• Kale
• Purple sprouting broccoli
• Mustard
• Arugula 
• Radishes
• Shallots
• Spinach
• Cilantro or parsley
•  Bok Choi

Here it is, the beginning of the 2020 season, our 21st year growing vegetables. It is Easter, it is Passover and we are in the middle of a pandemic that has not been matched in over 100 years. Everything seems different than we thought or experienced 7 weeks ago and yet we get out there everyday and plant seeds, prepare the soil and weed. Certain aspects of our lives must go on so that we can feed the record number of families we serve. This year instead of hoping that people found us, we have had to add them to a growing wait list. People who are stuck at home and facing illness have realized that having access to fresh vegetables is important to health and heart. We do thank over ⅔ of you who are returning members of La Finquita and several of you who are founding members and have been with us since 2000. We will strive to grow the very best veggies we can to feed your families. 

Many things have changed at La Finquita. For now all our celebrations and gatherings are suspended. We are holding off on farm help until we see how this all plays out. I personally am feeling better now that people are wearing masks. Social distancing is making a difference, but I still had patients ask me yesterday “Is this coronavirus, Covid 19 a real thing I need to be worried about?” It was all I could do not to scream- YES, THIS IS REAL!! WE MUST ALL DO OUR PART TO PROTECT OTHERS AND LIMIT THE SPREAD.

To protect all of you, as I hope you will want to protect us, I created new farm rules. They may seem drastic to some (I did get a few snorts and rolled eyes) but this is my very best effort to keep you safe and protect the vegetables you want to eat with confidence. Yesterday, Erin, one of our members, was roped into helping me make this video ( she spent many more hours editing than we took filming). I walk you through how to safely come onto the farm and gather your vegetables. Please view the video before coming to pick up your veggies.

As many of you know I am also on the front lines of this pandemic at my work with Virginia Garcia Memorial Health Center. As site medical director of our Cornelius Wellness Center I have been intimately involved daily with planning for Covid 19. I am divided in my attention to our farm by the immediate needs of my patients and staff at VGMHC. I am glad to expand further, but for now just know I am looking out for you too, as best I can.

My other venture is the Beaverton Farmers Market, where I sell with my business partner Polly Gottesman from Pumpkin Ridge Gardens. That market is going through a makeover due to coronavirus as well and she created a whole new squaresite to sell our veggie and flower starts. This year I am offering this to our customers as well in lieu of sending out my paper seed order. Please take a look and consider ordering from us for your home garden. You will be able to pick up at La Finquita touch free. Please look at our site:

pumpkinridgegardens.square.site 

We hope you enjoy cooking with your veggies this week. We will make an effort to include seasonal recipes and family favorites. I will attach Sue Kass’ famous greens primer. This Kuku was a family favorite last year that basically used up the whole share in one meal. Also, never, never let parsley go to waste, it makes the best simple green salad to have with meat or fish or potatoes or cauliflower.

Be well. Much love to you and yours from your farmers, 

Lyn and Juvencio

https://cooking.nytimes.com/recipes/1020203-kuku-sabzi-persian-herb-frittata

I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips

Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlrabi–come with “greens” that many might neglects. Cook ’em up like you would any other green

Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc

Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skillet with a few tablespoons of water. Stuff the cooked greens and their liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch

Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing and let them marinate a bit more before serving (see dressings below)

Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)

1/2 c rice vinegar

1Tb dark sesame oil

1/8 c sugar

1 Tbs grated fresh ginger

2 tsp soy sauce

salt, pepper to taste

Thai-Style Lemon Dressing

4 Tbs lemon juice

4 tsp peanut oil

4 tsp brown sugar

2 tsp fish sauce

Toss with a mix of greens, mint, cilantro

Kass family Beans n Greens (we eat this about once a week, year round)

1-2 bunches fresh greens (or equivalent in frozen)

Small onion or large shallot, fnely chopped

2-3 cloves garlic, ” ”

1/4-1/2 tsp red pepper flakes

1-2 Tbs olive oil

1/4 c. white wine or sherry

1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)

Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.

Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.

Meanwhile chop greens.

Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”

Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or

grain of your choice, sprinkle with parmesan

Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!

Yeasted olive oil dough (see below)

10 c. mixed greens, cleaned/stemmed

2 Tbs olive oil

1 small onion, diced

2 cloves garlic, chopped

1/4 c. chopped parsley

red pepper flakes

1/2 c. pitted kalamata olives, coarsely chopped

1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)

1 beaten egg.

Make dough and while it is risng, prepare the greens.

Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.

Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.

Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.