Week #19

Week #19

  • Lettuce
  • Sweet peppers
  • Hot peppers
  • Cherry tomatoes
  • Tomatoes
  • Basil
  • Zucchini
  • Cucumbers
  • tomatillos
  • Potatoes
  • Eggplant
  • Onions
  • Garlic
  • Parsley
  • Kale or chard
  • Bartlett pears or apples

Note to follow soon, gotta run to the Helvetia Culture fest, starts at 1 – 5. See you there, just drive north on Helvetia road and follow the signs.

 

Eggplant and Tomato Gratin

By MARTHA ROSE SHULMAN

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

For the tomato sauce:

  1. 1 tablespoon extra virgin olive oil
  2. 1 small or 1/2 medium onion, chopped
  3. 2 to 4 garlic cloves (to taste)
  4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
  5. Salt and freshly ground pepper
  6. 1/8 teaspoon sugar
  7. 2 sprigs fresh basil
  8. For the gratin:
  9. 2 pounds eggplant, roasted
  10. Salt and freshly ground pepper
  11. 2 tablespoons slivered fresh basil leaves
  12. 2/3 cup freshly grated Parmesan
  13. 1/4 cup bread crumbs
  14. 1 tablespoon extra virgin olive oil
  15. Roast the eggplant.
  16. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.
  17. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
  18. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six

Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.

TOMATO, BASIL AND COUSCOUS SALAD
2 1/4 cups canned chicken broth
1 10-ounce box couscous

1 cup chopped green onions
1 cup (generous) diced seeded plum tomatoes

1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.

POLLY’S FAVORITE TOMATILLO RECIPE

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

 

2 lbs. tomatillos

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

6 T. cilantro, chopped

1 t. salt

½ c. onions or to taste

 

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

 

 

 

 

 

 

 

 

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Week #18

 

  • 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
  • Stuffing peppers – these are Anaheim’s! enjoy them stuffed or cut up in other dishes, they have very little heat.
  • Hot peppers – finally they have come on. I made the mistake of putting them at the edge of a bed and they got squeezed out by the weeds, so these are from later planted beds in the field. More to come!
  • Kale – lightly munched by those pesky flea beetles.
  • Tomatillos – time to make salsa
  • Eggplant – don’t forget to let it sit with salt, that really helps remove any bitter juices and gets it to cook until really soft
  • Tomatoes – struggling with that blossom end rot, the heat and all has been killer
  • Cherry tomatoes – up to two baskets, see recipes below and enjoy
  • Beans – again a casualty of the heat L very few but delicious
  • Zucchini – hopefully we got all those giants off the plants, they are slow to recouperate.
  • 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 – most of the onions are harvested and out of the field curing upstairs. 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
  • Parsley
  • Plums or Asian pears

We are back from a great vacation in Vancouver, Victoria and the Olympic Peninsula. We had a super trip enjoying both city and a tiny taste of camping. I will try and upload some photos but have to rush off today so will do it later in the week.

The canning party is set for September  12  it promises to be a fun day. We start at 0900 and finish by 5:30. We have selected 115 recipes based on what extra produce we think we will have. I have attached the list of items to bring. This event is for farm members and is intended for those who have never canned and those who love to can. You do not need previous experience. We will guide you through the process and try to have all the additional supplies gathered and available. That being said, if you have a canner and a propane stove, please do bring them. Email me and let me know I can count on you to bring it. We have room for 20 participants and we will have a waiting list. You are welcome to bring older children who can help with the preparation, small ones will need an adult who can watch over them. There are a lot of hot pots and knives around so keep that in mind when you are planning.

 

Payments are due for the remainder of your share. If you have questions please email me and I will try and get back to you with your balance. The total cost of the subscription is $860.  A half share costs $430. A deposit of $100 was paid on inscription and most of you paid half by May 1st, this should help you know your balance.

 

Dates to remember:

  • Payment for the remainder of the season due August 1
  • Helvetia Culture Fest August 16th 1-5, take a flyer from the barn
  • Canning party – September 12 (sign-up today!)
  • Harvest Festival, October 18
  • Sign-up to help with the harvest, we can use your help

 

Becca’s favorite Thai Cumber salad with Roasted Peanuts

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

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

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

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

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

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

1 pint cherry tomatoes, halved or quartered if large
1 or 2 yellow or other tomatoes, seeded and finely diced
24 nicoise olives, pitted and halved (I use the already pitted kalamata from trader joes, I chop them roughly for this recipe)
1 tablespoon capers, rinsed
1 tablespoon chopped parsley 
2 teaspoons chopped marjoram (I use oregano when I don’t have marjoram available)
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)

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

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

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

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

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

Aunt Joan’s Zucchini, as remembered by Julia

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

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

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

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

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

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

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

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

 

Calabrian Bruschetta

from Verdura by Viana La Place

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

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

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

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

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

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

 

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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Week 16 and 17

 

 

  • Peppers
  • Eggplant
  • Zucchini
  • Cucumbers
  • Basil
  • Kale
  • Celery
  • Garlic
  • Green onions
  • Sweet onions
  • Tomatoes
  • Cherry tomatoes
  • Green beans

 

Well summer is officially here. We harvested 500 tomatoes today from inside the greenhouse! We had amazing helpers and we worked hard but it took 11 of us 4 hours to pull in all those veggies. Enjoy and have a great week. Try some of these recipes offered by members.

 

Tomato Bisque

Use fresh tomatoes1 to make a luscious creamy tomato soup2. It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer’s market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.

Ingredients:

  • 3 Tablespoons butter
  • 1 medium onion, coarsely chopped
  • 2 Tablespoons all-purpose flour
  • 2 cups water
  • 4 pounds tomatoes, peeled, seeded, and cut into pieces
  • 2 Tablespoons light brown sugar
  • 6 whole cloves
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup medium or whipping cream

Preparation:

Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.

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

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

Yield: 6 servings

 

Zucchini Lasagna

3 cups marinara sauce (Paul Newmans is good if you don’t want to make your own)
1 small can tomato paste
3-4 zucchini sliced thin the long way
1 lb. ricotta cheese
1 lb. shredded mozzarella cheese
Optional – 2 cups onions and /or mushrooms, 2 tsp basil, 2 tsp oregano, 1 clove garlic

Preheat oven to 350 degrees
Spray a 9 X 13 pan with oil
Stir the tomato paste into the marinara sauce to thicken it
Put about 1 cup of the thickened sauce on the bottom of the pan
Put a layer of zucchini strips, overlapping a little
Dot zucchini with dollops of ricotta, evenly distributed, use about 1/2 of the ricotta
Layer 1/2 of the mozzarella over that
Layer other veggies, etc., if you use them
Another layer of zucchini
Another layer of ricotta
Pour rest of sauce over
Other half of mozzarella goes on top
Bake 1 hour
Cool 10-15 min.

 

 

Salmon and zucchini

I also have a salmon recipe that uses 1 zucchini and 1 yellow squash for 4 salmon pieces:

 

4 sheets heavy duty aluminum foil

4 salmon steaks or fillets

4 medium carrots, sliced diagonally

1 each zucchini and yellow squash, sliced thinly

1/4 cup melted butter

1/4 cup lemon juice

2 tsp dried dill, or more if use fresh

1 tsp lemon pepper

 

Preheat oven to 450 degrees

Spray foil pieces with non-stick cooking spray

Place a piece of salmon on each piece of foil

Arrange carrots around salmon

Top with squash

Combine remaining ingredients and spoon over veggies and salmon

Seal salmon well, but not too tightly, i.e., leave a little space

Place on cookie sheet

Bake 17-20 min. Or until done

Be careful opening the foil, as steam will come out

 

Celery, Tomato, and Basil Salad

4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix
3-4 small purple onions or 1/2 larger onion sliced crosswise
4 stalks celery with leaves, thinly sliced crosswise, leaves torn
Small handful fresh basil, torn
1/4 cup olive oil
3 tablespoons champagne or sherry vinegar
3 tablespoons heavy cream
S & P to taste

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

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

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

 

 

 

 

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Week #15

 

  • Tomatoes
  • Cherry tomatoes
  • Green peppers
  • Hot peppers
  • Zucchini
  • Cucumbers
  • Walla Walla sweet onions
  • Eggplant
  • Cabbage (while they last, end of the spring cabbage, no more until fall)
  • Beets or carrots
  • Tomatillos
  • Green onions
  • Basil
  • Kale or chard
  • Plums or apples

Once again the temperatures have soared to over 95. This is not good for farm crops or farmers. The effects of humans on this planet are hitting the Pacific Northwest and we are feeling it. We have lost all the lettuce expected for this week. It is too hot and too dry. Other crops are doing better, like peppers and eggplant, but honestly no crops like it when the thermometer hits the high nineties.

Juve and Vincent managed to get a lot of weeding done. The horrible Canadian thistle  has been beaten back, but it is not gone, just resting! We need to get the fall broccoli, cauliflower and cabbage in the ground, but the onions have to be harvested first. We hope to get it all done before we take a short break next week.

Our hot peppers were covered in weeds and are slow to recover, so for the first year we will have sweet peppers before hot. A lot of our peppers are in the hoop house which is just scorching hot and unpleasant on these hot hot days. Shade cloth doesn’t really work on veggies as the plants just grow taller and are weaker as they reach for light.

Please do remember to show up to help out next week as we take a short break and my sister Dee heads the harvest crew. A new sign-up sheet has gone up for August – September, still many opportunities to help on the farm and appreciate how those veggies make it to your table.

We decided to order the t-shirts on our own. There will be samples in the barn and if you want to pre-order before the harvest festival that is great. In early August we will have the sign up there for you.

Dates to remember:

  • Payment for the remainder of the season due August 1
  • Helvetia Culture Fest August 16th
  • Canning party – September 12 (just mark your calendar)
  • Harvest Festival, October 18

 

 

For the month of August, the Oregon Food Bank is inviting all Oregonians to participate in their Local Food Challenge.  Take the Local Food Challenge and join other farms, friends and neighbors in the quest to buy more local for the month of August. All you need to do is make a quick profile and enter what you spend on local food during August. Register now here:

Local Food Challenge: http://www.oregonfoodbank.org/LocalFoodChallenge

The profiles are quick to create, and when you log into your profile in August to record your local food purchases, make sure you include the value of this CSA by determining out how much your CSA costs per month and count it towards your goal. For example, if your CSA costs $500 for 20 weeks, your CSA costs $100/month.

Make sure to also include farmers market purchases, local foods purchased at the grocery story (the Oregon Food Bank is defining local as grown, raised or caught within 200 miles of where you live), u-pick, farm stands, and even in your own garden!

Find out more about the Local Food Challenge on their website, and get involved!

Local Food Challenge: http://www.oregonfoodbank.org/LocalFoodChallenge

Facebook: https://www.facebook.com/oregonfoodbankcfs

Off to harvest before it gets too hot.

 

 

Paleo Zucchini Bread (tested and approved by Sue Kass)

Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

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

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

Doubles, freezes well.

ROASTED TOMATILLO SALSA

If you’re pressed for time, you may want to try a jarred
brand of tomatillo salsa instead of making it from scratch.
We can’t attest to the quality of all of them, but we do
love Rick Bayless’s, which has a fine, robust flavor. (Look
for it in specialty foods stores and in some supermarkets.)

Active time: 15 min   Start to finish: 15 min.

1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

 

Place tomatillos (after husking them), garlic and chiles in a pan in the broiler, 2 – 3 inches from broiler.  Broil until tomatillos soft (approximately 7 minutes.  Remove and peal garlic, destem the chiles and place all ingredients in blender.

Makes about 3 cups.

Gourmet

Plaka Greek Salad

3 large ripe tomatoes (about 2 pounds), coarsely cut into 1- to 1 1/2-inch pieces
1 small red onion, cut into large dice
2 red bell peppers, seeded, deribbed and coarsely cut into 1- to 1 1/2- inch pieces
1 English cucumber, cut into 1-inch pieces
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Coarse salt and freshly ground pepper, to taste
3/4 pound feta cheese
1 cup kalamata olives
1 teaspoon dried Greek oregano

Arrange the tomatoes, onion, bell peppers and cucumber on a serving plate.  Drizzle with olive oil and vinegar.  Season with salt and pepper.

Crumble the feta cheese over the top, distributing it evenly.  Sprinkle the olives and oregano over the salad and serve immediately.

SERVES 8.

 

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Week #14

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  • Lettuce
  • Garlic
  • Green onions
  • Eggplant – it got huge with the heat! If you cut it in half and salt it and leave it for 30 minutes and wipe off the salt it makes it much blander and more delicious.
  • Tomatoes! Regular slicers, or cherry tomatoes they are coming on strong.
  • Green beans – they also are coming on, don’t be deterred by some huge long fat beans they are “Fortex” our favorite. They stay crisp and starchless even when big. That being said, no one liked 100 degree days so if you come to a floppy bean toss it out, sometimes it just happens with the heat.
  • Basil – you can place it in a jar with water on your counter and use it all week. You can hang it and dry it out of the sunlight and crumble it in a jar and save it for sauce all year.
  • Cucumbers – they have gone wild, but took a huge flavor hit with the heat. Some got extremely bitter and we can’t judge this when harvesting them. We are sorry but we cannot control the weather. Taste each cucumber to make sure they aren’t bitter, if they are toss them to the compost. Hopefully with cooler days this bitterness will subside.
  • Zucchini and summer squash – make zucchini bread, try Sue Kass’ paleo bread or make into breakfast cupcakes, they are delicious. “A zucchini a day keeps the doctor away”
  • Kale or chard – gotta love those greens, also a bit bitter with the heat and the onslaught of the flea beetle. This tiny black flea gives each leaf a tiny pinhole and really inhibits growth!
  • Cabbage – we are nearing the end of spring cabbage. Do not despair; we ate three cabbages last night with 6 people. Use my recipe for roasted cabbage now that it has cooled off, it was just gobbled up.

Thank goodness the weather has cooled off! We are busy assessing the damage. Most of the crops we transplanted during the blast of heat over the last two weeks did not like the heat. We lost over half the lettuce, half the green beans and some of the fennel. We also had trouble germinating more of those crops in the heat. There will be a gap in lettuce over the next few weeks and through the next month. The cucumbers loved and hated the heat. They grew like crazy but also got intermittently bitter. Sorry, completely out of our control, don’t take it out on the cucumbers! Just compost the ones that are bitter and they should all sweeten up with the cooler weather.

The pests also really loved the heat. The whole beetle family went crazy with reproduction. The cucumber beetles both striped and spotted are eating everything from beans, to squash, to cukes, to sunflowers! I hate cucumber beetles! The flea beetles are even worse! They are eating all the broccoli, kale, corn and tomatoes! We just don’t have enough time to combat bugs, weed, harvest, and transplant and enjoy life!

Juvencio single handedly saved the onions. They were covered in weeds as they begin to bulb. He weeded for over two days to beat back the weeds and expose the bulbs. They will come out of the ground and start the drying process later this month, with our luck just when we are hoping to take a vacation! The boys helped weed some of the basil and Brussels sprouts. It is unclear at this point who will win; the weeds vs. the Argueta’s, you can lend a hand in the battle anytime you want to help us weed. Our enemy the Canadian Thistle definitely has the upper hand and needs attention today if you have leather gloves.

We had a grand celebration last weekend for all the anniversary’s and Jacob’s 21st birthday last Sunday. We celebrated my parent’s 55th wedding anniversary, our 25th, Dee and Dan’s 18th. See the photos from the grand paella (made by Kevin, the paella kid) and Spanish tapas that we made. We had surprise visits from college friends from as far away as Pennsylvania. Too bad it was 98 degrees, but the orchard provided some reprieve from the heat and we managed to eat and drink as it cooled to a pleasant 90 degrees by 9:00 p.m.

As summer sets in we remind you of upcoming events:

  • Payment for the remainder of the season due August 1
  • Helvetia Culture Fest August 16th
  • Canning party – September 12 (just mark your calendar)
  • Harvest Festival, October 18

We have beef! We have lamb! Please contact Juvencio for details.

  • We are selling ¼ to ½ a steer. You pay $3.50 – $4.00 per pound hanging weight to the farmer. You pay cut and wrap and butcher fee to the butcher. It is a great way to fill your freezer for the whole year. The butcher will talk you through the cuts of beef, make sure to get the beef bones for stock and soup.
  • The lamb is $5.50 a pound hanging weight to the farmer. There is a butcher fee and cut and wrap. Grass fed and free range, what a deal. You know they have had a great life!

T-shirts!! We are ordering more La Finquita t-shirts. We have a rapid turn around as my folks are heading to Europe and want to take shirts with them. I will send out email details as soon as I know them. I would like payment before I order as this is always a problem. We will order the moon and owl design.

Have a great week!

Paleo Zucchini Bread (tested and approved by Sue Kass)

Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

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

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

Doubles, freezes well.

 

Zucchini Feta Pancakes

Published August 17, 2010

Makes 6 servings as an appetizer

Ingredients

  • 1 pound zucchini, shredded
  • 3/4 teaspoon salt (divided)
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons chopped mint leaves
  • 1 small garlic clove, pressed
  • 1 egg, lightly beaten
  • 1/2 cup crumbled feta cheese (3 ounces)
  • 1/2 cup thinly sliced green onions (4 to 6 green onions)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil, for frying

Instructions

Place zucchini in a cheesecloth-lined strainer, and toss with 1/2 teaspoon salt. Let sit 20 minutes, then twist to wring out all possible liquid.

Meanwhile, mix together the yogurt, mint, garlic and remaining 1/4 teaspoon salt; set aside.

Place the drained zucchini in a bowl and toss with the egg, feta, green onions, flour and pepper. In a skillet, heat 1/4 inch oil over medium heat. When hot (drop a bit of zucchini in to test; if it sizzles, it’s hot), make pancakes using a 1/4-cup measuring cup filled three-quarters full (3 tablespoons) with zucchini mixture. Press down lightly, if needed, to form chubby pancakes 2 1/2 inches in diameter. Cook until well-browned, about 7 minutes, then flip and cook on the other side. When pancakes are lightly browned on the second side, remove and place on a plate lined with paper towels to drain. Repeat with the remaining batter, adding more oil to the pan if needed. The pancakes will be delicate while hot, but will firm up upon standing. Serve with a hefty dollop of the yogurt topping.

To make in advance, place the cooked and cooled pancakes in the freezer for 1 hour, until par-frozen. Stack in a sealed container. To reheat, place a tray of the frozen pancakes in a preheated 350-degree oven (no need to thaw first), and cook until they begin to sizzle (10 minutes). Serve with the yogurt topping.

 

Zucchini Trifolati (this is the way we eat zucchini almost every day)

Sautéed Zucchini

 

The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors.  Vegetables cooked this way make great pasta sauce or you can serve them as crostini.  Try mushrooms with garlic and mint.

 

2 pounds Zucchini

4 cloves of garlic, sliced

chili pepper (or herbs)

Salt

 

Cover the bottom of a large sauté pan with olive oil.  Add the sliced garlic and chile peppers to the pan; NOW turn on the heat.  Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan.  The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic.  Let them over cook.  It is a pleasant surprise.

All the 3 recipes are with beans. ( From Suresh our CSA member for over 8 years)

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

South Indian Coconut Steamed Beans aka Beans Palya – cooking time 15 mins

This is a traditional dish. We make this pretty often in our family. It goes well with rice dishes or with lentil soups.

 

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

 

Method

  1. Heat organic olive oil in a wok
  2. Toss black mustard seeds, once they crackle, throw in some split garbanzo beans. Toast until it is golden brown
  3. Toss in the chopped green beans. Add salt, some water. Cover and steam till the beans are tender but still crisp.
  4. Add fresh grated coconut. Adjust the salt if needed.
  5. Optional, to make it more spicy, you can add some dry curry powder and cook for a few more mins.

South Indian Bean Lentil Spicy Crumble aka Beans Paruppu Usilicooking time 30 mins
We love this dish. We dont make it as often as we would like. We tend to make it during special occasions or festivals. When I was growing up, I would pester my mom to make this often.

 

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

 

Ingredients: Chopped Green or Purple beans, Split Garbanzo Beans (1 up), Red Chillies,
Dal Mixture
Wash and soak the chana dhal in water for 1 hr. Coarsely grind it with red chillies and salt in a blender. I use vitamix to get this done.

> Option 1 – You can fry this, as part of the preparation, it does take up a lot of oil.

> Option 2 – You can make a little balls and steam in a pressure cooker. You can allow it to cool and pulse in the blender

 

Method

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

South Indian Mixed Veggie Sagu – Cooking time 45 mins

 

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

 

Ingredients: Chopped Beans, Carrot, Peas, Sweet Potato/Potato, Sweet Bell Pepper

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

 

Method

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

 

CUCUMBER AND TOMATO SALAD WITH BUTTERMILK DRESSING
2 cups mayonnaise
1 1/2 cups well-shaken buttermilk
2 tablespoons white-wine vinegar
1/2 cup finely chopped fresh chives
6 medium cucumbers, peeled and cut into 1-inch pieces
8 beefsteak tomatoes, cut into 1/2-inch wedges
2 heads iceberg lettuce, cored and cut into 2-inch chunks
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing. Cooks’ note:
Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO
3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel

12 ounces green soba or chuka soba (Japanese-style) noodles

1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges
Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.

 

Eggplant and Tomato Gratin

By MARTHA ROSE SHULMAN

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

For the tomato sauce:

  1. 1 tablespoon extra virgin olive oil
  2. 1 small or 1/2 medium onion, chopped
  3. 2 to 4 garlic cloves (to taste)
  4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
  5. Salt and freshly ground pepper
  6. 1/8 teaspoon sugar
  7. 2 sprigs fresh basil
  8. For the gratin:
  9. 2 pounds eggplant, roasted
  10. Salt and freshly ground pepper
  11. 2 tablespoons slivered fresh basil leaves
  12. 2/3 cup freshly grated Parmesan
  13. 1/4 cup bread crumbs
  14. 1 tablespoon extra virgin olive oil
  15. Roast the eggplant.
  16. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.
  17. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
  18. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six

Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.

 

 

 

 

 

 

 

 

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Week #13

The Weekly Share #13

  • Week #13
  • Lettuce
  • green onions
  • Garlic
  • Cabbage
  • Early summer special! Green beans or cherry tomatoes (both are just starting, you will get either or this week and hopefully next week you will get both!)
  • Cucumbers
  • Kale or chard
  • Broccoli or cauliflower
  • Basil
  • Parsley
  • Carrots or beets
  • Zucchini

This will be a short note this week as we are having a big celebration today for my parent’s 55th wedding anniversary. We are also celebrating Jacob who turns 21. We threw in our 25th wedding anniversary and Dee and Dan’s 18th anniversary.

The heat is wearing us down. Our crops are hating it and our lettuce is all going to seed. I hope we can hang in there for another few days of record breaking heat before we all wither. It is impossible to transplant in this weather so things are stacking up in the hoop house. The lettuce I put out on the really hot days is mostly dead so there will be gaps in the next month due to this heat. Farming is frustrating with so many variables. But today the harvest was beautiful and we have our first tomatoes on the 5th of July!

The Portland Area CSA Coalition supports farms like ours by promoting Community Supported Agriculture. They’re inviting you to join them in promoting CSA this summer with their Show Us Your Share contest. Just take a picture of your week’s vegetables or a dish or meal you made with them. Post that picture on their Facebook Pagehttps://www.facebook.com/PortlandCSA or post your photo and tag the Portland Area Community Supported Agriculture Coalition between July 4 and July 18.  You can also email photos to Caylor@portlandcsa.org.

Please join the coalition in sharing your enthusiasm for your vegetables and local farms. In addition to the opportunity to share you excitement about CSA, they’re also entering people who post or email into a drawing for some farm-themed prizes. If you have questions, email Caylor Roling, Portland Area CSA Coalition Coordinator,Caylor@portlandcsa.org.

Have a great week!

ZUCCHINI FLAN WITH TOMATO SAUCE (9/25/03)

1 large onion, chopped
1 1/2 Tablespoons olive oil
4 eggs
1/2 cup milk
salt and freshly ground white pepper to taste
a pinch of nutmeg
about 4 large zucchini, very thinly sliced

For the sauce
1 to 2 cloves garlic, finely chopped
1 Tablespoon olive oil
about 6 medium tomatoes, peeled and chopped
salt and pepper to taste
1 to 2 teaspoons of sugar
1 to 2 tablespoons coarsely chopped black olives
1 to 2 tablespoons caper, squeezed to remove excess vinegar

Preheat oven to 350 degrees.
Fry the onion in the oil over medium heat until very soft and golden, stirring often. Set aside to cool.
Beat the eggs lightly with a fork, then beat in the milk and add salt and white pepper and nutmeg. Add
the fried onions and the zucchini and mix well.
Pour into a well greased 10-inch flan mold or baking dish. Bake for 30 minutes, the cover the dish with foil and bake for 1 more hour until the flan is firm.
Meanwhile, prepare the sauce. Fry the garlic in the oil, stirring, until lightly colored. Add the tomatoes, salt, pepper, and sugar and simmer for 20 minutes until the sauce is thick. Add the olives and capers and cook for a few more minutes.
Serve the zucchini flan with the sauce poured over.

Paleo Zucchini bread go to their website: http://www.smallfootprintfamily.com/coconut-flour-zucchini-bread#ixzz38urOcql4 she threatens to prosecute if I copy and paste her recipe so I barely want to share her recipe. It was quite tasty.

 

 

 

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Week #12

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  • Lettuce – It just keeps coming! Enjoy salad every week. No matter what we do the lettuce seems to all pile up even though we plant a new crop every week.
  • Green onions – the most nutritious of the onions, don’t let them go to waste.
  • Cabbage – it is so sweet and notice how tight the heads are, this is the mark of a great cabbage! “Espresso” and “Jetma” are our favorites.
  • Zucchini and summer squash – well . . . we (I) may have over planted. Enjoy them grated, sautéed, barbequed, spiralized! We are eating it every day breakfast and dinner – good luck.
  • Cucumbers – still trickling in, but get ready . . . cucumbers in greater numbers are on their way
  • Basil
  • Parsley
  • Kale or chard
  • Broccoli
  • Cauliflower

It has been a HOT week. We have been working early in the morning and trying to stay in the shade of our weeds as we pull out crops and get beds ready for fall crops. We planted melons (keep your fingers crossed) and finished the Brussels sprouts and added more cucumbers. It is hard to plant when the weather is so hot so we have lettuce pilling up and beans ready for transplant.

The baby goats are finally here. We “found” 5 does with their kids over the course of the week. This is great news meaning the birth went uneventfully and quick. I happened upon “Mia”, Luna’s show goat on Thursday around 4:00 p.m. I saw her star gazing (a sign of goat labor) and showing other signs of labor so I hung out around the barn and peeled Fava Beans. I kept checking on her and nothing was changing. Luna came home around 6:00 p.m. and set up a lawn chair in the goat pen to keep watch while I harvested flowers and weeded. By 9:30 p.m. she had been up and down pushing and no progress. We ate a hurried dinner and by 10:00 were back out in the barn with a giant light.

I finally caved and called the vet, unsure whether to reach in and try and pull the baby out. My call to the vet confirmed we had waited too long to intervene. She said that greater than 2 hours for goat labor was abnormal and likely to result in dead babies. I could try and manipulate the babies or take the goat in a truck to her office. With Luna encouraging me to just get it done, I reached in and tried to understand what I was feeling. I felt a head and two little hooves, but the hooves seemed to be facing upward while the head was in the correct downward position. She began pushing on her own so I let her and an amniotic sac appeared. We saw no hooves in the sac so once that sac broke I reached in again. I felt three little hooves.

Now, the correct position for a goat delivery is two little downward facing hooves with a little downward facing head in short succession. I knew there was no way to deliver three hooves and no little head. Luna was brilliant and said what if the twins are on top of one another. With that I took the one upward facing hoof and pushed it back in. I pulled gently on the two downward facing hooves. The baby did not move easily and over the next few minutes I pulled and she bleated and Juvencio held the poor goat as we struggled to get what we feared was a dead kid. Finally the head presented and I was able to deliver the first twin, limp and not moving. I started rubbing the baby vigorously, then Mia began licking her and she started to breath. It was amazing. In short order a little upward facing hoof was presenting. Juve said to let it be, but one hoof is not good, you need two. So once again in reached in and found the other hoof, noted the elbow joint and quickly ascertained that this twin was coming breech. I pulled on the feet and reduced the forward arms (like I have done with the few human breech babies I have delivered). He was limp, but again with stimulation he began breathing.

That is the birth story of “Milagros” and “Casiano”. By midnight everyone was doing well. We hope the last two deliveries go smoothly as that was enough stress for the kidding season.

It was a nice harvest today, a bit smaller than last week without the peas and favas. We should have beans in the next week or two. Cherry tomatoes are not far behind. We managed to tie up the tomatoes in the hoop house with the help of Laurel and Lucy. Kira and her daughter helped finish up the harvest and we got it all packed away by 11:00 a.m

Stay cool this week and may the weather Gods bless us with cooler temperatures than expected.

Zucchini pizza crust (makes 4-6 servings)

Crust

3 ½ cups grated zucchini

3 eggs beaten1/3 cup flour

½ cup shredded low fat mozzarella cheese

½ cup parmesan cheese

½ teaspoon dried basil

 

Topping

Use your favorite pizza toppings

Preheat the oven to 350 degrees

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

 

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

 

Zucchini-Ginger Cupcakes With Cream Cheese-White Chocolate Frosting

Makes about 24 cupcakes

If you want to gild the lily, make rosettes out of candied zucchini ribbons: Boil 1 cup water with 1 cup sugar for 5 minutes. Shave ribbons of zucchini into syrup and simmer for 2 to 3 minutes until zucchini is translucent. Drain, air dry and curl into rosettes.

Ingredients

Cupcakes

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1 8-ounce can crushed pineapple, undrained
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 packed tablespoons minced crystallized ginger
  • 1 cup sweetened flaked coconut
  • 1 cup toasted chopped pecans (see note)

Frosting:

  • 4 ounces chopped white chocolate, plus 1 ounce shaved white chocolate (divided)
  • 8 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 3 cups powdered sugar
  • Dash vanilla
  • About 24 slivers crystallized ginger (optional garnish)

Instructions

To make cupcakes: Preheat oven to 350 degrees (use a regular oven, not convection).

In the bowl of a mixer fitted with a paddle, combine the oil and the sugar and mix until smooth. Add the eggs and vanilla and mix well. Add the zucchini and pineapple and mix well. Add the flour, baking powder, baking soda and salt; mix well. Remove from the mixer and fold in the crystallized ginger, coconut and nuts. Fill 24 cupcake liners about three-quarters full with batter. Bake just until the center springs back slowly, about 18 to 20 minutes. Remove and cool.

To make frosting: Place the chopped chocolate in a microwave-safe bowl; microwave on high (100 percent power) for 30 seconds. Stir, microwave another 15 seconds, then stir until all chocolate is melted.

Place the cream cheese and butter in the bowl of a mixer and whip until very smooth. Turn off the mixer and add the powdered sugar (start the machine up slowly so you don’t wear the sugar). Mix the frosting until very smooth. Add a dash of vanilla and mix well. Remove from the mixer and fold in the melted white chocolate. Frost the cupcakes and top with the shaved white chocolate and a sliver of crystallized ginger.

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.

Zucchini and Egg Casserole

Sauté 3 cups of Zucchini chopped
1 medium onion
crush 2 cloves of garlic

Mix:  4 eggs
1/4 cup dried or fresh parsley
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon basil
1/4 black pepper
1/2 teaspoon dried rosemary

Then add to above and mix well.  Place in an 8 X 8 baking dish gently oiled with butter or pam.  Bake for 25 minutes and then add 1 cup of jack cheese to the top of the dish.

 

CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS

1 medium cauliflower

Salt and freshly ground pepper

½ cup crème fraiche (see note)

¾ c. shredded gruyere cheese

3 Tbsp. bread crumbs

3 Tbsp. hazelnuts, toasted and coarsely chopped

2 Tbsp. flat parsley for garnish

 

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

This recipe uses 3 of this week’s ingredients all at once!

Sara’s Great Frittata Recipe:

2 lbs summer squash
Salt
Green onions(healthy fistful chopped)
Basil leaves(fistful again)
2 garlic cloves
4 eggs
1/4 Cup oil
1 Cup flour
2 tsp. baking powder
1/2 Cup parmesan/pecorino cheese

The summer squash, green onions, and basil make a wonderful frittata.
In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino Romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moisture left in the squash). When cool, cut into squares and serve.
These make great appetizers or savory treats at a tea or coffee!

 

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Week #11

Week #11
• Lettuce
• Garlic
• New potatoes
• Zucchini
• Basil
• Parsley
• Kale or chard
• Broccoli
• Green onions (scallions)
• Sugar snap peas – last week
• Cabbage – we have two round types and the beautiful and sweet cone shaped variety “Carafex”. Try my roasted cabbage recipe and you will never have a wasted cabbage!
• Fava beans – last week
• Beets
• Cucumbers – just a few, but get ready by next week we should have enough for everyone
• Cauliflower
Happy Solstice! Happy Father’s Day! Today is the longest day of the year and the turning point for the onions. They will start to bulb today and be ready to harvest is 3-6 weeks. We doubt there will ever be a year like last year with 2-3# white onions and a bumper crop, but we may come close. We managed to get the garlic out of the field and replanted that same space with fall and over wintering cabbage and some of the Brussels sprouts. There is more to plant today and in the next few days before the heat wave hits. These spurts of 90 degree days are not helpful to the crops as they stress them out. Many vegetables get the message to bolt (go to seed) and then they become bitter. Such is the gamble of farming.
Juvencio managed to turn over greenhouse #3 and it is ready to have fall crops put in, but they have to be able to tolerate the heat, we may let some of it rest until August when we can plant crops for winter. The peppers and tomatoes are in full bloom, hopefully we will be able to taste our first tomatoes by mid to end of July. We will shut off their water by August 1st so they better get setting their fruit.
Our winter squash is going wild. I felt deprived of pumpkins last year so of course I over compensated this year. I have 10 varieties of pumpkins and decorative gourds and tried my hand at the illusive “Dill’s Atlantic” giant pumpkin. I keep hoping to find the perfect drip for that pumpkin to grow one >150#. Alas I think the real giants need constant attention, something that these farmers can’t manage.
Flowers have gone wild. I am taking orders. I am happy to make you a bouquet and set it aside with your name just text me your order. I do have a day job so Sundays and Wednesday nights are best to send me that message . I would love standing orders for a bouquet every week and I will be sure to have it there for you. I sold out at the Beaverton Farmers Market! I cut 19 buckets from our fields.
Still no baby goats! How long will we have to wait?? They don’t look like they can get any bigger and yet they continue to grow and waddle around the farm. Before the end of June we will see those babies prancing about. Speaking of babies our hen hatched 9 chicks and they are so colorful and cute. We hope she is a good mama and can raise up the next generation of layers. Juve set 2 more hens on a dozen eggs each so we will watch our flock grow. The meat chickens will go to the butcher this week. See our email for details and contact us STAT if you are interested.
Ok, tons of veggies this week. Please don’t despair. Remember you can roast your beets, cauliflower, cabbage and they are delicious! We see the end of the peas and favas this week. Beans will be with us in short order. Remember a plant based diet is the healthiest diet for us humans!
ZUKE SOUP

2 lbs. zucchini
2 Tbsp. butter
1/3 c. chopped onions or shallots
5 c. chicken broth
½ tsp. cumin
½ tsp. chili powder
¼ c. corn meal
Salt and freshly ground pepper
1 c. sour cream
Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices. Melt butter, cook onions or shallots until wilted. Add chopped zucchini, broth, cumin and chili powder. Bring broth to a boil, whisk in corn meal. Cook until soft. Puree. Before serving, reheat and thin if necessary with water. Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating. Serve remaining sour cream at table as a garnish.
Provencal Zucchini and Green Torte (serves 8)

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

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

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

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

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

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

Olive Oil Pastry

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

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

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

Zucchini and Egg Casserole
Sauté 3 cups of Zucchini chopped
1 medium onion
crush 2 cloves of garlic

Mix: 4 eggs
1/4 cup dried or fresh parsley
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon basil
1/4 black pepper
1/2 teaspoon dried rosemary

Then add to above and mix well. Place in an 8 X 8 baking dish gently oiled with butter or pam. Bake for 25 minutes and then add 1 cup of jack cheese to the top of the dish.

BEET SOUP (AKA Root vegetable soup)

Small bunch of beets
Small bunch of carrots
Onion or shallots or leeks
Garlic or green garlic
Cabbage (if you have it 1/3 head)
2 – 4 TBSP Olive Oil
Fresh dill
Small can tomato paste
1 tsp salt or as needed
1 tsp carroway seeds ground, or as needed
sour cream

Chop garlic & onion & gently saute
Chop or juliane beets, carrots, & potato & stir fry with onion &
garlic, about 10 min until just starting to get tender
Add cabbage if you have it
Add 1 – 2 cups water and about 1 – 2 small cans of tomato paste (to
taste)
Cook
When vegetables are tender it’s done.
Serve with a dollop of sour cream.

Laura

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Week #10

 

  • Lettuce
  • Garlic
  • New potatoes
  • Zucchini – Get ready because it is time to make zucchini bread!
  • Basil or parsley
  • Kale or chard
  • Broccoli
  • Green onions (scallions)
  • Sugar snap peas – all that heat really affected the peas. They went from green and lush with tons of flowers to grey and flowerless. This means it may be the last week for peas L. Enjoy them while they last
  • Cabbage – we have two round types and the beautiful and sweet cone shaped variety “Carafex”. Try my roasted cabbage recipe and you will never have a wasted cabbage!
  • Fava beans – this was a bad year for favas. First the chickens scratched up the bed when they were germinating, then they got no water as they were with the garlic so they all fell over. Enjoy them now, this will be it for the season.
  • Beets – sorry got to eat them when we have them! Enjoy them in the sesame dressing recipe, so easy and delicious.
  • Fennel

We are trying to keep up with the weeds. They alone are a full time job. We removed the cover from the winter squash (protection against the hideous cucumber beetles both stripped and spotted) to find three generations of pig weed (tiny, small and medium). Fortunately Juvencio is a human machine and has knocked down the majority, but it is no small task. We continue to plant where beds become free. We took out all the old lettuce and spinach beds and have replaced them with basil, Romanesco broccoli and Deadon cabbage. We replant lettuce every week in hopes of a continuous production.

The hoop houses are in need of transformation, from spring to summer crops. We hope to make that happen this coming week. We spent much of the past week with end of school activities and graduation celebrations. Now we can focus on getting the farm ready for fall! I managed to get fall broccoli, cabbage and cauliflower seeded. There is still a lot to get seeded and transplanted but one can only do what one can do.

We wait and wait for our goats to have their kids. We keep thinking it is time and they keep getting bigger and bigger. Roy helped me last week give their hooves a pre-birth trim so they are all walking sure footed and looking really good for kidding. We can’t wait to see the new herd.

We will pull the garlic today and prepare those beds for Brussels sprouts. It is hard to believe that they take that long (90 – 110 days) but many of the crops we grow are a long term investment. We hope they will do better this year than last, but a hot summer does not bode well. We are trying to companion plant them with flowers that attract bees and other beneficial insects to help deal with the aphids. We feel like they were part of the reason for our small sprouts last season, but who really knows.

Well time to take the zucchini bread out of the oven and run out to harvest the basil, zucchini, etc. Have a great week.

Please don’t forget:

  • Sign up to help harvest while farmers are away: July 26, 29 and August 2
  • Canning party – September 12 (just mark your calendar)
  • Harvest Festival, October 18

 

 

Roasted Cabbage (Our family’s new favorite way to eat cabbage 2014)

1 head cabbage

Extra virgin olive oil

Salt

Pepper

Parmesan cheese

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

 

Beet with Sesame Vinaigrette (family favorite)

1 pound beets (after cooking there should be about 2 cups)

6 tablespoons mild olive oil

2 teaspoons Oriental sesame oil

2 tablespoons fresh lemon juice

2 teaspoons sesame seeds, additional for garnish

salt and pepper to taste

 

Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much.  Put the beets in a pot and cover with cold water.  Heat to boiling, then reduce the heat and simmer uncovered until tender.  Pour off most of the hot water and add cold water to the pot.  Peel the beets while they are still warm.  Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender.  If the beets are large, cut them into ¼ inch slices.  If they are small, cut them into 4 – 8 wedges.  Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat.  Sprinkle more sesame seeds if you like and serve.

 

A great salad can be made with beets and broccoli.  We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and can serve either warm or cold.  This vinaigrette is the one we use:

 

VINAIGRETTE

 

 

1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

 

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

Zucchini Pesto

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

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

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

Apparently keeps several days in fridge or freezes well

Lonnie’s chocolate Zucchini Cake

 

½ c soft butter

½ c cooking oil

2 eggs

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

 

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

 

Chocolate Zucchini Cake 2

A great cake for all that zucchini at the end of the season, and the kids love it too!

Makes 1 9 x 13 inch cake

Printed from Allrecipe, submitted by Sandi

 

½ cup butter, softened                           1 ¾ cup white sugar

½ cup vegetable oil                                                2 eggs

1 teaspoon vanilla extract                      ½ cup sour milk

2 ½ cups all purpose flour                    ¼ cup unsweetened cocoa powder

1 teaspoon baking soda                         1 cup semiweet chocolate chips

½ teaspoon ground cinnamon                               2 cups zucchini, finely diced

chocolate chips

 

Directions

  1. Preheat oven to 305 degrees F, grease and flour a 9 x 13 inch pan.
  2. Cream the butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk(sour milk = 1 teasopon vinager in ½ cup milk)
  3. Mix flour, cocoa, baking soda and cinnamon toger and add to creamed mixture.  Beat well, stir in diced zucchini
  4. Pour into 9 x 13 inch pan and sprinkle with chocolate chips. Bake at 350 for 40 – 45 minutes or until a tooth pick inserted into the center comes out clean.

 

 

Grilled Fava Beans as told to Andy by Bruce Hill of Bix in San Francisco

The easiest way to prepare favas is to grill them. The heat of the coals will pop the pods open and split the hulls that wrap each bean. Remove the beans with your fingers and they’re ready. If there’s a bit of char on your fingers from plucking out the beans from the grilled pods, it only helps the flavor.

Julia’s Desperation Favas

This works best with freshly picked young fava beans.

  1. Have children, guests, or domestic partners remove fava beans from pods.
  2. After taking the beans out of the pod but BEFORE removing the ‘skin’, sauté the beans with garlic, olive oil and salt. The skins come half off and the whole thing can be eaten hot over rice, noodles, as a side dish or as a salad if chilled. Enjoy!

Our Favorite Fava Beans

from Julia and Andy

These two recipes are similar to the desperation favas, above, but these can also be used with larger fava beans, or ones that have already been stored a few days since harvest.

2 pound favas, taken out of the pods
1-4 cloves of garlic, chopped AND/OR:
1/2 cup onions, chopped
olive oil

S & P The simplest version: sauté the favas with the garlic in the heated oil. the shells will come off in the pan, they are a lighter green, and the whole thing can be eaten like that. (Season with S & P) Version #2: Put the light green favas (that have been removed from the pod) into boiling water for 1-2 minutes. Remove immediately, rinse in cold water. Take the outer shell off each fava bean, so that you have just the bright emerald green bean. Then cook just the inner brighter green beans in the heated oil with the garlic for 2-3 minutes, then eat. We like both versions, and which one we do depends on if we have guests or willing children to help in the extra step of Version #2.

Fava Bean/Couscous Salad (you can adapt the vegetables to whatever you have on hand….)

-1 cup raw couscous (Trader Joe’s has whole wheat…) Cooked according to package intructions. (This is easy! Bring one cup water with a bit of butter or oil and a pinch of salt to a boil. Turn off heat and stir in 1 cup raw couscous and stir up well. Put a lid on and set the timer for 5 minutes. Fluff couscous and you’re ready to go.)
-1 small bowl or more shelled, blanched favas (the bright green ones)
-3 green onions, chopped
-large handful orach leaves, thinly sliced
-Green Garlic Dressing

Mix all ingredients above, making sure you don’t put in too much dressing. Eat!

Umbrian Fava Bean Stew (Scafata)

This recipe is about as simple as spring cooking gets. It’s adapted from Antonella Santolini’s La Cucina Delle Regioni D’Italia: Umbria The name comes from the Umbrian word for the hull of the beans.

2 Tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper

Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.

 

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Week #9

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  • Cabbage – members get “espresso” a new quick variety with a manageable size. The gopher ate over half of them and is tunneling everywhere in the field. Juve is in hot pursuit, but. . .
  • Zucchini – This is the first taste which looks to be a good year for these cucurbits.
  • Lettuce – We have “Little Gem” back again. This small Romaine is so sweet you can eat it without dressing. “Concept” and “Sylvesta” the butterheadaren’t bad either.
  • Green onions (Scallions)
  • Garlic ! – enjoy these early alliums, as the weeks go by they will become more pungent.
  • Kale or chard – eat your greens every week
  • Beets
  • Radish or kohlrabi
  • Broccoli or Chinese Broccoli
  • Sugar snap peas

Festivities for graduation began last week and will continue into this coming weekend. We are so proud of Diego who graduated from Liberty High School on Friday night. He achieved so much in his four years! Academically he did great and he was one of only an handful of his classmates to be a “12 sport”, participate in an organized sport every season for 4 years. He will be with us this summer and then he heads off to Oregon State University on September 20th. I can use all the hugs I can get as apparently for me it is not any easier to have my second child leave home.

The cooler weather and little bit of rain really gave a boost to crops on the farm. All the lettuce that was carefully planted week by week is coming ready at the same time. The outdoor zucchini planted weeks after the hoop house zukes have caught up with them. The outdoor sugar snaps look unmanageable and they are! The tomatoes both indoors and out have been pruned and tied twice now and are on a regular schedule of weekly attention. We have started replanting some of the spring beds with summer and fall crops. The garlic will come out in the next week or so to make way for Brussels Sprouts.

With the rain, came the weeds, so goes the story of farming. Juve and Vincent made short order of the majority of those devils and the farm is looking pretty darn good. We will turn over 2 of the hoop houses for summer crops over the next week if we can tolerate being in the them. The early kohlrabi and lettuce that flourished is now ready to be pulled out and fed to hungry pigs, chickens and goats.

Speaking of goats, still no babies! We just keep watching as the does get fatter and fatter. They waddle out to the pasture in the late afternoon, but their udders tell the real story, still another week. The buck that is the father of all the soon to be born kids is a huge white Saanen billie.

We appreciate members doing their part to help with the harvest. We start early (7 – 7:30) and expect helpers to arrive early and stay through the end of the harvest (11- 12). Please bring two adults is you bring your kids, one to watch and supervise them and another to help harvest.

We are off to harvest and get it done before we and the plants wilt. Have a great last week of school.

 

Kohlrabi Coleslaw from Jane Brody

Salad:
1 1/4 lbs kohlrabi, peeled and coarsely shredded
2 lge carrots, peeled and coarsely shredded
1/2 sweet red pepper, seeded and diced
1/2 c. chopped scallions, including green

Dressing:
2 T oil, pref olive oil
2 T vinegar (I used white wine vinegar)
2 t or more fresh snipped dill
1 t sugar (I used 1/4 t)
1/2 t ea. cumin and mustard powder
1/4 t crumbled tarragon
1/4 t ea. salt and pepper
1/3 c plain yoghurt

Toss salad ingredients in a bowl. In a separate bowl, blend oil and vinegar, then blend in other ingredients. Pour over salad, toss, cover and refrigerate for about 2 hrs before serving.
Serves 6

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

“One of our favorite ways to enjoy scallions is as a vegetable side dish.” Marcella, a CSA member:

occasionally, 5 minutes.

Zucchini Trifolati (family favorite)

Sautéed Zucchini

The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors.  Vegetables cooked this way make great pasta sauce or you can serve them as crostini.  Try mushrooms with garlic and mint.

2 pounds Zucchini

4 cloves of garlic, sliced

chili pepper (or herbs)

Salt

 

Cover the bottom of a large sauté pan with olive oil.  Add the sliced garlic and chile peppers to the pan; NOW turn on the heat.  Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan.  The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic.  Let them over cook.  It is a pleasant surprise.

 

 

 

 

 

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