- Lettuce(beautiful field lettuce, “Rhazes”, “red sails”, “Galisse”, “Deer Tongue” enjoy the flavor and color)
- Spinach (giant leaves of “Emu” spinach, wash them well many slug kisses)
- Turnips or kohlrabi (last of the oh so sweet turnips and first of the unusual col crop Kohlrabi, see recipes below, we just peel and eat raw!)
- Chervil, parsley or cilantro (chervil has so many uses, just try it! Many recipes below)
- Kale
- Beets
- Green garlic (this is a garlic “leek”, slice, chop add to soup or stir fry use as you would garlic, it is so sweet)
Well I seem to open each newsletter with a comment on the weather, but as farmers the weather is what it is all about. It gone down to 37 degrees Tuesday night and the freshly planted tomatoes didn’t like that at all. They changed from a nice green color to a purplish hue which is most likely not fatal but it doesn’t look good.
We had a productive week planting most of the tomatoes, leeks and celeriac. We got 3 beds of peppers planted in the greenhouse as spring crops were harvested. This is a tiny drop in the bucket as the cucumbers, squash (summer and winter),basil, more peppers, eggplant and more still have to get out into the gardens.
We are trying a number of techniques to make our tomatoes the best ever. You will notice as you drive onto the farm that the field just to the left, below the barn there are rows of tomatoes some with red plastic, some with black plastic and some with black thick cloth and lastly some with none at all. We are using the different mulching techniques to control weeds (lots of bunching grass in this field), heat the soil and keep the soil off the leaves (a problem that contributes to early and late blight). We hope to determine the best way to boost production for our farm. Anybody need a science projet?
The weeds are going crazy as they do at this time of year. For every weed we pull there are about 3 generations of smaller weeds waiting to emerge. Juvencio has been busy hoeing and tilling and pulling those buggers. I have done a little to, mainly to find my flowers to cut for market. If anyone loves to pull weeds there is plenty of love to go around. This week we said goodbye to Jena. She worked with us on her senior project at Catlin Gable and was a joy to have on the farm. Always ready to lend a hand and a quick study. She was kept busy and proved very helpful with harvest, transplanting and seeding. She will be missed as she moves on to her last summer before entering college in August. Many thanks for her work and generous spirit she will be missed.
The news is finely official the weather has put us behind 2-3 weeks. It has been unseasonably cold and wet. Vegetables don’t like this very much. We have had many crops that typically produce tons give us very little. Carrots, kohlrabi and beets are disappointing in their production. Not even enough for everyone to enjoy. Alas this is what being a member of a CSA brings. We share the harvest no matter how large or small. We do all we can to provide you with variety and delicious seasonal vegetables and you accept that there are many factors that influence how food is grown, many of those factors are out of our control.
Next week look for peas, potatoes and zucchini as they begin to ramp up production. Next week we harvest on Saturday. There will be a brief note and off we head to a family wedding in Vancouver B.C. If you plan to help that day, harvest will begin at 07:30 on Saturday June 4.
Please bring us your brown paper bags we are in need as we are chewing through them at the farmers market. If you want to start your own veggies come see me at the Beaverton Farmers market Saturdays from 0800 to 1330. Of course next weekend (June 4) I will be here on the farm helping to bring in the harvest so we can make the 7 hour trip to Vancouver.
Have a great week!!
Kohlrabi Saute w/ Garlic & Lemon Juice:
2 med Kohlrabi bulbs
1 Tbls olive oil
1 Garlic clove, finely chopped
1 med Onion, chopped
1 Tbls Lemon juice
2 Tbls Parsley, chopped
2 Tbls sour cream
Salt & freshly ground pepper
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.
Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days
Redbor Kale with Red Beans, Cilantro, and Feta Cheese
Local Flavors, Deborah Madison
11/2 cups dried red kidney beans, soaked for 4 hours or overnight sea salt
2 bay leaves ½ t thyme leaves
1 white onion, finely chopped 2 tablespoons olive oil
1 large bunch of Kale (works with collards, chard or any kale) ¾ cup chopped cilantro
3 ounces crumbled feta cheese
- Drain the beans, cover them with plenty of water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 ½ teaspoons salt, and all but ½ cup onion. Lower the heat and simmer until tender, about 1 ½ hours.
- Slice the kale leaves from their stems with a knife. Chop coarsely into 1-2 inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender 5-7 minutes, then pour into a colander to drain.
- Heat the oil in a wide skillet. Add the remaining ½ cup onion and ½ cup cilantro. Cook over medium heat until the onion has softened, about 10 minutes. Then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remaining cilantro.
Creamy Kohlrabi with Parmesan.
2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated
2 tablespoons unsalted butter or olive oil, or combination
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley
Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.
BEETS AND CARAMELIZED ONIONS WITH FETA
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 Beets and Their Greens with Marjoram and Pine Nuts
Local Flavors, Deborah Madison
2 small red onions, thinly sliced into rounds
white wine vinegar
6-12 small beets, golden and or chioggia, including greens
olive oil sea salt
Marjoram Pesto with Capers and Olives (see below)
- Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink.
- Discard the beet stems and any wilted leaves, wash the rest and steam until tender about 5 minutes. Set aside to drain, then chop coarsely. Toss with a little olive oil and season with sea salt.
- Leaving an inch of the stem and the tails on the beets, steam until a knife pierces them easily, about 25 minutes. Slip off the skins. Trim the tops and tails, quarter them and sprinkle with a little vinegar.
- Make the pesto, setting aside half the toasted pine nuts as a garnish. Toss the beets with it, leaving ample streaks throughout. Place them over the greens. Remove the onions from the vinegar and strew them over the beets. Garnish with the reserved pine nuts and serve.
Marjoram Pesto with Olives and Capers
1 small slice country bread sea salt
2T aged red wine vinegar ¼ cup Marjoram leaves
1 clove garlic, coarsely chopped 3 T drained capers
½ cup pine nuts 1 cup finely chopped parsley
2 T pitted Greek olives ½ extra virgin olive oil
- remove the crusts from the bread and soak it in the vinegar on a plate
- Pound the garlic with ½ teaspoon salt in a mortar until smooth, then work in the marjoram, capers, pine nuts, parsley, and olives until you have a coarse purr. Add the bread and the olive oil and work until the pesto is well amalgamated. Season with pepper, taste fro vinegar and add a little more if you think it needs it. The pesto will be very thick.
Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
FRESH CHERVIL RELISH
For use as a soup garnish, sandwich spread, or with warm or chilled trout or salmon.
| 1 cup 2 tbsp. 2 tbsp. 1 tbsp. |
chervil leaves fresh lemon juice minced red onion olive oil |
Combine all ingredients in food processor and whirl until finely minced.
RADISHES WITH GOAT CHEESE
1/2 cup soft mild goat cheese, softened
3 tablespoons heavy cream
12 large radishes with tops
Garnish: 24 small fresh chervil sprigs
In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding. Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves. Garnish hors d’oeuvres with chervil. Makes 24 hors d’oeuvres. Gourmet April 1998
Chervil soup
adapted from Recipes from the French Kitchen Garden by Brigitte Tilleray
Simple, easy and delicious. A true spring soup!
2 # potatoes
2 cups water
1 generous bunch fresh chervil
½ cup creme fraiche or sour cream
2 Tablespoons butter
S & P to taste
Peel and wash potatoes, then cut into thick slices. Cook in boiling salted water for 15-20 minutes or until tender. Meanwhile, wash chervil well, shake out extra water and chop well. (Use a sharp knife or kitchen scissors.) Puree the potatoes using a hand blender or food processor, using the cooking liquid to keep it soupy. Return soup to pan (if you’re using a food processor, with a hand blender your soup is still in the pan!) Add the chopped chervil and leave to infuse for 2 minutes. Stir well and add S & P to taste. Stir in the butter and creme fraiche over a very low heat. Serve as soon as the butter has melted. Serves 6
Cream of Artichoke Heart Soup
adapted from Recipes from the French Kitchen Garden by Brigitte Tilleray
julia’s note: you can also use frozen artichoke hearts with this recipe: you’ll need 12-15 frozen or canned in water hearts: they are processed from the smaller artichokes they don’t sell to fresh market.
6 artichokes
S & P
2 ½ cups stock: chicken or vegetable
1 Tablespoon milk
2 teaspoons cornstarch
½ cup creme fraiche or sour cream
1 heaped Tablespoon finely chopped chervil (if you don’t know what to do with the rest of your chervil, try adding to a green salad: it’s divine that way!)
Cut off the stalks at the base of the artichokes. Cook until done, so a fork can easily pierce your artichokes. Trim away tough outer leaves and and chokes that might be present. (Most of ours are small and tender enough they don’t have a choke at all.)
Place the hearts in a saucepan with the stock. Bring to the boil, the puree. Make a paste with the milk and cornstarch. Stir gently into the soup over low heat until it thickens. Add the creme fraiche and
chervil. Season to taste with Salt and Pepper. Stir a bit more and serve. Serves 6
White Carrots Cooked with Chervil
1 bunch of white carrots
butter
S & P
fresh chervil
Slice or dice the white carrots with a sharp knife. Cook the carrot pieces (they can also be grated) in the butter, then add salt and pepper to taste. Stir in fresh chopped chervil right before serving.
BAKED POTATO SALAD WITH CHERVIL
| 3 lbs. 3 2 tbsp. 1/4 cup 2 tsp. 2 tbsp. |
baking potatoes green onions minced red onion plain yogurt coarse brown mustard minced chervil |
Rinse the potatoes and poke each with a fork. Bake, right on the oven rack at 500 degrees until just tender, 45-60 minutes. Meanwhile, combine the green onions, red onion, yogurt, mustard and chervil. Let the potatoes cool on a wire rack, to keep them from getting soggy, until they’re cool enough to handle. Cut them into slices and add to the yogurt mixture. Combine gently with a rubber spatula, so the slices don’t crumble; it’s ok if a few break. Serve warm or slightly chilled.
SALSA VERDE
| 2 bunches 1 bunch 3 tbsp.2 cloves 3/4 cup 3 tbsp. |
parsley chervil capers grated zest of 1 lemon garlic olive oil lemon juice salt and pepper. |
Chop all ingredients fine together. Eat with crackers, fish, eggs, chicken, cucumbers, pizza, etc.
Vegetarian Cooking for Everyone, D. Madison
Honeyed Beet Quinoa Summer Salad, with variations
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden
Julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo… chives, tarragon for a different flavor….. The possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.
6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad
Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil… but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.