- Salad Mix
- Spinach – meet “Red Kittens” a new spinach variety we tried from Johnny’s seeds
- Kale or chard – Red Russian of Cavalo Nero varieties for the kale and “Bright Lights” or Heirloom Italian chard “Argentata”
- Dill or radishes – use the radish tops in the recipe below for “radish top soup”, it is light and refreshing and uses both the radish tops and green garlic. The radishes have gotten a few pests, to our dismay, cut them up and cut away the pests. Sorry, if nothing else use the tops.
- Chinese Broccoli or Bok Choi
- Green Garlic – this is young garlic, just as the bulb is forming. You can peel back the first layers of tougher leaves and chop the stem and the bulb up and add to soups or stir fries.
What a crazy spring. On Wednesday we had the hottest April 30th on record. Many of you may think that is great news for plants, but they don’t generally like wide fluctuations in temperature and it tends to send them into a stressed out frenzy to produce seed, or in horticultural terms “bolt”. Broccoli and Cauliflower particularly hate this and will make small pinched heads. The radishes get really hot, the summer loving tomatoes and peppers love it.
Last night we must have gotten an inch of rain in less than an hour, much needed moisture but again, too much of a good thing is not good. The bane of the farmers’ world, there is so much we cannot control, we just have to remain in awe of mother nature.
We sold plants at the Beaverton Farmer’s market on opening day, it was great to be back at market. The market was less crowded than normal so we expect record breaking crowds on Mother’s day weekend. I am working on a few orders for our members and will have some extras put out on our tables in the barn for purchase.
Lyn is off to the spring festival at Catlin Gable School today from 12 – 4. She will be selling vegetable starts and would love to see you and your families at this fun event, rain or shine. She can help you set up your home garden.
Tomatoes and leeks are set to be planted this week as well as the first beans. We have a lot to get done and not enough time in the day. You can expect to see some beets, green onions and kohlrabi next week. The sugar snap peas are blooming so they are just a few weeks off. That means fava beans are not far off (June?).
Ballots went out this week. Please do remember to vote. Ballots are due by May 20th. This is a very important local race for Washington County. We must make a change in leadership in this county that values the citizens and listens to our opinions, works to preserve farm land and invests in our priorities: schools, roads, seniors etc. Vote for Allen Amabisca for Washington County Chair (“member at large” on the ballot). Vote for Elizabeth Furse District 4, Greg Malionowski District 2. If you have a spare moment and can help make calls for either Furse or Amabisca talk to Lyn, she is calling weekly and would love to have your help.
Mark your calendars:
1. Canning Party: September 13th (Saturday)
2. Harvest Festival: October 19th (Sunday)
Have a great week.
Chinese Broccoli with Oyster Sauce
Chinese Cuisine, Huang Su-Huei
Chinese broccoli (5-inch lengths)
2 T oyster sauce (may need less)
1 T corn oil (I use Olive oil)
Bring ½ pot of water to a boil; add a dash of salt. Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain. Place on a serving platter and sprinkle with oyster sauce and oil. Serve.
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)
Kale with Garlic and Bacon
1 slice of bacon chopped (I use pancetta)
1 garlic clove
6 cups (or what you have) chopped kale, washed
1 cup water (I used chicken broth)
In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender. Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste. Serves 2.
Kale Salad (from Kris Schamp)(our family favorite)
Flax oil (1/8 C) ( I use Olive oil)
Lemon juice (1/8 C)
Soy sauce* (less than 1/8 C)
1 bunch kale
Red onion ( I stop here and only add the other ingredients if I have them, they are not necessary to make a great salad)
Shredded or shaved (with peeler) carrots
¼ C pumpkin seeds
1/8 C sunflower seeds
Sesame seeds
Sprouts (any kind)
Mushrooms (optional)
* can use Bragg’s – a low sodium substitute for soy sauce
1) Make the dressing: equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce. Use less soy sauce if sensitive.)
Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.
2) De-stem the kale – try to get the young, tender smaller leaves.
Cut it into ribbons. Place in very large bowl to allow for easy mixing.
Add rest of “dry” ingredients.
3) Add the dressing and marinated onions to the kale mixture. Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.
Let sit for a while (20-30 mins) before serving. Can be made well beforehand and refrigerated. Can add chopped avocado when serving. Goes well with marinated tofu-you can use the same dressing.
Creamy Dill Sauce
Farmer John’s Cookbook
Great on egg salad, or tossed with cucumbers, or as a sauce for fish or crab cakes.
Serves about ¾ cup
½ cup extra virgin olive oil
2 tablespoons white wine vinegar or sherry wine vinegar
½ teaspoon minced shallots
¼ teaspoon Dijon mustard
Pinch of salt plus more to taste
Freshly ground pepper
1 egg yolk
¼ cup sour cream
3 tablespoons minced fresh dill
Lemon juice
1. Combine the oil, vinegar, shallot, mustard, pinch of salt, and pepper to taste in a large jar. Cover tightly and shake the jar vigorously until the oil and vinegar have thickened.
2. Beat the egg yolk with the sour cream in a separate bowl until well combined.
3. If you’re using a food processor: Process the yolk and sour cream for 30 seconds and then add the vinaigrette in a very thin stream in about three additions, letting the sauce thicken before each addition. If you’re making the dressing by hand: Using a good whisk, beat the yolk and sour cream, then add the vinaigrette and scant tablespoon at a time, whisking thoroughly after each addition, until the vinaigrette is fully combined with the egg yolk and sour cream.
4. Once you’ve incorporated the last of the vinaigrette and the sauce is very thick thin it with either the lemon juice (1 or 2 teaspoons) or by vigorously stirring in 1 tablespoon of water.
5. Stir in the dill and add salt and pepper to taste.
6. Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled
Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
* Available at some supermarkets and at specialty foods stores and Latin markets.
7. Bon Appétit
December 2008
by Tori Ritchie