- Broccoli or cabbage
- Green onions
- Parsley, dill or cilantro
- Tomatoes!!! Either a fresh slicer or small basket of cherry tomatoes, take note beginning of July and you are getting a tomato from your CSA!
- Summer squash – enjoy the variety from green zucchini to striped heirloom “Costata Romanesco” to Zephyr – the half green, half yellow varieties
- Green beans or peas (the last of these sugary favorites)
- Cucumbers (maybe . . . )
We have remained busy turning over beds from summer to fall. We planted the first radicchio for fall harvest and more lettuce, basil and herbs. We planted some of the fall cabbage and the last of the experimental brussels sprouts. We will add a few more beds of cucumbers (surely, we will regret this, but when they are so slow to produce, I keep putting in more and more. We planted a safety bed of pole beans (yikes, might regret that too). Cole helped us turn over greenhouse #1, pulling the Chinese broccoli and getting it ready for me to seed carrots, beets and daikon radish.
Juve spent hours tying up tomatoes and hopefully I will sneak in there and prune out some of the over abundant plant growth so we can see the fruit. The peppers and eggplant are coming on and should be part of the share within a few weeks. Tomatoes are just starting and with any luck all the prep we did will pay off in thousands of red, yellow and purple summer treats. The onions are bulbing and should come out of the ground in late July to early August. We look forward (kinda) to pulling 7 beds and getting them hung to cure.
Flowers have gone wild! Order your bouquet today and every week. I have been trying to keep up but they keep on flowering and flowering. I am drying many bunches every day for wreaths to begin in August thru November. I seed and plant new flowers every week to keep the supply going. Yesterday I took 26 buckets of flowers from the farm and sold everyone at the Beaverton Farmers Market. See photos on Instagram! @La_Finquita_del_Buho.
We are excited to offer no spray blueberries from our neighbor and master blueberry growers at:
Sunrise blueberries https://www.facebook.com/SunriseBlueberry/
They have picked them and are selling them for $4/pound. I will have them in the cooler ready to purchase when you get your share. I am not sure yet what 1# looks like as far as hallocks (little green boxes, but I will sell them by the box, ½ flat and whole flat. Pre-orders welcome.
They also have you-pick about 3 miles from La Finquita and they are open 7 days a week.
Here are the dates of the events to be had at La Finquita:
- August 25 – 9 – 5: Annual Canning party!! Sign up now in the barn, space is limited
- October 6 – Harvest Festival 2-6 p.m.
- July or September (TBA) Farm to Table dinner in the orchard – sign up and let us know you are interested!
Here are some recipes to enjoy this week:
Adapted a bit from Simply recipes
Yield: about 10 12 2 ½ inch fritters
1 # (about 2 medium) zucchini
1 teaspoon coarse salt (kosher salt)
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
½ cup all purpose flour (or gluten free four mix) ½ teaspoon baking powder
Olive or another oil of your choice, for frying
1-2 teaspoons of chopped basil or chopped mint.
To serve (optional)
1 cup sour cream or plain, full fat yogurt
1-2 tablespoons lemon juice
½ teaspoon lemon zest
Pinch of salt
1 small minced or crushed clove of garlic
Preheat oven to 200 degrees. Have a baking sheet ready.
Grate zucchini, in a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in a piece of cheese cloth.
Return the deflated mass of zucchini shreds to bowl It may need ¼ more teaspoon of salt. Stir in scallions, egg, and some ground pepper .In a tiny dish stir together flour and baking powder, then stir the mixture into the zucchini batter.
Fry the fritters in the heated oil for about 4 minutes on each side.
Serve with topping, can keep warm in the oven on the baking sheet.
Roasted Cabbage (Our families new favorite way to eat cabbage 2014)
1 head cabbage
Extra virgin olive oil
Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.
GREEN CABBAGE STUFFED WITH VEGETABLES AND FRESH HERBS
Printed from COOKS.COM
c. chopped mushrooms
2 tbsp. chopped fresh parsley
1/2 c. diced red bell peppers
1/2 c. diced asparagus or broccoli
1/4 c. diced onions
6 tbsp. Pesto
Dash of freshly ground black pepper
1/4 c. extra virgin olive oil
1 c. chopped cooked red potatoes
1 c. cooked lima or fava beans
1/2 c. pine nuts
1/2 head or 10 green cabbage leaves, steamed 3 to 4 minutes
2 c. prepared tomato sauce
3/4 to 1 c. grated Mozzarella cheese (optional)
In a large saucepan, saute the mushrooms, parsley, peppers, asparagus, onions, Pesto, and pepper in the oil over medium heat for 5 to 7 minutes, stirring occasionally. Remove from the heat and stir in the potatoes, beans, and pine nuts. Place 1 or 2 tablespoons of the mixture on each cabbage leaf where the thick stem is. Fold the right side of the leaf over it, then the left, and roll up.
Place the stuffed leaves in a greased baking dish and pour the tomato sauce over them. Top with the cheese, cover with aluminum foil, and bake in a preheated 375 degree oven for 30 to 40 minutes. Yield: 2 servings.
Kale and Lentil Soup
(Marilyn’s invention from Sue)
3 T EVOO (extra virgin olive oil)
1 onion and 1 rib of celery (chopped and sauté for 4 minutes)
6-7 cups of water
2 cups chicken broth
1 ½ cups green lentils (rinsed and checked)
1 bay leaf
¼ teaspoon red pepper flakes
½ – 1 # kale (washed and sliced)
12 oz. Kielbasa (slice in 1” rounds)
16 oz. plum tomatoes
2 teaspoons red wine vinegar
Salt and pepper to taste
Sauté onion and celery for 4 minutes. Add water and chicken broth as well as lentils to the sauté mix. Add the bay leaf and red pepper flakes and bring to a boil. Decrease heat to a simmer for 30 minutes. Then add the Kale, kielbasa sausage, tomatoes and red wine vinegar. Add salt and pepper to taste. Cook 15 minutes more and serve. Great the next day.
Massaged Kale Salad with Apples and Gorgonzola
Bastyr adjunct faculty member Jennifer Adler M.S., C.N.
contributed this recipe. I love to watch Jennifer work with food because
she loves to use her hands. She touches and loves food into magnificent
flavor and tenderness. Jennifer likes to make a bunch of this salad at
once to ensure that she have dark leafy greens ready when busy days are ahead.
It tastes better as the days go by.
1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
¼ cup diced red onion
1/3 cup currants
¾ cup diced apple, (½ apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
- Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed. By large, I mean 16-20 leaves that are at least 12″ long.
- De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
- Stack leaves, rollup and cut into thin ribbons (chiffonade).
- Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
- To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
- Put kale in a fresh bowl and discard any leftover liquid.
- Stir onion, currants, apple and toasted seeds into kale.
- Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.
Preparation time 15 minutes
Makes 6 servings