Week #7, 2017

Week #7

• Salad mix
• Braising mix
• Dill or cilantro
• Green onions
• Chinese broccoli or sugar snap peas

I am trying not to sound like a broken record, but we continue to struggle to come back from a rough winter/start to the growing season. Although we have done this farming thing for 17 years, this season has been different. The confluence of events, the alignment of the stars, or whatever has left us feeling frustrated that the quantity of produce we are accustomed to providing is just not there yet. I lay awake at night counting beds, thinking about each vegetable and it’s particular set back, kind of like counting sheep. The reasons abound, but it still baffles me that there can be so many different failings.
The weather is only one factor, but it is huge. The cold wet spring has affected the growing rate of the plants. Competition among plants has left some mainstays like kale stunted. Oh, and the bark chips in the two new greenhouses have bound nutrients that seedlings need to grow. We keep looking for the break, when will the crops “take off” it seems far off. We start with sugar snap peas this week. We have ¼ the production we are expecting. We have 300 feet planted, but 230 feet is in a woodchip laden greenhouse where the plants are 4 feet high instead of 8! We planted 400 feet of Chinese broccoli and 50 feet is producing normally. This story unfortunately repeats itself with many crops, so we plug on.
Juvencio has been busy hauling manure from a local horse owner. He has been hand spreading compost onto all beds that have been previously planted. He has hand tilled between every row in the field. I have been juggling my time from work at the clinic to work on the farm. I planted pole beans, peppers, tomatoes and more this week. I managed to get the seeding of the Brussels sprouts and fall cabbages done. A new threat to the germination of the fall crops was detected yesterday so we will see what we can do to pepper spray the fungus gnats that are growing strong in our seeding greenhouses. It is a never ending battle to seed, weed, compost and battle the pest of the week.
If you are tired of driving out to the farm each week, please join the veggie pool. Ana Helena has organized and is willing to hook you up with other members in your general neighborhood to pick up less often and gather veggies for others. Email me and I will forward it on to Ana!
Creamy Dill Sauce
Farmer John’s Cookbook

Great on egg salad, or tossed with cucumbers, or as a sauce for fish or crab cakes.
Serves about ¾ cup

½ cup extra virgin olive oil
2 tablespoons white wine vinegar or sherry wine vinegar
½ teaspoon minced shallots
¼ teaspoon Dijon mustard
Pinch of salt plus more to taste
Freshly ground pepper
1 egg yolk
¼ cup sour cream
3 tablespoons minced fresh dill
Lemon juice

1. Combine the oil, vinegar, shallot, mustard, pinch of salt, and pepper to taste in a large jar. Cover tightly and shake the jar vigorously until the oil and vinegar have thickened.
2. Beat the egg yolk with the sour cream in a separate bowl until well combined.
3. If you’re using a food processor: Process the yolk and sour cream for 30 seconds and then add the vinaigrette in a very thin stream in about three additions, letting the sauce thicken before each addition. If you’re making the dressing by hand: Using a good whisk, beat the yolk and sour cream, then add the vinaigrette and scant tablespoon at a time, whisking thoroughly after each addition, until the vinaigrette is fully combined with the egg yolk and sour cream.
4. Once you’ve incorporated the last of the vinaigrette and the sauce is very thick thin it with either the lemon juice (1 or 2 teaspoons) or by vigorously stirring in 1 tablespoon of water.
5. Stir in the dill and add salt and pepper to taste.

Chinese Scallion Pancakes
recipe by Elsa Chen
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)
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

I decided to include Sue Kass’ greens primer as greens are what we have and this seems to be a good way to make them enjoyable for your family:
“I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips

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

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

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

Thai-Style Lemon Dressing

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

Toss with a mix of greens, mint, cilantro

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

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

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

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

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

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

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

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

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

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Week #6, 2017

Week #6 2017
• Radishes or turnips
• Beets or Chinese broccoli
• Spinach
• Lettuce mix
• Kale or bok choi
• Cilantro or dill
• Green garlic or garlic scapes

Happy Mother’s Day! We wish all the mothers a very special day of deep appreciation for the love that is unique for and from a mother to her children. I know I appreciate all that my mother has done for me and continues to do. It is a privilege to have her in my life and to get to celebrate with her today. Being a mother is such an amazing experience filled with the greatest joy. I hope that my family knows how much I appreciate them every day.

Now, on to the topic of farming, what about that weather?? So much of our lives is tied to what happens in our climate locally and globally. This week has brought torrential rains that have soaked the ground and plunged tender plants into the soil. We feel lucky for the crops we managed to get into the ground and worried for those that languish in pots waiting for it to dry out. We managed to get the leeks, celeriac and cherry tomatoes in the ground before record breaking rain. The peppers, main season tomatoes, eggplant and beans sit waiting. All the rain and cold influence what we are able to harvest today and what we have coming for weeks ahead. The rain and cold stunts outdoor crops that we would be giving next week. Such is the challenge of farming.

We have beef and pork coming. Please do let us know if you are interested. Pork will be ready in early October. Beef can be ready as early as July. A $100 deposit ensures your spot. Please see the section on additional products for pricing or send us an email.

The new greenhouses continue to bring disappointment with spotty productivity. Juve and I pulled out unsuccessful Chinese broccoli and tried our hand at onion sets. Who knows when those >500 square feet will produce something worth while. The tomatoes are flowering and will need staking, that is something. The sweet and hot peppers are in the ground. The cucumbers are alive and seem to be holding up against the borage of plagues that love their tender stems (cucumber beetles, potato bugs and wilt). The time of plenty can’t come soon enough for us.
The rain put a damper on the farmers market. Poor attendance, pouring rain and cold, not the norm for mid May. Political action for this week included a bit of canvasing for the local school board. If you have not voted, please do so, what happens locally affects our children. Ballots must be dropped at the drop boxes and are due by Tuesday. Please remember to vote!

Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.
Bon Appétit
December 2008
by Tori Ritchie
Chioggia beet salad
adapted from the LA Times: November 15, 2006
Total time: 1 hour, 15 minutes, plus 1 hour standing time
Servings: 4
Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.
1 bunch beets: any color
1 tablespoon seasoned rice vinegar
1 Tablespoons good-quality olive oil
1/2 teaspoon (scant) toasted ground coriander seeds
1 shallot, minced
4 ounces (1/2 cup) crème fraîche or sour cream
1 tablespoon prepared horseradish
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1-2 tablespoons fresh mint or chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet.
2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside.
3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.
Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.
Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir
1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock
Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.
Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.
Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.
Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.
Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.
Serves 6.

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Week #5

Week # 5

• Salad mix
• Kale
• Beets or Chinese broccoli
• Cilantro or thyme or dill
• Green garlic
• Shallots or onions
• Spinach or bok choi

I did do some farming among the political activism of this week! The People’s Climate march , the May Day march and the town hall of Ron Wyden yesterday distracted but did not stop the farmer. This week will be balanced with canvasing for Hillsboro School Board candidates and getting all the tomatoes planted!

Two blistering hot days don’t necessarily help the farmers or the veggies! The farmers had to take a siesta on both those days as the heat completely sapped their energy. The tomato plants grew several inches on those two days but then they had to be moved outside the greenhouse to harden off (aka toughen up for real life of 50 degree swings in temperature!). The peppers also really liked the heat but also will need time outside the seeding greenhouse we lovingly call “Honduras”. We hope to get them in the ground outside next week. Don’t worry we have beds of them already in the ground in hoop houses, but the cherry tomatoes, heirloom tomatoes and the stuffing peppers grow in rows outside in the field.

We continue to poke along with vegetables in 2 of 5 hoop houses and can’t wait for an explosion of veggies, it can’t come soon enough for us. Meanwhile thank you for understanding that your farmers no matter how experienced can’t change many things about the weather or soil or wind or insects (at least organically).

This week we welcomed Sam, a high school student from Catlin Gable to our farm. She will be with us the month of May doing her senior job experience. She has already surpassed our expectations and is enjoyable to have around. Say “hi” when you see her. She helped get about half of the onions in the ground and will work with me to get the tomatoes and peppers planted. Then it is on to weeding as they never take a break.

Juve is busy laying water lines (all drip irrigation) as things are drying out in the field. He loves potatoes so he planted hundreds of feet of them while I was away at the farmers market! Let us know how you like them, he has a magic hand. He is also busy composting all the veggies we previously planted, the broccoli, cauliflower, cabbage and top dressing the onions.

Sugar snap peas are around the corner. 1 of 3 beds looks good. The 2 beds in the new greenhouse are unhappy with the nutrient content of the soil and are looking sad. They are labor intensive to harvest. We will put out a sign up sheet to come and help harvest. We ask that each member family come and help us harvest twice during the season. We need two helpers at least for each harvest. If the time that you want to work is already taken it is fine to show up anyway! We usually start at 7:30 and it takes 2-5 hours depending on the crops we are harvesting and the helpers that show up. Please plan to help for the entire harvest if possible.

Our sons Jacob and then Diego will be heading off to different parts of the globe. Jacob will be heading to Alaska tow work on salmon research with a team of wildlife biologists. Diego will first travel to Asia for a month with his close friend and his family and then head to study abroad for the fall term to Ecuador. We are excited for both of them as they head off on great adventures. We will miss them dearly. Luna will be holding down the fort at the farm and the farmer’s market! Mikaela, who is like our second daughter will be helping around the farm as well as she can, we feel very lucky to have her in our family.

The Beaverton farmers market opened yesterday. It was a good start but I expect more folks next weekend as Mother’s day weekend is usually the kick off to the season. It opens at 8:00 and runs until 1:30 please come see me, I sell with Pumpkin Ridge Gardens (Polly is my business partner and this is her farm’s name). I will be selling veggie starts at Catlin Gable School from 12:00 – 4:00. Please come and see me and get all your home garden vegetables.

Chioggia beet salad
adapted from the LA Times: November 15, 2006
Total time: 1 hour, 15 minutes, plus 1 hour standing time
Servings: 4
Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.
1 bunch beets: any color
1 tablespoon seasoned rice vinegar
1 Tablespoons good-quality olive oil
1/2 teaspoon (scant) toasted ground coriander seeds
1 shallot, minced
4 ounces (1/2 cup) crème fraîche or sour cream
1 tablespoon prepared horseradish
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1-2 tablespoons fresh mint or chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet.
2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside.
Braised Lentils with Spinach
Ingredients (serves 4)
o 1-1/2 cups brown lentils
o 1 small onions, diced
o 1 medium carrots, peeled and diced
o 1 stalk celery, trimmed and diced
o 1 bay leaves
o Salt
o 1/2 cup chicken stock or canned reduced-sodium chicken broth
o 2 tablespoons extra-virgin olive oil
o Freshly ground black pepper
o 2 cups finely shredded fresh spinach, thoroughly washed and drained
1. Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
2. Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
1. I didn’t use chicken stock, but instead cooked ¾ lbs boneless, skinless chicken in the pan (with herbs) then deglazed the pan with white wine and added the lentils.
I used all of the spinach stalks instead of the greens which turned out really well3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.
Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.
Chinese Broccoli with Oyster Sauce
Chinese Cuisine, Huang Su-Huei

12 stalks Chinese broccoli (5-inch lengths)
2 T oyster sauce
1 T corn oil

Bring ½ pot of water to a boil; add a dash of salt. Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain. Place on a serving platter and sprinkle with oyster sauce and oil. Serve.

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Week #4

Week #4

  • Salad Mix
  • Spinach or Chinese Broccoli or Raab
  • Bok Choi
  • Shallots (the last of these power houses)
  • Cilantro or Thyme or Sage
  • Green Garlic

It is official:

“A recent Associated Press weather brief looked at the soggy season we’ve been experiencing here in the Pacific Northwest. Colby Neuman, a meteorologist for the National Weather Service in Portland is quoted in the article saying Portland has experienced the most wet days ever, with 145 (now 148!)days of rain since Oct. 1, 2016. Tell us about it.


Wednesday will add another day to that auspicious total (making it 146) and Thursday will pile on one more. The old record of 142 was set in between Oct.1, 1998, and April 30, 1999 (records for Portland go back to 1940).”


I said to Jacob before I read this that I did not remember such a wet and horrible rainy season since we moved here in 1998 and I was right! When we take a look at the weather challenges of 2016-17 it is amazing that we have anything to offer you. We had; snow that took the plastic off the seeding greenhouse, wind that tore the plastic off greenhouse #1, rain that flooded greenhouses #1 and #2, rain that prevented greenhouse #5 and #6 from being covered with plastic, birds that for the above reasons were ravenous and ate all of our transplanted lettuce, peas, spinach and the list goes on. Thus we arrive at this week and next . The overwintered vegetables are finished and we rely on what we have been able to plant since late January. It is slow going and the variety is decreased.


The Chinese Broccoli that we usually count on at this time of year is 1/4 the amount.  Two beds of broccoli were planted in our new greenhouse which has proven to be “too hot” for them to grow. The soil is not well decomposed and wood chips inhibit the growth of the roots. The one healthy looking bed is being attached by micro slugs. The carrots and beets we seeded in January mostly got washed away and are skimpy at best. The peas as fore mentioned were dined on by hungry sparrows are now just considering growing. Alas, there will be less variety than we had planned and less quantity than we had expected. The true meaning of CSA, you are in this with your farmers and share in the risk. Enjoy every leaf that you get and keep looking towards tomorrow.


On a positive note: We managed to get about 1/3 of the outside field planted! We have 3 of the 6 beds of onions in the ground, the first set of green beans, the parsley and more. Once the small harvest is completed I will get more lettuce, more spinach, more onions and the shallots in the ground. About half of the sweet peppers are in the greenhouse establishing their roots. The greenhouse tomatoes are changing from a shocked purple to a bright growing green. We keep plugging away, seeding, transplanting, watering and now weeding.


The Beaverton Farmers Market http://www.beavertonfarmersmarket.com starts next weekend and I have been gearing up with my business partner Polly from Pumpkin Ridge Gardens https://pumpkinridgegardens.com/. We have every vegetable start that you can dream up. We sell under her farm’s name. The market starts at 8:00 and runs until 1:30. Please come and see me! If you want an earlier start Polly is selling at a benefit for Birthing Way (Midwifery school) today in the parking lot of Ben and Jerry’s on Hawthorne. I will be selling at Catlin Gable school next Sunday. I can also take special orders for seedlings. I have previously sent the list and will do so again this week.


Thank you to all who joined me at the People’s Climate March yesterday. It was a fair turnout, nothing like the Women’s March in January. If you missed out and want your voice to be heard against the misogynistic, xenophobic, etc. current administration please join me tomorrow in Salem. Tomorrow is May Day, the day of the worker, the immigrant , the family and I will be marching in Salem http://oraflcio.org . Please let me know if you want to carpool or caravan. I am committed to action and welcome anyone who wants to join as we raise our voices against this madness.


On to harvest your veggies!


Chinese Broccoli

(Lyn’s Quick Stir Fry)

1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem

2-4 cloves of garlic minced

1 – 2 tablespoon soy sauce

¼ cup water

Olive oil

Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!


Lyn’s Salad Dressing


1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed


Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.


Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese

Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.

Green Garlic Soup Au Gratin

8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated

Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.

Kale and Lentil Soup

(Marilyn’s invention from Sue)

3 T EVOO (extra virgin olive oil)

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

6-7 cups of water

2 cups chicken broth

1 ½ cups green lentils (rinsed and checked)

1 bay leaf

¼ teaspoon red pepper flakes

½ – 1 # kale (washed and sliced)

12 oz. Kielbasa (slice in 1” rounds)

16 oz. plum tomatoes

2 teaspoons red wine vinegar

Salt and pepper to taste

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














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Week #3 2017

Week #3

  • Salad Mix – enjoy this tender salad mix of buttery lettuce. Wash her well as tiny slugs like to hide between the leaves
  • Shallots – use as you would onions, or if you find them building up week to week, peel them and cut them in half and roast them with a drizzle of olive oil and salt and pepper at 350 degrees for 45-60 minutes and they become like caramel!
  • Spinach – the intimidating large leaves cook down to a manageable size. Enjoy spinach simple steamed, sautéed or in soup (check out the recipe below.
  • Dill or Cilantro or Thyme – enjoy any herb with a sautéed chicken or over your other greens
  • Radishes or Turnips
  • Kale – there are so many ways to enjoy this healthy green
  • Beet greens or raab

We had a beautiful day on Friday! Juvencio was able to till until 8:30 p.m. and get beds ready for planting. We planted the remainder of the broccoli, cauliflower, and cabbage. We planted the outdoor sugar snap peas. We finished getting the tomatoes into the hoop house and we dared to  put the summer squash out in the field. In comparing with years past, we are still several weeks behind as I look at the daunting task of transplanting 20 flats of alliums (onion, shallot, leek).

We hope to get the peppers into the hoop houses and much more this week. There is so much to do politically that has to be squeezed in as well.

We have some veggies starts we will put out today. If you want specific items please do fill out the form I sent last week and I will gather them for you for pick up in May. I can seed special items for you but I need some lead time. I am off to harvest now, see you around the farm.

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.


White House No-Cream Creamed Spinach

Published May 25, 2010

Makes 6 servings

This side dish is one of Michelle Obama’s favorites because it has a creamy texture without a lot of calories and fat. One person who’s not a fan, however, is Sasha Obama, who is turned off by the bright green color — a shade of the vegetable rainbow she has yet to embrace.


  • 2 pounds baby spinach
  • 2 tablespoons olive oil
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper


Wash and clean the spinach. Place a large bowl of water near the sink, and put several handfuls of ice cubes in it. Place a colander in the sink.

Fill a medium-sized pot with water, and sprinkle in some salt. Place the pot on the stove and bring to a boil over high heat. Carefully add 8 ounces of the spinach (about a quarter of the leaves) and let it boil for just 30 seconds.

Carefully pour the spinach and water into the colander to drain the spinach. Then, using tongs or a fork to handle the hot spinach, immediately “shock” the spinach by putting it into the ice water to stop the cooking process. Let the spinach sit in the cold water for a minute, then drain it again in the colander. Squeeze the spinach with your hands or press the spinach against the colander with the back of a spoon to remove excess water.

Place the cooked spinach in a blender and purée. Set aside.

In a large skillet over medium heat, heat the oil. Add shallots and garlic and cook until the shallots turn translucent, 3 to 4 minutes.

Add the rest of the spinach leaves, tossing with a spoon and sautéing until the leaves are wilted. Add the puréed spinach and stir. Season with salt and pepper.

Adapted from White House Executive Chef Cristeta Comerford




Spinach and Lentils

The Asian Cook Book


Serves 4

Generous 1 cup yellow split lentils, rinsed                                 ¼ tsp ground asafetida (?)

5 cups water                                                                                        ½ teaspoon ground turmeric

1 teaspoon ground coriander                                                          1 tsp ground cumin

9 oz. fresh spinach leaves, thick stems removed, sliced and  rinsed

4 scallions

To garnish:

3 tbsp vegetable oil or peanut oil

1tsp mustard seeds

2 fresh chilies, split length wise

½ inch piece fresh gingerroot, very finely chopped


Put the lentils and water in a large pan over high heat.  Bring to a boil, reduce the heat to the lowest setting, and skim the surface as necessary.


When the foam stops rising, stir in the ground coriander, cumin, asafetida, and turmeric.  Half-cover the pan and let the lentils simmer for 40 minutes or until they are very tender and only a thin layer of liquid is left on top.

Stir the spinach and scallions into the lentils and continue simmering for another 5 minutes, stirring frequently, until the spinach is wilted.  If the water evaporates before the spinach is cooked, stir in al little extra.  Add salt to taste.  Transfer the lentils to a serving dish.

To make the garnish, heat the oil in a small pan over high heat.  Add the mustard seeds, chilies gingerroot and stir until the mustard seeds begin to pop and the chilies sizzle.  Pour the oil and spices over the lentils and serve.


Cook’s tip:  The exact amount of water needed depends primarily on how old the lentils are, but also on the size of the pan.  The older the lentils are, the longer simmering they will require to become tender.  Unfortunately, there isn’t any way to determine the age when you buy lentils, so be prepared to add extra water and increase the cooking time.  Also, remember, the wider the pan the quicker the water will evaporate.

Kale Omelet

By the Armard Family




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

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

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

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

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley




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

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

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

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

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (frittata Vs. Omelets)

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

3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar

Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.

May 2004

Roasted Beets and Braised Beet tops with Canellini Beans(serves 4)


2 bunches medium beets with tops

1 medium red onion, cut into thin (1/4 – inch) wedges


3 T extra virgin olive oil

2 T red wine vinegar

1 t dried oregano or 2 t fresh oregano leaves, minced

½ t Kosher salt

½ t minced garlic

Freshly ground pepper

1  15 ounce can cannellini beans, drained and rinsed


Preheat the oven to 400 degrees.

Cut green tops from beets, leaving about ½ inch of stem attached.  Set greens aside to be used fro Braising Beet tops.


Wash beets and dry.  Wrap each bet tightly in a square of foil and rasp until tender when pierced with a skewer, about 1 hour or more, depending on size.  Cool, unwrap foil and rub off outside skin.  Trim and discard stems and ends, and cut beets into ½ inch wedges.  Set aside separately until ready to serve.  Strain any juices left in foil into a small bowl and reserve.

Place onion wedges in a small bowl and cover with cold water.  Add a handful of ice cubes and let stand until ready to use. To make Braised Beet Tops, wash beet tops in several changes of water, trim stems and coarsely chop leaves into 2 inch pieces.  There should be about 8 cups, or 1 pound, lightly packed.  Heat 2 cups water to boiling in a large, broad saucepan.  Stir in beet greens and cook until wilted and tender, 8 to 10 minutes.  Drain well, cool and then press lightly on greens with back of spoon to remove excess moisture.

In a large bowl, whisk together olive oil, vinegar, reserved beet juices, oregano, garlic, and salt and pepper to taste until well blended.  Measure out 1 Tablespoon and add it to the beet wedges.  Toss to combine.

Remove ice cubes and drain water from onion.  Add onion to dressing along with cooked beet greens and beans.  Toss gently to blend.  Spoon into a serving bowl and arrange beet wedges around edges and on top.  Serve warm or at room temperature


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Week #2 2017

Week #2 2017

Salad Mix or braising mix – the first of the new lettuce, small tender leaves. As this is just coming on we are offering either salad or braising mix.

Kale – amazing stuff, just pumping out the leaves, thank you super food. Enjoy it weekly (we eat it daily!) some of our favorite recipes are listed below, many more on the website.

Spinach – Osbourne seed company has a winner with this very dark green spinach. The vitamins are surging through the leaves and will contribute to your health. Try Polly’s recipe below for Saag, with or without the lamb.

Shallots – held over from last season, strong and flavorful, use as you would an onion.

Walnuts – our grand old tree did well last season. Thanks to all the hands that went into gathering them. Most are in great condition, some are not, hard to tell until you crack them, so enjoy.

Broccoli raab – these are the flowerets of sprouting broccoli, kale and cabbage. You can use the recipe below or roast them with some olive oil and a dusting of cheese on top. I like to put them in the oven at 350 for 20 – 30 minutes.

Beet greens – these are like the best chard you have ever eaten! Any green recipe will do or use it like the spinach below.

Radishes – enjoy pink or red, they are still sweet before the heat of the early spring adds some spice. I loved seeing Jodi’s family eating the whole bunch on the way from the cooler to their car!

Our opening potluck was a success despite no power or water. We had over 80 people join us for pizza making. Jed and his band warmed the air with blue grass music until the rain moved everyone onto the deck or into their cars. The electrician showed up at about 5:00 to reconnect our power (it took about 15 minutes!) and we were so happy. Thanks to all the hands that helped make the event happen, especially our kids.

We have been busy this week. Juve got a few beds tilled, but the ground is still not really dry enough. We planted some of the broccoli and cabbage and will hope to get the remainder in later this week if the weather holds out. He transformed greenhouse #2, making channels for the water to flow, should it flood again, and big beautiful beds to hold our cucumbers that will go in the ground in a week or two.

We will have vegetable starts. I sent a list with the weekly email. You can either send it to me in an email, leave me a note or text me. I will have starts available beginning to mid May. I have some kale, and sugar snaps right now, available in the barn. Come see me at Catlin Gable School on May 7 (12 – 4), I will be selling all the starts we grow. The Beaverton Farmers Market opens on May 6 and runs through October. Come see me on Saturdays 8 – 1:30, I sell with Pumpkin Ridge Gardens.

So much political angst in the air. I try and focus on what I can do to make a difference. I appreciate all who showed up to the Tax March yesterday. I am planning on participating in both the Earth Justice March in Portland on 4/29 and the People’s March (Day without an Immigrant) May 1 in Salem. If you want to be involved please text or email me and I can add you to my “activism” email list, our group is called “United Unidos” and we meet several times a month to coordinate activities. We will be making signs on April 24th in the barn (after 6 p.m.) you are welcome to join us.

Off to harvest

Kale Salad (from Kris Schamp)

(A brief note: I use just kale, and red onion most of the time and it is delicious, this dressing recipe works well on most spicy greens like arugula and mustard as well)

Flax oil (1/8 C) (I use Olive oil)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)


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

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


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

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

Add rest of “dry” ingredients.


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


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

Asian Broccoli (sprouting broccoli or raab can be substituted)

1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil

Peel the stems on the broccoli. Slice into “coins.” Cut the tops into

Heat a wok until very hot. Add the oil and immediately add the garlic. Let
sizzle for 15-20 seconds. Add the remaining ingredients and give everything
a quick stir. Without turning the heat down, cover the wok and let steam
for 4-6 min., until the broccoli is done.


1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.

Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

December 2004

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley

4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)



Baked Crispy Kale Recipe


Servings:  4 as snack Prep Time: 5 Cook Time: 20

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. I’ve also found that the convection setting on my oven works really well too – I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.


4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)

1-2 tablespoons olive oil

sea salt or kosher salt

(I like to grate parmesan or romano cheese over them before baking)


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.


  1. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.


  1. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.


  • 4 lamb shanks
  • 2-3 Lbs. spinach
  • 1 onion, chopped
  • 4 Tbs. ghee (or butter and oil mixed)
  • 1 tsp. brown mustard seed
  • 1/8 tsp. asafetida
  • 1/8 tsp. cayenne
  • ½ tsp. ground coriander
  • ¼ tsp ground black pepper
  • 1/8 tsp. grated nutmeg
  • ¼ tsp. turmeric
  • 1 tsp. ground cumin
  • 3 Tbs. water
  • 3 Tbs. cream (or use sour cream or yogurt)
  • 2 tsp. salt

Cover lamb shanks with water in a large pot.  Add 1 tsp. salt and bring to a boil.  Simmer until the lamb is starting to loosen from the bone.  If you have time, put boiled lamb shanks onto the grill to brown.  Chop lamb and set aside.

Meanwhile, wash spinach and strip leaves off of stems.  Chop coarsely.  Combine cayenne, coriander, black pepper, nutmeg, turmeric and cumin in a small bowl, add water, and stir well.  Melt the butter and oil (or ghee) in a 5-quart pan over moderate heat.  Add mustard seed and cook until it starts to pop.  Add asafetida and let it sizzle, then add spice mixture and onion.  Fry for about 2 minutes.

Add spinach to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until spinach is all bright green and very wilted.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, put spinach in a food processor and puree.  Return it to the pan, add chopped lamb, stir in cream and reheat briefly.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

by Tori Ritchie


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Spring is coming!!

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Here is a snap shot of what was going on at the farm today. Next Saturday February 18 from 9 – 3 pruning party. Come and help us get the orchard in order for the upcoming season. We will prune as many of the trees as possible and move on to the blue berries. Here is a list of what to bring:

Please bring any of the following:

1) Clippers, loppers, hand saws, gloves, chainsaws, ladders  (label them with your name)

2) Also bring a dish to pass as workers get hungry

3) Families are welcome, but this is not an event for little ones as branches fall in all directions. If kids do come, good to have a dedicated adult to keep them out of trouble’s way.

4) If you don’t want to climb trees, not to worry, there is tons of other work to do (hauling branches, pulling up t-tape water system and pruning blue.

Our season starts April 9th, please spread the word we still have shares and half shares available. Email us at lynjuve@msn.com.

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Thanksgiving Harvest

Thanksgiving Harvest 2016

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

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

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

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

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

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

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

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

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

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

3) Indigenous Environmental Network


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

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



Roasted Cauliflower and Radicchio Salad


Yield: Makes 8 to 10 servings

Active Time: 45 min

Total Time: 1 1/4 hr


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


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

Cooks’ notes:


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

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

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

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

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

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

The Complete Kitchen Garden
Text copyright © 2011 Ellen Ecker Ogden

Arugula Pesto



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


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


Roasted Acorn and Delicata Squash Salad



Serves 4 to 6


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


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



Brussels Sprouts Salad with Szechuan Peppercorn and Celery


Yield:Makes 8 servings

Active Time: 20 minutes

Total Time: 35 Minutes


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


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

Do ahead:

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


Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese

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

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


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The Final Harvest 2016

Week #29

Last Harvest 2016


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

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


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

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

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


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


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


Kale Salad (from Kris Schamp)


Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)


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


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

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


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

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

Add rest of “dry” ingredients.


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


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




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


1 bunch kale or collards

salt to taste

olive oil

parmesan cheese (our new favorite is Romano cheese)


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

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson


Serves 6-8


3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

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

4 cups chicken or vegetable stock

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

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder


freshly ground pepper

¼ cup chopped fresh parsley


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


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

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

Fennel and Red Pepper Salad


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

For the salad:

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

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

1 to 2 tablespoons minced parsley

1 tablespoon minced chives

1 ounce shaved Parmesan

For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or champagne vinegar

1 small garlic clove, very finely minced or puréed

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

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

Yield: Serves six.

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

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

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)


Makes 6 servings. Prep Time: 30 minutes



3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into


2 teaspoons heavy cream

1/2 teaspoon granulated sugar



8 ounces all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

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

3 tablespoons ice water


Preheat the oven to 425 degrees F.



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

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

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

1/2-inch of the outer rim.


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

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

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

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


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

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

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

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


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

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

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


Serve warm or at room temperature.



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

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

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

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

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

Fried Green Tomatoes
Vegetarian Cooking for Everyone by Deborah Madison

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

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



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Week #28

Week #28

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

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

We have two weeks left of the 2016 harvest season.


Please take the time to answer our four questions:

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

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

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

4) Will you continue your membership in 2016?


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

La Finquita del Buho

7960 NW Dick Road

Hillsboro, OR 97124

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

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

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

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

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

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

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

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

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

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

December 2002


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

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

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

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

Makes 6 servings.



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