Week #29
- · Fennel
- · Broccoli/cauliflower
- · Sweet peppers
- · Hot peppers
- · Tomatoes (some green and some red see green tomato recipes)
- · Shallots
- · Garlic
- · Collards
- · Winter squash “Sweet Meat” and “Sweet mama”
- · Arugula or spinach
- · Parsley
- · Apples
- Celery or Celeriac
Thank you to all our members for making the 2012 season one of our best. It was a pleasure to get to know new members and share meals with old time friends. We hope members will take a few minutes to complete a short questionnaire about the farm and what went well and what improvements could be made. The end of the season is here and it is hard to believe and yet a much needed rest for the farmers.
We have really lucked out with the weather this summer, with late rain and relatively warm weather summer crops have hung on a little longer. We have a bumper crop of walnuts, but they still have to be gathered and then “cured”. Those who choose the Thanksgiving basket will get to share in that winter delight.
There is still time to sign-up for the Thanksgiving harvest, pick-up November 18 or 19. Even if you plan on going out of town for the holidays, these veggies will last for weeks. The cost is $30 and will likely include: broccoli, lettuce, radicchio, arugula, turnips, apples, walnuts, shallots, garlic, parsley, cabbage, greens, beets and more.
Make check payable to: La Finquita del Buho, 7960 NW Dick Rd. Hillsboro, OR 97124.
We will have Thanksgiving center pieces, wreaths, (fall and xmas) plus bird feeders and some ceramic mugs available for purchase the week of November 18 – 25. You can stop into the pump house when you pick-up your Thanksgiving basket. Please invite your family and friends to stop by the show room (our old pump house) on Friday November 23 or Saturday November 24 for holiday treats and ability to purchase above items.
Please let us know if you will continue next season and consider leaving your non-refundable deposit of $100 when you pick-up this week. Your deposit is due by December 1, 2012.
See you around the farm! 2013 season begins mid April, keep your eye on the website for details.
COLLARD GREENS MINIERA
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
Gourmet
January 2001
HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS
1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar
Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
Gourmet
December 1998
Green Tomatoes and Roasted Squash (serves 8-10)
3# kabocha, Delicata or acorn squash 6-8 cloves of garlic
2# green tomatoes 2 tablespoons olive oil
1 ½ # red onions salt
1 ¼# red skinned potatoes
Trim squash and cut meat into ¾ inch cubes. Cut tomatoes into 1 inch chunks. Cut oinions into thin wedges. Scrub potatoes and cut inot ¾ inch chunks. Peel garlic cloves. Toss with olive oil and spread onto baking sheets. Roast at 400 degrees for 1 ¼ – 1 ½ hours or until tender. Serve with couscous.
Radish Top Soup
Don’t through out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.
6 tablespoons butter
1 cup chopped onions or white part of leek
8 cups loosely packed radish leaves
2 cups diced potatoes
6 cups liquid (water, chicken stock or combo)
salt
½ cup heavy cream (optional)
freshly ground pepper
Melt 4 T butter in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes. Stir in radish tops cover pan and cook over low heat until wilted, 8-10 minutes. Meanwhile cook potatoes until soft in liquid along with 1 teaspoon of salt. Combine with the radish tops and cook covered, for 5 minutes to mingle flavors. Puree finely in a food processor of food mill. Ad the cream if desired and enrich with 2 T of butter. Season to taste with salt and pepper. Serve hot. (serves 4-6)
Prima Sweet Green
Tomato Pie
Cousin Sandy
Makes 6 servings. Prep Time: 30 minutes
PIE FILLING
3/4 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground white pepper
4 cups finely chopped green tomatoes
1 tablespoon fresh lemon juice
1 cup raisins, mixed jumbo
2 tablespoons unsalted butter, cut into
pieces
2 teaspoons heavy cream
1/2 teaspoon granulated sugar
BASIC SWEET PIE CRUST
8 ounces all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into 1/4″ pieces
3 tablespoons ice water
Preheat the oven to 425 degrees F.
PIE FILLING
Make the pie crust and let rest in the refrigerator
for at least 30 minutes. Divide the dough in half.
Place 1 piece of the dough on a lightly floured
surface and roll out to an 11-inch circle, about
1/8-inch thick. Transfer to a 9-inch pie pan. Trim
the crust with scissors or a sharp knife to within
1/2-inch of the outer rim.
In a large bowl, mix together the brown sugar, 1/2
cup granulated sugar, flour, cinnamon, salt, and
pepper. Sprinkle 2 tablespoons of the flour
mixture across the bottom of the prepared pie
crust.
Add the tomatoes, raisins and lemon juice to the
bowl with the remaining flour mixture and toss to
coat. Spoon the tomato mixture into the pie shell
and dot with the butter.
Roll out the remaining crust on a lightly floured
surface. Place on top of the tomato filling and
tuck the overlapping crusts into the pan, forming
a thick edge. Crimp the edges to seal and cut
small 1/2-inch long vents in a decorative pattern
along the top crust. With a pastry brush, brush
the top of the crust with the cream, and sprinkle
with the remaining 1/2 teaspoon sugar.
Bake for 15 minutes, then reduce the
temperature to 375 degrees F. Bake until the
crust is golden brown and the filling is bubbly, 35
to 40 minutes. Remove from the oven and cool
on a wire rack for at least 1 hour before serving.
Serve warm or at room temperature.
BASIC SWEET PIE CRUST
Sift the flour, sugar, and salt into a large bowl.
Using your fingers, work in the butter until the
mixture resembles coarse crumbs. Add 2
tablespoons of ice water and work with your
fingers until the water is incorporated and dough
comes together. Add more water as needed to
make a smooth dough, being careful not to
over-mix. Form the dough into a disk, wrap tightly
in plastic wrap, and refrigerate for at least 30
minutes before using.
Desserts, Pies & Pastry
Per serving (excluding unknown items): 465.1
Calories; 5.9g Fat (11.2% calories from fat); 5.6g
Protein; 100.4g Carbohydrate; 15mg Cholesterol;
238mg Sodium. Exchanges: 2 1/2
Grain(Starch); 1 1/2 Fruit; 1 Fat; 3 Other
Carbohydrates.
Celeriac and Tomato Soup
4 tomatoes 2 cups water
2 # celeriac ¼ cup lovage chopped (optional)
3 leeks 1 onion
1 clove garlic 1 large carrot
1 tablespoon olive oil 2 T butter
3 sprigs parsley 6 cups chicken broth
salt and freshly ground pepper
Peel, seed, and roughly chop tomatoes. Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water. Wash and trim leeks and, using only the white and light green parts, thinly slice. You should have 1 ½ cups. Chop onion and combine with leeks. Chop garlic. Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted. Add garlic and carrot, and cook for 5 minutes longer, Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated. Add drained celeriac, the rest to the tomatoes and the parsley sprig. Cook together for 10 minutes. Add chicken broth, water and lovage (if using). Bring to a boil and reduce heat and simmer for 30 minutes. Puree, season with salt and pepper, and serve with croutons on the side. (serves 8) For thinner soup only use 1 pound celeriac and 3 tomatoes.
CELERY ROOT BISQUE WITH THYME CROUTONS
1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Bon Appétit
November 2005