Week #2

  • Salad mix: “Salanova” lettuce makes her debut this week. This is a special lettuce, bred by Johnny’s seeds to make only small leaves even when fully mature. We have selected the varieties we like best with dramatic colors and varied leaf size. She is just starting so stay tuned.
  • Arugula: it is a new variety this year called “speedy”. Honestly she is not speedy. We seeded this arugula in the depths of winter (January and February) and it took forever to grow and now it is bolting! The flavor is good and makes a super salad on its own or mixed into the salad lettuce. We will try it again in the fall, probably the best for late fall and winter production.
  • Radishes: As many of you know we love radishes and usually have tons. This winter with the heavy rains of March the beds with radishes had rivers running through them. Most of the seeds washed out of the beds and production is less than complete. We will alternate them with Mizuna.
  • “Ruby Streaks” Mizuna: a spicy mustard, great to eat cooked like other mustards or raw in salad mix.
  • Shallots: these are one of our favorite aliums (onion family). They pungent and give a lot of punch to salad dressings. They can be roasted, pickled or made into shallot “jam”. I am planning on roasting them and adding them to my spinach and egg flan for Easter brunch.
  • Spinach: Don’t be intimidated by the huge leaves. They cook down and can be added to stir fries, soups or made into creamed spinach. We love the spinach soup, you cook the spinach for only 5 minutes and the soup is a lovely bright green.
  • Walnuts: These were gathered from our enormous walnut tree that graces the center of our farm. We figure it was planted in 1915, when the barn was built. It is a grafted tree black walnut root stock and English walnut as the cultivar. We gathered them and dried them last fall. This will be the last of them until the fall.
  • Kale: We are so happy to have enough to share with all. We grew over 400 feet of kale this past year and expected much of it to be available for this spring. The extreme cold in December killed most of the kale in the fields and left us a small patch here and there. Part of farming in this changed climate will include putting a lot more of the winter crops under cover for next year.

Well we are ramping up for the season. The greenhouse crops are finally growing. The peas are about hip high, about 6 weeks from producing delicious sugar snap peas. We will harvest the first of the radishes and kale from February planting. We will finish off the arugula. The Chinese broccoli, one of our favorite crops looks like it will only produce half of what we expected as 2 of three beds are stunted. We think this is due to cold then hot (last weekend), forcing it to bloom early and small. Such is the gamble of farming.

We began the slow process of planting onions this week. We have 30 flats of aliums. This includes; shallots, onions (walla walla, white wing, red wing, red torpedo heirloom onions, cippollini, Varsity and Copra storage onions), and leeks that all have to be planted in the next weeks. We managed to get the potatoes in the ground, but they have yet to be composted. Juvencio squeezed in a soil conference and got some great tips on composting, soil nutrients and cover cropping. He also had the opportunity to try some new farm equipment being produced especially for small scale farming. For now they are too expensive for our scale, but we will see what they come up with in the future.

Please take a look at these recipes to see if anything catches your eye. There are many more recipes on the website under the recipe tab. Please do send us your favorites so that we can share with others.

Whole-Wheat Penne With Walnut Pesto and Kale

Tuesday, February 27, 2007

Makes 4 to 6 servings

Lacinato kale, also called Tuscan, black or dinosaur kale, is narrow leafed, dark blue-green and crinkly. Other varieties of kale may be substituted if lacinato is unavailable. Be sure not to toast the nuts too long; burned nuts will make the pesto taste very acrid. Whole-wheat pasta varies widely in flavor and texture; Imported Bionaturale brand, which is sold at New Seasons Markets, is one of my favorites. If you prefer, regular pasta may be substituted for whole-wheat.

• 11/2 cups walnuts, toasted and coarsely chopped (divided; see note)

• 2 cloves garlic, minced

• 2 teaspoons chopped fresh thyme

• Pinch granulated sugar

• 1 cup finely grated parmesan cheese (about 2 ounces), plus additional for serving

• 1/2 cup extra-virgin olive oil

• Salt and freshly ground black pepper

• 2 bunches fresh lacinato kale, stemmed, coarsely chopped and rinsed well

• 1 pound whole-wheat penne rigate pasta

Combine 1 cup walnuts, garlic, thyme and pinch sugar in food processor and process until evenly ground, about 15 seconds. Add cheese and oil and process just until blended, about 4 seconds, scraping down sides of work bowl as necessary. Adjust seasoning with salt and pepper; set pesto aside.

In a large pot, bring 4 quarts of water to a boil, add salt and greens and cook until tender, about 4 minutes. Leaving the boiling water on the heat, use tongs or long-handled strainer to transfer greens to large bowl of cold water to stop cooking. When greens are cool, drain and squeeze firmly between hands to remove excess moisture. Coarsely chop greens and set aside.

Add pasta to the boiling water and cook according to directions on package. Drain pasta through colander, reserving 1/2 cup pasta water. Return pasta to pot and toss with pesto until well-coated. Add reserved pasta water, as necessary, to moisten pasta. Using tongs, distribute cooked greens through pasta; season to taste with salt and pepper. Divide pasta among bowls and serve garnished with remaining 1/2 cup walnuts and additional grated parmesan as desired. Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

White House No-Cream Creamed Spinach

Published May 25, 2010

Makes 6 servings

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

Ingredients

• 2 pounds baby spinach

• 2 tablespoons olive oil

• 4 shallots, minced

• 2 cloves garlic, minced

• Salt and freshly ground black pepper

Instructions

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

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

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

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

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

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

Adapted from White House Executive Chef Cristeta Comerford

 

Kale Salad (from Kris Schamp)

Flax oil (1/8 C)(I often use olive oil)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

(everything after this is just icing on the cake, I rarely add the below ingredients)

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

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

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

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

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

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

Add rest of “dry” ingredients.

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

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

Arugula Pesto with Herbed Ricotta Gnocchi

Pesto

2 cloves garlic, peeled and pressed

1/4 cup pine nuts, toasted

1 1/2 cups arugula leaves, well rinsed and towel-dried

1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried

1/4 cup freshly grated Parmesan cheese

1/2 cup olive oil

Salt and freshly ground pepper, to taste

 

Gnocchi

1 cup semolina flour

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh chervil

1 tablespoon finely chopped fresh fennel leaves

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon freshly ground pepper

1 pound whole-milk ricotta cheese, drained

Olive oil, for tossing gnocchi

12 lemon gem marigolds

 

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

 

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

 

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

 

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

The Complete Kitchen Garden

Text copyright © 2011 Ellen Ecker Ogden

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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The 2014 Season opens: Week #1

The 2014 Season Begins!!

Welcome members old and new. We start the season early tomorrow morning with our first harvest. It is amazing that we have been farming for over 15 years (alright, the first 5 years were “gardening” for a big family) and there are still so many lessons to learn.

1. Almost no plant can survive 6 degree weather

2. A light cover of remay (agricultural fabric) can be enough to “save” that plant from the cold

3. A tear in greenhouse plastic can be the end of a $400 piece of plastic, so repair it quick!

4. Don’t put a greenhouse on the lowest part of your farm

5. Do plant seedlings in mid January, that pays off

6. Cucumber beetles, slugs and aphids can all survive extreme cold!

And the lessons go on and on. Just like the practice of medicine, farming is a constant learning experience.

We have been busy getting spring crops in the ground, inside and out. We have sugar snaps, Chinese broccoli, kale, chard, arugula, lettuce, bok choi, spinach and more in the hoop houses. The first tomatoes and zucchini are in place in the hoop houses. Outside we have many of the same crops for later harvest, but also cabbage, broccoli, cauliflower and favas. We hope to get the first potatoes in the ground today. The first greenhouse cukes are ready for transplant, just waiting for the winter greens to be pulled from their current beds.

Lambs and kids are all born and frisky. The mud is a challenge as their poor feet get too wet. The calves are just starting to be born out in McMinnville. They are cute and white faced with black points just like their sisters and brothers from 2013. We will have lamb and beef and pork, keep your eye out for sign-up notices.

Tomorrow, April 13th is our opening potluck and farm tour. We will start at 3 and party until 6. There will be fun for all, a bit toned down when compared with the end of the season shindig. Please bring a dish to pass, a pizza topping and your own dishware and utensils. We have been minimizing our waste, by having everyone do their part. If you are a Monday share you can pick up your veggies either April 13 (Sunday) or Monday April 14. The Thursday shareholders can pick up after 2 pm on Wednesday or anytime on Thursday.

Members will be sent a “guide to the 2014 season”, please do read this as there is much useful information on how to get through the season and put good use to your vegetable share. We expect you to follow the farm rules in order to keep you and your family safe.We want your feedback and encourage you to be an active participant on the farm. Each member is asked to help with two harvest days. There will be a sign-up sheet in May, you are always welcome to “just show up”. Harvests start at 7:00 am and go on until we finish the harvest and pack the cleaned veggies into the cooler. That usually means 11:00 – 12:00. We understand life happens and we are flexible.

Payment for the season is due. The share costs $850 this season. If paid in full by 4/15 you receive a $20 discount. You may make two payments: ½ of the remaining balance by 5/1/14 and the other ½ on 8/1/14. Please do email us and we can tell you your balance if you have any questions at lynjuve@msn.com.

Congratulations to the Schoch’s, Schoch farm dairy made their kick starter goal and now have the money to complete their creamery! They will have organic milk and some cheese come this summer and they are just 1 mile from our farm. We may even get some of you over there for a tour!

Lyn is still working very hard to get Elizabeth Furse and Allen Amabisca elected to the Washington County Commissioners. They will work to change the direction of the current counsel from developers to citizens and preserve our most valuable resource: FARM LAND. If you have not contributed yet, please do consider doing so. We have envelopes in the barn. I would like for you to meet them, they may even stop by the farm. Please do ask Lyn for more information or visit their websites at: www.elizabethfurse.com ; www.allenamabisca.com .

 

This week the share includes:

  • • Salad mix
  • • Spinach “Emu” is the variety we love
  • • Leeks
  • • Shallots
  • • Arugula

Here are our favorite recipes for above veggies:

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

1/2 cup balsamic vinegar

1/2 cup walnut oil

3 tablespoons Champagne vinegar or white wine vinegar

8 cups arugula

2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced

6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved

1 1/2 cups pitted dates, sliced

1 cup Caramelized Walnuts

4 large shallots, minced

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.

Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead) Keep at room temperature. Re-warm balsamic syrup before using. Re-whisk vinaigrette before using.)

Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.

Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

Spinach Soup

Chez Panisse Vegetables, Alice Waters

 

(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)

 

1 onion

1 clove of garlic

1 small carrot

2 tablespoons olive oil

4 cups chicken broth

½ cup parsley leaves

2 bunches young spinach

2 sprigs fresh tarragon (often I do not have so I just leave it out)

2 tablespoons crème fraiche (often I do not have so I just leave it out)

 

Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.

In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.

Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.

Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.

Serves 6

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

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

 

 

 

 

 

 

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Spring was here, now it rains!

It is finally spring! The days are getting longer and bits of the farm are drying out enough to let us plant. The tomatoes, peppers and eggplants are ready for transplant from the flats into 4 inch pots. The frost lately has kept us on our toes to cover every one of them with a blanket at night. We hope to get the greenhouse tomatoes into real soil by the end of the month.

Our garlic, planted last fall is looking good, the gophers have yet to find it and start munching. We are waiting for the Fava Beans (yes they are back) are planted but still not germinated, but we expect them any day. The hoop houses are ¾ planted, with the last greenhouse slated for planting this week. We have kale, chard, spinach, lettuce, sugar snap peas and more growing. Usually we have overwintered crops coming on strong, but alas they are casualties of the 6 degree weather in December.

We have our first harvest planned for April 13th. That is also the date for our farm opening pot luck from 3-6 pm. I will be sending out the assignments for pick-up day within the next week, so that you will have a chance to make changes if necessary. We will have a sign-up for helping with the harvest (you are expected to help with 2 harvests during the season) this will start in early June when you see sugar snap peas on the list.

There are many exciting things happening in Helvetia. Our friends and neighbors, the Schoch family are very close to opening their organic creamery. They need our help to finish the project. They have a kickstarter account if you go to www.kickstarter.com and look for their farm you too can be a part of helping other family farms stay vital.

The county commissioners race is coming up fast. We have just 60 days to get the message out to elect representatives that will work for the citizens not special interests and developers. Please consider contributing to both Allen Amabisca  www.allenamabisca.com for County Chair and Elizabeth Furse www.elizabethfurse.com for District 2 representative. This election will change the balance of power the thus the direction of Washington County.

The court of appeals decision last month highlighted the pseudo factors used by the current county representatives in their land grab for high value farm land in Helvetia. The current county commissioners who voted for this land grab: Andy Dyuck, Bob Terry and Roy Rogers must be voted out. We have the ability to replace Dyuck and Terry with effective leaders that support strong city centers and preservation of foundation farm land. Please don’t let this opportunity slip by. There are many ways to help:

1. Join the team: Help with calls, canvasing and donate money to the campaigns of Allen Amabisca and Elizabeth Furse.

2. Donate to the Schoch farm kickstarter. www.kickstarter.com, search Schoch. Do it today, they have just under 2 weeks to meet their goal or they get no money.

3. Make sure to send in your deposit for the 2014 season, let friends know we do have a few shares left for 2014. It will be a slow ramp up of veggies given the weather, but we are filling our hoop houses with tomatoes and peppers in the next weeks to get you the earliest of our summer favorites. Broccoli and Cauliflower goes in the ground this week!

See you all at the potluck April 13, 3-6 p.m.

 

 

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March update

It seems the month of March is meant for catching up on rainfall. It has been non-stop here at the farm, making planting and planning quite difficult. 2 of our hoop houses have small rivers running through them. The fourth hoop house got it’s plastic cover back on, on Tuesday when there was a short break in the rain and wind. Unfortunately it has to dry out before we can prepare the beds, so we wait for it to heat up.

Our season begins April 13th with our opening potluck. The party starts at 3:00 and goes until 6 or 7 at night. We will fire up the pizza oven and we ask you to bring a dish to pass plus plate and cutlery for your family. We will have farm tours, orientation to the season and if all works out some contra dancing.

The first harvest is April 14th (you can pick up on April 13th if you want) for Monday group and April 17th for the Thursday pick-up. More information will come to you at your email address as we approach the start of the season.

We still have shares available for the 2014 season, tell your friends and family, now is the time to join our community.

We have been active in the Washington County Commissioners race. We feel there are several candidates that speak to a much more healthy Washington County who will redirect this Oregon important county. Elizabeth Furse is running for our district, she is a fireball. She has tons of legislative experience and has her eye on making vital downtowns while protecting  farmland. Check out her website at: www.elizabethfurse.com. Equally exciting is the candidate Allen Amabisca who is running against Andy Duyck for Chair of the Washington County Commissioners. He promises a real change in the direction of Washington County from special interests (developers) to citizens. Please do check out his  website at www.allenamabisca.com. Even if you do not live in Washington County consider donating to their campaigns. This is very important race that will affect land use policy for the entire state and for our CSA. We will keep you posted as the election grows closer, please do get involved.

This is a great conversation about what a CSA is and where the movement is going and where it falls short. It is important to know the history of CSA and what you are a part of . . . http://bdnow.org/?p=601

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January Update

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The farm took a real dive in production with the extremely cold weather at the beginning of December. It was in the single digits and even the hardiest of hardy – kale did not survive. Many of the overwintering col crops; broccoli, cauliflower, cabbage died and rotted in the field.  All of the planning in the world does not take that kind of cold weather into account. Even much of our overwintering lettuce in the hoop house died from the cold.

We are gearing up to pack the hoop houses as soon as we can with quick growing crops to have plenty of veggies for the start of the season mid April. One of our hoop houses will be dedicated to production of early tomatoes and much of our pepper crop. We are cleaning up and checking our heating blankets to start those tender seeds.

Our seedling hoop house got a new cement floor to help with necessary hygiene to combat pests. Juvencio will build new benches and we will be in business by the end of the month. Our first crops to get seeded are the onions and peppers. We will also concentrate on the early brassicas like kale and Chinese broccoli and lettuce. We have a tight schedule and need to get back up to speed.

We will hold our annual pruning party on February 23. We will start early and work until we finish. Dave Allie our resident arborist will be on hand to give a brief lesson before you climb into the old apple and pear trees and get to work. We have a pot luck as well and generally have a really fun day rain or shine. Save the date, more information to come.

If any of you have driven by the farm in the late fall or early winter you will notice that the cemetery on the corner had all of the trees taken out. We were shocked by the change in landscape and saddened, as it looks so barren. Today I had the good fortune to stop and chat with a PGE representative along with a representative from the Baptist Church of Oregon. They will work with neighbors (us!) to choose the new trees that will be planted in February.

Other good news in the world of Washington County. Elizabeth Furse has stepped forward to run against Bob Terry for a seat on the Washington County Commissioners. She is forward thinking and wants thoughtful growth with emphasis on preserving farmland. We will be hosting a house party to give you all a chance to meet her and hear what she hopes to accomplish. She will need our help both foot work and financially to get elected. For more information visit her website: http://elizabethfurse.com/ and keep your eyes out for the date and time of the house party here at the farm.

We still have space for 2014 season, so please let your friends and neighbors know, now is the time to join our community. See the member information page on the top bar.

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Thanksgiving Harvest

Thanksgiving Harvest 2013

 

  • Celery or celeriac
  • Cabbage
  • Brussels sprouts
  • Salad mix
  • Spinach
  • Kale
  • Cauliflower
  • Broccoli
  • Hot peppers
  • Sweet peppers
  • Daikon radish (large white radish, make sure to peel, they are so sweet!)
  • Parsley
  • Pie pumpkin
  • Shallots
  • Winter squash
  • Bok choi – beautiful purple variety, eat it raw or steamed
  • Apples

We have to say that the vegetables were a lot happier last weekend before the deadly cold snap. It was 23 degrees here on Wednesday and really took its toll on the few remaining tomatoes and peppers. The lettuce seems to recover by midday when the sun heats the hoop houses to about 70 degrees, but nothing keeps it warm during the night and the inside reaches the outdoor temperature within a few hours.

It has been nice to wake up on Sunday morning and amble about the house and not have to rush out to harvest. We have spent time going to soccer and lacrosse games. There is much to get in order before the winter settles in, but for now we just need a break.

These sunny days are a gift and make for beautiful afternoons. I have been busy in my studio turning pottery, I glance out at the sun and long for time to walk up Dick Road, but I am on a mission! I have managed to get some of the many pieces I have been working on from bone dry to bisque fired to glazed to you. Please do take the time to check out the pump house. There are many gift ideas for you to purchase. We have wreathes, birdfeeders, ceramic cups, mugs and bowls, and artist prints, holiday cards, and children’s books ( http://www.dianejacobs.net/work/ ). The pump house is open anytime over the next week. I am able to make special order ceramics or bird feeders (http://finquita.com/wordpress/?page_id=1899 ) for the holidays just let me know.

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On Friday, November 29th and Saturday, November 30th Polly and I will be serving sweet treats and warm drinks to all those that come to our open house (in the little pump house and farm kitchen) from 11 – 4. Please bring your friends and family, a great place to stop and warm up after you have cut down your holiday tree.

We are taking sign-ups for 2014 season. Please do let us know if you plan to continue and send in your $100 deposit to reserve your spot. We have heard from over half of you which is great, as we plan for the coming season it is helpful to know who we can count on. Please tell your friends about La Finquita this is the perfect time to add new members before we fill up.

We wish you and your families a very happy holiday season. Thank you for being members of our community! We hope you will keep in touch over the winter.

 

Brussels Sprout Leaves with Bacon (or Pancetta)

 

Cut the stems and separate the sprouts into leaves.  Thinly slice the tightly compact centers.  Saute some diced onion and pancetta or bacon in olive oil unitil softened.  Add the sprout leaves, season with salt and moisten with a little white wine and water of chicken stock.  Cover and simmer for 10 to15 minutes, until tender.  Taste for seasoning, grind in black pepper and serve.

Butternut Shrimp Bisque

Frank Brigtsen, Brigtsen’s Resturaunt

Ingredients:

  • 3 Tablespoons unsalted butter
  • 2 cups diced yellow onion
  • 1 bay leaf
  • 4 cups butternut squash (peeled, de-seeded, and diced into ½ – inch cubes)
  • 2 cups peeled fresh shrimp
  • 2 ¼ teaspoons salt
  • 3/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground white pepper
  • ½ cup shrimp stock (see NOTE)
  • 6 cups heavy whipping cream

NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain.

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

Julia’s Perfect Pumpkin Pie

First the pumpkin:

Preheat oven to 350. Cut and remove seeds from one medium sugar pie pumpkin, or 2 small ones. Bake in glass dish cut side down for at least 45 minutes, or until a fork easily pierces the entire wall of the pumpkin.

Remove from oven and let cool.

Next the crust:

For best results use a 9 inch pie plate and have foil and beans or pie weights available

4 tablespoons EACH cold unsalted butter and shortening, cut into pieces
1 1/4 cups flour
½ teaspoon salt
2 teaspoons sugar
3-6 tablespoons ice cold water

In a food processor, whirl the dry ingredients together, then drop the butter and shortening pieces into the processor and pulse a few times until the mixture looks crumbly and there are no lumps larger than peas.

Mix above mixture in a mixing bowl with 3 tablespoons of the cold water. Add water a ½ tablespoon at a time and mix until the dough is pliable and releases from the sides, but isn’t too sticky. After 3 Tablespoons or so it’s easiest to use your hands to bring the crumbs into a dough. Don’t wash the food processor yet.

Refrigerate in waxed paper as a thick disk for at least ½ an hour while you prepare the filling. After about 30 minutes, roll out dough until it’s about 13 inches in diameter. Fold it over, and place into a 10 inch pie plate. Trim edge to about ½ an inch beyond the end of the pie plate, tuck in crust and pinch the edge into a design. Lightly place some aluminum foil or parchment paper onto crust, then put in some pie weights to cover the bottom (or dried beans) This step helps to make the perfect pie shell. Bake for 10 minutes at 350 degrees.

FILLING:

2 cups pumpkin puree
1 cup brown sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon each ground cloves and nutmeg
½ teaspoon salt
1 1/3 cup half and half
4 large eggs

In the bowl of the food processor, remove any large clumps from the making of the crust, and add the pulp from the pumpkins, discarding the skin and any renegade seeds. Whirl the pumpkin until thoroughly pureed. Measure out 2 cups of the pumpkin, and reserve the rest for another use. (See soup recipe or add about a cup to any pancake or cookie recipe.)

In the bowl of the food processor, mix the pumpkin with the spices and the brown sugar. Remove to a saucepan, and heat until it’s lightly bubbling. In the bowl of the food processor, whirl the eggs with the half and half until mixed, then add gently to the warm pumpkin mixture. Cook for 2 or 3 more minutes, stirring a few times. Pour warm pumpkin mixture into the warm pie shell, and bake for about 25 minutes, or until center is still slightly wobbly. Cool on a rack for at least an hour. Enjoy with whipped cream or ice cream.

Brussels Sprouts With Ginger and Mustard Seeds
from Alice Waters of Chez Panisse

5 tablespoons light olive oil
1 pound brussels sprouts, trimmed until all leaves are torn off
Salt
2 tablespoons chopped ginger
2 tablespoons mustard seeds
1 teaspoon hot red pepper
1 lime

1. Heat sauté pan over high heat. Add oil and brussels sprout leaves, and season with salt.

2. Toss and brown until tender. Add ginger, mustard seeds and hot red pepper. Toss and cook for a minute more. Simmer until completely tender, 1 to 3 minutes.

3. Add the juice of half a lime. Taste and adjust salt and lime. Serve.

Roasted Brussels Sprouts with Bacon and Browned Onions from Chef Jonathan Miller
Everyone loves brussels sprouts with bacon. Here’s a version from Marquita farm:

1 stalk brussels sprouts
olive oil
1/4 pound bacon
1 large onion
Â
Heat the oven to 425. Strip the brussels sprouts off the stalk. Halve the Brussels sprouts lengthwise. Toss with a few tablespoons olive oil and some salt directly on a sheet pan. Peel your onions and slice them in half, then thinly crosswise. Slice the bacon into half inch pieces.

Roast the sprouts in the oven until lightly colored and crispy on their edges, about 40 minutes. Remove from the oven.
Heat a large skillet and cook the bacon until crisp. Remove with a slotted spoon and pour off all but a couple tablespoons of the fat. Add the sliced onions to the bacon fat in the skillet and sauté briskly until golden brown, about 10 minutes. Stir regularly to make sure they brown evenly. Remove from heat.

Combine the browned onions with the Brussels sprouts and the crisped bacon. Taste to make sure you like it, adjusting seasonings as necessary.

Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese

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

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

 

 

 

 

 

 

 

 

 

 

 

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Final Harvest 2013 (#29)

Week #29 – Last harvest 2013

  • • Salad mix (lettuce, arugula, mizuna, spinach and endive)
  • • Celery or celeriac
  • • Winter squash
  • • Leeks-
  • • Cipollini onions – delicious heirloom Italian yellow onions
  • • Bok choi
  • • Brussels sprouts – they are given to you on the stock but can easily be taken off, paired of their outer leaves and roasted, steamed, sliced.
  • • Cabbage – these should store well, so if you don’t get to them for a few weeks that is OK
  • • Kale or chard
  • • Hot peppers
  • • Green peppers
  • • Late fall tomatoes – some green and some red, make a relish or slice them in salad to enjoy the last of these delicious fresh fruits!
  • • Daikon radish – you gotta love these sweet radishes! I just peel them and slice them and eat them raw. I have also been making a quick “pickle” see recipe below
  • • Broccoli or cauliflower
  • • Green onions
  • • Walnuts (from the great walnut tree that sits front and central on our farm)

It is hard to believe this is the last harvest of the regular 2013 season. It has been a great ride. Juvencio and I actually had a night out last night and we were remarking on our many successes and continued areas we need to improve. We certainly grew enough cucumbers, green beans and Chinese broccoli. Our greenhouse tomatoes and red peppers were plentiful. The successive plantings of summer squash, lettuce, kale and chard seemed to work out well. We had more potatoes than ever and hopefully didn’t burn you out on them. I had promised “the year of the eggplant” and we got it! We finally learned to LOVE them as a family and literally had them almost every day for weeks.

It is comical at times, just as we think we have the magical way to grow a certain vegetable we have a terrible mishap. Garlic and beets were our near disasters this year. Our heirloom tomatoes were a huge disappointment. But, we have focused energy to improve these crops next year. Beware, next year will be the year of garlic, heirloom tomatoes and beets!

The harvest festival was a great success. We had over 200 people gathered at the farm. The Helvetia Alp horns opened the event with the classical sounds of traditional horns. “Mexico en la Piel” dancers performed especially dramatically in honor of one of their members mothers passing. They danced with machetes (which made our dogs crazy) and balanced water glasses on their heads. Everyone was mesmerized. The blues ensemble put together by Christina Milano and Jed Mitchell included long time performer and friend Laura Byerly. It was great music which got people up and dancing.

There were so many community members who helped us pull this festival off, it is hard to name them all. I want to put out a special thanks to: Mary Kay Ghering and her husband Mark. Mary Kay swooped in 2 hours before the party and organized the food tables and pizza making station and then helped make pizza the whole day. Mark served pizza to guests and got them over to the oven to make their own. Jay and Ellen (not members but college friends of mine and long time supporters of La Finquita)came to party and help out and made the pizza so that Juve and I could attend to guests and keep the activity flowing. Ana Mendez and family came through again with amazing pupusas made right to order, bringing the flavors of central America to our cultural fest. Many others helped with prep and clean up: Dave Ali, Dee Jacobs, Dan Swerbilov, Roy Van Raden, and others. It is truly a community event and we appreciate everyone for coming out to the farm to help us celebrate a great 2013 season.

Thank you to all the members who helped us throughout the season with the harvests. It is a great value to us and hopefully to you as well. Growing vegetables is hard work and your help with the harvest gives you a glimpse into that work. Special thanks to Ann, Catherine, Marianne, Eldon, Jean and Bob; one or more of these amazing individuals helped every week with the Wednesday harvest!

We will take a small break and then regroup for next season. The seed catalogs seem to come earlier and earlier each year, so by early December I will be sitting at the dining room table surrounded by options for the best new pickling cucumber and quickest early tomato. In order for us to plan we need to know about you! Will you be continuing next season? Please do send us this information as soon as possible and leave us your deposit for the 2014 season. Previous members do take priority and have a reserved spot until Jan 1 2014.

There is still space for the sign-up for the Thanksgiving share. We will harvest Sunday November 24 and the share can be picked up that day or on Monday the 25th. The share is large and can last for weeks. The cost is $35 and should be paid prior to pick-up day.

Please take the time to fill out the survey that we are sending out. It is part of a local and national effort to quantify what we do as CSA and what is important to members. The data will be compiled in a research paper and we will get individual feed back on our farm.

Thank you to all our members for joining us this year, we hope to see you back in the year 2014. We would love your suggestions on how to make the work we do better, please take the time to let us know how we can improve La Finquita del Buho.

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 

Serves 6-8

 

3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

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

4 cups chicken or vegetable stock

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

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

 

1. melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.

2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg. Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes. Let cool slightly.

3. Transfer the soup in batches to a blender or food processor; puree.

4. Transfer the soup back to the pot. Stir in the curry powder and add salt, pepper to taste. Return the soup to a simmer to heat through. Garnish with the parsley just before serving.

 

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP

24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined

1 tablespoon finely grated peeled fresh ginger

2/3 cup chopped shallot

1 garlic clove, thinly sliced

3 whole star anise

2 tablespoons unsalted butter

1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)

4 cups chicken stock or broth

2 cups water

1/4 teaspoon salt

1 tablespoon vegetable oil

Garnish: fresh cilantro sprigs

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

Make soup while shrimp marinate:

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

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

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

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

Cooks’ note:

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

Gourmet

December 2002

 

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

 

This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and

winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.

 

Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like

acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the

braising.

 

2 medium delicata squash (about 2 pounds) or other firm

winter squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

 

 

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

 

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook,

stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

 

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender,

20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

 

Makes 6 servings.

 

Roasted Winter Roots with Whole Garlic Heads

From The San Francisco Chronicle Cookbook\

 

All vegetables may be cooked in the oven at the same time. The heads

of garlic, roasted alongside the vegetables, become a self-contained

spread that is delicious on country-style bread. Be sure to allow one

garlic head for each person.

 

4 carrots, about ½ pound total

2 parsnips, about ½ pound total

2 turnips, about 1 pound total

1 rutabaga, about 1 pound

2 yellow onions, about ¾ pound total

3 russet potatoes, about 1 ¾ pounds total

4 heads of garlic, about ½ pound total

1/3 C olive oil

1 ½ tsps salt

1Tbles freshly ground pepper

4 fresh thyme sprigs, or 1 tsp dried

4 fresh rosemary sprigs, or 1 tsp dried

4 fresh sage sprigs, or 1 tsp dried

 

Preheat oven to 350 degrees.

Peel the carrots, parsnips, turnips and rutabaga. Cut the

carrots into 2 inch lengths. Halve the parsnips crosswise, separating

the tapering root end from the thick upper portion. Cut the upper

portion lengthwise into 2 pieces. Quarter the turnips and rutabaga.

Peel the onions but do not cut off the root ends. Quarter the onions

lengthwise.

Scrub the potatoes and cut them lengthwise into quarters, then

in half. Cut off the upper quarter of the garlic heads, leaving the

heads intact, skin and all.

Combine half of the olive oil, the salt, pepper, thyme,

rosemary and sage in a large bowl. Add all of the vegetables,

including the garlic. Stir them until they are well coated with the

seasoned oil.

Arrange the vegetables in a single layer on 2 baking sheets.

Roast for 30 minutes. Stir the vegetables and baste with some of the

remaining olive oil. Continue roasting, stirring once or twice and

basting with olive oil, for 30 to 45 minutes longer, or until all the

vegetables are tender and are easily pierced with a fork. Remove from

the oven and transfer to a platter.

Serve hot or at room temperature. Serves 4

 

Bok Choy:

 

from a CSA member:

Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4

minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.

Continue to stir fry for a few more minutes, until the bok choy is done until still slightly

crisp.

Very easy, very good.

Source: Ken Hom’s Chinese Cookery

(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

Brussel Sprout Leaves with Bacon (or Pancetta)

 

Cut the stems and separate the sprouts into leaves. Thinly slice the tightly compact centers. Saute some diced onion and pancetta or bacon in olive oil unitil softened. Add the sprout leaves, season with salt and moisten with a little white wine and water of chicken stock. Cover and simmer for 10 to15 minutes, until tender. Taste for seasoning, grind in black pepper and serve.

 

Pickled Daikon

• ¾ white vinegar

• 1 teaspoon salt

• 1 ½ cup water

• ¾ cup sugar (I used less)

• 3 cups daikon, carrots, kohlrabi or other hard root vegetable shredded

Mix first 4 ingredients in a sauce pan over medium heat until the sugar is dissolved, about 3-5 minutes. Cool the brine and then pour over the vegetables, let sit at least 30 minutes, better if longer. Can be kept in the refrigerator for days and improves with time.

 

 

 

 

 

 

 

 

 

 

 

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Week #28

  • • Lettuce
  • • Shallots
  • • Broccoli or cauliflower
  • • Kale or chard
  • • Daikon radish
  • • Bok choi
  • • Winter squash
  • • Sweet peppers
  • • Hot peppers
  • • Tomatoes
  • • Parsley
  • • Small decorative pumpkin

Today is the big day, the 14th annual Harvest Festival. Juve, Diego and Jacob and I will do a speedy harvest so that we can finish the prep for the big party. We will start at 2:00 pm and entertain until 6:00 p.m. This is going to be the most lovely day, with weather forecast for the upper 60s. The schedule is as follows:

2:30 – Helvetia Alp Horns

3:00 – “the great walnut pick-up contest”

3:30 – farm tour

4:00 – Baile Folklorico “Mexico en la Piel”

5:00 – Blue grass music

We have a potluck planned with ;“carne adobado” made with our Chimayo chilies, Cream of Chanterelle, leek and shallot soup and Spanish style cabbage salad plus your amazing dish prepared to share. The pizza oven is packed with wood and ready to be fired up. I will make the dough and sauce after the harvest is tucked in. Ana is preparing her pupusa extravaganza. hope that you all can join us later today to celebrate the fall.

Our last harvest of the 2013 season is next week. DO NOT FORGET YOUR VEGGIES NEXT WEEK. It is time to sign-up for the Thanksgiving share. This is a huge share to be used anytime even if you are traveling away for the Thanksgiving holiday. Pick-up date is November 24th or 25th. It is also the time to tell us if you will continue for the 2014 season. To reserve your spot please leave us your $100 non-refundable deposit. We will open to new members December 1st. Please spread the word as your friends make the best new members. Email us to get on the waitlist.

This is a short note so that attention can be focused on my soup, carne adobado and pizza sauce prep. See you later today!

Green Tomatoes and Roasted Squash (serves 8-10)

3# kabocha, Delicata or acorn squash 6-8 cloves of garlic

2# green tomatoes 2 tablespoons olive oil

1 ½ # red onions salt

1 ¼# red skinned potatoes

 

Trim squash and cut meat into ¾ inch cubes. Cut tomatoes into 1 inch chunks. Cut oinions into thin wedges. Scrub potatoes and cut inot ¾ inch chunks. Peel garlic cloves. Toss with olive oil and spread onto baking sheets. Roast at 400 degrees for 1 ¼ – 1 ½ hours or until tender. Serve with couscous.

Radish Top Soup

 

Don’t through out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

 

6 tablespoons butter

1 cup chopped onions or white part of leek

8 cups loosely packed radish leaves

2 cups diced potatoes

6 cups liquid (water, chicken stock or combo)

salt

½ cup heavy cream (optional)

freshly ground pepper

 

Melt 4 T butter in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes. Stir in radish tops cover pan and cook over low heat until wilted, 8-10 minutes. Meanwhile cook potatoes until soft in liquid along with 1 teaspoon of salt. Combine with the radish tops and cook covered, for 5 minutes to mingle flavors. Puree finely in a food processor of food mill. Ad the cream if desired and enrich with 2 T of butter. Season to taste with salt and pepper. Serve hot. (serves 4-6).

SLICED RADISHES AND WATERCRESS ON BUTTERED FICELLE

1/4 cup unsalted butter, room temperature

18 thin diagonal slices ficelle or other narrow baguette

Fleur de sel (fine French sea salt)

1 small bunch watercress, trimmed

4 watermelon radishes or other large radishes, very thinly sliced

Edible flowers or daikon radish sprouts* (optional)

Spread some butter over bread slices. Sprinkle with fleur de sel. Top each bread slice with 2 watercress sprigs. Spread 1 side of each radish slice with butter. Place 2 radish slices atop watercress, buttered side down, overlapping slightly if necessary to fit. Top with flowers or sprouts, if desired. (Can be made 1 hour ahead. Cover; let stand at room temperature.)

Pork Meatball and Daikon Sandwich

yield: Makes 4 sandwiches

Ingredients

Hot Chili Mayo:

• 2/3 cup mayonnaise

• 2 green onions, finely chopped

• 1 tablespoon hot chili sauce (such as sriracha)*

 

Meatballs:

• 1 pound ground pork

• 1/4 cup finely chopped fresh basil

• 4 garlic cloves, minced

• 3 green onions, finely chopped

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*

• 1 tablespoon hot chili sauce (such as sriracha)

• 1 tablespoon sugar

• 2 teaspoons cornstarch

• 1 teaspoon freshly ground black pepper

• 1 teaspoon coarse kosher salt

 

Sandwiches:

• 2 cups coarsely grated carrots

• 2 cups coarsely grated peeled daikon (Japanese white radish)**

• 1/4 cup unseasoned rice vinegar

• 1/4 cup sugar

• 1 teaspoon coarse kosher salt

• 1 tablespoon Asian sesame oil

• 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)

• Thinly sliced jalapeño chiles

• 16 large fresh cilantro sprigs

preparation

Hot Chili Mayo:

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

 

Meatballs:

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

 

Sandwiches:

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

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available at some supermarkets and at Asian markets.

 

 

Vietnamese Summer Rolls with Daikon

yield:Makes 36 pieces

ingredients

Dipping Sauce

• 1/2 cup fresh lime juice

• 1/4 cup sugar

• 3 tablespoons fermented fish sauce (nam pla)*

• 1 tablespoon unseasoned rice vinegar

• 1 tablespoon chopped fresh cilantro

• 2 garlic cloves

• 1 teaspoon minced jalapeño chili with seeds

 

Rice-Paper Rolls

• 1 1/2 tablespoons olive oil

• 6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced

• 4 ounces dried thin Chinese rice sticks (maifun)*

• 12 8- to- 9-inch round rice-paper sheets*

 

 

• 1 cup fresh mint leaves

• 1 cup fresh cilantro leaves

• 1 cup small fresh basil leaves

• 1 cup finely shredded iceberg lettuce or green cabbage

• 1 cup mung bean sprouts or daikon (Japanese white radish) sprouts

• 1 cup matchstick-size strips seeded English hothouse cucumber

• 1 cup matchstick-size strips peeled carrot or jicama

• 8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half

preparation

For dipping sauce:

Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)

 

For rice-paper rolls:

Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.

Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.

Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.

 

 

Beijing Radish Salad

This can be made with watermelon radishes or other types…

1 bunch watermelon radishes or one medium daikon radish

2 tablespoons rice or balsamic vinegar (or a combination)

1 tablespoon soy sauce

1 teaspoon sugar

2 teaspoons sesame oil

2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.

DAIKON RADISH REMOULADE

1 lb.

3 tbsp.

4 tbsp.

1 tsp.

1/4 cup daikon radish (available at specialty produce markets and many supermarkets), peeled

Dijon-style mustard

olive oil

wine vinegar

minced fresh parsley leaves

Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.

Gourmet, April 1991

GINGERED VEGETABLE STIR-FRY

3 tbsp.

2 tbsp.

1 tsp.

1 tsp.

1 tsp.

1/4 lb.

2 tbsp.

1/2 lb.

1/2 lb.

1/2 lb.

2 lg. cloves

2 tsp. chicken broth

Chinese rice wine or medium-dry Sherry

sugar

cornstarch

salt

fresh shiitake mushrooms, stems discarded

vegetable oil

carrots (about 3 medium), cut into julienne strips

daikon (an Asian radish), cut into julienne strips (about 2 cups)

Napa cabbage, sliced thin (about 4 cups)

garlic, minced

minced peeled fresh ginger root

In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.

Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute. Serves 6.

Gourmet, February 1997

 

 

 

 

 

 

 

 

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Week #27

 

  • • Salad mix (baby spinach, arugula, lettuce, and escarole)
  • • Celeriac
  • • Sweet peppers
  • • Hot peppers
  • • Radicchio (a real treat, add to your salad or use recipes below)
  • • Tomatoes (Enjoy them while they last, not as sweet as summer tomatoes but great in soups)
  • • Cabbage (Zulema, Savoy King, Storage 4 all delicious!)
  • • Brussels sprouts tender greens
  • • Leeks
  • • Kale (we couldn’t resist giving you this popular green, even though this is such a heavy green week)
  • • Winter squash (can sit on your counter and will get sweeter, it will keep!)
  • • Broccoli or cauliflower

We have shifted gears into fall veggies. It is time to make soup! Enjoy the last of the tomatoes and peppers (we made ratatouille last night in celebration of the night shades of summer).There is winter squash (holds well and gets sweeter as the weeks go by) and celeriac (also keeps well in the fridge) both great for creamy soups. Brussels Sprouts are coming! They are beautiful plants with small er sprouts. We are trimming off their growing ends and serving them up this week as tender greens. Polly (my farmers market partner and co-owner and farmer of “Pumpkin Ridge Garderns”) suggested we serve up these tender tops after one of her subscribers tasted them as a member of another CSA. They can be cooked any way you cook kale or collards. We should have the full meal deal (the sprouts for the last harvest October 28 and 31). Of course the Thanksgiving Harvest will have plenty of sprouts for your Thanksgiving table.

The salad mix is a lot of work but worth the effort as it highlights all the sweet flavors of the cool nights. The escarole is a tougher leaf with a slightly bitter flavor but adds texture to your salad. The radicchio can be made as another salad or added to your mix. We are so proud of the fact that it is mostly in nice heads that it had to be a separate item in this week’s harvest.

 

This week (and the rest of the season) is heavy on the brassica family (cabbage, broccoli, kale etc.). These are highly nutritious and varied veggies that have great health benefits.

Some pearls from “Eating on the Wild Side”:

• Eating broccoli raw has twenty times more of a beneficial compound called sulforaphane than cooked broccoli. Sulforaphane provides much of the vegetables anticancer property.

• Broccoli begins losing its nutrients almost immediately after being harvested. The freshest broccoli (the stuff you get as a member of a CSA)is most beneficial. Eat the broccoli within the first 2-3 days after harvest and keep it cool

• Cutting cabbage and steaming it briefly (no more than 5 minutes) increases nutritional value and cuts down on odor and gas producing properties. She suggests boiling the water first and then add the sliced cabbage on the steamer.

 

Juvencio has been busy clearing beds and preparing them for cover cropping. We often don’t to the cover crop stage as we try and ek out the very last fruit of each plant. The early rains spread late blight through our tomatoes outside and slowed the second flush of eggplant. Juvencio worked hard to get all the support posts and strings out of the beds and mowed them all. Today he will till and I will seed crimson clover and vetch to help put additional nutrients into the soil for stronger plants next spring.

We managed to get managed to get 5 of the 7 beds planted in three varieties of garlic. We are committed to better garlic next season. We hope with better fertility and less weed infested beds to plant into we have larger heads next summer.

 

Important dates:

1) Harvest Party – October 20th (next Sunday!!!) 2-6 p.m. see attached flyer for details

2) Final harvest for the regular 2013 season – October 28 and 31.

3) Sign-up for Thanksgiving Harvest November 24 – 25; $35 and not to be missed

4) Let us know about 2014, reserve your spot with a $100 non-refundable deposit. Tell your friends spots for 2014 available, contact us by email.

 

Asian Cabbage salad with Chicken

• 1 red jalapeño or Fresno chile with some seeds, chopped

• 1/3 cup vegetable oil

• 1/4 cup fresh lime juice

• 2 tablespoons reduced-sodium soy sauce

• 2 teaspoons light brown sugar

• 1 teaspoon fish sauce (such as nam pla or nuoc nam)

• 1 teaspoon grated peeled ginger

• Kosher salt

• 1/2 small head of red cabbage, thinly sliced (about 5 cups)

• 2 medium carrots, peeled, shredded

• 6 scallions, whites and pale greens only, thinly sliced

• 3 cups shredded rotisserie chicken

• 1 cup baby spinach, thinly sliced

• 1/3 cup chopped fresh cilantro

• 1/4 cup chopped dry-roasted peanuts

• 1/2 teaspoons toasted sesame seeds

preparation

Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

 

Celeriac Recipe “Veal in a White Sauce”

Café Boulud’s Blanquette de Veau

10 ounces pearl onions

4 1/2 pounds veal shoulder, boned, trimmed, cut into 1-inch pieces

9 cups (or more) chicken stock or canned low-salt chicken broth

3 fresh thyme sprigs

2 bay leaves

5 tablespoons butter

1 1/2 pounds celery root (celeriac), peeled, cut into 1 1/2-inch pieces

4 large carrots, peeled, cut into 1 1/2-inch lengths

3 medium turnips, peeled, each cut into 6 pieces

8 ounces button mushrooms

6 ounces haricots verts or other green beans, ends trimmed

 

3 tablespoons all purpose flour

1/2 cup whipping cream

1/2 tablespoon (about) fresh lemon juice

 

1/2 bunch fresh chives, cut into 2-inch pieces (optional)

 

Bring large pot of salted water to boil. Add pearl onions and cook 1 minute. Using slotted spoon, remove onions from pot. Trim ends and peel. Add veal to pot and cook 4 minutes. Drain veal; rinse with cold water. Rinse pot and return veal to pot. Add 8 cups chicken stock and bring to boil. Reduce heat and simmer 30 minutes. Add thyme and bay leaves and simmer until veal is tender, stirring occasionally, about 30 minutes longer.

 

Meanwhile, melt 2 tablespoons butter in another heavy large pot over medium heat. Add pearl onions, celery root, carrots, turnips, mushrooms and 1 cup chicken stock. Cover and cook until vegetables are tender and almost all liquid has evaporated, about 15 minutes. Add haricots verts and cook until just tender, about 2 minutes.

 

Drain veal, reserving 2 cups liquid (if less than 2 cups cooking liquid remains, add enough stock to measure 2 cups). Mix veal into vegetables.

 

Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Mix in 3 tablespoons flour. Cook until butter mixture turns golden brown, stirring constantly, about 2 minutes. Whisk in 2 cups reserved cooking liquid. Cook until thickened, stirring frequently, about 5 minutes. Stir in whipping cream. Season sauce to taste with fresh lemon juice, salt and pepper.

 

Pour cream sauce over cooked veal and vegetables. Garnish with fresh chives, if desired, and serve immediately.

Bon Appétit

February 2000

2000-02-10 14:31:24.0

Spiced Pork with Celery Root Purée and Lentils

Celery Root Puree

2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

5 cups whole milk

2 tablespoons (1/4 stick) butter

1 teaspoon fresh lemon juice

Ground white pepper

 

Lentils

3 bacon slices, chopped

1/4 cup 1/8-inch cubes peeled carrots

1/4 cup chopped shallots

1/4 teaspoon minced fresh rosemary

1 1/2 cups dried lentils

3 cups water

1 teaspoon butter

 

Pork

1/2 cup honey

6 tablespoons red wine vinegar

1 tablespoon curry powder

1 1/2 teaspoons cayenne pepper

2 1/2 pounds pork tenderloins

1 tablespoon olive oil

 

3/4 cup low-salt chicken broth

1 tablespoon cold butter

 

For celery root puree:

Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

 

For lentils:

Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

 

For pork:

Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

 

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

 

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Bon Appétit

September 2003

Celery-Root and Potato Latkes

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife

1 1/2 lb large russet (baking) potatoes (about 3 large)

2 tablespoons fresh lemon juice

1 lb onions, quartered

2/3 cup all-purpose flour

4 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

About 1 1/2 cups vegetable oil

 

Special equipment: a kitchen towel (not terry cloth)

 

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

 

Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.

 

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

 

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

 

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.

 

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Cooks’ note:

Latkes can be fried 1 hour ahead.

Gourmet

December 2004

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS

1 head butter lettuce, torn into bite-size pieces

1 head radicchio, torn into bite-size pieces

8 ounces blue cheese (preferably Cabrales), crumbled

1/4 cup red wine vinegar

5 tablespoons almond oil or olive oil

Peppered Almonds

Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.

Bon Appétit

March 2000

Roasted Cauliflower and Radicchio Salad

1 large head cauliflower (3 to 3 1/2 pounds), cut into 1-inch-wide florets (9 cups)

1/2 cup plus 1 tablespoon extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white-wine vinegar

1 1/2 tablespoons finely chopped shallot

2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips

1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips

1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

 

Put oven rack in middle position and preheat oven to 450°F.

 

Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

 

Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

 

 

 

 

 

 

 

 

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Week #26

  • • Lettuce
  • • Sweet peppers
  • • Hot pepper medley: Kung Pao (long skinny red), Jimmy Nardello (big long red), Hot Paper lanterns (red/orange papery looking), Habanero (orange and recognizable), Serrano and Jalapeno.
  • • Green onions or leeks
  • • Celery (strong flavored and full of nutrients)
  • • Tomatoes
  • • Winter squash (try a slice of the pink banana!)
  • • Kale or chard
  • • Napa cabbage or bok choi
  • • Basil (the last of this amazing herb – “see you next summer”)
  • • Zucchini or eggplant

 

Fall is here and what a beautiful weekend! The perfect weather may it stay like this through November. All the rain has really affected production of the summer crops. The cool nights near 39 degrees here have made basil, beans and tomatoes turn brown. The outdoor tomatoes (the heirlooms and paste tomatoes) have succumbed to blight. The leaves are brown and withered and the fruit is mushy. The broccoli hated the rain and cool temperatures and did not grow any new heads this past week. This is your week to make soup and cuddle by the fire.

I continue to read bits of the amazing book: Eating on the Wild Side, by Jo Robinson. The book is written for people like us. It talks about the specific nutrients each vegetable and fruit family has to offer and then gets down to the nitty gritty of which varieties are the best for you. So here are the pearls on Alliums (the onion, leek, shallot family):

1. Garlic is rich in nutrients and has a number of health benefits

2. Strongly flavored onions are best for your health

3. Shallots are mild but nutritionally potent

4. Eat plenty of onion and garlic chives

5. Scallions (you are getting them today) are more nutritious than most other alliums

The book also emphasizes how important it is to eat fresh seasonal vegetables as their nutrient content is better. The soil that vegetables are grown in and the sprays used on them to keep pests off affect them as well. Needless to say the best thing you can do is belong to a CSA! (alright this is my take on the bottom line of the book).

The harvest festival is scheduled for October 20th. We have a harvest to do prior to the party and the festivities begin at 2 p.m. You have been emailed a flyer to print out and share with family and potential members for the 2014 season. Here it is for those who want to see it and not print it:

 

Harvest Festival At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

Swiss alp horns, Traditional Mexican dancing, Fiddler group, cider pressing, wood fired pizza oven, potluck, farm tours and festive fall wreaths and bird feeders for sale and much more

Please bring: your favorite pizza topping, a dish to pass, a mason jar for cider, plates, cups and silverware for your family, a check book or cash to purchase items and contribute to the performers

Contact Lyn Jacobs (503-568-5760) or Juvencio Argueta (503-830-0342) for more information

Please do remember to sign-up for help the harvest, we have 7 more harvests to complete before the season closes. The Thanksgiving harvest sign-up is in the cooler next to the weekly sign-in sheet please do let us know you want to purchase this basket. Have a great week.

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

Serves 6-8

• 3 T unsalted butter

• 1 cup chopped scallions (about 6)

• ¼ cup chopped fresh parsley

• 1 jalapeno, seeded, finely chopped

• 2 cloves garlic, minced

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

• 4 cups chicken or vegetable stock

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

• 12 whole curry leaves (optional)

• ½ teaspoon ground allspice

• ¼ teaspoon ground mace (I skipped this)

• pinch freshly grated nutmeg

• 2 teaspoons curry powder

• salt

• freshly ground pepper

• ¼ cup chopped fresh parsley

 

1. melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.

2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg. Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes. Let cool slightly.

3. Transfer the soup in batches to a blender or food processor; puree.

4. Transfer the soup back to the pot. Stir in the curry powder and add salt, pepper to taste. Return the soup to a simmer to heat through. Garnish with the parsley just before serving.

Sesame Cabbage

1/2 cup raw sesame seeds

1/4 tsp salt

1 dried red chili

1 head Cabbage, chopped

3/4 cup water

1 tsp salt

“Popu”

1 1/2 tbsp oil (olive, sesame, canola, etc.)

1 dried red chili, cracked

1 pinch fenugreek

1/4 tsp mustard seed

1 tsp cumin seed

Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the “popu” in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The “popu” can be prepared when the cabbage is nearly finished.

Bok Choy:

 

from a CSA member:

Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4

minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.

Continue to stir fry for a few more minutes, until the bok choy is done until still slightly

crisp.

Very easy, very good.

Source: Ken Hom’s Chinese Cookery

(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

Celery Stew

from the Victory Garden Cookbook by Marian Morash

A quickly made stew with good, fresh vegetable flavor.

4 cups celery in ½-inch chunks

1 sweet red pepper

1 ½ cups sliced onions

3 Tbs. butter

1 Tbs. olive oil

1 clove garlic

½ tsp. celery salt

4 tomatoes

1 Tablespoons freshly chopped chervil

½ cup chopped celery or lovage leaves or dill

½ cup hot broth

2 cups cooked white kidney or shell beans

salt and freshly ground pepper

Blanch celery for 5 minutes in boiling water; drain. Peel pepper if you wish. Slice pepper and cook along with onions in butter and oil until wilted and lightly browned. Chop garlic, add to pan, and cook for 1 minute. Stir in celery and celery salt; cover and cook over medium-low heat for 20 minutes stirring occasionally. Peel, seed, and chop tomatoes and add along with herbs and broth. Cover pan and cook for 10-15 minutes longer or until celery is tender. Stir in beans and cook until heated through. Season to taste ans serve hot. Serves 6-8.

Celery, Tomato, and Basil Salad

4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix

3-4 small purple onions or 1/2 larger onion sliced crosswise

4 stalks celery with leaves, thinly sliced crosswise, leaves torn

Small handful fresh basil, torn

1/4 cup olive oil

3 tablespoons champagne or sherry vinegar

3 tablespoons heavy cream

S & P to taste

In a large bowl, combine the tomatoes, onion, celery, celery leaves and basil; set aside.

In another bowl, whisk together oil, vinegar, and cream; to combine.

Season with salt and pepper. Pour over salad and toss to coat; serve immediately.

THE FARMACY

Celery is very low in calories, and makes a great snack. Just chewing celery burns nearly as many calories as the celery contains. Even though celery’s calorie content may be low, it provides about 12% of the RDA of Vitamin C for both men and women and 14-16% of the RDA for Folacin

BRAISED CELERY

1 head celery

Several slices onion or leek

1 carrot, thinly sliced

aromatics: a few sprigs of parsley, thyme, and a bay leaf tied together

Salt

3 Tablespoons butter

Celery or Parsley leaves, chopped

Remove leafy ends of the celery and peel the large outer ribs. cut all the ribs into 3- to 4- inch lengths. Put the leek, carrot, aromatics, 1/4 teaspoon salt, 1 tablespoon of the butter, and 3 cups water in a wide skillet. Bring to a boil, add the celery, cover and lower the heat to simmer until tender when pierced with a knife, about 30 minutes. Arrange the celery on a platter and strain the liquid into a saucepan. Boil until 1/2 cup remains, then whisk in the remaining butter to make a little sauce. Pour it over the celery and garnish with chopped parsley and celery leaves.

Cabbage Salad with Peanut Oil Dressing

 

3/4 lb Napa cabbage quartered, thinly sliced

1/2 lb Savoy cabbage, thinly sliced

(I’ve used chinese cabbage, or all Napa)

 

1 bunch scallions, julienned

2 Tbs finely chopped mint

1 Tb finely sliced basil (preferably Thai)

 

1/2 c chopped peanuts

 

Toss greens and herbs together; toss with dressing. Add chopped

nuts just before serving.

 

Peanut Dressing

1/4 c roasted peanut oil

2 1/2 Tbs rice vinegar

1 Tbs soy sauce

1 clove garlic, minced or crushed

1/2 serrano chile, thinly sliced or 1/2 tsp red pepper flakes

2 scallions thinly sliced

8 mint leaves, finely chopped

2 Tbs basil, finely chopped

2 Tbs chopped cilantro

Salt to taste

 

Sweet Pepper and Lentil Soup

inspired by a recipe in Not Your Mother’s Slow Cooker Cookbook by Hensperger and Kaufmann

2 Tablespoons olive oil

1 onion, or 2 leeks, chopped

3-5 cloves of garlic, chopped

1 teaspoon freshly purchased paprika or smoked paprika

1-3 sweet peppers, depending on their size, seeded and finely chopped

1 cup dried brown or black lentils, picked over and rinsed

5 cups broth or water

S & P to taste (at least an entire teaspoon of salt for this one)

1-2 Tablespoons champagne or sherry or rice vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion/leeks begin to soften. Stir in paprika and allow it to cook for about a minute more. Add the chopped sweet pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and broth (or water) and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours. Season the soup with S & P (more salt if you used water, less if you used purchased broth), and last Tablespoon olive oil. Stir in 1 Tablespoon of one of the vinegars, adding more if needed. Serve hot.

 

 

 

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