Week #25

  • • Lettuce
    • Parsley or thyme or basil
    • Napa cabbage (sorry it didn’t show up last week, it was not ready when we went out to harvest)
    • radishes or beets (choose one or the other)
    • Kale or chard
    • Sweet peppers (red and green and yellow, enjoy them while you can)
    • tomatoes (very slow ripening due to the dramatic change in the weather)
    • winter squash (let the squash sit on the counter for a few weeks to months it will get sweeter and more delicious as it ages)
    • apples (good for eating and for sauce)
    • hot peppers
    • onions
    • garlic

The shift in the weather has really changed the landscape at the farm. The heat loving crops like tomatoes and eggplant, cucumbers and zucchini resent the cool nights that dip into the low 40s. They have all but stopped production and are setting flowers that are not likely to produce fruit. The rain was super for the fall crops like lettuce, broccoli, cauliflower and cabbage, but they still seem to be a few weeks off. There was a horrible new pest we have not seen outside the greenhouse that was causing severe damage to many of our leafy crops that seems to have sent back into hiding with the rain. There are so many things we can not control, weather being one.

Juvencio went into action with the change in weather and pulled out the last of the melons. They have been so good this year. We now realize that many of you have purchased our melons but we did not give guidance on how to tell if they are ripe and sweet to eat. We are trying to give you the very best, but melons are a bit tricky and need to be very ripe, but not overripe to have them be superb. Here are some tips I found when searching on the internet, we use the smell as our guide and keeping them at room temperature for some time is helpful.

If picking a ripe melon feels like a completely daunting task, I can assure you that you’re not alone. Sometimes this choice feels more like a leap of faith, where you cross your fingers and hope for the best.
But there are ways to discover the sweetest, ripest, juiciest melons, and to pluck them from the heap.
Picking a good melon comes with challenges. It’s not like selecting berries where you can see green hints of unripeness. And it’s certainly not as easy as selecting a good peach or nectarine, where you can feel for juiciness, and smell the scent of perfect ripeness.
From now on, use these 5 tips to pick a ripe melon every time!
1. Inspect the melon for defects.
Your first order of business should be to inspect what the melon looks like. Does it have any bruising, soft spots or cracks? Choose a melon that’s not damaged on the outside. It should be free of bruises, soft spots, moldy patches and cracks.
2. Check the skin color.
When buying watermelon and honeydew, choose a melon with a dull looking appearance. A shiny outside is an indicator of an underripe melon. Also, honeydews should be pale yellow to light lemon in color, not overly green.
With melons such as cantaloupe and muskmelons, the rind underneath the net-like texture should be golden or orange in color. Avoid melons with an underlying green or white color.
→ Related: The Best Way to Pick a Watermelon
3. Size does matter.
Pick up a few melons and see how they feel. Choose a melon that’s heavy for its size.
4. Tap, tap, tap!
Have you ever tried the tapping test when buying a watermelon? It’s quite simple. Just tap the melon with the palm of your hand. If you hear a hollow sound, it’s passed the first test.
5. Don’t forget the smell test.
This works best with melons like cantaloupes and honeydew. Push your fingers on the round section where the vine was attached. It should be slightly soft and should smell fresh and fragrant with a hint of sweetness.

I have been busy filling in the greenhouses and space outside with fall and winter crops. I planted more lettuce, radicchio, escarole, kale, cilantro and beets in place of the melons and carrots. I will have more plants to go and more space to fill as we shift into the winter. The col crops (broccoli etc.) are looking good but seem like they are 1-3 weeks from being ready to harvest. We debute some radishes and beets today, again plagued by poor germination during the super hot spells there is not enough for everyone to enjoy it all, you will have to choose your favorite.

We have 4 more weeks of harvest remaining in the regular season. It is hard to believe the 2017 season is coming to an end. In some ways we are happy to see it go. It has been the hardest year of farming in our recent memory. So many difficulties with weather, germination, pests we questioned our knowledge and experience. The summer months were good, reminding us that, “yes we do know how to grow vegetables for 100 families”. The fall will be fairly good, but that remains to be seen. Our favorite Romanesco broccoli was a bust, it did not form heads at all. Half of the brussels sprouts are not going to produce and our amazing winter squash that looked so promising was stunted by the cucumber beetles. Alas, we are not sad to see 2017 end. The political storm and world weather tragedies as well as the constant threat of war make our struggles pale in comparison.

Message to self: “Enjoy what we have, cherish your loved ones, welcome those you don’t know and those who need a hand to join you at your table.”

Last but not least, remember the harvest festival on October 15 from 2-6. This is our last all farm event for the season and should be an enjoyable afternoon. It is an opportunity to for you to show your farm off to friends and neighbors, feel free to bring them along.

Here are some recipes to try:

Kale Salad With Apples and Cheddar Recipe – NYT Cooking
https://cooking.nytimes.com/recipes/1013732-kale-salad-with-apples-and-cheddar?action=click&module=Collection%20Page%20Recipe%20Card&reg… 1/1
4 cups very finely chopped or
slivered curly kale or Russian kale
(about 6 ounces on the stem, or half
of a 3/4-pound bunch, stemmed and
washed in two rinses of water)
2 tablespoons coarsely chopped
toasted almonds
1 apple, sweet, like a Fuji, or a sweettart,
like a Gala, Braeburn or Pink
Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut
in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated
Advance preparation: This salad benefits from tossing with the
dressing about 15 minutes before you serve it. The kale will soften in
the dressing.
By Martha Rose Shulman YIELD Serves four to six TIME 5 minutes
Kale Salad With Apples and Cheddar
Step 1
Combine the kale, almonds, apple and Cheddar in a large bowl.
Step 2
Whisk together the lemon juice, salt, garlic and olive oil. Add to the
salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Crisp Kale Chips With Chile and Lime
Step 1
Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it
will steam rather than crisp in the oven.
Step 2
In a large bowl, toss kale pieces with olive oil and kosher salt; you may
need to do this in 2 batches. Massage the oil onto each kale piece until
the oil is evenly distributed and the kale glistens. Spread the kale out
on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale
chips until the leaves look crisp and crumble, about 12-16 minutes. If
they are not ready, bake for another 2 to 4 minutes.
Step 3
Remove from the oven and cool to room temperature. Sprinkle with
the lime zest, sea salt and chile powder to taste

Braised Kale
Step 1
Bring a large pot of generously salted water to a boil. Meanwhile, set
aside a large bowl of ice water. Add kale to boiling water, return to a
boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
Step 2
In a large sauté pan, heat oil over low heat and sauté onion, carrot and
celery until just softened. Add sherry vinegar and cook until reduced
by two-thirds. Add kale and stir to coat, then add chicken broth,
honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook,
partly covered, until kale is tender, 60 to 80 minutes.
Step 3
Transfer kale leaves to a warm bowl, leaving onion, carrot and celery
in broth. Strain broth, discarding solids. If there is more than * cup, it
may be boiled in a small saucepan until reduced. Adjust salt and
pepper as needed, and pour over kale. Serve immediately, or cover and
refrigerate for up to 24 hours; gently reheat before serving.

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.

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Week #24 2017

Week #24
• Lettuce
• Napa cabbage
• Thyme or parsley
• Kale
• Winter squash
• Zucchini
• Cucumbers
• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Onion
• Garlic
• Green beans
• Eggplant
• plums
The canning party was great success! It has never run so smoothly and we have never finished so early! I think it was thanks to amazing organization and direction from Mary Kay, Juvencio’s masterful assistance in every aspect and good planning. We had 24 participant families and we made 13 recipes and everyone went home with over 16 jars of goodies. We made plum cardamom jam, habanero (ghost too) carrot hot sauce, chipotle salsa, BBQ sauce, two chutneys, pickled peppers and much more. Many of us left with the canning bug and want to make more! Many first time canners commented on how much easier it was than they thought and want to try to make some of the recipes for themselves at home.
We are bracing for the rains. They are much needed as dust, ash and dead grass seem to dominate the landscape. Rain will help the fall crops like broccoli, cabbage and radicchio but will bring the end of tomatoes and squash. The fall shift is in the air as we wind down the last 6 weeks of the 2017 season. It is time to make salad, stews and soups. We are pulling out beds in the greenhouses and filling them with spinach, beets, radishes and other fall/winter crops.
We still need your help. There are 12 harvests left and we have few if any helpers signed up to lend a hand. Please do sign up and show up to help us Sunday or Wednesday mornings at 0700. The harvests take 3-5 hours depending on the number of helpers and the quantity of produce to harvest.
Our annual harvest festival is scheduled for October 15th and it promises to be a grand event. The party starts after our harvest that day. Please mark your calendars and bring your family to our October final event of the 2017 season. There will be a Thanksgiving harvest on November 19th/20th full of staples for your thanksgiving feast. I will have wreaths, ceramics, and other goodies for sale at both events. Time to place orders if you want something in particular. Otherwise take a look in the studio!
2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)
Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro
Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead) Cover and chill, tossing occasionally.
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
Bon Appétit
July 2002
Printed from COOKS.COM

Napa cabbage
Green onions
Slivered almonds
Sesame seeds
Ramen noodles
Soy sauce
Break up 1 head Napa cabbage.
Saute 1/2 cup butter, 1/2 cup slivered almonds, 1/2 cup sesame seed, 2 packages Ramen noodles (crushed) and 10 green onions. Combine with cabbage.
1 c. oil
1 c. sugar
1/2 c. vinegar
2 tbsp. soy sauce
Toss and serve.

Chicken Hash with Butternut Squash and Kale

Here’s a new way to serve up nutritious veggies with protein-packed chicken. It’s tender, flavorful and simple to make. Basically a perfect meal!
This dish is great for meal prep, as it holds up well for several days in the fridge and can be easily packed in Tupperware to eat on-the-go. Enjoy!
Courtesy of RealHealthyRecipes.com
Servings: 6
Here’s what you need
• 1 butternut squash, peeled, seeded and cut into large pieces
• 1 bunch curly kale, stemmed and roughly chopped
• 1 lb boneless, skinless chicken thighs, cut into 2” pieces
• sea salt and black pepper
• 1 Tablespoon olive oil
• 1 red onion, sliced
• 1 Tablespoon fresh sage, minced
• ½ cup chicken broth
• ¼ teaspoon liquid stevia
• 1 Tablespoon Dijon mustard
1. Bring a large pot of salted water to boil. Add the butternut squash pieces and blanch for 3 minutes, until almost cooked through.
2. Remove from heat and stir in the chopped kale. Let stand, uncovered, for 3 minutes. Drain the pot and set the veggies aside.
3. Season the chicken pieces with salt and pepper. Return the emptied pot to medium-high heat and sauté the chicken with the olive oil, until browned on all sides.
4. Add the onions and sauté for 2 minutes. Mix in the butternut squash and kale mixture and sage. Sauté for another 2 minutes.
5. In a small bowl combine the broth, stevia and Dijon. Pour over the hash and simmer until the liquid is reduced. Season with salt and pepper to taste. Enjoy!
Nutritional Analysis
217 calories, 2g fat, 12g carbohydrate, 3g sugar, 208mg sodium, 2g fiber, and 24g protein.

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Week #23 2017

Week #23
• Asian pears
• Apples
• Plums
• Tomatoes
• Cherry tomatoes
• Winter squash (spaghetti)
• Kale
• Green Beans
• Eggplant
• Onions
• Garlic
• Sweet peppers
• Parsley
• Thai basil
• Zucchini
• Cucumbers
• Tomatillos
With storms and fires and earthquakes as well as political idiocy with the repeal of executive order DACA the news of our farm seems miniscule. Alas, with the turmoil around us we must give thanks to what we have TODAY. We have ash covered vegetables grown with care, we have friends and family and a community that has chosen to be together, gathering around seasonal, organic produce and the desire to know where our food is grown. Thank you to everyone for supporting us and this community and for choosing us to grow the food you feed your families.
Thank you also for your communication back to us about the farm and our ups and downs. I am sorry if my words of frustration made people feel unwelcome at the farm. We want you and your family to enjoy the place we have created. We will work together to make sure crops are safe from animals and people are safe from animals and we can all enjoy a little bit of farm life.
One of two signature events at La Finquita will take place next Saturday, September 16. The annual canning party is back and should be a great one! We will have a whole line up of recipes to work thru and some for all participants to take home. If you have signed up, even on the waitlist you are expected to be at the farm at 0900 (as close to that time as you can). If you missed out you may contact me by text or email and let me know you want to be on the waitlist and can check on Saturday to see if there is room. If you can arrive early I can always use an extra hand. Please see the “what to bring” attachment in your email. I will also have extra copies in the barn and you can take a copy or take a picture of the list. PLEASE BE SURE TO BRING AT LEAST ONE BOX OF HALF PINT JARS, as most of the recipes call for half pints. Also bring a dish to share as canning is hungry business and we have to eat to keep working!
The next event, our annual HARVEST FESTIVAL, is set for October 15th (a Sunday), mark your calendars and invite your friends, this is an event not to be missed. “Mexico en la piel” is confirmed, the Helvetia Alp Horns are invited. Our very own blue grass players are set and we may have marimba if we are lucky. If you want to perform or have a suggestion, please contact me immediately as I would love to include you.
A bit of political activism: please contact your MOC (member of congress) about the importance of passing legislation to make The Dream Act a reality.
Here are some recipes for this week:

Spaghetti Squash and Herbs (Martha Stewart)

• 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 tablespoon packed light-brown sugar
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped
1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately

Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
v1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Monsieur Henny’s Eggplant Gratin
(from Patricia Wells’ At Home in

2 Tbs olive oil
3 small (approx. 5 oz each) eggplants, or 1-2 larger ones
3 Tbs finely minced herbs, preferably rosemary, sage, thyme, basil
pinch dried oregano
salt to taste
1/2 c. grated parmesan cheese
2 lbs fresh tomatoes, cored and halved cross-wise

Preheat oven to 450.
Drizzle 1 Tbs of oil over bottom of 2 Qt gratin dish.
Slice the eggplants in half lengthwise (or in thirds if larger),
lightly score cut surface with a sharp knife, and place skin side
down in dish in a single layer.
Sprinkle with the herbs, salt, then with 1/2 the cheese.
Place the tomatoes cutside down in a single layer on top, brush with
remaining oil, and sprinkle with cheese.
Bake until veggies are very soft, almost falling apart, approx. 1

New York Times, Martha Rose Schulman
• 4 eggs
• 1 tablespoon milk
• Salt and freshly ground pepper to taste
• ½ to ¾ cup finely chopped blanched spinach, chard, kale or beet greens (to taste)
• 1 garlic clove, minced or pureed
• 1 tablespoon, tightly packed, freshly grated Parmesan
• 2 teaspoons extra virgin olive oil

Nutritional Information
1. Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
2. If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Have you cooked this? Mark as Cooked
• Advance preparation: The blanched greens will keep for 3 or 4 days in the refrigerator and can be frozen. The frittata will keep for about 3 days in the refrigerator.

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Week #22 2017

• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Green beans
• Winter squash
• Summer squash
• Cucumbers
• Onions
• Garlic
• potatoes
• Plums
• Basil
• Thyme
• Kale
Luna and I are back from our trip to Homer Alaska. We had a great time with Jacob as he toured us around his new community. He seems to be thriving in the cool Alaska climate. He is working with the University, studying salmon habitat. He spends the majority of his time outside, doing field work, which suits him just fine. Luna and I had the opportunity to participate in water sampling while he measured flow and depth of streams where salmon spawn. We saw eagles, Sandhill cranes, salmon running, whales, sea otters and more. We took an all day fishing trip to catch the “big one” (halibut) but got 6 small ones instead.
The farm is surviving the heat with some damage from record setting temperatures. The greenhouses are super hot and frankly unbearable. The cucurbits (zucchini and cucumbers) have taken the heat very hard and have pretty much stopped producing. Later this week when it cools off we will be turning over the crops and getting fall lettuce, spinach and radicchio planted in place of the wilted vines of dead cucumbers.
I surveyed the damage from the goat and horse and the fall Brussels Sprouts were half eaten. My fall flowers were destroyed and the remaining lettuce consumed. I am saddened by the damage, but as Juvencio says, “It could have been worse”. The farm rules have been changed. I have sent them out attached to the weekly newsletter email. Basically there will be no more visiting the animals. You are welcome to view them through fences, but no one is permitted to enter the fenced areas.
The fall crops will be affected by all of this late summer mess. Terrible heat, crop damage by animals and seeding failure (mainly due to the heat, things did not germinate!!). We hope for some delicious crops to offer , but this year has been and challenge all the way through! We look forward to a fun filled canning party and Harvest festival. Here are the dates to remember:
1) September 16 (Saturday) Canning party – full now, but you can still be added to the wait list
2) October 15 – Harvest Festival (Sunday) – from 2 – 6 p.m.
3) October 22 – 27 – last week of the 2017 season
4) November 19 – Thanksgiving Harvest add on $40 ( more details to come)
We have both Beef and Pork for sale. Please text Juvencio for details or look under here http://finquita.com/wordpress/?page_id=435 .
Sorry for the late posting our internet was acting up this morning!
Here are some recipes to enjoy:
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.
Marinated Cherry Tomatoes 4 servings
2 baskets Cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup Finely chopped parsley
1 Tablespoon Finely chopped rosemary
3 Garlic cloves, minced
1/3 cup Extra-virgin olive oil
3 Tablespoons Balsamic vinegar
Salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally. Enjoy with crostini or as a side dish.
Cherry Tomato & Avocado Salad
1 basket cherry tomatoes, halved
2 Tablespoons chopped scallion or other mild onion
1 cup (approx.) chopped avocado
2 tablespoons chopped herb (such as parsley, cilantro, dill….)
optional vinaigrette to coat (whirl 2 T lemon juice or vinegar, 1 small clove garlic, 1 t mustard, pinch salt and pepper, with 1/2 cup olive oil in blender.) Gently mix all ingredients. Serve. (The avocado is optional but delicious)
By Beth
1 1/2 pounds tomatoes (4-6 depending on size)
1 cucumber
1 onion
3 cloves garlic, minced

Dice above ingredients and combine in a bowl

Add the following:
3 cups tomato juice
1/4 cup olive oil
1/4 cup white wine vinegar
Salt and pepper to taste

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

Serve cold for the hot weather!

Indian Spiced Kale and Chickpeas

1 tablespoon extra virgin olive oil 3 cloves garlic, minced
1 11/2 pounds kale, ribs removed, coarsely chopped 1 cup reduced sodium chicken broth
1 teaspoon ground coriander ½ teaspoon ground cumin
¼ teaspoon garam masala ¼ teaspoon salt
1 can (15 oz.) chick peas, rinsed

Healt oil in a dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, spices and salt. Cover and cook for about 8-10 minutes. Stir in chickpeas; cover and cook unitl chickpeas are heated through, about 1-2 minutes.
Eggplant and Tomato Gratin
This is a delicious, low-fat version of eggplant Parmesan. Instead of breaded, fried eggplant, though, the eggplant in this dish is roasted and sliced, layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
For the tomato sauce:
1. 1 tablespoon extra virgin olive oil
2. 1 small or 1/2 medium onion, chopped
3. 2 to 4 garlic cloves (to taste)
4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
5. Salt and freshly ground pepper
6. 1/8 teaspoon sugar
7. 2 sprigs fresh basil
8. For the gratin:
9. 2 pounds eggplant, roasted
10. Salt and freshly ground pepper
11. 2 tablespoons slivered fresh basil leaves
12. 2/3 cup freshly grated Parmesan
13. 1/4 cup bread crumbs
14. 1 tablespoon extra virgin olive oil
1. Roast the eggplant.
2. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.
3. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
4. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six
Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.

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Week #20 2017

Week #20
• Lettuce
• Carrots
• Celery (wow, haven’t seen this in a long time, might be quite strong may need to use it in cooking)
• Eggplant
• Sweet red peppers
• Hot peppers
• Cucumbers
• Beans or zucchini
• Tomatoes
• Cherry tomatoes
• Apples
• Onions
• Basil
• Garlic
• You pick black berries
Happy Eclipse! The farm is buzzing with all our guests visiting from far and wide. We had friends arrive all day yesterday, two sets from Santa Cruz and another set from Boston. We will have more stop in after the eclipse. We also celebrated with my father last night in honor of his 90th birthday. It was so great to see him enjoying some of his favorite foods (stuffed peppers and carne adobado) among good friends.
We are still busy getting farm tasks done, so much to do and so little time. Juve worked hard to harvest potatoes and onions and prepare beds for fall planting. I have my work cut out for me this week as I scurry to get the plants in the ground before Luna and I head north to Alaska at the end of the week to visit Jacob in Homer. We are beginning the long process of turning over the hoop houses from summer to fall and winter. We are fighting pests as we go. The stripped cucumber beetles took out a whole row of winter squash in less than a day. Honestly the plants had over 100 bugs on each leave. It was a festival to beat all festivals of bugs mating and eating leaves. The plants look like skeletons. They hit the beans as well and dropped production as there are no leaves to nourish the plants.
The Brussels sprouts are growing nicely but they too are being attached by cabbage moths and aphids. The flea beetles are also out there turning every remaining leaf into lace. Oh, did I forget the attack from below – gophers and ground squirrels are tunneling the garden, eating carrots and potatoes and roots of brassicas.
News about the canning party. I had to change the date to September 16(Saturday) instead of 17(Sunday). I am so sorry but Mary Kay, my right hand woman and master of canning can not attend on Sunday. I vowed several years ago (2012 to be exact) never to try and put on the canning party alone again. That was a horrible year. Jacob had just left for college, Juvencio took off to McMinnville, Mary Kay was away and I was left to organized, set up etc. all alone. We ran out of canning jars and I volunteered to go to Fred Meyers to get more canning jars and I just went and cried. So, I am not doing the canning party without Mary Kay. Sorry for messing up other people’s plans but this is the new date: September 16. The list is full and the waiting list is brimming. Please do let me know if you can not make the change to the new date.
We got together this Thursday and planned out the list of recipes we will attempt. We are making some old favorites and trying some new ones. It should be lots of fun! I have emailed a list of what to bring. I need more outdoor stoves so if you have one and a gas tank please let me know.
I need to get moving to harvest and get ready to host the eclipse party. Here are some great recipes:
The Best Grilled Chicken:
For the Brine
4 quarts cold water
1/4 cup sugar
1/2 cup plus 1 teaspoon kosher salt

5 1/2 to 6 pounds chicken parts with skin and bones
1/4 cup fresh lime juice plus 4 limes, halved crosswise
2 tablespoons Asian fish sauce
1 large garlic clove, minced
3 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
1 teaspoon dried hot red pepper flakes
1/2 cup vegetable oil

Brine the chicken (the longer the better – but 1 hour is better than nothing). Then grill the chicken. Take the remaining ingredients and chop them and then blenderize them until smooth. Once the chicken is grilled pour the sauce over it and serve. Good cold as well.
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.

Imam Bayildi (Stuffed Eggplant) (family favorite)
Posted on July 28, 2015 by Pumpkin Ridge Gardens
2/3 cup olive oil
3 medium eggplants
Salt and pepper
2 onions
4 garlic cloves
1 tsp. ground cumin
1 Lb tomatoes, chopped
1 Tbs dried oregano
½ tsp sugar (optional)
3 Tbs chopped parsley
Preheat oven to 375 degrees. Slice eggplant in half lengthwise and, using a large frying pan, fry in batches in 1/3 cup olive oil, until brown on both sides (10 -15 minutes). Blot off excess oil with paper towels. Arrange on shallow baking dish and season with salt and pepper. Heat the remaining olive oil in a sauce pan, sauté onions until they start to color. Add garlic and cumin, fry for 2-3 minutes then add tomatoes, oregano and sugar (if desired). Pour in 2/3 cup water and season with salt and pepper. Cover and cook for 15 minutes. Stir in parsley and divide stuffing into 6 equal portions. Pile the stuffing on each eggplant half. Pour 2/3 cup boiling water into the baking dish and cook in oven for 45 minutes. Serve hot or at room temperature. Serves 6. Adapted from Easy Vegan.
Celery, Tomato, and Basil Salad
4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix
3-4 small purple onions or 1/2 larger onion sliced crosswise
4 stalks celery with leaves, thinly sliced crosswise, leaves torn
Small handful fresh basil, torn
1/4 cup olive oil
3 tablespoons champagne or sherry vinegar
3 tablespoons heavy cream
S & P to taste
In a large bowl, combine the tomatoes, onion, celery, celery leaves and basil; set aside.
In another bowl, whisk together oil, vinegar, and cream; to combine.
Season with salt and pepper. Pour over salad and toss to coat; serve immediately.

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Week #19 – Farmers are home!!

Week #19
• Carrots
• Parsley or cilantro
• Basil
• Tomatoes
• Cherry tomatoes
• Eggplant
• Peppers
• Hot peppers
• Cucumbers
• Zucchini
• Green beans
• Cabbage
• Potatoes
• Apples
• Onions!!
• Garlic
• celery
The farmers have returned from a long overdue vacation to Honduras. We had a great time with wonderful to spend time with Juvencio’s father who will celebrate his 90th birthday this coming November. His sisters and brothers and all the nieces and nephews were so welcoming to us and so generous with their time. We managed to see almost everyone of them and at least share a meal and some fun at either the beach or river.
Our flight home was delayed by ~24 hours due to weather in Houston. While we were sitting in the airport waiting on an extremely delayed and then cancelled flight we got word that someone left the gate open and the horse and goats were out and in our garden. This was very upsetting to say the least. Not only did Vincent have to spend his time and energy trying to corral a wild horse but our hard work was being destroyed by munching animals. To whom ever inadvertently left the gate unlocked, please consider your actions. When visiting the animals on our farm know that they are experts at escape and really watch your self and your children. We have been very open with our farm, allowing our members to walk around the farm, enjoy the orchard and interact with farm animals, but in return we need your extreme care and caution and consideration. One careless move and our hard work can be damaged or destroyed.
On a very positive note we would like to thank Vincent and Cata for keeping the plants alive, the weeds at bay and our animals alive and well. Without them the trip could not have been possible and your veggies would not have survived our absence. Many thanks to Diane, my sister and her family (Dan, Max and Zusse) for stepping in and running the harvest. I know this was a ton of work and with the extreme heat even more complicated to coordinate. I hope everyone will give a shout out to Diane when you see her as she did an amazing job. Thank you to the many volunteers who came over and helped harvest. You made a huge difference and we appreciate you! We got updates from Diane whenever we came into range of wifi and it sounded like the crews were great and efficient. Thank you one and all for chipping in when you could to make this community strong and vibrant.
The eclipse is coming! We have all heard the dire predictions of a huge influx of visitors to Oregon and traffic jams as people race to the path of totality! We understand you may not want to travel out to the farm unless it is in your plans. If you typically pick up on Sun/Mon you can pick up until Tuesday p.m. (8/22) without letting us know. On Wednesday 8/23 it is too late to pick up your veggies and those that are in the barn are for the Wed/Thursday group. Enjoy the eclipse and stay safe and dry.
Upcoming events:
• September 17 – canning party! We have tons of people signed up and a wait list. We will work hard to get everyone in to the festivities but we need your help. If you signed up and can not make it please update the list so I can let someone in from the waitlist. I will send out a list of “what to bring” as we get closer to the date. I am collecting recipes. If you have a great recipe for salsa or apple yumminess please let me know ASAP. Mary Kay and I will be trying to decide what to make this week!
• Harvest Festival – October 15 2-6 p.m. Call for contributions! We hope to have our Helvetia Alp Horns, Dancers, Marimba and our own blue grass players. If you have an idea for how to add to our festivities please do let me know.
It is time to start putting up tomatoes! I have been trying to play catch up on my canning. I have pickling cucumbers and tomatoes for purchase. Tomatoes are $1.50/pound and cucumbers for pickling are $1/pound. Please text me for availability. I have tomatoes today!! 503-568-5760.
Now, time to run out and start to harvest.
Here are some recipes to try this week:
Celery, Tomato, and Basil Salad
4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix
3-4 small purple onions or 1/2 larger onion sliced crosswise
4 stalks celery with leaves, thinly sliced crosswise, leaves torn
Small handful fresh basil, torn
1/4 cup olive oil
3 tablespoons champagne or sherry vinegar
3 tablespoons heavy cream
S & P to taste
In a large bowl, combine the tomatoes, onion, celery, celery leaves and basil; set aside.
In another bowl, whisk together oil, vinegar, and cream; to combine.
Season with salt and pepper. Pour over salad and toss to coat; serve immediately.

Glazed Carrots With Pistachios and Thyme
Serves 4
1 lb. carrots, peeled and cut into ½” slices on the bias Salt and pepper
1/4 cup unsalted butter
1/4 cup brown sugar
1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º F)
1 teaspoon fresh thyme, picked from stems.
Cook carrots uncovered in 2″ of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.

Carrot Yogurt Soup adapted from Sunset’s Make-Ahead Cookbook
2 T cooking oil
1 large leek or onion, chopped (leek should be cut in half, cleaned and then white and light green parts chopped. The dark green parts can be tossed or used to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced, (peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes)
Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave.
To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and ‘peeling’ long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.
Tomates Concassées
This is the French term for chopped, seeded, and peeled tomatoes, I think. Andy likes to make a fresh pasta sauce this time of year and call it “Tomates Concassées” because he read about it in a book years ago. He basically makes a ‘salsa’ but with the Italian red sauce ingredients, all raw but the onions and garlic and of course the noodles. I’ve seen him make it many times, below is my approximation:
3 pounds ripe tomatoes, any color
1 pound onions
3 garlic cloves
some olive oil
1 bunch of basil
juice from one large or two small lemons
salt and pepper to taste
1. Bring a saucepan of water to boil. Rinse the tomatoes, and make a 1-3 inch shallow slit in the bottom of each one. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (I personally admit to skipping the final cool rinse and fully admit to skipping the seed removal, no one has complained about my own sauce yet.)
2. Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won’t be raw and crunchy in the sauce.
3. Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste. (Andy is very liberal with the pepper….) Toss with just cooked noodles, and eat.

12 ounces small tomatoes, cored, halved, thinly sliced
6 cups spinach leaves, stems trimmed
1 1/2 cups thinly sliced cucumber
1 cup crumbled feta cheese (about 4 ounces)
1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
16 large fresh basil leaves, thinly sliced
1/4 cup olive oil
5 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted
Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

Carrot Soufflé submitted by Kris K.
2 lbs of carrots cut
1/4 cup sugar
2 TBS flour
1 1/2 tsp baking powder
1/2 tsp vanilla
3 large eggs
1/4 cup butter, softened

Place carrots in salted water in saucepan. Bring to a boil, then reduce heat and cook for 30 minutes until tender. Drain. Puree carrots with 1/4 cup sugar, flour, baking powder, and vanilla in food processor. Add 3 eggs, intermittently, blend after adding each egg. Add butter and mix thoroughly. Lightly grease 1 ½ quart soufflé dish. Bake at 425 degrees for 45 minutes. Serve immediately. Enjoy!!

Julia’s Quinoa Salad: an All Purpose Recipe
(a quinoa plug: it’s a whole grain that’s fairly high in protein. My family is always a bit lacking in protein, so I often look for places I can add more. -julia) I start by taking one package (or one pound) of quinoa from Trader Joes: I dump it in the rice cooker, and add water (1 part quinoa to two parts
water.) Cook as you would rice. In my rice cooker, the quinoa acts a little differently and spouts wildly so I drape a tea towel over it so the counter doesn’t get so messy. this may not be a problem in your kitchen with your rice cooker. you can of course also cook the quinoa as the package directs with other methods.
I let the cooked quinoa cool off and then put it in a big bowl. Now the sky is the limit for what to add to it to make it into a ‘salad’. What I put in last night: olive oil and lemon juice, diced avocado, sliced kalamata (pitted of course) olives, chopped onions, chopped basil, grated parmesan cheese, diced cooked beets, grated raw carrots. And S & P.
I now have a healthy, high fiber, decent protein lunch/dinner/breakfast (I like savory breakfasts!) that’s filled with vegetables. I also used up some odds and ends in the fridge: 1/3 jar olives, 3 carrots, half a bunch of basil (Ok, that was on the counter), 3 small onions, etc.
Other addtions? any leftover cooked meat, chopped, smoked salmon, other herbs, pesto, just look in YOUR fridge! oh: you can use brown rice, white rice, couscous, etc. instead of the quinoa.
Carrot Mint Salad
I love mint. I love carrots. Here’s the result of another Tour du Fridge. This was actually at a restaurant I worked at. – Chef Andrew Cohen
1 lb. Carrots
2 T lemon juice
4 T fruity olive oil
1/2 shallot, minced
A pinch each of powdered cumin and caraway or A largish pinch of ras el hanout
2 T fresh mint, minced
Peel the carrots and use a mandolin to shred medium, or use a grater and grate the carrots coarse. If carrots are tender, proceed. If not, quickly blanch the carrots just long enough to render them tender, then plunge in ice water to stop the cooking and refresh the carrots.
Make dressing; add the spices to the lemon juice, along with the shallot. Allow the flavors to bloom for a few minutes. Whisk in the olive oil. Toss carrots with the dressing. Add the mint just before service. If you wanted something a little creamier, you could add in a little plain yogurt to the dressing.
Carote all Giudia
Braised Carrots, Jewish Style
Adapted from Cucina Ebraica by Joyce Goldstein
Serves 4
¼ cup olive oil or rendered goose or duck fat
1.5 pounds carrots, any color, peeled and thinly sliced
¼ cup water
6 Tablespoons raisins, plumped in water or sweet wine
3 Tablespoons pine nuts, toasted
S & P to taste
Dash of vinegar or sugar to taste, optional
Warm the oil (or fat) in a sauté pan over medium heat. Add the carrots and saute until well coated with fat, 5-8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes.
Add the raisins with their liquid, and the pine nuts. Season with S & P. Add a little vinegar or sugar, or both. Serve warm or at room temperature.
Chocolate Chip Carrot Cake adapted from Recipes from a Kitchen Garden by Shepherd & Raboff
1 cup butter, softened
2 cups sugar
3 eggs
2 ½ cups flour (I use half whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
2 Tablespoons cocoa powder
½ cup water
1 Tablespoon vanilla
2 cups shredded carrots
¾ cup chopped nuts
¾ cup chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy. (I use my standing mixer for this recipe!) Add eggs one at a time, beating well after each addition. Sift dry ingredients together. (if using whole wheat flour mix thoroughly but don’t sift); add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Pour/smooth into greased and floured 9×13 inch pan. Bake for 45 minutes. Cool and top with dusted powdered sugar or a citrus glaze or a cream cheese frosting.

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Week #16 and #17 and #18

Week #16 and 17
• Tomatoes
• Cucumbers
• Zucchini
• green beans
• onions
• Garlic
• Cabbage
• Potatoes
• Lettuce
• Dill or cilantro or parsley
• Basil
• Green onions
• Currants
• Apples
The spring broccoli has finished and Juvencio worked really hard to remove old plants and prepare the beds for the next crop. I managed to get the week’s lettuce planted, some additional pole beans, more basil and the first radicchio planted. We have some of the fall crops in as well like cauliflower and cabbage, but much of it is waiting for space. Last year at this time we had harvested all the onions. That will have to wait until we get back from vacation as the greens are still juicy and the bulbs are not drying down yet.
We are trying to tie up loose ends, get the crops planted that need it the most and harvest those that need to come out prior to our departure. Many things are not cooperating! They have their own time and can not be rushed. We will count on Dee to run the harvest crew and Cata and Vincent to keep the farm and animals from falling into ruin. We are looking forward to a nice visit with Juvencio’s family and to a few days of relaxation. I must admit that vacation usually entails a lot of preparation and a lot of heartache when we get back (about the weeding we missed, the vegetables that did or didn’t get harvested and the flowers that went to waste.) A small price to pay to spend time with family and friends in far off lands.
Please do remember to come and help if you signed up for harvest help in the next two weeks. Dee will need an extra hand. Remember to sign up for the canning party on September 17th. Please do email me with questions. The harvest festival is October 15th, mark your calendars for a great party.
We will have pork and beef for sale in the near future. Please communicate with us via email or call Juvencio to place your order. The beef is all pasture raised. This is open to non-members as well.

Tomato Bisque
Use fresh tomatoes to make a luscious creamy tomato soup. It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer’s market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.
• 3 Tablespoons butter
• 1 medium onion, coarsely chopped
• 2 Tablespoons all-purpose flour
• 2 cups water
• 4 pounds tomatoes, peeled, seeded, and cut into pieces
• 2 Tablespoons light brown sugar
• 6 whole cloves
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup medium or whipping cream
Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.

Measure out 3/4 cup of the tomato3 pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place soup4 over medium heat and warm gently, but do not boil.

Yield: 6 servings

Paleo Zucchini Bread (tested and approved by Sue Kass)
Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

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

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

Doubles, freezes well.

Basil Soup 6-8 servings
1 ½ cup scallions Sauté in ¼ cup butter
2 cloves garlic
Add 6 cups of stock, 1 ½ cups peeled, seeded tomatoes
Add ½ cup rice and cook until tender. Stir in 5 cups chopped fresh basil

North African Zucchini “Compote” Aljuk

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

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

Cucumber Salsa Salad
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.

1 6 1/8-ounce can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard
Combine all ingredients in small bowl. Mix well. Season generously with pepper. Serve salad chilled.

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.
Blistered Padron peppers
• 2 tablespoons olive oil
• 1 pound Padrón or shishito peppers
• Flaky sea salt (such as Maldon)
1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

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Week #15 2017

Week #15
• Tomatoes!!! First of the season, we pick them slightly under ripe so that they will last for you this week (they may not make it home as you’ll want to pop them in your mouth as you drive home)
• Currants – slightly tart and bright red, these delicious berries make good jelly or an addition to a fruit salad or tart.
• Lettuce
• Sweet onion – these are fresh not cured so they are not meant to hang around for weeks, but rather be used this week
• Cauliflower – she’s back! for each and that is it until the fall!
• Cilantro, dill or parsley
• Green peppers
• Basil – it’s time to make pesto
• Kale or chard (gotta eat those greens)
• Beans
• Cabbage – some are huge, make salad, roast them or make kraut
• Cucumbers
• Summer squash, aka zucchini
• Garlic
• Green onions
We keep working away. Weeding, seeding, transplanting, trellising and harvesting. The weeds periodically look like they will win, but then we get the better hand. The onions are almost ready for harvest, likely they will be at their peak when we are off in Honduras. That being said, one more weeding and they will really size up. So, if you want to lend a hand and love weeding let us know and we can direct you to the “save our onions” project.
You will notice form the list, we are moving away from brassicas and into the night shades, peppers, tomatoes and eggplant soon to come. We will have an amazing second crop of potatoes coming soon. Sebastian, Arlene and Jasmin helped me plant a late fall crop of potatoes in the greenhouse #2 on Thursday night. They also seeded beets! It was a fun way to finish out the day getting ahead for fall.
Please do sign up to help harvest. We seem to have quite a good crew some weeks and sometimes those who sign up don’t show up ☹. Please do set your alarm or mark us on your calendar as part of what makes this crazy farm work is a few extra hands on harvest days. There are three harvests while we are gone and we need you to help us , many have volunteered, but that Wednesday harvest needs a few of you to step up.
The canning party is set for September 17, sign up in the barn! Many more details to come closer to the event, like what to bring what it costs etc. Just put it on your calendar! The harvest festival is also on the calendar for October 15th.
Running now to harvest for the Sunday/Monday group, should be a nice harvest.
In a large, nonporous, nonreactive crock or jar with a lid, layer chosen fruit with sugar and spirit. For each pound of fruit, add 1 cup fine white sugar. Add spirit to cover by an inch or so, beginning with 6 to 8 cups, and making certain all fruit is submerged with each successive layer. If necessary, you can weight the top layer with a plate. Do not stir as you build the layers. When mixture nears the top of the crock, cover securely and place in a cool, dark spot for six weeks minimum, and preferably several months. When ready to serve, stir together gently once.
An earlier version of this post incorrectly stated the amount of sugar needed for every pound of fruit. It is a cup of sugar per pound, not a pound of sugar per pound of fruit.

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

1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
¼ cup diced red onion
1/3 cup currants
¾ cup diced apple, (½ apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
1. Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed. By large, I mean 16-20 leaves that are at least 12″ long.
2. De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
3. Stack leaves, rollup and cut into thin ribbons (chiffonade).
4. Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
5. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
6. Put kale in a fresh bowl and discard any leftover liquid.
7. Stir onion, currants, apple and toasted seeds into kale.
8. Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.

Preparation time 15 minutes
Makes 6 servings
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

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 semicohesive mass. (It’s OK that some parts are moister
than others.)
Transfer the dough to a lightly floured work surface and knead
only a few times until the dough holds together. Lightly flour your
hands and pat the dough into an 8-inch circle; place on the baking
sheet. Brush the surface with the butter and sprinkle with the
powdered sugar.
Cut the circle into 10 wedges without detaching them.
Bake for 30 to 35 minutes, or until golden brown. Cut into the
premarked wedges. Serve hot or at room temperature. Yields 10 scones.

Luna’s chocolate Zucchini Cake

½ c soft butter 1 c sugar (can be cut down) 2 ½ c flour
½ c cooking oil 1 tsp. Vanilla 1 tsp soda
2 eggs ½ c sour milk (buttermilk) ½ t salt
½ c chocolate chips 4 T cocoa ½ tsp. Cinnamon
2 c grated zucchini

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. Mix well. Bake at 350 degrees for 45 minutes. 13 X 9 inch pan or 2 loaf pans.

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Week #14, 2017

Week #14, 2017
• Lettuce – huge heads of “concept” and “red sails”
• Green onions
• Garlic
• Beets or carrots
• Cucumbers
• Zucchini
• Basil
• Cilantro or dill or parsley
• Cabbage (make sure to try the roasted cabbage recipe it is delicious!)
• Broccoli or cauliflower
• Beans or peas (still trickling in)
• Chard or kale

Never a dull moment on the farm. Juvencio and I are trying to stay ahead of the on slot of weeds. The weeks seem to grow 3 – 5 inches a day and are setting seeds!! Vincent has done a super job on the onions (weeding them twice) and now they are due again! The onions are really beginning to bulb and are looking good. We had hoped to harvest them before taking off to Honduras, but that seems unlikely now. We will send out the word if we can get them out of the ground prior to departure and call on all hands on deck.
We harvested the first few tomatoes this week, just enough for us to taste, but they are coming to your share soon. By the end of the month we should have both cherry and standard size tomatoes ready for you to taste. The peppers are also in bloom and setting fruit. It is such an exciting time of year as we shift into summer and fall, broccoli will end for a while and night shades (tomatoes, peppers, eggplant, and potatoes )will rule the roost. As we pull out the old broccoli we will transplant the fall brassicas (cabbage, kale, broccoli, cauliflower) and the overwintering varieties. We carefully plan crop rotations so as to give the plants the nutrients they need and ensure the pests don’t get the better of us.
At this time of year the share may seem too large for your family so we suggest you peek at our recipe files and remember to; eat salad every day, roast your cabbage or make slaw, try our favorite zucchini dish, and eat a cucumber a day to keep the doctor away!
We should have tomatoes and red currants next week and possibly some early apples and fresh onions. We appreciate our subscribers helping with the harvest at least twice over the season. Your help makes our work easier and gets you more veggies.
I have officially placed the canning party on the calendar. This is an annual event, open to subscribers that is a ton of work but a lot of fun. Mary Kay, a long time member and chef has generously given of her time for years to help me pull this event off. She and I choose the recipes based on excess farm produce, and what has been successful in the past and participants help prepare the recipes. We typically prepare about 13 recipes over the course of the day. Participants work on that one recipe with other members and take that recipe from start to finish (canned product). Every participant family gets at least one of each canned item, usually it is about 20 jars of canned produce to take home for their own pantry. It is an all day event , but totally worth it. For more details and photos go to : on our website. Sign up early as space is limited to 20. I will send out a detailed list of what to bring as the time approaches. As we begin gathering suggestions for recipes, please do share your favorites with me so I can consider adding them this year.
My note would not be complete if I did not recap some of the political news of the week. Many successes at the state level. Cover all kids passed- all children will be covered by health insurance no matter where they were born. Reproductive rights also passed, where insurers must cover all types of birth control and reproductive services. A huge transportation bill also passed, which has many compromises but something for every corner of the state. Many other important issues also got covered as our state legislature closed out the 2017 session. On a national level we are still in the fight of a life
time to save Affordable Care Act (ACA/Obamacare). Please do stay engaged as failure to safeguard affordable healthcare will mean that 22 million people go uninsured. Join my activism group and get weekly updates. Just send me an email to: lynjuve@msn.com

Time to stop yapping and get working.
Some recipes to enjoy this week

Zucchini Trifolati
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)

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.

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
*Available at specialty produce markets and some supermarkets.
**Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).
March 2003

Sesame Cabbage
1/2 cup raw sesame seeds
1/4 tsp salt
1 dried red chili
1 head Cabbage, chopped
3/4 cup water
1 tsp salt
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed
Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the “popu” in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The “popu” can be prepared when the cabbage is nearly finished.
Cabbage and Potato Pancakes (from Simplicity – from a Monastery Kitchen)
1/2 head small green cabbage
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil
1. Quarter the cabbage and steam it for about 6-7 minutes. Drain and chop the cabbage finely.
2. Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
3. In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
4. Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.
Sliced green cabbage
sliced onion (red, green or white)
olive oil
white wine
Sauté the onion and cabbage in oil, then add wine, salt and pepper. This is a magnificent
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.

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Photos from July 2 harvest

Thank you Erin for the amazing photos of the harvest yesterday. We had an amazing crew of families helping to harvest, tie up tomatoes, weed onions and pound T posts. What a great in prompt to work party. Thank you to all those that lent a hand!

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