- Zucchini
- parsley
- Basil
- Sugar snap peas ( the last for this season)
- Broccoli
- Cabbage
- Lettuce ( make a giant salad )
- kale or chard
- Potatoes
- Green onions
We have been settling into our new life with little Maris running the show. She has already changed so much. She is eating, sleeping , pooping and having more alert time. Courtney and Jacob are doing an amazing job. She barely makes a peep and her needs are being met. There are many arms for her to rest in as we all line up to take a turn. I can’t wait to strap her on and head out to harvest flowers and veggies.
Juvencio returned from Honduras after burying his father. He is at peace knowing he was part of his fathers long life. We appreciate all of the kind words that were sent and all of the well wishes. So many people showed up to help us harvest last weekend that we finished in record time. We had so many helpful hands that we were able to harvest some of our delicious cherries before the fruit flies made a mess of them.
Juvencio left the farm in as good of shape as he could considering it is the height of weed season and we are having to shift to fall planting. The weeds have now got the better of us. There is not enough time in the day or night to seem to catch up. With record high temps expected next weekend we will have to work early and late to avoid the heat of the day.
This is the last of the sugar snap peas. We had a record year for these sweet treats. We have tasted the first cucumbers and cherry tomatoes as they start to ripen. By mid July there should be enough for everyone.
Last week we were surprised to find our cabbage ready for harvest. We have so many choices for you all to choose from, Savoy, red and a nice green variety. Our zucchini is revving up and soon it will be time to make zucchini bread, zucchini fritters and everything with zucchini in it. Lettuce had gone crazy as well. This is such a good time to enjoy salads of all types. I have included many recipes in the past and will again today. It is always good to start your meal with salad and then move on to protein and finally the starch.
Today is the Beaverton Pride parade and festival. I will be heading out soon to harvest so that I can make it to the parade on time. Virginia Garcia has a large contingency walking in the parade.I harvested my flowers late yesterday after the farmers market and made as many bouquets as I could. Please consider taking home a bouquet to enjoy all week – you deserve it. As members you get a very special deal on flowers so stock up, share a bouquet with a neighbor, friend or family member.
A reminder that we offer CloudCap Mushroom subscriptions. They deliver your mushrooms right here to the farm to pick up with your veggie subscription. They offer a variety of mushrooms each week and make a delicious addition to your weekly meals. Here is how to sign-up:https://cloudcapmushrooms.com/la-finquita-del-buho/mushroom-add-on.
Recipes from Sue:
Now that it is zucchini season… I will plan to include at least one zuke recipe a week for these farm favorites. Since I use a lot of recipes from Ottolenghi, who is in Britain, you might see them listed as “courgettes”
Zucchini Pancakes w/Chickpeas (GF)
Hint: Bob’s Red Mill makes chickpea flour, so you can find it at Winco or in the Bob’s Red Mill area of the baking aisle
| 3 | Courgettes (aka zucchini) |
| Salt | |
| 150g | chickpea flour (also called gram flour) |
| 1 tbsp | Cornflour |
| 20g | Coriander (aka cilantro) leaves |
| 10g | mint leaves |
| ½ tsp | ground turmeric |
| 1 tsp | ground cinnamon |
| 1 tsp | ground cumin |
| 2cm | piece fresh ginger, peeled and finely grated |
| ½ | green chili, deseeded and finely chopped |
| 120g | drained tinned chickpeas (½ tin) |
| 4 | spring onions, trimmed and finely sliced |
| 80ml | olive oil |
| greek yogurt to serve |
- Roughly grate the courgettes, then put them in a sieve set over a bowl with half a teaspoon of salt, mixing to combine. Leave to sit for 20 minutes, then squeeze out as much liquid from the courgettes as you can. Set aside the courgette flesh – you should have roughly 370g.
- In a medium bowl, whisk the gram flour, cornflour and 200ml cold water until smooth. Roughly chop half the coriander and mint, and stir into the mix with the spices, ginger, chilli, chickpeas, courgettes, half the spring onions and a teaspoon of salt.
- Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame. Once hot, ladle in about 110g of the pancake batter, using a spatula to spread it out into a thin circle about 15cm in diameter. Fry for about two minutes, until it’s golden brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through. Slide the pancake onto a plate and repeat with the remaining oil and batter, until you have eight pancakes, or enough for two per person.
- Mix the remaining herbs and spring onion with the last teaspoon of olive oil. Top each pancake with the herb mixture and serve with a dollop of yogurt.
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Salmon Salad with Cilantro and Radishes
Fellow CSA member (and legislator) Lisa Reynolds turned me on to this one. It was amazing with fresh salmon. If it were too hot to turn on the oven I might try making it with tuna packed in olive oil and just mix the cilantro paste in with the drained olive oil from the tuna to make more dressing.
Yield:4 servings
- 1(1½-pound) salmon filet, skin-on or skinless
- Kosher salt and black pepper
- 6 tablespoons finely chopped dill (I used cilantro)
- 1(2-inch) piece ginger, scrubbed and finely grated (no need to peel)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 grapefruit
- 2 oranges
- 6 small radishes, cut into thin wedges (could use kohlrabi, sugar and/or sugar snaps)
- 1 avocado
- Flaky sea salt, for finishing (optional)
· Step 1
Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
· Step 2
In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
· Step 3
As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into ¼-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
· Step 4
Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.
Broccoli Salad with GARLIC AND CUMIN
Yield:6 to 8 servings
- 1½teaspoons red wine vinegar
- 1 teaspoon kosher salt, more to taste
- 2heads broccoli, 1 pound each, cut into bite-size florets
- ¾cup extra virgin olive oil
- 4 fat garlic cloves, minced
- 2 teaspoons cumin seeds
- 2 teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
The dressing “cooks” the broccoli, and it gets better the longer it sits. I’ve never tried, but the same treatment should work fine with Chinese Broccoli
LEMONY POTATO SALAD W/HERBS
Yield:8 servings
- 2 pounds small waxy white or yellow potatoes, roughly about the same size
- Juice of 1 lemon, more for serving
- 1½teaspoons kosher salt, more as needed
- ½cup extra-virgin olive oil
- ½cup thinly sliced scallions, white and light green parts, more for serving
- ¼cup torn mint/cilantro/parsley/basil (any one of them, or combo if you prefer) leaves, more for serving
- ¼teaspoon pepper, more for serving
· Step 1
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them.
· Step 2
In a bowl, whisk together lemon juice, salt and olive oil.
· Step 3
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and pepper.
Some Cabbage recipes:
Salad recipes from last year at this time:
Spiced Chickpeas Salad with Tahini Dressing
2 cans (or 4 cups) chickpeas, drained, rinsed and patted dry
3/4 c EVOO
2 cloves garlic, minced
2 tsp ground cumin
1 tsp sweet paprika
Salt/pepper to taste
Tahini dressing:
1/3 c tahini
Freshly squeezed juice of 1 lemon
1 garlic clove, minced
Warm water as needed
To serve:
1 bunch kale/chard/spinach or other greens, chopped well and “massaged” with 1 tsp EVOO to soften
Handful chopped mint or cilantro
Handful chopped parsley
1 cucumber, chopped into bite-sized pieces
Make the chickpeas: Heat oven to 425 (if you don’t want to do this, see note about toasted chickpeas at Winco above) Pour the chickpeas into a small baking dish, about 6”x8”. Pour in olive oil just until chickpeas are covered (it looks like a lot but becomes part of the dressing later). Add garlic, paprika, cumin and salt and pepper to taste. Bake until bubbling and the chickpeas are turning reddish-brown, about 30-45 minutes. Set aside to cool.
While the peas are cooking, “massage” the greens and make the tahini sauce. Pour tahini in a small bowl and whisk in lemon juice and garlic. Slowly whisk in warm water, 1 tablespoon at a time until smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice if desired.
When ready to serve, in a large bowl mix the peas and their cooking oil with the greens and chopped herbs, then gently mix in cukes. Mix in dressing and serve.
Green Goddess Pasta Salad
2 9-10 oz packages cheese tortellini
1 fennel with fronds; fronds used for dressing and bulb thinly sliced
1 c greek yogurt
1 c packed cup basil leaves
2 Tbsp chopped chives
2 Tbsp (packed) roughly chopped parsley
2 cloves garlic
3 scallions, sliced
1 Tbsp fresh lemon juice
2 Tbsp EVOO
2/3 c. Sliced sugar snap peas (could use blanched green beans)
Cook tortellini per directions on the package.
While the pasta cooks, put the fennel frond, yogurt, herbs, garlic, scallion, lemon juice into a blender or food processor and blend until smooth. Drizzle in the oil, blend, and then season to taste with salt and pepper.
Drain the tortellini and while still hot, toss with enough of the dressing to coat. Let cool at least 20 minutes
To serve, gently mix in the chopped fennel, peas or beans, and more dressing as needed.
Zucchini and Fennel Salad with Pecorino and Mint
1 1/4 lbs zucchini
1/2 c torn mint leaves
1 c shaved pecorino or parmesan cheese
1 small head of fennel, thinly sliced
Juice of one lemon
2 Tbsp EVOO
Salt & pepper to taste.
Use a vegetable peeler, box grater or mandolin to thinly shave the zucchini lengthwise.. Toss with remaining ingredients and serve
Kale and Cucumber Salad with Honey Ginger Dressing
6 c. Chopped kale
2 c chopped cucumber
2 c. Shredded cabbage
1/2 c sunflower seeds
2 chopped scallions
1/2 c toasted sesame oil
1/4 c rice vinegar
2 Tbsp honey
1 tsp minced garlic
2 tsp fresh grated ginger
Heat honey for 15 seconds to liquefy, then blend with oil, vinegar, garlic and ginger and 1/2 the scallions. Add remaining ingredients to a large salad bowl and toss with the dressing.