Week #29 2018 – The last harvest of the regular season

Week #29, 2018 – Last Harvest

  • Chicory salad mix
  • Broccoli
  • Cauliflower
  • Spinach
  • Cabbage or celeriac or leeks
  • Cilantro or parsley or dill
  • Sweet peppers
  • Hot peppers
  • Tomatoes
  • Onions
  • Carrots or beets

Well, it has finally come, the end of the 2018 season. There have been many successes and some unexpected flops. We can lament but not change the past, but only hope to learn from those things we did well and those that we did not. It is amazing as I glance back at the notes from years past (all the way to 2010) and see similarities and differences. There is always something that we could have done better and the funny thing is that “thing” varies from year to year. Farming is one of the great mysteries combining science, art, grit and hard physical work. I am happy to be a part of this every challenging work of growing the food we eat.

Juvencio and I got started on some of the harvest yesterday as I am on call today and have phone banking to do at 11:00. The cauliflower finally did it and there is one for almost every one. We just ate one simply roasted with olive oil and salt and pepper, so sweet and delicious. I roasted sliced onions on the same pan with a leek and it made a super lunch. We have an interesting line up for you with a chicory salad mix. See this recipe, it looks delicious from an amazing restaurant I hope to visit one day in San Francisco, Tartine: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917 . I hope you all find the joy in chicory as it is an amazing green that has so much potential. I mixed in the radicchio to add color and texture, all these greens are in the chicory family.

We have filled the Winter Share and have just about as many as we can take for Thanksgiving. You can email me if you still wish to get the Thanksgiving share, we ask that you pre-pay the $40. We expect that you will be missing your veggies in three weeks and want more. Most of those veggies will keep well and be good in your fridge for at least 2 weeks. Juvencio will take off for Honduras before that harvest so if you are interested in getting your hands dirty and your body wet sign up or show up to help us harvest on 11/18. We expect the Thanksgiving harvest will be ready to pick up after 2:00 p.m. on 11/18.

There will be wreaths, bird feeders and ceramics (if I can get my hands and body into that studio!) for sale that day and hopefully a few winter/holiday wreaths as well. I can make special orders now or following Thanksgiving for ceramics so please let me know. You can email me or text me or leave me a note in the money jar. Orders after Thanksgiving and before Christmas will be easier to fill but I will do my best if you need it before.

I can not write without talking about the state of the world or of this country. It is with such a heavy heart that I start today after the horrific murder and hate crime committed yesterday in the synagogue in Pittsburg. There is so much hate, furthered by the person who sits in this country’s highest office that I am filled with frustration and yes at times rage. I know this rage is not productive and I strive to blow it off and dig my heels in to find meaningful work in the direction of love and peace and civility. I wish I had more time to wax poetic about the never ending struggles we face in this world, but I hope you will take the part of what I am writing that resonates with you and turn it into your own form of activism.

There are steps we can take today to make sure that the direction of this country changes. We have a local elections that make a difference to us and to this country just 9 days away. Here are my talking points for taking action:


  • VOTE: Oregon leads the way in election accessibility with vote-by-mail — that’s why it’s so easy to vote in this election! Remember to join your friends and neighbors in participating: Just mail back your ballot or locate your ballot dropoff location here!


  • TODAY from 11-2 at VG Admin there is phone banking for the No on 105 campaign, lets be there in force. Hope to see you all there.


  • There are many other ways to act, make sure your whole family votes, promote voting at your work place, contact the local DEMS office in your county, go to No on 105 website.



  • Please do this if nothing else, make a comment on the government website about the proposed change to the public charge. What does this mean??? It means that Trump is trying to change the rules for immigrants to gain residency and citizenship by saying that if a person uses food stamps (SNAP) or public insurance (Care Oregon!! Which most of the kids I care for have!!) you will be ineligible to become a resident or citizen as you will have been a “ward of the state”. This is despicable! My patients are already telling me they will not renew their health insurance or that of their children in fear of repercussions and effect on their immigration status. This policy change is racist, insane and unconscionable. People are simply using the resources they are entitled to use by law to provide food, health care and shelter for their families while working hard in this country. Please go to the link below, modify the comments and how they affect you and your community. This must be done by December , don’t delay, do it today. https://protectingimmigrantfamilies.org/

Ok, please know that your farmers care about you, they care about the environment (a whole other topic, of the utmost importance, but you see from our actions that this is the key to our life and yours – organic food, local economy, solar energy, electric vehicles, reduce waste, reuse and recycle etc.) and they care about the community. Please do join us next year as we move forward in providing locally and organically grown food that reflects the seasons. There are many challenges and you are part of the solution!

All our best, open to suggestions and comments,

Your farmers; Lyn and Juvencio

Some recipes for you this week!

Spiced Pork with Celery Root Purée and Lentils
Celery Root Puree
2 pounds celery root (celeriac), peeled, cut into 2-inch cubes
5 cups whole milk
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
Ground white pepper

3 bacon slices, chopped
1/4 cup 1/8-inch cubes peeled carrots
1/4 cup chopped shallots
1/4 teaspoon minced fresh rosemary
1 1/2 cups dried lentils
3 cups water
1 teaspoon butter

1/2 cup honey
6 tablespoons red wine vinegar
1 tablespoon curry powder
1 1/2 teaspoons cayenne pepper
2 1/2 pounds pork tenderloins
1 tablespoon olive oil

3/4 cup low-salt chicken broth
1 tablespoon cold butter

For celery root puree:
Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For lentils:
Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For pork:
Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Bon Appétit
September 2003


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 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.

a 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.




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