•  Cauliflower 
• Fennel
• Salad mix
• Green onions
• Winter squash
• Radish
• Broccoli
• Green peppers
• Hot peppers
• Kohlrabi
• Persimmons

Quick note this week as I am off to trim my pottery. Juvencio has been cleaning and prepping every space he can in every greenhouse. The black aphids and white flies have had their food source removed and we hope they take a hike for good. Eternal optimism and the popping of that balloon when they return to a new host.

This is the last November Harvest unless you sign up for the Thanksgiving harvest next weekend. The cost for that is $45 and pick up is Sunday November 19th. Please pre-pay and sign up here:Sign-up for Thanksgiving harvest November 19, 2023

The next Winter harvest is December 10th. We are off to Honduras and will be there to celebrate with Don Felix – Juvencio’s dad who turns 96! We will soak up the sun (if it ever stops raining down there) and bring you back a treat (cacao or coffee if we can) . We will see the house Juvencio has been building long distance since the summer and have pictures to share.

Calcots are planted, garlic is almost done, flowers have been tucked in every corner. We have planted spring bulbs and are planning our next steps on the farm. Wishing for more hours every day to do all that I want. On a happy note, an early birthday, Christmas and new years gift from Juvencio has been a very fun addition. He got me an e-bike and we have been racing out for quick rides all around our immediate area when we have 20-40 minutes. I can’t wait for us to take them on a road trip, for now whizzing around at 25 miles per hour and still getting exercise is fun.

Photos of a few of the meals we made with the veggies we had this week:

Please make sure to soak your radicchio! Honestly the best way to cut the bitter from the radicchio is to soak it in an ice water bath for 15-60 minutes. I cut it up and put it in a bowl of ice water with a plate on top to submerge it and then I spin it dry. I love it with my favorite salad dressing plus some type of blue cheese. You can add the hard persimmons, shave fennel and cut up the daikon.

Recipes to enjoy this week:

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

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

• 
  
  
  
  Persimmon and Radicchio salad
• ▢ 8 ounces Radicchio or Treviso
•            ▢ 2 pounds Fuyu persimmons and/or Honeycrisp Apples
• ▢ 4 ounces baby kale or another hearty green
• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons apple cider vinegar 
• ▢ 1 teaspoon honey
• ▢ 1 shallot, finely chopped
• ▢ Kosher salt, freshly cracked black pepper and red pepper flakes to taste
• ▢ ½ teaspoon ground cumin
• ▢ ¼ cup pomegranate seeds
• ▢ 3 tablespoons candied walnuts or marcona almonds 
• ▢ ½ cup crumbled feta (I prefer to buy the one in the brine) optional

 

1. Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
2. In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you’d like it hotter, add more and shake again
3. Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.

NOTES

Not a fan of or can’t find persimmons? Just use all crisp apples. Delicious and different!

Roasted fennel and kohlrabi, and a soup

Serve the roasted veggies on day one, then puree for a lovely soup the next day.

  

Roasted vegetables

• 1 lemons large
• 3 cloves garlic
• 1/4 cup olive oil (extra virgin)
• 2 fennel large bulb
• 6 kohlrabi
• 6 onions (green) scallions, spring onions, large
• 1 tsp sea salt kosher salt divided, (omit for low-sodium diet)
• 1/2 tsp black pepper

Soup

• 2 cups rice milk milk of your choice

INSTRUCTIONS

 

Roasted vegetables

1. Cut the lemon in half and remove the seeds. Roughly chop.
2. Remove the papery husks of the garlic by placing each under the flat blade of a large chef’s knife pressing down on the widest part of the blade until the husk pops off. (Some TV chefs whack the blade with a fist. Only do this if you’re very careful, have the blade facing away from you, and are using a very large, wide-bladed knife.)
3. Put the lemon pieces, garlic, and olive oil in the blender and blend until smooth and creamy.
4. Wash the fennel bulbs and cut off the bottom of the bulb, and the stems just past the top. Cut into pieces and put into a large bowl. Reserve some of the feathery fronds for a garnish. Wait until serving to mince them.
5. Cut off the arms of the kohlrabi, the bottom, and then peel each one.
6. Remove the woody outer layer with a sharp paring knife until you reach what looks like a light green potato.
7. Cut them into halves or quarters and throw them into the bowl.
8. Wash the green onions. Cut off the root ends. Cut the stems about halfway up. Discard the tips. Add to the bowl.
9. Pour the marinade from the blender over the vegetables and let sit up to 30 minutes.
10. Preheat the oven to 350F/180C/gas mark 4. Spray a large glass baking dish and pour the vegetable mixture in. Add salt and pepper.
11. Cover with foil. Bake for 45 minutes, then uncover, stir, and bake another 15 minutes. Everything should be soft when pierced with a fork and nicely golden brown. You can serve it at this point, topped with minced fennel fronds and some additional lemon zest.

Soup

1. Reserve 2 pieces of fennel that are nicely caramelized and cut into small chunks.
2. Put everything else in the blender and add 1 C. (250 ml) rice milk (or the milk of your choice).
3. Begin blending, adding up to another 1 C. (250 ml) of milk until the soup is thick and creamy.
4. Serve warm or room temperature, topped with minced fennel fronds, lemon zest, and the reserved roasted fennel pieces.

NOTES

Dry Green Pepper Curry

Dry green pepper curry/shaak coated with chickpea flour mix, loaded peanuts, sesame seeds and lots of dry spices!

Prep Time 10 Minutes mins

Cook Time 15 Minutes mins

Course: Main Course, Side DishCuisine: Indian

Ingredients

• 5 Green Bell Peppers
• 3 tbsp Oil
• ¾ cup Chickpea Flour
• ½ cup Coarsely Ground Peanuts
• 2 tbsp White Sesame Seeds
• 1 tsp Turmeric Powder
• 1 tbsp Dhana Jiru cumin coriander powder
• 1 tbsp Garam Masala
• 1 tbsp Salt
• 2 tbsp Sugar
• 1 tbsp Red Chili Powder
• 1 cup Water

Instructions

Prepare Chickpea flour mix

1. Dry roast chickpea flour on low/medium heat until it starts changing color to golden brown. It should take about 3-5 minutes. Keep mixing frequently while you roast it so the bottom part does not burn. 
2. Add all the spices except sugar. Add ground peanuts and sesame seeds to the flour and mix well. Roast it for another minute. 
3. Take it off the stove and add sugar. Mix well and keep it aside.

Cook peppers

1. Heat 3-4 tbsp of oil in a shallow wide non-stick pan.
2. Once hot, add cubed green bell peppers to it.
3. Char the peppers on high medium/heat until they start having charred spots on them and half way cooked.
4. Add chickpea spice mix to the charred peppers. Mix well.
5. Add 1 cup of water to it and mix well.
6. Cook on medium heat for 5-7 minutes or until peppers are cooked to your desire and extra moisture from the chickpea mix starts to evaporate, while stirring a few times in between. It should get somewhat dry.
7. Take it off the heat and serve it hot with some phulka roti, dal and rice!

• Mark Bittman Ratatouille with Fennel and ChickPeas
• 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
• ¾pound zucchini, cut into large chunks
• 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
• 1 onion, sliced
• 2 red or yellow bell peppers, cored, seeded and sliced
• 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
• 5 garlic cloves, halved
• 1 teaspoon salt, more to taste
• Black pepper to taste
• ¼cup olive oil
• 3 cups cooked or canned chickpeas, drained
• 1 tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley
  • Step 1
  • Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
  • Step 2
  • Transfer to the oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  • Step 3
  • Add chickpeas, stir and return to the oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

• Radicchio
• Fennel
• Celeriac
• Cauliflower or broccoli
• Napa cabbage or cabbage
• Daikon radishes
• Parsley
• Thyme or cilantro
• Zucca winter squash
• Onions
• Garlic
• Chard or kale
• Persimmons
• Pepper
• Hot peppers

This is our first winter harvest for 2023 and we are ecstatic. The weather warmed back up and the veggies are popping. You will be getting a huge share this week and hopefully next week we will back off a bit. It is so hard with so much produce in the field to let it go to waste. We are passing it on to you and hoping you find time to cook and preserve for later in the winter. The winter squash will keep if you don’t get to it this week. Zucca can keep until early next spring. The delicata will do the same.

My colleague Vanessa informed me of the amazing properties of Radicchio and I could not resist sharing them with you. As many of you know, it is one of my favorite vegetables and I can eat it every day. I love it as salad but you can eat it cooked as well. “Radicchio is filled with phenolic flavonoid antioxidants such as zeaxanthin and lutein. These antioxidants are known to promote good eye health. They are also effective for preventing age-related macular degeneration by helping the eyes filter ultraviolet rays.Radicchio also contains a large amount of lutein and zeaxanthin, which are specifically known as the antioxidants responsible for keeping your eyes healthy. At 3.5 grams per serving, this leafy plant is surpassed by only about four other foods when it comes to the presence of lutein.”

In September I was asked to sit down with Polly, one of my closest farmer friends and answer questions posed by farmer, author Katie Kulla about our farmers market business.,Take a minute to listen to Polly and I talk on the Growing for Market podcast. Here is the link: https://growingformarket.com/articles/two-decades-farm-collaboration-lyn-jacobs-la-finquita

If you have never enjoyed fresh mushrooms or if they are a staple you can’t live without join the Cloud Cap Mushroom CSA add on. Chris and Emilia of Cloud Cap take care of all their orders and you pay them directly. They drop your mushrooms here at the farm for you to take home with your share. If you get pick up at Mallory then we send them to you at the pick up site. Follow this link to sign up and enjoy fresh mushrooms with every pick up:https://cloudcapmushrooms.com/la-finquita-del-buho/mushroom-add-on

The winter CSA includes 8 harvests over 5 months. We have an additional add on for Thanksgiving and would love to include you. You can sign up here: Sign-up for Thanksgiving harvest November 19, 2023 We ask that you pre-pay $45 and come by on Sunday November 19 after 1:00 to pick up your veggies. It will be a grand harvest and will hold you over until the following winter harvest on 12/10 when we return from Honduras.

If you are ever wondering what to do with your winter vegetable CSA here is an amazing site for recipes, storage tips and more: https://www.eatwintervegetables.com/. It was created here in Portland with help from the Culinary Breeding Network https://www.culinarybreedingnetwork.com/about-1

Here are the details on Celeriac: 

Celeriac

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Celeriac, also known as celery root, is an edible stem botanically related to celery. It has a mild, earthy celery-like flavor with a starchy, potato-like texture.

How to Select: This is not a vegetable selected for its beauty. Often gnarled and hairy, its appearance may appear intimidating. The key is to select a root that is heavy for its size. 

How to Store: Wrap unwashed celeriac in plastic wrap and store it in in the refrigerator crisper drawer where it will last for several weeks.  Don’t wash or trim celeriac until you are ready to use it, as it will start to brown quickly.

How to Prep: Cut off the top and bottom of the celeriac so that it lays flat on a cutting board. Peel or trim away the outer skin to get to the flesh. If cutting into the celeriac ahead of time, immerse the pieces into a bowl of water with a squeeze of lemon juice or a splash of white wine vinegar to halt oxidation. Celeriac can be eaten raw or cooked. It can be shaved very thin in a crisply salad or roasted like a root vegetable, pureed in a silky soup, or mashed like potatoes.

Nutritional Profile: There isn’t much information available on celeriac’s nutritional benefits. However, it is a member of the antioxidant-rich carrot family, so we can assume it is also an antioxidant-rich food.(1)  Antioxidants reduce oxidative stress, so eating an antioxidant rich diet reduces the risk of many chronic diseases. Celeriac has a low glycemic index, meaning it has little effect on blood sugar levels.  For this reason, celeriac could be a good choice for diabetics looking to diversify their low glycemic food options. It has a potato-like consistency, so it could be used as a substitute for potatoes, which have a high glycemic index.(2) High blood sugar in non-diabetics can cause fatigue and increased hunger, so we should all think about incorporating celeriac into our diets!  

Here is a sample of recipes they offer for Celeriac:

Celeriac in Brodo

by Jim Dixon of Real Good Food

Inspired by a dish prepared for the Sagra di Radicchio by Chef Emily Crawford from The Corson Building in Seattle, this simple preparation highlights the flavor of this ugly (to some) but delicious root vegetable. I’ve substituted a simple vegetable broth for the brodo di Parmigiano she used, but if you’ve got a leftover rind from a piece of Parmigiano Reggiano, you can add it to the broth for even more flavor. 

---

For the dish:

• 2-3 cups brodo
• 1 celeriac bulb
• 2 Tbsp. extra virgin olive oil

Optional toppings:

• sauteed mushrooms
• fried egg
• herbs, oils, and garlic

Brodo:

• 1 onion
• 1-2 carrots
• 1-2 stalks celery
• 2-3 cloves garlic
• 1 bay leaf
• salt
• optional: thyme, parsley

---

Directions: Coarsely chop an onion, carrot, a stalk or two of celery, and a few cloves of garlic. Add them to a couple of quarts of water along with a good pinch of sea salt. A bay leaf and sprigs of parsley or thyme are also good, but not absolutely necessary. Bring to a gentle boil and simmer for at least 45 minutes. Strain out the solids. 

Wash, trim off the hairy roots and peel a celeriac bulb. While it’s possible to grate it with a box grater, a food processor makes it much easier. You’ll need to cut the celeriac into small pieces to fit into the feed tube. A typical three-pound celeriac will give you several cups grated. 

In a medium pan, heat a couple of tablespoons of extra virgin olive oil and cook the grated celeriac for a few minutes. Add a couple of cups of the vegetable brodo, reduce the heat, and cook gently, uncovered, until most of the broth has been absorbed. Taste and add salt if needed. 

This is delicious by itself as a vegetable side dish, but it also combines nicely with other flavors. Top with sautéed mushrooms, a fried egg, or a simple salsa verde of finely chopped parsley and garlic with olive oil and a splash of vinegar. 

The website has similar details on most of the veggies you will see this winter. They have videos on how to prepare and cook with almost all of the different winter veggies.

More recipes to enjoy this week:

1. Fennel and Radicchio Salad with Citrus Vinaigrette:

https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.myrecipes.com%2Frecipe%2Ffennel-radicchio-salad-citrus-vinaigrette&data=05%7C01%7C%7Cac5fbd27933e456bbece08dbdd424b3a%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638347049019966712%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=LZfEVDujMXveEH4nIqFbPd1V2XndweDo6PAwpmjpqGU%3D&reserved=0

2. Another Fennel and Radicchio salad:https://www.seriouseats.com/fennel-radicchio-salad-tangerine-vinaigrette-recipe
3. Tomato Fennel soup: https://www.sci.muni.cz/botany/nekola/kitchen/bakercreekatoz/fennel/tomatosoup.html
4. Grilled Radicchio and Kale Salad with orange and hazelnuts: https://ottolenghi.co.uk/recipes/grilled-radicchio-and-kale-salad-with-orange-and-hazelnuts
5. Zucca squash recipes: https://foodwise.org/recipes/baked-pumpkin-squash-zucca-al-forno/
6. Fuyu persimmons: https://cookingontheweekends.com/top-fuyu-persimmon-recipes/

• Radicchio (if you do not love this yet please prep it and place in ice water bath for 15-30 minutes to remove the bitter and you will be converted!! I then make my salad dressing add blue cheese and it is a daily addition to the best dinners)
• Fennel
• Kohlrabi
• Radish
• Broccoli
• cabbage or cauliflower(may or may not happen we have to see what is available)
• Basil
• Herb (parsley, cilantro, sage or thyme or rosemary)
• Leek
• Lettuce
• Peppers
• Hot peppers
• Tomatoes
• Kale or chard 
• eggplant
• Fruit apples or persimmons f(you are so lucky to have these! Eat them fresh or let them ripen a bit, they are great in salads)

The Harvest party was a blast. It was so wonderful to see people here at the farm enjoying a beautiful fall afternoon, a bountiful potluck, and our signature pizza. We made 68 pizzas and didn’t give a single family farm tour. Fortunately, Kody showed the lucky few The tour of rabbits, quail, chickens, and goats. Some people toured the vegetables, but as usual, they are less exciting for young people. 

Cider pressing did not happen as we could not locate the pressing sack. We have great news that the sacks have arrived, and there will be cider pressing in the orchard today. For those who are interested. Please bring jars to take home your cider, and make a couple of extra containers for those who don’t have time to press their own. It was great to have Mark and his group play music and we will look forward to more merry making next spring.

It is hard to believe the end of the regular season 2023 is here. This fall has been glorious, the perfect combination of warmth and rain to turn the grass greens and give a boost to fall crops. Looking at the fields, it seems hard to believe that we will stop supplying vegetables to our subscribers. We have an abundance of fennel, radicchio, broccoli, and cabbage. The heirloom tomatoes are loaded with unripe fruit. The pepper plants are in full bloom. Do they not know that winter is coming?

Our winter share begins on November 5. If you find that you are missing all those fresh veggies and can’t bear the thought of going all winter and early spring without our vegetables, you can email us and we might be able to squeeze you into the winter share. That is eight harvests over five months and it will be brimming with salad, greens, herbs, winter, squash, and kale among other delights. It is very reasonably priced at $280 for the season.

We also hope that you will let us know that you will continue into the 2024 season. There’s always uncertainty as we take a short break and then gear up for the spring. We find it extra relieving to know that people will continue and I can rest easier at night. With all of the land-use battles of this year knowing that you have access to organically grown local vegetables should put your mind at rest. There are still people in your community willing to put in the hard work to grow food that speaks to the season and reflects our values. Besides all that it is 100% fresh, delicious, and grown from mother earth.

On the land-use front this week has taken over 500 acres into the industrial growth boundary just east of Jackson schoolhouse Road. If any of you are familiar, this is the area where a tulip farm is. How do you pick fields as well as hundreds of beautiful peonies. The blueberry farmers there pushed hard as no one in their family would carry on their business, and they simply wanted to make money from their land. there was a good turn out for the meeting, but the council would not be swayed. Washington county held their meeting as well. Where debate went on into the late evening over North Plains, wanting to take 1000 acres of farmland into their urban growth boundary. That battle has not been lost yet, but it seems precarious. If you have not yet signed the petition or sent a comment to Washington county here are the links. Here is the link to the petition: https://chng.it/cqvJT5WPKd

I am sure many if not all of you have been thinking of the horrific situation that has unfolded in Israel and the Gaza Strip. The heinous acts of Hamas unleashed an all out war, and there are daily images too horrible to view. Finding meaningful ways to contribute to the humanitarian crisis seems worthwhile.

We welcome your comments on how to improve our CSA, please send those to us in an email: lynjuve@msn.com. We always love to hear about your favorites as well.

Enjoy cooking this week with the huge variety of veggies from summer to fall!

Fennel Salad:

We made this simple salad last night with one bulb of fennel: thinly sliced fennel, lemon juice, olive oil and salt and pepper then let it sit for 20 minutes- fresh, delish and easy.

Another fennel recipe: https://zestfulkitchen.com/simple-fennel-salad-with-lemon-recipe/

Radicchio – please learn to love this vegetable! I insist.

Parsley: make this pesto, it is amazing:

WHAT’S IN PARSLEY PESTO? HERE’S WHAT YOU’LL NEED;

• Parsley
• Lemon juice
• Garlic
• Parmesan
• Pine nuts
• Olive oil
• Salt and pepper

HOW TO MAKE PARSLEY PESTO – STEP BY STEP

There are two ways to make pesto. The traditional way to make pesto is using a mortar and pestle, add all the ingredients to the mortar and grind and bash it into a paste. Some Italians in the north of Italy will even argue that if it’s not made in a mortar and pestle then it ain’t pesto (talking about basil pesto).

The other method and the one I use regularly for quickness is using a bowl and immersion (handheld) blender. I just add all the ingredients to a bowl and blend until smooth and thick. Done!

Daikon radish – pickle it!!! https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Use your kohlrabi like this

Crispy Apple and Kohlrabi Salad

INGREDIENTS

• 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional, not shown)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds*
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

INSTRUCTIONS

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

• Radicchio
• Fennel
• Daikon radish
• Cucumber or zucchini
• Tomatoes
• Sweet peppers
• Hot peppers
• Parsley or basil
• Celery or celeriac
• Onions
• Winter squash

Today is our harvest party and we have been working to ready the farm for all our guests. We will have cider pressing and pizza making. It is a potluck so bring a dish to share and plates, cups and utensils for your family. We have our new t-shirt design for purchase, fall wreaths, bird feeders, ceramics and more available for purchase. Mark Burden and the Bahtsii boys will play music from 4-5 and we may even bring out a pinata. Bring your family and friends and come tour the farm today from 2-6 p.m.

We have one more harvest after this week. October 22 or 25. Luna asked why we don’t celebrate the harvest party on our last harvest day and the reason is the weather. As we get later into the month of October the chance of rain increases so we have always held our harvest celebration midway through the month and have been lucky 20 out of 24 years to hit it just right. Today is no exception – cloudy but no rain and a balmy 68 degrees. 

In preparing for today I am coming up against many time constraints and obstacles and I am feeling grateful. I have the privilege of an amazing family, the generational wealth that helped us purchase this property that we use to grow food and celebrate the bounty of our Mother earth. I live without fear of police brutality based on the color of my skin, without fear of missile attacks or bombs dropping or guns being shot at me. I spend my days doing what I love. I could go on and should reflect more. Instead, I need to turn my attention to making pizza dough balls and getting the harvest organized in order to welcome you to our farm today. This reflection started as I tried to prepare a land acknowledgement for our opening today and I come up against the depth of this task and the time I need to learn and research. My efforts today will be incomplete. I will start and make an effort and understand that so much more work is needed on my part.

I begin by acknowledging that we live and farm on colonized land. This land belongs to the original people  the Atfalati, Kalapuya, confederated tribes of the Grand Ronde, Confederated tribes of Siletz Indians, Cayuse, Walla Walla, and Umatilla. I am using this resource as a guide: Native.org/news/a-self-assesment.

Taking action is an important and crucial step. Creating an action plan is something I plan to do and will include self assessment and a road map.

Once again I must truncate what I am exploring and contemplating to move into action for today. I look forward to welcoming you to our farm today and continued conversations about how we can all do better. Here are the organizations we have donated to this week:

NativeGoverment.org

Donate

UNICEF

https://www.unicefusa.org/what-unicef-does/childrens-protection/child-migrants-refugees?form=FUNSUJMLZDZ&utm_content=sitelinkmakedonation_E2001&ms=cpc_dig_2020_Brand_20200109_google_sitelinkmakedonation_delve_E2001&initialms=cpc_dig_2020_Brand_20200109_google_sitelinkmakedonation_delve_E2001&gad=1&gclid=Cj0KCQjwm66pBhDQARIsALIR2zDQh4rlhTBmSm5OgFOk4ujWGfKhqGuY_WPy1GstJ5qIl5XStyFyc7oaAt7MEALw_wcB

Doctorswithoutborders.org

https://donate.doctorswithoutborders.org/secure/psearch-monthly-tabbed?source=ADD2101U1U55&utm_source=bing&utm_medium=cpc&utm_campaign=bingads&utm_content=brand&utm_term=sitelink-onetime&msclkid=e58515106fc11f41561d703b9db50b35

Here are a few recipes to enjoy this 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 

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.

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.

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

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