This week we have the following:
- Lettuce: Deer Tongue and Butter crunch
- Chard (Argentata (green with white stems) and Rainbow)
- Sprouting broccoli
We realize you may get tired of hearing about the weather, but as farmers we are all about the weather. We have our hoop houses planted and these will provide the first 4-8 weeks worth of produce, but the crops to follow for June and July need to be planted out in the field. The incesent rain, pounding the soil hardens around their stems and makes growth slow if not permanently stunted. The birds are starving and see the few green leaves as fair game. Oh and did we mention slugs like rain?
The tomatoes, summer squash, cucumbers and later broccoli will be ready to transplant and with the pouring rain their will be no where to plant them. So what do we need from you? Do a “rain, rain go away” dance, don’t celebrate another rainy day and begin to understand the risk of farming.
It will soon be time to plant outside and we sell plant starts. We have emailed you an order form. The sooner you get that in to me the sooner I can seed any of the crops you want to have in your home garden. I will attempt to put under the “extra” tab but dont’ hesitate to email us. We also www.beavertonfarmersmarket.com sell starts of vegetables and flowers at the starting on May 7. What every you prefer. We sell under Pumpkin Ridge Gardens booth
Our cows have finally finished calving. Morena, our first cow now about 11 years old had the last heifer (female) yesterday. See the photo on the slide show. We ended up with 6 heifers for the 2011 season.
It is time to put in your order for grass fed beef and lamb!!
Beef: We raise Black Angus crossed with Galloway. We will butcher 2 steers this fall. They are raised on grass almost exclusively. People purchase, a quarter, half or whole. They weigh between 500 and 600 pounds. You pay butcher, cut and wrap (~ 0.65 cents per pound) and you pay the farmer $3.00 /# hanging weight. Deposit $100. Please contact Juvencio for full details and do so sooner rather than later while supply lasts.
Lamb: we have 10 lambs available for September. We take them to the butcher and you pay cut and wrap fees (usually between $80 – 90) and you pay the farmer $4 – 6/# for hanging weight (they usually weigh from 26 -35#). They are available on first come first serve basis to subscribers, deposit is $100. If you are interested contact Juvencio to reserve.
Candy took a great photo of last weeks harvest. Interesting way to preserve the harvest! Updates to the recipe tab will happen weekly. The recipes that help you deal with the weekly harvest will be in this posted below this letter.
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead) Keep at room temperature. Re-warm balsamic syrup before using. Re-whisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
Asian Steak, Watercress and Spinach Salad With Hoisin Vinaigrette
Tuesday, April 10, 2007
Makes 4 main-course servings
- 2 bunches watercress (6 to 7 ounces each), thick stems trimmed, tender stems and leaves separated into bite-size sprigs, washed and dried
- 1/4 pound baby spinach, washed and dried
- 4 green onions (white and light-green parts), minced
- 1 tablespoon rice vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons dark sesame oil
- 2 tablespoons vegetable oil, plus more for cooking the steak
- Kosher salt and freshly ground black pepper
- 11/2 pounds beef strip steaks (about 1 inch thick)
- 1 8-ounce can sliced water chestnuts, drained
Put the watercress and spinach in a large bowl, cover with a damp paper towel and refrigerate.
In a small bowl, whisk together the green onions, vinegar, hoisin, soy sauce and ginger. Whisk in the sesame oil and vegetable oil. Season to taste with salt and pepper.
Heat a large, heavy pan (preferably cast iron) over medium-high heat for at least 1 minute. Use paper towels to pat the steaks dry. Season them generously with salt and pepper, rub with oil, put them in the pan and cook until well-browned, about 4 minutes. Flip and continue to cook, about another 3 minutes for medium rare. Transfer the steaks to a cutting board, let rest for 5 minutes, then slice them thinly.
Add the water chestnuts to the bowl of greens. Whisk the vinaigrette and toss the greens and water chestnuts with just enough of it to coat (a few tablespoons of vinaigrette should be left over). Taste and add salt and pepper as needed. Divide among four plates. Arrange the beef over the greens, drizzle with remaining dressing and serve.
(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon
2 tablespoons crème fraiche
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche. (Serves 6)
Swiss Chard Stalk and Tahini Dip
1 lb Swiss chard stems, coarsely chopped
2-4 garlic cloves, mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)
Boil the stalks in salted water until quite tender; drain. Transfer
to a food processor and puree. Add the garlic and process until well
blended, then add the tahini and salt to taste. With the machine
running, slowly add the lemon juice. Transfer to a wide bowl and
drizzle with the olive oil and garnish with pine nuts and mint if
– 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