Thanksgiving Harvest

Thanksgiving Harvest 2016

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

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

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

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

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

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

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

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

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

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

3) Indigenous Environmental Network

https://www.facebook.com/ienearth/videos/

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

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

 

 

Roasted Cauliflower and Radicchio Salad

GOURMET NOVEMBER 2004

Yield: Makes 8 to 10 servings

Active Time: 45 min

Total Time: 1 1/4 hr

Ingredients

  • 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white-wine vinegar
  • 1 1/2 tablespoons finely chopped shallot
  • 2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
  • 1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
  • 1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
  • 1/2 cup hazelnuts (2 1/4 ounces),toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Preparation

    1. Put oven rack in middle position and preheat oven to 450°F.
    2. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
    3. Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Cooks’ notes:

 

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

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

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

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

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

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

The Complete Kitchen Garden
Text copyright © 2011 Ellen Ecker Ogden

Arugula Pesto

 MAX SUSSMANELI SUSSMAN SEPTEMBER 2012 THIS IS A COOKBOOK

Ingredients

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

Preparation

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

 

Roasted Acorn and Delicata Squash Salad

AMY CHAPLIN OCTOBER 2014 AT HOME IN THE WHOLE FOOD KITCHEN

Yield

Serves 4 to 6

Ingredients

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

Preparation

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

 

 

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

SUE LI EPICURIOUS OCTOBER 2014

Yield:Makes 8 servings

Active Time: 20 minutes

Total Time: 35 Minutes

Ingredients

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

Preparation

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

Do ahead:

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

 

Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese

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

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

 

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The Final Harvest 2016

Week #29

Last Harvest 2016

 

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

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

 

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

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

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

 

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

 

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

 

Kale Salad (from Kris Schamp)

 

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

 

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

 

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

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

 

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

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

Add rest of “dry” ingredients.

 

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

 

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

 

 

 

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

 

1 bunch kale or collards

salt to taste

olive oil

parmesan cheese (our new favorite is Romano cheese)

 

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

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 

Serves 6-8

 

3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

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

4 cups chicken or vegetable stock

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

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

 

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

GREEK STYLE FENNEL

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

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

Fennel and Red Pepper Salad

By MARTHA ROSE SHULMAN

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

For the salad:

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

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

1 to 2 tablespoons minced parsley

1 tablespoon minced chives

1 ounce shaved Parmesan

For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or champagne vinegar

1 small garlic clove, very finely minced or puréed

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

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

Yield: Serves six.

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

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

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)

 

Makes 6 servings. Prep Time: 30 minutes

 

PIE FILLING

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into

pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

 

BASIC SWEET PIE CRUST

8 ounces all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1 stick unsalted butter, cut into 1/4″ pieces

3 tablespoons ice water

 

Preheat the oven to 425 degrees F.

 

PIE FILLING

Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half.

Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about

1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within

1/2-inch of the outer rim.

 

In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and

pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie

crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to

coat. Spoon the tomato mixture into the pie shell and dot with the butter.

 

Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and

tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut

small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush

the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar.

 

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the

crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool

on a wire rack for at least 1 hour before serving.

 

Serve warm or at room temperature.

 

BASIC SWEET PIE CRUST

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter until the

mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your

fingers until the water is incorporated and dough comes together. Add more water as needed to

make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly

in plastic wrap, and refrigerate for at least 30 minutes before using.

Fried Green Tomatoes
Vegetarian Cooking for Everyone by Deborah Madison

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

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

 

 

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Week #28

Week #28

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

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

We have two weeks left of the 2016 harvest season.

 

Please take the time to answer our four questions:

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

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

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

4) Will you continue your membership in 2016?

 

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

La Finquita del Buho

7960 NW Dick Road

Hillsboro, OR 97124

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

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

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS
1 head butter lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
8 ounces blue cheese (preferably Cabrales), crumbled
1/4 cup red wine vinegar
5 tablespoons almond oil or olive oil
Peppered Almonds
Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.
Bon Appétit
March 2000
Asian Cabbage salad with Chicken
• 1 red jalapeño or Fresno chile with some seeds, chopped
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons light brown sugar
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon grated peeled ginger
• Kosher salt
• 1/2 small head of red cabbage, thinly sliced (about 5 cups)
• 2 medium carrots, peeled, shredded
• 6 scallions, whites and pale greens only, thinly sliced
• 3 cups shredded rotisserie chicken
• 1 cup baby spinach, thinly sliced
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped dry-roasted peanuts
• 1/2 teaspoons toasted sesame seeds
Preparation: Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

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

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

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

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

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

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

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

Gourmet
December 2002

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

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

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

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

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

Makes 6 servings.

 

 

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Harvest Festival Today! Rain or Shine

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

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

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Week #26

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

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

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

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

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

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

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

Roast bell peppers over a gas burner, under the broiler or on
a grill until the skins blister and char. Place in a plastic bag, seal
and set aside for 15 minutes to steam. Then peel, stem, seed and
derib. Cut the peppers into strips. Set aside.
Bring a pot of water to a boil over high heat. Blanch the
tomatoes by plunging them into the boiling water for 15 seconds, then
into ice water. Drain, then peel, seed and dice. Set aside.
Heat 1 Tble of the olive oil in a large pot over medium heat.
Add the onion and sauté for about 5 minutes, or until translucent. Add
the potatoes and season with salt and pepper. Add the warm water and
simmer slowly for 20 minutes, stirring occasionally. Add the tomatoes
and simmer for 5 minutes longer.
Heat 2 Tbles of the olive oil in a large skillet over medium
high heat. Add the pepper strips and sauté until softened, then add
them to the potato mixture.
Add the remaining oil to the skillet and, when hot, add the
eggplant cubes and fry until golden brown. Add the eggplant to the
potato mixture and cook for a few minutes longer, or until the
potatoes and eggplant are soft, the liquid has been absorbed and the
flavors are well blended. Serves 6
Mediterranean Eggplant and Barley Salad
GOURMET SEPTEMBER 2006
YieldMakes 4 (main course) or 8 (side dish) servingsActive Time45 minTotal Time1 1/2 hr
Ingredients
1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
Preparation

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

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Week #25

Week #25

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

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

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

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

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

 

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

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

 

Tomato Red Pepper Salad Dressing

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

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

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

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

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

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

dressing:

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

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

Celeriac and Tomato Soup

 

4 tomatoes                            2 cups water

2 # celeriac                            ¼ cup lovage chopped (optional)

3  leeks                                   1 onion

1 clove garlic                        1 large carrot

1 tablespoon olive oil         2 T butter

3 sprigs parsley                    6 cups chicken broth

salt and freshly ground pepper

 

Peel, seed, and roughly chop tomatoes.  Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water.  Wash and trim leeks and, using only the white and light green parts, thinly slice.  You should have 1 ½ cups.  Chop onion and combine with leeks.  Chop garlic.  Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted.  Add garlic and carrot, and cook for 5 minutes longer,  Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated.  Add drained celeriac, the rest to the tomatoes and the parsley sprig.  Cook together for 10 minutes.  Add chicken broth, water and lovage (if using).  Bring to a boil and reduce heat and simmer for 30 minutes.  Puree, season with salt and pepper, and serve with croutons on the side.  (serves 8)  For thinner soup only use 1 pound celeriac and 3 tomatoes.

Chile Relleno Casserole

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

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

8 corn tortillas

½ white onion, diced

2 Tablespoons olive oil

4 eggs, separated

4 Tablespoons flour

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

 

 

 

 

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Week #24

 

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

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

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

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

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

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

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

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

http://virginiagarcia.org/who-we-are/health-center/mission-history/

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

http://us8.campaign-archive2.com/?u=7ffb83bc21b1ccf3735be3227&id=328c63c43f&e=

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

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

 

Recipes Below:

Calabrian Bruschetta

from Verdura by Viana La Place

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

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

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

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

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

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

Layered Eggplant Casserole from Recipes from America’s Small Farms

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

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

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

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

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

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

 

 

Spaghetti Squash and Herbs (Martha Stewart)

 

  • 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon packed light-brown sugar
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped

Directions

  1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
  2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately

 

 

 

Gazpacho

INGREDIENTS

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

Nutritional Information

PREPARATION

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

 

Chicken with Green Goddess Dressing

INGREDIENTS

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

Nutritional Information

PREPARATION

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

 

 

 

 

 

 

 

 

 

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WEEK #23

The Weekly Share, Week #23

  • Kale
  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Cucumbers (enjoy them while they last, they are on their way out)
  • Zucchini
  • Lettuce
  • Basil or cilantro
  • Onions
  • Garlic
  • Apples
  • Eggplant
  • Carrots or beets
  • Melon (we hopefully have enough for everyone to get one melon, if you took one last week please don’t take one this week)
  • Thyme or sage

Cool nights and warm days really feel like fall. The warm weather crops like tomatoes and eggplant really “feel” the change. The winter squash is dying back symbolizing its readiness for harvest. The rain last week gave all our brassicas a boost, they are growing like crazy and we are starting to see Romanesco broccoli! I managed to run out between cloud bursts and seed our covercrop, crimson clover. I planted it in rows under the brassicas and it is already germinated! Our goal has been to put a winter cover crop over much of our land so that the soil can regain its nitrogen. Alas as we farm every square inch of our property and then some we rarely get it planted in time or at all. Hopefully this new (old) strategy will work and we can have beautiful nitrogen rich clover come spring. If we are lucky it can also help compete with all the weeds.( By the way, they also germinated in a thick carpet everywhere with that nice rain.)

Juve has been racing against time to get the back field fenced and the second of two greenhouses set up. It looks like time will win and they will have to wait until he gets back from Honduras. We hope to pull the cucumbers before he goes so that the radish and lettuce can be seeded in the greenhouses while he is gone. There is so much to do at this time of year in preparation for fall and winter. There also seems to be an interminable amount of clean up to do! One can do what one can do and then she has to sleep.

We have 6 weeks left of the regular season. It has flown by. We will offer a Thanksgiving basket again this year that should be rich in veggies for your holiday meal. Even if you plan to be out of town, the veggies will keep or can travel with you. We hope for Brussel Sprouts (man, they are so ridiculous! We have rows of them out there but they look small, they have 2 ½ months to get their act together!), pie pumpkins, lettuce, radicchio, celery, cabbage and more. We will have a sign up next month and harvest for you on 11/20 for pick up 11/20 or 11/21. The cost $40.

Our harvest festival is set for October 9th. If you have any interest in helping out that day or before please contact us. Our amazing helpers Mary Kay and Mark will be out of town so we will need a couple of volunteers to work the pizza making station as we make the rounds and organize the day.

La Finquita Del Buho presents:

The 17th Annual

Harvest Festival

Sunday October 9, 2016 from 2- 6 p.m.

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

Swiss alp horns, Traditional Mexican dancing, La Finquita’s own blue grass jam session players, and surprise performance , cider pressing, wood fired pizza oven, potluck, farm tours and festive fall wreaths and bird feeders for sale and much more

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

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

 

Roasted Eggplant and Tomato Pasta

  • 1 ¾pounds eggplant, cut into 1-inch cubes
  • 1 to 2banana or Italian frying peppers, halved, seeded and thinly sliced
  • 4tablespoons extra-virgin olive oil, more for drizzling
  • Kosher salt
  • 12ounces pasta, such as campanelle or farfalle
  • 2pounds very ripe heirloomtomatoes, halved through their equators
  • 1 to 2fat garlic cloves, grated on a Microplane or minced
  • Large pinch crushed red pepper flakes
  • 2tablespoons brine-packed capers, drained
  • 2tablespoons unsalted butter(optional)
  • Grated ricotta salata or Parmesan cheese, for serving (optional)
  • Fresh mint or basil leaves, for serving

Nutritional Information

PREPARATION

  1. Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  2. Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  3. Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  4. Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  5. Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  6. Serve pasta drizzled with a little more oil and the herbs.

Puttanesca Sauce

Puttanesca Sauce

Puttanesca Sauce

This is a twist on a roasted tomato sauce with the addition of anchovies, capers, olives and red chile flakes. In this sauce, the tomatoes are chopped coarsely (no need for tedious peeling and seeding), and tossed in a large roasting pan, then the pan goes in the hot oven to make a roasted puttanesca.

Ingredients

  • About 8 pounds ripe tomatoes, any variety, cored and quartered
  • 5 medium onions, coarsely chopped
  • 10 garlic cloves, peeled and left whole
  • 5 garlic cloves, finely chopped
  • 1 cup chopped fresh herbs (rosemary, basil, thyme, oregano, parsley, and/or chives)
  • About 1/4 cup olive oil
  • 1/8 teaspoon salt, or to taste (don’t add much because the anchovies are quite salty)
  • Generous grinding of black pepper
  • 8 anchovy filets plus 2 tablespoons anchovy oil from the tin
  • 1/2 cup drained capers
  • 1 cup pitted black or green olives, cut in half or coarsely chopped
  • Dash red chile flakes, to taste
  • A few tablespoons sugar (optional)

Instructions

Preheat the oven to 450 degrees. In a large roasting pan, gently toss together the tomatoes, onions, whole and chopped garlic, herbs, olive oil, salt and pepper. Roast for 25 minutes.

Gently stir the vegetables and add the anchovies and 2 tablespoons of the anchovy oil. Roast for another 20 to 25 minutes and gently toss. Add the capers, olives and a dash of the chile flakes and roast another 10 minutes, or until the tomatoes are softened and somewhat broken down into a sauce, with a golden brown crust on top. Remove and taste for seasoning.

The sauce can be refrigerated for three to five days, or it can be frozen in a tightly wrapped plastic bag for several months. The sauce can also be placed in sterilized Mason jars and processed — 20 minutes in a boiling water bath should do it. It will keep for up to 10 months.

Toss the sauce with pasta, or serve it over grilled chicken or fish, or in any dish that calls for regular tomato sauce. You can cut the recipe in half or make a huge batch, all depending on how many tomatoes you have.

If the sauce tastes bitter, add a few tablespoons of the sugar. Add salt and pepper and more chile flakes as needed. Place in clean, sterile jars and refrigerate, freeze or can. Makes about 10 cups.

 

 

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Week #22

Week #22

  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Onions
  • Garlic
  • Summer squash (Zucchini and the like)
  • Eggplant
  • Cucumbers
  • Basil or cilantro or thyme
  • Tomatillos
  • Lettuce
  • Kale
  • Fruit (so here’s the deal, the pests have attacked our fruit, so there is tons of fruit but it has to be picked through, I have been using the canner/juicer and making delicious juice from wind fall pears, apples and a few prune plums) we will try and have a few bushels of fruit for you to choose from, it just depends how it looks when we get out there to harvest.
  • Leeks

So what a change in weather right? It went from boiling hot to 48 degrees at night an pouring rain. We got drenched numerous times while harvesting, transplanting and weeding. This water is great for fall crops like cabbage, brussels sprouts, broccoli and killer on tomatoes. We will do our best to get those tomatoes to you, but they will split quickly so cook them or eat them soon. The weeds will have a hay day with this rain. I keep kicking myself for not getting the cover crop in the ground. I commit to seeding it today! Every year I dream of completing the plan put out by gardening guru Elliot Coleman. He recommends planting cover crop under the fall brassicas (broccoli family) so that when the plants die the cover crop can take off and cover and nourish the soil. I WILL DO IT TODAY!

I continue on my path the dry, roast, can and juice as much as I can. The fruit keeps falling and as you read above it has a few bugs. It is great for sauce, chutney, juice. Too bad there is no canning party right? I will include my favorite chutney recipe below. If you want to gather felled fruit (the fruit that has fallen from the trees) please do, if you want to pick additional fruit, please ask us first. We always welcome people to gather a wheel barrow full of felled fruit and offer it to our goats, they love it. It also helps to keep future pests out of the orchard. ABC (preschool that has been with us for years) gathers tons of fruit each season for our goats, you can do it too.

The cherry tomatoes have gone wild! We have so many delicious varieties, they are like candy from Mother Nature. See recipes below. I am considering dehydrating them, but I am on over drive on the dehydrator and waiting for more racks to free up.

Tomorrow is the last day of summer L. It is hard to believe summer has gone by so quickly. The fall brings so many great veggies. The winter squash will be ready for harvest in a few short weeks, the plants are dying back. We seem to have a bumper crop but one never knows until we can actually see what is out there. We have over 15 varieties with a few very special types that get better after January! We would love for you to sign up to help harvest. There are 16 harvests left to go (twice a week for 8 weeks) and we have few takers at this point. I will be solo with Luna (possibly Diego) and hopefully my sis during the weeks that Juve is gone so come on out and get your hands dirty!

Mark your calendars, tell your friends, the Harvest Festival is scheduled for October 9th! A full afternoon of fun and excitement. It is a good time to invite those friends who always wonder what our farm is like!

Cianfotta Lucana (Eggplant, tomato, pepper and potato stew)
From the San Francisco Chronicle Cookbook

Great accompaniment to fish or meat. Or a sauce for pasta. Can add
capers or fresh ginger.

2 red bell peppers
2 yellow bell peppers
3 tomatoes
½ C extra virgin olive oil
1 red onion, chopped
1 pound russet potatoes, peeled and cut into walnut sized cubes
Salt and freshly ground pepper to taste
3 C warm water
3 Japanese eggplants, cut into ¾ inch cubes

Roast bell peppers over a gas burner, under the broiler or on
a grill until the skins blister and char. Place in a plastic bag, seal
and set aside for 15 minutes to steam. Then peel, stem, seed and
derib. Cut the peppers into strips. Set aside.
Bring a pot of water to a boil over high heat. Blanch the
tomatoes by plunging them into the boiling water for 15 seconds, then
into ice water. Drain, then peel, seed and dice. Set aside.
Heat 1 Tble of the olive oil in a large pot over medium heat.
Add the onion and sauté for about 5 minutes, or until translucent. Add
the potatoes and season with salt and pepper. Add the warm water and
simmer slowly for 20 minutes, stirring occasionally.  Add the tomatoes
and simmer for 5 minutes longer.
Heat 2 Tbles of the olive oil in a large skillet over medium
high heat. Add the pepper strips and sauté until softened, then add
them to the potato mixture.
Add the remaining oil to the skillet and, when hot, add the
eggplant cubes and fry until golden brown. Add the eggplant to the
potato mixture and cook for a few minutes longer, or until the
potatoes and eggplant are soft, the liquid has been absorbed and the
flavors are well blended. Serves 6

 

 

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 tablespoon extra virgin olive oil
  • 1 small or 1/2 medium onion, chopped
  • 2 to 4 garlic cloves (to taste)
  • 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
  • Salt and freshly ground pepper
  • 1/8 teaspoon sugar
  • 2 sprigs fresh basil
  • For the gratin:
  • 2 pounds eggplant, roasted
  • Salt and freshly ground pepper
  • 2 tablespoons slivered fresh basil leaves
  • 2/3 cup freshly grated Parmesan
  • 1/4 cup bread crumbs
  • 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 bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six

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

 

 

Summer Salad with Feta

5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half

1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.

Sea salt or fleur de sel and freshly ground pepper

2 tablespoons red wine vinegar or sherry vinegar

1/4 cup extra virgin olive oil

1/2 cup crumbled feta

1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

Variations:

Add any or all of the ingredients below:

1/2 small red onion, sliced and rinsed with cold water

12 to 18 imported Greek black olives, such as kalamatas or amphisas

1 small green, yellow, or red bell pepper

1 heart of romaine lettuce, cut in 2-inch pieces

A handful of cubed stale bread or croutons

Advance preparation:

You can assemble the salad hours before adding the seasonings, vinegar, and olive oil. Be warned: If you salt the salad too long before serving, it will become watery, as the salt draws out juices from the vegetables.

Yield: 4 to 6 servings

 

 

Julia’s cherry tomato notes:

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

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

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

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

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

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

Marinated Cherry Tomatoes 4 servings

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

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

Cherry Tomato & Avocado Salad

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

Blanched Broccoli with Basil Pesto and Cherry Tomatoes adapted from Pasta e Verdura by Jack Bishop

2 pounds broccoli di cicco
salt to taste
1 cup tightly packed fresh basil leaves 
2 medium cloves garlic, peeled
2 Tbs. pine nuts
6 Tbs. olive oil
1/4 cup freshly grated Parmesan cheese
2 pints cherry tomatoes
1 pound pasta (such as shells, or other open shape)

Bring 4 quarts of salted water to boil in large pot for cooking the pasta. Bring several quarts of water to boil in another pot. Chop the broccoli into small, bite-sized pieces. Add the broccoli and salt to taste to the boiling water. Cook until broccoli is tender, about 3 minutes. Drain and set aside the broccoli. Place the basil, garlic, and pine nuts in the work bowl of a food processor and process, scraping down the sides of the bowl as needed, until smooth. With the motor running, slowly pour the oil through the feed tube and process until smooth. Scrape the pest into a large bowl. Stir in the cheese and additional salt to taste. Cut the tomatoes in half. Add the tomatoes to the bowl with the pesto and toss gently. Add the broccoli to the bowl and toss gently. Taste for salt and adjust seasonings if necessary. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the broccoli sauce. Mix well and transfer portions to pasta bowls. Serve immediately. Serves 4.

CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES

2 tablespoons.
2 teaspoons
1 teaspoon
3/4 teaspoon
1 cup
1 tablespoon
4
4 cups
minced fresh dill 
grated orange peel
minced garlic
salt
cherry tomatoes, halved
olive oil
skinless boneless chicken breast halves, thinly sliced crosswise
firmly packed torn fresh spinach leaves (about 8 ounces)

 

 

 

 

 

Preheat oven to 450F. Place large baking sheet in oven to heat. Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat. Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes. Makes 4 servings.

Bon Appetit March 1998

——————-

 

 

 This next recipe is awesome! We have made it twice in 3 days. I made it gluten free and with less cheese, but any way you do it , it is a winner. The tomatoes are roasted first and this seems to be the secret, along with our amazing sweet red peppers. This is something you could make and freeze for later in the year (if you can keep your family from eating it right away)

 

Summer Vegetable gratin (NY Times)

INGREDIENTS

FOR THE BASE LAYER:

  • 2medium onions, thinly sliced
  • ¼cup olive oil
  • 2red bell peppers, thinly sliced, or 2 additional onions
  • ½teaspoon red pepper flakes
  • 4cloves garlic, smashed

FOR THE OPTIONAL TOMATO-BREAD CRUMB TOPPING:

  • 1 ½pounds plum or other ripe tomatoes
  • ¼cup olive oil
  • 1baguette
  • 1cup shredded Parmesan or Gruyère cheese

FOR THE GRATIN:

  • ¼cup olive oil, more for baking
  • 1 ½pounds zucchini, sliced 1/4-inch thick
  • 1 ½pounds yellow squash, sliced 1/4-inch thick
  • ¼cup freshly chopped basil or parsley, more for garnish
  • Salt and black pepper

Nutritional Information

PREPARATION

  1. Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Remove from heat and remove garlic, leaving remaining mixture in the pan.
  2. Meanwhile, make the topping (if using): Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10 minutes. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
  3. Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.) In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
  4. On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper.
  5. Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
  6. If not using topping, brush surface again with oil. If using topping, arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
  7. Bake or broil until vegetables are browned around the edges or crust is crisp and golden. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs.

 

 

 

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Week #21

Week #21

  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Beans (a few)
  • Onions
  • Garlic
  • Summer squash (Zucchini and the like)
  • Eggplant
  • Cucumbers
  • Shiso
  • Cilantro
  • Tomatillos
  • Bartlett Pears or Asian pears
  • Apples
  • Prune plums
  • Leeks

This is the time of year when cooking at home is hard due to heat and the most essential thing to do to deal with all those veggies. It seems overwhelming at times to deal with all the tomatoes and fruit, we are canning and dehydrating as often as we can manage and still there is barely a dent in all that produce this relatively small farm produces. Several of you have recipes for gazpacho, ratatouille, tomato sauce and stews. Please do send me those family favorites so I can share with others. Beth shared her favorite gazpacho recipe and that is written below. I know others have made that cool summer favorite soup with cucumbers and zucchini, it is time to get creative.

It was so hot last week we had to hand water our transplants daily. They seem to be struggling, but with this cooler stretch hopefully they can get down their roots and really take off. Juvencio has been a machine, pulling out beds of overgrown spring broccoli and composting them and getting them ready for fall crops. I try and plant those beds as soon as they are ready with things like radicchio, lettuce and green onions. We have fall broccoli, cauliflower and cabbage in the previously occupied onion beds. The weeds take no breaks and are really strutting their stuff. The greenhouses need to be turned over to fall crops, but that has taken the back burner for now, so much to do.

We had many comments about the canning party. We will take the break this year and plan on having it next year. I will change the heading to my email about the canning party to draw people’s attention to my email in the future.

Next weekend is Labor Day. Many of you have children returning to school this week, many start the following week. Don’t forget to pack veggies in their lunches! We will harvest next Sunday and those that pick up Sunday and Monday can pick up on Tuesday if that fits better into your plans.

Have a great week.

Gazpacho

By Beth

1 1/2 pounds tomatoes (4-6 depending on size)

1 cucumber

1 onion

3 cloves garlic, minced

 

Dice above ingredients and combine in a bowl

 

Add the following:

3 cups tomato juice

1/4 cup olive oil

1/4 cup white wine vinegar

Salt and pepper to taste

 

Use an immersion blender or food processor and blend to taste (chunky or smooth)

 

Serve cold for the hot weather!

 

 

 

 

 

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