Harvest Festival Today!! 10/14/18, Week #27, 2018

La Finquita Del Buho presents:

The 19th Annual

Harvest Festival

Sunday October 14, 2018 from 2- 6 p.m.

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

 Traditional Mexican dancing, Music, cider pressing, wood fired pizza oven, potluck, farm tours and festive fall wreaths and bird feeders for sale and much more

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

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

Week #27

  • Onions
  • Potatoes
  • Winter squash
  • Sweet peppers
  • Hot peppers
  • Tomatoes
  • Frisée ( delicious chicory to be used in salad or soup) or escarole
  • Arugula
  • Kale
  • Spinach
  • Carrots
  • Radishes
  • Broccoli/cauliflower or romanesco
  • Cabbage( Napa or regular, this might have to wait a week)
  • Leeks
  • Dill or cilantro or parsley


The party is today! Juve and I were up late getting the adobado( my signature pork dish) in the oven. I was so tired that when my alarm went off two hours after falling asleep I just turned it off. Nice! So the pork is super tender after cooking 5 hours. Juve has spent all week, trimming, mowing and cleaning. Luna lent s hand on Friday and the deck is cleaner than ever. Now we just have to harvest those veggies and make the pizza sauce and we will be ready for our annual harvest festival.


Our friends the Schoch’s and Grossen’s are unable to open the festival with their alp horns as our festival collides with the Grossen family cider press. We do have Mexico en la piel dancing at 3:30 and contra dancing for all of us at 4:30 or 5. We will have the walnut pick up , farm tour and cider pressing. The pizza dough is made and the oven will be fired up soon. Can’t wait to introduce you to our new herd of goats!


We still have room for the thanksgiving harvest. This is a large share with all the fixings for a thanksgiving meal. This generally includes: salad mix, arugula , winter squash , leeks, shallots, parsley, peppers, celery , Brussels sprouts, kale and more. The cost is $40 and should be prepaid. Sign up in the barn.


We are offering a limited number of winter shares. The season is 12 harvests over the 5 months of the back side of the calendar . What is the back side of the calendar you ask? The late fall and winter months are the atypical growing season in the northern hemisphere .The cost is $320 for the season. Please let me know by email if you want to participate. The harvest will start in November following the end of the regular season. I plan to harvest approximately every other week and I send out an email to let you know. It depends on weather mostly. It tends to be 8 – 10 items per week and some of our winter subscribers say they like it more than the regular season ! It is so nice to have fresh veggies in the winter when they are scarce. Thanksgiving harvest is separate and an additional cost.

It is time to let us know if you will continue in 2018. You are our top priority as returning members. We save a spot for you as we open to new members. Please let us know if you will continue into 2019. A $100, non-refundable deposit is much appreciated but not necessary until January 1st.


Our new goat herd has arrived. We have the 4 Saanan does that you may have already met. Charlize, Wynonna, Uma and Loraine and yesterday Juvencio picked up the rest. We will have 5 other does that are Bore goats (meat breed). They come from a happy home or our friend Angela. They are friendly but big and have horns, so respect them and let them approach you. We can’t wait to have kids in the spring and cheese at the opening of next season!!


I can’t let a note go by without commenting on the horrific political state our country is in. It is essential that everyone vote this midterm in the hopes of turning the tides. The last day to register is 10/16, this Tuesday. I have registration cards in the barn, you can do so on line at:

Oregonvotes. I have lawn signs for all the Washington county races and some of the measures. I have a small voters guide to the measures and the candidates that we as United Unidos political activism group support. I am happy to discuss any of the measures (I am particularly well versed on the NO on 105 campaign as I have been all in since the hate group were gathering signatures ). Please stay engaged, it is vital that our voices are heard.


Here are a few recipes:


Julia’s Escarole Sausage Dinner Soup

up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo…. yes, it’s fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking green such as charddandelions, kale, spinach…

Brown the sausage, drain off excess fat if there’s lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until transluscent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parm. rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards….) Serve.

Escarole Frittata from Chef Jonathan Miller

Great anytime, but also a great buffet dish, this frittata looks
wonderful with a colorful topping of tomatoes, or salsa. Meat
eaters can add sausage.

olive oil
1 onion, chopped
1 sweet pepper, chopped
1 head escarole, chopped
8 eggs, beaten
½ c grated fontina or gruyere
3 T parsley, chopped

Heat the oil in a 10 inch skillet, preferably cast iron. Sauté the onion and pepper until softened but not browned, about 8 minutes. Add the escarole and some salt and sauté until wilted and soft. Combine the eggs, the cheese, and the parsley together and pour into the skillet, making sure the ingredients are evenly distributed. Cook over low heat, covered, until the eggs are set,
another 5-8 minutes or so. Alternatively, finish the top of the frittata under the broiler. Allow to cool and then unmold to a serving plate. Top with sour cream, chopped tomatoes, your favorite salsa, and some sliced tomatoes on the side.

Escarole and Anchovies from Chef Jonathan Miller

A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.

olive oil
2 garlic cloves, chopped
3 anchovies, chopped
1 head escarole, chopped
Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning,
and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.

Chicken Sausage, Escarole and White Bean Stew 
adapted from Take 5 150 five-ingredient recipes 
edited by Nancy Gagliardi et al makes 4 servings

1 pound Italian chicken or turkey sausage links (hot or mild)
1 onion, or 1 stalk spring garlic, or 1-2 garlic cloves, chopped (optional)
1 head escarole (1# ish), cut crosswise into inch-thick pieces
1 14 ounce can broth (seasoned chicken, plain chicken, vegetable… your choice)
1 15 ounce can white beans (sometimes called cannellini beans), drained and rinsed
2 C water
1/3 cup chopped genovese or other basil 
S and P to taste

  1. Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat. (NOTE: if you’re NOT counting calories/ ‘points’, you can use 1 or more T regular olive oil in this step.) Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.
  2. Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: since this is from a Weight Watchers book: it tells us that each 1.5 cup serving is worth ‘5′ points. They say to make it ‘4′ points, use reduced fat kielbasa instead. You can substitute most any cooking green for the escarole)

Favorite Escarole Salad as Martin prepares it:

4 heads escarole, dark outer leaves removed, washed and torn into large bowl. Dress with: olive oil, sherry or champagne vinegar, shaved parmesan, S & P, and truffle oil. this is very very delicious.

Wilted Escarole

3 T olive oil
2 medium escarole – rinsed, dried and chopped
1/2 cup lemon juice
chopped zest from one lemon
2 tablespoons capers, roughly/barely chopped
10 dark, pitted olives, kalamata are good here
ground black pepper to taste

Heat oil in a large frying pan over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice & zest. Add capers, S & P, and olives; cook and stir for another 15-30 seconds.

Blanched Escarole with Fried Capers

from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy

1 bunch escarole (about 1 pound), trimmed and shredded
1 tablespoon extra-virgin olive oil 1 tablespoon unsalted capers, drained
1/2 teaspoon salt
Freshly ground pepper
2 teaspoons thinly sliced lemon zest for garnish, optional

  1. Drop the escarole in a pot of salted boiling water. Cook 3 to 5 minutes until it is as tender as you like. Drain well.
    2. While the escarole is cooking, heat the oil in a large nonstick skillet over medium heat. Add the capers and cook 2 minutes; remove with a slotted spoon.
    3. Stir in the drained escarole, salt and pepper and heat through. Place on a serving plate and top with the capers and lemon zest, if using. Serve immediately. Serves 4

Escarole and White Bean Salad with Fennel and Gruyere Cheese

adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons

Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. (I would be occasionally tempted to skip this step with a can of rinsed cannelloni beans… JW) While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don’t burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.

Mustard Vinaigrette 1/4 teaspoon dried tarragon 1/4 teaspoon fennel seeds 1 1/2 Tablespoons sherry vinegar 1/4 teaspoon salt 1 1/2 teaspoons Dijon mustard 2 Tablespoons creme fraiche or sour cream 6 tablespoons virgin olive oil Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.


1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper — to taste
croutons, optional

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn’t time to soak and cook…) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired. serves 8

Fall Escarole Salad

1 Escarole heart
couple of Fuyu Persimmons
1/4 c pomegranate seeds
toasted hazel nuts
balsamic or lemon juice vinaigrette

Season the escarole with some of the vinaigrette. spread the escarole in a wide platter. slice the persimmons on top, sprinkle the pom. seeds, sprinkle the halved hazel nuts. Drizzle with more vinaigrette and if you have hazel nut oil, drizzle that on top as well.

Baked Leg of lamb with Wilted Escarole 
Serves 6

5 – 6 pound whole leg of lamb Trim the fat as much as possible.
2 onions sliced
6 – 8 garlic cloves lightly crushed
6 – 8 thyme sprigs
6 – 8 oregano or marjoram sprigs
1 bole dry white wine
1 cup olive oil

In a shallow dish large enough to hold the lamb mix the above ingredients and then add the lamb. rub the marinade all over he lamb. let the lamb marinate overnight or 6 -8 hours. turn the lamb frequently if you can.

Preheat the oven o 450 F. remove the lamb from the marinade about 2 hours before serving. dry the lamb from the marinade. Make a stiff paste with some of the marinade by removing the thyme, oregano or marjoram leaves, and the garlic, chop finely. Season with salt and pepper. Rub the paste all over he lamb. place it on a rack over a shallow pan in he oven. Bake for 15 min. reduce heat to 350 F. turn the lamb over 30 min. bake for another 30 min. urn again and bake for 15 min. Remove the lamb from the oven and let it rest for 15 min.

Wilted Escarole Vinaigrette:

1 1/2 to 2 pounds escarole
1/2 cup olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

Wash and trim the escarole; cut into about 3/4 inch strips. just before carving the lamb, heat 1/2 cup oil, in a saute pan, over low heat until it is very warm, but not hot. Add the escarole to the pan all at once and cover. Remove the cover and stir in 3 tablespoons or more of red wine vinegar. season with salt and pepper for taste.

Carve the lamb and put on a platter. drizzle with the carving juice, put the wilted escarole on the plate and pour the remaining vinaigrette over the lamb and the escarole.





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.


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 and Tomato Soup


4 tomatoes                            2 cups water

2 # celeriac                            ¼ cup lovage chopped (optional)

3  leeks                                   1 onion

1 clove garlic                        1 large carrot

1 tablespoon olive oil         2 T butter

3 sprigs parsley                    6 cups chicken broth

salt and freshly ground pepper


Peel, seed, and roughly chop tomatoes.  Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water.  Wash and trim leeks and, using only the white and light green parts, thinly slice.  You should have 1 ½ cups.  Chop onion and combine with leeks.  Chop garlic.  Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted.  Add garlic and carrot, and cook for 5 minutes longer,  Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated.  Add drained celeriac, the rest to the tomatoes and the parsley sprig.  Cook together for 10 minutes.  Add chicken broth, water and lovage (if using).  Bring to a boil and reduce heat and simmer for 30 minutes.  Puree, season with salt and pepper, and serve with croutons on the side.  (serves 8)  For thinner soup only use 1 pound celeriac and 3 tomatoes.


1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme

1/4 cup whipping cream
Additional chopped fresh thyme
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Bon Appétit
November 2005




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Week #26

Week #26

  • Lettuce
  • Winter squash (it gets better the longer you let it sit on your counter)
  • Spinach
  • Celeriac
  • Thyme or parsley
  • Tomatoes
  • Sweet red peppers
  • Hot peppers
  • Dill or cilantro
  • Broccoli or cauliflower
  • Cabbage (if there is enough)
  • Cucumber or zucchini (could be the last week, enjoy them while you can!)
  • Onions
  • Potatoes
  • radishes

This will be a quick note as I am going out canvassing at noon. People did not embrace radicchio which is a shame. We will be eating that delicious radicchio salad from Toro Bravo tonight with oxtail deliciousness cooked in the clay pot. It is an all peppers all the time dinner tonight. I am super excited about a “Pisto” I made as well that has onions, peppers, tomatoes and zucchini all cooked for two hours. Then your reheat it and poach eggs in it, YUM!

The goats have arrived. We have 4 beauties getting used to life on the farm. Charlize, Wynonna, Uma and Loraine are roaming in the barn pen and making their voices heard. We can’t wait for kids in the spring and to start making goat cheese again.

We continue to work away at combating the aphid invasion, harvesting the winter squash and prepping the farm for our harvest festival next weekend. The farm share goes through the last week of the month. Don’t stop coming by for your share and don’t forget to stop in on October 14th from 2- 6 for dancing, pizza making, cider pressing and lots of fun.

This has been a very disheartening week. Women have been told on the national stage that our stories and experiences don’t matter. Women have been mocked and put down, but we will show the world that we can not and will not be put down. November 6th is coming! That is why I will spend a part of each day making my voice heard. Please consider doing the same. I am happy to chat with people about the issues on the ballot and candidates that will move our state forward. I will have available a brief that United Unidos (our political action group) put together as a guide to voting this November.

Onward. . .

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Week #25, 2018

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  • Lettuce
  • Radishes
  • Sweet peppers
  • Hot peppers
  • Dill or parsley
  • Basil or shiso
  • Spinach or chard
  • Tomatoes
  • Radicchio (please see recipe below, the key to removing the hint of bitter is to soak in ice water for at least 30 minutes before preparing) or broccoli (just poking along, not enough for the whole group)
  • Carrots or beets
  • Onions
  • Leeks
  • Potatoes
  • Apples
  • Cucumbers or zucchini (both are winding down so enjoy the last of these summer treats)
  • Green Beans

We continue to plug away at two weeks worth of work, digging (literally) out of our back log  of weeding, transplanting and cleaning from our vacation. We are two weeks away from our harvest festival and there is a lot to get ready and clean. The return to dry weather has been hard on our crops as they are stressed in the dry earth and the pest pressure is still super high. We are preparing to plant cover crop in the next weeks as well as garlic and we hope to keep our energy up as we near the end of the season.

We were inspired by all the cheese in Switzerland and sheep in Iceland and we have gone crazy. Juvencio has purchased a herd of dairy crossed with meat goats from a long time friend. These friendly goats will arrive in the next few weeks. He got two white Saanan does. They are skittish and shy but hopefully will be the basis for our dairy herd. He also got two colored Saana does who are at the breeder right now! Yikes, from 0 to 11 in two weeks. He brought the white does home yesterday and put them in the goat pen. We went on harvesting and within an hour we could not find them. Juvencio went racing over to the neighbors with the trailer as he saw two white forms in the distance. They were not there. He road the quad all over the area through the edge of the  neighbor’s field and around the perimeter of our field and no sign of the new does. It was getting dark and we were resigned to having lost our new goats when Juvencio decided to look for a third time under the barn. There they were, resting under the barn, wide eyed. The goat stories begin.

He bought a new ram for our sheep, his name is Ramon. He is adorable, with a wiry coat instead of wool. He is like a dog rather than a ram and his owners promised he would not turn into an aggressive pain in the rear. He is a Dorper. This is a breed of sheep developed in South Africa in an effort to produce a meat sheep. They crossed the Dorset Horn with the Blackhead Persian sheep and developed this breed. They are stocky and have the ability to graze well in areas of irregular and low rainfall. They do not need to be sheered and we are hooked. Ramon is so cute and we can’t wait to see his offspring in the spring.

All of this activity on the farm happened with the backdrop of politics and senate hearings all week. So much could be said, I guess what I will say is I hope everyone is paying attention. Will this country go forward in placing another man on the supreme court who has credible allegations of sexual abuse against him? How far have we come since Anita Hill? Will we in Oregon change our values of fairness, openness and rejection of racial profiling? Or will we stand up and say no to measures 103, 104, 105 and 106? It is up to all of us to speak out, call our senators, walk the streets and tell our neighbors. Your farmer is encouraging you to use your voice.

Farm Events:

  • Harvest Festival – October 14 from 2-6 p.m. bring a dish to pass and pizza topping as well as dishes and silverware for your family, see flyer!
  • Thanksgiving Harvest – Sunday 11/18 thru Monday 11/19. This is a special harvest add on. The cost is $40 and the harvest is bountiful. We ask that you prepay and sign up in the cooler for this special harvest. We will have lots of fall favorites including but not limited to: spinach, brussels sprouts, broccoli, pumpkins and winter squash, onions, leeks, lettuce/salad mix and more.
  • Accepting deposits for the 2019 season – $100 non-refundable deposit saves your spot for the 2019 season.
  • Still time to sign up and help us harvest! There are so many veggies we can’t do it ourselves. Please do sign up, we are down to Juve (and me on Sundays when I am not on call).

See recipes below:

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

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

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

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

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

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

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit
December 2008
by Tori Ritchie

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

Toro Bravo’s Radicchio Salad

  • 2 to 3 heads radicchio
  • 1/4 cup good-quality balsamic vinegar
  • 1/4 cup good-quality sherry vinegar
  • 1 red onion, chopped
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • 1 + 1/2 cups Manchego, grated and divided

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)

Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.

Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.

Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.

Adapted from Food52’s Toro Bravo recipe






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Week #24, 2018 – The Farmers are back!!

  • Lettuce
  • Radishes
  • Sweet peppers
  • Hot peppers
  • Dill or parsley
  • Basil
  • spinach
  • Tomatoes
  • Cherry tomatoes
  • Winter squash – mostly spaghetti squash right now, see recipes below
  • Onions
  • Leeks
  • Potatoes
  • Apples
  • Grapes
  • Cucumbers or zucchini
  • Kale
  • Green Beans

Your farmers are back from vacation! We had a super time, better than expected. We can not thank our friends Pascal and Jeanne enough for hosting us and making Switzerland an amazing world wind trip of lakes, rivers, cities, alps and family meals. We loved meeting their new son Jari and watching them as they navigate new parenthood. I will hopefully add a few photos to this post, but our best are on facebook for Juve and Instagram for me (lyncjacobs).

Our trip could not have been possible without the help of our family and friends. My sister Diane was instrumental in helping organize and direct the four harvests while we are gone. We are deeply grateful and can’t thank her enough. We thank Cata our friend and CSA member for holding down the fort at the farm. Watering, feeding and tending to the houseful of animals was no small feat and we are so happy she was willing to take on that responsibility in addition to her full time job. Thank you to my friend and business partner Polly who carried on at the Beaverton Farmers Market. She took my wreaths and harvested my flowers and arranged them for the two weeks while I was gone. A call out to all our amazing subscribers who lent a hand harvesting. It is really an amazing community we have created and you all make a difference. Thank YOU.

One piece of deep sadness is our precious cat: Siggy was killed while we were away. Cata spent two days in agony searching for her to finally find her. We miss her every day, she was such an amazing cat. We feel done with cats (we still have three, Mulan, Ricky ticky and Chang) but our environment is too wild for such free spirited animals and our heart break is too deep. Give some love to all our animals when you see them. Make sure they approach you as they will set their boundaries.

Our farm is chugging along. The weather has definitely turned. Cool mornings have sent shock waves through the summer crops. The tomatoes have taken a dive. They really hate morning dew and cool nights. The peppers are more protected and will continue. The zucchini, cucumbers and the like have taking  it hard and the insect pressure from you know who (the spotted cucumber beetle, argh!) is killing them off. Oh, yeah and from below we have the gophers, field mice and moles(making tunnels and killing their roots) who make thriving hard. We are on full attack mode on the aphids as they have taken over the farm in everyway and in every form (black, white, green).

On the bright side, lettuce, spinach, radishes and carrots seem to be thriving. We will have the later next week as we hope to harvest beets and carrots and radicchio next week. We will start with winter squash this week. That first type, the spaghetti squash is a fun one as long as you remember to use it like you would spaghetti, as a vehicle for delicious sauce. We have put our favorite tomato sauce on it or even pesto (make sure to make some as basil will not be around for ever, or make prezemoli (the parsley version of pesto).

It is election season. It is so hard to squeeze in yet another thing, but so important to stay engaged. There are so many issues that I am passionate about and you will be getting more news as the election approaches. Please do pay attention, most of the measures on the ballot we are strongly opposed to and affect our farm and our friends and neighbors. Measure 105 would repeal our anti-racial profiling law that was passed over 30 years ago with unanimous support. We are strongly opposed to measure 105. It does not support our Oregon values. It actually would make our communities less safe and create barriers for our neighbors calling the police. It is especially damaging for women in reporting domestic abuse. Measure 103 and 104  are bad for small farmers and businesses like ourselves (more info to come). Measure 106 would cut benefits to healthcare. Unite Unidos is a political action group I belong to and we will publish our voters guide. This guide will be available in the barn if you are interested. I encourage you to talk with your friends and family. I find short talking points helpful so that I can express why I am voting a certain way and how those measures will affect people.

More to come on all fronts, but for now off to harvest.

Zucchini Pesto

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

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

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

Apparently keeps several days in fridge or freezes well

Tomato and Leek sauce

Yield: Makes about 4 cups

  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced cleaned leeks (white and light-green parts)
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 4 medium tomatoes, coarsely chopped, plus their juices
  • 1/3 cup sauvignon blanc or other dry white wine
  • Maldon or other flaky sea salt
  • Freshly ground black pepper
  • Agave syrup (optional)

Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.

Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce. Add the agave syrup, if desired; stir and/or mash as needed.

Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.



Spaghetti Squash and Herbs (Martha Stewart)


  • 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon packed light-brown sugar
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped


  1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
  2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately



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Week #21 – 23

Week #21 -23

  • Tomatoes
  • Cherry tomatoes
  • Tomatillos (some)
  • Sweet peppers
  • Hot peppers
  • Green beans
  • Summer squash
  • Cucumbers
  • Onions
  • Apples
  • Plums
  • Basil
  • Shiso or parsley
  • Celery!!

We have managed to get the farm in a bit better shape, preparing beds and planting them for fall. The turn in the weather has definitely changed what is thriving. The tomatoes have not liked the cool mornings and are slowing way down. The cherry tomatoes on the other hand do not seem to mind the heat and have continued to pump out the garden candy. The brassicas (kale, broccoli, cauliflower, brussels) are looking a bit better, but still need the weather to cool for them to sweeten and thrive.

It is time to make chutney! As the canning party was put off this year I will include my favorite chutney recipe. It uses prune plums, apples, onions. There are many many felled apples and pears in the orchard and you can help yourself.

We will try and get more spinach and radicchio planted before tomorrow and leave this place thriving for fall. You can expect to see winter squash, beets and carrots later this month as well as the first fall broccoli. Spring broccoli was not up to our standards (although the Chinese broccoli was amazing and made up for the ordinary broccoli) we hope fall will be better. Farming is what it is, a daily gamble. Yesterday as Juve weeded and I transplanted we came across three different sized holes, field mice, voles and the biggest gopher hole I have ever seen. They get us from below, they attack us from the air and yet we persist!


Mark your calendars for the Harvest Festival October 14th from 2:00 until 6:00!!

Recipes for this week:

Plum Chutney


2             pounds            firm-ripe plums

2             pounds            cooking apples

1             pound              onions, thinly sliced

2                                     garlic cloves, minced

1-inch     piece               fresh ginger, peeled and minced

1             tablespoon       mustard seeds

1             tablespoon      salt

2             cups                red wine vinegar

2 ⅓         cups                firmly packed light brown sugar


Quarter and pit the plums. Peel, core, and coarsely chop the apples.


In a preserving pan combine the plums, apples, onions, garlic, ginger, mustard seeds, and salt. Bring the mixture to a boil over low heat, and simmer for 30 minutes, or until the ingredients are softened and can be easily crushed with the back of a spoon against the side of the pan.


Add the vinegar and brown sugar and cook the chutney for 30 to 40 minutes, or until it is thickened and the vinegar is absorbed.


Spoon the chutney into warm sterilized jars and seal. Store the unopened jars in a cool, dark place for at least 6 week before eating.


Make 3 quarts

Pear Chutney

This chutney pairs well with pork or curry dishes.


  • 4 1/2 pounds firm ripe pears, peeled and chopped
  • 1 small green bell pepper, minced
  • 1 cup raisins
  • 4 cups sugar
  • 1 cup crystallized ginger, chopped
  • 3 cups white vinegar
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 (3-ounce) package liquid pectin

Nutritional Information

How to Make It

Step 1

Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.

Step 2

Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.

Step 3

Process jars in boiling-water bath 5 minutes.

Step 4

Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.


1/2 cup frozen peas
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Curry-Lime Yogurt
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.

Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

Serve pancakes hot with Curry-Lime Yogurt.

2 cups plain yogurt
2 teaspoons curry powder
1/4 teaspoon fresh lime juice, plus more to taste
In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.




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Week #20 2018

Week #20, 2018

  • Lettuce
  • Basil
  • Parsley or shiso
  • Cucumbers
  • Zucchini
  • Tomatoes, all types! Heirlooms, salad and just plain good eating
  • Sweet peppers
  • Hot peppers
  • Stuffing peppers
  • Potatoes
  • Kale (she is back, her flavor will not be as sweet as early in the season or late in the fall, but cook it and dress it or make kale pesto)
  • Green beans (on their way back !)
  • Cherry tomatoes
  • Onions (grill them, roast them, pickle them)
  • Garlic
  • Apples
  • Asian pears
  • Bartlett pears
  • You pick black berries!

The garden is dry but very productive. The tomatoes have gone wild, but with the threat of rain that won’t last forever. Enjoy each juicy bite every day and sing her praises. There will be tons this week and extra if you want to purchase some for canning. I have made headway on my canning but can’t seem to find enough time for everything. I want to dehydrate pears, apples and tomatoes as well as can and there is just too much to do around the farm.

We finally got all the onions harvested. Juvencio did the lions share, but it was a team effort. He has some beautiful photos as do I on our Instagram feeds. We have so many varieties and there are just so many. We are giving the walla walla and Ailsa Craig varieties first as they are not the best keepers. We have Blush and Red Wing and cippolini for later in the fall and early spring. If you join the winter share you will get them all winter long, enough to roast and put in soups! I said last year I would never plant so many onions and this year I outdid last year, what was I thinking???

Juvencio turned the onion beds over and I have planted fall lettuce, spinach and endive. I hope to see more radish, beets and turnips for fall and winter. We got some radicchio and endive in the hoop house as well for winter harvest. It is a hard time of year having to decide to turn in a semi-productive crop for hopes of a better crop for late fall or winter. I feel like we race the clock every day and the bugs and underground vermin. We discovered a new insect devouring our eggplant flowers. The production has been super slow and then I looked closely and found every flower eaten and the leaves browning. It looks like the work of caterpillars or the spider mite. I feel like our only hope is rain. Sorry to those eggplant lovers like me, but not enough time to trouble shoot this one, we will just have to hope that this pest runs its course and we get some September beauties.

Blossom end rot has been a horrid plague this year. Despite adding lime at planting crops like tomatillos, heirloom tomatoes and peppers are all suffering. It feels like once again it is time to lime the whole field, something we never seem to get to, before we plant cover crop. It is better to focus on what is going right than what is failing, so let us enjoy cucumbers and basil and new girl and early girl tomatoes. The cherry tomatoes have gone wild and produce far more than we harvest. People seem to be leaving them behind, it must mean you have your own at home, for cherry tomatoes are the candy of the garden. I will include some recipes as  I hate for them to be left behind (our chickens will eat anything, but that is a lot of work for those pesky birds to get to enjoy).

Don’t forget to mark your calendar, Harvest Festival 2018 on October 14th. We will have a super fun time and you will get to contra dance, make cider and welcome fall with all your heart. Remember to stay engaged, Midterm elections are just 70 days away and there are so many important issues on our local and state ballot. So much is at stake, will we make our voices heard against racial profiling? Will we keep our health care intact for all? What about affordable housing? Get involved, join me at United Unidos or join Indivisible.

Off to harvest, here are the recipes for this week:

Julia’s cherry tomato notes:

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

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

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

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

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

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

Marinated Cherry Tomatoes 4 servings

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

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

Cherry Tomato & Avocado Salad

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

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

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

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


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






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

Bon Appetit March 1998

Cherry tomato Salad


  • 1 quart cherry tomatoes, halved
  • 1/4 cup canola oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup minced fresh parsley
  • 1 to 2 teaspoons minced fresh basil
  • 1 to 2 teaspoons minced fresh oregano


  • 1. Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.


Our “easy” stuffed peppers


Poblanos or Anaheim peppers charred and peeled

Corn (fresh shaved off the cob or canned)

Onions (chopped)

Zucchini (cut into small chunks)

Garlic (diced)

Eggs separated

2 teaspoons flour

salt and pepper

canola oil

Shredded Jack, cheddar, Gruyer or a combination


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




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Harvest Festival 2018

Here it is, spread the word!!

La Finquita Del Buho presents:

The 19th Annual

Harvest Festival

Sunday October 14, 2018 from 2- 6 p.m.

At the farm; 7960 NW Dick Road, Hillsboro 97124

Lots of fun for the whole family:

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

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

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

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Week #19 2018

Week #19 2018


  • Tomatoes
  • Cherry tomatoes
  • Sweet peppers
  • Hot peppers
  • Cucumbers
  • Zucchini
  • Pears! Let them sit on your counter and ripen
  • Apples
  • Onions
  • Garlic
  • Chives
  • Basil
  • Beets
  • Tomatillos or eggplant (weak production so choose one or the other)

Tomatoes are here! We finally have the heirloom tomatoes kicking in to high gear. Time to make all things tomatoes. We are racing to get onions pulled, potatoes dug and gardens weeded. We got the last of the overwintering broccoli, cabbage and cauliflower transplanted as well as some late fall broccoli. It is such a relief to see those transplants in the ground and not languishing in the plant mortuary by my seeding greenhouse. I was doubtful that I would get those prized crops in the ground with the heat and the fact that so many of the onions need to be pulled out yet. Juvencio is a machine and pulled and weeded in 95 degree weather.

We managed to get our carrots, beets and late cucumbers weeded yesterday, also a big feat. The carrots look good, but don’t count your chickens before they hatch, so many things can go wrong with carrots! It is near impossible to keep this place going at this time of year with so many moving pieces and the heat making some days impossible to work out there. It looks like we may get a reprieve this week, fingers crossed.

We hope you have all marked your calendars for October 14th, our big harvest festival. We are lining up the performers, getting that cider press cleaned up and hoping you will join us with your families and friends in toe. Our season continues through the end of October but we hold the harvest fest mid October in hopes of good weather. Rain or shine we have our festival so please plan on joining us that day.

For the past 10 or so years we have offered a limited enrollment winter share. The winter share goes from November to March. We will harvest 12 times (usually every other week, but occasionally I can’t resist and have to give you all we’ve got two weeks in a row). The Thanksgiving share is not included in the winter share and is a add on available to all members. Our returning winter share members have seniority but we will be accepting new members. If you are interested please do email me as the early bird gets the worm. We have many members who love the winter share even more than summer (impossible right??) but it is full of greens, root veggies and lots of salad.

Follow Juvencio and I on instagram: Juve66 and lyn.c.jacobs for photos of the farm and snap shots of our adventures.

Here are some recipes to get you started!


Jamie Oliver’s Heirloom tomatoes with horseradish

  • 4 large handfuls mixed tomatoes
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • good-quality red wine vinegar
  • ½ clove garlic , grated
  • 2 teaspoons fresh horseradish , grated, or jarred hot horseradish
  • 1 small handful fresh flat-leaf parsley , finely sliced


  1. Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What’s going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavor. Don’t worry about the salad being too salty, as a lot of the salt drips away.
  2. Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.
  3. This salad is fantastic with roast beef, goat’s cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.



Tomates Concassées

This is the French term for chopped, seeded, and peeled tomatoes, I think. Andy likes to make a fresh pasta sauce this time of year and call it “Tomates Concassées” because he read about it in a book years ago. He basically makes a ‘salsa’ but with the Italian red sauce ingredients, all raw but the onions and garlic and of course the noodles. I’ve seen him make it many times, below is my approximation:

3 pounds ripe tomatoes, any color
1 pound onions
3 garlic cloves
some olive oil
1 bunch of basil
juice from one large or two small lemons
salt and pepper to taste

  1. Bring a saucepan of water to boil. Rinse the tomatoes, and make a 1-3 inch shallow slit in the bottom of each one. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (I personally admit to skipping the final cool rinse and fully admit to skipping the seed removal, no one has complained about my own sauce yet.)
  2. Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won’t be raw and crunchy in the sauce.
  3. Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste. (Andy is very liberal with the pepper….) Toss with just cooked noodles, and eat.


12 ounces small tomatoes, cored, halved, thinly sliced
6 cups spinach leaves, stems trimmed
1 1/2 cups thinly sliced cucumber
1 cup crumbled feta cheese (about 4 ounces)
1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
16 large fresh basil leaves, thinly sliced
1/4 cup olive oil
5 teaspoons fresh lemon juice
1 large garlic clove, minced
4 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

 Tuna Salad a la Scarlett


By Tejal Rao

Yield: serves 4 as a side or 2 as a dinner

Time: 15 minutes, plus 1 hour for pickling the onions

½ cup rice wine vinegar

1 tablespoon sugar

1 red onion , peeled, halved and thinly sliced

2 teaspoons kosher salt

3 Persian cucumbers, peeled if skin is thick and waxy, sliced about ¼ inch thick

2 spring onions, thinly sliced (of chives)

2 lines, juiced, about ¼ cup

5 to 7 ounces olive oil packed tuna

1 avocado, peeled and cubed

½ teaspoon or more finishing salt

Freshly ground pepper to taste

Handful of basil leaves, washed and torn

Handful of cilantro sprigs, washed and torn

Handful of mint leaves washed and torn

3 tablespoons of extra virgin olive oil


Step 1

In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with ½ cup of hot water, shake until sugar is dissolved. Bring a pot of water to boil, add the onions let them sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.

Step 2

In a large mixing bowl, dress the cucumber and spring onions with remaining kosher salt and lime juice. It should be fairly we. Pour into a deep serving plate or wide bowl, along with any extra liquid.

Step 3

Spoon tuna out of oil, use your hands to break up the tuna into bite sized pieces. Add avocado, 2 tablespoons of pickled onions and 1 table spoon of the pickling liquid and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with the torn herbs and generously drizzle with olive oil, eat right away







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Week #18 2018

Week #18 2018

  • Peppers – Sweet and Red, some trouble with the heat, so some bad spots, please cut off those spots and enjoy the rest of the pepper
  • Hot peppers – finally they have come on
  • Tomatillos – time to make salsa
  • Eggplant – Try cutting them in half and sprinkle them with salt, let it sit with salt 30 minutes and then wipe off, that really helps remove any bitter juices and gets it to cook until really soft
  • Tomatoes –
  • Cherry tomatoes see recipes below and enjoy
  • Zucchini – hopefully we got all those giants off the plants, they are slow to recuperate.
  • Cucumbers – enjoy them while they last, the second bed has been hit by some illness and has stopped producing so we are counting on the greenhouse production only.
  • Onions –. This is a huge variety called Ailsa Craig, somewhat sweet and not a great keeper.
  • Garlic
  • Basil – getting the whole plant now! Make pesto to store, it is great frozen in ice cube tray to add to dishes that call for basil throughout the year
  • Apples
  • Potatoes
  • You pick black berries



The break from the heat was much needed. That one day got us near back on schedule. I have been waiting and waiting to get my overwintering cauliflower and broccoli into the ground. I managed to get three beds planted (I need two more, but we will have to pull the onions first to have space for those important spring crops. Juvencio was a powerhouse as he usually is and cleared the first sunflowers, the sugar snap peas and a whole bed of early flowers to make room for our winter/spring favorites. The weeding is overwhelming and so is the harvesting of crops like onions and potatoes. Hopefully the evenings will cool enough to allow us to get this done this week.

I was reviewing for the canning party and came to the realization that we really don’t have the surplus that we normally do at this time of year, or that we are pushing the canning party so early that the crops we typically use are not ready. In my analysis we will not have enough to can, even a scaled back version. We are also pushing up against our timeline to have the fall crops into the ground and growing strong for the final push of September and October. Thus I have decided to cancel the canning party this year. I am sorry to do it, as I love this event and all that it produces, the joy of go much produce being made into storable delights for the winter. I will do a better job next year of organizing and planting for the party. I will also pick a date with Mary Kay earlier in the season so I have help. Sorry to let people down it is just not in the cards this year.

The Harvest Party is still on so do mark your calendars for that event on 10/14/18 rain or shine from 2 – 6 p.m. I will send out the flyer soon so you can spread the word. A very fun time for all.


Salad of New Red Potatoes

Chinese Cuisine, Susanna Foo


1 pound new red potatoes

2 tablespoons fresh lemon juice

2 tablespoons corn oil

2 garlic cloves, finely minced

1 teaspoon coarse or kosher salt

1 jalapeno pepper seeded and julienned, or ½ teaspoon hot red pepper flakes

1 tablespoon chopped fresh peppermint or other mint leaves

1 tablespoon balsamic vinegar (optional)


Scrub the potatoes and cut into julienne.  As you cut, immediately place potatoes in a bowl filled with cold water and wash under cold running water to remove any excess starch.

Bring 2 quarts of water to a boil over high heat and blanch the potatoes for 2 minutes, just until they become transparent and lose their raw taste.

Drain the potatoes and place them in a colander.  Rinse under cold running water to stop the cooking.

Place the potatoes in a medium bowl and toss with the lemon juice; they should be crisp and white, set aside.

Heat the oil in  a small skillet.  Add the garlic and cook over high heat, stirring for 1 minutes.  Remove from the heat.  Add the salt and the jalapeno pepper or hot pepper flakes.  Stir to mix.

Spoon the garlic mixture over the potatoes and toss gently to combine.  Add the chopped mint, toss again and refrigerate for at least 1 hour, or until ready to serve.  Sprinkle with balsamic vinegar, if using, over the potato salad just before serving

Becca’s favorite Thai Cumber salad with Roasted Peanuts

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

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

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

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

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

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

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

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

Marinated Cherry Tomatoes 4 servings

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

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

Cherry Tomato & Avocado Salad

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

Tian of Basil

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


Allium Galette

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

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

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

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

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

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

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

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

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

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


Zucchini and Chickpeas
adapted from Mediterranean Vegetables by Clifford Wright

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

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

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

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

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

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

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

Aunt Joan’s Zucchini, as remembered by Julia

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

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

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

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

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

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

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

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


Calabrian Bruschetta

from Verdura by Viana La Place

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

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

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

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

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

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



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Canning Party 8/25/18

hello members, here is your list of what to bring! You must sign up prior to the date and let us know you are coming.

What to bring to the canning party: Saturday, August 25th, 2018

9:00 a.m. – 5 p.m.


Please note that this a working party with lots to get done. Please plan on leaving small children at home or having another adult present to watch them. As a participant you will need to be harvesting and chopping and working with hot water etc, not ideal for small kids. Kids 8-9 and up who can participate or hang out at the farm responsibly with limited supervision are welcome. We will get the cider press going. We know people have numerous commitments on Saturdays, plan to spend the whole time with us, a minimum of 3 hours and completion of one recipe seems ok but we prefer a commitment to being there to finish the job.  Please let me know if you will be late or leave early so I can plan accordingly. I need helpers to come early and stay late to clean up so if you can be flexible that would be great.

Best way to communicate with me on the day of the event is my cell 503-568-5760.


Please bring:


  1. a sharp knife, labeled with your name
  2. a cutting board
  3. an apron if you want it
  4. a potluck dish to pass (a plate and utensils for each family member)
  5. 1 box of half pint jars with lids and rings, preferably run through your dishwasher and replaced in the box.  Lids and rings should be brought separately and do not need to be run through the machine
  6. 1 box of pint jars prepared same as above.
  7. 3-6 quart jars brought the same way as above.
  8. If you have an outside gas or electric burner we could use a few extra, please let me know and bring it. Please bring your gas canister full.
  9. If you have canning supplies, like tongs, large pots with canning baskets etc. please bring and label with your name.
  10. Sign up in barn, just so we have an idea how many will come
  11. A box to take your canned goods home labeled with your name (plan to take home at least 17 jars of prepared food for your enjoyment)
  12. $25 cash to contribute to additional items purchased for the event
  13. If you have backyard fruit that needs to be put up please bring it , let me know what you have so I can make sure to have all the needed ingredients for the recipe
  14. Come with ready hands to harvest, cut, can and most of all HAVE FUN!!



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