- Tomatoes!!
- Cherry tomatoes
- Cucumbers
- Zucchini
- Onions – fresh crop of onions just being harvested today
- Potatoes
- Basil
- Tomatillos or eggplant
- Cabbage
- Green onions or lettuce
Summer is here and the harvesting is in full swing. We will pull the onions in the next few weeks and prepare the ground for planting our fall and winter radicchio, daikon radishes and the like. We will harvest the last of the potatoes as well. There is so much weeding and harvesting and planting to do I need another vacation from my other job to get it all done. I will have Saturdays back for the month of August as we take a break from the farmer’s market. I am trying to squeeze in wreath making as well to be ready for the September rush.
We are contemplating the winter share as well. We have done a winter share for the past 15 years. We take on 40-50 families for the “back side of the calendar” and grow from November – March. It is my favorite time as I love the greens that get sweet from frost, the radicchio salad which never gets old and the winter squash that is sweet and caramelized. My family is less enthusiastic and wants a break. With only 40 customers every other week I feel it is doable. Last year January and February were rough. I am considering a shorter harvest season, skipping a few weeks in January when it is really unbearable. We will do 8 weeks of vegetables from November – March. 2 harvests in November, December and March and 1 harvest in January and February. We will take the first 40 people and then start a wait list.
Here is a sample of what winter share looks like:
- Radicchio
- Onions
- Cilantro or thyme or parsley
- Broccoli
- Green peppers
- Hot peppers
- Green tomatoes ( recipe below!)
- Collards or cabbage or cauliflower (choose 1))
- Celeriac
And another example:
- Radicchio mix
- Onions
- Celeriac
- Thyme or cilantro
- Winter squash
- Elephant garlic
- Fennel
- Lettuce
- Kohlrabi
- potatoes
I have a couple new additions this year, popcorn and a special dry tomato that is harvested in fall and given near Christmas. The radicchio should be sublime if I can protect it from the gophers.
One steer will go to the butcher this week. We have ¼ and ½ steer available for purchase if you contact Juvencio ASAP that will get you signed up. Nothing like grass fed beef to make you feel good and stay healthy.
Don’t forget the August Flower Subscription! $40 for 4 weeks of flowers! I am not at the Beaverton Farmers Market in August and have tons of flowers – please subscribe so my beauties have a home to adorn. Best to text me and I will add you to the list.
SAVE our farmland! Sign this petition if you have not already done so: https://www.farmlandfirst.org/ and stay tuned for local action.
Here are some recipes to enjoy:
Buttermilk Green Goddess Slaw. Serves 6-8
For the dressing:
1 ripe avocado, pitted and cubed
¾ c buttermilk
¼ c fresh lemon juice
2 oil packed anchovy filets (or 2 Tbs capers if veg)
2 scallions, sliced
1 garlic clove
¼ c chopped parsley
3 Tbs chives
3 Tbs chopped basil
2 Tbs evoo
Salt, pepper to taste
For the slaw:
4 c. thinly sliced cabbage
4 scallions, thinly sliced
1 jalapeno, thinly sliced
¼ c chopped cilantro
Make the dressing: Put all dressing ingredients in a blender or food processor and blend until smooth and green.
Combine slaw ingredients in a large bowl and mix well—dress with 1 c dressing and toss to coat. Toss again before serving and add remaining dressing to taste.
Ginger, Cucumber and Cabbage Slaw. 4-6 servings
1 small cucumber, peeled and julienned
1 medium carrot, peeled and julienned
3 c shredded cabbage (mix of red and green is nice here)
2 tsp peeled and grated ginger
Juice of 1 large lime
Salt, pepper to taste
Put all the veggies in a large bowl and mix well. Season with salt and pepper to taste. Add ginger and lime juice, toss again. Let sit for at least 10 minutes before serving.
Zuni Café’s Zucchini Pickles 2 pints
1 lb zucchinis, ends trimmed
1 small yellow onion, peeled
2 Tbs kosher salt
Ice water and ice cubes
2 c. cider vinegar
1 c. sugar
1 ½ tsp dry mustard
1 ½ tsp mustard seeds
1 tsp ground turmeric
Slice the zucchini lengthwise into 1/8” slices. Cut onions crosswise the same thickness.
Place in a large wide bowl, toss with salt and cover with ice water. Allow to sit for 1 hour, until slightly softened. Drain completely and pack the veggies dry between two kitchen towels. Rinse and dry bowl.
Combine remaining ingredients in a saucepan and bring to a simmer over medium high heat for about 3 minutes. Allow to cool til barely warm, then return the zucchini to the bowl and pour the brine over, stir gently to combine.
Pack mixture and brine into 2 pint jars and refrigerate at least a day before serving—keep indefinitely in the fridge.
Sue’s favorite eggplant (Monsieur Henny’s)
Slice your eggplant lengthwise and score cut sides lightly. Arrange skin side down so they fit flat and snuggly in an oven proof pan or pie plate. Brush w/EVOO, salt and fresh ground pepper to taste. Scatter with a good amount (like enough to have a 1/3” layer covering the eggplant?) freshly chopped herbs—parsley, basil, oregano, thyme, chives, whatever you have and a mix is great—then cover with a thin layer of freshly grated parmesan. Slice some tomatoes in half horizontally and place cut side down on top of the herbs and cheese—brush with oil and scatter a little more grated cheese on top. Cook at 450 for 30-40 minutes or until tomatoes are starting to blacken. Serve hot or cold.