Week #28, 2019

  • Radicchio
  • lettuce
  • Fennel
  • Arugula or spinach
  • Radishes
  • Fresh herbs: parsley, dill or cilantro or watercress
  • Sweet peppers
  • Hot peppers
  • Tomatoes (green and red)
  • Cabbage (Chinese, green) or broccoli or cauliflower
  • Kale (if we can hose off the horrid white flies)
  • Onions
  • Potatoes
  • Winter squash
  • Gourd or, decorative pumpkin
  • Apples

We are approaching the end of the season. This is the second to last harvest of the 2019 regular season. We have a shift to greens and salad and the tail end of the peppers and tomatoes. The flavors change and are better utilized in soups and stews that cook over time and draw out taste sensations. We are still working through the early onions, but will add some of the Spanish torpedo onions for a sharper flavor with your radicchio salad. Tonight is “Noche de Sopas” at our house where we will feature bone soup, wild mushroom soup and potato leek soup (alright maybe I have gone overboard with soup, but cold weather makes me want to feel warm inside). Hopefully I will find time to make the radicchio salad that is a family favorite ( I will add it again below).

The broccoli, cauliflower and cabbage is on it’s own timing! We have plenty planted but it is trickling in and surely will be in full swing after the regular season ends – such is the farming life – frustrating and unpredictable. We pulled up much of the tomato crop and prepared the soil for planting overwintering onions and our new trial of calcots. Calcots are a spring favorite of the Catalan region of Spain. The are young, sprouted onions that are charred on the grill and then eaten with a delicious Romesco pepper sauce. We managed to get most of the garlic planted with about 1 bed left to go. Our cover crop is coming up with vigor and we look forward to collecting data in the spring on what worked best. This is the best year for cover cropping ever, we believe due to the dry September days and cold that killed many of our summer crops early.

I have tons of fall wreaths for sale in my studio in the barn. I have bird feeders and wreaths for all seasons – please check them out and buy yours today. I can also take special orders while the material lasts, text me or email me with your specs.

We have 5 new weaner pigs. They are so cute and curious, getting used to their new digs. We have over 10 head of cattle here at the farm and 40 or so down in McMinnville. They are mixed Galloway and Angus with Wagu bull. Contact Juvencio for details on reserving your ½ or whole hog or ¼, ½ or whole steer. Prices are reasonable and the animals are well tended (see Juvencio’s video on Instagram where his whole herd runs to see him as he drives up to Rancho Julia Maria).

We have our own pumpkin patch set up in the barn! Pumpkins, gourds, and ornamental corn available for purchase . Come check it out!

Please do let us know about your plans for next season as you can gather we are already planting for spring and summer of next year. We will continue NoPo pick up as well as ABC on Thursdays. We appreciate everyone of our members and your commitment to eating locally and sustain-ably. We are all doing our small part to make this planet livable and we can all do more. Take action every day with intention. Find your passion for our planet and do something. Make sure to vote!

See you around the farm

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE

1 1/2 tablespoons fresh lemon juice

1 teaspoon finely grated fresh lemon zest

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup plus 1 tablespoon olive oil

6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)

4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)

2 cups thinly sliced radicchio (1/4 lb)

Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

Gourmet

 Roasted Cauliflower and Radicchio Salad

1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)

1/2 cup plus 1 tablespoon extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white-wine vinegar

1 1/2 tablespoons finely chopped shallot

2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips

1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips

1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

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

Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Spinach, Radish Slaw with Crispy Chiles and Pepitas

2 tablespoons Sherry wine vinegar

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

6 dried Anaheim or dried New Mexico chiles,* stemmed

Canola oil

2/3 cup shelled raw pepitas (pumpkin seeds)

4 9-ounce bags spinach leaves (not baby spinach)

2 10-ounce bunches large red radishes, trimmed

4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit

December 2008

by Tori Ritchie

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS

1 head butter lettuce, torn into bite-size pieces

1 head radicchio, torn into bite-size pieces

8 ounces blue cheese (preferably Cabrales), crumbled

1/4 cup red wine vinegar

5 tablespoons almond oil or olive oil

Peppered Almonds

Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.

Bon Appétit

March 2000

Creamy Radish Green Soup

Makes 2 servings

2 T butter

2 – 3 cloves garlic, minced

2 green inions, trimmed and sliced ½ inch thick

1 heaping teaspoon, minced fresh ginger

1 bunch radish greens, chopped small (trim ends but use the rest of the stem)

1 medium yam or sweet potato, peeled and sliced ½ inch thick

2 cups veggie broth

¼ cup half and half

Salt and freshly ground pepper

Heat the butter in deep pan over medium heat.  Add garlic, green onions and ginger and sauté for 2 minutes.  Add radish greens and yam and stir to combine. Add broth and simmer covered for 10 to 15 minutes.  Remover g=from heat and let sit for 5 minutes. Put soup in a blender and process for at least 30 seconds to make sure all the stems are pureed (otherwise the soup may be stringy).  Return to pan, add half and half and salt and pepper to taste. Stir to combine and serve.

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Week #27, 2019

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

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

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

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

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

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

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

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

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

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

braising.

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

winter squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

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

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

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

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

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

Makes 6 servings.

Chinese Scallion Pancakes

recipe by Elsa Chen

Ingredients:

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

1 cup water

2 teaspoons oil

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

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

Directions:

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

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

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

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

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

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

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

Green Onion Pancake by Stella Fong

2 cups flour

1 tablespoon sesame oil

1/2 cup boiling water

1 teaspoon salt

1/3 to 1/2 cup cold water

vegetable oil spray

1/2 cup minced green onions

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

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

Celery-Root and Potato Latkes

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

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

2 tablespoons fresh lemon juice

1 lb onions, quartered

2/3 cup all-purpose flour

4 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

About 1 1/2 cups vegetable oil

Special equipment: a kitchen towel (not terry cloth)

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

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

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

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

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

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

Cooks’ note:

Latkes can be fried 1 hour ahead.

Gourmet

December 2004

Polenta Stuffed Squash from Chef Jonathan Miller

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

1 acorn squash, halved

2 c milk

1/2 c polenta

butter

1/2 lb mushrooms, quartered

3 T tarragon leaves, chopped

1/2 lemon

3 T mascarpone

sprouts for garnish

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

Squash Stew with Cauliflower and Tomatoes from Chef Jonathan Miller

2 onions, chopped

2 garlic cloves, chopped

2 tsp. cumin, ground

2 TBL dry oregano, toasted

2 TBL chili powder

2 lb hard squash, peeled and diced

8 oz mushrooms, cut into bite sized pieces

1 head cauliflower, cut into florets

3 TBL sesame seeds, toasted

small handful of almonds, toasted

2 lb tomatoes, crushed or pureed

1 cup frozen peas

small handful cilantro, chopped

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

Winter Squash Gratin

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

2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, minced

1/4 teaspoon thyme

1 bay leaf

salt

1/2 cup dry white wine

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

1 pound tomatoes, peeled, seeded and chopped

sugar, if necessary|

Pepper

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

4 ounces Fontina or Gruyere cheese, sliced

Freshly chopped parsley

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

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

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

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

Roasted Winter Squash Salad from 101 Cookbooks

Curried Mushroom & Squash Soup

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

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

2 medium butternut or acorn squash

2-1/2 cups water or stock

1 c. orange juice

2 Tbl. butter

1/2 c. chopped onion

1 medium clove crushed garlic

6 oz. mushrooms, sliced

1/2 tsp ground cumin

1/2 tsp coriander

1/2 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp dry mustard

1 tsp salt (or to taste)

a few dashes cayenne

optional: fresh lemon juice

garnishes: chopped, toasted, almonds yogurt

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

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

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

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

Vegetarian Cooking for Everyone by Deborah Madison

4 medium sized green tomatoes

3/4 cup fine cornmeal

3-4 Tablespoons vegetable oil

salt & pepper

Green Chile Mayonnaise

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

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Week #26, 2019

Harvest Festival Today!! 2-6 pm

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

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

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

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

Celeriac and Tomato Soup

4 tomatoes                 2 cups water

2 # celeriac                 ¼ cup lovage chopped (optional)

3  leeks                      1 onion

1 clove garlic               1 large carrot

1 tablespoon olive oil    2 T butter

3 sprigs parsley            6 cups chicken broth

salt and freshly ground pepper

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

 Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 Serves 6-8

 3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

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

4 cups chicken or vegetable stock

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

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons of curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

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

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

Celery-Root and Potato Latkes

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

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

2 tablespoons fresh lemon juice

1 lb onions, quartered

2/3 cup all-purpose flour

4 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

About 1 1/2 cups vegetable oil

Special equipment: a kitchen towel (not terry cloth)

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

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

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

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

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

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

Cooks’ note:

Latkes can be fried 1 hour ahead.

Gourmet

December 2004

Celeriac Slaw

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

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

1 egg

1 cup oil

1 Tablespoon capers, chopped

2 Tablespoons lemon juice

salt and pepper to taste

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

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

Potato-Celery Root Cakes

from Deborah Madison

1 pound potatoes, peeled

1 pound celery root, peeled

3-4 Tablespoons oil

Salt & Pepper

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

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

Spices that go nicely with celery root:

Nutmeg, garlic, cinnamon, cloves, allspice.

measuring:

1 small celery root, sliced = 2 cups

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

A very basic cooking method:

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

A Celery Root Idea from Chef Andrew Cohen:

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

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

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

Celery Root and Apple Salad with Toasted Walnuts

serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks

2 medium red delicious apples, cored and cut into matchsticks

2 tablespoons fresh lemon juice

3 green onions, thinly sliced

1 bunch watercress leaves

dressing:

2 tablespoons red wine vinegar

1 tablespoon mustard seed

1 tablespoon mustard

1 tablespoon honey

1/2 cup vegetable oil

salt and pepper

1 cup walnut halves, toasted

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

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Week #25, 2019

Week #25, 2019

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

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

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

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

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

Harvest Festival

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

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

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

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

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

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

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

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

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

Here it is again! The best Raddichio salad recipe:

Toro Bravo’s Radicchio Salad

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

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

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

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

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

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

Adapted from Food52’s Toro Bravo recipe

Lyn’s Salad Dressing

1 cup olive oil

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

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

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

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

https://cooking.nytimes.com/

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

Week #24, 2019

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

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

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

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

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

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

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

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

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

Chanterelles Sauteed

INGREDIENTS

 2 tablespoons (1/4 stick) butter

 2 tablespoons olive oil 

8 ounces fresh chanterelle mushrooms, quartered if large 

1 teaspoon minced shallot 

1 garlic clove, minced 

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

Calabrian Bruschetta

from Verdura by Viana La Place

4 small Asian eggplants

Extra-virgin olive oil

3 ounces provolone or caciocavallo cheese

6 thick slices country bread

2 garlic cloves

3 red tomatoes, cored and thinly sliced

Extra-virgin olive oil

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

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

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

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

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

Layered Eggplant Casserole from Recipes from America’s Small Farms

2-3 TBS vegetable oil

1 large egg

2 TBS milk

¼ cup all purpose flour, more if needed

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

1 large onion, finely chopped

4 large tomatoes, cut into ¼ inch thick slices

4 ounces Monterey Jack or other cheese, grated

1 TBS unsalted butter

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

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

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

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

3/4 cup grated or sliced mozzarella

1/2 cup crumbled gorgonzola or goat cheese

about 4 cups favorite tomato sauce

chopped parsley or basil

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

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Week #23, 2019

Week #23, 2019

  • Kohlrabi
  • Potatoes
  • Grapes
  • apples
  • Basil
  • Radicchio
  • Sweet Peppers
  • Hot peppers
  • Stuffing peppers
  • Tomatoes
  • Cherry tomatoes ! Do not leave these summer treats, they will not be around forever, they hate the rain. They can be roasted and turned into the most delicious tomato soup ever!! See recipe below
  • Winter squash
  • Parsley
  • Celeriac?
  • Eggplant
  • Onions
  • Cucumbers or Zucchini

Well, it is fall.

How sudden the weather has shifted from hot as hell to cool, wet and light starved. We are losing 5 minutes a day and can reasonably work only until 7:30 before we need a flashlight. This is cutting into my farm time as I race home from work to transplant, harvest or cut flowers. We are getting prepared for the big farm events coming in the next few weeks. On Sunday, September 22, we are hosting the first ever Farm to Table fundraiser for PACSAC (Portland Area Coalition of CSA farmers). We are excited and daunted by the prospect of having 75 people dine at the farm (on the upper level of the barn!). We are hoping to expose people to what CSA farming has to offer and raise funds to help promote CSA in general in our region. Please share this link with friends and family and consider coming to the event! 

https://farmfeast2019.eventbrite.com

On Sunday, October 6th we have our 20th Harvest Festival at La Finquita from 2-6 p.m. Please do plan on coming and bringing your family and friends. We will have the pizza oven fired up, the cider press ready to go and dancers and performers galore. Bring a dish to pass and your favorite pizza topping and join us for the fun.

As we prep for fall and winter we are clearing fields of potatoes and winter squash (well, the squash has yet to me harvested and that is a huge deal, but hopefully by the end of September). We are participating in a cover crop study and will be trialing different cover crops in different sections of the farm. We are excited to find ways to add nitrogen and nutrients without adding more phosphorus. We typically top dress our beds with compost that we make and this is great, but comes with extra nutrients we do not need. We are working with Nick Andrews from the OSU extension on this three year project.

We are clearing hoop houses of summer crops and planting them full of fall and winter favorites like radicchio, endive, lettuce, green onions, bok choi and arugula. We are battling pests that we have never had and trying to find biological pest control for these new and horrid invaders. It is hard to balance all that needs to happen on this farm! Harvests are huge with fruit as well as vegetables and many small picky items like beans and cherry tomatoes. We need our member helpers as much as ever to help get this bit or work done so we can be freed up to do the rest of the farm tasks.

Least you think this is it, there is the planet to save! It is time to strike for our world, we must wake up and take action or we will not have a place to live. The world climate strike is this friday September 20th and runs through September 27th. Please do join in the strike in any way that you can. Here is the link to events that are going on in the area. Join me on Friday in downtown Portland at 10:30. Please text me to coordinate location: 503-568-5760 if you are interested.

https://globalclimatestrike.net/ this site has logos, art ideas from real artists for bold signs. I will make some today and have a station set up in the barn if you want to make a sign!

Great Ideas for making your sign: https://vimeo.com/161333820

Here are recipes for this week, remember to nourish the ones you love. See you around the farm or on the streets! 

Tomato Bisque ( Family Favorite)

Use fresh tomatoes1 to make a luscious creamy tomato soup2. It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer’s market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.

Ingredients:

·         3 Tablespoons butter (can use olive oil to make it dairy-free and vegan)

·         1 medium onion, coarsely chopped

·         2 Tablespoons all-purpose flour (I never add this)

·         2 cups water

·         4 pounds tomatoes, peeled, seeded, and cut into pieces (I use far less, often just tomato juice)

·         2 Tablespoons light brown sugar

·         6 whole cloves (I use ground cloves, this is key!)

·         1 teaspoon salt

·         Freshly ground black pepper

·         1 cup medium or whipping cream (I never add this, I simply use the vitamix and it tastes like it has cream!0

Preparation:

Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.

Measure out 3/4 cup of the tomato3 pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place soup4 over medium heat and warm gently, but do not boil.

Yield: 6 servings

Tomato and Sweet Pepper Salad

adapted from The Vegetable Market Cookbook by Robert Budwig

3 sweet peppers

4 ripe tomatoes

1/4 preserved lemon (or 2 teaspoons grated zest with some of the lemon’s juice)

2 cloves garlic peeled and crushed pinch sweet paprika

1/2 teaspoon ground cumin

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon salt

1/2 t black pepper

Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well

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

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)

5 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 parsley, cilantro, dill….)

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)

Eggplant recipe:

My favorite eggplant (M. Henny’s):

Slice lengthwise,  score lightly and place skinside down in gratin pan.  Drizzle w/EVOO and then sprinkle with 3 Tbs or so of chopped fresh herbs—can be all basil,  or mix w/thyme/oregano/rosemary. salt & pepper to taste. Cover with light layer (1/4 c) freshly grated Parmesan. Slice whole tomatoes in half around the waist,  and place skin side up on top of eggplant. Scatter a bit more cheese on top, drizzle w/EVOO and bake at 400 until tomatoes are almost blackened—usually 30-40 minutes. Serve as side or with good bread to mop up juice.  Great cold on good bread as a sandwich.

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Week #22, 2019


  • Grapes !! our sweet purple grapes make a great snack
  • Sweet Peppers
  • Hot peppers
  • Spaghetti squash
  • Tomatoes heirloom
  • Cucumbers
  • Onions
  • Basil
  • Apples (MacIntosh)
  • Plums , more for the picking if you want to make a compote, sauce or other dish
  • Asian pears or pears
  • Eggplant
  • Zucchini
  • Potatoes
  • Cherry tomatoes 
  • Leeks
  • Beans

It was a busy week. I took my mom on an unplanned trip to Los Angeles to visit an ailing uncle leaving Juvencio to run the ship alone. Of course he is well versed at that but it coincided with Luna being away as well. The trip was excellent timing to offer help to family and enjoy conversations with an uncle (cousin) who has been prominent my whole childhood. We had not been back to LA for 8 years, we marveled at how clear the air was and the amazing amount of traffic. I made it back for the farmers market and the first wreath sales on Saturday. It was a great market, wiping out my supply, so I am busily writing while thinking in colors and styles for my next creations.

Juvencio managed to harvest the third to last bed of potatoes that I had planted with the Zell family back in late May or early June. They were quite productive despite the massive amounts of weeds that were growing with them. He also cleared greenhouse #2 in preparation for fall and winter crops. Prior to leaving on Wednesday I had finished transplanting and seeding by headlamp greenhouse #1. We have lettuce, radicchio, endives, daikon, cilantro, dill, green onions, bok choi, arugula and more growing. I plan to seed beets (again) and transplant mustard, kale, celery and more later today. We have 5 covered greenhouses and the remaining three are filled with mostly summer and fall crops. They will have to be turned over and as crops fade. I have the small greenhouse that I use for seeding full of seedlings, ready to go once space opens up. It is like a perfectly orchestrated symphony that has not been practiced for some time. Hopefully it will all work out.

We are busy preparing for the benefit dinner and harvest party. Actually we are just stressing about cleaning the barn, the grounds and the kitchen for the events. We are trying to pull together some of organizer members to lend a hand next Sunday afternoon. So if you are moved to do so, show up on Sunday afternoon and we can get this place into order.

Mark your calendars for CSA benefit farm to table dinner at La Finquita on September 22 here is the link to buy your ticket: https://farmfeast2019.eventbrite.com 

September 27 – Prospera! annual fundraising gala for Virginia Garcia Memorial Health Center, sit at my table by letting them know you want to sit with Lyn and Juvencio buy tickets here: https://virginiagarcia.ejoinme.org/MyEvents/Prospera2019/Tickets/tabid/1060827/Default.aspx 

October 6 – Harvest Festival – free to all, bring family and friends and show off your farm! See attached flyer, print and post. 

La Finquita Del Buho presents:

The 20th Annual

Harvest Festival

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

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

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

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

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

Recipes for the week:

Try this amazing cheesecake made with our eggs and our goat cheese: https://www.bonappetit.com/recipe/goat-cheese-cake-with-mixed-berries

Green Bean & Fingerling Potato Salad

2 pounds purple and/or white fingerling potatoes, scrubbed

1 pound green beans, trimmed

chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves

2 tablespoons extra-virgin olive oil

1/2 teaspoon freshly grated lemon zest

In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.

In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad

may be made 1 day ahead and chilled, covered.

Serve salad warm or at room temperature. Serves 12 as part of a buffet. adapted from Gourmet

Cream of Tomato Soup, Indian style

adapted from Madhur Jaffrey’s “World of the East Vegetarian Cooking” (with adaptations by Sumana’s husband, Vikram)

Serves 4 – 6

this tomato soup recipe is one Vikram considers his signature dish. He adds a lot of fresh curry leaves, and leaves out the cream. 

1 1/2 lbs. red-ripe tomatoes, chopped

1 tbsp. sliced lemon grass (I usually leave out)

1 tbsp. dried or fresh curry leaves (can only find in Bay Area Indian stores – has a wonderful aroma that’s hard to substitute, but okay to omit if not available).

1-inch sliced fresh ginger

4 tbsp. unsalted butter or ghee

1/2 C heavy cream or milk (Vikram leaves this out…)

2 tbsp. white flour

2 1/2 C milk

1/2 tsp. ground roasted cumin seeds

pepper to taste

1/8 tsp. cayenne pepper

2 tsp. lime or lemon juice

1 tbsp. minced fresh cilantro

Combine the tomatoes, lemongrass, curry leaves, ginger, 1/2 tsp. salt and 1/2 cup water and bring to a boil. Cover, lower heat and simmer gently for 15 minutes. Put the tomatoes through a sieve (you should have about 2 cups of thick tomato juice). Bring this juice to a simmer and keep on a low heat. Melt the butter in a heavy saucepan. Add flour. Stir and cook the flour on low heat for 2 to 3 minutes. Do not let it brown. Pour in the hot tomato juice, stirring all the time. Add cream and 3/4 tsp. salt. Simmer and add rest of ingredients except cilantro. Serve garnished with cilantro. May serve cold. This recipe is very tolerant of changes in quantities or omission of flavoring ingredients.

PEELING SWEET PEPPERS: Lay the peppers in a broiler pan, and broil until their skins blister (2-3 minutes). With a tong or long fork, slightly rotate them and continue turning until the peppers are completely charred, then pop them into a paper bag. Close the bag and the let the peppers sit in it for 15-20 minutes: the charred skin steams loose from the flesh. Then, holding each pepper over a bowl, slit down one side, open it up, and discard the seeds, ribs and stem. Cut the pepper into 2-3 pieces, and peel off the loosened skin with a paring knife. The bowl collects the pepper juices, which can be used to store the peeled peppers up to 2 days, if you wish. Or, drain the skinned and seeded peppers on a rack. If you have a gas stove, you could also char the peppers over the flame, or you can use an open grill.

Sweet Pepper and Lentil Soup

inspired by a recipe in Not Your Mother’s Slow Cooker Cookbook by Hensperger and Kaufmann

2 Tablespoons olive oil

1 onion, or 2 leeks, chopped

3-5 cloves of garlic, chopped

1 teaspoon freshly purchased paprika or smoked paprika

1-3 sweet peppers, depending on their size, seeded and finely chopped

1 cup dried brown or black lentils, picked over and rinsed

5 cups broth or water

S & P to taste (at least an entire teaspoon of salt for this one)

1-2 Tablespoons champagne or sherry or rice vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion/leeks begin to soften. Stir in paprika and allow it to cook for about a minute more. Add the chopped sweet pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and broth (or water) and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours. Season the soup with S & P (more salt if you used water, less if you used purchased broth), and last Tablespoon olive oil. Stir in 1 Tablespoon of one of the vinegars, adding more if needed. Serve hot.

Romesco Sauce for Crostini, Pasta, or as a vegetable dipper

4 large roasted yellow, orange, and or red peppers

1/2 cup toasted almonds

2 cloves garlic

1 ripe tomato

1 tsp salt

2 thick slices from a baguette

1 tsp paprika

½ cup or less olive oil

Fresh basil leaves if available

2-4 Tablespoons sherry vinegar

Whirl everything in a food processor. Serve with vegetables such as carrot sticks, lightly steamed broccoli and caulifower florets, etc. Bread and crackers work well too.

Spaghetti Squash and Tarragon From Chef Jonathan Miller

1 spaghetti squash, halved lengthwise and seeded
1/4 c white wine
1/4 c pine nuts
1 T white wine vinegar
zest of half a lemon
juice from half a lemon
leaves from 2 thyme sprigs
crushed red pepper flakes
1/4 c olive oil
leaves from 3 sprigs tarragon, chopped
1/3 c grated ricotta salata

Heat oven to 350. Baste the spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Put cut side down in a baking sheet and pour in the wine and about a third cup of water. Roast for about 50 minutes, until just barely tender, then remove from the oven and flip the squash over to cool. While the squash roasts toast the pine nuts until nicely golden.
Combine the vinegar, lemon zest, lemon juice, thyme, crushed pepper and a little salt in a bowl. Whisk in the olive oil until emulsified.
Scrape the squash out of its skin with a fork, separating it into strands and put in a large bowl. Toss with the dressing, then finish with the tarragon, ricotta salata, and the pine nuts. Serve while still warm or at room temperature. Yummy!

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Week #21, 2019

  • Sweet Peppers
  • Hot peppers
  • Spaghetti squash
  • Tomatoes heirloom
  • Cucumbers
  • Onions
  • Basil
  • Apples
  • Plums
  • Asian pears or pears
  • Eggplant
  • Zucchini
  • Potatoes
  • Cherry tomatoes 
  • Leeks
  • Beans

Last Sunday 17 family representatives (maybe more) participated in the annual canning party. We had a great time, chopping, stirring, cooking, sweating and talking as we collectively made 12 different recipes. They included a tomato chutney, a plum and apple chutney,  3 jams: zucchini, tomato and plum cardamom , pickled beans and pickled vegetables, BBQ sauce and ketchup. We got off to a good start as people trickled in and Mary Kay kept us on target so that we finished distributing the jars and were mostly cleaned up by 4:45. It was very productive and people who had never canned before and old pros got to work side by side and put up a great pantry for the winter. Juve did a live stream on facebook that is pretty funny, my photos will not load on this ancient computer and somehow did not load on the ipad, so I am giving up. If you want any of the recipes, Mary Kay has them, although they are increased to make at least 16 jars. I am going to try my hand at some more chutney and a pear jam later today.

The farm is changing fast. Fall is in the air. Juvencio cleared greenhouse #1 and I planted some fall crops. I hope to complete the rest later today or tomorrow. We have tons of weeding to go and seeding things like arugula and spinach for harvest at the beginning of October.. We managed to get all the onions and shallots hug after the canning party. Ana, Chris, Dee and Holly helped in the herculean task of hauling hundreds of onions to the second level of the barn after they were strung in bunches of 5-10 onions. Many hands made light work in comparison to Juvencio and I hauling bunch by bunch upstairs. We will have to move many of them by the end of the month as we prep the upstairs for the farm to table fundraiser for Portland Area Coalition for  CSA farmers (PACSAC).

A few weeks ago I had a particularly hard day at work, hearing story after story about how our immigration non-system is tearing families apart and causing illness and despair.  I called Ron Wyden’s Washington County rep and he helped set up a visit from the Senator. That visit happened on Thursday and several of my patients and other community members got to sit at a round table with him and tell their stories. Yuridia, a 12 year old girl I have known since birth shared her father’s story about not being able to visit his dying grandparents and being torn between family in this country and in Mexico without the ability to move between the countries to connect to them all. It was a very powerful meeting and provided the Senator with names and faces to put on this crisis. His words to me were: “Keep up the fight, stay passionate that is the only way we can change the system”. So, I pass on those words to you, we have the power to change the system even when it seems extremely bleek. Please do stay engaged, keep calling, writing, marching in the streets.

Here are some dates to remember:

  1. September 22 – farm to table dinner fundraiser for PACSAC at La Finquita (more details to follow)
  2. October 6 – harvest festival at La Finquita, see flyer and plan on attending.

A few recipes for the week:

Gazpacho

By MARTHA ROSE SHULMAN

Here’s what to do with that last bit of baguette, too hard to eat, and the last of this summer’s tomato crop. Gazpacho originated in Andalusia long before the tomato arrived in Europe, and originally the soup was made simply with stale bread, water, vinegar, garlic and olive oil. Bread adds a wonderful texture. Keep a pitcher in the refrigerator for refreshing snacks and quick, healthy lunches.

·         2 thick slices stale French bread, crusts removed (about 1 ounce)

·         1 pound ripe tomatoes, cored and peeled

·         2 garlic cloves (more to taste), halved, green shoots removed

·         1 slice red or white onion, coarsely chopped and rinsed with cold water

·         2 tablespoons extra virgin olive oil

·         1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)

·         1/2 to 1 cup ice water, depending on how thick you want your soup to be

·         Salt and freshly ground pepper

·         Garnishes (optional)

·         1/2 cup finely chopped cucumber (more to taste)

·         1/2 cup finely chopped green pepper

·         1/2 cup small croutons (a good destination for the rest of your stale bread)

·         1 hardboiled egg, finely chopped

1.       Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water.

2.       Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.

3.       Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes.

4.      Yield: Serves four

5.       Advance preparation: This gazpacho will keep for a day or two in the refrigerator.

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

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Canning Party Today!! Week #20, 2019

Week #20 2019

  • Sweet Peppers
  • Hot peppers
  • Spaghetti squash
  • Tomatoes heirloom
  • Cucumbers
  • Leeks
  • Onions
  • Basil
  • Parsley
  • Apples
  • Tomatillos, either pineapple (eaten raw, small and best when bright orange) or green ones that are best cooked
  • Stuffing peppers (chili poblanos)
  • Eggplant
  • Zucchini
  • Potatoes
  • Cherry tomatoes 

The crops have shifted, in part due to the weather and time of year and part due to the canning party. Mary Kay has been instrumental in getting the canning party organized. We have a whole line up of recipes (pickling will be limited unfortunately as my pickling cukes peeked and were not attended to, sadly they are gone. Radishes seeded in July were inundated with weeds and did not germinate well, alas, we will deal with fruit as it is abundant. We will start at 0900 and hope to finish by 4 or 5. We have people signed up who are unable to make it, so if you wanted to get in on the fun, gather your jars and come on over to La Finquita today.

Juvencio and I harvested a good portion of this week’s share last night before the canning party his morning. We have the first heirloom tomatoes, NO BLOSSOM end rot, hurray, but fairly bland flavor, go figure. I need to check the water, maybe it did not get shut off on the magical August 1st deadline. Hopefully they will improve in flavor. We are just starting in on the abundant, but not amazing winter squash. The nice thing about it is it lasts for months and just gets better. We use the spaghetti squash as the “pasta” for our favorite tomato and sausage sauce that uses all the veg of the week. We add eggplant, carrot, zucchini, basil, parsley, yum. We simply cut the spaghetti squash in half, roast it cut side down for 45 minutes, scoop out the squash and add the sauce.

We are hosting the first annual PACSAC farm to table dinner on September 22. It should be fun, with local chefs preparing a meal of fresh local produce and meat. We are hoping to draw in people new to CSA but we would love to have any of you who want to join the fun, invite a neighbor or co-worker and show off the farm. Somehow, I don’t have a great link to get you signed up, but will send it out soon.

Here are dates to remember:

September 22 – Farm to table dinner at La Finquita

September 27 – “Prospera” fundraiser for Virginia Garcia Memorial Health Center, please join me: https://virginiagarcia.org/2019prospera/

October 6 – Harvest Festival 2019 at La Finquita 2-6 come one and all!!

Please do sign up to help harvest. We are giving less (tomatoes, fruit etc.) because we do not have enough hands to help us harvest . . .

OK, I just got lost for 30 minutes (more like 60 minutes, once I start looking at politics and the burning Amazon, the concentration camps at the border and more sad sad news) looking up amazing recipes to share with you. I have eggplant galore, prune plums, apples and goat cheese recipes, it is going to be a good week.

BRAISED CHICKEN BREASTS ON CREAMY LEEKS

2 lb medium leeks (white and pale green parts only)

4 boneless skinless chicken breast halves (1 1/2 lb total)

1/2 tablespoon vegetable oil

2 1/2 tablespoons unsalted butter

1/3 cup dry white wine

1/3 cup chicken broth

1/3 cup heavy cream

Halve leeks lengthwise, then cut crosswise into 1-inch pieces.

Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.

Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .

Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.

Serve chicken on top of leeks.

Thanks Helen for this recipe:

Roasted Italian Prune Plums and Rosemary

From: Alice Waters – The Art of Simple Food II

Preheat the oven to 400 F

Ingredients:

12-16 Italian prune plums, cut in ½ and pit removed

2 Tbsp to 1/3 cup honey or brown sugar (use less sugar if serving with savory dish)

1 sprig rosemary

½ teaspoon crushed fennel seeds (optional)

¼ cup red wine

1 Tbsp red wine vinegar

Fresh ground black pepper

1 Tbsp olive oil or melted butter

Toss the plums with the honey (or sugar), rosemary, and fennel seeds (if using).

Place the plums cut-side down in baking dish or oven-proof pan in a single layer.

Drizzle the red wine, red wine vinegar, and olive oil (or melted butter) over the top. Sprinkle with black pepper. 

Roast for 12 minutes. Turn over the plums and spoon some of the juices over the top. Roast another 5 minutes or until the plums are soft and juicy. If the plums are too dry, sprinkle 1-2 spoonfuls of water over the top. Your kitchen will smell AMAZING!

Serving Suggestions:

Savory: Serve as a compote with roasted, grilled, or braised pork or lamb

Sweet: Spoon over or layer with ice cream or crème anglaise or with whipped cream

Great use of gently bruised apples, thanks Sue Kass for the link!

https://www.epicurious.com/recipes/food/views/marie-helenes-apple-cake-361150

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

Try this party drink:

The Green Lantern

1 cup packed parsley sprigs

1/2 teaspoon grated lime zest

1 cup cold water

1/2 cup fresh lime juice

1/2 cup sugar

1 (10-ounce) bottle club soda

Purée all ingredients except club soda in a blender 1 minute. Strain through a fine-mesh sieve into a large glass measure. Serve over ice and top off drinks with club soda.

Maryanne’s Tian of Basil

·         2 medium- small zucchini, thinly sliced

·         4 bunches basil, 4 cups loosely packed fresh basil, stemmed and coarsely chopped

·         3-4 ripe tomatoes, thinly sliced

·         ¾ cup or less shredded kasseri, gruyere or Swiss cheese,

·         ¼ cup or less fruity extra virgin olive oil

·         Salt and pepper to taste.

1.   Preheat oven to 350 degrees.  Oil a shallow (about 2 inches deep) ovenproof serving dish.  Place the zucchini slices over the bottom and press chopped basil leaves firmly over the zucchini (the basil will cook down the way spinach does).

2.   Arrange the tomato slices over the basil. Then scatter the cheese evenly over the tomatoes, drizzle with olive oil and back about 35 minutes, until hot through and cheeses are melted

 EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES

3 tablespoons olive oil

2 large garlic cloves, minced

1 12-inch-long piece baguette, cut horizontally in half

1 small eggplant, cut lengthwise into six 1/2-inch-thick slices

3 medium tomatoes, cut into 10 slices total

3 ounces soft fresh goat cheese (such as Montrachet)

12 fresh basil leaves

Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.

Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.

Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.

This is the dish I am making for the canning party!! Using all that eggplant!

https://www.foodandwine.com/recipes/sardinian-stuffed-eggplant
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Week #19, 2019

Week #19

  • Lettuce
  • Tomatoes!!
  • Cherry tomatoes
  • Peppers
  • Hot peppers
  • Potatoes
  • Onions !!
  • Cucumbers
  • Summer squash
  • Basil
  • Eggplant
  • Carrots
  • Apples, plums for the picking
  • Blackberries – you pick

We are working hard to bring in the bounty of the farm. We are racing out to get the harvest in while there is cloud cover, so I will not delay.

Dates to remember:

  1. August 25 – 9-5 canning party, sign up in the barn
  2. October 6 – Harvest Festival 2-6 invite friends, and family and join us at the farm
  3. Sign up for winter share coming soon, always good to email me you desire to be part of the back side of the calendar.

A great recipe to make with potatoes, we roasted them first, instead of boiling and added some herbs to the frying pan and then tossed the fried potatoes with herbs and kosher salt, delicious!

https://cooking.nytimes.com/recipes/11656-potato-tostones

Jamie Oliver’s Heirloom tomatoes with horseradish

  • 4 large handfuls mixed tomatoes
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • good-quality red wine vinegar
  • ½ clove garlic , grated
  • 2 teaspoons fresh horseradish , grated, or jarred hot horseradish
  • 1 small handful fresh flat-leaf parsley , finely sliced

 

Method

  1. Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What’s going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavor. Don’t worry about the salad being too salty, as a lot of the salt drips away.
  2. Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.
  3. This salad is fantastic with roast beef, goat’s cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.

Tuna Salad a la Scarlett

By Tejal Rao

Yield: serves 4 as a side or 2 as a dinner

Time: 15 minutes, plus 1 hour for pickling the onions

½ cup rice wine vinegar

1 tablespoon sugar

1 red onion , peeled, halved and thinly sliced

2 teaspoons kosher salt

3 Persian cucumbers, peeled if skin is thick and waxy, sliced about ¼ inch thick

2 spring onions, thinly sliced (of chives)

2 lines, juiced, about ¼ cup

5 to 7 ounces olive oil packed tuna

1 avocado, peeled and cubed

½ teaspoon or more finishing salt

Freshly ground pepper to taste

Handful of basil leaves, washed and torn

Handful of cilantro sprigs, washed and torn         

Handful of mint leaves washed and torn

3 tablespoons of extra virgin olive oil

Step 1

In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with ½ cup of hot water, shake until sugar is dissolved. Bring a pot of water to boil, add the onions let them sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.

Step 2

In a large mixing bowl, dress the cucumber and spring onions with remaining kosher salt and lime juice. It should be fairly we. Pour into a deep serving plate or wide bowl, along with any extra liquid.

Step 3

Spoon tuna out of oil, use your hands to break up the tuna into bite sized pieces. Add avocado, 2 tablespoons of pickled onions and 1 table spoon of the pickling liquid and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with the torn herbs and generously drizzle with olive oil, eat right away.

Tomates Concassées

This is the French term for chopped, seeded, and peeled tomatoes, I think. Andy likes to make a fresh pasta sauce this time of year and call it “Tomates Concassées” because he read about it in a book years ago. He basically makes a ‘salsa’ but with the Italian red sauce ingredients, all raw but the onions and garlic and of course the noodles. I’ve seen him make it many times, below is my approximation:

3 pounds ripe tomatoes, any color
1 pound onions
3 garlic cloves
some olive oil
1 bunch of basil
juice from one large or two small lemons
salt and pepper to taste

1. Bring a saucepan of water to boil. Rinse the tomatoes, and make a 1-3 inch shallow slit in the bottom of each one. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (I personally admit to skipping the final cool rinse and fully admit to skipping the seed removal, no one has complained about my own sauce yet.)

2. Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won’t be raw and crunchy in the sauce.

3. Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste. (Andy is very liberal with the pepper….) Toss with just cooked noodles, and eat.

GREEK SALAD SANDWICH Bon Appetit May 1995 

12 ounces small tomatoes, cored, halved, thinly sliced
6 cups spinach leaves, stems trimmed
1 1/2 cups thinly sliced cucumber
1 cup crumbled feta cheese (about 4 ounces)
1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
16 large fresh basil leaves, thinly sliced
1/4 cup olive oil
5 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

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