- Tomatoes
- Cherry tomatoes
- Sweet red and green peppers
- Hot peppers (Serranos, Jalapenos and super hot charripitas)
- Cucumbers
- Zucchini
- Leeks!!
- Kale
- Radishes
- Basil (OK, finally time to make pesto)
- Shiso or cilantro or parsley
- Tomatillos or eggplant or green beans
- Fruit bar – pears, plums, grapes, asian pears, apples (take a selection)
We had a busy week as we held previously scheduled events that had to be postponed due to the heat wave in mid August. We hosted farmers Bryan and David and families from Zephyr farm https://zephyr-farm.com/ on Monday night after our camping adventures in McMinnville. We hosted the dinner of our Chicken and roasted veggies along side a cucumber and tomato salad. Luna made a chocolate and coffee cake with espresso buttercream frosting to finish off the meal. While eating in the orchard a huge bunch of apples dropped onto the table and the baby, Anastasia, was almost pummeled by a downpour of more apples. Thus dinners under the apple trees have been suspended until the harvest is over!
On Friday we hosted a group of 22 people for the Green Fork Project with Eat Drink Washington County: https://www.eatdrinkwashco.com/ . Comida Kin https://www.comidakin.com/ our local Hillsboro food truck with Chef/Owners Rodrigo Huerta and Mary Hatz cooked up delights fresh from the farm: eggplant and walla walla onions, Chicken in green sauce with pickled red onions and a cherry tomato bruschetta. Gin and chocolate from Stash chocolate and a local gin maker who uses herbs and aromatics to create her flavors. It was a really fun event and we would love to do more of this type of connecting. Guests were farmers and agencies in Washington county working together to create a more vibrant food web in Washington County.
Between all this hosting Juvencio and I weeded and harvested buckets of flowers for the Beaverton Farmers Market and Pumpkin Ridge Gardens subscribers. I must have arranged over 70 bouquets last week. I have more of the same this week between my real job and working on wreaths and bird feeders for next Saturday. I still have transplanting to do for winter shares so will not dally any longer.
We are still taking orders for our t-shirts until next week. Deadline to get your choice of color, and size is 9/15/23.
Here is the design by Diane Jacobs https://dianejacobs.net/ :
Here is the link to order again:
https://forms.gle/HNo4HkXD46VyF3gS8
Sign up for the winter share! We have 10 spaces left. The harvests start: November 5 and run through March 24. Go to this link to get details: https://www.finquita.com/wordpress/?page_id=231
Recipes to enjoy this week:
Zucchini salad with sizzled mint & feta
1 lb (3 “medium”) zucchini, sliced lengthwise and then into 1/2” “half moons”
1 1/2 Tbs red wine vinegar
1 tsp honey
Salt
1/4 c EVOO
3 Tbs sesame seeds
2 tsp dried mint or dried oregano
Pinch red pepper flakes
3 oz feta, crumbled into big pieces
Stir together the zucchini, honey and big pinch of salt
In a small skillet, cook the olive oil and sesame over medium heat until seeds are golden. Remove from heat and stir in the herbs and pepper flakes. Immediately scrape the oil out over the zucchini and mix well. Top with feta and adjust salt to taste.
Soy Marinated Shiso Leaf
10 shiso leaves
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated garlic (or tube)
Roasted sesame seeds, to taste
The recipe is very simple. Place all of the abovementioned seasonings in a bowl and blend.
Wash shiso leaves in water and pat dry with kitchen paper.
Place the shiso leaves in a bowl or Tupperware container and drizzle the sauce over them.
Let it marinate for about 10 minutes and you’re done.
The sweet and pungent sauce and the refreshing taste of the shiso leaves are perfect. Our writer was able to polish up a bowl of rice with these delicious shiso leaves.
If you like spicy food, try making it with 1 teaspoon of Doubanjiang or chili pepper.
It can be used as an accompaniment to rice, chopped up and used as a garnish for rice balls, or even as a snack to accompany drinks.