• Zucchini
• Cabbage
• Tomato
• Cucumber
• Kale or chard
• Garlic
• New potatoes (sorry they just were not quite ready last weekend)
• Sugar snap peas or green beans
• Herb (parsley or basil)
• Broccoli
• Lettuce

This week on the farm we have been turning over spring beds and putting in fall and winter crops. We have gotten in the last of the Brussels and cabbages. Juve pulled out the last of sugar snap peas from the hoop house #6. I immediately put in the “July 4th” cucumbers. This has been an important transplant date for about 10 years. Our friends Susan and Walter and their boys used to visit us every 4th to help celebrate Jacob’s birthday on a long weekend. Susan and I would transplant 1-2 beds of cucumbers and they would be the best cucumbers of the season. The cucumber onslaught is about to happen, so get ready! Don’t forget the joy of the quick pickle. This approach lets you preserve the freshness of lots of veggies.

I have decided in an effort to get out to harvest your veggies to present the recipes I have gathered this week as well as the those that my recipe guru Sue Kass has compiled. The social and COVID commentary will come in snippets during the week as there is much to do.

The lavender wand making will happen this afternoon. There is space in the second session from 4:30-5:00 for 6 more socially distanced members. Please text me to ensure there is room, or take your chance and just show up. The event will take place under our carport. Thanks to Janette Gill for organizing.

Easy Roasted Zucchini with Garlic and Tomato

Summer Squash Slaw with Feta and Toasted Buckwheat Recipe

We received many zucchini bread recipes over the last two weeks. I apologize in advance if I have omitted yours. Some of the recipes came in a PDF so I attached them to the email sent out to subscribers. Luna and I went crazy this week making many of the recipes ourselves. We could not resist at times modifying them as we went. Of all the ones we tried this was our favorite:

https://www.mysaffronapp.com/shared/recipe/Jb1FGWgLh/crunchy-streusel-zucchini-bread

Thank you to all who participated. It was a fun challenge and we got so many great ideas and recipes. We loved the photos of the completed recipe and Melanie’s  step by step preparation with photos of local ingredients. Here is a selection of the other recipes:

https://www.wellplated.com/chocolate-zucchini-muffins/

Zucchini Bread from Dawn Larson

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 teaspoon paprika 

6 tablespoons of your favorite fresh herbs ( such as dill and parsley or rosemary, basil, and oregano, chopped)

3-5 tablespoons green onions 

1 cup sharp cheddar cheese , grated

2 eggs

1/4 cup olive oil

1/2 cup milk

1 and 1/2 cup zucchini , shredded and then placed in a thin clean dish towel and wrung out like mad to get the water twisted out of zucchini 

3 tablespoon chopped pickled jalapeños (optional) 

DIRECTIONS

Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.

In a separate bowl, beat eggs lightly; add oil and milk, and mix well.

Stir in zucchini to wet ingredients. 

Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.

Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.

Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

From Bridget Clough

https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.allrecipes.com%2Frecipe%2F222601%2Fzucchini-chocolate-chip-muffins%2F%3FinternalSource%3Dhub%2520recipe%26referringContentType%3DSearch%26clickId%3Dcardslot%25201&data=02%7C01%7C%7C4c266aa080f4494f23dc08d82471e873%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637299418927757328&sdata=oSD5LMZuaMpFZpBTFC44hIbjh4LPmMtM5S4FeXVuDjw%3D&reserved=0

Zucchini Blueberry Bread from Regina

INGREDIENTS

•  1 large egg
•  1/2 cup light brown sugar, packed
•  1/3 cup canola or vegetable oil
•  1/4 cup granulated sugar
•  1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
•  1 teaspoon vanilla extract
•  1 cup all purpose flour + 1/4 cup for tossing with blueberries
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt, or to taste
•  1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
•  1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)

INSTRUCTIONS

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
• Add the zucchini and stir to combine; set aside.
• In a medium bowl, add the blueberries and  1/4 cup flour and toss to coat.
• Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.

• Turn batter out into the prepared pan, smoothing the top lightly with a spatula. 
• Bake for about 55 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. 
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

• Lettuce
• Herb (basil or parsley)
• Green onions
• Garlic
• Zucchini
• Cucumber and Tomato
• Broccoli
• Cabbage
• Chard or kale
• Onions(purpellete)
• New potatoes

News flash: Zucchini bread challenge extended one more week! Send us your best zucchini bread picture and recipe by July 11 and we will announce the winner.

This week we offered on Instagram a zucchini bread challenge. needless to say it was not well publicized and we have extended that challenge. We are hopeful that you will take a picture and share a recipe for your favorite zucchini bread recipe. We have been enjoying an abundance of zucchini. We still have three beds of zucchini that are not in full swing, Yikes!. Please look at the most recent post on Instagram asor Lluna highlights seven different meals with zucchini. I must say that she is our biggest zucchini fan in the family and finds a way to have it for breakfast, lunch and dinner almost every day. We grow four varieties of zucchini, Noche, Costada Romanesco, Esco Zephyr and golden zucchini. We sure hope you will feel the love of zucchini and find a way to use it in your daily/weekly meals.

Juvencio harvested all of the garlic and composted and tilled all of the beds. I seeded crops that will bring us delicious root vegetables in the fall. I seeded carrots, beets, rutabaga, Daikon radish and more. We added soil amendments such as gypsum and feather meal. I commit to weeding these crops every week with my teeny tiny hoe in hopes of having delicious root crops in the fall.

 I planted the first of the brussels sprouts and fall cabbages. I seeded the fall broccoli the overwintering broccoli the overwintering cauliflower and more lettuce. We will turn over greenhouse #1 and spread chicken compost encouraging strong fall and winter vegetables.

This week we saw  surging COVID-19 virus infections. When will people learn that simple measures such as wearing a mask can make all the difference in transmission of this virus. I feel proud of our community as we adopted this measure early and have continued to make this a priority in keeping our farm, our subscribers and our families safe from transmission of COVID-19. I remain cautiously optimistic that our state can turn this pandemic around. 

This week we all need to take action to protect the rights of people to claim asylum in this nation.Please take a few minutes to write a personally crafted letter letting the administration know that it is essential that people in the world know and have the right to claim asylum from persecution in their own country by coming to this land. 

Proposed Rule change by the Administration to essentially gut the asylum process. 

Please take action NOW! 

Read on….

***Time is limited as public comments must be received before 10 am,Wednesday July 15***

The Trump administration is proposing a rule change that would effectively end asylum once and for all by creating/increasing the many restrictions and barriers for asylum seekers.

This is a crisis moment and historic lowpoint with literal life or death consequences for some of the most vulnerable people in the world.

Here is the link to the proposed rule change. 

At this time public comments are the best means to weigh in and attempt to stop this action–which is clearly against all humanitarian values and against international law that protects the right to asylum. Please write as we need to flood the comments with our opinions in support of all who who have the right seek asylum. 

Below are two great resources for writing and submitting your comments. Please do not just cut and paste the same letter in, but use the suggested talking points to create your letter–(apparently, exact duplicate letters maybe are not counted). 

https://lccr.com/blog/take-action-now-to-protect-asylum-seekers/ (from the Lawyers Comm. for Civil Rights of San Francisco). There is a link at their page to the Federal Register for your comments. 

Or, 

https://p2a.co/vRu15hT (link from Catholic Legal Immigration Network)–this site has the form to write and submit your comments. It is easy to do using this form–it already has the Fed Record # of the ruling and then you can customize your comments letter as you wish. 

Through the activism and persistent drumbeat of progressive people in this country policies are changing. Statues are falling and local governments are changing the way that police are allowed to “protect and serve“ the community. The Black Lives Matter movement gains strength after the death of George Floyd white people are finally seeing that policing is the problem, it is not a “few bad apples” but the culture of white supremacy that is the basis of policing. The head of the police officer’s union in Portland  said that they use methods approved by the local government.  We the people have the right and the obligation to tell the Police how to behave. We need to continue to stand up and insist that the police get out of our schools,that they are prohibited from using deadly force and from using  weapons of war on us.

Here are some recipes to enjoy this week:

ZUCCHINI AND KALE BAKED FRITTERS

These fritters are the greatest! Maybe the fact that they are not fried adds to my excitement, and that they are gluten free which is always a plus for our tummies! If you are vegan, then I suggest you replace the egg and cheese with mashed potato or an egg replacer (I know ORGRAN has one available).

Traditionally, we make zucchini fritters – Kolokithokeftedes (I can just imagine the mouth twister that word created while you were trying to pronounce it…hahaha) with dill and mint and fry them, then serve them with greek tzatziki dip. We absolutely love them but sometimes I just don’t feel like such an oily dish and I definitely dislike having to clean up the oil splatter all over my stove top! So these are my take on mum’s traditional kolokithokeftedes!

3 medium zucchini grated

1 cup kale finely chopped

1 spring onion finely chopped

100g feta crumbled

2 eggs whisked

1 tbs dried oregano

1/2 tsp garlic salt

1 tsp sea salt

1/2 tsp pepper

1. Preheat oven at 180 degrees
2. Add to the grated zucchini the sea salt to draw out the liquid. Set aside for 10 minutes.
3. In a bowl, combine all other ingredients.
4. Remove excess liquid from zucchini by squeezing. I used a cheese cloth for this process to squeeze out as much liquid as possible.
5. Add zucchini to egg mixture and mix well combining all ingredients.
6. Spoon out equal amounts onto a baking tray lined with baking paper. Do not place fritters too close to each other.
7. Bake for 15 minutes. Turn over and bake for a further 15 minutes or until golden brown.

Zucchini­Crusted Pizza (“Moosewood Cookbook” Mollie Katzen) 

A normal pizza on top, and a beautiful egg and cheese crust, with flecks of green and a slight crunch. 4-­6 servings

 Preheat the oven to 350 degrees. 

The Crust:

 3 1⁄2 cups grated zucchini (grate it coarsely) 

3 eggs, beaten

 1/3 cup flour 

½ cup grated mozzarella 

½ cup grated Parmesan 

1 Tbsp fresh basil leaves, minced (or ½ tsp dried) 

salt and pepper 

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture. Combine all crust ingredients, and spread into an oiled 9×13” baking pan. Bake 20­25 minutes, until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes. Pile all of your favorite pizza toppings on (tomato sauce, olives, sautéed mushrooms, strips of peppers, lots of cheese, etc.) and heat the whole mess in a 350 degree oven for about 25 minutes. Serve hot, cut into squares, with a big tossed salad.

From Sue Kass: 

“A little lecture on kale

Ok, it was succulent and sweet and so welcome in April.  But it keeps coming..and coming….This has been a GREAT year for kale.  So great that I have been distributing my surplus throughout the neighborhood.  However,  the abundant kale now is not as sweet and tender as April kale,  and how does it compete with all

the other summer glories that are starting to pour in?

YOU STILL NEED TO EAT YOUR KALE.

Or,  if you have a big freezer,  you can blanche and ziplock bag it.

Even though it is a bit tougher, you can still beat it into submission for kale salad.  Chop it into small bits,  “massage” it with a Tbs of olive oil and pinch of salt,  and that bunch of kale will become a surprisingly small amount of salad-able kale. Do that when you first get it and store in the fridge and you are ready for salad in a heartbeat:

Greek kale salad:  toss the marinated kale with a big of balsamic vinegar, add feta, kalamata olives, tomato, onions—yum!

Southwest Style: toss the kale with vinegar and/or lime juice,  add pumpkin seeds, avocado chunks,  queso fresco, chopped cilantro and/or chopped scallions 

Caesar: use Caesar dressing,  lemon juice,  croutons and parmesan cheese

MiddleEastern: mix the marinated kale with this dressing: 1/4 c. Tahini, juice of one lemon, 1 cloves garlic (crushed),  1 tsp honey or maple syrup; mix in warm water until pourable then mix with kale,  toss in pine nuts if you have them.

My favorite home alone meal:  Start some kind of pasta cooking in boiling water.  A few minutes before it’s done,  toss in a bunch of chopped kale.  Cook until the pasta and kale are just tender;  drain,  then sprinkle with sesame oil,  soy sauce,  and red pepper flake.  If you have to have protein,  you could use soba noodles and/or toss in tofu/cooked chicken/shrimp, etc.  Or throw a handful of peanuts in.”

https://cooking.nytimes.com/recipes/1013331-coconut-kale

• Lettuce – how sweet that butter lettuce is!
• Scallions
• Cabbage – our favorite – “Caraflex” the green cone cabbage is here!
• Broccoli
• Kale or chard
• Sugar snap peas – really the last! Or favas (the last)
• Zucchini – is it time to make zucchini bread yet?
• Herb – basil or parsley
• Kohlrabi
• Garlic

We spent the week saving the rest of the onions, weeding the beans and generally sprucing up the farm. Juvencio mowed and trimmed all of the grass that has gotten wild with the last showers and now the place looks party worthy. We head into the summer planting months which includes all of the fall crops that we hope to have for you in late September and October. Brussels sprouts, broccoli, cauliflower, celery, radicchio, endives, rutabagas (new for us this year), beets, over wintering broccoli and cauliflower and cabbage. We think about the winter and how we will pack our greenhouses to supply delicious vegetables throughout the season. We managed 35 shares last winter. We will see how many we can accommodate this year. 

This week Luna and I harvested the first cucumbers and tomatoes. Enough for the farmers to give it the “Vista Buena” but not enough to share with all our customers. We hope in the next few weeks to give you all those summer delicacies. The peppers are in full bloom and growing in their new greenhouse almost weed free. The goats helped us clean out greenhouse number two and it is officially empty. We are awaiting the arrival of our new chicks in two weeks.We hope they can spend a month or so acclimatizing and eating bugs in there before we plant it for fall and winter.

 Portland area activists have maintained four straight weeks of protest against police brutality and institutional racism. I am so proud of our members and our community being part of this movement towards justice and equality for all. One of our former members shared this month of activism and I am sharing it with you. https://docs.google.com/document/d/1H-Vxs6jEUByXylMS2BjGH1kQ7mEuZnHpPSs1Bpaqmw0/edit

Never mind that it was for June you can still do it in July. It is full of daily action and reading that will help The white community be the best allies possible and understand on a deeper level. Remember to contribute some of your hard earned money to worthy causes. Consider giving back your state “kicker” to fund our public schools. I for one have always thought returning money to taxpayers at the state level is foolish. Our schools are always struggling with large class sizes and not enough funds. Defunding the Police in our schools is another great way to spend needed money in the classroom and not on the school to prison pipeline.

 I was wondering what the protocol would be at local “you pick” berry farms and I was pleasantly surprised. West Union Gardens http://www.westuniongardens.com/ (just 1.5 miles from our farm) is open M-Saturday from 8-8. They have a mask on when arriving policy and a hand washing station and a “no tasting while picking” policy. They have all sorts of cane berries. We are all “jammed” out and have moved on to fruit leather. 

West Union Gardens – U Pick Berries Hillsboro OregonWest Union Gardens is a family farm near Hillsboro, Oregon, which is open to the public during Oregon’s bountiful berry season. We raise dozens of varieties of berries for u-pickers and for sale already picked in our farm stand. Our farmstand and u-pick are closed for the season. We will open again in the summer when there are berries to pick.www.westuniongardens.com

Another local farm : Sunrise Blue berries https://www.facebook.com/SunriseBlueberry/ has some of the best blueberries around. They open soon, maybe even today. We have not been yet during the pandemic so we cannot vouch for their policies and protections. We will be checking them out later today and can report back.

 A nice recipe to use your cabbage.

https://cooking.nytimes.com/recipes/1013681-teriyaki-cabbage-steaks?smid=ck-recipe-iOS-share

A family favorite from the Kass/Englendar household:

https://www.epicurious.com/recipes/member/views/yotam-ottolenghi-s-pasta-and-zucchini-salad-5b3125376b5c0d66cd4e1553

An onion and cabbage “pizza”:

https://cooking.nytimes.com/recipes/1015436-cabbage-and-onion-marmalade

● Kohlrabi or Bok Choi
● Lettuce
● Zucchini
● Broccoli or cabbage
● Onions
● Garlic
● Kale or Chard
● Fava beans
● Sugar snap peas ( say good bye!)
● Basil or parsley

Another explosive week. The mass protests keep their momentum as people speak to white supremacy and work to defund public institutions like the police to make real change possible.The supreme court handed down two landmark decisions that have made discrimination based on sex(ual)orientation or gender illegal and DACA more stable in this messed up country. Truth has been spoken so many times to power and somehow we always slip back into the old ways. Keeping the momentum feels exhausting, and it is and we must. There is not a day that goes bye without my thoughts wandering to my white privilege and how that has moved me forward in my life and how not having that keeps others back.

These last three months of the pandemic have really given me a glimpse of what toxic stress feels like. That type of stress is not like other stress that comes with deadlines or making important medical decisions or running a business. Toxic stress is insidious and rests just below the surface all the time. It increases your heart rate, makes you on edge “for no reason”, makes you angry, short tempered, less humane and suffer insomnia. Toxic stress affects your autonomic nervous system stimulating the “fight or flight” response which increases cortisol. If this goes on for a long time (a lifetime if you are black and facing microaggressions and macroaggressions daily) it increases your risk of hypertension, diabetes and heart disease.
COVID 19 has been my toxic stress. I spend some part of everyday thinking about it and how to keep my patients, my family and the community safe. I think about where this nation is going and I see the writing on the wall. We are not willing to make personal sacrifices to combat this epidemic and therefore we will sacrifice our vulnerable populations.

Finally our governor has said face masks are required. But her edict is too little and too late and the cat is out of the bag again. Oregon’s numbers are spiking and it is the fault of our leaders and of individuals. We elect our government to help guide us and make decisions that benefit our
community, they have failed us. So I do not sleep well. I wonder how to be effective, how to show I am an ally, how to lift the voices of others and make mine heard. I worry about the spread of COVID 19 with people so selfish or foolish who refuse to cover their faces for the protection of others. Daily I read and listen to police brutality and widespread racism against black and brown people. It is not a few bad apples but rather a fraternal institution that teaches that black people are criminals and brown people are rapists. I have to do more and yet I am exhausted. Imagine a white woman exhausted, I finally get a tiny picture of what it feels like to worry for my own life every day I leave my home. It is not that police will stop me and possibly kill me over a burnt out tail light, but that I may contract a deadly virus which I could spread to my family. Black and brown people deal with this threat everyday, now and in the past. No white tears, just gotta keep on
working to make this a better place.

So, action for this week:
I signed up to write a letter a day to voters in swing states:
<https://votefwd.org/dailykos>link_id=0&can_id=054e52400d79096dd4aaad230ffd77ac&source=
email-fight-voter-suppression-by-writing-letters-to-voters-2&email_referrer=email_837693&email
_subject=will-you-commit-to-writing-one-letter-to-voters-every-day
I went to a local BLM vigil.
I donated money to the campaigns of black leaders to take down the white supremacists like Lindsey Grahm and Mitch Mcconnel.
I pledge to vote in every election.
I wrote to the Beaverton Farmers Market Board to tell them to mandate masks at all times at the market, during set up, sales time and break down and to stop making nonsensical decisions based on “comfort” rather than public health.

I also did some farm work.

Juvencio finally mowed my wild flower patches. I planted pie pumpkins, the first Brussels sprouts and more celery. I have basil ready to go in the ground outside, more peppers and fall brassicas. I seeded more beets (let’s hope they get weeded, hehe). We tied up cherry tomatoes, weeded and pruned them. We weeded more onions, leeks and shallots and have
managed to save all but 1.5 beds of them as we hit the summer solstice.
Life on the farm goes on. We are accepting helpers and a few have come. We have had the help of family most weekends for some time. We are seeing the end of the sugar snap peas and favas and we wait for the time consuming cherry tomatoes and beans. If you have time to
contribute to this community supported agriculture project please do reach out.

Here are a few recipes to make with your favas, this is the first and likely only week you will see them as they have tumbled to the ground with the rains and we have fall crops to get in the ground.

Braised whole-pod fava beans with dill
Fava beans are a culinary highlight of spring, but double shelling them takes time. Very young favas though can be eaten pod and all.

Prep time and cook time: 45 minutes
Makes six servings
1/3 cup olive oil
1 sweet onion, halved and thinly sliced
1 ½ pounds fava bean pods, ends trimmed and strings removed
¾ teaspoon salt
1 tablespoon sugar
¼ cup dill, plus 1 tablespoon for garnish
Plain whole-milk or Greek style yogurt

We made this soup and it was delicious, even better the next day as a cold soup.

https://cooking.nytimes.com/recipes/1014646-tomato-fennel-soup-with-brie-toasts

We are transforming the farm this week. Cleaning up areas that were a mess for years, reclaiming the ornamental gardens and putting in the plants that we bought from a retiring neighbor. We continue.

• Lettuce
• Chard or kale
• Chinese broccoli
• Spinach
• Radishes or kohlrabi
• Green garlic or garlic scapes
• Herb 

First, I want to wish all the mothers out there a very special day. Usually this day has a celebratory brunch cooked by the family for the mothers, but today in quarantine things are different. We will attempt our first family dinner since the end of February. Each household will have their own table. The meal is prepared by the mothers and all raw veggies are washed with a mask on and each table will have their own salad. It will be so hard not to hug my mom, my son, my sister, but unless we live in the same house we need to protect one another.  Maybe this will be our new tradition, until now we have had facetime Sunday dinners.

 Well we are in that hard spot on the farm, between spring and summer with spring crops either done or about to fruit (sugar snap peas are an example). Our onions that were planted in October are almost ready but we are battling the gophers. Many of our first attempts at carrots and beets were not successful. Who would think that the king and queen of beets would be dethroned? I guess that happened long ago, but there was a time that we gave beets every week. We keep trying but they are a struggle now, not a joy. The days of rain have been helpful, but then the dry windy heat stresses the plants (and the farmers). This is the norm for spring, but somehow the reserve that we have (I have) is extra stretched.

Juvencio has been staying on top of the weeding, but that is a never ending job. We managed to get those cherry tomatoes in the ground and a good chunk of the peppers. I am hoping for more hours in the day to get the hot peppers transplanted in our new hoop house. The cucumbers I have been encouraging are not faring well and many of them succumbed to the innocent appearing pill bug. The tender stems of these cucurbits are a favorite and with a few bites the plant shrivels and dies. I will just keep planting until they survive.

Green garlic and garlic scapes come once a year for 1-2 weeks. We take the flowering part of the garlic (the scape) and pull it so that bulb gets the energy and not the flower. This makes a delicately garlic flavored sprout for you to use in soups, stir fries or simply grilled on the BBQ with olive oil and salt. The green garlic is actually elephant garlic we grow to share with you at this time of year. Again, use the green tender parts to flavor your food.

Off to harvest.

Garlic Scape Hummus

Posted by Carole Koch

Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

2 cans of chick peas (garbanzos) drained

1 cup sesame seeds or tahini

2 tablespoons olive oil

1/2 cup lemon juice

1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste.

Optional: add your favorite curry, to taste.

From www.dakotagarlic.com.

<< Garlic Scapes – A Springtime Treat | Main | Broccoli & Bean Salad >>

Spinach and Green Garlic Soup

The green garlic shoots I’ve been using are fairly small and slim, like scallions, and they’ve been wonderfully mild and sweet. If yours are larger, they might be a bit more pungent, but their flavor should mellow nicely with cooking. And if you can’t find green garlic, I’ll bet you could get a similar flavor with some regular garlic – much less, though – and some chopped leek.

2 Tbsp. olive oil

1 Tbsp. unsalted butter

½ to ¾ lb. green garlic, thinly sliced (white and pale green parts only)

Salt

1 qt. vegetable or mild chicken broth

8 to 10 oz. baby spinach leaves

1 Tbsp. crème fraîche

Warm the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the green garlic and a pinch of salt, and cook, stirring frequently, until it is soft and translucent. Also, as the garlic cooks, you should notice that its scent changes from raw and sharp to sweeter and more mellow; that’s what you’re after. When the garlic is ready, add the stock, raise the heat a bit, and bring it to a boil. Then adjust the heat to maintain a gentle simmer, and continue to cook for about 15 minutes. Add the spinach, and immediately turn off the stove. Let it sit for 5 minutes – not too long, or the spinach will lose its color – and then, working in batches, purée the mixture in a blender

Return the soup to the pot, and place it over low heat to rewarm gently. Add 1 Tbsp. crème fraîche and another pinch or two of salt. Taste, and adjust seasoning as necessary.

Serve warm or hot, with a drizzle of olive oil or a dollop of crème fraîche, if you like.

Yield: 4 servings

Chicken With Garlic Scapes & Capers

Posted by Carole Koch

Thanks to contributing editor Lauren White for sharing this recipe!

2 whole skinless boneless chicken breasts, each cut in half

2 tablespoons unsalted butter, divided

2 tablespoons vegetable oil

4 tablespoons dry white wine

2 tablespoons lemon juice

4 chopped garlic scapes

1 tablespoons drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.

Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.

Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.

Serves 4.

• Lettuce- 3-4 heads this week, enjoy the bounty as all the lettuce carefully seeded week by week comes ready at the same time!
• Kale
• Chard
• Spinach
• Bok Choy
• Herb: parsley, dill, cilantro or thyme
• Shallots( the last of these beauties until fall)
• Walnuts
• Chinese broccoli (hopefully enough for everyone – 🙂

Spring is as always, unpredictable! Nights are still cool and some days are quite hot. The rain was less than normal this last month and allowed us to till the fields and prep every bed. Juvencio made some of the most beautiful beds ever for planting onions and shallots. I am so close to being done with those alliums I can taste it. I got some help from family as we socially distanced and transplanted the Cipollini and Dakota Tears onion varieties. Today we hope to get the tomatoes in the ground. I am half way through (alright, maybe a bit optimistic) the peppers in our new hoop house and look forward to seeing how that low tunnel produces.

We are turning over the greenhouses from winter and spring to summer heat. The lettuce has gone crazy as I mentioned so it is really time to enjoy salad with every meal. Some or our favorite varieties are at their peak: Salanova butterhead, Salanova crisp, Rosaine mini-red romaine, Little Gem romaine, Nancy and Sylvesta are butterhead and some Deer Tongue.

If you have not made my dressing I can not help you, just try it! Recipe listed again below. The Kale Salad is also a winner, if nothing else just make the dressing!

The sugar snap peas are in full bloom, the garlic is pushing up it’s flower and the favas are knee high. It is crunch time on the farm right on que. Things seem normal and then they are not. Covid 19 has changed it all for us. Please continue to stay safe and keep your distance and wear your masks. We know how hard it is. We care about you and we care about our community. You have done a super job at coming to the farm and following the safety steps and we appreciate you. Please know that acts of kindness are not overlooked and are deeply appreciated. We will keep working to make this farm and our community .

You can still order veggie starts from our square site. I would love for you to pick up at the Beaverton Farmers market, but you can specify La Finquita and I will do what I can to have it come here to La Finquita if you can’t get there to pick up. Here is the site: https://pumpkinridgegardens.square.site/

Better.

Here is the first installment of “The COVID Kitchen”  or “How 2 adults consumed the full share from La Finquita in 1 week” by Sue Kass:

Sunday:Provencal greens soup (leftovers for Monday lunch)

Monday: Veggie pasta carbonara with spinach; kale salad

Tuesday: Greens with tahini, farro and pine nuts

Wednesday:

Swiss chard fritters:

“There’s something pure about these fritters – they’re all about the chard and herbs” – Yotam Ottolenghi Ingredients 400g /14oz Swiss chard leaves, stalks removed 30g / 1oz flat leaf parsley 20g / 3/4oz coriander 20g / 3/4oz dill 1 1/2 tsp nutmeg, freshly grated 1/2 tsp sugar 3 tbsp all-purpose flour 2 cloves garlic, crushed 2 eggs 80g / 3oz feta, crumbled 60ml olive oil Lemon wedges, for serving (I did not remove the stalks)

Method 1. Bring a pan of salted water to a boil, and simmer the chard for five minutes. Drain, squeeze dry, then whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some pepper. Fold in the feta by hand. 2. Pour a tablespoon of oil into a frying pan over medium-high heat and spoon in three heaped tablespoons of the mix, one per fritter. Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for three to four minutes, turning once, until they take on some colour. Transfer to kitchen paper and repeat with the remaining fritter mix and oil. Serve hot with a wedge of lemon.

Thursday:  Indian night—saag paneer and cauliflower masala:

Small head of cauliflower, broken into bite-sized pieces and steamed until tender

1 tsp vegetable or coconut oil

1 tsp cumin seeds

1 tso grated ginger

1 shallot or small onion minced

2 green chiles (jalapeño) minced (deseed if want less heat)

10 curry leaves or handful fresh cilantro, chopped

1/2 tsp turmeric

1/2 c frozen peas

juice of one lemon

Heat the oil and add cumin seeds and toast until start to darken a bit;  then add onion, ginger, chiles and curry leaves. Saute until onions soften and fragrant. Add turmeric and stir well,  then squeeze in lemon juice,  salt to taste.

Friday:

leftovers with large salad

Saturday:  stir fried veggies (bok choy, radishes) with tofu.

Here is my salad dressing:Lyn’s Salad Dressing

1 cup olive oil

¼ – 1/3 cup white balsamic vinegar (this is the key ingredient)

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.

Here is what to do with Bok Choi:

Bok Choy:

from a CSA member:

Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4

minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.

Continue to stir fry for a few more minutes, until the bok choy is done until still slightly

crisp.

Very easy, very good.

Source: Ken Hom’s Chinese Cookery

(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in a small bowl; mix well. Heat vegetable oil until very hot in a heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over the soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

We have new guidelines for safety at our farm. Please view our video and read our new rules. They are effective immediately until further notice. “When I wear a mask I protect you, when you wear a mask you protect me”

Farm Rules during the COVID 19 Pandemic

1. Please do not come to the farm if you are ill.
2. Please do not come to the farm if your family members are ill
3. Please do not come to the farm if you have been exposed to someone with COVID 19
4. Please wear a mask at all times when you are at the farm (hopefully you will wear a mask whenever you leave your home)
5. Please text us or email if you fall into any of these categories and we will make every effort to bag your produce for you. (hopefully you will form buddy groups so that you can help one another)
6. Please do not bring additional family members to the farm (this is truly sad as that is the charm of our farm and the joy of your children, but in order to stem the tide of this virus we must all do our part)
7. Please do not roam the farm, visit the animals or plan to stay here other than to gather your vegetables.
8. Please resist the temptation to pet our attention deprived dogs and cats. Cats apparently can catch the virus and the virus can live on their fur.
9. Please wash your hands at the new sink for at least 20 seconds before entering the barn or touching anything at the farm.
10. Please do not touch your face or use your cell phone while inside the barn (for contamination reasons)
11. You are required to wear a mask while at the farm or at any pickup site.
    1. We have become convinced that this plus social distancing and excellent hygiene are going to be the ways to stave off the spread of the corona virus until a vaccine is created.
12. We require people to maintain social distancing of at least 6 feet, so the vegetables will be spaced out in the barn and out of the cooler. If you notice a bin is empty you may enter the cooler and take out the bin containing the vegetables that are missing and replace it on the table.
13. If there are too many people picking up at the same time, please wait your turn maintaining 6 feet social distance
14. We will decrease the number of hours people can pick up at the farm. The pick up sites have a short window of two hours to pick up your veggies. (TBA)
15. We will clean with bleach solution the high use areas on a regular basis
16. We would love you to pay small items via Venmo (Lynjuve Argueta) if possible. Try not to use cash. We prefer checks for your CSA payments in larger sums.
17. When leaving the farm please wash your hands
18. All gatherings are suspended for now
19. If you are able to help harvest you must be illness free and wear gloves and mask at all times.

•  Lettuce 
• Kale
• Swiss chard
• Spinach
• Bok Choi (baby variety!)
• Shallots
• Walnuts
• Thyme or sage  

It has been a busy week on the farm. Juvencio managed to get the entire field worked and ready for planting. The rain helped to give the recently planted onions, broccoli and cabbage a nice green sheen and of course gave the weeds a boost as well. We are now racing against the huge backlog of crops that have to be planted. We have shallots, leeks, more onions to get into the ground. The green beans, celery, celeriac and tomatoes are ready to go. The juggle continues as my work in the clinic, the farmers market and the farm reaches a fever pitch. And still all we can continue to do is count ourselves lucky to have health, work and the love of our family and friends.

Covid 19 continues to ravage this nation. The lack of leadership and clear messaging from the president is and will have more devastating consequences. Our state government is better, but still messaging is slow, testing is slow and contact tracing is non-existent. There is so much to do it seems overwhelming. Below I list a few ways you can help our local community. 

Please think about donating to la Esperanza fund to help undocumented folks in Washington County during the time of the pandemic. This will go directly to people the federal government is not helping and those that are most vulnerable.

https://www.centrocultural.org/esperanza-relief-fund.html a relief fund started by Centro Cultural that people can access these funds bycalling 503 359 0446.

Consider making masks and donate to Virginia Garcia Memorial Health Center to help us provide every patient with a mask and every person we test for the virus with a mask.https://virginiagarcia.org/get-involved/ways-to-give/

We hope you will enjoy cooking with your family this week. The Broccoli is taking a break, hopefully it will be back in full force next week.

Saag

Side Dishes

INGREDIENTS

2# greens*, chopped**

1 large onion, chopped

4 T oil, ghee, or butter

1 jalapeno, minced

1 T grated or finely chopped fresh ginger

1 t salt

1/2 t sugar

1/4 c water, if greens don’t release much when cooking

1/2 t garam masala

*spinach is traditional, but i use all greens-

kale, chard, radish tops, beet greens, even extra lettuce

green onions are good.

**If you don’t have a blender, just chop the greens finer before you start, it will be rustic!

DIRECTIONS

Heal oil, butter,or ghee in a large pot over medium high heat. 

Add onions and cook until translucent.

Add greens, jalapeno, ginger, salt and sugar. 

Stir and cook. If the greens don’t release much liquid, add water. 

Cover and cook for about 5 minutes. 

Uncover and boil away some liquid.

Hit with an immersion blender (or use a blender) and puree to your liking.

Add garam masala and taste. Adjust seasonings as desired

You can make this spicier with cayenne.

You can make this richer by adding cream instead of water,

or if you add more butter when you puree it.

Sent from Paprika Recipe Manager

Bok Choy:

from a CSA member:

Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4

minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.

Continue to stir fry for a few more minutes, until the bok choy is done until still slightly

crisp.

Very easy, very good.

Source: Ken Hom’s Chinese Cookery

(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

• Lettuce- hello spring salad! This is Kiribati and Rutali from Osborne Seeds in Washington State. Plus a little Salanova from Johnnys seeds in Maine
• Leeks (the last of the overwintered variety)
• Mixed Mustard 
• Spinach
• Kale
• Chard or beet greens
• Parsley or cilantro or dill
• Radishes
• Shallots (use like onions, to take the bite out soak in red wine vinegar for 15 minutes)
• Chinese broccoli or rabe (see recipe and description below)

Ok, this is the week for salad! Here are my favorite salad dressing recipes and favorite kale salad. Please feel free to modify what goes in the salad with what you have. If you did not make KUKU last week, then make it this week, just know that you need to cook it for about 40 minutes not 20 like the recipe suggests.

I know not everyone will get the Chinese Broccoli this week, but trust us, it is coming. It is one of our favorite veggies and it is our specialty crop. This broccoli is different, it is tender and crunchy and you eat the whole stock we send, leaves and all. Once it starts it keeps on providing for about 6 weeks so get ready to enjoy something special. For the other group you are getting rabe and the end of the purple sprouting broccoli.

We are seeing rapid turnover at the farm. The hoop houses that provided so much bounty this winter and early spring are exploding into flowers. We are racing to transplant tomatoes into the gaps while hoping that we can once again grow beets and carrots. These root crops have been so hard for us to grow, due to pests and birds eating the new sprouts. We have lost two beds of carrots and at least one of beets. We keep on trying, but honestly I am about ready to throw in the towel on carrots.

The peppers are all transplanted into 4 inch pots, almost in suspended animation we wait for them to chunk up so we can put them out into our new 120 foot caterpillar tunnel. We did manage to get 4 beds of potatoes in the ground plus 4 beds of standard broccoli. The cabbage is all transplanted just in time for yesterday’s rain. With the forecast looking good for the upcoming 10 days I will hope to get our onions, shallots and leeks in the ground as well. For any of you that have helped transplant alliums (onion family) you know this is a labor of love. The onion transplants are like blades of grass and there are 30 flats of them.

Covid 19 looms and clouds our lives but we hope that having farm fresh vegetables, grass fed beef and free range eggs helps nourish your body and give you hope for the future. We will continue to work hard to grow your food and keep you as safe as possible in a changing world. Tonight we will toast to you, our community, and wish you all health, love and connection.

Here are my recipes for this week – buen provecho!

Kale Salad (from Kris Schamp)

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

* can use Bragg’s – a low sodium substitute for soy sauce

1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated. Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing. 

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

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

Chinese Broccoli

(Lyn’s Quick Stir Fry)

1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem

2-4 cloves of garlic minced

1 – 2 tablespoon soy sauce

¼ cup water

Olive oil

Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!

Spinach, Radish Slaw with Crispy Chiles and Pepitas

2 tablespoons Sherry wine vinegar

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

6 tablespoons extra-virgin olive oil

6 dried Anaheim or dried New Mexico chiles,* stemmed

Canola oil

2/3 cup shelled raw pepitas (pumpkin seeds)

4 9-ounce bags spinach leaves (not baby spinach)

2 10-ounce bunches large red radishes, trimmed

4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit

December 2008

by Tori Ritchie

Middle Eastern Radish and Beet salad in Scallion Vinaigrette

Fresh From The Garden, Perla Meyers

3 tablespoons olive oil

2 T red wine vinegar

4 T finely minced scallions

1 ½ cup plain yogurt

salt and freshly ground pepper

1 ½ pounds cooked beets, peeled and cut into ¼ inch cubes

2 ½ cups thinly sliced radishes

1. In a large serving bowl, combine the oil, vinegar, scallions and yogurt.  Season with salt and pepper and whisk until blended. Add the beets and radishes and fold gently.  Cover and refrigerate over night.
2. The next day, bring the salad back to room temperature.  Correct seasoning and serve as an accompaniment to grilled slamon or chicken or sauteed veal.

BEETS AND CARAMELIZED ONIONS WITH FETA

2 tablespoons cider vinegar

1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)

1/4 teaspoon black pepper

3/4 teaspoon salt

5 tablespoons olive oil

1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces

2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)

3 oz crumbled feta (1/2 cup)

1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

Gourmet

September 2003

LYN— I make this almost weekly—we love it and works so well w/winter veggie share…

Provençal Greens Soup 

by MARTHA ROSE SHULMAN

Time: About 45 minutes

Yield: 4 servings

https://cooking.nytimes.com/recipes/1018496-provencal-greens-soup

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels

4 garlic cloves, sliced

Kosher salt

6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens

Black pepper, to taste

2 large eggs

4 thick slices country bread, toasted and rubbed with a cut clove of garlic

Grated Parmesan, for serving (optional)

• Kale
• Purple sprouting broccoli
• Mustard
• Arugula 
• Radishes
• Shallots
• Spinach
• Cilantro or parsley
•  Bok Choi

Here it is, the beginning of the 2020 season, our 21st year growing vegetables. It is Easter, it is Passover and we are in the middle of a pandemic that has not been matched in over 100 years. Everything seems different than we thought or experienced 7 weeks ago and yet we get out there everyday and plant seeds, prepare the soil and weed. Certain aspects of our lives must go on so that we can feed the record number of families we serve. This year instead of hoping that people found us, we have had to add them to a growing wait list. People who are stuck at home and facing illness have realized that having access to fresh vegetables is important to health and heart. We do thank over ⅔ of you who are returning members of La Finquita and several of you who are founding members and have been with us since 2000. We will strive to grow the very best veggies we can to feed your families. 

Many things have changed at La Finquita. For now all our celebrations and gatherings are suspended. We are holding off on farm help until we see how this all plays out. I personally am feeling better now that people are wearing masks. Social distancing is making a difference, but I still had patients ask me yesterday “Is this coronavirus, Covid 19 a real thing I need to be worried about?” It was all I could do not to scream- YES, THIS IS REAL!! WE MUST ALL DO OUR PART TO PROTECT OTHERS AND LIMIT THE SPREAD.

To protect all of you, as I hope you will want to protect us, I created new farm rules. They may seem drastic to some (I did get a few snorts and rolled eyes) but this is my very best effort to keep you safe and protect the vegetables you want to eat with confidence. Yesterday, Erin, one of our members, was roped into helping me make this video ( she spent many more hours editing than we took filming). I walk you through how to safely come onto the farm and gather your vegetables. Please view the video before coming to pick up your veggies.

As many of you know I am also on the front lines of this pandemic at my work with Virginia Garcia Memorial Health Center. As site medical director of our Cornelius Wellness Center I have been intimately involved daily with planning for Covid 19. I am divided in my attention to our farm by the immediate needs of my patients and staff at VGMHC. I am glad to expand further, but for now just know I am looking out for you too, as best I can.

My other venture is the Beaverton Farmers Market, where I sell with my business partner Polly Gottesman from Pumpkin Ridge Gardens. That market is going through a makeover due to coronavirus as well and she created a whole new squaresite to sell our veggie and flower starts. This year I am offering this to our customers as well in lieu of sending out my paper seed order. Please take a look and consider ordering from us for your home garden. You will be able to pick up at La Finquita touch free. Please look at our site:

pumpkinridgegardens.square.site 

We hope you enjoy cooking with your veggies this week. We will make an effort to include seasonal recipes and family favorites. I will attach Sue Kass’ famous greens primer. This Kuku was a family favorite last year that basically used up the whole share in one meal. Also, never, never let parsley go to waste, it makes the best simple green salad to have with meat or fish or potatoes or cauliflower.

Be well. Much love to you and yours from your farmers, 

Lyn and Juvencio

https://cooking.nytimes.com/recipes/1020203-kuku-sabzi-persian-herb-frittata

I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips

Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlrabi–come with “greens” that many might neglects. Cook ’em up like you would any other green

Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc

Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skillet with a few tablespoons of water. Stuff the cooked greens and their liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch

Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing and let them marinate a bit more before serving (see dressings below)

Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)

1/2 c rice vinegar

1Tb dark sesame oil

1/8 c sugar

1 Tbs grated fresh ginger

2 tsp soy sauce

salt, pepper to taste

Thai-Style Lemon Dressing

4 Tbs lemon juice

4 tsp peanut oil

4 tsp brown sugar

2 tsp fish sauce

Toss with a mix of greens, mint, cilantro

Kass family Beans n Greens (we eat this about once a week, year round)

1-2 bunches fresh greens (or equivalent in frozen)

Small onion or large shallot, fnely chopped

2-3 cloves garlic, ” ”

1/4-1/2 tsp red pepper flakes

1-2 Tbs olive oil

1/4 c. white wine or sherry

1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)

Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.

Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.

Meanwhile chop greens.

Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”

Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or

grain of your choice, sprinkle with parmesan

Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!

Yeasted olive oil dough (see below)

10 c. mixed greens, cleaned/stemmed

2 Tbs olive oil

1 small onion, diced

2 cloves garlic, chopped

1/4 c. chopped parsley

red pepper flakes

1/2 c. pitted kalamata olives, coarsely chopped

1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)

1 beaten egg.

Make dough and while it is risng, prepare the greens.

Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.

Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.

Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.