- Green onions
- Napa cabbage or broccoli
- Radicchio or lettuce
- Fennel or kohlrabi
- Radish or daikon radish
- Kale or chard or spinach
- Tomatoes
- Cherry tomatoes
- Hot peppers
- Sweet peppers
- Cucumbers or zucchini
- Winter squash
- Eggplant
- Tomatillos or stuffing peppers
- Basil
- Herb
We are nearing the end of the season. We are turning over greenhouse space and getting the last of the late summer started veggies into those beds for winter harvest. It is slow going as there is a lot of thistle and barely hanging on summer veggies to remove. The cucumbers have all but given up making it easier for us to remove them for more cold tolerant veggies. I am trying to tuck in flowers in the least productive beds to have blooms early in April.
There is so much going on locally – land grabs by the city of North Plains, Hillsboro and Washington County. I will be attending the Hillsboro City Council meeting on 10/17 to face council members who will be voting to include even more land in the urban growth boundary. I will send more on how you can participate in the upcoming days. Washington County needs to hear about land grabs from North Plains taking more farmland. Much of this stems from the Governor designating farm land for semiconductors in Hillsboro with the help of our representatives Janeen Sollmand and Nathan Sosa. People that I have supported in the past and who have shown they are not advocates for preservation.
Intel is proposing to emit 8 tons of toxic waste into our environment with new plants and asking DEQ to approve this doubling of their waste quota. It is really unbelievable how much of the destruction to our local environment there is and the need to be mindful of what goes on right here.
Globally the war in Ukraine and new outbreak of fighting in Israel is horrifying. I can go on but risk descending into even more sadness – shifting gears folks!
Harvest Festival next Weekend! Sunday 10/15 from 2-6. Please bring a dish to share, your own utensils, plates, cups and a jar to take home your cider. We will fire up the pizza oven and have some local music to warm the fall air. Tell your family and friends and come show off your farm.
Thanksgiving harvest on 11/19 – Pick up at the farm (enough Mallory folks or ABC folks sign up for a PDX pick-up. The cost is $45 and will include a basket of delicious treats for your Thanksgiving feast:
Sign-up for Thanksgiving harvest November 19, 2023
Here are some recipes to enjoy your fall veggies:
Parsley Salad and Fennel
2 fennel bulbs, thinly sliced
1 large bunch parsley, finely chopped
1/4 c lemon juice
salt and pepper
EVOO for drizzling
Toss fennel and parsley together. Add lemon juice, salt and pepper to taste and toss to coat. Drizzle with EVOO before serving
Sheet Pan Chicken with apple, fennel and onion
2 tsp fennel seeds
2 1/2-3 lbs bone-in skin on chicken thighs, patted dry
3 Tbs EVOO
1 medium yellow onion, thinly sliced
1 fennel bulb, thinly sliced (about 1 c)
! tart apple, halved, cored and cut into 8 wedges
4 springs rosemary
salt and pepper to taste
Preheat over to 425.. Toast the fennel seeds in a small skillet until fragrant. Roughly chop.. Toss together w/the chicken, 1Tb EVOO, and season well w/salt & pepper
Place onion, fennel and apple slices on the sheet pan. Toss w/remaining EVOO and season w/salt. Spread in an even layer, add chicken skin side up on top of the veggies and lay the rosemary on top of the chicken. Roast for 25-30 minutes until veggies start to caramelize. Turn the oven to broil and and move the oven rack to sit right below the broiler. Broil for 1-2 minutes until the chicken is crispy and golden.
Radish Top Soup:
Joshua McFadden’s Kale Salad
Prep Time: 20 minutes
Cook Time: 8 minutes
Servings: 4 to 8
In his cookbook Six Seasons: A New Way with Vegetables, Chef Joshua McFadden explains the genesis of his groundbreaking kale salad: “I was the chef de cuisine at Franny’s in Brooklyn back in 2007. I was mad that I couldn’t find good salad greens in the middle of winter, and I especially hated (still hate) the ‘mesclun mix’ that lines the shelves of supermarkets—no flavor, no texture. I created this kale salad in rebellion against those miserable greens, having no idea it would take the world by storm. But once it got written up in the New York Times, the world seemed to have an unending hunger for kale salads!” Here we add fresh citrus slices and candied walnuts to make it even more festive for a Thanksgiving or winter celebration.
Ingredients:
- 1/2 cup (4 oz./125 g) sugar
- 2 Tbs. water
- 1 Tbs. unsalted butter
- 1 cup (4 oz./125 g) walnut halves, lightly toasted
- 2 bunches Tuscan kale, thick stems removed
- 1 garlic clove, finely chopped
- 1/2 cup (2 oz./60 g) finely grated pecorino romano cheese, plus more to finish
- Extra-virgin olive oil
- 3 Tbs. fresh lemon juice, plus more as needed
- 1/4 tsp. red pepper flakes, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 navel orange
- 1 Ruby grapefruit
- 1/2 cup (2 oz./60 g) dried bread crumbs
Directions:
In a heavy 2-quart (2-l) saucepan over medium-high heat, combine the sugar and water. Cook, without stirring, until the mixture turns amber, 6 to 8 minutes. Remove the pan from the heat and stir in the butter until incorporated. Quickly stir in the walnuts until well coated. Spread in an even layer on a parchment-lined baking sheet. Let cool completely, then break apart any large clusters. Set aside.
Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin ribbons about 1/16 inch (2 mm) wide (this is called a chiffonade). Put the kale in a salad spinner, rinse in cool water and spin until completely dry. Pile the kale into a large bowl.
Put the chopped garlic on a cutting board and mince it even more until you have a paste (you can sort of smash and scrape the garlic with the side of the knife as well). Transfer the garlic to a small bowl, add the cheese, a healthy glug of olive oil, the 3 Tbs. lemon juice, the 1/4 tsp. red pepper flakes, 1/2 tsp. salt and plenty of pepper, and whisk to combine.
Pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this). Taste and adjust with more lemon juice, salt, red pepper flakes or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly.
Meanwhile, prepare the citrus. Using a small, sharp knife, slice off the top and bottom of the orange. Cut down the sides of the orange, following its shape, to remove the skin and white pith. Over a small bowl, cut between the membranes to remove the individual segments. Repeat with the grapefruit to cut it into segments.
Sprinkle the citrus segments and half of the walnuts on top of the salad. (Save the remaining walnuts for another salad.) Top with the bread crumbs, shower with more cheese and drizzle with more olive oil. Serve immediately. Serves 4 to 8.
Adapted from Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg (Artisan Books). Copyright © 2017.