Thanksgiving Harvest 2018

Thanksgiving Harvest 2018

  • Salad mix – tender lettuce with some spice from cress and arugula, color from radicchio
  • Green tomatoes (see pie and fried green below)
  • Chard or spinach
  • Kohlrabi
  • Super huge or regular sized pie pumpkin (thanks to Pumpkin Ridge Gardens (https://pumpkinridgegardens.com/)for sharing their huge pie pumpkins with us!!)
  • Shallots
  • Cipolini onions
  • Leeks
  • Celery
  • Carrots or beets
  • Kale
  • Brussels sprouts
  • Parsley
  • Cilantro, dill or water cress
  • Peppers green and a few red
  • Hot peppers
  • Broccoli
  • Winter squash
  • Frost kissed grapes
  • Walnuts

We made it! The Thanksgiving harvest is here and it feels bountiful. We have been farming for almost 20 years and offering a Thanksgiving share for about 15 of those years and yet it feels like “luck” every time we get to this point in the season when we can still provide such variety. We sent Juvencio to Honduras to celebrate his father’s 91st birthday (huge party is today!) and we so appreciate the extra hands with harvesting today. Jacob (our eldest son) came all the way from Homer Alaska to help get this harvest on your tables. I appreciate all the help and the fact that we are lucky enough to be able to grow our food.

We have a great selection of evergreen wreaths today for $28, plus dried flower wreaths and my newest ceramics. Come check it out in my small studio in the barn! We also have tons of eggs and extra onions for purchase. Please do let us know your intentions for 2019 and if you are into it, leave us your $100 deposit! We have tons of beef on the way just not here yet. Let us know if you want some ground beef and we will let you know when it arrives (sometime week of 11/26).

I have been thinking a lot about those who have lost everything. There are so many ways to contribute to a better world. Sometimes that can feel overwhelming. I am thinking right now of those in California who have lost everything and in ways to make a meaningful difference. In my research money seems to be the very best way to give and giving to trusted organizations is vital. Here is an article from the NYT on how to think about giving: https://www.nytimes.com/2018/11/11/reader-center/california-fires-how-to-help.html . Of the organizations listed this one seems to be doing great things: https://www.calfund.org/transform-la/#wwf . (Now you know why it takes me hours to write this note, I get so distracted!)

Have a great holiday, here are some recipes that come to mind! Enjoy. . . and stay in touch

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)

 

Makes 6 servings. Prep Time: 30 minutes

 

PIE FILLING

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into

pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

 

BASIC SWEET PIE CRUST

8 ounces all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1 stick unsalted butter, cut into 1/4″ pieces

3 tablespoons ice water

 

Preheat the oven to 425 degrees F.

 

PIE FILLING

Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half.

Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about

1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within

1/2-inch of the outer rim.

 

In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and

pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie

crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to

coat. Spoon the tomato mixture into the pie shell and dot with the butter.

 

Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and

tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut

small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush

the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar.

 

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the

crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool

on a wire rack for at least 1 hour before serving.

 

Serve warm or at room temperature.

 

BASIC SWEET PIE CRUST

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter until the

mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your

fingers until the water is incorporated and dough comes together. Add more water as needed to

make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly

in plastic wrap, and refrigerate for at least 30 minutes before using.

 

 

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

 

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.

 

Heidi Swanson of 101 Cookbooks just came out with a printed version of her blog called super natural every day. It’s a beautiful cookbook although I gotta say it involves a lot of cheese and yogurt. There are a few vegan gems in there that are incredibly yummy including this miso-curry delicata squash recipe. I *love* delicata squash and stock up every fall at the farmers’ market since they are often hard to find during the year. They are sweet with a nice robust texture, they cook quickly, and you can eat the skin no problem. This recipe compliments everything good about delicata with tofu, potatoes, kale and a really simple but interesting miso-curry dressing. We served it with quinoa but it’s a totally satisfying meal all on its own.

12 ounces delicata squash (or about 2 small ones)

1/4 cup olive oil

1/4 cup white miso

1 tbsp red Thai curry paste

8 ounces extra-firm tofu, cut into small cubes

4 medium new potatoes, unpeeled, cut into chunks

2 tbsps fresh lemon juice

1 1/2 cups chopped kale, tough stems removed

1/3 cup pepitas, toasted, or tamari pumpkin seeds

2/3 cup chopped fresh cilantro

Preheat the oven to 400 degrees with a rack in the middle of the oven.

Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.

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:

 

  1. Cream butter and sugar.
  2. Add pumpkin, lemon juice, and egg. Blend well.
  3. Sift together flour, salt, baking powder and spices

and add to pumpkin mixture.

  1. Add nuts and stir welL
  2. Drop by teaspoonfuls onto greased cookie sheet.
  3. Bake at 375 degrees for 12-13 minutes.

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

 

 

 

FRESH PUMPKIN BREAD (the best)

 

(from Reminisce,Dec 1991)

3 1/2c all purpose flour

2 t baking soda

1 t salt

1 teaspoon each of cinnamon and nutmeg.

2 c sugar

1 c vegetable oil

4 eggs, beaten

3/4c buttermilk bread tests done.

1 t each vanilla extract

2 c FRESH pumpkin

1 c raisins (optional)

1 c chopped walnuts, almonds or pecans (optional)

pumpkin seeds on top of each loaf

 

Directions:

In a large mixing bowl, mix dry ingredients.Add the sugar, buttermilk, oil and eggs and mix well.Stir in pumpkin, nuts and pumpkin.Pour into 2 9 x 5″ greased pans.

Sprinkle with pumpkin seeds if desired. Bake at 350 degrees for 60-65 minutes until breast tests done.Let stand at least 10 minutes, then cool on a rack.

Can be eaten fresh or frozen.

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.

 

MEATY UKRAINIAN BORSCHT
2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste MEATY UKRAINIAN BORSCHT

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

 

Cooking in the Litchfield Hills

 

 

 

 

 

 

 

 

 

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Week #29 2018 – The last harvest of the regular season

Week #29, 2018 – Last Harvest

  • Chicory salad mix
  • Broccoli
  • Cauliflower
  • Spinach
  • Cabbage or celeriac or leeks
  • Cilantro or parsley or dill
  • Sweet peppers
  • Hot peppers
  • Tomatoes
  • Onions
  • Carrots or beets

Well, it has finally come, the end of the 2018 season. There have been many successes and some unexpected flops. We can lament but not change the past, but only hope to learn from those things we did well and those that we did not. It is amazing as I glance back at the notes from years past (all the way to 2010) and see similarities and differences. There is always something that we could have done better and the funny thing is that “thing” varies from year to year. Farming is one of the great mysteries combining science, art, grit and hard physical work. I am happy to be a part of this every challenging work of growing the food we eat.

Juvencio and I got started on some of the harvest yesterday as I am on call today and have phone banking to do at 11:00. The cauliflower finally did it and there is one for almost every one. We just ate one simply roasted with olive oil and salt and pepper, so sweet and delicious. I roasted sliced onions on the same pan with a leek and it made a super lunch. We have an interesting line up for you with a chicory salad mix. See this recipe, it looks delicious from an amazing restaurant I hope to visit one day in San Francisco, Tartine: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917 . I hope you all find the joy in chicory as it is an amazing green that has so much potential. I mixed in the radicchio to add color and texture, all these greens are in the chicory family.

We have filled the Winter Share and have just about as many as we can take for Thanksgiving. You can email me if you still wish to get the Thanksgiving share, we ask that you pre-pay the $40. We expect that you will be missing your veggies in three weeks and want more. Most of those veggies will keep well and be good in your fridge for at least 2 weeks. Juvencio will take off for Honduras before that harvest so if you are interested in getting your hands dirty and your body wet sign up or show up to help us harvest on 11/18. We expect the Thanksgiving harvest will be ready to pick up after 2:00 p.m. on 11/18.

There will be wreaths, bird feeders and ceramics (if I can get my hands and body into that studio!) for sale that day and hopefully a few winter/holiday wreaths as well. I can make special orders now or following Thanksgiving for ceramics so please let me know. You can email me or text me or leave me a note in the money jar. Orders after Thanksgiving and before Christmas will be easier to fill but I will do my best if you need it before.

I can not write without talking about the state of the world or of this country. It is with such a heavy heart that I start today after the horrific murder and hate crime committed yesterday in the synagogue in Pittsburg. There is so much hate, furthered by the person who sits in this country’s highest office that I am filled with frustration and yes at times rage. I know this rage is not productive and I strive to blow it off and dig my heels in to find meaningful work in the direction of love and peace and civility. I wish I had more time to wax poetic about the never ending struggles we face in this world, but I hope you will take the part of what I am writing that resonates with you and turn it into your own form of activism.

There are steps we can take today to make sure that the direction of this country changes. We have a local elections that make a difference to us and to this country just 9 days away. Here are my talking points for taking action:

 

  • VOTE: Oregon leads the way in election accessibility with vote-by-mail — that’s why it’s so easy to vote in this election! Remember to join your friends and neighbors in participating: Just mail back your ballot or locate your ballot dropoff location here!

 

  • TODAY from 11-2 at VG Admin there is phone banking for the No on 105 campaign, lets be there in force. Hope to see you all there.

 

  • There are many other ways to act, make sure your whole family votes, promote voting at your work place, contact the local DEMS office in your county, go to No on 105 website.

 

 

  • Please do this if nothing else, make a comment on the government website about the proposed change to the public charge. What does this mean??? It means that Trump is trying to change the rules for immigrants to gain residency and citizenship by saying that if a person uses food stamps (SNAP) or public insurance (Care Oregon!! Which most of the kids I care for have!!) you will be ineligible to become a resident or citizen as you will have been a “ward of the state”. This is despicable! My patients are already telling me they will not renew their health insurance or that of their children in fear of repercussions and effect on their immigration status. This policy change is racist, insane and unconscionable. People are simply using the resources they are entitled to use by law to provide food, health care and shelter for their families while working hard in this country. Please go to the link below, modify the comments and how they affect you and your community. This must be done by December , don’t delay, do it today. https://protectingimmigrantfamilies.org/

Ok, please know that your farmers care about you, they care about the environment (a whole other topic, of the utmost importance, but you see from our actions that this is the key to our life and yours – organic food, local economy, solar energy, electric vehicles, reduce waste, reuse and recycle etc.) and they care about the community. Please do join us next year as we move forward in providing locally and organically grown food that reflects the seasons. There are many challenges and you are part of the solution!

All our best, open to suggestions and comments,

Your farmers; Lyn and Juvencio

Some recipes for you this week!

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

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 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 the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
  2. Add the 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 the 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.

 

 

 

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Week #28, 2018

Week #28

  • Carrots or beets
  • Dill, parsley or cilantro
  • Radicchio (see recipe below!! Don’t miss out on these delicious greens)
  • Cabbage or Napa cabbage
  • Celeriac (brown root that is so delicious)
  • Leeks
  • Radishes or turnips, you can eat the greens too!
  • Peppers
  • Hot peppers
  • Onions
  • Apples (Newton’s pippin a great old fashioned apple)
  • Tomatoes
  • Tomatillos or stuffing peppers, make some of the seasons last salsa!)
  • Winter squash
  • Spinach
  • Broccoli, cauliflower or kale

Thanks to everyone who helped out and attended the harvest festival! It was a beautiful day, huge attendance, delicious food and wonderful conversations. We enjoyed “Mexico en la Piel” baile folklorico, contra dancing with Tarka and Victor, walnut gathering competition and pizza making with Mary Kay and Mark. What a wonderful community of people, thank you for being part of it!

We have this week and next and the 2018 regular season is finished. We have the add on Thanksgiving harvest for pick up November 18 or 19th. This harvest will include salad, spinach, kale, brussels sprouts, cabbage, celery, winter squash and more. Please pre-pay in the barn or by sending a check to reserve your spot. We can use any help we can get on that day as I bring in the harvest without the help of Juvencio. He is taking off for Honduras to help his father celebrate 91 years of living. We will start the harvest at 7:30 and work until we are finished. There will be wreaths and ceramics for sale in the barn and hopefully I will have time to bake some treats.

It is election time and the oh, so important midterm elections this year are more important than ever. Please make sure you engage in some way! Start by turning in your ballot! We support yes on measure 102 and the Portland clean energy initiative 26-201. We oppose measures 103, 104, 105 and 106. Please make sure all those in your family and friends turn in their ballots. If you need help vetting the candidates please check out the list I have posted in the barn. Come out and canvass with me or phone bank. There are so many ways to make your vote count and to magnify our efforts and creating a better, kinder more inclusive country.

Here are some recipes for the week, gotta run, harvest -> canvass -> plant garlic

 

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 drained celeriac, the rest to the tomatoes and the 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.

 

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 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 the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
  2. Add the 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.

 

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

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.

 

 

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

 

 

 

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Harvest Festival Today!! 10/14/18, Week #27, 2018

La Finquita Del Buho presents:

The 19th Annual

Harvest Festival

Sunday October 14, 2018 from 2- 6 p.m.

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

 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

Week #27

  • Onions
  • Potatoes
  • Winter squash
  • Sweet peppers
  • Hot peppers
  • Tomatoes
  • Frisée ( delicious chicory to be used in salad or soup) or escarole
  • Arugula
  • Kale
  • Spinach
  • Carrots
  • Radishes
  • Broccoli/cauliflower or romanesco
  • Cabbage( Napa or regular, this might have to wait a week)
  • Leeks
  • Dill or cilantro or parsley

 

The party is today! Juve and I were up late getting the adobado( my signature pork dish) in the oven. I was so tired that when my alarm went off two hours after falling asleep I just turned it off. Nice! So the pork is super tender after cooking 5 hours. Juve has spent all week, trimming, mowing and cleaning. Luna lent s hand on Friday and the deck is cleaner than ever. Now we just have to harvest those veggies and make the pizza sauce and we will be ready for our annual harvest festival.

 

Our friends the Schoch’s and Grossen’s are unable to open the festival with their alp horns as our festival collides with the Grossen family cider press. We do have Mexico en la piel dancing at 3:30 and contra dancing for all of us at 4:30 or 5. We will have the walnut pick up , farm tour and cider pressing. The pizza dough is made and the oven will be fired up soon. Can’t wait to introduce you to our new herd of goats!

 

We still have room for the thanksgiving harvest. This is a large share with all the fixings for a thanksgiving meal. This generally includes: salad mix, arugula , winter squash , leeks, shallots, parsley, peppers, celery , Brussels sprouts, kale and more. The cost is $40 and should be prepaid. Sign up in the barn.

 

We are offering a limited number of winter shares. The season is 12 harvests over the 5 months of the back side of the calendar . What is the back side of the calendar you ask? The late fall and winter months are the atypical growing season in the northern hemisphere .The cost is $320 for the season. Please let me know by email if you want to participate. The harvest will start in November following the end of the regular season. I plan to harvest approximately every other week and I send out an email to let you know. It depends on weather mostly. It tends to be 8 – 10 items per week and some of our winter subscribers say they like it more than the regular season ! It is so nice to have fresh veggies in the winter when they are scarce. Thanksgiving harvest is separate and an additional cost.

It is time to let us know if you will continue in 2018. You are our top priority as returning members. We save a spot for you as we open to new members. Please let us know if you will continue into 2019. A $100, non-refundable deposit is much appreciated but not necessary until January 1st.

 

Our new goat herd has arrived. We have the 4 Saanan does that you may have already met. Charlize, Wynonna, Uma and Loraine and yesterday Juvencio picked up the rest. We will have 5 other does that are Bore goats (meat breed). They come from a happy home or our friend Angela. They are friendly but big and have horns, so respect them and let them approach you. We can’t wait to have kids in the spring and cheese at the opening of next season!!

 

I can’t let a note go by without commenting on the horrific political state our country is in. It is essential that everyone vote this midterm in the hopes of turning the tides. The last day to register is 10/16, this Tuesday. I have registration cards in the barn, you can do so on line at:

Oregonvotes. I have lawn signs for all the Washington county races and some of the measures. I have a small voters guide to the measures and the candidates that we as United Unidos political activism group support. I am happy to discuss any of the measures (I am particularly well versed on the NO on 105 campaign as I have been all in since the hate group were gathering signatures ). Please stay engaged, it is vital that our voices are heard.

 

Here are a few recipes:

 

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 charddandelions, 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.

 

 

 

 

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
1/2 cup balsamic vinegar

1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar

8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.

Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead) Keep at room temperature. Re-warm balsamic syrup before using. Re-whisk vinaigrette before using.)

Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.

Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

 

Asian Cabbage salad with Chicken

  • 1 red jalapeño or Fresno chile with some seeds, chopped
  • 1/3 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon grated peeled ginger
  • Kosher salt
  • 1/2 small head of red cabbage, thinly sliced (about 5 cups)
  • 2 medium carrots, peeled, shredded
  • 6 scallions, whites and pale greens only, thinly sliced
  • 3 cups shredded rotisserie chicken
  • 1 cup baby spinach, thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped dry-roasted peanuts
  • 1/2 teaspoons toasted sesame seeds

Preparation: Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

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 drained celeriac, the rest to the tomatoes and the 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 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

 

 

 

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Week #26

Week #26

  • Lettuce
  • Winter squash (it gets better the longer you let it sit on your counter)
  • Spinach
  • Celeriac
  • Thyme or parsley
  • Tomatoes
  • Sweet red peppers
  • Hot peppers
  • Dill or cilantro
  • Broccoli or cauliflower
  • Cabbage (if there is enough)
  • Cucumber or zucchini (could be the last week, enjoy them while you can!)
  • Onions
  • Potatoes
  • radishes

This will be a quick note as I am going out canvassing at noon. People did not embrace radicchio which is a shame. We will be eating that delicious radicchio salad from Toro Bravo tonight with oxtail deliciousness cooked in the clay pot. It is an all peppers all the time dinner tonight. I am super excited about a “Pisto” I made as well that has onions, peppers, tomatoes and zucchini all cooked for two hours. Then your reheat it and poach eggs in it, YUM!

The goats have arrived. We have 4 beauties getting used to life on the farm. Charlize, Wynonna, Uma and Loraine are roaming in the barn pen and making their voices heard. We can’t wait for kids in the spring and to start making goat cheese again.

We continue to work away at combating the aphid invasion, harvesting the winter squash and prepping the farm for our harvest festival next weekend. The farm share goes through the last week of the month. Don’t stop coming by for your share and don’t forget to stop in on October 14th from 2- 6 for dancing, pizza making, cider pressing and lots of fun.

This has been a very disheartening week. Women have been told on the national stage that our stories and experiences don’t matter. Women have been mocked and put down, but we will show the world that we can not and will not be put down. November 6th is coming! That is why I will spend a part of each day making my voice heard. Please consider doing the same. I am happy to chat with people about the issues on the ballot and candidates that will move our state forward. I will have available a brief that United Unidos (our political action group) put together as a guide to voting this November.

Onward. . .

Posted in farm news | Leave a comment

Week #25, 2018

Cincopa WordPress plugin

  • Lettuce
  • Radishes
  • Sweet peppers
  • Hot peppers
  • Dill or parsley
  • Basil or shiso
  • Spinach or chard
  • Tomatoes
  • Radicchio (please see recipe below, the key to removing the hint of bitter is to soak in ice water for at least 30 minutes before preparing) or broccoli (just poking along, not enough for the whole group)
  • Carrots or beets
  • Onions
  • Leeks
  • Potatoes
  • Apples
  • Cucumbers or zucchini (both are winding down so enjoy the last of these summer treats)
  • Green Beans

We continue to plug away at two weeks worth of work, digging (literally) out of our back log  of weeding, transplanting and cleaning from our vacation. We are two weeks away from our harvest festival and there is a lot to get ready and clean. The return to dry weather has been hard on our crops as they are stressed in the dry earth and the pest pressure is still super high. We are preparing to plant cover crop in the next weeks as well as garlic and we hope to keep our energy up as we near the end of the season.

We were inspired by all the cheese in Switzerland and sheep in Iceland and we have gone crazy. Juvencio has purchased a herd of dairy crossed with meat goats from a long time friend. These friendly goats will arrive in the next few weeks. He got two white Saanan does. They are skittish and shy but hopefully will be the basis for our dairy herd. He also got two colored Saana does who are at the breeder right now! Yikes, from 0 to 11 in two weeks. He brought the white does home yesterday and put them in the goat pen. We went on harvesting and within an hour we could not find them. Juvencio went racing over to the neighbors with the trailer as he saw two white forms in the distance. They were not there. He road the quad all over the area through the edge of the  neighbor’s field and around the perimeter of our field and no sign of the new does. It was getting dark and we were resigned to having lost our new goats when Juvencio decided to look for a third time under the barn. There they were, resting under the barn, wide eyed. The goat stories begin.

He bought a new ram for our sheep, his name is Ramon. He is adorable, with a wiry coat instead of wool. He is like a dog rather than a ram and his owners promised he would not turn into an aggressive pain in the rear. He is a Dorper. This is a breed of sheep developed in South Africa in an effort to produce a meat sheep. They crossed the Dorset Horn with the Blackhead Persian sheep and developed this breed. They are stocky and have the ability to graze well in areas of irregular and low rainfall. They do not need to be sheered and we are hooked. Ramon is so cute and we can’t wait to see his offspring in the spring.

All of this activity on the farm happened with the backdrop of politics and senate hearings all week. So much could be said, I guess what I will say is I hope everyone is paying attention. Will this country go forward in placing another man on the supreme court who has credible allegations of sexual abuse against him? How far have we come since Anita Hill? Will we in Oregon change our values of fairness, openness and rejection of racial profiling? Or will we stand up and say no to measures 103, 104, 105 and 106? It is up to all of us to speak out, call our senators, walk the streets and tell our neighbors. Your farmer is encouraging you to use your voice.

Farm Events:

  • Harvest Festival – October 14 from 2-6 p.m. bring a dish to pass and pizza topping as well as dishes and silverware for your family, see flyer!
  • Thanksgiving Harvest – Sunday 11/18 thru Monday 11/19. This is a special harvest add on. The cost is $40 and the harvest is bountiful. We ask that you prepay and sign up in the cooler for this special harvest. We will have lots of fall favorites including but not limited to: spinach, brussels sprouts, broccoli, pumpkins and winter squash, onions, leeks, lettuce/salad mix and more.
  • Accepting deposits for the 2019 season – $100 non-refundable deposit saves your spot for the 2019 season.
  • Still time to sign up and help us harvest! There are so many veggies we can’t do it ourselves. Please do sign up, we are down to Juve (and me on Sundays when I am not on call).

See recipes below:

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

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

 

 

 

 

 

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Week #24, 2018 – The Farmers are back!!

  • Lettuce
  • Radishes
  • Sweet peppers
  • Hot peppers
  • Dill or parsley
  • Basil
  • spinach
  • Tomatoes
  • Cherry tomatoes
  • Winter squash – mostly spaghetti squash right now, see recipes below
  • Onions
  • Leeks
  • Potatoes
  • Apples
  • Grapes
  • Cucumbers or zucchini
  • Kale
  • Green Beans

Your farmers are back from vacation! We had a super time, better than expected. We can not thank our friends Pascal and Jeanne enough for hosting us and making Switzerland an amazing world wind trip of lakes, rivers, cities, alps and family meals. We loved meeting their new son Jari and watching them as they navigate new parenthood. I will hopefully add a few photos to this post, but our best are on facebook for Juve and Instagram for me (lyncjacobs).

Our trip could not have been possible without the help of our family and friends. My sister Diane was instrumental in helping organize and direct the four harvests while we are gone. We are deeply grateful and can’t thank her enough. We thank Cata our friend and CSA member for holding down the fort at the farm. Watering, feeding and tending to the houseful of animals was no small feat and we are so happy she was willing to take on that responsibility in addition to her full time job. Thank you to my friend and business partner Polly who carried on at the Beaverton Farmers Market. She took my wreaths and harvested my flowers and arranged them for the two weeks while I was gone. A call out to all our amazing subscribers who lent a hand harvesting. It is really an amazing community we have created and you all make a difference. Thank YOU.

One piece of deep sadness is our precious cat: Siggy was killed while we were away. Cata spent two days in agony searching for her to finally find her. We miss her every day, she was such an amazing cat. We feel done with cats (we still have three, Mulan, Ricky ticky and Chang) but our environment is too wild for such free spirited animals and our heart break is too deep. Give some love to all our animals when you see them. Make sure they approach you as they will set their boundaries.

Our farm is chugging along. The weather has definitely turned. Cool mornings have sent shock waves through the summer crops. The tomatoes have taken a dive. They really hate morning dew and cool nights. The peppers are more protected and will continue. The zucchini, cucumbers and the like have taking  it hard and the insect pressure from you know who (the spotted cucumber beetle, argh!) is killing them off. Oh, yeah and from below we have the gophers, field mice and moles(making tunnels and killing their roots) who make thriving hard. We are on full attack mode on the aphids as they have taken over the farm in everyway and in every form (black, white, green).

On the bright side, lettuce, spinach, radishes and carrots seem to be thriving. We will have the later next week as we hope to harvest beets and carrots and radicchio next week. We will start with winter squash this week. That first type, the spaghetti squash is a fun one as long as you remember to use it like you would spaghetti, as a vehicle for delicious sauce. We have put our favorite tomato sauce on it or even pesto (make sure to make some as basil will not be around for ever, or make prezemoli (the parsley version of pesto).

It is election season. It is so hard to squeeze in yet another thing, but so important to stay engaged. There are so many issues that I am passionate about and you will be getting more news as the election approaches. Please do pay attention, most of the measures on the ballot we are strongly opposed to and affect our farm and our friends and neighbors. Measure 105 would repeal our anti-racial profiling law that was passed over 30 years ago with unanimous support. We are strongly opposed to measure 105. It does not support our Oregon values. It actually would make our communities less safe and create barriers for our neighbors calling the police. It is especially damaging for women in reporting domestic abuse. Measure 103 and 104  are bad for small farmers and businesses like ourselves (more info to come). Measure 106 would cut benefits to healthcare. Unite Unidos is a political action group I belong to and we will publish our voters guide. This guide will be available in the barn if you are interested. I encourage you to talk with your friends and family. I find short talking points helpful so that I can express why I am voting a certain way and how those measures will affect people.

More to come on all fronts, but for now off to harvest.

Zucchini Pesto

Lyn–this is the one that was in the Oregonian–it’s quite good! Pretty tasty straight up, but seems like it would be great on crostini or pizza, or w/chicken or fish, for instance…

1/2 c olive oil
1 large shallot chopped (I used a sweet onion)
6 garlic cloves
3 Tbs toasted blanched almond slivers
1 medium zucchini, cut into 1/2 ” dice
1 c basil leaves
@tsp lemon juice
salt and pepper to taste.

Sauté garlic and onions in 1Tbs oil until softened, not browned. Transfer to blender or processor and blend with remaining ingredients (except oil) until smooth. Gradually add in oil with blender running until smooth and creamy. Season w/S&P to taste.

Apparently keeps several days in fridge or freezes well

Tomato and Leek sauce
SERVINGS: 4 – 6

Yield: Makes about 4 cups

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced cleaned leeks (white and light-green parts)
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 4 medium tomatoes, coarsely chopped, plus their juices
  • 1/3 cup sauvignon blanc or other dry white wine
  • Maldon or other flaky sea salt
  • Freshly ground black pepper
  • Agave syrup (optional)
DIRECTIONS

Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.

Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce. Add the agave syrup, if desired; stir and/or mash as needed.

Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.

 

 

Spaghetti Squash and Herbs (Martha Stewart)

 

  • 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon packed light-brown sugar
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped

Directions

  1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
  2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately

 

 

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Week #21 – 23

Week #21 -23

  • Tomatoes
  • Cherry tomatoes
  • Tomatillos (some)
  • Sweet peppers
  • Hot peppers
  • Green beans
  • Summer squash
  • Cucumbers
  • Onions
  • Apples
  • Plums
  • Basil
  • Shiso or parsley
  • Celery!!

We have managed to get the farm in a bit better shape, preparing beds and planting them for fall. The turn in the weather has definitely changed what is thriving. The tomatoes have not liked the cool mornings and are slowing way down. The cherry tomatoes on the other hand do not seem to mind the heat and have continued to pump out the garden candy. The brassicas (kale, broccoli, cauliflower, brussels) are looking a bit better, but still need the weather to cool for them to sweeten and thrive.

It is time to make chutney! As the canning party was put off this year I will include my favorite chutney recipe. It uses prune plums, apples, onions. There are many many felled apples and pears in the orchard and you can help yourself.

We will try and get more spinach and radicchio planted before tomorrow and leave this place thriving for fall. You can expect to see winter squash, beets and carrots later this month as well as the first fall broccoli. Spring broccoli was not up to our standards (although the Chinese broccoli was amazing and made up for the ordinary broccoli) we hope fall will be better. Farming is what it is, a daily gamble. Yesterday as Juve weeded and I transplanted we came across three different sized holes, field mice, voles and the biggest gopher hole I have ever seen. They get us from below, they attack us from the air and yet we persist!

 

Mark your calendars for the Harvest Festival October 14th from 2:00 until 6:00!!

Recipes for this week:

Plum Chutney

 

2             pounds            firm-ripe plums

2             pounds            cooking apples

1             pound              onions, thinly sliced

2                                     garlic cloves, minced

1-inch     piece               fresh ginger, peeled and minced

1             tablespoon       mustard seeds

1             tablespoon      salt

2             cups                red wine vinegar

2 ⅓         cups                firmly packed light brown sugar

 

Quarter and pit the plums. Peel, core, and coarsely chop the apples.

 

In a preserving pan combine the plums, apples, onions, garlic, ginger, mustard seeds, and salt. Bring the mixture to a boil over low heat, and simmer for 30 minutes, or until the ingredients are softened and can be easily crushed with the back of a spoon against the side of the pan.

 

Add the vinegar and brown sugar and cook the chutney for 30 to 40 minutes, or until it is thickened and the vinegar is absorbed.

 

Spoon the chutney into warm sterilized jars and seal. Store the unopened jars in a cool, dark place for at least 6 week before eating.

 

Make 3 quarts

Pear Chutney

This chutney pairs well with pork or curry dishes.

Ingredients

  • 4 1/2 pounds firm ripe pears, peeled and chopped
  • 1 small green bell pepper, minced
  • 1 cup raisins
  • 4 cups sugar
  • 1 cup crystallized ginger, chopped
  • 3 cups white vinegar
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 (3-ounce) package liquid pectin

Nutritional Information

How to Make It

Step 1

Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.

Step 2

Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.

Step 3

Process jars in boiling-water bath 5 minutes.

Step 4

Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.

 

INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
1/2 cup frozen peas
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Curry-Lime Yogurt
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.

Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

Serve pancakes hot with Curry-Lime Yogurt.

CURRY-LIME YOGURT
2 cups plain yogurt
2 teaspoons curry powder
1/4 teaspoon fresh lime juice, plus more to taste
In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.

 

 

 

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Week #20 2018

Week #20, 2018

  • Lettuce
  • Basil
  • Parsley or shiso
  • Cucumbers
  • Zucchini
  • Tomatoes, all types! Heirlooms, salad and just plain good eating
  • Sweet peppers
  • Hot peppers
  • Stuffing peppers
  • Potatoes
  • Kale (she is back, her flavor will not be as sweet as early in the season or late in the fall, but cook it and dress it or make kale pesto)
  • Green beans (on their way back !)
  • Cherry tomatoes
  • Onions (grill them, roast them, pickle them)
  • Garlic
  • Apples
  • Asian pears
  • Bartlett pears
  • You pick black berries!

The garden is dry but very productive. The tomatoes have gone wild, but with the threat of rain that won’t last forever. Enjoy each juicy bite every day and sing her praises. There will be tons this week and extra if you want to purchase some for canning. I have made headway on my canning but can’t seem to find enough time for everything. I want to dehydrate pears, apples and tomatoes as well as can and there is just too much to do around the farm.

We finally got all the onions harvested. Juvencio did the lions share, but it was a team effort. He has some beautiful photos as do I on our Instagram feeds. We have so many varieties and there are just so many. We are giving the walla walla and Ailsa Craig varieties first as they are not the best keepers. We have Blush and Red Wing and cippolini for later in the fall and early spring. If you join the winter share you will get them all winter long, enough to roast and put in soups! I said last year I would never plant so many onions and this year I outdid last year, what was I thinking???

Juvencio turned the onion beds over and I have planted fall lettuce, spinach and endive. I hope to see more radish, beets and turnips for fall and winter. We got some radicchio and endive in the hoop house as well for winter harvest. It is a hard time of year having to decide to turn in a semi-productive crop for hopes of a better crop for late fall or winter. I feel like we race the clock every day and the bugs and underground vermin. We discovered a new insect devouring our eggplant flowers. The production has been super slow and then I looked closely and found every flower eaten and the leaves browning. It looks like the work of caterpillars or the spider mite. I feel like our only hope is rain. Sorry to those eggplant lovers like me, but not enough time to trouble shoot this one, we will just have to hope that this pest runs its course and we get some September beauties.

Blossom end rot has been a horrid plague this year. Despite adding lime at planting crops like tomatillos, heirloom tomatoes and peppers are all suffering. It feels like once again it is time to lime the whole field, something we never seem to get to, before we plant cover crop. It is better to focus on what is going right than what is failing, so let us enjoy cucumbers and basil and new girl and early girl tomatoes. The cherry tomatoes have gone wild and produce far more than we harvest. People seem to be leaving them behind, it must mean you have your own at home, for cherry tomatoes are the candy of the garden. I will include some recipes as  I hate for them to be left behind (our chickens will eat anything, but that is a lot of work for those pesky birds to get to enjoy).

Don’t forget to mark your calendar, Harvest Festival 2018 on October 14th. We will have a super fun time and you will get to contra dance, make cider and welcome fall with all your heart. Remember to stay engaged, Midterm elections are just 70 days away and there are so many important issues on our local and state ballot. So much is at stake, will we make our voices heard against racial profiling? Will we keep our health care intact for all? What about affordable housing? Get involved, join me at United Unidos or join Indivisible.

Off to harvest, here are the recipes for this week:

Julia’s cherry tomato notes:

-I like these as a snack as is.
-Basic (cherry) tomato sauce: Wash several baskets worth, then put in a pot with onion, garlic and oregano and cook down for about 1/2 hour over medium heat. (olive oil can be added if you like). Then let it cool some, put through a food mill, and voila: tomato sauce!
-Add cherry tomatoes halved to a grain salad such as couscous, rice, orzo or other pasta. I find them to be an essential ingredient!

Here’s a recipe from a 35 year old cook book called America’s Best Vegetable Recipes from the editors of The Farm Journal:

“Try cooking cherry tomatoes. Saute them in a skillet in butter for only 2-3 minutes. Season with salt and pepper and a sprinkle of sugar to make them shine. A bright and tasty addition to a dinner plate.”

Cherry Tomato and Olive Relish from Vegetarian Cooking for Everyone by Deborah Madison

1 pint cherry tomatoes, halved or quartered if large
1 or 2 yellow or other tomatoes, seeded and finely diced
24 nicoise olives, pitted and halved (I use the already pitted kalamata from trader joes, I chop them roughly for this recipe)
1 tablespoon capers, rinsed
1 tablespoon chopped parsley 
2 teaspoons chopped marjoram (I use oregano when I don’t have marjoram available)
basil leaves, thinly sliced
1 Tablespoon extra virgin olive oil
fresh lemon juice to taste
salt and pepper

Put the tomatoes in a bowl with the olives, capers, and herbs. Moisten with the oil, then season to taste with the S & P & lemon juice. Serve right away, or at least within the hour of making it.

Marinated Cherry Tomatoes 4 servings

2 baskets Cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup Finely chopped parsley 
1 Tablespoon Finely chopped rosemary 
3 Garlic cloves, minced
1/3 cup Extra-virgin olive oil
3 Tablespoons Balsamic vinegar
Salt & freshly ground black pepper to taste

Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally. Enjoy with crostini or as a side dish.

Cherry Tomato & Avocado Salad

1 basket cherry tomatoes, halved
2 Tablespoons chopped scallion or other mild onion
1 cup (approx.) chopped avocado 
2 tablespoons chopped herb (such as parsleycilantrodill….)
optional vinaigrette to coat (whirl 2 T lemon juice or vinegar, 1 small clove garlic, 1 t mustard, pinch salt and pepper, with 1/2 cup olive oil in blender.) Gently mix all ingredients. Serve. (The avocado is optional but delicious)

Blanched Broccoli with Basil Pesto and Cherry Tomatoes adapted from Pasta e Verdura by Jack Bishop

2 pounds broccoli di cicco
salt to taste
1 cup tightly packed fresh basil leaves 
2 medium cloves garlic, peeled
2 Tbs. pine nuts
6 Tbs. olive oil
1/4 cup freshly grated Parmesan cheese
2 pints cherry tomatoes
1 pound pasta (such as shells, or other open shape)

Bring 4 quarts of salted water to boil in large pot for cooking the pasta. Bring several quarts of water to boil in another pot. Chop the broccoli into small, bite-sized pieces. Add the broccoli and salt to taste to the boiling water. Cook until broccoli is tender, about 3 minutes. Drain and set aside the broccoli. Place the basil, garlic, and pine nuts in the work bowl of a food processor and process, scraping down the sides of the bowl as needed, until smooth. With the motor running, slowly pour the oil through the feed tube and process until smooth. Scrape the pest into a large bowl. Stir in the cheese and additional salt to taste. Cut the tomatoes in half. Add the tomatoes to the bowl with the pesto and toss gently. Add the broccoli to the bowl and toss gently. Taste for salt and adjust seasonings if necessary. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the broccoli sauce. Mix well and transfer portions to pasta bowls. Serve immediately. Serves 4.

CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES

2 tablespoons.
2 teaspoons
1 teaspoon
3/4 teaspoon
1 cup
1 tablespoon
4
4 cups
minced fresh dill 
grated orange peel
minced garlic
salt
cherry tomatoes, halved
olive oil
skinless boneless chicken breast halves, thinly sliced crosswise
firmly packed torn fresh spinach leaves (about 8 ounces)

 

 

 

 

 

Preheat oven to 450F. Place large baking sheet in oven to heat. Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat. Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes. Makes 4 servings.

Bon Appetit March 1998

Cherry tomato Salad

Ingredients

  • 1 quart cherry tomatoes, halved
  • 1/4 cup canola oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup minced fresh parsley
  • 1 to 2 teaspoons minced fresh basil
  • 1 to 2 teaspoons minced fresh oregano

Directions

  • 1. Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

 

Our “easy” stuffed peppers

 

Poblanos or Anaheim peppers charred and peeled

Corn (fresh shaved off the cob or canned)

Onions (chopped)

Zucchini (cut into small chunks)

Garlic (diced)

Eggs separated

2 teaspoons flour

salt and pepper

canola oil

Shredded Jack, cheddar, Gruyer or a combination

 

Roast the peppers over open flame or in the oven.  Place in a paper bag for 10 minutes to let them steam and loosen their skins then peel.  To make stuffing put olive oil in pan, add onion and garlic, cook for a few minutes then add the zucchini and corn.  Add slat and pepper to taste.  Carefully make a slit in the pepper  and remove the seeds (we leave the veins as it keeps the pepper in tact), stuff with filling and some cheese.  To make the pepper coating, beat the egg whites until make nice peaks then add the flour.  It depends on how many peppers you make the number of eggs you’ll need, for 4 peppers you need approx. 2 eggs.  Then add the egg yolks.  Heat some canola oil in a frying pan, when hot dip the stuffed pepper in the coating keeping the stuffed side facing up, put the pepper in the pan and repeat until the pan is full.  Cook 2-4 minutes per side but don’t burn, turn gently and most of the stuffing will remain inside if you cook the closed side first.  Enjoy!  It is worth the effort.

 

 

 

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Harvest Festival 2018

Here it is, spread the word!!

La Finquita Del Buho presents:

The 19th Annual

Harvest Festival

Sunday October 14, 2018 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

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