizza oven, potluck, farm tours and festive fall wreaths and bird feeders for sale and much more
Please bring: your favorite pizza topping, a dish to pass, a mason jar for cider, plates, cups and silverware for your family, a check book or cash to purchase items and contribute to the performers
Contact Lyn Jacobs (503-568-5760) or Juvencio Argueta (503-830-0342) for more information
- Winter squash
- Sweet peppers
- Hot peppers
- Frisée ( delicious chicory to be used in salad or soup) or escarole
- Broccoli/cauliflower or romanesco
- Cabbage( Napa or regular, this might have to wait a week)
- Dill or cilantro or parsley
The party is today! Juve and I were up late getting the adobado( my signature pork dish) in the oven. I was so tired that when my alarm went off two hours after falling asleep I just turned it off. Nice! So the pork is super tender after cooking 5 hours. Juve has spent all week, trimming, mowing and cleaning. Luna lent s hand on Friday and the deck is cleaner than ever. Now we just have to harvest those veggies and make the pizza sauce and we will be ready for our annual harvest festival.
Our friends the Schoch’s and Grossen’s are unable to open the festival with their alp horns as our festival collides with the Grossen family cider press. We do have Mexico en la piel dancing at 3:30 and contra dancing for all of us at 4:30 or 5. We will have the walnut pick up , farm tour and cider pressing. The pizza dough is made and the oven will be fired up soon. Can’t wait to introduce you to our new herd of goats!
We still have room for the thanksgiving harvest. This is a large share with all the fixings for a thanksgiving meal. This generally includes: salad mix, arugula , winter squash , leeks, shallots, parsley, peppers, celery , Brussels sprouts, kale and more. The cost is $40 and should be prepaid. Sign up in the barn.
We are offering a limited number of winter shares. The season is 12 harvests over the 5 months of the back side of the calendar . What is the back side of the calendar you ask? The late fall and winter months are the atypical growing season in the northern hemisphere .The cost is $320 for the season. Please let me know by email if you want to participate. The harvest will start in November following the end of the regular season. I plan to harvest approximately every other week and I send out an email to let you know. It depends on weather mostly. It tends to be 8 – 10 items per week and some of our winter subscribers say they like it more than the regular season ! It is so nice to have fresh veggies in the winter when they are scarce. Thanksgiving harvest is separate and an additional cost.
It is time to let us know if you will continue in 2018. You are our top priority as returning members. We save a spot for you as we open to new members. Please let us know if you will continue into 2019. A $100, non-refundable deposit is much appreciated but not necessary until January 1st.
Our new goat herd has arrived. We have the 4 Saanan does that you may have already met. Charlize, Wynonna, Uma and Loraine and yesterday Juvencio picked up the rest. We will have 5 other does that are Bore goats (meat breed). They come from a happy home or our friend Angela. They are friendly but big and have horns, so respect them and let them approach you. We can’t wait to have kids in the spring and cheese at the opening of next season!!
I can’t let a note go by without commenting on the horrific political state our country is in. It is essential that everyone vote this midterm in the hopes of turning the tides. The last day to register is 10/16, this Tuesday. I have registration cards in the barn, you can do so on line at:
Oregonvotes. I have lawn signs for all the Washington county races and some of the measures. I have a small voters guide to the measures and the candidates that we as United Unidos political activism group support. I am happy to discuss any of the measures (I am particularly well versed on the NO on 105 campaign as I have been all in since the hate group were gathering signatures ). Please stay engaged, it is vital that our voices are heard.
Here are a few recipes:
Julia’s Escarole Sausage Dinner Soup
up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo…. yes, it’s fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking green such as chard, dandelions, kale, spinach…
Brown the sausage, drain off excess fat if there’s lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until transluscent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parm. rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards….) Serve.
Escarole Frittata from Chef Jonathan Miller
Great anytime, but also a great buffet dish, this frittata looks
wonderful with a colorful topping of tomatoes, or salsa. Meat
eaters can add sausage.
1 onion, chopped
1 sweet pepper, chopped
1 head escarole, chopped
8 eggs, beaten
½ c grated fontina or gruyere
3 T parsley, chopped
Heat the oil in a 10 inch skillet, preferably cast iron. Sauté the onion and pepper until softened but not browned, about 8 minutes. Add the escarole and some salt and sauté until wilted and soft. Combine the eggs, the cheese, and the parsley together and pour into the skillet, making sure the ingredients are evenly distributed. Cook over low heat, covered, until the eggs are set,
another 5-8 minutes or so. Alternatively, finish the top of the frittata under the broiler. Allow to cool and then unmold to a serving plate. Top with sour cream, chopped tomatoes, your favorite salsa, and some sliced tomatoes on the side.
Escarole and Anchovies from Chef Jonathan Miller
A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.
2 garlic cloves, chopped
3 anchovies, chopped
1 head escarole, chopped
Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning,
and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.
Chicken Sausage, Escarole and White Bean Stew
adapted from Take 5 150 five-ingredient recipes
edited by Nancy Gagliardi et al makes 4 servings
1 pound Italian chicken or turkey sausage links (hot or mild)
1 onion, or 1 stalk spring garlic, or 1-2 garlic cloves, chopped (optional)
1 head escarole (1# ish), cut crosswise into inch-thick pieces
1 14 ounce can broth (seasoned chicken, plain chicken, vegetable… your choice)
1 15 ounce can white beans (sometimes called cannellini beans), drained and rinsed
2 C water
1/3 cup chopped genovese or other basil
S and P to taste
- Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat. (NOTE: if you’re NOT counting calories/ ‘points’, you can use 1 or more T regular olive oil in this step.) Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.
- Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: since this is from a Weight Watchers book: it tells us that each 1.5 cup serving is worth ‘5′ points. They say to make it ‘4′ points, use reduced fat kielbasa instead. You can substitute most any cooking green for the escarole)
Favorite Escarole Salad as Martin prepares it:
4 heads escarole, dark outer leaves removed, washed and torn into large bowl. Dress with: olive oil, sherry or champagne vinegar, shaved parmesan, S & P, and truffle oil. this is very very delicious.
3 T olive oil
2 medium escarole – rinsed, dried and chopped
1/2 cup lemon juice
chopped zest from one lemon
2 tablespoons capers, roughly/barely chopped
10 dark, pitted olives, kalamata are good here
ground black pepper to taste
Heat oil in a large frying pan over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice & zest. Add capers, S & P, and olives; cook and stir for another 15-30 seconds.
Blanched Escarole with Fried Capers
from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy
1 bunch escarole (about 1 pound), trimmed and shredded
1 tablespoon extra-virgin olive oil 1 tablespoon unsalted capers, drained
1/2 teaspoon salt
Freshly ground pepper
2 teaspoons thinly sliced lemon zest for garnish, optional
- Drop the escarole in a pot of salted boiling water. Cook 3 to 5 minutes until it is as tender as you like. Drain well.
2. While the escarole is cooking, heat the oil in a large nonstick skillet over medium heat. Add the capers and cook 2 minutes; remove with a slotted spoon.
3. Stir in the drained escarole, salt and pepper and heat through. Place on a serving plate and top with the capers and lemon zest, if using. Serve immediately. Serves 4
Escarole and White Bean Salad with Fennel and Gruyere Cheese
adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown
1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons
Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. (I would be occasionally tempted to skip this step with a can of rinsed cannelloni beans… JW) While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don’t burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.
Mustard Vinaigrette 1/4 teaspoon dried tarragon 1/4 teaspoon fennel seeds 1 1/2 Tablespoons sherry vinegar 1/4 teaspoon salt 1 1/2 teaspoons Dijon mustard 2 Tablespoons creme fraiche or sour cream 6 tablespoons virgin olive oil Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.
1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper — to taste
SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn’t time to soak and cook…) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired. serves 8
Fall Escarole Salad
1 Escarole heart
couple of Fuyu Persimmons
1/4 c pomegranate seeds
toasted hazel nuts
balsamic or lemon juice vinaigrette
Season the escarole with some of the vinaigrette. spread the escarole in a wide platter. slice the persimmons on top, sprinkle the pom. seeds, sprinkle the halved hazel nuts. Drizzle with more vinaigrette and if you have hazel nut oil, drizzle that on top as well.
Baked Leg of lamb with Wilted Escarole
5 – 6 pound whole leg of lamb Trim the fat as much as possible.
2 onions sliced
6 – 8 garlic cloves lightly crushed
6 – 8 thyme sprigs
6 – 8 oregano or marjoram sprigs
1 bole dry white wine
1 cup olive oil
In a shallow dish large enough to hold the lamb mix the above ingredients and then add the lamb. rub the marinade all over he lamb. let the lamb marinate overnight or 6 -8 hours. turn the lamb frequently if you can.
Preheat the oven o 450 F. remove the lamb from the marinade about 2 hours before serving. dry the lamb from the marinade. Make a stiff paste with some of the marinade by removing the thyme, oregano or marjoram leaves, and the garlic, chop finely. Season with salt and pepper. Rub the paste all over he lamb. place it on a rack over a shallow pan in he oven. Bake for 15 min. reduce heat to 350 F. turn the lamb over 30 min. bake for another 30 min. urn again and bake for 15 min. Remove the lamb from the oven and let it rest for 15 min.
Wilted Escarole Vinaigrette:
1 1/2 to 2 pounds escarole
1/2 cup olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
Wash and trim the escarole; cut into about 3/4 inch strips. just before carving the lamb, heat 1/2 cup oil, in a saute pan, over low heat until it is very warm, but not hot. Add the escarole to the pan all at once and cover. Remove the cover and stir in 3 tablespoons or more of red wine vinegar. season with salt and pepper for taste.
Carve the lamb and put on a platter. drizzle with the carving juice, put the wilted escarole on the plate and pour the remaining vinaigrette over the lamb and the escarole.
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead) Keep at room temperature. Re-warm balsamic syrup before using. Re-whisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
Asian Cabbage salad with Chicken
- 1 red jalapeño or Fresno chile with some seeds, chopped
- 1/3 cup vegetable oil
- 1/4 cup fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon grated peeled ginger
- Kosher salt
- 1/2 small head of red cabbage, thinly sliced (about 5 cups)
- 2 medium carrots, peeled, shredded
- 6 scallions, whites and pale greens only, thinly sliced
- 3 cups shredded rotisserie chicken
- 1 cup baby spinach, thinly sliced
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped dry-roasted peanuts
- 1/2 teaspoons toasted sesame seeds
Preparation: Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.
Celeriac and Tomato Soup
4 tomatoes 2 cups water
2 # celeriac ¼ cup lovage chopped (optional)
3 leeks 1 onion
1 clove garlic 1 large carrot
1 tablespoon olive oil 2 T butter
3 sprigs parsley 6 cups chicken broth
salt and freshly ground pepper
Peel, seed, and roughly chop tomatoes. Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water. Wash and trim leeks and, using only the white and light green parts, thinly slice. You should have 1 ½ cups. Chop onion and combine with leeks. Chop garlic. Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted. Add garlic and carrot, and cook for 5 minutes longer, Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated. Add drained celeriac, the rest to the tomatoes and the parsley sprig. Cook together for 10 minutes. Add chicken broth, water and lovage (if using). Bring to a boil and reduce heat and simmer for 30 minutes. Puree, season with salt and pepper, and serve with croutons on the side. (serves 8) For thinner soup only use 1 pound celeriac and 3 tomatoes.
CELERY ROOT BISQUE WITH THYME CROUTONS
1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.