• Lettuce
• Zucchini
• Cucumber
• Kale
• Basil
• Tomatoes 
• Cherry tomatoes
• Potatoes
• Onion 
• Hot peppers
• Sweet peppers
• Green beans
• Fruit
• Stuffing peppers

The rain of last weekend and yesterday has transformed the farm. The kale that was pinched and gray looking is rich and dark green. The broccoli looks like it has a new lease on life and the radicchio is flourishing. The tomatoes are not totally happy with dew and rain drops splitting their skins but they are hanging in there.. We will harvest some greens for you today before the flea beetles burst into action at the end of this week with temps in the 90s. The battle against weather, pests and weeds continues as your farmers try to make this crazy 24 year experiment work. We count on subscribers to help bring in the harvest. 

Amidst the wedding activities last week I put out lace wings and mite predators. Juve trapped ground squirrels and we battled gophers. Today I ordered the assassin bug to help on the pest front. You would think with 3 cats, 6 dogs and all this work our rodents would be eliminated. Not the case.

This week we feature peppers. The sweet peppers are starting to color up. The long skinny pepper is “Carmen” , my personal favorite. She is sweet and tangy and makes for great eating. The stuffing peppers are mostly “Baron” , a really nice ancho pepper with a bit of fire to make those rellenos interesting.The Jalapenos are massive and getting some fire. Being members of a CSA means that you will get vegetables at the height of their season. You are getting to taste varieties you never would find at the grocery store. We will continue to bring you the best nature has to provide.

On the horizon is radicchio, broccoli,cauliflower, fennel, winter squash and more. The daikon is sizing up which means fall is just around the corner. If you cannot bear the thought of your subscription ending in just 8 weeks then join our winter CSA. You will get 8 weeks of delicious frost kissed sweet vegetables that will nourish your family through the long bleak winter months. We have spots left – email us to save your spot and send a deposit of $100. The total for winter is $320 and it is full share every other week (approximately).

Mark your calendars for the Harvest Festival October 13, from 2-6 pm. Invite family and friends and potential members to this fun filled afternoon of music, pizza, farm tours and more.

Cheesy Green Chile Bean Bake

Yield:4 servings

• 1 tablespoon neutral oil (such as grapeseed)
• 2 poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
• Salt and pepper
• 2(15-ounce) cans pinto beans, rinsed
• 1(16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde
• ¼cup packed cilantro leaves, stems reserved and finely chopped
• 1½cups/6 ounces grated Monterey Jack cheese
• Lime wedges, for serving

PREPARATION

1. Step 1

Arrange a rack in the upper third of the oven and heat the broiler to high. (If you don’t have a broiler, see Tip.)

2. Step 2

In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.

3. Step 3

Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes.

4. Step 4

Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes. Serve right away topped with cilantro leaves and a squeeze of lime.

TIP

• You can also melt the cheese on the stovetop. Set the heat under the skillet to low, cover the skillet, and cook until the cheese is melted, 2 to 4 minutes.

STOVETOP CORN with POBLANOS

INGREDIENTS

Yield:4 to 6 servings

• 2 tablespoons butter
• 1 small red onion, diced, about ½ cup
• 1 large red bell pepper, diced, about ¾ cup
• Salt
• pepper
• Cayenne or finely minced red jalapeño, optional
• Kernels from 6 ears corn, about 3 cups
• 2 poblano chiles, roasted, peeled, seeded and cut into ¼-inch strips
• 2 scallions, thinly sliced
• ½cup crème fraîche
• 1 or 2 limes, cut in half

PREPARATION

1. Step 1

Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.

2. Step 2

Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.

3. Step 3

Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

GREEN BEAN AND CHERRY TOMATO SALAD

INGREDIENTS

Yield:6 servings

• Salt and black pepper
• ½pound small green beans, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes of various colors (about 10 ounces), halved
• ¼cup pitted Niçoise olives, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice, plus ½ teaspoon lemon zest
• 1 tablespoon capers, roughly chopped
• 2 anchovy filets, roughly chopped
• 1 large garlic clove, grated
• A handful of arugula or small lettuce leaves
• PREPARATION
• Step 1
• Bring a small pot of salted water to a boil, add green beans and cook for 2 minutes.
• Step 2
• Drain, spread beans on a kitchen towel and cool to room temperature.
• Step 3
• Put beans and cherry tomatoes in a low bowl and season to taste with salt and pepper.
• Step 4
• In a small bowl, combine olives, olive oil, lemon juice and zest, capers, anchovy, and garlic. Whisk together and pour over beans and tomatoes. Toss to coat. Check seasoning and adjust. Leave at room temperature.
• Step 5
• Just before serving, garnish bean-tomato mixture with arugula or salad greens.
•  

INGREDIENTS

CRISPY GREEN BEANS AND POTATO SABZI

Yield:2 main-dish or 4 side-dish servings

• 1 tablespoon neutral oil or olive oil
• 1 medium russet potato, diced into ½-inch pieces
• ½teaspoon coarse kosher salt (such as Morton)
• 8 ounces green beans, trimmed and halved
• ½tablespoon ground coriander
• ½tablespoon ground cumin
• ¼teaspoon ground black pepper
• 3 garlic cloves, minced
• 1(½-inch) piece ginger, minced
• 1½tablespoons unsweetened almond butter
• Lime juice, to taste
• Chaat masala (optional), for garnish
• Rice or roti (optional), for serving
• Step 1

In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes.

• Step 2

Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and ¼ cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork.

• Step 3

Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute.

• Step 4

Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables.

• Step 5

Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.

Green Bean Salad

Ingredients

280g	yellow beans, trimmed (if unavailable, double the quantity of French beans)
280g	French beans, trimmed
2	red peppers, cut into 0.5cm strips
3 tbsp	olive oil, plus 1 tsp for the peppers
3	garlic cloves, thinly sliced
50g	capers, rinsed and patted dry
1 tsp	cumin seeds
2 tsp	coriander seeds
4	spring onions, thinly sliced
10g	tarragon, roughly chopped
20g	picked chervil leaves (or a mixture of picked dill and shredded parsley)
	grated zest of 1 lemon
	salt and black pepper

Method

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7.

Bring a large pan with plenty of water to the boil and add the yellow beans. After 1 minute add the French beans and cook for another 4 minutes, or until the beans are cooked through but still crunchy. Refresh under ice-cold water, drain, pat dry and place in a large mixing bowl.

Meanwhile, toss the peppers in 1 teaspoon of olive oil, spread on a baking tray and place in the oven for 5 minutes or until tender. Remove from the oven and add to the bowl with the cooked beans.

Heat the 3 tablespoons of olive oil in a small saucepan. Add the garlic and cook for 20 seconds, add the capers (careful, they spit!) and fry for another 15 seconds. Add the cumin and coriander seeds and continue frying for another 15 seconds. The garlic should have turned golden by now. Remove from the heat and pour the contents of the pan immediately over the beans. Toss and add the spring onion, herbs, lemon zest, ¹⁄³ of a teaspoon of salt and black pepper. Serve, or keep refrigerated for up to a day. Just remember to bring it back to room temperature before serving.

• Lettuce
• Onions
• Tomatoes
• Cucumbers
• Zucchini
• Cherry tomatoes 
• Eggplant or beans
• Potatoes
• Basil 
• Apples (if we get to it )
• Plums
• Hot peppers
• Sweet peppers
• You pick black berries ( head out to the field and walk the perimeter of the field)

Short note as your farm family partied late into the night. It is official, Luna and Kody are married! The thunder and lighting did not stop the festivities, the venue shifted from the orchard so diligently pruned and manicured to our covered carport and the party went on. It is wonderful to open our family to another son and to see such an inspirational young couple forge ahead in life. Be sure to roam the farm. It has never looked more clean and beautiful. That rain will bring on a whole new generation of weeds that will keep us busy for the next month.

Important notes:

1. Winter share sign-up in progress. Our winter share has a few more spots and promises to be packed with delicious vegetables. Sign up now to reserve your spot. Email us at lynjuve@msn.com. The cost is $320 for the season. Harvest pick up is Sunday and there is a Portland pick up site near MLK and Alberta
2. Harvest Festival 10/13/2024 from 2-6 pm – mark your calendars and plan to be here!
3. Last Harvest of the main season is October 20 (Sunday) and October 23 (Wednesday) 

Recipes to enjoy your cherry tomatoes:

https://www.marthastewart.com/8038514/cherry-tomato-recipes

47 Recipes You Can Make With That Pint of Cherry Tomatoes

47 Recipes You Can Make With That Pint of Cherry Tomatoes

• Alisa Craig onions (sweet onions)
• Tomatoes
• Cucumbers
• Zucchini
• Cherry tomatoes 
• Eggplant
• Potatoes
• Basil 
• Parsley
• Apples (if we get to it )
• Plums
• Hot peppers
• Green peppers
• You pick black berries ( head out to the field and walk the perimeter of the field)

It has been a busy week. We have spent time sprucing up the farm. This week will be more of the same as we prepare for the big event. Luna and Kody get married here next Saturday. It is an intimate affair but we are working hard to make it look extra special.The flowers alone will take most of Thursday to prepare. At least we are not making all the food!

Juvencio has been a weeding machine. He has managed to turn over much of the garden and prep beds for fall and winter planting. Cabbage and onions are out and beds are prepared to welcome purple sprouting broccoli, overwintering cauliflower, fall lettuce , spinach, kohlrabi and more. I seeded more daikon, turnips, beets and radish.

Yesterday he and I spent the better part of the hottest part of the day attacking the weeds that shrouded our crops in our 125’ high tunnel. We each lost 5# in sweat. You can now see the hot peppers, cucumbers, zucchini and escarole planted in early July. These cucumbers have been in the ground just a month and are the best looking on the farm. We are battling the pests, number one on the hit list today are the two spotted spider mites. They are devastating our greenhouse crops. I developed a pest management plan on the phone with a rep from a beneficial insect company we use: Arbico. We are spraying with an organic bug spray to knock back the population – 3 times prior to the arrival by fedex of the new resident mite killers. I will apply the beneficials twice at two week intervals. Lacewing eggs will be released at two week intervals for 6 weeks. Next year I will be on it as soon as the temperature warms to 50.

The winter share is ⅓ of the way full. Snoozers will be losers. This year we hope to have some of the best winter veggies ever. We have so much radicchio and fennel already in the ground our mouths are watering. Imagine salad every day. Imagine warm soup with squash, leeks and cilantro. It seems hard to believe we will be tucked inside for those cold winter months, but winter is coming. Sign up today for the Winter Share. Email or text to reserve your spot.

Mark your calendars for the Harvest festival. We will celebrate with all the bells and whistles on October 13th.Volunteers are welcome and it should be a great day to tour the farm, enjoy good music and show off your favorite recipe.

Some recipes to enjoy this week:

It is time to do some quick pickling!

Zuni Café Zucchini Pickle (refrigerator—no canning/processing)

• 1 pound zucchini
• 1 small yellow onion
• 2 tablespoons salt, a little more if using kosher
• 2 cups cider vinegar
• 1 cup sugar
• 1 ¹/₂ teaspoons dry mustard
• 1 ¹/₂ teaspoons crushed yellow and/or brown mustard seeds
• 1 teaspoon ground turmeric

1.     Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandolin. (You could slice them crosswise, too, but Zuni’s are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. 

2.     After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.

3.     Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

4.     Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They’ll last for a week in the fridge.

PICKLED ONIONS (RED, OR OTHER SWEET)

Yield:2 cups (with pickling liquid)

• 1large red onion
• 2teaspoons kosher salt (such as Diamond Crystal)
• 2teaspoons granulated sugar
• ¾cup vinegar (white or red wine, distilled or apple cider)

1. Step 1

Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive. Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.

2. Step 2

Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.

3. Step 3

Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.

Haitian Epis (Green Marinade).

---

Yield:About 4 cups

• ½cup extra-virgin olive oil
• 1medium green bell pepper, stemmed, seeded and roughly chopped
• 1medium white onion, roughly chopped
• 3large shallots, roughly chopped
• 2celery stalks, roughly chopped
• 1medium parsley bunch, leaves and tender stems roughly chopped
• 1small cilantro bunch, leaves and tender stems roughly chopped
• 1bunch scallions, trimmed and roughly chopped
• 2Scotch bonnet or habanero chiles, stemmed
• 3tablespoons white wine vinegar
• 3tablespoons fresh lime juice (from 1 large lime)
• 3tablespoons fresh thyme leaves
• 8garlic cloves, peeled
• 4whole cloves
• 2tablespoons kosher salt (such as Diamond Crystal)

1. Step 1

Add all ingredients to a large bowl and toss very well to combine.

2. Step 2

Working in batches if necessary, transfer the mixture to a food processor or blender and pulse into a chunky purée. The consistency should be similar to that of a thick pesto.

3. Step 3

Transfer to a lidded container and refrigerate up to 1 week or freeze up to 2 months.

Dry Green Pepper Curry

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

Prep Time10minutes mins

Cook Time15minutes mins

Ingredients

·        5 Green Bell Peppers

·        3 tbsp Oil

·        ¾ cup Chickpea Flour

·        ½ cup Coarsely Ground Peanuts

·        2 tbsp White Sesame Seeds

·        1 tsp Turmeric Powder

·        1 tbsp Dhana Jiru cumin coriander powder

·        1 tbsp Garam Masala

·        1 tbsp Salt

·        2 tbsp Sugar

·        1 tbsp Red Chili Powder

·        1 cup Water

Instructions

Prepare Chickpea flour mix

1.                Dry roast chickpea flour on low/medium heat until it start changing color to golden brown. It should take about 3-5 minutes. Keep mixing frequently while you roast it so the bottom part does not burn. 

2.                Add all the spices except sugar. Add ground peanuts and sesame seeds to the flour and mix well. Roast it for another minute. 

3.                Take it off the stove and add sugar. Mix well and keep it aside.

Cook peppers

1.                Heat 3-4 tbsp of oil in shallow wide non stick pan.

2.                Once hot, add cubed green bell peppers to it.

3.                Char the peppers on high medium/heat until they start having charred spots on them and half way cooked.

4.                Add chickpea spice mix to the charred peppers. Mix well.

5.                Add 1 cup of water to it and mix well.

6.                Cook on medium heat for 5-7 minutes or until peppers are cooked to your desire and extra moister from the chickpea mix start to evaporate, while stirring few times in between. It should get somewhat dry.

7.                Take it off the heat and serve it hot with some phulka roti, dal and rice!

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Yield:4 servings

· 5 to 6 tablespoons extra-virgin olive oil

· 1(17-ounce) package shelf-stable (or frozen) potato gnocchi

· 1½pounds tomatoes (any variety)

· ½red onion, thinly sliced

· 1 tablespoon balsamic vinegar

· Kosher salt (such as Diamond Crystal) and black pepper

· Handful of chopped parsley, plus more for serving

· Handful of torn basil, plus more for serving

·

1. Step 1 Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.

2. Step 2 Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.

3. Step 3 When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.

4. Step 4 Top with more parsley and basil, and eat immediately or at room temperature.

Recipe Highlights from last season:

Hobak Jeon (Pan Fried Zucchini)

4 servings/20 minutes

Dipping sauce:

2 Tbs soy sauce

2 Tbs rice wine vinegar

1/2 tsp maple syrup

1/4 tsp Korean red chili flakes (gochugaru)

1/4 tsp sesame seeds

1 scallion,  trimmed and thinly sliced

For the zucchini:

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

1 tsp flour

1 large egg

1 Tb fish sauce

1 TB veg oil

Whisk dipping sauce ingredients together and set aside.

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

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

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

 Mr Henny’s Eggplant (can do with zucchini)

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

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

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

1/2 c fresh grated parmesan

EVOO

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

Salt and pepper.

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

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

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

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

• Alisa Craig onions (sweet onions)
• Tomatoes
• Cucumbers
• Zucchini
• Cherry tomatoes or eggplant
• Potatoes
• Cabbage (Murdock is the giant green pointed cabbage, Super star is the green and Omero is the red – roasted cabbage is the best!!)
• Basil or parsley
• Apples (if we get to it )
• You pick black berries ( head out to the field and walk the perimeter of the field)
• Hot peppers
• Green peppers

The heat of summer is getting us down. It is scorching out there! We are weeding and transplanting early and late and trying to stay out of the worst of it in the mid afternoon. We are in the height of the summer turn over. We pulled several beds of onions and are moving on to the shallots. I had so many onion/shallot starts that I just kept on planting. The pig garden ( a small patch above the main garden where we raised pigs many years ago) which was packed with flowers last year has 7 rows of onions and shallots and three beds of dry farmed tomatoes.

I hope to seed the daikon, radishes, turnips and rutabagas once the onions are out. I have purple sprouting broccoli and overwintering cabbage plus napa cabbage to get transplanted. Yesterday we turned over a whole garden where the wimpy garlic grew and put in a whole winter patch. I view it as a “safety garden” if it works great, if it fails I have more of everything in the main garden.

Juvencio weeded the Brussels Sprouts and some of the fall cabbage.We harvested the final two beds of mainseason potatoes. Teamwork was dream work. Juve ended up mowing down all the weeds and the plants and he dug and I gathered and we pulled out 8 crates of yukon gold potatoes. We will have several beds of purple potatoes inside the hoop houses for later in the fall but for now done with potato digging.

August is full of flowers. There is still time to order your subscription – 4 bouquets for $40. If you pick up every other week I can make that work! I can pick buckets of flowers for you to arrange – so many colors to choose from contact us today.

Winter Share sign-ups are underway. You do not want to go 5 months without seasonal, farm fresh vegetables. The amazing selection of radicchio is enough to make your mouth water. The cost is $320 for 8 weeks of veggies. There will be a large selection including: leeks, shallots, green onions, radicchio, lettuce, cauliflower, radish, fennel, Brussels Sprouts, kale, chard, spinach and the list goes on. Email us today – lynjuve@msn.com.

Recipes to enjoy this week:

· BASIL & TOMATO FRIED RICE

· 4 eggs

· Kosher salt (such as Diamond Crystal) and black pepper

· Neutral oil, such as canola or vegetable oil

· 1 yellow onion, peeled and diced into ½-inch pieces

· 4 garlic cloves, peeled and finely chopped

· 1 to 2 bird’s-eye chiles (or other hot chiles), deseeded and finely chopped

· 2 pounds firm, ripe large or cherry tomatoes (see Tip), cut into ¾-inch wedges if using large tomatoes

· 5 to 6 cups cooked leftover rice, preferably jasmine

· 2 tablespoons soy sauce

· 1½cups tightly packed basil leaves

· Step 1

In a bowl, whisk the eggs with ½ teaspoon salt.

· Step 2

Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.

· Step 3

Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird’s-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)

· Step 4

Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.

· Step 5

Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

TIP

· If using cherry tomatoes, cut up 5 or 6 of them to add moisture during cooking. The rest can be added whole, as they will burst during the latter part of cooking.

·

Burst Tomato Galette with Corn and Zucchini

Serves 4 to 6 as a main or 8 as an appetizer or side dish

For the pastry: 1 1/4 cups (160 grams) all-purpose flour 1/4 teaspoon table salt 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again 1/4 cup (60 grams) plain yogurt or sour cream 2 teaspoons (10 ml) fresh lemon juice 1/4 cup (60 ml) ice water

For the filling: 1 tablespoon (15 ml) olive oil 1/4 teaspoon coarse Kosher or sea salt 3 cups (about 450 grams) cherry or grape tomatoes 1 ear corn, cut from the cob (about 1 cup)

1 small (8 ounces or 225 grams) zucchini or summer squash, diced 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced 1/2 cup (2 ounces or 55 grams) grated parmesan

Glaze: 1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove the lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and cook for one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has a puddle in plate, try to leave it there as you spoon. Sprinkle almost all of the remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with the last pinches of parmesan.

Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

IRANIAN CUCUMBER SALAD

Yield:About 4 cups

· ¼ cup black or golden raisins

· 3 Persian cucumbers (about ½ pound)

· 24 ounces Greek yogurt or labneh (3 cups)

· 2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil, tarragon or dill

· 1 garlic clove, finely grated or pounded into a smooth paste with a pinch of salt

· Fine sea salt and freshly ground black pepper

· ¾teaspoon ground or crumbled dried rose petals (optional)

· 1 teaspoon dried mint

· 1 teaspoon dried dill

· 3 tablespoons roughly chopped toasted walnut pieces

· Step 1

In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.

· Step 2

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, ¾ teaspoon salt, ½ teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.

· Step 3

Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.

• Alisa Craig onions (sweet onions)
• Tomatoes
• Cucumbers
• Zucchini
• Beets or beans
• Cherry tomatoes or eggplant
• Potatoes
• Cabbage (Murdock is the giant green pointed cabbage, Super star is the green and Omero is the red – roasted cabbage is the best!!)
• Basil
• Garlic (it is small but mighty in flavor)
• Apples (if we get enough helpers)
• Currants (if we get enough helpers)
• You pick black berries

As July turns to August we continue to burn the midnight oil. With some cooler days we could work during the afternoon. When the heat cranks up we have to work early mornings and late nights. Potato digging has lost its charm. 150 foot beds are no joke. Each potato has to be dug by hand and put into crates. We need the space for fall crops and the gophers keep on munching. We have two long beds to harvest to complete the maincrop. We have 8 beds of onions ready to harvest and fruit is starting to drop in the orchard. Did we mention weeds? They are on the move as we have to hand water in the transplanted fall and winter veggies and the weeds get a head start.

Yesterday was the last farmers market for a month. I will be home or celebrating every Saturday from now until September 7 with time to work on the farm, make wreaths or take a break? I look forward to getting the rest of the radicchio in the ground and prepping for fall. Speaking of fall and winter we are planning for the winter CSA. We have limited capacity but offer a very salad forward winter share. We will plan for 8 harvests again from November to March. The cost for the Winter share is $320 and we will take the first 40 members who sign-up. The exact schedule for harvest is not finalized but will be roughly twice a month in November, December and March and once in January and once in February. You can sign up now and pay a deposit of $100 or pay in full. Text or email.

Winter veggies are my favorite. We will have at least 15 different types of radicchio, fennel, daikon radish, winter squash, shallots, dry farmed tomatoes, cabbage, broccoli, cauliflower, kale, spinach, brussels sprouts, leeks, parsley  and so much more. You will miss fresh veggies in the winter and this will keep you eating seasonally. If you have not found a way to love radicchio I will help you – it is the new superfood. Even Wayne (husband of Sue Kass) has been converted to the love of radicchio. Many members comment on how they can’t live without it and for 5 months you won’t have to if you sign up for the winter share.

August is the month for flowers. If you have not signed up for the August special flower subscription you are missing out. 4 weeks of flowers for $40. Text Lyn or email today.

One Pot ORZO with tuna and zucchini

INGREDIENTS

Yield:4 servings

• ¼cup olive oil
• 3 medium zucchini, cut into 1-inch pieces (about 5 cups)
• 2 large garlic cloves, grated
• Salt
• Red-pepper flakes
• 12 ounces orzo
• 3 cups chicken broth
• 1(5-ounce) can olive-oil packed tuna, drained
• ¼cup golden raisins
• 3 tablespoons capers
• 1 tablespoon red wine vinegar
• ½cup fresh mint leaves, torn
• ½cup fresh basil leaves, torn
• Grated Pecorino Romano, for serving (optional)

1.     Step 1

In a large, high-sided skillet, heat the oil over high. Add the zucchini and cook, stirring often, until browned, about 6 minutes.

2.     Step 2

Adjust heat to medium, stir in the garlic and season with salt and red pepper. (Do not let the garlic burn.) Add the orzo and cook for 1 minute, stirring. Stir in the broth and bring to a simmer. Cover and cook until the orzo is tender and the liquid is almost absorbed, about 6 minutes, stirring occasionally.

3.     Step 3

Stir in the tuna, raisins, capers and vinegar and cook until just warmed through. Add the herbs right before serving. Top with cheese if desired.

Sue’s Roasted Beet Salad

1 bunch beets

1-2 cloves garlic

Rice vinegar or white balsamic vinegar

Olive oil

Salt, pepper

¼ c feta cheese or goat cheese, crumbled

¼ c toasted walnuts

To roast beets,   cut into quarters and place in an ovenproof Dutch oven with an inch of water and cover.  Roast at 400-450 degrees until beets are easy to pierce with a knife—about 220-25 minutes.  Allow to cool, then under running water you should be able to easily slide the skins off.   In a bowl, peel and crush the garlic cloves and work a little bit of salt into them.  Cut the beets into bite sized pieces and toss on top,  then splash with the vinegar and toss.  These will last in the fridge for a week.  When you are ready to serve,  drizzle some oil over, and toss with the cheese and nuts.

Monsieur Henny’s Eggplant

If you are turning on the oven to roast beets, you can do this at the same time!

2 Tbsp EVOO

3 small eggplants

3 tablespoons minced fresh herbs—can be rosemary, basil, thyme, oregano, sage or  a mixture

½ c fresh grated parmesan

3-5 (depending on size—about 2 lbs) tomatoes

Preheat the oven to 450.

Slice the eggplants lengthwise and lightly score the flesh sides with a knife.  Place them skin side down on a lightly oiled oven-proof gratin dish.  Sprinkle with salt and the fresh herbs,  then cover with half of the grated cheese.  Cut the tomatoes in half cross-wise and arrange them,  skin-side up, on top of the cheese layer.  Brush with oil and cover with remaining cheese.  Bake until the vegetables sare very soft and the tomatoes starting to blacken, about 1 hour.  Serve hot or at room temp, with bread to soak up the juices.

Teriyaki grilled cabbage

Yield:4 to 6 servings

• ½cup soy sauce
• ½cup mirin (or ¼ cup honey mixed with ¼ cup water)
• 1 tablespoon minced or grated fresh ginger
• 1 teaspoon minced garlic
• 2 tablespoons chopped scallions
• 1 small green or white cabbage, cored and cut crosswise into 1½-inch slices
• 2 tablespoons neutral oil, like grapeseed or corn
• Salt
• black pepper
• Lemon wedges for serving

1. Step 1

Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.

2. Step 2

Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it’s browned, 3 to 5 minutes.

3. Step 3

Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.

Becca’s favorite Thai Cucumber salad with Roasted Peanuts

¼ cup fresh lime juice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Whisk first 5 ingredients in a medium bowl.  Place cucumbers, onion, and mint in large bowl.  Add dressing and toss to coat.  Season salad to taste with salt and pepper.  Sprinkle on peanuts and serve.

Apple Zucchini Muffins (Makes 16).

For the Muffins:

· 2 1/4 cups white whole wheat flour

· 3/4 cup dark brown sugar

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon ground allspice

· 1 cup buttermilk

· 1/4 cup unsweetened applesauce

· 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil

· 1 large egg

· 1 teaspoon vanilla extract

· 1/2 cup grated apple I use Granny Smith

· 1/2 cup grated zucchini moisture slightly squeezed out

· 1 cup chopped peeled apple I use Granny Smith

For the Topping:

· 2 tablespoons turbinado sugar

· 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

5. Note-these muffins freeze well.

Bulgogi eggplant

INGREDIENTS

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

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

PREPARATION

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

• Alisa Craig onions (sweet onions)
• Tomatoes
• Cucumbers
• Zucchini
• Beets or beans
• Cherry tomatoes or eggplant
• Potatoes
• Cabbage
• Basil
• Garlic (it is small but mighty in flavor)

This has been another busy week of transplanting, weeding and harvesting. Last week I commented on how great it was to have help during the heatwave. It makes our work so much better when members show up to help. Last Sunday we had a farmer’s market friend and her husband show up and they were a great help.  We had no members join in the Sunday harvest. Juvencio often does the Wednesday harvest solo. Just a reminder we can use 4 helpers every harvest to make this work so if you are able, please sign up or just show up to help us harvest .We start at 7:00 – 7:30 am , you can arrive anytime in the morning just know that every time you arrive after we’ve gotten started we have to stop what we’re doing to orient you to the work that needs to be done. Tomatoes and cucumbers are on and the cherry tomatoes are not far behind. The greens are taking a rest. We’re gonna let them sweeten up with the kiss of frost or at least some cooler weather and rain. 

We are busy planting radicchio for the fall and winter as well as Fennel, cauliflower and broccoli. Juvencio transformed greenhouse #2, which happens to be the most productive greenhouse after the chickens spent the winter months fertilizing it. He pulled out everything but one bed of cucumbers and one bed of zucchini. I got in there, transplanted kale and melons, and I seeded beets and radishes. We’ll see how they do with 95+ degrees on a warm sunny day. We are hoping they will be ready to harvest  in September. Greenhouse #1 is on. We have cherry tomatoes, regular early tomatoes, jalapeño peppers, sweet peppers, eggplants, and basil. This greenhouse is our main seedling greenhouse so it has benches on both sides with vegetable starts for both the farm and the farmers market. Yesterday was the second last farmers market for me and then I take a break in the month of August to make wreaths. I will also take the opportunity to head up to Alaska briefly with Jacob, Courtney and Maris to attend their best friend’s wedding. I get to be on grandma duty, I am very excited and I also get to see my dear cousins and some close friends and maybe have a piece of pizza from Finn’s on the spit.

We are busy cleaning up the place for the big event drumroll please. Luna and Kody get married  in August. Kody is busy even in the extreme heat bark chipping and cutting back brush and black berries. In August I’m not at the farmers market, I have a surplus of 20 buckets of flowers per week. I would love to sell you a bucket of flowers or a weekly subscription of a bouquet per week for August, September, and even October. Reach out to me by text and I will add you to the list. I mentioned last week the opportunity to do a cut your own bouquet workshop and there was not much interest, but I will put it out there again if you’re interested please text me and I will make it happen sometime in the month of August. 

Juvencio and I have a busy week ahead.  We have to pull four beds of potatoes and the onion harvest starts soon. We need to turn over all these beds to make room for fall crops and the seating of the Daikon. I try to seed them the first week of August. I’ve also got over wintering cauliflower and purple sprouting broccoli to get in the ground. The weeds don’t take a break so if you love pulling weeds or being down on your hands and knees and working around every little plant, please let us know. We are happy to have you join us. 

Recipes to enjoy:

Zucchini Fritters

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

Trim ends off zucchini and grate them either on the large holes of a box

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dish towel and wringing away. This is a good thing as it will save the fritters from sogginess.

Return zucchini shreds to the bowl. Taste and if you think it could benefit from more salt (add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to the baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter

Zucchini fritter Variations:

Thai spices:  fold in chopped mint and cilantro and/or thai basil, finely chopped thai peppers

Mexican spices: cumin,  fresh cilantro and mint,  finely chopped jalapeno.  Can also fold in some fresh corn kernels and/or queso fresco

Apple Zucchini Muffins (Makes 18)

My Gravensteins are starting to fall and I have a lot of “gently used” or bashed apples.

2 ¼ c. whole wheat flour

½ c brown sugar

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp allspice

1 c buttermilk

¼ c. unsweetened applesauce

1 Tbsp veg oil

1 large egg

1 tsp vanilla extract

½ c each grated apple and grated grated zucchini

1 c peeled chopped apple

Preheat the oven to 375 and line muffin tins.

In a large bowl mix together all the dry ingredients.  In a smaller bowl, whisk together buttermilk,  applesauce, oil, egg, and vanilla.  Pour the wet ingredients and mix just until combined,  then fold in the apples,  zucchini  and apple chunks.  I like to add a few handfuls of chopped nuts also.  Spoon into prepared tins and bake for 15-20 minutes or until firm.

Scarlett’s Tuna Salad

Yield:Serves 4 as a side or 2 as dinner

• ½cup rice-wine vinegar
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 red onion, peeled, halved and thinly sliced
• 3 Persian cucumbers, peeled if skin is thick and waxy, sliced about ¼-inch thick
• 2 spring onions, thinly sliced
• 2 limes, juiced, about ¼ cup
• 5 to 7 ounces olive-oil-packed tuna
• 1 avocado, peeled and cubed
• ½teaspoon or more finishing salt, such as Maldon
• Freshly ground black pepper, to taste
• Handful basil leaves, washed and torn
• Handful cilantro sprigs, washed and torn
• Handful fresh mint leaves, washed and torn
• 3 tablespoons extra-virgin olive oil

1.       Step 1

In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with ½ cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.

2.       Step 2

Cwet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.

3.       Step 3

Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

Cherry Tomato and Green Bean Salad

Yield:6 servings

• Salt and black pepper
• ½pound small green beans, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes of various colors (about 10 ounces), halved
• ¼cup pitted Niçoise olives, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice, plus ½ teaspoon lemon zest
• 1 tablespoon capers, roughly chopped
• 2 anchovy filets, roughly chopped
• 1 large garlic clove, grated
• A handful of arugula or small lettuce leaves

1. Step 1

Bring a small pot of salted water to a boil, add green beans and cook for 2 minutes.

2. Step 2

Drain, spread beans on a kitchen towel and cool to room temperature.

3. Step 3

Put beans and cherry tomatoes in a low bowl and season to taste with salt and pepper.

4. Step 4

In a small bowl, combine olives, olive oil, lemon juice and zest, capers, anchovy, and garlic. Whisk together and pour over beans and tomatoes. Toss to coat. Check seasoning and adjust. Leave at room temperature.

5. Step 5

Just before serving, garnish bean-tomato mixture with arugula or salad greens.

• Lettuce
• Summer squash
• Cucumbers!!
• Tomatoes (the first cherry tomatoes or “New Girl” slicing tomatoes)
• Cabbage
• Potatoes (fingerlings or small yellow “Yukon Gold”)
• Green onions
• Red Onions (the last of “purplette”)
• Broccoli or green beans (just starting) (this may be limited, we will see what we can harvest once out in the field)
• Chard or Kale
• Basil
• Herb (thyme, sage or Parsley)

It is impossible to believe it is mid-July. The scorching weather has been oppressive and limiting our time working on the farm to the wee hours at dawn until about noon and then back out again after 7:00 p.m. Last night after the farmers market I was determined to plant the beds Juvencio had spent all day on Friday preparing. I was dripping in sweat as I worked to get winter cabbage, fall cauliflower and the first bed of radicchio planted. Juvencio spent hours pulling peas, digging potatoes and tilling under cabbage stocks to get those beds ready. 

Last Sunday we had an amazing crew help us get the harvest done before 10:00 am to beat the heat. We so appreciate our community that shows up to make this work of farming doable. We can’t wait for little Maris to be running up and down the rows plucking tomatoes from the plants. She has ventured out in the early hours into the fields to soak up the veggie energy. It is hard to believe she is 3 weeks old.

We hope you have all noticed our new flower garden to the right as you pull into the farm. We pulled out non-productive blueberries and put in flowers instead. The area is quite low and gets waterlogged in winter and spring but makes a nice spot to grow flowers in the summer and fall. Only 2 people signed up for the summer special bouquet subscription. The offer still stands $10/bouquet if you sign up for the month of August. You can start now for the same price/week. Please text me if you are interested. In August we take a break from the farmers market and I make wreaths and take a few Saturdays off. That means I have 20-30 buckets of flowers per week that need homes. I can also sell you a bucket of flowers for $40 at any point now through the end of September. I may do a field to flower event in August where we cut flowers from the field and arrange bouquets.

Summer crops are starting to show up. The tomatoes are setting fruit like crazy. Their water will be cut off in 2-3 weeks to encourage them to sweeten up and slow down flowering. The eggplant, tomatillos and peppers are not far behind. The beans are climbing and are so sweet. I snuck a few while I was transplanting the last of the Brussels sprouts.

Heading out to harvest now before it cranks up to 90 degrees again.

Orzo Salad with Lentils and Zucchini

Yield:4 to 6 servings

· Kosher salt (such as Diamond Crystal)

· 1 cup green or brown lentils

· 1 cup orzo

· ½cup extra-virgin olive oil

· ¼cup lemon juice (from 2 lemons)

· ¼cup sliced pickled pepperoncini (about 6 to 8 peppers)

· Black pepper

· 1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed

· ⅔cup raw pistachios or walnuts, coarsely chopped

· 3 scallions, thinly sliced

· 1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix

· Step 1

Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.

· Step 2

Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.

· Step 3

Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

1. Smashed Zucchini with Chickpeas and Peanuts

Yield:4 servings

· 1½ to 2 pounds zucchini (about 3 to 4 medium)

· 1jalapeño, halved lengthwise, stemmed and sliced into ⅛-inch-thick half-moons

· 2 limes, 1 zested and juiced, the other cut into wedges for serving

· Kosher salt (such as Diamond Crystal)

· ¼ cup extra-virgin olive oil, plus more for serving

· 1(15-ounce) can chickpeas or 1½ cups cooked chickpeas, rinsed and patted dry

· ¼ cup roasted peanuts (salted or unsalted) · 1½teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

2. Step 1

Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1½ teaspoons salt. Let drain while you cook the chickpeas.

3. Step 2

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

4. Step 3

Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add

salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

of salt. Stir until fragrant, then taste and add more salt as needed.

Gluten Free Chocolate Zucchini Bread (or muffins)

These are so healthy they are positively medicinal! But sooooo tasty! Towards the end of the zucchini season, when I can’t stand it anymore or when I am faced with a baseball bat zucchini, I just grate it up and Ziploc freeze it in 1 c amounts so I can make these muffins all winter long · 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 | You Can Buy Nut Butter Here

· 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 (enjoy life)

1. Preheat the oven to 400 F.

2. 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.

3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.

4. Stir in shredded zucchini. If really watery, squeeze out excess water.

5. Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.

6. Top with 1-2 tbsp of mini chocolate chips.

7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pans. Start testing with a toothpick at 35 minutes and when it comes out clean when

Saucy Chili-Garlic Cucumber Noodles

· 2 tablespoons

rice vinegar

· 1 tablespoon

toasted (Asian) sesame oil

· 2 teaspoons

tamari or soy sauce

· 2 teaspoons

Asian chili-garlic sauce or sambal oelek

· 1 teaspoon

grated peeled fresh ginger

· 1/4 teaspoon

kosher salt

· 1 1/2 pounds

English cucumbers (2 medium)

· 2 teaspoons

toasted sesame seeds

INSTRUCTIONS

1. Place the vinegar, sesame oil, tamari or soy sauce, chili-garlic sauce, ginger, and salt in a large bowl and whisk to combine.

2. Trim the ends from the cucumbers, then cut in half crosswise. Using a spiralizer with the thinnest “noodle” attachment, spiralize the cucumber into long, thin strands. Use kitchen shears to cut the cucumber noodles in half, if desired.

3. Add the noodles to the bowl with the dressing and gently toss to coat. Sprinkle with the sesame seeds and serve immediately.

RECIPE NOTES

Spiralizer alternative: If you don’t have a spiralizer, use a julienne or vegetable peeler to prep the cucumber instead.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Drain off any accumulated liquid before serving.

Greek Salad

· 4 large ripe tomatoes

· 1/2 large red onion

· 2 large cucumbers

· 1 cup Kalamata olives

· 4 ounces high quality feta cheese: crumbled, cut into squares, or in a block (Greek feta, if you can find it!)

· 2 tablespoons olive oil

· 1 tablespoon red wine vinegar

· 1 teaspoon dried oregano

· 2 tablespoons capers (optional) · Kosher salt · Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt. 1. Thinly slice the red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.

2. In a large bowl, combine the tomatoes, red onion, and cucumbers with the Kalamata olives, feta cheese crumbles, olive oil, and red wine vinegar. If desired, add the dried oregano and capers. Gently mix to combine.

3. Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.

Zucchini and herb gazpacho

2 1/2 lbs zucchini, chopped

4 Tbsp EVOO

1 thick slice bread

1/4 c each fresh basil, parsley, and mint

3 Tbs lemon juice

1 c water

Salt, pepper

Toasted pine nuts or almond slivers as garnish

Sauté zucchini until tender,  cool.  Using an immersion blender or food processor,  purée remaining ingredients and serve cold.

Persian cucumber and herb yogurt

1/4 c raisins

1/2 lb thin skinned cucumbers

3 c Greek yogurt

2 Tbsp any combination of chopped parsley, cilantro, basil or dill

1 garlic clove finely grated

1 tsp dried mint

1 tsp dried dillSalt and pepper to taste 

3 Tbsp coarsely chopped toasted walnuts to garnish

Dice cukes into 1/4” pieces and place in a bowl with all the remaining ingredients except the nuts.  Just before serving stir in nuts

Charred green beans and lemony yogurt

1 lb trimmed green beans

1 Tbsp EVOO

kosher salt and pepper

1 1/2 c plain Greek yogurt

1 lemon

Pinch red pepper flakes

1/2 c fresh mint leaves

Heat broiler with a rack set6” from the heat source.  On a large baking sheet toss the beans with the oil,  salt and pepper.  Broil until bright green and charred in spots,  about 5 minutes. (Alternately you can char the beans over the grill in a grill basket)

While the beans are cooling,  add the yogurt toa medium bowl.  Zest the lemon into the yogurt,  then juice 1/2 the lemon over he top.  Add red pepper flakes to the yogurt, season with salt and pepper and stir well. Spoon the yogurt onto a large platter,  then top with the green beans and mint.  Squeeze remaining half lemon over beans and mint and serve.

Caramelized Zucchini Pasta

2 Tbsp butter

2 Tbsp EVOO

2 lbs zucchini,  grated

8 cloves garlic,  peeled and smashed

1/2 c basil leaves,  stems reserved

Kosher salt and pepper to taste

1 lb ridges pasta (like shells or ridged penne)

1/2 c finely grated Parmesan

1 Tbsp lemon juice

In a large cast iron skillet over medium high heat, melt butter with oil to combine.  Add the zucchini, garlic, the basil stems and half the basil leaves.  Season with 11/4 tsp salt and a few grinds of pepper.  Cover and cook until pooling with liquid,  5-7 minutes.  Uncover and cook until liquid starts to evaporate.  Continue to cook until the zucchini is very soft and dark and reduced to about 1 cup.  Meanwhile,  bring a large pot of salted water to a boil and cook pasta until al dente.  Reserve 2 c of pasta water and then drain the pasta.

When the pasta is drained,  remove the herb stems from the zucchini.  Add the pasta,  1 c pasta water and the cheese to the zucchini.  Add more pasta water as needed to thin the sauce.  Stir in the lemon juice and remaining basil,  adjust seasoning to taste,  and serve.

• Lettuce
• Cabbage
• Zucchini
• Red onions (“Purplette” first of spring planted onions)
• Basil
• Parsley, sage, or mint
• Potatoes
• Kale or chard
• Cucumber or tomato (just the first taste)
• Broccoli
• Garlic

The heat wave is in full swing. We are busy in the early mornings and late evenings trying to do what work we can. Pulling out crops that are done for the season and transplanting what we think will survive the scorching heat. I hope to get the last of the cucumbers planted later today, but that may have to wait until Wednesday and the peak of the heatwave passes.The sugar snap peas finally gave it up and now we wait for green beans. They are not far off.

We have the first cucumbers and tomatoes to share with a few of you.Soon the radicchio will be transplanted along with fall cabbage, broccoli, cauliflower and collards. We are busy trying to keep these seedlings alive as the temps soar past 110 F in the greenhouses. The flowers seem to stand the heat and I have tons. I arranged flowers all day yesterday at the farmers market and then made another 10 bouquets for you to choose from today. I will offer the August subscription again. 4 weeks of flowers for $40. Text or email to participate. (If you want to add on the remaining July dates you can for $10/week if you subscribe)

Here are some salad recipes to enjoy this week as you try and stay cool and beat the heat.

Recipes—special heat wave No Bake Edition

Thai Style Cabbage Salad

This looks particularly gorgeous with the purple cabbage. It also gets better the second day. It makes great fresh rolls with rice paper wrappers and a little chicken or tofu.

4 Tbsp lemon juice

4 tsp peanut oil (I often substitute ½ sesame oil, ½ sunflower oil)

4 tsp brown sugar

2 tsp fish sauce

1 cabbage (or ½ a giant cabbage!) finely sliced or shredded

1 c. kale, sliced into thin ribbons

½ c thinly sliced red onion or shallots

¾ c. shredded carrots

½ c @ chopped mint, chopped cilantro.

½ c roasted peanuts (optional)

Combine everything but the veggies in a large salad bowl, then add the veggies and toss well. Allow to sit at least ½ hour before serving. Toss the peanuts in just before serving so they don’t get soggy.

Zucchini Salad with Bread Crumbs

Ingredients

3 tablespoons lemon juice (from 1 large lemon)

2 oil-packed anchovies, chopped (1 2 tsp miso paste, or 2 Tbs capers)

1 tablespoon Dijon mustard

3 tablespoons olive oil

2 zucchini or summer squash, diced into 1/2-inch pieces

Salt and black pepper

2 tablespoons capers, patted dry

1/2 cup panko bread crumbs

1 large garlic clove, grated or minced

1/2 cup grated Parmesan

Directions

In a medium serving bowl, whisk together the lemon juice, anchovies, mustard and 2 tablespoons oil. Add the zucchini, season lightly with salt and pepper, then toss to coat with the dressing. (It will appear quite wet, and that’s OK!) Set aside to marinate; stir occasionally.

In a medium skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the capers and cook until they start to crisp and brown, 2 to 3 minutes, stirring halfway through and lowering the heat to avoid scorching if necessary. Reduce the heat to medium, add the breadcrumbs, season lightly with salt and stir often, until the crumbs start to brown, 1 to 2 minutes. Add the garlic and stir continuously,

incorporating the garlic into the bread crumbs until they are a deep golden brown, about 1 minute; set aside.

Shower the marinated zucchini with the Parmesan, season with a few grinds of pepper and top with the bread crumbs mixture. Serve immediately.

Scarlett’s Tuna Salad

Bright and fresh, this filling tuna salad hardly requires any work aside from a quick red onion pickle, a little chopping and opening a can of tuna.

PICKLED RED ONIONS:

· 1/2 cup rice wine vinegar

· 1 tablespoon granulated sugar · 1 teaspoon kosher salt

· 1 red onion, peeled, halved and thinly sliced

SALAD:

· Two 5-ounce cans high-quality canned tuna (packed in olive oil)

· 3 small Persian cucumbers, sliced about 1/4-inch-thick

· 3 green onions, white and green parts thinly sliced · 1 teaspoon kosher salt

· Juice of 2 limes

· 1 avocado, pitted, peeled and cubed

· Handful of fresh basil leaves, washed and torn, to taste

· Handful of cilantro leaves, washed, to taste

· Handful of fresh mint leaves, washed and torn, to taste

· 3 tablespoons extra-virgin olive oil

· Flaky sea salt, such as Maldon, to taste

· Freshly ground black pepper

INSTRUCTIONS

1. To make the pickled red onions: In a small saucepan, combine the rice wine vinegar, sugar and salt with 1/2 cup water over high heat. Bring to a boil;

transfer the sliced onions to a glass bowl or jar. Once the liquid is boiling, immediately pour over the onions. Let sit for at least 1 hour before using.

2. To assemble the salad: If using olive oil-packed tuna, drain from the oil and set aside. If using water-packed tuna, drain the water and place the tuna in a small bowl, breaking it up into large chunks/flakes with your hands. Pour a little olive oil over and let it sit in the refrigerator for at least 30 minutes.

3. In a large mixing bowl, combine the cucumbers and green onions with 1 teaspoon kosher salt and the lime juice . Pour into a large serving plate or a wide bowl, including all the liquid. Add the tuna with its oil and the avocado and 3 Tbs of the pickled onion to the now empty serving bowl and gently toss with your hands, leaving the tuna in large chunks. Scatter over top of the cucumbers and green onions; add some of the pickled red onion slices, to taste. Drizzle any of the remaining liquid over the top of everything. Scatter the watercress, basil, cilantro and mint over the top; season with flaky sea salt and freshly ground black pepper. Serve with chunks of bread to sop up the delicious juices.

Chive Pesto Potato Salad

Ingredients

· 1 bunch chives organic

· 1/3 cup extra virgin olive oil organic

· 1/4 cup pepitas or pumpkin seeds toasted + some for garnish

· Sea salt and freshly cracked black pepper to taste

· 2 tbsp Red wine vinegar + more to taste

· Chives sprigs and flowers for garnish optional

· 2 pund baby golden potatoes or fingerlings halved

Instructions

1. Cover the potatoes with cold water and bring to a simmer. Add a good pinch a sea salt and cook until tender, about 8 to 10 minutes. Drain in a colander and let them steam dry for a few minutes. Transfer to a large bowl.

2. Meanwhile in the bowl of a food processor, add the chives, pumpkin seeds, olive oil and red wine vinegar. Process until smooth and season to taste with the sea salt. Adjust seasoning

and consistency to your liking by adding more olive oil or some of the water that the potatoes have cooked in. Pour the chive pesto over the fingerings potatoes and gently toss to coat all over. Serve warm or at room temperature garnished with fresh herbs or chives flowers.

Notes

To Make the Heirloom Tomato Salad with Chive Pesto Recipe, simply toss the chives pesto with 1 lb of heirloom tomatoes, cut into wedges. Serve garnished with fresh chives flowers and coarse black sea salt.

• Zucchini
•  parsley
• Basil
• Sugar snap peas ( the last for this season)
• Broccoli
• Cabbage
• Lettuce ( make a giant salad )
•  kale or chard
• Potatoes
• Green onions

We have been settling into our new life with little Maris running the show. She has already changed so much. She is eating, sleeping , pooping and having more alert time. Courtney and Jacob are doing an amazing job. She barely makes a peep and her needs are being met. There are many arms for her to rest in as we all line up to take a turn. I can’t wait to strap her on and head out to harvest flowers and veggies.

Juvencio returned from Honduras after burying his father. He is at peace knowing he was part of his fathers long life. We appreciate all of the kind words that were sent and all of the well wishes. So many people showed up to help us harvest last weekend that we finished in record time. We had so many helpful hands that we were able to harvest  some of our delicious cherries before the fruit flies made a mess of them.

Juvencio left the farm in as good of shape as he could considering it is the height of weed season and we are having to shift to fall planting. The weeds have now got the better of us. There is not enough time in the day or night to seem to catch up. With record high temps expected next weekend we will have to work early and late to avoid the heat of the day.

This is the last of the sugar snap peas. We had a record year for these sweet treats. We have tasted the first cucumbers and cherry tomatoes as they start to ripen. By mid July there should be enough for everyone.

Last week we were surprised to find our cabbage ready for harvest. We have so many choices for you all to choose from, Savoy, red and a nice green variety. Our zucchini is revving up and soon it will be time to make zucchini bread, zucchini fritters and everything with zucchini in it. Lettuce had gone crazy as well. This is such a good time to enjoy salads of all types. I have included many recipes in the past and will again today. It is always good to start your meal with salad and then move on to protein and finally the starch.

Today is the Beaverton Pride parade and festival. I will be heading out soon to harvest so that I can make it to the parade on time. Virginia Garcia has a large contingency walking in the parade.I harvested my flowers late yesterday after the farmers market and made as many bouquets as I could. Please consider taking home a bouquet to enjoy all week – you deserve it. As members you get a very special deal on flowers so stock up, share a bouquet with a neighbor, friend or family member.

A reminder that we offer CloudCap Mushroom subscriptions. They deliver your mushrooms right here to the farm to pick up with your veggie subscription. They offer a variety of mushrooms each week and make a delicious addition to your weekly meals. Here is how to sign-up:https://cloudcapmushrooms.com/la-finquita-del-buho/mushroom-add-on.

Recipes from Sue:

Now that it is zucchini season… I will plan to include at least one zuke recipe a week for these farm favorites.  Since I use a lot of recipes from Ottolenghi,  who is in Britain, you might see them listed as “courgettes”

Zucchini Pancakes w/Chickpeas (GF)

Hint: Bob’s Red Mill makes chickpea flour,  so you can find it at Winco or in the Bob’s Red Mill area of the baking aisle

3	Courgettes (aka zucchini)
	Salt
150g	chickpea flour (also called gram flour)
1 tbsp	Cornflour
20g	Coriander (aka cilantro) leaves
10g	mint leaves
½ tsp	ground turmeric
1 tsp	ground cinnamon
1 tsp	ground cumin
2cm	piece fresh ginger, peeled and finely grated
½	green chili, deseeded and finely chopped
120g	drained tinned chickpeas (½ tin)
4	spring onions, trimmed and finely sliced
80ml	olive oil
	greek yogurt to serve

1. Roughly grate the courgettes, then put them in a sieve set over a bowl with half a teaspoon of salt, mixing to combine. Leave to sit for 20 minutes, then squeeze out as much liquid from the courgettes as you can. Set aside the courgette flesh – you should have roughly 370g.
2. In a medium bowl, whisk the gram flour, cornflour and 200ml cold water until smooth. Roughly chop half the coriander and mint, and stir into the mix with the spices, ginger, chilli, chickpeas, courgettes, half the spring onions and a teaspoon of salt.
3. Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame. Once hot, ladle in about 110g of the pancake batter, using a spatula to spread it out into a thin circle about 15cm in diameter. Fry for about two minutes, until it’s golden brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through. Slide the pancake onto a plate and repeat with the remaining oil and batter, until you have eight pancakes, or enough for two per person.
4. Mix the remaining herbs and spring onion with the last teaspoon of olive oil. Top each pancake with the herb mixture and serve with a dollop of yogurt.

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Salmon Salad with Cilantro and Radishes

Fellow CSA member (and legislator) Lisa Reynolds turned me on to this one. It was amazing with fresh salmon.  If it were too hot to turn on the oven I might try making it with tuna packed in olive oil and just mix the cilantro paste in with the drained olive oil from the tuna to make more dressing.

Yield:4 servings

• 1(1½-pound) salmon filet, skin-on or skinless
• Kosher salt and black pepper
• 6 tablespoons finely chopped dill (I used cilantro)
• 1(2-inch) piece ginger, scrubbed and finely grated (no need to peel)
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 grapefruit
• 2 oranges
• 6 small radishes, cut into thin wedges (could use kohlrabi, sugar and/or sugar snaps)
• 1 avocado
• Flaky sea salt, for finishing (optional)

·        Step 1

Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.

·        Step 2

In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You’ll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)

·        Step 3

As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into ¼-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.

·        Step 4

Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

Broccoli Salad with GARLIC AND CUMIN

Yield:6 to 8 servings

• 1½teaspoons red wine vinegar
• 1 teaspoon kosher salt, more to taste
• 2heads broccoli, 1 pound each, cut into bite-size florets
• ¾cup extra virgin olive oil
• 4 fat garlic cloves, minced
• 2 teaspoons cumin seeds
• 2 teaspoons roasted (Asian) sesame oil
• Large pinch crushed red pepper flakes.
•  

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

The dressing “cooks” the broccoli, and it gets better the longer it sits.  I’ve never tried,  but the same treatment should work fine with Chinese Broccoli

LEMONY POTATO SALAD W/HERBS

Yield:8 servings

• 2 pounds small waxy white or yellow potatoes, roughly about the same size
• Juice of 1 lemon, more for serving
• 1½teaspoons kosher salt, more as needed
• ½cup extra-virgin olive oil
• ½cup thinly sliced scallions, white and light green parts, more for serving
• ¼cup torn mint/cilantro/parsley/basil (any one of them,  or combo if you prefer) leaves, more for serving
• ¼teaspoon  pepper, more for serving

·        Step 1

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them.

·        Step 2

In a bowl, whisk together lemon juice, salt and olive oil.

·        Step 3

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and  pepper.

Some Cabbage recipes:

https://www.loveandlemons.com/cabbage-recipes

Salad recipes from last year at this time:

Spiced Chickpeas Salad with Tahini Dressing

2 cans (or 4 cups) chickpeas, drained,  rinsed and patted dry

3/4 c EVOO

2 cloves garlic, minced

2 tsp ground cumin

1 tsp sweet paprika

Salt/pepper to taste

Tahini dressing:

1/3 c tahini

Freshly squeezed juice of 1 lemon

1 garlic clove,  minced

Warm water as needed

To serve:

1 bunch kale/chard/spinach or other greens,  chopped well and “massaged” with 1 tsp EVOO to soften

Handful chopped mint or cilantro

Handful chopped parsley

1 cucumber, chopped into bite-sized pieces

Make the chickpeas: Heat oven to 425 (if you don’t want to do this,  see note about toasted chickpeas at Winco above) Pour the chickpeas into a small baking dish,  about 6”x8”. Pour in olive oil just until chickpeas are covered (it looks like a lot but becomes part of the dressing later). Add garlic, paprika, cumin and salt and pepper to taste.  Bake until bubbling and the chickpeas are turning reddish-brown,  about 30-45 minutes.  Set aside to cool.

While the peas are cooking,  “massage” the greens and make the tahini sauce.  Pour tahini in a small bowl and whisk in lemon juice and garlic.  Slowly whisk in warm water, 1 tablespoon at a time until smooth,  creamy and pourable.  Taste and season with salt,  pepper and more lemon juice if desired.

When ready to serve,  in a large bowl mix the peas and their cooking oil with the greens and chopped herbs,  then gently mix in cukes.  Mix in dressing and serve.

Green Goddess Pasta Salad

2 9-10 oz packages cheese tortellini

1 fennel with fronds; fronds used for dressing and bulb thinly sliced

1 c greek yogurt

1 c packed cup basil leaves

2 Tbsp chopped chives

2 Tbsp (packed) roughly chopped parsley

2 cloves garlic

3 scallions, sliced

1 Tbsp fresh lemon juice

2 Tbsp EVOO

2/3 c. Sliced sugar snap peas (could use blanched green beans)

Cook tortellini per directions on the package.

While the pasta cooks, put the fennel frond, yogurt, herbs, garlic, scallion,  lemon juice into a blender or food processor and blend until smooth.  Drizzle in the oil, blend,  and then season to taste with salt and pepper.

Drain the tortellini and while still hot, toss with enough of the dressing to coat.  Let cool at least 20 minutes

To serve,  gently mix in the chopped fennel, peas or beans,  and more dressing as needed.

Zucchini and Fennel Salad with Pecorino and Mint

1 1/4 lbs zucchini

1/2 c torn mint leaves

1 c shaved pecorino or parmesan cheese

1 small head of fennel,  thinly sliced

Juice of one lemon

2 Tbsp EVOO

Salt & pepper to taste.

Use a vegetable peeler, box grater or mandolin to thinly shave the zucchini lengthwise..  Toss with remaining ingredients and serve

Kale and Cucumber Salad with Honey Ginger Dressing

6 c. Chopped kale

2 c chopped cucumber

2 c. Shredded cabbage

1/2 c sunflower seeds

2 chopped scallions

1/2 c toasted sesame oil

1/4 c rice vinegar

2 Tbsp honey

1 tsp minced garlic

2 tsp fresh grated ginger

Heat honey for 15 seconds to liquefy,  then blend with oil, vinegar, garlic and ginger and 1/2 the scallions.  Add remaining ingredients to a large salad bowl and toss with the dressing.

• Garlic scapes
• Lettuce
• Zucchini
• Broccoli
• Sugar snap peas (2#)
• Herb (basil or parsley)
• Chinese broccoli
• Fingerling Potatoes
• Cherries
• Kale or chard
• Kohlrabi or fennel or beets
• Cabbage (Savoy “Alcosa”, red cone “Tinty”, green “Jetma”)

On Monday morning we made the decision that Juvencio should fly back to Honduras to be with his family as his father was dying. He made it there on Wednesday and his father died on Thursday afternoon. He was surrounded by 8 of his 10 children. He lived an amazing 96 ½ years and raised an incredible family setting an example for all of a full life. As they buried Felix Argueta Diaz, Courtney labored to bring our first grandchild into this world. 48 hours almost to the minute Maris Argueta Dodge was born. Her mama was a champion and she was surrounded by a circle of loving support. She was over 2 weeks past her due date and weighs almost 10 pounds. Farm grown, chunky baby who has proven she will do things on her own time even if  she may need a little nudge.

We appreciate our community of friends and family. Thanks to all who have come by to harvest or pull weeds. Our harvest is what it is today as I ran home last night after almost 48 hours in the hospital and will run back to help bring the new family member and her parents home. Enjoy your veggies. 

Sheet Pan Gnocchi with Sugar Snaps

12 oz packet gnocchi

3 Tbs oil

1 Tbs butter

1 cup sugar snap peas, trimmed (could substitute green beans)

1 elephant garlic, thinly sliced

1 small onion or larger shallot, cut into bite-sized chunks

1/2 lemon, thinly sliced and seeds removed

Salt, pepper

1 pound asparagus, OR Chinese sprouting broccoli, cut into bite-sided pieces.

Grated fresh parmesan to serve (?many ¼ cup)

Heat over to 425 while you are prepping the veggies. Toss the gnocchi with the olive oil and butter, then spread out on a sheet pain. Add the elephant garlic, onion, asparagus or broccoli and lemon slices and toss well to coat with oil. Season with salt and pepper.

Bake about 15-20 minutes, stirring 1-2 times. Toss in the sugar snaps or beans and cook another 5-10 minutes until everything is starting to get a little brown/crispy. Scrape into a large bowl and toss with cheese and a squirt of lemon juice to serve.

Zucchini Pickles (refrigerator, not heat canned)

Yield:2 pints

· 1pound zucchini, ends trimmed

· 1small yellow onion, peeled

· 2 generous tablespoons kosher salt

· Ice water and ice cubes

· 2cups apple-cider vinegar

· 1cup granulated sugar

· 1½teaspoons dry mustard

· 1½teaspoons yellow or brown mustard seeds, or a combination

· 1teaspoon turmeric

With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.

Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.

Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.

Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.

Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

Zucchini Gazpacho

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. Puree in blender or food processor until smooth Garnish: Toasted pine nuts.

Salad Rolls With Kohlrabi

Yield:7 spring rolls (4 to 5 inches long)

· 1¾ounces thin rice sticks

· 6ounces marinated tofu, cut in dominoes ½ inch wide by ¼ inch thick

· 1medium carrot, shredded

· ½pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)

· Salt to taste

· 1tablespoon ginger, cut in julienne

· 1tablespoon seasoned rice vinegar

· ¼cup roughly chopped cilantro, plus 14 sprigs

· 2tablespoons slivered Thai basil or mint leaves, plus 7 to 14 leaves

· 78½-inch rice flour spring roll wrappers

1. Step 1

Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.

2. Step 2

Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.

3. Step 3

One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1½-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top. Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.

TIPS

· To make a quick dipping sauce, whisk together 1 to 2 tablespoons peanut butter with 1 tablespoon of the tofu marinade. Thin out as desired with more marinade or with water.

· Advance preparation: These will keep for a day in the refrigerator.

·

Ottolenghi Pasta and Zucchini Salad

· Salt and black pepper

· ⅔cup sunflower oil, or other neutral oil

· 3medium zucchini, cut into ¼-inch-thick slices

· 1½tablespoons red wine vinegar

· ¾cup frozen shelled edamame (or could use ½ c. coarsely chopped sugar snaps)

· 2cups basil leaves, shredded coarsely

· ¼cup parsley leaves

· ⅓cup olive oil

· 8ounces penne pasta

· Zest of 1 lemon

· 1½tablespoons capers

· 7ounces buffalo mozzarella, torn into chunks

1. Step 1

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

2. Step 2

In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

3. Step 3

In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

4. Step 4

In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

30 brilliant ways with broccolini

Chinese Broccoli salad with sesame citrus dressing

• 2 tablespoons ponzu sauce
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons chili garlic sauce or Sriracha or more to taste
• 2 tablespoons toasted sesame oil
• 2 teaspoons toasted sesame seeds for garnish
• 1 teaspoon grated ginger
• 1 ½ pound chinese broccoli

Instructions

1. Fill a large bowl with water and ice. Set aside.
2. Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.
3. Heat about 4 inches of salted water in a large lidded pot or wok, bring to boil. Add the stems and cook for 2 minutes. Add the leaves and cook for 3 minutes more (stems should be tender but not mushy).Transfer broccoli to ice bath.
4. While the broccoli cools, prepare the dressing. Combine ginger, ponzu sauce, lemon, soy, and chili sauce in a small bowl, then slowly drizzle in the sesame oil, whisking constantly. Set aside.
5. Drain the broccoli and dry well (in a salad spinner or with a clean kitchen towel) then transfer to a serving bowl. Drizzle dressing over broccoli and toss to coat evenly. Sprinkle sesame seeds and serve.