- · Lettuce
- · Onions
- · Garlic
- · Leeks
- · Swiss chard of Kale
- · Cherry tomatoes
- · Slicing tomatoes
- · Hot peppers
- · Summer squash
- · Cucumbers
- · Basil
- · Beets
- · Apples
- · Asian pears
- · Pineapple tomatillos or tomatillos
- · Eggplant
- · You pick black berries
[cincopa AoOAW8a0VZpa]
It was a huge harvest. Even though the beans are taking a break the tomatoes kicked our bottoms. Fortunately , we had Maura and Roy. Maura single handedly harvested 100 hallocks of cherry tomatoes! Roy harvested over #150 of tomatoes. Donna helped get in all the beets. Needless to say we just finished the harvest and it is 1:00. Hope our harvest help is as strong on Wednesday, something to strive for.
We had a great vacation away from the duties of the farm and work. We went up to British Columbia and did a world wind tour of Vancouver Island. We managed to leave the farm on Sunday as planned but not until 5:00 p.m. and spent many hours stuck in traffic going north. We checked out several sites from Vancouver to the sunshine coast to Vancouver island and Victoria. Planning the trip would have helped us enjoy more natural beauty and get off the beaten track, but we enjoyed being together and found out that we need better camping equipment and especially sleeping mats.
Well the farmers are back in the swing of things, somewhat. The heinous weeds still plague parts of our farm, but we can see the fall broccoli, cauliflower and kale. Juvencio has managed to plug away at the weeds in these beds while I freed the basil and radicchio from the pig weed. The corn is still being squeezed by the weeds, but maybe it will be able to produce something. The tomatoes are coming on strong while the peppers and eggplant are less happy for some reason. The green and purple beans gave such a show over the last 4 weeks that they are exhausted and have quit producing all together. We hope they will bloom again soon and provide us with some September beans.
It is time to start putting up for the winter: Kale and zucchini chips, dehydrated tomatoes and apples and of course tomato sauce. These are all on my “to do” list. With this is mind I commit to the 12th annual canning party. My silence on the issue reflects my ambivalence about organizing and putting on yet another event, but I have decided to ‘go for it”. Mary Kay, my partner in putting on the event for the past 5 years has taken a year off to tour the U.S. so I am flying solo. I do have the tentative help of my good friend Jay (the microbiologist who kept us all safe last year with gentle reminders about hygiene and necessary timing on different vegetables). I am partly pushing myself to put on the event to take my mind off the fact that we will have taken Jacob to U of O two days before. If I am crazy busy I won’t have time to think about how much I miss him.
Important Dates:
1) September 22: Canning Party : 9 a.m. – 4 p.m.: please see attachment for a list of what to bring, need to sign up in the barn.
2) September 23: 1 p.m. – 5 p.m.: Helvetia Cultural fest. Pick up a post card and come join the fun.
3) October 14: 2 p.m. – 6 p.m. harvest festival, get ready to have some fun and show off your farm to family and friends!
4) October 20: 9:00 a.m. – Wellness Center Opening please join my team! http://walkforwellness.virginiagarcia.org/wellness/participantpage.asp?fundid=1720&uid=3086&fkroledescid=3 you can search for Lyn Jacobs or La Finquita del Buho team. I will be giving a personal tour following the 2 mile family friendly walk.
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.
Zucchini and Egg Casserole
Sauté 3 cups of Zucchini chopped
1 medium onion
crush 2 cloves of garlic
Mix: 4 eggs
1/4 cup dried or fresh parsley
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon basil
1/4 black pepper
1/2 teaspoon dried rosemary
Then add to above and mix well. Place in an 8 X 8 baking dish gently oiled with butter or pam. Bake for 25 minutes and then add 1 cup of jack cheese to the top of the dish.
TOMATO, ROASTED BEET, AND PICKLED ONION SALAD
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved
Preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.
Cooks’ notes:
• Pickled onions can be made 3 days ahead and chilled, covered.
• Salad can be made 1 day ahead and chilled, covered.
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