Week #28, 2019

  • Radicchio
  • lettuce
  • Fennel
  • Arugula or spinach
  • Radishes
  • Fresh herbs: parsley, dill or cilantro or watercress
  • Sweet peppers
  • Hot peppers
  • Tomatoes (green and red)
  • Cabbage (Chinese, green) or broccoli or cauliflower
  • Kale (if we can hose off the horrid white flies)
  • Onions
  • Potatoes
  • Winter squash
  • Gourd or, decorative pumpkin
  • Apples

We are approaching the end of the season. This is the second to last harvest of the 2019 regular season. We have a shift to greens and salad and the tail end of the peppers and tomatoes. The flavors change and are better utilized in soups and stews that cook over time and draw out taste sensations. We are still working through the early onions, but will add some of the Spanish torpedo onions for a sharper flavor with your radicchio salad. Tonight is “Noche de Sopas” at our house where we will feature bone soup, wild mushroom soup and potato leek soup (alright maybe I have gone overboard with soup, but cold weather makes me want to feel warm inside). Hopefully I will find time to make the radicchio salad that is a family favorite ( I will add it again below).

The broccoli, cauliflower and cabbage is on it’s own timing! We have plenty planted but it is trickling in and surely will be in full swing after the regular season ends – such is the farming life – frustrating and unpredictable. We pulled up much of the tomato crop and prepared the soil for planting overwintering onions and our new trial of calcots. Calcots are a spring favorite of the Catalan region of Spain. The are young, sprouted onions that are charred on the grill and then eaten with a delicious Romesco pepper sauce. We managed to get most of the garlic planted with about 1 bed left to go. Our cover crop is coming up with vigor and we look forward to collecting data in the spring on what worked best. This is the best year for cover cropping ever, we believe due to the dry September days and cold that killed many of our summer crops early.

I have tons of fall wreaths for sale in my studio in the barn. I have bird feeders and wreaths for all seasons – please check them out and buy yours today. I can also take special orders while the material lasts, text me or email me with your specs.

We have 5 new weaner pigs. They are so cute and curious, getting used to their new digs. We have over 10 head of cattle here at the farm and 40 or so down in McMinnville. They are mixed Galloway and Angus with Wagu bull. Contact Juvencio for details on reserving your ½ or whole hog or ¼, ½ or whole steer. Prices are reasonable and the animals are well tended (see Juvencio’s video on Instagram where his whole herd runs to see him as he drives up to Rancho Julia Maria).

We have our own pumpkin patch set up in the barn! Pumpkins, gourds, and ornamental corn available for purchase . Come check it out!

Please do let us know about your plans for next season as you can gather we are already planting for spring and summer of next year. We will continue NoPo pick up as well as ABC on Thursdays. We appreciate everyone of our members and your commitment to eating locally and sustain-ably. We are all doing our small part to make this planet livable and we can all do more. Take action every day with intention. Find your passion for our planet and do something. Make sure to vote!

See you around the farm


1 1/2 tablespoons fresh lemon juice

1 teaspoon finely grated fresh lemon zest

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup plus 1 tablespoon olive oil

6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)

4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)

2 cups thinly sliced radicchio (1/4 lb)

Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.


 Roasted Cauliflower and Radicchio Salad

1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)

1/2 cup plus 1 tablespoon extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white-wine vinegar

1 1/2 tablespoons finely chopped shallot

2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips

1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips

1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Spinach, Radish Slaw with Crispy Chiles and Pepitas

2 tablespoons Sherry wine vinegar

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

6 dried Anaheim or dried New Mexico chiles,* stemmed

Canola oil

2/3 cup shelled raw pepitas (pumpkin seeds)

4 9-ounce bags spinach leaves (not baby spinach)

2 10-ounce bunches large red radishes, trimmed

4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit

December 2008

by Tori Ritchie


1 head butter lettuce, torn into bite-size pieces

1 head radicchio, torn into bite-size pieces

8 ounces blue cheese (preferably Cabrales), crumbled

1/4 cup red wine vinegar

5 tablespoons almond oil or olive oil

Peppered Almonds

Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.

Bon Appétit

March 2000

Creamy Radish Green Soup

Makes 2 servings

2 T butter

2 – 3 cloves garlic, minced

2 green inions, trimmed and sliced ½ inch thick

1 heaping teaspoon, minced fresh ginger

1 bunch radish greens, chopped small (trim ends but use the rest of the stem)

1 medium yam or sweet potato, peeled and sliced ½ inch thick

2 cups veggie broth

¼ cup half and half

Salt and freshly ground pepper

Heat the butter in deep pan over medium heat.  Add garlic, green onions and ginger and sauté for 2 minutes.  Add radish greens and yam and stir to combine. Add broth and simmer covered for 10 to 15 minutes.  Remover g=from heat and let sit for 5 minutes. Put soup in a blender and process for at least 30 seconds to make sure all the stems are pureed (otherwise the soup may be stringy).  Return to pan, add half and half and salt and pepper to taste. Stir to combine and serve.

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