Week #1 2019
- Cilantro or dill
- Green onions
- Onions or shallots
- Cauliflower – yippee!!
- Purple sprouting broccoli
- Spinach or chard
This is it, the start of the 2019 season. Yesterday we kicked off the start of the season with our opening potluck and pizza extravaganza. The weather was horrid, cold, drizzly and damp. We had a nice turn out of die hard Finquita lovers with many new members making the trek and many of our continuing members as well. We had a nice slow party with time to mingle and chat and sing. We had the help of Juvencio’s brother Felix and sister-in-law Carla who helped us ready the farm for the opening. We had Jacob visiting from Alaska which was a help. Mary Kay showed up early to help set up the pizza station and Mark helped cook the pizza. It was a fun afternoon.
We are launching two new pick-up sites in Portland and this is exciting but a bit scary. There is a NoPo pick up on Sundays and a NE pick-up on Thursdays (exclusively for members of the Alameda Beaumont Childcare (ABC) community. We thank our members Matthew and Katherine and Shannon and Julie for helping us launch these two new sites. If you want details, please send me an email and I can see if I can connect you. For now, I think we are full at both those sites. We may be able to squeeze a few more members into the farm. But it feels like we are close to capacity.
I am here at the computer trying to get our groups settled and the harvest organized. I would much prefer to be out there harvesting the veggies. I am sure there will be some bugs in the organization and some literal bugs in the vegetables, but all will get worked out over time. I will try and send an update later about the farm, but for now I must add my recipes and head out to harvest. Please do email me with the errors you find, and any questions.
1 bunch flat leaf parsley, Curley ok too, stems removed and roughly chopped
1 shallot, thinly sliced
1 teaspoon drained capers
4 cornichons, thinly sliced
Juice of one lemon
3 tablespoons olive oil
Salt and pepper
Mix parsley, shallot, capers and cornichons. Mix the lemon juice and olive oil together and to the salad. Sprinkle lightly with salt to taste top with freshly ground pepper.
Fresh Herb Kuku
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
- Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
- In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
- Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
- Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
- Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.
Lyn’s Salad Dressing (this is the key to a great salad!!)
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper
1 teaspoon Dijon mustard
1 clove garlic pressed
Add all ingredients to a Mason jar and cover with lid. Shake until creamy and well blended.
Kale Salad (from Kris Schamp)
Flax oil (1/8 C) (I am cheap and use olive oil)
Lemon juice (1/8 C)
Soy sauce* (less than 1/8 C)
1 bunch kale
Shredded or shaved (with peeler) carrots (I often skip this)
¼ C pumpkin seeds
1/8 C sunflower seeds
* can use Bragg’s – a low sodium substitute for soy sauce
1) Make the dressing: equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce. Use less soy sauce if sensitive.)
Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.
2) De-stem the kale – try to get the young, tender smaller leaves.
Cut it into ribbons. Place in very large bowl to allow for easy mixing.
Add rest of “dry” ingredients.
3) Add the dressing and marinated onions to the kale mixture. Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.
Let sit for a while (20-30 mins) before serving. Can be made well beforehand and refrigerated. Can add chopped avocado when serving. Goes well with marinated tofu-you can use the same dressing.