- Spinach
- Turnips
- Cilantro or dill
- Lettuce
- Shallots
- Radishes
- Chinese broccoli
- Stir Fry Mix: bok choy, chard, mustard, beet greens, mizuna
- Kale
We managed to get the plastic on the new greenhouse and made my week. It is a beautiful greenhouse and seems bigger and better than anyone that we have. The sides roll up in a very slick and more importantly safe manner. This is vital as once the sun peaks out the house gets HOT! It is pure joy to plant the tomatoes and peppers in the soil, knowing they are getting warm and already starting to grow.
We managed to get three 100 ft beds of tomatoes in the ground. The bed of hot peppers is in the ground although tiny, it will start to get roots deep into the soil. The sweet peppers will hopefully follow suit later today. We tossed in a few rows of turnips, radishes, beets and a bed of carrots to the “pepper and tomato only greenhouse”.[cincopa AYOAi5K1gM3K]
The crops we managed to get into the soil outside during the break from the rain on the first weekend of April finally look like they are growing. With all the compost Juvencio tenderly applied between the rows they seem to be greening up. It is funny how each year with those first crops or first lettuce seeds we are “surprised” when it works! You’d think the surprise would wear off after 13 years.
It is time to pay a deposit on MEAT. We have 7 pigs, and at least 10 lambs that will be butchered later in the summer or early fall. There will be beef as well. It is time to put down a deposit to ensure you get the meat that you and your family will enjoy this fall. It is best to leave a deposit with your name and phone number so Juvencio can add you to the list and contact you before they go to the butcher. Please address your questions to Juve at 503-830-0342 or email at lynjuve@msn.com.
Lamb: (~ 10) We take them to the butcher and you pay cut and wrap fees (usually between $80 – 90) and you pay the farmer $4 – 6/# for hanging weight (they usually weigh from 26 -35#). They are available on first come first serve basis to subscribers, deposit is $100.
Pork: We have 7 piglets that we purchased as weaner pigs and raised here on the farm. They roam on pasture (that often turns to mud). They are fed grain, organic milk and vegetables. Pigs are butchered when they weight 200 – 250 #. People generally buy a whole or 1/2 a pig. You pay butcher, cut and wrap (~$50 for butcher and 0.45 cents per pound) and you pay the farmer $ 3.00/# hanging weight. Deposit is $100.
Beef: We raise Black Angus crossed with Galloway. We will butcher 2 steers this fall. They are raised on grass almost exclusively. People purchase, 1/4, 1/2 or whole. They weigh between 500 and 600 pounds. You pay butcher, cut and wrap (~ 0.65 cents per pound) and you pay the farmer $3.00 /# hanging weight. Deposit $100.
The farmers market starts on Mother’s Day weekend, May 12th. I have been trying to get my excel file to respond to me so I can edit it and have not put the necessary time into it to fix it. I have starts available at the farm. The order form should come this week. You can visit me at Catlin Gable school next Saturday 12- 4. Beaverton Farmers market is from 8:00 – 1:30 every Saturday from May 12th – Nov. I sell with Polly at Pumpkin Ridge Gardens (that is our side business).
Sign –up for harvest help will be posted this week in the barn. Please sign-up and put it on your calendar. I will try to remind you but that extra step often is missed by me as I race around the farm. Each family should try and help with 2 harvests over the season. The harvests take about 4 hours, give or take 2 hours. Kids are welcome to help just keep in mind they can usually attend for about 1 hour (if you are lucky) and so your ability to help depends on how independent they can be once they get tired of picking peas.
Helping with harvest is requested of members but not required. We do not formally check you off for having helped but we generally know who has made it out to the farm to help the community. Harvesting starts at about 0700 unless it is going to be really hot (>85) we start at 0600. Come as early as you can and always feel free to call that morning to check in either Juve or my cell phone.
BRAISED MUSTARD GREENS WITH GARLIC
1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.
Gourmet
December 2004
December 2004
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
3 medium Portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 medium Portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3×1-inch strips
1 10-ounce bag fresh spinach leaves
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
1 10-ounce bag fresh spinach leaves
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
Spoon polenta onto plates. Top with greens and Portobello mushrooms.
MIXED LETTUCE CHIFFONADE WITH GORGONZOLA-HERB DRESSING
1/3 cup fresh flat-leaf parsley
1/3 cup Gorgonzola dolce or other soft blue cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup well-shaken buttermilk
1 tablespoon distilled white vinegar
1/3 cup fresh flat-leaf parsley
1/3 cup Gorgonzola dolce or other soft blue cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup well-shaken buttermilk
1 tablespoon distilled white vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh chives
1/2 head romaine, thinly sliced crosswise (5 cups)
1 small head radicchio, quartered and thinly sliced lengthwise (3 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
2 Belgian endives, trimmed and thinly sliced lengthwise
Blend parsley, cheese, sour cream, and mayonnaise in a food processor until smooth. Blend in buttermilk, vinegar, salt, and pepper. Transfer to a bowl and stir in chives.
1/4 teaspoon black pepper
1/4 cup finely chopped fresh chives
1/2 head romaine, thinly sliced crosswise (5 cups)
1 small head radicchio, quartered and thinly sliced lengthwise (3 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
2 Belgian endives, trimmed and thinly sliced lengthwise
Blend parsley, cheese, sour cream, and mayonnaise in a food processor until smooth. Blend in buttermilk, vinegar, salt, and pepper. Transfer to a bowl and stir in chives.
Toss lettuces together in a large bowl, then toss with a generous 1/2 cup dressing.
Cooks’ note:
• Dressing keeps 5 days, covered and chilled. Stir before using.
MORROCAN TURNIP AND CHICKEN STEW
2 cups cooked chickpeas
2 small (2 1/2 lb) chickens
3 Tb butter
1 Tb oil
2 onions
5 cups chicken stock
1/2 tsp white pepper
1/4 tsp ground ginger
1/8 tsp powdered saffron
1/2 tsp turmeric
1 lb small turnips
2 cups chopped turnip leaves and stems
1/4 cup lemon juice
salt and freshly ground pepper
Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.
Serves 6 to 8. From The Victory Garden Cookbook