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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Week #19

Week #19

  • Lettuce – take off the outer leaves as they may be a bit bitter and add lots of dressing!
  • Eggplant
  • Tomatoes – salad tomatoes (small red and sweet “New Girl”, “Mountain Magic”, “Daffel” and “Cosmonaut” ), Heirloom varieties “Brandywine”, “Hillbilly”, “Yellow Brandywine” and “Cherokee Purple”
  • Cherry tomatoes – 2 boxes this week and they are so sweet, like candy! 12 different varieties including three pink ones and a multitude of different grape varieties
  • Tomatillos – time to make chili verde, salsa, and the like
  • Zucchini – make a ratatouille, simple just slice and layer the zucchini, eggplant, tomatoes, and chop the basil, sprinkle with olive oil, salt and pepper between layers, add gratings of parmesan cheese and bake at 350 for an hour! Everyone loved it and it used up a lot of veggies.
  • Cucumbers
  • Onions – take a look up when you enter the barn to see the hanging onions. We have never had such a crop! Enjoy them in soup, on the grill, roasted (our new favorite, so delicious and sweet, just like caramel)
  • Garlic
  • Basil
  • Parsley or cilantro
  • Beans
  • Hot peppers
  • Sweet peppers
  • Bartlett pears – let them ripen on your counter, they are sweet
  • Apples – make some sauce, cider press them, juice them, can them as pie filling.

The summer crunch is on! All the summer favorites are in abundance and it is time to put up for winter. We are canning like crazy and you can too. Mary Kay has been working hard on getting the recipes set for the canning party. She has taken organization to a new level. All of the recipes we will be using are reprinted and quadrupled for easy use on the big day. We have extra canning experts lined up to help us that day (my college friends Jay (whom many of you will remember from years past) and Ellen his wife). There is still room to sign up, but it is filling fast. You should plan on being her the whole day on September 13. You will harvest your veggies and make your recipe with the help of others.

We are trying to get a break from the farm and will be in and out most of the week. We will split our trip between the cascades and the beach as we come back to harvest on Wednesday and then take off again. We can use all the help people can offer so we can get done quickly and be on our way.

Fall and winter crops got in this week. Chinese cabbage, radicchio, purple sprouting broccoli, overwintering cauliflower and more got in the ground this week. Juvencio harvested three beds of onions and the cousins helped with another two beds. We had harvest helpers Patrick and Chloe from last week putting up screws and taking down and prepping garlic to make room to hang the abundant harvest. The onions and shallots this year are enormous and are some of the most healthy veggies to come from the garden. We will be eating them through next April.

The winter squash is getting ready to harvest. We will not take them off the vines until early October but some of the varieties are huge already. The “pink banana” squash is over 10# and many plants have 5- 10 squash per plant. We will have to build a good root cellar this year to house all the overwintered goodies.

Once back from our vacation we will have to attack the hoop houses. The furthest hoop house will be planted in winter and fall crops by the end of the month. We will put in beets, carrots, daikon (my personal favorite), escarole, lettuce, kale, chard and green onions. The planting never stops until the end of October once we have our garlic in and we can rest (a tiny bit).

Enjoy the bounty!

Maryanne’s Tian of Basil

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

 

Allium Galette

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

3 cups alliums including some greens, chopped
8-10 Nicoise or Kalamata olives
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley (or other herbs)
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

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

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

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

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

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

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

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

 

Zucchini and Chickpeas
adapted from Mediterranean Vegetables by Clifford Wright 

2 T olive oil
1 pound young zucchinis, trimmed and sliced about ½ inch thick
16 oz can chickpeas, drained
2 large garlic cloves, chopped
S & P to taste
2 T finely chopped fresh parsley leaves
Heat the oil in a large skillet over medium heat and cook the zucchini, chickpeas, garlic, salt and pepper until the zucchini are slightly soft, about 20 minutes. Toss with the parsley and serve hot or at room temperature. Makes 4 servings

Easy Zucchini Soufflé
 By Dave Holt (habanero_holt at yahoo.com)

Sauté:
2 Tablespoons extra virgin olive oil
5 zucchinis, 6-8″ in length, sliced ¼” width
3 cloves garlic, pressed 5 scallions, diced

Soufflé: 
6 eggs, size large
¾ cup sour cream
½ cup grated mozzarella cheese
½ cup grated monterey jack cheese
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cardamom

Preparation: 
Preheat oven to 325 degrees.
Prepare a 9×9 ceramic or glass baking disk with a light coating of extra virgin olive oil.

Soufflé Preparation:
Beat eggs and sour cream with a medium sized whisk until thoroughly mixed (This aerates the soufflé and allows us to skip the step of separating whites & yolks – thereby making this an “easy” soufflé). Add cheeses and seasonings and mix well with whisk. Add processed sauté mixture and mix well with whisk. Pour soufflé mixture into baking dish and place in oven, center rack. Bake for one hour at 325 degrees, or for forty minutes using a convection oven (soufflé is done when middle of soufflé has risen to same height as the periphery). Let cool for 10 minutes to set up before cutting and serving.

Serving Suggestions: 
Serve with a dollop of sour cream on top of each serving.

Aunt Joan’s Zucchini, as remembered by Julia

1.5 pounds summer squash, mixed or all one variety
3 cloves garlic, minced
2 Tablespoons olive oil
some chopped fresh basil
grated fresh parmesan cheese
salt and pepper

Thinly slice the summer squash. Heat oil over moderate heat in medium-large frying pan. Add the minced garlic, and let cook for just a few seconds, don’t let it brown. Then add the squash, spreading out in the pan so it can all cook evenly. Once the first layer is browned up a bit, stir it around the pan, letting the still-uncooked squash hit the oil below for a little browning. You can add a bit more oil at this point if you like. Add some salt and pepper to taste. Once it’s all cooked (7-12 minutes), remove to a serving dish and top with the fresh chopped basil and the parmesan. Serves 3-4

Pasta with Zucchini, Lemon, Pine Nuts, and Herb adapted from The Greens Cook Book

1 pound corkscrew pasta (gemelli, rotelli, etc.)
8 ounces small, firm green or golden zucchini
1/2 c. mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others (I used basil and thyme, but oregano and marjoram are also good. Avoid tarragon in this dish.)
1 lemon
6 T. virgin olive oil
5 T. pine nuts
1onion or 3 shallots, thinly sliced then roughly chopped
4 t. tiny capers, rinsed in water
2 sun-dried tomatoes, cut into narrow strips (I used 8 halves)
Salt & Pepper
Parmesan (grated, fresh)

Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8″ or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold. Make a selection of fresh herbs from those suggested in the ingredients list. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms. With a vegetable peeler, remove a thin strip of peel from the lemon and cut it into fine slivers. (I grated the peel.) Heat 2 T. olive oil in a small pan and add the pine nuts. Cook them until they begin to color; then add the shallots. Cook the two together over medium low heat until the shallots are soft and the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, sun-dried tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste. Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, shake off the water, and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the noodles are coated with the oil and herbs. Serve with the cheese passed separately. For a wine, serve a sauvignon blanc. Serves 2-4.

Baked Summer Squash with Pesto Crumbs
from More Recipes from a Kitchen Garden by Renee Shepherd
This can be served as a whole meal, over wild rice and garnished with toasted pecans.

3 lbs. Mixed summer squash
3 Tbs. butter
1 Tbs. olive oil
1/4 cup half-and-half
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. freshly grated nutmeg
1/4 tsp. mace
1 tsp. sugar
2 tsp. finely chopped fresh rosemary
1/4 cup finely chopped cilantro
2 shallots, minced
4 scallions, finely chopped
½ cup Pesto Bread Crumbs Recipe(see below)

Preheat oven to 400F. Lightly oil a 2 ½ to 3 quart casserole dish with cover. Trim squash and cut into large chunks (about 1 ½ inches). Arrange squash pieces in casserole and set aside. Melt butter and olive oil together in a small saucepan. Remove from heat and add remaining ingredients, blending thoroughly. Pour sauce mixture over squash, tossing until squash is coated. Cover casserole and bake 40 minutes. Toss squash gently and spoon juices and seasonings from the bottom of dish over squash. Sprinkle with bread crumbs and bake uncovered for 10 minutes longer, until squashes are tender when pierced with a knife.

 

Calabrian Bruschetta

from Verdura by Viana La Place

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

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

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

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

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

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

 

 

 

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Week #18

• Lettuce
• Basil
• Cilantro or parsley
• Tomatoes
• Cherry tomatoes
• Beans – purple, yellow and green
• Zucchini
• Cucumbers
• Eggplant
• Hot peppers
• Sweet peppers
• Apples – gravenstein and others
• Asian pears – small but sweet!
• Potatoes
• Onions
• Garlic
• Chard or Kale
• Carrots or beets

The summer vegetable parade is on! It is time to eat at home, make vegetable dishes to store and share with family and friends. There are soooo many vegetables. There is so much to put up for the winter. I have been canning almost daily for the past weeks. I am almost “pickled out”. I am enthused about tomatoes as I plan to can 125 quarts and have done only 25! There will be pickling cukes and canning tomatoes for sale, please send me an email. The more flexible you are the better, so I can shoot you an email when they are available. Cucumbers for pickling are $1/pound (we have dill as well for a nominal fee) and tomatoes will be $1.50/#.

We have been busy entertaining family here from the east coast and Alaska. Our family reunion culminates tonight with a paella feast and barn dance. We took a day off from farmer’s market and farm work and went rafting on the Clackamas River yesterday. It was great fun and amazing to wake up at 5:30 instead of 3:40 on a Saturday! We will work our hardest this week to catch up on all the work that got put off (like harvesting the 500 feet of shallots and onions we have left in the field) and planting for the fall (those beets and carrots that need to be germinating right now).

Once again Washington County is working against protecting farm land. This should come as no surprise to any of us as they have said in many ways that farm land is secondary to “growth” of industry in the area. They are proposing turning West Union into a commuter artery even though we have been telling them, talking with them, offering them alternatives. This would have a huge impact on us. Here are the many reasons this is a BAD IDEA:

• More lanes mean faster traffic (just ask Washington County sheriffs)
• Faster traffic causes conflict with farmers moving farm equipment
• Helvetia Road is part of the County’s Vineyard and Valley tour – not a speedway
• Street lights on farm side causes crops to ripen too early (from the light)
• Commuters prefer Jacobson, not West Union, because it is faster and shorter
• Urban improvements, like sidewalks, will disrupt area’s farmland drainage
• Commuter traffic should be routed through urban areas – not through farmland

La Finquita has been a powerful voice of reason in the area of farm land use and protection. We need you to act again. Please sign the petition. Please take a copy of the petition to your work and get co-workers to sign it. It is due back by next week (August 18).

Please read and take action on these items:

1) Sign the petition: There is a petition in the barn we need to you sign and preferably to take to your work and get signed by all you know. Washington county wants to turn West Union into an urban road, this has huge implications for us and for traffic paths in the Helvetia area. We need your continued help to keep this precious area from urban encroachment.
2) Sign-up for the canning party September 13! Plan to spend the day with us, 9 – 5, adults and kids over 9 or 10 who can participate or play by themselves. Other kids should have a designated adult to watch them while you work. See your email for the list of what to bring.
3) Sign- up to help harvest August 20th ! Your farmers are trying to take a vacation. We need someone to step up as the harvest crew leader and then we need at least 5 volunteers to help harvest that day. Please let us know ASAP, no one has signed up for that day yet. The leader volunteer should plan to help us harvest August 17 so we can show you the ropes.
4) T-Shirts are here. If you pre-ordered they are available in the barn. If you did not order and want a shirt there are extras. The cost is $18, check made out to Diane Jacobs.
5) Helvetia Culture Fest August 17 – take a flyer in the barn and be there or be square!
6) More blueberries – they keep on coming, picking is slim, so there are only 5 flats.

Have a great week!
Becca’s favorite Thai Cumber salad with Roasted Peanuts

¼ cup fresh limejuice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

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

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)
5 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 parsley, cilantro, dill….)
optional vinaigrette to coat (whirl 2 T lemon juice or vinegar, 1 small clove garlic, 1 t mustard, pinch salt and pepper, with 1/2 cup olive oil in blender.) Gently mix all ingredients. Serve. (The avocado is optional but delicious)
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
Our CSA member Suresh offered us these three recipes for beans:

Wash and clean the Green or Purple Beans from your CSA share. We harvested them today, so many of them. Trim the ends and chop it fine. Set it aside.

South Indian Coconut Steamed Beans aka Beans Palya – cooking time 15 mins
This is a traditional dish. We make this pretty often in our family. It goes well with rice dishes or with lentil soups.

Ingredients: Chopped Beans, Black Mustard Seeds, Split Garbanzo (Chana) beans, Fresh Grated Coconut

Method
1. Heat organic olive oil in a wok
2. Toss black mustard seeds, once they crackle, throw in some split garbanzo beans. Toast until it is golden brown
3. Toss in the chopped green beans. Add salt, some water. Cover and steam till the beans are tender but still crisp.
4. Add fresh grated coconut. Adjust the salt if needed.
5. Optional, to make it more spicy, you can add some dry curry powder and cook for a few more mins.
South Indian Bean Lentil Spicy Crumble aka Beans Paruppu Usili – cooking time 30 mins
We love this dish. We dont make it as often as we would like. We tend to make it during special occasions or festivals. When I was growing up, I would pester my mom to make this often.

Paruppu usili is a traditional south-indian side dish. It is a dry curry made with the combination of dhal and vegetables. Usili can generally be made with many vegetables, string beans, cluster beans or carrot. This does consume a lot of oil.

Ingredients: Chopped Green or Purple beans, Split Garbanzo Beans (1 up), Red Chillies,

Dal Mixture
Wash and soak the chana dhal in water for 1 hr. Coarsely grind it with red chillies and salt in a blender. I use vitamix to get this done.
> Option 1 – You can fry this, as part of the preparation, it does take up a lot of oil.
> Option 2 – You can make a little balls and steam in a pressure cooker. You can allow it to cool and pulse in the blender

Method
1. Heat organic olive oil in a wok
2. Toss black mustard seeds, once they crackle, Toss in the green beans and saute until it is 3/4th cooked.
3. Add the Dal Mixture and fry until the beans and it comes together well.
4. Serve as a side dish.

South Indian Mixed Veggie Sagu – Cooking time 45 mins

Saagu is a coconut based curry from Karnataka, India. It is usually served with flat bread (naan, or pita bread, chapatis ) or lentil pancakes (dosas). The first time I tasted it was when my mother in law made it. In our home Bindu makes this. It is delicious, chock full of vegetables.

Ingredients: Chopped Beans, Carrot, Peas, Sweet Potato/Potato, Sweet Bell Pepper
Ingredients for Sauce: 2 tbs poppy seeds, 2 cloves, quarter inch cinnamon stick, 1 jalapeno pepper, fresh grated coconut (quarter cup) or quarter cup of coconut milk, small bunch of cilantro, 2-3 tbs roasted split garbanzo bean (optional), mint (optional)

Method
1. Heat organic olive oil in a wok
2. Toss black mustard seeds, once they crackle, Toss in all the vegetables with salt and cook until the green beans are almost cooked.
3. Grind the ingredients for the sauce into a fine paste with water if necessary.
4. Add the sauce to the cooked vegetables.

 

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Week #17

Week #17

  • • Zucchini
  • • Cucumbers
  • • Lettuce
  • • Beans – purple, yellow and green! Our favorite “Fortex” are the long green beans so rich in flavor
  • • Tomatoes
  • • Cherry tomatoes – yellow, pink, red, grape etc.
  • • Hot peppers
  • • Beets or carrots
  • • Basil (make that pesto!!)
  • • Apples – heirloom varieties – Gravenstein and a pink variety with flesh like a macIntosh
  • • Chard or kale
  • • Onions
  • • Garlic
  • • Eggplant
  • • Green onions

It promises to be too hot again today, so I writing a quick note so I can run out and start harvesting.

Today Sunday we have blueberries coming by 12:00. Please text me if you want me to put your name on a flat at 503-568-5760. I will not be at my computer for the rest of the day. We have 20 flats coming and if you want them today or tomorrow please come early or text.

 

T-shirts are ordered and on their way. Diane did a super job with a new design based on one of our most winter hardy cabbages. The shirts are green with a dark green, purple and pink three color design. Please pay by check to Diane Jacobs. You can pay on pick-up in 2 weeks. There will be extra shirts for sale if you did not pre-order, but sizes are limited.

La Finquita t-shirt design 2014

 

Harvest starts early on hot days and we are out there by 0700. If you are signed up to help please bring plenty of water and come early. Even though it is hot it is preferable to wear pants and closed toe shoes, much of the work is on your knees and there is dried thistle with thorns where you least expect them. You are encouraged to help with the harvest twice during the season. Harvests last 3-6 hours and the more helpers the quicker it goes. We recognize that not everyone can help with the harvesting but there are other ways you can lend a hand, just communicate that to us.

 

The boys helped pull some of the onions and managed to fill the floor of the second story of the barn! They made 10 trips with full bucket on the tractor before the garden was cleared. We still have 500 feet of onions and shallots to harvest later this week. The white onions (White wing) and all shallots are mammoth size. We planted the area where the onions were in overwintering broccoli and cauliflower and cross our fingers that the weather this winter lets them survive. We plan to cover them if it gets below 10 degrees, famous last words.

 

It is time to sign-up for the canning party. Mary Kay and I met this week to discuss recipes and ideas for this year’ party on 9/13. We will start at 0900 and try to finish by 5:00. Please see the list of what to bring and sign up in the barn. We have limited space so let us know if you have to cancel so others can have the opportunity. We plan to make about 15 different recipes to include but not limited to: pickles, pickled beans and pickled beets, shallot marmalade and zucchini jam and relish. Tomato and plum Chutneys and much more.

 

Thanks to Vanessa and Sue who contributed recipes this week to help us deal with all those cucumbers and zucchini! Enjoy your week and eat cucumbers at every meal.

 

Haricots Verts Salad With Figs and Walnut Vinaigrette

1 lb. haricots verts (slim green beans), tipped and tailed

Kosher salt

2 T sherry vinegar

1/8 t freshly ground white pepper

3 T toasted walnut oil

1 T olive oil

2 T snipped chives

1 T very finely diced shallot

6 large ripe figs, stemmed and quartered

20 small basil leaves

2 T coarsely chopped walnuts

1/4 oz. summer truffle, very thinly sliced (optional)

Bring a large pot of water to a boil and add a large pinch of salt. Prepare

a large water ice bath; set aside.

Drop the beans into the boiling water and cook at a full boil until they

are slightly tender and cooked through, about 6 to 8 minutes. Drain, plunge

into the ice water to halt the cooking process, drain again, and spread the

beans on a kitchen towel.

Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil, and

olive oil in a large mixing boil. Whisk vigorously. Add the chives,

parsley, and shallot and mix well. Drop the figs, beans, basil leaves, and

walnuts into the bowl, and toss together gently but thoroughly with your

hands. Sprinkle the salad with a pinch of salt and, if desired, garnish

with the thinly sliced summer truffle. Serve immediately.

Zucchini Bread – the Paleo way (coconut flour)

 

Ingredients

1. 1/2 cup coconut flour (where to find)

2. 3/4 tsp. baking soda

3. 1/2 tsp. salt

4. 1 Tbsp. cinnamon

5. ½ tsp. nutmeg

6. 4 pasture-raised eggs

7. 2-3 Tbsp. raw honey or Grade B maple syrup

8. 1 cup (1 small to medium) zucchini, shredded finely

9. 1 ripe banana, mashed

10. 1 Tbsp. coconut oil

11. 1/2 cup walnuts (Optional)

Instructions

1. Preheat oven to 350 degrees.

2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.

3. Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.

4. Mix the egg, honey or syrup, and banana together in a large bowl.

5. Add the dry ingredients and zucchini, and stir until the batter is smooth.

6. Stir in the nuts, if using.

7. Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

8. Enjoy!

 

 

Original article at: http://www.smallfootprintfamily.com/coconut-flour-zucchini-bread#ixzz38urOcql4

© 2013 Small Footprint Family™ | All rights reserved. NOTHING ON THIS SITE MAY BE REPUBLISHED OR REPRINTED WITHOUT EXPRESS WRITTEN PERMISSION OF THE AUTHOR.

 

GREEN TEA NOODLES AND CUCUMBERS

INGREDIENTS

• 15 to 16 ounces green-tea noodles (green buckwheat noodles — see note) or soba noodles

• 1 large cucumber, trimmed, peeled and quartered lengthwise

• 2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded

• 3 tablespoons sugar

• 6 tablespoons rice wine vinegar

• 1/4 cup raw peanuts (with skins), chopped

• 1 cup cilantro leaves, chopped

• 2 teaspoons sesame oil

• 2 teaspoons soy sauce

PREPARATION

1.

Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.

2.

Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.

3.

In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.

4.

Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

YIELD

6 servings

 

 

Zucchini Ankara recipe from Moosewood Cookbook

• 1/4 cup olive oil

• 2 cups onions, chopped

• 3 -4 garlic cloves, minced

• 3 zucchini, cut into 1/2 inch thick half-moons

• 1 teaspoon dried marjoram

• 1 cup garbanzo beans, drained

• 1/2 cup kalamata olive, sliced

• 1 tablespoon ground cumin

• 3 -6 tablespoons fresh lemon juice

• salt and pepper

• 1 pinch cayenne

• 1 cup feta cheese, grated

  • 1
  • Sauté the onions and garlic until onion is translucent.
  • 2
  • Add the zucchini and marjoram and cook on medium heat until squash is just tender.
  • 3
  • If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
  • 4
  • Add the garbanzos, olives, cumin, lemon juice, and seasonings.
  • 5
  • Continue to cook until everything is heated. Don’t let the zucchini get too soft.
  • 6
  • Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
  • 7
  • Top with feta cheese.

 

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week #16

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

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

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

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

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

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

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

Cucumber Salsa Salad

By MARTHA ROSE SHULMAN

This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.

1 long European cucumber, very finely diced

Salt to taste

1 small red onion, finely minced

5 medium-size ripe tomatoes, finely chopped

2 jalapeño or serrano peppers, seeded if desired and finely chopped

1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish

1 teaspoon balsamic vinegar

3 tablespoons fresh lime juice

3 tablespoons extra virgin olive oil

Leaf lettuce or Boston lettuce for serving (optional)

1 avocado, sliced, for garnish

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.

2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.

4. Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

Yield: Serves six.

Advance preparation: You can assemble the salad a few hours ahead, but don’t add the cilantro until close to serving time.

 

CUCUMBER AND TOMATO SALAD WITH BUTTERMILK DRESSING

2 cups mayonnaise

1 1/2 cups well-shaken buttermilk

2 tablespoons white-wine vinegar

1/2 cup finely chopped fresh chives

6 medium cucumbers, peeled and cut into 1-inch pieces

8 beefsteak tomatoes, cut into 1/2-inch wedges

2 heads iceberg lettuce, cored and cut into 2-inch chunks

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.

Cooks’ note:

Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

 

GREEN BEANS WITH CRISP SHALLOTS, CHILE, AND MINT

1 1/2 lb green beans, trimmed

2/3 cup vegetable oil

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

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

1/2 teaspoon salt

1/2 cup chopped fresh mint

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

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

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

 

Swiss Chard Bisque

By Beverly Matlock (Laura’s Grandmother)

1 bunch chard

1 can chicken broth

1/4 cup butter

1 cup chopped mushrooms

3 tablespoon flour

1/4 teaspoon curry powder

1 pint half and half

salt and pepper

4 slices bacon, crisply fried and crumbled

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

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

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

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

 

 

Cucumber and Sweet Onion Salad

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

This makes a lovely side to salmon.

Serves 4-6 as a side

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

1/2 Torpedo or small sweet onion, thinly sliced

1/2 cup fresh dill, coarsely chopped

3 tablespoons olive oil

3 tablespoons fresh lemon juice

2 tablespoons white-wine vinegar

Coarse salt and ground pepper

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

 

 

 

 

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Week #15

 

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

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

• Hot peppers – time to make your first salsa

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

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

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

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

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

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

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

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

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

• Garlic

• Beets

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

• Green peppers

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

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

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

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

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

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

Cranberry-Cream Scones (use currants instead!)

From The San Francisco Chronicle Cookbook

 

2 C all purpose flour, plus flour for dusting

1/3 C sugar

3 tsps baking powder

¼ tsp salt

½ C fresh cranberries (use currants instead)

1 1/3 C whipping cream

1 Tble butter, melted

1 Tble powdered sugar

 

Position the rack in the lower third of the oven; preheat to

375 degrees. Line a baking sheet with parchment paper.

Sift together the flour, sugar, baking powder and salt into a

large bowl. Mix the cranberries into the flour mixture. Whip the cream

in a bowl until soft peaks form.

Fold the whipped cream into the dry ingredients just until it

forms a rough semi cohesivea mass. (It’s OK that some parts are moister

than others.)

Transfer the dough to a lightly floured work surface and knead

only a few times until the dough holds together. Lightly flour your

hands and pat the dough into an 8-inch circle; place on the baking

sheet. Brush the surface with the butter and sprinkle with the

powdered sugar.

Cut the circle into 10 wedges without detaching them.

Bake for 30 to 35 minutes, or until golden brown. Cut into the

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

 

Lonnie’s chocolate Zucchini Cake

½ c soft butter

½ c cooking oil

2 eggs

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

 

Mix butter,oil, eggs, sugar, vanilla and milk together. Add cocoa, soda, cinnamon and salt and mix well. Add flour, mix well, add zucchini, chocolate chips and nuts. Mix well. Bake at 350 degrees for 45 minutes. 13 X 9 inch pan or 2 loaf pans.

Basil Pesto

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

Gallic cloves minced

Pine nuts

Olive oil

Parmesan cheese

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

Allium Galette

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

3 cups alliums including some greens, chopped

8-10 Nicoise or Kalamata olives

butter/olive oil

2/3 cup parmesan

2-3 teaspoons chopped fresh thyme

1 teaspoon minced lemon zest

1/2 cup dry white wine (optional)

1-2 eggs, beaten

1/2 cup cream or crème fraiche

1/4 cup chopped parsley (or other herbs)

salt and pepper

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

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

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

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

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour

1/2 teaspoon of salt

1 tablespoon sugar

12 tablespoons cold unsalted butter cut into small pieces

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

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

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

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

 

POLLY’S FAVORITE TOMATILLO RECIPE

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

 

2 lbs. tomatillos

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

6 T. cilantro, chopped

1 t. salt

½ c. onions or to taste

 

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

BELL PEPPER AND ONION CROSTINI WITH PESTO

For toasts

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

1/4 cup extra-virgin olive oil

For peppers and onions

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

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

1 teaspoon finely chopped garlic

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar

For pesto

1 cup coarsely chopped fresh basil

1/4 cup pine nuts, toasted

1/4 cup finely grated parmesan (1 oz)

2 teaspoons chopped garlic

2 tablespoons water

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup olive oil

Make toasts:

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

Cook peppers and onions:

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

Make pesto while peppers cook:

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

Assemble crostini:

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

Cooks’ note:

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

Gourmet

July 2002

 

TOMATO, ROASTED BEET, AND PICKLED ONION SALAD

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

1 1/4 cups cider vinegar

6 tablespoons water

1/2 cup sugar

1 tablespoon mustard seeds

1 teaspoon whole allspice

1 teaspoon cumin seeds

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

1 pint grape or cherry tomatoes, halved

Preheat oven to 425°F.

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

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

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

Cooks’ notes:

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

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

 

HARICOT VERT AND RED-ONION SALAD WITH PISTOU

For pistou

2 cups loosely packed fresh basil leaves

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

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

1/2 teaspoon fine sea salt

 

For salad

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

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

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

 

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

 

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

 

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

 

Cooks’ notes:

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

Gourmet

August 2006

 

Sauteed Swiss Chard with Onions

3 pound green Swiss chard (about 2 large bunches)

2 tablespoons olive oil

2 tablespoons unsalted butter

2 medium onions, halved lengthwise and thinly sliced

2 garlic cloves, finely chopped

 

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

 

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

 

 

Cooks’ notes:

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

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

 

Gourmet

November 2007

Baked Onions

from Recipes from a Kitchen Garden by Renee Shepherd

4 large whole onions, peeled

2 Tbs. softened butter

1 Tbs. fresh thyme or 1 tsp. dried

salt and pepper to taste

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

Cucumber-purslane-yogurt salad

inspired from a starchefs.com recipe

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

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

2 tablespoons each, Fresh chopped mint, cilantro and chervil

3 cups greek yogurt

1/4 cup best olive oil

3 cloves Garlic, puréed with the blade of a knife

2 teaspoon ground Coriander

S & P to taste

 

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Week #14

 

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

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

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

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

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

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

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

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

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

3)      Harvest Festival 2013 on October 19th

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

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

 

Maryanne’s Tian of Basil

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

 

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

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

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

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

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

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

Zucchini Pesto

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

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

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

Apparently keeps several days in fridge or freezes well

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

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

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

Provencal Zucchini and Green Torte (serves 8)

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

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

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

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

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

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

Olive Oil Pastry

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

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

Blueberry Blast

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

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

 

 

 

 

 

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Week #13

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

 

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

 

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

 

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

 

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

 

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

Mark your calendars:

1. Canning party 2014 on September 13th !!

2. Harvest Festival 2013 on October 19th

3. Sign-up to help harvest anytime

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

 

 

Roasted Cabbage (Our families new favorite way to eat cabbage 2014)

1 head cabbage

Extra virgin olive oil

Salt

Pepper

Parmesan cheese

Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.

Becca’s favorite Thai Cumber salad with Roasted Peanuts

 

¼ cup fresh limejuice

1 ½ tablespoons fish sauce (nam pla)

1 ½ tablespoons sugar

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

2 garlic cloves

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

¾ cups sliced red onion

2 tablespoons fresh mint

3 tablespoons coarsely chopped lightly salted roasted peanuts

 

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

 

Provencal Zucchini and Green Torte (serves 8)

 

1 lb. greens, stemmed

2 Tbs olive oil

1 medium onion, finely chopped

2 lbs zucchini cut into 1/4 inch dice

2-3 large garlic cloves, crushed

1/2 c. chopped parsley

1 tsp fresh thyme

1-2 tsp fresh chopped rosemary

3 large eggs

1/2 c. Arborio rice, cooked until tender

1/2 c.shredded Gruyere cheese

1 recipe yeasted Olive Oil Pastry

 

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

you prepare filling.

 

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

any excess water and finely chop.

 

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

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

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

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

pepper.

 

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

Combine eggs, rice, cheese and veggie mixture.

 

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

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

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

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

Bake 40-50 mnutes.

 

Olive Oil Pastry

 

2 tsp yeast

1/2 c lukewarm water

1/2 tsp sugar

1 beaten egg

1/4 c olive oil

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

salt

 

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

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

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

before using.

Lonnie’s chocolate Zucchini Cake

 

½ c soft butter

½ c cooking oil

2 eggs

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

 

Mix butter,oil, eggs, sugar, vanilla and milk together. Add cocoa, soda, cinnamon and salt and mix well. Add flour, mix well, add zucchini, chocolate chips and nuts. Mix well. Bake at 350 degrees for 45 minutes. 13 X 9 inch pan or 2 loaf pans.

Zucchini pizza crust (makes 4-6 servings

Crust

3 ½ cups grated zucchini

3 eggs beaten1/3 cup flour

½ cup shredded low fat mozzarella cheese

½ cup parmesan cheese

½ teaspoon dried basil

Topping

Use your favorite pizza toppings

 

Preheat the oven to 350 degrees

 

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

 

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

 

Roasted Beets w/ Feta

 

Directions

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

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

Beet Chutney

From Chez Panisse Vegetables by Alice Waters

4 medium red beets

2 tablespoons olive oil

1 tablespoon finely chopped fresh ginger

2 teaspoons finely chopped Serrano peppers

1 tablespoon peanut oil

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon finely chopped cilantro

1 1/2 teaspoon red wine vinegar

1 teaspoon lime juice

1/4 teaspoon cayenne

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

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

1/2 head cabbage, shredded

2-3 carrots, grated

2 teaspoons kosher or sea salt

1 Walla Walla onion, chopped, or more to taste

1/2 cup mayo or sourcream, or a mixture

2 tablespoons rice vinegar

Black Pepper

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

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

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

 

Possible additions to the above coleslaw:

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

HOMEMADE NOCINO

(Makes 3 cups)

Recipe courtesy former Nostrana bar manager Douglas Derrick

20 green walnuts, washed and quartered*

750 mL bottle of Everclear (190 proof)

1 cup water

1 cup fine sugar

½ vanilla bean, hulled and scraped

2 star anise

6 allspice berries

6 pink peppercorns

Peels of 2 lemons and 2 oranges, chopped

Large glass jar with lid

Cheesecloth

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

SIX MONTHS LATER …

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

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

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

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

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

Salata-T-Hummous

 

½ cup dry chick peas, soaked overnight

½ cup finely chopped onion

1 cup finely chopped parsley

¼ cup olive oil

¼ cup fresh lemon juice

¼ cup chick pea juice

½ teasp, salt or more

1 small clove of garlic, crushed (optional)

 

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

 

 

 

 

 

 

 

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