• Zucchini
• Green peppers
• Lettuce
• Onions
• Potatoes
• Cucumbers
• Tomatoes
• Basil or thyme or parsley
• Broccoli or beets or beans
• Eggplant
• Hot peppers
• Tomatillos or padrón peppers
• Cherry tomatoes or ? (we will see how many we get)

Another hot one! We can’t get a break. We will start harvesting early again this morning and hope to be done by 11:00 when the heat cranks up. We were out there the last two mornings taking advantage of cooler temps and transplanting all that we could. We pulled over half of the onions ( see our Instagram post) and bunched and hung them. We have tons of shallots to go as well as storage onions. 

We planted the remaining fall broccoli, the second to last radicchio, the fall fennel, more lettuce and overwintering cabbage. I will seed fall radishes, turnips and daikon on Monday after the heat . Year round farming is a great way to eat seasonally. If you are into delicious sweet kale, salad greens, shallots, Brussels sprouts and more sign up for the winter share. We have many spots still available before I broadcast to the greater community reserve your spot. We offer only a full share but you are welcome to find someone to share with. We generally have 8- 10 items. There are 12 harvests over 5 months. Here is the schedule: 

October 30

November: 6, 13

December: 4, 18

January: 8, 22

February: 5, 19

March: 5, 19, 26

Send me an email/text if you want to sign up for the winter harvest, you won’t regret the fresh produce in those winter months – trust us.

I am sharing a testimonial from Regina, a long time member and flower lover:

“Hi Lyn,

This is my beautiful bouquet of flowers I got from you last week.  Still as beautiful as when I brought them home.  

I love the smell of fresh flowers and these bring me joy for weeks!  Not sure what your secret is to such a long lasting bouquet.  

Thank you so much for the gift of summer flowers to brighten my day!  

Consider  me a recurring order!! ❤️❤️”

Still time to order a bouquet especially curated for you! I will sign off and get dressed and ready to harvest. I might sneak out to transplant the last of my fall flowers before heading into the hoop house for cucumbers.

Recipes for this week:

Summer Squash (aka zucchini)Scampi

4 servings 25 minutes

11/2 pounds zucchini sliced in 1/2” thick rounds

kosher salt

neutral oil

1 garlic cloves,  finely chopped

1/4 tsp red pepper flakes

1/2 c white white

3 Tbs unsalted butter, cubed and cold

1 Tb lemon juice

1 Tb chopped herbs (parsley, basil, mint or tarragon

Step 1:

Arrange squash in a single layer and sprinkle with salt.  Let sit for 10-30 minutes and pat dry with a kitchen or paper towel

Step 2:

In a large (12 inch) skillet over medium-high,  heat a thin layer of oil (abut a tablespoon) Add a single layer of squash, salted side down.  Cook,  w/o flipping until 

browned underneath, 2-3 minutes.  Transfer to a large plate or platter and repeat with remaining squash,  adding more oil as necessary

Sprinkle it with garlic and red pepper flakes.

With the empty skillet over medium heat, add the white wine. Simmer 2-3 minutes or until reduced by 1/2. Add the butter and shake until it melts and combines with the wine into a sauce. Remove from heat,  add the lemon juice and shake to combine.  Season to taste and then pour over the warm squash.  Top with the herbs and serve warm.

Hobak Jeon (Pan Fried Zucchini)

4 servings/20 minutes

Dipping sauce:

2 Tbs soy sauce

2 Tbs rice wine vinegar

1/2 tsp maple syrup

1/4 tsp Korean red chili flakes (gochugaru)

1/4 tsp sesame seeds

1 scallion,  trimmed and thinly sliced

For the zucchini:

3/4 lb zucchini cut into 1/2” thick rounds

1 tsp flour

1 large egg

1 Tb fish sauce

1 TB veg oil

Whisk dipping sauce ingredients together and set aside.

In medium bowl,  toss the zucchini slices in flour until lightly coated.

In a separate bowl,  whisk together the egg and fish sauce,

In medium skillet or sauté pan,  heat the vegetable oil over medium heat.  Working in batches to avoid overcrowding,  dip and coat the floured zucchini rounds in the egg mix then add to the skillet and cook until lightly browned,  about 3 minutes per side.  Use a spatula to transfer to a paper towel lined wire rack.  Serve hot or at room temp with dipping sauce.

 Mr Henny’s Eggplant (can do with zucchini)

Everytime I make this,  I am amazed at how easy and good it is.  I’ve actually never done it w/zukes,  but “they” say you can

2-3 small eggplants, trimmed and sliced in half lengthwise

4-6 tomatoes (depends on side,  halved horizontally)

1/2 c fresh grated parmesan

EVOO

1/4 c. chopped herbs—parsley, basil, thyme, tarragon, chives—whatever you have.

Salt and pepper.

Heat oven to 450.  In an oven proof pan large enough for your eggplant halves to fit snuggly but in a single layer,  pour a tablespoon of EVOO.

Lightly scored the eggplants and place skin down.   Brush the tops with EVOO,  salt and pepper to taste,  then scatter herbs over and top with 1/2 the parmesan.

Place the tomato halves cut side down—you want to loosely cover up the lower layer of stuff—and then bush with oil.  Sprinkle the remaining parmesan on top and bake for 30-45 minutes until tomato skins are starting to blacken and the eggplant is easily pierced with a fork.

This is great with rice or crusty bread,  hot cold or room temp.

Braised chicken legs w/tomatillo

4 servings 1 hour

1 Tb canola oil

1 1/2- 2 lbs bone in skin on chicken thighs or legs

2 cloves garlic,  smashed

1 onion,  thinly sliced

1 lb tomatillos,  husks removed and chopped

1 jalapeno thinly sliced,  seeds removed if you prefer

4 c. chicken stock

15 oz can of hominy or chickpeas

2 Tbs fresh limes juice plus 1 lime for serving

1 1/2 c. Cilantro, leaves and stems,  chopped

Corn tortillas for serving.

Heat oil in DUtch oven or heavy bottomed pot

Season chicken w/salt and pepper.  Add to the pot, skin side down and cook until skin has rendered most of the fat and is a nice golden brown, about 8-10 minutes

Using tongs,  flip the chicken pieces and cook until nicely browned on the other side as well.

Transfer the chicken to a plate,  leaving all the fat and bits behind in the pan.  Add the garlic and 1/2 the sliced onion,  season with salt and pepper and saute until soft and translucent. Add tomatillos and 1/2 the jalapeno,  add chicken stock,  and bring to a simmer.  Reduce heat to medium and add the chicken back in,  skin side up. Simmer uncovered until the tomatillos have completely broken down and the sauce has thickened.

Add the hominy or chickpeas and cook for another 15-20 minutes. or until thickened.

Meanwhile,  combine the remaining onion and jalapeno and 2 Tbs lime juice.  Season w/ salt and pepper.

Serve each piece of chicken with sauce spooned around.  Top with onion chili mixture and cilantro, and serve with tortillas and wedges of lime.

Bulgogi eggplant

INGREDIENTS

1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices

• ½ teaspoon kosher salt (Diamond Crystal)
•  Neutral oil, such as vegetable or canola, for grilling
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon granulated sugar
• ¼ teaspoon garlic powder
•  Freshly ground black pepper
• 1 scallion, thinly sliced on the bias, for garnish

PREPARATION

1. Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture. 
2. While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
3. Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
4. Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.

• Zucchini
• Green peppers
• Lettuce
• Onions
• Potatoes
• Cucumbers
• Tomatoes
• Basil or thyme
• Broccoli or beets
• Cherry tomatoes or eggplant
• Hot peppers

Here we are again with extreme heat. The flowers have gone crazy I am driving now taking 27 buckets of flowers to the farmers market in hopes of selling them before 11 AM. It seems unlikely but I am forever hopeful. This means that you all will have the opportunity to order or just pick up beautiful bouquets tomorrow when you come to gather your share. 

The lettuce that I dutifully planted six weeks ago has grown and is beautiful. The subsequent plantings are still up in the air but at least you’ll have lettuce for a few weeks. The peppers were amazing but got scorched by the heat we lost probably a third of the beauties that were ready to go. The cucumbers chug along as we battle pests from above and below. I sound like a broken record but we’ve got gopher tunnels running below them as their roots taste just like cucumbers so the plants are not thriving. We’ve got cucumber beetles attacking the flowers and using them for mating ground. Enjoy cold soups tomorrow and fresh pasta‘s later on in the week. We have enjoyed both pesto and Prezzemolo this week as herbs are the spice of life. We made the tuna salad with cucumbers and herbs we tossed in tomatoes and lettuce and it was truly delicious please see the recipe below. We hope that you got a chance to try some of the tromboncino. It looks like it’s taking a break and does not like the heat. We made the Parmesan rounds roasted in the oven they were a big hit. 

As the weather looks cooler this coming week and Juvencio has taken every opportunity when it was cool enough in the extreme heat to prepare beds I plan to plant out the rest of the radicchio, the cauliflower and broccoli for fall. The overwintering cauliflower and broccoli will go in as soon as onion beds have been cleared and prepped hopefully over the next week or two. 

I seeded the overwintering onions, who knows if they’ll be able to germinate in this heat. This week I will hit the wreath making in full stride as August is wreath making month and September and October a wreath selling month. This is my last farmers market for about four weeks allowing me a tiny bit of breathing space. I had offered a five week subscription of flowers for $50 and had no takers. The offer still stands. Please do send me an email or preferably a text to let me know you’re in and I will have beautiful bouquets for you each week for the month of August.

We had the trombolini last night brushed with EVOO and grilled and it was delicious!

Tomato-Green Bean Salad w/ChickPeas,  Feta and Dill

4-6 servings

3/4 lb green beans,  trimmed

2 Tbs lemon juice

1 Tb red wine vinegar

1 clove garlic, minced

3 Tbs EVOO

1 pint cherry tomatoes,  halved

2 c. cooked chickpeans (or 1 15 oz can, drained)

4 oz feta,  crumbled

2-3 Tbs chopped dill for serving (could do mint or cilantro)

Salt and pepper to taste

Bring a medium saucepan of water to boil and cook the beans 2-3 minutes until tender-crisp,  then plunge into cold water to stop cooking.  Drain well and blot dry with a clean towel.

Mix the lemon, vinegar, oil and garlic in a small bowl to make a dressing—add salt nd pepper to taste.

Add cherry tomatoes, green beans and chickpeas to a large salad bowl and season w/salt and pepper.  Add dressing and toss to coat.  Add feta and toss again.  Allow to marinate for at least 10-15 minutes before serving—s w/herbs at time of serving.

Green Bean and Tofu Salad with Peanut Dressing

Salt

Dressing:

1/4 c crunchy peanut butter

1-2 Tbs hoisin sauce

1-2 Tbs fresh lime juice

1/4 tsp red pepper flakes

12 oz green beans,  trimmed and cut into 2” lengths

1 box (14 oz) extra firm tofu,  drained and cut into 1 “ cubes

Bring a pot of salted water to boil.  Meanwhile,  combine the sauce ingredients in a large bowl.  Add 2-3 Tbs of the boiling water to make the dressing pourable but stick thick.  Cook the beans in the boiling water 2-3 minutes until tender-crisp then cool immediately under cold running water;  drain well.  Transfer the beans and tofu to the bowl and still gently to coat.  Sprinkle with a few more red pepper flakes (green onions and/or cilantro would be good here too)

Corn and Zucchini Lasagna

 3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

 1 3/4 teaspoons kosher salt, divided

 3 tablespoons olive oil, divided

 1/2 cup chopped shallot

 2 garlic cloves, chopped

 2 cups raw corn kernels (from 2 or 3 ears corn)

 1 teaspoon fresh thyme leaves

 15 ounces ricotta cheese

 1 1/4 cups shredded parmesan cheese, divided

 1 large egg, beaten to blend

 1/4 cup chopped basil leaves

 2 tablespoons chopped chives

 1/4 teaspoon pepper

 1 1/2 tablespoons butter, divided

http://twie.holeinthewoodsfarm.com/recipe/parmesan-tromboncini-discs/

https://www.theorganicfarm.net/?p=1106

Scarlets tuna salad from NYT( use fresh salmon)

Scarlett’s Tuna Salad

• Lettuce
• Onions
• Potatoes
• Basil
• Parsley
• Tomatoes
• Cabbage
• Green peppers
• Cucumbers
• Zucchini
• Kale or chard

 Yes we are bracing for a week of near triple digits every day. We are moving seedlings out of the hoop houses and into shaded areas in hopes that we can keep them moist enough to survive this week. We managed to get two more beds of radicchio planted for Fall and winter harvest. We have most of the fall cabbage in but still one more bed to go. On a small farm it is hard to get enough space to plant all of the crops that we want to have ready for year-round production. The moment we pull out one crop the bed is composted and planted again. Sometimes we have space in a hoop house at this time of year but it is hard to plant for fall and winter in this heat.

 The onions are bulbing up beautifully. It looks like it will be a bumper crop of onions and shallots. The Walla Walla’s are the next onion to come out within the next week or two. The first onions we gave this season were overwintered onions seeded in the summer of 2021 transplanted in the fall and harvested in May. The second group of onions that we gave came from onion sets. These are small onions grown for the very purpose of planting them out in the field and having them grow to full size in the early summer. Those are the onions we’ve been giving recently, small and yellow not meant for storage. The next set of onions will be early onions that are not keepers. That means they’re to be used fresh; they aren’t expected to last in your storage space longer than September or October. We have so many different varieties of onions it’s hard to keep track. Many of them are storage onions which means we will give them throughout the winter to our winter subscribers and use them ourselves in our kitchen. In recent years we’ve not had as good luck with our shallots. They are a cross between onions and garlic and have extremely long shelf life. Sometimes we eat shallots into June the following year. We did shallots from sets for the first time this year and those will be ready to pull shortly. They are much smaller and each little bulb produced about three shallots. We will hang onto those for our winter subscribers. We also started shallots from seeds and those are huge and doing beautifully. Again those will be used predominantly for late fall and winter chairs. Next week I will seed those very early onions for the following year and the cycle will begin again.

The cucumbers have finally kicked into gear. I transplanted cucumbers after the peas came out a couple of weeks ago and those are already producing. Those poor cucumber plants sat in Flats for over six weeks waiting for a space in the garden and now they are in full bloom. I managed to plant two more beds of cucumbers just in case there weren’t enough ha ha that should start producing in August. We hope to have cucumbers through October so make sure to eat your cucumber a day it will keep the doctor away. Tomatoes are ripening and we are excited to be able to give everybody some tomatoes. Green peppers are sizing up as well. We harvested the first hot peppers and expect many more in the weeks to come. The first taste of cherry tomatoes will be available for some this week. We have the traditional amount of cherry tomatoes but we need your help harvesting them. The real harvest of cherry tomatoes begins in August and hopefully continues through the first frost. Egg plants are in full bloom and we hope that they don’t let us down. They don’t really like hundred degree weather and tend to drop their flowers which will affect their fruit for weeks. Keep your fingers crossed. The beans are finally starting to climb; they’ve been in the ground for two months and done nothing. We remain hopeful that green beans will grace your tables sometime in early August. Again these are labor intensive crops and without the hands to harvest them there will be less on your table and more for the farmers. This week we see the last of the spring cabbage. The broccoli is at the end and there will be no more Colliflower till fall. We shift from brassicas to nightshades and alliums continue to produce. It’s finally time for Caprese salad and a little bit of pesto. Don’t forget prezzemolo.! the garlic free parsley heavy delicious and pesto alternative. We are starting to see winter squash forming on the plants as they battle it out with the cucumber beetles. Sometimes we see 40 cucumber beetles inside one squash flower. It seems an unfair disadvantage.

The last couple of days have been pure flower glory. I harvested 23 buckets of flowers for the farmers market as well as three for a wedding and many many more for drying. The whole upper level of the barn is full of dried material or drying material for Ree‘s that I will start making in the weeks to come.

It’s going to be hot this week!  Make your family some cold soup or vegetable salad to eat all week!

CUCUMBER, GRAPE AND HAZELNUT

2 medium cucumbers; 1 pound green grapes; 1 thick bread slice; ⅓ cup hazelnuts; 2 to 3 tablespoons olive oil; 2 tablespoons sherry vinegar; 1 small shallot; 1 cup water; salt and pepper. Serve smooth. Garnish: A drizzle of olive oil.

KALE AND OLIVE

Sauté 2 bunches chopped kale in olive oil over medium-high heat until soft; let cool. Combine with 2 cucumbers; ¼ cup green olives; 2 slices bread; ¼ cup olive oil; 2 tablespoons red-wine vinegar; 2 cups water; a pinch of red-chile flakes; pepper. Serve smooth. Garnish: Grated Parmesan.

ZUCCHINI AND HERB

Sauté 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Garnish: Toasted pine nuts.

“Classic” gazpacho with finquita veggies

In a food processor or blender,  finely chop a few cloves of garlic and one or two of your beautiful finquita onions.  Fresh oregano and/or basil are great here too.  If you have a jalapeno or other hot pepper,  add it too.

Add a few tablespoons of bread crumbs and a few tablespoons of EVOO.

Coarsely chop a few cucumbers and green peppers, and a few tomatoes,  toss them in and pulse.

Add water and pulse until you get a consistency you like.

Until the tomatoes come on,  I add tomato paste to get it tomato-y enough.

Season with salt,  pepper,  lemon juice to taste

Smashed zucchini with chickpeas and peanuts

3-4 medium zucchini

1 jalapeno, halved, stemmed and sliced into 1/8” pieces

2 limes,  one zested and juiced,  the other cut into wedges for serving

Kosher salt

1/4 c EVOO

1 15 oz can chickpeas,  drained,  or 1 1/2 c cooked,  rinsed and patted dry

1/4 c roasted peanuts

1 1/2 tsp zaatar, ground sumac or ground coriander

Trim the zukes and slice lengthwise into quarters.  Position cut side down and then whack with a rolling pin or heavy knife until craggy and split.  Rip into 1/2-1” pieces.  Toss with the sliced jalapeno,  lime juice and 1 1/2 tsp salt,  then transfer to a colander to drain while you cook the chickpeas.

Heat the oil in a skillet over medium heat.  Add the chickpeas and peanuts and cook, stirring occasionally,  until the chickpeas and nuts are lightly browned and crisp—5-10 minutes.  Remove from heat and add the lime zest, sumac and a pinch of salt.  Stir until fragrant and then taste and salt as needed.

Shake the zucchini to get rid of any excess liquid,  then transfer to a plater or individual plates.  Drizzle with a little olive oil,  then top with the chickpeas. Add salt and a squeeze of lime to taste.

Tortilla Espanol (yeah, you have to cook it—but once you do it tastes good hot or cold!)

2-3 large potatoes or 4-6 smaller ones,  peeled and very thinly sliced

1 medium fresh onion, thinly sliced

1/4-1/2 c olive oil

6-8 eggs,  beaten

Heat 3-4 Tbs EVOO in an ovenproof skillet over medium heat,  then gently cook the potato slices and onions until the onions are soft and the potatoes are getting translucent.  It helps to keep gently loosening the potatoes so they don’t stick.  Remove the potatoes and onions to a large bowl but don’t clean the pan.  Pour the beaten eggs over the potatoes in the bowl and gently mix to coat.  Season w/salt,  pepper,  and any chopped fresh herbs if you want. 

Heat 3-4 TBs EVOO over medium heat in the skillet again,  and pour in the egg-potato mixture.  Push down any potatoes that try to pop up above the eggs.  Cook until the edges are starting to set.

Technically you are supposed to cook until the eggs are starting to set,  then flip the whole thing and cook the other side.  I never have the guts to do that,  so I just put the whole thing under the broiler for 5-10 minutes or until the eggs are set and starting to brown.  THEN I flip the whole thing out onto a plate and cut into wedges to serve.

• Green onions
• Fresh onions
• Lettuce
• Parsley or Basil
• Chard, kale or collards
• Broccoli 
• Cauliflower
• Cabbage (tons of delicious recipes below)
• Zucchini
• Cucumbers (finally they are here, slow trickle but get ready!)
• Potatoes

Another week at the farm. Sugar snap peas are officially done we’re turning over those beds and getting radicchio and the very last cucumbers into the ground. Spring is officially over and we are shifting gears. You will see some of the last broccoli,cauliflower and cabbage that was planted in the spring given this week and next . We hope to have tomatoes, at least a taste of them next week. The cherry tomatoes and greenhouse tomatoes are loaded with fruit just waiting for some of those warm days to ripen that product and get it to your tables. A small heat wave in June set us back in crops like lettuce and radicchio. Neither of those will germinate in extreme heat and so there will be several weeks that we don’t have lettuce. I keep on seeding though and I remain hopeful that seeds that I planted this week will be ready for your tables in September.

 I got to use my brand new cedar a few times this week trailing beds of rutabaga carrots and beets. But hitting the timing on the first weeding remains elusive. The arrival of our Swiss friends Pascal and Jean and their two small children has been great but farm work has gotten pushed to the side. We are busy thinking about fall. I have harvested all of my wheat. My poppy pods are coming and I’m filling the upper level of the barn with dried flowers in preparation for wreath making and sunflower birdfeeders. I’m not quite sure what I was thinking of as I seeded and transplanted and I’m now harvesting so many sunflowers. As you drive up to the farm I hope you look to the right at the corner of our property you’ll see a giant sunflower field, something I’ve always wanted and the plants have grown 10 feet tall. Lots of beautiful photo shoots available. If you go out to the orchard and turn west down to the road you’ll see the sunflowers, marigolds and amaranth happy photo taking. 

Don’t forget that today Sunday, June 17 from 3 to 430 there’s lavender wand making in the orchard. This is Janet Gill‘s specialty, although she has lots of crafts this is a fun and easy one that’s accessible to everyone if you just follow her instructions. You will go home with at least one fresh lavender wand and the skills to make several more. 

I mentioned the winter share in the note last week. I will remind you again sign-up is coming, space is limited and winter is gray. It is always refreshing to have farm grown vegetables in those dark days sign up early to get on the list you won’t want to miss this lineup. Here is what we gave last December:

• Lettuce
• Radicchio
• Fennel
• Leeks
• Brussels sprouts
• Cabbage or cauliflower
• Radish/daikon
• Winter squash
• Garlic
• Onions
• celeriac
• Parsley
• Arugula ( quite spicy consider braising)

Here are some recipes to enjoy this week:

Amazing 5 ingredient Summer squash pizza!

Best Zucchini Pizza Recipe – Easy 5 Ingredient Summer Squash Pizza (food52.com)

Ottolenghi’s zucchini “baba ghnoush”

Ottolenghi’s zucchini ‘baba ghanoush’ – One Tough Cookie (toughcookieblog.com)

Ottolenghi’s stuffed zucchini:

Ottolenghi’s Stuffed Zucchini with Pine Nut Salsa — Cooks Without Borders

Zucchini Gazpacho:

Zucchini Gazpacho – Killing Thyme

Meatless Monday: Mark Bittman’s Zucchini-Pear Soup:

Mark Bittman’s Zucchini-Pear Soup Recipe for Meatless Monday | Devour | Cooking Channel (cookingchanneltv.com)

Borani-yeh Kadoo: Persian dip made with lat summer produce:

Borani-yeh Kadoo: A rich, garlicky Persian dip made with late summer’s best produce | CBC Life

• Green onions
• Fresh onions
• Kohlrabi or rainbow carrots
• Lettuce
• Parsley or Basil
• Chard, kale or collards
• Broccoli (see recipes below)
• Cabbage (tons of delicious recipes below)
• Zucchini
• Cucumbers (finally they are here, slow trickle but get ready!)
• Potatoes
• Sugar snap peas – the last of the season

Some of you will be happy to know that this is the very last of our sugar snap peas. We had a bumper crop this year and now the vines are browning and it is time to pull them out and replace those beds with fall crops like radicchio. The major planting is done but we turn over bed by bed, cabbages come back out, rutabagas go in and so on. The cycle of a year round farmer never ends but the emphasis on seeding and transplanting shifts to weeding and harvesting.

The flowers continue to burst onto the scene with all of the carefully planted sunflowers blooming right around the same time. Fortunately I have so many varieties that some take longer to mature than others so there is always something new in the garden. I am in a battle to harvest the wheat before the white crowned sparrows eat the kernels from above and the ground squirrels get the kernels from below. Although we have four working dogs on the farm none of them are good enough to control the ground squirrel population.

 We are happy to report that the tomato vines are full of beautiful green tomatoes. We anticipate having tomatoes for all by the end of the month. That being said, those of you who know our farm will understand that in order to harvest the quantity of tomatoes, peppers, eggplants and zucchini and  cucumbers that we will have in the upcoming weeks we need your help. Please continue to sign up to help bring in the harvest, Luna, Juvencio and I cannot do it all by ourselves.

Janet Gil is offering her lavender wand making session again this year. We are anticipating this event anxiously and it will take place next Sunday, July 17 in the orchard. There will be two sessions, one at 3 o’clock and one at 3:45. Please come prepared to have some fun and go home with at least one lavender wand too.. We will be socially distanced outdoors please do bring a mask in case you need to get close. The newest variant of Covid is extremely contagious being vaccinated and being outdoors decreases your chances of getting it and yet we want to keep everyone safe. There will be no sign up just show up.

There has been a request for alternative activities to do together around the farm. Harvesting is the easiest activity to get people involved. We anticipate a bumper crop of alliums this year. Those are onions and shallots. I will send out an email when the grand harvest will take place and you can join in if you want. Onion harvesting is usually quite fun and easy and there are several different tasks from pulling the onions from the ground to bunching them to hauling them out of the field and hanging them in the barn. We anticipate this massive effort sometime in August..

We are planning for an amazing winter season and sign ups will go out at the beginning of August. We have only 50 slots for the winter harvest which will include 12 harvests over the course of five months. It tends to be three harvests in November and then 2 harvests during the months of December, January and February and three harvests in March. We can’t wait to share the winter bounty with you so make sure you let your intentions be known if you want to participate in the winter season. We harvest only once a week during the winter on Sundays. There is a Portland drop site available.

Juvencio spent over $1000 on chicken feed last week. Despite feeding them garden scraps, scraps from “Higher Taste” Vegan prepared food waste and a healthy dose of weeds they eat grain. We are raising the price of eggs to $7 for the remainder of the season. We have tons of eggs this week and so many flowers. It is always great to order ahead  so we can set aside for you.  You can add on delicious local mushrooms as well by going to our partner’s website Cloud cap mushrooms. You deal with them directly (payment and email connection) and they drop the mushrooms here for you to pick up with your veggie share.Here is the link for our farm: https://cloudcapmushrooms.com/la-finquita-del-buho 

As our country continues to spiral, please remember to stay engaged in what you care about and make your voices heard.

Some recipes to enjoy this week:

Kolokithopita—Zucchini Pie

Serves 8-12

Ingredients:

1/2 c EVOO

2 lbs large zucchini, trimmed and shredded

2 large onions,  finely chopped

2/3 c crumbled feta

1/2 c short grained rice or bulgur

1 c fresh mint,  finely chopped

1 bunch fresh parsley,  finely chopped

2 eggs,  slightly beaten

Salt,  pepper

14 sheets of phyllo dough,  thawed

1/2 c melted butter (or EVOO)

In large skillet, heat 2 Tbs EVOO and add zucchini (in small batches if necessary). Cook over medium heat until soft and until most of the liquid has evaporated.  Remove and plae in large bowl.  In the same skillet,  heat 2 Tbs EVOO and saute onions until translucent.  Add to bowl with the zucchini.  Add feta, rice, herbs, eggs, remaining oil, salt and pepper to taste.  Toss well to combine.

Layer fillo in buttered large rectangular baking pan.  Brush sheet with butter and layer on another;  repeat for 8 sheets.  Spread filling over and top with remaining phyllo and butter in the same fashion.  Score the pie with a sharp knife into square or diamond shapes,  and bake for 45-50 minutes in an oven preheated to 350.  Let sit at least 15 minutes before serving.

Broccoli Salad with Garlic and Sesame

1 1/2 tsp red wine vinegar

1 tsp kosher salt, more to taste

2 heads broccoli,  1 lb each,  cut into pie-sized pieces

4 large garlic cloves,  minced

3/4 c. EVOO

2 tsp cumin seeds

2 tsp toasted sesame oil

large pinch red pepper flakes

In a large bowl,  stir together the vinegar and salt,  add the broccoli and toss to mix well.  Set aside

In a large skillet,  heat EVOO until hot,  but not smoking.  Add garlic and cumin and cook 1-2 minutes until fragrant. Stir in  sesame oil and red pepper flakes.  Pour mixture

over broccoli and toss well.  Let sit for at least an hour at room temp,  then keep in the fridge. Keeps well—we can eat it all week!  Toss in chunks of tofu or some shredded chicken if you want to make it into a meal.

Eat your cabbage and broccoli 

https://www.eatwell.com/thisweeksbox/2018/12/6/fried-broccoli-and-kale-with-garlic-cumin-and-lime

This is one of our favorite cabbage recipes and can be eaten every week!:

roasted cabbage with walnuts and parmesan

Cabbage recipe

Roasted cabbage (Ottolenghi inspiration)

Zucchini  Souffle – uses zucchini and our delicious eggs:

http://nycsliceofrice.blogspot.com/2011/03/zucchini-souffle.html

Zucchini butter spaghetti: https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/

Zucchini quesadillas:

zucchini quesadillas

If you still have beets and beet greens or try it with chard: Sue says the beet green pesto was to die for!

Beet Green Tart with Spring Vegetables

• Zucchini
• Herb – basil or parsley
• Sugar snap peas
• Broccoli
• Cabbage
• Lettuce
• Collards or kale
• Green onions
• Cucumber (s) (very few this week, but they are ramping up)
• beets or kohlrabi or spinach
• Potatoes
• Spring onions

We survived the heat. We watered the seedlings multiple times a day and miraculously the losses were minimal.  The cool nights helped the animals recuperate and the farmers as well. The weeds grew exponentially even in the 110 plus degrees in the hoop houses. We are gradually pulling them out but most days are too hot to spend much time in there.

The flowers also loved the heat, they have gone crazy. I harvested over 10 buckets of flowers on Thursday night for the farmers market and by yesterday evening I could harvest another 6. The sunflowers have explodes making for very bright and cheerful bouquets. I love to get orders and can have bouquets ready for you on your pick-up day.

The Brussels sprouts, romanesco cauliflower and the fall cabbage are growing well. The eggplant, peppers and tomatoes all have blooms and some small fruit.  It seems late but alas this is a strange year. The spring broccoli is ready for harvest while the fall broccoli is almost ready to be transplanted. Farming is different from having a home vegetable garden in that the work is never “done” we are constantly seeding for the next season. On Thursday I seeded celery, fennel, escarole and more for harvest during the winter season.  We will offer you the opportunity to participate in our winter share – 12 weeks of winter vegetables from November thru March. I know you may be feeling there are so many vegetables right now – but wait until those darker days when you wish for soup and roasted cauliflower and a fresh radicchio salad.

 I have started to harvest my wheat for wreath making. Our friend and neighbor Spencer Gates has been farming in Helvetia for over 40 years and he lets us harvest a few bushels of wheat for drying. My own personal stand of wheat has 10 varieties. I watch it every day and hope to harvest it just at the right time before the ground squirrels or birds get to it or the rust ruins it. With many balls in the air wheat watching is just a minor one.

In the email I included a link to contribute to abortion funds nation wide. I also included a copy of Initiative Petition 17, a gun safety measure will make it onto the fall ballot. Lift Every Voice Oregon is an interfaith organization that has worked to get this initiative onto the ballot. People want to do something after the horrific mass shootings in the last months and this is a way to act locally.

Here are some recipes to enjoy this week:

Quick pickles for your 4th celebration!

Zuni Cafe Zucchini Pickles

1 lb zucchini,  ends trimmed

1 small yellow onion,  peeled

2 Tbs kosher salt

Ice water and ice cubes

2 c apple cider vinegar

1 c granulated sugar

1 1/2 tsp dry mustard

1 1/2 tsp yellow or brown mustard seed

! tsp numeric

Cut the zucchini lengthwise (or crosswise if you prefer) into 1/16” slices.  Cut onion slices the same thickness

Place the zukes and onion in a wide bowl, toss with the 2 Tbsp of salt and cover with ice water and a few ice cubes.  Leave for an hour,  until faintly salty and slightly softened.  Drain and dry thoroughly between kitchen towels.  Rinse and dry the bowl. 

Combine the vinegar, sugar, mustards and turmeric in a saucepan and simmer over medium high heat for about 3 minutes.  Take off heat and let sit until just warm to the touch.

Return the zucchini to the bowl and pour the brine over,  then stir gently to distribute the spices.  Transfer mixture and brine into 2 pint jars and refrigerate at least a day before serving.  Will keep indefinitely in the fridge.

Oven-Roasted New Potatoes

Ideas for broccoli:

Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich

1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems

3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 Tablespoons ‘regular’ chopped garlic

1 T dill seeds

1 T coarsely grated (or chopped) ginger

1 T yellow mustard seeds

1 T vegetable oil

2 1/2 cups white wine vinegar

2 1/2 cups water

1 t pickling or other uniodized salt (often called sea or kosher too, I think)

In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts

Broccoli Sausage Pasta submitted by E. Kinney:

1 lb turkey italian sausage

1 lb broccoli

1 box shaped pasta

1 onion

as much garlic as you can stand

Toasted Pine nuts

Parmesan Cheese

Chicken Stock

Red Pepper flakes

Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.

Mustard butter pasta with broccoli adapted from The Tassajara Recipe Book

5/8 cup butter, softened (or part olive oil)

4 Tblsp dijon mustard

2 cloves garlic

2 Tblsp parsley, well minced

2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper

1 Tblsp oil

2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!)

3/4 pound pasta

Blend butter and mustard. Set aside.Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper.

Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12″ skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn’t bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.

• Lettuce
• Green onions
• Zucchini
• Sugar snap peas
• Kale
• Broccoli or Chinese broccoli
• Cabbage
• Beets or carrots
• Herb ( basil, parsley or cilantro)

This week has seen the conservative majority on the supreme court strike down roe vs. Wade.  50 years of Stare decisis – “standing with things previously decided”. It is unthinkable and not previously imaginable to so many of us. Many of you took to the streets and I thank you.

Here is who I donated to this week : Center for Reproductive Rights: https://secure3.convio.net/cfrr/site/Donation2?9666.donation=form1&df_id=9666&mfc_pref=T&s_src=21RRFR0421Nav&s_subsrc=datasync&autologin=true

National Black Women’s Reproductive Justice:https://blackrj.networkforgood.com/

NARAL pro-choice America: https://www.prochoiceamerica.org/

Other ways to donate:

Planned Parenthood: https://www.plannedparenthoodaction.org/issues/abortion

Many of you watched or listened to the January 6th hearings and were  witness to the depth of corruption and filth that spewed from Trump’s mouth. He put on a huge pressure campaign to force the DOJ to support his lie about widespread fraud in the outcome of the 2020 election. He sought to put a junior lawyer in the DOJ into the attorney general position to maintain power and yet there are many people who still would vote for him or see him pardoned.

This is when I turn to the dirt and dig deep. I enter my exam rooms and listen for ways to help those most in need and I try to shut out the negativity of this country.

We worked hard this week at weeding ( Juve is the amazing Honduran machine!). Water systems are just about up and running for the almost 100 degree weather. Today they must get plugged in. If it is not unprecedented rain, weeds gone wild it is a heat wave with drying wind. We have a massive amount of striped cucumber beetles ravaging the winter and summer squash we protected with row cover as long as could. We do this work as a family with minimal help. We depend on the community to help just a little. Please do sign up to help harvest.

Here are some recipes to enjoy this week from Sue Kass

Sugar Snap Peas with Calabrian Pepper and Fennel

6 servings 30 minutes

Chile dressing:

1/4 c grapeseed or other neutral oil

1 tsp minced garlic

2 tsp minced shallot

1 tsp deseeded and minced Calabrian peppers packed in oil (Trader Joes has these!)

1/2 tsp lemon zest1/4 tsp minced fresh thyme

1/4 c EVOO

1/4 c fresh lemon juice

For the salad:

1 lb sugar snap peas

1/2 c thinly sliced fennel,  preferably baby fennel

1 1/2 Tbs chopped mnt

1/2 c shaved pecorino

Make the dressing:  Heat the neutral oil in a small sauté pan over low heat.  When oil begins to shimmer add the garlic, shallot, peppers, lemon zest and thyme.  Cook for 1 minute,  stirring, then remove from heat and transfer to a small bowl.  Whisk in the EVOO and lemon juice

Julienne the peas lengthwise about 1/4” thick.  Put the peas, fennel, 2 Tbs of the dressing and salt to taste and mix to coat the peas. To serve,  sprinkle mint over the top,  drizzle another Tbs over the top and sprinkle on the pecorino

Ottolenghi’s Pasta and Zucchini Salad

4 servings,  45 min. 

2Tbs neutral oil

3 med zucchini,  cut 1/4” thick slices

1 1/2 Tbs red wine vinegar

3/4 c. frozen shelled edamame (Trader Joe’s is out so I am using frozen lima beans—fava would be great)

2 c basil leaves, shredded coarsely

1/4 c parsley leaves

1/3 c EVOO

8 oz penne pasta

zest of 1 lemon

1 1/2 Tbs drained capers

7 oz buffalo mozzarella,  torn in chunks (I just use fresh mozzarella)

Toss the zucchini slices in the oil to lightly coat,  then spread them on a single layer in a baking sheet.  Broil for 2-3 minutes until golden,  then flip and do the other side until golden.  Slice them into a small bowl and pour vinegar over them and set aside.

Boil a big pot of salted water,  blanch the frozen edamame for 3 minutes,  drain,  stop cooking by running cold water over and drain again.  Set aside.

In a food processor combine 1/2 the basil,  all of the parsley and the EVOO.  Season to taste with salt and pepper and process until smooth.

Cook the pasta until al dente, drain and rinse under cold water.  Drain.  Return the pasta to the pot,  pour zuke slices and their vinegar over.  Add edamame, basil sauce, lemon zest, capers and mozzarella.  Stir gently and taste for salt and pepper.  Stir in remaining basil before serving.

Cold Soba Noodle Salad with Spicy Peanut Sauce and Crunchy Veggies

for the salad:

10 oz soba noodles

1 medium zucchini (or cucumber)

5 radishes (or 1 kohlrabi)

1 bell pepper

(OR—1 c. slivered cabbage and/or sugar snaps)

1 Tbs sesame oil

1/2 c roasted salted peanuts, coarsely chopped

2 scallions trimmed and finely chopped

Handful cilantro leaves

1 lime,  cut into wedges

For the spicy peanut sauce:

1/2 c smooth peanut butter

2 Tbs maple syrup

1/4 c soy sauce

2Tbs lime juice

1 Tb sesame oil

2 tsp chile oil or hot sauce,  plus more to taste

1 clove garlic,  grated

Cook the soba noodles per package instructions until just tender and rinse well under water until completely cooled.

Make the sauce: Combine all ingredients in a bowl and whisk well (or use a blender). Add 1/4-1/2 c water,  a tablespoon at a time,  until the sauce is a pourable consistency

Cut all the vegetables into matchstick.  Place in a large bowl.  Loosen up the noodles by running them under water,  then drain and add to the vegetables.  Add the remaining 1 Tb of sesame oil and toss to combine. 

When ready to serve,  drizzle with the spicy peanut sauce,  top with peanuts,  scallions and cilantro.  Serve with lime wedges alongside.

• Lettuce
• Green onions
• Herb( parsley, cilantro or basil, or mint)
• Beets or carrots
• Cabbage or broccoli
• Kohlrabi or fennel (the last for a while)
• Sugar snap peas
• Summer squash (Costata Romanesca, Noche, Gold Glory are some of the varieties)
• Kale, chard or collards
• Spinach or Chinese broccoli
• New Potatoes

First, let me say: Happy Father’s Day! We celebrate and honor all those papa’s out there. We hope you get a chance to feel the love of your families. I miss my dad and think of him often and all that I learned from him. I feel so lucky to have had him for so much of my life.

We also celebrate Juneteenth today – now a national holiday to commemorate the effective end of slavery in the United States. 

This is from the White house briefing two days ago:

“ After the Union Army captured New Orleans in 1862, slave owners in Confederate states migrated to Texas with more than 150,000 enslaved Black persons.  For 3 years, even after President Abraham Lincoln issued the Emancipation Proclamation, enslaved Black Americans in Texas remained in brutal bondage, immorally and illegally deprived of their freedom and basic dignity.  On June 19, 1865 — over 2 years after President Lincoln declared all enslaved persons free — Major General Gordon Granger and Union Army troops marched to Galveston, Texas, to enforce the Emancipation Proclamation and free the last enslaved Black Americans in Texas. 

  Those who were freed from bondage celebrated their long-overdue emancipation on June 19.  Today, our Nation commemorates Juneteenth:  a chance to celebrate human freedom, reflect on the grievous and ongoing legacy of slavery, and rededicate ourselves to rooting out the systemic racism that continues to plague our society as we strive to deliver the full promise of America to every American.”

Read more about the history of Juneteenth and what it means here: https://www.history.com/news/what-is-juneteenth

We have so far to go in reparations and if you have not read Ta-Nehisi Coates essay here is the link: https://www.theatlantic.com/magazine/archive/2014/06/the-case-for-reparations/361631/

Here is what is going on at the farm:

The sugar snaps have gone crazy! All three beds inside the hoop houses are producing as well as the 200 foot bed outside. That means we need help with the harvest. We make this CSA work with the help of our member volunteers. We ask for your help twice a season with bringing in the harvest. We begin harvesting around 7:00 a.m. and finish around noon (sooner if we have more help). We hope each person will join us on a Sunday or Wednesday morning and to get the full experience of what it means to grow food. We understand that not everyone is able to help and that is absolutely fine, and we hope those that are able will find time in their busy schedules to help extra.

The tomatoes in the hoop house got their second pruning and they are now about waist high. They have lots of flowers and some small fruit. The tomatoes outside are just a few weeks behind and catching up fast. The peppers are also getting chunky and putting out flowers and fruit. Even with this cool wet spring the summer crops are zooming ahead. The pest pressure is intense. We have not seen striped cucumber beetles in these numbers for several years. They love all cucurbits and beans. We are doing our best with row covers and organic strays but the battle wages on.

As we near the longest day of the year our plants really take off. The onions are the cleanest they have been in years and now will turn their attention to bulbing. The wheat is almost ready to harvest. The grass is almost done producing pollen. We work long days and well into the evening when energy permits.

From the CDC: Only 9% of adults ate the recommended amount of vegetables and 12% of adults at the recommended amount of fruit. Kids don’t eat what their parents don’t prepare or offer. You are doing a great thing by ensuring that fresh organic vegetables are on the plate of your children. CSA subscribers eat far more than the average American – so good job. Here are some recipes to enjoy this week: (thanks again Sue Kass)

Sheet Pan Chicken with Potatoes, scallions and capers

4 servings, 40 minutes

12 scallions, trimmed

5 Tbs EVOO

1 lb potatoes, sliced 1/8” thick

8 large bone-in skin-on chicken thighs

2 Tbs drained capers

1 Tb lemon juice

Heat oven to 450.  Place scallions in a single layer on a rimmed baking sheet,  drizzle w/1Tbs EVOO and season w/salt & pepper.  In a medium bowl,  season w/salt/pepper and toss w/2 Tbs EVOO.  Spread 1/2 the potato slices in a single layer over the scallions.  Season chicken w/salt and pepper,  drizzle with remaining oil and place on top of the potatoes.  Arrange remaining potatoes around the chicken.  Roast until chicken cooked through,  approx 30-35 minutes.  Transfer chicken,  potatoes and scallions to serving plates,  Scrape remaining pan juices and drippings into a small bowl,  stir in capers and lemon juice and spoon over chicken.

Salt-baked potatoes

This is kind of a fun party-trick kind of recipe:

2 Lbs small potatoes

2 lbs kosher salt

2 Tbs fresh rosemary needles

2 Tbs pink peppercorns.

Preheat oven to 400.  In a large bowl,  mix the salt, rosemary needles and peppercorns and 1 c water with your hands, crushing the rosemary needles with your fingers —it should feel like wet sand (add water as needed).  Transfer a little less than 1/2 the mixture into a cast-iron skillet or other oven proof pan to make a salt bed of 1/2”  Nestle the potatoes into the sand,  close but not touching. pack the rest of the salt over the potatoes and rub and brush and smooth it until you have tightly encased the potatoes in a little salt sarcophagus.  Bake for 30-40” or until a skewer easily pierces the potatoes through the salt.  The salt should harden like baked clay.  To serve, Rap the pan on a hard surface until cracks appear in the crust.  Pluck the potatoes and serve with butter.

Thai Style Cabbage Salad

4Tbs lemon juice

4 tsp peanut oil

4 tsp brown sugar

2 tsp fish sauce

1 cabbage,  finely shredded (I have also used julienned kohlrabi/snow peas/sugar snaps/bok choy

1 c kale,  sliced into ribbons

1/2 c thinly sliced red onion or shallot

3/4 c shredded carrots

1/2 c each mint,  cilantro

Combine everything but veggies in a large mixing bowl,  then add greens and toss..  Allow to sit for at least 1/2 hour before serving.  I like to toss in roasted peanuts at serving time.

• Lettuce
• Onion ( overwintered beauties)
• Green onions
• Fennel or kohlrabi
• Carrots or beets
• Cabbage (first Savoy of the season – gotta love “alcosa”) or broccoli (Castle Dome is the first with small heads and nice side shoots)
• Chinese broccoli
• Kale or chard
• Sugar snap peas!
• New potatoes
• Herb
• Zucchini(??)

It’s hard to believe that we had another wet week.We hit records in April for rainfall and it looks like June is on track to hit another record as well. Somehow between the rain showers and constant drizzle Juvencio was able to till up the area in between our blueberry patch and mound it so that I could plant pumpkins. Finally we will have the visible pumpkin patch where people can pick their own pumpkin, if we can keep the weeds back. All this water in some ways is good for crops that are already planted but it makes for soggy soil and lots of weeds.

 The sugar snap peas are in full force. The over 10 foot tall peas in our first greenhouse have collapsed making it easier to harvest. Outdoor peas are in full bloom. It looks like we’ll have peas for another month. I sure hope you appreciate and enjoy these delicious sweet treats. It seems like this year there’s enough to have the kids snack on part of the share while driving home and have a few for the rest of the week.

We planted the last two beds in our field and now the planting is complete. We put in fall cabbage and Romanesco cauliflower and a few dry beans for the family. Pretty soon we’ll have to pull out spring planted beds and make room for winter cabbage, overwintering broccoli and cauliflower and radicchio. This year I went crazy. I have 20 varieties of radicchio. If you love this amazing vegetable you want to be part of our winter CSA. Of course I will have some for fall and for Thanksgiving but it will be a staple of the winter basket. Right now you might feel overwhelmed with greens but come December, January and February you will be wanting delicious fresh vegetables and radicchio will be the star. I am also working on having enough winter kale planted to enjoy it almost every week.

Zucchini is in bloom, the cucumbers are in bloom, the tomatoes and peppers are starting as well. They are the promise of summer if it will ever stop raining. It is lucky to have as much covered space as we have so that crops can set fruit a bit earlier. Hope to have tomatoes by the beginning of July. We can’t wait to taste the sweet juiciness.

Here are some recipes to enjoy this week:

The Greenest Green Salad (New York Times Samin Nosrat)

2 c snap peas, trimmed

2 small heads of romaine lettuce,  washed and cut into bite-sized pieces

2 persian cucumbers,  diced

2 green onions, thinly sliced

1 ripe avocado, cubed

1 recipe Green Goddess dressing (see below)

Line a large plate with paper towels.  Bring a medium saucepan of salted water to a boil,  add the peas and cook about 90 seconds.  Drain and then spread onto prepared plate to cool and dry.  Cut each pod in half on the bias.

In a large bowl combine the peas, lettuce, cukes and green onions.  Mix well to combine.  Add the avocado and 1/2 the dressing and mix gently with your (clean!) hands Taste and adjust seasoning,  salt and pepper etc.  Serve cold.

Green Goddess Dressing

2 oil-packed anchovy fillets

1/2 c mayo

1/3 c full fat greek yogurt

1/2 c parsley leaves

1/3 c basil leaves

1-2 Tbs lemon juice

2 Tbs finely chopped fresh tarragon

3 Tbs minced chives

salt and pepper.

Process all the ingredients in a food processor or blender until smooth and uniformly green.  Adjust seasoning as necessary.  Store extra in a lidded jar in fridge for up to one week

Crispy Tofu with Cashews and Blistered Snap Peas

14 oz block firm or xtra firm tofu, drained

3 Tbs neutral oil

3/4 lb snap peas, trimmed

2 Tbs grated fresh ginger

2 cloves garlic, grated

1 13 oz an unsweetened coconut milk

1 Tbs soy sauce

2 tsp molasses or bark brown sugar or honey

1/2 c toasted cashews

1 Tbs rice vinegar

4 scallions trimmed and thinly sliced

1/4 c mint leaves

pinch red pepper flakes

rice or other steamed grain for serving.

Slice tofu in half horizontally and leave on paper towels to drain excess liquid.

In medium skillet, heat 1 Tb oil over medium-high heat until it shimmers.  Season both sides of the tofu with salt and pepper,  then place in pan and sear w/o moving until browned and golden on both sides,  turning once halfway,  about 8 minutes total. Move tofu to a plate.  Add another Tbs oil to the pan and add the snap peas.  Cook, stirring occasionally until blistered and just tender,  about 3 minutes. Season w/salt and remove to a bowl.  Heat the remaining oil,  add the ginger and garlic and cook until fragrant, about 30 seconds.  Pour in coconut milk,  soy sauce and molasses.  Simmer, stirring frequently until sauce reduces and color is deep brown,  about 6-8 minutes.  Stir in cashews,  break the tofu into 1” chunks and toss in a pan to coat. Toss the snap peas with the rice vinegar, scallions, mint and red pepper flakes.  Divid among 4 plates,  along with the tofu and cashews. Serve with any grain.

Soba Noodles with Chicken and Snap Peas

3 Tbs rice vinegar

3 Tbs honey

1 c. thinly sliced radish

3 c snap peas, trimmed

8-9 oz dry soba noodles

3 Tbs soy sauce

2 Tbs sesame oil

1/2 tsp red pepper flakes

3 c shredded cooked chicken

Sliced scallions and toasted sesame seeds for serving

Bring a large saucepan of water to boil.  Meanwhile,  mix the vinegar,  1 Tbs honey and 1 tsp salt in a small bowl.  Add the radish and submerge as much as possible.  Let stand until ready to serve (unless you have leftover daikon pickle from last fall….)

Add 1/4 c salt to boiling water, add peas and cook until just bright green and tender—about 30 secs. Remove with a slotted spoon and immediately rinse under cold water to stop cooking. Drain well.  Add the noodles to the boiling water,  cook, stirring occasionally until just tender,  4-8 minutes.  Drain, rinse under cold water and drain again.  Whisk the soy sauce, sesame oil, red pepper flakes and remaining 2 Tbs honey in a large bowl.  Add the chicken, soba and snap peas and toss until well coated.

Divide among bowls.  Drain the radishes and serve on top, garnish with scallions and sesame seeds.

Bowties with Sugar Snaps,  Ricotta and Lemon

1 lb sugar snaps (could also use snow peas, green beans,  or asparagus)

1 lb dried pasta bowties

1/2 c finely grated parmesan or romano

2-3 Tbs EVOO

salt,  pepper and red pepper flakes to taste

juice of 1 lemon

few leaves of mint, slivered

1 c. fresh ricotta

Bring large pot well salted water to boil.  While waiting, cut peas into 1/2” pieces.  Cook bowties for 2 minutes less than suggested cooking time,  then add sugar snaps to pasta.  Cook 1 minute more.  Reserve 1 c of the cooking water,  then drain the peas and pasta. Add back to the pot with 1/2 c cooking water, grated cheese, 2 Tbs EVOO, salt and freshly ground pepper.  Cook on high heat for 1 minute,  tossing constantly. Add more cooking water if looks to dry.  Turn off heat and fold in ricotta with a few quick stirs before turning out into wide serving bowls.  Drizzle with EVOO and squeeze lemon over,  sprinkle with mint and serve.

• Lettuce
• Onions
• Green onions (the most healthy type of onion!)
• Fennel (see recipes below)
• Kale
• Spinach or chard
• Beets or carrots (appreciate those carrots they were a labor of love)
• Chinese broccoli
• Herb (parsley, cilantro or dill or oregano or sage)
• Sugar snap peas
• Radishes

This week weeding took priority. The onions have had their 2nd of four weeding sessions and they are really starting to grow. These next three weeks are critical for onions as their greens grow until about June 21 (the summer equinox) and then their attention turns towards creating a bulb. We have more onions than ever and they look better than they have in years past. We are still haunted by what happened to one of our prize crops last year during the heat dome. We have a couple of varieties planted from a small bulb which should give us earlier onions. The last of our overwintering onions come out either today or tomorrow. They are the size of grapefruits. Thanks to Courtney who did a great job of weeding them during the winter, they have thrived.

Most of the lower garden has been planted. I have six precious beds left. One will be for potatoes and 2 to 3 will be for fall brassicas such as brussels sprouts, cabbage and cauliflower. Pretty soon we will start clearing more spring planted beds and be able to plant some of those fall crops in the hoop houses. Keeping up with it all seems near impossible but so far so good. The annual flowers are starting to bloom and many of my perennials that I put in last year are providing beautiful color for bouquets. The sweet William is glorious. Last year my nephew worked at Portland nursery and I took advantage and bought some Yarrow and euphorbia,things that are hard to start from seed and they are huge and full of blooms. As the weather once again is raining on a Saturday I should have plenty of flowers left over from the farmers market if anybody wants to make an order or take their chances at seeing what remains when they come to pick up their vegetables.

Juvencio spent a lot of time getting trellises in place. The cucumbers and beans are beginning to climb, the tomatoes are getting fortified and we even saw the first bloom on a cucumber. We had our harvest helpers busy at work harvesting everything from radishes to peas from here on out there will be lots to do.  We will head out in the break in the weather to get the harvest done. 

Our family has been loving the parsley in pesto form called 

Pesto al Limone e Prezzemolo (Parsley and Lemon Pesto)

Makes about 1 cup

1 cup parsley leaves, either flat-leaf or curly

½ garlic clove

½ cup dried breadcrumbs

2 tablespoons lemon juice

2/3 cup olive oil

1 tablespoon grated lemon zest

1 pinch of salt

Black pepper to taste (optional)

Instructions: Add all ingredients to a food processor and blend until smooth. Use a spatula to scrape down the sides of the bowl as needed. Taste and adjust ingredients as preferred.

Adapted from “Cook Italy” by Katie Caldesi

Special feature this week: FENNEL

Using the fennel fronds sounds tough but—just pull ’em off!—and incorporating them into dishes, especially dishes where you’re already using fennel bulb, is a no-brainer. We use them in the same way we’d use other fresh, soft herbs like parsley or dill. You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared meats. And they’re delicious when tossed into green salads or strewn on top of roasted vegetables.

There are a ton of ways to take advantage of the delicate flavor that fennel fronds have to offer. It really doesn’t matter what you do with them, as long as it’s something. We just want to make sure you’re not missing out on nature’s finest deal: fennel fronds.

I like to add fennel stalks to a vegetable broth, especially if I plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. The stalks also freeze well in plastic bags for later use.

You can use the mildly anise-flavored fronds as you would a fresh herb in several ways:

In salads, especially if the salad contains fennel

Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics

Chopped and added to marinades for fish or meat, along with garlic and other herbs

Added to chunky vegetable soups during the last minutes of simmering

As a bed for roasting swordfish or halibut filets (both fronds and stalks)

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Fennel Fronds Pesto

A fresh, green and vegan Fennel Fronds Pesto with pumpkin seeds and garlic. Vegan, soy-free, nut-free and dairy-free.

Prep Time

10 mins

Total Time

10 mins

Course: CondimentCuisine: Italian fusion, nut-free, Soy-freeDiet: Gluten Free, Vegan, VegetarianKeyword: Fennel Fronds Pesto Servings: 8 servings Calories: 96kcal Author: Vaishali · Holy Cow! Vegan Recipes

Equipment

Food processor

Ingredients

4 packed cups chopped fennel fronds (from two bulbs)

2 cloves garlic (crushed and chopped)

1/2 to 1 tsp ground black pepper

1/4 cup unsalted pumpkin seeds (you can use salted, but dial down the added salt in that case. You can also use nuts like walnuts, pecans, cashews or pine nuts)

4-8 tbsp extra virgin olive oil

Salt to taste

Juice of 1 lemon

2 tbsp nutritional yeast (optional)

Instructions

Place all the ingredients except the oil in a food processor except the olive oil. With the blade running, drizzle in the olive oil until you have a coarse paste. Check for salt and pepper and add more if needed.

Notes

Recipes for this week:

How to use fennel

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Kale and Sugar Snap Pea Salad

Dressing:

3/4 c canola oil

1/2 c peeled chopped ginger

1/4 c miso paste

1/2 c rice vinegar

Finely grated zest and juice of 2 lemons or limes

1/4 c sugar

salt and pepper

For the salad:

2 Tbs sugar

6-8 dried apricots

1 bunch kale, coarse stems removed and coarsely chopped

2 c sugar snap peas

4 oz crumbled feta

1/4 c toasted and coarsely chopped almonds

2 Tbs freshly chopped mint leaves

Combine dressing ingredients in a blender or food processor. and process for 30 seconds to form a creamy emulsion

In a small saucepan over medium-low heat,  combine the sugar in 1/4 c water. Add the dried apricots and poach 2-3 minutes then remove from heat.

In a serving bowl combine the kale, snap peas and feta. Add dressing to taste and toss well.  Sprinkle with almonds and garnish with poached apricots and mint and serve