- Lettuce
- Beets
- Cucumbers
- Zucchini
- Tomatoes
- Cherry tomatoes
- Green pepper
- Onions
- Garlic
- Basil
- Parsley
- Green and purple beans
- Tomatillos or eggplant
- Apples (Gravenstein)
- You pick black berries
Really sad news this week LCDC, Land use commission voted to approve including part of Helvetia in the Urban reserves. The Save Helvetia team worked diligently to articulate why this area should not be brought into the urban growth boundry and although commissioners agreed (should NOT be included) they were spineless to fight Washington County and unanimously approved inclusion. The area they voted on is on the west side of Helvetia road from the highway to West Union almost to Groveland Road. Directly in front of the Schoch farm. Save helvetia is planning a legal campaign and we are hoping that amoung our members we can raise $1000 towards the effort. We will keep you posted and begin to collect funds soon.
We are slowly gaining the upper hand on the weeds. Juvencio and Jespen found the carrots in the weeds and there are a few survivors. The cucumbers and zucchini and beans have slowed down a tad making them a bit more manageable. The tomatoes seem to be ripening with a bit more speed so you could even make a tomato sauce this week if you were willing to forgo the sliced tomato salad.
We will begin the alium harvest this week. The shallots are definitely ready. They let us know by starting to dry their leaves and having them fall over. We have 4 varieties with “Picador” winning the size challenge and “Prisma” winning the size challenge. I have traditionally made a shallot braid for each share for the last harvest but with over 65 shares they may not happen. We’ll see how hot it gets and how much time I have.
Bellatrix, Luna’s new Holstein calf arrived 2 days ago. She is really cute and frisky. She is being bucket fed milk and starting to pick at grass, a whole new challenge for the goat farmers. Luna is in charge as she is her new 4-H project. She was born around the 4th of July. She is heavy so watch your feet if you venture out to pet her. Diego hopes to show the llamas as well as his prize winning Buela next year.
We have had some great harvest crews. There is always weeding and apple picking so please continue to sign-up through the end of the season. We have 20 more harvests (10 more weeks) so plenty of time to get your hands dirty. Still a few spaces left for the canning party so sign-up soon. It is really a lot of fun and teaches you how to put up for the winter. Here’s what to bring one more time:
What to bring to the canning party:
- a sharp knife, labeled with your name
- a cutting board
- an apron if you want it
- a potluck dish to pass
- 12 pint or half pint jars with lids and rings, preferably run through your dishwasher and replaced in the box. Lids and rings should be brought separately and do not need to be run through the machine
- 6 quart jars or 6 more pints brought the same way as the jars above.
- If you have an outside gas or electric burner we could use a few extra, please let me know and bring it.
- If you have canning supplies, like tongs, large pots with canning baskets etc. please bring and label.
- Sign up in barn, just so we have an idea how many will come, you can still just show up
- A box to take your canned goods home labeled with your name
- $15 cash to contribute to additional items purchased for the event
- If you have backyard fruit that needs to be put up please bring it
- Come with ready hands to harvest, cut, can and most of all HAVE FUN!!
Gazpacho
By MARTHA ROSE SHULMAN
Here’s what to do with that last bit of baguette, too hard to eat, and the last of this summer’s tomato crop. Gazpacho originated in Andalusia long before the tomato arrived in Europe, and originally the soup was made simply with stale bread, water, vinegar, garlic and olive oil. Bread adds a wonderful texture. Keep a pitcher in the refrigerator for refreshing snacks and quick, healthy lunches.
- 2 thick slices stale French bread, crusts removed (about 1 ounce)
- 1 pound ripe tomatoes, cored and peeled
- 2 garlic cloves (more to taste), halved, green shoots removed
- 1 slice red or white onion, coarsely chopped and rinsed with cold water
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
- 1/2 to 1 cup ice water, depending on how thick you want your soup to be
- Salt and freshly ground pepper
- Garnishes (optional)
- 1/2 cup finely chopped cucumber (more to taste)
- 1/2 cup finely chopped green pepper
- 1/2 cup small croutons (a good destination for the rest of your stale bread)
- 1 hardboiled egg, finely chopped
1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water.
2. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
3. Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes.
4. Yield: Serves four
5. Advance preparation: This gazpacho will keep for a day or two in the refrigerator.
Cucumber Salsa Salad
By MARTHA ROSE SHULMAN
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
- 1 long European cucumber, very finely diced
- Salt to taste
- 1 small red onion, finely minced
- 5 medium-size ripe tomatoes, finely chopped
- 2 jalapeño or serrano peppers, seeded if desired and finely chopped
- 1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish
- 1 teaspoon balsamic vinegar
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- Leaf lettuce or Boston lettuce for serving (optional)
- 1 avocado, sliced, for garnish
1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
4. Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.
Yield: Serves six.
Advance preparation: You can assemble the salad a few hours ahead, but don’t add the cilantro until close to serving time.
Zucchini Pesto
Lyn–this is the one that was in the Oregonian–it’s quite good! Pretty tasty straight up, but seems like it would be great on crostini or pizza, or w/chicken or fish, for instance…
1/2 c olive oil
1 large shallot chopped (I used a sweet onion)
6 garlic cloves
3 Tbs toasted blanched almond slivers
1 medium zucchini, cut into 1/2 ” dice
1 c basil leaves
@tsp lemon juice
salt and pepper to taste.
Sauté garlic and onions in 1Tbs oil until softened, not browned. Transfer to blender or processor and blend with remaining ingredients (except oil) until smooth. Gradually add in oil with blender running until smooth and creamy. Season w/S&P to taste.
Apparently keeps several days in fridge or freezes well
Basil Pesto
Basil leaves (removed from tough stems, washed and dried gently)
Gallic cloves minced
Pine nuts
Olive oil
Parmesan cheese
This recipe doesn’t have exact measures but I usually start with the cheese in the food processor and grind it fine. Then I remove it and all basil leaves and garlic to the bowl. Grind fine then add 1-4 tablespoons of pine nuts and then while motor is running add a stream of olive oil and the parmesan. I like the consistency to be pasty not too dry. I then add this to 1 pound of cooked pasta al dente. Mix well and serve with additional cheese on top.
DILLED TUNA-CUCUMBER SALAD
1 6 1/8-ounce can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard
Combine all ingredients in small bowl. Mix well. Season generously with pepper. Serve salad chilled.
CHEESY ZUCCHINI AND RED ONION FLATBREAD
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Bon Appétit
August 2006
SOBA NOODLE SALAD WITH CUCUMBER AND MANGO
3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges
Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.