• Lettuce or cabbage
• Basil or parsley
• Sweet peppers
• Hot peppers
• Tomatoes
• Cherry tomatoes (watch out that rain caused most of those buggers to split)
• Kale, collards or Swiss chard 
• Leeks
• Winter squash
• Summer squash
• Green beans (they are back and the weather is clear enough to harvest them)
• Daikon radish or beets
• Broccoli or cucumbers (weird either or, but hey, these are weird times)
• Potatoes
• apples?? (we will see how many hands show up to help harvest)

Finally the smoke has cleared. Weather conditions deteriorated on September 7th and persisted until yesterday giving us a nine day stretch where we could not work on the farm. Not only did we lose the plastic on two of the five hoop houses that we have, but we were unable to clear greenhouse beds, weed or plant fall crops. We simply did the bare minimum which was harvesting your vegetables. Through hazardous conditions we donned KN 95 masks and harvested tomatoes, peppers, eggplant, zucchini and more. We spent the extra time bagging your vegetables in poor air quality in our barn. Finally the acrid smoke has cleared, but  toxic rain has bathed our vegetables. Never before have I been a large advocate of washing our vegetables as we use nothing toxic on them but now from the sky has come rain contaminated by forest fires and burning buildings. We suggest that you double wash your vegetables before popping them in your mouth. 

We now are over two weeks behind in our efforts to grow fall and winter crops and will be faced with deconstructing two hoop houses. We have to weed the entire farm, get cover crop planted and we have to transplant vegetables for winter and early spring. Last week my clinic was closed for business due to the hazardous air quality but those days away from that work were not spent doing farm work or completing farm tasks. The air quality shut us down in ways that COVID 19 did not. We will forge ahead and we appreciate your understanding. This unnatural disaster will affect the remainder of the season and  well into the winter. We cannot make up lost time; we have  to live with what that loss generates. We will have less of things that we had hoped for but our farm is still standing, we were not ravaged by fire, we still have our health and we will go forward. 

To culminate an absolutely horrible week we were met with the death of Ruth Bader Ginsberg. She was not only an icon for the equal rights of women and all people under the constitution of this United States but she was one of only four liberal judges on the court. Now the president and the leader of the Senate have the audacity to think that they will place a third judge on that court. And I say, “Hell NO!!” I knew when POTUS 45 was elected that he would be the deciding factor in changing the supreme court for the next generation. Many people, many young people sat out the election in 2016 due to the erroneous belief that there was no difference between Clinton and Trump. They were wrong then they are wrong now and the reelection of this man will be the demise of democracy. I cannot urge you strongly enough to take action in these next 45 days, whatever it is to win back the White House, the Senate and hold the house. We will need 100 days in 2021 to work rapidly to undo and dismantle the horrid erosion that this demon has caused in our nation. Make sure that you are registered to vote! That is easy to do by checking here: https://sos.oregon.gov/voting/pages/myvote.aspx?lang=en. We must defend the rights of women and all people to freedom of choice and work towards equity, reparations and a true democracy.

Onward and to the kitchen!

Super Easy Enchilada sauce

Enchiladas,  or on eggs, or on quesadillas, or…..

1 small red onion,  coarsely chopped

4 large red bell peppers, seeded and coarsely chopped

2 tomatoes,  cut into thick wedges

4 cloves garlic,  peeled

1 jalapeno pepper

1 tsp kosher salt

freshly ground pepper

3 tbs canola oil.

Preheat oven to 450.  Toss the veggies with the oil and place in a baking dish.   Sprinkle w/salt/pepper.  Roast until soft and starting to brown,  or about 30-45 minutes—stir them around a few times while baking.

Allow to cool then puree in blender or food processes. Voila!

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

1. 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.
2. 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.
3. Transfer the soup in batches to a blender or food processor; puree.
4. 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.

• Tomatoes
• Peppers
• Hot peppers
• Eggplant
• Cherry tomatoes
• Kale or chard or collards (none for Sunday due to smoke)
• Parsley or basil
• Onions
• Daikon radish or beets (none for Sunday due to smoke and hazardous conditions)
• Winter squash
• Garlic
• Potatoes
• Tomatillos (for Sunday as we got these harvested before conditions worsened)
• Zucchini

We are thankful everyday that we are safe and out of the zone of wildfire. We had the wind damage but the smoke and fires that have followed show us yet again things could be far worse. We think of other farmers we know and those that we do not and all that they have lost. We will rebuild and have nothing to complain about.

We managed to get out yesterday when the weather was very unhealthy (not yet hazardous )and we harvested what we could and then decided to bag it all up for everyone today. The share is limited to what we were able to get in a few hours. Most of our fruit has blown to the ground, a harsh end to summer and a very sad start to fall.

Next week we hope to be back to normal with the possibility of roasting red peppers and cider press. We will have to wait and see what Mother Nature has to send us.

Ratatouille’s Ratatouille

As envisioned by Smitten Kitchen

1/2 onion, finely chopped

2 garlic cloves, very thinly sliced

1 cup tomato puree (such as Pomi)

2 tablespoons olive oil, divided

1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)

1 smallish zucchini

1 smallish yellow squash

1 longish red bell pepper

Few sprigs fresh thyme

Salt and pepper

Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain

• Tomatoes
• Peppers
• Hot peppers
• Eggplant
• Cherry tomatoes
• Kale or chard or collards
• Parsley or basil
• Onions
• Green beans (they are back! We will do our best to get you only the good ones but please know it is hard to tell. If the pod is “empty”(no beans and bends) then toss it, those are not delicious
• Daikon radish or beets
• Winter squash?
• Fruit you choose from Pears, apples or asian pears (all getting sweeter, try me again!!)Prune plums (choose 10 pieces)
• Garlic
• Potatoes
• Zucchini
• Cucumbers (a few)
• Grapes

It is the time of year for our Canning party. I can tell by the number of peppers, plums grapes apples etc. that this would be the time to make and preserve food for fall. Due to Covid 19 we are not having our annual event. Luna and I are doing our best to preserve plums, tomatoes, apples, pears, peppers. We made a batch of plum chutney, pear butter and are working on ketchup and barbecue sauce. I will include those recipes here today as they are classics that we have made for years. I dug through my old box of recipes and found canning party lists from 2009. It made me appreciate so many members that have been with us for over 11 years. It is hard to believe that we have been in this vegetable growing business for 20 years. The canning party has been going on for at least 15 years with only one or two breaks. This year we will have to can on our own. If you were interested in purchasing extra fruit, vegetables for your canning project let me know. We will have out the pepper roaster this week and roast bags of 20 peppers for $10. You can harvest prune plums and pick some extra apples to make the chutney. I wish we were more canning tomatoes but alas they had their heyday in mid August and are now taking a rest. There is a glut of cherry tomatoes though so if you want to purchase extra cherry tomatoes to make preserves or sauce from them please let me know they are three dollars a pound. 

We continue to transplant, weed and seed to fill every space on the farm. We attempted to do intercropping in our overwintering brassicas but they appear to have had trouble germinating. In the next two weeks we will attempt to seed clover in between our beds and hope that with fall rain this will germinate and allow us the benefit of nitrogen in our soil and prevent erosion. If we plant nothing we know that our friend the chickweed will cover our land if only it was a good nitrogen fixer. Chickweed, pigweed, lambs quarter, Thistle and GRASS seem to grow extremely well on our property. They will happily blanket any open piece of dirt and cover it for winter. I managed to get greenhouse number six planted with spinach, radicchio and Swiss chard. The cucumbers and zucchini and tomatoes will grow into the fall and  we will have to have seedlings ready to go to fill those spaces as soon as they come out. We are considering keeping greenhouse number two in a cover crop for the winter and see if we can rejuvenate that soil. We have had the goats and the sheep and chickens all take turns inside that greenhouse trying to get back the weeds and fertilizer but so far it has not helped. Our little pullets purchased in mid July are looking great; they are in full plumage and have been moved in with the other chickens. They should be ready to lay in November just in time for darkness and short days to convince them it is time to rest egg production. We can always hope that they will keep going over the winter for those lucky winter share subscribers!

Make sure to take action this week. Contribute to a good cause, support local elections, make sure you and your entire extended family are registered to vote wherever they live. Encourage people to vote by mail by asking for a mail in ballot.

Off to harvest for y’all.

Plum Chutney

2 pounds firm-ripe plums

2 pounds cooking apples

1 pound onions, thinly sliced

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and minced

1 tablespoon mustard seeds

1 tablespoon salt

2 cups red wine vinegar

2 ⅓ cups firmly packed light brown sugar

Quarter and pit the plums. Peel, core, and coarsely chop the apples.

In a preserving pan combine the plums, apples, onions, garlic, ginger, mustard seeds, and salt. Bring the mixture to a boil over low heat, and simmer for 30 minutes, or until the ingredients are softened and can be easily crushed with the back of a spoon against the side of the pan.Add the vinegar and brown sugar and cook the chutney for 30 to 40 minutes, or until it is thickened and the vinegar is absorbed.

Spoon the chutney into warm sterilized jars and seal by processing the jars in the water bath for 10 minutes. Store the unopened jars in a cool, dark place for at least 6 week before eating.

Make 3 quarts

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE
2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.

Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

• Tomatoes
• Peppers
• Hot peppers
• Eggplant
• Cherry tomatoes
• Kale or chard or collards
• Parsley or basil
• Onions
• Green onions
• Daikon radish
• Winter squash?
• Pears or apples or asian pears (all getting sweeter, try me again!!)
• Prune plums
• Garlic
• Potatoes

This week we continued the weeding, the transplanting and the clearing of green houses to make room for fall and winter crops. I’ve seeded a ton of spinach that looks like it will go to seed before it ever provides us with leaves. This is part of the frustrating change of season type of planting. You don’t want to miss having a fall crop but you could seed too Early and the plants get too much heat while they are doing their growing. This sends them the message that they should produce seeds and thus they bolt before we ever harvest any leaves. I have two beds of spinach and radicchio that look questionable and will just have to see how that turns out.

Prospera, the annual Virginia Garcia Fundraising Gala was a big success , during the 1 hour live event we raised $155,000. There is still the opportunity to contribute on line and even bid on the auction items. You can contribute here:https://virginiagarcia.org/prospera2020/ , bidding is open until 8/31.

This was the first Saturday in >25 weeks that I did not go to the farmers market, instead we spent the night in McMinnville doing socially distanced camping with Diego and my sister and her family. Really nice to sleep in for once. It was also fun to hang out with people that you care about, eat camping food and have Juvencio tour us through all the beauty that made us buy that property. We walked to parts of that piece of land that I have not seen for years. The trees that were planted just five years before we purchased the property are now quite large and it feels much more forested . We were able to see the beaver dam and the way that that mammal changes the landscape as there was no running water; the streambed and ponds created by the den were able to be explored. We visited with the cows and wondered at all the calves that were born this year. Black, brown and a few white with fuzzy ears and curious eyes. They seem to enjoy a good life.

We definitely felt the chill in the air last night signaling the end of summer. Even with warm days expected all next week if it drops down into the 50s the plants will get the signal that it’s fall. The sweetness will return to the greens and the silly tomatoes will begin to split. For now there is an abundance of cherry tomatoes, it seems like more than ever (I think I say that every year). The peppers are turning red and getting very sweet and the fall broccoli is sizing up. The beans are in flower again hoping to give a few weeks more of those delicious summertime favorites. They will likely be on your table next week but you’ll have to keep your eye out for the occasional empty pod. The water, although on drip irrigation is spotty as some of the holes get clogged with sediment and make the watering uneven. I think this is what causes some of the pods to be filled with air and be rather stodgy and lack flavor and frankly taste horrible. So as you’re snapping your beans make sure they snap and if not toss them into the compost and go onto the really good ones.

The movement for racial justice must stay front and center. The killing of black people in this country continues and the backlash we all feared is happening. White supremacists feel emboldened by Trump who urges them on with his rhetoric. Please continue to find ways to support the movement by taking to the streets, writing letters, making calls and sending your money to help with the fight. I am so deeply saddened and outraged as we see the shooting of yet another black man. I hear the voices of so many idiots saying that systemic racism does not exist; VOTE THEM OUT and change the system that allows this to go on and on and on!

https://www.foodandwine.com/vegetables/asian-vegetables/daikon-radish/7-ways-get-your-daikon?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-article&utm_content=20200829

• Collards or kale (see recipes below for Kale or collards with tahini or use the collards like grape leaves and stuff them)
• Tomatoes
• Cherry tomatoes (don’t waste a single one, if overloaded, roast them and they are like candy)
• Sweet peppers
• Hot peppers
• Pears (let them sit on counter or in the fridge for several days to a few weeks until yellow and ripe)
• Apples
• Eggplant or tomatillos
• Potatoes
• Cucumbers
• Zucchini
• Onions
• Garlic
• Basil or parsley
• Lettuce (see tips below for making these summer gems less bitter)

The heat of last weekend gave way to a cooler end of the week.  it was delightful to work with cloud cover harvesting the last three beds of onions. Juvencio made quick work of that job,  cleared the weeds as he harvested the onions and was able to till the beds by afternoon. The following day I seeded beets, radishes, Daikon and some specialty watermelon radishes and black Spanish radishes. I’ve never had much success with either so I’m hopeful that this year will prové different. The cool weather also allowed us to get in some late summer early fall spinach, replenish some of the lettuce and get those last few overwintering cauliflower in. We planted two beds of Chester which is the variety that comes in early May making it a Real treat for those first harvests in the regular 2021season.

Juvencio took advantage of the cool mornings and we prepared some of the greenhouses. Our intention is to have all of them filled and  by the growing by the end of the month, growing with cool weather crops for fall and winter. I know it seems funny that for fall crops have to be planted in summer but,  in order for plants to have any size before they go into the relative non-growing season of October – January they need the heat of August to get them started. The overwintering broccoli is already about a foot high,  the cauliflower is getting established but they look relatively small. Crops like kale and collards that we want inside the hoop house need to be planted now so they can gain size before those slower months. We will turn over some of the cucumber beds. we will finish harvesting the potatoes in greenhouse #4 and get fall crops in.

We decided to harvest the lettuce. It is bitter but using the trusted technique of ice water bath and my salad dressing it was a nice fresh change. Therefore , eat the inside leaves and throw out the outside leaves. It is important to soak the leaves in ice water for at least 15 minutes and then spin dry. Meanwhile make my salad dressing and enjoy!

A side note on the last harvest of green beans . We had great helpers that week, and the farmers forgot to do quality control. They looked good, but tasted terrible. They were tough, stringy and basically inedible. The good news is all the old inedible beans are off the plants the next harvest will be delish! Sorry for the disappointment .

Another week of the coronavirus and still no national plan. This epic failure of the Trump administration to contain and then manage the pandemic should not be lost on anyone. We need a change in direction for this country to succeed.Currently by many measures we are a failed state and continue to unravel. The convention reminded me of what we had when the Obamas were in the White House and allowed a sliver of hope to enter. We still need to save the post office.There is so much work to be done before November.

There are many organizations you can support to move this nation forward. Virginia Garcia Memorial Health Center has its annual gala, our biggest fundraiser of the year. There is an online program for one hour this coming Friday, August 28th from 6 to 7. Follow this link to Prospera: https://virginiagarcia.org/prospera2020/ and join us live or make your donations beforehand. We continue to provide High quality culturally appropriate healthcare to Western Washington county including but not limited to migrant and seasonal farm workers and immigrant communities. We can use your support now more than ever as we struggle to make ends meet in a worsening economy. Other places to donate include the ACLU, the bail out project and the league of conservation voters. 

If you have not signed up for the winter share we have only 20 slots left. Talk to any one of our year-round customers and you will see that the winter is a glorious bounty. You appreciate it even more in the cold months when the gray skies and rain falls and a basket full of winter greens and other surprises brightens your meal plan. The cost is $400 for 12 weeks. The vegetables are available for pick up at the farm on Sundays or at the Mallory Pick Up Site in Portland also on Sundays.

Thanksgiving will be different this year as everything has been in 2020 we hope you will consider purchasing the Thanksgiving share for $45. Don’t pay us yet just know that this is coming.

Recipes for this week:

Carla Hall’s Callaloo Collard Greens

https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fgardenandgun.com%2Frecipe%2Fcarla-halls-callaloo-collard-greens%2F&data=02%7C01%7C%7Ce586e4ce100d406b8d4008d8463d7091%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637336576973353498&sdata=SUz09hSttZu51CrOO5aRcClmzocy%2BSApyo%2BkgJE3ZtA%3D&reserved=0

This is the one I meant—I sent it for kale in the past but would work great with collards—only cooking is the farro (or one could do brown rice)

https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Ffood52.com%2Frecipes%2F71610-farro-with-greens-tahini-sauce-and-toasted-pine-nuts&data=02%7C01%7C%7C75926799be0e4979f80408d8463d02f8%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637336575134988214&sdata=EeINmEr8HVUHEMizUmfbWeEkapUk5PJK0bGMNvuQ3H8%3D&reserved=0

Lyn’s Salad Dressing

1 cup olive oil

¼ – 1/3  cup white balsamic vinegar (this is key, available at Trader Joes or New Seasons)

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

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

Baked Crispy Kale Recipe

Servings:  4 as snack Prep Time: 5 Cook Time: 13

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.

Ingredients:

4 giant handfuls of kale,  tough stems removed (about 1/3 pound)

1-2 tablespoons olive oil

Romano cheese (Pecorino best, Parmesan OK too)

(I like to grate parmesan cheese over them before baking)

Directions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to massage the leaves and coat the leaves well with oil. Bake in the oven for 12-20 minutes (I find 13 minutes to be magical) until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven and serve.

North African Zucchini “Compote”  Aljuk

1 lb zucchini,  thickly sliced
1 large russet potato (1/2 lb) peeled and diced
2 Tbs lemon juice
2 Tbs olive oil
1-2 garlic cloves,  mashed
1 tsp freshly ground caraway seed
3/4 tsp freshly ground coriander seed
1/2 tsp Harissa

Steam the veggies until very soft,  then mash and blend in the 
remaining ingredients.  Use as a spread for pita or flatbread.

• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Eggplant
• Onions
• Garlic
• Tomatillos
• Basil or parsley
• Potatoes
• Zucchini
• Cucumbers
• Apples
• Asian pears

This week with cooler weather we managed to get all of the overwintering broccoli and cauliflower planted. We checked out the Daikon, rutabagas and other seeded crops and we seem to have mixed success. Juvencio pulled the last of the outdoor potatoes and those beds were turned over into our Chinese cabbage extravaganza we are hoping for both red and green Napa cabbage in the early fall. The cherry tomatoes have come into their own and are plentiful. We are hoping that people will take them and enjoy them roasted and in salads. See the recipes included by Sue Kass, consider making gazpacho with your peppers cucumber and tomatoes. We decided to give you a break on kale this week and the lettuce that we had planned to give you and so carefully planted turned bitter with the heat. We managed to sell 49 of the 52 chickens and we heard from some of you that the buttermilk chicken recipe was a success. There will be a few more meat chickens in the fall but that may be it on chicken for the season. We still have beef.

We are less than 100 days away from the election and our chance to reclaim our country. Please find ways to make your voice heard. Support your local officials and get informed about what their plans are and how we can support politics here in Oregon. The coronavirus shows no signs of subsiding. Recent screening in Yamhill County revealed a 10% prevalence in those tested; this is not encouraging and we are not at a point where schools can safely reopen. Remember among your Friends and family that the only way to prevent the spread of this infection is through social distancing, wearing masks and good hand hygiene. Just yesterday I heard of a family gathering of 30 people wishing their great grandmother of 88 a happy birthday. There were hugs and food sharing and no masks and no social distancing. I was shocked and dismayed. I have not hugged my own mother, sister, son in 6 months. The New York Times reported today on our National failure to control the virus. We are testing too little, tracing too little, doing too little to prevent the spread of the disease.

 As your farmers we work hard every day to grow your vegetables and keep your  family’s food safe. Thank you so much for continuing to practice safety measures while here at the farm and in your community. 

We hope that you will think on a daily basis how equity plays out in your workplace and how you can elevate voices of black and brown people in your circle of friends, family and community. What are you reading this week? what are you listening to this week ?Make sure that it includes the voices that are underrepresented in your world sphere.  We will head out to harvest your vegetables early this morning due to the heat. This wave will not only affect this week’s harvest but future harvest as plants do not like 110° weather they do not like 100° weather they don’t really even like 90° weather. We look forward to cooler weather later in the week and to this being the last hot blast of summer.

 I did mention in the last note that the winter share is available for purchase. There are 12 weeks of vegetables for $400. A $100 deposit is requested to reserve your spot, but your word is good as well. Winter is a bit of a gamble as we cannot predict the weather. But honestly the veggies produced in the cold are some of my favorites. There will be something for everybody. If you love radishes, radicchio and Brussels sprouts then winter is for you. We work hard to provide vegetables year around to those who are willing to invest in farming the backside of the calendar. Speak up now as Spaces are limited to only 40 Winter shares. If you want more information you can email me and I’ll be happy to talk your ear off about the joys and delicacies of frost kissed vegetables. Enjoy the following recipes this week. We look forward to cooler weather in the near future.

 Your sweaty farmers;

 Lyn and Juvencio and Luna

Yotam Ottolenghi’s late-summer tomato recipes | Food

Yotam Ottolenghi’s grilled pepper salad with cucumber and herbs.

NY Times “authentic” gazpacho

INGREDIENTS

•  About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
• 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic
• 2 teaspoons sherry vinegar, more to taste
•  Salt
• ½ cup extra-virgin olive oil, more to taste, plus more for drizzling

PREPARATION

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

I’ve given you this before,  but very refreshing on a hot day…

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.

THE PERFECT VICHYSSOISE

Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. After you master the basic recipe, be sure to try the variations below.

4 tablespoons unsalted butter

4 cups cleaned, trimmed, sliced leeks (white and pale green portion only)

-or-

3 cups peeled, chopped yellow onions (13½ ounces chopped) 

6 large garlic cloves, peeled and pressed or minced

3 pounds peeled, cubed russet potatoes (about 8 cups cubed or 4 large potatoes)

8 cups chicken or vegetable stock (or water for you purists out there), plus more as needed

2 cups heavy cream

freshly ground nutmeg, optional

Garnishes, optional (use 1 or more)

minced chives

minced fresh herbs

homemade croutons

heavy cream or crème fraiche

extra virgin olive oil

pesto

aioli or rouille

1. In a large soup pot, over medium heat, melt the butter.
2. Add the leeks (or onions) and cook slowly, stirring occasionally, without browning until softened and translucent, about 15 minutes. Add garlic and cook for an additional 5 minutes.
3. Add chicken broth, stir to incorporate, and then add potatoes.
4. Bring soup to a simmer, partially cover, and simmer slowly until potatoes are falling-apart tender, about 30 minutes. Remove from the heat.
5. Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, let the soup cool enough to dip your finger into it without burning yourself. Using a blender, slowly, and in small batches (never filling the blender too full), with the lid on and tightly secured, puree the soup at high speed. Remove each batch to a large bowl. You will have about 12 cups of soup at this stage.
6. Return soup to the cooking pot and whisk in cream and nutmeg if using. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want a thinner soup, add additional stock.
7. Transfer soup to the mixing bowl and chill over an ice bath, stirring occasionally. When soup is no longer hot, refrigerate to cool, then cover with plastic wrap for longer storage
8. When ready to serve, adjust the seasoning as necessary.
9. Ladle into chilled bowls and garnish as desired.

Makes 12-14 cups.

NOTE   This soup improves over time, as long as it is stored airtight in the fridge. It will keep for about a week.

FIVE FABULOUS VICHYSSOISE VARIATIONS

Arugula Vichyssoise

• At completion of Step 5, stir in 2 cups of packed arugula and simmer for one minute.
• Proceed with the recipe.

Zucchini Vichyssoise

• At completion of Step 5, stir in 2 cups of diced zucchini and simmer for 5 minutes.
• Proceed with the recipe.

Cucumber & Lettuce Vichyssoise

• At completion of Step 5, stir in 2 cups of peeled, seeded, diced cucumber and 1 small head of trimmed butterhead lettuce. Simmer for 5 minutes.
• Proceed with the recipe.

Fennel Vichyssoise

• At completion of Step 5, stir in 2 cups of chopped fennel bulb and fronds. Simmer for 5 minutes.
• Proceed with the recipe.

Sweet Potato Vichyssoise

• At completion of Step 5, stir in 2 cups of peeled, cooked, pureed sweet potato.
• Proceed with the recipe.

• Onions!
• Potatoes
• Garlic
• Kale
• Herb(parsley or basil)
• Apples
• Tomatoes
• Cherry tomatoes
• Hot peppers
• Sweet peppers
• Green beans (taking a break, there will be just a few)
• Tomatillo or eggplant
• Zucchini
• Cucumbers
• Asian pears (possibly, we will taste them for sweetness, last week they were quite simple)

This week we have been inundated with tomatoes and the peppers begin to turn red. The cucumbers are struggling with the 100 degree heat and the gophers tunneling below them. We continue to pull out potatoes. One more bed to go in the field and then three more in greenhouse #4. Last night we enjoyed the potatoes that had been damaged in the harvest and they were so buttery, no extra butter needed. We planted the last of the fall broccoli and cauliflower in the rows vacated by the potatoes.  I got in a whole bed of winter radicchio in place of spring broccoli. Some of this radicchio will be ready in 145 days (January/ February) and we look forward to it’s frost kissed sweetness. Juve transformed the first greenhouse 

from the Chinese broccoli into fall Daikon and Spanish radishes. I threw in more celery and parsley for good measure ensuring the winter shares will have a variety of crops to help winter pass quickly.

We are about half way through the onion harvest. Probably our worst year yet as the onions struggled in the weeds. We will have enough just not the enormous size we are used to giving. I can’t wait to finish harvest this morning and move on to planting the overwintering cauliflower. Some of the cauliflower will be for the winter share and hopefully some will graze your tables in the early spring. It feels like a long time since we enjoyed cauliflower.

I hope this discussion of winter gets some of you thinking about joining our winter share. We can take up to 40 members this winter. We offer 12 weeks of veggies over the course of 5 months, biweekly or weekly depending on weather, our lives and our crops. The winter is filled with greens, Brussels sprouts, radishes, cabbages and so much more. You can contact us for more info and send in a deposit to reserve your spot. The cost is $400.

 As we got news that schools in Washington County and likely Multnomah County will be online for the fall and likely winter terms we all seem to be scrambling for how we will adjust our schedules and make sure that our kids get the education that they need. I was frustrated that schools were not prepared and one of my colleagues pointed out that we too in the medical field are not prepared for our staff to be able to educate their kids and come to work. With that we have made adjustments to schedules as we shift to afternoon and evening appointments so that children can get online for school in the mornings. There’s an amazing psychologist, Amy Stoeber,  that I have come to know over the years trying to get up to speed on trauma informed care. She has been a leading force in educating teachers, clinicians and more on how childhood trauma affects the brain and development.  She is offering a free webinar for parents as they navigate the fall and the changing landscape of what school will look. I am hopeful that the clinical pearls that she offers will be useful for you and your families please share widely she is thoughtful and may offer you continuing resources during the fall. Here is the link to her blog for more details: https://www.doctoramyllc.com/blog/2020/7/25/back-to-school-answers-and-a-new-tool

Time to make your final payment for the CSA. Please check your records and make your final payment by check, cash or Venmo: LynJuve Argueta. If you are unsure of your balance is, please reach out to me and I can let you know.

As we look forward into the fall I am sure that we are all acutely aware of the importance of this election season. With the epic failure of the Trump administration to deal with the pandemic and the glaring racism that has been brought to light by his administration  I hope that you will all take time from your busy schedules to stay engaged and make sure that every person that you know can vote does so. Please consider joining The Daily Kos, MoveOn, BlackLIvesMatter or other political action and make your voice known. Silence is Violence and as MLK wrote: In the end, we will remember not the words of our enemies, but the silence of our friends.

Be well, stay safe, do good work and eat your vegetables.

Recipes for this week:

Spicy cukes with yogurt,  herbs and lemons

1.5 lbs Persian cukes,  ends trimmed and quartered lengthwise wise,  then crosswise into 2” pieces

1 tsp kosher salt

1/4 c grape seed or neutral oil

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp redpepper flakes

2 scallions thinly sliced

2 tsp Apple cider vinegar

1 c Greek yogurt

1/2 c mint leaves,  thinly sliced

1/4 c chopped dill

1/4 c parsley chopped

1 lemon

2 Tbs olive oil

Pepper

Toss cukes with salt and set in colander to drain

In a small pot,  heat the oil,  add coriander and cumin and toast til fragrant,  about 1 minute.  Remove from heat,  stir in red pepper flakes and allow to cool.

In a medium bowl toss the salted cukes with scallions,  spiced oil and vinegar. Marinate for at least 15 minutes.

In a small bowl,  combine the yogurt,  1/2 the herbs,  zest and juice of the lemon and olive oil.  Season w/ salt, pepper.

Spread the yogurt mix on a platter.  Using a slotted spoon to drain cukes and scallions and arrange on top of yogurt.  Finish w/ the rest of the herbs,   and if desired, 1/4 c. Toasted pine nuts.

Chilled Cucumber, Cauliflower, and Ginger Soup—he says you can use new potatoes instead!

Ottolenghi Simple

Serves 4

4 fresh mint sprigs

3 1/4 oz. piece ginger, peeled (two-thirds roughly grated, the rest cut into 1/8-inch-thick slices)

Salt

12.33 oz. cauliflower, broken up into 3/4-inch florets

22.88 oz. English or Lebanese cucumbers, peeled, seeded and roughly chopped

1 clove garlic, crushed

17.64 oz. Greek yogurt

2 Tbsp. lemon juice

White pepper

1/4 cup olive oil

2/3 cup sliced almonds (optional)

2 tsp. dried mint

Pour 3 1/3 cups of water into a medium saucepan and add the fresh mint, the sliced ginger and 2 tsp. of salt. Bring to a boil, add the cauliflower and blanch for 2-3 minutes, until just cooked but still retaining a bite. Drain and set aside; discard the mint and ginger.

Put the cucumbers in a blender or food processor with the grated ginger, garlic, yogurt, lemon juice, 1 tsp.  salt and 1/2 tsp. of white pepper. Blitz smooth, then chill for at least an hour.

Heat the oil in a small saucepan on medium heat and add the almonds. Cook for 3-4 minutes, stirring often, until the nuts are a light golden-brown. Transfer to a bowl, stir in the dried mint. Add a pinch of salt and set aside to cool.

When ready to serve, divide the cauliflower florets between four bowls and pour the cold soup on top. Spoon the almond mix on top and serve.

https://www.bonappetit.com/recipe/cucumber-tomatillo-gazpacho

A really versatile dish: lovely as a dip, with some warm pitta, or spooned on top of spiced rice or plain grilled chicken. Serves six.

3 Lebanese cucumbers (or 1 large regular cucumber), quartered lengthways, seeds removed and cut into 1cm dice

¼ medium onion, peeled and cut into 5mm dice 

Salt

250g Greek yoghurt

100g creme fraiche

10g mint leaves, finely shredded

1 tbsp lemon juice

1½ tsp cumin seeds, toasted and finely crushed

200g cherry tomatoes, cut into 1cm dice

For the green chilli paste

2 small preserved lemons, skin and flesh chopped

2 green chillies, deseeded and chopped 

2 cloves garlic, peeled and crushed

2½ tbsp olive oil

Mix the cucumber, onion and half a teaspoon of salt, put in a colander and leave to drain for 15 minutes. While the cucumber is steeping, put all the chilli paste ingredients in a mortar with a quarter-teaspoon of salt, and pound with a pestle until smooth.

Put the yoghurt and creme fraiche in a large bowl and whisk with the mint, lemon juice and cumin. Add the cucumber and onion mix, and the tomatoes, and stir gently. Spread over the base of a large, shallow bowl and spoon chilli paste on top. Swirl lightly on the surface and serv

More chicken recipes: https://pupswithchopsticks.com/oven-roasted-five-spice-peking-chicken/

• Potatoes
• Garlic
• Kale
• Herb
• Apples
• Tomatoes
• Cherry tomatoes
• Hot peppers
• Sweet peppers
• Green beans
• Tomatillo or eggplant

Last week was hot. The weather made it difficult to get farm work accomplished. We worked in the mornings but by midday we had to take cover from the heat. Many of the plants were scorched, especially a lot of our peppers. Weather this week seems to be more conducive to farming and living, we will likely get the onions out of the ground and be able to plant the overwintering cauliflower. I tried to plant the covercrop between the fall brassicas in the 97° weather and made it up and down two beds and was overheated for the next hour. No wonder the smart farmers in Honduras and other countries in Latin America adopted the siesta, there is no use in trying to  work through that heat. It is counter productive and unhealthy. 

Our chickens are finally ready to go to the butcher. We will be overwhelmed with nearly 50 broilers by the end of the week. We are hopeful that you will show interest in free range chicken and agree to show up on the day they arrive from the butcher and take 5 to 10 birds for your freezer. The cost will be $25 per chicken approximately five dollars per pound and five dollars for the butchering fee. Juvencio has worked hard to raise these animals and they have had a good life. They spent the last month of their lives roaming the greenhouse eating bugs and weed seeds. We have a second batch of meat chickens that should be ready come September so you have another opportunity to fill your freezer.

The very best way to eat our chickens is by using a combo of Samin Nosrat’s famous “Buttermilk Chicken” and finishing it with Julia Child’s “Sage and Lemon Roasted Chicken”.

https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken

If you have not seen her film: Salt Heat Fat Acid here is the link, make the time, she is an inspiration and so fun to listen to.

We also have bags of beef bones for making bone broth. We need to move them from our freezer to yours. Better yet just take them to your instapot and make this broth now! Use your celery tops from last week and your left over onions and create the base to fall soups! https://wholefully.com/bone-broth/

Here are some more recipes for this week.

https://cooking.nytimes.com/recipes/1021248-seared-zucchini-with-crispy-parmesan-and-black-pepper

https://cooking.nytimes.com/recipes/1021252-heirloom-tomato-tart?smid=ck-recipe-iOS-share

Ottolenghi green bean salad w/tahini

INGREDIENTS

• ¼ cup cracked or uncracked freekeh, rinsed
• Kosher salt
• 1 pound haricots verts, trimmed
• 1 small garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons tahini
• ½ teaspoon dried mint
• ½ teaspoon pure maple syrup
• ¼ cup coarsely chopped walnuts
• ¼ cup fresh cilantro leaves with tender stems
• ¼ cup fresh dill sprigs
• ¼ cup fresh flat-leaf parsley leaves with tender stems
• ¼ teaspoon Aleppo pepper or crushed red pepper flakes

RECIPE PREPARATION

• Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
• Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
• Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 tsp. water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
• Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
• DO AHEAD: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

• Sweet green pepper
• Hot peppers
• Tomatoes
• Green beans
• Kale
• Herb (basil or parsley)
• Cucumbers
• Zucchini
• Apples
• Lettuce (?)
• Cabbage or broccoli 
• Potatoes
• Garlic
• Celery!!
• Cherry tomatoes

The heat is on today and I will make this brief. We started harvesting yesterday around 4:30 and spent over 2 hours just on green beans. We have tomatoes and cucumbers plus celery and lettuce to get harvested as soon as it is light enough to see. We sure could use those helpers. If you have the ability to help harvest we can use your help. Next week the cherry tomatoes will be full on with the beans adding hours to our harvest times. Fruit is beginning and our ability to share that bounty with you will depend on who shows up to help us bring in the harvest.

The potatoes are ready to be dug, the onions are close behind. We have more fall broccoli and cauliflower to get in the ground as well as overwintering cauliflowers. We still have two greenhouses to turn over and there is just not enough time in each day (with cool enough weather) to get it all done. We managed to weed the seeded crops and with so much variation in germination we feel deflated. Half a bed of beets, spotty carrots, a few daikon and a few rutabaga, it doesn’t feel worth the hours we spent weeding.

The flowers have gone wild and I harvested 25 buckets for the farmers market on Friday. I have some specimens that are 10 feet tall from sunflowers to orach. Purple has given way to orange and yellow. Summer is really here. The tomatoes are really turning on their production. Finally the greenhouse tomatoes are ripening faster than we can pick. They are sweet and flavorful as we turned off their water around July 4th. The outside tomatoes will get a few more days of water and then we will shock them into ripening. This is a trick we learned long ago and it really makes a difference. I hear from customers all the time “my tomatoes just keep making all this green fruit and don’t seem to ripe tomatoes until the fall”. This is because they keep getting water and keep blooming. We suggest turning off all water to tomatoes by August 15. I use August 1st as my deadline and for quicker varieties I cut them off in July. This shock forces them to ripen their fruit and gives a more intense flavor.

We made the zucchini pizza dough which was delicious. I would cook the zucchini crust for longer to get it crisp and cut the cheese in half, but otherwise what a great way to eat tons of zucchini and enjoy pizza toppings. We also went crazy picking peaches at our neighbor’s farm. The Grossen peach farm and Sunrise Blueberry Farm are local and loaded with summer fruit. I think both are closed today but open during the week and using good Covid 19 precautions.

Remember to stay active this week, physically, mentally and politically.

Here are some recipes for this week:

Recipe: Super Easy and Delicious Zucchini Butter

by Emily Han

published Jul 13, 2010

SaveCommentsJump to Recipe

About a year ago we found ourselves in the kitchen of caterer Jennie Cook, grating small mountains of zucchini for an intriguing dish she called zucchini marmalade, or butter. When we finally tasted the fruits of our labor (at a community eat-in for good food in schools), we were delighted by the spread’s buttery, subtly sweet flavor. In fact, it was so memorable that we’ve been craving it ever since and finally asked Jennie for the recipe.

Having missed the actual cooking of the zucchini marmalade/butter in Jennie’s kitchen last year, we were surprised to discover how easy it is to make. Although it takes some time on the stove top (and you can even cook it down further than the batch in the photo above), it’s otherwise quite simple, requiring just a couple of ingredients slowly cooked in olive oil until jammy and buttery. Delicious on toast or sandwiches, it’s a great little staple to have in your summer cooking repertoire.

Super Easy and Delicious Zucchini Butter (or Marmalade)

Ingredients

• 2 pounds
  zucchini, more or less*
• 1/4 cup
  olive oil or butter, if you prefer
• 2
  minced shallots, garlic, or combination of both
• Salt and pepper

Instructions

• Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
• In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
• Enjoy on toast, or as a side dish all summer long!

Recipe Notes

Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

Paleo Chocolate Zucchini Bread

• 1 cup Justin’s chocolate hazelnut butter blend or if Paleo, use almond butter sweetened with 1 tbsp of maple syrup and 1-2 tbsp of cocoa powder 
• 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
• 2 large eggs
• 2 tbsp grade b maple syrup
• 1 tbsp pure vanilla
• 1 tsp apple cider vinegar
• 1/2 tsp baking soda
• 1/8 tsp sea salt – 
• 1–2 tbsp mini chocolate chips 

• Preheat the oven to 400 F.
• In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
• Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
• reallywellStir in shredded zucchini. If really watery, squeeze out excess water.
• Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.
• Top with 1-2 tbsp of mini chocolate chips.
• Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done.
• Also works really well as muffins—makes a dozen muffins, but they bake in about 15 minutes

https://www.bonappetit.com/recipe/grilled-summer-squash-baba-ghanoush

https://www.bonappetit.com/recipe/celery-salad-with-dates-almonds-and-parmesan

https://cookieandkate.com/celery-salad-recipe/

https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/

• Lettuce
• Cabbage 
• Basil or parsley
• Tomato
• Cucumbers
• Zucchini
• Green beans
• Garlic
• Potatoes
• Kale or chard

Welcome to week # 15 of the 29 week season. We are just over halfway into the season it is hard to believe the time has both flown and crawled by. As anticipated the onions are starting to Bulb and will come out of ground soon. Hopefully in the nick of time for us to get overwintering broccoli and cauliflower tucked into those beds before they are overgrown in their flats. We are bound and determined to intercrop this year with such great success from the cover crops . The first brussels sprouts are already knee-high and it seems I have missed the opportunity to plant Crimson Clover beneath them I will make an effort to sneak it in this week and hope that it can just rest there until the brussels sprouts are harvested and then takeoff in the spring providing us with rich nitrogen for the late spring/summer crops.

I had committed to weeding the seeded crops and yet I find myself on week #3, weeds over taking seeds if I don’t get there this weekend it will be for not. We have three greenhouses going strong and two of them awaiting our attention. Our meat chickens are enjoying the grubs and bugs in greenhouse number two before they head off to The butcher in a few short weeks. The new chicks arrived on schedule and amazingly all were alive after two days of travel with no food and water. We have over 50 layers and over 50 meat chickens that will grow strong on the farm ready to produce eggs next spring. They always send one surprise chick and this year he/ she has a cute little tuft on her head we will see if she crows or lays.

 Last weekend 12 of you participated in the lavender wand making event that seemed quite successful. Six people at a time sat socially distant while Janet instructed how to create these delicious smelling wands that provide lavender scent for an entire year. As the summer sets in lavender gives way to dahlias and other summer flowers. I was able to harvest 21 buckets of flowers for the farmers market yesterday. I have plenty for those orders today, please do send me a message if you would like a special bouquet otherwise take your chances on the bouquets that remain. 

This week we have a lot of cucumbers and Sue Kass true to form has come up with several delicious recipes for you to try. Please remember the quick pickle, it is easy and a great way to preserve your cucumbers for up to three months in your fridge without having to pull out your canning jars and make A hot brine.

 As always I must add a few words about the pandemic and current political situation. The pandemic sores in Oregon and across the nation as a result incompetent leadership. As a healthcare worker I am acutely aware of the lack of PPE as we struggle to keep up with the mounting cases. There is no reason that at this point in the pandemic we should be struggling with enough gowns to wear to protect ourselves as we see patients suffering from Covid. Please know that the recent surge is due to people not keeping their distance and not wearing masks. I have been baffled by the weak advise coming from OHA and the governor. The messaging from the White House is not a surprise, that we have not been able to remove him is. 

We have urged mask and face coverings since early April. We hope that you are leaders in your community, your household and among your colleagues as we work once again to flatten the curve. We are at the point where we cannot test all of the people that need to be tested. We are having trouble tracing and tracking all of the cases. All of those measures put in place to ensure that we would not get to this point have failed due to lack of leadership and the simple yet vital act of wearing a face covering. There is no way to safely reopen our economy, which seems to be the top priority without protecting others from our respiratory droplets. I understand that as the weather warms it becomes more and more difficult to keep your face covered, I live this every day. Please, please make sure that you and your family members, especially young people in the teenage years keep socially distant and wear face coverings. Good hand hygiene is essential and not touching one’s face, I sound like a broken record. 

Portland is on fire. Trump has sent in the National Guard to use us as an example for his tyranny. Here are ways to get involved:

https://www.civilrightscollective.org/pdx/get-involved/

https://www.civilrightscollective.org/pdx/other-active-organizations/

https://j20strikeforblacklives.org/

As always, make sure that everyone in your circle, small and large is registered to vote!

https://www.usa.gov/register-to-vote

https://sos.oregon.gov/voting/Pages/registration.aspx?lang=en

Recipes for this week:

https://www.helsingjunctionfarms.com/recipes/2017/6/16/cucumber-salad-with-smashed-garlic-and-ginger-from-plenty-by-yotam-ottolenghi

https://www.theguardian.com/lifeandstyle/2015/jul/17/cucumber-recipes-yotam-ottolenghi-soup-pickled-raita

http://yummysupper.blogspot.com/2012/08/ottolenghis-green-gazpacho.htm

Thai-style cabbage salad

4 Tbs lemon juice

4 tsp peanut oil (or 3tsp sunflower 1 tsp sesame)

4 tsp brown sugar

2 tsp fish sauce

1 cabbage finely sliced or shredded (about 4 cups)

1 c. kale sliced into thin ribbons

1/2 c thinly sliced shallot or red onion

3/4 c julienned or shredded carrot

1/2 c each chopped mint and chopped cilantro

handful of roasted peanuts.

Combine first 4 ingredients in a large bowl, then add veggies and herbs and toss well—allow to sit 1/2 hour or more before serving. Toss in the peanuts just before serving.

I added some slivered snap peas to tonight’s salad because I had them. This is very pretty with red cabbage; I have also done it with Bok Choy, Chinese cabbage