Week #27

  • Beets
  • Fennel
  • Spinach
  • Kale
  • Leeks
  • Tomatoes or cherry tomatoes (they are winding down and the flavor is much less intense, time to add to soups!)
  • Peppers (green, red and stuffing)
  • Hot peppers
  • Lettuce
  • Beans
  • Dill
  • Broccoli or cauliflower or cabbage
  • Kohlrabi or radish
  • Carrots (the rainbow is here!)
  • Celeriac
  • Winter squash (quite the haul this year, you can expect quite a lot for the next three weeks and in the Thanksgiving share)

We had quite the monsoon wind yesterday with a torrential down pour around 2:30. We were so lucky it struck after we finished the farmers market or we could have been in real trouble. Even with the scare of bad weather the market went fairly well. We are in the fall wreath season so I have been busy in my studio creating new work on an almost daily basis. I will have fresh fall wreaths and birdfeeders available for purchase at the Harvest Festival.

We had a bumper crop of winter squash and pumpkins this year. We will have beautiful pie pumpkins for the Thanksgiving harvest (November 22,23) as well as the traditional acorn squash for the holiday. We hope to have Brussels by then, they are taking their sweet time ripening and the aphids are a constant battle. Sign-up and prepay starting today. We have room for 50 shares. We hope to have at least 20 items for you and your family to enjoy.

We are working on our very own pumpkin patch for our subscribers and for the harvest festival next Sunday. Please do visit the pumpkins in the hidden garden just behind our house. We have pumpkins of all shapes and sizes, huge stems, pink ones and tiny white ones. Priced as marked between $1- $10.

We are getting ready for the big event on October 18th. We have many different performers in the line up. The Helvetia Alp Horns will open the afternoon around 2:30 so get here early. We have Taiko drummers (new addition!)Thank you Maddie Bisgyer) to follow. They are a talented group from Sheridan Japanese School who will dazzle your eyes and ears with their performance.” Mexico en la Piel” will dance for us once again, keeping the  tradition alive. Our very own members will round out the afternoon with the bluegrass jam session. If you play music and want to join in please do contact us (or just bring your instrument and see how it goes.

The harvest festival is really a chance for all of us to enjoy the fall, appreciate the access we have to fresh food grown right here in the Willamette Valley, and mingle with old and meet new friends. Please see the flyer in last week’s post for a list of what to bring, mostly just remember to bring yourself and a pot luck dish and you are good to go.

We will finish out our season the last week of October. We will have a brief survey sent out and hope to get your feedback about what you liked and what we can improve. This is really a labor of love. We love vegetables and we love our community and want to provide the freshest and best vegetables possible. We want to bring people together and we want to share our love of the earth with all of you. We can’t do it without your help, and in some ways that what makes our farm unique. We ask for members to get their hands dirty, to help us bring in the harvest twice over the course of the 29 week season. So, you have 4 harvests left, sign-up today. We have our Wednesday helpers (a great crew that always sends at least two members from Ann, Catherine, Jean, Bob, Eldon, Marianne, Makaela), thank you, thank you. Sundays we used to have our kids, now we have Luna on occasion and we need YOU. The harvests are huge and cumbersome, so lend a hand.

Ben, one of our members took this great short video of the canning party so check it out, it may motivate you to join us next year (likely in August) https://youtu.be/GOvD2D6l1gs.

Now, off to paint signs and get that harvest in!

Check out this recipe sent to you from Sue Kass:



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Week #26


  • Lettuce
  • Radishes (giant purple daikon or “Pink Beauty” radish)
  • Leeks
  • Winter squash
  • Peppers
  • Hot peppers
  • Tomatoes (some green and some red)
  • Cherry tomatoes
  • Kale or chard
  • Dill or cilantro
  • Parsley
  • Broccoli or cabbage
  • Beets
  • Tomatillos
  • Eggplant
  • Yellow apples (brought to us by Roy and Corrine, enjoy while they last)
  • Brussels Sprouts tops (like collards, tender and sweet, remove the thick stem)


Here we are the beginning of October, the final month of our harvest for 2015. It is a race to the end. We are rapidly turning over beds, once the crop is harvested, Juvencio tills the ground and seeds the cover crop. We are putting in Crimson clover and Phacelia(a hairy leaved, purple flowered plant that bees love) to nourish the soil and beat out the weed seed.

We are harvesting the winter squash today with the help of the FMIG (Family Medicine Interest Group) students from OHSU. It looks like a bumper crop, but we will post the pictures once the harvest is finished. We hope to have pumpkins for sale at the harvest festival. The orange globes are visible among the dying vines, I can’t wait to put them see them all together!

We will have our Thanksgiving harvest once again. Pick-up is November 21/22 and the harvest includes all the fall veggies we have available and hopefully beautiful Brussels sprouts. We will have pie pumpkins as well as other veggies. Sign-up and pay early to reserve your spot. Remember to sign-up to help harvest if you can. We have 7 more harvests and need you to lend a hand.

We will continue to harvest for the entire month of October although our harvest festival is October 18th. Please spread the word that the party is on! Our barn turns 100 this year and we celebrate 16 years of harvesting veggies for the community. Please plan on attending .

La Finquita Del Buho presents:

The 16th Annual

Harvest Festival

Sunday October 18, 2015from 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, La Finquita’s own blue grass jam session players, and surprise performance , 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 share, 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


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

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

Cooking in the Litchfield Hills

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.

1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme

1/4 cup whipping cream
Additional chopped fresh thyme
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

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

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

Bon Appétit
November 2005



Farmer John’s Cookbook, John Peterson (family favorite!!)

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 )
  • pinch freshly grated nutmeg
  • 2 teaspoons curry powder
  • salt
  • freshly ground pepper
  • ¼ cup chopped fresh parsley

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.

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.

Transfer the soup in batches to a blender or food processor; puree.

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.

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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Week #25

Week #25

  • Lettuce
  • Kohlrabi or radishes
  • Romanesco broccoli or cabbage
  • Kale
  • Tomatoes
  • Cherry tomatoes
  • Peppers sweet
  • Peppers hot
  • Parsley
  • Eggplant
  • Green beans
  • Cukes or zukes (you choose)
  • Winter squash
  • Onions
  • Garlic

We made it through another week. Our goats found a way to sneak into the greenhouse again. They munched the kale, beet tops and all of the carrot tops. Fortunately some rogue chickens accompanied them and lead us to the defect in the chicken wire. We almost had a goat roast to celebrate, but we gave them one more chance. Those same chickens are making life difficult in the other greenhouse. Juvencio has prepared one of the field greenhouses. He cleared all the pumpkins, melons from summer and I have started transplanting. The chickens are right there pulling out the freshly planted lettuce. Half the time our struggles with farming come from our own animals.

I am getting ready to head over to OMSI for the first ever Harvest Festival. I will be there with Polly from Pumpkin Ridge Gardens. We will have our first sale of wreaths and bird feeders. The festival sounds like a lot of fun for the whole family and it is FREE! Stop in to see me at my booth. Juvencio is on his own this morning getting the harvest gathered and prepped. Jacob and Diego are off at college, Luna is celebrating her best friend’s birthday on a Segway tour and I am setting up the festival tent. I imagine the harvest will be ready no earlier than 2:00.

We are nearing the end of our regular season. We have 4 more weeks of veggies. We have our harvest festival on October 18 from 2-6 and we continue to harvest for you for 2 additional weeks. We will have a nice Thanksgiving harvest available for you to purchase to be picked up on 11/22 or 11/23. Be sure to let your family and friends know about La Finquita there will be space to add them in 2016. The early bird gets the worm, sign –up early!

We need your brown paper bags and strawberry boxes (hallocks). We can reuse all these items, please bring them and stack them neatly on the table behind the sink in the barn. We need your harvest help as well. We have October 4th covered with a large group of med students from OHSU. We plan to harvest all the winter squash and start planting the cover crop. We need your help until the end of October, so if you have not helped, or want to help again, please sign –up in the barn so that we know to expect you. You can also just show up and we will put you to work.

Have a great week.

From Marquita Farms:

Notes about Broccoli Romanesco written by Derek Morrick at Harmony Valley Farm:

Despite it’s name Broccoli Romanesco actually looks and acts more like a cauliflower. Well it doesn’t really look like anything else at all, but you know what I mean. One reference describes it’s appearance as part starfish and part wedding cake. The taste is similar to a cauliflower but with kind of a nutty flavor and the texture is somewhat creamier. Romanesco cooks like a cauliflower and will keep it’s shape and color for the most part although the green fades a little bit. You can also serve a whole Romanesco for a dramatic presentation by cutting off the leaves and cutting the stem end to make it flat. Then put into a pot with a lid and about ½ inch of water or stock. Let the Romanesco steam until tender, about 15 minutes. Otherwise if you are careful you can break off the spiraled florets and cook them as you normally would cauliflower. I like to season cauliflower gently with maybe just a little butter and some mild herbs like dill, tarragon or parsley. Or you can make kind of a creamy sauce to drizzle over the top, maybe flavored with fresh thyme and garlic or melted cheese. Or maybe a soup of pureed romanesco and cream with little florets of the romanesco for a garnish.

Julia’s notes: I use this vegetable just like cauliflower. It makes a dramatic appetizer when broken into florets and lightly steamed. “What’s that?!” will be a common response.

My favorite cauliflower preparations include steaming florets then tossing with a simple cheese or butter sauce, or simply sprinkled with a bit of rice wine vinegar. I also make a creamy cauliflower soup:

Julia’s Cauliflower Soup:

1 head broccoli romanesco or cauliflower, freshly harvested
1-2 onions, chopped (substitute leeksgreen onionsgreen garlic, depending on the season)
small amount olive oil
vegetable or chicken broth: about 4 cups
milk(optional) to thin out soup

cook up onions in the oil in a dutch oven, then add florets and cook everything over medium heat until browing somewhat. Add broth and cook another 20-30 minutes until everything is well cooked. Cool slightly, then puree with immersible blender. (I love this gadget!). Thin soup with milk if desired. Season to taste with salt and pepper.

Julia’s Romanesco Salad 
This was inspired by a thought of a pasta salad or a couscous salad: but I didn’t want to wait to cook the grain. So I used romanesco (or cauliflower) as the main ingredient.

Cooked romanesco florets cooled after cooking, chopped into olive sized pieces
Sliced kalamata olives, or other favorite sliced olives
Small amount of chopped capers (1 tablespoon per 4 cups florets as a rough guide)
Chopped onion: Green onions, red onions, shallots, whatever you’ve got. If the onions are strong when chopped raw, use less and chop them fine.
S & P to taste
Lemon juice, freshly squeezed
Olive oil: I use a light hand
Fresh herb: I use basil, parsley, cilantro, or whatever I’ve got. Chopped

Mix and enjoy. I topped my salad with toasted sunflower seeds, another nut might also be delicious. And or a shredded or crumbled flavorful cheese such as gorgonzola, shaved parmesan…

Roasted Cauliflower with Green Garlic Dressing from Chef Jonathan Miller

I love roasting romanesco cauliflower. It really brings out the nuttiness in it. Tossed with a green garlic sauce, it becomes tender, nutty, and bright all at once. The bread crumbs really help this dish, so do take the time to make them yourself. And don’t forget to salt them while you brown them in the skillet.

1-2 heads cauliflower romanesco, cut into florets
3 green garlic stalks, chopped finely
1/4 c chopped parsley
zest and juice of 1 lemon
1 shallot, minced
white wine vinegar
olive oil
1-2 heads escarole, chopped
3 slices day old sourdough bread, chopped finely
2 hard cooked eggs, sliced

Heat the oven to 400 and toss the romanesco florets with some olive oil, salt and pepper. Roast on a baking sheet until softened and beginning to color, about 15 minutes, depending on your oven.

While the romanesco roasts, combine the green garlic, parsley, lemon zest, and shallot in a bowl.

Mix well, then add the lemon juice and a little bit of white wine vinegar. Add some olive oil in a stream, whisking constantly, until you have enough in there or a thick sauce. Taste and add a hit of salt and pepper. Taste again to make sure all the flavors are coming through and the sauce is lively and bright. Put the escarole in a large bowl. Heat a dry skillet and add a tablespoon of olive oil, then the bread crumbs and a touch of salt, stirring constantly, until toasted to golden brown. Remove from heat.

When the romanesco is done, transfer to a small bowl and toss with the green garlic sauce. Allow to

cool just slightly, then toss with the escarole. Taste. Adjust seasonings as you see fit, then top with the bread crumbs and hard cooked egg. Finish with a tiny bit of chopped parsley.


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week #24

Lettuce (2 heads this week)
Cherry tomatoes
Sweet peppers
Hot peppers
Dill or cilantro
Winter squash – Kabocha, Spaghetti, or Delicata

We are in route from OSU back to Helvetia as I write this note. It is a great distraction from my heartache as we send child #2 off to college. We are so proud of Diego and all that he has accomplished and we know he will have a great experience in College. There will be a hug hole in our daily lives. We look forward to his visits and updates from him with all his new experiences.

I participated in an OSU extension summer vegetable field day last Thursday. We got to walk in the fields of the Willamette Valley field station farm and taste the tomatoes and shiso from the trials. Some amazing grape tomatoes from Johnny’s Seeds: “5 Star” and a new one called “cherry bomb” were my favorites. Benjo Seed Company bred my favorite “Mountain Magic”(a small tomato just larger than a cherry) and a few other less flavorful beef steaks that had late blight resistance. We also got to participate in a study of peppers as Cornell University works to breed a pepper that is tasty and aesthetically pleasing. It was fun, but I didn’t think any of the varieties were worth all that effort.

This week will be busy as we get our greenhouse #3 planted for fall and winter. We have spinach, lettuce, mustard and more transplanted. We hope to see some more daikon and other radishes to get us through the winter. Now that Diego is gone we have lost a radish eater, so I will be on my own to eat all that strong stuff. Next Sunday OMSI is hosting a fall harvest festival and I will be there with wreaths, fall décor and peppers. Please stop by and see me and share in the fall festivities from 10:00 to 4:00 in the parking lot at OMSI.

Our very own Harvest Festival is scheduled for October 18th from 2- 6. This is your chance to show off to your family and friends and invite people who might want to join next season. We have a great line up scheduled from the Helvetia Alp Horns to Mexico en la Piel (Mexican folkloric dancers) to Taeko drummers and our very own CSA member jam session. We will fire up the pizza oven and ask you all to bring a dish to pass. We hope you can all make it to the celebration. Our barn turns 100.

We are planning to have a Thanksgiving share again this year. We harvest the Sunday prior to Thanksgiving (November 22) and you can pick up 11/22 or 11/23. The harvest is usually huge with at least 20 items including a pie pumpkin for you to make your own homemade pie. The cost is $35 and must be pre-paid. The sign-up list will be in the barn in October.

No recipes today as I am not attached to the internet. I recommend looking at our winter squash recipes on the website. The Curry Squash soup is a favorite and uses up tons of veggies. We hope you are keeping up with all the veggies. Fortunately the onions, garlic and winter squash keep very well. Have a great week.

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Week #23/29

canning party better 2015

  • Lettuce
  • Tomatoes
  • Cherry tomatoes
  • Hot peppers
  • Sweet peppers
  • Stuffing peppers
  • Eggplant (they came back!)
  • Beets
  • Celery or Romanesco broccoli (that greenish combo between broccoli and cauliflower)
  • Winter squash – you can easily leave these treasures on your counters until later in the fall, they will sweeten as they age
  • Basil
  • Dill or cilantro
  • Green beans
  • Kale or chard
  • Garlic
  • Onions (cipollinis this week, heirloom Italian flat onions, great for grilling!)
  • Leeks (use the white part, great for soup and stews)
  • tomatillos

The canning party was a great success. Mary Kay again was instrumental in the organization and leadership to get the right recipes started early so we could have them sit in their juices and get everything canned and ready to distribute by 4:30! The canning party is a labor of love that we put on as a community building/learning experience. Mary Kay and I meet sometime in August to decide on recipes and then she modifies them and often quadruples them. I do the shopping and organizing of the day and then there is the set up.  Juvencio borrowed tables from our neighbors and filled gas tanks.  We donate the produce (some extra beets came from our friends Polly and James at Pumpkin Ridge Gardens).Many others contributed in other ways, so thank you to all who helped make it happen and to the participants. A special thank you goes out to Mary Kay, without her you are left me and a decidedly less organized and efficient event!

We made 15 recipes:

  • Jardinere
  • Nuoc Cham (Asian dipping sauce)
  • Plum apple pear chutney
  • Pickled beets
  • Ketchup
  • Belizian Hot sauce (it is HOOOT)
  • Salsa Chipotle
  • Chipotle Adobo
  • Pickled radishes
  • Zucchini Relish
  • Zucchini pickles bread and butter style
  • Shallot marmalade
  • Onion jam
  • Pickled green beans
  • Zucchini Jam

If you want to get a recipe you can email Mary Kay at mkgehring@comcast.net and she will get it to you. I have many of the recipes as well, but she has a file that may be easier to access.

The Harvest Party is our next big event. We have a great line up of performers soon to be announced once they are confirmed. Mark your calendar for October 18 from 2-6. That is a Sunday to start after we complete the harvest. We need your help with harvest, fall is huge and our boys are heading back to college. We still have Luna but that is small crew for 80 shares. Please sign up and lend a hand harvesting your vegetables.

We will have a Thanksgiving harvest this year on November 22. This is an add on harvest that is a prepaid $35. More details as the season winds down. Our last harvest of the regular season is October 29th.

Have a great week!

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.

Multi Pepper Salad with Fontina
adapted from From the Cook’s Garden by Ellen Ogden

1.5 pounds Sweet peppers, roasted and cut into 1/4 inch strips
12 black olives, such as kalamata, pitted and coarsely chopped
6 ounces Fontina cheese, cut into 1/2 inch cubes (about 1.5 cups)
2 Tablespoons heavy cream
1 teaspoon fresh lemon juice
1 teaspoon dijon mustard
1 teaspoon finely chopped cutting celery OR tarragon OR parsley
1/4 cup best extra virgin olive oil
S & P to taste

Combine the peppers, olives, and cheese. Mix the cream, lemon juice, mustard, and herb in a small bowl. Gradually whisk in the oil. Season with the S & P. Pour over the peppers and mix. Serve immediately.

Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

4 red & yellow bell peppers
1 pint cherry tomatoes
1 medium onion or one bunch green onions
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Preheat oven to 425F and lightly oil a large shallow baking pan.

Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. adapted from Gourmet

Balsamic-Dressed Roasted Beets
A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.
6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 79(3% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 258mg; FIBER 4g; IRON 1.2mg; CARBOHYDRATE 17.9g
Cooking Light, NOVEMBER 2005

Beet and Leek Salad with Peanut Dressing

The beets, leeks, and dressing can all be prepared and stored separately in the refrigerator up to two days in advance; just let them all come close to room temperature before serving. The dressing gets thicker as it stands, so add more water to thin it if necessary. To avoid staining your hands when rubbing the skins off the beets, wear gloves or rub the beets under running water.
2 medium beets (about 3/4 pound)
Cooking spray
4 cups thinly sliced leek (about 1 pound)
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 cup water
1 tablespoon fresh lime juice
1 tablespoon creamy peanut butter
1 1/2 teaspoons minced peeled fresh ginger
2 cups alfalfa sprouts

Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake at 425° for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
Combine leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 425° for 15 minutes or until tender and just beginning to brown; stir after 8 minutes.
Combine water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings. Drizzle about 2 teaspoons dressing over each serving.

CALORIES 84(23% from fat); FAT 2.1g (sat 0.4g,mono 1g,poly 0.5g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 266mg; FIBER 3.1g; IRON 1.9mg; CARBOHYDRATE 15.1g Cooking Light, MARCH 2005 Yield: 6 servings

Rochelle’s Beet Salad
We love it, it’s fast, easy and healthy.

I just threw it together, so it’s a simple one. trim ends off beets, then steam until soft rinse with cold water, so that the skin peels right off. dice up, mix with thinly sliced onions, (red, white or yellow), add crumbled crostini, and plenty of balsamic vinegar, salt/pepper to taste with a dash of extra virgin olive oil. Toss, EAT.



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Week #22

Week #22

  • Parsley
  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Cherry tomatoes
  • Eggplant
  • Onions (torpedo! – Italian heirloom)
  • Garlic
  • Hot peppers
  • Winter squash –green and red kabocha squash or colorful “Carnival”
  • Basil
  • Green beans
  • Zucchini
  • Cucumbers
  • Kale
  • Red cabbage or giant kohlrabi
  • Carrots


What a wet harvest it was this morning! The temperature change affected everyone including the farmers! The tomatoes, peppers, eggplant, and beans  really hate the cool nights, dropping into the mid 40’s here at the farm. They all seemed to get the message that the summer is over and fall is here. We are not ready to switch gears but as we donned rain gear (or didn’t) we had a very cold and soggy harvest.

The cool weather crops took a giant leap this week, the broccoli, cauliflower and cabbage are all doubled in size. We tried a new variety of kale from Spain and it is over 4 feet tall with leaves that are 2 feet long. We are not quite sure what to do with it, just prepping you all so you are prepared when it shows up in the cooler. The giant kohlrabi today is about the size of a volley ball.

The canning party is set for next weekend, Saturday September 12. I may do some last minute changes in the recipes as fall has come early, but we will see how the week progresses. If you have signed up to participate please arrive by 0900 and bring all the items on the list. Your jars need to be run through your washing machine and placed back in the boxes. Lids do not need any special treatment. Please do bring a dish to pass as we will likely work up an appetite canning all day. We will aim to be done with all the canning and processing by 5:00. If you have surplus fruit at your house please contact me to discuss how we can incorporate it! My cell is included in the email sent to your email.

Enjoy your Labor Day holiday, veggies are ready for pick-up. We know some of you are out of town so pick up on Tuesday is fine for this week.

Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables by John Midgley

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
green onions, sliced
1-2 fresh chili peppers, sliced, optional
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Roasted Kohlrabi with Crunchy Seeds
Adapted from Perfect Vegetables by the Cook’s Illustrated Team

3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes
2 Tablespoons olive oil
2 teaspoons sesame seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds, coarsely chopped
S & P to taste
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.

Kohlrabi Pickle Chips from the Victory Garden Cookbook

1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric

Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days.

Red Cabbage Salad with Apples and Walnuts
from chef Jonathan Miller

2 dozen walnuts, shelled (or use 3/4 cup shelled meats)
1 TBS walnut oil
1 small head red cabbage, chopped into bite sized pieces
1 garlic clove, chopped
2 TBS balsamic vinegar
3 TBS olive oil
1/2 red onion, sliced
1 fennel, cored and sliced
4-6 oz goat cheese
2 small apples, sliced into thin wedges
2 TBS parsley, chopped
2 TBS marjoram, chopped

Roast walnuts in a hot oven about 10 minutes, then toss (while hot) with the walnut oil, and a bit of salt and pepper. In a large skillet, warm the olive oil, vinegar, and garlic together. As soon as they are hot, add the onion and fennel. Cook to crisp-soft, just a few minutes. Add the cabbage and cook just until it is slightly wilted, maybe another couple minutes. Remove from heat, season with salt and pepper, then fold in the goat cheese, the apple, the herbs, and the walnuts. Check again for seasoning and serve warm.

Red Cabbage and Onion Relish from Almost Vegetarian by Diana Shaw

1 small head red cabbage
1 T unsalted butter
2 red onions, thinly sliced
1 T minced fresh dill
1 T cider vinegar
1/4 cup dried cherries
1 T honey

Tear away and discard the tough outer leaves of the cabbage. Cut the core out of the head, and slice the rest. Bring a large pot of water with a steamer basket to a boil over med. heat and steam the cabbage until cooked through, about 15 min. Turn it into a colander to drain thoroughly.

In a large skillet, melt the butter. Saute the onions and dill over med. heat , stirring often, until the onions are very soft, about 10 min. Add the drained cabbage and stir well to blend.

Stir in the cider vinegar, dried cherries, and honey. Cover and cook over med-low heat, stirring occasionally, for 15 minutes.

Turn off the heat and let the relish rest for another 15 minutes so that the flavors can deepen. Serve at once or cover and serve well chilled.


4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

In a large bowl toss together the carrot and the cabbage. In a small
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw

Roast Squash Appetizers from Chef Jonathan Miller

1 acorn squash
1-2 T mascarpone cheese
4-6 sage leaves, chopped
2 portabella mushrooms
2 garlic cloves, minced
1 sour baguette, refreshed in the oven and then sliced into thin rounds
chives, chopped

Heat the oven to 400. Cut the squash in half, lengthwise, and put cut side down on some parchment on a baking sheet. Roast in the oven until very soft and caramelized, 45-60 minutes. Cool and scoop out the seeds and strings. Then scoop out the flesh and mash it together in a small bowl. Add a little salt, the mascarpone, and the sage.
Taste for seasoning. While the squash roasts, roast the portabella caps. Discard the stems, and drizzle some olive oil, some salt, and some of the garlic on the gill side of each portabella cap. Roast those in the oven for 10-15 minutes, or until very soft. When cool, cut into small wedges. Spread a little roasted squash on a crostini, top it with a wedge or two of mushroom, finish with a little chive sprinkle, and serve.

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Week #21

Week #21

  • Tomatillos
  • Eggplant
  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Spaghetti squash (new item!!) It is freshly harvested so that it can sit for a while and intensify in flavor)
  • Zucchini
  • Cucumbers
  • Onions (enjoy these “torpedo” onions, heirloom from Italy) nice sliced and marinated
  • Basil (If you haven’t made your pesto and frozen it yet, it is time!)
  • Garlic
  • Fruit
  • Potatoes
  • Green beans
  • Kale or chard

The change in weather this week will be good for fall crops and may give a second life to some summer crops like the cucumbers. The tomatoes will resent the rain and will likely split. I hurried out on Thursday night to gather as many of the heirlooms as I could before they were affected by the rain. The cherry tomatoes will be the hardest hit as they tend to split with the dew. We hope we have tomatoes well into October.

The winter squash is looking great. We have so much we feel like we have to start giving it.  Please enjoy the spaghetti squash baked in the oven. I cut it in half, scrape out the seeds and place it face down on a baking sheet. Once the squash is cooked (soft when a fork is stuck in it) remove it from the oven and scrape out the contents of the squash and use it as you would pasta, as a vehicle for the sauce.

We managed to harvest all the potatoes and replant the beds with lettuce and spinach for fall harvest. The weeding is what really gets to us, as it is never ending. The rain is great for encouraging those buggers.

The canning party is scheduled for September 12, from 9 – 5. Mary Kay has been instrumental as always at creating a master marketing list and organizing the recipes into a clear fashion. She has done the addition for us as we triple or quadruple each recipe. I have attached the list of items to bring to the canning party for all participants. Please read it over and send me any questions. We need to get started early so that we can finish by 5:00. The party goes on rain or shine, but we surely hope it shines as much of the prep is done out on the cement pad in front of the deck and our outdoor kitchen. We are almost at capacity for the party, so sign-up this week.

Zucchini and Egg Casserole

Sauté 3 cups of Zucchini chopped
1 medium onion
crush 2 cloves of garlic

Mix:  4 eggs
1/4 cup dried or fresh parsley
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon basil
1/4 black pepper
1/2 teaspoon dried rosemary

Then add to above and mix well.  Place in an 8 X 8 baking dish gently oiled with butter or pam.  Bake for 25 minutes and then add 1 cup of jack cheese to the top of the dish.


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

Roasted Red Onions with Tomatoes and Red Wine
Cipolle al Forno

September 12, 2009

Copyright Lynne Rossetto Kasper

Serves 4 as a main dish; 6 to 8 as a side dish.

These generous sized wedges of red onion roast with wine, tomatoes, olive oil and herbs to become almost a meal unto themselves. I always make enough for leftovers because the onions are such a good lunch the next day with bread and cheese.

Every country cook has a collection of favorite onion recipes, onions grow easily in kitchen gardens and keep well through the winter in root cellars. Pair the onions with grilled and roasted meats, or simple seafood dishes.

At one farmhouse lunch my hostess served sections of onions roasted like these along with their pan juices atop a simple risotto — an even better reason to make extra.

  • 6 medium red onions (3-1/2 to 4 pounds) cut in 4 wedges each
  • 3 branches of fresh thyme leaves
  • 2 4-inch sprigs of fresh rosemary
  • 2 bay leaves, broken
  • generous 1/2 teaspoon fennel seeds, ground
  • 3 canned tomatoes, drained
  • about 1/3 cup dry red wine
  • about 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 large cloves garlic, coarsely chopped
  • water
  1. Preheat oven to 450 degrees. Arrange onion pieces wedge side up in a large shallow pan (half sheet pan or broiler pan). Tear up thyme branches and scatter over the onions along with the rosemary leaves. Tuck broken bay leaves here and there. Sprinkle with fennel and crush the tomatoes over the onions, too. Moisten wedges with the wine and olive oil, and season liberally with salt and pepper.
  2. Roast about an hour basting with pan juices several times. After about 20 minutes, add the garlic. If pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste it over the onions. They’re done with they still hold their shape, but are tender when pierced with a knife. Serve hot, warm or at room temperature, basted with their pan juices.


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


Ernesto’s Tomatillo Chipotle Salsa

3 chipotles or moritas                                            1 cup chopped onions

1 large tomato, broiled or charred over flame      2 cloves of garlic

1 pound tomatillos (10 or so), blackened              1 ½ cup chicken broth

½ to 1 teaspoon salt                                                               1 teaspoon rice vinegar

3 teaspoons chipotle en adobo, pureed                 2 tablespoons cilantro


Soak the chipotles or moritas in boiling water for 15 -30 minutes depending on their dryness.  Broil or char tomato and blacken the tomatillos.  Fry the chopped onion in an ungreased frying pan until slightly browned but not burned.  Add the garlic at the end so that it doesn’t burn.  Place soaked chipotles, onions, garlic, tomato, tomatillos, half the broth, salt vinegar, the adobo and cilantro in the blender.  Puree.  Sinner the salsa in a saucepan , adding the rest of the broth.  Simmer for 15 minutes.  Taste for seasoning, serve warm.








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Week #19

Week #19

  • Lettuce
  • Sweet peppers
  • Hot peppers
  • Cherry tomatoes
  • Tomatoes
  • Basil
  • Zucchini
  • Cucumbers
  • tomatillos
  • Potatoes
  • Eggplant
  • Onions
  • Garlic
  • Parsley
  • Kale or chard
  • Bartlett pears or apples

Note to follow soon, gotta run to the Helvetia Culture fest, starts at 1 – 5. See you there, just drive north on Helvetia road and follow the signs.


Eggplant and Tomato Gratin


This is a delicious, low-fat version of eggplant Parmesan. Instead of breaded, fried eggplant, though, the eggplant in this dish is roasted and sliced, layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.

For the tomato sauce:

  1. 1 tablespoon extra virgin olive oil
  2. 1 small or 1/2 medium onion, chopped
  3. 2 to 4 garlic cloves (to taste)
  4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
  5. Salt and freshly ground pepper
  6. 1/8 teaspoon sugar
  7. 2 sprigs fresh basil
  8. For the gratin:
  9. 2 pounds eggplant, roasted
  10. Salt and freshly ground pepper
  11. 2 tablespoons slivered fresh basil leaves
  12. 2/3 cup freshly grated Parmesan
  13. 1/4 cup bread crumbs
  14. 1 tablespoon extra virgin olive oil
  15. Roast the eggplant.
  16. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.
  17. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
  18. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six

Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.

2 1/4 cups canned chicken broth
1 10-ounce box couscous

1 cup chopped green onions
1 cup (generous) diced seeded plum tomatoes

1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.


This is bar-none my favorite tomatillo recipe. It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.


2 lbs. tomatillos

4 medium jalapenos or other hot peppers, peeled, seeded and minced

6 T. cilantro, chopped

1 t. salt

½ c. onions or to taste


Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients. Simmer gently for about 40 minutes. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables. From The Vegetarian Epicure Book Two by Anna Thomas









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Week #18


  • Peppers – Sweet and Red, some trouble with the heat, so some bad spots, please cut off those spots and enjoy the rest of the pepper
  • Stuffing peppers – these are Anaheim’s! enjoy them stuffed or cut up in other dishes, they have very little heat.
  • Hot peppers – finally they have come on. I made the mistake of putting them at the edge of a bed and they got squeezed out by the weeds, so these are from later planted beds in the field. More to come!
  • Kale – lightly munched by those pesky flea beetles.
  • Tomatillos – time to make salsa
  • Eggplant – don’t forget to let it sit with salt, that really helps remove any bitter juices and gets it to cook until really soft
  • Tomatoes – struggling with that blossom end rot, the heat and all has been killer
  • Cherry tomatoes – up to two baskets, see recipes below and enjoy
  • Beans – again a casualty of the heat L very few but delicious
  • Zucchini – hopefully we got all those giants off the plants, they are slow to recouperate.
  • Cucumbers – enjoy them while they last, the second bed has been hit by some illness and has stopped producing so we are counting on the greenhouse production only.
  • Onions – most of the onions are harvested and out of the field curing upstairs. This is a huge variety called Ailsa Craig, somewhat sweet and not a great keeper.
  • Garlic
  • Basil – getting the whole plant now! Make pesto to store, it is great frozen in ice cube tray to add to dishes that call for basil throughout the year
  • Parsley
  • Plums or Asian pears

We are back from a great vacation in Vancouver, Victoria and the Olympic Peninsula. We had a super trip enjoying both city and a tiny taste of camping. I will try and upload some photos but have to rush off today so will do it later in the week.

The canning party is set for September  12  it promises to be a fun day. We start at 0900 and finish by 5:30. We have selected 115 recipes based on what extra produce we think we will have. I have attached the list of items to bring. This event is for farm members and is intended for those who have never canned and those who love to can. You do not need previous experience. We will guide you through the process and try to have all the additional supplies gathered and available. That being said, if you have a canner and a propane stove, please do bring them. Email me and let me know I can count on you to bring it. We have room for 20 participants and we will have a waiting list. You are welcome to bring older children who can help with the preparation, small ones will need an adult who can watch over them. There are a lot of hot pots and knives around so keep that in mind when you are planning.


Payments are due for the remainder of your share. If you have questions please email me and I will try and get back to you with your balance. The total cost of the subscription is $860.  A half share costs $430. A deposit of $100 was paid on inscription and most of you paid half by May 1st, this should help you know your balance.


Dates to remember:

  • Payment for the remainder of the season due August 1
  • Helvetia Culture Fest August 16th 1-5, take a flyer from the barn
  • Canning party – September 12 (sign-up today!)
  • Harvest Festival, October 18
  • Sign-up to help with the harvest, we can use your help


Becca’s favorite Thai Cumber salad with Roasted Peanuts

¼ cup fresh limejuice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Whisk first 5 ingredients in medium bowl.  Place cucumbers, onion, and mint in large bowl.  Add dressing and toss to coat.  Season salad to taste with salt and pepper.  Sprinkle on peanuts and serve.
Julia’s cherry tomato notes:

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

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

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

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

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

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

Marinated Cherry Tomatoes 4 servings

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

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

Cherry Tomato & Avocado Salad

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

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
  • Maryanne’s 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


Allium Galette

This recipe may sound a bit complicated but after making it once I think you’ll find it quick, easy and versatile. Alliums – all those wonderful members of the onion family including spring onions, green garlic, leeks, whistles, ramps and shallots – are at the heart of this dish. I saute whatever alliums are in season, add a few other veggies and herbs, the egg and a bit of cheese to bind it together, and surround the whole thing with a giant free form pie crust. YUM!

3 cups alliums including some greens, chopped
8-10 Nicoise or Kalamata olives
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley (or other herbs)
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

Almost any greens and/or mushrooms are a great addition to this dish. Saute them separately, allow to cool for 10 min, then add in with the olives at the end.

Thinly slice and wash the alliums then saute them in butter or olive oil for 5-10 min. Add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until alliums are tender- about 5-10 min more. Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley & herbs.

Preheat the oven to 400. Roll out the dough (see below) for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.

I always roll the dough out onto lightly floured parchment paper because it makes then it doesn’t stick! To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

I usually make savory galettes, but this dough is also wonderful wrapped around sweet summer fruit for dessert.


Zucchini and Chickpeas
adapted from Mediterranean Vegetables by Clifford Wright 

2 T olive oil
1 pound young zucchinis, trimmed and sliced about ½ inch thick
16 oz can chickpeas, drained
2 large garlic cloves, chopped
S & P to taste
2 T finely chopped fresh parsley leaves
Heat the oil in a large skillet over medium heat and cook the zucchini, chickpeas, garlic, salt and pepper until the zucchini are slightly soft, about 20 minutes. Toss with the parsley and serve hot or at room temperature. Makes 4 servings

Easy Zucchini Soufflé
 By Dave Holt (habanero_holt at yahoo.com)

2 Tablespoons extra virgin olive oil
5 zucchinis, 6-8″ in length, sliced ¼” width
3 cloves garlic, pressed 5 scallions, diced

6 eggs, size large
¾ cup sour cream
½ cup grated mozzarella cheese
½ cup grated monterey jack cheese
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cardamom

Preheat oven to 325 degrees.
Prepare a 9×9 ceramic or glass baking disk with a light coating of extra virgin olive oil.

Soufflé Preparation:
Beat eggs and sour cream with a medium sized whisk until thoroughly mixed (This aerates the soufflé and allows us to skip the step of separating whites & yolks – thereby making this an “easy” soufflé). Add cheeses and seasonings and mix well with whisk. Add processed sauté mixture and mix well with whisk. Pour soufflé mixture into baking dish and place in oven, center rack. Bake for one hour at 325 degrees, or for forty minutes using a convection oven (soufflé is done when middle of soufflé has risen to same height as the periphery). Let cool for 10 minutes to set up before cutting and serving.

Serving Suggestions: 
Serve with a dollop of sour cream on top of each serving.

Aunt Joan’s Zucchini, as remembered by Julia

1.5 pounds summer squash, mixed or all one variety
3 cloves garlic, minced
2 Tablespoons olive oil
some chopped fresh basil
grated fresh parmesan cheese
salt and pepper

Thinly slice the summer squash. Heat oil over moderate heat in medium-large frying pan. Add the minced garlic, and let cook for just a few seconds, don’t let it brown. Then add the squash, spreading out in the pan so it can all cook evenly. Once the first layer is browned up a bit, stir it around the pan, letting the still-uncooked squash hit the oil below for a little browning. You can add a bit more oil at this point if you like. Add some salt and pepper to taste. Once it’s all cooked (7-12 minutes), remove to a serving dish and top with the fresh chopped basil and the parmesan. Serves 3-4

Pasta with Zucchini, Lemon, Pine Nuts, and Herb adapted from The Greens Cook Book

1 pound corkscrew pasta (gemelli, rotelli, etc.)
8 ounces small, firm green or golden zucchini
1/2 c. mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others (I used basil and thyme, but oregano and marjoram are also good. Avoid tarragon in this dish.)
1 lemon
6 T. virgin olive oil
5 T. pine nuts
1onion or 3 shallots, thinly sliced then roughly chopped
4 t. tiny capers, rinsed in water
2 sun-dried tomatoes, cut into narrow strips (I used 8 halves)
Salt & Pepper
Parmesan (grated, fresh)

Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8″ or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold. Make a selection of fresh herbs from those suggested in the ingredients list. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms. With a vegetable peeler, remove a thin strip of peel from the lemon and cut it into fine slivers. (I grated the peel.) Heat 2 T. olive oil in a small pan and add the pine nuts. Cook them until they begin to color; then add the shallots. Cook the two together over medium low heat until the shallots are soft and the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, sun-dried tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste. Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, shake off the water, and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the noodles are coated with the oil and herbs. Serve with the cheese passed separately. For a wine, serve a sauvignon blanc. Serves 2-4.

Baked Summer Squash with Pesto Crumbs
from More Recipes from a Kitchen Garden by Renee Shepherd
This can be served as a whole meal, over wild rice and garnished with toasted pecans.

3 lbs. Mixed summer squash
3 Tbs. butter
1 Tbs. olive oil
1/4 cup half-and-half
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. freshly grated nutmeg
1/4 tsp. mace
1 tsp. sugar
2 tsp. finely chopped fresh rosemary
1/4 cup finely chopped cilantro
2 shallots, minced
4 scallions, finely chopped
½ cup Pesto Bread Crumbs Recipe(see below)

Preheat oven to 400F. Lightly oil a 2 ½ to 3 quart casserole dish with cover. Trim squash and cut into large chunks (about 1 ½ inches). Arrange squash pieces in casserole and set aside. Melt butter and olive oil together in a small saucepan. Remove from heat and add remaining ingredients, blending thoroughly. Pour sauce mixture over squash, tossing until squash is coated. Cover casserole and bake 40 minutes. Toss squash gently and spoon juices and seasonings from the bottom of dish over squash. Sprinkle with bread crumbs and bake uncovered for 10 minutes longer, until squashes are tender when pierced with a knife.


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.


Our “easy” stuffed peppers


Poblanos or Anaheim peppers charred and peeled

Corn (fresh shaved off the cob or canned)

Onions (chopped)

Zucchini (cut into small chunks)

Garlic (diced)

Eggs separated

2 teaspoons flour

salt and pepper

canola oil

Shredded Jack, cheddar, Gruyer or a combination


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

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Week 16 and 17



  • Peppers
  • Eggplant
  • Zucchini
  • Cucumbers
  • Basil
  • Kale
  • Celery
  • Garlic
  • Green onions
  • Sweet onions
  • Tomatoes
  • Cherry tomatoes
  • Green beans


Well summer is officially here. We harvested 500 tomatoes today from inside the greenhouse! We had amazing helpers and we worked hard but it took 11 of us 4 hours to pull in all those veggies. Enjoy and have a great week. Try some of these recipes offered by members.


Tomato Bisque

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.


  • 3 Tablespoons butter
  • 1 medium onion, coarsely chopped
  • 2 Tablespoons all-purpose flour
  • 2 cups water
  • 4 pounds tomatoes, peeled, seeded, and cut into pieces
  • 2 Tablespoons light brown sugar
  • 6 whole cloves
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup medium or whipping cream


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


Zucchini Lasagna

3 cups marinara sauce (Paul Newmans is good if you don’t want to make your own)
1 small can tomato paste
3-4 zucchini sliced thin the long way
1 lb. ricotta cheese
1 lb. shredded mozzarella cheese
Optional – 2 cups onions and /or mushrooms, 2 tsp basil, 2 tsp oregano, 1 clove garlic

Preheat oven to 350 degrees
Spray a 9 X 13 pan with oil
Stir the tomato paste into the marinara sauce to thicken it
Put about 1 cup of the thickened sauce on the bottom of the pan
Put a layer of zucchini strips, overlapping a little
Dot zucchini with dollops of ricotta, evenly distributed, use about 1/2 of the ricotta
Layer 1/2 of the mozzarella over that
Layer other veggies, etc., if you use them
Another layer of zucchini
Another layer of ricotta
Pour rest of sauce over
Other half of mozzarella goes on top
Bake 1 hour
Cool 10-15 min.



Salmon and zucchini

I also have a salmon recipe that uses 1 zucchini and 1 yellow squash for 4 salmon pieces:


4 sheets heavy duty aluminum foil

4 salmon steaks or fillets

4 medium carrots, sliced diagonally

1 each zucchini and yellow squash, sliced thinly

1/4 cup melted butter

1/4 cup lemon juice

2 tsp dried dill, or more if use fresh

1 tsp lemon pepper


Preheat oven to 450 degrees

Spray foil pieces with non-stick cooking spray

Place a piece of salmon on each piece of foil

Arrange carrots around salmon

Top with squash

Combine remaining ingredients and spoon over veggies and salmon

Seal salmon well, but not too tightly, i.e., leave a little space

Place on cookie sheet

Bake 17-20 min. Or until done

Be careful opening the foil, as steam will come out


Celery, Tomato, and Basil Salad

4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix
3-4 small purple onions or 1/2 larger onion sliced crosswise
4 stalks celery with leaves, thinly sliced crosswise, leaves torn
Small handful fresh basil, torn
1/4 cup olive oil
3 tablespoons champagne or sherry vinegar
3 tablespoons heavy cream
S & P to taste

In a large bowl, combine the tomatoes, onion, celery, celery leaves and basil; set aside.

In another bowl, whisk together oil, vinegar, and cream; to combine.

Season with salt and pepper. Pour over salad and toss to coat; serve immediately.





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