The Weekly Share
- Chinese broccoli
- Cauliflower (while it lasts!)
- Carrots or beets
- Kohlrabi (a great brassica, peel the bulb and use in recipes below. Use the leaves as you would collards in the delicious salad recipe below)
- Green garlic – use the whole white part up to the light green. Use as a leek or as you would use garlic for a subtle garlicky flavor
Happy Mother’s Day to all who are mothers, and all who have mothers. It is a day to celebrate that woman that gave you life. I must say that we should be celebrated everyday, but let’s take this day to especially honor those women in your life. Thank you to my mother who taught me so much about unconditional love and kindness. She always filled our bellies with delicious food and our hearts with the knowledge that she would care for us always. Enjoy your day and know that you are important and loved.
What a blast of hot weather can do! Much of our beautiful lettuce is quickly going to seed. We have to turn over the hoop houses from winter and spring crops like lettuce, radish, cilantro to peppers, tomatoes and cucumbers. As fast as Juve can pull one crop I am in there transplanting the next crop. The tomatoes in the hoop house are starting to set the first flowers, the ghost peppers just got into soil and the peas are trellised and in full bloom. It is hard to believe we are into the fifth week of harvest.
We have four little piglets getting used to the farm. They will spend their days running around, enjoying whey from our cheese and getting fat. They are all spoken for so if you had wanted pork you did not speak up fast enough. You can always let Juve know and he may get inspired. We have beef available, ¼ to ½ a steer, just speak up to Juve. Our cattle are not super large and a ¼ is around 100# of meat when all cut and wrapped. It is all grass fed and the cattle live a happy life, so consider our beef for your family.
We have struggled with carrot and beet germination for years and the “lucha” continues. We have some nice early carrots but we get about a third of the carrots we expect from a 100 foot bed. We will give you what we have and turn the beds into cucumbers that we have more confidence will be productive. We are still transplanting onions, planting more potato beds, and planting lettuce weekly. Juvencio pulled the overwintering cauliflower and broccoli and I planted pole beans and bush beans. We are waiting on the main crop tomatoes until the end of the week and for weather stabilization in hopes of avoiding the blossom end rot fiasco of last year. I had hoped to send a soil sample, maybe I will get that done today so that I can add exactly what they need. We are not usually so exacting, but we have struggled the last few years with irregular production so I should probably listen to the Ag extension and just do the test!
The Beaverton Farmers Market www.beavertonfarmersmarket.com has been booming! I will be there all season with veggies starts and fresh cut flowers. Please do come and see me. I have some starts here on the farm and I will try and make an effort to put out my extras for sale here. You can send me an email with your order or text, the best supply is at the market. I have Lillie pots available today for gifts and there is a ceramic display as well. There is still plenty of time to get your garden in, in fact mid to late May is a great time.
I have included tons of recipes. Sue and Polly have sent some of their favorites. Enjoy the fresh garlic, the end of the cauliflower, the crispness of kohlrabi and the seasonal bounty that is Chinese broccoli. Check out the website for recipes and as your mother would say . . . “Eat your vegetables”
Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.
Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days
- 4 10-ounce packages frozen chopped spinach, thawed, drained
- ¼ cup olive oil
- 1 leek, white and pale-green parts only, thinly sliced
- ½ medium onion, chopped
- 5 medium scallions, white and pale-green parts only, sliced
- 2 garlic cloves, grated
- Kosher salt, freshly ground pepper
- 1 large egg
- 1 large egg yolk
- 10 ounces feta, crumbled (about 2 cups)
- 1 ounce store-bought finely grated Parmesan (about ¼ cup)
- ⅓ cup chopped basil
- ⅓ cup chopped dill
- 3 tablespoons chopped oregano
- 1 teaspoon finely grated lemon zest
- ¾ cup (1½ sticks) salted butter, melted, divided
- 12 14×9-inch sheets frozen phyllo dough, thawed, room temperature
- A 9-inch springform pan
- Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.
- Heat oil in a large skillet over medium and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with salt and pepper. Scrape into bowl with spinach.
- Whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture. Add feta, Parmesan, basil, dill, oregano, and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!
- Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter. Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 2 more phyllo sheets.
- Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2″ overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.
- Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.
- Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing ring. Serve warm or at room temperature.
- Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.
Caesar Salad Dressing
Epicurious | February 2006
courtesy of Wolfgang Puck
Wolfgang Puck’s Pizza, Pasta and More!
Editor’s note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
about 2 cups
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
To prepare ahead: Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
From Wolfgang Puck’s Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck,(C) 2000. Reprinted by arrangement with Random House Value Publishing.
Published Jul 06, 2015
- Makes 2 servings
Sasha Davies, chef and co-owner at Portland’s Cyril’s at Clay Pigeon Winery, says her favorite salads are often ones that are born from creativity, with different textures and flavors complementing each other.
For the Sesame-Tahini Dressing:
- 1 small shallot minced (see note)
- 1 tablespoon tahini
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon honey
- Salt, to taste
For the salad:
- 1 bunch collard greens, cleaned and ribs removed
- 15-20 pitted castelvetrano olives
- 1 cup torn bread, preferably something like ciabatta or focaccia
- Small amount of olive oil
- 4-5 white Japanese turnips chopped into bite-sized pieces (see note)
- 1/4 cup pine nuts, toasted
- 2 ounces finely grated pecorino romano
To make the Sesame-Tahini Dressing: In a blender or in a large bowl using an immersion blender, combine shallot, tahini, olive oil, lemon juice, honey and salt until dressing is thick and emulsified.
To make the salad: Flatten collards on cutting board in stacks of three or four leaves. Roll them into a tight bundle and slice into thin ribbons (similar to how you would work with basil to chiffonade).
Smash or chop castelvetrano olives.
Toss torn bread in olive oil- spread on a baking sheet and warm through in a 350 degree oven (3-4 minutes).
Toss collards, olives, turnips, and pine nuts with grated pecorino romano.
Add lightly toasted bread and 3 tablespoons of the sesame tahini dressing, and salt to taste. Massage dressing throughout. Remaining dressing can be reserved for another salad.
Notes: You can soak the minced shallot in water or in the lemon juice to minimize any oniony bite, though it dissipates if you make the dressing a bit in advance. If the small, white turnips aren’t available, add cucumbers, radishes, or anything that has a bit of juice and crunch
Farro and Greens
- 1.5cups par-cooked farro, see notes above
- Kosher salt to taste
- 3 to 5ounces greens, such as kale, Swiss chard,
- 1/2cup extra virgin olive oil, divided
- Fresh cracked pepper
- 1lemon, halved, plus more to taste
- 1/4cup well-stirred tahini paste
- 1teaspoon maple syrup
- 1clove garlic, minced, optional, see notes
- 1/2cup pine nuts
In This Recipe
- Slide 0
- Slide 1
- Slide 2
- Slide 3
- Place a large pot of water over high heat. Bring to a boil. Add the farro and a big pinch of salt (I add 1 tablespoon). Cook according to package instruction but taste before draining — my 10-minute Trader Joe’s farro consistently takes 15 minutes. Drain. Place in a large bowl.
- Meanwhile, remove the greens from the stems (if using kale or chard), then slice very finely — you can chiffonade the leaves (stack leaves on top of each other, roll them into a tight coil, then cut down to make long thin strips) but consider cutting the thin strips into smaller pieces as well. You want small pieces of greens here. Place the greens in the bowl with the farro, add ¼ cup olive oil, ½ teaspoon salt, and fresh-cracked pepper to taste. Squeeze half of the lemon into the bowl catching the seeds with your hand. Toss, taste, and adjust with more salt or pepper to taste—I usually add another quarter teaspoon of salt and sometimes more. The farro and greens should taste slightly lemony and nicely seasoned, but nothing spectacular—remember that the magic happens when the grains and greens meet the tahini sauce. At this point, you can chill the farro and greens until you are ready to serve.
- Make the tahini sauce: Stir together the tahini, remaining ¼ cup olive oil, juice of remaining half lemon, ¼ teaspoon salt, maple syrup, garlic, if using, and 2 tablespoons water. Add more water by the tablespoon. Dressing should be pourable—I typically add another 2 tablespoons water. Taste and adjust with more salt, lemon, or maple syrup to taste. Transfer to a serving bowl or set directly on the table.
- In a medium skillet over medium (or higher) heat, stir the pine nuts until golden all around. Do not walk away from the skillet—if you stand there the entire time, you can get away with using higher heat for a shorter period of time.
- When ready to serve, spoon the greens and grains into bowls, drizzle the tahini sauce over top, and sprinkle pine nuts over top as well. Pass more sauce and pine nuts on the side.
Ava Gene’s kale salad—mix the massaged kale with finely grated rind and juice of 1 lemon, toss with a bit more olive oil and salt. Just before serving mound a large handful of toasted bread crumbs (use good bread) and handful of freshly grated parmesan—and toss. People pay big bucks for this.
Kale “greek” salad—toss the massaged kale with a bit of red wine vinegar, finely chopped oregano (or dried), feta chunks, thinly sliced onion, kalamata olives and tomatoes and/or cukes if you have them.
Dinner in minutes*: (*ok, if you have cooked grains on hand)
2-3 cups cooked brown rice or Farro
1 large bunch of greens, or mixed greens, thick stems removed and finely chopped
1/2 c olive oil, divided
1/4 c. Tahini
1 tsp maple syrup
1 clove minced garlic
1/2 c pine nuts or other nuts, lightly toasted
Toss the greens with 1/4 c oil and juice of 1/2-1 lemon and the cooked grain
In a small bowl, combine the tahini, lemon juice, maple syrup and olive oil and garlic. Blend well and add warm water by tablespoonfuls until it is a pourable dressing.
Toss the tahini dressing with the greens and grains, season w/salt & pepper to taste, and sprinkle toasted nuts on top. Serve
“I’m leaving town and I have a fridge full of greens!”
Remove the toughest of stems, toss those greens in boiling water til just blanched, then remove, drain and cram into zip lock bags to freeze and use later as you would frozen spinach in frittatas, spanakopita, soups, etc. Or make the soup below, which takes seconds—I just freeze it before adding the eggs.
Provencal Greens Soup
2 Tbs olive oil
2 leeks, sliced (could use green garlic, or green onion)
4 cloves garlic, sliced
6 cups of chopped greens: chard, beets greens, watercress, arugula
2 large eggs
4 sliced of rustic bread, toasted and rubbed with a cut clove of garlic
Heat 1 Tb of oil in a large soup pot over medium heat and add leeks. Cook, stirring, until tender.
Add garlic and 1/2 tsp salt, cook until garlic is fragrant