• Lettuce
• Basil or parsley
• Tomatoes
• Cherry tomatoes
• Hot peppers
• Eggplant or tomatillos
• Onions
• Cucumbers
• Summer squash
• Green beans
• Apples (make muffins, pies, dehydrate, 1 a day keeps the doctor away!)

We have had a great crew of harvesters these last two harvests. We managed to harvest ½ of the onions for the whole season with the help of Crystal, Althea, Sue and Jo. Andrea brought family members and together we got the harvest done by 11:00 a.m. The onions were taken up stairs and hung for curing as well. It is amazing what all the extra hands can do. Thank you for your participation in our efforts.

Juvencio turned over every bed that was harvested. The cabbage is out and Radicchio is in. We have been racing to get every space planted for fall and winter. We hope for rain to calm the dust and see none in the future. We battle pests of the insect and rodent varieties. Sometimes it feels like a losing battle. Every bed we prep has a gopher tunnel before we even get it planted (maybe they are just trying to work the subsoil?)

We have taken a beautiful steer to the butcher and we have four -¼ beef for purchase. The hanging weight is #148 per quarter. This is an amazing opportunity to fill a shelf in your freezer with grass fed beef. Reach out to Juvencio today as we need to give cutting instructions. We also have tons of eggs and flowers as we are not at the farmers market this month. Please consider buying a dozen eggs and a bouquet of flowers with your weekly share.

Luna and Kody have been raising quail. They have 18 beauties in an enclosure that looks more like a palace. They are laying up to 7 eggs a day. These eggs are for sale in the cooler next to the  chicken eggs. Buy a dozen today! Just $7 for the prettiest little eggs you will ever see. Special quail egg scissors just $3 to help you open them efficiently and with no shells in your fried egg.

Winter Share available:

After much thought and consideration, I will do a winter share. I will harvest 8 times over the winter from November to March. I will take on up to 40 subscribers and hopefully have a Mallory drop site in the city. The harvests are all on Sundays. There will be two harvests in November, December and March and 1 in January and February. The cost is $280. First Come first serve. 

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 farmland and sign this petition if you have not already done so:

https://www.farmlandfirst.org/

Here are some recipes to enjoy this week:

Becca’s favorite Thai Cucumber salad with Roasted Peanuts

¼ cup fresh lime juice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Whisk first 5 ingredients in a medium bowl.  Place cucumbers, onion, and mint in large bowl.  Add dressing and toss to coat.  Season salad to taste with salt and pepper.  Sprinkle on peanuts and serve.

Zucchini Lasagna with Basil and Corn (gluten free, veggie rich). Serves 8

3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

1 3/4 teaspoons kosher salt, divided

3 tablespoons olive oil, divided

1/2 cup chopped shallot

2 garlic cloves, chopped

2 cups raw corn kernels (from 2 or 3 ears corn)

1 teaspoon fresh thyme leaves

15 ounces ricotta cheese

1 1/4 cups shredded parmesan cheese, divided

1 large egg, beaten to blend

1/4 cup chopped basil leaves

2 tablespoons chopped chives

1/4 teaspoon pepper

1 1/2 tablespoons butter, divided

Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 tsp. salt and set aside for 30 minutes. Meanwhile, heat a grill to medium (350° to 450°). Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 tsp. salt. Preheat the oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 tbsp. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini. Butter bottom of a 9- by 13-in. baking dish with 1/2 tbsp. butter. Arrange a quarter of zucchini ribbons crosswise in the bottom of the dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat the process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 tbsp. butter. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

Make ahead: Through step 4, up to 1 day, chilled; bake about 55 minutes.

Apple Zucchini Muffins (Makes 16).

For the Muffins:

· 2 1/4 cups white whole wheat flour

· 3/4 cup dark brown sugar

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon ground allspice

· 1 cup buttermilk

· 1/4 cup unsweetened applesauce

· 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil

· 1 large egg

· 1 teaspoon vanilla extract

· 1/2 cup grated apple I use Granny Smith

· 1/2 cup grated zucchini moisture slightly squeezed out

· 1 cup chopped peeled apple I use Granny Smith

For the Topping:

· 2 tablespoons turbinado sugar

· 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

5. Note-these muffins freeze well.

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Yield:4 servings

· 5 to 6 tablespoons extra-virgin olive oil

· 1(17-ounce) package shelf-stable (or frozen) potato gnocchi

· 1½pounds tomatoes (any variety)

· ½red onion, thinly sliced

· 1 tablespoon balsamic vinegar

· Kosher salt (such as Diamond Crystal) and black pepper

· Handful of chopped parsley, plus more for serving

· Handful of torn basil, plus more for serving

·

1. Step 1 Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.

2. Step 2 Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.

3. Step 3 When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.

4. Step 4 Top with more parsley and basil, and eat immediately or at room temperature.