- Radicchio!! Verona, Treviso, Chioggia
- Fennel or celeriac
- Daikon radish – so sweet or Kohlrabi
- Parsley or cilantro
- Broccoli or cauliflower
- Savoy cabbage or Napa Cabbage “Merlot” is her name
- Cucumbers
- Zucchini
- Eggplant
- Onions
- Winter squash
- Sweet peppers
- Hot peppers
- Stuffing peppers (mild and medium hot)
- Tomatoes
This week has been absolutely lovely fall weather. The broccoli and cauliflower are going wild. Last week we gave some of the largest heads of cauliflower we’ve grown in years. This week there are some more normal sized broccoli and cauliflower. I hope people have a deep desire to eat vegetables this week as there are so many different types. We have everything from the most amazing Brassica’s to those nightshades that still have flavor. We definitely feel the cool mornings and , the crops like zucchini and cucumbers, are giving it their last burst. Often at this time of year, we don’t have those crops, but fortunately, I put in an extra bed of each which has really kept us going all the way until the last harvest.
Our peppers and tomatoes are in full bloom. Little do they know the first frost will kill them all before they likely make peppers. We decided not to harvest the cherry tomatoes as people have been leaving them behind. There is nothing like a homegrown tomato and there are only two weeks left. I encourage you to take advantage, even though these tomatoes do not have the same flavor they had in the heat of summer. They are still so much superior to store-bought tomatoes.
All the hoop houses not in summer crops or fall crops have been planted with winter veggies. The overwintering onions and the calcots are still looking for a home as we’ve not been able to bear pulling out tomatoes that are actively growing. Radicchio is glorious, but the gophers have decided that this is their year to eat them. We were so lucky last year that they did not have a taste for radicchio but this year they’ve been wreaking havoc. We hope you will enjoy the different varieties that we’ve grown this year. Verona, a smaller head with a large white rib that is very sweet and has almost none of the bitterness of the Chioggia variety that we typically grow.Treviso is also wide ribbed but quite a bit taller like a cabbage. It is also delicious in salad and I’m sure you can sauté it if that’s the way you like to eat your radicchio. I always prefer it with a nice dressing and some cheese. Once in a while, I will even add the breadcrumbs that the recipes call for giving it a nice texture.
Today is the harvest festival. We are busy harvesting early so that we can set up for the party. I spent most of Friday and I guess Thursday evening making pizza dough. Of course I did not read all the way through the instructions, but it calls for a several day process. I grew the starter for several days and then made the sponge and then divided out the balls. They are resting comfortably in the cooler and will be pulled out just before the party begins. I ended up having to make more pizza dough at 9:30 last night after harvesting.
There will be fall wreaths (very few I sold out yesterday at market) and bird feeders for sale at the party. I managed to get a kiln load fired so there are all new ceramics in the barn. Make sure to check them out. One of our last subscribers is an amazing mushroom hunter and brought us 20 pounds of chanterelles. Those all sold we’re hoping he will bring more for the group on Sunday. If you want to ensure that there’s enough for you make sure to text me and I will set them aside with your name.
Next week is our last harvest of the regular season And then we take a one week break before we begin the winter share. Winter is full. We are happy to say there is still space for the magnificent Thanksgiving harvest. You simply need to sign up, including your name on the Google doc or sending me a text. The cost is $45 for that one time harvest on November 24th . We’d love to know if you will continue next year, and you can feel free to leave us a deposit to secure your spot.
We were out in numbers to show Governor Kotek that we oppose her designating farmland for semiconductor farms. Land use continues to be an issue. We are facing the governor making the land grab that we suspected would happen in Hillsboro. She has capitulated to Hillsboro’s greedy behavior and is seeking 373 acres of a 1700 parcel to include in the urban growth boundary. I attended a ridiculous public meeting on Thursday night, she chose not to attend, not even virtually she sent her lackeys who spent time telling us how important it was to take more farmland for semiconductors and then there was two hours of testimony. As I attended a rally outside the Civic Center before the meeting began, I was unable to get my name on the list to speak. Many eloquent speakers outlined the danger of taking farmland for the short term gains of semiconductors. Once land is paved over there is no way to rejuvenate that land for food production. One brilliant woman outlined how that land could be utilized to have incubator farms where future farmers could learn how to grow food while being supported with the infrastructure necessary to reduce the risk of having one’s own farm. This is done beautifully at Zenger Farms on the east side and we could surely do something similar if not even larger on the west side of Portland.
The celebration of Indigenous Peoples’ Day is tomorrow October 14th. Here is a link to the living map of the land that belongs to them: https://native-land.ca/ . We occupy the land of Atfalati, Kalapuya, confederated tribes of the Grand Ronde, Confederated tribes of Siletz Indians, Cayuse, Walla Walla, and Umatilla people. We acknowledge this occupation and strive to honor this piece that we tend, nurture and protect from development.
Green Tomato Curry
2 c chopped green tomatoes
1 tsp cumin seed
½ tsp mustard seed
2 Tbsp ground coriander
½ tsp turmeric
½ tsp chili powder
1-2 chiles (such as jalapenos) finely chopped
1 tsp grated or finely chopped ginger
1 Tbsp brown sugar
1 tsp neutral oil or coconut oil
In a heavy bottom pan, heat the oil.
Once hot, add cumin seeds and mustard seeds and heat until they splutter/pop
Mix in the ginger and chile and saute for a few seconds.
Next stir in turmeric and chili powder.
Add the chopped tomatoes, coriander and a tsp salt, stir well.
Cover and cook, stirring from time to time until tomatoes are soft.
Mix in the brown sugar, allow to sit for 10 minutes before serving with rice or roti
Roasted Green Tomato Soup with kale
2 lbs green tomatoes, quartered
2 medium onions, quartered
5 cloves garlic
2 Tbsp olive oil
½ tsp sea salt, pepper
4 c. chopped kale (can use swiss chard, spinach or collards)
1 c. broth
Preheat the oven to 425.
Spread the tomatoes out on a sheet pan, mix in the onions nad garlic cloves. Sprinkle the oil over and season w/salt and pepper
Roast for 15 minutes, remove from the oven and flip the tomatoes over to brown the other side and cook for 15 minutes more.
Meanwhile, simmer the kale in the broth covered with a lid for 10 minutes.
Combine the tomatoes and the brothy greens and puree until smooth. Garnish with a drizzle of oil and chopped parsley
Green Tomato Stew
3 cups chopped green tomatoes
1 tsp neutral oil
1 tsp black mustard seed
1 sprig curry leaves (if you can’t find curry leaves—try any international or Indian food store—you can substitute a Tbsp of chopped cilantro)
2 green chili peppers (like serrano or jalapeno—remove seeds and coarsely chop
½ tsp turmeric
1 tsp ground coriander
1 ½ c. coconut mil
Salt to taste
Heat the oil in a saucepan. Add the mustard seeds and when they start to splutter, add the curry leaves and green chiles. Saute for a minute then stir in the tomatoes. Add the coriander and turmeric and mix well. Add a few tablespoons of water and when the water boils, cover and cook over medium high heat for about 5 minutes or until the tomatoes are soft.
Add half the coconut milk and bring to a boil, add salt to taste and let the tomatoes cook for a few minutes more. Add the remaining coconut milk and salt to taste, heat rhough gently and serve.
Green Tomato Jam
This classic green tomato jam is simple and delicious–just like grandma used to make. I serve it with buttered cornbread, atop cream cheese and crackers, or with a hot bowl of black-eyed peas. It’s a great way to use leftover green tomatoes at the end of the season and enjoy that tart and tasty flavor year-round.
PREP TIME15 minutes
COOK TIME20 minutes
TOTAL TIME35 minutes
Ingredients
· 52 green tomatoes (3-4 lbs)
· 28 oz. sugar, by weight
· 1 large lemon, zest and juice
· 1 t. cinnamon (or more if you like)
· 2 inch piece of fresh ginger, minced
· 1/4 t. allspice
· salt to taste
· 3 pint jars for canning, plus an 8oz. jar for the refrigerator.
Instructions
1. If you’re going to can this recipe, sterilize the jars according to standard procedure.
2. Rough chop the green tomatoes and ginger, just so they will fit into a food processor or blender. Process or blend into a puree.
3. Pour the puree and sugar into a large pot over medium-high heat. Add the lemon zest and juice, cinnamon, and allspice and salt well.
4. Bring to a low boil, and simmer steadily for 30 min to an hour. It should be thick and the flavor should be well blended. Season to taste with salt and lemon juice. Add additional spices, if you like.
5. The jam is now done. If you prefer to can, take the mixture to 220 degrees and ladle into sterile jars. Wipe rims clean, and place lids and rings on the jars. Place in hot water, making sure the jars are fully covered and process for 10 minutes.
6. Remove and place on the countertop… you may hear a pop as they seal. Tighten the seals after cooling. Any jars that do not seal need to be used immediately and kept in the refrigerator.
7. Give to friends and family! Enjoy!
Thai flavors Pumpkin and Sweet Potato Curry
For the Curry Sauce:
· 1 can coconut milk (reserve 1/4 can for garnish)
· 3 garlic cloves
· 1 thumb-sized piece galangal, or ginger, sliced · 3 teaspoons ground coriander
· 2 teaspoons ground cumin
· 1/2 teaspoon ground turmeric
· 1 fresh, sliced red chile, or 1/2 teaspoon dried chile or cayenne pepper · 1/2 teaspoon chili powder
· 1 1/2 tablespoons freshly squeezed lime juice · 3 teaspoons fish sauce, or 2 tablespoons soy sauce or tamari
· Kosher salt, to taste
· 1 teaspoon sugar
For the Soup:
· 1 to 2 teaspoons vegetable oil
· 1/2 cup water · 2 to 3 whole makrut lime leaves
· 3 to 4 cups pumpkin, or squash, peeled and chopped
· 1 sweet potato, or yam, chopped into chunks · Handful snow peas, optional
· Handful fresh cilantro, or basil leaves, for garnish
· Sliced red chile, for garnish, optional
Steps to Make It
1. Gather the ingredients. 2. Place all curry sauce ingredients together in a food processor or blender. Blend well to create a fragrant Thai yellow curry sauce. Alternatively, you can simply mince everything well and combine together in a bowl. 3. Add vegetable oil to a wok or medium-sized pot, then pour in curry sauce. Add 1/2 cup water, plus lime leaves, stirring to incorporate. Place over medium-high heat and bring to a boil.
4. Add pumpkin and sweet potato. When curry is bubbling, reduce heat to medium or medium-low heat (just hot enough to keep curry simmering). Add snow peas, if using, and stir occasionally.
5. Cover curry and simmer for 8 to 10 minutes, or until vegetables are soft enough to poke through with a fork.
6. Taste test curry, adjusting salt level to suit your taste. Add fish sauce, salt, soy sauce, sugar, lime juice, or chile until desired taste is reached.
7. Transfer curry into a serving dish or into individual bowls. Drizzle remaining 1/4 can of coconut milk over and top with a final sprinkling of fresh cilantro or basil. Fresh cut red chile can also be sprinkled over. Serve with Thai jasmine rice.