- Parsley or dill or cilantro
- Green onions or small red onions called purplette
- Chinese broccoli or broccoli
- Sugar snap peas
- Kale (Hey! quit leaving this healthy green behind, see 10 ways to prepare kale below)
- Cabbage for s few
We continue to transition. From spring to summer, zucchini coming on, greens.becoming less prominent. The peas have gone crazy, we have two beds outside the hoop houses which rarely are successful due to bird, but they are currently doing minimal damage. They prefer my wheat and sunflowers. The brassicas continue their irregular readiness with a few cabbages here and there and a few heads of broccoli. The heat was fortunately short lived and damage was minimal. If that heat were sustained we would be in real trouble. Juve estimated out hoop houses got above 120 degrees!
We had the help of our Alaskan guest, Cole this past week. He helped us pull the garlic. It was a hard sad affair. The soil after years of amending with compost and organic material felt like the original clay we are gifted in this part of the Willamette Valley. It was rock hard and unforgiving with thistle intermixed. What a welcome to La Finquita! In those beds that held garlic and thistle the Brussels Sprouts were planted. We put in 4 varieties, always hedging our bets to get you Brussels in October before the regular season ends and ensuring Brussels for the Thanksgiving
Giving Share. It comes late this year, at the very end of November. Weather permitting (not colder than 17 degrees) we should have Brussels by then.
Our winter squash was uncovered, opening it to the onslaught of cucumber beetles. We are busy weeding between the beds and around each plant in hopes of beating them back “enough”. Time is spent each week attending to the weeds in the onions. They take 4 weeding sessions before they come out of the ground. Next weekend at the summer equinox they will send energy into the bulb and start forming their nice round heads. We have more onions than ever, so fingers crossed that the rust that travels through the air does not affect them.
This week begins the planting for fall. Cabbage has been seeded twice (the heat got the first seeding), broccoli is next. I seed lettuce every week with varying degrees of success. The heat really can limit germination and that is frustrating. I will seed celery, fennel, radicchio as well. A new set of beans are germinating and will need to find a home in the garden that is packed to the gills with other crops. We are juggling space in the hoop house that is too hot right now but we want it for fall with outdoor space that has water limitations and crop rotation. I am getting dizzy so will stop sharing what is rattling around in my head.
Mary Kay and I have set a tentative date for the canning party August 25. I had to abandon the party last year as I could just not juggle a big family trip and the canning event on my own. This year Mary Kay is back in and I have no trip planned (learned my lesson on that one!). Sign up will come soon, but mark your calendars and sign up early. We will take 20 participant families and have a wait list.
The harvest festival will take place early in October this year in hopes of good weather. The first Sunday of October. Enough planning, off to harvest. Here are some great recipes to try this week.
Creamy Herb Dressing
1 tablespoon finely diced shallots
2 tablespoons red wine vinegar
½ cup creme fraiche, heavy cream, sour cream or plain yogurt
3 tablespoons extra virgin olive oil
1 small clove garlic, finely grated or pounded with a pinch of salt
1 scallion, white and green part finely chopped
¼ cup finely chopped soft her, whatever you like (parsley, dill, cilantro, basil)
½ teaspoon sugar
In a small bowl let the shallots sit in the red wine vinegar for 15 minutes. In a large bowl whisk together the shallot and macerating vinegar with the creme fraiche, olive oil, garlic scallion , herbs, sugar and a pinch of salt and pepper. Taste with a leaf of lettuce and adjust seasoning.
Refrigerate the leftovers will keep for 3 days.
Rosemary Sugar Snap Peas
- Trim peas, set aside.
- In large saucepan, bring water, rosemary and salt to a boil; add peas, cover, reduce heat and simmer 5 to 8 minutes, until tender. Drain.
- Melt butter in large skillet over medium-high heat; add almonds and saute until golden, about 2 minute.
- Toss peas with butter mixture and pepper. Serve immediately.
- 1/4 cup coarsely chopped parsley.
- 3 tablespoons red wine vinegar.
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves.
- 2 teaspoons crushed red pepper.
- Kosher salt and freshly ground pepper.
- 1/2 cup extra-virgin olive oil.
Take ingredients except for olive oil and chop in food processor. blend well then take out and cover with olive oil, let stand for 20 minutes. Serve with meat or fish of your choice.
COLLARD GREENS MINIERA
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
Indian Spiced Kale and Chickpeas
1 tablespoon extra virgin olive oil 3 cloves garlic, minced
1 11/2 pounds kale, ribs removed, coarsely chopped 1 cup reduced sodium chicken broth
1 teaspoon ground coriander ½ teaspoon ground cumin
¼ teaspoon garam masala ¼ teaspoon salt
1 can (15 oz.) chick peas, rinsed
Healt oil in a dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, spices and salt. Cover and cook for about 8-10 minutes. Stir in chickpeas; cover and cook unitl chickpeas are heated through, about 1-2 minutes.
HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS
1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar
Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
Kale with Garlic and Bacon
1 slice of bacon chopped (I use pancetta)
1 garlic clove
6 cups (or what you have) chopped kale, washed
1 cup water (I used chicken broth)
In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In te fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender. Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste. Serves 2.
Kale Salad (from Kris Schamp)
Flax oil (1/8 C)
Lemon juice (1/8 C)
Soy sauce* (less than 1/8 C)
1 bunch kale
Shredded or shaved (with peeler) carrots
¼ C pumpkin seeds
1/8 C sunflower seeds
Sprouts (any kind)
* 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.
Whole-Wheat Penne With Walnut Pesto and Kale
Tuesday, February 27, 2007
Makes 4 to 6 servings
Lacinato kale, also called Tuscan, black or dinosaur kale, is narrow leafed, dark blue-green and crinkly. Other varieties of kale may be substituted if lacinato is unavailable. Be sure not to toast the nuts too long; burned nuts will make the pesto taste very acrid. Whole-wheat pasta varies widely in flavor and texture; Imported Bionaturale brand, which is sold at New Seasons Markets, is one of my favorites. If you prefer, regular pasta may be substituted for whole-wheat.
- 11/2 cups walnuts, toasted and coarsely chopped (divided; see note)
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- Pinch granulated sugar
- 1 cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 bunches fresh lacinato kale, stemmed, coarsely chopped and rinsed well
- 1 pound whole-wheat penne rigate pasta
Combine 1 cup walnuts, garlic, thyme and pinch sugar in food processor and process until evenly ground, about 15 seconds. Add cheese and oil and process just until blended, about 4 seconds, scraping down sides of work bowl as necessary. Adjust seasoning with salt and pepper; set pesto aside.
In a large pot, bring 4 quarts of water to a boil, add salt and greens and cook until tender, about 4 minutes. Leaving the boiling water on the heat, use tongs or long-handled strainer to transfer greens to large bowl of cold water to stop cooking. When greens are cool, drain and squeeze firmly between hands to remove excess moisture. Coarsely chop greens and set aside.
Add pasta to the boiling water and cook according to directions on package. Drain pasta through colander, reserving 1/2 cup pasta water. Return pasta to pot and toss with pesto until well-coated. Add reserved pasta water, as necessary, to moisten pasta. Using tongs, distribute cooked greens through pasta; season to taste with salt and pepper. Divide pasta among bowls and serve garnished with remaining 1/2 cup walnuts and additional grated parmesan as desired. Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.
By the Armard Family
– as much kale as you could get with two hands together (as a buch) after it has been chopped (aprox. 2 cups)
– Olive oil (2-3 tablespoons)
– One small well-chopped clove of garlic
– 1 teaspoon of salt
– 1/4 cup of feta or chevre cheese (small pieces)
– 1 small-medium riped tomato or 4-5 cherry tomatoes (chopped)
– Fresh black pepper
– 3 eggs
– Finely chopped basil or parsley
– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside
– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out
– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)
– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt
– Cover for about a minute with a lid
– Fold or whatever you prefer or can do (fritatta Vs. Omelette)
– Take out and add some chopped parsley or basil on top