The 2014 Season opens: Week #1

The 2014 Season Begins!!

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

1. Almost no plant can survive 6 degree weather

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

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

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

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

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

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

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

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

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

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

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

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

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

 

This week the share includes:

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

Here are our favorite recipes for above veggies:

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

1/2 cup balsamic vinegar

1/2 cup walnut oil

3 tablespoons Champagne vinegar or white wine vinegar

8 cups arugula

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

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

1 1/2 cups pitted dates, sliced

1 cup Caramelized Walnuts

4 large shallots, minced

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

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

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

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

Spinach Soup

Chez Panisse Vegetables, Alice Waters

 

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

 

1 onion

1 clove of garlic

1 small carrot

2 tablespoons olive oil

4 cups chicken broth

½ cup parsley leaves

2 bunches young spinach

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

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

 

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

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

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

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

Serves 6

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

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

 

 

 

 

 

 

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Spring was here, now it rains!

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

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

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

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

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

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

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

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

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

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

 

 

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March update

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

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

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

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

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

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

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January Update

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

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

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

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

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

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

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

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Thanksgiving Harvest

Thanksgiving Harvest 2013

 

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

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

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

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

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

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

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

 

Brussels Sprout Leaves with Bacon (or Pancetta)

 

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

Butternut Shrimp Bisque

Frank Brigtsen, Brigtsen’s Resturaunt

Ingredients:

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

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

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

Julia’s Perfect Pumpkin Pie

First the pumpkin:

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

Remove from oven and let cool.

Next the crust:

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

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

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

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

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

FILLING:

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

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

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

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

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

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

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

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

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

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

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

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

Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese

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

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

 

 

 

 

 

 

 

 

 

 

 

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Final Harvest 2013 (#29)

Week #29 – Last harvest 2013

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

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

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

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

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

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

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

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

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

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

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 

Serves 6-8

 

3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

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

4 cups chicken or vegetable stock

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

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

 

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

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

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

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

 

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP

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

1 tablespoon finely grated peeled fresh ginger

2/3 cup chopped shallot

1 garlic clove, thinly sliced

3 whole star anise

2 tablespoons unsalted butter

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

4 cups chicken stock or broth

2 cups water

1/4 teaspoon salt

1 tablespoon vegetable oil

Garnish: fresh cilantro sprigs

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

Make soup while shrimp marinate:

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

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

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

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

Cooks’ note:

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

Gourmet

December 2002

 

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

 

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

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

 

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

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

braising.

 

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

winter squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

 

 

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

 

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

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

 

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

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

 

Makes 6 servings.

 

Roasted Winter Roots with Whole Garlic Heads

From The San Francisco Chronicle Cookbook\

 

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

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

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

garlic head for each person.

 

4 carrots, about ½ pound total

2 parsnips, about ½ pound total

2 turnips, about 1 pound total

1 rutabaga, about 1 pound

2 yellow onions, about ¾ pound total

3 russet potatoes, about 1 ¾ pounds total

4 heads of garlic, about ½ pound total

1/3 C olive oil

1 ½ tsps salt

1Tbles freshly ground pepper

4 fresh thyme sprigs, or 1 tsp dried

4 fresh rosemary sprigs, or 1 tsp dried

4 fresh sage sprigs, or 1 tsp dried

 

Preheat oven to 350 degrees.

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

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

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

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

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

lengthwise.

Scrub the potatoes and cut them lengthwise into quarters, then

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

heads intact, skin and all.

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

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

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

seasoned oil.

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

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

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

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

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

the oven and transfer to a platter.

Serve hot or at room temperature. Serves 4

 

Bok Choy:

 

from a CSA member:

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

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

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

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

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

crisp.

Very easy, very good.

Source: Ken Hom’s Chinese Cookery

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

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

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

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

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

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

Brussel Sprout Leaves with Bacon (or Pancetta)

 

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

 

Pickled Daikon

• ¾ white vinegar

• 1 teaspoon salt

• 1 ½ cup water

• ¾ cup sugar (I used less)

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

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

 

 

 

 

 

 

 

 

 

 

 

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Week #28

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

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

2:30 – Helvetia Alp Horns

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

3:30 – farm tour

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

5:00 – Blue grass music

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

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

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

Green Tomatoes and Roasted Squash (serves 8-10)

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

2# green tomatoes 2 tablespoons olive oil

1 ½ # red onions salt

1 ¼# red skinned potatoes

 

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

Radish Top Soup

 

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

 

6 tablespoons butter

1 cup chopped onions or white part of leek

8 cups loosely packed radish leaves

2 cups diced potatoes

6 cups liquid (water, chicken stock or combo)

salt

½ cup heavy cream (optional)

freshly ground pepper

 

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

SLICED RADISHES AND WATERCRESS ON BUTTERED FICELLE

1/4 cup unsalted butter, room temperature

18 thin diagonal slices ficelle or other narrow baguette

Fleur de sel (fine French sea salt)

1 small bunch watercress, trimmed

4 watermelon radishes or other large radishes, very thinly sliced

Edible flowers or daikon radish sprouts* (optional)

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

Pork Meatball and Daikon Sandwich

yield: Makes 4 sandwiches

Ingredients

Hot Chili Mayo:

• 2/3 cup mayonnaise

• 2 green onions, finely chopped

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

 

Meatballs:

• 1 pound ground pork

• 1/4 cup finely chopped fresh basil

• 4 garlic cloves, minced

• 3 green onions, finely chopped

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

• 1 tablespoon hot chili sauce (such as sriracha)

• 1 tablespoon sugar

• 2 teaspoons cornstarch

• 1 teaspoon freshly ground black pepper

• 1 teaspoon coarse kosher salt

 

Sandwiches:

• 2 cups coarsely grated carrots

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

• 1/4 cup unseasoned rice vinegar

• 1/4 cup sugar

• 1 teaspoon coarse kosher salt

• 1 tablespoon Asian sesame oil

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

• Thinly sliced jalapeño chiles

• 16 large fresh cilantro sprigs

preparation

Hot Chili Mayo:

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

 

Meatballs:

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

 

Sandwiches:

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

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

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

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

**Available at some supermarkets and at Asian markets.

 

 

Vietnamese Summer Rolls with Daikon

yield:Makes 36 pieces

ingredients

Dipping Sauce

• 1/2 cup fresh lime juice

• 1/4 cup sugar

• 3 tablespoons fermented fish sauce (nam pla)*

• 1 tablespoon unseasoned rice vinegar

• 1 tablespoon chopped fresh cilantro

• 2 garlic cloves

• 1 teaspoon minced jalapeño chili with seeds

 

Rice-Paper Rolls

• 1 1/2 tablespoons olive oil

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

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

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

 

 

• 1 cup fresh mint leaves

• 1 cup fresh cilantro leaves

• 1 cup small fresh basil leaves

• 1 cup finely shredded iceberg lettuce or green cabbage

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

• 1 cup matchstick-size strips seeded English hothouse cucumber

• 1 cup matchstick-size strips peeled carrot or jicama

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

preparation

For dipping sauce:

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

 

For rice-paper rolls:

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

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

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

 

 

Beijing Radish Salad

This can be made with watermelon radishes or other types…

1 bunch watermelon radishes or one medium daikon radish

2 tablespoons rice or balsamic vinegar (or a combination)

1 tablespoon soy sauce

1 teaspoon sugar

2 teaspoons sesame oil

2 garlic cloves, finely chopped

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

DAIKON RADISH REMOULADE

1 lb.

3 tbsp.

4 tbsp.

1 tsp.

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

Dijon-style mustard

olive oil

wine vinegar

minced fresh parsley leaves

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

Gourmet, April 1991

GINGERED VEGETABLE STIR-FRY

3 tbsp.

2 tbsp.

1 tsp.

1 tsp.

1 tsp.

1/4 lb.

2 tbsp.

1/2 lb.

1/2 lb.

1/2 lb.

2 lg. cloves

2 tsp. chicken broth

Chinese rice wine or medium-dry Sherry

sugar

cornstarch

salt

fresh shiitake mushrooms, stems discarded

vegetable oil

carrots (about 3 medium), cut into julienne strips

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

Napa cabbage, sliced thin (about 4 cups)

garlic, minced

minced peeled fresh ginger root

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

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

Gourmet, February 1997

 

 

 

 

 

 

 

 

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Week #27

 

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

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

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

 

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

Some pearls from “Eating on the Wild Side”:

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

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

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

 

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

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

 

Important dates:

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

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

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

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

 

Asian Cabbage salad with Chicken

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

• 1/3 cup vegetable oil

• 1/4 cup fresh lime juice

• 2 tablespoons reduced-sodium soy sauce

• 2 teaspoons light brown sugar

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

• 1 teaspoon grated peeled ginger

• Kosher salt

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

• 2 medium carrots, peeled, shredded

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

• 3 cups shredded rotisserie chicken

• 1 cup baby spinach, thinly sliced

• 1/3 cup chopped fresh cilantro

• 1/4 cup chopped dry-roasted peanuts

• 1/2 teaspoons toasted sesame seeds

preparation

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

 

Celeriac Recipe “Veal in a White Sauce”

Café Boulud’s Blanquette de Veau

10 ounces pearl onions

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

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

3 fresh thyme sprigs

2 bay leaves

5 tablespoons butter

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

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

3 medium turnips, peeled, each cut into 6 pieces

8 ounces button mushrooms

6 ounces haricots verts or other green beans, ends trimmed

 

3 tablespoons all purpose flour

1/2 cup whipping cream

1/2 tablespoon (about) fresh lemon juice

 

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

 

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

 

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

 

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

 

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

 

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

Bon Appétit

February 2000

2000-02-10 14:31:24.0

Spiced Pork with Celery Root Purée and Lentils

Celery Root Puree

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

5 cups whole milk

2 tablespoons (1/4 stick) butter

1 teaspoon fresh lemon juice

Ground white pepper

 

Lentils

3 bacon slices, chopped

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

1/4 cup chopped shallots

1/4 teaspoon minced fresh rosemary

1 1/2 cups dried lentils

3 cups water

1 teaspoon butter

 

Pork

1/2 cup honey

6 tablespoons red wine vinegar

1 tablespoon curry powder

1 1/2 teaspoons cayenne pepper

2 1/2 pounds pork tenderloins

1 tablespoon olive oil

 

3/4 cup low-salt chicken broth

1 tablespoon cold butter

 

For celery root puree:

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

 

For lentils:

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

 

For pork:

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

 

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

 

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

Bon Appétit

September 2003

Celery-Root and Potato Latkes

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

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

2 tablespoons fresh lemon juice

1 lb onions, quartered

2/3 cup all-purpose flour

4 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

About 1 1/2 cups vegetable oil

 

Special equipment: a kitchen towel (not terry cloth)

 

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

 

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

 

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

 

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

 

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

 

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

Cooks’ note:

Latkes can be fried 1 hour ahead.

Gourmet

December 2004

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS

1 head butter lettuce, torn into bite-size pieces

1 head radicchio, torn into bite-size pieces

8 ounces blue cheese (preferably Cabrales), crumbled

1/4 cup red wine vinegar

5 tablespoons almond oil or olive oil

Peppered Almonds

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

Bon Appétit

March 2000

Roasted Cauliflower and Radicchio Salad

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

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

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white-wine vinegar

1 1/2 tablespoons finely chopped shallot

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

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

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

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

 

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

 

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

 

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

 

 

 

 

 

 

 

 

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Week #26

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

 

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

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

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

2. Strongly flavored onions are best for your health

3. Shallots are mild but nutritionally potent

4. Eat plenty of onion and garlic chives

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

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

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

 

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

Lots of fun for the whole family:

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

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

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

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

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

Serves 6-8

• 3 T unsalted butter

• 1 cup chopped scallions (about 6)

• ¼ cup chopped fresh parsley

• 1 jalapeno, seeded, finely chopped

• 2 cloves garlic, minced

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

• 4 cups chicken or vegetable stock

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

• 12 whole curry leaves (optional)

• ½ teaspoon ground allspice

• ¼ teaspoon ground mace (I skipped this)

• pinch freshly grated nutmeg

• 2 teaspoons curry powder

• salt

• freshly ground pepper

• ¼ cup chopped fresh parsley

 

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

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

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

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

Sesame Cabbage

1/2 cup raw sesame seeds

1/4 tsp salt

1 dried red chili

1 head Cabbage, chopped

3/4 cup water

1 tsp salt

“Popu”

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

1 dried red chili, cracked

1 pinch fenugreek

1/4 tsp mustard seed

1 tsp cumin seed

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

Bok Choy:

 

from a CSA member:

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

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

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

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

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

crisp.

Very easy, very good.

Source: Ken Hom’s Chinese Cookery

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

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

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

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

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

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

Celery Stew

from the Victory Garden Cookbook by Marian Morash

A quickly made stew with good, fresh vegetable flavor.

4 cups celery in ½-inch chunks

1 sweet red pepper

1 ½ cups sliced onions

3 Tbs. butter

1 Tbs. olive oil

1 clove garlic

½ tsp. celery salt

4 tomatoes

1 Tablespoons freshly chopped chervil

½ cup chopped celery or lovage leaves or dill

½ cup hot broth

2 cups cooked white kidney or shell beans

salt and freshly ground pepper

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

Celery, Tomato, and Basil Salad

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

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

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

Small handful fresh basil, torn

1/4 cup olive oil

3 tablespoons champagne or sherry vinegar

3 tablespoons heavy cream

S & P to taste

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

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

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

THE FARMACY

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

BRAISED CELERY

1 head celery

Several slices onion or leek

1 carrot, thinly sliced

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

Salt

3 Tablespoons butter

Celery or Parsley leaves, chopped

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

Cabbage Salad with Peanut Oil Dressing

 

3/4 lb Napa cabbage quartered, thinly sliced

1/2 lb Savoy cabbage, thinly sliced

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

 

1 bunch scallions, julienned

2 Tbs finely chopped mint

1 Tb finely sliced basil (preferably Thai)

 

1/2 c chopped peanuts

 

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

nuts just before serving.

 

Peanut Dressing

1/4 c roasted peanut oil

2 1/2 Tbs rice vinegar

1 Tbs soy sauce

1 clove garlic, minced or crushed

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

2 scallions thinly sliced

8 mint leaves, finely chopped

2 Tbs basil, finely chopped

2 Tbs chopped cilantro

Salt to taste

 

Sweet Pepper and Lentil Soup

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

2 Tablespoons olive oil

1 onion, or 2 leeks, chopped

3-5 cloves of garlic, chopped

1 teaspoon freshly purchased paprika or smoked paprika

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

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

5 cups broth or water

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

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

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

 

 

 

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Week #25

  • • Celeriac
  • • Potatoes
  • • Leeks
  • • Napa Cabbage or Bok Choi
  • • Kale or Chard
  • • Sweet peppers
  • • Hot peppers
  • • Stuffing peppers
  • • Tomatoes
  • • Endive (new addition and a great “bitter” to add to your diet)
  • • Broccoli or cauliflower
  • • Eggplant or tomatillos
  • • Winter squash
  • • Parsley (just learned more about this amazing vegetable)
  • • Basil

This has been a great week for learning. I am at an amazing conference on Human nutrition and Functional Medicine. I am getting more convinced of the virtues of the Paleo diet (check it out at thepaleodiet.com) , which in a nut shell  is the diet we evolved to eat 10,000 years ago. It includes vegetables, fruits and lean meat, seafood and some nuts and seeds. There are no grains included as they are really modified grasses with a cellulose cell wall. We do not have the enzymes to break down cellulose or the hind gut (rumen) that ruminants have:


We also did not evolve to eat to drink other mammal’s milk. This is quite sad to me as I love milk and cheese and yogurt. The issue is not the glycemic load as this is low, but the insulin spike that follows consumption of milk products. Needless to say these periodic insulin spikes lead to insulin resistance which is the basis of the metabolic syndrome which leads to obesity, type 2 diabetes and type 3 diabetes (Alzheimer’s disease).

So how do we avoid all of this? How do we create good health and a long life with a vital brain? We need to change the way we eat and live.

1)      Eat lots of fresh (you get the freshest!) organic vegetables and fruit

2)      Eat lean meats that are grassfed without antibiotics (you can do this too!)

3)      Exercise regularly

4)      Get more EPA/DHA – Omega 3 fatty acids from fatty fish or fish oil

5)      Avoid foods and lifestyle that contribute to inflammation (more to come)

6)      Avoid the SAD (Standard American Diet)

I am also reading a great book called, Eating on the Wild Side, by Jo Robinson. In this book she outlines the origins of the vegetables we eat (not back to the paleo period, but the last maybe 1,000 years). She talks about phytonutrient content and some of the specific phytochemicals contained in the vegetables we choose to eat and I choose to grow.

From Wikipedia:

Phytochemicals, chemical compounds that occur naturally in plants (phyto means “plant” in Greek). Some are responsible for color and other organoleptic properties, such as the deep purple of blueberries and the smell of garlic. The term is generally used to refer to those chemicals that may have biological significance, for example antioxidants, but are not established as essential nutrients.[1] Scientists estimate[citation needed] that there may be as many as 10,000 different phytochemicals having the potential to affect diseases such as cancerstroke or metabolic syndrome.

I will intertwine some of her information in my weekly updates and try and guide you as you choose your vegetables to the most phytonutrient rich options.

Now, I must get this note completed so I can get to the last day of my conference and dbe of some help to Juve in the today’s harvest. I sure hope some good help shows up as it is a big harvest and he is essentially on his own.

Dates to remember:

October 20: Harvest festival 2-6

Celeriac Slaw
From Carried Away (a great place to eat in Aptos, CA…if you ever need a caterer, we highly recommend them)

1 celery root, peeled and cut into julienne (or grated if you don’t have a mandolin, some of you may be able to julienne with a sharp knife)
1 egg
1 cup oil
1 Tablespoon capers, chopped
2 Tablespoons lemon juice
salt and pepper to taste
2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)

Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss. (Julia’s note: I’ve successfully skipped the blanching part)

Potato-Celery Root Cakes
from Deborah Madison

1 pound potatoes, peeled
1 pound celery root, peeled
3-4 Tablespoons oil
Salt & Pepper

Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.

Storage: Wrap celery root in plastic and refrigerate for up to one week.

Spices that go nicely with celery root:
Nutmeg, garlic, cinnamon, cloves, allspice.

measuring:
1 small celery root, sliced = 2 cups

Nutritional Value: Celery Root is Rich in phosphorous and potassium; 40 calories per cup

A very basic cooking method:
Peel and cube celery root and cook in boiling salted water about 10 minutes. Serve with butter or lemon juice.

A Celery Root Idea from Chef Andrew Cohen:

Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.
Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.
Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

Celery Root and Apple Salad with Toasted Walnuts
serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leaves

dressing:

2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted

Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.

Celeriac and Tomato Soup

 

4 tomatoes                            2 cups water

2 # celeriac                            ¼ cup lovage chopped (optional)

3  leeks                                   1 onion

1 clove garlic                        1 large carrot

1 tablespoon olive oil         2 T butter

3 sprigs parsley                    6 cups chicken broth

salt and freshly ground pepper

 

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

Chile Relleno Casserole

4-6 roasted chilies (pasilla, poblano or Anaheim, peeled and seeded

2 cups shredded cheese (cheddar, jack or queso fresco)

8 corn tortillas

½ white onion, diced

2 Tablespoons olive oil

4 eggs, separated

4 Tablespoons flour

Preheat oven to 325 degrees.  In a medium skillet over medium-high heat, sauté the onions in the olive oil, about 10-15 minutes, until onions are wilted and golden brown.  Set aside to cool.  In a medium bowl, blend the egg yolks and flour together until just combined.  Whip egg whites until stiff then gently fold in egg yolks and flour together until just combined.  Whip egg whites until stiff then gently fold in egg yolks and flour.  Steam or microwave the tortillas until soft and pliable.  Line a greased baking dish with 4 tortillas, cover with cheese, onions and chilies evenly and top off with remaining tortillas.  Drizzle egg mixture over casserole.  Bake 30 – 40 minutes or until lightly browned on top.

 

Bold Winter Greens Salad

http://www.eatingwell.com/recipes/bold_winter_greens_salad.html

From EatingWell:  November/December 2007

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

10 servings, about 1 1/4 cups each Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 2-3 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 2 tablespoons lemon juice
  • 1 tablespoon sherry vinegar
  • 3-4 anchovy fillets, rinsed and chopped
  • 1/3 cup extra-virgin olive oil
  • 12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole, such as chicory, radicchio and escarole
  • 3 large hard-boiled eggs, (see Tip)

Preparation

  1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
  2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

Nutrition

Per serving : 92 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 20 mg Cholesterol; 2 g Carbohydrates; 2 g Protein; 1 g Fiber; 102 mg Sodium; 168 mg Potassium

Exchanges: 1 vegetable, 1 1/2 fat

Julia’s Escarole Sausage Dinner Soup

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

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

Escarole Frittata from Chef Jonathan Miller

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

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

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

Escarole and Anchovies from Chef Jonathan Miller

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

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

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

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

1. Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat. (NOTE: if you’re NOT counting calories/ ‘points’, you can use 1 or more T regular olive oil in this step.) Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.

2. Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: since this is from a Weight Watchers book: it tells us that each 1.5 cup serving is worth ‘5′ points. They say to make it ‘4′ points, use reduced fat kielbasa instead. You can substitute most any cooking green for the escarole)

Favorite Escarole Salad as Martin prepares it:

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

Wilted Escarole

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

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

Blanched Escarole with Fried Capers

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

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

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

Escarole and White Bean Salad with Fennel and Gruyere Cheese

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

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

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

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

ESCAROLE SOUP

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

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

Fall Escarole Salad

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

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

Baked Leg of lamb with Wilted Escarole
Serves 6

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

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

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

Wilted Escarole Vinaigrette:

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

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

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

 

 

 

 

 

 

We also did not evolve to eat to drink other mammal’s milk. This is quite sad to me as I love milk and cheese and yogurt. The issue is not the glycemic load as this is low, but the insulin spike that follows consumption of milk products. Needless to say these periodic insulin spikes lead to insulin resistance which is the basis of the metabolic syndrome which leads to obesity, type 2 diabetes and type 3 diabetes (Alzheimer’s disease).

So how do we avoid all of this? How do we create good health and a long life with a vital brain? We need to change the way we eat and live.

1) Eat lots of fresh (you get the freshest!) organic vegetables and fruit

2) Eat lean meats that are grassfed without antibiotics (you can do this too!)

3) Exercise regularly

4) Get more EPA/DHA – Omega 3 fatty acids from fatty fish or fish oil

5) Avoid foods and lifestyle that contribute to inflammation (more to come)

6) Avoid the SAD (Standard American Diet)

I am also reading a great book called, Eating on the Wild Side, by Jo Robinson. In this book she outlines the origins of the vegetables we eat (not back to the paleo period, but the last maybe 1,000 years). She talks about phytonutrient content and some of the specific phytochemicals contained in the vegetables we choose to eat and I choose to grow.

From Wikipedia:

Phytochemicals, chemical compounds that occur naturally in plants (phyto means “plant” in Greek). Some are responsible for color and other organoleptic properties, such as the deep purple of blueberries and the smell of garlic. The term is generally used to refer to those chemicals that may have biological significance, for example antioxidants, but are not established as essential nutrients.[1] Scientists estimate[citation needed] that there may be as many as 10,000 different phytochemicals having the potential to affect diseases such as cancer, stroke or metabolic syndrome.

I will intertwine some of her information in my weekly updates and try and guide you as you choose your vegetables to the most phytonutrient rich options.

Now, I must get this note completed so I can get to the last day of my conference and dbe of some help to Juve in the today’s harvest. I sure hope some good help shows up as it is a big harvest and he is essentially on his own.

Dates to remember:

October 20: Harvest festival 2-6

Celeriac Slaw

From Carried Away (a great place to eat in Aptos, CA…if you ever need a caterer, we highly recommend them)

1 celery root, peeled and cut into julienne (or grated if you don’t have a mandolin, some of you may be able to julienne with a sharp knife)

1 egg

1 cup oil

1 Tablespoon capers, chopped

2 Tablespoons lemon juice

salt and pepper to taste

2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)

Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss. (Julia’s note: I’ve successfully skipped the blanching part)

Potato-Celery Root Cakes

from Deborah Madison

1 pound potatoes, peeled

1 pound celery root, peeled

3-4 Tablespoons oil

Salt & Pepper

Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.

Storage: Wrap celery root in plastic and refrigerate for up to one week.

Spices that go nicely with celery root:

Nutmeg, garlic, cinnamon, cloves, allspice.

measuring:

1 small celery root, sliced = 2 cups

Nutritional Value: Celery Root is Rich in phosphorous and potassium; 40 calories per cup

A very basic cooking method:

Peel and cube celery root and cook in boiling salted water about 10 minutes. Serve with butter or lemon juice.

A Celery Root Idea from Chef Andrew Cohen:

Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.

Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.

Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

Celery Root and Apple Salad with Toasted Walnuts

serves 4 to 6

 

2 medium celery roots, peeled and cut into matchsticks

2 medium red delicious apples, cored and cut into matchsticks

2 tablespoons fresh lemon juice

3 green onions, thinly sliced

1 bunch watercress leaves

 

dressing:

2 tablespoons red wine vinegar

1 tablespoon mustard seed

1 tablespoon mustard

1 tablespoon honey

1/2 cup vegetable oil

salt and pepper

1 cup walnut halves, toasted

Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.

Celeriac and Tomato Soup

 

4 tomatoes 2 cups water

2 # celeriac ¼ cup lovage chopped (optional)

3 leeks 1 onion

1 clove garlic 1 large carrot

1 tablespoon olive oil 2 T butter

3 sprigs parsley 6 cups chicken broth

salt and freshly ground pepper

 

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

Chile Relleno Casserole

4-6 roasted chilies (pasilla, poblano or Anaheim, peeled and seeded

2 cups shredded cheese (cheddar, jack or queso fresco)

8 corn tortillas

½ white onion, diced

2 Tablespoons olive oil

4 eggs, separated

4 Tablespoons flour

Preheat oven to 325 degrees. In a medium skillet over medium-high heat, sauté the onions in the olive oil, about 10-15 minutes, until onions are wilted and golden brown. Set aside to cool. In a medium bowl, blend the egg yolks and flour together until just combined. Whip egg whites until stiff then gently fold in egg yolks and flour together until just combined. Whip egg whites until stiff then gently fold in egg yolks and flour. Steam or microwave the tortillas until soft and pliable. Line a greased baking dish with 4 tortillas, cover with cheese, onions and chilies evenly and top off with remaining tortillas. Drizzle egg mixture over casserole. Bake 30 – 40 minutes or until lightly browned on top.

 

Bold Winter Greens Salad

http://www.eatingwell.com/recipes/bold_winter_greens_salad.html

From EatingWell: November/December 2007

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

10 servings, about 1 1/4 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2-3 cloves garlic, minced

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground pepper, or to taste

• 2 tablespoons lemon juice

• 1 tablespoon sherry vinegar

• 3-4 anchovy fillets, rinsed and chopped

• 1/3 cup extra-virgin olive oil

• 12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole, such as chicory, radicchio and escarole

• 3 large hard-boiled eggs, (see Tip)

Preparation

1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.

2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

Nutrition

Per serving : 92 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 20 mg Cholesterol; 2 g Carbohydrates; 2 g Protein; 1 g Fiber; 102 mg Sodium; 168 mg Potassium

Exchanges: 1 vegetable, 1 1/2 fat

Julia’s Escarole Sausage Dinner Soup

up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)

1-2 onions or leeks cleaned and diced

2-6 garlic cloves minced or roughly chopped

1-2 cups cooked beans (white, pinto, garbanzo…. yes, it’s fine to use a can of beans!)

1 can diced tomatoes (about 2 cups or 15 oz.)

2 cups broth (chicken or vegetable)

Parmesan rind, if available

2-5 cups cleaned chopped escarole or other cooking green such as chard, dandelions, kale, spinach…

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

Escarole Frittata from Chef Jonathan Miller

Great anytime, but also a great buffet dish, this frittata looks

wonderful with a colorful topping of tomatoes, or salsa. Meat

eaters can add sausage.

olive oil

1 onion, chopped

1 sweet pepper, chopped

1 head escarole, chopped

8 eggs, beaten

½ c grated fontina or gruyere

3 T parsley, chopped

Heat the oil in a 10 inch skillet, preferably cast iron. Sauté the onion and pepper until softened but not browned, about 8 minutes. Add the escarole and some salt and sauté until wilted and soft. Combine the eggs, the cheese, and the parsley together and pour into the skillet, making sure the ingredients are evenly distributed. Cook over low heat, covered, until the eggs are set,

another 5-8 minutes or so. Alternatively, finish the top of the frittata under the broiler. Allow to cool and then unmold to a serving plate. Top with sour cream, chopped tomatoes, your favorite salsa, and some sliced tomatoes on the side.

Escarole and Anchovies from Chef Jonathan Miller

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

olive oil

2 garlic cloves, chopped

3 anchovies, chopped

1 head escarole, chopped

Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning,

and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.

Chicken Sausage, Escarole and White Bean Stew

adapted from Take 5 150 five-ingredient recipes

edited by Nancy Gagliardi et al makes 4 servings

1 pound Italian chicken or turkey sausage links (hot or mild)

1 onion, or 1 stalk spring garlic, or 1-2 garlic cloves, chopped (optional)

1 head escarole (1# ish), cut crosswise into inch-thick pieces

1 14 ounce can broth (seasoned chicken, plain chicken, vegetable… your choice)

1 15 ounce can white beans (sometimes called cannellini beans), drained and rinsed

2 C water

1/3 cup chopped genovese or other basil

S and P to taste

1. Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat. (NOTE: if you’re NOT counting calories/ ‘points’, you can use 1 or more T regular olive oil in this step.) Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.

2. Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: since this is from a Weight Watchers book: it tells us that each 1.5 cup serving is worth ‘5′ points. They say to make it ‘4′ points, use reduced fat kielbasa instead. You can substitute most any cooking green for the escarole)

Favorite Escarole Salad as Martin prepares it:

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

Wilted Escarole

3 T olive oil

2 medium escarole – rinsed, dried and chopped

1/2 cup lemon juice

chopped zest from one lemon

2 tablespoons capers, roughly/barely chopped

10 dark, pitted olives, kalamata are good here

ground black pepper to taste

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

Blanched Escarole with Fried Capers

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

1 bunch escarole (about 1 pound), trimmed and shredded

1 tablespoon extra-virgin olive oil 1 tablespoon unsalted capers, drained

1/2 teaspoon salt

Freshly ground pepper

2 teaspoons thinly sliced lemon zest for garnish, optional

1. Drop the escarole in a pot of salted boiling water. Cook 3 to 5 minutes until it is as tender as you like. Drain well.

2. While the escarole is cooking, heat the oil in a large nonstick skillet over medium heat. Add the capers and cook 2 minutes; remove with a slotted spoon.

3. Stir in the drained escarole, salt and pepper and heat through. Place on a serving plate and top with the capers and lemon zest, if using. Serve immediately. Serves 4

Escarole and White Bean Salad with Fennel and Gruyere Cheese

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

1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)

1 tablespoon green onions chives, thinly sliced

1 to 2 tablespoons Italian Parsley, chopped

1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces

3 ounces Gruyere cheese, cut into julienne

Pepper

6 handfuls (about 12 cups) escarole leaves

2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons

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

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

ESCAROLE SOUP

1/4 lb White beans

5 c vegetable or chicken broth

2 Tablespoons olive oil

2 Tablespoons minced garlic

1 onion, diced

2 c chopped escarole

Salt and pepper — to taste

croutons, optional

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

Fall Escarole Salad

1 Escarole heart

couple of Fuyu Persimmons

1/4 c pomegranate seeds

toasted hazel nuts

balsamic or lemon juice vinaigrette

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

Baked Leg of lamb with Wilted Escarole

Serves 6

5 – 6 pound whole leg of lamb Trim the fat as much as possible.

Marinade:

2 onions sliced

6 – 8 garlic cloves lightly crushed

6 – 8 thyme sprigs

6 – 8 oregano or marjoram sprigs

1 bole dry white wine

1 cup olive oil

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

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

Wilted Escarole Vinaigrette:

1 1/2 to 2 pounds escarole

1/2 cup olive oil

2 tablespoons red wine vinegar

salt and pepper to taste

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

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

 

 

 

 

 

 

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