• Kale
• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Green beans
• Eggplant, padrones or tomatillos
• Cucumbers
• Zucchini
• Potatoes
• Onions
• Fruit Bar: pears, Asian Pears, grapes, plums
• Basil

We are harvesting early this week in an effort to get to take a tiny break on Sunday/Monday. It will be a broiler today and so we are hoping to get out there early. Of course I started looking at emails and found all these farm products I must have. Fall garlic sampler, special row cover for protection from frost, farms for sale – yikes I need to get out and harvest!

Juvencio and I put in a few good hours of weeding yesterday and were able to transform the fall and winter crops. The radicchio, broccoli and cauliflower is really looking good. The fennel, daikon and kohlrabi are not far behind. I continue to work on my pest management. I released Lace Wings, Assassin Bugs and Californicus mite predators this week. We hope these beneficial insects do the trick and tip the balance. They have a few good months (well maybe more like weeks to get established before the first frost.

Are you a foodie? Do you love learning about new varieties of veg and grain? Join us at the “Variety Showcase” next Sunday at the Redd.https://www.culinarybreedingnetwork.com/events/2024/varietyshowcase

You will get the chance to taste all sorts of veggies and see up and coming varieties that we may grow at the farm. We got the idea for the dry farmed tomatoes that last for 6 months from a similar event and hope to share them with our Winter subscribers this December.

I have been making wreaths and bird feeders when it is too hot or dark to farm and will be back at the Beaverton Farmers market next Saturday. Now is your opportunity to check out my studio in the barn (behind the disassembled yurt kitchen to the left and take your pick. I can make you a special order, but time is ticking! Please do come and visit me from 8:30-1:30 Saturdays  September 7- October 29.

Flowers are still in full bloom. I will have bouquets for purchase but my favorite is to make you a special bouquet by having you text me in advance. I will leave it labeled for you in the cooler. If you have an event and want a bucket of flowers to arrange yourself please contact me. I know it seems like they will last forever, but they won’t. Enjoy them while you can and brighten your home or office.

Winter Subscriptions still available (I know, ridiculous that we are not already sold out!) There are 8 harvests over 5 months for the low price of $320. You will get a variety of delicious seasonal veggies each week that will include: fennel, radicchio, daikon radish, broccoli, shallots, winter squash, watercress, parsley, kale and special treats like tomato ristras, Sile radicchio, walnuts and more. Email us today to join.

Our Harvest Festival is set for October 13th from 2-6 pm. Mark your calendars and come out that day to enjoy the bounty of the fall harvest, pizza, music and farm tours.

Here are some recipes to enjoy this week.

Chopped salad with tahini and za’atar

The addition of tahini paste to a familiar tomato and cucumber salad is a revelation. Serves four.

6 ripe plum tomatoes, cut into 1cm dice

2 mini-cucumbers, trimmed and cut into 1cm dice

1 red pepper, seeds, stalk and pith removed, cut into 1cm dice

5 spring onions, trimmed and thinly sliced on an angle

15g coriander leaves, roughly chopped

2 tbsp lemon juice

3 tbsp olive oil

Salt

200g feta, cut into 4 rectangular blocks (optional)

4 tbsp tahini

2 tsp za’atar

Put the chopped tomatoes in a sieve over a bowl for 20 minutes. Discard the resulting juice and put the tomatoes, cucumbers, pepper, spring onions and coriander in a large bowl. Add the lemon juice, oil and half a teaspoon of salt, and stir gently to combine.

To serve, arrange the feta (if using) on four plates and spoon the salad on top, making sure some of the feta remains visible. Pour a spoonful of tahini over each portion and finish with a sprinkle of za’atar.

Eggplant, Tomato & Potato

Recipe from Plenty More, by Yotam Ottolenghi

ingredients

4 medium tomatoes, cut into a half inch dice

1 shallot, finely chopped

2 teaspoons white wine vinegar

1/2 cup parsley, chopped

1 tablespoon sriracha or other hot sauce

2 medium eggplants, cut into 1-1/4 inch chunks

1 cup olive oil

1-1/4 cup sunflower oil

1-1/3 lb. potatoes, peeled and cut into slices 1/8 inch thick

1/2 cup tahini

2-1/2 tablespoons lemon juice

1 small clove garlic, crushed

6 eggs, freshly poached

1 teaspoon sumac

1 tablespoon cilantro leaves, chopped

salt and black pepper

instructions

Place the tomatoes in a colander for 30 minutes to drain. Transfer to a bowl and add the shallot, vinegar, parsley, sriracha and a 1/4 teaspoon salt. Mix gently and set aside. Mix the eggplants with 1-1/2 teaspoons salt, place in a colander and set over a bowl for half an hour to remove any excess liquid. Transfer to a plate lined with paper towels and pat dry. Pour all but two tablespoons of the olive oil into a skillet or sauté pan along with all of the sunflower oil. The oil needs to reach about a 1/2-inch up the sides of the pan. Place over high heat and, once hot, add the eggplant in batches. Fry for 3 – 4 minutes, until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towels. Set aside while you continue with the remaining batches. Leave the oil to cool and pour it into a jar. You can use it again in the future. Wipe out your pan. Bring a saucepan of water to a boil, add the potatoes and cook for 3 minutes. Drain, refresh under cold water, and set aside to dry. Add the remaining 2 tablespoons olive oil to the sauté pan and place over medium high heat. Add the potatoes, 1/4 teaspoon salt, and a grind of black pepper and fry for 10 minutes, shaking the pan from time to time until the potatoes are cooked through and golden brown. Remove the pan from the heat and set aside.

Place the tahini, 1/4 cup water, 1-1/2 tablespoons of the lemon juice, the garlic, and a pinch of salt in a bowl and whisk until you have a thick, pourable consistency. Spoon half of this sauce over the potatoes and spread the eggplants on top. Follow this with the remaining tahini sauce and then spoon over the tomatoes. Poach the eggs just before you are ready to serve and then lay them on top of the tomatoes, along with a drizzle of olive oil, a sprinkle of sumac and cilantro, and the last drizzle of lemon juice. Serve immediately.

PAN FRIED TOMATOES WITH CUCUMBER SALSA

INGREDIENTS

4 tbsp olive oil

1½ tbsp maple syrup

6 multicoloured tomatoes, medium-ripe (about 6), halved through the stem

4 sprigs za’atar oregano (or regular oregano)

4 garlic cloves, peeled and smashed with the side of a knife

Cucumber salsa:

120g cucumber, peeled, deseeded and chopped into 1 cm cubes

15g chives, finely chopped

5g za’atar oregano (or regular oregano), leaves picked and finely chopped

1 garlic clove, peeled and finely chopped

1 tbsp capers, drained and finely chopped

1 tbsp apple cider vinegar

3 tbsp olive oil

Flaked sea salt and black pepper

METHOD

1. Add the oil and maple syrup to a medium frying pan and place it over a medium heat. Sprinkle the cut side of the tomatoes all over with 1 teaspoon flaked salt and a good grind of pepper. Once the pan is hot, add the tomatoes, cut side down and sprinkle the other side with ½ teaspoon flaked salt and a good grind of pepper. Fry for 10-12 minutes, until starting to colour on the bottom, then gently flip over and fry for 4-5 minutes more. Add the oregano sprigs and smashed garlic and fry for another 2 minutes, until the tomatoes have softened and lightly caramelised and the garlic is browned. Some tomatoes will soften faster than others; gently remove them as they’re ready and arrange them on a serving plate. Once all your tomatoes are done, add them to the plate and pour over the fried garlic, oregano and any of the liquid from the pan.

Kale & Green Bean Ceasar Salad

Ingredients

4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

2 pounds green beans, trimmed

4 anchovy fillets (packed in oil)

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 clove garlic, roughly chopped

2 tablespoons grated parmesan cheese, plus more for topping

1 1/2 teaspoons dijon mustard

4 cups baby kale

2 tablespoons salted roasted pepitas

Directions

1. Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel–lined baking sheet; pat dry.

3. Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.

4. Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.

Sue’s Gazpacho

In a blender or food processor, blend 2 cloves garlic, 1 tsp salt, ½-1 c. coarsely chopped onion, 2 Tbs olive oil. Can do 2 Tbs of fine bread crumbs, or not.

Add: 1-2 cukes (depends on size) chopped (no need to peel or seed); 1-2 peppers (the poblanos work well; you can also toss in a jalapeno if you like it hot) and 3-4 medium to large tomatoes. Pulse til consistency your like (I like mine chunky) and add 2 c. water, stir to combine, add salt and pepper to taste.

I like to make mine a little thicker and tomato-ier by adding several tablespoons of tomato paste

CRISPY BAKED TOFU WITH CHILES AND CORN

Yield:2 to 4 servings

· 1(14- to 16-ounce) package extra-firm tofu, cut crosswise into 1-inch-thick slices

· 1tablespoon cornstarch

· 1¾teaspoons fine sea or table salt, plus more as needed

· 1teaspoon chili powder, plus more as needed

· ½teaspoon ground cumin, plus more as needed

· 3cups fresh or frozen corn kernels (from about 3 large ears)

· 2jalapeños, halved, seeded if desired and thinly sliced

· 1red onion, halved and thinly sliced into half-moons

· 1poblano chile, halved, seeded and thinly sliced (1 cup sliced poblanos)

· 3tablespoons extra-virgin olive oil, plus more for drizzling

· 1lime, halved

· 1garlic clove, finely grated or minced

· ½cup chopped fresh cilantro or basil

PREPARATION

1. Step 1

Heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Step 2

Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or baking pan on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes and up to 45 minutes.

3. Step 3

While tofu drains, in a medium bowl, stir together cornstarch, ½ teaspoon salt, chili powder and cumin.

4. Step 4

In another bowl, combine corn, about half of the jalapeño slices (save the rest for later), red onion, poblano, 2 tablespoons olive oil and remaining 1¼ teaspoons salt, mixing well.

5. Step 5

Transfer drained tofu to a cutting board and cut into 1-inch cubes, patting them dry with paper towels. Add to the bowl with the cornstarch. Toss well to coat the cubes, then drizzle in 1 tablespoon olive oil, tossing gently to coat.

6. Step 6

Arrange the tofu on a baking sheet, spacing it out. Roast for 15 minutes, then flip the tofu cubes and nudge them over to one side of the baking sheet. Spoon the corn mixture onto the empty half of the baking sheet. Drizzle tofu and corn with a little more oil. Continue to roast until the tofu is golden brown and crisp, 15 to 20 minutes longer, stirring the corn once while roasting.

7. Step 7

Meanwhile, squeeze the juice of the lime into a small bowl, and add a pinch each of chili powder, cumin and salt. Stir in the remaining jalapeño slices and garlic.

8. Step 8

Just before serving, pour the lime-chile mixture over the corn, tossing well. Top everything with cilantro or basil, and serve.