Week #19, 2019

Week #19

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

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

Dates to remember:

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

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

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

Jamie Oliver’s Heirloom tomatoes with horseradish

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

 

Method

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

Tuna Salad a la Scarlett

By Tejal Rao

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

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

½ cup rice wine vinegar

1 tablespoon sugar

1 red onion , peeled, halved and thinly sliced

2 teaspoons kosher salt

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

2 spring onions, thinly sliced (of chives)

2 lines, juiced, about ¼ cup

5 to 7 ounces olive oil packed tuna

1 avocado, peeled and cubed

½ teaspoon or more finishing salt

Freshly ground pepper to taste

Handful of basil leaves, washed and torn

Handful of cilantro sprigs, washed and torn         

Handful of mint leaves washed and torn

3 tablespoons of extra virgin olive oil

Step 1

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

Step 2

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

Step 3

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

Tomates Concassées

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

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

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

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

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

GREEK SALAD SANDWICH Bon Appetit May 1995 

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

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

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Week #18, 2019

Week #18

  • Lettuce
  • Zucchini
  • Basil
  • Cucumber
  • Beans
  • Tomatoes
  • Cherry tomatoes
  • Peppers
  • Hot peppers
  • Potatoes
  • Onions
  • Garlic
  • Eggplant or poblano stuffing peppers
  • Apples
  • You pick blackberries – they are “on”

It has been a week of catch up. Juvencio has been wildly harvesting potatoes, weeding beds, then tilling them, composting them so I can rush out after work and transplant more fall and overwintering brassicas (cauliflower, broccoli, cabbage and the like). We hope to have a great selection of cool weather crops established now so that in the fall, when the first frost comes it can sweeten them for cozy fall meals. We plant “over wintering” cauliflower, kalettes and broccoli as well as long season cabbage and brussels sprouts so that we have a steady supply of vegetables for our winter share. “What?? We did not know you offered a winter share, tell us more.” We have offered a limited (meaning the number of people we will have in the winter share) winter share of vegetables where we harvest every other week for 12 weeks during the late fall and winter for over 10 years. Many of our subscribers have been with us year-round. If you are interested sign up early to be part of the amazing experience of eating the local bounty on the back side of the calendar.  

We continue to transplant lettuce, radicchio and green onions pretty much on a weekly basis. Although seeding has slowed down, farming is never done until it is done (December maybe?) and then we pick right back up again at the end of January. I am busy canning left over tomatoes and turning them into our family supply of tomato sauce for the fall, winter and spring next year. I will force myself to pickle another round of cucumbers so that Diego has some of his favorites when he gets home from Costa Rica. The canning party is quickly approaching. We are scheduled to can our hearts out on August 25th. There is still room if you want to learn about preserving the bounty of  the land and have a start on your pantry. We will start at 0900 and finish by 1700 (5:00 p.m. for those not familiar with military time). We will work together in teams to harvest, then chop and prepare recipes. Each team will complete their recipe and then can them in the water baths. We lay out all of the product and distribute it among participants. There is a list of supplies to bring, no previous canning experience required! Mary Kay our resident chef and all around cooking expert will help me pull off this feat of coordinating 10-12 recipes and 20 people in 8 hours of work. Check your email last week for the list of items to bring and get ready for a fun day.

I have been relatively quite on the political front this year, frankly I am exhausted, as I am sure you are as well. This past week was unbearable. The horrific mass shootings, targeting Mexicans and immigrants juxtaposed with the president’s mass targeted immigration raid on Mexican immigrants sent me into a rage. There is action we can take, we can stand up with our fellow human beings and say enough is enough. After Friday, where I heard 6 stories of family separation, generational trauma, and personal PTSD from my patients, I could hardly continue working. I vowed to reach out to my senator at the end of the day. I called our Washington County representative for Ron Wyden and told him of the anguish I see every day in our community. There is human toll this horrific immigration fiasco takes on families. Young children, adults, grandparents are all affected by the separation from their loved ones with no end in sight, no ability to hold one another in an embrace across country lines. When will White America wake up and realize that there is no immigration process, no line to get into to “get legal”! There is no system other than to keep people out! We have a white supremist in the White house, he and his cronies are making it blatantly clear. Here are a couple of quotes from this week:

“I will never get over the fact that Eupopeans just came over unannounced and have the audacity to deport people indigenous to this land” #MMIW @MariahGracex3

“People say all the time “I would kill for my child”, but somehow, “I would cross dangerous borders for a better life for my child” is incomprehensible and looked down upon.” Devin Michael Lowe

Listening to NPR made me outraged, the racist Missisipi governor saying he was sorry for the children whose parents were arrested in the massive immigration raids, “I hate it when children have to suffer for the illegal actions of their parents” on and on.

So, what is the action? Donate to Raices: https://www.raicestexas.org/donate/families-together-fund/

Stand up to gun violence with action: https://act.everytown.org/event/august-recess-2019/25246/signup/?

Stand up in Washington County tomorrow against ICE presence at our court house:

https://mailchi.mp/imirj/this-monday-its-time-to-turnout?e=a632a72b06

Sign a petition! Here:

https://docs.google.com/forms/d/e/1FAIpQLSf0yzsBC_hZ0Y6owOnJ60wa4QLRuitxms7dy_tt97g0uvmyLw/viewform

Alright, now recipes:

https://www.foodandwine.com/recipes/cold-cucumber-soup-yogurt-and-dill

CUCUMBERS WITH WASABI AND RICE VINEGAR

1 lb Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce

Equipment: an adjustable-blade slicer

Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.

Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.

Cooks’ note: Cucumbers can be made 1 day ahead and chilled, covered

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.

Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

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Week #17, 2019

  • Lettuce
  • Zucchini
  • Basil
  • Cucumber
  • Beans
  • Tomatoes
  • Cherry tomatoes
  • Peppers
  • Hot peppers
  • Potatoes
  • Onions
  • Garlic
  • Eggplant
  • Parsley,dill or cilantro
  • Celery!!
  • Tomatillos ( pineapple for eating raw or large green and purple for making salsa)

We had a blast in Alaska. We did and saw so much in 6 days our heads are spinning. We got to enjoy the company of our eldest son Jacob while he planned and drove us all around. We fished, we kayaked, we toured the fjords and saw whales, sea lions and birds and we slept in until 6:30 some days! I finished a book and and half way through the next. We ate fresh seafood and a few veggies and picked huckleberries . We got to see family and friends and meet Jacob’s community of friends. We also got a small break from farming and will return enthusiastic and ready to hit the ground running.

The night shades are in their full glory;tomatoes, peppers, eggplants, tomatillos and potatoes. The onions are almost ready to pull out of the ground and hang for curing. They will dry down their stems and sharpen in flavor and be ready to store for winter over the next 6 weeks. They are a long term proposition having been seeded on 1/31.

We will transplant the over wintering cauliflower and broccoli later this week. The weekly lettuce, radicchio and green onions will also have to get in the ground. Flowers have to be harvested and dried, milking has to be restarted and resettling has to happen. We feel so fortunate Luna held down the fort with the help of Cole. Thank you to all who lent a hand with the Wednesday harvest, max who harvested 500 cucumbers, dee who did all the tomatoes and the other hands that helped get the work done. Thank you.

If you want to make pickles (i.e. buy pickling cucumbers) or can tomatoes (i.e. buy extra tomatoes) do send me a text and I can add you to the list ant text you when they are available. I have you pick picklers today for $1/pound. If you want me to pick them the price is $1.50. Same for tomatoes. Don’t forget to pick up ground beef, flowers or eggs all sold as extras at the farm. You can order these items to be delivered at your drop off site by texting (preferred) or emailing us.

Important dates to remember:

  1. August 25- canning party still a few spots left, sign up now! See attached list of things to bring. Please do let me know if you have a camp stove you can bring plus your gas container.
  2. October 6th – harvest festival
  3. October 31- last harvest

Recipes for this week:

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

Julia’s Simple Chili

* I used my food processor with the slicing blade to slice the celery and summer squash. This is a great one pot meal to use up extra celery stalks. This can be cooked in the crockpot or in a dutch oven, but the first parts will be done in the dutch oven. You can add chopped tomatillos if you like, this recipe is very forgiving.  Use garlic and not onions, use both of them. Add spicy heat by chopping the jalapeños, add more hot chile powder, you get the idea! You can also substitute some of the water/broth with beer. 

2 pound ground beef  AND OR 

2 cans pinto beans

2 Tablespoons cooking oil

Several stalks of celery, thinly sliced (slicing disk on food processor is a great thing!)

2 jalapeños, sliced in half

1 carrot, grated

1-2 summer squash, thinly sliced

1-2 onions, chopped

1 cup tomato sauce OR some freshly chopped tomatoes

2 tablespoons chili powder

2 teaspoons ground cumin

1 Tablespoon cocoa powder

generous black pepper to taste

salt to taste

6-8 Cups broth (veggie or chicken) OR Water

If using beef: brown it in a large dutch oven. Use a bit of oil if you like.  Remove beef once browned to a large plate or bowl. Add cooking oil to the pan with the browned beef bits (or the cleaned pan if not using beef) and heat a bit, add celery and onions and summer squash. Cook for a while, stirring occasionally to keep from sticking. Add the chili powder, cocoa powder, S & P, and cumin, stir to incorporate. Add the rest of the ingredients. Simmer for 1-2 hours, OR transfer the whole thing to a crockpot and cook on low (I use auto shift so it gets to the right temp before going to low cook) and cook for 6-8 hours. 

Sweet and Sour Celery

from Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition

1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices

1 Tbs. sugar

1/4 tsp. salt

1/8 tsp. cayenne pepper

1/4 cup cider vinegar

1 tbs. finely chopped sweet red pepper

Pour enough water into a large skillet to fill about 1/4-inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in the vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Four servings.

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Week #16

  • Lettuce
  • Broccoli or cabbage
  • Tomatoes
  • Green peppers
  • Hot peppers
  • Cucumbers
  • Zucchini
  • Basil (the whole plant this time!!)
  • Green onions
  • Garlic
  • Potatoes
  • Beans (big long ones are “Fortex” these are the very best! And shorter ones are a variety)
  • Eggplant
  • Onions
  • Plums (sorry you will have to pick them, ran out of time

This week Juvencio and I head off to Alaska. We are down to the wire as usual. I am busy stuffing a cooler full of meat and veggies and a few canned goods for Jacob. We managed to get the fall broccoli and cauliflower planted, I will try and seed radishes for the canning party as we race out of town. Enjoy your week and follow our adventures if you are so inclined on Instagram at: lyn_c_jacobs, juve66 and la_finquita_del_buho.

Here are some great recipes to use this week!

Ottolenghi’s Pasta and Fried eggplant Salad

Good hot, warm or cold. It says salad in the title but it’s basically a pasta dish. 

Ingredients

4 servings

  1. Salt and Black Pepper
  2. 2/3 cup sunflower oil
  3. 3 medium eggplant cut in 1/4 inch slices (slightly diagonal)
  4. 1 1/2 tbsps red wine vinegar
  5. 3/4 cup edamame beans or peas (frozen)
  6. 2 cups basil leaves, coarsely chopped
  7. 1/4 cup parsley leaves
  8. 1/3 cup olive oil
  9. 9 oz pasta (penne or strozzapreti)
  10. Zest of one lemon
  11. 1 1/2 tbsps capers
  12. 7 oz buffalo mozzarella, torn into chunks

Steps

  1. Bring a large pot of salted water to a boil.
  • While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [If your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.
  • In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.
  • Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.
  • Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Alberto’s Ratatouille

This recipe calls for about everything that is in season now. It is delicious by itself, cold temperature or warm, with a baguette or so, or with scrambled eggs. It is originally from Murcia, the “Farm of Spain.” It is similar to ratatouilles, but better.

The trick is to cook the ingredients separately first so cooking is even and right.

INGREDIENTS

2 small zucchinis

1 small eggplant or 1 big, in essence, equal amount of zucchini and eggplant

1 large clove of garlic

1/2 large sweet onion

1 whole red pepper

1 whole green pepper

A little bit of chopped parsley

1/2 can whole San manzano tomatoes (or about 5 VERY well ripened tomatoes, peeled, no seeds). I prefer the San Manzano for consistency

salt

pepper

a tiny bit of “Pimenton de la vera” (Spice, you can find it in New Seasons or so)

1 tablespoon of sugar

1 anchovy filet chopped very fine

HOW TO

1. Chop the eggplant and the zucchini and add salt, let it be. Chop them in very small size bites.

2. Chop everything except for tomatoes and garlic, very small bite size.

3. In a tall pot, begin sautéing onion at medium-low heat until soft, put a little salt and pepper at beginning. use a ton of olive oil, about 1/2 cup or more

4. When is almost ready, add garlic (chopped finely) and cook for another min and lower heat a bit

5. Remove and save in a large bowl, careful to leave oil on pan. Don’t add any oil on subsequent steps

6. Sauté peppers on same oil at medium-high heat until they get color and a little char. Take out to the bowl

7. Sauté now the zucchini and eggplant, same thing, don’t add oil, let them cook for about 3min, until soft, then to the bowl

8. Chop the tomatoes loosely, save the juices from the chopping, and add them with the sugar, a little salt and the tiny amount of pimenton de la vera, about 1/2 teaspoon. Add the chopped anchovy, Cook for about 5min

9. Add all ingredients back to the pot and lower the heat some. Let it cook until the tomatoes juices are almost gone. remove and put on bowl and add parsley, just a little, about 1 tablespoon

10. Try salt and correct as needed.

11. let it cool down completely then put on refrigerator

12. Let be in refrigerator at least 4h

Sesame Parsley Salad Dressing
adapted from Renee’s Garden

1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
freshly ground pepper to taste

Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.

Sherry Vinaigrette
adapted from Mediterranean Fresh, by Joyce Goldstein

¼ cup sherry vinegar
1 clove garlic, minced (optional)
S & P to taste
½ cup extra virgin olive oil, plus more to taste

Whisk all ingredients together in a small bowl.

Thyme, Rosemary, and Wine Vinegar Dressing
adapted from: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel

1 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
Sea salt and black pepper

Blend the thyme and rosemary leaves in a food processor or crush them with a mortar and pestle. Put all the ingredients in a bowl and combine with a whisk.

Shallot Salad Dressing

1 spring shallot, cleaned and chopped, include most of the light green part
1/3 cup (or to taste) vinegar: we use champagne or sherry vingear
1 tablespoon Dijon mustard
S & P to taste
3/4 cup best olive oil

Whirl everything in a blender or food processor. I use an immersion blender for this with the ‘jar’ that came with it: any jar will do. Super easy! You control the quality of the ingredients! enjoy.

Julia’s Favorite Daily Dressing

Into a mini blender jar (or small canning jar, they work with most American blenders), put in equal parts vinegar (balsamic or rice or sherry or?) or lemon juice, and olive oil. With S & P you’ve got dressing. Extras I like to add to this dressing: 1 roughly minced, peeled garlic clove, a small dollop of fancy mustard, and a small dollop of jam. Screw blender bottom onto the jar, then insert into the blender and whirl. You’ve got dressing! The variations are endless….

Low-Fat Blue Cheese Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings
Use a great pungent cheese

1/2 cup low-fat plain yogurt
1/4 cup reduced fat mayo
1/4 cup crumbled blue cheese
2 Tablespoons water
1 clove garlic, grated (try a microplane!)
1/4 teaspoon salt
1/8 teaspoon pepper

Whisk all ingredients in a medium bowl until smooth.

Lemon Shallot Vinaigrette

2 small shallots
2 Tablespoons Champagne vinegar
2 Tablespoons lemon juice
1/2 teaspoon salt
1/3 cup extra‑virgin olive oil

Peel and dice the shallots very fine. Put them in a small bowl with the
vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to
30 minutes. Whisk in the olive oil. Makes about 3/4 cup.

Low-Fat Ranch Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings

1/2 cup low fat plain yogurt
1/4 cup reduced fat mayo
1 Tablespoons water or buttermilk
1 teaspoons white wine vinegar
1 garlic clove, grated (try a microplane for this job)
1 Tablespoon minced chives
1 Tablespoon minced fresh cilantro
1 teaspoon minced fresh dill
1/4 teaspoon salt
pinch cayenne pepper

Whisk all ingredients in a medium bowl until smooth.

Tahini Dressing from Salad by Amy Nathan

1/2 Cup safflower oil
1/2 pound soft tofu
1/4 cup fresh lemon juice
generous 1/4 cup tahini (julia says: use toasted for a richer flavor)
1 garlic clove, minced
1 scallion, chopped
2 Tablespoons tamari (soy sauce)
3/8 cup water
1/2 teaspoon salt

Combine all ingredients in a blender or food processor. (Julia says: I like to use my immersion blender in a tall jar). Adjust the thickness to your liking by adding water. This stores well if covered.

Tahini Dressing
Adapted from The Food and Philosophy of Kenny Shopsin by Shopsin and Carreno

1 cup tahini
3 Tablespoons good olive oil
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon minced fresh garlic
¼ teaspoon sugar
Combine everything with 2 cups of water in a blender and blend until smooth.

Green Garlic Dressing

1-3 stalks roughly chopped green garlic, tough end leaves discarded
1/3 cup rice vinegar or fresh lemon juice
1 Tablespoon honey or jam
1/3 cup olive oil
S & P

Whirl all in a blender. Can be used as a salad dressing or marinade.

Lime Dill Dressing
from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff

2 T lime juice 1 T vinegar
1/2 t sugar 1/2 t dry mustard
2 T chopped dill 1 T mayonnaise
1/3 cup olive oil
salt and pepper to taste
Mix all ingredients together except oil. When thoroughly blended whisk in the oil.

GREEK BASIL DRESSING
Shepherd’s Garden Seeds Catalog

1 clove garlic, minced
1 shallot or 1 green onion, cut in thirds
6 Greek olives, pitted
1 tsp. Dijon mustard
1 tbsp. balsamic vinegar
1/4 tsp. grated lemon zest (yellow part only)
1 tbsp. fresh lemon juice
1 sm. tomato, quartered
1/4 tsp. freshly ground pepper
3 tbsp. chopped fresh basil
1/4 cup olive oil
salt
freshly ground pepper

Blend all ingredients except last three (garlic through basil). Add
olive oil gradually, processing until combined. Add salt and pepper to
taste. Toss with salad greens. Makes 2/3 cup.

Winter Herb Vinaigrette
from Vegetarian Cooking for Everyone by D. Madison

Use it also with steamed or roasted winter vegetables. Makes about ½ cup.

1 garlic clove
Salt
1/4 tsp. black peppercorns
1/4 tsp. fennel seeds
½ tsp. dried tarragon
½ cup chopped parsley
Grated zest of 1 lemon
1 Tbs. capers, rinsed
1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a little of the green
1/3 cup extra virgin olive oil
2 Tbs. champagne vinegar or tarragon vinegar

In large mortar, mash the garlic with 1/4 tsp. salt, the pepper, fennel, tarragon and 2 Tbs. of the parsley to make a smooth paste. Add the lemon zest, capers, shallot, oil, and remaining parsley; let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.

Dijon Vinaigrette
1/2 C extra virgin olive oil
2 T each plain non-fat yogurt, lemon juice and red wine vinegar
1 T Dijon mustard
2 teaspoons fresh herbs: thyme, rosemary, parsley, etc. or a mixture or dried, but use less if using dried.

Combine in a blender at medium-high speed. Chill overnight before serving.

From : Chef Andrew Cohen
Honey Mustard Cilantro Dressing
1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.

Candied pecans to add to your green salad from: Chef Andrew Cohen

Spray sheet of foil with nonstick spray (if you have a Silpat cookie sheet liner, it’s perfect for this). Stir 1/4 cup brown sugar, 1 tablespoon oil and 1 tablespoon vinegar over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in 1 cup pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).

Orange Balsamic Dressing

3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel 1 to 2 teaspoons packed brown sugar 1 teaspoon ground cumin 1/2 cup olive oil Salt and freshly ground pepper to taste . Place the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with salt and pepper.

Makes about 1 1/2 cups dressing.

Rice Vinegar, on it’s own, makes a great salad dressing.

Julia’s Easy Blue Cheese Dressing

1/4 cup light sourcream
1/4 cup mayo
a couple of ounces crumbled blue cheese
salt and
lots of pepper
a bit of finely chopped parsley
finely chopped red onion
1 Tablespoon rice vinegar

Mix all of the above ingredients, then thin with buttermilk or milk.

Raspberry Salad Dressing
(The Summer Book by Susan Branch)

1/2 C salad oil
3T raspberry vinegar
1T raspberry jam
1T minced green onions
1/2T Dijon mustard
a few fresh raspberries

Whisk all together-great on fresh spinach.
Makes 1 Cup

Magic Garlic Cream
(The Summer Book by Susan Branch)

1/2C milk
1/2C sour cream
2t olive oil
1 clove garlic, pressed
2T cider vinegar
salt and pepper to taste

Whisk all together in order given. Makes 1 Cup

Posted in Weekly Newsletter | Leave a comment

Week #15, 2019

Week #15 2019

  • Lettuce
  • Broccoli
  • Kale
  •  cabbage
  • Tomatoes (still just a taste of what is to come
  • Green peppers
  • Hot peppers
  • Cucumbers
  • Zucchini
  • Basil
  • Green onions
  • Garlic
  • eggplant
  • Potatoes
  • Beans (maybe)
  • Onions
  • parsley
  • Apples (early translucent, simple flavor good for pie and sauce)

Summer hit with a blast. We had 3 cucumbers for each share on Sunday and by Wednesday we had 7 cucumbers per share. The third zucchini bed finally kicked into high gear and we are in the never-ending cucurbit harvest. It is time to enjoy a cucumber a day, a zucchini at every meal and share those recipes. There a so many ways to enjoy zucchini and tuck it into all your favorite dishes. I have included some favorite cucumber salads that we make periodically when we don’t just eat the cucumber raw in slices with salt and pepper. Remember to make cucumber soup and zucchini soup. Tomatoes also have taken off. We will have cherry tomatoes for all within a week or too, for now there are large hot house tomatoes for slicing, wedging, cooking in stews or sauce or chili.

Juvencio has been on a weeding rampage. He managed to clear most of greenhouse # 5, which had so many weeds it was hard to tell if there was a cultivar in there. The tomatoes have gone wild, the peppers are setting fruit and he made room for some more melons. He weeded the Brussels Sprouts which looked beyond salvaging and the carrots for late summer. He is a Honduran machine burning through 1700 calories a day (he is “lord of the rings” ask him about the reference). Between cutting flowers for drying, and bouquet making and a wedding here and there I have been transplanting broccoli, cabbage and cauliflower for fall. I am seeding spinach, lettuce, green onions, fennel for fall as well and planning out what will go into these cleaned out hoop houses. I have so many new varieties of radicchio and cool weather crops that I am excited about. There are not enough hours in the day to get it all done, sometimes head lamps are necessary!

Juvencio and I will head to Home, Alaska next Sunday for a quick trip to see Jacob. We are excited to see him in his environment as he has really established himself there and is a vital part of the Kenai research station. We hope to get in some whale watching, fishing, hiking, canoeing and good eating. Luna will hold down the fort at La Finquita with the help of Cole. It will be a big challenge as she juggles summer school, new job at Whole Foods and the menagerie and harvest. Help is welcome, so sign up for Wednesday harvest and come ready to dive into the tomatoes.

Last night we helped our dear friends Polly and James from Pumpkin Ridge Gardens celebrate 30 years of marriage and farming at their anniversary party. They have been amazing leaders in the Portland area CSA movement as well as some of our closest friends. The party really showcased the years of hard work it takes to raise organic food and build a community. It was so fun to be a party I was not hosting and know so many of the people there, from her family and mine, farmers we have known for years and members who have been with them for 30 years.

A reminder about events scheduled for La Finquita:

  • Farmer vacation – July 28 – August 3 – we need help for the harvest on July 31 especially. We will harvest in the afternoon of July 27 (a Saturday) if you want to help that day. We return for the harvest on August 4, again having some help would be super.
  • August 25, 2019 – Canning party: There is still space to sign-up. You can always add your name to the wait list as well and we will do our best to get you a spot.
  • October 6, 2019 – Harvest Festival 2-6 p.m.

Time to hit the greenhouses before I bake inside. Have a great week and enjoy your food, we have so much to be thankful for, remember those less fortunate, donate your time and money to work for to build a better world.

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

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

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

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

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

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

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

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

Serve pancakes hot with Curry-Lime Yogurt.

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

Epicurious
December 2005

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.
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

1. Roast the eggplant.

2. 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.

3. 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.

4. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. 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.


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.

Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

GREEN BEANS WITH TOMATOES AND BASIL
From Asparagus to Zucchini, Madison Area CSA Coalition

1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsely, or 1 tsp. dried

Cut beans into 1‑inch lengths; set aside.  Saute garlic and onion in oil
in skillet until soft.  Add tomatoes, salt and pepper, and cook 2
minutes.  Stir in basil and green beans.  Cover, reduce heat to low and
simmer 3 minutes.  Remove from heat, stir in parlsey, and serve
immediately.  Makes 4‑6 servings.

FINISHING TOUCHES FOR BEANS
The Victory Garden Cookbook by Marian Morash

After steaming or blanching, try one of these:
‑ With Butter & Lemon Juice:  toss beans with butter in a hot frying
pan.  Sprinkle with lemon juice, and season with salt & pepper.
‑ With Onions:  lightly brown chopped onions in butter, add beans, and
toss until thoroughly coated in butter and onions.
‑ With Oil and Garlic:  Heat 2 tablespoons oil per pound of beans, add 1
clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss
until heated through.  Season with salt and pepper to taste.
‑ With Mushrooms:  Saute 1/4 pound sliced mushrooms per pound of beans
in butter until lightly browned.  Add green beans and heat through

Spicy Green Beans

Steam green beans until crisp, cover and chill

Combine

¼ cup soy sauce                                  1 tablespoon sugar

2 tablespoons olive or walnut oil    dried red pepper flakes to taste

1 tablespoon grated fresh ginger     1/3 cup chopped toasted walnuts, optional

1 clove minced garlic

Marinate

 Becca’s favorite Thai Cumber salad with Roasted Peanuts

¼ cup fresh lime juice
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.

Insalata Caprese

2 med. cucumbers, thinly sliced

1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced

3-4 fresh mozzarella balls, sliced ¼ inch thick

olive oil

6-8 basil leaves

salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

Roasting the garlic and tomatillos in this salsa give it a wonderful and unique taste.

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Week #14, 2019

Week #14 2019

  • Lettuce
  • Broccoli
  • Kale
  • Beets or cabbage
  • Tomatoes (still just a taste of what is to come
  • Green peppers
  • Hot peppers
  • Cucumbers
  • Zucchini
  • Basil
  • Green onions
  • Garlic
  • Potatoes
  • Beans (maybe)
  • Currants
  • Apples (early translucent, simple flavor good for pie and sauce)

We got out there last evening as time is short today and we managed to get most of the harvest done. We have a few items to gather today and it should be ready for pickup this morning. It really feels like summer with the change from no cucumbers to three per share. Green house number 6 is really cranking them out and we barely have one bed in production. This looks like a good year for cucumbers, zucchini, and winter squash. It is time to dust off old recipes and enjoy the cucurbits in all their wonder.

Juvencio and Cole managed to turn over green house number 1 and 2. They are essentially cleared of spring crops and have just a few summer crops. They are prepped for fall planting and overwintering crops. I planted radishes and carrots in hopes of having them ready for the canning party at the end of August. I am trying to hold back and save a tiny bit of room for winter crops like lettuce, radicchio, Chinese broccoli and kale, but it sure is hard to have an “open” bed without planting something. Two of the beds got late peppers and cucumbers (oh, no more cucumbers!). Green house #2 seems like it is dedicated to the gopher family that is racing up and down the newly tilled ground.

Juvencio has weeded the onion beds for the 4th time (that is the charm!). The rain last week was good for crops but also for weeds. The onions are bulbing nicely but probably won’t come out before mid August. We may have fresh sweet onions in the next weeks, but storage onions and specialty onions like the torpedo and cipollini will come later in the summer. The peppers are really loaded. I am harvesting the ones that got stuck in the center of the plant. They are mostly a variety I love for green called “Revolution” as big as a soft ball.

I have begun to transplant fall crops like cabbage and broccoli, cauliflower and fennel. Juvencio tilled my wheat beds and has them ready for brassicas. Lettuce is transplanted weekly through the beginning of September. I seed different crops every week and raise them in the greenhouse until they are ready for transplanting either into the field or a larger greenhouse. This past week I seeded more radicchio and spinach for fall harvest. I can’t believe it is time to think of the end of the season.

Here are the dates of the events to be had at La Finquita:

  • August 25 – 9 – 5: Annual Canning party!! Sign up now in the barn, space is limited
  • October 6 – Harvest Festival 2-6 p.m.
  • July or September (TBA) Farm to Table dinner in the orchard – sign up and let us know you are interested!

We tried to offer fresh picked blueberries last week and there were very few people interested. I will not offer them again unless pre-ordered. You can pick your own at Sunrise Blueberry farm just 3 miles from La Finquita. Check them out at: Sunrise blueberries https://www.facebook.com/SunriseBlueberry/

We still need your help with harvest here at La Finquita. Our two helpers, Cole and Luna have found other jobs and will be available less often to help us. We would love for our subscribers who are able to sign up and help us bring in the harvest. There are 15 weeks left of the season and that is 30 harvests. As you can see from the list, it just gets longer from here on out. Sign up in the barn.

Recipes to enjoy:

Cucumber Salsa Salad

By MARTHA ROSE SHULMAN

This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.

1 long European cucumber, very finely diced

Salt to taste

1 small red onion, finely minced

5 medium-size ripe tomatoes, finely chopped

2 jalapeño or serrano peppers, seeded if desired and finely chopped

1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish

1 teaspoon balsamic vinegar

3 tablespoons fresh lime juice

3 tablespoons extra virgin olive oil

Leaf lettuce or Boston lettuce for serving (optional)

1 avocado, sliced, for garnish

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.

2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.

4. Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

Yield: Serves six.

Advance preparation: You can assemble the salad a few hours ahead, but don’t add the cilantro until close to serving time.

North African Zucchini “Compote”  Aljuk

1 lb zucchini,  thickly sliced
1 large russet potato (1/2 lb) peeled and diced
2 Tbs lemon juice
2 Tbs olive oil
1-2 garlic cloves,  mashed
1 tsp freshly ground caraway seed
3/4 tsp freshly ground coriander seed
1/2 tsp Harissa

Steam the veggies until very soft,  then mash and blend in the 
remaining ingredients.  Use as a spread for pita or flatbread.

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.

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.

Zucchini Bread Geri Jacob’s Special

3 eggs beaten                           1 ½ cup sugar (scant)

1 cup salad oil                           2 cups flour

¼ cup ground orange peel          ½  teaspoon baking powder

1 teaspoon salt                         2 teaspoons vanilla

2 teaspoons baking soda           1 cup chopped walnuts

2 teaspoons cinnamon              2/3 cups chopped dates

2 cups grated zucchini

Preheat oven to 325 degrees. Beat eggs, sugar and oil in mixer until fluffy.  Stir in Zucchini.  Sift baking powder, salt, flour, soda, and cinnamon (set aside ½ cup of the mixture).  Add flour to Zucchini,  Mix well, stir in vanilla.  In cuisenart chop dates, nuts and orange peel.  Mix in the reserved flour mixture.  Add chopped ingredients to other zucchini mixture.  Pour into greased and floured baking pan (2 small loaf pans) and sprinkle with sesame seeds.  Bake at 325 degrees, 50-60 minutes.

Cranberry-Cream Scones (use currants instead!)
From The San Francisco Chronicle Cookbook

2 C all-purpose flour, plus flour for dusting
1/3 C sugar
3 tsps baking powder
¼ tsp salt
½ C fresh cranberries (use currants instead)
1 1/3 C whipping cream
1 Tble butter, melted
1 Tble powdered sugar

Position the rack in the lower third of the oven; preheat to
375 degrees. Line a baking sheet with parchment paper.
Sift together the flour, sugar, baking powder and salt into a
large bowl. Mix the cranberries into the flour mixture. Whip the cream
in a bowl until soft peaks form.
Fold the whipped cream into the dry ingredients just until it
forms a rough semi cohesive mass. (It’s OK that some parts are moister
than others.)
Transfer the dough to a lightly floured work surface and knead
only a few times until the dough holds together. Lightly flour your
hands and pat the dough into an 8-inch circle; place on the baking
sheet. Brush the surface with the butter and sprinkle with the
powdered sugar.
Cut the circle into 10 wedges without detaching them.
Bake for 30 to 35 minutes, or until golden brown. Cut into the
premarked wedges. Serve hot or at room temperature. Yields 10 scones.


Baked Crispy Kale Recipe


Servings:  4 as snack Prep Time: 5 Cook Time: 13

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.
 
Ingredients:
4 giant handfuls of kale, tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
Romano cheese (Pecorino best, Parmesan OK too)

(I like to grate parmesan cheese over them before baking)
 
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
 
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
 
3. Drizzle olive oil over the kale leaves and use your hands to massage the leaves and coat the leaves well with oil. Bake in the oven for 12-20 minutes (I find 13 minutes to be magical) until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven and serve.

Thai-Style Cabbage Salad

Ingredients

  • 4 tablespoons lemon juice
  • 1 tablespoon plus 1 teaspoon peanut oil
  • 1 tablespoon plus 1 teaspoon brown sugar
  • 2 teaspoons Thai fish sauce
  • 1 green cabbage, finely shredded
  • 5-6 leaves kale
  • 1 small red onion, sliced extremely thinly
  • 3 peeled and grated carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro leaves
  • Honey-roasted peanuts

Instructions

  1. In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, kale, onion, carrot, mint and cilantro and toss well. The dressing will coat the ingredients very lightly; there will not be a pool of dressing in the bottom of the bowl. Throw in a handful or two of peanuts, toss again, and serve.
  2. Serves 8-10.

Quick notes

Technique note: An easy way to get super thin slices of onion for use when you are eating them uncooked, as in this salad, is to do it this way. Slice an onion in half lengthwise (stem to root), cut off stem end and root end, peel off and discard papery skin. Then peel off a single layer of onion, press it flat against the cutting board, and slice as paper-thin as possible. Chop the onion one layer at a time, for maximum control.

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.                      
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Week #13, 2019

  • Basil
  • Lettuce
  • Broccoli or cabbage
  • Green onions
  • Parsley, dill or cilantro
  • Kale
  • Tomatoes!!! Either a fresh slicer or small basket of cherry tomatoes, take note beginning of July and you are getting a tomato from your CSA!
  • Summer squash – enjoy the variety from green zucchini to striped heirloom “Costata Romanesco” to Zephyr – the half green, half yellow varieties
  • Potatoes
  • Garlic
  • Green beans or peas (the last of these sugary favorites)
  • Cucumbers (maybe . . . )

We have remained busy turning over beds from summer to fall. We planted the first radicchio for fall harvest and more lettuce, basil and herbs. We planted some of the fall cabbage and the last of the experimental brussels sprouts. We will add a few more beds of cucumbers (surely, we will regret this, but when they are so slow to produce, I keep putting in more and more. We planted a safety bed of pole beans (yikes, might regret that too). Cole helped us turn over greenhouse #1, pulling the Chinese broccoli and getting it ready for me to seed carrots, beets and daikon radish.

Juve spent hours tying up tomatoes and hopefully I will sneak in there and prune out some of the over abundant plant growth so we can see the fruit. The peppers and eggplant are coming on and should be part of the share within a few weeks. Tomatoes are just starting and with any luck all the prep we did will pay off in thousands of red, yellow and purple summer treats. The onions are bulbing and should come out of the ground in late July to early August. We look forward (kinda) to pulling 7 beds and getting them hung to cure.

Flowers have gone wild! Order your bouquet today and every week. I have been trying to keep up but they keep on flowering and flowering. I am drying many bunches every day for wreaths to begin in August thru November. I seed and plant new flowers every week to keep the supply going. Yesterday I took 26 buckets of flowers from the farm and sold everyone at the Beaverton Farmers Market. See photos on Instagram! @La_Finquita_del_Buho.

We are excited to offer no spray blueberries from our neighbor and master blueberry growers at:

Sunrise blueberries https://www.facebook.com/SunriseBlueberry/

They have picked them and are selling them for $4/pound. I will have them in the cooler ready to purchase when you get your share. I am not sure yet what 1# looks like as far as hallocks (little green boxes, but I will sell them by the box, ½ flat and whole flat. Pre-orders welcome.

They also have you-pick about 3 miles from La Finquita and they are open 7 days a week.

Here are the dates of the events to be had at La Finquita:

  • August 25 – 9 – 5: Annual Canning party!! Sign up now in the barn, space is limited
  • October 6 – Harvest Festival 2-6 p.m.
  • July or September (TBA) Farm to Table dinner in the orchard – sign up and let us know you are interested!

Here are some recipes to enjoy this week:

Zucchini Fritters

Adapted a bit from Simply recipes

Yield: about 10 12 2 ½ inch fritters

1 # (about 2 medium) zucchini

1 teaspoon coarse salt (kosher salt)

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Freshly ground black pepper

½ cup all purpose flour  (or gluten free four mix) ½ teaspoon baking powder

Olive or another oil of your choice, for frying

1-2 teaspoons of chopped basil or chopped mint.

To serve (optional)

1 cup sour cream or plain, full fat yogurt

1-2 tablespoons lemon juice

½ teaspoon lemon zest

Pinch of salt

1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Grate zucchini, in a large bowl, toss zucchini with 1 teaspoon coarse salt  and set aside for 10 minutes. Wring out the zucchini in a piece of cheese cloth.

Return the deflated mass of zucchini shreds to bowl It may need ¼ more teaspoon of salt. Stir in scallions, egg, and some ground pepper .In a tiny dish stir together flour and baking powder, then stir the mixture into the zucchini batter.

Fry the fritters in the heated oil for about 4 minutes on each side.

Serve with topping, can keep warm in the oven on the baking sheet.

Roasted Cabbage (Our families 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.

GREEN CABBAGE STUFFED WITH VEGETABLES AND FRESH HERBS

Printed from COOKS.COM


1 c. chopped mushrooms
2 tbsp. chopped fresh parsley
1/2 c. diced red bell peppers
1/2 c. diced asparagus or broccoli
1/4 c. diced onions
6 tbsp. Pesto
Dash of freshly ground black pepper
1/4 c. extra virgin olive oil
1 c. chopped cooked red potatoes
1 c. cooked lima or fava beans
1/2 c. pine nuts
1/2 head or 10 green cabbage leaves, steamed 3 to 4 minutes
2 c. prepared tomato sauce
3/4 to 1 c. grated Mozzarella cheese (optional)

In a large saucepan, saute the mushrooms, parsley, peppers, asparagus, onions, Pesto, and pepper in the oil over medium heat for 5 to 7 minutes, stirring occasionally. Remove from the heat and stir in the potatoes, beans, and pine nuts. Place 1 or 2 tablespoons of the mixture on each cabbage leaf where the thick stem is. Fold the right side of the leaf over it, then the left, and roll up.

Place the stuffed leaves in a greased baking dish and pour the tomato sauce over them. Top with the cheese, cover with aluminum foil, and bake in a preheated 375 degree oven for 30 to 40 minutes. Yield: 2 servings.

Kale and Lentil Soup

(Marilyn’s invention from Sue)

3 T EVOO (extra virgin olive oil)

1 onion and 1 rib of celery (chopped and sauté for 4 minutes)

6-7 cups of water

2 cups chicken broth

1 ½ cups green lentils (rinsed and checked)

1 bay leaf

¼ teaspoon red pepper flakes

½ – 1 # kale (washed and sliced)

12 oz. Kielbasa (slice in 1” rounds)

16 oz. plum tomatoes

2 teaspoons red wine vinegar

Salt and pepper to taste

Sauté onion and celery for 4 minutes. Add water and chicken broth as well as lentils to the sauté mix. Add the bay leaf and red pepper flakes and bring to a boil. Decrease heat to a simmer for 30 minutes. Then add the Kale, kielbasa sausage, tomatoes and red wine vinegar. Add salt and pepper to taste. Cook 15 minutes more and serve. Great the next day.

Massaged Kale Salad with Apples and Gorgonzola

Bastyr adjunct faculty member Jennifer Adler M.S., C.N. contributed this recipe.  I love to watch Jennifer work with food because she loves to use her hands.  She touches and loves food into magnificent flavor and tenderness.  Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.   

1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup
sunflower seeds, toasted (or Sweet Glazed Nuts)
¼ cup diced red onion
1/3 cup currants
¾ cup diced
apple, (½ apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup
gorgonzola cheese, crumbled

  1. Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12″ long.
  2. De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry. 
  3. Stack leaves, rollup and cut into thin ribbons (chiffonade).
  4. Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
  5. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
  6. Put kale in a fresh bowl and discard any leftover liquid. 
  7. Stir onion, currants, apple and toasted seeds into kale.
  8. Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. 


Preparation time 15 minutes
Makes 6 servings

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Week #12, 2019

Week #12 2019

  • Lettuce
  • Kale
  • Broccoli or cabbage
  • Zucchini
  • Sugar snap peas or green beans
  • Kohlrabi
  • Garlic
  • Purplette bunching onions
  • Potatoes
  • Basil
  • Carrots or beets
  • Purslane or parsley

Hey hey summer is on its way. We had a nice cool week, with rain that gave our crops fresh energy, but also helped the weed seed germinate. Now the battle is on! Pig weed, thistle, lambs’ quarters, annual morning glory and so on. Our critter enemies are also on the hunt from above and below ground. Yikes, just writing this makes me itch to get out there and work.

We are having a lavender wand making lesson in the barn today from 2-4. This is a wonderful way to keep the smell of lavender in your home all year. Member Janette Gill is very crafty and a good teacher and will lead us through this activity. I have tons of lavender from my mother’s yard all ready for you to use.

Holiday week means a regular schedule for us, we will harvest Wednesday and have it ready for pick up by 1:00. If you are heading out of town, consider stopping by the farm before you go to make sure your trip includes fresh vegetables! Pick up eggs, cheese and beef as well. Maybe some flowers for that host of the party you are going to??

This may be the last week of sugar snaps. We are heading into beans and then cherry tomatoes. If you have not signed up to help yet, please do consider. We need all hands-on deck to get the harvest done. If the day you want to harvest is already booked, consider coming anyway. We can always find something for you to do. We understand not everyone can help harvest or wants to and that is fine.

Important dates to mark on your calendar:

  • TBA – Finquita farm to table dinner put on by Alaskan chef apprentice Cole Roberts (“kohlrabi”)
  • August 25th – annual canning party !! 9 – 5
  • September 22nd – PACSAC benefit farm to table dinner at La Finquita
  • September 27th – “Prospera” benefit for Virginia Garcia Memorial Health Center, join me at my tables, all funds go to support health care for the most vulnerable in Washington County.
  • October 6th – Harvest Festival

Here are some recipes for this week:

Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

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

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
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
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.

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

New Potatoes with garlic and parsley

READY IN: 38mins             SERVES: 4

UNITS: US

INGREDIENTS Nutrition

12 small red potatoes

4 garlic cloves, minced

2 tablespoons chopped fresh parsley

3 teaspoons lite olive oil (divided)

salt and pepper

DIRECTIONS

Scrub the potatoes well.

Pare a 3/4″ strip around the middle of each potato (this is just to give you a little contrast in color).

Place potatoes in a saucepan, cover with water and bring to a boil.

Simmer covered for about 20 minutes or until tender.

Drain potatoes and place them in a bowl add two teaspoons of oil& toss.

In a nonstick frypan add the remaining oil over medium heat.

Add garlic, cook approximately 1 minute.

Add parsley, salt& pepper, mix well.

Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.

Serve

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Week # 11, 2019

  • Lettuce
  • Kale
  • Broccoli or cabbage
  • Zucchini
  • Sugar snap peas
  • Kohlrabi or Fennel
  • Garlic
  • Purplette bunching onions
  • Potatoes
  • Basil
  • Carrots or beets
  • Purslane or parsley

What a relief to have cooler weather! We managed to get four beds of Brussels transplanted, the weekly lettuce and a last “safety” bed of leeks. The onions and leeks previously planted got their second weeding. The wheat is almost all harvested and those beds will be turned over into fall crops. The tomatoes in the hoop house as well as the peppers are fruit laden but not ripe yet. We are waiting for the cucumbers to set fruit and the summer favorites to ripen. Meanwhile we celebrate the first cabbages and the main crop broccoli.

The winter squash is blooming and we are hopeful that this year will be bumper crop. We had so much trouble last year with the number one enemy on our farm, the cucumber beetle that we never got to enjoy many of these fall and winter staples. We have pumpkins going as well, hoping to create a pumpkin patch for kids and adults alike. The flowers have gone wild. I think I was inspired by reading Florette farm’s guide to growing amazing flowers and I planted every flower I seeded. Often I seed more than I can plant and hold back, but not this year! Hopefully there will be enough time to arrange flowers and make wreaths and take care of the veg!

As the summer solstice came and went the onions will sense the day length change and begin to bulb up. They should be ready to harvest in a month or so, what fun!

Blueberries are ripening in Helvetia, there are several farms nearby that offer you pick.  Look up Sunrise blueberries https://www.facebook.com/SunriseBlueberry/ or the Callahan’s https://www.facebook.com/callaghanblueberries/ among many.

We are looking into the future and putting dates on the calendar. Canning party 8/25 from 9-5.  This is an all-day affair from harvest to prep to cook to can. We are taking suggestions for recipes and will plan to use the surplus on the farm to create 10-16 different items. Mary Kay and I are busy looking at canning books ana thinking about what has been successful in the past and what we can try in this year. Participants pay $30-40, bring a short list of supplies and work in groups to complete “their” recipe. Once all items are canned, we pay them out and divide up the production. Each participating household gets between 16-20 jars for their pantry.

The Harvest Festival will be early this year, October 6th. More details to come, just mark your calendar for this signature event.

We hope members who are able will sign up to help with the harvest. As you can see there are more and more items and more hands are needed. Beans and tomatoes are on the way and they are labor intensive.

Fun event next weekend! Sunday June 30 from 2-4 we will have lavender wand making in the barn. Janette Gills will be teaching us how to make these  fragrant wands that keep the scent of lavender with you all season long. Drop in and join us.

So what is new in the share this week you ask?? We have purslane also known as portulaca a powerhouse of a weed/foraged food. We have purple bunching onions ( delicious because the bulb is good and so are the greens, a two for one. We see the return of beets and carrots (still super tough for us to grow, but we keep trying). We have a bit of fennel, it just got infested with weeds and did not thrive this spring. “Purslane has been consumed since ancient times, and because it grows easily in hot and not too dry climates, it is represented in many cuisines of the world, from Greece to Mexico, and from Turkey to India by way of South Africa. (Here’s a handy list of its aliases in different languages.)

It is a bit of a nutritional powerhouse, offering remarkable amounts of minerals (most notably calcium, iron, magnesium, and potassium), omega-3 fatty acids, vitamins (A, B, C), and antioxydants. It is thought to be an important component of the Cretan high-life-expectancy diet, and Michael Pollan has called it one of the two most nutritious plants on the planet in his In Defense of Food manifesto (the other is lamb’s quarters if you want to hunt for that too).”

Recipes for the week:

Black quinoa, English pea, avocado, radish, and purslane salad

serves 4 to 6

1 cup black quinoa
2 cups water
Salt
8 ounces (225 g) shelled English peas
2 ounces (60 g) fennel, very thinly sliced
1 avocado, peeled, pit removed, and diced
4 French radishes, thinly sliced
1 cup purslane, washed
1/4 cup (60 ml) olive oil
Juice of 1 lemon
1 tsp grainy mustard
Black pepper

In a medium sauce pan, bring 2 cups of water to a boil. Add the black quinoa and pinch of salt. Cover and simmer for 25 minutes until quinoa is tender (it will be slightly crunchier than ivory quinoa). Cool completely.

In a small saucepan, bring water to a boil. Add a pinch of salt and the peas. Cook for 5 minutes or until tender but still have a bite. Drain them and submerge them in ice water to stop the cooking process. Drain well.

In a large bowl, combine the black quinoa, peas, fennel, avocado, radishes, and purslane. In a small bowl, whisk together the olive oil, lemon juice, mustard, salt, and pepper. Pour the vinaigrette over the salad and toss to combine. Serve immediately.

SIMPLE BEET SALAD WITH ONIONS

Grate scrubbed beets or cut into julienne; toss with chopped green onions and vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.

ROASTED BEETS

Just cut them into chunks and roast them with olive oil, S & P until they are tender. 

Simple summer beet soup

Boil and peel beets. (Can use both kinds). Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sour cream.

A beet suggestion from Anina Marcus, a CSA member from Carmel: “I would like to say what I did with the beets.  I parboiled them till tender, sliced them thin and then made a vinaigrette of Meyer lemon, balsamic vinegar, sea salt, pepper, 2 tablespoons honey or pomegranate molasses and then sprinkled your thinly diced mint over all that. It was so lovely. If you really want to get adventurous you can slice strawberries into that also. You get the wonderful sweet of the strawberry against the different sweet of the beet all put into balance by the Meyer lemon and balsamic to offset the sugars slightly… It’s a palate pleaser… I just had to tell you because I did that tonight to go with corn on the cob.”

Creamy Beet Soup with Pistachio Mousse
adapted from the Cook’s Garden by Ellen Ogden

2 tablespoons olive oil
1 bunch beets, peeled and cubed
1 small onion or leek, chopped
2 garlic cloves, minced
1.5 cups white wine
2 cups apple cider or juice
dash of ground allspice
1 stick of cinnamon
1 bay leaf
1 pint sour cream or yogurt
S & P to taste

Pistachio Mousse

1 cup ricotta cheese
1/2 cup chopped pistachio nuts, slightly toasted
8 sprigs fresh chervil or 4 sprigs fresh tarragon
4 fresh mint leaves
pinch of salt
pinch of cayenne pepper

Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sour cream or yogurt.

Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours.

Meanwhile make the pistachio mousse. Process all of the ingredients in a blender or food processor until smooth. Transfer to bowl, cover, and refrigerate until ready to serve.

Serve the soup cold, seasoning with the salt and pepper and garnishing each bowl with a spoonful of the mousse.

6 medium beets roasted
Olive oil
Salt

2 cloves garlic crushed
2 Tbl yogurt
2 Tbl Mayo (regular or vegan)
4 tsp curry powder
3 Tbl fresh lemon juice
10 tbl olive oil
4 Tbl chopped cutting celery or cilantro
Directions:

Preheat oven to 375. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender. A sharp kitchen paring knife should pierce through the foil easily. Set aside to cool. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. Many people don’t prepare fresh beets because of the staining juices. Wearing latex or vinyl gloves will protect your hands and preparing on a covered surface

Will protect your cutting board. I often roast beets without wrapping and use them skin included. However, this is an alternative method. Whatever method you use, it is well worth the effort!

Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature.

Honeyed Beet Quinoa Summer Salad, with variations
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

Julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo… chives, tarragon for a different flavor….. The possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil… but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

BEETS
From a book I got from the library: A Mother’s Book of Traditional Household Skills by L.G. Abell, originally published in 1853

Wash them clean with a cloth, rubbing them well. Be careful not to cut them, unless they are very large, and then you may cut them in two, not splitting them. They require, when grown full size, three or four hours’ boiling. When tender all through, scrape off the outside, split or cut them in thin round slices, and pour over melted butter, and sprinkle with pepper. Boiled beets sliced, and put in spiced vinegar until pickled, are good. The tops of beets are good in summer boiled as greens. Beets should be kept in the cellar, covered with earth to keep them fresh. It is said they are nicer roasted as potatoes for the table.
Orange Beets

2 large beets (about 1 1/2 pounds)
1 tablespoon butter
1 tablespoon grated orange rind
3/4 cup fresh orange juice
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons chopped almonds, toasted

Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.
1. Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 89(29% from fat); FAT 2.9g (sat 1.3g,mono 1.1g,poly 0.3g); PROTEIN 2.4g; CHOLESTEROL 5mg; CALCIUM 27mg; SODIUM 157mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 14.8g
Cooking Light, DECEMBER 2001

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.

Yield: 6 servings

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

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.

Dutch Beet Salad
from Recipes from a Kitchen Garden by Shepherd and Raboff

6 large beets, peeled
1 bunch scallions, chopped
½ cup apple cider vinegar
2 Tbs. water
½ cup vegetable oil
pinch sugar
1/4 tsp. salt
1/4 tsp. black pepper

Grate the fresh beets on the finest grater you have-preferably one used to grate lemon peel. If you are using a food processor, use the blade with the smallest holes. Place the grated beets in a bowl. Mix the remaining ingredients until blended and pour over the beets. Toss and marinate in refrigerator for several hours before serving. For an interesting variation substitute grated carrots and/or grated daikon radishes for 1/3 of the beets. Serves 4 to 6.

Grilled Beets from a customer

Toss with balsamic vinegar, extra virgin olive
oil, salt & pepper and GRILL over direct heat
for 15-20 and finish indirect heat approx. 40
min for approx. 1-1/2″ dia. beet (grill with
skin on of course and 1/2 of tops and roots).
These are superior to oven roasting – I can’t go back
to oven roasting now!

BEET AND BLUE CHEESE SPREAD
Cooking Light magazine

2 beets
2 apples, cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. horseradish

Preheat oven to 400̊. Wrap beets in foil and bake for
1 hour or until tender. Cool and peel the beets.
Place beets, apples, cheese and horseradish in a food
processor, process until well blended. Serve with
crackers or pita chips.

BEET AND ARUGULA SALAD

1/2 lb.
1 small bunch
1 tbsp.
1/4 cup
beets without leaves (about 3 medium)
arugula
white-wine vinegar
olive oil

Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates. Serves 2.

Gourmet, March 1997


BOILED BEETS AND WILTED BEET GREENS W/ GARLIC & LEMON

This sauce utilizes both the beets and their leafy tops, so freshness is paramount.  Boiled and diced beets are added to a simple sauce of tender beet greens wilted in garlic and olive oil.  A splash of lemon juice helps balance the sweetness in the beets, as does the gentle bitterness of the greens themselves.

4 medium
1 tsp.
1/4 cup
4 cloves
1 1/2 tbsp.
1 lb.
beets with their leafy greens
salt, plus some to taste
olive oil
garlic
fresh lemon juice
pasta (best choice: fusilli or other short, curly shape)

1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta. 

2. Slice the beet stems where the leaves begin and set the leaves aside.  Trim all but the last inch of the stems from the beets themselves.  Trim any dangling roots and wash the beets to remove any dirt. The trimmed beets should weigh about 1 pound.  (Julia’s note: if you have a beet or 2 left over, they are good grated raw into a salad.)

3. Place the beets in a medium saucepan and cover with water. Bring the water to a boil and add salt to taste. Simmer until the beets are tender enough so that a metal skewer slides easily through them, about 25 minutes.  Drain the beets and cool them slightly.  Use paper towels to hold the beets and rub gently to slip off their skins. Trim and discard the remaining portion of the stem.  Cut the peeled beets into 1/4 inch cubes and set them aside. 

4. While the beets are cooking, place the beet greens in a large bowl and soak in several changes of cold water until no grit appears on the bottom of the bowl.  Shake the leaves to remove excess moisture but do not dry them. Slice the damp leaves crosswise into 1/2 inch wide strips and set them aside. There should be about 5 cups of shredded beet greens.  (Julia’s note about the ‘several changes of cold water’: I just wash the beets, but then I’m not a fussy chef from New York City….)

5. Heat the oil in a large sauté pan with a cover. Add the garlic and sauté over medium heat until golden, about 2 minutes.  Add the beet greens and 1 teaspoon salt.  Stir several times to coat the leaves with the oil.  Cover and cook, stirring several more times, until the beet greens have wilted, about 5 minutes.

6. Stir in the cubed beets and the lemon juice and cook until heated through, about 1 minute.  Taste for salt and adjust seasonings if necessary.

7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the beet sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.

Pasta e Verdura, Jack Bishop


BEETS WITH WALNUTS

6
3/4 cup
2 cloves
1 tbsp.
1 tbsp.
1 1/2 tsp.
1 tsp.
5
beets (each 1 1/2 to 2 inches in diameter), scrubbed and trimmed, leaving about 1 inch of the stems attached
water
garlic, unpeeled
olive oil
minced fresh coriander
red-wine vinegar, or to taste
minced white part of scallion
walnut halves, toasted and chopped (about 2 teaspoons)

In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

Gourmet, February 1993


CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

1/4 cup
2 tbsp.
1 clove
1/4 cup
1 tbsp.
1/2 tsp.

1/2 cup
4 cups
4 cups
minced shallot
minced peeled fresh ginger
garlic, minced
rice vinegar (available at Asian markets and some supermarkets)
soy sauce
Asian (toasted) sesame oil
Tabasco to taste
olive oil
finely shredded carrots
finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet, April 1994


GRAPEFRUIT, BEET, AND BLUE CHEESE SALAD


1/2 bunch
1
1 oz.
2
4 tsp.
1 tbsp.


watercress, coarse stems discarded
grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
chilled fine-quality blue cheese, cut into small thin slices
peeled cooked beets, grated coarse (about 1 cup)
extra-virgin olive oil
balsamic vinegar
coarse salt to taste
coarsely ground pepper to taste

Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper. Serves 2.

Gourmet, February 1994


BEETS WITH STOUT AND SAUTEED BEET GREENS

9 lbs.
3 tbsp.
1 tbsp.
1/2 stick
beets including the greens (4 1/2 pounds without the greens),
Guinness stout
red-wine vinegar
unsalted butter (1/4 cup)
the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse

Trim the beets, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens. In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.

Gourmet, March 1990


ROASTED BEET SALAD WITH BEET GREENS AND FETA

Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad.

6 tbsp.
2 1/2 tbsp.
1 tbsp.
7 med.-lg.
1 cup
2 tbsp.
3/4 cup
extra-virgin olive oil
red wine vinegar
minced garlic
beets (about 3 inches in diameter) with greens
water
chopped drained capers
crumbled feta cheese (about 3 ounces)

Preheat oven to 375¡F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.


CHILLED BEET SOUP WITH CHIVES

1 1/2 tsp.
3 med.
1 bunch
1
1 1/2 tbsp.
1 tbsp.
2 cups
olive oil
carrots, peeled, chopped
beets, cut into fourths, tops reserved for another use
onion, finely chopped
balsamic vinegar
sugar
buttermilk
Chopped fresh chives

Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.

Working in batches, add sugar and carrot mixture to blender or food processor. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.

Julia’s note: I have an immersible blender; it’s a GREAT soup tool: just blend the soup right in the pan.  I highly recommend this kitchen gadget.

Adapted from Bon Appétit, June 1996


STEAMED BEET GREENS

8 cups
4 tbsp.
3 tbsp.
6 tbsp.
washed, loosely packed trimmed beet greens (coarse stems removed)
unsalted butter
fresh lemon juice
finely chopped shallots or onions
salt and pepper to taste

Rinse the beet greens well, and leave the water clinging to the leaves. Melt the butter in a medium-size skillet.  Add the greens and lemon juice, cover, and cook over low heat for 5 mins.  Then add the shallots and salt and pepper.  Stir well, cover, and cook until the greens have wilted another 4-5 mins. Adjust the seasonings if necessary, and serve immediately. Makes 2 portions.

The New Basics, Rosso and Lukins


BEET VINAIGRETTE

1 cup
2-3 cloves
2 tbsp.
1 tsp.
1/4 cup
1 lg.
1 cup
vinegar
garlic
freshly ground pepper
salt
sugar
cooked beet, roughly chopped (3/4 to 1 cup)
oil

Put all ingredients except the oil in a blender or food processor and puree. Then, with the motor running, slowly add the oil.

Kitchen Garden Magazine, Sept. 1997


WHOLE-BEET PASTA SAUCE

1/2 cup
1 lb.
1
1
1 lb.
1/2 cup
1 tbsp.
2 large

4 oz.
pine nuts
beet greens (or chard or spinach)
orange
lime
fettuccine or linguine
olive oil
chopped garlic
or 4 medium roasted beets, cut into 1/2-in. cubes
Salt and freshly ground pepper
feta or Gorgonzola cheese

Toast the pine nuts in a 350 F oven for 10 minutes or until light brown. Cool. Wash the greens thoroughly. If the leaves are young and tender, they can be used whole. If they’re large, remove the stems and chop the leaves coarse. Juice the orange and the lime into a measuring cup; you should have about 1/2 cup of juice. Save the rinds. Cook the pasta in a large pot of boiling salted water until al dente. If you’re using fresh pasta, which needs to boil for only a minute or two, prepare the sauce before you cook the pasta. In a very large sauté pan or Dutch oven, heat the oil and the garlic over a medium flame just until the garlic starts to color. Add the beets and citrus juice, and season with two large pinches of salt and some pepper. Boil until the liquid is reduced by about half. Add the greens and toss. If the sauce needs more zing, grate just a bit of orange and lime peel into it and stir. Drain the pasta, add it to the sauce along with most of the pine nuts, and stir. Serve on warm plates with the extra pine nuts and half the cheese crumbled on top. Pass the rest of the cheese at the table.

Kitchen Garden Magazine, Sept. 1997


ROASTED BEETS

Scrub beets under cold water, rub them with vegetable oil and sprinkle them with a little kosher salt. Roast them on a baking sheet at 350 F. Small to medium beets take 30-60 minutes. You may want to cut large beets in half to shorten the baking time. When the beets can be pierced easily with a fork, they’re done. Once the beets are cool, the skins slip off easily.

I have no trouble finding ways to use leftover, cooked beets. In my beet vinaigrette, pureed cooked beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional vinaigrettes. The vibrant color really dresses up garden salads, pasta salads, and fish. One of my favorite salads is a mixture of greens topped with cubes of roasted beets, slices of tart green apple, and pats of goat cheese, all drizzled with sweet-tangy beet vinaigrette.

Kitchen Garden Magazine, Sept. 1997


GRATED CARROT OR BEET SALD WITH CUMIN

Grate or hand-cut carrots or beets, blanch them briefly in boiling salted water, then drain and towel-dry. Dress while warm with Lime-Cumin Vinaigrette, plus 1 teaspoon orange flower water if you like.

Lime-Cumin Vinaigrette

1 clove


2-3 tbsp.
2 tbsp.
1/2
1/2 tsp.
1/2 tsp.
1/4 tsp.
1/3 cup
2 tbsp.
garlic
Salt
Grated or minced zest of 2 limes
fresh lime or lemon juice to taste
chopped scallion or finely diced shallot
jalapeno chile, seeded and minced
cumin seeds
coriander seeds
dry mustard
olive oil
chopped cilantro

Pound the garlic with 1/8 teaspoon salt in a mortar until smooth (or put it through a press), then combine it in a bowl with the lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool. Grind to a powder in a spice mill, and then add them to the juice mixture. Whisk in the mustard and oil. Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro just before using.

Vegetarian Cooking for Everyone, Deborah Madison


GRATED SAUTEED BEETS

4 medium
4 tbsp.


beets
butter
Fresh lemon juice
Salt & freshly ground pepper
Chopped fresh dill or parsley

Wash, peel, and coarsely grate beets.  In a covered frying pan, melt butter, add beets, and stir to coat with butter, then sprinkle with lemon juice to taste.  Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don’t burn.  (You could add a few spoonfuls of stock or water to prevent sticking.)  Cook just until tender, and then season with salt, pepper, and additional lemon juice if needed.  Sprinkle with dill or parsley.  Serves 4.

Note:  Grate other vegetables, such as cabbage, carrots, and parsnips, cook separately, and arrange in mounds on a vegetable platter.

Victory Garden Cookbook, Marian Morash


Beetroot Salad with Anchovy Dressing
, from: Jane Grigson’s Vegetable Book

Julia’s note: ‘beetroot’ is what beets are called in England, I think. I was intrigued by this recipe because of the unusual salad dressing. I’m a big fan of vegetable salads, our dinner table often has a traditional lettuce salad and also a beet or potato or turnip or fennel or celery etc. salad. I love make ahead dinner items, and vegetable-rich ones are an extra bonus.

1 pound boiled, peeled beetroot
1/2 pound boiled firm or waxy potatoes
2 hard-boiled eggs, peeled
chopped parsley

Dressing:
2 medium onions, chopped
4 Tablespoons oil
1 tin anchovies in oil
1 teaspoon wine vinegar
1/4 teaspoon (or a bit more?) Dijon mustard pepper

Slice beets and put into a shallow bowl. Peel and slice the potatoes into half-circles and arrange them in a ring round the edge, slipping the straight edge down between the beets and the edge of the bowl. Mash the eggs to crumbs with a fork, mix them with a heaped tablespoon of parsley and set aside.

For the dressing, cook the onions in a tablespoon of oil in a small covered pan, so that they become soft without browning. Cool and pound with the anchovies, their oil and the remaining ingredients (use a blender if possible). Adjust the seasonings (this usually means add S & P to taste).
Spread dressing evenly over the beets. Scatter the egg on top with extra parsley if necessary. Serve chilled.

Chicken Salad with Fennel, Almonds, and lemon Mayo

Ingredients

  ¼ cup mayonnaise
  ~ Juice of 1 small lemon
  2 cups cooked chicken (grilled, roasted, or poached), cut or torn into bite-size pieces
  ½ cup fennel bulb and fronds (not stalks), diced
  1 medium shallot, diced
  ¾ cup almonds, toasted and sliced
  ~ Salt and pepper to taste
  ~ Mixed salad greens, washed and dried

Steps

  1. Put the mayonnaise in a medium bowl, then whisk in the lemon juice to taste (I like it lemony, so I err on the side of more rather than less lemon juice). Stir in the chicken, fennel, shallot, and almonds, then season to taste with salt and fresh ground pepper
  2. Toast 1 slice per sandwich of artisanal-style whole-wheat bread. Top toasted bread slices with chicken salad and mixed greens.
Posted in Weekly Newsletter | Leave a comment

Week #10

  • Lettuce!
  • Parsley or dill or cilantro
  • Green onions or small red onions called purplette
  • Chinese broccoli or broccoli
  • Sugar snap peas
  • Kale (Hey! quit leaving this healthy green behind, see 10 ways to prepare kale below)
  • Potatoes
  • Kohlrabi
  • Cabbage for s few
  • Zucchini
  • Garlic

We continue to transition. From spring to summer, zucchini coming on, greens.becoming less prominent. The peas have gone crazy, we have two beds outside the hoop houses which rarely are successful due to bird, but they are currently doing minimal damage. They prefer my wheat and sunflowers. The brassicas continue their irregular readiness with a few cabbages here and there and a few heads of broccoli. The heat was fortunately short lived and damage was minimal. If that heat were sustained we would be in real trouble. Juve estimated out hoop houses got above 120 degrees!

We had the help of our Alaskan guest, Cole this past week. He helped us pull the garlic. It was a hard sad affair. The soil after years of amending with compost and organic material felt like the original clay we are gifted in this part of the Willamette Valley. It was rock hard and unforgiving with thistle intermixed. What a welcome to La Finquita! In those beds that held garlic and thistle the Brussels Sprouts were planted. We put in 4 varieties, always hedging our bets to get you Brussels in October before the regular season ends and ensuring Brussels for the Thanksgiving

Giving Share. It comes late this year, at the very end of November. Weather permitting (not colder than 17 degrees) we should have Brussels by then.

Our winter squash was uncovered, opening it to the onslaught of cucumber beetles. We are busy weeding between the beds and around each plant in hopes of beating them back “enough”. Time is spent each week attending to the weeds in the onions. They take 4 weeding sessions before they come out of the ground. Next weekend at the summer equinox they will send energy into the bulb and start forming their nice round heads. We have more onions than ever, so fingers crossed that the rust that travels through the air does not affect them.

This week begins the planting for fall. Cabbage has been seeded twice (the heat got the first seeding), broccoli is next. I seed lettuce every week with varying degrees of success. The heat really can limit germination and that is frustrating. I will seed celery, fennel, radicchio as well. A new set of beans are germinating and will need to find a home in the garden that is packed to the gills with other crops. We are juggling space in the hoop house that is too hot right now but we want it for fall with outdoor space that has water limitations and crop rotation. I am getting dizzy so will stop sharing what is rattling around in my head.

Mary Kay and I have set a tentative date for the canning party August 25. I had to abandon the party last year as I could just not juggle a big family trip and the canning event on my own. This year Mary Kay is back in and I have no trip planned (learned my lesson on that one!). Sign up will come soon, but mark your calendars and sign up early. We will take 20 participant families and have a wait list.

The harvest festival will take place early in October this year in hopes of good weather. The first Sunday of October. Enough planning, off to harvest. Here are some great recipes to try this week.

Creamy Herb Dressing

Samin Nosrat

1 tablespoon finely diced shallots

2 tablespoons red wine vinegar

½ cup creme fraiche, heavy cream, sour cream or plain yogurt

3 tablespoons extra virgin olive oil

1 small clove garlic, finely grated or pounded with a pinch of salt

1 scallion, white and green part finely chopped

¼ cup finely chopped soft her, whatever you like (parsley, dill, cilantro, basil)

½ teaspoon sugar

Salt

Pepper

In a small bowl let the shallots sit in the red wine vinegar for 15 minutes. In a large bowl whisk together the shallot and macerating vinegar with the creme fraiche, olive oil, garlic scallion , herbs, sugar and a pinch of salt and pepper. Taste with a leaf of lettuce and adjust seasoning.

Refrigerate the leftovers will keep for 3 days.

Rosemary Sugar Snap Peas

2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
Freshly ground pepper

  1. Trim peas, set aside.
  2. In large saucepan, bring water, rosemary and salt to a boil; add peas, cover, reduce heat and simmer 5 to 8 minutes, until tender. Drain.
  3. Melt butter in large skillet over medium-high heat; add almonds and saute until golden, about 2 minute.
  4. Toss peas with butter mixture and pepper. Serve immediately.

Serves 8.

Chimichurri (the best way to use parsley ever!!)

Ingredients

  1. 1/4 cup coarsely chopped parsley.
  2. 3 tablespoons red wine vinegar.
  3. 4 large garlic cloves, minced (2 1/2 tablespoons)
  4. 2 tablespoons oregano leaves.
  5. 2 teaspoons crushed red pepper.
  6. Kosher salt and freshly ground pepper.
  7. 1/2 cup extra-virgin olive oil.

Take ingredients except for olive oil and chop in food processor. blend well then take out and cover with olive oil, let stand for 20 minutes. Serve with meat or fish of your choice.

COLLARD GREENS MINIERA
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

Gourmet
January 2001

Indian Spiced Kale and Chickpeas

1 tablespoon extra virgin olive oil                                                        3 cloves garlic, minced

1 11/2 pounds kale, ribs removed, coarsely chopped                           1 cup reduced sodium chicken broth

1 teaspoon ground coriander                                                ½ teaspoon ground cumin

¼ teaspoon garam masala                                                    ¼ teaspoon salt

1 can (15 oz.) chick peas, rinsed

Healt oil in a dutch oven over medium heat.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.  Add broth, spices and salt.  Cover and cook for about 8-10 minutes.  Stir in chickpeas; cover and cook unitl chickpeas are heated through, about 1-2 minutes.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS
1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar
Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.

While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

Gourmet
December 1998

Kale with Garlic and Bacon

1 slice of bacon chopped (I use pancetta)

1 garlic clove

6 cups (or what you have) chopped kale, washed

1 cup water (I used chicken broth)

In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain.  In te fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender.  Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste.  Serves 2.

Kale Salad (from Kris Schamp)

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

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

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

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

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

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

Add rest of “dry” ingredients.

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

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

Whole-Wheat Penne With Walnut Pesto and Kale

Tuesday, February 27, 2007

Makes 4 to 6 servings

Lacinato kale, also called Tuscan, black or dinosaur kale, is narrow leafed, dark blue-green and crinkly. Other varieties of kale may be substituted if lacinato is unavailable. Be sure not to toast the nuts too long; burned nuts will make the pesto taste very acrid. Whole-wheat pasta varies widely in flavor and texture; Imported Bionaturale brand, which is sold at New Seasons Markets, is one of my favorites. If you prefer, regular pasta may be substituted for whole-wheat.

  • 11/2 cups walnuts, toasted and coarsely chopped (divided; see note)
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • Pinch granulated sugar
  • 1 cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 bunches fresh lacinato kale, stemmed, coarsely chopped and rinsed well
  • 1 pound whole-wheat penne rigate pasta

Combine 1 cup walnuts, garlic, thyme and pinch sugar in food processor and process until evenly ground, about 15 seconds. Add cheese and oil and process just until blended, about 4 seconds, scraping down sides of work bowl as necessary. Adjust seasoning with salt and pepper; set pesto aside.

In a large pot, bring 4 quarts of water to a boil, add salt and greens and cook until tender, about 4 minutes. Leaving the boiling water on the heat, use tongs or long-handled strainer to transfer greens to large bowl of cold water to stop cooking. When greens are cool, drain and squeeze firmly between hands to remove excess moisture. Coarsely chop greens and set aside.

Add pasta to the boiling water and cook according to directions on package. Drain pasta through colander, reserving 1/2 cup pasta water. Return pasta to pot and toss with pesto until well-coated. Add reserved pasta water, as necessary, to moisten pasta. Using tongs, distribute cooked greens through pasta; season to taste with salt and pepper. Divide pasta among bowls and serve garnished with remaining 1/2 cup walnuts and additional grated parmesan as desired. 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.

Kale Omelete

By the Armard Family

INGREDIENTS

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

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

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

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

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley

PROCEDURES

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

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

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

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

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (fritatta Vs. Omelette)

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


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