Week #5

 

• Lettuce
• Beets
• • Carrots
• • Kohlrabi
• • Chinese broccoli
• • Dill or cilantro
• • Chard or kale

This has been quite an emotional week. On my return home from the Catlin Gable Spring festival I heard from my boys that Fiora had not been seen. When we got home , she was laying ill under the car.

I whisked her off to Dove Lewis the emergency veterinary clinic. She was hospitalized for almost 48 hours but luckily survived. She has been back on the farm for a few days, she is improving daily. In the end it seems she got into some food product that proved nearly fatal.

Some subscribers are leaving the Chinese broccoli. This is a most tender coveted spring crop, only around for a short 5-6 weeks. Please do try it, it is a family favorite. Our kids as well as our nephews fight for every last spear of the sweet treat. Cook the entire stock, leaves and all, I just stir fry them in olive oil with garlic and then a dash of soy sauce. It can also be eaten raw. It is a great broccoli bridge from purple sprouting to regular season broccoli. If you have tried it and do not like it then put yours in the share/extra bin please, so that we don’t find it shriveled 4 days later.

The crops in the field are almost ready, we will soon have sugar snap peas and new potatoes. There is another type of overwintering cauliflower that is trickling in. It is time to enjoy carrots, beets and kohlrabi. Make sure to peel the kohlrabi, we just slice it and eat it raw, but you could follow one of the recipes below. Eat lots of salad this week, we have tons of lettuce.

Another huge swarm of bees occured just as we were to head south to Eugene. diego found it up in the air just above the hives. I waited and watched over the next 20 minutes and it settled about 10 feet up in a cherry tree. By the time the bee keeper, Lynn showed up they had moved to the small plum trees just to the east of the original hive, and she just placed the box below the swarm and they just dropped in.

 

We managed to till the remainder of the field. Our first beans went in the ground, covered in the white clay called “Surround” that staves off the cucumber beetles for the first few weeks. The mild winter allowed them to hide unharmed and hungry. They have been busy eating the sunflowers, while they wait for their favorite cucumbers to be planted. We did put in some of the zucchini and cucumbers in the upper garden, far from the cucumber beetles winter hide out. Part of our challenge of crop rotation is soil nutrient based and the other is pest based. Different crops utilize micronutrients and rotation allows the soil to recuperate. Of course the best would be to fallow (not plant) some of our land for a year or two. We just don’t have the space to do that.

The late winter planted spinach was harvested last week and the bed retiled and cucumbers planted. We seeded summer carrots next to the Chinese broccoli. Some of the sweet peppers also managed to get transplanted into one of the low tunnel greenhouses. It is amazing to think we are on week #5 of the season and already on to the next crop rotation in the greenhouses.

This week we have big plans. The tomatoes, peppers and winter squash need to be planted. We also have to get late fall/winter crops like celeriac and leeks planted. We will have some help from Liberty high school environmental science class planting the winter squash and pumpkins.

Our baby turkeys and meat chickens arrived. We hope to maintain a safe environment for them for the next month before they have to fend for themselves on the farm. We end up mainly trying to protect them from our own cats!!

By the time this gets posted we will be completing the 5th harvest. Remember to bring us brown paper bags and well organized and straightened twist ties. We have plant seedlings available in the barn for purchase or complete the order form I sent out last week and I will have them ready for you on pick up day. You are always welcome to visit me at the Beaverton Farmers Market for all your plant start needs!

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-fries 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

Kohlrabi and Carrot Coleslaw

 

Dressing:

 

2 Tbsp. very finely chopped onion

1/2 cup low fat sour cream

1/2 cup eggless mayonnaise

1 Tbsp Dijon mustard

2 Tbsp lemon juice

2 Tbsp chopped fresh dill

2 Tbsp chopped parsley

pepper to taste

 

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)

2 medium carrots, shredded

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Serves 4-6.

Creamy Kohlrabi with Parmesan.

2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated

2 tablespoons unsalted butter or olive oil, or combination

1/4 cup grated Parmesan cheese

Salt and pepper to taste

1 tablespoon minced parsley

Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.

 

 

 

Beet with Sesame Vinaigrette

1 pound beets (after cooking there should be about 2 cups)

6 tablespoons mild olive oil

2 teaspoons Oriental sesame oil

2 tablespoons fresh lemon juice

2 teaspoons sesame seeds, additional for garnish

Salt and pepper to taste

Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much. Put the beets in a pot and cover with cold water. Heat to boiling, then reduce the heat and simmer uncovered until tender. Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm. Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender. If the beets are large, cut them into ¼ inch slices. If they are small, cut them into 4 – 8 wedges. Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle more sesame seeds if you like and serve.

Carrot Top Soup

Local Flavors, Deborah Madison

Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.

1 bunch (6 small or medium) carrots, the tops and the roots

2 T unsalted butter

3 T white rice

2 large leeks, white parts only

2 thyme or lemon thyme sprigs

2 T chopped dill, parley, celery leaves or lovage

Sea salt and freshly ground pepper

6 cups vegetable stock, or light chicken stock or water

 

1. Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups loosely packed. Wash then chop finely. Grate the carrots or if you want a more refined looking soup finely chop them.

2. Melt the butter in soup pot. Add the carrot tops and carrots, rice leeks thyme and dill. Cook for several minutes, turning everything a few times, then season with 1 ½ teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked. 16 to 18 minutes.

3. Taste for salt season with pepper and serve.

 

 

Swiss Chard and Garbanzo Bean Soup

Published May 25, 2010

Makes 8 servings

This soup is super easy to make because you only have to chop one vegetable — the onion — which allows you to put it together in less than an hour. Serve with baguette slices and a green salad to round out the meal.

Ingredients

• 2 tablespoons olive oil

• 1 tablespoon nonhydrogenated margarine

• 1 large onion, coarsely chopped

• 4 cloves garlic, pressed through a garlic press

• 1 bunch (approximately 1 pound) Swiss chard, washed and torn into bite-sized pieces

• 4 cups (24 ounces) chopped canned tomatoes

• 1 to 2 teaspoons chili sauce, such as sriracha or Frank’s Red Hot

• 1 15-ounce can garbanzo beans, rinsed and drained

• 2 cups vegetable broth

• Soy sour cream substitute for garnish

Instructions

In a large soup pot over medium-high heat, heat the olive oil and margarine until they melt together. Add the onion and garlic. Sauté, stirring frequently, until the onion turns translucent, about 10 minutes.

Add the chard to the pot. The leaves should come almost to the top of the pot but will shrink when they cook. Cook until greens begin to wilt, about 2 to 3 minutes. Add the tomatoes, chili sauce and garbanzo beans. Cook, stirring frequently, for 2 to 3 minutes more.

Add the broth and bring soup to a boil; lower the heat to a simmer and cook for 15 minutes. Serve, garnishing each serving with a couple of teaspoon-sized dollops of soy sour cream substitute.

Adapted from Blue Earth Farms, Chehalis, Wash.

 

Sesame Parsley Salad Dressing

adapted from Renee’s Garden

1 stalk green garlic or 1 clove garlic, minced

2 tablespoons tahini (sesame seed paste)

1 teaspoon honey

1/4 cup cup lemon juice

1/2 teaspoon ground cumin

3/4 cup olive oil

2 tablespoons freshly chopped parsley

1/2 teaspoon salt

freshly ground pepper to taste

Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.

Sherry Vinaigrette

adapted from Mediterranean Fresh, by Joyce Goldstein

¼ cup sherry vinegar

1 clove garlic, minced (optional)

S & P to taste

½ cup extra virgin olive oil, plus more to taste

Whisk all ingredients together in a small bowl.

Thyme, Rosemary, and Wine Vinegar Dressing

adapted from: Cooking with Friends, by Trish Destine and Marie-Pierre Morel

1 cup olive oil

1 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp sugar

1 tsp fresh thyme leaves

1 tsp fresh rosemary leaves

Sea salt and black pepper

Blend the thyme and rosemary leaves in a food processor or crush them with a mortar and pestle. Put all the ingredients in a bowl and combine with a whisk.

Shallot Salad Dressing

1 spring shallot, cleaned and chopped, include most of the light green part

1/3 cup (or to taste) vinegar: we use champagne or sherry vinegar

1 tablespoon Dijon mustard

S & P to taste

3/4 cup best olive oil

Whirl everything in a blender or food processor. I use an immersion blender for this with the ‘jar’ that came with it: any jar will do. Super easy! You control the quality of the ingredients! Enjoy.

Julia’s Favorite Daily Dressing

Into a mini blender jar (or small canning jar, they work with most American blenders), put in equal parts vinegar (balsamic or rice or sherry or?) or lemon juice, and olive oil. With S & P you’ve got dressing. Extras I like to add to this dressing: 1 roughly minced, peeled garlic clove, a small dollop of fancy mustard, and a small dollop of jam. Screw blender bottom onto the jar, then insert into the blender and whirl. You’ve got dressing! The variations are endless….

Low-Fat Blue Cheese dressing

adapted from Cook’s Country

makes about 1 cup 8 servings

Use a great pungent cheese

1/2 cup low-fat plain yogurt

1/4 cup reduced fat mayo

1/4 cup crumbled blue cheese

2 Tablespoons water

1 clove garlic, grated (try a micro plane!)

1/4 teaspoon salt

1/8 teaspoon pepper

Whisk all ingredients in a medium bowl until smooth.

Lemon Shallot Vinaigrette

2 small shallots

2 Tablespoons Champagne vinegar

2 Tablespoons lemon juice

1/2 teaspoon salt

1/3 cup extra virgin olive oil

Peel and dice the shallots very fine. Put them in a small bowl with the

vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to

30 minutes. Whisk in the olive oil. Makes about 3/4 cup.

Low-Fat Ranch Dressing

adapted from Cook’s Country

makes about 1 cup 8 servings

1/2 cup low fat plain yogurt

1/4 cup reduced fat mayo

1 Tablespoons water or buttermilk

1 teaspoons white wine vinegar

1 garlic clove, grated (try a microplane for this job)

1 Tablespoon minced chives

1 Tablespoon minced fresh cilantro

1 teaspoon minced fresh dill

1/4 teaspoon salt

pinch cayenne pepper

Whisk all ingredients in a medium bowl until smooth.

Tahini Dressing from Salad by Amy Nathan

1/2 Cup safflower oil

1/2 pound soft tofu

1/4 cup fresh lemon juice

generous 1/4 cup tahini (Julia says: use toasted for a richer flavor)

1 garlic clove, minced

1 scallion, chopped

2 Tablespoons tamari (soy sauce)

3/8 cup water

1/2 teaspoon salt

Combine all ingredients in a blender or food processor. (Julia says: I like to use my immersion blender in a tall jar). Adjust the thickness to your liking by adding water. This stores well if covered.

Tahini Dressing

Adapted from The Food and Philosophy of Kenny Shopsin by Shopsin and Carreno

1 cup tahini

3 Tablespoons good olive oil

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon minced fresh garlic

¼ teaspoon sugar

Combine everything with 2 cups of water in a blender and blend until smooth.

Green Garlic Dressing

1-3 stalks roughly chopped green garlic, tough end leaves discarded

1/3 cup rice vinegar or fresh lemon juice

1 Tablespoon honey or jam

1/3 cup olive oil

S & P

Whirl all in a blender. Can be used as a salad dressing or marinade.

 

Lime Dill Dressing

from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff

2 T lime juice 1 T vinegar

1/2 t sugar 1/2 t dry mustard

2 T chopped dill 1 T mayonnaise

1/3 cup olive oil

salt and pepper to taste

Mix all ingredients together except oil. When thoroughly blended whisk in the oil.

GREEK BASIL DRESSING

Shepherd’s Garden Seeds Catalog

1 clove garlic, minced

1 shallot or 1 green onion, cut in thirds

6 Greek olives, pitted

1 tsp. Dijon mustard

1 tbsp. balsamic vinegar

1/4 tsp. grated lemon zest (yellow part only)

1 tbsp. fresh lemon juice

1 sm. tomato, quartered

1/4 tsp. freshly ground pepper

3 tbsp. chopped fresh basil

1/4 cup olive oil

salt

freshly ground pepper

Blend all ingredients except last three (garlic through basil). Add

olive oil gradually, processing until combined. Add salt and pepper to

taste. Toss with salad greens. Makes 2/3 cup.

Winter Herb Vinaigrette

from Vegetarian Cooking for Everyone by D. Madison

Use it also with steamed or roasted winter vegetables. Makes about ½ cup.

1 garlic clove

Salt

1/4 tsp. black peppercorns

1/4 tsp. fennel seeds

½ tsp. dried tarragon

½ cup chopped parsley

Grated zest of 1 lemon

1 Tbs. capers, rinsed

1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a little of the green

1/3 cup extra virgin olive oil

2 Tbs. champagne vinegar or tarragon vinegar

In large mortar, mash the garlic with 1/4 tsp. salt, the pepper, fennel, tarragon and 2 Tbs. of the parsley to make a smooth paste. Add the lemon zest, capers, shallot, oil, and remaining parsley; let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.

Dijon Vinaigrette

 

1/2 C extra virgin olive oil

2 T each plain non-fat yogurt, lemon juice and red wine vinegar

1 T Dijon mustard

2 teaspoons fresh herbs: thyme, rosemary, parsley, etc. or a mixture or dried, but use less if using dried.

 

Combine in a blender at medium-high speed. Chill overnight before serving.

From: Chef Andrew Cohen

Honey Mustard Cilantro Dressing

1C cilantro stems

1/4 C water

1/4 lime juice (or lime/lemon or lemon)

1/4 C honey

1/4 dijon mustard

salt and pepper to taste

1 small clove of garlic peeled (optional)

Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for properly emulsified vinaigrette.

Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.

 

Candied pecans to add to your green salad from: Chef Andrew Cohen

Spray sheet of foil with nonstick spray (if you have a Slat cookie sheet liner, it’s perfect for this). Stir 1/4 cup brown sugar, 1 tablespoon oil and 1 tablespoon vinegar over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in 1 cup pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).

Orange Balsamic Dressing

3/4 cup orange juice

3 tablespoons balsamic vinegar or red wine vinegar

3 tablespoons grated orange peel 1 to 2 teaspoons packed brown sugar 1 teaspoon ground cumin 1/2 cup olive oil Salt and freshly ground pepper to taste. Place the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with salt and pepper.

Makes about 1 1/2 cups dressing.

Rice Vinegar, on its own, makes a great salad dressing.

Julia’s Easy Blue Cheese Dressing

1/4 cup light sour cream

1/4 cup mayo

a couple of ounces crumbled blue cheese

salt and

lots of pepper

a bit of finely chopped parsley

finely chopped red onion

1 Tablespoon rice vinegar

Mix all of the above ingredients, and then thin with buttermilk or milk.

Raspberry Salad Dressing

(The Summer Book by Susan Branch)

1/2 C salad oil

3T raspberry vinegar

1T raspberry jam

1T minced green onions

1/2T Dijon mustard

a few fresh raspberries

Whisk all together-great on fresh spinach.

Makes 1 Cup

 

Magic Garlic Cream

(The Summer Book by Susan Branch)

1/2C milk

1/2C sour cream

2t olive oil

1 clove garlic, pressed

2T cider vinegar

salt and pepper to taste

Whisk all together in order given. Makes 1 Cup