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)


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



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.



  • 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)


  • 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)


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.



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
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!

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

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)

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

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.

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
When vegetables are tender it’s done.
Serve with a dollop of sour cream.


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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



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:





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



  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

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

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)



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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Week #8

  • Lettuce!! – enjoy “Panisse” and “Concept” two of our favorite head lettuce types
  • Beets
  • New potatoes!! Enjoy these delicious new red potatoes
  • Fennel – you can eat the bulb and the frons see recipes below
  • Radish or kohlrabi
  • Sugar snap peas – they are in!!
  • Green onions (scallions)
  • Kale or chard
  • Broccoli or Chinese Broccoli
  • spinach
  • Garlic!!

This has been a busy week on the farm. The tomatoes are growing strong and with that comes tying them up and pruning them to that harvest is easier. Many of the greenhouse tomatoes already have fruit! The outdoor tomatoes have also received their first pruning and have flowers. The peppers too are growing strong.

We managed to get the eggplant in the ground (over 150 individual plants). The outdoor potatoes and tomatillos also were planted. We got the bulk of the pumpkins, winter squash and gourds in the ground and covered with remay. The cucumber beetles, especially the striped variety are thriving in the warm weather and mild winter. The battle is definitely on.

We have also been struggling to catch the gopher that is eating 2 cabbages a day. They are just about to head and he or she eats the roots. This is the time of year that one is keenly aware that farming is really hard. We not only have to plant, water, weed we have to outsmart over 10 pests that go after our produce from above ground, air and underneath the soil. The constant vigilance and battle can be exhausting and frustrating.

This is graduation week! Diego will graduate from Liberty High School this Friday night. He came to the farm when he was 2 years old. The first day we toured the property he got lost in the tall grass. It is hard to believe we will send him off to OSU in September. He has been an honors student and an amazing athlete, playing a sport every season for 12 seasons. He has been a great harvest help, my right hand man at the Beaverton Farmers Market and all around fun to have at home. We know the next phase of his life will bring much joy and challenge and look forward to what that future holds for him.

Now, I will head out to harvest before the day gets too hot to tolerate the hoop houses.

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.

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt

2 1/2 pounds red-skinned new potatoes, halved lengthwise
Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

Fennel Salad

Make 4 servings
Preparation time: about 20 minutes.
NOTE: The amounts are all approximate and flexible. This is a very improvisational recipe.


1 small head organic butter (Boston) lettuce, cleaned and spun dry
1 medium-sized bulb organic fennel, sliced paper thin (a mandolin works best.)
2 organic navel oranges, peeled and sliced into thin rounds
15 oil-cured or Kalamata olives, pitted and sliced
5 or 6 organic dried figs, cut into small pieces
1 – 3 tablespoons extra-virgin olive oil
1 tablespoon organic lemon juice, plus more to taste if you like
1/2 cup blanched, slivered almonds, lightly toasted (optional)


  1. Wash and dry the lettuce, then tear it into bite sized pieces into a large salad bowl. Add the fennel, oranges, olives, and figs, and toss.
    2. Drizzle the salad with the olive oil, and toss until everything is lightly but thoroughly coated. Sprinkle lightly with salt and pepper, if you like, and toss again. Refrigerate until serving (but not longer than about 1 hour).
    3. Just before serving drizzle in about 1 tablespoon fresh lemon juice and sprinkle in — or top with —the almonds and cheese shavings, if you like. Toss quickly but thoroughly, and serve right away.

Cannellini Beans with Tarragon and Roasted Fennel || from Chef Jonathan Miller
I make some variation on this very often, as it can be made year round here. Some of you may recognize the flavor combination here from very similar recipes I’ve posted before in the Ladybug Postcard. I also made a version of this salad with raw fennel and grilled radicchio quarters and it worked very well. Kids love this bean salad because of its licorice overtones and the cheese.

1 c cannellini beans, soaked overnight in cold water
2 fennel bulbs, halved, cored, and thinly sliced crosswise
1 bunch tarragon, chopped
1/2 t fennel seeds, ground
4 T sherry vinegar
4 t Dijon
6 T crème fraiche
12 T olive oil
4 T parsley, chopped
8 oz Italian fontina, diced

Drain the beans and put into a pot with cold water to cover by at least 2 inches. Bring to a boil, skim any foam off the top, then lower the heat, add a generous amount of salt the pot, cover, and simmer slowly until the beans are soft, but not mushy, about 45-60 minutes. Drain.

While the beans cook, heat the oven to 400 and toss the sliced fennel with some olive oil and salt. Roast until colored and softened, and sweet, about 25-30 minutes.

Combine 2 T of the chopped tarragon, the fennel seeds, sherry vinegar, Dijon, and crème fraiche in a bowl. Whisk well. Add the olive oil and continue whisking until emulsified.

When the beans are cooked and drained, fold in the dressing, mixing thoroughly, but gently. Stir in the roasted fennel, the parsley, the cheese, and the remaining chopped tarragon. Taste to make sure you like it, and serve room temperature.

Fennel, Orange & Caper Salad
Note from Julia: I made this and it’s REALLY good. It’s pictured above. In the photo, I used kalamata olives instead of the capers.

2 bulbs fennel
1 Tablespoon cabers, drained
1 Tablespoon dill or chervil, fresh, chopped
1/2 orange, seeded
2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar (I often omit this)
1/2 teaspoon salt
4 Tablespoons olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill.. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, and sugar and salt. .Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve

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

Fresh peas with mint and green onions

Peas with mint is  a classic combination that’s more than the sum of its parts.

Prep and cook time: 30 minutes.

Makes:  4 servings

Notes for the final sprinkling of salt, use kosher or sea salt for a clean, bright taste.

2 pounds English peas

1 green onion

6 mint leaves

1 teaspoon unsalted butter

1/8 cup chopped chives

salt (see note)

Beets with Fennel (My version as I couldn’t find the book I got the delicious recipe from)


1 bunch beets (steamed, leave 1” of tops and the whole root on, steam and then peel)

1 fennel bulb cut in quarters and then slice thinly

1 sweet onion, chopped finely

Toasted walnuts, about 1 cup

2 tablespoons of chopped parsley



4 T extra virgin olive oil (is there any other kind?!)

1 teaspoon walnut oil (I used sesame)

1 T, plus a dash more Champagne vinegar

Salt and pepper


Mix cooked beets, onion, fennel and walnuts together, add parsley and toss with vinaigrette.  Chill or serve warm, we loved it.




  1. Bring a large pot of water to a boil.  Meanwhile, shell peas (you should have about 4 cups). Cook peas in boiling water until tender, about 2 minutes.  Drain well and transfer to a medium bowl.
  2. While peas are cooking, trim and discard the root ends and dark green leaves of green onions.  Halve white and light green parts lengthwise and thinly slice cross wise. Set aside.  Chop mint and set aside.
  3. Add butter to hot peas and toss until butter melted and peas are coated.  Add green onions, chives and mint and toss to combine.  Sprinkle with salt to taste and serve immediately.


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Week #7


  • Lettuce – enjoy some of our favorite head lettuce, “Concept” (the dark green almost romaine type) and “Sylvesta” (light green butter lettuce).
  • Garlic scapes – the garlic flowers are delicious on the grill or use it like leeks in soup.
  • Green onions (scallions)
  • Chinese broccoli or cauliflower or regular season broccoli
  • Dill or cilantro
  • Sugar snap peas
  • Kale or Swiss Chard
  • Radishes or kohlrabi
  • Spinach – this is the first from the field, very dark green and very tender and nameless. This variety from Osbourne Seeds is so new it has just a number. If you think of a great name send it to us and we will send all your suggestions to Osbourne.

May is almost over. Juve plowed under the last of the overwintering cauliflower. We plant the beds as soon as the old crops come out. We snuck (we are hoping the cucumber beetles don’t find them) in some cucumbers and more pole beans and hope to get the remainder of the summer crops in later today or this week. There is no such thing as “I have the garden planted” here on the farm. We continue to seed, weed and plant from now until October when the garlic goes in. The focus changes from planting huge beds of crops to weeding all the beds and pruning a trellising those crops that we have in.

We managed to get in most of the winter squash and pumpkins last week. We left them uncovered for one day and an army of stripped cucumber beetles flew in and began to devour their leaves. We quickly covered them with remay and hope to give the plants a good three weeks of cover to out grow the beetles. Many of our members remember the battles with the beetles from past years and this year promises to be no different. The conclusion we came to in the past is that cover is the best solution at least for young plants. We have also had some success with “surround” a white clay based spray that makes the plants taste bad to the beetles. The other strategy is to “out plant” the buggers, we just keep planting more squash and beans until we get enough for us and them.

There are flowers on the greenhouse tomatoes! We have so much to do to get these tomatoes to you by mid-July, but we remain hopeful that you will taste the sweetest of tomatoes soon. The sugar snap peas have gone crazy and are now almost 10 feet tall inside the greenhouse. The outdoor set are in flower as well. The beans are starting to climb their trellis which means they are about 4-6 weeks away from harvest. All this talk of harvest makes me feel like getting out there, so I will sign off. Please don’t forget to mark your calendars for the big farm events this season:

  • Canning party – September 12th , 2015 : a fun filled day from 9 – 5 where we come together as a community to put the extra produce from the farm to work for our winter enjoyment. Many more details to follow.
  • Harvest Festival – October 18th, 2015: a community event not to be missed! 2-6 p.m. here at the farm. This is our chance to shine and celebrate the culmination of a great harvest season. We will also celebrate the centennial of our barn, stay tuned for special events around this theme.

I decided you could figure out how to use scallions (green onions) so I did not include many recipes, if all else fails use them in soup or omelets. They are the most nutritious of all onions, don’t let them go to waste. There are lots of greens this week, thus it is time for a word from one of our founding members, Sue Kass. Have a great week

Sue Kass’ Greens Primer

“I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips

Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlarabi–come with “greens” that many might neglects. Cook ’em up like you would any other green
Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc
Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skilllet with a few tablespoons of water. Stuff the cooked greens and their
liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch
Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing
and let them marinate a bit more before serving (see dressings below)

Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)

1/2 c rice vinegar
1Tb dark sesame oil
1/8 c sugar
1 Tbs grated fresh ginger
2 tsp soy sauce
salt, pepper to taste

Thai-Style Lemon Dressing

4 Tbs lemon juice
4 tsp peanut oil
4 tsp brown sugar
2 tsp fish sauce

Toss with a mix of greens, mint, cilantro

Kass family Beans n Greens (we eat this about once a week, year round)

1-2 bunches fresh greens (or equivalent in frozen)
Small onion or large shallot, fnely chopped
2-3 cloves garlic, ” ”
1/4-1/2 tsp red pepper flakes
1-2 Tbs olive oil
1/4 c. white wine or sherry
1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)

Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.
Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.
Meanwhile chop greens.
Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”
Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or
grain of your choice, sprinkle with parmesan

Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!

Yeasted olive oil dough (see below)
10 c. mixed greens, cleaned/stemmed
2 Tbs olive oil
1 small onion, diced
2 cloves garlic, chopped
1/4 c. chopped parsley
red pepper flakes
1/2 c. pitted kalamata oiives, coarsely chopped
1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)
1 beaten egg.

Make dough and while it is risng, prepare the greens.

Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.

Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.

Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.”


Middle Eastern Radish and Beet salad in Scallion Vinaigrette

Fresh From The Garden, Perla Meyers


3 tablespoons olive oil

2 T red wine vinegar

4 T finely minced scallions

1 ½ cup plain yogurt

salt and freshly ground pepper

1 ½ pounds cooked beets, peeled and cut into ¼ inch cubes

2 ½ cups thinly sliced radishes


  1. In a large serving bowl, combine the oil, vinegar, scallions and yogurt.  Season with salt and pepper and whisk until blended.  Add the beets and radishes and fold gently.  Cover and refrigerate over night.
  2. The next day, bring the salad back to room temperature.  Correct seasoning and serve as an accompaniment to grilled salmon or chicken or sautéed veal.


Sugar Snap Pea Salad with Sweet Lemon and Mustard Dressing

Fresh From the Garden, Perla Meyers



1 ½ pound sugar snap peas, strings removed

juice of 1 large lemon

6 Tablespoons olive oil

1 Tablespoon Dijon mustard

2 teaspoons granulated sugar

4 Tablespoons finely minced scallions

Freshly ground white pepper


  1. Bring salted water to a boil in a vegetable speamer.  Add the peas and steam, covered for  5 minutes or until crisp-tender.  Run under cold water to spot further cooking and drain on paper towels.  Place in a serving bowl and set aside.
  2. In a small jar, combine the lemon juice, oil, mustar, and sugar.  Cover tightly and shake until the mixrure is smooth and well blended.  Add the scallions, serason with salt and pepper, and pour dresssing over the peas.  Cover an d chill at least 2 hours before serving.




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Week #6

  • Sugar Snap peas!! – finally ready for harvest, a taste for everyone with more to come. You can eat the whole pod, we enjoy them raw, but if you must cook them see recipes below.
  • Spinach – enjoy our new dark green variety from Osborne seeds in Washington State.
  • Kale – our new crop from the field. They have been “kissed” by slugs and flea beetles, but this way you know they are organic!
  • Beets – enjoy the tender roots and the delicious greens. We just sauté the greens with the garlic scapes, add a dash of tamari and call it good.
  • Kohlrabi or radish or turnips – these roots (Kohlrabi) are like the broccoli stem, but sweeter. Make sure to peel them. Again we love them raw sliced in the veggie bag for school lunches, but you can cook them or check out last week’s note chock full of recipes.
  • Garlic scapes – this is the special time of year to enjoy these garlicky – sweet garlic flowers.  We gave you lots of recipes last week so enjoy them. If all else fails just chop them up and sauté like regular garlic for a subtler flavor.
  • Chinese broccoli or cauliflower or Swiss chard –  It is on its way out L. We were able to harvest it for 4 good weeks, the regular broccoli is on its way.
  • Onions or shallots – this is the last week of our storage ! We will switch to green onions next week and wait until July to harvest our main crop onions.
  • Salad mix – this is the last week of salad mix (we think). We will move on to head lettuce next week. Make sure you try my dressing below! We recommend washing and drying (spinning) your salad mix the first day you pick it up and having it ready for the week.

We can feel the shift on the farm. The outside crops are leaping ahead. We are harvesting lettuce, kale and spinach from outside. The greenhouse tomatoes are growing and in flower all ready. The spring potatoes are almost ready to dig (1-2 weeks), and we will pull out the Chinese Broccoli soon and shift to cucumbers.

Most of the field is planted. We are counting the beds and strategizing about space for the eggplant, tomatillos and final summer crops while saving space for the fall favorites like Brussels Sprouts. Planting and seeding and weeding never end on the farm. We are doing all of these things along with two weekly harvests until November. We continue to juggle the farm, my work, the farmers market and the livestock, oh yeah and we have a son graduating from high school and the end of the lacrosse season!

If you want to help with the harvest the sign-up is in the barn next to the sign in sheet. We ask that each member contribute twice during the season to help with the harvest. We begin at 7 – 7:30 and we ask that you stay until the harvest is complete ( 11- 12). You can reach us on our cell phones if you have questions or can’t make an assigned day.

As we are in the planning mood we are busy setting dates, so mark your calendars too!

  • Canning party – September 12th , 2015 : a fun filled day from 9 – 5 where we come together as a community to put the extra produce from the farm to work for our winter enjoyment. Many more details to follow.
  • Harvest Festival – October 18th, 2015: a community event not to be missed! 2-6 p.m. here at the farm. This is our chance to shine and celebrate the culmination of a great harvest season. We will also celebrate the centennial of our barn, stay tuned for special events around this theme.

It is time to you pick! Strawberries are coming in and many of our Helvetia neighbors have picking available. Check out the Tri county  information at: http://www.tricountyfarm.org/farms. Our neighbors on Helvetia are not organic but are open for you pick Monday – Saturday.

Off to harvest, enjoy your week.

Lyn’s Salad Dressing


1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed


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

Chioggia beet salad
adapted from the LA Times: November 15, 2006

Total time: 1 hour, 15 minutes, plus 1 hour standing time

Servings: 4

Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.

1 bunch beets: any color
1 tablespoon seasoned rice vinegar
1 Tablespoons good-quality olive oil
1/2 teaspoon (scant) toasted ground coriander seeds
1 shallot, minced
4 ounces (1/2 cup) crème fraîche or sour cream
1 tablespoon prepared horseradish
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1-2 tablespoons fresh mint or chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet.

  1. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside.
  2. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
  3. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.

Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir

1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock

Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.

Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.

Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.

Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.

Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.

Serves 6.

Kohlrabi Saute w/ Garlic & Lemon Juice:

2 med Kohlrabi bulbs
1 Tbls olive oil
1 Garlic clove, finely chopped
1 med Onion, chopped
1 Tbls Lemon juice
2 Tbls Parsley, chopped
2 Tbls sour cream
Salt & freshly ground pepper
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.

Sugar Snap Peas with shallots and Thyme


  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped fresh thyme
  • kosher salt to taste


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.


Lemony Sugar Snap Peas

Thanks to Benedictine University Dietetic Intern Erica Hanson for sharing this recipe. Erica says this recipe is great for kids because it combines new flavors with a favorite vegetable…and “once the ingredients are prepared by an adult, kids can prepare the rest of the recipe on their own.”

2 ounces raw sugar snap peas
1/2 peeled and sliced Hass avocado
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 1/2 teaspoon olive oil
1/16 teaspoon kosher salt
1/16 teaspoon freshly ground pepper

In a bowl, whisk together the mustard, lemon juice, olive oil, salt, and pepper. Add the raw sugar snap peas and avocado, tossing gently to combine.

Serves 2.

Kale Omelet

By the Armard Family




– as much kale as you could get with two hands together (as a bunch) after it has been chopped (aprox. 2 cups)

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

– 1/4 cup of feta or chevre cheese (small pieces)

– 1 small-medium ripe tomato or 4-5 cherry tomatoes (chopped)

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley



– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside

– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out

– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)

– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (frittata Vs. Omelets)

– Take out and add some chopped parsley or basil on top

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

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

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

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

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

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

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

Bon Appétit
December 2008
by Tori Ritchie




Posted in Weekly Newsletter | Leave a comment

Week #5

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  • Spinach
  • Beets – small and sweet, make sure to use the greens as well as the roots
  • cilantro or Dill or Oregano – use to spice up any dish, dry it if you can’t use it right away
  • Garlic scapes – just starting, these delicious flowers of the garlic are great on the grill, in soups or as garlic flavoring for stir fries
  • Chinese broccoli – we’ll have it for a few more weeks, enjoy it sautéed every week!
  • Kale – Finally! It is back in full force, enjoy it as crispy kale, kale salad, sautéed.
  • Salad mix – it is so colorful and delicious!
  • Onions – Enjoy them now as they will not be around for long. As they are from last season they will begin to sprout soon, so don’t wait eat them now.
  • Kohlrabi or turnips – enjoy them in stew or eat them raw.

We see some new veggies this week. Beets and their greens and kohlrabi can be used raw or cooked. Veggies outside are finally really starting to grow. Everything is a bit confused with spring swings in temperature from 80s to 30s but many crops are getting used to it and taking off.

The first outside tomatoes went into the ground this week. We got in the cherry tomatoes and the paste tomatoes. We hope to get the heirlooms in the ground later today. The Liberty High School AP Environmental class made their final of three visits to the farm and they helped us plant the celeriac, leeks, summer squash and the end of the onions. We rewarded them by firing up the pizza oven and letting them make all the pizza they could eat!

We continue to plant inside the hoop houses and outside hoping to get the pole beans, eggplant and peppers in later today along with the lettuce we plant each week. The sign-up list has gone out in the barn so if you want to lend a hand with harvest, please do let us know when to expect you. Working on the farm is not required but requested. It gives you a keen knowledge of all it takes to provide organic vegetables to a community.

Enjoy your veggies this week!


Grate scrubbed beets or cut into julienne; toss with chopped green onions and vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.


Just cut them into chunks and roast them with olive oil, S & P until they are tender.

Simple summer beet soup

Boil and peel beets. (Can use both kinds). Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sour cream.

A beet suggestion from Anina Marcus, a CSA member from Carmel: “I would like to say what I did with the beets.  I parboiled them till tender, sliced them thin and then made a vinaigrette of Meyer lemon, balsamic vinegar, sea salt, pepper, 2 tablespoons honey or pomegranate molasses and then sprinkled your thinly diced mint over all that. It was so lovely. If you really want to get adventurous you can slice strawberries into that also. You get the wonderful sweet of the strawberry against the different sweet of the beet all put into balance by the Meyer lemon and balsamic to offset the sugars slightly… It’s a palate pleaser… I just had to tell you because I did that tonight to go with corn on the cob.”

Creamy Beet Soup with Pistachio Mousse
adapted from the Cook’s Garden by Ellen Ogden

2 tablespoons olive oil
1 bunch beets, peeled and cubed
1 small onion or leek, chopped
2 garlic cloves, minced
1.5 cups white wine
2 cups apple cider or juice
dash of ground allspice
1 stick of cinnamon
1 bay leaf
1 pint sour cream or yogurt
S & P to taste

Pistachio Mousse

1 cup ricotta cheese
1/2 cup chopped pistachio nuts, slightly toasted
8 sprigs fresh chervil or 4 sprigs fresh tarragon
4 fresh mint leaves
pinch of salt
pinch of cayenne pepper

Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sour cream or yogurt.

Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours.

Meanwhile make the pistachio mousse. Process all of the ingredients in a blender or food processor until smooth. Transfer to bowl, cover, and refrigerate until ready to serve.

Serve the soup cold, seasoning with the salt and pepper and garnishing each bowl with a spoonful of the mousse.

6 medium beets roasted
Olive oil

2 cloves garlic crushed
2 Tbl yogurt
2 Tbl Mayo (regular or vegan)
4 tsp curry powder
3 Tbl fresh lemon juice
10 tbl olive oil
4 Tbl chopped cutting celery or cilantro

Preheat oven to 375. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender. A sharp kitchen paring knife should pierce through the foil easily. Set aside to cool. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. Many people don’t prepare fresh beets because of the staining juices. Wearing latex or vinyl gloves will protect your hands and preparing on a covered surface

Will protect your cutting board. I often roast beets without wrapping and use them skin included. However, this is an alternative method. Whatever method you use, it is well worth the effort!

Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature.

Honeyed Beet Quinoa Summer Salad, with variations
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

Julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo… chives, tarragon for a different flavor….. The possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil… but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

From a book I got from the library: A Mother’s Book of Traditional Household Skills by L.G. Abell, originally published in 1853

Wash them clean with a cloth, rubbing them well. Be careful not to cut them, unless they are very large, and then you may cut them in two, not splitting them. They require, when grown full size, three or four hours’ boiling. When tender all through, scrape off the outside, split or cut them in thin round slices, and pour over melted butter, and sprinkle with pepper. Boiled beets sliced, and put in spiced vinegar until pickled, are good. The tops of beets are good in summer boiled as greens. Beets should be kept in the cellar, covered with earth to keep them fresh. It is said they are nicer roasted as potatoes for the table.
Orange Beets

2 large beets (about 1 1/2 pounds)
1 tablespoon butter
1 tablespoon grated orange rind
3/4 cup fresh orange juice
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons chopped almonds, toasted

Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.
1. Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 89(29% from fat); FAT 2.9g (sat 1.3g,mono 1.1g,poly 0.3g); PROTEIN 2.4g; CHOLESTEROL 5mg; CALCIUM 27mg; SODIUM 157mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 14.8g
Cooking Light, DECEMBER 2001

Balsamic-Dressed Roasted Beets
A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.
6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 79(3% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 258mg; FIBER 4g; IRON 1.2mg; CARBOHYDRATE 17.9g
Cooking Light, NOVEMBER 2005

Beet and Leek Salad with Peanut Dressing

The beets, leeks, and dressing can all be prepared and stored separately in the refrigerator up to two days in advance; just let them all come close to room temperature before serving. The dressing gets thicker as it stands, so add more water to thin it if necessary. To avoid staining your hands when rubbing the skins off the beets, wear gloves or rub the beets under running water.
2 medium beets (about 3/4 pound)
Cooking spray
4 cups thinly sliced leek (about 1 pound)
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 cup water
1 tablespoon fresh lime juice
1 tablespoon creamy peanut butter
1 1/2 teaspoons minced peeled fresh ginger
2 cups alfalfa sprouts

Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake at 425° for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
Combine leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 425° for 15 minutes or until tender and just beginning to brown; stir after 8 minutes.
Combine water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings. Drizzle about 2 teaspoons dressing over each serving.

Yield: 6 servings

CALORIES 84(23% from fat); FAT 2.1g (sat 0.4g,mono 1g,poly 0.5g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 266mg; FIBER 3.1g; IRON 1.9mg; CARBOHYDRATE 15.1g
Cooking Light, MARCH 2005

Rochelle’s Beet Salad
we love it, it’s fast, easy and healthy.

I just threw it together, so it’s a simple one. Trim ends off beets, then steam until soft rinse with cold water, so that the skin peels right off. Dice up, mix with thinly sliced onions, (red, white or yellow), add crumbled crostini, and plenty of balsamic vinegar, salt/pepper to taste with a dash of extra virgin olive oil. Toss, EAT.

Dutch Beet Salad
from Recipes from a Kitchen Garden by Shepherd and Raboff

6 large beets, peeled
1 bunch scallions, chopped
½ cup apple cider vinegar
2 Tbs. water
½ cup vegetable oil
pinch sugar
1/4 tsp. salt
1/4 tsp. black pepper

Grate the fresh beets on the finest grater you have-preferably one used to grate lemon peel. If you are using a food processor, use the blade with the smallest holes. Place the grated beets in a bowl. Mix the remaining ingredients until blended and pour over the beets. Toss and marinate in refrigerator for several hours before serving. For an interesting variation substitute grated carrots and/or grated daikon radishes for 1/3 of the beets. Serves 4 to 6.

Grilled Beets from a customer

Toss with balsamic vinegar, extra virgin olive
oil, salt & pepper and GRILL over direct heat
for 15-20 and finish indirect heat approx. 40
min for approx. 1-1/2″ dia. beet (grill with
skin on of course and 1/2 of tops and roots).
These are superior to oven roasting – I can’t go back
to oven roasting now!

Cooking Light magazine

2 beets
2 apples, cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. horseradish

Preheat oven to 400̊. Wrap beets in foil and bake for
1 hour or until tender. Cool and peel the beets.
Place beets, apples, cheese and horseradish in a food
processor, process until well blended. Serve with
crackers or pita chips.


1/2 lb.
1 small bunch
1 tbsp.
1/4 cup
beets without leaves (about 3 medium)
white-wine vinegar
olive oil

Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates. Serves 2.

Gourmet, March 1997


This sauce utilizes both the beets and their leafy tops, so freshness is paramount.  Boiled and diced beets are added to a simple sauce of tender beet greens wilted in garlic and olive oil.  A splash of lemon juice helps balance the sweetness in the beets, as does the gentle bitterness of the greens themselves.

4 medium
1 tsp.
1/4 cup
4 cloves
1 1/2 tbsp.
1 lb.
beets with their leafy greens
salt, plus some to taste
olive oil
fresh lemon juice
pasta (best choice: fusilli or other short, curly shape)
  1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
  2. Slice the beet stems where the leaves begin and set the leaves aside.  Trim all but the last inch of the stems from the beets themselves.  Trim any dangling roots and wash the beets to remove any dirt. The trimmed beets should weigh about 1 pound.  (Julia’s note: if you have a beet or 2 left over, they are good grated raw into a salad.)
  3. Place the beets in a medium saucepan and cover with water. Bring the water to a boil and add salt to taste. Simmer until the beets are tender enough so that a metal skewer slides easily through them, about 25 minutes.  Drain the beets and cool them slightly.  Use paper towels to hold the beets and rub gently to slip off their skins. Trim and discard the remaining portion of the stem.  Cut the peeled beets into 1/4 inch cubes and set them aside.
  4. While the beets are cooking, place the beet greens in a large bowl and soak in several changes of cold water until no grit appears on the bottom of the bowl.  Shake the leaves to remove excess moisture but do not dry them. Slice the damp leaves crosswise into 1/2 inch wide strips and set them aside. There should be about 5 cups of shredded beet greens.  (Julia’s note about the ‘several changes of cold water': I just wash the beets, but then I’m not a fussy chef from New York City….)
  5. Heat the oil in a large sauté pan with a cover. Add the garlic and sauté over medium heat until golden, about 2 minutes.  Add the beet greens and 1 teaspoon salt.  Stir several times to coat the leaves with the oil.  Cover and cook, stirring several more times, until the beet greens have wilted, about 5 minutes.
  6. Stir in the cubed beets and the lemon juice and cook until heated through, about 1 minute.  Taste for salt and adjust seasonings if necessary.
  7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the beet sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.

Pasta e Verdura, Jack Bishop

3/4 cup
2 cloves
1 tbsp.
1 tbsp.
1 1/2 tsp.
1 tsp.
beets (each 1 1/2 to 2 inches in diameter), scrubbed and trimmed, leaving about 1 inch of the stems attached
garlic, unpeeled
olive oil
minced fresh coriander
red-wine vinegar, or to taste
minced white part of scallion
walnut halves, toasted and chopped (about 2 teaspoons)

In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

Gourmet, February 1993

1/4 cup
2 tbsp.
1 clove
1/4 cup
1 tbsp.
1/2 tsp.

1/2 cup
4 cups
4 cups

minced shallot
minced peeled fresh ginger
garlic, minced
rice vinegar (available at Asian markets and some supermarkets)
soy sauce
Asian (toasted) sesame oil
Tabasco to taste
olive oil
finely shredded carrots
finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet, April 1994

1/2 bunch
1 oz.
4 tsp.
1 tbsp.
watercress, coarse stems discarded
grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
chilled fine-quality blue cheese, cut into small thin slices
peeled cooked beets, grated coarse (about 1 cup)
extra-virgin olive oil
balsamic vinegar
coarse salt to taste
coarsely ground pepper to taste

Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper. Serves 2.

Gourmet, February 1994

9 lbs.
3 tbsp.
1 tbsp.
1/2 stick
beets including the greens (4 1/2 pounds without the greens),
Guinness stout
red-wine vinegar
unsalted butter (1/4 cup)
the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse

Trim the beets, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens. In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.

Gourmet, March 1990

Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad.

6 tbsp.
2 1/2 tbsp.
1 tbsp.
7 med.-lg.
1 cup
2 tbsp.
3/4 cup
extra-virgin olive oil
red wine vinegar
minced garlic
beets (about 3 inches in diameter) with greens
chopped drained capers
crumbled feta cheese (about 3 ounces)

Preheat oven to 375¡F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

1 1/2 tsp.
3 med.
1 bunch
1 1/2 tbsp.
1 tbsp.
2 cups
olive oil
carrots, peeled, chopped
beets, cut into fourths, tops reserved for another use
onion, finely chopped
balsamic vinegar
Chopped fresh chives

Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.

Working in batches, add sugar and carrot mixture to blender or food processor. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.

Julia’s note: I have an immersible blender; it’s a GREAT soup tool: just blend the soup right in the pan.  I highly recommend this kitchen gadget.

Adapted from Bon Appétit, June 1996

8 cups
4 tbsp.
3 tbsp.
6 tbsp.
washed, loosely packed trimmed beet greens (coarse stems removed)
unsalted butter
fresh lemon juice
finely chopped shallots or onions
salt and pepper to taste

Rinse the beet greens well, and leave the water clinging to the leaves. Melt the butter in a medium-size skillet.  Add the greens and lemon juice, cover, and cook over low heat for 5 mins.  Then add the shallots and salt and pepper.  Stir well, cover, and cook until the greens have wilted another 4-5 mins. Adjust the seasonings if necessary, and serve immediately. Makes 2 portions.

The New Basics, Rosso and Lukins

1 cup
2-3 cloves
2 tbsp.
1 tsp.
1/4 cup
1 lg.
1 cup
freshly ground pepper
cooked beet, roughly chopped (3/4 to 1 cup)

Put all ingredients except the oil in a blender or food processor and puree. Then, with the motor running, slowly add the oil.

Kitchen Garden Magazine, Sept. 1997

1/2 cup
1 lb.
1 lb.
1/2 cup
1 tbsp.
2 large

4 oz.

pine nuts
beet greens (or chard or spinach)
fettuccine or linguine
olive oil
chopped garlic
or 4 medium roasted beets, cut into 1/2-in. cubes
Salt and freshly ground pepper
feta or Gorgonzola cheese

Toast the pine nuts in a 350 F oven for 10 minutes or until light brown. Cool. Wash the greens thoroughly. If the leaves are young and tender, they can be used whole. If they’re large, remove the stems and chop the leaves coarse. Juice the orange and the lime into a measuring cup; you should have about 1/2 cup of juice. Save the rinds. Cook the pasta in a large pot of boiling salted water until al dente. If you’re using fresh pasta, which needs to boil for only a minute or two, prepare the sauce before you cook the pasta. In a very large sauté pan or Dutch oven, heat the oil and the garlic over a medium flame just until the garlic starts to color. Add the beets and citrus juice, and season with two large pinches of salt and some pepper. Boil until the liquid is reduced by about half. Add the greens and toss. If the sauce needs more zing, grate just a bit of orange and lime peel into it and stir. Drain the pasta, add it to the sauce along with most of the pine nuts, and stir. Serve on warm plates with the extra pine nuts and half the cheese crumbled on top. Pass the rest of the cheese at the table.

Kitchen Garden Magazine, Sept. 1997

Scrub beets under cold water, rub them with vegetable oil and sprinkle them with a little kosher salt. Roast them on a baking sheet at 350 F. Small to medium beets take 30-60 minutes. You may want to cut large beets in half to shorten the baking time. When the beets can be pierced easily with a fork, they’re done. Once the beets are cool, the skins slip off easily.

I have no trouble finding ways to use leftover, cooked beets. In my beet vinaigrette, pureed cooked beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional vinaigrettes. The vibrant color really dresses up garden salads, pasta salads, and fish. One of my favorite salads is a mixture of greens topped with cubes of roasted beets, slices of tart green apple, and pats of goat cheese, all drizzled with sweet-tangy beet vinaigrette.

Kitchen Garden Magazine, Sept. 1997

Grate or hand-cut carrots or beets, blanch them briefly in boiling salted water, then drain and towel-dry. Dress while warm with Lime-Cumin Vinaigrette, plus 1 teaspoon orange flower water if you like.

Lime-Cumin Vinaigrette

1 clove

2-3 tbsp.
2 tbsp.
1/2 tsp.
1/2 tsp.
1/4 tsp.
1/3 cup
2 tbsp.

Grated or minced zest of 2 limes
fresh lime or lemon juice to taste
chopped scallion or finely diced shallot
jalapeno chile, seeded and minced
cumin seeds
coriander seeds
dry mustard
olive oil
chopped cilantro

Pound the garlic with 1/8 teaspoon salt in a mortar until smooth (or put it through a press), then combine it in a bowl with the lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool. Grind to a powder in a spice mill, and then add them to the juice mixture. Whisk in the mustard and oil. Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro just before using.

Vegetarian Cooking for Everyone, Deborah Madison

4 medium
4 tbsp.
Fresh lemon juice
Salt & freshly ground pepper
Chopped fresh dill or parsley

Wash, peel, and coarsely grate beets.  In a covered frying pan, melt butter, add beets, and stir to coat with butter, then sprinkle with lemon juice to taste.  Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don’t burn.  (You could add a few spoonfuls of stock or water to prevent sticking.)  Cook just until tender, and then season with salt, pepper, and additional lemon juice if needed.  Sprinkle with dill or parsley.  Serves 4.

Note:  Grate other vegetables, such as cabbage, carrots, and parsnips, cook separately, and arrange in mounds on a vegetable platter.

Victory Garden Cookbook, Marian Morash

Beetroot Salad with Anchovy Dressing
, from: Jane Grigson’s Vegetable Book

Julia’s note: ‘beetroot’ is what beets are called in England, I think. I was intrigued by this recipe because of the unusual salad dressing. I’m a big fan of vegetable salads, our dinner table often has a traditional lettuce salad and also a beet or potato or turnip or fennel or celery etc. salad. I love make ahead dinner items, and vegetable-rich ones are an extra bonus.

1 pound boiled, peeled beetroot
1/2 pound boiled firm or waxy potatoes
2 hard-boiled eggs, peeled
chopped parsley

2 medium onions, chopped
4 Tablespoons oil
1 tin anchovies in oil
1 teaspoon wine vinegar
1/4 teaspoon (or a bit more?) Dijon mustard pepper

Slice beets and put into a shallow bowl. Peel and slice the potatoes into half-circles and arrange them in a ring round the edge, slipping the straight edge down between the beets and the edge of the bowl. Mash the eggs to crumbs with a fork, mix them with a heaped tablespoon of parsley and set aside.

For the dressing, cook the onions in a tablespoon of oil in a small covered pan, so that they become soft without browning. Cool and pound with the anchovies, their oil and the remaining ingredients (use a blender if possible). Adjust the seasonings (this usually means add S & P to taste).
Spread dressing evenly over the beets. Scatter the egg on top with extra parsley if necessary. Serve chilled.

Cilantro Pesto (1/2 cup)


¼ cup olive oil

1 Scallion, coarsely chopped

1 garlic clove coarsely chopped

1 Tablespoon pine nuts

1 ½ teaspoon lime or lemon juice

1 cup cilantro springs

salt, cayenne to taste.

Blend until smooth.  Great with grilled veggies, or on pasta with goat cheese and fresh tomatoes, or combine with bread crumbs to stuff and bake tomatoes.  Freezes well.

Easy Pasta with Greens & Garlic Scapes

Posted by Carole Koch

1/3 pound penne or farfalle pasta
2 to 3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic scapes, chopped
1/2 pound kale, Swiss chard, and/or turnip leaves, chopped
salt and pepper to taste

Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic scapes, and cook until tender. Add the greens and saute until wilted. Drain pasta and combine it with the vegetables. Season with salt and pepper to taste and serve immediately. Serves 2.

Fried Garlic Scapes

Posted by Carole Koch

Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot.

Chicken With Garlic Scapes & Capers

Posted by Carole Koch

Thanks to contributing editor Lauren White for sharing this recipe!

2 whole skinless boneless chicken breasts, each cut in half
2 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
4 tablespoons dry white wine
2 tablespoons lemon juice
4 chopped garlic scapes
1 tablespoons drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.

Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.

Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.

Serves 4.


Garlic Scape Soup
(This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)
3 cups garlic spears, cut into 2-inch pieces
1 medium onion, chopped
1 tbsp olive oil
1 tsp thyme leaves or 1/2 tsp dried thyme
3 cups chicken broth
1 cup cream
Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.

Creamy Kohlrabi with Parmesan.

2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated
2 tablespoons unsalted butter or olive oil, or combination
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley

Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.

Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Kohlrabi Pickle Chips from the Victory Garden Cookbook

1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric

Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days


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Week #4

Week #4

  • Salad mix – enjoy your salad mix, we are almost ready to give head lettuce.
  • Parsley, dill or cilantro – get ready for those herbs, they add a spice of flavor to your veggie and meat dishes.
  • Spinach – we obviously love spinach and hope you do too. Steam it , sauté it or make the great spinach soup described below.
  • Kale or Chard – eat your greens every week.
  • Chinese Broccoli – a spring delight, great to sauté or add to soup, cut off the tough end, and eat the rest, stem, leaves and tender broccoli head.
  • Onions – these are nice onions, overwintered from last season.
  • Green garlic – this will be the last time you get this spring delight as the garlic is sending up scapes (the flower end). That means grilled garlic scapes for next week!


This has been a busy week. The onions, shallots and leeks are almost all planted! We have 2 more beds to go. The outside peas got their new trellis and the inside  peas are covered in blooms. Peas are on the horizon which means it is time to have our subscribers help with harvesting. The sign-up sheet is in the barn. Please plan on helping twice over the course of the season. Once you sign –up we are expecting you. Please call or text us if you are not going to make it. If there is no space for you on the day you want to help you can just show up and we will be able to put you to work.

The Beaverton Farmers Market was a buzz yesterday with opening day. I will be there every week during the spring and summer and into the fall. We sell fresh cut flowers and vegetable starts under the Pumpkin Ridge Banner. Come by and visit me and tell your friends, from 8 – 1:30 every Saturday. Today (Sunday May 3, 2015) I will be selling at Catlin Gable school from 12 – 4.

We hope to get all our tomatoes in the ground this week. We will finish the aliums as well. Zucchini is on the way as well as pole beans and more. It is the busy season, but the fun never stops on the farm.

Have a great week!

Bittman curry creamed spinach w/potato crust. (4-6 svgs)

3 Lbs spinach or other greens, trimmed
2 tbs butter
2 tsp garam masala or curry powder
1/4 tsp nutmeg
2 c coconut milk
1/2 c yogurt
(1 brick extra firm tofu cut into 1/2″ cubes- I didn’t do this)
1 large russet potato, thinly sliced
2 tbs olive oil
Salt, pepper

1. Preheat oven to 425. blanch greens by dropping in salted boiling water x 1 minute, then plunge into a bowl of ice water to stop cooking, drain and squeeze out excess moisture. roughly chop.

2.melt butter and garam masalas and nutmeg in large skillet until fragrant, then add coconut milk, yogurt, spinach, tofu, and tsp salt. Bring to a oil, stirring at times until bulk of the liquid is absorbed. Transfer to oven proof dish.

3. Toss the potato slices with oil, salt, pepper, then lay over the spinach in a single layer. Bake until the potatoes are golden and crisp.


Spinach and Lentils

The Asian Cook Book


Serves 4

Generous 1 cup yellow split lentils, rinsed                                          ¼ tsp ground asafetida (?)

5 cups water                                                                                           ½ teaspoon ground turmeric

1 teaspoon ground coriander                                                               1 tsp ground cumin

9 oz. fresh spinach leaves, thick stems removed, sliced and  rinsed

4 scallions

To garnish:

3 tbsp vegetable oil or peanut oil

1tsp mustard seeds

2 fresh chilies, split length wise

½ inch piece fresh gingerroot, very finely chopped


Put the lentils and water in a large pan over high heat.  Bring to a boil, reduce the heat to the lowest setting, and skim the surface as necessary.


When the foam stops rising, stir in the ground coriander, cumin, asafetida, and turmeric.  Half-cover the pan and let the lentils simmer for 40 minutes or until they are very tender and only a thin layer of liquid is left on top.

Stir the spinach and scallions into the lentils and continue simmering for another 5 minutes, stirring frequently, until the spinach is wilted.  If the water evaporates before the spinach is cooked, stir in al little extra.  Add salt to taste.  Transfer the lentils to a serving dish.

To make the garnish, heat the oil in a small pan over high heat.  Add the mustard seeds, chilies gingerroot and stir until the mustard seeds begin to pop and the chilies sizzle.  Pour the oil and spices over the lentils and serve.


Cook’s tip:  The exact amount of water needed depends primarily on how old the lentils are, but also on the size of the pan.  The older the lentils are, the longer simmering they will require to become tender.  Unfortunately, there isn’t any way to determine the age when you buy lentils, so be prepared to add extra water and increase the cooking time.  Also, remember, the wider the pan the quicker the water will evaporate.


Spinach Soup

Chez Panisse Vegetables, Alice Waters


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


1 onion

1 clove of garlic

1 small carrot

2 tablespoons olive oil

4 cups chicken broth

½ cup parsley leaves

2 bunches young spinach

2 sprigs fresh tarragon

2 tablespoons crème fraiche


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

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

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

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


Serves 6


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Week #3

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  • Salad Mix – if you haven’t tried my salad dressing recipe yet we encourage you to make a batch for the salad this week. There is nothing like spring salad
  • Spinach – a staple in our diets, good to eat at least once a week (you will probably see this featured for at least the next 9 weeks!)
  • Turnips or radishes -tender white turnips, best if peeled, the radishes can be eaten with skin on. Use the tops as well in the “radish top soup recipe below”.
  • Chinese broccoli or cauliflower – We have two lovely beds of Chinese Broccoli just coming on so that we can feed everyone, eat the stems and leaves it is all tender and sweet. This is the last of the cauliflower L. We planted hundreds of plants with different harvest dates and they all came 1-3 months ahead of schedule. Try it roasted with a little Pecorino cheese grated on top!
  • Chard or kale
  • Green garlic – this is young garlic that is just starting to bulb. Peel the outer leaves away and chop the whole shoot up and use as a garlic flavor for soups or sauces. Don’t use the very top 1/3 as that may be too fiberous.
  • Walnuts
  • Shallots – use as you would any onion, we love to roast them with a little olive oil and just eat them as a vegetable with dinner.

We have had a busy week. Juve managed to get the entire field composted and tilled  and ready for planting. We put out the first zucchini, seeded carrots, beets and radishes outside. We continue to transplant lettuce every week along with scallions to have a steady supply. We transplanted the first peppers into the hoop house in hopes of sweet peppers in July. The sugar snaps are already blooming in one of our greenhouses!

We had the fourth graders last week and this week we had the Environmental AP class from Liberty. As this was their second visit we could get right to work. They stopped in the kitchen first to put on a pot of wonton soup and prep the filling of the wontons. Then the whole group filled flats and managed to get all the winter squash and pumpkins seeded (over 30 flats!). Then we headed out to the field to transplant onions! That was great, we got over 600 feet of onions planted in about an hour. That is a job that usually takes me about 10 hours.

We cleaned up and harvest some bok choi, tasted some spinach in the hoop house and came back to assemble the soup. We added some sautéed beet greens with green garlic on top of the bok choi and wonton soup, it was so great to see everyone enjoy their veggies. As a reward the group got to feed and brush the goats and Felipe. They will visit one more time before the academic year is over and help transplant the beans and squash they helped seed.

We still have lots to get done as we move into warm loving plants like eggplant, peppers and tomatoes. It is still too early to plant them out in the field, but boy is it tempting. It has dropped into the high thirties many nights and frosted pretty good one night. We may not be able to resist a trial of some tomatoes later this week.

The Beaverton Farmers Market opens next Saturday May 2. I will be there with all the plant starts ready to go out in your yards. Please stop by and see me from 8 – 1:30. I sell with Polly from Pumpkin Ridge Gardens so look for me under that banner. I have plant starts available at the farm and have sent out an order form to you all. Get them back to me soon so I can seed especially for you. I will also be at Catlin Gable School on May 3 from 12 – 4 selling starts.

We will put out a sign-up sheet for help with the harvest in the next week or so. We can use extra hands once it comes to pea season.

Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese

Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.

Green Garlic Soup Au Gratin

8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated

Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.



Lentil Walnut Spread

1 cup lentils
1/2 cup walnuts, chopped
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
salt and black or red pepper to taste

  1. Wash the lentils, cover with cold water, bring to a boil, and cook until soft, about 1 hour.
  2. Drain the lentils and combine with the remaining ingredients in a food processor. Blend until smooth, adding water as necessary to achieve a spreadable consistency.
  3. Correct seasoning.

Serves 8

Radish Top Soup


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


6 tablespoons butter

1 cup chopped onions or white part of leek

8 cups loosely packed radish leaves

2 cups diced potatoes

6 cups liquid (water, chicken stock or combo)


½ cup heavy cream (optional)

freshly ground pepper


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


Moroccan Chicken and Turnip Stew


2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

Salt and Pepper to taste


Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8.  From The Victory Garden Cookbook.

Chinese Broccoli

(Lyn’s Quick Stir Fry)

1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem

2-4 cloves of garlic minced

1 – 2 tablespoon soy sauce

¼ cup water

Olive oil

Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!













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