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.

Ingredients:

  • 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

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

 

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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Week #15

 

  • Tomatoes
  • Cherry tomatoes
  • Green peppers
  • Hot peppers
  • Zucchini
  • Cucumbers
  • Walla Walla sweet onions
  • Eggplant
  • Cabbage (while they last, end of the spring cabbage, no more until fall)
  • Beets or carrots
  • Tomatillos
  • Green onions
  • Basil
  • Kale or chard
  • Plums or apples

Once again the temperatures have soared to over 95. This is not good for farm crops or farmers. The effects of humans on this planet are hitting the Pacific Northwest and we are feeling it. We have lost all the lettuce expected for this week. It is too hot and too dry. Other crops are doing better, like peppers and eggplant, but honestly no crops like it when the thermometer hits the high nineties.

Juve and Vincent managed to get a lot of weeding done. The horrible Canadian thistle  has been beaten back, but it is not gone, just resting! We need to get the fall broccoli, cauliflower and cabbage in the ground, but the onions have to be harvested first. We hope to get it all done before we take a short break next week.

Our hot peppers were covered in weeds and are slow to recover, so for the first year we will have sweet peppers before hot. A lot of our peppers are in the hoop house which is just scorching hot and unpleasant on these hot hot days. Shade cloth doesn’t really work on veggies as the plants just grow taller and are weaker as they reach for light.

Please do remember to show up to help out next week as we take a short break and my sister Dee heads the harvest crew. A new sign-up sheet has gone up for August – September, still many opportunities to help on the farm and appreciate how those veggies make it to your table.

We decided to order the t-shirts on our own. There will be samples in the barn and if you want to pre-order before the harvest festival that is great. In early August we will have the sign up there for you.

Dates to remember:

  • Payment for the remainder of the season due August 1
  • Helvetia Culture Fest August 16th
  • Canning party – September 12 (just mark your calendar)
  • Harvest Festival, October 18

 

 

For the month of August, the Oregon Food Bank is inviting all Oregonians to participate in their Local Food Challenge.  Take the Local Food Challenge and join other farms, friends and neighbors in the quest to buy more local for the month of August. All you need to do is make a quick profile and enter what you spend on local food during August. Register now here:

Local Food Challenge: http://www.oregonfoodbank.org/LocalFoodChallenge

The profiles are quick to create, and when you log into your profile in August to record your local food purchases, make sure you include the value of this CSA by determining out how much your CSA costs per month and count it towards your goal. For example, if your CSA costs $500 for 20 weeks, your CSA costs $100/month.

Make sure to also include farmers market purchases, local foods purchased at the grocery story (the Oregon Food Bank is defining local as grown, raised or caught within 200 miles of where you live), u-pick, farm stands, and even in your own garden!

Find out more about the Local Food Challenge on their website, and get involved!

Local Food Challenge: http://www.oregonfoodbank.org/LocalFoodChallenge

Facebook: https://www.facebook.com/oregonfoodbankcfs

Off to harvest before it gets too hot.

 

 

Paleo Zucchini Bread (tested and approved by Sue Kass)

Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

Blend until smooth:
1 c almond butter
2 Tbs cocoa powder
3 Tbs maple syrup
2 eggs
1 tsp vanilla
Add in
1/2 tsp baking soda
1 tsp apple cider vinegar
Mix well, then fold in
1 c. Shredded zucchini, excess moisture squeezed out.

Muffins take about 15-20 minutes, loaf 30-40.

Doubles, freezes well.

ROASTED TOMATILLO SALSA

If you’re pressed for time, you may want to try a jarred
brand of tomatillo salsa instead of making it from scratch.
We can’t attest to the quality of all of them, but we do
love Rick Bayless’s, which has a fine, robust flavor. (Look
for it in specialty foods stores and in some supermarkets.)

Active time: 15 min   Start to finish: 15 min.

1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

 

Place tomatillos (after husking them), garlic and chiles in a pan in the broiler, 2 – 3 inches from broiler.  Broil until tomatillos soft (approximately 7 minutes.  Remove and peal garlic, destem the chiles and place all ingredients in blender.

Makes about 3 cups.

Gourmet

Plaka Greek Salad

3 large ripe tomatoes (about 2 pounds), coarsely cut into 1- to 1 1/2-inch pieces
1 small red onion, cut into large dice
2 red bell peppers, seeded, deribbed and coarsely cut into 1- to 1 1/2- inch pieces
1 English cucumber, cut into 1-inch pieces
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Coarse salt and freshly ground pepper, to taste
3/4 pound feta cheese
1 cup kalamata olives
1 teaspoon dried Greek oregano

Arrange the tomatoes, onion, bell peppers and cucumber on a serving plate.  Drizzle with olive oil and vinegar.  Season with salt and pepper.

Crumble the feta cheese over the top, distributing it evenly.  Sprinkle the olives and oregano over the salad and serve immediately.

SERVES 8.

 

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Week #14

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  • Lettuce
  • Garlic
  • Green onions
  • Eggplant – it got huge with the heat! If you cut it in half and salt it and leave it for 30 minutes and wipe off the salt it makes it much blander and more delicious.
  • Tomatoes! Regular slicers, or cherry tomatoes they are coming on strong.
  • Green beans – they also are coming on, don’t be deterred by some huge long fat beans they are “Fortex” our favorite. They stay crisp and starchless even when big. That being said, no one liked 100 degree days so if you come to a floppy bean toss it out, sometimes it just happens with the heat.
  • Basil – you can place it in a jar with water on your counter and use it all week. You can hang it and dry it out of the sunlight and crumble it in a jar and save it for sauce all year.
  • Cucumbers – they have gone wild, but took a huge flavor hit with the heat. Some got extremely bitter and we can’t judge this when harvesting them. We are sorry but we cannot control the weather. Taste each cucumber to make sure they aren’t bitter, if they are toss them to the compost. Hopefully with cooler days this bitterness will subside.
  • Zucchini and summer squash – make zucchini bread, try Sue Kass’ paleo bread or make into breakfast cupcakes, they are delicious. “A zucchini a day keeps the doctor away”
  • Kale or chard – gotta love those greens, also a bit bitter with the heat and the onslaught of the flea beetle. This tiny black flea gives each leaf a tiny pinhole and really inhibits growth!
  • Cabbage – we are nearing the end of spring cabbage. Do not despair; we ate three cabbages last night with 6 people. Use my recipe for roasted cabbage now that it has cooled off, it was just gobbled up.

Thank goodness the weather has cooled off! We are busy assessing the damage. Most of the crops we transplanted during the blast of heat over the last two weeks did not like the heat. We lost over half the lettuce, half the green beans and some of the fennel. We also had trouble germinating more of those crops in the heat. There will be a gap in lettuce over the next few weeks and through the next month. The cucumbers loved and hated the heat. They grew like crazy but also got intermittently bitter. Sorry, completely out of our control, don’t take it out on the cucumbers! Just compost the ones that are bitter and they should all sweeten up with the cooler weather.

The pests also really loved the heat. The whole beetle family went crazy with reproduction. The cucumber beetles both striped and spotted are eating everything from beans, to squash, to cukes, to sunflowers! I hate cucumber beetles! The flea beetles are even worse! They are eating all the broccoli, kale, corn and tomatoes! We just don’t have enough time to combat bugs, weed, harvest, and transplant and enjoy life!

Juvencio single handedly saved the onions. They were covered in weeds as they begin to bulb. He weeded for over two days to beat back the weeds and expose the bulbs. They will come out of the ground and start the drying process later this month, with our luck just when we are hoping to take a vacation! The boys helped weed some of the basil and Brussels sprouts. It is unclear at this point who will win; the weeds vs. the Argueta’s, you can lend a hand in the battle anytime you want to help us weed. Our enemy the Canadian Thistle definitely has the upper hand and needs attention today if you have leather gloves.

We had a grand celebration last weekend for all the anniversary’s and Jacob’s 21st birthday last Sunday. We celebrated my parent’s 55th wedding anniversary, our 25th, Dee and Dan’s 18th. See the photos from the grand paella (made by Kevin, the paella kid) and Spanish tapas that we made. We had surprise visits from college friends from as far away as Pennsylvania. Too bad it was 98 degrees, but the orchard provided some reprieve from the heat and we managed to eat and drink as it cooled to a pleasant 90 degrees by 9:00 p.m.

As summer sets in we remind you of upcoming events:

  • Payment for the remainder of the season due August 1
  • Helvetia Culture Fest August 16th
  • Canning party – September 12 (just mark your calendar)
  • Harvest Festival, October 18

We have beef! We have lamb! Please contact Juvencio for details.

  • We are selling ¼ to ½ a steer. You pay $3.50 – $4.00 per pound hanging weight to the farmer. You pay cut and wrap and butcher fee to the butcher. It is a great way to fill your freezer for the whole year. The butcher will talk you through the cuts of beef, make sure to get the beef bones for stock and soup.
  • The lamb is $5.50 a pound hanging weight to the farmer. There is a butcher fee and cut and wrap. Grass fed and free range, what a deal. You know they have had a great life!

T-shirts!! We are ordering more La Finquita t-shirts. We have a rapid turn around as my folks are heading to Europe and want to take shirts with them. I will send out email details as soon as I know them. I would like payment before I order as this is always a problem. We will order the moon and owl design.

Have a great week!

Paleo Zucchini Bread (tested and approved by Sue Kass)

Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

Blend until smooth:
1 c almond butter
2 Tbs cocoa powder
3 Tbs maple syrup
2 eggs
1 tsp vanilla
Add in
1/2 tsp baking soda
1 tsp apple cider vinegar
Mix well, then fold in
1 c. Shredded zucchini, excess moisture squeezed out.

Muffins take about 15-20 minutes, loaf 30-40.

Doubles, freezes well.

 

Zucchini Feta Pancakes

Published August 17, 2010

Makes 6 servings as an appetizer

Ingredients

  • 1 pound zucchini, shredded
  • 3/4 teaspoon salt (divided)
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons chopped mint leaves
  • 1 small garlic clove, pressed
  • 1 egg, lightly beaten
  • 1/2 cup crumbled feta cheese (3 ounces)
  • 1/2 cup thinly sliced green onions (4 to 6 green onions)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil, for frying

Instructions

Place zucchini in a cheesecloth-lined strainer, and toss with 1/2 teaspoon salt. Let sit 20 minutes, then twist to wring out all possible liquid.

Meanwhile, mix together the yogurt, mint, garlic and remaining 1/4 teaspoon salt; set aside.

Place the drained zucchini in a bowl and toss with the egg, feta, green onions, flour and pepper. In a skillet, heat 1/4 inch oil over medium heat. When hot (drop a bit of zucchini in to test; if it sizzles, it’s hot), make pancakes using a 1/4-cup measuring cup filled three-quarters full (3 tablespoons) with zucchini mixture. Press down lightly, if needed, to form chubby pancakes 2 1/2 inches in diameter. Cook until well-browned, about 7 minutes, then flip and cook on the other side. When pancakes are lightly browned on the second side, remove and place on a plate lined with paper towels to drain. Repeat with the remaining batter, adding more oil to the pan if needed. The pancakes will be delicate while hot, but will firm up upon standing. Serve with a hefty dollop of the yogurt topping.

To make in advance, place the cooked and cooled pancakes in the freezer for 1 hour, until par-frozen. Stack in a sealed container. To reheat, place a tray of the frozen pancakes in a preheated 350-degree oven (no need to thaw first), and cook until they begin to sizzle (10 minutes). Serve with the yogurt topping.

 

Zucchini Trifolati (this is the way we eat zucchini almost every day)

Sautéed Zucchini

 

The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors.  Vegetables cooked this way make great pasta sauce or you can serve them as crostini.  Try mushrooms with garlic and mint.

 

2 pounds Zucchini

4 cloves of garlic, sliced

chili pepper (or herbs)

Salt

 

Cover the bottom of a large sauté pan with olive oil.  Add the sliced garlic and chile peppers to the pan; NOW turn on the heat.  Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan.  The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic.  Let them over cook.  It is a pleasant surprise.

All the 3 recipes are with beans. ( From Suresh our CSA member for over 8 years)

Wash and clean the Green or Purple Beans from your CSA share. We harvested them today, so many of them. Trim the ends and chop it fine. Set it aside.

South Indian Coconut Steamed Beans aka Beans Palya – cooking time 15 mins

This is a traditional dish. We make this pretty often in our family. It goes well with rice dishes or with lentil soups.

 

Ingredients: Chopped Beans, Black Mustard Seeds, Split Garbanzo (Chana) beans, Fresh Grated Coconut

 

Method

  1. Heat organic olive oil in a wok
  2. Toss black mustard seeds, once they crackle, throw in some split garbanzo beans. Toast until it is golden brown
  3. Toss in the chopped green beans. Add salt, some water. Cover and steam till the beans are tender but still crisp.
  4. Add fresh grated coconut. Adjust the salt if needed.
  5. Optional, to make it more spicy, you can add some dry curry powder and cook for a few more mins.

South Indian Bean Lentil Spicy Crumble aka Beans Paruppu Usilicooking time 30 mins
We love this dish. We dont make it as often as we would like. We tend to make it during special occasions or festivals. When I was growing up, I would pester my mom to make this often.

 

Paruppu usili is a traditional south-indian side dish. It is a dry curry made with the combination of dhal and vegetables. Usili can generally be made with many vegetables, string beans, cluster beans or carrot. This does consume a lot of oil.

 

Ingredients: Chopped Green or Purple beans, Split Garbanzo Beans (1 up), Red Chillies,
Dal Mixture
Wash and soak the chana dhal in water for 1 hr. Coarsely grind it with red chillies and salt in a blender. I use vitamix to get this done.

> Option 1 – You can fry this, as part of the preparation, it does take up a lot of oil.

> Option 2 – You can make a little balls and steam in a pressure cooker. You can allow it to cool and pulse in the blender

 

Method

  1. Heat organic olive oil in a wok
  2. Toss black mustard seeds, once they crackle, Toss in the green beans and saute until it is 3/4th cooked.
  3. Add the Dal Mixture and fry until the beans and it comes together well.
  4. Serve as a side dish.

South Indian Mixed Veggie Sagu – Cooking time 45 mins

 

Saagu is a coconut based curry from Karnataka, India. It is usually served with flat bread (naan, or pita bread, chapatis ) or lentil pancakes (dosas). The first time I tasted it was when my mother in law made it. In our home Bindu makes this. It is delicious, chock full of vegetables.

 

Ingredients: Chopped Beans, Carrot, Peas, Sweet Potato/Potato, Sweet Bell Pepper

Ingredients for Sauce: 2 tbs poppy seeds, 2 cloves, quarter inch cinnamon stick, 1 jalapeno pepper, fresh grated coconut (quarter cup) or quarter cup of coconut milk, small bunch of cilantro, 2-3 tbs roasted split garbanzo bean (optional), mint (optional)

 

Method

  1. Heat organic olive oil in a wok
  2. Toss black mustard seeds, once they crackle, Toss in all the vegetables with salt and cook until the green beans are almost cooked.
  3. Grind the ingredients for the sauce into a fine paste with water if necessary.
  4. Add the sauce to the cooked vegetables.

 

CUCUMBER AND TOMATO SALAD WITH BUTTERMILK DRESSING
2 cups mayonnaise
1 1/2 cups well-shaken buttermilk
2 tablespoons white-wine vinegar
1/2 cup finely chopped fresh chives
6 medium cucumbers, peeled and cut into 1-inch pieces
8 beefsteak tomatoes, cut into 1/2-inch wedges
2 heads iceberg lettuce, cored and cut into 2-inch chunks
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing. Cooks’ note:
Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO
3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel

12 ounces green soba or chuka soba (Japanese-style) noodles

1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges
Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.

 

Eggplant and Tomato Gratin

By MARTHA ROSE SHULMAN

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.

 

 

 

 

 

 

 

 

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Week #13

The Weekly Share #13

  • Week #13
  • Lettuce
  • green onions
  • Garlic
  • Cabbage
  • Early summer special! Green beans or cherry tomatoes (both are just starting, you will get either or this week and hopefully next week you will get both!)
  • Cucumbers
  • Kale or chard
  • Broccoli or cauliflower
  • Basil
  • Parsley
  • Carrots or beets
  • Zucchini

This will be a short note this week as we are having a big celebration today for my parent’s 55th wedding anniversary. We are also celebrating Jacob who turns 21. We threw in our 25th wedding anniversary and Dee and Dan’s 18th anniversary.

The heat is wearing us down. Our crops are hating it and our lettuce is all going to seed. I hope we can hang in there for another few days of record breaking heat before we all wither. It is impossible to transplant in this weather so things are stacking up in the hoop house. The lettuce I put out on the really hot days is mostly dead so there will be gaps in the next month due to this heat. Farming is frustrating with so many variables. But today the harvest was beautiful and we have our first tomatoes on the 5th of July!

The Portland Area CSA Coalition supports farms like ours by promoting Community Supported Agriculture. They’re inviting you to join them in promoting CSA this summer with their Show Us Your Share contest. Just take a picture of your week’s vegetables or a dish or meal you made with them. Post that picture on their Facebook Pagehttps://www.facebook.com/PortlandCSA or post your photo and tag the Portland Area Community Supported Agriculture Coalition between July 4 and July 18.  You can also email photos to Caylor@portlandcsa.org.

Please join the coalition in sharing your enthusiasm for your vegetables and local farms. In addition to the opportunity to share you excitement about CSA, they’re also entering people who post or email into a drawing for some farm-themed prizes. If you have questions, email Caylor Roling, Portland Area CSA Coalition Coordinator,Caylor@portlandcsa.org.

Have a great week!

ZUCCHINI FLAN WITH TOMATO SAUCE (9/25/03)

1 large onion, chopped
1 1/2 Tablespoons olive oil
4 eggs
1/2 cup milk
salt and freshly ground white pepper to taste
a pinch of nutmeg
about 4 large zucchini, very thinly sliced

For the sauce
1 to 2 cloves garlic, finely chopped
1 Tablespoon olive oil
about 6 medium tomatoes, peeled and chopped
salt and pepper to taste
1 to 2 teaspoons of sugar
1 to 2 tablespoons coarsely chopped black olives
1 to 2 tablespoons caper, squeezed to remove excess vinegar

Preheat oven to 350 degrees.
Fry the onion in the oil over medium heat until very soft and golden, stirring often. Set aside to cool.
Beat the eggs lightly with a fork, then beat in the milk and add salt and white pepper and nutmeg. Add
the fried onions and the zucchini and mix well.
Pour into a well greased 10-inch flan mold or baking dish. Bake for 30 minutes, the cover the dish with foil and bake for 1 more hour until the flan is firm.
Meanwhile, prepare the sauce. Fry the garlic in the oil, stirring, until lightly colored. Add the tomatoes, salt, pepper, and sugar and simmer for 20 minutes until the sauce is thick. Add the olives and capers and cook for a few more minutes.
Serve the zucchini flan with the sauce poured over.

Paleo Zucchini bread go to their website: http://www.smallfootprintfamily.com/coconut-flour-zucchini-bread#ixzz38urOcql4 she threatens to prosecute if I copy and paste her recipe so I barely want to share her recipe. It was quite tasty.

 

 

 

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Week #12

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  • Lettuce – It just keeps coming! Enjoy salad every week. No matter what we do the lettuce seems to all pile up even though we plant a new crop every week.
  • Green onions – the most nutritious of the onions, don’t let them go to waste.
  • Cabbage – it is so sweet and notice how tight the heads are, this is the mark of a great cabbage! “Espresso” and “Jetma” are our favorites.
  • Zucchini and summer squash – well . . . we (I) may have over planted. Enjoy them grated, sautéed, barbequed, spiralized! We are eating it every day breakfast and dinner – good luck.
  • Cucumbers – still trickling in, but get ready . . . cucumbers in greater numbers are on their way
  • Basil
  • Parsley
  • Kale or chard
  • Broccoli
  • Cauliflower

It has been a HOT week. We have been working early in the morning and trying to stay in the shade of our weeds as we pull out crops and get beds ready for fall crops. We planted melons (keep your fingers crossed) and finished the Brussels sprouts and added more cucumbers. It is hard to plant when the weather is so hot so we have lettuce pilling up and beans ready for transplant.

The baby goats are finally here. We “found” 5 does with their kids over the course of the week. This is great news meaning the birth went uneventfully and quick. I happened upon “Mia”, Luna’s show goat on Thursday around 4:00 p.m. I saw her star gazing (a sign of goat labor) and showing other signs of labor so I hung out around the barn and peeled Fava Beans. I kept checking on her and nothing was changing. Luna came home around 6:00 p.m. and set up a lawn chair in the goat pen to keep watch while I harvested flowers and weeded. By 9:30 p.m. she had been up and down pushing and no progress. We ate a hurried dinner and by 10:00 were back out in the barn with a giant light.

I finally caved and called the vet, unsure whether to reach in and try and pull the baby out. My call to the vet confirmed we had waited too long to intervene. She said that greater than 2 hours for goat labor was abnormal and likely to result in dead babies. I could try and manipulate the babies or take the goat in a truck to her office. With Luna encouraging me to just get it done, I reached in and tried to understand what I was feeling. I felt a head and two little hooves, but the hooves seemed to be facing upward while the head was in the correct downward position. She began pushing on her own so I let her and an amniotic sac appeared. We saw no hooves in the sac so once that sac broke I reached in again. I felt three little hooves.

Now, the correct position for a goat delivery is two little downward facing hooves with a little downward facing head in short succession. I knew there was no way to deliver three hooves and no little head. Luna was brilliant and said what if the twins are on top of one another. With that I took the one upward facing hoof and pushed it back in. I pulled gently on the two downward facing hooves. The baby did not move easily and over the next few minutes I pulled and she bleated and Juvencio held the poor goat as we struggled to get what we feared was a dead kid. Finally the head presented and I was able to deliver the first twin, limp and not moving. I started rubbing the baby vigorously, then Mia began licking her and she started to breath. It was amazing. In short order a little upward facing hoof was presenting. Juve said to let it be, but one hoof is not good, you need two. So once again in reached in and found the other hoof, noted the elbow joint and quickly ascertained that this twin was coming breech. I pulled on the feet and reduced the forward arms (like I have done with the few human breech babies I have delivered). He was limp, but again with stimulation he began breathing.

That is the birth story of “Milagros” and “Casiano”. By midnight everyone was doing well. We hope the last two deliveries go smoothly as that was enough stress for the kidding season.

It was a nice harvest today, a bit smaller than last week without the peas and favas. We should have beans in the next week or two. Cherry tomatoes are not far behind. We managed to tie up the tomatoes in the hoop house with the help of Laurel and Lucy. Kira and her daughter helped finish up the harvest and we got it all packed away by 11:00 a.m

Stay cool this week and may the weather Gods bless us with cooler temperatures than expected.

Zucchini pizza crust (makes 4-6 servings)

Crust

3 ½ cups grated zucchini

3 eggs beaten1/3 cup flour

½ cup shredded low fat mozzarella cheese

½ cup parmesan cheese

½ teaspoon dried basil

 

Topping

Use your favorite pizza toppings

Preheat the oven to 350 degrees

Combine all the crust ingredients, and spread into an oiled 9 X 13 inch pan.  Bake for 20-25 minutes until the surface is dry and firm.  Brush the top with a little oil and broil it, under moderate heat, for 5 minutes.

 

Pile all you favorite pizza toppings on and bake at 350 for about 25 minutes.

 

Zucchini-Ginger Cupcakes With Cream Cheese-White Chocolate Frosting

Makes about 24 cupcakes

If you want to gild the lily, make rosettes out of candied zucchini ribbons: Boil 1 cup water with 1 cup sugar for 5 minutes. Shave ribbons of zucchini into syrup and simmer for 2 to 3 minutes until zucchini is translucent. Drain, air dry and curl into rosettes.

Ingredients

Cupcakes

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1 8-ounce can crushed pineapple, undrained
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 packed tablespoons minced crystallized ginger
  • 1 cup sweetened flaked coconut
  • 1 cup toasted chopped pecans (see note)

Frosting:

  • 4 ounces chopped white chocolate, plus 1 ounce shaved white chocolate (divided)
  • 8 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 3 cups powdered sugar
  • Dash vanilla
  • About 24 slivers crystallized ginger (optional garnish)

Instructions

To make cupcakes: Preheat oven to 350 degrees (use a regular oven, not convection).

In the bowl of a mixer fitted with a paddle, combine the oil and the sugar and mix until smooth. Add the eggs and vanilla and mix well. Add the zucchini and pineapple and mix well. Add the flour, baking powder, baking soda and salt; mix well. Remove from the mixer and fold in the crystallized ginger, coconut and nuts. Fill 24 cupcake liners about three-quarters full with batter. Bake just until the center springs back slowly, about 18 to 20 minutes. Remove and cool.

To make frosting: Place the chopped chocolate in a microwave-safe bowl; microwave on high (100 percent power) for 30 seconds. Stir, microwave another 15 seconds, then stir until all chocolate is melted.

Place the cream cheese and butter in the bowl of a mixer and whip until very smooth. Turn off the mixer and add the powdered sugar (start the machine up slowly so you don’t wear the sugar). Mix the frosting until very smooth. Add a dash of vanilla and mix well. Remove from the mixer and fold in the melted white chocolate. Frost the cupcakes and top with the shaved white chocolate and a sliver of crystallized ginger.

Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

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.

 

CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS

1 medium cauliflower

Salt and freshly ground pepper

½ cup crème fraiche (see note)

¾ c. shredded gruyere cheese

3 Tbsp. bread crumbs

3 Tbsp. hazelnuts, toasted and coarsely chopped

2 Tbsp. flat parsley for garnish

 

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

This recipe uses 3 of this week’s ingredients all at once!

Sara’s Great Frittata Recipe:

2 lbs summer squash
Salt
Green onions(healthy fistful chopped)
Basil leaves(fistful again)
2 garlic cloves
4 eggs
1/4 Cup oil
1 Cup flour
2 tsp. baking powder
1/2 Cup parmesan/pecorino cheese

The summer squash, green onions, and basil make a wonderful frittata.
In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino Romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moisture left in the squash). When cool, cut into squares and serve.
These make great appetizers or savory treats at a tea or coffee!

 

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Week #11

Week #11
• Lettuce
• Garlic
• New potatoes
• Zucchini
• Basil
• Parsley
• Kale or chard
• Broccoli
• Green onions (scallions)
• Sugar snap peas – last week
• Cabbage – we have two round types and the beautiful and sweet cone shaped variety “Carafex”. Try my roasted cabbage recipe and you will never have a wasted cabbage!
• Fava beans – last week
• Beets
• Cucumbers – just a few, but get ready by next week we should have enough for everyone
• Cauliflower
Happy Solstice! Happy Father’s Day! Today is the longest day of the year and the turning point for the onions. They will start to bulb today and be ready to harvest is 3-6 weeks. We doubt there will ever be a year like last year with 2-3# white onions and a bumper crop, but we may come close. We managed to get the garlic out of the field and replanted that same space with fall and over wintering cabbage and some of the Brussels sprouts. There is more to plant today and in the next few days before the heat wave hits. These spurts of 90 degree days are not helpful to the crops as they stress them out. Many vegetables get the message to bolt (go to seed) and then they become bitter. Such is the gamble of farming.
Juvencio managed to turn over greenhouse #3 and it is ready to have fall crops put in, but they have to be able to tolerate the heat, we may let some of it rest until August when we can plant crops for winter. The peppers and tomatoes are in full bloom, hopefully we will be able to taste our first tomatoes by mid to end of July. We will shut off their water by August 1st so they better get setting their fruit.
Our winter squash is going wild. I felt deprived of pumpkins last year so of course I over compensated this year. I have 10 varieties of pumpkins and decorative gourds and tried my hand at the illusive “Dill’s Atlantic” giant pumpkin. I keep hoping to find the perfect drip for that pumpkin to grow one >150#. Alas I think the real giants need constant attention, something that these farmers can’t manage.
Flowers have gone wild. I am taking orders. I am happy to make you a bouquet and set it aside with your name just text me your order. I do have a day job so Sundays and Wednesday nights are best to send me that message . I would love standing orders for a bouquet every week and I will be sure to have it there for you. I sold out at the Beaverton Farmers Market! I cut 19 buckets from our fields.
Still no baby goats! How long will we have to wait?? They don’t look like they can get any bigger and yet they continue to grow and waddle around the farm. Before the end of June we will see those babies prancing about. Speaking of babies our hen hatched 9 chicks and they are so colorful and cute. We hope she is a good mama and can raise up the next generation of layers. Juve set 2 more hens on a dozen eggs each so we will watch our flock grow. The meat chickens will go to the butcher this week. See our email for details and contact us STAT if you are interested.
Ok, tons of veggies this week. Please don’t despair. Remember you can roast your beets, cauliflower, cabbage and they are delicious! We see the end of the peas and favas this week. Beans will be with us in short order. Remember a plant based diet is the healthiest diet for us humans!
ZUKE SOUP

2 lbs. zucchini
2 Tbsp. butter
1/3 c. chopped onions or shallots
5 c. chicken broth
½ tsp. cumin
½ tsp. chili powder
¼ c. corn meal
Salt and freshly ground pepper
1 c. sour cream
Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices. Melt butter, cook onions or shallots until wilted. Add chopped zucchini, broth, cumin and chili powder. Bring broth to a boil, whisk in corn meal. Cook until soft. Puree. Before serving, reheat and thin if necessary with water. Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating. Serve remaining sour cream at table as a garnish.
Provencal Zucchini and Green Torte (serves 8)

1 lb. greens, stemmed
2 Tbs olive oil
1 medium onion, finely chopped
2 lbs zucchini cut into 1/4 inch dice
2-3 large garlic cloves, crushed
1/2 c. chopped parsley
1 tsp fresh thyme
1-2 tsp fresh chopped rosemary
3 large eggs
1/2 c. Arborio rice, cooked until tender
1/2 c.shredded Gruyere cheese
1 recipe yeasted Olive Oil Pastry

Before starting, make the olive oil dough and set it to rise while
you prepare filling.

Blanch the greens until just tender; drain and cool. Squeeze out
any excess water and finely chop.

Heat the oil in a large pan, then saute onions until tender. Stir
in zucchini, season with salt and cook until just tender–about 8
minutes. Stir in garlic and heat for 1 mnute more, then add
greens, herbs, mix well and remove from heat. Season with salt and
pepper.

Beat eggs in a separate bowl and reserve 2 Tbs for brushing crust.
Combine eggs, rice, cheese and veggie mixture.

Heat oven to 375. Oil a 10-12″ springform pan. Roll out 2/3 of
dough into a large circle to line springform with edges overhanging.
Scrape in filling. Roll out remaining dough to fit pan and place
onto filling; crimp edges together and brush with remaining egg.
Bake 40-50 mnutes.

Olive Oil Pastry

2 tsp yeast
1/2 c lukewarm water
1/2 tsp sugar
1 beaten egg
1/4 c olive oil
2 c. flour (can be up to 1/2 c. whole wheat)
salt

Dissolve yeast in water with sugar and let sit 5-10 minutes. Add oil
and eggs, then beat in flour and work just until a smooth elastic
dough. Place in an oiled bowl to rise for 1 hour until doubled
before using.
Roasted Beets w/ Feta

Directions
Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoonsalt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-feta-recipe.html

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.

BEET SOUP (AKA Root vegetable soup)

Small bunch of beets
Small bunch of carrots
Onion or shallots or leeks
Garlic or green garlic
Cabbage (if you have it 1/3 head)
2 – 4 TBSP Olive Oil
Fresh dill
Small can tomato paste
1 tsp salt or as needed
1 tsp carroway seeds ground, or as needed
sour cream

Chop garlic & onion & gently saute
Chop or juliane beets, carrots, & potato & stir fry with onion &
garlic, about 10 min until just starting to get tender
Add cabbage if you have it
Add 1 – 2 cups water and about 1 – 2 small cans of tomato paste (to
taste)
Cook
When vegetables are tender it’s done.
Serve with a dollop of sour cream.

Laura

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Week #10

 

  • Lettuce
  • Garlic
  • New potatoes
  • Zucchini – Get ready because it is time to make zucchini bread!
  • Basil or parsley
  • Kale or chard
  • Broccoli
  • Green onions (scallions)
  • Sugar snap peas – all that heat really affected the peas. They went from green and lush with tons of flowers to grey and flowerless. This means it may be the last week for peas L. Enjoy them while they last
  • Cabbage – we have two round types and the beautiful and sweet cone shaped variety “Carafex”. Try my roasted cabbage recipe and you will never have a wasted cabbage!
  • Fava beans – this was a bad year for favas. First the chickens scratched up the bed when they were germinating, then they got no water as they were with the garlic so they all fell over. Enjoy them now, this will be it for the season.
  • Beets – sorry got to eat them when we have them! Enjoy them in the sesame dressing recipe, so easy and delicious.
  • Fennel

We are trying to keep up with the weeds. They alone are a full time job. We removed the cover from the winter squash (protection against the hideous cucumber beetles both stripped and spotted) to find three generations of pig weed (tiny, small and medium). Fortunately Juvencio is a human machine and has knocked down the majority, but it is no small task. We continue to plant where beds become free. We took out all the old lettuce and spinach beds and have replaced them with basil, Romanesco broccoli and Deadon cabbage. We replant lettuce every week in hopes of a continuous production.

The hoop houses are in need of transformation, from spring to summer crops. We hope to make that happen this coming week. We spent much of the past week with end of school activities and graduation celebrations. Now we can focus on getting the farm ready for fall! I managed to get fall broccoli, cabbage and cauliflower seeded. There is still a lot to get seeded and transplanted but one can only do what one can do.

We wait and wait for our goats to have their kids. We keep thinking it is time and they keep getting bigger and bigger. Roy helped me last week give their hooves a pre-birth trim so they are all walking sure footed and looking really good for kidding. We can’t wait to see the new herd.

We will pull the garlic today and prepare those beds for Brussels sprouts. It is hard to believe that they take that long (90 – 110 days) but many of the crops we grow are a long term investment. We hope they will do better this year than last, but a hot summer does not bode well. We are trying to companion plant them with flowers that attract bees and other beneficial insects to help deal with the aphids. We feel like they were part of the reason for our small sprouts last season, but who really knows.

Well time to take the zucchini bread out of the oven and run out to harvest the basil, zucchini, etc. Have a great week.

Please don’t forget:

  • Sign up to help harvest while farmers are away: July 26, 29 and August 2
  • Canning party – September 12 (just mark your calendar)
  • Harvest Festival, October 18

 

 

Roasted Cabbage (Our family’s new favorite way to eat cabbage 2014)

1 head cabbage

Extra virgin olive oil

Salt

Pepper

Parmesan cheese

Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.

 

Beet with Sesame Vinaigrette (family favorite)

1 pound beets (after cooking there should be about 2 cups)

6 tablespoons mild olive oil

2 teaspoons Oriental sesame oil

2 tablespoons fresh lemon juice

2 teaspoons sesame seeds, additional for garnish

salt and pepper to taste

 

Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much.  Put the beets in a pot and cover with cold water.  Heat to boiling, then reduce the heat and simmer uncovered until tender.  Pour off most of the hot water and add cold water to the pot.  Peel the beets while they are still warm.  Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender.  If the beets are large, cut them into ¼ inch slices.  If they are small, cut them into 4 – 8 wedges.  Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat.  Sprinkle more sesame seeds if you like and serve.

 

A great salad can be made with beets and broccoli.  We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and can serve either warm or cold.  This vinaigrette is the one we use:

 

VINAIGRETTE

 

 

1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

 

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

Zucchini Pesto

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

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

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

Apparently keeps several days in fridge or freezes well

Lonnie’s chocolate Zucchini Cake

 

½ c soft butter

½ c cooking oil

2 eggs

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

 

Mix butter,oil, eggs, sugar, vanilla and milk together.  Add cocoa, soda, cinnamon and salt and mix well.  Add flour, mix well, add zucchini, chocolate chips and nuts.  Mix well.  Bake at 350 degrees for 45 minutes.  13 X 9 inch pan or 2 loaf pans.

 

Chocolate Zucchini Cake 2

A great cake for all that zucchini at the end of the season, and the kids love it too!

Makes 1 9 x 13 inch cake

Printed from Allrecipe, submitted by Sandi

 

½ cup butter, softened                           1 ¾ cup white sugar

½ cup vegetable oil                                                2 eggs

1 teaspoon vanilla extract                      ½ cup sour milk

2 ½ cups all purpose flour                    ¼ cup unsweetened cocoa powder

1 teaspoon baking soda                         1 cup semiweet chocolate chips

½ teaspoon ground cinnamon                               2 cups zucchini, finely diced

chocolate chips

 

Directions

  1. Preheat oven to 305 degrees F, grease and flour a 9 x 13 inch pan.
  2. Cream the butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk(sour milk = 1 teasopon vinager in ½ cup milk)
  3. Mix flour, cocoa, baking soda and cinnamon toger and add to creamed mixture.  Beat well, stir in diced zucchini
  4. Pour into 9 x 13 inch pan and sprinkle with chocolate chips. Bake at 350 for 40 – 45 minutes or until a tooth pick inserted into the center comes out clean.

 

 

Grilled Fava Beans as told to Andy by Bruce Hill of Bix in San Francisco

The easiest way to prepare favas is to grill them. The heat of the coals will pop the pods open and split the hulls that wrap each bean. Remove the beans with your fingers and they’re ready. If there’s a bit of char on your fingers from plucking out the beans from the grilled pods, it only helps the flavor.

Julia’s Desperation Favas

This works best with freshly picked young fava beans.

  1. Have children, guests, or domestic partners remove fava beans from pods.
  2. After taking the beans out of the pod but BEFORE removing the ‘skin’, sauté the beans with garlic, olive oil and salt. The skins come half off and the whole thing can be eaten hot over rice, noodles, as a side dish or as a salad if chilled. Enjoy!

Our Favorite Fava Beans

from Julia and Andy

These two recipes are similar to the desperation favas, above, but these can also be used with larger fava beans, or ones that have already been stored a few days since harvest.

2 pound favas, taken out of the pods
1-4 cloves of garlic, chopped AND/OR:
1/2 cup onions, chopped
olive oil

S & P The simplest version: sauté the favas with the garlic in the heated oil. the shells will come off in the pan, they are a lighter green, and the whole thing can be eaten like that. (Season with S & P) Version #2: Put the light green favas (that have been removed from the pod) into boiling water for 1-2 minutes. Remove immediately, rinse in cold water. Take the outer shell off each fava bean, so that you have just the bright emerald green bean. Then cook just the inner brighter green beans in the heated oil with the garlic for 2-3 minutes, then eat. We like both versions, and which one we do depends on if we have guests or willing children to help in the extra step of Version #2.

Fava Bean/Couscous Salad (you can adapt the vegetables to whatever you have on hand….)

-1 cup raw couscous (Trader Joe’s has whole wheat…) Cooked according to package intructions. (This is easy! Bring one cup water with a bit of butter or oil and a pinch of salt to a boil. Turn off heat and stir in 1 cup raw couscous and stir up well. Put a lid on and set the timer for 5 minutes. Fluff couscous and you’re ready to go.)
-1 small bowl or more shelled, blanched favas (the bright green ones)
-3 green onions, chopped
-large handful orach leaves, thinly sliced
-Green Garlic Dressing

Mix all ingredients above, making sure you don’t put in too much dressing. Eat!

Umbrian Fava Bean Stew (Scafata)

This recipe is about as simple as spring cooking gets. It’s adapted from Antonella Santolini’s La Cucina Delle Regioni D’Italia: Umbria The name comes from the Umbrian word for the hull of the beans.

2 Tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper

Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.

 

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Week #9

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  • Cabbage – members get “espresso” a new quick variety with a manageable size. The gopher ate over half of them and is tunneling everywhere in the field. Juve is in hot pursuit, but. . .
  • Zucchini – This is the first taste which looks to be a good year for these cucurbits.
  • Lettuce – We have “Little Gem” back again. This small Romaine is so sweet you can eat it without dressing. “Concept” and “Sylvesta” the butterheadaren’t bad either.
  • Green onions (Scallions)
  • Garlic ! – enjoy these early alliums, as the weeks go by they will become more pungent.
  • Kale or chard – eat your greens every week
  • Beets
  • Radish or kohlrabi
  • Broccoli or Chinese Broccoli
  • Sugar snap peas

Festivities for graduation began last week and will continue into this coming weekend. We are so proud of Diego who graduated from Liberty High School on Friday night. He achieved so much in his four years! Academically he did great and he was one of only an handful of his classmates to be a “12 sport”, participate in an organized sport every season for 4 years. He will be with us this summer and then he heads off to Oregon State University on September 20th. I can use all the hugs I can get as apparently for me it is not any easier to have my second child leave home.

The cooler weather and little bit of rain really gave a boost to crops on the farm. All the lettuce that was carefully planted week by week is coming ready at the same time. The outdoor zucchini planted weeks after the hoop house zukes have caught up with them. The outdoor sugar snaps look unmanageable and they are! The tomatoes both indoors and out have been pruned and tied twice now and are on a regular schedule of weekly attention. We have started replanting some of the spring beds with summer and fall crops. The garlic will come out in the next week or so to make way for Brussels Sprouts.

With the rain, came the weeds, so goes the story of farming. Juve and Vincent made short order of the majority of those devils and the farm is looking pretty darn good. We will turn over 2 of the hoop houses for summer crops over the next week if we can tolerate being in the them. The early kohlrabi and lettuce that flourished is now ready to be pulled out and fed to hungry pigs, chickens and goats.

Speaking of goats, still no babies! We just keep watching as the does get fatter and fatter. They waddle out to the pasture in the late afternoon, but their udders tell the real story, still another week. The buck that is the father of all the soon to be born kids is a huge white Saanen billie.

We appreciate members doing their part to help with the harvest. We start early (7 – 7:30) and expect helpers to arrive early and stay through the end of the harvest (11- 12). Please bring two adults is you bring your kids, one to watch and supervise them and another to help harvest.

We are off to harvest and get it done before we and the plants wilt. Have a great last week of school.

 

Kohlrabi Coleslaw from Jane Brody

Salad:
1 1/4 lbs kohlrabi, peeled and coarsely shredded
2 lge carrots, peeled and coarsely shredded
1/2 sweet red pepper, seeded and diced
1/2 c. chopped scallions, including green

Dressing:
2 T oil, pref olive oil
2 T vinegar (I used white wine vinegar)
2 t or more fresh snipped dill
1 t sugar (I used 1/4 t)
1/2 t ea. cumin and mustard powder
1/4 t crumbled tarragon
1/4 t ea. salt and pepper
1/3 c plain yoghurt

Toss salad ingredients in a bowl. In a separate bowl, blend oil and vinegar, then blend in other ingredients. Pour over salad, toss, cover and refrigerate for about 2 hrs before serving.
Serves 6

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

“One of our favorite ways to enjoy scallions is as a vegetable side dish.” Marcella, a CSA member:

occasionally, 5 minutes.

Zucchini Trifolati (family favorite)

Sautéed Zucchini

The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors.  Vegetables cooked this way make great pasta sauce or you can serve them as crostini.  Try mushrooms with garlic and mint.

2 pounds Zucchini

4 cloves of garlic, sliced

chili pepper (or herbs)

Salt

 

Cover the bottom of a large sauté pan with olive oil.  Add the sliced garlic and chile peppers to the pan; NOW turn on the heat.  Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan.  The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic.  Let them over cook.  It is a pleasant surprise.

 

 

 

 

 

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Week #8

  • Lettuce!! – enjoy “Panisse” and “Concept” two of our favorite head lettuce types
  • Beets
  • New potatoes!! Enjoy these delicious new red potatoes
  • Fennel – you can eat the bulb and the frons see recipes below
  • Radish or kohlrabi
  • Sugar snap peas – they are in!!
  • Green onions (scallions)
  • Kale or chard
  • Broccoli or Chinese Broccoli
  • spinach
  • Garlic!!

This has been a busy week on the farm. The tomatoes are growing strong and with that comes tying them up and pruning them to that harvest is easier. Many of the greenhouse tomatoes already have fruit! The outdoor tomatoes have also received their first pruning and have flowers. The peppers too are growing strong.

We managed to get the eggplant in the ground (over 150 individual plants). The outdoor potatoes and tomatillos also were planted. We got the bulk of the pumpkins, winter squash and gourds in the ground and covered with remay. The cucumber beetles, especially the striped variety are thriving in the warm weather and mild winter. The battle is definitely on.

We have also been struggling to catch the gopher that is eating 2 cabbages a day. They are just about to head and he or she eats the roots. This is the time of year that one is keenly aware that farming is really hard. We not only have to plant, water, weed we have to outsmart over 10 pests that go after our produce from above ground, air and underneath the soil. The constant vigilance and battle can be exhausting and frustrating.

This is graduation week! Diego will graduate from Liberty High School this Friday night. He came to the farm when he was 2 years old. The first day we toured the property he got lost in the tall grass. It is hard to believe we will send him off to OSU in September. He has been an honors student and an amazing athlete, playing a sport every season for 12 seasons. He has been a great harvest help, my right hand man at the Beaverton Farmers Market and all around fun to have at home. We know the next phase of his life will bring much joy and challenge and look forward to what that future holds for him.

Now, I will head out to harvest before the day gets too hot to tolerate the hoop houses.

Salad of New Red Potatoes

Chinese Cuisine, Susanna Foo

1 pound new red potatoes

2 tablespoons fresh lemon juice

2 tablespoons corn oil

2 garlic cloves, finely minced

1 teaspoon coarse or kosher salt

1 jalapeno pepper seeded and julienned, or ½ teaspoon hot red pepper flakes

1 tablespoon chopped fresh peppermint or other mint leaves

1 tablespoon balsamic vinegar (optional)

 

Scrub the potatoes and cut into julienne.  As you cut, immediately place potatoes in a bowl filled with cold water and wash under cold running water to remove any excess starch.

Bring 2 quarts of water to a boil over high heat and blanch the potatoes for 2 minutes, just until they become transparent and lose their raw taste.

Drain the potatoes and place them in a colander.  Rinse under cold running water to stop the cooking.

Place the potatoes in a medium bowl and toss with the lemon juice; they should be crisp and white, set aside.

Heat the oil in  a small skillet.  Add the garlic and cook over high heat, stirring for 1 minutes.  Remove from the heat.  Add the salt and the jalapeno pepper or hot pepper flakes.  Stir to mix.

Spoon the garlic mixture over the potatoes and toss gently to combine.  Add the chopped mint, toss again and refrigerate for at least 1 hour, or until ready to serve.  Sprinkle with balsamic vinegar, if using, over the potato salad just before serving.

ROASTED NEW POTATOES WITH SPRING HERB PESTO
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt

2 1/2 pounds red-skinned new potatoes, halved lengthwise
Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

Fennel Salad

Make 4 servings
Preparation time: about 20 minutes.
NOTE: The amounts are all approximate and flexible. This is a very improvisational recipe.

Ingredients

1 small head organic butter (Boston) lettuce, cleaned and spun dry
1 medium-sized bulb organic fennel, sliced paper thin (a mandolin works best.)
2 organic navel oranges, peeled and sliced into thin rounds
15 oil-cured or Kalamata olives, pitted and sliced
5 or 6 organic dried figs, cut into small pieces
1 – 3 tablespoons extra-virgin olive oil
1 tablespoon organic lemon juice, plus more to taste if you like
1/2 cup blanched, slivered almonds, lightly toasted (optional)

Directions

  1. Wash and dry the lettuce, then tear it into bite sized pieces into a large salad bowl. Add the fennel, oranges, olives, and figs, and toss.
    2. Drizzle the salad with the olive oil, and toss until everything is lightly but thoroughly coated. Sprinkle lightly with salt and pepper, if you like, and toss again. Refrigerate until serving (but not longer than about 1 hour).
    3. Just before serving drizzle in about 1 tablespoon fresh lemon juice and sprinkle in — or top with —the almonds and cheese shavings, if you like. Toss quickly but thoroughly, and serve right away.

Cannellini Beans with Tarragon and Roasted Fennel || from Chef Jonathan Miller
I make some variation on this very often, as it can be made year round here. Some of you may recognize the flavor combination here from very similar recipes I’ve posted before in the Ladybug Postcard. I also made a version of this salad with raw fennel and grilled radicchio quarters and it worked very well. Kids love this bean salad because of its licorice overtones and the cheese.

1 c cannellini beans, soaked overnight in cold water
2 fennel bulbs, halved, cored, and thinly sliced crosswise
1 bunch tarragon, chopped
1/2 t fennel seeds, ground
4 T sherry vinegar
4 t Dijon
6 T crème fraiche
12 T olive oil
4 T parsley, chopped
8 oz Italian fontina, diced

Drain the beans and put into a pot with cold water to cover by at least 2 inches. Bring to a boil, skim any foam off the top, then lower the heat, add a generous amount of salt the pot, cover, and simmer slowly until the beans are soft, but not mushy, about 45-60 minutes. Drain.

While the beans cook, heat the oven to 400 and toss the sliced fennel with some olive oil and salt. Roast until colored and softened, and sweet, about 25-30 minutes.

Combine 2 T of the chopped tarragon, the fennel seeds, sherry vinegar, Dijon, and crème fraiche in a bowl. Whisk well. Add the olive oil and continue whisking until emulsified.

When the beans are cooked and drained, fold in the dressing, mixing thoroughly, but gently. Stir in the roasted fennel, the parsley, the cheese, and the remaining chopped tarragon. Taste to make sure you like it, and serve room temperature.

Fennel, Orange & Caper Salad
Note from Julia: I made this and it’s REALLY good. It’s pictured above. In the photo, I used kalamata olives instead of the capers.

2 bulbs fennel
1 Tablespoon cabers, drained
1 Tablespoon dill or chervil, fresh, chopped
Dressing
1/2 orange, seeded
2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar (I often omit this)
1/2 teaspoon salt
4 Tablespoons olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill.. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, and sugar and salt. .Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve

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

Fresh peas with mint and green onions

Peas with mint is  a classic combination that’s more than the sum of its parts.

Prep and cook time: 30 minutes.

Makes:  4 servings

Notes for the final sprinkling of salt, use kosher or sea salt for a clean, bright taste.

2 pounds English peas

1 green onion

6 mint leaves

1 teaspoon unsalted butter

1/8 cup chopped chives

salt (see note)

Beets with Fennel (My version as I couldn’t find the book I got the delicious recipe from)

 

1 bunch beets (steamed, leave 1” of tops and the whole root on, steam and then peel)

1 fennel bulb cut in quarters and then slice thinly

1 sweet onion, chopped finely

Toasted walnuts, about 1 cup

2 tablespoons of chopped parsley

 

Vinaigrette

4 T extra virgin olive oil (is there any other kind?!)

1 teaspoon walnut oil (I used sesame)

1 T, plus a dash more Champagne vinegar

Salt and pepper

 

Mix cooked beets, onion, fennel and walnuts together, add parsley and toss with vinaigrette.  Chill or serve warm, we loved it.

 

 

 

  1. Bring a large pot of water to a boil.  Meanwhile, shell peas (you should have about 4 cups). Cook peas in boiling water until tender, about 2 minutes.  Drain well and transfer to a medium bowl.
  2. While peas are cooking, trim and discard the root ends and dark green leaves of green onions.  Halve white and light green parts lengthwise and thinly slice cross wise. Set aside.  Chop mint and set aside.
  3. Add butter to hot peas and toss until butter melted and peas are coated.  Add green onions, chives and mint and toss to combine.  Sprinkle with salt to taste and serve immediately.

 

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Week #7

 

  • Lettuce – enjoy some of our favorite head lettuce, “Concept” (the dark green almost romaine type) and “Sylvesta” (light green butter lettuce).
  • Garlic scapes – the garlic flowers are delicious on the grill or use it like leeks in soup.
  • Green onions (scallions)
  • Chinese broccoli or cauliflower or regular season broccoli
  • Dill or cilantro
  • Sugar snap peas
  • Kale or Swiss Chard
  • Radishes or kohlrabi
  • Spinach – this is the first from the field, very dark green and very tender and nameless. This variety from Osbourne Seeds is so new it has just a number. If you think of a great name send it to us and we will send all your suggestions to Osbourne.

May is almost over. Juve plowed under the last of the overwintering cauliflower. We plant the beds as soon as the old crops come out. We snuck (we are hoping the cucumber beetles don’t find them) in some cucumbers and more pole beans and hope to get the remainder of the summer crops in later today or this week. There is no such thing as “I have the garden planted” here on the farm. We continue to seed, weed and plant from now until October when the garlic goes in. The focus changes from planting huge beds of crops to weeding all the beds and pruning a trellising those crops that we have in.

We managed to get in most of the winter squash and pumpkins last week. We left them uncovered for one day and an army of stripped cucumber beetles flew in and began to devour their leaves. We quickly covered them with remay and hope to give the plants a good three weeks of cover to out grow the beetles. Many of our members remember the battles with the beetles from past years and this year promises to be no different. The conclusion we came to in the past is that cover is the best solution at least for young plants. We have also had some success with “surround” a white clay based spray that makes the plants taste bad to the beetles. The other strategy is to “out plant” the buggers, we just keep planting more squash and beans until we get enough for us and them.

There are flowers on the greenhouse tomatoes! We have so much to do to get these tomatoes to you by mid-July, but we remain hopeful that you will taste the sweetest of tomatoes soon. The sugar snap peas have gone crazy and are now almost 10 feet tall inside the greenhouse. The outdoor set are in flower as well. The beans are starting to climb their trellis which means they are about 4-6 weeks away from harvest. All this talk of harvest makes me feel like getting out there, so I will sign off. Please don’t forget to mark your calendars for the big farm events this season:

  • Canning party – September 12th , 2015 : a fun filled day from 9 – 5 where we come together as a community to put the extra produce from the farm to work for our winter enjoyment. Many more details to follow.
  • Harvest Festival – October 18th, 2015: a community event not to be missed! 2-6 p.m. here at the farm. This is our chance to shine and celebrate the culmination of a great harvest season. We will also celebrate the centennial of our barn, stay tuned for special events around this theme.

I decided you could figure out how to use scallions (green onions) so I did not include many recipes, if all else fails use them in soup or omelets. They are the most nutritious of all onions, don’t let them go to waste. There are lots of greens this week, thus it is time for a word from one of our founding members, Sue Kass. Have a great week

Sue Kass’ Greens Primer

“I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips

Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlarabi–come with “greens” that many might neglects. Cook ’em up like you would any other green
Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc
Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skilllet with a few tablespoons of water. Stuff the cooked greens and their
liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch
Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing
and let them marinate a bit more before serving (see dressings below)

Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)

1/2 c rice vinegar
1Tb dark sesame oil
1/8 c sugar
1 Tbs grated fresh ginger
2 tsp soy sauce
salt, pepper to taste

Thai-Style Lemon Dressing

4 Tbs lemon juice
4 tsp peanut oil
4 tsp brown sugar
2 tsp fish sauce

Toss with a mix of greens, mint, cilantro

Kass family Beans n Greens (we eat this about once a week, year round)

1-2 bunches fresh greens (or equivalent in frozen)
Small onion or large shallot, fnely chopped
2-3 cloves garlic, ” ”
1/4-1/2 tsp red pepper flakes
1-2 Tbs olive oil
1/4 c. white wine or sherry
1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)

Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.
Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.
Meanwhile chop greens.
Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”
Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or
grain of your choice, sprinkle with parmesan

Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!

Yeasted olive oil dough (see below)
10 c. mixed greens, cleaned/stemmed
2 Tbs olive oil
1 small onion, diced
2 cloves garlic, chopped
1/4 c. chopped parsley
red pepper flakes
1/2 c. pitted kalamata oiives, coarsely chopped
1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)
1 beaten egg.

Make dough and while it is risng, prepare the greens.

Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.

Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.

Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.”

 

Middle Eastern Radish and Beet salad in Scallion Vinaigrette

Fresh From The Garden, Perla Meyers

 

3 tablespoons olive oil

2 T red wine vinegar

4 T finely minced scallions

1 ½ cup plain yogurt

salt and freshly ground pepper

1 ½ pounds cooked beets, peeled and cut into ¼ inch cubes

2 ½ cups thinly sliced radishes

 

  1. In a large serving bowl, combine the oil, vinegar, scallions and yogurt.  Season with salt and pepper and whisk until blended.  Add the beets and radishes and fold gently.  Cover and refrigerate over night.
  2. The next day, bring the salad back to room temperature.  Correct seasoning and serve as an accompaniment to grilled salmon or chicken or sautéed veal.

 

Sugar Snap Pea Salad with Sweet Lemon and Mustard Dressing

Fresh From the Garden, Perla Meyers

 

Salt

1 ½ pound sugar snap peas, strings removed

juice of 1 large lemon

6 Tablespoons olive oil

1 Tablespoon Dijon mustard

2 teaspoons granulated sugar

4 Tablespoons finely minced scallions

Freshly ground white pepper

 

  1. Bring salted water to a boil in a vegetable speamer.  Add the peas and steam, covered for  5 minutes or until crisp-tender.  Run under cold water to spot further cooking and drain on paper towels.  Place in a serving bowl and set aside.
  2. In a small jar, combine the lemon juice, oil, mustar, and sugar.  Cover tightly and shake until the mixrure is smooth and well blended.  Add the scallions, serason with salt and pepper, and pour dresssing over the peas.  Cover an d chill at least 2 hours before serving.

 

 

 

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