Week #3 2017

Week #3

  • Salad Mix – enjoy this tender salad mix of buttery lettuce. Wash her well as tiny slugs like to hide between the leaves
  • Shallots – use as you would onions, or if you find them building up week to week, peel them and cut them in half and roast them with a drizzle of olive oil and salt and pepper at 350 degrees for 45-60 minutes and they become like caramel!
  • Spinach – the intimidating large leaves cook down to a manageable size. Enjoy spinach simple steamed, sautéed or in soup (check out the recipe below.
  • Dill or Cilantro or Thyme – enjoy any herb with a sautéed chicken or over your other greens
  • Radishes or Turnips
  • Kale – there are so many ways to enjoy this healthy green
  • Beet greens or raab

We had a beautiful day on Friday! Juvencio was able to till until 8:30 p.m. and get beds ready for planting. We planted the remainder of the broccoli, cauliflower, and cabbage. We planted the outdoor sugar snap peas. We finished getting the tomatoes into the hoop house and we dared to  put the summer squash out in the field. In comparing with years past, we are still several weeks behind as I look at the daunting task of transplanting 20 flats of alliums (onion, shallot, leek).

We hope to get the peppers into the hoop houses and much more this week. There is so much to do politically that has to be squeezed in as well.

We have some veggies starts we will put out today. If you want specific items please do fill out the form I sent last week and I will gather them for you for pick up in May. I can seed special items for you but I need some lead time. I am off to harvest now, see you around the farm.

Bittman curry creamed spinach w/potato crust. (4-6 svgs)

3 Lbs spinach or other greens, trimmed
2 tbs butter
2 tsp garam masala or curry powder
1/4 tsp nutmeg
2 c coconut milk
1/2 c yogurt
(1 brick extra firm tofu cut into 1/2″ cubes- I didn’t do this)
1 large russet potato, thinly sliced
2 tbs olive oil
Salt, pepper

1. Preheat oven to 425. blanch greens by dropping in salted boiling water x 1 minute, then plunge into a bowl of ice water to stop cooking, drain and squeeze out excess moisture. roughly chop.

2.melt butter and garam masalas and nutmeg in large skillet until fragrant, then add coconut milk, yogurt, spinach, tofu, and tsp salt. Bring to a oil, stirring at times until bulk of the liquid is absorbed. Transfer to oven proof dish.

3. Toss the potato slices with oil, salt, pepper, then lay over the spinach in a single layer. Bake until the potatoes are golden and crisp.


White House No-Cream Creamed Spinach

Published May 25, 2010

Makes 6 servings

This side dish is one of Michelle Obama’s favorites because it has a creamy texture without a lot of calories and fat. One person who’s not a fan, however, is Sasha Obama, who is turned off by the bright green color — a shade of the vegetable rainbow she has yet to embrace.


  • 2 pounds baby spinach
  • 2 tablespoons olive oil
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper


Wash and clean the spinach. Place a large bowl of water near the sink, and put several handfuls of ice cubes in it. Place a colander in the sink.

Fill a medium-sized pot with water, and sprinkle in some salt. Place the pot on the stove and bring to a boil over high heat. Carefully add 8 ounces of the spinach (about a quarter of the leaves) and let it boil for just 30 seconds.

Carefully pour the spinach and water into the colander to drain the spinach. Then, using tongs or a fork to handle the hot spinach, immediately “shock” the spinach by putting it into the ice water to stop the cooking process. Let the spinach sit in the cold water for a minute, then drain it again in the colander. Squeeze the spinach with your hands or press the spinach against the colander with the back of a spoon to remove excess water.

Place the cooked spinach in a blender and purée. Set aside.

In a large skillet over medium heat, heat the oil. Add shallots and garlic and cook until the shallots turn translucent, 3 to 4 minutes.

Add the rest of the spinach leaves, tossing with a spoon and sautéing until the leaves are wilted. Add the puréed spinach and stir. Season with salt and pepper.

Adapted from White House Executive Chef Cristeta Comerford




Spinach and Lentils

The Asian Cook Book


Serves 4

Generous 1 cup yellow split lentils, rinsed                                 ¼ tsp ground asafetida (?)

5 cups water                                                                                        ½ teaspoon ground turmeric

1 teaspoon ground coriander                                                          1 tsp ground cumin

9 oz. fresh spinach leaves, thick stems removed, sliced and  rinsed

4 scallions

To garnish:

3 tbsp vegetable oil or peanut oil

1tsp mustard seeds

2 fresh chilies, split length wise

½ inch piece fresh gingerroot, very finely chopped


Put the lentils and water in a large pan over high heat.  Bring to a boil, reduce the heat to the lowest setting, and skim the surface as necessary.


When the foam stops rising, stir in the ground coriander, cumin, asafetida, and turmeric.  Half-cover the pan and let the lentils simmer for 40 minutes or until they are very tender and only a thin layer of liquid is left on top.

Stir the spinach and scallions into the lentils and continue simmering for another 5 minutes, stirring frequently, until the spinach is wilted.  If the water evaporates before the spinach is cooked, stir in al little extra.  Add salt to taste.  Transfer the lentils to a serving dish.

To make the garnish, heat the oil in a small pan over high heat.  Add the mustard seeds, chilies gingerroot and stir until the mustard seeds begin to pop and the chilies sizzle.  Pour the oil and spices over the lentils and serve.


Cook’s tip:  The exact amount of water needed depends primarily on how old the lentils are, but also on the size of the pan.  The older the lentils are, the longer simmering they will require to become tender.  Unfortunately, there isn’t any way to determine the age when you buy lentils, so be prepared to add extra water and increase the cooking time.  Also, remember, the wider the pan the quicker the water will evaporate.

Kale Omelet

By the Armard Family




– as much kale as you could get with two hands together (as a bunch) after it has been chopped (aprox. 2 cups)

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

– 1/4 cup of feta or chevre cheese (small pieces)

– 1 small-medium ripened tomato or 4-5 cherry tomatoes (chopped)

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley




– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside

– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out

– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)

– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (frittata Vs. Omelets)

– Take out and add some chopped parsley or basil on top

3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar

Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.

May 2004

Roasted Beets and Braised Beet tops with Canellini Beans(serves 4)


2 bunches medium beets with tops

1 medium red onion, cut into thin (1/4 – inch) wedges


3 T extra virgin olive oil

2 T red wine vinegar

1 t dried oregano or 2 t fresh oregano leaves, minced

½ t Kosher salt

½ t minced garlic

Freshly ground pepper

1  15 ounce can cannellini beans, drained and rinsed


Preheat the oven to 400 degrees.

Cut green tops from beets, leaving about ½ inch of stem attached.  Set greens aside to be used fro Braising Beet tops.


Wash beets and dry.  Wrap each bet tightly in a square of foil and rasp until tender when pierced with a skewer, about 1 hour or more, depending on size.  Cool, unwrap foil and rub off outside skin.  Trim and discard stems and ends, and cut beets into ½ inch wedges.  Set aside separately until ready to serve.  Strain any juices left in foil into a small bowl and reserve.

Place onion wedges in a small bowl and cover with cold water.  Add a handful of ice cubes and let stand until ready to use. To make Braised Beet Tops, wash beet tops in several changes of water, trim stems and coarsely chop leaves into 2 inch pieces.  There should be about 8 cups, or 1 pound, lightly packed.  Heat 2 cups water to boiling in a large, broad saucepan.  Stir in beet greens and cook until wilted and tender, 8 to 10 minutes.  Drain well, cool and then press lightly on greens with back of spoon to remove excess moisture.

In a large bowl, whisk together olive oil, vinegar, reserved beet juices, oregano, garlic, and salt and pepper to taste until well blended.  Measure out 1 Tablespoon and add it to the beet wedges.  Toss to combine.

Remove ice cubes and drain water from onion.  Add onion to dressing along with cooked beet greens and beans.  Toss gently to blend.  Spoon into a serving bowl and arrange beet wedges around edges and on top.  Serve warm or at room temperature


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Week #2 2017

Week #2 2017

Salad Mix or braising mix – the first of the new lettuce, small tender leaves. As this is just coming on we are offering either salad or braising mix.

Kale – amazing stuff, just pumping out the leaves, thank you super food. Enjoy it weekly (we eat it daily!) some of our favorite recipes are listed below, many more on the website.

Spinach – Osbourne seed company has a winner with this very dark green spinach. The vitamins are surging through the leaves and will contribute to your health. Try Polly’s recipe below for Saag, with or without the lamb.

Shallots – held over from last season, strong and flavorful, use as you would an onion.

Walnuts – our grand old tree did well last season. Thanks to all the hands that went into gathering them. Most are in great condition, some are not, hard to tell until you crack them, so enjoy.

Broccoli raab – these are the flowerets of sprouting broccoli, kale and cabbage. You can use the recipe below or roast them with some olive oil and a dusting of cheese on top. I like to put them in the oven at 350 for 20 – 30 minutes.

Beet greens – these are like the best chard you have ever eaten! Any green recipe will do or use it like the spinach below.

Radishes – enjoy pink or red, they are still sweet before the heat of the early spring adds some spice. I loved seeing Jodi’s family eating the whole bunch on the way from the cooler to their car!

Our opening potluck was a success despite no power or water. We had over 80 people join us for pizza making. Jed and his band warmed the air with blue grass music until the rain moved everyone onto the deck or into their cars. The electrician showed up at about 5:00 to reconnect our power (it took about 15 minutes!) and we were so happy. Thanks to all the hands that helped make the event happen, especially our kids.

We have been busy this week. Juve got a few beds tilled, but the ground is still not really dry enough. We planted some of the broccoli and cabbage and will hope to get the remainder in later this week if the weather holds out. He transformed greenhouse #2, making channels for the water to flow, should it flood again, and big beautiful beds to hold our cucumbers that will go in the ground in a week or two.

We will have vegetable starts. I sent a list with the weekly email. You can either send it to me in an email, leave me a note or text me. I will have starts available beginning to mid May. I have some kale, and sugar snaps right now, available in the barn. Come see me at Catlin Gable School on May 7 (12 – 4), I will be selling all the starts we grow. The Beaverton Farmers Market opens on May 6 and runs through October. Come see me on Saturdays 8 – 1:30, I sell with Pumpkin Ridge Gardens.

So much political angst in the air. I try and focus on what I can do to make a difference. I appreciate all who showed up to the Tax March yesterday. I am planning on participating in both the Earth Justice March in Portland on 4/29 and the People’s March (Day without an Immigrant) May 1 in Salem. If you want to be involved please text or email me and I can add you to my “activism” email list, our group is called “United Unidos” and we meet several times a month to coordinate activities. We will be making signs on April 24th in the barn (after 6 p.m.) you are welcome to join us.

Off to harvest

Kale Salad (from Kris Schamp)

(A brief note: I use just kale, and red onion most of the time and it is delicious, this dressing recipe works well on most spicy greens like arugula and mustard as well)

Flax oil (1/8 C) (I use Olive oil)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)


1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.


2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.


3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.


Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  You can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing.

Asian Broccoli (sprouting broccoli or raab can be substituted)

1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil

Peel the stems on the broccoli. Slice into “coins.” Cut the tops into

Heat a wok until very hot. Add the oil and immediately add the garlic. Let
sizzle for 15-20 seconds. Add the remaining ingredients and give everything
a quick stir. Without turning the heat down, cover the wok and let steam
for 4-6 min., until the broccoli is done.


1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.

Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

December 2004

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley

4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)



Baked Crispy Kale Recipe


Servings:  4 as snack Prep Time: 5 Cook Time: 20

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. I’ve also found that the convection setting on my oven works really well too – I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.


4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)

1-2 tablespoons olive oil

sea salt or kosher salt

(I like to grate parmesan or romano cheese over them before baking)


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.


  1. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.


  1. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.


  • 4 lamb shanks
  • 2-3 Lbs. spinach
  • 1 onion, chopped
  • 4 Tbs. ghee (or butter and oil mixed)
  • 1 tsp. brown mustard seed
  • 1/8 tsp. asafetida
  • 1/8 tsp. cayenne
  • ½ tsp. ground coriander
  • ¼ tsp ground black pepper
  • 1/8 tsp. grated nutmeg
  • ¼ tsp. turmeric
  • 1 tsp. ground cumin
  • 3 Tbs. water
  • 3 Tbs. cream (or use sour cream or yogurt)
  • 2 tsp. salt

Cover lamb shanks with water in a large pot.  Add 1 tsp. salt and bring to a boil.  Simmer until the lamb is starting to loosen from the bone.  If you have time, put boiled lamb shanks onto the grill to brown.  Chop lamb and set aside.

Meanwhile, wash spinach and strip leaves off of stems.  Chop coarsely.  Combine cayenne, coriander, black pepper, nutmeg, turmeric and cumin in a small bowl, add water, and stir well.  Melt the butter and oil (or ghee) in a 5-quart pan over moderate heat.  Add mustard seed and cook until it starts to pop.  Add asafetida and let it sizzle, then add spice mixture and onion.  Fry for about 2 minutes.

Add spinach to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until spinach is all bright green and very wilted.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, put spinach in a food processor and puree.  Return it to the pan, add chopped lamb, stir in cream and reheat briefly.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

by Tori Ritchie


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Spring is coming!!

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Here is a snap shot of what was going on at the farm today. Next Saturday February 18 from 9 – 3 pruning party. Come and help us get the orchard in order for the upcoming season. We will prune as many of the trees as possible and move on to the blue berries. Here is a list of what to bring:

Please bring any of the following:

1) Clippers, loppers, hand saws, gloves, chainsaws, ladders  (label them with your name)

2) Also bring a dish to pass as workers get hungry

3) Families are welcome, but this is not an event for little ones as branches fall in all directions. If kids do come, good to have a dedicated adult to keep them out of trouble’s way.

4) If you don’t want to climb trees, not to worry, there is tons of other work to do (hauling branches, pulling up t-tape water system and pruning blue.

Our season starts April 9th, please spread the word we still have shares and half shares available. Email us at lynjuve@msn.com.

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Thanksgiving Harvest

Thanksgiving Harvest 2016

  • Salad mix
  • Arugula
  • Sage or thyme
  • Parsley
  • Kale
  • Celery or celeriac
  • Cabbage
  • Broccoli, cauliflower or romanesco
  • Brussels sprouts
  • Green peppers
  • Hot peppers
  • Tomatoes (green tomato pie or fried green tomatoes here we come!)
  • Winter squash
  • Pie pumpkin
  • Shallots
  • Onions
  • Leeks
  • Walnuts
  • Radicchio
  • Fennel

There are so many veggies out there I had better make this short! This will be a Thanksgiving to remember. We find the more veggies on the table the better so enjoy some of these treats with your turkey or ham.

We will have wreaths and ceramics as well as artist prints for sale in the show room as you stop in to get your veggies. Rosario has been working to mouse proof my studio and showroom, but alas it is not completed. We will have to put up and take down the display in order to protect our wares from those buggers. If you stop by on Sunday they will be up, Monday it is back to work for Rosario so it will be all boxed up.

On Friday 11/25 and Saturday 11/26 from 11- 4  and the showroom will be completed and treats will be available. I am making my grandma’s cinnamon rolls on Friday morning so stop by the farm for coffee, tea, cider or hot coco and pick up some gifts for the holiday season.

We encourage you to let us know about your plans for 2017. We will begin ordering potatoes next week and seeds in the month of December. It is vital for us to know if you will remain a member of our vegetable community. Please do send us word via email. Even better send us a check for $100 to reserve your spot. In these hard times it is even more important to respond locally and support what we can do in our neighborhoods and communities.

This Thanksgiving will be one of the hardest in recent memory as we struggle with the turn our country and potentially our world has taken. There is action that needs to be taken and there is thanks that needs to be given. Our Family dinner will be punctuated by a discussion lead by my sister about the whitewashing and erasure of indigenous histories, settler-colonialism, and more. We will discuss Standing Rock and finding ways to support our indigenous brothers and sisters.

If you are interested in finding out more information here are a few suggestions:

  • Signal Fire (http://www.signalfirearts.org – art-and-activism organization) created a reader for Thanksgiving

By digging deeper into our potential for love and gratitude, our capacity for compassion, we will find our way from despair to action. – CODEPINK.org

2)For more information on Standing Rock go to http://sacredstonecamp.org

3) Indigenous Environmental Network


There are so many other issues to discuss around the recent election. Hopefully these discussions can happen after the meal so that the food can be enjoyed.

Finally; We give thanks to you. We appreciate your commitment to our endeavors to provide you and your family with vegetables and fruit this season. We look forward to continued friendships and discussion in the years to come.



Roasted Cauliflower and Radicchio Salad


Yield: Makes 8 to 10 servings

Active Time: 45 min

Total Time: 1 1/4 hr


  • 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


    1. Put oven rack in middle position and preheat oven to 450°F.
    2. 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.
    3. 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.

Cooks’ notes:


Arugula Pesto with Herbed Ricotta Gnocchi
2 cloves garlic, peeled and pressed
1/4 cup pine nuts, toasted
1 1/2 cups arugula leaves, well rinsed and towel-dried
1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
1/4 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and freshly ground pepper, to taste

1 cup semolina flour
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh fennel leaves
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1 pound whole-milk ricotta cheese, drained
Olive oil, for tossing gnocchi
12 lemon gem marigolds

1. Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)

2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.

3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.

4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.

The Complete Kitchen Garden
Text copyright © 2011 Ellen Ecker Ogden

Arugula Pesto



  • 1/2 cup (2 oz/60 g) walnut pieces
  • 1 garlic clove, minced
  • 2 cups (2 oz/60 g) packed arugula leaves
  • 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
  • Kosher salt
  • 1 cup (8 fl oz/250 ml) extra-virgin olive oil


    1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.


Roasted Acorn and Delicata Squash Salad



Serves 4 to 6


  1.  1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3″ slices
  2. 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3″ slices
  3. 2 tbsp plus 1/4 cup extra-virgin olive oil, divided
  4. sea salt
  5. freshly ground black pepper
  6. 4 tsp unpasteurized apple cider vinegar
  7. 1/2 cup cooked wheat berries, drained, cooled
  8. 2 oz small red or green mustard leaves (about 4 cups, loosely packed)
  9. 2 oz arugula leaves (about 4 cups, loosely packed)
  10. 1/4 cup thinly sliced red pearl onions or shallots
  11. 4 oz aged goat cheese, rind removed, shaved
  12. 1/4 cupSpiced Pumpkin Seeds


    1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
    2. Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
    3. Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
    4. Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.



Brussels Sprouts Salad with Szechuan Peppercorn and Celery


Yield:Makes 8 servings

Active Time: 20 minutes

Total Time: 35 Minutes


  1.  3 tablespoons vegetable oil, such as grapeseed
  2. 1 tablespoon toasted sesame oil
  3. 1/3 cup rice-wine vinegar
  4. 1 large pinch ground white pepper
  5. 1 tablespoon Szechuan peppercorns, lightly crushed
  6. Kosher salt
  7. 1 1/2 pounds Brussels sprouts, trimmed
  8. 3 celery stalks, thinly sliced (about 1 cup)
  9. 1 serrano chile, thinly sliced (optional)
  10. 1 cup cilantro (tender stems and leaves)


    1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

Do ahead:

Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.


Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese

Brussels Sprouts – cut in half and tough guard leaves removed
Butternut Squash – peeled and medium diced
Butter – ¼ pound melted: 1 stick
Vegetable or chicken Stock – 1 cup
Lemon Juice – from one large or 2 small lemons
Chives – 1 Tablespoon chopped
Parsley – 1 Tablespoon chopped
Sage – 1 Tablespoon chopped
Taleggio Cheese – ¼ pound in small dice for easier melting (you can use fontina or gouda instead)
S & P to taste

  1. Preheat oven to 350F
    2. Toss the Brussels sprouts and half the sage with half of the melted butter
    3. Toss the butternut squash and the other half of the sage and butter
    4. Pour the Brussels sprouts onto a sheet pan and roast for fifteen minutes checking
    regularly and tossing while in the oven to lightly caramelize
    5. Pour the butternut squash onto a separate sheet pan and roast in a similar
    fashion to lightly caramelize
    6. Once caramelized remove from the oven and allow to cool
    7. To finish the dish bring a large saucepan to medium heat on the stove
    8. Add the squash and Brussels sprouts to the pan and gently stir to heat
    9. After one minute add the vegetable stock to help the reheating
    10. Once the mixture is hot add the cheese to melt over the mixture
    11. Add the herbs and season to finish


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The Final Harvest 2016

Week #29

Last Harvest 2016


  • Napa Cabbage or green cabbage or giant kohlrabi
  • Sweet peppers
  • Hot peppers
  • Fennel
  • Kale or chard
  • Tomatoes (slightly green, they will ripen and they make great green tomatoes or green tomato pie)
  • Green onions or leeks
  • Onions
  • Broccoli
  • Cauliflower or Romanesco
  • Winter squash
  • Dill or parsley
  • cilantro
  • Small edible pumpkin or decorative gourds
  • Lettuce or salad mix

It is here, the end of the season. We have made it thru 57 harvests! There have been so many ups and downs this season, but mostly we remember the good times. The many harvests we shared with our family and our amazing volunteer members. We enjoyed finding that giant cauliflower and gathering 100 boxes of cherry tomatoes. We slogged through the sugar snap pea harvests that never ended. We taught people how to bunch the kale, beets and parsley. We also weeded, seeded and transplanted almost daily for 6 months. We have been so happy to share the fruits of our labor with you!


We have one last opportunity for you to enjoy our veggies in 2016. The amazing Thanksgiving Harvest! We expect to have:

  • salad mix,
  • radicchio,
  • cabbage,
  • leeks,
  • celery,
  • shallots,
  • walnuts,
  • tomatoes,
  • peppers,
  • parsley,
  • Brussels sprouts,
  • spinach,
  • winter squash,
  • pie pumpkins
  • and more

Please pre-pay and sign up for the Thanksgiving harvest. There is a sign up sheet in the cooler. The cost is $40. We also want to know we can count on you for the 2017 season. Please sign up and leave us a deposit to secure your spot next season. We take your comments and suggestions seriously please send us the answers to the four questions we ask as you can over the next few weeks. We will rest for a week and then on to planning for 2017, the seed catalogs will come rolling in and we will take stock of successes and failures and try our best in the coming year. Farming is so humbling! You think you know how to grow certain crops (we grow over 55 different varieties!) and then some new disease, bug or weather condition gets thrown into the mix and you have to relearn everything again. We hope with more covered space in two new hoop houses we can combat some of them, but I am sure they will find a way to mess with us and challenge us in new ways.


We have tons of work to do this winter, so if you are tired of huddling near your warm fire and want to get wet and muddy stop by and lend a hand with greenhouse building, weeding or seeding. Best to send us a message first to make sure we are not hibernating as well. We will plan to prune our orchard this February so if nothing else we will see you then.


Here is a summary of our favorite recipes to make with this weeks share:


Kale Salad (from Kris Schamp)


Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)


* can use Bragg’s – a low sodium substitute for soy sauce


1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.


2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.


3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.


Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing.




Crispy Kale (the best new way to eat Kale or Collards)


1 bunch kale or collards

salt to taste

olive oil

parmesan cheese (our new favorite is Romano cheese)


This is an easy and fast way to eat your greens at every meal! Turn on the oven to 350 degrees. Wash the greens and remove  the tough rib.  Cut in a few pieces.  Place on a baking sheet, sprinkle with olive oil and massage the oil into the kale (THIS IS THE KEY TO CRISPY KALE). Then top with grated Romano cheese. Place in the oven and bake for 13 minutes. Take out of the oven , it will crisp up a tiny bit more and often we just eat it off the baking sheet!

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


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.


3 bulbs
2 tbsp.
1 clove
2 lg.
1/4 tsp.
1/4 tsp.
2 tsp.
1/2 cup
olive oil
garlic, minced
tomatoes, diced
fresh chopped herb (chervil, marjoram, or parsley, or other…)
feta cheese
reserved fennel tops

Cut off the stalks and feathery leaves of the fennel. Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections. In a skillet, heat olive oil, ad garlic and fennel, and saute for 3 to 4 minutes. Uncover, add salt, pepper and the fresh herb and cook over low heat until most of the liquid is reduced. Serve sprinkled with the garnish of feta cheese and reserved fennel tops. adapted from More Recipes from a Kitchen Garden by Shepherd and Raboff

Fennel and Red Pepper Salad


This is one of my favorite salads. I make it for buffets all the time because it never gets soggy — the longer the vegetables marinate, the tastier the salad is.

For the salad:

1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices

1 large red bell pepper, seeded and cut in thin 2-inch slices

1 to 2 tablespoons minced parsley

1 tablespoon minced chives

1 ounce shaved Parmesan

For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or champagne vinegar

1 small garlic clove, very finely minced or puréed

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper and olive oil. Toss with the salad and serve.

Yield: Serves six.

Advance preparation: This is a great keeper. The vegetables marinate in the dressing, and they don’t get soggy, just saturated and extremely tasty.

Nutritional information per serving: 137 calories; 11 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 128 milligrams sodium (does not include salt added during cooking); 3 grams protein

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)


Makes 6 servings. Prep Time: 30 minutes



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


2 teaspoons heavy cream

1/2 teaspoon granulated sugar



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.



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.



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 Tomatoes
Vegetarian Cooking for Everyone by Deborah Madison

4 medium sized green tomatoes
3/4 cup fine cornmeal
3-4 Tablespoons vegetable oil
salt & pepper
Green Chile Mayonnaise

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



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Week #28

Week #28

  • Lettuce
  • Radicchio
  • Winter squash
  • Hot peppers
  • Sweet peppers
  • Tomatoes
  • Fennel
  • Cabbage, broccoli or cauliflower
  • Apples
  • Eggplant
  • Kale
  • Onions
  • Garlic
  • Parsley or thyme or sage
  • Cucumber or zucchini

The harvest festival was enjoyable even with the rain. We had tents up to provide shelter and used the porch and outdoor kitchen as well as the barn. We listened to the alp horns in an amazing break in the weather. The cider press was whirling most of the afternoon.  Juve fired up the pepper roaster and they were cleaned and bagged by a crew of friends and members. The blue grass jam session warmed the environment and sweetened the mood. The pizza oven pumped out over 100 pizzas with the help of friends, family and members. Thanks to those who helped keep the oven going and guided people in preparation of those delicious pizzas. I am avoiding naming names in fear of missing someone, but please know I am speaking to you. A special thanks to all those that chipped in cleaning up at the end. We generally spend a week cleaning up before the party and a week cleaning up after the party! Juve’s brother Felix and sister-in-law Carla were amazing as they helped us whip the place into shape on Saturday, Sunday and Monday. It was so great to have them here with us for the past week.

We have two weeks left of the 2016 harvest season.


Please take the time to answer our four questions:

1) What was your favorite part of being a member of La Finquita del Buho?

2) What vegetable would you like to see more of?

3) If you could change one (or more things) about your farm share, what would that be?

4) Will you continue your membership in 2016?


It is time to let us know about 2017. We will have space for you returning members and for new members!  Send us an email (lynjuve@msn.com) or send us your deposit of $100 (non-refundable) to :

La Finquita del Buho

7960 NW Dick Road

Hillsboro, OR 97124

1 medium cauliflower
Salt and freshly ground pepper
½ cup crème fraiche (see note)
¾ c. shredded gruyere cheese
3 Tbsp. bread crumbs
3 Tbsp. hazelnuts, toasted and coarsely chopped
2 Tbsp. flat parsley for garnish

Butter a 2-quart baking dish or gratin pan. Preheat oven to 375 degrees. Cut cauliflower into small florets. Bring a large pot of water to a boil and salt generously. Add cauliflower florets to pot and cook until tender, but not mushy, about 5 minutes. Drain florets and pat dry with a kitchen towel. Toss cauliflower with crème fraiche and half the cheese in the prepared baking dish. Season to taste with salt and pepper. Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts. Bake on center rack until cheese has melted and bread crumbs and nuts are golden, 20-25 minutes or more. Garnish with parsley. Serves 5 or 6. Note: you can make crème fraiche by whisking 1 cup whipping cream with 1/3 c. sour cream in a nonreactive bowl. Let stand at room temperature until thickened, 6 hours or longer; then cover and refrigerate. Makes about 1 1/3 cups. From Foodday.

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
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.

24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil

Garnish: fresh cilantro sprigs
Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).

Make soup while shrimp marinate: 
Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.

Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.

Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

Cooks’ note: 
. Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.

December 2002


This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and
winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.

Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like
acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the

2 medium delicata squash (about 2 pounds) or other firm
winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

  1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
  2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook,
    stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
  3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender,
    20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Makes 6 servings.



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Harvest Festival Today! Rain or Shine

  • lettuce
  • basil or thyme
  • kale
  • broccoli or cauliflower or cabbage
  • celery
  • tomatoes (enjoy them while we have them they are not happy with the rain!)
  • zucchini or cucumber (ditto for them, not happy with the rain)
  • red, green or yellow peppers
  • winter squash
  • onions
  • garlic
  • apples
  • hot peppers

Harvest Festival today from 2 – 6. We have performers lined up, pizza dough rising and carne adobado in the oven. We will make apple cider, roast some peppers and have a pony ride for the kids. Bring your rain gear, boots and maybe an umbrella. Bring a dish to pass and your favorite pizza topping! See you later on.

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Week #26

Winter squash(ok to let them age on your kitchen counter, they get better over time, sweeter and much more flavorful)
Hot peppers
Tomatoes (some green and some red)
Cherry tomatoes
Parsley or Thyme
Broccoli or cabbage or cabbage
Brussels Sprouts tops (like collards, tender and sweet, remove the thick stem)
cucumbers (alas the last cucumbers of the season)

The tomatoes have been offended by these cool days. They are mostly green now with ripening happening much slower. The peppers on the other hand are going crazy with new blooms and green peppers bursting off the plants. The shock will come for them with the first frost. The brassicas are starting to strut their stuff, cauliflower, broccoli and cabbage is starting to pop up among the lush plants. All the newly seeded radishes are leaning to the south as the sun lowers in the sky they stretch to get as much of it as they can in the shortening days.

Juvencio has been hard at work getting the farm back into shape after his 10 days in Honduras. He has managed to get most of the covered greenhouses tilled and ready for planting (which I did the moment they were ready!). He weeded the overwintering cauliflower and other fall/winter crops and he is working on the fencing of our goats. Meanwhile there are still two new greenhouses to get framed and ready for winter.

We turn our attention to the upcoming season. We reflect on successes of this year and areas we could improve on. There is always a lot to get done on the farm and this is the month for planting garlic and bulbs for the spring. We had such trouble with garlic this year it is almost not worth it. The rust is in the air and has plagued us for years seeming to get worse each year without a great organic solution. I have dragged my feet at ordering garlic from other sources and at saving our own. I hope I come to some conclusion soon before I miss the boat!

Our Harvest festival is slated for next weekend, October 9th from 2- 6! We look forward ito a great line up of performers and many guests including our guests of honor Juve’s Brother Felix and his sister-in-law Carla who will be visiting from Honduras! He will be the guy who looks like Juve and has that great Argueta smile. We have tons to get done prior to the party so if you want to lend a hand over next weekend or during this week, please don’t hesitate to text us and ask what can be done (or just notice and do it!)

We are on our own today, no kids to help us harvest so I will make this short. Enjoy your veggies every day as the season of fresh veggies does not go on fore ever. Make sure to let us know your intentions about next year. We will be taking sign ups for the Thanksgiving share and for the 2017 season the week after the harvest festival. Make sure you maintain your farm membership, returning members take priority!!

Cianfotta Lucana (Eggplant, tomato, pepper and potato stew)
From the San Francisco Chronicle Cookbook
Great accompaniment to fish or meat. Or a sauce for pasta. Can add
capers or fresh ginger.
2 red bell peppers
2 yellow bell peppers
3 tomatoes
½ C extra virgin olive oil
1 red onion, chopped
1 pound russet potatoes, peeled and cut into walnut sized cubes
Salt and freshly ground pepper to taste
3 C warm water
3 Japanese eggplants, cut into ¾ inch cubes

Roast bell peppers over a gas burner, under the broiler or on
a grill until the skins blister and char. Place in a plastic bag, seal
and set aside for 15 minutes to steam. Then peel, stem, seed and
derib. Cut the peppers into strips. Set aside.
Bring a pot of water to a boil over high heat. Blanch the
tomatoes by plunging them into the boiling water for 15 seconds, then
into ice water. Drain, then peel, seed and dice. Set aside.
Heat 1 Tble of the olive oil in a large pot over medium heat.
Add the onion and sauté for about 5 minutes, or until translucent. Add
the potatoes and season with salt and pepper. Add the warm water and
simmer slowly for 20 minutes, stirring occasionally. Add the tomatoes
and simmer for 5 minutes longer.
Heat 2 Tbles of the olive oil in a large skillet over medium
high heat. Add the pepper strips and sauté until softened, then add
them to the potato mixture.
Add the remaining oil to the skillet and, when hot, add the
eggplant cubes and fry until golden brown. Add the eggplant to the
potato mixture and cook for a few minutes longer, or until the
potatoes and eggplant are soft, the liquid has been absorbed and the
flavors are well blended. Serves 6
Mediterranean Eggplant and Barley Salad
YieldMakes 4 (main course) or 8 (side dish) servingsActive Time45 minTotal Time1 1/2 hr
1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley:
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad:
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Cooks’ note:
Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

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Week #25

Week #25

  • Zucchini
  • Cucumbers
  • Spaghetti squash
  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Basil
  • Cilantro or parsley
  • Eggplant
  • Onions
  • Garlic
  • Tomatillos
  • Stuffing peppers
  • Kale
  • grapes
  • apples
  • leeks
  • celeriac

Juvencio comes back tonight!! I managed to make it through 10 days without him with the help of our kids who alternated duties with me on my days off from my day job. No animals died, I got all the beds he so kindly prepared minutes before he boarded his plane, planted. The weeds took no holidays and with the rain last week and the week before they have gone wild! I am sure he will whip them into shape as soon as he adjusts to the cool fall weather of Oregon. He was visiting his father and the rest of his family in Honduras where it was in the 90s every day with 100% humidity. It was a much needed visit and he posted some great photos on facebook.

Jacob returned from Thailand on Wednesday after an amazing trip for over three weeks. It has been a busy week sending Diego back to college, running to the airport and managing the farm.

Last Sunday after the harvest, while I was cleaning and preparing the family dinner Paul Lardy (one of our members) came to me to report “a lot of water pouring off the cooler fan”. He had analyzed the situation and noted that the back side of the fan was covered in 6 inches of ice. The grate on the back side was completely frozen as was the inside of the fan box. Many members who picked up later on Sunday got to use head lamps and lanterns to gather their veggies as Paul worked hard to defrost the compressor with hair dryer and blower. Dan my brother in law) showed up later and together they spent hours (?) working. Dan called the “on-call” cooler guy and got information that what they were doing was the right thing to do. We turned the cooler back on and set the thermostat to 60.

The next morning I trotted out to check the temperature and it was 25 degrees in the cooler!! Awk, that is not the temperature for veggies! I shut it off and called the refrigeration folks. They came by on Tuesday, and after 3 trips and roughly $900 our cooler is working like a dream. First they had to clean the compressor on the outside, then they had to replace the thermostat and then the motor that controls the fan needed to be replaced. This couldn’t have waited for Juvencio???


Fall is here! It is the season for soup and roasted veggies. It is also time to make stews and dishes rich in cooked tomatoes. The cool nights definitely affect production of our favorite night shades (tomatoes, peppers, and eggplant). Enjoy them while they are available. We shift gears to fall and winter veggies such as leeks and celeriac (that big brown hairy root). few suggestions. We have 4 more harvests of the regular season at La Finquita. We will harvest through the end of October. We have an add on Thanksgiving basket on November 20th with plenty of delicious veggies for your harvest celebration.

Our harvest festival is slated for October 9th from 2-6. We have a great line up with the premier Mexican Dancers “Mexico el la Piel”, the “Helvetia Alp Horns” and our very own member jam session on the deck of the cabin. Please do join us for the event, it is not to be missed rain or shine.


Tomato Red Pepper Salad Dressing

This rosy, zesty salad dressing is great on a bed of leafy greens, sliced cucumbers and fresh mozzarella cheese. It is virtually fat free and therefore very low in calories. It also keeps well in the refrigerator for at least a week.

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

1. Combine all ingredients in a blender container. Blend until well mixed.

Serves 8
Nutrients Per Serving
Calories: 22.9
Protein: 1.0 grams
Fat: 0.2 grams
Saturated Fat: 0.0 grams
Monounsat Fat: 0.0 grams
Polyunsat Fat: 0.1 grams
Carbohydrate: 5.3 grams
Fiber: 1.1 grams
Cholesterol: 0.0 mg
Vitamin A: 1,057.4 IU
Vitamin E: 1.0 mg/IU
Vitamin C: 33.3 mg
Calcium: 9.6 mg
Magnesium: 13.2 mg

Celery Root and Apple Salad with Toasted Walnuts
serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leaves


2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted

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

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.

Chile Relleno Casserole

4-6 roasted chilies (pasilla, poblano or Anaheim, peeled and seeded

2 cups shredded cheese (cheddar, jack or queso fresco)

8 corn tortillas

½ white onion, diced

2 Tablespoons olive oil

4 eggs, separated

4 Tablespoons flour

Preheat oven to 325 degrees.  In a medium skillet over medium-high heat, sauté the onions in the olive oil, about 10-15 minutes, until onions are wilted and golden brown.  Set aside to cool.  In a medium bowl, blend the egg yolks and flour together until just combined.  Whip egg whites until stiff then gently fold in egg yolks and flour together until just combined.  Whip egg whites until stiff then gently fold in egg yolks and flour.  Steam or microwave the tortillas until soft and pliable.  Line a greased baking dish with 4 tortillas, cover with cheese, onions and chilies evenly and top off with remaining tortillas.  Drizzle egg mixture over casserole.  Bake 30 – 40 minutes or until lightly browned on top.





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Week #24


  • Kale
  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Cucumbers (enjoy them while they last, they are on their way out)
  • Zucchini
  • Lettuce
  • Basil or cilantro
  • Onions
  • Garlic
  • Apples
  • Eggplant
  • Leeks
  • Spaghetti squash
  • Grapes

We made it through the week! Juvencio and Diego along with our loyal Wednesday harvesters finished in record time. He then tilled the beds in the greenhouse #2, fed the animals, did other errands and made it to the airport in time for his 6:40 flight. He arrived in San Pedro Sula to be met by his father and two youngest brothers. Our dear friend Vincent accompanied him and they are now enjoying the heat, warm rain and tamales together. My sister-in-law is taking good care of them. He will travel some to visit his eldest sister in his hometown and possibly to Lempira to see his brother Mario. I am sure as I write this they are gathering for a large family meal at his father’s house and a trip to the mausoleum where his mother is buried.

The downpour yesterday helped some crops, likely split many of the tomatoes and kept so many Oregonians away from the farmers market. It rained just at the opening of market yesterday and the crowd was cut by ¾! All those beautiful flowers had to be given away to other vendors at the end of the day. The good side is that I was able to make three wreaths for the fall market. I am scared to see what the rain did here on the farm, but cherry tomatoes don’t really like to get wet. Weeds do love to get wet. I managed to seed more cover crop before the rain so hopefully that will germinate and provide beautiful cover to our beds while adding nitrogen back in the spring.

Juve left me several beds in the greenhouses to plant for fall and winter, all but one are planted. After harvest today I will transplant lettuce into greenhouse #4 and hope that it is ready for late October harvest. Lettuce has been a battle since late July. It has been prone to “bolt”, go to seed and turn bitter. It has headed irregularly. I keep hoping each bed is better, but I am unsure if that will happen this week. I write this note in the early hours before the sun rises and sometimes when I get outside to the fields I find the items I planned are not as good as I hoped. At any rate there is plenty of food to share!

Every week I keep saying I am done canning and will do no more and every week I can more tomatoes and more juice of left over fruit. I have canned over 50 quarts of tomatoes and 60 pints of the same. I have made my chutneys and have enough juice for season. I am not sure how long the outdoor tomatoes will last as they look somewhat beat up. If you want to purchase extra tomatoes please do email or text me and I will send you a message when there is surplus. So far all those who have asked me have gotten 20 – 40# for canning or freezing. I am selling them at $1.50/pound (the same price I have sold them at for > 5 years.

Last night Virginia Garcia had their fall gala fundraiser. It was the first year they held it at the Tiger Woods Center at the Nike Campus. It was a huge event with a keynote by Senator Ron Wyden. We donated one of our subscriptions for next season (not the largest ticket item L) among other items (dinner with the mayor of Beaverton Dennis Doyle was a top winner) and >$100,000 was raised for the new wellness center in Beaverton. I have worked as a primary care physician for 18 years at Virginia Garcia Memorial Health Center.

The mission of the Virginia Garcia Memorial Health Center is to provide high-quality, comprehensive, and culturally appropriate primary health care to the communities of Washington and Yamhill Counties with a special emphasis on migrant and seasonal farmworkers and others with barriers to receiving healthcare.

For more information about Virginia Garcia and to learn how to donate to this organization please go to :


Another important organization that we belong to is PACSAC, Portland Area Coalition of CSA farmers. This organization works to promote the CSA model and bring farmers and eaters together. They are hosting a “pop-up” dinner on September 24, should be great food and conversation and goes towards providing funding for community supported agriculture.


So, now down to the work of harvesting. I have to get going. Please remember that the harvest festival here at La Finquita is on October 9th from 2-6. I sent out the flyer for you to have and share with family and friends. Please do plan on attending.

The harvest continues through the end of October as we turn to fall crops like broccoli and cauliflower, winter squash and leeks, enjoy the bounty!


Recipes Below:

Calabrian Bruschetta

from Verdura by Viana La Place

4 small Asian eggplants
Extra-virgin olive oil
3 ounces provolone or caciocavallo cheese
6 thick slices country bread
2 garlic cloves
3 red tomatoes, cored and thinly sliced
Extra-virgin olive oil

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

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

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

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

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

Layered Eggplant Casserole from Recipes from America’s Small Farms

2-3 TBS vegetable oil
1 large egg
2 TBS milk
¼ cup all purpose flour, more if needed
1 large eggplant, peeled and cut into ¼ inch thick slices
1 large onion, finely chopped
4 large tomatoes, cut into ¼ inch thick slices
4 ounces Monterey Jack or other cheese, grated
1 TBS unsalted butter

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

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

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

6-8 eggplant rounds per person, grilled, broiled or fried (from the skinny asian eggplants, reduce number of slices if using the large purple ones.)
3/4 cup grated or sliced mozzarella
1/2 cup crumbled gorgonzola or goat cheese
about 4 cups favorite tomato sauce
chopped parsley or basil

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



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


  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






  • About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
  • 1cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1small mild onion (white or red), peeled and roughly cut into chunks
  • 1clove garlic
  • 2teaspoons sherry vinegar, more to taste
  • Salt
  • ½cup extra-virgin olive oil, more to taste, plus more for drizzling

Nutritional Information


  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.


Chicken with Green Goddess Dressing


  • 1 ½cups buttermilk or plain yogurt
  • 1cup packed basil leaves
  • ¼cup packed chives
  • 2garlic cloves, peeled
  • 2anchovy fillets (optional)
  • 1scallion, white and green parts
  • Finely grated zest and juice of 1lime
  • 2teaspoons coarse kosher salt
  • 1teaspoon black pepper
  • 1(4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
  • 1 to 2tablespoons extra-virgin olive oil, for drizzling

Nutritional Information


  1. In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
  2. Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
  3. Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.










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