- Cauliflower
- Broccoli
- Daikon or kohlrabi
- Parsley or cilantro
- Tomatoes
- Green tomatoes
- Sweet Peppers
- Hot peppers
- Radicchio ( Please soak in ice water and eat this delicious vegetable)
- Chard, kale or collards
- Fennel
- Onions
- Winter squash
- Cucumbers or zucchini
- You pick cherry tomatoes
Well it is hard to believe the 2024 season has drawn to a close. We look out and there is so much produce still out there. The tomatoes, peppers and eggplant are in full bloom. Don’t they know what is coming? The beans have gotten the message with cold mornings their leaves have withered. The fennel, parsley, and radicchio are thriving. We look forward to having a tiny rest. We will plant our garlic and overwintering onions. We will toss in some cover crop on the parts that are bare. We will start up our winter share on November 3 and harvest less frequently. We still have so much to do to get ready for the cold days ahead.
We thank you, our members, for trusting us to grow the food you share with your family and friends. We know that our lives would not be the same without you. The harvest festival was a lot of fun. My favorite parts were many. I loved seeing the family and friends gathered on the lawn sitting and enjoying good food, drink, conversation and music. I loved seeing all of the young people who have grown up on the farm. Many teenagers who we have known since they were 3 years old, some from birth. I loved that so many people came from my Virginia Garcia Family to share in the harvest festival. I loved seeing people tour the farm with friends. I loved hearing the giggles in the orchard from families pressing cider. I learned to honor sour dough and that it needs specific quantities of flour and water, not what feels right to me. Thank you to Jacob and his friend Jim for pitching in and making the pizza station happen. Thanks to Dee and Dan for the help cleaning up at the end.
We hope you will share your reflections of the season. We have sent out a small survey for your feedback in the group email. We would love to hear what you enjoyed, what we can improve and if you will be with us next year.
Land use is a vital topic that we have battled for 25 years. Make sure to sign the petition and submit your testimony to the Governor by October 30th
Here’s how you can help!
- Testify in writing by 10/30 to Oregon.CHIPS@oregon.gov or mailed to 900 Court Street Suite 255 Salem, OR 97301
- Sign the Petition now on www.friendsofsmartgrowth.org/petition — folks all across Oregon can have an impact!
- Donate to the campaign – help get the word out
- Friend Friends of Smart Growth Oregon on Facebook
It is vital that we all vote. There are several issues on this seemingly light ballot this year that need our attention. One is rank voting which gives more voice to women and people of color. If you live in Hillsboro and can vote on the city council election we support Jake Mead. He will work hard to protect the land so vital to Hillsboro’s livability! Check him out here: https://weneedmead.com/ .The presidential election could not be more dire. I can’t get my mind around why the race is so tight and what the choice is for people. Authoritarian convicted criminal with a vested interest in destroying democracy or a bright new face who brings hope of unity and progress for all Americans. So many of you are out there hitting the pavement in battle ground states and I personally thank you for committing your time and resources to the effort to defeat Trump and Trumpism. Ann and Catherine wrote over 10,000 postcards and I am sure there are more feats among our amazing members. Make sure to cast your vote and encourage your family and friends to do the same.
Now I will sign off – until November 3rd and the first harvest of the Winter season.
aThis recipe was given last week and Sue gave me a taste and it was delish!! I recommend you make this with your green tomatoes:
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
Recipes for this week:
Cauliflower Piccata
Yield:4 servings
• 1 cauliflower, cut into large 2-inch florets
• Extra-virgin olive oil
• Kosher salt and black pepper, to taste
• 1(15-ounce) can chickpeas, drained (optional)
• 1 shallot, finely diced
• 3 garlic cloves, finely chopped
• 1 cup vegetable stock
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained
• Zest of 1 lemon
• 2 tablespoons lemon juice (from 1 lemon)
• Parsley, chopped, for garnish
• 1lemon, sliced, for serving
PREPARATION
1. Step 1
Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
2. Step 2
Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ½ teaspoon of kosher salt and a few turns of black pepper.
3. Step 3
To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.
Cauliflower Curry with coconut milk and peas
(I made a double batch with one of my enormous cauliflowers—it was so good!)
INGREDIENTS
Yield:4 servings
• 1(1-inch) piece fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 green chile, roughly chopped (seeded if you prefer less heat)
• Kosher salt
• 4 tablespoons canola oil
• 2 large onions, finely chopped
• 1 tablespoon tomato paste
• 1½ teaspoons ground coriander
• 1¼ teaspoons ground cumin
• ½ teaspoon chile powder
• 1 large head cauliflower (about 1¼ pounds), broken into bite-size florets
• 1(14-ounce) can unsweetened coconut milk
• 4 ounces unsalted cashews (about ¾ cup)
• ½cup frozen peas
• ½ teaspoon garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
PREPARATION
1. Step 1
Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
2. Step 2
In a large skillet with a lid, heat 3 tablespoons of oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
3. Step 3
Stir in the tomato paste, coriander, cumin, chile powder and 1 1⁄4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
4. Step 4
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, for 2 minutes. Transfer to a plate to cool.
5. Step 5
Add the peas and garam masala to the cauliflower mixture and cook, stirring, for 5 minutes. Season to taste with salt.
6. Step 6
Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Kohlrabi Home Fries
Yield:4 to 6 servings
• 1½ to 2 pounds kohlrabi
• 1 tablespoon rice flour, chickpea flour or semolina (more as needed)
• Salt to taste
• 2 to 4 tablespoons canola oil or grapeseed oil, as needed
• Chili powder, ground cumin, curry powder or paprika to taste
1. Step 1
Peel the kohlrabi and cut into thick sticks, about ⅓ to ½ inch wide and about 2 inches long.
2. Step 2
Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
3. Step 3
When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Kohlrabi and Blue Cheese Pasta
INGREDIENTS
Yield:4 to 6 servings
• Kosher salt
• 1 pound mezze rigatoni or penne rigate
• 1 cup roughly chopped hazelnuts
• ¼cup olive oil
• 1½pounds radicchio, cored and cut into 1-inch ribbons (around 2 to 3 medium heads)
• Black pepper
• 6 ounces crumbled Gorgonzola or other mild, soft blue cheese
• ½cup chopped Italian parsley
• Flaky salt, for serving (optional)
• Grated pecorino or Parmesan, for serving (optional)
PREPARATION
1. Step 1
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1 1⁄2 cups pasta cooking water, and drain.
2. Step 2
Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
3. Step 3
Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and ½ cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
4. Step 4
Add the pasta to the skillet and toss to combine with the sauce, adding ¼ cup pasta water or more as needed until it’s glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.
Carmelized Daikon
Yield:8 to 10 servings
• 3 pounds small turnips or daikon radish
• 3 tablespoons olive oil
• Salt
• pepper
• 2 small garlic cloves, finely chopped
• 1 tablespoon capers, rinsed and roughly chopped
• Zest of ½ lemon
• 3 tablespoons flat-leaf parsley, roughly chopped
• Juice of ½ lemon, or to taste
PREPARATION
1. Step 1
Peel turnips, halve lengthwise and slice into half-moons ¼-inch thick.
2. Step 2
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
3. Step 3
Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
4. Step 4
To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.