Week #21, 2019

  • Sweet Peppers
  • Hot peppers
  • Spaghetti squash
  • Tomatoes heirloom
  • Cucumbers
  • Onions
  • Basil
  • Apples
  • Plums
  • Asian pears or pears
  • Eggplant
  • Zucchini
  • Potatoes
  • Cherry tomatoes 
  • Leeks
  • Beans

Last Sunday 17 family representatives (maybe more) participated in the annual canning party. We had a great time, chopping, stirring, cooking, sweating and talking as we collectively made 12 different recipes. They included a tomato chutney, a plum and apple chutney,  3 jams: zucchini, tomato and plum cardamom , pickled beans and pickled vegetables, BBQ sauce and ketchup. We got off to a good start as people trickled in and Mary Kay kept us on target so that we finished distributing the jars and were mostly cleaned up by 4:45. It was very productive and people who had never canned before and old pros got to work side by side and put up a great pantry for the winter. Juve did a live stream on facebook that is pretty funny, my photos will not load on this ancient computer and somehow did not load on the ipad, so I am giving up. If you want any of the recipes, Mary Kay has them, although they are increased to make at least 16 jars. I am going to try my hand at some more chutney and a pear jam later today.

The farm is changing fast. Fall is in the air. Juvencio cleared greenhouse #1 and I planted some fall crops. I hope to complete the rest later today or tomorrow. We have tons of weeding to go and seeding things like arugula and spinach for harvest at the beginning of October.. We managed to get all the onions and shallots hug after the canning party. Ana, Chris, Dee and Holly helped in the herculean task of hauling hundreds of onions to the second level of the barn after they were strung in bunches of 5-10 onions. Many hands made light work in comparison to Juvencio and I hauling bunch by bunch upstairs. We will have to move many of them by the end of the month as we prep the upstairs for the farm to table fundraiser for Portland Area Coalition for  CSA farmers (PACSAC).

A few weeks ago I had a particularly hard day at work, hearing story after story about how our immigration non-system is tearing families apart and causing illness and despair.  I called Ron Wyden’s Washington County rep and he helped set up a visit from the Senator. That visit happened on Thursday and several of my patients and other community members got to sit at a round table with him and tell their stories. Yuridia, a 12 year old girl I have known since birth shared her father’s story about not being able to visit his dying grandparents and being torn between family in this country and in Mexico without the ability to move between the countries to connect to them all. It was a very powerful meeting and provided the Senator with names and faces to put on this crisis. His words to me were: “Keep up the fight, stay passionate that is the only way we can change the system”. So, I pass on those words to you, we have the power to change the system even when it seems extremely bleek. Please do stay engaged, keep calling, writing, marching in the streets.

Here are some dates to remember:

  1. September 22 – farm to table dinner fundraiser for PACSAC at La Finquita (more details to follow)
  2. October 6 – harvest festival at La Finquita, see flyer and plan on attending.

A few recipes for the week:



Here’s what to do with that last bit of baguette, too hard to eat, and the last of this summer’s tomato crop. Gazpacho originated in Andalusia long before the tomato arrived in Europe, and originally the soup was made simply with stale bread, water, vinegar, garlic and olive oil. Bread adds a wonderful texture. Keep a pitcher in the refrigerator for refreshing snacks and quick, healthy lunches.

·         2 thick slices stale French bread, crusts removed (about 1 ounce)

·         1 pound ripe tomatoes, cored and peeled

·         2 garlic cloves (more to taste), halved, green shoots removed

·         1 slice red or white onion, coarsely chopped and rinsed with cold water

·         2 tablespoons extra virgin olive oil

·         1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)

·         1/2 to 1 cup ice water, depending on how thick you want your soup to be

·         Salt and freshly ground pepper

·         Garnishes (optional)

·         1/2 cup finely chopped cucumber (more to taste)

·         1/2 cup finely chopped green pepper

·         1/2 cup small croutons (a good destination for the rest of your stale bread)

·         1 hardboiled egg, finely chopped

1.       Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water.

2.       Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.

3.       Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes.

4.      Yield: Serves four

5.       Advance preparation: This gazpacho will keep for a day or two in the refrigerator.

Tomato Red Pepper Salad Dressing

This rosy, zesty salad dressing is great on a bed of leafy greens, sliced cucumbers and fresh mozzarella cheese. It is virtually fat free and therefore very low in calories. It also keeps well in the refrigerator for at least a week.

1 small (6 ounce) can of tomato paste

1 whole roasted red pepper or pimento from a jar

2 tablespoons red wine vinegar

2 tablespoons water

1 clove garlic, chopped

1 teaspoon dried basil

1. Combine all ingredients in a blender container. Blend until well mixed.

Serves 8

Nutrients Per Serving

Calories: 22.9

Protein: 1.0 grams

Fat: 0.2 grams

Saturated Fat: 0.0 grams

Monounsat Fat: 0.0 grams

Polyunsat Fat: 0.1 grams

Carbohydrate: 5.3 grams

Fiber: 1.1 grams

Cholesterol: 0.0 mg

Vitamin A: 1,057.4 IU

Vitamin E: 1.0 mg/IU

Vitamin C: 33.3 mg

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