Week #4

• Lettuce- take full advantage the lettuce, it is at its peak. (10 great salad dressings listed below)
• Kale
• Spinach
• Radishes
• Green garlic – use like regular garlic or like a leek (see recipes below)
• Thyme
• Cilantro or dill
• Bok choi
• Walnuts

It is hard to believe we are already at week #4. We are eating through our hoop house crops like lettuce and radishes and watching as the peas flower and the Chinese broccoli sends out the delicious side shoots that we will hope to enjoy for the next month. The broccoli seems to be taking a break this week but will come roaring back next week I am confident.

We continue to turn over the recently harvested beds and plant our summer crops. The sweet peppers are in place as are the tomatoes. We are planting bed after bed of potatoes of all colors. The beans are ready to be transplanted, but they will have to wait their turn as the 20 flats of onions and shallots scream for attention. With this hot weather we are tempted to get out the warm weather crops. I think those tomatoes will be ready by the end of the week.

We are fed up with beets and carrots! We have planted 4 beds of each and with poor germination and super sized weeds we want to till them under. Hopefully we can try again but really they are so frustrating for us. They require an attention we just don’t have with all the running around we have to do every day. We want them to take care of themselves, but alas they are not independent enough.

I have started at the Beaverton Farmers Market and yesterday was one of our best days ever. Polly (my friend and business partner at Pumpkin Ridge Gardens) and I have been seeding and planning weekly since February for this season. Today I head to Catlin Gable school for spring fest. I will be there all day selling vegetable and flower starts. Next weekend is Mother’s Day, the biggest day at the market, looking forward to all that energy and buzz.

I have included lots of different recipes below, remember our website has over 300 recipes so you can find the one that suits your taste. Look under the recipe tab.

Fresh Herb Kuku (this is a great way to use all your herb and greens, it is delicious warm or cold the next day, the yogurt is key to balance flavors)

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)

PREPARATION

1. Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
2. Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
3. In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
4. Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
5. Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
6. Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.

Sesame Parsley Salad Dressing
adapted from Renee’s Garden

1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
freshly ground pepper to taste

Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.

Sherry Vinaigrette
adapted from Mediterranean Fresh, by Joyce Goldstein

¼ cup sherry vinegar
1 clove garlic, minced (optional)
S & P to taste
½ cup extra virgin olive oil, plus more to taste

Whisk all ingredients together in a small bowl.

Thyme, Rosemary, and Wine Vinegar Dressing
adapted from: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel

1 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
Sea salt and black pepper

Blend the thyme and rosemary leaves in a food processor or crush them with a mortar and pestle. Put all the ingredients in a bowl and combine with a whisk.

Shallot Salad Dressing

1 spring shallot, cleaned and chopped, include most of the light green part
1/3 cup (or to taste) vinegar: we use champagne or sherry vingear
1 tablespoon Dijon mustard
S & P to taste
3/4 cup best olive oil

Whirl everything in a blender or food processor. I use an immersion blender for this with the ‘jar’ that came with it: any jar will do. Super easy! You control the quality of the ingredients! enjoy.

Julia’s Favorite Daily Dressing

Into a mini blender jar (or small canning jar, they work with most American blenders), put in equal parts vinegar (balsamic or rice or sherry or?) or lemon juice, and olive oil. With S & P you’ve got dressing. Extras I like to add to this dressing: 1 roughly minced, peeled garlic clove, a small dollop of fancy mustard, and a small dollop of jam. Screw blender bottom onto the jar, then insert into the blender and whirl. You’ve got dressing! The variations are endless….

Low-Fat Blue Cheese Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings
Use a great pungent cheese

1/2 cup low-fat plain yogurt
1/4 cup reduced fat mayo
1/4 cup crumbled blue cheese
2 Tablespoons water
1 clove garlic, grated (try a microplane!)
1/4 teaspoon salt
1/8 teaspoon pepper

Whisk all ingredients in a medium bowl until smooth.

Lemon Shallot Vinaigrette

2 small shallots
2 Tablespoons Champagne vinegar
2 Tablespoons lemon juice
1/2 teaspoon salt
1/3 cup extra‑virgin olive oil

Peel and dice the shallots very fine. Put them in a small bowl with the
vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to
30 minutes. Whisk in the olive oil. Makes about 3/4 cup.

Low-Fat Ranch Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings

1/2 cup low fat plain yogurt
1/4 cup reduced fat mayo
1 Tablespoons water or buttermilk
1 teaspoons white wine vinegar
1 garlic clove, grated (try a microplane for this job)
1 Tablespoon minced chives
1 Tablespoon minced fresh cilantro
1 teaspoon minced fresh dill
1/4 teaspoon salt
pinch cayenne pepper

Whisk all ingredients in a medium bowl until smooth.

Tahini Dressing from Salad by Amy Nathan

1/2 Cup safflower oil
1/2 pound soft tofu
1/4 cup fresh lemon juice
generous 1/4 cup tahini (julia says: use toasted for a richer flavor)
1 garlic clove, minced
1 scallion, chopped
2 Tablespoons tamari (soy sauce)
3/8 cup water
1/2 teaspoon salt

Combine all ingredients in a blender or food processor. (Julia says: I like to use my immersion blender in a tall jar). Adjust the thickness to your liking by adding water. This stores well if covered.

Tahini Dressing
Adapted from The Food and Philosophy of Kenny Shopsin by Shopsin and Carreno

1 cup tahini
3 Tablespoons good olive oil
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon minced fresh garlic
¼ teaspoon sugar
Combine everything with 2 cups of water in a blender and blend until smooth.

Green Garlic Dressing

1-3 stalks roughly chopped green garlic, tough end leaves discarded
1/3 cup rice vinegar or fresh lemon juice
1 Tablespoon honey or jam
1/3 cup olive oil
S & P

Whirl all in a blender. Can be used as a salad dressing or marinade.

Lime Dill Dressing
from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff

2 T lime juice 1 T vinegar
1/2 t sugar 1/2 t dry mustard
2 T chopped dill 1 T mayonnaise
1/3 cup olive oil
salt and pepper to taste
Mix all ingredients together except oil. When thoroughly blended whisk in the oil.

GREEK BASIL DRESSING
Shepherd’s Garden Seeds Catalog

1 clove garlic, minced
1 shallot or 1 green onion, cut in thirds
6 Greek olives, pitted
1 tsp. Dijon mustard
1 tbsp. balsamic vinegar
1/4 tsp. grated lemon zest (yellow part only)
1 tbsp. fresh lemon juice
1 sm. tomato, quartered
1/4 tsp. freshly ground pepper
3 tbsp. chopped fresh basil
1/4 cup olive oil
salt
freshly ground pepper

Blend all ingredients except last three (garlic through basil). Add
olive oil gradually, processing until combined. Add salt and pepper to
taste. Toss with salad greens. Makes 2/3 cup.

Winter Herb Vinaigrette
from Vegetarian Cooking for Everyone by D. Madison

Use it also with steamed or roasted winter vegetables. Makes about ½ cup.

1 garlic clove
Salt
1/4 tsp. black peppercorns
1/4 tsp. fennel seeds
½ tsp. dried tarragon
½ cup chopped parsley
Grated zest of 1 lemon
1 Tbs. capers, rinsed
1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a little of the green
1/3 cup extra virgin olive oil
2 Tbs. champagne vinegar or tarragon vinegar

In large mortar, mash the garlic with 1/4 tsp. salt, the pepper, fennel, tarragon and 2 Tbs. of the parsley to make a smooth paste. Add the lemon zest, capers, shallot, oil, and remaining parsley; let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.

Dijon Vinaigrette
1/2 C extra virgin olive oil
2 T each plain non-fat yogurt, lemon juice and red wine vinegar
1 T Dijon mustard
2 teaspoons fresh herbs: thyme, rosemary, parsley, etc. or a mixture or dried, but use less if using dried.

Combine in a blender at medium-high speed. Chill overnight before serving.

From : Chef Andrew Cohen
Honey Mustard Cilantro Dressing
1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.

Candied pecans to add to your green salad from: Chef Andrew Cohen

Spray sheet of foil with nonstick spray (if you have a Silpat cookie sheet liner, it’s perfect for this). Stir 1/4 cup brown sugar, 1 tablespoon oil and 1 tablespoon vinegar over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in 1 cup pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).

Orange Balsamic Dressing

3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel 1 to 2 teaspoons packed brown sugar 1 teaspoon ground cumin 1/2 cup olive oil Salt and freshly ground pepper to taste . Place the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with salt and pepper.

Makes about 1 1/2 cups dressing.

Rice Vinegar, on it’s own, makes a great salad dressing.

Julia’s Easy Blue Cheese Dressing

1/4 cup light sourcream
1/4 cup mayo
a couple of ounces crumbled blue cheese
salt and
lots of pepper
a bit of finely chopped parsley
finely chopped red onion
1 Tablespoon rice vinegar

Mix all of the above ingredients, then thin with buttermilk or milk.

Raspberry Salad Dressing
(The Summer Book by Susan Branch)

1/2 C salad oil
3T raspberry vinegar
1T raspberry jam
1T minced green onions
1/2T Dijon mustard
a few fresh raspberries

Whisk all together-great on fresh spinach.
Makes 1 Cup

Magic Garlic Cream
(The Summer Book by Susan Branch)

1/2C milk
1/2C sour cream
2t olive oil
1 clove garlic, pressed
2T cider vinegar
salt and pepper to taste

Whisk all together in order given. Makes 1 Cup

Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese

Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.

Green Garlic Soup Au Gratin

8 Stalks Green Garlic 
1 Tablespoon Olive Oil 
1 Tablespoon Butter 
2 Tablespoons Butter, plus 2 teaspoons Butter 
8 sl Day-old Bread 
1 1/4 c chicken or vegetable Broth 
1/4 teaspoon Salt 
1/4 teaspoon Ground Black Pepper 
1/2 c Parmesan Cheese, grated

Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.

 

• Lettuce – beautiful spring lettuce, nothing tastes as crisp and fresh!
• Kale – there are so many ways to enjoy this healthy green
• Chard or spinach – packed with vitamins
• Cilantro or Dill or parsley
• Chinese broccoli or raab – this is our signature spring vegetable. This broccoli is more about the leaves and stem than the broccoli head. See recipes below and enjoy for breakfast, lunch or dinner
• Bok Choi – nice green for stir fries.
• Onions or shallots
• Caulifower? – this overwintered variety is really small and is not coming through uniformly so you may get some this week or next or sadly not at all.

It is definitely spring with crazy weather fluctuations. It was up to 75 and this morning there is frost on everything. Something about last night made me worry that the predicted 35 degrees might turn into a deadly frost so I covered all the seedlings in their “blankets” and I will wait to see if that was enough to protect the peppers, eggplant and tomatoes from frost bite or death. It has been so tempting all week to put those crops outside and I am glad we did not. We did manage to get all the brassicas in the ground (those are the broccoli and cabbage family). They do not mind the cold but they do not respond well to huge shifts in temperature.

We have over half of the outside gardens planted and Juvencio has been working on getting the water system up and running in the various different zones on the farm. The hoop houses are packed full with lettuce, sugar snap peas, beets and the like. We have four beds of tomatoes transplanted and four beds of potatoes. The sugar snap peas are waist high and are passing their trellises. Now we wait, we wait for those crops under cover to bare fruit, for the soil to warm outside and for the flowers to bloom. This is the time of year for greens.

I will seed all of the winter squash this week, the main cucumbers and the corn. We have so much to do it is dizzying. The onions and their family of aliums (leeks, shallots and the like) are ready to be transplanted. This is a huge and seemingly never-ending task of planting blades of grass. It is a hopeful time of year and the late light is helpful in stretching the work day. Soon we will need help harvesting and will put out a sign-up sheet so that families can come lend a hand and gain a deeper understanding of what it means to grow food for over 100 families.

Juvencio will pig up our piglets this week! We will raise four this season. We sell the hogs either as a whole hog or ½ and I believe they are all spoken for. It is best to inquire with Juvencio. Valentina, the last offspring of our very first cow “Morena” gave birth to a beautiful heifer calf yesterday. She is slate colored and very lively as she follows her mother around the field. She is the first offspring of our Wagyu bull. The herd of cattle here has grown to 7 and is over 40 in McMinnville! Inquire with Juvencio anytime for beef as he is always looking to reduce the number of mouths he has to feed in a day.

Below are some recipes that will help you enjoy your greens:

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.

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!

Chinese Broccoli with Oyster Sauce

Chinese Cuisine, Huang Su-Huei

 

12 stalks Chinese broccoli (5-inch lengths)

2 T oyster sauce

1 T corn oil

 

Bring ½ pot of water to a boil; add a dash of salt.  Place the Chinese broccoli in the water and cook for 2 minutes.  Remove and drain.  Place on a serving platter and sprinkle with oyster sauce and oil.  Serve.

Spinach Soup

Chez Panisse Vegetables, Alice Waters

 

(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)

 

1 onion

1 clove of garlic

1 small carrot

2 tablespoons olive oil

4 cups chicken broth

½ cup parsley leaves

2 bunches young spinach

2 sprigs fresh tarragon

2 tablespoons crème fraiche

 

Peel the onion and garlic, and slice thin.  Peel the carrot and dice fine.

In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent.  Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.

Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.

Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables.  Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer.  Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath.  Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice.  Quick cooling preserves the color of the soup.  Chop enough tarragon to make about  1 Tablespoon and stir it into the crème fraiche.  To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.

 

Serves 6

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

This dish of spinachy rice with feta and black olives is extremely simple  and therein lies its elegance. Some people simply don’t get it. “It’s just so humble,” they say. To which I respond, “That’s what I like about it!”
2 pounds fresh spinach, washed and tough stems removed
Coarse sea salt
4 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato puree reduced by boiling to 3
tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
Freshly ground black pepper
Oily black olives for garnish
Chunks of feta cheese or spoonfuls of thick yogurt for
garnish
Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle
lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
Heat 3 tablespoons of the olive oil in a 10-inchstraight-sided skillet. Add the scallions, onions, a pinch
of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates ,slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato puree, and rice. Cover and cook for 10 minutes.
Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper towel ing over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

Serves 4 as a side dish or supper with crusty bread.

Mediterranean Grains & Greens
Paula Wolfert

 

 

 

 

 

 

 

 

 

Week #2 2019

•         Radishes
•         Lettuce!!
•         Cilantro or dill
•         Sprouting broccoli raab
•         Spinach or chard
•         Kale
•         Shallots
•         Walnuts
•         Mizuna or Arugala

The farm has gone wild with greens! The lettuce is bursting and the small leaves are the size of my entire hand. So the bottom line of that is there will be heads of lettuce instead of salad mix. There are several different varieties so hopefully you can make your own mix.

The lovely weather on Thursday dried out the field enough for juve to race out and make more beds. We got a whole bed of lettuce in the ground as well as other seeded crops like beets and carrots before the deluge .

 

I am extremely tempted to try and get tomatoes in the ground and then I did some reading about blossom end rot. As some of you may remember we had terrible luck with the heirloom Tomatoes last year . We did everything the same but ended up with a whole lot of rotten tomatoes. From my reading it is not only a calcium deficiency but rather a calcium metabolism problem. Weather that is too cool, too wet, too hot, too varied can lead to a disruption of calcium as the fruit is developing can lead to the blossom end rotting and fungus setting in. Oh, also too much nitrogen and calcium in the incorrect form can lead to the rot as well. So the bottom line for me is : don’t plant too early, watch the watering( maybe not so much when first planted) decrease the nitrogen in my organic fertilizer and consider soil testing.

 

You get the flavor for farming, every crop has its challenges and we grow over 55 different crops. We have 10 major plagues, including mostly insects, but two major birds and 2 underground rodents as well. We have to try and outsmart each one to get you produce weekly, and this is just the beginning! Stay tuned to the vegetable saga of La Finquita.

 

This week has so many lovely greens, so I pulled out all the favorite recipes and have included them here:

Radish Top Soup

Don’t through out your radish greens.  Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

6 tablespoons butter

1 cup chopped onions or white part of leek

8 cups loosely packed radish leaves

2 cups diced potatoes

6 cups liquid (water, chicken stock or combo)

salt

½ cup heavy cream (optional)

freshly ground pepper

Melt 4 T butter in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes.  Stir in radish tops cover pan and cook over low heat until wilted, 8-10 minutes. Meanwhile cook potatoes until soft in liquid along with 1 teaspoon of salt.  Combine with the radish tops and cook covered, for 5 minutes to mingle flavors. Puree finely in a food processor of food mill. Ad the cream if desired and enrich with 2 T of butter.  Season to taste with salt and pepper. Serve hot. (serves 4-6)

Beef, Baby Broccoli and Wild Mushrooms

Makes: 4 servings

1 pound beef boneless sirloin steak

2 garlic cloves, finely chopped

1/2 pound baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces

3/4 cup beef or chicken broth

1/3 -1/2 pound fresh shiitake mushrooms, cut into fourths (2-3 cups)

6 ounces fresh crimini mushrooms, sliced (2 cups)

2 tablespoons dry sherry or apple juice

1 tablespoon soy sauce

1 teaspoon cornstarch

1 package (10 ounces) curly Chinese or Japanese noodles

1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.

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

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

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

1 T dill seeds

1 T coarsely grated (or chopped) ginger

1 T yellow mustard seeds

1 T vegetable oil

2 1/2 cups white wine vinegar

2 1/2 cups water

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

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

BRAISED MUSTARD GREENS WITH GARLIC (Mizuna is a mustard green)

1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)

1 garlic clove, finely chopped

1 tablespoon extra-virgin olive oil

1/3 cup water

Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.

Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

Gourmet

December 2004

BUTTER LETTUCE AND RADISH SALAD WITH FRESH SPRING HERBS

3 tablespoons extra-virgin olive oil

1 tablespoon Champagne vinegar

1 tablespoon minced shallot

2 teaspoons Dijon mustard

2 small heads of butter lettuce, outer leaves removed

4 thinly sliced radishes

1 avocado, peeled, pitted, sliced 1/2 inch thick

1/2 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)

Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.

Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.

ADOBO GREENS

2 lbs. fresh greens

3 cloves garlic, minced

1/3-c. oil

1 Tbsp. lemon or lime juice

3 Tbsp. soy sauce

1/2 tsp. salt

pepper

Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately.  From theWinter Harvest Cookbook by Lane Morgan

 

NONNA’S SNEAKY GREENS SOUP

Copyright 2004 Lynne Rossetto Kasper.

 

This was how my Tuscan grandmother got me to eat the greens I detested. They said I was a bright child, but I didn’t catch up to what she was doing until I was well into my teens.

 

8 cups chicken broth (homemade if possible)

1/2 cup dry white wine

1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)

2 large cloves garlic, minced

1 medium to large onion, minced

1 15-ounce can chickpeas, rinsed and drained

2 large handfuls escarole or curly endive leaves, finely chopped

1/3 tight-packed cup fresh basil leaves, finely chopped

1 cup tiny pasta (anice, orzo, stars or alphabets)

Salt and fresh ground black pepper to taste

 

1 cup or more freshly grated Parmigiano-Reggiano cheese

Working Ahead: Soup can be done a day ahead up to point of adding the pasta.

 

1. In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes.

 

2. Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.   Serves 6 to 8 as a first course; 4 to 6 as a light main dish.

 

MIXED GREENS ENCHILADAS

2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens. Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp. Adapted from The Cook’s Garden catalog.

This one is totally from you; it’s one of our subscribers’ favorites!

BAKED POLENTA WITH SWISS CHARD AND CHEESE

 

2 tablespoons extra-virgin olive oil

1 large white onion, thinly sliced

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

1 pound Swiss chard, thick

stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips

3 1/2 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese

 

2 large eggs

2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

 

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.   Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

 

Week #1 2019

 

• Parsley
• Cilantro or dill
• Green onions
• Onions or shallots
• Cauliflower – yippee!!
• Purple sprouting broccoli
• Lettuce
• Kale
• Radishes
• Spinach or chard

 

This is it, the start of the 2019 season. Yesterday we kicked off the start of the season with our opening potluck and pizza extravaganza. The weather was horrid, cold, drizzly and damp. We had a nice turn out of die hard Finquita lovers with many new members making the trek and many of our continuing members as well. We had a nice slow party with time to mingle and chat and sing. We had the help of Juvencio’s brother Felix and sister-in-law Carla who helped us ready the farm for the opening. We had Jacob visiting from Alaska which was a help. Mary Kay showed up early to help set up the pizza station and Mark helped cook the pizza. It was a fun afternoon.

 

We are launching two new pick-up sites in Portland and this is exciting but a bit scary. There is a NoPo pick up on Sundays and a NE pick-up on Thursdays (exclusively for members of the Alameda Beaumont Childcare (ABC) community. We thank our members Matthew and Katherine and Shannon and Julie for helping us launch these two new sites. If you want details, please send me an email and I can see if I can connect you. For now, I think we are full at both those sites. We may be able to squeeze a few more members into the farm. But it feels like we are close to capacity.

 

 

I am here at the computer trying to get our groups settled and the harvest organized. I would much prefer to be out there harvesting the veggies. I am sure there will be some bugs in the organization and some literal bugs in the vegetables, but all will get worked out over time. I will try and send an update later about the farm, but for now I must add my recipes and head out to harvest. Please do email me with the errors you find, and any questions.

 

Parsley salad

1 bunch flat leaf parsley, Curley ok too, stems removed and roughly chopped

1 shallot, thinly sliced

1 teaspoon drained capers

4 cornichons, thinly sliced

Juice of one lemon

3 tablespoons olive oil

Salt and pepper

 

Mix parsley, shallot, capers and cornichons. Mix the lemon juice and olive oil together and to the salad. Sprinkle lightly with salt to taste top with freshly ground pepper.

 

Fresh Herb Kuku

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)

 

PREPARATION

1. Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
2. Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
3. In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
4. Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
5. Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
6. Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.

 

Lyn’s Salad Dressing (this is the key to a great salad!!)

 

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.

 

Kale Salad (from Kris Schamp)

 

Flax oil (1/8 C) (I am cheap and use olive oil)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots (I often skip this)

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

 

* 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.

 

 

 

 

Thanksgiving Harvest 2018

• Salad mix – tender lettuce with some spice from cress and arugula, color from radicchio
• Green tomatoes (see pie and fried green below)
• Chard or spinach
• Kohlrabi
• Super huge or regular sized pie pumpkin (thanks to Pumpkin Ridge Gardens (https://pumpkinridgegardens.com/)for sharing their huge pie pumpkins with us!!)
• Shallots
• Cipolini onions
• Leeks
• Celery
• Carrots or beets
• Kale
• Brussels sprouts
• Parsley
• Cilantro, dill or water cress
• Peppers green and a few red
• Hot peppers
• Broccoli
• Winter squash
• Frost kissed grapes
• Walnuts

We made it! The Thanksgiving harvest is here and it feels bountiful. We have been farming for almost 20 years and offering a Thanksgiving share for about 15 of those years and yet it feels like “luck” every time we get to this point in the season when we can still provide such variety. We sent Juvencio to Honduras to celebrate his father’s 91^st birthday (huge party is today!) and we so appreciate the extra hands with harvesting today. Jacob (our eldest son) came all the way from Homer Alaska to help get this harvest on your tables. I appreciate all the help and the fact that we are lucky enough to be able to grow our food.

We have a great selection of evergreen wreaths today for $28, plus dried flower wreaths and my newest ceramics. Come check it out in my small studio in the barn! We also have tons of eggs and extra onions for purchase. Please do let us know your intentions for 2019 and if you are into it, leave us your $100 deposit! We have tons of beef on the way just not here yet. Let us know if you want some ground beef and we will let you know when it arrives (sometime week of 11/26).

I have been thinking a lot about those who have lost everything. There are so many ways to contribute to a better world. Sometimes that can feel overwhelming. I am thinking right now of those in California who have lost everything and in ways to make a meaningful difference. In my research money seems to be the very best way to give and giving to trusted organizations is vital. Here is an article from the NYT on how to think about giving: https://www.nytimes.com/2018/11/11/reader-center/california-fires-how-to-help.html . Of the organizations listed this one seems to be doing great things: https://www.calfund.org/transform-la/#wwf . (Now you know why it takes me hours to write this note, I get so distracted!)

Have a great holiday, here are some recipes that come to mind! Enjoy. . . and stay in touch

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)

 

Makes 6 servings. Prep Time: 30 minutes

 

PIE FILLING

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into

pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

 

BASIC SWEET PIE CRUST

8 ounces all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1 stick unsalted butter, cut into 1/4″ pieces

3 tablespoons ice water

 

Preheat the oven to 425 degrees F.

 

PIE FILLING

Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half.

Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about

1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within

1/2-inch of the outer rim.

 

In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and

pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie

crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to

coat. Spoon the tomato mixture into the pie shell and dot with the butter.

 

Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and

tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut

small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush

the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar.

 

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the

crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool

on a wire rack for at least 1 hour before serving.

 

Serve warm or at room temperature.

 

BASIC SWEET PIE CRUST

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter until the

mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your

fingers until the water is incorporated and dough comes together. Add more water as needed to

make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly

in plastic wrap, and refrigerate for at least 30 minutes before using.

 

 

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL “BLTS”
2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.

In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.

On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

Gourmet

 

Creamy Kohlrabi with Parmesan.

2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated
2 tablespoons unsalted butter or olive oil, or combination
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley

Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.

 

Heidi Swanson of 101 Cookbooks just came out with a printed version of her blog called super natural every day. It’s a beautiful cookbook although I gotta say it involves a lot of cheese and yogurt. There are a few vegan gems in there that are incredibly yummy including this miso-curry delicata squash recipe. I *love* delicata squash and stock up every fall at the farmers’ market since they are often hard to find during the year. They are sweet with a nice robust texture, they cook quickly, and you can eat the skin no problem. This recipe compliments everything good about delicata with tofu, potatoes, kale and a really simple but interesting miso-curry dressing. We served it with quinoa but it’s a totally satisfying meal all on its own.

12 ounces delicata squash (or about 2 small ones)

1/4 cup olive oil

1/4 cup white miso

1 tbsp red Thai curry paste

8 ounces extra-firm tofu, cut into small cubes

4 medium new potatoes, unpeeled, cut into chunks

2 tbsps fresh lemon juice

1 1/2 cups chopped kale, tough stems removed

1/3 cup pepitas, toasted, or tamari pumpkin seeds

2/3 cup chopped fresh cilantro

Preheat the oven to 400 degrees with a rack in the middle of the oven.

Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.

Pumpkin Cookies

 

1 c butter

1 c brown sugar, lightly packed

I c FRESH pumpkin pulp

1 egg

1/2 tsp. lemon juice

2 c unbleached flour

2 tsp. baking powder

1/4 tsp. Salt

1/4 tsp. each ground: nutmeg, cloves, mace or ginger

1/2 tsp. ground cinnamon

2 c walnuts, almonds, pecans or a mixture of the three

 

Directions:

 

1. Cream butter and sugar.
2. Add pumpkin, lemon juice, and egg. Blend well.
3. Sift together flour, salt, baking powder and spices

and add to pumpkin mixture.

4. Add nuts and stir welL
5. Drop by teaspoonfuls onto greased cookie sheet.
6. Bake at 375 degrees for 12-13 minutes.

Makes approx. 3 – 3 1/2 dozen cookies.

 

 

 

FRESH PUMPKIN BREAD (the best)

 

(from Reminisce,Dec 1991)

3 1/2c all purpose flour

2 t baking soda

1 t salt

1 teaspoon each of cinnamon and nutmeg.

2 c sugar

1 c vegetable oil

4 eggs, beaten

3/4c buttermilk bread tests done.

1 t each vanilla extract

2 c FRESH pumpkin

1 c raisins (optional)

1 c chopped walnuts, almonds or pecans (optional)

pumpkin seeds on top of each loaf

 

Directions:

In a large mixing bowl, mix dry ingredients.Add the sugar, buttermilk, oil and eggs and mix well.Stir in pumpkin, nuts and pumpkin.Pour into 2 9 x 5″ greased pans.

Sprinkle with pumpkin seeds if desired. Bake at 350 degrees for 60-65 minutes until breast tests done.Let stand at least 10 minutes, then cool on a rack.

Can be eaten fresh or frozen.

Julia’s Perfect Pumpkin Pie

First the pumpkin:

Preheat oven to 350. Cut and remove seeds from one medium sugar pie pumpkin, or 2 small ones. Bake in glass dish cut side down for at least 45 minutes, or until a fork easily pierces the entire wall of the pumpkin.

Remove from oven and let cool.

Next the crust:

For best results use a 9 inch pie plate and have foil and beans or pie weights available

4 tablespoons EACH cold unsalted butter and shortening, cut into pieces
1 1/4 cups flour
½ teaspoon salt
2 teaspoons sugar
3-6 tablespoons ice cold water

In a food processor, whirl the dry ingredients together, then drop the butter and shortening pieces into the processor and pulse a few times until the mixture looks crumbly and there are no lumps larger than peas.

Mix above mixture in a mixing bowl with 3 tablespoons of the cold water. Add water a ½ tablespoon at a time and mix until the dough is pliable and releases from the sides, but isn’t too sticky. After 3 Tablespoons or so it’s easiest to use your hands to bring the crumbs into a dough. Don’t wash the food processor yet.

Refrigerate in waxed paper as a thick disk for at least ½ an hour while you prepare the filling. After about 30 minutes, roll out dough until it’s about 13 inches in diameter. Fold it over, and place into a 10 inch pie plate. Trim edge to about ½ an inch beyond the end of the pie plate, tuck in crust and pinch the edge into a design. Lightly place some aluminum foil or parchment paper onto crust, then put in some pie weights to cover the bottom (or dried beans) This step helps to make the perfect pie shell. Bake for 10 minutes at 350 degrees.

FILLING:

2 cups pumpkin puree
1 cup brown sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon each ground cloves and nutmeg
½ teaspoon salt
1 1/3 cup half and half
4 large eggs

In the bowl of the food processor, remove any large clumps from the making of the crust, and add the pulp from the pumpkins, discarding the skin and any renegade seeds. Whirl the pumpkin until thoroughly pureed. Measure out 2 cups of the pumpkin, and reserve the rest for another use. (See soup recipe or add about a cup to any pancake or cookie recipe.)

In the bowl of the food processor, mix the pumpkin with the spices and the brown sugar. Remove to a saucepan, and heat until it’s lightly bubbling. In the bowl of the food processor, whirl the eggs with the half and half until mixed, then add gently to the warm pumpkin mixture. Cook for 2 or 3 more minutes, stirring a few times. Pour warm pumpkin mixture into the warm pie shell, and bake for about 25 minutes, or until center is still slightly wobbly. Cool on a rack for at least an hour. Enjoy with whipped cream or ice cream.

 

MEATY UKRAINIAN BORSCHT
2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste MEATY UKRAINIAN BORSCHT

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

 

Cooking in the Litchfield Hills

 

 

 

 

 

 

 

 

 

Week #29, 2018 – Last Harvest

• Chicory salad mix
• Broccoli
• Cauliflower
• Spinach
• Cabbage or celeriac or leeks
• Cilantro or parsley or dill
• Sweet peppers
• Hot peppers
• Tomatoes
• Onions
• Carrots or beets

Well, it has finally come, the end of the 2018 season. There have been many successes and some unexpected flops. We can lament but not change the past, but only hope to learn from those things we did well and those that we did not. It is amazing as I glance back at the notes from years past (all the way to 2010) and see similarities and differences. There is always something that we could have done better and the funny thing is that “thing” varies from year to year. Farming is one of the great mysteries combining science, art, grit and hard physical work. I am happy to be a part of this every challenging work of growing the food we eat.

Juvencio and I got started on some of the harvest yesterday as I am on call today and have phone banking to do at 11:00. The cauliflower finally did it and there is one for almost every one. We just ate one simply roasted with olive oil and salt and pepper, so sweet and delicious. I roasted sliced onions on the same pan with a leek and it made a super lunch. We have an interesting line up for you with a chicory salad mix. See this recipe, it looks delicious from an amazing restaurant I hope to visit one day in San Francisco, Tartine: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917 . I hope you all find the joy in chicory as it is an amazing green that has so much potential. I mixed in the radicchio to add color and texture, all these greens are in the chicory family.

We have filled the Winter Share and have just about as many as we can take for Thanksgiving. You can email me if you still wish to get the Thanksgiving share, we ask that you pre-pay the $40. We expect that you will be missing your veggies in three weeks and want more. Most of those veggies will keep well and be good in your fridge for at least 2 weeks. Juvencio will take off for Honduras before that harvest so if you are interested in getting your hands dirty and your body wet sign up or show up to help us harvest on 11/18. We expect the Thanksgiving harvest will be ready to pick up after 2:00 p.m. on 11/18.

There will be wreaths, bird feeders and ceramics (if I can get my hands and body into that studio!) for sale that day and hopefully a few winter/holiday wreaths as well. I can make special orders now or following Thanksgiving for ceramics so please let me know. You can email me or text me or leave me a note in the money jar. Orders after Thanksgiving and before Christmas will be easier to fill but I will do my best if you need it before.

I can not write without talking about the state of the world or of this country. It is with such a heavy heart that I start today after the horrific murder and hate crime committed yesterday in the synagogue in Pittsburg. There is so much hate, furthered by the person who sits in this country’s highest office that I am filled with frustration and yes at times rage. I know this rage is not productive and I strive to blow it off and dig my heels in to find meaningful work in the direction of love and peace and civility. I wish I had more time to wax poetic about the never ending struggles we face in this world, but I hope you will take the part of what I am writing that resonates with you and turn it into your own form of activism.

There are steps we can take today to make sure that the direction of this country changes. We have a local elections that make a difference to us and to this country just 9 days away. Here are my talking points for taking action:

• Help get out the progressive vote to support Kate Brown. For the future of Oregon and our planet (as to where she stands on the environment as juxtaposed to her opponent) we need to re-elect her!
  • https://docs.google.com/forms/d/e/1FAIpQLScCSNijc38TP6ZO44kv9-h07Vz7PixFuk2StB7EL6C4D2r7VQ/viewform

 

• VOTE: Oregon leads the way in election accessibility with vote-by-mail — that’s why it’s so easy to vote in this election! Remember to join your friends and neighbors in participating: Just mail back your ballot or locate your ballot dropoff location here!

 

• TODAY from 11-2 at VG Admin there is phone banking for the No on 105 campaign, lets be there in force. Hope to see you all there.

 

• There are many other ways to act, make sure your whole family votes, promote voting at your work place, contact the local DEMS office in your county, go to No on 105 website.

 

• Go to Indivisible website and sign up to phone bank this week, it is easy, done from the comfort of your own home and worthwhile : https://indivisible.org/phonebank?akid=33881.170221.K7IhuR&rd=1&t=5

 

• Please do this if nothing else, make a comment on the government website about the proposed change to the public charge. What does this mean??? It means that Trump is trying to change the rules for immigrants to gain residency and citizenship by saying that if a person uses food stamps (SNAP) or public insurance (Care Oregon!! Which most of the kids I care for have!!) you will be ineligible to become a resident or citizen as you will have been a “ward of the state”. This is despicable! My patients are already telling me they will not renew their health insurance or that of their children in fear of repercussions and effect on their immigration status. This policy change is racist, insane and unconscionable. People are simply using the resources they are entitled to use by law to provide food, health care and shelter for their families while working hard in this country. Please go to the link below, modify the comments and how they affect you and your community. This must be done by December , don’t delay, do it today. https://protectingimmigrantfamilies.org/

Ok, please know that your farmers care about you, they care about the environment (a whole other topic, of the utmost importance, but you see from our actions that this is the key to our life and yours – organic food, local economy, solar energy, electric vehicles, reduce waste, reuse and recycle etc.) and they care about the community. Please do join us next year as we move forward in providing locally and organically grown food that reflects the seasons. There are many challenges and you are part of the solution!

All our best, open to suggestions and comments,

Your farmers; Lyn and Juvencio

Some recipes for you this week!

Spiced Pork with Celery Root Purée and Lentils
Celery Root Puree
2 pounds celery root (celeriac), peeled, cut into 2-inch cubes
5 cups whole milk
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
Ground white pepper

Lentils
3 bacon slices, chopped
1/4 cup 1/8-inch cubes peeled carrots
1/4 cup chopped shallots
1/4 teaspoon minced fresh rosemary
1 1/2 cups dried lentils
3 cups water
1 teaspoon butter

Pork
1/2 cup honey
6 tablespoons red wine vinegar
1 tablespoon curry powder
1 1/2 teaspoons cayenne pepper
2 1/2 pounds pork tenderloins
1 tablespoon olive oil

3/4 cup low-salt chicken broth
1 tablespoon cold butter

For celery root puree:
Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For lentils:
Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For pork:
Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Bon Appétit
September 2003

 

Celeriac and Tomato Soup

 

4 tomatoes                     2 cups water

2 # celeriac                     ¼ cup lovage chopped (optional)

3  leeks                          1 onion

1 clove garlic                   1 large carrot

1 tablespoon olive oil        2 T butter

3 sprigs parsley                6 cups chicken broth

salt and freshly ground pepper

 

Peel, seed, and roughly chop tomatoes.  Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water.  Wash and trim leeks and, using only the white and light green parts, thinly slice.  You should have 1 ½ cups.  Chop onion and combine with leeks.  Chop garlic.  Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted.  Add garlic and carrot, and cook for 5 minutes longer,  Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated.  Add Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 

Serves 6-8

 

3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed

4 cups chicken or vegetable stock

1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

 

1. melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
2. Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.
3. Transfer the soup in batches to a blender or food processor; puree.
4. Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.

a drained celeriac, the rest to the tomatoes and the parsley sprig.  Cook together for 10 minutes.  Add chicken broth, water and lovage (if using).  Bring to a boil and reduce heat and simmer for 30 minutes.  Puree, season with salt and pepper, and serve with croutons on the side.  (serves 8)  For thinner soup only use 1 pound celeriac and 3 tomatoes.

 

 

 

Week #28

• Carrots or beets
• Dill, parsley or cilantro
• Radicchio (see recipe below!! Don’t miss out on these delicious greens)
• Cabbage or Napa cabbage
• Celeriac (brown root that is so delicious)
• Leeks
• Radishes or turnips, you can eat the greens too!
• Peppers
• Hot peppers
• Onions
• Apples (Newton’s pippin a great old fashioned apple)
• Tomatoes
• Tomatillos or stuffing peppers, make some of the seasons last salsa!)
• Winter squash
• Spinach
• Broccoli, cauliflower or kale

Thanks to everyone who helped out and attended the harvest festival! It was a beautiful day, huge attendance, delicious food and wonderful conversations. We enjoyed “Mexico en la Piel” baile folklorico, contra dancing with Tarka and Victor, walnut gathering competition and pizza making with Mary Kay and Mark. What a wonderful community of people, thank you for being part of it!

We have this week and next and the 2018 regular season is finished. We have the add on Thanksgiving harvest for pick up November 18 or 19^th. This harvest will include salad, spinach, kale, brussels sprouts, cabbage, celery, winter squash and more. Please pre-pay in the barn or by sending a check to reserve your spot. We can use any help we can get on that day as I bring in the harvest without the help of Juvencio. He is taking off for Honduras to help his father celebrate 91 years of living. We will start the harvest at 7:30 and work until we are finished. There will be wreaths and ceramics for sale in the barn and hopefully I will have time to bake some treats.

It is election time and the oh, so important midterm elections this year are more important than ever. Please make sure you engage in some way! Start by turning in your ballot! We support yes on measure 102 and the Portland clean energy initiative 26-201. We oppose measures 103, 104, 105 and 106. Please make sure all those in your family and friends turn in their ballots. If you need help vetting the candidates please check out the list I have posted in the barn. Come out and canvass with me or phone bank. There are so many ways to make your vote count and to magnify our efforts and creating a better, kinder more inclusive country.

Here are some recipes for the week, gotta run, harvest -> canvass -> plant garlic

 

Celeriac and Tomato Soup

 

4 tomatoes                            2 cups water

2 # celeriac                            ¼ cup lovage chopped (optional)

3  leeks                                   1 onion

1 clove garlic                        1 large carrot

1 tablespoon olive oil         2 T butter

3 sprigs parsley                    6 cups chicken broth

salt and freshly ground pepper

 

Peel, seed, and roughly chop tomatoes.  Peel sufficient celeriac to make 1 ½ pounds trimmed flesh, then cut into ½ inch cubes and drop into acidulated water.  Wash and trim leeks and, using only the white and light green parts, thinly slice.  You should have 1 ½ cups.  Chop onion and combine with leeks.  Chop garlic.  Thinly slice carrot. Heat together oil and butter and sauté leeks and onion until wilted.  Add garlic and carrot, and cook for 5 minutes longer,  Add one third of the tomatoes and cook until they are lightly browned on the edges and the juice is evaporated.  Add drained celeriac, the rest to the tomatoes and the parsley sprig.  Cook together for 10 minutes.  Add chicken broth, water and lovage (if using).  Bring to a boil and reduce heat and simmer for 30 minutes.  Puree, season with salt and pepper, and serve with croutons on the side.  (serves 8)  For thinner soup only use 1 pound celeriac and 3 tomatoes.

 

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

 

Serves 6-8

 

3 T unsalted butter

1 cup chopped scallions (about 6)

¼ cup chopped fresh parsley

1 jalapeno, seeded, finely chopped

2 cloves garlic, minced

2 pounds butternut squash, about ½ a large squash, peeled, seeded, cubed

4 cups chicken or vegetable stock

1 14 ounce can whole tomatoes or 2 cups peeled, chopped fresh tomatoes

12 whole curry leaves (optional)

½ teaspoon ground allspice

¼ teaspoon ground mace (I skipped this)

pinch freshly grated nutmeg

2 teaspoons curry powder

salt

freshly ground pepper

¼ cup chopped fresh parsley

 

1. melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.
2. Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.
3. Transfer the soup in batches to a blender or food processor; puree.
4. Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.

 

Roasted Cauliflower and Radicchio Salad
1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white-wine vinegar
1 1/2 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

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

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

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

 

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

Creamy Radish Green Soup

 

Makes 2 servings

 

2 T butter

2 – 3 cloves garlic, minced

2 green inions, trimmed and sliced ½ inch thick

1 heaping teaspoon, minced fresh ginger

1 bunch radish greens, chopped small (trim ends but use the rest of the stem)

1 medium yam or sweet potato, peeled and sliced ½ inch thick

2 cups veggie broth

¼ cup half and half

Salt and freshly ground pepper

 

Heat the butter in deep pan over medium heat.  Add garlic, green onions and ginger and sauté for 2 minutes.  Add radish greens and yam and stir to combine.  Add broth and simmer covered for 10 to 15 minutes.  Remover g=from heat and let sit for 5 minutes.  Put soup in a blender and process for at least 30 seconds to make sure all the stems are pureed (otherwise the soup may be stringy).  Return to pan, add half and half and salt and pepper to taste.  Stir to combine and serve.

 

 

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)
Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

Gourmet

 

 

 

[cincopa AsFAkV-1dBgI]

• Lettuce
• Radishes
• Sweet peppers
• Hot peppers
• Dill or parsley
• Basil or shiso
• Spinach or chard
• Tomatoes
• Radicchio (please see recipe below, the key to removing the hint of bitter is to soak in ice water for at least 30 minutes before preparing) or broccoli (just poking along, not enough for the whole group)
• Carrots or beets
• Onions
• Leeks
• Potatoes
• Apples
• Cucumbers or zucchini (both are winding down so enjoy the last of these summer treats)
• Green Beans

We continue to plug away at two weeks worth of work, digging (literally) out of our back log  of weeding, transplanting and cleaning from our vacation. We are two weeks away from our harvest festival and there is a lot to get ready and clean. The return to dry weather has been hard on our crops as they are stressed in the dry earth and the pest pressure is still super high. We are preparing to plant cover crop in the next weeks as well as garlic and we hope to keep our energy up as we near the end of the season.

We were inspired by all the cheese in Switzerland and sheep in Iceland and we have gone crazy. Juvencio has purchased a herd of dairy crossed with meat goats from a long time friend. These friendly goats will arrive in the next few weeks. He got two white Saanan does. They are skittish and shy but hopefully will be the basis for our dairy herd. He also got two colored Saana does who are at the breeder right now! Yikes, from 0 to 11 in two weeks. He brought the white does home yesterday and put them in the goat pen. We went on harvesting and within an hour we could not find them. Juvencio went racing over to the neighbors with the trailer as he saw two white forms in the distance. They were not there. He road the quad all over the area through the edge of the  neighbor’s field and around the perimeter of our field and no sign of the new does. It was getting dark and we were resigned to having lost our new goats when Juvencio decided to look for a third time under the barn. There they were, resting under the barn, wide eyed. The goat stories begin.

He bought a new ram for our sheep, his name is Ramon. He is adorable, with a wiry coat instead of wool. He is like a dog rather than a ram and his owners promised he would not turn into an aggressive pain in the rear. He is a Dorper. This is a breed of sheep developed in South Africa in an effort to produce a meat sheep. They crossed the Dorset Horn with the Blackhead Persian sheep and developed this breed. They are stocky and have the ability to graze well in areas of irregular and low rainfall. They do not need to be sheered and we are hooked. Ramon is so cute and we can’t wait to see his offspring in the spring.

All of this activity on the farm happened with the backdrop of politics and senate hearings all week. So much could be said, I guess what I will say is I hope everyone is paying attention. Will this country go forward in placing another man on the supreme court who has credible allegations of sexual abuse against him? How far have we come since Anita Hill? Will we in Oregon change our values of fairness, openness and rejection of racial profiling? Or will we stand up and say no to measures 103, 104, 105 and 106? It is up to all of us to speak out, call our senators, walk the streets and tell our neighbors. Your farmer is encouraging you to use your voice.

Farm Events:

• Harvest Festival – October 14 from 2-6 p.m. bring a dish to pass and pizza topping as well as dishes and silverware for your family, see flyer!
• Thanksgiving Harvest – Sunday 11/18 thru Monday 11/19. This is a special harvest add on. The cost is $40 and the harvest is bountiful. We ask that you prepay and sign up in the cooler for this special harvest. We will have lots of fall favorites including but not limited to: spinach, brussels sprouts, broccoli, pumpkins and winter squash, onions, leeks, lettuce/salad mix and more.
• Accepting deposits for the 2019 season – $100 non-refundable deposit saves your spot for the 2019 season.
• Still time to sign up and help us harvest! There are so many veggies we can’t do it ourselves. Please do sign up, we are down to Juve (and me on Sundays when I am not on call).

See recipes below:

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

RADICCHIO SALAD WITH SPANISH BLUE CHEESE AND PEPPERED ALMONDS
1 head butter lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
8 ounces blue cheese (preferably Cabrales), crumbled
1/4 cup red wine vinegar
5 tablespoons almond oil or olive oil
Peppered Almonds
Combine lettuce, radicchio and cheese in large bowl. Pour vinegar into small bowl. Gradually whisk in oil. Toss lettuce mixture with vinaigrette. Season salad with salt and pepper. Sprinkle Peppered Almonds over and serve immediately.

Bon Appétit
March 2000

Toro Bravo’s Radicchio Salad

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

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

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

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

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

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

Adapted from Food52’s Toro Bravo recipe