- Cherry tomatoes
- Tomatoes
- Sweet peppers
- Hot peppers
- Cucumbers or zucchini (the limited quantity means these cucurbits are winding down)
- Basil (likely the last as well)
- Parsley
- Kale, collards or chard
- Romanesco broccoli or regular broccoli (hopefully there will be enough, very erratic start to the fall season)
- Radishes or arugula
- Winter squash
- Leeks
- Potatoes
The shift in the weather is real. The moisture in the air has changed everything. The grass is greening up and the fall crops are getting the much needed water. We appreciated the warm days but this last week may have been it. The melons in the high tunnel have been cleared making way for more winter crops. We continue to battle the birds who prefer our green tender shoots of lettuce, spinach and arugula to the fresh green grass that is popping up everywhere. I just wish the pests would choose the weeds and not our cultivated crops. Weeds have evolved to avoid pests, grow fast and survive by having their heads snapped off – so annoying!
We are out there harvesting our winter squash and giving you all a taste of the varieties we harvested first. The squash keeps getting better as it ages so letting it sit in your house for a few weeks is also a bonus for flavor. It is starting to be soup weather (hard to believe with Friday getting up to 87 degrees) but today’s rain will convince you. Some of my favorite meals are centered around a good vegetable soup and a fresh salad. We will survey the crops and see if there is enough radicchio to go around and give it if we can. Please remember that at this time of year it is bitter and soaking it in ice water helps to remove the bitter. Also a good dressing is key!
You will notice that our fences are coming down. Juvencio is prepping for our friend Victor to replace the entire front and side fences. It is a huge job and will mean our grapes are taking a hit, hopefully they will spring back in the next year or two. We hope to give our place the fall cleaning it needs and deserves. There never seems to be a break around here. I finally cleaned my wreath making room in the barn. I moved most of the dry material from upstairs into the two rooms that are insulated downstairs. I was lucky to get some dry weather this week so they stiffened up after the rain of last week. I will be making wreaths and bird feeders for a few more weeks and then can hopefully turn back to ceramics in my evening hours.
There are two opportunities this week to contribute to needs in our community. First Virginia Garcia Memorial Health Center is having it’s annual gala fundraiser, on line for the second year in a row. It is sad not to head out to a big event with a live auction. On the other hand, the online format allows more people to participate and see the work that we do and to contribute in a meaningful way. We have spent this year figuring out how to provide healthcare to our community with all the challenges of a pandemic and then how to vaccinate 30,000 people. With the surge of Delta we are testing, vaccinating and caring for people with Covid on a daily basis. We are working to educate and urge our patients to get vaccinated as so many people are reluctant. It is baffling to me that despite having people die in their own families they refuse to get the jab. Please do consider donating to our efforts: Virginia Garcia Memorial Foundation | ¡Prospera!
The second opportunity you have to contribute is the resettlement of Afghan families here in the Portland area. There is a large group of people aiming to raise money on a weekly basis to help these families meet their needs and get established. One of my colleagues and friends is working with her community to raise these funds. I will enclose the document in my email to subscribers.
Lastly, reach out to your elected officials to share your outrage with the way the Biden administration is treating asylum seekers in general and in specific the way the Haitians are being treated. The treatment is abhorrent and unconscionable. Reach out now.https://unitedwedream.org/protect-immigrants-now/biden-stop-deportations-now/
Recipes for this week:
Pasta Peperonata with Tuna and Olives
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.
Prep: 40 mins
Total: 50 mins
Servings: 4
Lennart Weibull
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, halved and thinly sliced
- 1 1/2 pounds mild peppers, such as bell, sweet, and banana, stemmed, seeded, and sliced into 1/4-inch pieces (4 cups)
- Kosher salt
- 2 cloves garlic, minced (1 tablespoon)
- 1 pint cherry tomatoes, halved
- 2 tablespoons golden raisins, chopped
- 3/4 cup Kalamata olives, pitted and halved
- 1 basil sprig, plus 1/3 cup fresh leaves, sliced if large
- 12 ounces spaghetti
- 1 jar (6 to 7 ounces) tuna in oil, drained and flaked
- 2 1/2 ounces Parmigiano-Reggiano, grated (1 cup)
- 1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed
Directions
- Step 1
- Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
- Step 2
- Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.
Crispy Gnocchi with Burst Tomatoes and Mozzarella
4 svgs
2Tbs EVOO
2 packages shelf-stable or refrigerated gnocchi
1/2 stick butter
4 cloves garlic, thinly sliced
red pepper flakes, kosher salt, black pepper
2 pints small tomatoes
1/4 c torn or sliced fresh basil leaves
8 oz fresh mozzarella sliced or torn into 1/2” pieces
Heat broiler w/rack 6” from heat source
In a large over proof (cast iron best) skillet, heat 1 Tbs EVOO over med-high heat. Add 1/2 the gnocchi, breaking up any stuck together. Cover and cook undisturbed until golden brown on bottom, 2-4 minutes. transfer to a medium bowl and repeat w/remaining gnocchi.
Add the butter to the skillet and cook until golden brown, 1/2 minutes. Add the garlic, pepper, salt and heat for a few minutes more, then add the tomatoes and 3 Tbs water and cook uncovered, shaking pan occasionally, until tomatoes have softened and liquid has slightly thickened, 4-6 minutes. Smash the tomatoes as they burst to move things along. Add the seared gnocchi and basil, stir to coat then shake into an even layer. Top with cheese, drizzle with oil and broil 2-5 minutes or until cheese is melted and browned. Garnish w/more basil and season to taste.