Week #17 2018

• Celery
• Shiso (Japanese basil, see recipes below)
• Eggplant or tomatillos
• Green peppers!!
• Hot peppers
• Tomatoes
• Cherry tomatoes
• Cucumbers
• Zucchini
• Potatoes
• Onions
• Garlic
• Apples
• Basil
• You pick black berries

This past week was so hot and then we got a two day reprieve. Juve and I worked hard to take advantage of the cooler weather. He prepped every bed he could while I raced out to transplant and water in those new starts. We got in radicchio, lettuce (although some perished in the late afternoon heat), broccoli, brussels sprouts, Romanesco, kalettes (those who participated in our winter share will be familiar with this interesting cross between kale and brussels sprouts). We reseeded beets and some carrots. Juve finally attached the beds of our old Chinese broccoli and they are ready for me to see today with carrots and daikon. The heat not only made it hard to get plants transplanted but nothing was germinating in the hoop house either. I started a bunch of fall crops and after a good scrubbing of the hoop house to combat fungus gnats I hope we are successful.

The beans are taking their break. Thank goodness, that was extremely time consuming to harvest 60 – 80 # of green beans twice a week. Our second set are covered in pig weed and require some extra muscle. There are not enough good working hours in the day to get it all done, we will see if we can save them today. It is also canning season, so I have to get my canning equipment and motivation ready to start the tomato sauce and can some peaches. I went crazy with the Grossen’s peaches and Luna and I picked 60# in less than half an hour. Now I have a table full of ripe and ready to use peaches among other duties for today.

Speaking of canning, I have a canning party to plan. It is so hard to know what the surplus will be at the end of the month. I will sit down in earnest on Thursday and plan it out. I have put out the sign up list today. This will be the abridged version only a few recipes and a lot of fun. My right hand, Mary Kay and the mastermind behind the organization and depth of knowledge will be on vacation at the time of the party. We are canning on August 25^th a Saturday so sign-up and plan to spend the day enjoying learning to put up the harvest.

The farmers are going to Switzerland on September 3 -17. My sister Diane (Dee) will be heading up the harvest crew. She needs your help, especially on the Wednesdays (9/5 and 9/12), please do sign up to help, leave your phone number, mark your calendar and show up so she knows she can count on you. This is our graduation gift to Luna and we know it is a hard time to leave the farm (but when is it easy??). We are working hard to get the farm ready for us to leave and to know your veggies will be growing safely and get harvested while we are gone.

Now about politics: It is less than 100 days until midterm elections. Expect to see topics of interest in the barn, get engaged as this is a very important election. A white supremacist hate group has managed to get ballot measure 105 up for a vote. It encourages racial profiling and revokes our sanctuary state law that has been on the books for 30 years. Please take a stand, work to fight racism and make Oregon a place that celebrates diversity.

 

Here are some great recipes:

Tomato Bisque (a family favorite)

Use fresh tomatoes¹ to make a luscious creamy tomato soup². It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer’s market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.

Ingredients:

• 3 Tablespoons butter
• 1 medium onion, coarsely chopped
• 2 Tablespoons all-purpose flour
• 2 cups water
• 4 pounds tomatoes, peeled, seeded, and cut into pieces
• 2 Tablespoons light brown sugar
• 6 whole cloves
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup medium or whipping cream

Preparation:

Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.

Measure out 3/4 cup of the tomato³ pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place soup⁴ over medium heat and warm gently, but do not boil.

Yield: 6 servings

 

Paleo Zucchini Bread (tested and approved by Sue Kass)

Preheat oven to 400. Prepare 1 dozen muffin tins or oil and line w/parchment standard loaf pan.

Blend until smooth:
1 c almond butter
2 Tbs cocoa powder
3 Tbs maple syrup
2 eggs
1 tsp vanilla
Add in
1/2 tsp baking soda
1 tsp apple cider vinegar
Mix well, then fold in
1 c. Shredded zucchini, excess moisture squeezed out.

Muffins take about 15-20 minutes, loaf 30-40.

Doubles, freezes well.

 

Basil Soup 6-8 servings

1 ½ cup scallions  Sauté in ¼ cup butter

2 cloves garlic

Add 6 cups of stock, 1 ½ cups peeled, seeded tomatoes

Add ½ cup rice and cook until tender.  Stir in 5 cups chopped fresh basil

 

North African Zucchini “Compote”  Aljuk

1 lb zucchini,  thickly sliced
1 large russet potato (1/2 lb) peeled and diced
2 Tbs lemon juice
2 Tbs olive oil
1-2 garlic cloves,  mashed
1 tsp freshly ground caraway seed
3/4 tsp freshly ground coriander seed
1/2 tsp Harissa

Steam the veggies until very soft,  then mash and blend in the
remaining ingredients.  Use as a spread for pita or flatbread

 

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.

 

Zucchini and Chickpeas
adapted from Mediterranean Vegetables by Clifford Wright

2 T olive oil
1 pound young zucchinis, trimmed and sliced about ½ inch thick
16 oz can chickpeas, drained
2 large garlic cloves, chopped
S & P to taste
2 T finely chopped fresh parsley leaves
Heat the oil in a large skillet over medium heat and cook the zucchini, chickpeas, garlic, salt and pepper until the zucchini are slightly soft, about 20 minutes. Toss with the parsley and serve hot or at room temperature. Makes 4 servings

Easy Zucchini Soufflé By Dave Holt (habanero_holt at yahoo.com)

Sauté:
2 Tablespoons extra virgin olive oil
5 zucchinis, 6-8″ in length, sliced ¼” width
3 cloves garlic, pressed 5 scallions, diced

Soufflé:
6 eggs, size large
¾ cup sour cream
½ cup grated mozzarella cheese
½ cup grated monterey jack cheese
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cardamom

Preparation:
Preheat oven to 325 degrees.
Prepare a 9×9 ceramic or glass baking disk with a light coating of extra virgin olive oil.

Soufflé Preparation:
Beat eggs and sour cream with a medium sized whisk until thoroughly mixed (This aerates the soufflé and allows us to skip the step of separating whites & yolks – thereby making this an “easy” soufflé). Add cheeses and seasonings and mix well with whisk. Add processed sauté mixture and mix well with whisk. Pour soufflé mixture into baking dish and place in oven, center rack. Bake for one hour at 325 degrees, or for forty minutes using a convection oven (soufflé is done when middle of soufflé has risen to same height as the periphery). Let cool for 10 minutes to set up before cutting and serving.

Serving Suggestions:
Serve with a dollop of sour cream on top of each serving.

Celery, Tomato, and Basil Salad

4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix
3-4 small purple onions or 1/2 larger onion sliced crosswise
4 stalks celery with leaves, thinly sliced crosswise, leaves torn
Small handful fresh basil, torn
1/4 cup olive oil
3 tablespoons champagne or sherry vinegar
3 tablespoons heavy cream
S & P to taste

In a large bowl, combine the tomatoes, onion, celery, celery leaves and basil; set aside.

In another bowl, whisk together oil, vinegar, and cream; to combine.

Season with salt and pepper. Pour over salad and toss to coat; serve immediately.

Shiso salad.

In a bowl, combine 2 cups very thinly sliced peeled cucumbers and 1/3 cup seasoned rice vinegar. Slightly crush cucumber with your hand, and let stand at least 5 minutes. Rinse and core 1 crisp green apple (such as Granny Smith or Newtown Pippin; 1/2 lb.); thinly slice on a food slicer or mandoline. Add apple at once to cucumbers, and mix. Add 1/4 cup finely slivered fresh shiso leaves (green or purple); mix. Season to taste with salt. With a slotted spoon, mound salad on plates and garnish with fresh shiso leaves. Makes 3 cups, 4 servings.

 

 

Shiso and Green Tea Granita

 

INGREDIENTS

• 2 tablespoons green tea leaves
• 8 large red shiso leaves (or mint leaves)
• Juice of 1 lemon
• 3/4 cup sugar

INSTRUCTIONS

1. Combine 2 tablespoons green tea leaves, 8 large red shiso leaves, the juice of 1 lemon, and 3/4 cup sugar in a bowl. Add 3 cups boiling water, stir to dissolve the sugar, and steep for 10 minutes.
2. Strain into a shallow metal pan and cool. Freeze for about 1 hour, until the mixture begins to freeze around the edges. Use a fork to break up the ice crystals. Return to the freezer and continue to scrape crystals with a fork occasionally until the mixture is frozen and grainy, about 5 hours.
3. Scoop into serving bowls and serve topped with cherries and sliced apricots.