- • Cilantro or parsley
- • Basil
- • Red cabbage
- • Green, purple and yellow beans
- • Cucumbers
- • Zucchini
- • Kale of chard
- • Tomatoes
- • Hot peppers
- • Carrots
- • Potatoes
- • Onions
- • Garlic
We had a nice break in the weather last week. The cool temperatures gave us a chance to get some of the cooler weather crops in the ground. The fennel, most of the broccoli and cauliflower and most of the cabbage is planted. We continue to wait on those onions! Once we can pull them the remainder of the fall brassicas can go into the ground.
The warm weather expected this week should help with ripening more tomatoes and peppers. We feel lucky to have started with those warm weather crops in July and look forward to a good season of tomatoes. Prior to the rain last week the blackberries were going wild. We have a huge hedge of them in the field and you are welcome to “you pick.” We learned from our contacts at USDA that the black berries harbor the spotted drosophila. This is the Japanese fruit fly that is so damaging to soft fruits as they eat ripening fruit , not just ripened fruit like other fruit flies. We are in the process of assessing how we could remove the berry hedge (goats? Machetes? Hired team?)it is a huge task that we may have to undertake, but for now enjoy the berries!
Gordon’s Acres will offer more berries in the weeks to come, they are ripening this week. Keep your eyes on your email as I will let you know when you can order more, likely not until next week. Canning season has officially started. I kicked off the week with dill pickles, 19 quarts so far and that was jus the first harvest! I got extra tomatoes and Strawberries from vendors at the Beaverton Farmers market and last night Jacob helped me put up 20 jars of jam and 12 quarts of tomato sauce. Peaches are ripening all over Washington County. We have many neighbors who have you-pick. None that are organic though. Look at the Tri-County you pick website for details.
It is time to order your new Finquita t-shirt! Dee is working on the design and it should be ready in a few weeks. We have one color and one design. There are woman’s, men’s and children’s sizes let us know what you want to ensure your size is available.
Don’t forget the last payment for the season is due this week. Please contact us if you are unsure of your balance, if you have not received an email from us our records show you are up to date. Save the dates: August 17th Helvetia Culture Festival; September 13 – Canning party; October 19th – Harvest festival.
It is time to enjoy all the cucumbers and zucchini see recipes below, a cucumber a day keeps the doctor away?
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.
CUCUMBER AND TOMATO SALAD WITH BUTTERMILK DRESSING
2 cups mayonnaise
1 1/2 cups well-shaken buttermilk
2 tablespoons white-wine vinegar
1/2 cup finely chopped fresh chives
6 medium cucumbers, peeled and cut into 1-inch pieces
8 beefsteak tomatoes, cut into 1/2-inch wedges
2 heads iceberg lettuce, cored and cut into 2-inch chunks
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.
Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.
Cooks’ note:
Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.
GREEN BEANS WITH CRISP SHALLOTS, CHILE, AND MINT
1 1/2 lb green beans, trimmed
2/3 cup vegetable oil
6 oz shallots (5 medium), thinly sliced crosswise and separated into rings
1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise
1/2 teaspoon salt
1/2 cup chopped fresh mint
Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain beans in a colander.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)
Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.
Swiss Chard Bisque
By Beverly Matlock (Laura’s Grandmother)
1 bunch chard
1 can chicken broth
1/4 cup butter
1 cup chopped mushrooms
3 tablespoon flour
1/4 teaspoon curry powder
1 pint half and half
salt and pepper
4 slices bacon, crisply fried and crumbled
Slice stems of chard- cook about 3-4 min with 2 tablespoons of broth.
Slice leaves and cook until tender, covered about 3 min. Put chard and remaining broth in blender and whirl until smooth. Should be about 3 to 3 1/2 cups.
Melt butter. Saute mushrooms 5 min. Stir in flour and curry powder. Cook until bubbly and slowly add cream. Stir until thickened. Add chard puree and season to taste. Garnish with bacon when serving.
Laura’s Disclaimer: This is my grandmother’s recipe exactly as she used to make it. I’ve made it more recently with a few modifications. It is still really good with veggie broth and olive oil. You can leave out the dairy or use soy milk and you can leave off the garnish or try croutons or a bit of parmesan or crisp fried tofu instead of bacon.
Cucumber and Sweet Onion Salad
Sweet, fresh and crisp–a lovely salad that you can easily halve as this makes quite a lot. You can also add other herbs you have/like.
This makes a lovely side to salmon.
Serves 4-6 as a side
2 cucumbers, scrubbed and peeled if the skin is tough, halved lengthwise and thinly sliced on the diagonal
1/2 Torpedo or small sweet onion, thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper. Taste and adjust seasoning if needed.