[cincopa AAMAk_KXPEv2]

• o Green Beans (purple too!) – We are harvesting the bush beans as well as the pole beans. The long thick ones are really delicious, our family favorite “Fortex”
• o Zucchini – yellow varieties continue to dominate
• o Cucumbers – many varieties, Middle eastern and “Genuine” as well as Japanese varieties (huge and slightly curved)
• o Tomatoes – just coming in a mixture of cherry and salad varieties
• o Basil – almost time to make pesto, if you can’t use it up quick enough the dry it for later
• o Cabbage – red and green cone shaped
• o Kale
• o Beets
• o Apples – some early “Gravenstein” and “ Translucent”
• o Onions – “Walla Walla” type sweet onions
• o Garlic

This week has been dominated by the Washington county fair. We have spent some part of each day moving in the animals or watching the kids show their animals or wandering the fairgrounds waiting for events. The kids have been there non-stop for 15 hours a day. Tonight is the finale, award ceremony and clean up and haul out animals. It has been a great time with both Diego and Luna taking “reserve champion” (second place) in showmanship and conformation with their goats. This was Luna’s first year showing a cow, and Bellatrix proved challenging when out of her environment. She got very excited to be with other cows and she was a bit unruly. Bellatrix took first place in conformation though which bodes well for next year.

Planting, weeding and harvesting continues on the farm. We are prepping beds for over-wintering cauliflower, Napa cabbage and more scallions. Lettuce and Radicchio will also get planted, but a bit hard with hot days.

Midseason veggies are shaping up, tomatoes are trickling in, and the peppers are slowly setting on the plants. The onions are almost ready to come out of the ground and go up into the barn for curing. We peeked at the winter squash and feel very hopeful that we will get a good crop. Of course one can’t count their chickens before they hatch! There is always the resurgence of the cucumber beetles.

The Washington County Commissioner hearing can be summarized as frustrating. The attention got turned toward a possible 7 lane expansion of Cornelius Pass Road heading south to Intel attached onto the road plan for the Brookwood Parkway interchange. The commissioners clearly did not have the complete picture of any of the area and were being shown piecemeal small roads and asked to approve these small changes. Hopefully they got the message that they need to see the WHOLE layout for proposed traffic changes before they approve any of it. Their next meeting is August 7. Please sign the letter in the barn that I will get to the commissioners summarizing our concerns.

Apple Sour Cream Coffee Cake
From the San Francisco Chronicle Cookbook

Instead of apples, try using any not too juicy fruit, such as
pears, pineapple, papaya, mango, blackberries or raspberries.

Crumb Topping
½ C light brown sugar
½ C unbleached all purpose flour
½ tsp cinnamon
4 Tbles chilled butter
¼ C finely chopped walnuts (optional)

Cake
1 C butter, at room temperature
2 C sugar
6 eggs
Grated zest of 2 lemons
4 C unbleached all purpose flour
2 tsps baking powder
2 tsps baking soda
½ tsp salt
2 C sour cream
2 C diced granny smith and/or Fuji apples (1 inch dice) (peeled if
desired)

To make the topping: Combine the sugar, flour and cinnamon in
a small bowl. Using a pastry blender, cut in the butter until the
texture is coarse. Stir in the walnuts, if desired. Set aside.
To make the cake: Preheat the oven to 350 degrees. Grease a 10
inch angel food cake pan.
Put the butter in a large bowl and beat with an electric mixer
until soft and creamy. Add the sugar and beat until light in color and
fluffy. Beat in the eggs, 1 at a time. Add the lemon zest and beat
again.
Combine the flour, baking powder, baking soda and salt in a
mixing bowl. Stir to mix. Add the flour mixture to the butter mixture,
alternately with the sour cream. Beat until smooth.
Spoon half of the batter into the prepared pan. Spread the
apples evenly over the batter, then spoon the remaining batter over
the apples, spreading it evenly.
Sprinkle the topping evenly over the batter. Bake for 1 hour
and 15 minutes, or until a cake tester comes out clean when inserted
to the center of the cake. Let the cake cool on a rack for 45 minutes before removing it
from the pan… Serves 8 to 10

Stewed Zucchini with Coriander, Cilantro and Pomegranate Molasses

Published August 17, 2010

Makes 6 servings

Ingredients

• · 3 tablespoons olive oil
• · 1 onion, finely chopped
• · 4 cloves garlic, minced
• · 1 1/2 teaspoons ground coriander
• · 1/2 teaspoon ground white pepper
• · 1/2 teaspoon ground cinnamon
• · 1/2 teaspoon ground allspice
• · 2 pounds zucchini, cut into 3/4-inch rounds
• · 1 bunch fresh cilantro, coarsely chopped (divided)
• · 1 28-ounce can whole tomatoes, or 28 ounces fresh tomatoes plus 2 tablespoons tomato paste
• · 1/2 cup water
• · 1/2 teaspoon salt
• · 1/2 teaspoon granulated sugar
• · 1 tablespoon pomegranate molasses (available at Middle Eastern grocery stores, or substitute the juice of half a lemon and add an additional 1/2 teaspoon sugar)
• · 4 ounces feta cheese, crumbled (optional)

Instructions

In a large pot heat the olive oil over medium heat. Sauté onion until translucent, 5 minutes. Add the garlic and sauté another 2 minutes. Add the coriander, white pepper, cinnamon and allspice; stir for a moment to toast the spices.

Add the zucchini and half the cilantro; stir to coat with the toasted spices. Add the tomatoes, water, salt, sugar and pomegranate molasses. Raise the heat to bring it to a boil, then lower the heat until stew maintains a simmer. Cover and simmer gently for 1 1/2 hours (you can cook it for less time, but the full cooking time turns the zucchini meltingly soft and infuses it with the flavors from the sauce). Stir occasionally and adjust seasonings to taste. Top with feta (if desired) and remaining cilantro, and serve.

GREEN BEANS WITH GARLIC, LEMON, AND PARSLEY
1 1/2 pounds green beans, trimmed

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.

Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

Mexican Coleslaw

Dressing:

2/3 cup mayonnaise

1 tablespoon maple syrup

½ tablespoon Dijon mustard

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

¼ teaspoon ground cumin

¼ teaspoon salt

1 garlic clove, minced

1 or 2 jalapeno chiles, stemmed, seeded and minced

Slaw:

4 cups shredded cabbage

1 ½ cups shredded carrots

½ cup diced red bell pepper

½ cup minced cilantro

To make the dressing: Mix together the mayonnaise, maple syrup, mustard, rice vinegar, lime juice, cumin, salt, minced garlic and chiles in a bowl. (If you want a mild salad, add just one chile.) May be made 1 or 2 days ahead; refrigerate in a covered container.

To make the slaw: Combine the cabbage, carrots, bell pepper and cilantro in a large bowl. Add two thirds of the dressing and toss to combine. (If you like a creamier slaw, add all of the dressing.)

Refrigerate for at least 2 hours before serving.

Keeps well for up to 1 day in the refrigerator.

SERVES 6

Ratatouille and Sausage Potpie with Cornmeal Biscuits

Time: 1 hour 25 minutes

FOR THE CORNMEAL BISCUITS:

1 cup all-purpose flour

1/2 cup fine cornmeal

2 teaspoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes

3/4 cup sour cream or plain whole milk yogurt

Milk

FOR THE RATATOUILLE:

1 large eggplant (1 1/2 pounds) cut into 1-inch chunks

3 small zucchini (3/4 pound), cut into 1-inch chunks

7 tablespoons extra virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3/4 pound Italian sausage, casings removed

1 large onion, cut into 1-inch chunks

1 red pepper, cored and cut into 1-inch chunks

3 large garlic cloves, finely chopped

1 1/2 pounds plum tomatoes

4 sprigs fresh thyme

1/4 cup chopped fresh parsley or basil.

1. for the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.

Preheat oven to 450 degrees.

2. for the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

3. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

4. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

5. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.

6. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

Yield: 6 servings.

Pasta with zucchini

1 lb. of pasta

5-6 small to medium zucchini

Olive oil

Garlic (as much as you like)

Salt

Cheese; Parmigiano or pecorino or chevre.

Put the olive oil and the garlic in a small sauce pan. Warm the oil and garlic up and put aside.

Slice the zucchini in rounds as thin as possible.

In a pot bring the water to boil add salt. Pour the pasta and the zucchini.

When the pasta is cooked drain them together.

Season with the oil and garlic and the cheese of your choice.

Sautéed Green Beans

Chinese Cuisine, Susanna Foo

Serves 6-8

1 ½ pounds green beans

2 tablespoons corn or olive oil

2 scallions, chopped

2 garlic cloves, minced

2 tablespoons minced soaked dried shrimp

2 tablespoons water

1 tablespoon soy sauce

1 teaspoon sugar

Hot red pepper flakes

Coarse salt

Freshly ground pepper

Cook the green beans in boiling salted water, testing them frequently, until they are crisp tender, about 5 minutes. Drain and rinse under cold running water to stop the cooking. Drain and set aside. Heat the oil in a large skillet. Add the scallions and garlic and cook over high heat for 1 to 2 minutes, until softened, add the shrimp and the green beans and mix well to coat the beans. Stir in the water, soy sauce, sugar and pepper flakes to taste and continue to cook for 1-2 minutes, until all is hot. Season to taste with salt and pepper.

Zucchini pizza crust (makes 4-6 servings

Crust

3 ½ cups grated zucchini

3 eggs beaten1/3 cup flour

½ cup shredded low fat mozzarella cheese

½ cup parmesan cheese

½ teaspoon dried basil

Topping

Use your favorite pizza toppings

Preheat the oven to 350 degrees

Combine all the crust ingredients, and spread into an oiled 9 X 13 inch pan. Bake for 20-25 minutes until the surface is dry and firm. Brush the top with a little oil and broil it, under moderate heat, for 5 minutes.

Pile all you favorite pizza toppings on and bake at 350 for about 25 minutes.