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

Method

  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.

GREEK SALAD SANDWICH Bon Appetit May 1995

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)

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

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

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

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

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

Aunt Joan’s Zucchini, as remembered by Julia

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

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

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

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

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

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

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

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

 

Calabrian Bruschetta

from Verdura by Viana La Place

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

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

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

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

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

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

 

 

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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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Week # 17, 2018

Week #17 2018

  • Celery
  • Shiso (Japanese basil, see recipes below)
  • Eggplant or tomatillos
  • Green peppers!!
  • Hot peppers
  • Tomatoes
  • Cherry tomatoes
  • Cucumbers
  • Zucchini
  • Potatoes
  • Onions
  • Garlic
  • Apples
  • Basil
  • You pick black berries

This past week was so hot and then we got a two day reprieve. Juve and I worked hard to take advantage of the cooler weather. He prepped every bed he could while I raced out to transplant and water in those new starts. We got in radicchio, lettuce (although some perished in the late afternoon heat), broccoli, brussels sprouts, Romanesco, kalettes (those who participated in our winter share will be familiar with this interesting cross between kale and brussels sprouts). We reseeded beets and some carrots. Juve finally attached the beds of our old Chinese broccoli and they are ready for me to see today with carrots and daikon. The heat not only made it hard to get plants transplanted but nothing was germinating in the hoop house either. I started a bunch of fall crops and after a good scrubbing of the hoop house to combat fungus gnats I hope we are successful.

The beans are taking their break. Thank goodness, that was extremely time consuming to harvest 60 – 80 # of green beans twice a week. Our second set are covered in pig weed and require some extra muscle. There are not enough good working hours in the day to get it all done, we will see if we can save them today. It is also canning season, so I have to get my canning equipment and motivation ready to start the tomato sauce and can some peaches. I went crazy with the Grossen’s peaches and Luna and I picked 60# in less than half an hour. Now I have a table full of ripe and ready to use peaches among other duties for today.

Speaking of canning, I have a canning party to plan. It is so hard to know what the surplus will be at the end of the month. I will sit down in earnest on Thursday and plan it out. I have put out the sign up list today. This will be the abridged version only a few recipes and a lot of fun. My right hand, Mary Kay and the mastermind behind the organization and depth of knowledge will be on vacation at the time of the party. We are canning on August 25th a Saturday so sign-up and plan to spend the day enjoying learning to put up the harvest.

The farmers are going to Switzerland on September 3 -17. My sister Diane (Dee) will be heading up the harvest crew. She needs your help, especially on the Wednesdays (9/5 and 9/12), please do sign up to help, leave your phone number, mark your calendar and show up so she knows she can count on you. This is our graduation gift to Luna and we know it is a hard time to leave the farm (but when is it easy??). We are working hard to get the farm ready for us to leave and to know your veggies will be growing safely and get harvested while we are gone.

Now about politics: It is less than 100 days until midterm elections. Expect to see topics of interest in the barn, get engaged as this is a very important election. A white supremacist hate group has managed to get ballot measure 105 up for a vote. It encourages racial profiling and revokes our sanctuary state law that has been on the books for 30 years. Please take a stand, work to fight racism and make Oregon a place that celebrates diversity.

 

Here are some great recipes:

Tomato Bisque (a family favorite)

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

 

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.

 

Basil Soup 6-8 servings

1 ½ cup scallions  Sauté in ¼ cup butter

2 cloves garlic

Add 6 cups of stock, 1 ½ cups peeled, seeded tomatoes

Add ½ cup rice and cook until tender.  Stir in 5 cups chopped fresh basil

 

North African Zucchini “Compote”  Aljuk

1 lb zucchini,  thickly sliced
1 large russet potato (1/2 lb) peeled and diced
2 Tbs lemon juice
2 Tbs olive oil
1-2 garlic cloves,  mashed
1 tsp freshly ground caraway seed
3/4 tsp freshly ground coriander seed
1/2 tsp Harissa

Steam the veggies until very soft,  then mash and blend in the
remaining ingredients.  Use as a spread for pita or flatbread

 

Cucumber Salsa Salad

By MARTHA ROSE SHULMAN

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

1 long European cucumber, very finely diced

Salt to taste

1 small red onion, finely minced

5 medium-size ripe tomatoes, finely chopped

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

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

1 teaspoon balsamic vinegar

3 tablespoons fresh lime juice

3 tablespoons extra virgin olive oil

Leaf lettuce or Boston lettuce for serving (optional)

1 avocado, sliced, for garnish

  1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
  2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
  3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
  4. Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

Yield: Serves six.

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

 

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.

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.

Shiso salad.

In a bowl, combine 2 cups very thinly sliced peeled cucumbers and 1/3 cup seasoned rice vinegar. Slightly crush cucumber with your hand, and let stand at least 5 minutes. Rinse and core 1 crisp green apple (such as Granny Smith or Newtown Pippin; 1/2 lb.); thinly slice on a food slicer or mandoline. Add apple at once to cucumbers, and mix. Add 1/4 cup finely slivered fresh shiso leaves (green or purple); mix. Season to taste with salt. With a slotted spoon, mound salad on plates and garnish with fresh shiso leaves. Makes 3 cups, 4 servings.

 

 

Shiso and Green Tea Granita

 

INGREDIENTS

  • 2 tablespoons green tea leaves
  • 8 large red shiso leaves (or mint leaves)
  • Juice of 1 lemon
  • 3/4 cup sugar

INSTRUCTIONS

  1. Combine 2 tablespoons green tea leaves, 8 large red shiso leaves, the juice of 1 lemon, and 3/4 cup sugar in a bowl. Add 3 cups boiling water, stir to dissolve the sugar, and steep for 10 minutes.
  2. Strain into a shallow metal pan and cool. Freeze for about 1 hour, until the mixture begins to freeze around the edges. Use a fork to break up the ice crystals. Return to the freezer and continue to scrape crystals with a fork occasionally until the mixture is frozen and grainy, about 5 hours.
  3. Scoop into serving bowls and serve topped with cherries and sliced apricots.

 

 

 

 

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Week #16 2018

Week #16,  July 29, 2018

  • Lettuce – enjoy her while you can there will be a gap as this heat is making it impossible to germinate and transplant
  • Onions – ohhhh, sweet onions here they come
  • Potatoes – purple and pink and yellow oh my!
  • Tomatoes
  • Basil
  • Cherry tomatoes
  • Zucchini
  • Cucumbers
  • Red cabbage (Finally!!)
  • Green beans
  • Garlic
  • Apples (make pies or sauce as they are tart)
  • chives

Once again record heat is making farming even more difficult than usual. The heat not only affects the current crop but limits germination of future crops and the flowering plants (most of them) drop their blossoms when it super hot. There is nothing we can do about this but it sure adds to the frustration of farming as our globe heats up. Lettuce will be severely hit as we can’t get it to germinate and we are loosing it when we transplant. Maybe the relatively cooler weather at the end of the week will help.

We had a group of students from Madison High School out on Friday and we transplanted a bunch of lettuce, Chinese cabbage, more zucchini and cucumbers. Some seemed to fair well and the lettuce looks terrible. We will see by the end of the week what managed to hang in their. We have tons of overwintering cabbage, broccoli, cauliflower waiting to go into the ground but the space is filled with onions. Our goal is to keep those seedlings alive until the onions come out, challenges all around. students helped seed fall carrots and beets, again big fingers an toes crossed that they will take in the heat. It seems crazy that to have plants for fall they have to be seeded in June and transplanted in July but that is how it has to be done. Soon, like end of the week I will seed Spinach, lettuce, radicchio for planting in the hoop houses. All of that seeding has to be done before the end of August and then kept alive for planting into hoop houses after the melons and cucumbers come out.

The tomatoes are loving the heat and the peppers and eggplant are coming along. I may have enough to add to the harvest this week, but as I am writing I am not sure there are enough of any of them. It will be a surprise when you get here!

Yesterday marked 100 days until the midterm elections. Thursday marked the deadline the Trump administration had to reunify children with their parents. They failed to meet the deadline as many families are still separated. A white supremacist group in Oregon managed to get measure 105 on the ballot. This is a measure that would  overturn our sanctuary state law and encourage racial profiling. Our farm opposes racial profiling, we stand strong against this measure. We will have more information and opportunities to get involved as the election season heats up. Make to pledge your opposition to this measure at: https://orunited.org/ .

Don’t forget important farm dates:

Canning Party: August 25th from 9- 5

Harvest Festival: October 14th 2-6

Sign up to help harvest!! Sundays 7 – 12 and Wednesdays 7 – 12 – we need your hands to help make this farm work.

It is peach picking time! Our neighbors the Grossens have peaches:

 

 

GREEN BEANS WITH TOMATOES AND BASIL
From Asparagus to Zucchini, Madison Area CSA Coalition

1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsely, or 1 tsp. dried

Cut beans into 1‑inch lengths; set aside.  Saute garlic and onion in oil
in skillet until soft.  Add tomatoes, salt and pepper, and cook 2
minutes.  Stir in basil and green beans.  Cover, reduce heat to low and
simmer 3 minutes.  Remove from heat, stir in parlsey, and serve
immediately.  Makes 4‑6 servings.

FINISHING TOUCHES FOR BEANS
The Victory Garden Cookbook by Marian Morash

After steaming or blanching, try one of these:
‑ With Butter & Lemon Juice:  toss beans with butter in a hot frying
pan.  Sprinkle with lemon juice, and season with salt & pepper.
‑ With Onions:  lightly brown chopped onions in butter, add beans, and
toss until thoroughly coated in butter and onions.
‑ With Oil and Garlic:  Heat 2 tablespoons oil per pound of beans, add 1
clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss
until heated through.  Season with salt and pepper to taste.
‑ With Mushrooms:  Saute 1/4 pound sliced mushrooms per pound of beans
in butter until lightly browned.  Add green beans and heat through.

Master Recipe for Boiled Green Beans
from The Best Recipe by the editors of Cook’s Illustrated Magazine

We find that green beans respond better to boiling than to steaming.  A pound of beans in a standard steamer will not cook evenly.  Boiling is simpler – just add the beans and cook until tender – and permits the addition of salt during cooking.  Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm.  Leave beans whole when boiling; cut beans will become waterlogged.  Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sauteed briefly in a flavorful fat.

1 pound green beans, ends snapped off
1 teaspoon salt

Bring 2 ½ quarts of water to boil in a large saucepan.  Add beans and salt and cook until tender, about 5 minutes.  Drain and season.

Variations:

Simple Green Beans
Dress the beans with a drizzle of extra-virgin olive oil or a pat of butter as well as a generous sprinkling of salt and pepper.

Green Beans with Bacon and Onion
4 strips bacon, cut into ½-inch pieces
1 medium onion, minced
1 pound green beans, ends snapped off
salt and ground black pepper

Fry bacon in large skillet over medium heat until crisp, about 5 minutes.  Remove bacon from pan with slotted spoon and drain on paper towels.  Pour off all but 2 Tbs. bacon drippings.  Add onion and saute until softened, about 5 minutes.  Meanwhile bring 2 ½ quarts of water to boil in large saucepan.  Add beans and salt and cook until tender, about 5 minutes.  Drain and add to skillet with onions.  Toss to heat through, 1 to 2 minutes.  Add bacon and season with salt (sparingly) and pepper to taste.  Serve immediately.

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.

 

 

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Week #15 2018

Week #15, 2018 – The Weekly Share

  • Lettuce
  • Basil
  • Zucchini
  • Cucumbers
  • Green Beans
  • Tomatoes and cherry tomatoes!!
  • Onions! First sweet onions – enjoy
  • Garlic
  • Potatoes
  • Currants
  • You Pick Black berries!!
  • Green onions
  • Jalapenos! The first of the season

Hello Summer! The tomatoes are turning on! I just walked through the green house #6 and pulled 5 ripe tomatoes off of one plant! I hope that represents how good the rest of the harvest will be today. Juvencio and I had to start harvesting yesterday as there are so many beans and the weather is going to heat up for the rest of the week. We managed to get 20 gallons of beans and 300 cucumbers to start off the harvest. Thank you to our helpers each week, we really need you now. As we turn to summer there is a lot to harvest each day. Please do sign up if you can to help us on either Sunday or Wednesday am. We start early 7 – 7:30 and go until we finish. It is likely to go until 12:30 on most days unless we have a lot of hands.

We are trying to plant fall broccoli and cauliflower and cabbage as one crop comes out we turn it over into a fall favorite. I noticed yesterday that half my bed of glorious fall cauliflower had died as the sun moved the drip irrigation off the bed. The t-tape as it is called is light and with wind and heat it moves. I hope we can salvage it. Farming is such a challenge! Weeds, pests, weather, luck, it just keeps on coming. With the heat the flea beetles have had a resurgence! Those buggers are turning our brussels sprouts into lace. Between the aphids and cucumber beetles it is a miracle if anything survives. Greenhouse #5 continues to be plagued with poor fertility as one bed of winter squash looks beautiful and the next is stunted and yellow. I hate wood chips!! I hate gophers!

It was really fun to learn how to make Lavender wands last weekend. Even though it was 101 degrees our member Janette sat with us in the barn as we struggled to start our lavender wands . A few of you participated and have the great gift of a beautiful smelling lavender sachet. I would love to do more in the future, we’ll see. She (Janette) also told me about this amazing project started by a friend of hers to document and graphically represent the number of lives lost to gun violence every year. See the link:

https://soulboxproject.org/the-project. I am hoping to set up a box making session at La Finquita in the weeks to come. This is a concrete way to take your activism into action. The project drops boxes on the steps of the capital every time someone is killed by gun violence and much more. Here is how to make your own soul box: https://soulboxproject.org/making-%26-sending-boxes .

It is 100 days until the midterm election. This is a very important time. There are state and local representatives to support and there is a horrible ballot measure that we must oppose. Ballot measure 105 (formerly IP 22) is put forward by a hate group and is put forward to redirect police to racially profile. Read more and take action against this measure: http://oraflcio.org/weekly-updates/2018/7/18/stand-together-against-measure-105. There is so much at stake. Please consider joining a political action group. There are so many, Indivisible is a great one as it gives you daily and weekly action points. http://www.indivisibleor.org/todays-action/##action-two

Please consider joining our group: United Unidos .We are mostly healthcare workers but  welcome everyone. We meet once a month in Hillsboro and work locally and on state and nation wide campaigns. We go to marches together and host political candidates, you can do as little or much as you want or just get weekly emails. Just email me to join.

In the words of Elie Wiesel:

“We must always take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented.”

“The opposite of love is not hate, it’s indifference.”

“There may be times when we are powerless to prevent injustice, but there must never be a time when we fail to protest.”

Take action today, take action everyday.

Here are some recipes to help you eat your vegetables (almost forgot the purpose of this email!!)

Green Onion Pancake by Stella Fong

2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes .

GREEN BEANS WITH TOMATOES AND BASIL
From Asparagus to Zucchini, Madison Area CSA Coalition

1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsely, or 1 tsp. dried

Cut beans into 1‑inch lengths; set aside.  Saute garlic and onion in oil
in skillet until soft.  Add tomatoes, salt and pepper, and cook 2
minutes.  Stir in basil and green beans.  Cover, reduce heat to low and
simmer 3 minutes.  Remove from heat, stir in parlsey, and serve
immediately.  Makes 4‑6 servings.

 

Maryanne’s Tian of Basil

  • 2 medium- small zucchini, thinly sliced
  • 4 bunches basil, 4 cups loosely packed fresh basil, stemmed and coarsely chopped
  • 3-4 ripe tomatoes, thinly sliced
  • ¾ cup or less shredded kasseri, gruyere or Swiss cheese,
  • ¼ cup or less fruity extra virgin olive oil
  • Salt and pepper to taste.
  1. Preheat oven to 350 degrees. Oil a shallow (about 2 inches deep) ovenproof serving dish.  Place the zucchini slices over the bottom and press chopped basil leaves firmly over the zucchini (the basil will cook down the way spinach does).
  2. Arrange the tomato slices over the basil. Then scatter the cheese evenly over the tomatoes, drizzle with olive oil and back about 35 minutes, until hot through and cheeses are melted
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Week #14 2018

 

  • Lettuce
  • Tomatoes !!! cherry or full size – take note it is July 15!!
  • Basil
  • Green onions
  • Green beans
  • Zucchini
  • First eggplant, what???
  • Parsley
  • Kale
  • Garlic
  • Potatoes
  • Carrots or beets
  • Cabbage or broccoli
  • Cucumbers!!

Juvencio had a great trip to visit Jacob in Homer. He got to see what Jacob does in his research/field work and to meet his friends and colleagues. He also go to take an incredible hike up China Poot. We are so happy to have him back. Luna and I managed to keep the farm going while he was gone, Luna even ran the harvest on Sunday by herself, but nothing like having Juve back.

Luna and Diego took off on a road trip on Friday to tour the national parks of Utah. They are having a great adventure and escaping this horrible heat wave. They are testing out the powers and drawbacks of “Jay” our Tesla. One has to factor in the charging time on every leg of the journey. So far so good.

We have friends from Santa Cruz visiting this week, so we have taken some time off from weeding, transplanting and seeding to enjoy Portland in the summer. Last night after an early dinner (that means finishing at 8:00 p.m.) we all headed out to harvest the cucumbers in anticipation of 98 degrees today and we managed to round up 325! We will miss them as they head north to Seattle and the Olympic Peninsula. We will see what we can get done in this heat.

Please do sign up to help harvest, we have no hired help and our kids are off and exploring, which means Juvencio and I do the harvest (unless we can rope in our guests) by ourselves. It is crunch time, lots of tiny items that need to be harvested, won’t you come join us?

Make this cucumber salad it is a family favorite!!

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.

Tzatziki (Greek yogurt-cucumber sauce)

2 English cucumbers, grated
2 cups Greek yogurt
2 Tbsp olive oil (the higher the quality the better)
4 cloves garlic, minced
1 medium lemon, juiced
Dill to taste (I usually use about ¼ – 1/3 cup finely chopped)
White pepper
Salt
Combine yogurt, olive oil, garlic and the juice of one lemon. Mix well and refrigerate for at least one hour.
Meanwhile, grate the cucumber on paper towels or other absorbent media. Allow to drain. Squeeze as much liquid as you can out of the grated cucumbers.
Remove chilled yogurt from the refrigerator. Add grated cucumber and dill. Mix well. Salt and pepper to taste. Perfect as a dip or for sauce for gyros.

ZUCCHINI CARPACCIO

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano

Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

Whisk together oil and lemon juice in a small bowl, and then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

*Available at specialty produce markets and some supermarkets.
**Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

Gourmet
March 2003

 

Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano

Local Flavors, Deborah Madison

1 pound or more zucchini, 6 to 8 inches long

sea salt and freshly ground pepper

¼ cup pine nuts

extra virgin olive oil

freshly grated Parmigiano-Reggiano

10 large opal basil leaves, or other basil, torn

  1. slice the squash in half lenghwiise, then steam or simmer in salted water until tender.  Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.
  2. When the squash is done, arrange it on a platter, cut side up.  Drizzle olive oil over it and season with salt and pepper.  Grate a veil of cheese over the squash, add the pine nuts and basil and serve.

 

 

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Week #13 2018

Week #13

  • Basil
  • Lettuce
  • Broccoli or cabbage
  • Green onions
  • Parsley
  • Kale
  • Tomatoes!!! Either a fresh slicer or small basket of cherry tomatoes, take note beginning of July and you are getting a tomato from your CSA!
  • Cucumbers
  • Summer squash – enjoy the variety from green zucchini to striped heirloom “Costata Romanesco” to Zephyr – the half green, half yellow varieties
  • Potatoes
  • Garlic

 

We managed the farm without Juvencio. We missed him dearly, but Luna and I did it. We had a super crew of people on July 4th that helped us get the harvest done in record time. We had so much help that we put people to weed and we managed to free the last bed of onions from the throws of weedville and get the winter squash space to spread it’s tendrils. Thanks to all who showed up to make our new tradition of a July 4th work party a success.

Juvencio is currently en route to PDX from Homer Alaska after spending 6 days with Jacob. He got to see Jacob in action as team lead on field work gathering data about stream health, salmon habitat and CO2 trapping. Juvencio got to fish, hike, camp and enjoy the beauty of Alaska. He almost didn’t come home he loved it so much. We will be happy to welcome him back to La Finquita with a greater appreciation of all that he does on a daily basis to keep this farm afloat.

We have beef available. Please do let Juvencio know if you are interested in ¼ to ½ an animal, they will go to the butcher this month. The beef is all grass fed and lean, making it more healthy for you and the environment.

Important dates: August 25th – trimmed down canning party

October 14th – Harvest Festival

August 1st – date of your final payment for the CSA subscription fee

In this time of great turmoil please strongly consider staying engaged and enraged. We the people can influence what happens and our voices must be heard. Consider joining Indivisible and getting daily action items that can and will make a difference in the shape of politics in this country and in this world:

http://www.indivisibleor.org/todays-action/

Take action today in Sheridan:

http://imirj.org/sheridan/, see my email of action in Sheridan detention center today from 4 – 5:30 and join in the fight for justice.

There is so much to do everyday, make sure you do a little something each day and keep up the good work.

Here are some recipes for this week:

 

Zucchini Fritters

Adapted a bit from Simply recipes

Yield: about 10 12 2 ½ inch fritters

1 # (about 2 medium) zucchini

1 teaspoon coarse salt (kosher salt)

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Freshly ground black pepper

½ cup all purpose flour  (or gluten free four mix) ½ teaspoon baking powder

Olive or another oil of your choice, for frying

1-2 teaspoons of chopped basil or chopped mint.

To serve (optional)

1 cup sour cream or plain, full fat yogurt

1-2 tablespoons lemon juice

½ teaspoon lemon zest

Pinch of salt

1 small minced or crushed clove of garlic

 

Preheat oven to 200 degrees. Have a baking sheet ready.

 

Grate zucchini, in a large bowl, toss zucchini with 1 teaspoon coarse salt  and set aside for 10 minutes. Wring out the zucchini in a piece of cheese cloth.

Return the deflated mass of zucchini shreds to bowl It may need ¼ more teaspoon of salt. Stir in scallions, egg, and some ground pepper .In a tiny dish stir together flour and baking powder, then stir the mixture into the zucchini batter.

Fry the fritters in the heated oil for about 4 minutes on each side.

Serve with topping, can keep warm in the oven on the baking sheet.

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

1 head cabbage

Extra virgin olive oil

Salt

Pepper

Parmesan cheese

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

GREEN CABBAGE STUFFED WITH VEGETABLES AND FRESH HERBS

Printed from COOKS.COM

1 c. chopped mushrooms
2 tbsp. chopped fresh parsley
1/2 c. diced red bell peppers
1/2 c. diced asparagus or broccoli
1/4 c. diced onions
6 tbsp. Pesto
Dash of freshly ground black pepper
1/4 c. extra virgin olive oil
1 c. chopped cooked red potatoes
1 c. cooked lima or fava beans
1/2 c. pine nuts
1/2 head or 10 green cabbage leaves, steamed 3 to 4 minutes
2 c. prepared tomato sauce
3/4 to 1 c. grated Mozzarella cheese (optional)

In a large saucepan, saute the mushrooms, parsley, peppers, asparagus, onions, Pesto, and pepper in the oil over medium heat for 5 to 7 minutes, stirring occasionally. Remove from the heat and stir in the potatoes, beans, and pine nuts. Place 1 or 2 tablespoons of the mixture on each cabbage leaf where the thick stem is. Fold the right side of the leaf over it, then the left, and roll up.

Place the stuffed leaves in a greased baking dish and pour the tomato sauce over them. Top with the cheese, cover with aluminum foil, and bake in a preheated 375 degree oven for 30 to 40 minutes. Yield: 2 servings.

 

 

Kale and Lentil Soup

(Marilyn’s invention from Sue)

3 T EVOO (extra virgin olive oil)

1 onion and 1 rib of celery (chopped and sauté for 4 minutes)

6-7 cups of water

2 cups chicken broth

1 ½ cups green lentils (rinsed and checked)

1 bay leaf

¼ teaspoon red pepper flakes

½ – 1 # kale (washed and sliced)

12 oz. Kielbasa (slice in 1” rounds)

16 oz. plum tomatoes

2 teaspoons red wine vinegar

Salt and pepper to taste

Sauté onion and celery for 4 minutes. Add water and chicken broth as well as lentils to the sauté mix. Add the bay leaf and red pepper flakes and bring to a boil. Decrease heat to a simmer for 30 minutes. Then add the Kale, kielbasa sausage, tomatoes and red wine vinegar. Add salt and pepper to taste. Cook 15 minutes more and serve. Great the next day.

 

 

 

 

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Week #12

Week #12 2018

  • Lettuce
  • Green onions
  • Basil!!
  • Parsley
  • Kale
  • Cucumber (just one for everyone, but soon there will be tons!)
  • Zucchini and summer squash
  • Broccoli (finally and pretty small, what a disappointment)
  • Garlic
  • Peas or green beans ( the last and the first)
  • Potatoes

This is an odd week. The spring vegetables have ended and the summer ones are slow to step up to the plate. You will get a chance to catch up on any veggies you have not managed to eat until now. The tomatoes are getting a slight red tone, the peppers are setting flowers and the cucumbers are trying to grow despite the gopher tunnels ravaging the ground underneath.

We have battled the weeds all week, most of the onions are clean (for now). We can see the eggplant, peppers  and tomatoes that were knee high in weeds. Juvencio has been working away (between world cup futbol matches) turning over greenhouses from sugar snap peas to cucumbers, melons and fall Romanesco broccoli, and beets. All of the potatoes are dug from one hoop house and squash and pumpkins took their place. The last of the Brussels sprouts got planted out in the field, now the battle against the aphids begins in earnest. Farming is a struggle no matter how you slice it, there is always someone from above or below trying to eat the food we grow before we can get it out of the field to you.

I will not dally with this note, but rather get outside and harvest the peas before the red wing black birds eat them all.

Don’t forget to buy a bouquet for someone you love! Order grass-fed beef from Juvencio, or pick up some for burgers this week. Please do sign up to help harvest this summer, we can use the extra hands.

 

 

Here is a great recipe to try: zucchini pie, serve with a salad!!

https://eur01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.theguardian.com%2Flifeandstyle%2F2018%2Fjun%2F23%2Fyotam-ottolenghi-courgette-recipes&data=02%7C01%7C%7Cdae9d6c0c69a42feddb108d5dbe6fc7b%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636656707477994488&sdata=d9a8F8ONmqrtV9irdZ7zZDfaGvJbXUE3RCf%2BS%2BQz3X8%3D&reserved=0.

 

“Green Goddess” Salad Dressing

Modification from Toro Bravo

(This makes a large batch, you can use it for salads for the whole week, use it as a dipping sauce or on sandwiches, it keeps for 5-6 days in the refrigerator)

2 hardboiled egg yolks

1 raw egg yolk

½ avocado

Pinch of cayenne

2 tablespoons of champagne vinegar

2 T water

½ lemon , juiced

1 teaspoon herb of your choice: basil, parsley, oregano, tarragon

1 teaspoon chives (or scallions)

Salt and pepper to taste

1 ½ cup olive oil

  1. Put all ingredients except oil into a food processor or blender. Blend for 20 – 30 seconds until everything comes together.
  2. Slowly drizzle in the It should take about 1 minute to add all of it and properly emulsify the dressing.

 

 

Zucchini Lasagna

3 cups marinara sauce (Paul Newman’s 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.

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.

Luna’s chocolate Zucchini Cake

 

½ c soft butter                   1 c sugar (can be cut down)                         2 ½ c flour

½ c cooking oil                   1 tsp. Vanilla                                                       1 tsp soda

2 eggs                                   ½ c sour milk (buttermilk)                                            ½ t salt

½ c chocolate chips          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. (Lyn’s note:  I always double the recipe it is gobbled up as soon as it comes out of the oven.)

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.

 

 

 

 

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