Week #28, 2018

Week #28

  • Carrots or beets
  • Dill, parsley or cilantro
  • Radicchio (see recipe below!! Don’t miss out on these delicious greens)
  • Cabbage or Napa cabbage
  • Celeriac (brown root that is so delicious)
  • Leeks
  • Radishes or turnips, you can eat the greens too!
  • Peppers
  • Hot peppers
  • Onions
  • Apples (Newton’s pippin a great old fashioned apple)
  • Tomatoes
  • Tomatillos or stuffing peppers, make some of the seasons last salsa!)
  • Winter squash
  • Spinach
  • Broccoli, cauliflower or kale

Thanks to everyone who helped out and attended the harvest festival! It was a beautiful day, huge attendance, delicious food and wonderful conversations. We enjoyed “Mexico en la Piel” baile folklorico, contra dancing with Tarka and Victor, walnut gathering competition and pizza making with Mary Kay and Mark. What a wonderful community of people, thank you for being part of it!

We have this week and next and the 2018 regular season is finished. We have the add on Thanksgiving harvest for pick up November 18 or 19th. This harvest will include salad, spinach, kale, brussels sprouts, cabbage, celery, winter squash and more. Please pre-pay in the barn or by sending a check to reserve your spot. We can use any help we can get on that day as I bring in the harvest without the help of Juvencio. He is taking off for Honduras to help his father celebrate 91 years of living. We will start the harvest at 7:30 and work until we are finished. There will be wreaths and ceramics for sale in the barn and hopefully I will have time to bake some treats.

It is election time and the oh, so important midterm elections this year are more important than ever. Please make sure you engage in some way! Start by turning in your ballot! We support yes on measure 102 and the Portland clean energy initiative 26-201. We oppose measures 103, 104, 105 and 106. Please make sure all those in your family and friends turn in their ballots. If you need help vetting the candidates please check out the list I have posted in the barn. Come out and canvass with me or phone bank. There are so many ways to make your vote count and to magnify our efforts and creating a better, kinder more inclusive country.

Here are some recipes for the week, gotta run, harvest -> canvass -> plant garlic


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.


Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson


Serves 6-8


3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed

4 cups chicken or vegetable stock

1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder


freshly ground pepper

¼ cup chopped fresh parsley


  1. melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
  2. Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.
  3. Transfer the soup in batches to a blender or food processor; puree.
  4. Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.


Roasted Cauliflower and Radicchio Salad
1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.


Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit
December 2008
by Tori Ritchie

Creamy Radish Green Soup


Makes 2 servings


2 T butter

2 – 3 cloves garlic, minced

2 green inions, trimmed and sliced ½ inch thick

1 heaping teaspoon, minced fresh ginger

1 bunch radish greens, chopped small (trim ends but use the rest of the stem)

1 medium yam or sweet potato, peeled and sliced ½ inch thick

2 cups veggie broth

¼ cup half and half

Salt and freshly ground pepper


Heat the butter in deep pan over medium heat.  Add garlic, green onions and ginger and sauté for 2 minutes.  Add radish greens and yam and stir to combine.  Add broth and simmer covered for 10 to 15 minutes.  Remover g=from heat and let sit for 5 minutes.  Put soup in a blender and process for at least 30 seconds to make sure all the stems are pureed (otherwise the soup may be stringy).  Return to pan, add half and half and salt and pepper to taste.  Stir to combine and serve.



1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)
Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.





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