Winter Share Week #3

  • Brussels sprouts!! Yipee! They are sized up like never before – enjoy
  • Cabbage
  • Radicchio
  • Onions
  • Shallots
  • Green onions
  • Daikon
  • Arugula
  • Cilantro or water cress
  • Bok choi
  • Winter squash
  • Celeriac

Here is the line up for Winter Veggie harvest #3 – enjoy! We will have veggies next week as well and it will include a salad mix. Share your favorite recipes with winter veggies. Be sure to stop by the Redd building tomorrow from 11-3 to see the winter veggie super sale https://www.friendsoffamilyfarmers.org/eaters/infarmation/portland/fyp/ (see how your winter CSA stacks up, we sell it all to you and will not be selling.) We have ceramics and a few wreaths and bird feeders left, check them out in the barn.

We hope you are enjoying the winter selection so far.

Your farmers;

Lyn and Juvencio

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Thanksgiving 2019

  • Brussels sprouts!! Yipee! They are sized up like never before – enjoy
  • Cabbage
  • Fennel
  • Celery
  • Parsley
  • Cippolini onions
  • Shallots
  • Leeks
  • Daikon radish
  • Salad mix with radicchio and arugula 
  • Winter squash
  • Pie pumpkin
  • Potatoes
  • Kale or spinach
  • Walnuts
  • Persimmons
  • Cauliflower or broccoli

Happy holidays to all! We are happy to have veggies for you to share with family at this time of year. We are featuring Brussels sprouts, acorn squash, cippolini onions (a whole bunch!) and a salad mix to die for. The harvest should be ready by noon, but have to wait for it to warm up a bit to pick the lettuce and leeks.

The fall has been mild which makes pest pressure high. The root maggot is particularly voracious (ever heard of the book “The very Hungry caterpillar” well that applies to maggots and caterpillars. The daikon was stunning, now you have to cut out the parts that the buggers started eating.  I have been on a quick pickling frenzy. It is a great way to use all the parts that are still good on the daikon. I have tried the one from McFadden (6 Season Harvest) and made up my own. Here is the link to my favorite recipe so far:

https://pupswithchopsticks.com/quick-pickled-daikon-radish/

https://www.japanesecooking101.com/yuzu-daikon-recipe/
(I will try this one today!)

I am racing out to clean up my studio and get my new ceramics out for sale. It was a good firing with glazes coming out pretty much how I had hoped. There are lots of bunnies! I am trying to stop with the dried flowers and move on to only pottery but I am finding it hard. I will do one more firing before xmas so if you have a special order I will work hard to get it done by December 20th. Please do stop into my studio, it is open all week.

We had an amazing farmers market yesterday and sold out of almost all the holiday wreaths we made. There are a few in the barn and I can probably make a few more before I throw in the towel. We do have cedar garland which is very festive. Text or email me if you want one, otherwise first come first serve.

We give thanks to our Mother Earth for all her bounty and pledge to continue to work hard to protect her as best we can. We make choices everyday, let us all try to make them wisely. At this time of year my sister helps us refocus our “celebration of the harvest” and remember how most of us got here, on stolen land, through genecide, through slavery. We will keep fighting for a more just country. Least you think I am not engaged politically right now, I have been listening to the Impeachment Hearings and can not and will not have this mobster remain as POTUS. Call your representative every day!!!

More recipes:

OK, if you have not made my salad dressing now is the time:

Lyn’s Salad Dressing

1 cup olive oil

¼ – 1/3 cup white balsamic vinegar (this is the key ingredient)

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.

Julia’s Perfect Pumpkin Pie

First the pumpkin:

Preheat oven to 350. Cut and remove seeds from one medium sugar pie pumpkin, or 2 small ones. Bake in glass dish cut side down for at least 45 minutes, or until a fork easily pierces the entire wall of the pumpkin.

Remove from oven and let cool.

Next the crust:

For best results use a 9 inch pie plate and have foil and beans or pie weights available

4 tablespoons EACH cold unsalted butter and shortening, cut into pieces
1 1/4 cups flour
½ teaspoon salt
2 teaspoons sugar
3-6 tablespoons ice cold water

In a food processor, whirl the dry ingredients together, then drop the butter and shortening pieces into the processor and pulse a few times until the mixture looks crumbly and there are no lumps larger than peas.

Mix above mixture in a mixing bowl with 3 tablespoons of the cold water. Add water a ½ tablespoon at a time and mix until the dough is pliable and releases from the sides, but isn’t too sticky. After 3 Tablespoons or so it’s easiest to use your hands to bring the crumbs into a dough. Don’t wash the food processor yet.

Refrigerate in waxed paper as a thick disk for at least ½ an hour while you prepare the filling. After about 30 minutes, roll out dough until it’s about 13 inches in diameter. Fold it over, and place into a 10 inch pie plate. Trim edge to about ½ an inch beyond the end of the pie plate, tuck in crust and pinch the edge into a design. Lightly place some aluminum foil or parchment paper onto crust, then put in some pie weights to cover the bottom (or dried beans) This step helps to make the perfect pie shell. Bake for 10 minutes at 350 degrees.

FILLING:

2 cups pumpkin puree
1 cup brown sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon each ground cloves and nutmeg
½ teaspoon salt
1 1/3 cup half and half
4 large eggs

In the bowl of the food processor, remove any large clumps from the making of the crust, and add the pulp from the pumpkins, discarding the skin and any renegade seeds. Whirl the pumpkin until thoroughly pureed. Measure out 2 cups of the pumpkin, and reserve the rest for another use. (See soup recipe or add about a cup to any pancake or cookie recipe.)

In the bowl of the food processor, mix the pumpkin with the spices and the brown sugar. Remove to a saucepan, and heat until it’s lightly bubbling. In the bowl of the food processor, whirl the eggs with the half and half until mixed, then add gently to the warm pumpkin mixture. Cook for 2 or 3 more minutes, stirring a few times. Pour warm pumpkin mixture into the warm pie shell, and bake for about 25 minutes, or until center is still slightly wobbly. Cool on a rack for at least an hour. Enjoy with whipped cream or ice cream.

For Brussels Sprouts:

https://www.wellplated.com/oven-roasted-brussels-sprouts/

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Winter Share Week #2, 2019

  • Cabbage
  • Escarole
  • Arugula
  • Persimmons
  • Daikon (both purple and white and some red)
  • Onions (cipollini)
  • Winter squash
  • Broccoli
  • Cilantro or watercress or wrinkled cress (to add a bit of spice to soup or salads)
  • Potatoes
  • Cauliflower 

Winter veggie lovers this is week #2 or a 12 week season. We enjoy farming the back side of the calendar. We have the largest membership ever for winter and so far so good, we have many more months to go and who knows what the weather holds. Almost all the beds are planted, I even seeded a few in hopes of spring beets. We have to keep experimenting and see what sticks.

Juve got a great deal on two smaller hoop houses, but the work is in disassembling them and rebuilding them on our property. We will see how that  goes. They are quite low which is great for winter and probably too hot for summer. Our cover crop is really taking off. We are excited to be part of this three year study which helps us figure out what crops in winter help nourish the soil for spring and summer crops making it less necessary for composting.

I have been working to get holiday wreaths made with my business partner Polly from Pumpkin Ridge Gardens. We will be back at the Beaverton Farmers Market this coming Saturday November 23rd for the harvest market, last of the 2019 season. We have evergreen wreaths, garlands and swags and could still make some special orders. I have also been on the potter’s wheel making some new creations there. I have some 30 pieces to glaze this week and they will be out for sale starting next Sunday, November 24th- 29th. Come see our wares at BFM or at La Finquita. November 29th (black Friday) we hold our annual barn sale with coffee, tea, hot cocoa and treats, please do stop by from 11-3.

The Thanksgiving harvest pick up is 11/24-25. Please do sign up and pre-pay. We will have pie pumpkin, Brussels Sprouts, salad mix, and much more! Email us at lynjuve@msn.com.

Here are some recipes for you this week:

What to do with Daikon:

https://pupswithchopsticks.com/quick-pickled-daikon-radish/

https://www.justonecookbook.com/pickled-daikon/

Julia’s Escarole Sausage Dinner Soup

up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)

1-2 onions or leeks cleaned and diced

2-6 garlic cloves minced or roughly chopped

1-2 cups cooked beans (white, pinto, garbanzo…. yes, it’s fine to use a can of beans!)

1 can diced tomatoes (about 2 cups or 15 oz.)

2 cups broth (chicken or vegetable)

Parmesan rind, if available

2-5 cups cleaned chopped escarole or other cooking green such as chard, dandelions, kale, spinach…

Brown the sausage, drain off excess fat if there’s lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until transluscent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parm. rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards….) Serve.

Escarole Frittata from Chef Jonathan Miller

Great anytime, but also a great buffet dish, this frittata looks

wonderful with a colorful topping of tomatoes, or salsa. Meat

eaters can add sausage.

olive oil

1 onion, chopped

1 sweet pepper, chopped

1 head escarole, chopped

8 eggs, beaten

½ c grated fontina or gruyere

3 T parsley, chopped

Heat the oil in a 10 inch skillet, preferably cast iron. Sauté the onion and pepper until softened but not browned, about 8 minutes. Add the escarole and some salt and sauté until wilted and soft. Combine the eggs, the cheese, and the parsley together and pour into the skillet, making sure the ingredients are evenly distributed. Cook over low heat, covered, until the eggs are set,

another 5-8 minutes or so. Alternatively, finish the top of the frittata under the broiler. Allow to cool and then unmold to a serving plate. Top with sour cream, chopped tomatoes, your favorite salsa, and some sliced tomatoes on the side.

Escarole and Anchovies from Chef Jonathan Miller

A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.

olive oil

2 garlic cloves, chopped

3 anchovies, chopped

1 head escarole, chopped

Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning,

and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.

Chicken Sausage, Escarole and White Bean Stew 

adapted from Take 5 150 five-ingredient recipes 

edited by Nancy Gagliardi et al makes 4 servings

1 pound Italian chicken or turkey sausage links (hot or mild) 

1 onion, or 1 stalk spring garlic, or 1-2 garlic cloves, chopped (optional) 

1 head escarole (1# ish), cut crosswise into inch-thick pieces 

1 14 ounce can broth (seasoned chicken, plain chicken, vegetable… your choice) 

1 15 ounce can white beans (sometimes called cannellini beans), drained and rinsed

2 C water 

1/3 cup chopped genovese or other basil 

S and P to taste

1. Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat. (NOTE: if you’re NOT counting calories/ ‘points’, you can use 1 or more T regular olive oil in this step.) Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.

2. Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: since this is from a Weight Watchers book: it tells us that each 1.5 cup serving is worth ‘5′ points. They say to make it ‘4′ points, use reduced fat kielbasa instead. You can substitute most any cooking green for the escarole)

Favorite Escarole Salad as Martin prepares it:

4 heads escarole, dark outer leaves removed, washed and torn into large bowl. Dress with: olive oil, sherry or champagne vinegar, shaved parmesan, S & P, and truffle oil. this is very very delicious.

Wilted Escarole

3 T olive oil 

2 medium escarole – rinsed, dried and chopped 

1/2 cup lemon juice 

chopped zest from one lemon 

2 tablespoons capers, roughly/barely chopped 

10 dark, pitted olives, kalamata are good here 

ground black pepper to taste 

Heat oil in a large frying pan over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice & zest. Add capers, S & P, and olives; cook and stir for another 15-30 seconds.

Blanched Escarole with Fried Capers

from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy

1 bunch escarole (about 1 pound), trimmed and shredded

1 tablespoon extra-virgin olive oil 1 tablespoon unsalted capers, drained

1/2 teaspoon salt

Freshly ground pepper

2 teaspoons thinly sliced lemon zest for garnish, optional

1. Drop the escarole in a pot of salted boiling water. Cook 3 to 5 minutes until it is as tender as you like. Drain well. 

2. While the escarole is cooking, heat the oil in a large nonstick skillet over medium heat. Add the capers and cook 2 minutes; remove with a slotted spoon. 

3. Stir in the drained escarole, salt and pepper and heat through. Place on a serving plate and top with the capers and lemon zest, if using. Serve immediately. Serves 4

Escarole and White Bean Salad with Fennel and Gruyere Cheese

adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)

1 tablespoon green onions chives, thinly sliced

1 to 2 tablespoons Italian Parsley, chopped 

1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces

3 ounces Gruyere cheese, cut into julienne

Pepper

6 handfuls (about 12 cups) escarole leaves 

2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons

Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. (I would be occasionally tempted to skip this step with a can of rinsed cannelloni beans… JW) While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don’t burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.

Mustard Vinaigrette 1/4 teaspoon dried tarragon 1/4 teaspoon fennel seeds 1 1/2 Tablespoons sherry vinegar 1/4 teaspoon salt 1 1/2 teaspoons Dijon mustard 2 Tablespoons creme fraiche or sour cream 6 tablespoons virgin olive oil Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.

ESCAROLE SOUP

1/4 lb White beans 

5 c vegetable or chicken broth 

2 Tablespoons olive oil 

2 Tablespoons minced garlic 

1 onion, diced 

2 c chopped escarole 

Salt and pepper — to taste 

croutons, optional

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn’t time to soak and cook…) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired. serves 8

Fall Escarole Salad

1 Escarole heart 

couple of Fuyu Persimmons 

1/4 c pomegranate seeds 

toasted hazel nuts 

balsamic or lemon juice vinaigrette

Season the escarole with some of the vinaigrette. spread the escarole in a wide platter. slice the persimmons on top, sprinkle the pom. seeds, sprinkle the halved hazel nuts. Drizzle with more vinaigrette and if you have hazel nut oil, drizzle that on top as well.

Baked Leg of lamb with Wilted Escarole 

Serves 6

5 – 6 pound whole leg of lamb Trim the fat as much as possible.

Marinade: 

2 onions sliced 

6 – 8 garlic cloves lightly crushed 

6 – 8 thyme sprigs 

6 – 8 oregano or marjoram sprigs 

1 bole dry white wine 

1 cup olive oil

In a shallow dish large enough to hold the lamb mix the above ingredients and then add the lamb. rub the marinade all over he lamb. let the lamb marinate overnight or 6 -8 hours. turn the lamb frequently if you can.

Preheat the oven o 450 F. remove the lamb from the marinade about 2 hours before serving. dry the lamb from the marinade. Make a stiff paste with some of the marinade by removing the thyme, oregano or marjoram leaves, and the garlic, chop finely. Season with salt and pepper. Rub the paste all over he lamb. place it on a rack over a shallow pan in he oven. Bake for 15 min. reduce heat to 350 F. turn the lamb over 30 min. bake for another 30 min. urn again and bake for 15 min. Remove the lamb from the oven and let it rest for 15 min.

Wilted Escarole Vinaigrette:

1 1/2 to 2 pounds escarole 

1/2 cup olive oil 

2 tablespoons red wine vinegar 

salt and pepper to taste

Wash and trim the escarole; cut into about 3/4 inch strips. just before carving the lamb, heat 1/2 cup oil, in a saute pan, over low heat until it is very warm, but not hot. Add the escarole to the pan all at once and cover. Remove the cover and stir in 3 tablespoons or more of red wine vinegar. season with salt and pepper for taste.

Carve the lamb and put on a platter. drizzle with the carving juice, put the wilted escarole on the plate and pour the remaining vinaigrette over the lamb and the escarole.

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Winter Share #1, 2019-20

  • Radicchio!! Don’t forget the ice water bath for 15-30 minutes to remove any bitterness
  • Celeriac (hurray!!??)
  • Leeks
  • Onions (gotta love those onions, shallots, cippolinis, they will be coming at you all winter)
  • Winter squash (try the small grey kabocha, so sweet, but don’t store as well)
  • Potatoes (ohhh, we made the twice cooked potatoes, roast then smash then pan fry with sage and garlic at the very end – so so good)
  • Cauliflower
  • Napa cabbage – “it is huge Jay”
  • Daikon radish – peel, eat raw, or pickle as a day pickle in your fridge – yum
  • Carrots – found these guys last of our sad carrot endeavours this year, ugh, that weeding is killing us
  • Apples (make the cake below!)

Winter came in one fell swoop! We managed the first killing frost in the beginning of October but this last frost down to 23 degrees took us down. We lost all peppers, tomatoes and the like that night and our place looks like a mortuary. I feel so sad that I did not get the memo and rush out and gather the last of the peppers. There were beauties on the vine, but I found myself injured on Tuesday morning and by Wednesday they were frozen. Such is the farming life, but makes me a bit worried for winter. . . hehehe.

Today we have a nice line up of vegetables. You will note your favorite and mine, KALE, is missing. We are trying to revive her and get more planted but this new white fly is a real bugger. We have a massive pest pressure that was not as bad during summer but this fall has taken its toll. We have huge caterpillars out there munching lettuce, brassicas and basically anything they can sink their teeth into. Maybe with the break next weekend i can do the much needed research on how to get rid or white fly and caterpillars. We did through something at them, I will survey today to see if it made a dent.

Our plan for harvest this winter is as follows: 11/3, 11/17, 12/8, 12/15, 1/12, 1/19, 1/26, 2/9, 2/23, 3/8, 3.15, 3/29

Subject to change depending on weather conditions.

We have a special today on farm raised chicken!! $27 per chicken only a few left come and get them or text me to save you one.

BTW – Juve could not resist 5 more piglets! We now a herd of 10 and they are so cute. Follow me on instagram to see my video post of them racing around the new pasture space filled with leftover cabbages, broccoli and pumpkins, they are in heaven. This means we have 5 hogs for sale, ½ or whole for March or April next year. Call Juve for details, 503-830-0342 and to reserve yours.

Spiced Pork with Celery Root Purée and Lentils

Celery Root Puree

2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

5 cups whole milk

2 tablespoons (1/4 stick) butter

1 teaspoon fresh lemon juice

Ground white pepper

Lentils

3 bacon slices, chopped

1/4 cup 1/8-inch cubes peeled carrots

1/4 cup chopped shallots

1/4 teaspoon minced fresh rosemary

1 1/2 cups dried lentils

3 cups water

1 teaspoon butter

Pork

1/2 cup honey

6 tablespoons red wine vinegar

1 tablespoon curry powder

1 1/2 teaspoons cayenne pepper

2 1/2 pounds pork tenderloins

1 tablespoon olive oil

3/4 cup low-salt chicken broth

1 tablespoon cold butter

For celery root puree:

Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For lentils:

Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For pork:

Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Bon Appétit

September 2003

CELERY ROOT BISQUE WITH THYME CROUTONS

1/4 cup (1/2 stick) butter

1 cup chopped celery

1/2 cup coarsely chopped shallots (about 3 large)

2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)

1 10-ounce russet potato, peeled, cut into 1-inch pieces

5 cups low-salt chicken broth

1 1/2 teaspoons minced fresh thyme 

1/4 cup whipping cream

Additional chopped fresh thyme 

Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly. 

Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.) 

Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Bon Appétit

November 2005

A Celery Root Idea from Chef Andrew Cohen:

Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.

Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.

Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

Celery Root and Apple Salad with Toasted Walnuts

serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks

2 medium red delicious apples, cored and cut into matchsticks

2 tablespoons fresh lemon juice

3 green onions, thinly sliced

1 bunch watercress leaves

dressing:

2 tablespoons red wine vinegar

1 tablespoon mustard seed

1 tablespoon mustard

1 tablespoon honey

1/2 cup vegetable oil

salt and pepper

1 cup walnut halves, toasted

Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.


Celery root Hash

YIELD 4 servings

INGREDIENTS

  1. 1 large celery root (celeriac), peeled, cut into 3/4-inch pieces
  2. 1 pound sweet potatoes, peeled, cut into 3/4-inch pieces
  3. 2 sprigs thyme
  4. 1 bay leaf
  5. 1 cup low-sodium chicken broth
  6. 3 tablespoons olive oil
  7. 1/4 teaspoon cayenne pepper
  8. 1 red onion, sliced
  9. 1 garlic clove, thinly sliced
  10. Kosher salt, freshly ground pepper
  11. 5 slices bacon, cooked, crumbled
  12. Chopped fresh chives (for serving)

PREPARATION

  1. Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.

Lyn’s riff on Apple Cake

3 apples peeled and cut in small chunks

2 eggs

½ cup oil( safflower)

½ cup sour cream

1 teaspoon vanilla

2 ½ cups 

¾ sugar

2 teaspoons baking powder

½ teaspoon baking soda

Topping:

3 tablespoons brown sugar

1-2 tablespoons melted butter

1 teaspoon cinnamon

Mix wet ingredients together . Next mix wet ingredients and then add dry just to mixed but not over mixed.

Put in nine inch spring form pan that has been buttered and sugared. Bake for 30-35 minutes  until done. Let sit 10-15 minutes and remove the spring form. Serve with your favorite accompaniment.

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Last Harvest 2019

  • Radicchio
  • Carrots
  • Sweet peppers ( green and red)
  • Hot peppers or stuffing peppers
  • Tomatoes ( green and red)
  • Bok Choi
  • Cauliflower or broccoli or Cabbage
  • Arugula or spinach
  • Winter squash
  • Onions
  • Potatoes
  • Herb- thyme, sage or parsley
  • Kale
  • Celeriac
  • Pie pumpkin or decorative pumpkin

Here we are, the last harvest. I am currently en route from Oakland to PDX heading home from a conference to harvest for the last time in the regular season. It is a cold morning so good to let things defrost for a bit while juve drives to pick me up. The above list is from my head and may differ slightly once we get out there to harvest. We had hoped to have Brussels sprouts but they may or may not be big enough for today’s harvest. I seeded them in May and planted them out in June and yet they poke along. I feel like a broken record, always trying to get them for October and never hitting it just right. They will be here for the winter harvest and for thanksgiving.

I managed to push out a survey late last week and many of you have taken the time to fill it out. We seem to have hit the share size right for most families, while many of you commented that ½ share is just right for your household. People generally like the vegetables we grow , many would like to see us try to grow corn. While we would love to honor that, corn requires a lot of space and water, two things we don’t have. My own family suggested ours was not sweet enough when we have grown a tiny bit , so I didn’t even try that this summer. We will see how things play out next year. There is still time to fill out the survey if you haven’t gotten to it. We appreciate the feedback and the encouragement about the cheese, eggs and other add ona that we work hard to provide. Some people would like to see us carry Schoch milk (our neighbors), which worked in the past when they were not as popular and we had more drivers at home. We do love supporting other local farmers, so we’ll see.

We continue to clean greenhouses and fill every space with over wintering onions or lettuce or kale or … our cover crop is doing great and we are almost done with the garlic. It is that time of year where momentum slows and we have to push hard to get out there in the cold. We have a full winter share which will begin next weekend, so no real rest for the weary. 

We are happy to take deposits for next season, many people have said they will continue. Returning members always take priority, so let us know you will stay for 2020. We ll have space for newcomers too so send your friends and family our way. We will continue to make NoPo and ABC pick up sites better and more reliable.

We really appreciate all of you. We appreciate you entrusting is to grow food for your family. We value your help with harvests, special events and projects. We feel proud of the community we have created and the supportive environment for children and adults to thrive. Our members are connected to their food and their environment. We hope you will visit us during the winter. We will have a few events and let you know in advance.

Thank you for being a part of our farm! Feel free to email us at lynjuve@msn.com 

Some recipes to enjoy this week:

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL “BLTS”

2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices

1/2 cup yellow cornmeal

1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels

8 large slices firm white sandwich bread

3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices

24 fresh basil leaves, washed well and spun dry

Preheat broiler.

In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.

On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

Gourmet

Pumpkin Cookies

1 c butter

1 c brown sugar, lightly packed

I c FRESH pumpkin pulp

1 egg

1/2 tsp. lemon juice

2 c unbleached flour

2 tsp. baking powder

1/4 tsp. Salt

1/4 tsp. each ground: nutmeg, cloves, mace or ginger

1/2 tsp. ground cinnamon

2 c walnuts, almonds, pecans or a mixture of the three

Directions:

Cream butter and sugar.

Add pumpkin, lemon juice, and egg. Blend well.

Sift together flour, salt, baking powder and spices

and add to pumpkin mixture.

Add nuts and stir welL

Drop by teaspoonfuls onto greased cookie sheet.

Bake at 375 degrees for 12-13 minutes.

Makes approx. 3 – 3 1/2 dozen cookies.

Toro Bravo’s Radicchio Salad

2 to 3 heads radicchio

1/4 cup good-quality balsamic vinegar

1/4 cup good-quality sherry vinegar

1 red onion, chopped

1 tablespoon honey

3/4 cup olive oil

1 + 1/2 cups Manchego, grated and divided

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)

Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.

Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.

Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.

Adapted from Food52’s Toro Bravo recipe

Spiced Pork with Celery Root Purée and Lentils

Celery Root Puree

2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

5 cups whole milk

2 tablespoons (1/4 stick) butter

1 teaspoon fresh lemon juice

Ground white pepper

Lentils

3 bacon slices, chopped

1/4 cup 1/8-inch cubes peeled carrots

1/4 cup chopped shallots

1/4 teaspoon minced fresh rosemary

1 1/2 cups dried lentils

3 cups water

1 teaspoon butter

Pork

1/2 cup honey

6 tablespoons red wine vinegar

1 tablespoon curry powder

1 1/2 teaspoons cayenne pepper

2 1/2 pounds pork tenderloins

1 tablespoon olive oil

3/4 cup low-salt chicken broth

1 tablespoon cold butter

For celery root puree:

Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For lentils:

Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
For pork:

Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Bon Appétit

September 2003

Celeriac and Tomato Soup

4 tomatoes                            2 cups water

2 # celeriac                            ¼ cup lovage chopped (optional)

3  leeks                                   1 onion

1 clove garlic                        1 large carrot

1 tablespoon olive oil         2 T butter

3 sprigs parsley                    6 cups chicken broth

salt and freshly ground pepper

Peel, seed, and roughly chop tomatoes.  Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water.  Wash and trim leeks and, using only the white and light green parts, thinly slice. You should have 1 ½ cups. Chop onion and combine with leeks.  Chop garlic. Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted. Add garlic and carrot, and cook for 5 minutes longer,  Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated. Add Curried Winter Squash Soup

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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

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE

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.

Gourmet

 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

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS

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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Week #27, 2019

  • Radishes
  • Green onions
  • Tomatoes – green and red
  • Sweet peppers – green and red
  • Hot peppers!!
  • Broccoli, cauliflower or cabbage – there will be a choice as they are developing sporadically and not all at once!
  • Brussels sprouts tops (hopefully! Last weekend it was just too much work with the harvest festival and minimal farm help and they had to be soaked and washed – will try today)
  • Winter squash
  • Onions
  • Potatoes

We had the first really hard frost this past Tuesday and Wednesday and all the tender summer crops were killed. The beans, zukes, cukes, tomatoes, eggplants that were outside were frozen in one night and that was it. Sadly we are left with less fragile crops that are also suffering from the cool weather and relative dryness. Our brassicas and especially our prized kale are plagued by whiteflies that have proven very hard to combat. Sadly, oh so sadly no kale is harvestable.

The harvest festival on the other hand was a huge success. We had more people and more pizza making than ever before. We had the largest farm tour ever and so much cider was made. The dancers were few, but the leader Juan was amazing with the machete dance that held all of our attention. The farm band made up of our local musicians: Mark, Jed, Christina, Ana and Nick was rocking with help from Jane a long time friend of La Finquita who called a few contra dances for kids. The weather was perfect! It was an exhausting but fantastic event and we are so happy we could share our farm and the bounty in that way. Many thank yous are owed but especially to Mary Kay who came at noon, made the pizza dough and ran the pizza making station for hours! Thanks to Mark who cooked pizza , others chipped in and made the craziness of a massive party feel more doable. I made a few notes and hopefully it will be even better next year.

We have three harvests left, including today! There are still opportunities to lend a hand and help us bring in the harvest. We have garlic to plant, greenhouses to clear and fill with fall and winter crops and drip water lines to pull up. All the onions have to be taken down and stored in our storage room before the weather gets too wet and cold. If you are yearning for a hands in the dirt kind of moment come on over to La Finquita! I have two more weeks at the farmers market and then the Thanksgiving market.I am winding down my dried material and will be moving on to fresh wreaths and my favorite ceramics! Please place orders now if you want a fall wreath especially done for you, or enjoy what I have up in my studio over the next few weeks.

We have beef! ½ and ¼ side of beef available in the next few weeks, it is all grass fed and delicious. It is about 250# hanging weight or #200 of beef per ½ side. It can fit in one self in a freezer and will last for the winter. Contact Juvencio to reserve and get details (boy is that tenderloin delicious!!) 503-830-0342. Juvencio is also bringing home 4 or more piglets to raise up, so if you want a ½ or whole hog that will be available in April or May let him know now and reserve your pork! We have room for a few more Thanksgiving shares so let us know if you are interested, $40 pre-pay please. Well as usual not enough time to share all that I want to, off to harvest. Here are a few recipes to grace your tables this week:

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and

winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.

Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like

acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the

braising.

2 medium delicata squash (about 2 pounds) or other firm

winter squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook,

stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender,

20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Makes 6 servings.

Chinese Scallion Pancakes

recipe by Elsa Chen

Ingredients:

2 1/2 cups flour, plus more for flouring the rolling surface

1 cup water

2 teaspoons oil

A bunch of green onions, green and white parts, chopped medium-fine

A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)

Directions:

Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.

With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.

Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a “snake.”

Cut the “snake” crosswise into 8 – 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don’t flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they’ll puff up a bit between the layers and be lighter.

Press one or both sides in sesame seeds (optional).

Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.

Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

Green Onion Pancake by Stella Fong

2 cups flour

1 tablespoon sesame oil

1/2 cup boiling water

1 teaspoon salt

1/3 to 1/2 cup cold water

vegetable oil spray

1/2 cup minced green onions

Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.

Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes

Celery-Root and Potato Latkes

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife

1 1/2 lb large russet (baking) potatoes (about 3 large)

2 tablespoons fresh lemon juice

1 lb onions, quartered

2/3 cup all-purpose flour

4 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

About 1 1/2 cups vegetable oil

Special equipment: a kitchen towel (not terry cloth)

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Cooks’ note:

Latkes can be fried 1 hour ahead.

Gourmet

December 2004

Polenta Stuffed Squash from Chef Jonathan Miller

You can turn this into a complete meal by serving this over a legume salad. Yum!

1 acorn squash, halved

2 c milk

1/2 c polenta

butter

1/2 lb mushrooms, quartered

3 T tarragon leaves, chopped

1/2 lemon

3 T mascarpone

sprouts for garnish

Put the squash cut side down on a parchment lined baking sheet. Roast at 400 until the squash is soft all the way through, about an hour. Scoop out the seeds and strings. In a small saucepan heat the milk with some salt. Add the polenta slowly, whisking constantly, and cook until it thickens up, about 15 minutes. In a small skillet melt a tablespoon or two of butter and sauté the mushrooms with some salt until softened. Add the tarragon, juice from half a lemon, and the mascarpone. Stir well and then incorporate everything into the polenta. Stir and taste again to make sure you like it. Scoop the polenta into the squash and serve everything warm, topped with some sprouts tossed in oil and a little lemon.

Squash Stew with Cauliflower and Tomatoes from Chef Jonathan Miller

2 onions, chopped

2 garlic cloves, chopped

2 tsp. cumin, ground

2 TBL dry oregano, toasted

2 TBL chili powder

2 lb hard squash, peeled and diced

8 oz mushrooms, cut into bite sized pieces

1 head cauliflower, cut into florets

3 TBL sesame seeds, toasted

small handful of almonds, toasted

2 lb tomatoes, crushed or pureed

1 cup frozen peas

small handful cilantro, chopped

Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.

Winter Squash Gratin

adapted from The Greens Cookbook by D. Madison and E. Brown

2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, minced

1/4 teaspoon thyme

1 bay leaf

salt

1/2 cup dry white wine

1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika

1 pound tomatoes, peeled, seeded and chopped

sugar, if necessary|

Pepper

1 butternut winter squash, weighing 2 1/2 to 3 pounds

4 ounces Fontina or Gruyere cheese, sliced

Freshly chopped parsley

Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with the salt and freshly ground black pepper.

While the tomatoes are cooking, prepare the squash. Cut it open, scoop our the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (The butternut can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.

Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.

Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.

Roasted Winter Squash Salad from 101 Cookbooks

Curried Mushroom & Squash Soup

(p. 12 in the original Moosewood Cookbook by Molly Katzen)

At least one and one-half hours to prepare & simmer 4-5 servings

2 medium butternut or acorn squash

2-1/2 cups water or stock

1 c. orange juice

2 Tbl. butter

1/2 c. chopped onion

1 medium clove crushed garlic

6 oz. mushrooms, sliced

1/2 tsp ground cumin

1/2 tsp coriander

1/2 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp dry mustard

1 tsp salt (or to taste)

a few dashes cayenne

optional: fresh lemon juice

garnishes: chopped, toasted, almonds yogurt

Split the squash lengthwise and bake face-down in a 375s oven on an oiled tray, 30 minutes or until quite soft. Cook and scoop out the insides. You’ll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Saute until the onion is very soft. (You may need to add a little water if it sticks). Add mushrooms, cover and cook 10 minutes.

Add the saute to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Since this is a fairly sweet soup, you may want to spruce it up with some fresh lemon juice.

Serve topped with yogurt and chopped, toasted almonds. (Note: this soup need not be served immediately. Simmer a while, and the flavors can mature.)

Vegetarian Cooking for Everyone by Deborah Madison

4 medium sized green tomatoes

3/4 cup fine cornmeal

3-4 Tablespoons vegetable oil

salt & pepper

Green Chile Mayonnaise

Slice the tomatoes crosswise 1/3 to 1/2 inch thick. Press each piece into a plate of cornmeal and coat on both sides. Heat oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add tomatoes, reduce heat to medium and fry on both sides until golden. Remove to plate, season with salt and pepper. Green Chile Mayonnaise Add several minced and seeded jalapeños or 1-2 unseeded poblano or serrano chiles to 1 cup homemade or purchased mayonnaise

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Week #26, 2019

Harvest Festival Today!! 2-6 pm

  • Lettuce
  • Spinach or arugula
  • Tomatoes
  • Cherry tomatoes or pineapple tomatillos
  • Peppers
  • Hot peppers
  • Potatoes
  • Onions
  • Winter Squash
  • Leeks
  • Celeriac
  • Parsley or cilantro or dill
  • Brussels sprouts tops (use like kale! finally)
  • Apples

The Harvest Festival is today! We have ordered up the best weather of the fall, although right now we are bathed in fog, it promises to burn off by the afternoon, just in time for the farm party to begin. I have made Birria, Stout spice cake, goat cheese cake and will make the winter squash racion from Toro Bravo. The pizza sauce is done, the dough has yet to be made and it is crunch time! Hope to see you all at the farm this afternoon. 

Please bring: your favorite pizza topping, a dish to pass, a mason jar for cider, plates, cups and silverware for your family, a check book or cash to purchase items and contribute to the performers

Here are some recipes to make with your celeriac, leeks, green onions (if I get them harvested )

Celeriac and Tomato Soup

4 tomatoes                 2 cups water

2 # celeriac                 ¼ cup lovage chopped (optional)

3  leeks                      1 onion

1 clove garlic               1 large carrot

1 tablespoon olive oil    2 T butter

3 sprigs parsley            6 cups chicken broth

salt and freshly ground pepper

Peel, seed, and roughly chop tomatoes.  Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water.  Wash and trim leeks and, using only the white and light green parts, thinly slice. You should have 1 ½ cups. Chop onion and combine with leeks.  Chop garlic. Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted. Add garlic and carrot, and cook for 5 minutes longer,  Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated. 

 Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 Serves 6-8

 3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed

4 cups chicken or vegetable stock

1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons of curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

  1. melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in parsley, jalapeno, and garlic; cook, stirring occasionally, for 5 minutes.
  2. Add squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.
  3. Transfer the soup in batches to a blender or food processor; puree.
  4. Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through. Garnish with the parsley just before serving.

a drained celeriac, the rest to the tomatoes and parsley sprig.  Cook together for 10 minutes. Add chicken broth, water and lovage (if using).  Bring to a boil and reduce heat and simmer for 30 minutes. Puree, season with salt and pepper, and serve with croutons on the side.  (serves 8) For thinner soup only use 1 pound celeriac and 3 tomatoes.

Celery-Root and Potato Latkes

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife

1 1/2 lb large russet (baking) potatoes (about 3 large)

2 tablespoons fresh lemon juice

1 lb onions, quartered

2/3 cup all-purpose flour

4 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

About 1 1/2 cups vegetable oil

Special equipment: a kitchen towel (not terry cloth)

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Cooks’ note:

Latkes can be fried 1 hour ahead.

Gourmet

December 2004

Celeriac Slaw

From Carried Away (a great place to eat in Aptos, CA…if you ever need a caterer, we highly recommend them)

1 celery root, peeled and cut into julienne (or grated if you don’t have a mandolin, some of you may be able to julienne with a sharp knife)

1 egg

1 cup oil

1 Tablespoon capers, chopped

2 Tablespoons lemon juice

salt and pepper to taste

2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)

Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss. (Julia’s note: I’ve successfully skipped the blanching part)

Potato-Celery Root Cakes

from Deborah Madison

1 pound potatoes, peeled

1 pound celery root, peeled

3-4 Tablespoons oil

Salt & Pepper

Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.

Storage: Wrap celery root in plastic and refrigerate for up to one week.

Spices that go nicely with celery root:

Nutmeg, garlic, cinnamon, cloves, allspice.

measuring:

1 small celery root, sliced = 2 cups

Nutritional Value: Celery Root is Rich in phosphorous and potassium; 40 calories per cup

A very basic cooking method:

Peel and cube celery root and cook in boiling salted water about 10 minutes. Serve with butter or lemon juice.

A Celery Root Idea from Chef Andrew Cohen:

Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.

Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.

Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

Celery Root and Apple Salad with Toasted Walnuts

serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks

2 medium red delicious apples, cored and cut into matchsticks

2 tablespoons fresh lemon juice

3 green onions, thinly sliced

1 bunch watercress leaves

dressing:

2 tablespoons red wine vinegar

1 tablespoon mustard seed

1 tablespoon mustard

1 tablespoon honey

1/2 cup vegetable oil

salt and pepper

1 cup walnut halves, toasted

Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.

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Week #25, 2019

Week #25, 2019

  • Lettuce
  • radicchio (it is finally ready!!
  • Sweet red peppers
  • Hot peppers
  • Cherry tomatoes
  • Potatoes
  • Onions
  • Tomatoes
  • Winter squash – you can always leave it on your counter (for months) and it will get sweeter.
  • Parsley, dill or cilantro
  • Apples
  • Eggplant
  • Zukes or cukes or beans – all sadly on their way out

Our first farm to table dinner benefit was a huge success. We learned a lot and hosted about 40 people to benefit all CSA farms in the Tri-city area and beyond. The barn was transformed into a venue for rustic events with a turn of the 20th century charm. Holly, Stephanie and Mary worked their tails off to prepare the location and the food for the event. Shannon and Taylor and Luna staffed the event serving the family style tables. Isabell and Gabriela and Leigh helped get my studio and the surrounding areas in order. Many of our members participated and many more mentioned next year! We hope to add this as an annual event, volunteers??

 Fall came this week with a roar and winter is close on its heels. We usually get our first killing frost at the end of October beginning of November but it may come tomorrow night! When the weather dips into the 30s many of our precious favorite crops like tomatoes, peppers and eggplant sign out. We raced around last night and harvested what we could, we will do the same today but time is not unlimited. We have a huge winter squash harvest to mobilize from the field to the storage room. We have to get garlic planted and cover crop seeded and we are racing mother nature and the shortening days.

Oh, and the harvest festival is next weekend!! October 6th from 2-6 p.m.

This is our signature event on the farm and we hope you will all join us for the festivities, rain or shine. Thanks to the Portland Area Coalition of CSA farmers benefit dinner last weekend, our barn is in tip top shape and so is the outdoor canning kitchen. Ready for us to use next weekend should the rain push us under cover. Please do see the flyer below that tells you what to bring, potluck item, favorite pizza topping, dishes and cups for your family to use and come ready to have fun. There are surprise performers and cider pressing and pepper roasting if we have hands willing to help out.

Harvest Festival

Sunday October 6, 2019 from 2- 6 p.m.

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

Swiss alp horns, Traditional Mexican dancing, Music, cider pressing, wood fired pizza oven, potluck, farm tours and festive fall wreaths and bird feeders for sale and much more

Please bring: your favorite pizza topping, a dish to pass, a mason jar for cider, plates, cups and silverware for your family, a check book or cash to purchase items and contribute to the performers

Contact Lyn Jacobs (503-568-5760) or Juvencio Argueta (503-830-0342) for more information

We are taking sign-up for the Thanksgiving share. This is a super sized share available the Sunday and Monday prior to Thanksgiving. It can be sent to NoPo too and possibly through the ABC share site. The cost is $40 and is well worth the investment even if you are not hosting the Thanksgiving feast yourself. It will include goodies like : pie pumpkins, winter squash, cipollini onions, celery, salad fixings, peppers, broccoli, brussels sprouts and more. Sign up in the barn and  prepay please.

We have a few spots left in the “ever growing in popularity” winter share. We will harvest 12 times on the back side of the farming calendar (from November to March). Weather influences a bit as do our vacation times (not many but we will not harvest christmas week). There will be a NoPo  pick up and the harvest pick up will be Sunday/Monday only. The cost is $330, sign-up quickly as space is limited. There are usually 8-10 items per week, with some sort of salad, alium, brassica (hopefully brussels sprouts and cabbage and kale(but that is a story unto itself).

We have honey and chanterelles, thanks again to Kris. If you did not purchase a bag of these delicious mushrooms last week, you are still in luck, they are delicious, nutty and easy to add to your meal full of veggies. The cost is $10/#. He has some very special white chanterelles, rare and different in flavor, they are $15/#. 

We have beef!! Juvencio is sending several animals to the butcher. We have quarters and half for sale. The heaviest of animals weighs about 600# hanging weight and therefore would be just 150# in a quarter. This takes about 1 freezer shelf. This should be ready in October or early November.

Here it is again! The best Raddichio salad recipe:

Toro Bravo’s Radicchio Salad

  • 2 to 3 heads radicchio
  • 1/4 cup good-quality balsamic vinegar
  • 1/4 cup good-quality sherry vinegar
  • 1 red onion, chopped
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • 1 + 1/2 cups Manchego, grated and divided

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)

Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.

Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.

Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.

Adapted from Food52’s Toro Bravo recipe

Lyn’s Salad Dressing

1 cup olive oil

¼ – 1/3 cup white balsamic vinegar (this is the key ingredient)

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.

https://cooking.nytimes.com/recipes/1020441-eggplant-and-zucchini-pasta-with-feta-and-dill

https://cooking.nytimes.com/

https://cooking.nytimes.com/recipes/1020441-eggplant-and-zucchini-pasta-with-feta-and-dill
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Week #24, 2019

Week #24, 2019

  • Lettuce or radicchio 
  • Leeks
  • Sweet red peppers
  • Hot peppers
  • Cherry tomatoes
  • Potatoes
  • Onions
  • Tomatoes
  • Winter squash – you can always leave it on your counter (for months) and it will get sweeter.
  • Thyme
  • Kale
  • Grapes
  • Apples
  • Zucchini or cukes or beans – all sadly on their way out

We have chanterelles thanks to Kris ! Beekeeper and master forager, Kris Schamp has brought us extras for sale while supply lasts. The Chanterelles are $10/pound, $3 cheaper than New Seasons! In the weeks to come he will have honey for sale as well. We have tons of cheese, the goats continue to produce and Juve is busy milking and starting the cheese while I finish it off. For pick-up sites you can order and I will send with your pick-up.

Tonight is the benefit dinner for Portland Area CSA farmers at La Finquita. Holly (our member!!) is the executive director and she and Mary have been working hard all week to transform the farm into a venue (we now have it!! Get ready). The outdoor kitchen is truly like an industrial kitchen, clean, organized and in working order (check it out Mary Kay – you will  be in heaven). The upstairs of the barn is magical, cobwebs cleaned, floors scrubbed, junk stowed away or thrown out and lights strung. Juvencio worked like a fiend to help organize, clean and support the general clean up of the farm. He mowed and weeded and worked his magic. 

I have been marching in the streets at the Climate Strike PDX, making wreaths (some on display for sale today, get them while you can!) and doing my doctor thing. We roasted two bushels of red sweet peppers and managed to peel and seed and package them all Friday night after the strike and before setting up for the Farmers Market. So much to do and so little time.

Our very own harvest festival 2019 is set for October 6th. Hopefully we can keep the farm fairly clean until then so the prep is less (although the pizza area is in disarray we have less to do than usual). We are busy pulling out summer crops and getting all the greenhouses planted for winter. I have radicchio, escarole, lettuce, kale, onions, parsely, celery, arugula and more to get planted. Juve will turn his attention from the party prep to the greenhouses and haven them ready to go in no time.

We are getting sign ups for Winter Share 2019-20. Think about it and take action as we are filling the 30 slots fast. We have 12 harvests over 5 months, (basically every other week except November there is more as we have so much more produce) Thanksgiving harvest is not included (that is an add on for all CSA members and the cost is $40) The cost for the 12 week subscription is $330.

On the home front, Luna heads to PSU on Friday. She will study biology a move into the dorm. I stay busy with benefits, politics and work and more work and try not to think about how empty our house will feel. I know this was part of the deal with motherhood, just can’t believe it is here, so when you see me with knitted brow or tears in my eyes you will know why. Thankfully she will be close for now (my sons are in Alaska and Costa Rica so I know this will change). I am reminded daily how precious life is and hope to live each day fully.

So, what have you done today to PROTECT, RESTORE AND FUND  our planet? For one thing you have invested in sustainable agriculture! The next thing you can do is watch Greta Thurburg in this video: https://www.youtube.com/watch?v=-Q0xUXo2zEY please copy, past, spread this and take action today and every day. Stand up, join the movement – “Everything counts, what you do counts” More news coming from La Finquita in ways you can help us help the planet from local agriculture to reforestation on our land in McMinnville.

Time to harvest! See you around the farm . . .

Chanterelles Sauteed

INGREDIENTS

 2 tablespoons (1/4 stick) butter

 2 tablespoons olive oil 

8 ounces fresh chanterelle mushrooms, quartered if large 

1 teaspoon minced shallot 

1 garlic clove, minced 

PREPARATION Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes. 

Calabrian Bruschetta

from Verdura by Viana La Place

4 small Asian eggplants

Extra-virgin olive oil

3 ounces provolone or caciocavallo cheese

6 thick slices country bread

2 garlic cloves

3 red tomatoes, cored and thinly sliced

Extra-virgin olive oil

Trim the eggplants and slice them 1/4 inch thick. Arrange the eggplant slkices on a lightly oiled baking sheet and brush them with olive oil. Bake the eggplant slices in a preheated 376 degree oven for 10 minutes. Turn the slices over, brush with oil, and cook for another 10 minutes. Remove from the oven and set aside.

Using the large side of a four sided grater (or a potato peeler…), grate the cheese into long, thin strips.

Grill or lightly toast the bread. Rub with the cut side of the garlic cloves and drizzle with olive oil.

Place a few slices of eggplant on each bruschetta, top with some sliced tomato, and sprinkle a little shredded cheese over the top.

Place the bruschette under a preheated broiler and broil until the cheese melts. Serve immediately.

Layered Eggplant Casserole from Recipes from America’s Small Farms

2-3 TBS vegetable oil

1 large egg

2 TBS milk

¼ cup all purpose flour, more if needed

1 large eggplant, peeled and cut into ¼ inch thick slices

1 large onion, finely chopped

4 large tomatoes, cut into ¼ inch thick slices

4 ounces Monterey Jack or other cheese, grated

1 TBS unsalted butter

Preheat the oven to 350 degrees. Oil a 2-quart casserole. Beat the egg and milk in a bowl and spread the flour on a plate. Heat 1 TBS of the oil in large skillet. Dip each slice of eggplant into the egg mixture, and then flour on both sides. Place the slices in the skillet in a single layer and fry until golden on both sides. Continue frying the eggplant in batches, adding oil as necessary, until done. Layer the fried eggplant, the onion, the tomato, and the cheese until they are all used up; the final layer should be the eggplant. Sprinkle any remaining flour (or use another 2 TBS of flour) over the top. Dot with the butter. Place in the oven, uncovered, for about 45 minutes, until bubbling and the eggplant is tender. Note: instead of frying the eggplant slices, you can drizzle them with oil and bake them on a cookie sheet for about 30 minutes in a 350 degree oven.

Eggplant Pulp Facts from Recipes from America’s Small Farms No one ever said eggplant pulp was pretty, but it’s a beautiful base for spreads and salads. To make it, just puncture a large eggplant in a few places and wrap it loosely in aluminum foil. Place it in a 400 degree oven until it’s soft and mushy – it’s usually ready in about an hour, but longer baking won’t hurt it. Let it cool completely, then scrape all the flesh off the skin. You’ll get about 1 ½ cups of pulp from a medium eggplant. Add whatever other vegetables and herbs you like – the eggplant’s mild taste and pleasant texture blends and binds other ingredients.

Eggplant Rounds with Cheese and Tomato Sauce adapted from D. Madison’s Vegetarian Cooking for Everyone

6-8 eggplant rounds per person, grilled, broiled or fried (from the skinny asian eggplants, reduce number of slices if using the large purple ones.)

3/4 cup grated or sliced mozzarella

1/2 cup crumbled gorgonzola or goat cheese

about 4 cups favorite tomato sauce

chopped parsley or basil

Place the eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375 degrees until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley or basil.

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