Week #10 2018

We celebrated Diego this week as he graduated from PSU in Biology. He surprised us earlier this spring with the news that he could graduate ahead of schedule. We are so proud of him and his accomplishments. As we wind down the graduation season we look to congratualte all the fathers out there. Today is your day for recognition and appreciation. This is something that should be done daily, but is often taken for granted. Enjoy your day, watch the World Cup, taste some BBQ or whatever your family tradition is – you deserve it!

This week on the farm we managed to get ahead on some tasks and fall behind on others. We weeded onions and tied tomatoes. More weeds and more tomatoes got ahead of us. Our sugar snap peas in the hoop houses gave us their all and are done. As we move on to summer crops in the hoop houses we will focus on those that can tolerate heat.

We seeded the fall broccoli and cauliflower in hopes that it will be ready for transplanting in July. We wait for the cucumbers to really come on as they start to flower robustly. The heat of this coming week and even today may help or hurt depending if it can stay in the high 80s and not the high 90s.

The canning party will go forward. It will be scaled back as I will be missing the expert help of Mary Kay. Believe it or not I usually set the schedule for the season in April and this year I delayed. As it turns out Mary Kay and I do not have overlapping schedules this year so I will go forth alone. I have chosen August 25th as the day to put up for the winter. More details to follow, but let me know that you are interested and committed to that date. It is an all day event so plan accordingly.

The harvest festival date is also set, October 14th ( a Sunday) from 2-6 p.m. Mark your calendars and plan on celebrating with us at La Finquita. In the mean time there is plenty of work to get done here on the farm. Please do sign up to help us harvest at least twice over the course of the season if you are able. The sign up sheet is in the barn waiting for you to schedule your participation.

If this is your first time dealing with Fava Beans here is a link: https://www.epicurious.com/ingredients/how-to-prepare-fava-beans-gallery/list to help you prepare them.

Here are some recipes for you to enjoy:

Lebanese bean dish

INGREDIENTS NEEDED:

1 can of fava beans -drained

1/4 cup lemon juice

2 cloves of crushed garlic

¼ cup of olive oil

1 tsp salt

2 tbsp finely chopped fresh parsley

1 finely chopped tomato

1 green onion thinly sliced

PERPERATION:

In pan sauté garlic in 1 tablespoon of olive oil until the garlic is lightly golden. Add the drained fava beans and bring to a boil and simmer on low. Then add the lemon, salt and pepper and mix while trying to mash at least half the fava beans. Turn heat off and remove from oven.

Place the cooked fava beans in a serving dish.

Garnish the beans with parsley, tomato, green onions and the re remaining olive oil. Serve with pita bread and a plate filled a Varity of fresh vegetables of your choose.

Ingredients

4 cups shucked fresh fava beans

1/4 cup fresh lemon juice

2 tablespoons minced garlic

1/4 cup olive oil

Salt and freshly ground black pepper

1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)

2 tablespoons finely chopped flatleaf parsley

Directions

Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.

Todd Coleman

Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin’s Castle Cafe in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen’s story Food of the People.

SERVES 4-6

Ingredients

1 lb. small dried fava beans, soaked overnight

1⁄4 cup olive oil

3 tbsp. minced parsley

3 tbsp.s minced dill

1 tsp. ground cumin

4 cloves garlic, mashed into a paste

Juice of 1 lemon

Kosher salt and freshly ground black pepper, to taste

Instructions

Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes.

Drain beans, and transfer to a bowl; add oil, parsley, dill, cumin, garlic, juice, and salt and pepper; let sit for 30 minutes to meld flavors before serving.

READY IN: 38mins SERVES: 4

UNITS: US

INGREDIENTS Nutrition

12 small red potatoes

4 garlic cloves, minced

2 tablespoons chopped fresh parsley

3 teaspoons lite olive oil (divided)

salt and pepper

DIRECTIONS

Scrub the potatoes well.

Pare a 3/4″ strip around the middle of each potato (this is just to give you a little contrast in color).

Place potatoes in a saucepan, cover with water and bring to a boil.

Simmer covered for about 20 minutes or until tender.

Drain potatoes and place them in a bowl add two teaspoons of oil& toss.

In a non stick frypan add the remaining oil over medium heat.

Add garlic,cook approximately 1 minute.

Add parsley, salt& pepper, mix well.

Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.

Serve

Braised whole-pod fava beans with dill

 

Fava beans are a culinary highlight of spring, but double shelling them takes time.  Very young favas though can be eaten pod and all.

 

Prep time and cook time:  45 minutes

Makes six servings

1/3 cup olive oil

1 sweet onion, halved and thinly sliced

1 ½ pounds fava bean pods, ends trimmed and strings removed

¾ teaspoon salt

1 tablespoon sugar

¼ cup dill, plus 1 tablespoon for garnish

Plain whole-milk or greek style yogurt

 

1. Put oil and onion in a large pot over medium-high heat.  Cook until fragrant, about 1 minute.  Add favas, salt, sugar, and ¼ cup water. Bring to a simmer.  Cover and cook, stirring occasionally, 20 minutes.

Add ¼ cup dill, cover and cook until fava pods are tender and starting to fall apart, about 10 minutes.  Sprinkle with 1 tablespoon dill and serve warm or at room temperature with yogurt on the side.