week #16

  • • Cilantro or parsley
  • • Basil
  • • Red cabbage
  • • Green, purple and yellow beans
  • • Cucumbers
  • • Zucchini
  • • Kale of chard
  • • Tomatoes
  • • Hot peppers
  • • Carrots
  • • Potatoes
  • • Onions
  • • Garlic

We had a nice break in the weather last week. The cool temperatures gave us a chance to get some of the cooler weather crops in the ground. The fennel, most of the broccoli and cauliflower and most of the cabbage is planted. We continue to wait on those onions! Once we can pull them the remainder of the fall brassicas can go into the ground.

The warm weather expected this week should help with ripening more tomatoes and peppers. We feel lucky to have started with those warm weather crops in July and look forward to a good season of tomatoes. Prior to the rain last week the blackberries were going wild. We have a huge hedge of them in the field and you are welcome to “you pick.” We learned from our contacts at USDA that the black berries harbor the spotted drosophila. This is the Japanese fruit fly that is so damaging to soft fruits as they eat ripening fruit , not just ripened fruit like other fruit flies. We are in the process of assessing how we could remove the berry hedge (goats? Machetes? Hired team?)it is a huge task that we may have to undertake, but for now enjoy the berries!

Gordon’s Acres will offer more berries in the weeks to come, they are ripening this week. Keep your eyes on your email as I will let you know when you can order more, likely not until next week. Canning season has officially started. I kicked off the week with dill pickles, 19 quarts so far and that was jus the first harvest! I got extra tomatoes and Strawberries from vendors at the Beaverton Farmers market and last night Jacob helped me put up 20 jars of jam and 12 quarts of tomato sauce. Peaches are ripening all over Washington County. We have many neighbors who have you-pick. None that are organic though. Look at the Tri-County you pick website for details.

It is time to order your new Finquita t-shirt! Dee is working on the design and it should be ready in a few weeks. We have one color and one design. There are woman’s, men’s and children’s sizes let us know what you want to ensure your size is available.

Don’t forget the last payment for the season is due this week. Please contact us if you are unsure of your balance, if you have not received an email from us our records show you are up to date. Save the dates: August 17th Helvetia Culture Festival; September 13 – Canning party; October 19th – Harvest festival.

It is time to enjoy all the cucumbers and zucchini see recipes below, a cucumber a day keeps the doctor away?

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.

 

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.

 

GREEN BEANS WITH CRISP SHALLOTS, CHILE, AND MINT

1 1/2 lb green beans, trimmed

2/3 cup vegetable oil

6 oz shallots (5 medium), thinly sliced crosswise and separated into rings

1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise

1/2 teaspoon salt

1/2 cup chopped fresh mint

Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain beans in a colander.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)

Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

 

Swiss Chard Bisque

By Beverly Matlock (Laura’s Grandmother)

1 bunch chard

1 can chicken broth

1/4 cup butter

1 cup chopped mushrooms

3 tablespoon flour

1/4 teaspoon curry powder

1 pint half and half

salt and pepper

4 slices bacon, crisply fried and crumbled

Slice stems of chard- cook about 3-4 min with 2 tablespoons of broth.

Slice leaves and cook until tender, covered about 3 min. Put chard and remaining broth in blender and whirl until smooth. Should be about 3 to 3 1/2 cups.

Melt butter. Saute mushrooms 5 min. Stir in flour and curry powder. Cook until bubbly and slowly add cream. Stir until thickened. Add chard puree and season to taste. Garnish with bacon when serving.

Laura’s Disclaimer: This is my grandmother’s recipe exactly as she used to make it. I’ve made it more recently with a few modifications. It is still really good with veggie broth and olive oil. You can leave out the dairy or use soy milk and you can leave off the garnish or try croutons or a bit of parmesan or crisp fried tofu instead of bacon.

 

 

Cucumber and Sweet Onion Salad

Sweet, fresh and crisp–a lovely salad that you can easily halve as this makes quite a lot. You can also add other herbs you have/like.

This makes a lovely side to salmon.

Serves 4-6 as a side

2 cucumbers, scrubbed and peeled if the skin is tough, halved lengthwise and thinly sliced on the diagonal

1/2 Torpedo or small sweet onion, thinly sliced

1/2 cup fresh dill, coarsely chopped

3 tablespoons olive oil

3 tablespoons fresh lemon juice

2 tablespoons white-wine vinegar

Coarse salt and ground pepper

In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper. Taste and adjust seasoning if needed.

 

 

 

 

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Week #15

 

• Lettuce – the heat has knocked production back some, so your salads can switch to cucumbers, tomatoes and basil!

• Tomatoes – they are ripening! Some salad varieties, some cherry but enjoy the taste of summer

• Hot peppers – time to make your first salsa

• Beans – yellow wax beans and green and purple pole beans enjoy the variety

• Onions – the sweet onions keep on coming! See the onion soup below

• Cucumbers – if you have not tried Becca’s favorite Thai cucumber salad it is well worth it, so good and fresh

• Zucchini – it is time to “google” it and make all things zucchini – Lonnie’s zucchini bread is a huge hit in our family and easy to make. Luna makes it every week and uses up at least 2 zucchini! No mixer required.

• Kale or chard – salad, sautéed, crispy or chips eat your greens every week

• Basil – make pesto or dry it, Juvencio just puts it on the counter in a vase and we eat it fresh daily

• Potatoes – oven fries or shepherd pie they are a great addition to a summer meal

• Tomatillos – salsa or salsa verde, cook them up for a lemony surprise

• Eggplant – it is trickling in, but we hope to have a bumper crop, cut it in half and salt it for ½ hour and any bitterness is removed. Pat dry and roast or cut up into sauce it is delicious

• Garlic

• Beets

• Currants – sour and sweet this fruit can be used in liquors or jellies, you can add them to scones too!

• Green peppers

• Purslane ! rich in omega 3, try it in salad or in the recipe below with cucumbers

It is definitely summer. There are so many veggies to harvest. The cucumbers and zucchini have gone wild and the onions are bursting from the ground. Juvencio and I are busy pulling out one crop to get the next into the ground. The onions come out the fall broccoli and cauliflower goes in. Some of my early flowers are being tilled to make room for cabbage, fennel and leeks. It is crunch time on the farm and we are just half way through the season!

It is time to turn in your final payment for the CSA. The due date for payment is August 1. You will be sent an email if our records show you have a balance. Please contact us for payment options or if you have questions at our email: lynjuve@msn.com.

We hope you all enjoyed the blueberry treat last week. Rosalba and her crew worked hard to get you the best blueberries they could pick. They are now closed for ripening, but the “Elliot” variety is next and is the highest in antioxidants. She will let me know when the harvest is abundant and we will communicate to you all. There is still lots of u-pick options in Washington County go to http://www.tricountyfarm.org/ to get all the most up to date information.

The canning party is coming! Mark your calendars for September 13 (9-5).Mary Kay and I will meet at the end of the month to settle on recipes and ideas. If you have a recipe or idea you would like to contribute please send it to me. I would especially love a salsa recipe that is tried and true and really spicy or even a hot sauce recipe. We will have tons of peppers, dried and fresh and would love to put them to good use. The canning party is an all day event scheduled for September 13th. I will take time away from the Farmer’s market in Beaverton to run the canning extravaganza so I hope you will plan on being there. We can accommodate about 25 families, so sign-up early.

I feel like I had so much more to say, but it is getting light outside and tomatoes, cukes and zukes are calling from the greenhouse to come and pull them from the vines, so I will sign off! Eat well this week, make lots of fresh salads and bake a bit with veggies and fruit. Sign-up to help harvest we need you every week now!

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 cohesivea 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

pre-marked wedges. Serve hot or at room temperature. Yields 10 scones.

 

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.

Basil Pesto

Basil leaves (removed from tough stems, washed and dried gently)

Gallic cloves minced

Pine nuts

Olive oil

Parmesan cheese

This recipe doesn’t have exact measures but I usually start with the cheese in the food processor and grind it fine. Then I remove it and all basil leaves and garlic to the bowl. Grind fine then add 1-4 tablespoons of pine nuts and then while motor is running add a stream of olive oil and the parmesan. I like the consistency to be pasty not too dry. I then add this to 1 pound of cooked pasta al dente. Mix well and serve with additional cheese on top.

Allium Galette

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

3 cups alliums including some greens, chopped

8-10 Nicoise or Kalamata olives

butter/olive oil

2/3 cup parmesan

2-3 teaspoons chopped fresh thyme

1 teaspoon minced lemon zest

1/2 cup dry white wine (optional)

1-2 eggs, beaten

1/2 cup cream or crème fraiche

1/4 cup chopped parsley (or other herbs)

salt and pepper

1/2 to 1 cup soft goat cheese (about 4 oz)

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

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

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

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour

1/2 teaspoon of salt

1 tablespoon sugar

12 tablespoons cold unsalted butter cut into small pieces

1/3-1/2 cup ice as water as needed

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

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

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

 

POLLY’S FAVORITE TOMATILLO RECIPE

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

 

2 lbs. tomatillos

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

6 T. cilantro, chopped

1 t. salt

½ c. onions or to taste

 

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

BELL PEPPER AND ONION CROSTINI WITH PESTO

For toasts

1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices

1/4 cup extra-virgin olive oil

For peppers and onions

6 assorted red, yellow, and orange bell peppers (3 lb), cut into 1/4-inch-wide strips

2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick slices

1 teaspoon finely chopped garlic

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar

For pesto

1 cup coarsely chopped fresh basil

1/4 cup pine nuts, toasted

1/4 cup finely grated parmesan (1 oz)

2 teaspoons chopped garlic

2 tablespoons water

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup olive oil

Make toasts:

Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.

Cook peppers and onions:

Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.

Make pesto while peppers cook:

Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.

Assemble crostini:

Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

Cooks’ note:

• Pepper mixture and pesto can be made 1 day ahead and chilled separately, covered. Bring to room temperature before serving.

Gourmet

July 2002

 

TOMATO, ROASTED BEET, AND PICKLED ONION SALAD

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached

1 1/4 cups cider vinegar

6 tablespoons water

1/2 cup sugar

1 tablespoon mustard seeds

1 teaspoon whole allspice

1 teaspoon cumin seeds

2 small red onions, cut into 1/2-inch-thick wedges

1 pint grape or cherry tomatoes, halved

Preheat oven to 425°F.

Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.

While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.

Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.

Cooks’ notes:

• Pickled onions can be made 3 days ahead and chilled, covered.

• Salad can be made 1 day ahead and chilled, covered.

 

HARICOT VERT AND RED-ONION SALAD WITH PISTOU

For pistou

2 cups loosely packed fresh basil leaves

6 garlic cloves, minced (1 1/2 tablespoons)

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 teaspoon fine sea salt

 

For salad

1 medium red onion, halved lengthwise, then thinly sliced crosswise

1 1/2 lb haricots verts or other thin green beans, trimmed

Make pistou: Purée all pistou ingredients in a food processor until basil is finely chopped.

 

Make salad: Soak onion in cold water 15 minutes, then drain in a colander and pat dry.

 

While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.

 

Toss beans and onion with pistou. Season with salt and pepper.

 

Cooks’ notes:

•Pistou can be made 6 hours ahead and transferred to a small bowl, then chilled, covered. •Beans can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.

Gourmet

August 2006

 

Sauteed Swiss Chard with Onions

3 pound green Swiss chard (about 2 large bunches)

2 tablespoons olive oil

2 tablespoons unsalted butter

2 medium onions, halved lengthwise and thinly sliced

2 garlic cloves, finely chopped

 

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

 

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

 

 

Cooks’ notes:

• Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.

• Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.

 

Gourmet

November 2007

Baked Onions

from Recipes from a Kitchen Garden by Renee Shepherd

4 large whole onions, peeled

2 Tbs. softened butter

1 Tbs. fresh thyme or 1 tsp. dried

salt and pepper to taste

Preheat oven to 375 F. Slice off and discard the top ½ inch of the stem end of each onion. Spread the cut surfaces with butter and sprinkle with thyme, salt and pepper. Place each onion on a square of oil, large enough to completely enclose it. Wrap each onion up tightly and put in preheated oven. Bake about 1 hour. Let each diner unwrap his or her own baked onion. Serves 4.

Cucumber-purslane-yogurt salad

inspired from a starchefs.com recipe

2 armenian cukes, or 4-5 large green garden cukes, or 10-12 lemon cukes, etc, peeled, seeded and cut into quarter-round slices

1/4 pound Purslane, large stems removed, washed and drained well then roughly chopped

2 tablespoons each, Fresh chopped mint, cilantro and chervil

3 cups greek yogurt

1/4 cup best olive oil

3 cloves Garlic, puréed with the blade of a knife

2 teaspoon ground Coriander

S & P to taste

 

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Week #14

 

  • Tomatoes – some of the first, some salad tomatoes and some cherry tomatoes
  • Wax beans – the first beans of the season are yellow and quite good when steamed
  • Lettuce
  • Onions – Walla Walla sweet
  • Beets
  • Cucumbers
  • Zucchini and other yellow summer squash
  • Hot peppers
  • Kale or chard
  • Parsley or basil
  • Potatoes
  • Garlic
  • Sugar snap peas – while they last
  • Cabbage or broccoli or cauliflower

It is so hot we have to take a break. I want to be out cutting flowers and other items but I literally feel like I am melting. Heat is good for summer loving plants, but they all have their limits and once it is past 90 degrees no one is doing much growing. It also makes it hard to transplant and get the crops that are ready into the ground. We will work to keep the broccoli, cauliflower, leeks and cabbage alive until later in the week when we can transplant them safely.

The folks at Gordon’s acres have offered to pick and deliver blueberries in flats for our customers. Rosalba does a super job at harvesting the ripest berries and then cleaning the flower ends so they look beautiful and taste even better. To ensure you get your flat please send us an email. There will be extra flats but those will be first come first serve. If it goes well we may continue to offer this for a few more weeks while supply lasts.

Juvencio and to a lesser extent our European crew have been working to keep the weeds at bay. Most areas in the garden are doing well with little weed pressure. My flowers seem to suffer a lot from neglect in that department. I don’t know what I was thinking when I planted so many flowers. It seems I can cut for hours and barely tell I decreased their number at all. They have been selling well at the farmers market.

We have put out some fresh kale starts for you to purchase if you need to fill in your home garden. Kale is so wonderful, it goes right through the winter, getting much sweeter with the first frost It is glorious in February and March when you long for a fresh vegetable. We will plant extra back up kale in the greenhouse this year as it did so well last year and the cold dip into down to 6 degrees, killed most of the outside kale.

The cucumbers and zucchini have gone wild! They love the heat as long as they get watered. The tomatoes, peppers and eggplant are also beginning to produce. The Thursday group got the first tomatoes last week and everyone will get a little bite of a fresh garden tomato this week. The first eggplant is ready, so a few of you can try some. Hot peppers and coming on and the sweets are soon to follow.

The onions are almost ready to harvest. Their bulbs are pushing out of the ground and a few of their tops are flopping over. Once half the bed has its green bent over that is the signal to us to stop watering and get ready to harvest. We have so many varieties this year it will be fun to have onions on everything! I will leave you with a few reminders and then get ready to harvest. We are trying to beat the heat.

1)      The remainder of your payment is due for the CSA on August 1st

2)      Canning party 2014 on September 13th !! Mark your calendar. We will make 13 or so recipes together and share the production with all participants.

3)      Harvest Festival 2013 on October 19th

4)      Sign-up to help harvest anytime, you are asked to help with 2 harvests over the course of the season.

5)      There is still some beef and ¾ of a pig left to purchase, contact Juvencio for details

 

Maryanne’s Tian of Basil

  • 2 medium- small zucchini, thinly sliced
  • 4 bunches basil, 4 cups loosely packed fresh basil, stemmed and coarsely chopped
  • 3-4 ripe tomatoes, thinly sliced
  • ¾ cup or less shredded kasseri, gruyere or Swiss cheese,
  • ¼ cup or less fruity extra virgin olive oil
  • Salt and pepper to taste.
  1. Preheat oven to 350 degrees.  Oil a shallow (about 2 inches deep) ovenproof serving dish.  Place the zucchini slices over the bottom and press chopped basil leaves firmly over the zucchini (the basil will cook down the way spinach does).
  2. Arrange the tomato slices over the basil. Then scatter the cheese evenly over the tomatoes, drizzle with olive oil and back about 35 minutes, until hot through and cheeses are melted

 

Beet Marmalade
(copied from Marion Cunningham’s The Supper Book, page 168)

4 medium-large beets, boiled** and peeled
1 1/2 cups sugar
1 large lemon
2 tbsp chopped fresh ginger

Put the beets in a food processor and process until coarsely chopped, or mash the beets by hand. Transfer the beets to a heavy-bottomed saucepan and stir in the sugar.

Cut, seed, and quarter the lemon. Put the pieces and the ginger into the food processor and process until finely chopped, or chop by hand. Add the lemon and ginger to the beet mixture and stir to blend. Cook over medium-low heat, stirring often, until the marmalade has thickened a little. This takes about 2 minutes – remember that the marmalade will get even thicker as it cools.

Put the hot marmalade into clean jars, cover and refrigerate when cool. This will keep for a month. For longer preserving, fill sterilized jars with the hot mixture, leaving 1/4-inch headspace. Put on the lids and tighten, and process in a boiling-water canner for 15 minutes.

** Instructions for boiling the beets are on page 11. They are pretty standard. But in the interest of sharing as much Marion Cunningham wisdom as I can, I’ll summarize them here. Basically, she advises that you cut off all but an inch of the beet tops and drop the beetings into boiling water for 30 minutes to an hour. Don’t trim, pare or otherwise remove the roots. When they are cooked, drain and cool them down in cold water. When you can, slip off the skins.

Zucchini Pesto

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

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

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

Apparently keeps several days in fridge or freezes well

GREEN BEANS WITH CRISP SHALLOTS, CHILE, AND MINT
1 1/2 lb green beans, trimmed
2/3 cup vegetable oil
6 oz shallots (5 medium), thinly sliced crosswise and separated into rings (you could use the Walla Walla onions)
1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise
1/2 teaspoon salt
1/2 cup chopped fresh mint
Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain beans in a colander.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)

Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

Provencal Zucchini and Green Torte (serves 8)

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

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

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

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

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

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

Olive Oil Pastry

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

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

Blueberry Blast

1 cup frozen blueberries
1 cup orange juice
1/2 cup frozen mango pieces
juice of 1 lemon
4-5 large swiss chard leaves

Blend into a smoothie.  The color is a little strange, so I always serve it up in a plastic non-see-through cup versus glass, but my kids BEG for this one it is so tasty!  Definitely can’t taste the chard.

 

 

 

 

 

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Week #13

  • Lettuce
  • Beets
  • Walla Walla onions
  • Broccoli or cabbage
  • Fava beans (your last chance for the season!)
  • Zucchini
  • Cucumbers
  • Green onions
  • Basil (first taste!)
  • Kohlrabi
  • Kale or Chard
  • Garlic
  • New Potatoes! Look at those purple beauties!

 

We have been busy on the farm getting beds ready after pulling the peas and turning them over and into space for fall broccoli and cabbage. Every space needs to be converted and rotated to prepare for fall and winter crops. We continue to seed and plant lettuce weekly in hopes that we get a continuous supply.

 

The cucurbit family has really liked the heat , cucumbers and zucchinis are on! We managed to beat back some of the weeds with many hands on the farm. Between world cup matches everyone raced out to clear a few weeds. The onions are bulbing and will be ready to pull by the end of the month. We have tasted the first of the tomatoes, slowly trickling in, but they should arrive in your share by the end of the month. The first green beans are all in bloom. They will be ready in a week or two.

 

The Fava Beans were so prolific. It seems many people were intimidated by the work involved in preparing them. We made a giant batch of Lebanese Ful and loved it! We also discovered roasted cabbage this week and have had it 4 times! We have promised to plant every cabbage and not let one go waste. Please see easy recipe below.

 

Well, not much time as we run out to harvest and then prepare more space for fall and winter crops. There never seems to be enough time in the day to get it all done. Have a great week.

 

Berry picking at local farms has started. West Union Gardens for cane berries is open Monday – Friday 8 am to 8 pm and Saturdays from 8 am to 5 pm. The Callahan’s blueberry farm is open when berries are ready call for availability at 503-647-5358.

Mark your calendars:

1. Canning party 2014 on September 13th !!

2. Harvest Festival 2013 on October 19th

3. Sign-up to help harvest anytime

4. There is still some beef left to purchase, contact Juvencio for details

 

 

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.

Becca’s favorite Thai Cumber salad with Roasted Peanuts

 

¼ cup fresh limejuice

1 ½ tablespoons fish sauce (nam pla)

1 ½ tablespoons sugar

1 ½ tablespoons minced seeded jalapeno chili (about 1 large)

2 garlic cloves

1 ½ English hothouse cucumbers, halved, seeded, thinly sliced

¾ cups sliced red onion

2 tablespoons fresh mint

3 tablespoons coarsely chopped lightly salted roasted peanuts

 

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

 

Provencal Zucchini and Green Torte (serves 8)

 

1 lb. greens, stemmed

2 Tbs olive oil

1 medium onion, finely chopped

2 lbs zucchini cut into 1/4 inch dice

2-3 large garlic cloves, crushed

1/2 c. chopped parsley

1 tsp fresh thyme

1-2 tsp fresh chopped rosemary

3 large eggs

1/2 c. Arborio rice, cooked until tender

1/2 c.shredded Gruyere cheese

1 recipe yeasted Olive Oil Pastry

 

Before starting, make the olive oil dough and set it to rise while

you prepare filling.

 

Blanch the greens until just tender; drain and cool. Squeeze out

any excess water and finely chop.

 

Heat the oil in a large pan, then saute onions until tender. Stir

in zucchini, season with salt and cook until just tender–about 8

minutes. Stir in garlic and heat for 1 mnute more, then add

greens, herbs, mix well and remove from heat. Season with salt and

pepper.

 

Beat eggs in a separate bowl and reserve 2 Tbs for brushing crust.

Combine eggs, rice, cheese and veggie mixture.

 

Heat oven to 375. Oil a 10-12″ springform pan. Roll out 2/3 of

dough into a large circle to line springform with edges overhanging.

Scrape in filling. Roll out remaining dough to fit pan and place

onto filling; crimp edges together and brush with remaining egg.

Bake 40-50 mnutes.

 

Olive Oil Pastry

 

2 tsp yeast

1/2 c lukewarm water

1/2 tsp sugar

1 beaten egg

1/4 c olive oil

2 c. flour (can be up to 1/2 c. whole wheat)

salt

 

Dissolve yeast in water with sugar and let sit 5-10 minutes. Add oil

and eggs, then beat in flour and work just until a smooth elastic

dough. Place in an oiled bowl to rise for 1 hour until doubled

before using.

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 pizza crust (makes 4-6 servings

Crust

3 ½ cups grated zucchini

3 eggs beaten1/3 cup flour

½ cup shredded low fat mozzarella cheese

½ cup parmesan cheese

½ teaspoon dried basil

Topping

Use your favorite pizza toppings

 

Preheat the oven to 350 degrees

 

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

 

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

 

Roasted Beets w/ Feta

 

Directions

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

http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-feta-recipe.html

Beet Chutney

From Chez Panisse Vegetables by Alice Waters

4 medium red beets

2 tablespoons olive oil

1 tablespoon finely chopped fresh ginger

2 teaspoons finely chopped Serrano peppers

1 tablespoon peanut oil

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon finely chopped cilantro

1 1/2 teaspoon red wine vinegar

1 teaspoon lime juice

1/4 teaspoon cayenne

Preheat oven to 400˚F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, after 30 minutes to an hour, cool and peel them and cut them into 1/8-inch dice. Combine the beets with vinegar, serrano pepper, peanut oil, salt and pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar and spiciness. Goes well with Indian-style braised chicken or lamb

Creamy Cole Slaw adapted from “The Best Recipe” by Cook’s Illustrated

1/2 head cabbage, shredded

2-3 carrots, grated

2 teaspoons kosher or sea salt

1 Walla Walla onion, chopped, or more to taste

1/2 cup mayo or sourcream, or a mixture

2 tablespoons rice vinegar

Black Pepper

Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Rinse the cabbage/carrots. Drain and dry with towels. Add other ingredients.

If you try this salting method, you won’t get runny coleslaw! They took 8 paragraphs explaining why; I’ll spare you the science behind it all.

 

Possible additions to the above coleslaw:

celery, basil, apples (oops! Not seasonally correct, but there you have it.), caraway seeds, radishes, or nuts.

HOMEMADE NOCINO

(Makes 3 cups)

Recipe courtesy former Nostrana bar manager Douglas Derrick

20 green walnuts, washed and quartered*

750 mL bottle of Everclear (190 proof)

1 cup water

1 cup fine sugar

½ vanilla bean, hulled and scraped

2 star anise

6 allspice berries

6 pink peppercorns

Peels of 2 lemons and 2 oranges, chopped

Large glass jar with lid

Cheesecloth

1. Add walnuts to jar and cover with Everclear. Cap jar and let rest at room temperature.

SIX MONTHS LATER …

2. In the first week of December, strain out nuts and discard. Add vanilla bean, star anise, allspice, peppercorns, and chopped citrus peel. Cover and let liquid rest for a week, agitating occasionally.

3. Strain out spices through cheesecloth. Let liquid rest for another week in the jar, without shaking. Then, slowly pour the liquid into a mixing vessel, letting the sediment on the bottom stay in the jar. Discard sediment.

4. Whisk sugar and water into the mixture. Cover and let the flavors refine for one more week, then enjoy! Sip nocino straight; add sparingly (just a quarter or half ounce) to light, citrusy cocktails for a bold, spicy edge; or bottle for holiday gifts.

*Gather your own fallen green walnuts (discard nuts with black rot spots) or buy online or from local farmers and grocers while in season.

Chick Pea and Parsley salad (use Fava beans instead of Chick Peas)

Salata-T-Hummous

 

½ cup dry chick peas, soaked overnight

½ cup finely chopped onion

1 cup finely chopped parsley

¼ cup olive oil

¼ cup fresh lemon juice

¼ cup chick pea juice

½ teasp, salt or more

1 small clove of garlic, crushed (optional)

 

(use fava beans instead of chick peas, peel off the green husk. Put beans in boiling water for 2- 3 minutes then rinse in cold water. Peel the white outer covering of each bean) Cook chick peas in soaking liquid 1-11/4 hours, until tender. You should have 1 ½ cup cooked. Drain, reserving ¼ cup cooking juice for salad. Combine chick peas with onion and parsley, tossing well. Dress with lemon juice, olive oil, cooking juices, salt and optional garlic. Chill before serving.

 

 

 

 

 

 

 

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Week #12

  • Lettuce – eat this sweet butter lettuce while it lasts! There is so much lettuce it warrants a salad every night.
  • Fava Beans – Okay folks, this is it, last week of this early summer treat. Don’t be intimidated by the work involved, just shell the beans, blanch the beans and peel off the white coat over every bean and eat! You can prepare the beans as “ful” or with bacon or as you like, but don’t waste these summer delights.
  • Kale or chard – “Greeeens every week? Yes, eat your greens every week”
  • Green onions – remember these are the healthiest of all the alliums, you will have the first sweet onions next week, but for now, add these to eggs, salad or just grill them.
  • Garlic – this is German red and it is getting more flavorful by the day, eat fresh or you can store this type. Some of the most beautiful garlic ever!
  • Potatoes – hurray for potatoes! The first new potatoes of the season, their skins are sensitive so store in a paper bag and wash just before cooking.
  • Beets or carrots – try these beets in juice, or peeled and sliced raw in salad. Don’t forget to eat the greens they are very flavorful and healthy.
  • Cabbage or broccoli or cauliflower – welcome to “Carafex” the cone shaped cabbage and my personal favorite. There is little core to get rid of and mostly just sweet cabbage to enjoy.
  • Cucumbers (a few, just getting started) – if it has a smooth skin it is a middle eastern variety and can just be rinsed and eaten, if it has a bumpy skin, you decide peel and eat or eat the skin, this is your classic slicing cucumber!
  • Zucchini – bring on the summer squash. We love it cooked with garlic and dried pepper and a little salt. I have been making it into “spaghetti” in my spiralizer and eating it raw or just blanched. It can be sliced thin in salad too! You can hide it in tomato sauce by grating it.
  • Cilantro, dill or parsley – add flavor to your veggies and other sauces and soups!
  • Sugar snaps while they last – the hoop house peas are all but done, the outside beds were not very productive so this may be the last of spring.

This has been a busy social week at the farm. We welcomed many people to our farm for part of the summer. Our pal Pascal arrived from Switzerland, he is back for a while this summer to enjoy the Oregon summer, help on the farm and play ground hockey. Say “hello” when you see him. We also welcomed Alberto. He is an exchange student from Spain who will be with us through the end of July. He loves soccer, socializing and is a budding magician. James and his daughter Daphne are here for the summer from Italy. He will be working on our last outbuilding, turning it into a summer cottage while Daphne brushes up on her English.

We will have to get back to work this week to deal with all the weeds that early summer rain brought. We managed to get the onions in the field weeded and then the torrential rain began. We will be playing mop up for the next month as we try to beat back the new generation of pig weed, chick weed and lambs quarters that has germinated with the warm rains. We are busy turning under the old broccoli and pea beds and getting ready to plant more beans, cukes, and fall crops like celery, broccoli, cabbage and cauliflower.

The tomatoes are setting fruit, still hoping for an end of July harvest. The eggplants and peppers are in bloom and the bush beans are starting to set small beans. The onions did as they were signaled by the day length change and have begun to make bulbs. They will come out of the ground end of July to make room for kale, broccoli and cabbage. We managed to seed more beets before the rain so we are hopeful for good germination and nice fall and winter roots.

The flowers have loved the rain and they open daily! Business is still going strong at the Beaverton Farmers market. We are transitioning into the fall crops so look for kale, Brussels sprouts, broccoli and leeks starts to dominate. Don’t forget to continue to plant in your home gardens as September and October are still great months to get a ton of veggies. We arrange flowers for events and will continue to offer fresh cut bouquets through the end of October.

Do contact us for your meat orders. Juvencio has all the current pigs spoken for but continues to search for more as people are interested. The cost for pork this year is $3.75/# plus cut and wrap. The beef will be the same. We still have grassfed beef available, but let us know sooner rather than later as come the fall you will want to have your freezer full!

Mark your calendars for fall events:

1) Canning party – September 13th 9 – 5 – No experience necessary but a strong desire to learn and have fun.

2) Harvest festival – October 19th from 2-6 – dance and feast to celebrate the season

3) Last harvest end of October

Don’t forget to sign-up to help harvest! New list will be out this week! We need you to do your part.

Bittman curry creamed spinach w/potato crust. (4-6 svgs)

3 Lbs spinach or other greens, trimmed

2 tbs butter

2 tsp garam masala or curry powder

1/4 tsp nutmeg

2 c coconut milk

1/2 c yogurt

(1 brick extra firm tofu cut into 1/2″ cubes- I didn’t do this)

1 large russet potato, thinly sliced

2 tbs olive oil

Salt, pepper

 

1. Preheat oven to 425. blanch greens by dropping in salted boiling water x 1 minute, then plunge into a bowl of ice water to stop cooking, drain and squeeze out excess moisture. roughly chop.

 

2.melt butter and garam masalas and nutmeg in large skillet until fragrant, then add coconut milk, yogurt, spinach, tofu, and tsp salt. Bring to a oil, stirring at times until bulk of the liquid is absorbed. Transfer to oven proof dish.

 

3. Toss the potato slices with oil, salt, pepper, then lay over the spinach in a single layer. Bake until the potatoes are golden and crisp.

 

BABY GREENS WITH ROASTED BEETS AND POTATOES

for vinaigrette

1 1/2 tablespoons tarragon white-wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 cup olive oil

For salad

2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches

1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well

1 teaspoon olive oil

1/8 teaspoon salt

5 oz micro greens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)

4 cups baby spinach (3 oz)

1/3 cup lovage* leaves, coarsely chopped

1/3 cup fresh chervil and/or dill leaves

1/3 cup fresh tarragon leaves

20 unsprayed organic nasturtium blossoms*

Make vinaigrette:

Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.

Roast beets and potatoes:

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.

Assemble salad:

Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.

Sprinkle blossoms on top and serve immediately.

INDIAN SPICED CAULIFLOWER AND POTATOES

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Zucchini Trifolati (family favorite)

Sautéed Zucchini

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

2 pounds Zucchini

4 cloves of garlic, sliced

chili pepper (or herbs)

Salt

 

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

Roasted Garlic Cilantro Broth with Beet Greens and Hominy

The Oregonian

1 head garlic, left whole

1 tablespoon plus 1 teaspoon olive oil

4 ½ cups chicken broth

1 cup chopped fresh cilantro

¼ brown or yellow onion, chopped

1 teaspoon salt

¼ teaspoon crushed red pepper flakes

1 bunch beet greens with 3 inches of the stem attached, chopped into quarter-sized pieces

2 cups canned hominy, drained

2 tablespoons sherry

1 – 2 cups water

Lime wedges for garnish

 

Preheat oven to 450 degrees. Peel away the outside layers of the skin on the head of garlic, making sure the head stays intact. Cut off the top of the head and drizzle 1 teaspoon of olive oil. Place the head on a piece of aluminum foil and enclose the garlic in the foil and place on a baking sheet; roast for 30 minutes. Squeeze 10 of the roasted garlic cloves into a blender, add the broth and cilantro and blend until the cilantro is reduced to little specks.

Heat remaining 1 table spoon of oil in a pan, add onion, salt and pepper flakes and sauté for 1 minute. Add greens and sauté 2 minutes. Pour sherry, garlic-cilantro broth, hominy and water. Start with 1 cup of water and add additional up to 1 cup more to reach desired consistency and flavor. Cover and bring to a simmer, then remove the lid and simmer uncovered to 10 minutes. Garnish with lime wedges.

 

 

 

 

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Week #11

  • Fava Beans
  • Sugar snap peas
  • Purplette onions – small bunching red onions use the onion and the green!
  • Broccoli, cauliflour, or cabbage – choose one
  • Spinach or chard – we encourage you to try the “Red Kittens” spinach it is going to seed (shooting straight up) but really delicious, just pluck the leaves off the big red stem, eat raw or steamed so delicious!
  • Zucchini – enjoy green, yellow “Zephyr” and stripped “Costata Romanesco” all slightly different and delicious
  • Kale – get your weekly dose of kale in salad, or as crispy kale chips
  • Lettuce – butter lettuce is here and true to it’s name – buttery!
  • Parsley or dill – you choose
  • Beets or carrots
  • Garlic

Summer is here! Last night we celebrated the longest day of the year in the northern hemisphere, the summer solstice. This is the time that signals to our onions to begin to bulb. It looks like a bumper crop this season with every kind of onion we could imagine. There are red, white and yellow onions. We have Heirloom onions like “Cippolini” and a red torpedo from  Italy. We have 4 varieties of shallots. Today you will try “Purplette” a small red onion, reminiscent of the onions you get in central America, small with a punch of flavor. They will be great to use in the Lebanese dish called “Ful” with the fava beans.

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The weeds are crazy, but slowly being beaten back between soccer matches. The World Cup is occupying one of the farmers time, but he is incredibly efficient during the hour or so between matches. Jacob is home and adding to the work force, spending time tying up tomatoes, cucumbers and beans. I managed to finish planting the Brussels Sprouts and the next set of lettuce. There are so many distracting weeds that it is hard to stay focused on the task at hand.

I went out on Thursday to transplant and discovered that the red winged black birds had found my wheat. The wheat is raised for my fall wreaths and was just beginning to color up. Jacob helped me harvest hundreds of bunches while scaring off the birds. This was not how I had planned to spend the day, but one must do the work at hand especially when it is battling one of the plagues of the farm – birds!

Jacob also harvested the last bed of garlic. We have all the garlic and wheat upstairs in the barn drying or curing, glance up and you can see the drying strings are full!

Juvencio came home with 4 piglets. He has been searching for the right piglets to raise up for the season. He traveled all the way to Washington to find these part Tamworth part American Black pigs. They are cute, red and friendly. He is feeding them with garden scraps, Bella’s milk and grain. He has most of the pork spoken for. If you want pork you need to let him know, depending on demand he may search far and wide for more piglets. The price of weaner pigs has sky rocketed so he needs a deposit ASAP.

Our cows are doing great as well. Juvencio has over 20 head of cattle in McMinnville. He has three generations he is moving them from pasture to pasture and fixing broken water pipes. The steer will go to the butcher this fall so let Juve know if you want some grassfed beef. Bella and her son Elliot are back from our neighbors. Elliot is huge after drinking more than 4 gallons of milk a day, he is the biggest calf we have. Luna and Diego are in charge of pasturing the cows, and sheep and sometimes the goats (when they behave – they have a horrible habit of running through the electric wire and munching on grass that is not theirs to munch on). Last night as the rest of us sat enjoying our pizza they were bringing the sheep back when “Venture” the gelding escaped. It took 6 of us to get him back into the correct pasture, he almost made it to West Union. This prompted Diego to say “Why do we have those horses?”

The hoop houses are being transformed. Carrots, beets, kohlrabi and peas are out. Cucumbers, basil and more go in. I seeded most of the fall crops: broccoli, cauliflower, fennel, cabbage, lettuce, leeks, basil and more. I seeded more beans for a second crop in September. I also seeded some extra beans and pickling cucumbers for the canning party on September 13th. It is amazing to think we have moved on to fall on the first day of summer. This type of farming is so different from gardening where one plants her garden in May and harvests through the summer. We seed, plant, harvest every week from March until October. I have a general calendar with special dates to remember and hope not to forget an important item.

The tomatoes and peppers seem to be doing well. Both the early and late varieties are setting fruit, making us hopeful that we will have them for you in July. Keep your fingers crossed. August rain can ruin the outdoor tomatoes so wish that rain god away for the summer. The cucumbers are finally getting started, not enough for everyone, but some of you will taste your first cuke of the season today. I seeded them in March and it has taken them until now to produce – ugh!

Many projects on the farm this summer, you may see some new faces as we become an international house. Our friend Pascal returns from Switzerland for a visit. We will have another friend and his daughter on the farm for some time as he works to transform our last little out building into a small summer cottage. See you around the farm.

 

Fava Bean “Ful”

Lebanese bean dish

INGREDIENTS NEEDED:

  • 1 can of fava beans -drained
  • 1/4 cup lemon juice
  • 2 cloves of crushed garlic
  • ¼ cup of olive oil
  • 1 tsp salt
  • 2 tbsp finely chopped fresh parsley
  • 1 finely chopped tomato
  • 1 green onion thinly sliced

PERPERATION:

  • In pan sauté garlic in 1 tablespoon of olive oil until the garlic is lightly golden. Add the drained fava beans and bring to a boil and simmer on low. Then add the lemon, salt and pepper and mix while trying to mash at least half the fava beans. Turn heat off and remove from oven.
  • Place the cooked fava beans in a serving dish.
  • Garnish the beans with parsley, tomato, green onions and the re remaining olive oil. Serve with pita bread and a plate filled a Varity of fresh vegetables of your choose.

Braised whole-pod fava beans with dill

 

Fava beans are a culinary highlight of spring, but double shelling them takes time.  Very young favas though can be eaten pod and all.

 

Prep time and cook time:  45 minutes

Makes six servings

1/3 cup olive oil

1 sweet onion, halved and thinly sliced

1 ½ pounds fava bean pods, ends trimmed and strings removed

¾ teaspoon salt

1 tablespoon sugar

¼ cup dill, plus 1 tablespoon for garnish

Plain whole-milk or greek style yogurt

 

  1. Put oil and onion in a large pot over medium-high heat.  Cook until fragrant, about 1 minute.  Add favas, salt, sugar, and ¼ cup water. Bring to a simmer.  Cover and cook, stirring occasionally, 20 minutes.
  2. Add ¼ cup dill, cover and cook until fava pods are tender and starting to fall apart, about 10 minutes.  Sprinkle with 1 tablespoon dill and serve warm or at room temperature with yogurt on the side.
  1. Fava Beans and Pancetta | February 2007
  2. Victoria Granof
If your toddler doesn’t want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.

Yield: Makes 4 servings

 

4 tablespoons extra-virgin olive oil
4 ounces pancetta or unsmoked bacon, diced
2 garlic cloves, minced
2 cups shelled and peeled fresh fava beans
Kosher salt and freshly ground black pepper to taste

8 slices country bread, toasted
4 ounces pecorino cheese, shaved or grated (optional)

 

1. Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.

2. Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.

3. Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450°F oven for 5 to 6 minutes.

4. With the back of a fork, mash the beans in the pan until the mixture is chunky.

5. Spread the beans on the toasts and top with the pecorino, if desired.
Tip:
If your toddler doesn’t want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.

 

 

 

 

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Week #10

  • Lettuce – eat your salad every day, baby romaine, called “Little Gem”, butter lettuce and red leaf lettuce
  • Sugar snap peas
  • Fava beans
  • Scarlet red turnips or fennel
  • Beets or carrots
  • Kale or chard or collards
  • Garlic – Cal early, use it fresh
  • Zucchini – get ready for a super zucchini year, we have tried to over plant those cucumber beetles, but we can still use any beetle hunters who want to get out there a catch them!
  • Green onions
  • Cabbage or broccoli or Cauliflower

The garlic is drying nicely. It is amazing what one week can do. The garlic is hanging and will need about 6 weeks to develop it’s full rich flavor. It looks like a great crop of German red. We still have the one bed to harvest of “our” garlic, which will likely be saved mainly for seed for next year. The garlic beds have been planted in Brussels Sprouts (5 different varieties for your delight).

The onion crop looks quite good. We went a bit crazy with the aliums this year. There are yellow, white and red onions, cippolini heirloom onions and 4 varieties of shallots. The greens are huge and look to be just where we want them for June 21. At the solstice the onions get the signal to bulb as the days shorten. They are usually ready for harvest about 4-6 weeks after that. Once the onions come out we turn those beds into fall broccoli, cauliflower and cabbage.

We are swimming in lettuce if you had not noticed. Although it was planted every week for the past 3 months it has decided to come ready all in the same week. Please take a selection of our favorite varieties. The small romaine is one of our favorites, cut away the outer leaves and enjoy her tender center leaves.

The tomatoes inside and outside of the greenhouse are setting fruit. They show no sign of ripening yet, but it is just mid-June. Our goal is to have tomatoes for you in one month. The cucumbers are starting to give us fruit but some family members seem to get there first. There should be enough for harvest in the next week or two. Basil is planted and still relatively unhappy, but there is a ton of it.

The World Cup has started and threatens our farm! Juvencio is an avid fan and plans his work on the farm in between matches. Fortunately we have our sons who are here on summer break that will make more hands for the work that needs to be done. We count on members to participate in 2 harvests over the course of the season. Please remember to sign-up. The harvest can take up to 5 hours depending on help and crop we are harvesting. Please come prepared to stay for the harvest. Kids are welcome but it is best to have two adults, one to harvest and one to supervise the kiddos as they try to help.

Piglets are on the way! They will arrive later today. There are only 4 so far. The price of pork has sky rocketed so piglets are up in price. Be sure to speak directly with Juvencio if you want pork. There is only one pig not spoken for. Juvencio will search for more piglets if there is interest. He needs a $100 deposit to reserve your pig. They will be butchered in November/December. You can order a ½ or whole pig. Prices will be between $3.50 – $4.00 per pound hanging weight.

Beef! We will butcher 5 steers in the fall (September or October). You can order a ¼ or ½ and this also requires a $100 deposit. Communicate directly with Juvencio to reserve your beef.

Alright, enough chatter, off to harvest!

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

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

Julia’s Desperation Favas

This works best with freshly picked young fava beans.

1. Have children, guests, or domestic partners remove fava beans from pods.

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

Our Favorite Fava Beans

from Julia and Andy

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

2 pound favas, taken out of the pods

1-4 cloves of garlic, chopped AND/OR:

1/2 cup onions, chopped

olive oil

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

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

-1 cup raw couscous (Trader Joe’s has whole wheat…) Cooked according to package intructions. (This is easy! Bring one cup water with a bit of butter or oil and a pinch of salt to a boil. Turn off heat and stir in 1 cup raw couscous and stir up well. Put a lid on and set the timer for 5 minutes. Fluff couscous and you’re ready to go.)

-1 small bowl or more shelled, blanched favas (the bright green ones)

-3 green onions, chopped

-large handful orach leaves, thinly sliced

-Green Garlic Dressing

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

Green Garlic Dressing

1-3 stalks roughly chopped green garlic, tough end leaves discarded

1/3 cup rice vinegar

1 Tablespoon honey

1/3 cup olive oil

S & P

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

Fava and Fresh ricotta Bruschetta

Recipe from Lou Bustamonte

All I did was cook the favas in low heat in a tiny bit of water, peeled them, and sprinkled them on top of some olive oil and garlic brushed toasted Acme bread that had a nice helping of farm fresh ricotta. I added a little salt and pepper, and ate. Amazing.

Roman-Style Raw Fava Beans, Scamorza(or Smoked Mozzarella), and Fresh Onion

Antipasto di Fave e Cipolla Fresca

from Verdura by Vivana La Place

A springtime antipasto of raw fava beans and new onions. Eating tender fava beans is a special treat. Eat them unpeeled if you enjoy the refreshing bitter edge of the peel, or peel them first for a sweeter flavor. Serve this dish with crusty breadsticks, a sturdy country loaf, or black pepper taralli, a type of pretzel found in Italian specialty markets, and company with a pitcher of cool dry wine.

2 pounds fava beans, unshelled weight

a few small lettuce leaves

3 scallions or 1 small fresh onion, thinly sliced

1 pound scamorza cheese, sliced (substitute smoked mozzarella)

Basket of bread sticks, black pepper taralli, or bread

Shell the favas and mound in the center of a platter. Surround with the lettuce leaves and scatter the onions over the top. Arrange slices of the cheese around the edge of the platter. Serve with the bread.

Umbrian Fava Bean Stew (Scafata)

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

2 Tablespoons olive oil

1/2 cup shelled fava beans

1/2 cup chopped onion

1/4 cup chopped fennel

1 1/2 cups chopped chard leaves

1 1/2 cups chopped, peeled tomatoes

salt, pepper

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

 

 

 

 

 

 

 

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Week #9

  • Lettuce(butter, romaine, leaf mix it up and enjoy salad every day)
  • Sugar snap peas ( We just snapped the ends off, sauteed them in a little olive oil and that fresh mild garlic, YUM!)
  • Zucchini (just a little taste of what is to come)
  • Dill or cilantro
  • Kale
  • Fennel (shaved or sliced thin in salad add a very unique flavor to your salads)
  • Garlic (still early garlic, mild and should be used fresh)
  • Carrots or beets (eat those beet greens, don’t toss them out)
  • Cabbage or broccoli or cauliflower (major brassica crop failure  we will be sharing the small harvest for the next few weeks)
  • Radish or turnip or kohlrabi – smile, add them shaved to salads, make a slaw, hurray for root crops, watch out for the small bugs, just cut them away.(The greens are also great in that radish top soup!)
  • Green onions (you might be tired of these but included are some recipes that will stimulate your taste buds and you can use several weeks worth of them at once!)

I mentioned in the email that this week has been dominated by tying up tomatoes, cukes, beans and harvesting tons of garlic from a cement like soil. We are burning the midnight oil and working until the sun sets to get crops out of the field and new crops planted.

The garlic is some of the best we have grown in years. We learned many things this year that seemed to make a difference:

1) Weed the garlic!! It makes a huge difference

2) Allow enough room between the garlic seed to weed and encourage growth

3) Pull the garlic scape early – those heads that got the scape pulled on week #1 or #2 made larger heads than those that got pulled on week #3 or #4

4) Don’t water the garlic – rain is the only water it every received.

5) Ask mother nature to give us a dry spring for garlic and wet one for brassicas (broccoli and cabbage family)

As I mentioned above the brassicas hated this spring. It seems to be multifactorial, but it does not look good. Possibly they were planted too early in soil worked too wet, it did not like the weekly downpours and the super- hot days. Farming is a lot of skill and a lot of luck, kind of like raising kids. You feel so proud when your kids eat all sorts of foods, they have great vocabularies and they are good at something (a sport or music or art etc.). Then you realize that some of that was parenting (nuture) and a lot of that was what they came with (nature or luck). We love to take credit for something that worked really well and blame the weather or bugs etc. for something that did not go well. As with parenting, we do the best we can and we keep on learning and hopefully do better with next year or the second child.

We look forward to preparing the beds that held the garlic and transforming the cement into fertile soil for the Brussels sprouts. This has worked in the past, but we’ll see how it goes this year. Many of the original crops in the hoop houses are coming out too. The Chinese broccoli is gone and peppers and beets will replace them. We hope to get a few melons planted as well as the main crop potatoes.

The battle with the cucumber beetles is on. We have much of the squash planted, both summer and winter. We experimented with covering some of the squash in remay (agricultural fabric) and leaving some to fend for itself. The covered squash grew twice as big! The cucumber beetles demolished some of the uncovered squash, did not take any interest in my “trap plants” and found places to hide in the soil just below the squash. Juvencio is out there trying to get them with pyrethrum as often as is practical. I think we need a few good hunters to gather them in jars and remove them! Volunteers?

Have a great week, don’t forget to sign up to help harvest.

Cannellini Beans with Tarragon and Roasted Fennel || from Chef Jonathan Miller

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

1 c cannellini beans, soaked overnight in cold water

2 fennel bulbs, halved, cored, and thinly sliced crosswise

1 bunch tarragon, chopped

1/2 t fennel seeds, ground

4 T sherry vinegar

4 t Dijon

6 T crème fraiche

12 T olive oil

4 T parsley, chopped

8 oz Italian fontina, diced

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

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

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

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

Fennel, Orange & Caper Salad

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

2 bulbs fennel

1 Tablespoon cabers, drained

1 Tablespoon dill or chervil, fresh, chopped

Dressing

1/2 orange, seeded

2 teaspoons red wine vinegar

1 Tablespoon Dijon mustard

2 teaspoons sugar (I often omit this)

1/2 teaspoon salt

4 Tablespoons olive oil

 

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

 

 

Spring Onion Sandwiches

from Chez Panisse Vegetables by Alice Waters

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

from Marcella, a CSA member:

One of our favorite ways to enjoy scallions is as a vegetable side dish.

Scallions and Carrots

1 bunch scallions, roots trimmed and white part cut into a 4″ length

2 medium carrots, peeled and cut into sticks

1 T olive oil

1 T butter

1/4 t sugar

2 T soy sauce

Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.

Milanese-Style Chard

from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard

1 Tablespoons olive oil

2 stalks green garlic, chopped

6 scallions, thinly sliced

2 tablespoons chopped fresh parsley

1/4 cup chopped basil

pinch nutmeg

1/4 cup chopped prosciutto or ham

2 Tablespoons Parmesan Cheese

salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

Chinese Scallion Pancakes

recipe by Elsa Chen

Ingredients:

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

1 cup water

2 teaspoons oil

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

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

Directions:

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

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

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

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

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

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

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

Green Onion Pancake by Stella Fong

2 cups flour

1 tablespoon sesame oil

1/2 cup boiling water

1 teaspoon salt

1/3 to 1/2 cup cold water

vegetable oil spray

1/2 cup minced green onions

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

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

 

 

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Week #8

Head lettuce – finally we move on to head lettuce; butter, romaine, and leaf – you choose 2 heads Garlic – This is a Cal early variety, it is still young, with soft outer husk, but it is developing a … Continue reading

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Week #7

  • Sugar snap peas!! – the garden candy is here! These peas do not need to be shelled, just snap off the end of the pea and pull off the fibrous rib and pop in your mouth. Many members report they are eaten by the kids on the car ride home.
  • Salad mix – enjoy fresh “salanova” baby lettuce leaves and some baby romaine
  • Chinese broccoli or regular broccoli – Chinese broccoli is on the way out sadly while main crop broccoli is very small and pinched. All those hot days alternating with wet weather affected their potential.
  • Kale – either Red Russian or Black Lacinato both are staples in our house
  • Chard or spinach – Please don’t disparage this amazing garden green. It cooks down to almost nothing, makes a great breakfast green with eggs and toast. If you need to add flavor add a bit of pork to the pan, “everything is better with pork in it”
  • Radishes or turnips – “Pink Beauty” is a winner, they are hot as they were grown under row cover out in the field. Cut away the damaged areas and chop into salads or soups. Don’t forget the tops make great soup. The Moroccan Chicken with turnips is a spring favorite of many, give it a try.
  • Kohlrabi – cut away the tough outer peel and enjoy the tender inner section, sliced or shredded, sautéed or raw
  • Garlic scapes – See the link provided by Sierra. We just added a bit of olive oil, salt and pepper and grilled them, they were delicious
  • Fresh garlic – this is an early variety of garlic that hated the wet then dry then hot weather and tried to make each clove of garlic into seed. You can peel each clove and use for fresh garlic. Don’t try and store this garlic for weeks it will not keep.
  • Green onions – remember that this is the healthiest of all of the Alium family and can be added to any egg dish or stir fry!
  • Mizuna or dill – select the one you like the most. The Mizuna is spicy and great in stir fry or salad, the dill is unique and can be dried or eaten fresh with potatoes or fish.
  • Beets or Carrots – early germination of carrots was so poor that we have few carrots. Those that do mature are competed out by the weeds. If they happen to survive 3 rounds of weeding we have resident gophers who love them as much as you do and they nibble the ends! We seem to be doing a bit better with beets, but nothing like the old days of 27 weeks of beets.

Our greenhouses are being transformed. The early spring crops are coming out. The peppers, basil and newly seeded carrots are in. Our greenhouse tomatoes have flowers and are beginning to set fruit. The thistle is happy too, popping up with sharp thorns among every cultivar. Juvencio has been doing an amazing job of tying up peas, tomatoes and cucumbers. Trellising is the key to packing crops into the best real estate on the property. We have to prune the tomatoes and cucumbers as well. This job can be frustrating as finally when you think you have gotten to all the different tomato beds and you loop back to the first bed they are ready for another pruning. We grow mainly indeterminate tomatoes, which means they keep on growing and set fruit as they grow. They get really tall but production is better. We grow smaller hybrid varieties in the hoop house so we have tomatoes early (July in Oregon). We grow all sorts of heirlooms out in the field for later summer harvest. Last year was disappointing for they heirlooms, so this year we have invested more space and compost and love to them.

The Schram family helped us get our first part of winter squash in the ground after harvesting last Sunday. They proved that a family of six can get a task done in no time. After they left our enemies the striped and spotted cucumber beetles arrived and made the leaves into lace. We are experimenting with covering half of the plants with row cover, planting trap plants, spraying pyrethrum and hoping for the best. My strategy for overcoming the pests is just keep planting more, eventually there is enough for everyone to get some! I hope it all works out.

The garlic is getting ready to be harvested. As I mentioned above some varieties hated the wet and then dry weather. The majority still looks ok, but the rust is setting in. Farming is so frustrating!! It all looked amazing 1- 2 weeks ago, the best ever, then some pest or disease gets it. Fortunately the strategy of “just plant more” seems to have given us space for a 100 feet of garlic to fail while 700 more feet work out.

The onions, shallots, leeks are growing well. Hopefully they don’t get the rust that affects their greens and makes it harder to bulb up. I was chatting with some other farming friends and we all recognize that no matter how long you have been farming, Mother nature is in charge. You can think you have figured out a crop and how to grow it (we have 55 different crops to “figure out”)some condition out of your control will pop up and humble you.

Our friend Eric, living in Oregon for 5 months said; “I want to help you get all the transplanting done before summer”. I just laughed, “We transplant every week until October, it never ends”. We seed, weed, transplant, and till every week. Once a crop is harvested, that bed is prepped for the subsequent crop and usually replanted that same week. We have more winter squash, pumpkins, and beans to be planted. Then we will seed and plant the fall brassicas, celery and radicchio. We seed and plant lettuce every week. Basically “It never ends” until it gets just too cold to work the ground in November.

We have put out the word, it is time to sign-up to help harvest. We ask that each member (full or half share) sign-up to help bring in the harvest twice over the course of the season. Children are welcome but if they are under 5 or 6, one adult should be here to work while another adult watches the children. The harvest generally starts at 0700 on Sunday and Wednesday. We hope that you will help until the harvest is completed. That could be 2 hours or 5 hours depending on what we have to harvest and how many helpers there are. We are flexible and understand that life happens. We do count on your help so try and plan to be present on the days you sign up to help.

The canning party is planned for September 13. We will take the first 21 participants and then form a wait list. Mark your calendar if you don’t want to miss this farm event. The harvest festival is set for October 19. It seems far off but . . . it is hard to believe we are on harvest #7. Time flies when you are having fun.

September 13. We will take the first 21 participants and then form a wait list. Mark your calendar if you don’t want to miss this farm event. The harvest festival is set for October 19. It seems far off but . . . it is hard to believe we are on harvest #7. Time flies when you are having fun.

Moroccan Chicken and Turnip Stew

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

Salt and pepper

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve. Serves 6 to 8. From The Victory Garden Cookbook.

 

 

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

 

VINAIGRETTE

 

 

1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

 

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

Sugar Snap Pea Salad with Sweet Lemon and Mustard Dressing

Fresh From the Garden, Perla Meyers

 

Salt

1 ½ pound sugar snap peas, strings removed

juice of 1 large lemon

6 Tablespoons olive oil

1 Tablespoon Dijon mustard

2 teaspoons granulated sugar

4 Tablespoons finely minced scallions

Freshly ground white pepper

 

1. Bring salted water to a boil in a vegetable speamer. Add the peas and steam, covered for 5 minutes or until crisp-tender. Run under cold water to spot further cooking and drain on paper towels. Place in a serving bowl and set aside.

2. In a small jar, combine the lemon juice, oil, mustar, and sugar. Cover tightly and shake until the mixrure is smooth and well blended. Add the scallions, serason with salt and pepper, and pour dresssing over the peas. Cover an d chill at least 2 hours before serving.

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

 

 

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