Final Week 2014

Jack and the giant caulifower

Helvetia Alp Horns

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Ivy's pony giving rides to party guests Evita and Lula

Enjoying the dancers

Mom and Josefina Harvest festival 2014

Mexico en la piel

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fall harvest festival and flowers 2014 146

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fall harvest festival and flowers 2014 142

Blue Grass Jam

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Beaverton Market Stand after 60 mph gust smashes up the tents

• Escarole
• Broccoli or cauliflower
• Daikon radish
• Celery
• Fennel or celeriac or kohlrabi
• Parsley
• Cilantro or dill
• Green peppers
• Hot peppers
• Stuffing peppers
• Walnuts (hurray for the walnut picking up contest!)
• Onions (enjoy, make onions soup!)
• Garlic
• Cabbage (green or napa)
• Tomatoes
• Winter squash
• Kale
• Eggplant

The end of the 2014 season has arrived. Last weekend was glorious for the Harvest festival. Plenty of people showed up to celebrate fall, eat pizza, listen to music and watch the dancers. We estimate that over 250 people came by the farm. We made over 100 pizzas along with all the delicious potluck food. Special thanks to Mary Kay and Mark and friend Jay and Alison who helped get all that pizza cooked and served. My family; Steve, Geri, Dee and Dan as well as Catherine lent a hand at set up which was great. It was a real community event.

The true Oregon fall showed its colors. Yesterday’s windstorm damaged one of our hoop houses but the worst damage was to our farmers market stand. All four of our tents got picked up by a 60 mph gust and scrambled them into a ruined pile of aluminum. We lost all the tents, and the entire vendor community raced to our rescue. Fortunately no one was injured as heavy weights and metal poked out everywhere. Coincidentally an Oregonian reporter happened to be shopping at our booth and documented the whole event and it appeared in this morning’s newspaper. http://www.oregonlive.com/today/index.ssf/2014/10/high_wind_warning_gusts_up_to.html

We have had a good season all and all. The pests got the better of us on some crops and the weather managed wreak havoc on our hoop houses, but all and all seemed to work out well. We had 85 full shares this year and about 125 member families. We aimed for quality veggies with enough variety and quantity to keep you looking forward to the next week’s harvest. We had the help of our two sons for many of the harvests which made a huge difference. We also had our volunteer members who got the job done. There were five individuals who helped Juve with Wednesday harvest on a regular basis. At least two of them showed up every week and made a huge difference. Thank you to Catherine, Marianne, Eldon, Jean and Bob!

We have one last harvest for Thanksgiving. It is an add on for those who are interested. Juve and I will harvest on November 23 and it will be ready for pick-up later that day. It will be a huge harvest with salad mix and spinach and hopefully the Brussels Sprouts. They have been infested with aphids and really hard to combat. We are working on it though.

Thanks for a great year, we look forward to a small break and then to seed catalogs and planning for 2015. Please let us know your intentions so we can reserve you a spot at La Finquita del Buho for 2015.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE
1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately.

Lentil Walnut Spread
1 cup lentils
1/2 cup walnuts, chopped
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
salt and black or red pepper to taste
1. Wash the lentils, cover with cold water, bring to a boil, and cook until soft, about 1 hour.
2. Drain the lentils and combine with the remaining ingredients in a food processor. Blend until smooth, adding water as necessary to achieve a spreadable consistency.
3. Correct seasoning.
Serves 8

Butternut Shrimp Bisque
Frank Brigtsen, Brigtsen’s Resturaunt
Ingredients:
• 3 Tablespoons unsalted butter
• 2 cups diced yellow onion
• 1 bay leaf
• 4 cups butternut squash (peeled, de-seeded, and diced into ½ – inch cubes)
• 2 cups peeled fresh shrimp
• 2 ¼ teaspoons salt
• 3/8 teaspoon ground cayenne pepper
• 1/8 teaspoon ground white pepper
• ½ cup shrimp stock (see NOTE)
• 6 cups heavy whipping cream
NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain.

1. Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.
2. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.
3. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.
4. Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.
5. Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.

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

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

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Week #28

• Escarole or Radicchio (bitter lettuce type leafy green, see recipes below)
• Cabbage (Napa or Green)
• Broccoli
• Cauliflower
• Pink Banana Squash
• Celeriac or Fennel
• Peppers
• Tomatoes
• Hot peppers
• Radish or Daikon
• Leeks
• Onions
• Garlic
• Tiny Pumpkin – good for decoration and edible!
• Eggplant
• Kale
It is party day! The Harvest Festival starts at 2:00 p.m. today and includes a line-up of great performers, excellent food and fun for all. Bring a bit of cash and your check book. We would love you to contribute to the dancers, purchase farm t-shirts , pottery and wreaths. This party marks the near end of our 2014 season as we head into late fall and winter. We have one more regular harvest next week and then the farmers take a break for the winter.
We have an add-on week for Thanksgiving and it is going to be great! We will have many of the items you see on this week’s list but in addition we will have radicchio, lettuce, Brussels sprouts, parsley, celery and possibly beets or carrots. We will also have a pie pumpkin. You need to sign-up and pre=pay the $35. We will have the harvest ready for you to pick up on Sunday November 23 or Monday November 24.
We have placed a suggestion box in the barn and hope that you will answer 3 questions for us: 1) What did you like best about the CSA 2) what would you change about the CSA and 3) will you continue in 2015. We will begin taking deposits for 2015 next week. Your spot will be reserved until January 1, 2015 when we open enrollment for new members.
Hope to see you at the party.
RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS
1 head butter lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
8 ounces blue cheese (preferably Cabrales), crumbled
1/4 cup red wine vinegar
5 tablespoons almond oil or olive oil
Peppered Almonds
Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.
Bon Appétit
March 2000
Asian Cabbage salad with Chicken
• 1 red jalapeño or Fresno chile with some seeds, chopped
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons light brown sugar
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon grated peeled ginger
• Kosher salt
• 1/2 small head of red cabbage, thinly sliced (about 5 cups)
• 2 medium carrots, peeled, shredded
• 6 scallions, whites and pale greens only, thinly sliced
• 3 cups shredded rotisserie chicken
• 1 cup baby spinach, thinly sliced
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped dry-roasted peanuts
• 1/2 teaspoons toasted sesame seeds
Preparation: Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

Julia’s Escarole Sausage Dinner Soup
up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo…. yes, it’s fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking green such as chard, dandelions, kale, spinach…
Brown the sausage, drain off excess fat if there’s lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until transluscent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parm. rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards….) Serve.
Escarole Frittata from Chef Jonathan Miller
Great anytime, but also a great buffet dish, this frittata looks
wonderful with a colorful topping of tomatoes, or salsa. Meat
eaters can add sausage.
olive oil
1 onion, chopped
1 sweet pepper, chopped
1 head escarole, chopped
8 eggs, beaten
½ c grated fontina or gruyere
3 T parsley, chopped
Heat the oil in a 10 inch skillet, preferably cast iron. Sauté the onion and pepper until softened but not browned, about 8 minutes. Add the escarole and some salt and sauté until wilted and soft. Combine the eggs, the cheese, and the parsley together and pour into the skillet, making sure the ingredients are evenly distributed. Cook over low heat, covered, until the eggs are set,
another 5-8 minutes or so. Alternatively, finish the top of the frittata under the broiler. Allow to cool and then unmold to a serving plate. Top with sour cream, chopped tomatoes, your favorite salsa, and some sliced tomatoes on the side.
Escarole and Anchovies from Chef Jonathan Miller
A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.
olive oil
2 garlic cloves, chopped
3 anchovies, chopped
1 head escarole, chopped
Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning,
and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.
Chicken Sausage, Escarole and White Bean Stew
adapted from Take 5 150 five-ingredient recipes
edited by Nancy Gagliardi et al makes 4 servings
1 pound Italian chicken or turkey sausage links (hot or mild)
1 onion, or 1 stalk spring garlic, or 1-2 garlic cloves, chopped (optional)
1 head escarole (1# ish), cut crosswise into inch-thick pieces
1 14 ounce can broth (seasoned chicken, plain chicken, vegetable… your choice)
1 15 ounce can white beans (sometimes called cannellini beans), drained and rinsed
2 C water
1/3 cup chopped genovese or other basil
S and P to taste
1. Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat. (NOTE: if you’re NOT counting calories/ ‘points’, you can use 1 or more T regular olive oil in this step.) Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.
2. Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: since this is from a Weight Watchers book: it tells us that each 1.5 cup serving is worth ‘5′ points. They say to make it ‘4′ points, use reduced fat kielbasa instead. You can substitute most any cooking green for the escarole)
Favorite Escarole Salad as Martin prepares it:
4 heads escarole, dark outer leaves removed, washed and torn into large bowl. Dress with: olive oil, sherry or champagne vinegar, shaved parmesan, S & P, and truffle oil. this is very very delicious.
Wilted Escarole
3 T olive oil
2 medium escarole – rinsed, dried and chopped
1/2 cup lemon juice
chopped zest from one lemon
2 tablespoons capers, roughly/barely chopped
10 dark, pitted olives, kalamata are good here
ground black pepper to taste
Heat oil in a large frying pan over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice & zest. Add capers, S & P, and olives; cook and stir for another 15-30 seconds.
Blanched Escarole with Fried Capers
from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy
1 bunch escarole (about 1 pound), trimmed and shredded
1 tablespoon extra-virgin olive oil 1 tablespoon unsalted capers, drained
1/2 teaspoon salt
Freshly ground pepper
2 teaspoons thinly sliced lemon zest for garnish, optional
1. Drop the escarole in a pot of salted boiling water. Cook 3 to 5 minutes until it is as tender as you like. Drain well.
2. While the escarole is cooking, heat the oil in a large nonstick skillet over medium heat. Add the capers and cook 2 minutes; remove with a slotted spoon.
3. Stir in the drained escarole, salt and pepper and heat through. Place on a serving plate and top with the capers and lemon zest, if using. Serve immediately. Serves 4
Escarole and White Bean Salad with Fennel and Gruyere Cheese
adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown
1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
Pepper
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons
Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. (I would be occasionally tempted to skip this step with a can of rinsed cannelloni beans… JW) While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don’t burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.
Mustard Vinaigrette 1/4 teaspoon dried tarragon 1/4 teaspoon fennel seeds 1 1/2 Tablespoons sherry vinegar 1/4 teaspoon salt 1 1/2 teaspoons Dijon mustard 2 Tablespoons creme fraiche or sour cream 6 tablespoons virgin olive oil Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.
ESCAROLE SOUP
1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper — to taste
croutons, optional
SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn’t time to soak and cook…) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired. serves 8
Fall Escarole Salad
1 Escarole heart
couple of Fuyu Persimmons
1/4 c pomegranate seeds
toasted hazel nuts
balsamic or lemon juice vinaigrette
Season the escarole with some of the vinaigrette. spread the escarole in a wide platter. slice the persimmons on top, sprinkle the pom. seeds, sprinkle the halved hazel nuts. Drizzle with more vinaigrette and if you have hazel nut oil, drizzle that on top as well.
Baked Leg of lamb with Wilted Escarole
Serves 6
5 – 6 pound whole leg of lamb Trim the fat as much as possible.
Marinade:
2 onions sliced
6 – 8 garlic cloves lightly crushed
6 – 8 thyme sprigs
6 – 8 oregano or marjoram sprigs
1 bole dry white wine
1 cup olive oil
In a shallow dish large enough to hold the lamb mix the above ingredients and then add the lamb. rub the marinade all over he lamb. let the lamb marinate overnight or 6 -8 hours. turn the lamb frequently if you can.
Preheat the oven o 450 F. remove the lamb from the marinade about 2 hours before serving. dry the lamb from the marinade. Make a stiff paste with some of the marinade by removing the thyme, oregano or marjoram leaves, and the garlic, chop finely. Season with salt and pepper. Rub the paste all over he lamb. place it on a rack over a shallow pan in he oven. Bake for 15 min. reduce heat to 350 F. turn the lamb over 30 min. bake for another 30 min. urn again and bake for 15 min. Remove the lamb from the oven and let it rest for 15 min.
Wilted Escarole Vinaigrette:
1 1/2 to 2 pounds escarole
1/2 cup olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
Wash and trim the escarole; cut into about 3/4 inch strips. just before carving the lamb, heat 1/2 cup oil, in a saute pan, over low heat until it is very warm, but not hot. Add the escarole to the pan all at once and cover. Remove the cover and stir in 3 tablespoons or more of red wine vinegar. season with salt and pepper for taste.
Carve the lamb and put on a platter. drizzle with the carving juice, put the wilted escarole on the plate and pour the remaining vinaigrette over the lamb and the escarole.

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Week #27

"Revolution" pepper

“Revolution” pepper

broccoli and overwintering cauliflower

broccoli and overwintering cauliflower

Winter Squash harvest

Winter Squash harvest

Poppy pods and Broom Corn wreath

Poppy pods and Broom Corn wreath

pigs enjoying cabbage leaves

pigs enjoying cabbage leaves

Ukrainian Borscht

Ukrainian Borscht

Wheat and Chili swag

Wheat and Chili swag

Giant Kohlrabi

Giant Kohlrabi

fall wreaths

fall wreaths

Week #27/29
• Napa (Chinese) Cabbage
• Daikon radish (the big long white radish – enjoy!!) or red radish
• Onions (Tropeo di Italia (torpedo shaped pink onion) and a large white or yellow onion
• Garlic
• Leeks
• Kale
• Broccoli or cabbage (you can cut the cabbage into wedges and roast with salt and pepper and parmesan cheese, it is delicious)
• Winter squash
• Parsley
• Tomatoes (either cherry or salad varieties, enjoy them while you can you never know when it will be your last tomato)
• Peppers (green and some red)
• Hot peppers
• Celeriac or giant kohlrabi
• Eggplant

We are busy weeding and preparing the area for the fall/winter. The rain has helped the cover crop germinate and give new life to the brassicas (broccoli, cabbage, kale family). We have been battling the aphids and it is an uphill battle. We cannot remember such a bad year. Our Brussels sprouts are in dire need and with so many leaves and small sprouts getting to the aphids is really tough. We will be spending time with harvesters today striping leaves so that the organic spray we use can reach the aphids. Hopefully we can save them.

It is the time of the giant root vegetable! The daikon and the kohlrabi vary in size but some are enormous. Last week I gave a Ukrainian borscht recipe, if you didn’t make it there is still time! It uses up tons of veggies and is delicious as well. You can always cut your veggies up and toss with olive oil, salt and pepper and roast them. You can eat them just like that or Mary Kay shared that she takes those roasted veggies and freezes them and tosses them into soups later on in the winter. I have also included some recipes for fermenting those veggies. This adds great nutritional and health benefits to those veggies. Kimchee and slaws are the way to go to eat up all that cabbage, kohlrabi and daikon.

We have two more harvests for the season after this week. Next weekend is the harvest festival. We are excited to welcome you and your friends. We have many exciting performances for you to see, great food to share, farm tours and wreaths and pottery for you to purchase. We hope you will join us for the 14th annual Harvest Festival.

It is time to sign-up for the amazing Thanksgiving harvest basket. It is typically a huge harvest with delicious veggies for your holiday meals. The cost is $35 and should be paid prior to the harvest. Pick-up is November 23 or 24. Please do sign-up. Also time to let us know your intentions for 2015. We want you to continue and want to reserve a spot for you. Deposits are due in December, but we would appreciate your letting us know as soon as possible.

Asian Coleslaw with Fresh ginger-sesame dressing
Dressing:
½ cup plus 1 tablespoon unseasoned or seasoned rice vinegar
1 tablespoon dark sesame oil
¼ cup granulated sugar
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
salt and pepper, to taste
Coleslaw
6 cups thinly shredded green cabbage or 5 cups green and 1 cup red
3 cups shredded carrots
2 cups fresh spinach leaves, thinly sliced, with a few strips reserved fro garnish (divided)
1 red bell pepper, julienne with a few strips reserved for garnish divided
½ cup chopped fresh cilantro (optional)
Toasted white or black sesame seeds for garnish
To make dressing: In a small bowl, whisk together vinegar, sesame oil, sugar, ginger, soy sauce and salt and pepper and set aside. To make slaw: In a large salad bowl, combine cabbage, carrots, spinach and bell pepper. Pour about 2/3 of dressing over cabbage mixture. Gradually add more to taste. Garnish with reserved spinach and pepper, toasted sesame seeds and cilantro.

Thai-Style Cabbage Salad
Ingredients
• 4 tablespoons lemon juice
• 1 tablespoon plus 1 teaspoon peanut oil
• 1 tablespoon plus 1 teaspoon brown sugar
• 2 teaspoons Thai fish sauce
• 1 green cabbage, finely shredded
• 5-6 leaves kale
• 1 small red onion, sliced extremely thinly
• 3 peeled and grated carrots
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro leaves
• Honey-roasted peanuts
Instructions
1. In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, kale, onion, carrot, mint and cilantro and toss well. The dressing will coat the ingredients very lightly; there will not be a pool of dressing in the bottom of the bowl. Throw in a handful or two of peanuts, toss again, and serve.
2. Serves 8-10.
Quick notes
Technique note: An easy way to get super thin slices of onion for use when you are eating them uncooked, as in this salad, is to do it this way. Slice an onion in half lengthwise (stem to root), cut off stem end and root end, peel off and discard papery skin. Then peel off a single layer of onion, press it flat against the cutting board, and slice as paper-thin as possible. Chop the onion one layer at a time, for maximum control.

Celeriac Slaw
From Carried Away (a great place to eat in Aptos, CA…if you ever need a caterer, we highly recommend them)
1 celery root, peeled and cut into julienne (or grated if you don’t have a mandolin, some of you may be able to julienne with a sharp knife)
1 egg
1 cup oil
1 Tablespoon capers, chopped
2 Tablespoons lemon juice
salt and pepper to taste
2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)

Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss. (Julia’s note: I’ve successfully skipped the blanching part)

Potato-Celery Root Cakes
from Deborah Madison
1 pound potatoes, peeled
1 pound celery root, peeled
3-4 Tablespoons oil
Salt & Pepper
Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.
Storage: Wrap celery root in plastic and refrigerate for up to one week.
Spices that go nicely with celery root:
Nutmeg, garlic, cinnamon, cloves, allspice.
measuring:
1 small celery root, sliced = 2 cups
Nutritional Value: Celery Root is Rich in phosphorous and potassium; 40 calories per cup

A very basic cooking method:
Peel and cube celery root and cook in boiling salted water about 10 minutes. Serve with butter or lemon juice.
A Celery Root Idea from Chef Andrew Cohen:
Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.
Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.
Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

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

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

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

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

Pork Meatball and Daikon Sandwich
yield: Makes 4 sandwiches
Ingredients
Hot Chili Mayo:
• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:
• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Sandwiches:
• 2 cups coarsely grated carrots
• 2 cups coarsely grated peeled daikon (Japanese white radish)**
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon coarse kosher salt
• 1 tablespoon Asian sesame oil
• 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
• Thinly sliced jalapeño chiles
• 16 large fresh cilantro sprigs

preparation
Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Kim Chee (use for Napa Cabbage, Daikon and other vegetables)
This is a general kim chee recipe, adaptable to any vegetable, sent to us by our friend Daniel, who did an internship at the Cultured Pickle in the Bay Area. While these instructions are for turnip, cauliflower and carrot, the method works for any combination of vegetable.
-Shredded pickles: this is essentially the same method for sauerkraut but it works really well with root vegetables. Basically you shred the vegetables (with a food processor is easiest) and then salt them. The salt draws moisture out of the veggies creating a brine. Here are step-by-step instructions for this method.
1. Wash the roots and cauliflower and trim off any soft spots
2. Weigh all the veggies and record the weight
3. Calculate anywhere from 1.5 – 2% of the vegetable weight and weigh out that much salt.
4. Shred the root vegetables and cut the cauliflower into small pieces combining all in a giant bowl as you go.
5. Thoroughly mix the shredded roots and cauliflower with the salt (you can add any spices, chopped garlic, shredded ginger, minced anchovies, herbs or citrus zests that you want at this point. Be aware that garlic flavor tends to bloom and get stronger during the pickling process).
6. Let the mixture sit for a couple of hours and see how the liquid is drawn from the vegetables.
7. Pack the vegetables with their liquid into a crock or as many gallon glass jars as it takes to hold them. Try to press out as much air as you can and leave some head room because the fermentation will bubble up.
8. Put some sort of cover on the surface of the veggies and a weight on top of the cover to keep them pressed under their liquid. I like to use the outer leaves from a head of cabbage folded as needed to cover the shredded vegetables with a gallon jug of water as weight.
9. Let the jars ferment for anywhere from 2 to 8 weeks. It should be in a corner somewhere with a temp around 60-65 degrees Fahrenheit. Taste it as it goes. Push it back down every once in a while. Skim off any mold or white yeast blooms that show up on the surface (they are not harmful, don’t worry).
10. When the flavor has gotten sour enough for you, pack the pickles into jars in the fridge to stop them changing further, or move them to a cool root cellar. (If you want the pickles to be stable for months and years at above refrigeration temperature, you can up the salt percentage to near 3%.

-Whole Brined pickles: these are very easy and quick and take less shredding.
1. Wash and trim the vegetables
2. Cut the cauliflower into florets and if the roots are large I would cut them into about two-inch chunks.
3. Make a brine: measure out enough water that you will be able to cover all the prepared vegetables in your crock or gallon jars. Then dissolve in this water 50 percent of its weight in salt. For example, 1 liter of water gets 50 grams of salt, 6 liters gets 300 grams of salt. Also add any flavoring to the brine like flowering dill and smashed heads of garlic. I like to add a bunch of dried chiles. Chile flakes and ground spices are good too. You can also heat the brine to dissolve the salt and add the spices like a tea for more flavor, just make sure it has cooled completely before the next step.
4. Put all the prepped vegetables in your fermentation container and pour the brine over to cover them completely.
5. Again put some sort of cover with a weight to keep the vegetables from coming to the surface.
6. Let them ferment for at least two weeks. Check them as they go.
7. Refrigerate to stop the process or put in a cool place to slow it down.

Kohlrabi and Chicken Stew
Posted by Seth Just – June 1st, 2011
• 3-4 lb. Chicken
• 2 lb. kohlrabi/broccoli stems
• 3/4 lb. Carrots
• 4 Tb butter
• 4 cups sliced onions
• 1 cup peeled, chopped tomatoes
• 2 tsp salt
• 1 tsp black pepper
• pinch saffron threads
• 1/4 tsp turmeric
• 1/2 tsp cinnamon
• 2 tsp ground coriander
• 1 quart chicken broth or water
• 4 sprigs parsley
• 1/2 small cabbage
Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.
In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.
Adapted from The Victory Garden Cookbook by Marian Morash

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Juve is a movie star!

Don’t forget to vote!!

http://www.youtube.com/user/johnkitzhaberJuveencios phone summer 2014 358

Juveencios phone summer 2014 360

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Week #26

Lettuce
Parsley or cilantro
Beets
Celeriac or kohlrabi – either a huge brown root or an enormous light green ball as big as your head, choose one to make a root vegetable soup.
Kale or chard
Peppers
Hot peppers
Tomatoes or cherry tomatoes
Brussels sprout tops
Cabbage or broccoli
Storage pears
Winter squash
Onions
Leeks
Garlic

James takes the cottage to the studs

James takes the cottage to the studs

The old cottage gets a make over

The old cottage gets a make over

Old siding gets re=planed and stained

Old siding gets re=planed and stained

The herd summer 2014

The herd summer 2014

Juveencios phone summer 2014 353

Brussels Sprouts sizing up

Brussels Sprouts sizing up

Juveencios phone summer 2014 358

Juveencios phone summer 2014 360

Governor Kitzhaber  visits La Finquita del Buho

Governor Kitzhaber visits La Finquita del Buho

Liberty High School students prepare a meal at La Finquita

Liberty High School students prepare a meal at La Finquita

What a glorious weekend. Warm days and cool nights are a perfect fall combination. We are in the home stretch for the 2014 season. The harvest festival is just around the corner and then just two more weeks of harvest. Our late fall crops like Napa Cabbage and Radicchio are sizing up as well as the cauliflower and later broccoli.

We are offering a taste of the “giant Kohlrabi” for those who dare. Some of them are as large as 7#. They can be used in soup or slaw or sautéed. Consider it a challenge to get through in one week! We made roasted veggies using most of what is listed for harvest this week and our 15 students from Liberty AP Environmental loved it. We also made the squash soup with curry (a family favorite) and the Meaty Ukrainian borscht which is fabulous.
It has been an exciting week. Not only did Juvencio spray for aphids, mow half the gardens and plant cover crop but he had time to entertain the governor! Kitzhaber paid us a visit at La Finquita to use our farm as backdrop for his campaign commercial. Juvencio toured him around and of course charmed him and they became fast friends. Check out the picture with his share of veggies as a thank you gift for the visit.

We also toured students from Liberty High School. They got a chance to see small scale farming and ask questions. We prepared roasted veggies and poached pears together and then they put in an hour of work. They were a hard working group and separated into 4 work teams. One team transplanted lettuce, bok choi and green onions, the next separated garlic heads into cloves for planting later this month. The third team cleaned up the onions for storage and the last fellow helped Juvencio pull all the posts from the tomatoes and prep the lower garden for garlic planting.
Then they sat down and devoured a whole pink banana squash roasted with shallots, beets, celeriac, potatoes and carrots. I forgot to mention the last group, Tessa and Colton who stayed in the outdoor kitchen and watched all the food cook to make sure it did not burn. It was a fun time and we actually got some of our work accomplished.

Vincent came by later in the week and helped us get some of the weeding done. The nice rain and subsequent warm spell sprouted many generations of weeds. All the fall crops need a lot of work to keep them weed and pest free (well at least to decrease the number). We have three of the four greenhouses planted for fall and winter. We are still harvesting a few tomatoes and peppers from the last greenhouse, but once they give signs they are done we will fill them with winter crops as well. I have spinach, lettuce, radicchio and more kale waiting in the wings, ready to be planted.

It is time to sign up for the Thanksgiving harvest. You need to pre-pay $35 for a mega harvest. It will be available on November 23 and 24th for pick-up. Even if you plan to travel it makes a great gift to the host or will keep until you get back. Don’t miss one last harvest before you go into vegetable withdrawal for the winter. Also please let us know about your plans for continuing next season. You are our top priority but if you don’t let us know you want to continue you by December 1 you may lose your spot.
Have a great week, see you later this week and hope to see you all at the Harvest Festival October 19!

MEATY UKRAINIAN BORSCHT
2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste MEATY UKRAINIAN BORSCHT

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

Cooking in the Litchfield Hills

Curried Winter Squash Soup
Farmer John’s Cookbook, John Peterson

Serves 6-8

3 T unsalted butter
1 cup chopped scallions (about 6)
¼ cup chopped fresh parsley
1 jalapeno, seeded, finely chopped
2 cloves garlic, minced
2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed
4 cups chicken or vegetable stock
1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes
12 whole curry leaves (optional)
½ teaspoon ground allspice
¼ teaspoon ground mace (I skipped this)
pinch freshly grated nutmeg
2 teaspoons curry powder
salt
freshly ground pepper
¼ cup chopped fresh parsley

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

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP
24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro sprigs
Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
Make soup while shrimp marinate:
Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.
Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.
Cooks’ note:
. Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.
Gourmet
December 2002

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

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

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

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

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook,
stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender,
20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Makes 6 servings.

Roasted Winter Roots with Whole Garlic Heads
From The San Francisco Chronicle Cookbook\

All vegetables may be cooked in the oven at the same time. The heads
of garlic, roasted alongside the vegetables, become a self-contained
spread that is delicious on country-style bread. Be sure to allow one
garlic head for each person.

4 carrots, about ½ pound total
2 parsnips, about ½ pound total
2 turnips, about 1 pound total
1 rutabaga, about 1 pound
2 yellow onions, about ¾ pound total
3 russet potatoes, about 1 ¾ pounds total
4 heads of garlic, about ½ pound total
1/3 C olive oil
1 ½ tsps salt
1Tbles freshly ground pepper
4 fresh thyme sprigs, or 1 tsp dried
4 fresh rosemary sprigs, or 1 tsp dried
4 fresh sage sprigs, or 1 tsp dried

Preheat oven to 350 degrees.
Peel the carrots, parsnips, turnips and rutabaga. Cut the
carrots into 2 inch lengths. Halve the parsnips crosswise, separating
the tapering root end from the thick upper portion. Cut the upper
portion lengthwise into 2 pieces. Quarter the turnips and rutabaga.
Peel the onions but do not cut off the root ends. Quarter the onions
lengthwise.
Scrub the potatoes and cut them lengthwise into quarters, then
in half. Cut off the upper quarter of the garlic heads, leaving the
heads intact, skin and all.
Combine half of the olive oil, the salt, pepper, thyme,
rosemary and sage in a large bowl. Add all of the vegetables,
including the garlic. Stir them until they are well coated with the
seasoned oil.
Arrange the vegetables in a single layer on 2 baking sheets.
Roast for 30 minutes. Stir the vegetables and baste with some of the
remaining olive oil. Continue roasting, stirring once or twice and
basting with olive oil, for 30 to 45 minutes longer, or until all the
vegetables are tender and are easily pierced with a fork. Remove from
the oven and transfer to a platter.
Serve hot or at room temperature. Serves 4

aCrunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.
Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days
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 #25

Week #25
• Onions
• Garlic
• Leeks
• Potatoes
• Kale
• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Basil
• Beans
• Zucchini or cukes (the plants are mostly pulled so these are the last!)
• Cabbage (choose from Napa, Red, Green or Bok Choi)
• Broccoli
• Lettuce
• Fennel
Fall is in the air and the plants and the farmers know it! The rain last week breathed new air into tired plants, split the tomatoes and sprouted the weeds! The cherry tomatoes got water they hadn’t had for 2 months and decided to flower again. Little do they know that frost is around the corner (hopefully after October 31) and will stop them in their tracks.
It is soup weather! See recipes below, share recipes with us and others. Nothing is so delicious on a cool night like a bowl of minestrone. We roasted tons of peppers and have packaged them away for winter. We are busy turning greenhouses over into fall and winter crops. Juve pulled the zucchini, they had been spitting out 1-2 zucchini a week and were hogging space we could use for radishes and lettuce. He also went wild with the mower and then tilled up all the areas he mowed. Take a look at the fields they are transformed.
We will plant cover crop where we have space, we are pulling giant weeds to prevent generations of future weeds. We have winter squash to harvest and get under cover before it gets too cold. So much to do and so little time, such is life. We do have a group of high school students from Liberty High School who will be joining us for a work party. Any of you are welcome to join us on Thursday from 10:45 – 2:30 to pull in the winter squash, harvest the pumpkins, pull the weeds and bag up the onions and garlic and clean the upper level of the barn.

La Finquita Del Buho presents:
The 15th Annual
Harvest Festival

Sunday October 19, 2014from 2- 6 p.m.
At the farm; 7960 NW Dick Road, Hillsboro 97124
Lots of fun for the whole family:
Swiss alp horns, Traditional Mexican dancing, Music, cider pressing, wood fired pizza oven, potluck, farm tours and festive fall wreaths and bird feeders for sale and much more
Please bring: your favorite pizza topping, a dish to pass, a mason jar for cider, plates, cups and silverware for your family, a check book or cash to purchase items and contribute to the performers
Contact Lyn Jacobs (503-568-5760) or Juvencio Argueta (503-830-0342) for more information

Recipes for the week:
Thai-Style Cabbage Salad
Ingredients
• 4 tablespoons lemon juice
• 1 tablespoon plus 1 teaspoon peanut oil
• 1 tablespoon plus 1 teaspoon brown sugar
• 2 teaspoons Thai fish sauce
• 1 green cabbage, finely shredded
• 5-6 leaves kale
• 1 small red onion, sliced extremely thinly
• 3 peeled and grated carrots
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro leaves
• Honey-roasted peanuts
Instructions
1. In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, kale, onion, carrot, mint and cilantro and toss well. The dressing will coat the ingredients very lightly; there will not be a pool of dressing in the bottom of the bowl. Throw in a handful or two of peanuts, toss again, and serve.
2. Serves 8-10.
Quick notes
Technique note: An easy way to get super thin slices of onion for use when you are eating them uncooked, as in this salad, is to do it this way. Slice an onion in half lengthwise (stem to root), cut off stem end and root end, peel off and discard papery skin. Then peel off a single layer of onion, press it flat against the cutting board, and slice as paper-thin as possible. Chop the onion one layer at a time, for maximum control.
Creamy Choi Soup
Farmer John’s Cookbook

Serves 4

1 tablespoon peanut oil
½ cup chopped scallions (about 3)
2 teaspoons coarsely chopped fresh ginger
1 pound choi (any kind)
1 large potato, peeled diced
2 cups vegetable stock or water
3/4 teaspoon salt
¼ teaspoon freshly ground pepper hot pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons sour cream

1. Heat the peanut oil in a medium pot over medium high heat. Set aside a couple tablespoons of scallions for garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.
2. Add the choi and potato. Pour in the stock or water and add the salt, pepper and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, above 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.
3. Transfer the soup to a food processor or a blender and puree. Ladle soup into individual bowls.
4. Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately.

Fennel and Red Pepper Salad
By MARTHA ROSE SHULMAN
This is one of my favorite salads. I make it for buffets all the time because it never gets soggy — the longer the vegetables marinate, the tastier the salad is.
For the salad:
1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
1 large red bell pepper, seeded and cut in thin 2-inch slices
1 to 2 tablespoons minced parsley
1 tablespoon minced chives
1 ounce shaved Parmesan
For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 small garlic clove, very finely minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper and olive oil. Toss with the salad and serve.
Yield: Serves six.
Advance preparation: This is a great keeper. The vegetables marinate in the dressing, and they don’t get soggy, just saturated and extremely tasty.
Nutritional information per serving: 137 calories; 11 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 128 milligrams sodium (does not include salt added during cooking); 3 grams protein
FENNEL VINAIGRETTE DRESSING
1/2 cup
1/2 cup
1/4 cup
1 clove
pinch
pinch olive oil
green leaf fennel leaves
lemon juice
garlic, peeled
salt
sugar
In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes.
Ellen Ecker Ogden, From: The Cook’s Garden catalog

DrWeil.com

Tomato Red Pepper Salad Dressing

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

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

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

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

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Week #24

Week #24

  • Lettuce
  • Red cabbage or Romanesco or broccoli
  • Tomatoes
  • Cherry tomatoes
  • Leeks
  • Onions
  • Garlic
  • Sweet peppers
  • Hot peppers
  • Basil (may be the last week!)
  • Green and purple beans
  • Cucumbers or zucchini – What?!! They have taken the plunge; powdery mildew has hit them hard. Enjoy them while you can

Diego and I are away in California checking out colleges. Juve and Jacob are left running the harvest. Jacob heads off to college later today. Lots of movement around the farm. I am trying to stay busy so as not to think about it too much.

The harvest party is set for October 19th. You should already have this marked on your calendar and have invited your friends. We harvest until the end of the month of October so there are still 2 more harvests after the party. We can use your help in the last 5 weeks of season as our children are not around and or are busy with school work and applying to college.

Please do sign up or if that does not work for you just show up. Harvest starts at 0730. I am busy making wreaths. If you are interested in an indoor or outdoor wreath step into my studio in the barn and pick one out. They range in price from $25 – $50. I can make special orders and I am happy to do so to fit your décor or color choice.

Dee’s great pepper recipe

 

1 – 2 onions, chopped

1 – 2 cloves garlic, chopped finely

2 – 5 peppers sweet or hot or stuffing, skins burned and peeled, then seeded and sliced

1 – 3 tomatoes chopped

olive oil and salt and pepper to taste

 

Put a small amount of oil in the pan and cook the onions until translucent.  Meanwhile prepare the peppers.  Add the peppers and the garlic and a few minutes later add the tomatoes.  Adjust seasoning.  Cook until the whole mixture is tender.  Serve with beans and rice or as a side dish with any of your favorites.

 

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE
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.

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

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

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

 

 

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Week #23

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Week #23

  • Lettuce is back – Aren’t you lucky, both slugs and cucumber beetles love lettuce too.
  • Radishes
  • Red cabbage or Romanesco or broccoli
  • Tomatoes
  • Cherry tomatoes
  • Spaghetti squash (hurray for winter squash) – you can roast this squash by cutting it in half and placing it cut side down on a baking sheet for about 40 – 50 minutes at 350. Then you scrape out the meat and use it like spaghetti. We suggest a rich sauce of tomatoes and leeks follow this link:
  • Leeks
  • Onions
  • Garlic
  • Sweet peppers
  • Hot peppers
  • Basil (may be the last week!)
  • Green and purple beans
  • Cucumbers or zucchini – What?!! They have taken the plunge; powdery mildew has hit them hard. Enjoy them while you can
  • Parsley

The canning party was a big success, due in a large part to Mary Kay! She really out did herself this year with new printed recipes, a huge all inclusive marketing list and a summary of what veggies we would need to harvest. I went to Freddy’s three times (including  a last minute trip at 10:20 the night before the party) and managed to have almost every item before the party started. Matthew had to take a quick trip to Winco at the end of the party to get some more jars, but what would the canning party be if he didn’t have to run out to get something?

We had 15 families represented. We started at about 9:30 and finished by 5:00! We made 14 different recipes:

  • Onion jam
  • Tomato ketchup
  • Indian spiced Chutney
  • Shallot Marmelade
  • Plum apple chutney
  • Pickled jalapenos
  • Pickled beets
  • Dilly beans
  • Belizean Habanero hot sauce
  • Chipotle Salsa
  • Zucchini marmalade
  • Jardiniere
  • Chinese plum sauce
  • Chipotle adobe

Each participant family got to take home 21 jars of canned goods to fill their pantry. Many people caught the canning bug. Kelly said, “I had no idea what I was getting into, I thought we were just going to cut some peaches in half and stuff some jars with beans.” Mike said, “I remember canning with my mom stuffed in a hot kitchen, I love this outdoor canning. I am going to get myself and camp stove and do this at home”. Emily started out ecstatic about peeling the lemons and slicing the peels and by the end, after stirring the marmalade for hours she wondered if she could even eat it. Chloe loved the Shallot marmalade so much she wants to make more at home.

Julie and Tracy stuck it out with the Chipotle salsa, two recipes disguised as one. Ben and friend stuffed jars of beans and got stuck canning Emily’s marmalade. Yadira with the help of Kelly sliced and then stuffed jars with veggies for the Jardiniere. Dee and Dan arrived a tiny bit late and “got stuck with the pickled peppers!” Karren slaved over the plum and apple chutney, it took all day but is so worth it. Ivy and Lillian made over 40 jars of ketchup. Shauna finely got a good burner and was able to finish the Chinese plum sauce. Matthew, Katherine and daughter Stella made the pickled beets, Chloe was relieved to hand off this job (she did it two years in a row!).  Caylor joined us from PACSAC to see what this canning event was all about. Everyone pitched in helping others process their recipe. Think about joining us next year for the fun!

Many of you may wonder how to eat chutney or pickled peppers. Put out chutney as a condiment when you roast pork or a leg of lamb. Use it as a topper on crackers and cream cheese. The pickled peppers add zing to taco night. Put out your pickled delicacies for an appetizer before Thanksgiving feast.

Here is the link to the paleo pinwheels I made for the potluck: http://www.primalpalate.com/paleo-recipe/fig-pinwheels/ I cut the salt in 1/2 and don’t add the maple syrup, it is up to you.

With the canning party finished and most of the farm back in order we can focus on the last 6 weeks of harvest. We have a large crew showing up today to pull weeds, harvest the winter squash and put the farm in ship shape. Juve is working hard as always to get the greenhouses cleaned and ready to plant for late fall and winter. Oh, did you notice the greenhouse in back of the barn – the wind ripped the plastic clear off. Hopefully we will have a calm day so that we can get the new plastic up before it rains and or before the goats realize they can jump into the greenhouse and eat all our precious peppers. As if we didn’t have enough to do.

T-shirts are here! Dee packaged them up nicely and put together all the pre-orders. Find yours in the barn. We have lots of extras, the cost is $18. Please make your check to Diane Jacobs. Get yours today while supplies last.

Mark your calendars for the Harvest Festival, October 19th. Get ready to have a great time and enjoy the bounty of the season.

We had Allison bring us samples of Sockeye salmon caught in Homer Alaska. They are a Community Supported Fishery (CSF) offering a “CSA – type” approach to purchasing salmon and will deliver to your home. Please visit their website at www.kenairedfc.com or take a card in the barn. They will be sampling again at the Harvest Festival.

Weekly Recipes

Recipe of the Day: Pasta With Leeks and Parsley

While there is a lot to be said for a sauce of slow-cooked onions, there is one major disadvantage: it’s slow. Fresher, greener and milder than onions, leeks cook down and become tender quickly enough to make a distinctive, delicious sauce for spaghetti in little more time than it takes to boil the water and cook the pasta.

Pasta With Leeks and Parsley

Yield 4 servings

Time 30 minutes

Reserve a little of the pasta cooking liquid in case the sauce is too dry. That plus a handful of parsley completes the dish.

Ingredients
  • 3 big or 4 medium leeks (at least a pound, total)
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil or butter
  • 2 cloves garlic, peeled and lightly crushed
  • 2 or 3 dried red chilies
  • 1/2 red bell pepper or 1 tomato, minced
  • 1 pound spaghetti, linguine or other long pasta
  • 3/4 cup chopped fresh parsley leaves
Method
  • 1. Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
  • 2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
  • 3. Cook pasta until tender but not mushy. When it\’s done, drain it, reserving about 1/2 cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.

Source: The New York Times

Tomato and Leek Sauce over Spaggheti Squash, follow the link as they won’t let me copy the recipe: http://fountainavenuekitchen.com/summer-tomato-and-leek-sauce/

Sausage-Leek Soup
serves 6

1/2 pound smoked sausage
1/4 olive oil or butter
3 cups cleaned, chopped leeks
3 tablespoons chopped herbal celery or parsley
4 cups chicken or vegetable broth
1 cup milk or half and half
1/2 cup grated parmesan cheese
S & P to taste

Slice or cut the sausage into thin slices. Heat oil in a large saucepan on medium heat. Add the sausage, heat and stir for 3-4 minutes add the chopped leeks, heat and stir for 5 minutes. Add the celery/parsley, stir add the chicken broth bring to a boil, reduce heat, and simmer for 20-30 minutes. Remove from heat and puree with a hand blender or in a food processor. Return to the pot and place over a low flame; stir in milk and gradually stir in the grated cheese. Season to taste with S & P and serve hot.

CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE
1 1/2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds onions, halved, thinly sliced
1 16-ounce jar roasted red peppers, drained, cut into thin strips
1 cup canned low-salt chicken broth
1 tablespoon balsamic vinegar
1/2 tablespoon fennel seeds

12 ounces linguine
1/2 cup freshly grated Parmesan cheese
Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in remaining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.

POTATO, LEEK AND FENNEL SOUP
The fennel is the special flavor in this soup.

2 tbsp.
2 cups
2 cups
4 cans
2 lbs.
(1/4 stick) butter
sliced leeks (white and pale green parts only)
sliced fennel bulb, fronds reserved for garnish
(14 1/2-ounce) low-salt chicken broth
red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and saute until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, puree soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve. Serves 8. Bon Apetit

LEEKS WITH SHALLOT CAPER VINAIGRETTE

4 sm to med
1 1/2 tsp.
1 tbsp.
1/2 tsp.
2 tbsp.
1 tsp.
1 tbsp.
leeks (about 1 pound untrimmed)
Sherry vinegar* or white-wine vinegar, or to taste
minced shallot
Dijon mustard
extra-virgin olive oil
drained capers, chopped fine
minced fresh parsley leaves

Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves. In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water. In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley. Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving. Gourmet

 

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Week #21

  • Lettuce
  • Tomatoes
  • Cherry tomatoes
  • Hot peppers
  • Sweet peppers
  • Beans
  • Cucumbers
  • Summer squash
  • Beets or carrots
  • Kale
  • Cilantro or parsley
  • Onions
  • Garlic
  • Pears or apples
  • Pineapple tomatillos
  • Italian plums
  • Basil
  • Eggplant

 

The tomatoes peaked last week, there are still a lot, but we feel the first signs of fall in the air. The powdery mildew has started in the squash and cucumbers and this signals their demise. The winter squash is close to harvest and the fall cabbage is beginning to form heads. The shift is happening as we hurry to get in the last of the fall crops and fill the hoop houses for the fall/winter harvests. The Brussels sprouts look great (I think). The plants are big and the tiny sprouts are forming. I am forever hopeful that we will have them before the Thanksgiving harvest.

We will work to plant cover crop in between the brassicas and where summer crops come out and no fall crops are slated to go in. Our goal this year is to get much more of our land covered in clover and other beneficial grasses to add nitrogen back to the soil without having to add so much compost next year. The best laid plans, it is so hard to think about next year already, but that is what is required as a farmer.

James, our Italian friend and extraordinary carpenter finished my wreath studio in the barn last week. He really focuses on preserving the integrity of the 100 year old barn while fashioning a new function for the old milking room. He created counters from strips of walnut and old fir. I have moved in and have begun to fill it. It is an amazing place to work. I love that I can be in my studio and see the farm (I used to work in the basement with a scratchy radio as my companion) and interact with people as I work. He has begun work on our summer cottage near the orchard. Stop buy and check it out. He hopes to have its shell done over the next month and work on the interior once the rains start in October (hopefully November).

We have many fall events on the Calendar. The canning party is September 13th, Harvest festival is October 19th and the last harvest of our regular season is October 27th (Monday pick-up) and October 30 (Friday pick-up). We have a Thanksgiving Basket available the weekend before Thanksgiving November 23/24 which is brimming with fall veggies for your celebration.

T-Shirts are here! Dee is on vacation so your pre-ordered shirt has not been packaged yet, If you can catch me I will have your shirts, otherwise you can get them at the canning party or after at your pick-up. I have limited numbers of extras, but you can ask to see them. The cost is $18. They came out great, thanks to Dee and Phantom Chickens printing studio.

We hope you are enjoying your salads and your tomato and cucumber salads. There are so many vegetables to get through that you have to eat them at every meal! Enjoy your week and happy eating.

Julia’s cherry tomato notes:

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

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

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

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

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

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

Marinated Cherry Tomatoes 4 servings

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

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

Cherry Tomato & Avocado Salad

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

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

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

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

CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES

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

 

 

 

 

 

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

Bon Appetit March 1998

——————-

 

My Favorite Salsa
Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

Directions:
In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Sesame Parsley Salad Dressing
adapted from Renee’s Garden

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

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

Sherry Vinaigrette
adapted from Mediterranean Fresh, by Joyce Goldstein

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

Whisk all ingredients together in a small bowl.

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

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

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

Shallot Salad Dressing

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

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

Julia’s Favorite Daily Dressing

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

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

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

Whisk all ingredients in a medium bowl until smooth.

Lemon Shallot Vinaigrette

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

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

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

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

Whisk all ingredients in a medium bowl until smooth.

Tahini Dressing from Salad by Amy Nathan

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

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

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

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

Green Garlic Dressing

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

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

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

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

GREEK BASIL DRESSING
Shepherd’s Garden Seeds Catalog

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

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

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

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

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

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

Dijon Vinaigrette

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

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

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

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

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

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

Orange Balsamic Dressing

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

Makes about 1 1/2 cups dressing.

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

Julia’s Easy Blue Cheese Dressing

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

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

Raspberry Salad Dressing
(The Summer Book by Susan Branch)

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

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

Magic Garlic Cream
(The Summer Book by Susan Branch)

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

Whisk all together in order given. Makes 1 Cup

 

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Week #20

 

  • Lettuce
  • Tomatoes
  • Cherry tomatoes (hey, try those pink ones, oh so sweet)
  • Hot peppers
  • Sweet peppers
  • Stuffing peppers
  • Eggplant
  • Zucchini
  • Cucumbers
  • Beans
  • Parsley or cilantro
  • Tomatillos
  • Onions
  • Garlic
  • Basil
  • Pears (they may look a little ugly on the outside, but they ripen and are so sweet)
  • Apples (time to make sauce)
  • Carrots or beets

The production from our little farm right now is dizzying. We get the feeling many of you feel the same. It is hard to get through the vegetables from one week before the next week is upon you. That is why it is important to put some food by for the winter. Make a pan of eggplant parmesan and freeze it for later, make an extra ratatouille and freeze it for a winter night. Turn your veggies into minestrone soup and freeze half for later, make pesto from basil, or parsley or zucchini.

During these times of plenty we often get overwhelmed and wish for smaller portions of seemingly never ending veggies, but once the days get cooler as well as the nights the production of summer favorites will dwindle. I turned the cherry tomatoes into tomato paste and the excess tomatoes into sauce. We have been eating eggplant every night, grilled, roasted, tucked in pasta sauce. Zucchini is also great on the grill with garlic infused olive oil and a tiny dash of salt and pepper applied just as it goes on the grill. Onions go in every dish from chicken to soup to just plain roasted.

We are here to help you deal with all those veggies. The annual canning party is September 13 from 9 -5. Please do sign up in the barn so we know how many to expect. We look forward to a great day of putting it up for winter. Here is the list of what to bring to the party:

  1. a sharp knife, labeled with your name
  2. a cutting board
  3. an apron if you want it
  4. a potluck dish to pass (a plate and utensils for each family member)
  5. 1 box of half pint jars with lids and rings, preferably run through your dishwasher and replaced in the box.  Lids and rings should be brought separately and do not need to be run through the machine
  6. 3 quart jars or 9 more pints brought the same way as the jars above. (or a box of either type prepared)
  7. If you have an outside gas or electric burner we could use a few extra, please let me know and bring it. Please bring your gas canister full.
  8. If you have canning supplies, like tongs, large pots with canning baskets etc. please bring and label.
  9. Sign up in barn, just so we have an idea how many will come, you can still just show up
  10. A box to take your canned goods home labeled with your name
  11. $20 cash to contribute to additional items purchased for the event
  12. If you have backyard fruit that needs to be put up please bring it
  13. Come with ready hands to harvest, cut, can and most of all HAVE FUN!!

 

I just wanted to let you know that Caylor Roling from the Portland Area CSA Coalition (PACSAC) will be at our Canning Party to take pictures and talk to you about your experiences as CSA members. She’s using the pictures and members’ stories to educate more people in our community about CSA. Our farm is a member of PACSAC, and we work with other CSA farms to educate consumers and to help CSA farmers reach more members and be more successful. If you have questions, you can contact Caylor at caylor@portlandcsa.org.

No more time to chat, it is time to harvest! Please sign-up or just show up to help harvest. We have 18 more harvests to go until the end of the season and they are all big. Show up at 0700 and join us for the fun!

Steve’s Cold Beet Borsht

1 bunch beets with tops
6 C water
1/3 C sugar (a little less)
½  t salt
Juice of 1 1/2 to 2 lemons
1 C fat free plain yogurt
Dill weed

Remove top of beets, cut up and boil separately.  Cover beets with water
and boil having 6 cups of water remaining, boil till tender.  Pour hot beet
water into bowl leaving the last table spoon or so in pot to avoid dirt.
Add sugar, lemon juice and salt to beet water mix and taste.  It should have
a fairly strong taste of sweet and sour.  Thoroughly mix yogurt with one
cup of beet water and then mix this with the remainder of the water.  Grate
beets and add with the cooked tops to the beet water.  Chill and serve with
additional yogurt in each bowl (2 table spoons or so) to taste.  A sprinkle of dried dill weed is also nice
Beet Salad

Lebanese Mountain Cooking, Mary Laird Hamady

 

2 cups fresh beets

½ cup finely chopped onion

¾ cup chopped parsley

2 T crushed dried spearmint (we used fresh)

1 t salt or to taste

¼ cup olive oil

¼ cup fresh squeezed lemon

1-2 T pomegranate juice (optional)

1 small clove crushed garlic (optional)

 

Steam or boil the beets, then peel and dice into small pieces.  Toss with onion and parsley

.  Dress with mint, salt, oil, lemon juice and optional ingredients.  Toss the salad well and serve chilled.

 

Chocolate Beet Brownies
from: http://www.plantea.com/chocolatebeetbrownies.htm
these brownies are rich, chewy and secretly nutritious!

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets or 15 oz. can beets packed in water, drained and mashed;
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
While I had fun developing the chocolate beet recipe, it’s a treat to see the expression on people’s faces when I tell them what’s in the recipe. – a note from the author of this recipe.

Julia’s beet idea for brownies: confession: usually when I bake it’s 100% from scratch, and it’s not necessarily low fat. But I confess I tried the ‘no fudge’ brownie mix from Trader Joe’s (just add vanilla yogurt, mix, and bake. Really). It was fudgy and a bit hit in my house. So I tried it again and this time added a whole cup of golden beet puree. It was too beety, even for me. So: I tried *again* with 2/3 cup beet puree. Success!
Julia’s Cheating Brownies

1 box “No Fudge Brownie Mix” available at Trader Joe’s and possibly other retailers.
2/3 cup vanilla yogurt, as instructed on their box. (ok, I used plain lowfat because it’s what I had: it was fine!)
2/3 cup beet puree (boiled beets, pureed in a food processor)
Mix altogether, and bake as instructed on the brownie package mix.

Eggplant and Tomato Gratin

By MARTHA ROSE SHULMAN

This is a delicious, low-fat version of eggplant Parmesan. Instead of breaded, fried eggplant, though, the eggplant in this dish is roasted and sliced, layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.

For the tomato sauce:

  1. 1 tablespoon extra virgin olive oil
  2. 1 small or 1/2 medium onion, chopped
  3. 2 to 4 garlic cloves (to taste)
  4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
  5. Salt and freshly ground pepper
  6. 1/8 teaspoon sugar
  7. 2 sprigs fresh basil
  8. For the gratin:
  9. 2 pounds eggplant, roasted
  10. Salt and freshly ground pepper
  11. 2 tablespoons slivered fresh basil leaves
  12. 2/3 cup freshly grated Parmesan
  13. 1/4 cup bread crumbs
  14. 1 tablespoon extra virgin olive oil

1. Roast the eggplant.

2. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.

3. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.

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

 

 

Our “easy” stuffed peppers

 

Poblanos or Anaheim peppers charred and peeled

Corn (fresh shaved off the cob or canned)

Onions (chopped)

Zucchini (cut into small chunks)

Garlic (diced)

Eggs separated

2 teaspoons flour

salt and pepper

canola oil

Shredded Jack, cheddar, Gruyer or a combination

 

Roast the peppers over open flame or in the oven.  Place in a paper bag for 10 minutes to let them steam and loosen their skins then peel.  To make stuffing put olive oil in pan, add onion and garlic, cook for a few minutes then add the zucchini and corn.  Add slat and pepper to taste.  Carefully make a slit in the pepper  and remove the seeds (we leave the veins as it keeps the pepper in tact), stuff with filling and some cheese.  To make the pepper coating, beat the egg whites until make nice peaks then add the flour.  It depends on how many peppers you make the number of eggs you’ll need, for 4 peppers you need approx. 2 eggs.  Then add the egg yolks.  Heat some canola oil in a frying pan, when hot dip the stuffed pepper in the coating keeping the stuffed side facing up, put the pepper in the pan and repeat until the pan is full.  Cook 2-4 minutes per side but don’t burn, turn gently and most of the stuffing will remain inside if you cook the closed side first.  Enjoy!  It is worth the effort.

Roasted Red Onions with Tomatoes and Red Wine
Cipolle al Forno

September 12, 2009

Copyright Lynne Rossetto Kasper

Serves 4 as a main dish; 6 to 8 as a side dish.

These generous sized wedges of red onion roast with wine, tomatoes, olive oil and herbs to become almost a meal unto themselves. I always make enough for leftovers because the onions are such a good lunch the next day with bread and cheese.

Every country cook has a collection of favorite onion recipes, onions grow easily in kitchen gardens and keep well through the winter in root cellars. Pair the onions with grilled and roasted meats, or simple seafood dishes.

At one farmhouse lunch my hostess served sections of onions roasted like these along with their pan juices atop a simple risotto — an even better reason to make extra.

  • 6 medium red onions (3-1/2 to 4 pounds) cut in 4 wedges each
  • 3 branches of fresh thyme leaves
  • 2 4-inch sprigs of fresh rosemary
  • 2 bay leaves, broken
  • generous 1/2 teaspoon fennel seeds, ground
  • 3 canned tomatoes, drained
  • about 1/3 cup dry red wine
  • about 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 large cloves garlic, coarsely chopped
  • water

1. Preheat oven to 450 degrees. Arrange onion pieces wedge side up in a large shallow pan (half sheet pan or broiler pan). Tear up thyme branches and scatter over the onions along with the rosemary leaves. Tuck broken bay leaves here and there. Sprinkle with fennel and crush the tomatoes over the onions, too. Moisten wedges with the wine and olive oil, and season liberally with salt and pepper.

2. Roast about an hour basting with pan juices several times. After about 20 minutes, add the garlic. If pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste it over the onions. They’re done with they still hold their shape, but are tender when pierced with a knife. Serve hot, warm or at room temperature, basted with their pan juices.

 

 

 

 

 

 

 

 

 

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