- Lettuce or radicchio
- Cucumbers
- Zucchini
- Sweet peppers you choose! (Jimmy Nardello’s, picnic yellow, yellow and red sweets)
- Hot peppers
- Green beans!! (slowing way down – enjoy them while they last)
- Cherry tomatoes
- Heirloom tomatoes
- Tomatoes
- Onions
- Daikon radish or bunch radish
- Cilantro or dill or thyme
- Basil (make your pesto now!!)
- Cabbage
- Escarole
Juvencio managed to harvest most of the winter squash by himself. It is a beautiful array of colors from pink of the northern candy roaster to dark green of the Tatsukabuto notably there is no Delicada in this group. I do recall planting the Delicada later in the season in some spare beds that we found after harvesting the first spring crops. The first day of fall here it is evident in the plants that we grow that the season has shifted. All of those flowers have decided to limit their blooming and their growth and wither. The pumpkins are turning from green to orange and the cabbages are showing their heads. I know you will be excited with the return of Cabbage this week as well as radishes. It is interesting that even as we planted plenty of lettuce for these fall harvest, they are small and less sweet than the spring planted lettuce.
We may be giving escarole this week with the hope that you will make Portuguese wedding soup. See the recipe below and know that I rarely recommend Cooking the chicory family, but this is one way to use this abundant and slightly bitter Green. At the end of this week, we celebrate Prospera, the annual gala event at Virginia García Memorial Health center. Last year one of my patients was featured in the big ask for donations. If you’d like to see the short video made to tell his story here is the link https://www.virginiagarciafoundation.org/stories . Gilbert continues to do well having turned his sudden diagnosis with diabetes around through diet and exercise. I will be at the event as a host and likely will be tempted to bid on some of the many prizes available, but I usually get outbid. Instead, I participate in the paddle raise where I choose to donate to the work that our clinic does to serve the community of Washington and Yamhill counties. If you would like to make a donation to this work, here is the link and I encourage you to consider funding the effort to care for those most in need https://www.virginiagarciafoundation.org/support-a-program
Along with this crazy election season where we have a convicted criminal and known autocrat running against Kamala Harris, who promises to unite our country for the good of all, we also have a governor who continues to seek farmland for semiconductors. She is proposing just under 100 acres of our precious farmland be pulled into the urban growth boundary right here in Hillsboro adjacent toNorth Plains. Please sign this petition today: https://www.friendsofsmartgrowth.org/petition . Clicking on this link will give you tons of background information about farmland and land grabs by the city of NOrth Plains and the Governor’s office. The town hall meeting is on October 10 here in Hillsboro at the Civic Center please mark your calendars and plan to attend.. I will continue to share details and ways that you can be involved and make your voice heard. Another way to make your voice heard is through signing this petition to protect farmland by improving Oregon’s agricultural and forestland protection policies: https://friendsoforegon.salsalabs.org/goal3rulemaking/index.html?eType=EmailBlastContent&eId=ba4c9eb1-e38a-4903-94e6-95954939be50
Our Harvest festival is set for October 13th from 2-6 share the details with friends!
Recipes to enjoy this week:
Veggie Enchiladas with Roasted Pepper sauce
Roasted Red Pepper Sauce:
3 Tbsp canola or other neutral oil
1 small red onion, roughly chopped
4 large red bell peppers, cored, seeded, and roughly chopped
2 medium tomatoes, cut into thick wedges
4 garlic cloves, peeled
1 jalapeno, roughly chopped
1 tsp kosher salt
½ tsp ground pepper
Preheat the oven to 450. Place all ingredients in a large baking dish and toss to mix so that veggies are coated with oil. Roast until everything is soft and starting to brown, about 1 hour. Transfer to a blender or food processor and puree until smooth.
Stir fried cabbage and carrot salad:
2 Tbsp EVOO
1 jalapeno, finely chopped
1 tsp cumin seeds
½ tsp ground pepper
1 tsp ground coriander
10 medium carrots (about 1 lb) peeled and grated
1 head cabbage, cored and shredded
½ c fresh cilantro
½ tsp cayenne
2 tsp sugar
1 tsp cumin
1 Tbsp kosher salt
Juice of 1 ½ limes
Heat the oil with the jalapenos, cumin seed and ground pepper in a large skillet, and cook, stirring, until cumin is fragrant. Add coriander, then add carrots and cabbage. Cook, stirring occasionally, until the cage is al dente, about 4 minutes. Stir in remaining ingredients except. For lime juice and cook for 1 minute more. Remove from heat and stir in lime juice.
To make the enchiladas:
1 Tbsp butter to grease pan
1 recipe red pepper sauce
8 6” tortillas
½ recipe of stir fried carrot salad
1 c shredded cheese (cheddar, mozzarella, montery jack or queso blanco)
¼ c chopped cilantro
Preheat the oven to 450. Grease an 11×9” baking dish w/butter, add ½ c of the red pepper sauce and spread evenly over bottom of the pan. Warm each tortilla until pliable, then roll a heaping ¼ c of the veggies in the tortilla and place seam side down in the baking dish. Continue with remaining tortillas. Cover with the remaining red pepper sauce and even layer of cheese. Bake until bubbling, about 20 minutes. Sprinkle w/cilantro before serving.
This can be made ahead and kept in the fridge until ready to bake and serve.
Red Pepper Muhammara
Yield:About 1½ cups
· 1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
· ½ cup chopped scallions (3 to 4 scallions)
· 1 teaspoon freshly squeezed lemon juice
· 1 teaspoon ground cumin
· 1 teaspoon kosher salt, more to taste
· 3 teaspoons pomegranate molasses
· 1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
· 5 tablespoons olive oil
· ¾ cup walnuts, lightly toasted
· 4 to 6 tablespoons fresh bread crumbs
PREPARATION
1. Step 1
Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
2. Step 2
Add 4 tablespoons of bread crumbs and pulse to combine. If the mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
3. Step 3
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
TIP
· If using a fresh red pepper, char on all sides directly on the burner of a gas stove, or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper. Continue with the recipe as directed.
Date, Feta and Red Cabbage Salad
If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.
Serves 4 to 6 as a side
1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste
About 1/2 cup pitted dates, coarsely chopped or sliced 4 ounces feta, crumbled into chunks 1 tablespoon chopped flat-leaf parsley 2 teaspoons well-toasted sesame seeds
Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.
Toss the dressed cabbage gently with half of the dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.
Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.
Minestrone Soup
INGREDIENTS
Yield:6 to 8 servings
FOR THE SOUP BASE
o ¼cup extra-virgin olive oil
o 2 ounces pancetta, finely chopped
o 1 large onion or 2 shallots, peeled and cut into chunks
o 1 celery rib, trimmed and cut into chunks
o 1 large carrot, peeled and cut into chunks
FOR THE VEGETABLES
o 8 ounces baby kale or shredded savoy cabbage (about ¼ of a medium-size head)
o 2 celery ribs, cut into small dice
O 2 carrots, cut into small dice
o 1 medium zucchini, cut into large dice
o 1(15-ounce) can cranberry, cannellini or other white beans, rinsed and drained
o 4 to 5 canned whole peeled tomatoes, seeded and cut into small dice
o Kosher salt and freshly ground black pepper
o 1 quart vegetable or chicken stock, plus more to taste
o 2 sprigs fresh rosemary, marjoram or oregano
TO FINISH THE SOUP
o Slice of crusty bread for each serving (optional, see note)
o Extra-virgin olive oil
o Freshly shredded Parmigiano-Reggiano
PREPARATION
1. Step 1
Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
2. Step 2
Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to the pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
3. Step 3
Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
4. Step 4
Add the stock and 1 cup water (or, if you prefer a soup that’s not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook for 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
5. Step 5
Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
Lentil Soup with Charred Cabbage
INGREDIENTS
Yield:4 servings
· 1 to 1½pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)
· 2 tablespoons extra-virgin olive oil, plus more for serving
· Salt and pepper
· 6 cups water, or vegetable or chicken stock
· 1 cup green or brown lentils
· 1 medium yellow onion, coarsely chopped
· 1 medium carrot, coarsely chopped
· 3 garlic cloves, finely chopped
· 2 tablespoons soy sauce
· ½ teaspoon red-pepper flakes, plus more for serving
· 2 thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)
· 1 Parmesan rind, plus grated Parmesan for serving
· Step 1
Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.
· Step 2
Meanwhile, in a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.
· Step 3
Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil. (Leftovers will keep for a few days, but the cabbage will lose its crispness.)