• Tomatoes
• Peppers
• Hot peppers
• Leeks
• Potatoes
• Fennel 
• Daikon
• Kale or collards or chard
• Herb (thyme, cilantro or parsley)
• Lettuce
• Radicchio
• Shallots
• Winter squash
• Cauliflower or cabbage

Here are some of our favorite winter recipes:

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

Add all ingredients to a Mason jar and cover with a lid.  Shake until creamy and well blended.

 Roasted Cauliflower and Radicchio Salad

1 large head cauliflower (3 to 3 1/2 pounds), cut into 1-inch-wide florets (9 cups)

1/2 cup plus 1 tablespoon extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white-wine vinegar

1 1/2 tablespoons finely chopped shallot

2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips

1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips

1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Put the oven rack in the middle position and preheat the oven to 450°F.

Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in a pan on a rack, then transfer to a large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of the dressing to the cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Dry Green Pepper Curry

Dry green pepper curry/shaak coated with chickpea flour mix, loaded peanuts, sesame seeds and lots of dry spices!

Prep Time 10 Minutes mins

Cook Time 15 Minutes mins

Course: Main Course, Side DishCuisine: Indian

Ingredients

• 5 Green Bell Peppers
• 3 tbsp Oil
• ¾ cup Chickpea Flour
• ½ cup Coarsely Ground Peanuts
• 2 tbsp White Sesame Seeds
• 1 tsp Turmeric Powder
• 1 tbsp Dhana Jiru cumin coriander powder
• 1 tbsp Garam Masala
• 1 tbsp Salt
• 2 tbsp Sugar
• 1 tbsp Red Chili Powder
• 1 cup Water

Instructions

Prepare Chickpea flour mix

1. Dry roast chickpea flour on low/medium heat until it starts changing color to golden brown. It should take about 3-5 minutes. Keep mixing frequently while you roast it so the bottom part does not burn. 
2. Add all the spices except sugar. Add ground peanuts and sesame seeds to the flour and mix well. Roast it for another minute. 
3. Take it off the stove and add sugar. Mix well and keep it aside.

Cook peppers

1. Heat 3-4 tbsp of oil in a shallow wide non-stick pan.
2. Once hot, add cubed green bell peppers to it.
3. Char the peppers on high medium/heat until they start having charred spots on them and half way cooked.
4. Add chickpea spice mix to the charred peppers. Mix well.
5. Add 1 cup of water to it and mix well.
6. Cook on medium heat for 5-7 minutes or until peppers are cooked to your desire and extra moisture from the chickpea mix starts to evaporate, while stirring a few times in between. It should get somewhat dry.
7. Take it off the heat and serve it hot with some phulka roti, dal and rice!

Mark Bittman Ratatouille with Fennel and ChickPeas

• 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
• ¾pound zucchini, cut into large chunks
• 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
• 1 onion, sliced
• 2 red or yellow bell peppers, cored, seeded and sliced
• 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
• 5 garlic cloves, halved
• 1 teaspoon salt, more to taste
• Black pepper to taste
• ¼cup olive oil
• 3 cups cooked or canned chickpeas, drained
• 1 tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley
  • Step 1
  • Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
  • Step 2
  • Transfer to the oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  • Step 3
  • Add chickpeas, stir and return to the oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot or at room temperature

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

Serves 6-8

•  3 T unsalted butter
• 1 cup chopped scallions (about 6)
• ¼ cup chopped fresh parsley
• 1 jalapeno, seeded, finely chopped
• 2 cloves garlic, minced
• 2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed
• 4 cups chicken or vegetable stock
• 1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes
• 12 whole curry leaves (optional)
• ½ teaspoon ground allspice
• ¼ teaspoon ground mace (I skipped this)
• pinch freshly grated nutmeg
• 2 teaspoons curry powder
• salt
• freshly ground pepper
• ¼ cup chopped fresh parsley 

Melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.

Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.

Transfer the soup in batches to a blender or food processor; puree.

Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.

Parsley-Lemon Dressing

1 c. coarsely chopped flat leaf parsley

1 1/2 tsp finely chopped fresh thyme leaves

1/2 tsp lemon zest

2 Tbs lemon juice

1/4 c olive oil

salt, pepper to taste

Combine in a blender or food processor with a tablespoon or two of

water until very smooth

 Best radicchio salad recipe per the NYT:

https://cooking.nytimes.com/recipes/1018662-radicchio-salad-with-anchovy-vinaigrette

Other radicchio recipes:

• https://www.foodnetwork.com/recipes/giada-de-laurentiis/radicchio-pear-and-arugula-salad-recipe-2125979
• https://www.foodnetwork.com/recipes/giada-de-laurentiis/chopped-romaine-and-radicchio-salad-3549237
• Ottolenghi’s radicchio salad: https://www.delicious.com.au/recipes/three-citrus-salad-green-chilli-stem-ginger-crunchy-salsa-del-sunday/lBUfdWKo

• Tomatoes
• Peppers
• Hot peppers
• Stuffing peppers
• Cabbage or broccoli
• Potatoes
• Fennel 
• Celeriac
• Daikon
• Cauliflower
• Herb (thyme, cilantro or parsley)
• Lettuce
• Radicchio
• Shallots
• Zucchini or cucumbers (just a few)

Winter vegetables are my favorite. I love salad, I love to roast veggies, I love to eat them raw. There is such an amazing cross over this year with the hard frost holding off and fall crops still here while winter vegetables are on steroids. We have some of the largest cabbages ever along with a surprising number of cauliflower. The tomatoes are still going and the peppers are in full bloom. Of course these last actors will be gone once frost comes. I just try and enjoy them every day.I really can’t believe that the peppers keep on ripening and are still so tasty.

We are trying to pack in veggies wherever we can in the hoop houses. I have tried to seed some arugula and cilantro for the January harvests. The spinach is coming along. We are trying to stay ahead of the aphids but honestly they are heinous. I tried to spread beneficial bugs to control them without having to spray organic pest control, but alas those aphids are tough actors and getting to them in every nook and cranny is impossible. Kale is taking a break as we work to tame the pests.

Here are some resources for winter veggie recipes:

Home

One of our favorite cookbooks:

https://www.joshuamcfadden.com/sixseasons

Check out recipes for all winter vegetables here:

https://www.pnwcsa.org/consume-something-amazing

Here is what they had to say about celeriac:

https://www.pnwcsa.org/consume-something-amazing/celeriac

Off to arrange flowers, plant garlic and daffodils and tulips.

• 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!

1. Testify in writing by 10/30 to Oregon.CHIPS@oregon.gov or mailed to 900 Court Street Suite 255 Salem, OR 97301
2. Sign the Petition now on www.friendsofsmartgrowth.org/petition — folks all across Oregon can have an impact!
3. Donate to the campaign – help get the word out
4. 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.

• 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.

• Cauliflower or broccoli
• Fennel
• Leeks
• Potatoes
• Winter squash
• Radicchio or lettuce
• Tomatoes
• Peppers
• Hot peppers
• Parsley or cilantro
• Basil
• Zucchini or cucumbers
• Cherry tomatoes for tomatillos

We are looking forward to our harvest celebration next weekend- October 13th from 2-6 pm. We will spruce up the farm a bit, fire up the pizza oven and be ready to welcome our community to enjoy the bounty of fall together. We have musicians that will join us to help further the magic. We will have our cider press out and ready for use.If I can steal away I will give some farm tours, you can also give a self guided tour of the fields and greenhouses and visit the goats and sheep.

I am firing up my kiln with new ceramics that will be available for purchase at the Harvest Festival. I will have fall wreaths, bird feeders and a few Finquita t-shirts for sale. 

Juvencio pulled out the remains of the cucumbers, zucchini, melons and radishes from our amazing greenhouse #2. This has been our powerhouse greenhouse. We harvested kale, potatoes, peas and flowers from it for the first 2 months of the season. We then turned it over and had daikon, cukes and zukes and more potatoes. Now it will go into winter crops such as lettuce, parsley, watercress, cilantro, green onions, arugula and anything else I can squeeze in. Of course some flowers for early spring!

Once the first frost hits and tomatoes and peppers are done we will fill those spaces with overwintering onions, Calcots (Catalan spring onions), spinach and mustards. The season winds down and there is a tiny bit more time (mainly in the dark hours of the day) to do other things besides farm. Maybe even read a book?

We have 2 more harvests of the main season of our CSA. Our last harvest of the season is October 20^{th (Sundays)} and October 23rd (Wednesdays). We have 3 more spots for the Winter Share sign up while we have space for you and yours.

The Thanksgiving harvest is scheduled for 11/24/2024! This is our biggest add-on and we have limited space. Even if you plan to travel, the produce will last for weeks. We have sent the link to your email. If you want to get the produce and are not a member you can still sign up just email us at lynjuve@msn.com . The cost is $45 for whole harvest!!

Recipes to enjoy:

Radicchio Salad with Delicata

Yield:4 servings

· 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into ½-inch half-moons

· 1 tablespoon honey

· 1½ teaspoons kosher salt

· ¼ teaspoon smoky chile powder, such as New Mexico or chipotle

· 6 tablespoons extra-virgin olive oil

· ⅓ cup buttermilk

· 2 teaspoons lemon juice

· 2 teaspoons finely chopped tarragon

· 1 large garlic clove, grated

· 1 head radicchio, cored and shredded (4 cups)

· 4 cups arugula

· ⅔ cup chopped toasted pecans (see note)

· ⅓ cup thinly sliced scallions

1. Step 1

Heat oven to 425 degrees. In a large bowl, toss squash with honey, ¾ teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.

2. Step 2

Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining ¾ teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (¼ cup) oil.

3. Step 3

In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Radicchio And Gremolata Pizza

INGREDIENTS

Yield:4 12-inch pizzas · 32 ounces pizza dough in 4 equal portions (see recipe)

· 1 bunch parsley, roughly chopped

· 2 cloves garlic, minced

· Zest of 2 lemons

· Zest of 2 oranges

· Zest of 2 grapefruit

· 2 tablespoons olive oil, plus more for drizzling

· Salt

· fresh ground pepper

· Flour, for dusting

· 2heads radicchio, cored and outer leaves discarded, cut into ¼-inch strips

· 8 ounces mozzarella

· 2 ounces grated Parmesan or aged pecorino

· Step 1

Remove dough from the refrigerator 90 minutes before baking. An hour before baking, heat the oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.

· Step 2

Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.

· Step 3

On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about ⅛-inch thick in the center and ¼-inch thick around the edge.

· Step 4

Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with ¼ of the grated cheese, ¼ of the mozzarella and, last, ¼ of the radicchio — it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until the crust is puffy and radicchio is wilted and charred. Meanwhile, prepare the next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning ¼ of the gremolata over it and slicing.

Winter Vegetable Curry

This is very forgiving—I tend to use whatever veggies I have, including daikon and turnips

Yield:4 to 6 servings

· 3 tablespoons untoasted sesame oil or vegetable oil

· ½ teaspoon cumin seeds

· ½ teaspoon coriander seeds

· ½ teaspoon turmeric

· ¼ teaspoon cayenne

· 12-inch piece of ginger, grated

· 6 small garlic cloves, minced

· 4 small hot red Asian chiles or Mexican chiles de árbol

· 1 large onion, diced, about 2 cups

· Salt and pepper

· 2 tablespoons tomato paste

· 2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes

· 1 cup parsnips, hard center core removed, in 1-inch slices or chunks

· ½ pound tiny potatoes, such as fingerlings, halved

· 2 cups small florets of cauliflower

· 1 cup cooked chickpeas, preferably home-cooked and the liquid reserved

· Cilantro sprigs, for garnish

PREPARATION

1. Step 1

Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.

2. Step 2

Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.

3. Step 3

Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until the cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Fennel Tomato Soup

Yield:6 servings

· 7 tablespoons unsalted butter

· 2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved

· 1 large onion, halved, peeled and thinly sliced

· 2 teaspoons coarse kosher salt

· 4 garlic cloves, finely chopped

· ½ teaspoon chile powder

· 3 tablespoons Pernod

· 228-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)

· 1 cup chicken stock

· 1 teaspoon black pepper

PREPARATION

1. Step 1

Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and ½ teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chili powder; cook for 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.

2. Step 2

Pour in tomatoes, 1½ cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1⁄2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.

3. Step 3

Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.

My Mother’s Basil Soup

1 ½ c scallions, sliced

2 cloves minced garlic

¼ c butter

6 c. chicken or vegetable stock

1 ½ c peeled, seeded fresh tomatoes

½ c rice

5 cups chopped fresh basil

Saute the scallions and garlic in the butter until soft and fragrant. Add the stock and tomatoes, bring to a boil and then add the rice and cook until tender

Stir in the basil and serve.

• Radishes or daikon
• Kale or chard
• Fennel
• Lettuce or radicchio
• Tomatoes
• Cherry tomatoes (enjoy them while you can!!)
• Sweet peppers
• Hot peppers
• Green and purple beans (maybe the last!)
• Cucumbers
• Zucchini and other summer squash
• Basil
• Cilantro or dill or parsley
• Broccoli or 
• Onions

Fall is suddenly on the farm. The tomatoes Have taken a deep dive. They are full of green and tons of flowers, but the tomatoes are not ripening like they should. It is too cool and the morning dew makes everything Greener and the tomatoes split. The flowers also hate these cool mornings and honestly don’t like wet leaves and wet flowers. We will continue turning over space in the greenhouse to try and fit in all the fall crops, but time is running out. The season has only three more harvests after this week so likely the plants that I get in the ground in the next week and a half will be for those who join our winter share. 

We’ve already started shifting what we eat. Radicchio salad, soup and stews are quite the fair for fall and winter. Very few Caprese salads as we shift to fennel, radicchio and arugula. Oops haven’t planted that arugula yet. I will have to seed that along with some more radishes as soon as I have space indoors.

Our harvest festival is rapidly approaching! Mark your calendars for October 13th from 2-6! 

La Finquita Del Buho Presents 

24th Annual Harvest Party

 7960 NW Dick Rd Hillsboro, Oregon 97124

 Sunday October 13th, 2024 

Potluck and Pizza from 2-6PM 

Please bring: – A dish to share – Plates/utensils/cups – Cash or check if you would like to purchase ceramics, art or  fall wreaths

If you haven’t read yet, Governor Kotek is making a land grab for even more acreage in the Helvetia/North Plains area. Please take action today and sign the petition below and read why:

From Friends of Smart Growth: 

Washington County supports Oregon’s thriving tech industry and some of the best farmland in the world. These two industries do not need to interfere with each other. One requires excellent soils and the other requires some land, but plenty is set aside for industrial uses inside our existing urban growth boundaries (UGBs).

But on September 17, Governor Kotek declared her intention to bring 373 acres of excellent farmland into Hillsboro’s UGB as part of an application for a semiconductor research site. This is not only unnecessary, it is wasteful of our farmland and tax dollars, and the process that allows the Governor to be the sole decider on this issue (designed by 2023’s Senate Bill 4) is undemocratic.

Here are 6 reasons to oppose this land grab:

1. We have the land: There are over 10,000 acres of land inside existing UGBs that is currently zoned industrial. Hillsboro alone has 1,475 acres of industrial land available for development inside its  UGB, and Intel has at least 100 acres of undeveloped space. 
2. The state should nor reward Hillsboro for squandering industrial land: Hillsboro received 1000 acres of industrial land in 2014, but instead of stewarding this land for big opportunities, the city has wasted hundreds of acres on data centers and warehouses that use up tremendous amounts of land, energy, and water while producing few jobs and taxes.
3. The facility does not need this much land: NY CREATES, currently “the largest and most cutting-edge semiconductor research center in the nation” takes up just 73 acres.
4. The land is some of the best farmland in the world: This rich and unique soil was deposited here thousands of years ago by the Missoula Floods. Regardless of what is planted in it today, it can grow anything. And it sequesters carbon and provides habitat while growing crops.
5. Intel should not receive more giveaways: Despite receiving $8.5 billion in CHIPS Act dollars, and $800 million in state property tax breaks between 2018 and 2023 alone, Intel is laying off 15% of its workforce and has several vacant buildings on its campus. A parcel of land that has been reserved for agriculture is not the limiting factor for Intel’s success.
6. The process is undemocratic: Our land use program is designed to allow the public to have a say in how, where, and why their cities grow, and how we protect the natural resources outside our urban areas. The powers given to the Governor under Senate Bill 4 to override public planning only require one hearing and severely limit appeals. Hillsboro and the state have been very quiet about their intentions to develop this land as part of a proposal, which has foreclosed meaningful opportunities for public input. Residents should not be planned at, but planned with and for.

As stewards of the land, as caretakers of our democracy, as residents of Oregon we have the right to fight back against this. The only way we’ll win is if we raise our voices together.

Here are ways that You can help. Most take only minutes and cost nothing:

1. Sign and share our petition. Ask the governor to oppose this land grab
2. Friend “Friends of Smart Growth” on Facebook and share our posts: Especially share our petition posts!
3. Share this email with your lists: Business, CSA, Nextdoor, friends and neighbors, etc.
4. Donate and ask people to donate on your lists. We are entirely community funded and volunteer-led and we’re up against the city of Hillsboro and the governor!  We can use your help.
5. Come to the public meeting on October 10th starting at 6pm in person at the Hillsboro Civic Center or on zoom on our website, and to everyone who signs the petition.
6. Testify: at the public meeting or in writing between October 3rd and 30th via email at Oregon.CHIPS@oregon.gov or by USPS to 900 Court Street Suite 255 Salem, OR 97301. 

Thank you for your help, your dedication to Oregon, and for being willing to do the work to protect what we love about the state.

Aaron Nichols and Nellie McAdams

Friends of Smart Growth

Here are some recipes to enjoy:

Ratatouille with Chickpeas & Fennel

INGREDIENTS

Yield:4 servings

• 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
• ¾ pound zucchini, cut into large chunks
• 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
• 1 onion, sliced
• 2 red or yellow bell peppers, cored, seeded and sliced
• 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
• 5 garlic cloves, halved
• 1 teaspoon salt, more to taste
• Black pepper to taste
• ¼cup olive oil
• 3 cups cooked or canned chickpeas, drained
• 1 tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley

PREPARATION

1. Step 1

Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.

2. Step 2

Transfer to the oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.

3. Step 3

Add chickpeas, stir and return to the oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Summer Minestrone

INGREDIENTS

Yield:6 to 8 servings

FOR THE SOUP

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 celery stalk, chopped
• Salt
• 4 large garlic cloves, minced or pressed
• 1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
• 1 medium turnip, peeled and diced
• ¾pound zucchini, diced
• A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
• 1(15-ounce) can cannellini or borlotti beans, drained and rinsed
• 6 ounces green beans, cut into 1-inch lengths
• ½cup soup pasta, such as elbow macaroni, or broken spaghetti, or ¾ cup penne
• Freshly ground pepper to taste
• ¼cup slivered fresh basil leaves, or ½ cup pistou (see recipe)
• Freshly grated Parmesan for garnish

PREPARATION

1. Step 1

Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons of salt, reduce the heat to low, cover and simmer for 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

2. Step 2

While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil for 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.

3. Step 3

Add the pasta to the soup and simmer for another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.

4. Step 4

Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

Winter Minestrone with Cabbage Pesto

INGREDIENTS

Yield:4 to 6 servings

• ½cup plus ⅓ cup extra-virgin olive oil
• 4 celery stalks, diced
• 2 medium carrots, peeled and diced
• 1 large yellow onion, peeled and diced
• 1 tablespoon minced fresh rosemary
• Fine sea salt and freshly ground black pepper
• 5 garlic cloves, minced, plus 1 extra minced clove for the pesto
• 1(14-ounce) can diced tomatoes, drained
• ½ savoy cabbage, cut into quarters, cored, then thinly sliced crosswise
• 2¼cups chicken or vegetable stock
• ½cup orzo (or similar pasta)
• 5 cups baby spinach
• 1(14-ounce) can black beans, rinsed under cold water
• 1 lightly packed cup fresh parsley leaves
• 3 tablespoons pine nuts

PREPARATION

1. Step 1

Add ½ cup olive oil, plus the celery, carrots, onion, rosemary, 1½ teaspoons of salt and a good grind of pepper to a large casserole pot or saucepan. Cook over medium-high heat, stirring occasionally, for 25 minutes, until the vegetables have softened and slightly caramelized.

2. Step 2

Add the 5 minced garlic cloves and stir for 2 minutes, just until slightly softened. Add the tomatoes and cook for 2 minutes more, stirring regularly, until the tomatoes have started to break down.

3. Step 3

Next add 4 cups of sliced cabbage and cook for 4 minutes, stirring often, until the cabbage has softened and is nicely coated in the sauce. Add the stock and 3¼ cups of water, stir to combine, then simmer on medium heat for 20 minutes.

4. Step 4

Add the orzo and cook for another 5 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan.

5. Step 5

Remove from the heat while the orzo still has a little bite, and stir in the spinach and black beans. Set aside for 5 minutes to allow the orzo to finish cooking.

6. Step 6

Meanwhile, make the pesto by pulsing the parsley and pine nuts with the remaining sliced cabbage, minced garlic and ½ teaspoon of salt in a food processor to form a coarse paste. Stir in the remaining ⅓ cup of oil and a good crack of pepper; transfer pesto to a small serving bowl.

7. Step 7

Ladle the minestrone into individual bowls to serve, and top each with a spoonful of the cabbage pesto.

Fennel Salad with Apples and Walnuts

INGREDIENTS

Yield:10 servings

• 3 tablespoons lemon juice, plus more to taste
• ½teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• ¼cup extra-virgin olive oil
• 3 large fennel bulbs, thinly sliced on a mandoline
• 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
• 3 celery stalks, thinly sliced on a mandoline
• ⅓cup fennel fronds or roughly chopped parsley leaves
• ½cup toasted walnuts
• 2½ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)

PREPARATION

1. Step 1

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.

2. Step 2

In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

TIP

• Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

Toro Bravo’s Radicchio Salad

• 2 to 3 heads radicchio
• 1/4 cup good-quality balsamic vinegar
• 1/4 cup good-quality sherry vinegar
• 1 red onion, chopped
• 1 tablespoon honey
• 3/4 cup olive oil
• 1 + 1/2 cups Manchego, grated and divided

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)

Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.

Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.

Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.

Adapted from Food52’s Toro Bravo recipe

RADISH SALAD WITH KOHLRABI AND CARROTS

Yield:Serves six

• 1½pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)

• Kosher salt to taste about ½ teaspoon

• 1½cups water

• 1 tablespoon sugar

• ½cup rice vinegar

• Step 1

Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.

• Step 2

Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combine the vegetables, and allow to cool to room temperature.

• Step 3

Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

TIP

• Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.

CARAMELIZED KOHLRABI SOUP (OR ROOT VEGETABLE DO JOUR!)

• 3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes

• ¼cup extra-virgin olive oil, more as needed

• 1¾teaspoons kosher salt, more to taste

• ½teaspoon black pepper

• 1 large white onion, peeled and diced

• 3 garlic cloves, minced

• 2 cups vegetable or chicken stock (or use water)

• 1 bay leaf

• 1 small lemon, preferably a Meyer lemon

• Grated Parmigiano-Reggiano, as needed

• Smoky chile powder, as needed

• Step 1

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to the oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

• Step 2

Meanwhile, heat the remaining 2 tablespoons of oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

• Step 3

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

• Step 4

Discard bay leaves. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

• Step 5

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

FENNEL, CUCUMBER AND RADISH SALAD

Ingredients

• 1 ½ cups thinly sliced cucumber 

• 1 ¼ cups thinly sliced fennel

• 1 ¼ cups thinly sliced radishes 

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• ¼ teaspoon ground pepper

• 2 tablespoons chopped fresh dill

• ½ teaspoon flaky sea salt, such as maldon

• Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.

Originally appeared: EatingWell Magazine, March/April 201

• 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.)

• Lettuce or radicchio
• Cucumbers
• Zucchini
• Eggplant or stuffing peppers
• Red peppers
• Hot peppers
• Green beans!!
• Cherry tomatoes
• Heirloom tomatoes
• Tomatoes
• Onions
• Daikon radish
• Basil (make your pesto now!!)
• cilantro or dill
• Grapes (don’t waste these – they are so sweet!)

We had a great time at the  Variety Showcase Variety Showcase — Culinary Breeding Network  last Sunday. We tasted so many tomatoes, breads and dry corn based delicacies. We came away with ideas and seeds to plant for next year. I tried to string up my first ristras of dry farmed tomatoes (you can see them hanging in the  barn). I took home a tomato of each variety two years ago and fermented the seeds and planted them last year for the first time. My first row was not successful. My nephew Max has been trying to get me to dry farm for years and this is the first year I actually put three beds of tomatoes in and really did not irrigate them at all. The tomatoes are small and have a bit of a tough skin but are really tasty and will make great sauce in the winter when I have forgotten the flavor of a fresh tomato. I hope to make them for all the winter shareholders as a treat in December.  

Peppers are on! Fingers are crossed that the ground squirrels don’t find them like they did last year. We hope to roast some next week and if they hold out, have them for you all to purchase. Reach out if you are interested so we put you on the list. Cherry tomatoes are peaking as well. Luna is busy roasting them up and freezing them for our favorite pasta :https://www.delish.com/cooking/recipe-ideas/a35421563/baked-feta-pasta-tiktok/

We know it is hard to keep up with the veggies at this time of year but we urge you to try as the cold nights remind us that fall is in the air and the crops will rapidly shift once the first frost hits as early as the beginning of next month. Please eat every tomato, pepper and eggplant!

This is the first week of radicchio. It seems early to us too, but if I look back on past notes, this is about the time that we begin the amazing harvest that will last through March. Radicchio has a reputation for being bitter, and there is a cure for this. Make sure to soak your radicchio in ice water for at least 30 minutes before eating and you will be turned on to the world’s greatest vegetable. We start most meals with a radicchio salad,(at least that’s the goal) Vegetables first before the rest of your dinner helps to lower the glycemic index of the remainder of your meal. Eating extra fiber helps to ensure a healthy intestine. My favorite event is the Sagra del Radicchio https://www.culinarybreedingnetwork.com/events/2024/sagradelradicchio Juve and I will be in Honduras but trust me you don’t want to miss this event. It is similar to the Variety Showcase but all about winter veggies. Get your tickets early and show up late (around 4).

This week we continued to transplant into the greenhouse,  exchanging summer crops to those we will enjoy in the winter. We planted green onions, lettuce, spinach, cabbage, and more parsley. If you have not come around to parsley, you will by the end of the winter season. Parsley is the greatest vegetable (next to radicchio), making a superior pesto to basil in my opinion. Among its many health benefits: it is rich in vitamins (K, A and C), rich in antioxidants, supports bone health, rich in nutrients that protect your eyes and much more. To make parsley pesto Look up Prezzemolo and you will see that pine nuts have been replaced by lemon rind and juice. The added bonus is it stays bright green and tastes delicious.

The harvest of the winter squash has begun. It will take several weeks, as we search through the field, to select the varieties that need to be harvested first. Kabocha  is usually first as it does not preserve well in the field and is more tasty earlier. All winter squash improves overtime and we would recommend keeping your winter squash around for at least a month before you try it. Some varieties are not good until January. Those will be preserved/reserved for the winter share. 

Events to remember: Harvest festival on October 13 from 2-6 pm.

Winter share opportunities still exist! email us to get signed up now lynjuve@msn.com.

Recipes to enjoy:

https://www.allrecipes.com/recipe/76808/italian-sausage-peppers-and-onions

Radicchio Salad with Apple, Blue Cheese and Avocado

https://food52.com/recipes/25448-toro-bravo-s-radicchio-salad-with-manchego-vinaigrette

Quick Pickled Daikon Radish

Quick 3 Ingredient Pickled Daikon Radish

• Daikon radish
• Kale or collards
• Cucumber 
• Zucchini
• Parsley
• Basil
• Onions
• Potatoes
• Green and purple beans
• Cherry tomatoes
• Sweet red and yellow peppers
• Hot peppers
• Grapes
• Fruit bar – plums, apples and pears you choose

This week we harvested the second to last bed of potatoes. It was a Hail Mary to try and get as many of the seed potatoes as possible into the ground. They did not really like the heat of a hoop house, but those beds are now prepared for winter crops. Once it cools down tomorrow, I hope to Transplant, the spinach, Napa cabbage, and some of the final escarole. We were out surveying the beneficial insects and their effects on the aphid and white fly populations and honestly it’s hard to tell. There are quite a collection of those buggers already out there. We use an organic spray to fight back the aphids, but can’t really use that once we’ve put down beneficial bugs as the spray is indiscriminate. I guess we will have to cross our fingers that the beneficial insects multiply faster than the pests.

The squirrels are busy wreaking havoc where they can take a stronghold. We can continue to try and beat them at their own game. It feels like they might be winning. These hot days have been good for the flowers and the tomatoes but some of the fall crops are getting the signal that it’s time to bolt. I’ve already seen about 10% of the radicchio going upwards towards the sky – not a good sign.

Tomorrow afternoon Juvencio and I will attend the culinary breeding networks event at the Redd in Southeast Portland. There we will meet with Seed companies, breeders, and chefs as well as other farmers who are out to see the next best thing. I’m hoping to learn how to string up my dry crop tomatoes, get some special barley seed, and see the next generation of radicchio.

It’s hard to believe that we still have space in our Winter CSA but you heard it here first. We still have 10 spots so if you’ve been on the fence, you don’t want to miss this series of amazing harvests. We will have lots of good greens for you to enjoy during long winter nights and hopefully a steady supply of salad greens. There will be eight harvest over the five months generally two harvest per month except for in January and February.

The harvest festival is set for October 13 and we gain new performers by the minute. We hope you will come and enjoy the afternoon, filled with cider pressing, pizza making, music listening, and farm touring. 

With kids back in school and college students about to depart it sure feels like fall. The weather has been a bit deceiving, but hopefully by the end of the week we will be feeling the crisp morning Temperatures and the afternoon highs in the 70s. I have been busy making dried flower wreaths, and birdfeeders in my spare moments between doctoring and farming and have many options for you to choose from. I am back at the farmers market where the full display is out. You all missed my studio in full show as no one stopped in , but by the end of the week there should be new additions. Please come visit me at the Beaverton  Farmers Market on Saturdays 8:30-1:30 or reach out to me via text if you’re interested. Dried Flower Wreaths last for years, come with a box to store them if you want to use them on your front door for fall decoration. The birdfeeders make great gifts and can be special ordered.

Caldo Verde (Portuguese soup with collards and potatoes)

INGREDIENTS

Yield:4 servings

· 2 tablespoons extra-virgin olive oil, plus more for serving

· 1 medium yellow onion, halved and thinly sliced

· Kosher salt and black pepper

· 5 garlic cloves, thinly sliced

· 1½pounds Yukon Gold or yellow potatoes, peeled and cut into ½-inch cubes

· 1(3- to 5-ounce) chouriço, linguiça or any smoked garlic sausage link (in one piece)

· 6 cups low-sodium chicken broth

· 2 cups stemmed and finely shredded collard greens or kale (from 3 to 4 ounces unstemmed greens)

PREPARATION

1. Step 1

In a large Dutch oven or heavy pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.

2. Step 2

Add potatoes, the whole sausage link and broth; season with salt. Bring to a boil over high heat. Cover, reduce heat to medium-low and cook until potatoes are very soft and crush with no resistance, about 25 minutes. Transfer sausage to a cutting board to cool.

3. Step 3

Using a slotted spoon, reserve 1 cup of the potatoes. Purée the remaining soup in a blender (or use an immersion blender) until smooth. Return to pot and add collard greens and reserved potatoes. Cook over medium-low heat, stirring and mashing potatoes slightly, until greens are softened and soup is thickened, about 5 minutes; season with salt and pepper.

4. Step 4

Divide soup among bowls. Thinly slice the sausage and divide on top. Drizzle with oil and serve warm.

Chickpea Stew with Turmeric and Greens

INGREDIENTS

Yield:4 to 6 servings

· ¼cup olive oil, plus more for serving

· 4 garlic cloves, chopped

· 1 large yellow onion, chopped

· 1(2-inch) piece ginger, finely chopped

· Kosher salt and black pepper

· 1½teaspoons ground turmeric, plus more for serving

· 1 teaspoon red-pepper flakes, plus more for serving

· 2(15-ounce) cans chickpeas, drained and rinsed

· 2(15-ounce) cans full-fat coconut milk

· 2 cups vegetable or chicken stock

· 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

· 1 cup mint leaves, for serving

· Yogurt, for serving (optional)

· Toasted pita, lavash or other flatbread, for serving (optional)

Shop ingredients on Instacart

PREPARATION

1. Step 1

Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

2. Step 2

Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

3. Step 3

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

4. Step 4

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!

5. Step 5

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

6. Step 6

Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

• 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.