• Lettuce (this is so tender and delicious see dressing recipe below)
• Radishes (you can always pickle radishes and turnips extending them for weeks in your fridge.)
• Turnips
• Mustard greens or Swiss chard
• Spinach or sprouting broccoli
• Kale
• Bok choy “Asian Delight”
• Leeks
• Shallots

Thank you to all who joined us for the opening potluck. We had so much fun making pizza, sharing food and drink and enjoying music. We heard from the duet Laura and Ken, the PSU Mariachi band “Rosas del Sol” and the bluegrass ensemble members Jed, Christina and Mark.It was a grand day with sunny weather and good spirits.

Juvencio and I have been working hard to get crops in the ground. We can’t remember such a dry April. We are usually not planting much in the field before May. We managed to get the broccoli in the ground and three of the 9 beds of onions last week. Our niece Fer is here from Honduras for a month and has been a huge help. She has learned to lay  drip irrigation and most of the field is already getting watered.

Our first greenhouse is ready to get turned over from winter/spring to summer crops. Tomatoes are planted in several greenhouses and even the first experimental cucumbers are undercover in greenhouse #5. We did have a frost last week and most crops did just fine. My flowers took the hardest hit but I hope to replace what was lost.

We have a busy next couple of weeks. We have to get the remainder of the alliums (onion family)in the ground, get our zucchini planted in the field and get our maincrop heirloom tomatoes plus the cherry tomatoes in the hoop house. On top of the planting there is weeding and seeding. I will seed the winter squash this week along with pumpkins and more beans.

If you are planning a home garden please do look at our joint website with Pumpkin Ridge Gardens for veggie starts. We have tons of varieties all grow with organic practices and hand curated by Polly and I. Order on the website and ask for pick up at the farm and I will have it for you on your pick up day. https://pumpkinridgegardens.square.site/s/shop?page=1&limit=30&sort_by=name&sort_order=asc&item_status=in_stock

We are also at the Beaverton Farmers Market on Saturdays selling under their farm name. We had our best day of the season so far yesterday. We have a wide variety every week.

Members can add on Mushrooms with our partner CloudCap Mushrooms. You order through their website and mushrooms get delivered to our farm in time for your share pick up. Order here: https://cloudcapmushrooms.com/la-finquita-del-buho/mushroom-add-on

Here are some recipes to enjoy this week. 

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

Add all ingredients to a Mason jar and cover with a lid.  Shake until creamy and 

well blended.

• Sue’s Greens Primer 2.0

If this is your first year of a CSA,  the volume of greens can be a bit daunting.  Not only are there all those glorious salad greens,  but sometimes you get “braising greens mix,”  and then you get things like chard,  kale, collard greens and mustard..and then there are all those vegetables that come with their own greens—beets greens,  broccoli and cauliflower leaves,  radish greens, turnip greens—all of which are delicious and nutritious.  The 

Sue’s Greens Primer has some basic tips on how to prepare/store/save those yummy greens.  I have to tell you that my 20 year old daughter who hates vegetables,  hates to cook,  and lives in an “efficiency” apartment with 2 burners cooks herself “Beans and Greens” on a regular basis!!

So—read the Greens Primer first,  and then here are some additional tips and recipes:

Tip:  Swiss Chard stems.  Swiss chard comes with beautiful stems,  either creamy white or glorious rainbow colored.  Separate the stems from the leaves.  You can either slice the stems very finely and saute until tender and THEN add the greens and saute,  or you can cut the stems into 1-2” chunks,  boil in water until tender,  drain and then puree with a bit of garlic,  lemon and some tahini as sort of a humus/baba ghanouj dip.

Kale and collard stems:  particularly in the early part of the season,  when things are cooler,  these stems are quite succulent and sweet,  so you do not need to discard—just chop very finely and saute for a few minutes before you add the more tender leaves.

My 2 favorite recipes for any greens 2021:

Provencal Greens Soup

This is so wonderful and delicious,  especially if you purchased farm fresh eggs!

Serves 4

6 cups (or so) coarsely chopped greens

2 leeks,  washed and thinly sliced

2-4 cloves garlic, thinly sliced

Salt,  pepper

2 Tbs olive oil

6 c. water or broth

2 eggs.

4 thick slices of good bread,  toasted

1/2 c. freshly grated parmesan

Heat the oil in a soup pot over medim heat, then saute the leeks until tender.  Add the garlic and cook a minute or two more.  Stir in the chopped greens until wilted.  Add the water or broth and simmer about 20 minutes.  Season to taste with salt and pepper.

Beat the eggs well in a small bowl.  Gradually beat in about 1/2 c of the hot soup broth,  a tablespoon at a time,  so that the eggs heat through but don’t curdle.  Turn the soup down to low heat and stir in the egg mixture and heat through.

In eat bowl place a chunk of toasted bread,  cover with grated cheese,  and then slowly pour the soup over.  

Greens with Farro,  Pine Nuts and Tahini Sauce

3 c. cooked farro (Trader Jopped coe’s has a par-cooked that cooks up faster;  you can also get it bulk at Winco;  or use brown rice)

8 oz finely chopped greens—kale,  chard,  arugula or mustard

1/2 c EVOO

freshly ground pepper

juice of one lemon (more to taste)

1/4 c tahini

1 tsp maple syrup in  individual bowls, 

1 clove minced or pressed garlic

1/2 c pine nuts, toasted

Mix the greens, 1/2 of the lemon juice, farro and 1/4 c EVOO together in a bowl.   In a separate small bowl make the tahini sauce: stir together the tahini,  remaining 1/4 c EVOO, remaining 1/2 lemon juice, maple syrup and garlic.  Add 2 Tbs warm water,  stir well and then add more warm water by the tablespoonful until sauce is thick but pourable.  

When ready to serve,  spoon the greens and grains into individual bowls, drizzle the tahini sauce over and sprinkle with pine nuts.

How to use your mustard greens (could use for turnip tops and radish tops too! Eat those greens)

https://www.foodandwine.com/vegetables/greens/10-ways-use-mustard-greens

MOROCCAN TURNIP AND CHICKEN STEW

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

salt and freshly ground pepper

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer for 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8. From The Victory Garden Cookbook.

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS

3 medium Portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley

4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)

1 large bunch Swiss chard, ribs cut away, leaves cut in 3×1-inch strips
1 10-ounce bag fresh spinach leaves
Preheat the oven to 400°F. Oil an 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using a small spoon, scrape away dark gills from the underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to a baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.

Meanwhile, combine 4 cups of water and 1 1/2 teaspoons of salt in a large saucepan. Bring to a boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from the sides of the pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.

Spoon polenta onto plates. Top with greens and Portobello mushrooms

Bok Choy recipes:

Bok Choy:

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.
Very easy, very good.
Source: Ken Hom’s Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews — roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger — minced
7 dashes Tabasco sauce
2 tb Basil — finely chopped
2 tb Mint — finely chopped
1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry
This is an easy recipe.
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces
Combine the first 4 ingredients in a small bowl; mix well. Heat vegetable oil until very hot in a heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over the soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.