- • Lettuce
- • Basil, dill or parsley (not quite enough basil to go around, it is coming though)
- • Zucchini
- • Broccoli or cauliflower
- • Cabbage: last of the cone shaped ”Carafax”, welcome “ruby red”
- • Potatoes
- • Cucumbers
- • Onions (green or “purplette”)
- • Garlic
- • Kale or chard
- • Sugar snap peas (the end of these beauties)
- • Beets or carrots
In one day Juvencio, the amazing Honduran weeding machine transformed the farm. He spent his first full day back on the farm tilling, weed whacking, and hand pulling the weeds. I thought we had done a pretty good job keeping the weeds at bay while he was gone, but . . . things look much different now that he is back.
The garlic is all pulled and drying up in the barn. You will notice the covering over the individual cloves is getting more papery and the flavor is intensifying. The beds have been tilled and new water lines placed. I managed to get in a few beds for fall after 8:00 p.m. last night. It was so hot! We are planting the fall celery, fennel, and cabbages. We have 5 varieties of fall cabbage. We are trialing a number of overwintering cabbages along with a selection of overwintering cauliflower. Those varieties are still small and will go into the ground once our onions are harvested.
Speaking of onions, have you seen our onions? After the solstice last week they started to bulb up, their greens are huge and chunky. All of the attention they got on the weeding front has really made a huge difference. Thank you to all those that lent a hand over the past weeks, what a difference.
We say goodbye to some spring time favorites. The Chinese broccoli is done, she finally won. She has all gone to seed with beautiful white flowers. In her place we will seed fall and winter carrots, and beets. The sugar snap peas are on their final legs this week, it seems so fast, but we got 4 good weeks of peas. Lettuce is so hard at this time of year. We have been planting every week, but the summer lettuce is not like the spring and fall which is so sweet.
The zucchini is finally taking off. The outside zucchini has caught up to and passed the inside planting. The cucumbers are coming!! We have our first major harvest today, but there are over 400 feet of cukes coming. The tomatoes inside are loaded with green globes. The cherry tomatoes are getting huge and starting to set fruit. The heirloom tomatoes out in the field got their first pruning this week and it will be a weekly task for the next month to get them growing vertical. If you want practice at pruning tomatoes come on out and I will give you a crash course.
The peppers are looking bushy in the greenhouse as well as outside. The winter squash and pumpkins we planted mid May with the kids from ABC and Liberty High School environmental AP class are looking super. We have had some help beating back the weeds, but they will need continued attention to thrive. The pole beans are on their way a few weeks and we will be eating them and needing your help to pick them.
We have so many balls in the air, we are trying to keep the juggling act going. As we plan for the fall and winter, the summer crops need tending, never a dull moment in the world of farming.
Berry picking at local farms has started. West Union Gardens for cane berries is open Monday – Friday 8 am to 8 pm and Saturdays from 8 am to 5 pm. The Callahan’s blueberry farm is open when berries are ready call for availability at 503-647-5358.#
Mark your calendars:
1. Canning party 2013 on September 7th!!
2. Harvest Festival 2013 on October 20th
3. Sign-up to help harvest anytime
4. There is still some beef left to purchase, contact Juvencio for details
Have a great 4th of July.
Zucchini Trifolati
Sautéed Zucchini
The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors. Vegetables cooked this way make great pasta sauce or you can serve them as crostini. Try mushrooms with garlic and mint.
2 pounds Zucchini
4 cloves of garlic, sliced
chili pepper (or herbs)
Salt
Cover the bottom of a large sauté pan with olive oil. Add the sliced garlic and chile peppers to the pan; NOW turn on the heat. Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan. The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic. Let them over cook. It is a pleasant surprise.
POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE
1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved
Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
Bon Appétit
June 2002
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