- Lettuce
- Spinach
- Chinese broccoli
- Dill or cilantro or Mint (too much? Just dry it!)
- Chard (“Bright Lights” or “Argentata”)
- Shallots
- Carrots (“Mokum” – our favorite early variety)
Hurray for carrots! Mokum is early, sweet and full of flavor. We all have to thank Charles who weeded these guys in March and gave them a chance to beat the weeds. Next week we hope to tantalize your tongues with the first beets of the season. We try and get a head start with root crops in the greenhouses. We will be seeding both crops in the garden soon. The peas are all in bloom so they are just a few weeks off. That means it is time to sign up to help harvest!
Water has been the major project this week. Juvencio completed the water system to new green house just in time for 80 degree weather. The tomatoes actually look green and have grown. The peppers too have turned from yellow to green. We managed to get water lines on the onions and other crops planted out in the field. But more work in this area is needed and will be top priority this week.
We planted the first of the squash outside so we are committed to no more heavy frost. Tomatoes and peppers will go out in the next 1-2 weeks and beans as well. This is a tricky time of year which requires a bit of risk taking. We hope to guess right and not have to plant all over again.
Scott, from New Earth Farm (www.newearthfarm.net ) let us try out his Bokashi composting bi-product as a starter for our tomato beds. Juvencio hauled the barrels and dumped 6 tons of fermented food scraps onto our 6000 square foot plot dedicated to tomato and cucumber production.. It needs to sit for about 7 days and we will till it under and presto microbes galore and ready to plant. You will hear more about our experiment, for now Juvencio is grumbling about me getting him into another unexpected project, but they may be the best tomatoes and cucumbers ever.
The first day of the Beaverton Farmers Market ( www.beavertonfarmersmarket.com )was a great success. The market was packed and we enjoyed our new space. I sell with Polly under her farm’s name: Pumpkin Ridge Gardens, but we run the business together. We were able to expand this year as our dear friend Bill retired making his space available for our booth. Finally customers could come in and browse and then circulate out the other end. Diego was a great help as was our Catlin Senior Project student Rachel. We will be there all season. We will sell plant starts and flowers through early July and then move into flowers and dried bouquets finishing the season with wreaths and bird feeders. The market opens at 8:00 and closes down at 1:30. Thanks to the members who made it out to see us on opening day.
For those individuals who ordered their plants directly from us they will be out on the table for pick-up this week. If you are planning to order do so quickly or come by the market and take your pick. If you are planning on ordering meat time to get on it. We have no more lamb available but we do have beef and pork. They will be butchered in the late summer/early fall. Go to grass fed meat under the “extras” tab.
Stir-Fried Chinese Broccoli
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar
Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.
Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag
Gourmet
May 2004
Sauteed Swiss Chard with Onions
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Cooks’ notes:
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Gourmet
November 2007
Spiced Braised Lamb with Carrots and Spinach
3 1/2 lb boneless lamb shoulder, trimmed and cut into 2-inch pieces
1 teaspoon black pepper
1 1/2 teaspoons salt
1 to 3 tablespoons olive oil
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
1 (14- to 16-oz) can whole tomatoes in juice
6 medium carrots, cut crosswise into 2 1/2-inch pieces
1 1/2 lb spinach, coarse stems discarded
Accompaniments: matzo scallion pancakes and haroseth
Preheat oven to 350°F.
Pat lamb dry and sprinkle with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed. Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.
Cooks’ note:
• Braised lamb improves in flavor when made 1 day ahead. Prepare without spinach and cool, uncovered, then chill, covered. Remove any solidified fat before reheating and add spinach once stew is hot.
Gourmet
April 2003
Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled
Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
* Available at some supermarkets and at specialty foods stores and Latin markets.
Bon Appétit
December 2008
by Tori Ritchie