• Salad mix – Salanova mixed with “New Fire”, “Sylvesta” and “Little Gem” – enjoy the salad while it is sweet and delicate. Wash it well, as slugs also love this spring treat.
• Radishes – “Cherriette” is bright red and sweet until it gets hot with the heat of the summer. Time to make radish top soup!!
• Green Garlic – use this early garlic as you would the store bought garlic or follow a recipe below that emphasizes it’s sweet subtle flavor. This is elephant garlic that we got from our Polly and James at Pumpkin Ridge Gardens. We are giving half of our crop as green and the other half we will save for seed for next year
• Chinese broccoli or white turnips. – The broccoli is coming on, but slowly so not quite enough for everyone just yet. I hope people who got to try it last week will give those who didn’t a chance to enjoy it this week. Remember you are supposed to eat the whole stem and leaves and flower portion. YUM! See the great recipe for turnips too.
• Bok Choi- a green to add to soups, stir fries , or smoothies. The leaves have tiny wholes which let us know our enemies the flea beetles are live and well! They just affect the appearance, not the taste.
• Cauliflower – the biggest of the season and the last of the over-wintering variety. Those who arrive early will see a cooler dominated by these giants, they take up 3 shelves. We enjoyed a whole head cut into flowerets, tossed with olive oil, salt and pepper and roasted for 40 minutes at 350 degrees. Also try cauliflower “rice” see recipe below.
• Onions or shallots
• Kale, chard or spinach – you choose your green for the week.

We have been busy on the farm clearing and tilling any last remains of season 2017. We are working from the east side of the field towards the hoop houses. We managed to get more lettuce, spinach, green onions, kale and cabbage in the upper portion. We then transplanted the first beans and seeded beets and carrots. We hope to start the process of transplanting the onions later today.

I worked the Beaverton Farmers Market yesterday on opening day and it was a nice crazy busy day. I sell with Polly from Pumpkin Ridge Gardens as we share the market business. We sell vegetable starts, flowers and herb starts and fresh cut flowers.. Next weekend is huge as it is Mother’s day, hope you can join us!  We are there every Saturday from 8 – 1:30 I will be selling at Catlin Gable School this afternoon from 12 – 4 so come and see me. We will have a wide range of plants for your home garden. I have some starts at the farm as well, but I am having a hard time juggling getting the farm planted and seedlings for people, best to come to the market and I will help you get all that you need.

Juvencio’s hogs are making themselves at home. They are running in the yard and eating up as much feed and left over greens as they can. He has a ½ hog left to sell. Contact him immediately as this will be some delicious pork. He also has beef available and it will be our first Wagyu cross. “Wagyu is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat”. He has ¼ left to sell. We will have ground beef available soon as well (it will not be Wagyu) and he would prefer to sell it in 20# increments. Make sure to touch base with him to order your grass fed beef. Contact him via email: lynjuve@msn.com or by text 503-830-0342.

Election time is near. It is very important that we turn in our ballots. I have information in the barn about Washington County candidates and new information about the DA race that is super important. We usually do not have a choice about the DA who sets the tone on equal justice and prosecution for all. Max Wall is the candidate who will ensure that justice is served with an equal hand in our county. Please do take the time to investigate who to vote for. I have a list of recommendations from our political activism group in the barn.

We had a listening session for our state representative Janeen Sollman last Sunday in the barn. It was a fairly good turn out with a lot of differing view points. I had to speak up about immigrant rights, preserving farm land and making sure there is space left to grow food. We will hold the election night celebration for Juan Carlos Gonzalez at the farm on election night 5/15 from 6- 9 p.m. please do join us. I can not remember a more important time to make our voices heard, to speak out for the rights of all to health care, justice, affordable housing, and the right to live without fear. You have an opportunity to participate right here at your farm,  hope to see you here!

Here are the recipes for the week:

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.

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)

Moroccan Chicken and Turnip Stew

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

Salt and Pepper to taste

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8.  From The Victory Garden Cookbook.

Asian Broccoli di cicco

1 pound broccoli di cicco, chopped into 1 inch pieces, including stems and leaves
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1 teaspoon sesame oil

Heat a large frying pan until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the pan and let steam for 3 minutes, or until the broccoli is done.

Vegetable & Chickpea Curry

1 tablespoon olive or other cooking oil
1 cup chopped onion or leek
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 cloves garlic
1 Serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 cups cubed peeled potato
1 cup coarsely chopped sweet (bell or other) pepper
1 cup cauliflower or romanesco, cut or broken up into florets teaspoon salt teaspoon black pepper
1/8 teaspoon ground red pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 can (14 ounces) vegetable broth
3 cups fresh baby spinach or other cooking greens
1 cup light coconut milk
6 lemon wedges

Heat oil in large non-stick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, brown sugar, ginger, cloves and chile. Cook 1 minute, stirring constantly.

Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges. Makes 6 servings

Cauliflower & Quinoa Dish  recipe by Jonathan Miller
I made a little cauliflower and quinoa dish last week at work for my quinoa-obsessed client. I used red quinoa, but it is good with ivory as well.

1 c quinoa
1 head cauliflower, cut into florets
1 c broccoli, cut into small pieces
large handful snow peas, sliced
1 shallot, minced
3 T lemon juice
1/2 T curry powder
cilantro
olive oil
marinated artichokes

Cook your quinoa and allow to cool slightly. Steam the cauliflower, broccoli, and snow peas to the texture you like. Make a vinaigrette with the shallot, lemon juice, curry powder, a bit of cilantro, and olive oil. Fold that into the quinoa with the vegetables and add salt and pepper to taste. Serve warm, topped with the artichokes. I also finished this with a blackened fish, but it is fine by itself.

Cauliflower Soup from Chef Jonathan Miller

Cauliflower, cut into florets
2-3 carrots, chopped
1 onion, chopped
2-3 T herb of choice (parsley or thyme are good choices)
Broth of choice (chicken stock, veggie stock, or even water), up to 1 quart, depending on size of cauliflower
1-2 c half and half or cream

Sauté the onion and carrots in oil or butter. Cook them until the onions are really soft but not brown. Add the cauliflower and the herbs and cook a few minutes. Add your broth until it comes up just below the level of your veggies and simmer until the cauliflower is cooked, around 12-15 minutes. Add some cream and blend in a blender, then check for salt and pepper.

Link to 25 Cauliflower rice recipes: https://ifoodreal.com/cauliflower-rice-recipes/

CAULIFLOWER FRITTERS
1 small head cauliflower (1 3/4 lb), cut into short 1/2-inch-wide florets
1 teaspoon coriander seeds
2 large eggs
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chervil (optional)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
1 teaspoon salt
1/8 teaspoon black pepper
Pinch of freshly grated nutmeg
1 to 2 tablespoons olive oil
2 oz thinly sliced smoked salmon, torn into 40 small pieces
1/4 cup crème fraîche*

Garnish: fresh chervil or chopped fresh chives
Cook cauliflower with coriander seeds in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 9 to 11 minutes. Transfer cauliflower with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain well in a colander, then discard any seeds clinging to cauliflower and pat cauliflower dry. Lightly mash half of florets in a bowl with a fork and gently stir in remaining florets. Whisk together eggs, flour, chervil (if using), parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower. Heat 1/2 tablespoon oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6, drop rounded teaspoons of cauliflower mixture into skillet, patting each lightly with back of spoon to flatten into a 1 1/2- to 2-inch round. Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters. Add more oil to skillet between batches as needed.

Top each fritter with a piece of salmon and 1/4 teaspoon crème fraîche. Serve warm.

Cooks’ note:
• Cauliflower can be cooked and mashed (without egg mixture) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

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.

Week #2, 2018

• Lettuce
• Radishes
• Spinach
• Chard or beet greens
• Bok choi
• Thyme or sage
• Parsley or cilantro
• Onions and shallots

This is the time of year that the winter veggie supply dwindles and the spring crops are not quite there yet. We have a beautiful bloom of kale in the fields with small micro leaves while the early spring planted kale has 3 edible leaves on each plant. This means a week without kale for you all. This next week of warm weather should send all the crops in our hoop houses into overdrive (we hope) and make our harvest in the next few weeks easier. For now it is the time of the herb and green, see the recipes I have for eggs with greens, make a green smoothie or stir fry.

Juvencio has been happily preparing the field for planting. I am not sure he would describe this as a happy event as he has to pull the drip irrigation from each bed. In the fall the irrigation is shut off, but we are usually exhausted and the pipes remain in the fields. Then in February the cover crop and weeds take off and grow over the pipes in a tangle that traps them below. It is a process to get the pipes out, the cover crop mowed and the fields spread with compost. Juvencio will then rough out the beds and hand till most of them just before I plant them. He often top dresses each bed with a pillow of fresh compost as well.

This warm weather not only dries out the soil allowing us to prep the ground but it gives the weeds the needed push to explode. At this time of year there is so much to do it is hard to know which direction to turn. Seed, plant, prep, weed, clean, many of these things need to be done simultaneously. Did I forget to mention the pests? Well, they are getting us from above ground (birds, mice, aphids, cucumber beetles) and from below ground (gophers, moles and the like) as we race to outsmart or out plant them. All this discussion just makes me want to stop writing and get out there and harvest! We hope to get the cabbage, broccoli and cauliflower in the ground this week. We managed to get two beds of lettuce, the shelling peas, kohlrabi and fennel planted yesterday. The onions, shallots and leeks are looming, I have over 25 flats of these grass-like seedlings to get into the ground by mid-May.

Next weekend I will start selling at the Beaverton Farmers Market. I sell with my friend and business partner Polly Gottesman from Pumpkin Ridge Gardens. We sell under her farm’s name and are there every Saturday from 8 – 1:30. We sell seedlings of vegetables, herbs and flowers. Please do come and visit me. I will also have some vegetable starts here at the farm for sale. I will put out a list of veggies in the next week or so for you to let me know what you would like to purchase.

Enjoy your week, here are some suggestions for your veggies this week:

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.

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

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

Thanksgiving Harvest 2017

• Lettuce
• Sage or thyme
• Parsley
• Bok coi
• Kale
• Spinach or chard
• Celery or celeriac
• Cilantro or dill
• Broccoli, cauliflower or romanesco
• Brussels sprouts (hurrah we did it!!)
• Green peppers
• Hot peppers
• Tomatoes (green tomato pie or fried green tomatoes here we come!)
• Winter squash
• Pie pumpkin
• Shallots
• Onions
• Leeks
• Green onions
• Radishes or turnips
• Radicchio  the greatest tip is to wash the radicchio in cold water and then let it rest in ice water at least 30 minutes, you will note, no more bitter!)
• Fennel

It is really here, the end of fall and the end of the 2017 season. We have been gifted with mild temperatures that allowed us to keep the broccoli going, especially considering the late start to this fall favorite. The greenhouses have helped get you some of the biggest lettuces we have grown all season. I planted them when we pulled the melons in mid September and it is paying off. Luna and I started to harvest on Friday to be able to get you this huge bounty by Sunday at a reasonable time. Juvencio took a surprise trip to Honduras to be with his family as they celebrate his father’s 90^th birthday. We are so glad he could go and share in the festivities. The surprise alone was worth it.

I will have soup, cookies and warm drinks to share in the barn on Sunday afternoon for those who choose to pick up there veggies then. The barn is open for pick up on Monday as well, but the treats won’t be there. My studio is decked out in fall slender. I have wreaths, bird feeders and my newest ceramics. I may have a few evergreen wreaths as well. Please take a look around.

We are always pleased to get word that you will continue in 2018. A deposit of $100 is also welcome to reserve your spot. Send us your referrals, your friends make our best customers as they come to us knowing a bit more what to expect and have a trusted friend encouraging them to get on the local food/slow food movement train.

Here are some of my favorite recipes. It is time for soup and lots of items I have included in today’s harvest are great roasted or put in soups. Enjoy your holiday with those you love and those who need a warm place to rest and a hearty meal. We are deeply grateful for the opportunity to grow food for your family. This work feeds us as well in so many ways.

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.

SPICED WINTER SQUASH WITH FENNEL
1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

Bon Appétit
October 2004

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.

Crunchy Spring Salad with Dill Dressing

Serves 6 as a side dish

For the salad:
8 ounces (about 2 cups) sugar snap peas, trimmed
4 small radishes, thinly sliced (I use a mandoline)
3 small stalks celery, sliced crosswise into bite-size pieces
1 large romaine heart, chopped into bite-size pieces

For the dressing:
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced shallot
1/4 cup extra-virgin olive oil

Place all the salad ingredients in a large bowl and set aside.

In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.

Additional Notes

• Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.

Cilantro and lime chicken

INGREDIENTS

• 4 tbsp. extra-virgin olive oil, divided
• Juice of 2 limes
• 1/4 c. chopped fresh cilantro
• pinch of crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 tsp. cumin
• 4 bone-in skin-on chicken thighs
• kosher salt
• Freshly ground black pepper
• cooked white rice, for serving

DIRECTIONS

1. Make marinade: Whisk together 2 tablespoons olive oil, lime juice, cilantro, red pepper flakes, garlic and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
2. When you’re ready to cook the chicken, preheat oven to 425°.
3. Pour remaining 2 tablespoons olive oil into a large oven-proof skillet and heat over medium-high heat. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken and cook for 2 minutes more. (Chicken should not yet be cooked through.)
4. Turn off the heat and transfer pan into hot oven; bake until the chicken is cooked through, 10 to 12 minutes.
5. Serve with white rice and drizzle with extra pan drippings.

Bok Choy:

from a CSA member:
Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.

Very easy, very good.
Source: Ken Hom’s Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

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

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

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

• Lettuce
• Radishes or Kohlrabi
• Parsley
• Cabbage or broccoli or cauliflower
• Kale
• Tomatoes (say good bye to summer, try adding roasting them and adding them to soup)
• Sweet peppers red and green
• Hot peppers
• Winter squash
• Onions
• Leeks or celeriac
• Green onions
• Gourds or pumpkins
• Spinach or arugula

Well it is hard to believe that the 2017 season is drawing to an end. Juvencio and I got some of the harvest done on Saturday before he had to drop me at the airport. I am off to a conference, leaving him and Luna to bring in the harvest on this soggy weekend. We have had a hard year, harder than others. Spring had many challenges with weather, greenhouses, soil conditions. Summer was better, aliums (onions) were great as were peppers and tomatoes. Fall we have struggled to get some of our standards ready in time for the end of the season. Broccoli and cauliflower and cabbage have not really come on yet and we are heading into the rainy season. I guess you could say we are glad 2017 is ending. We look forward to better luck and magic next season.

The Harvest Festival could not have been more lovely weather wise. It was sunny and warm and not a drop of rain. People seemed to enjoy themselves, cider was made, peppers were roasted and dancers danced. After the official dancers we had little dancers enjoying the beat of our own blues pick up band. There was a lot of pizza made and more dough was brought out as the afternoon wore on. By 6 I had to make another recipe to feed the sweeper crew. Hopefully I will remember the pearls for next year.

We are busy getting bulbs in the ground, garlic planted, cover crop seeded and old crops pulled out of the ground. We want to rest , but truthfully it is not time yet. We have walnuts to gather that have not fallen yet from the trees. We hope to get more of it done this week as the weather brightens one last time before the true fall settles in.

We have lots of goodies for you in the barn!

• Beef is here, $6/# in the freezer next to the cooler. Let us know if you need more, we have about 300# more at the meating place waiting for us to have room. It comes in 1 and 2 pound bags so be aware of what you are picking up.
• Our friend Kris has brought us Chanterelles, he is offering them at a very low price to our subscribers, available in the cooler
• Kris also had a bumper crop of honey and has some for sale in the cooler, priced as marked on the jar.
• Sign up for the Thanksgiving harvest, it will be big. We would like you to prepay the $40 if possible so we don’t have to try and track you down that day. The pick up is 11/19 or 11/20. I will be selling wreaths, bird feeders, holiday wreaths and ceramics that weekend and after Thanksgiving as well so stop into my studio.
• Sign up for 2018 season!
• Consider joining our winter share, we will harvest 12 times over the next 5 months. It averages twice a month. We have a few spots left, first come first serve.
• Please do answer the survey questions I put out earlier this week, your feedback is welcome and will hopefully will help us for next year.

I am going to sign off for now. I leave in just a few hours. We thank you for being part of our community and letting our family grow vegetables for yours. See you around the farm.

Here are some fun recipes to try with your veggies 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.)

vFor 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.

adrained 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.

Celeriac and Cheese Puree

1 large celeriac (2-3 lbs.)

2 large eggs

1/2 c. whole milk or half-and-half

salt and pepper

1 c. grated Gruyere

1 c. plain yogurt

3 Tbsp. lemon juice

1 Tbsp. fresh parsley

Quarter celeriac, cook in boiling water until tender (about 30 minutes).  Drain.  Puree, using as much of the milk or half-and-half as necessary to get the mixture smooth.

Preheat the oven to 350 degrees.  Combine puree, egg yolks, remaining milk, salt, and pepper in a mixing bowl.  Beat until well-blended and stir in cheese.  Beat egg whites into soft peaks and fold into celeriac mixture.

Pour into a large buttered casserole or a 5-by-9-inch loaf pan.  There must be enough room for the mixture to rise.  Cover and bake until a tester comes out clean, about 30 to 40 minutes.

Allow to cool for 5 minutes and unmold onto a serving plate.  Serve with a sauce made of the yogurt, lemon juice and parsley.

From the Winter Harvest Cookbook by Lane Morgan.

Week #28

• Lettuce
• Radishes
• Parsley
• Cilantro or dill or basil
• Cabbage
• Kale
• Tomatoes (say good bye to summer, try adding roasting them and adding them to soup)
• Sweet peppers red and green
• Hot peppers
• Winter squash
• Onions
• Garlic
• Kohlrabi
• Celeriac (celery root, great for soups)

Harvest Festival TODAY from 2-6!  Come party with us here at La Finquita! We have set up our pumpkin patch. We have a walnut collecting race, farm tours, pizza making, cider pressing, pepper roasting. “Mexico en la Piel “ , (Mexico in my skin) will be dancing at 4:30, Blue grass pick up band to follow. I have new ceramics and festival fall wreaths for sale as well as bird feeders. Bring your friends and family and come join us at the farm today.

Next week is the last harvest for the regular 2017 season. Please let us know if you want to purchase the Thanksgiving basket,($40) packed with all the delicious veggies you will want to use at your Thanksgiving table. Going away for Thanksgiving?? No worries these veggies travel well, take them to your host and enjoy them there or store them easily until you return. No excuses not to enjoy another week of fresh fall and winter veggies.

Earthquake Relief

We are collecting new or old tents and tarps to send to Oaxaca. Please consider donating one of these items. So often we send money not knowing if it will reach the people we want to help. This is a direct way to contribute to people most in need. Bring your items and leave them in the designated box in the barn. Last Day to drop off is 10/15/17.

CSA Coalition Hiring!

CSA Coalition is hiring by forwarding this to your members, friends, coworkers, family, neighbors, etc. You can find the application here: portlandcsa.org/jobs.

“We are hiring a part-time Program Director to take the lead implementing all of our programming: annual share fair, SNAP processing, tabling at events, website maintenance, and community outreach/marketing. First and foremost we are looking for someone with demonstrated passion for helping small farms thrive and a commitment to seeing this job through the next few years. Our ideal candidate would also have a flexible schedule and excel when working alone. Finally, just like a farmer, we need a candidate who is a jack-of-all-trades with an array of skills in areas like marketing, event planning, fundraising, grant writing, website design, social media, computers and more.”!

Sign-up for:

• Thanksgiving share – sheet in the cooler! (available for pick up November 19,20)
• 2018 Season – sheet in the cooler! (same price as this year!)
• Ground Beef – sheet in the cooler! ($6/#) coming next week.
• Please complete your survey and send it to us at La Finquita, your feedback is appreciated!

Take Action:

• If you live in Hillsboro get out and work to help pass the school bond. This bond does not increase taxes you are already paying, but rather renews a tax you are paying and directs those funds towards upgrades in classrooms, seismic upgrades and increased security at our schools. Visit https://www.hsd.k12.or.us/bond

• Tell your MOC to support the Dreamers and sign on to co-sponsor legislation to make their path permanent. Here are some direct links to action:
  1. https://act.credoaction.com/sign/DACA_Dems?t=3&akid=25327%2E1822401%2EHG_riN
  2. http://ijpr.org/post/immigrants-make-mark-oregons-economy#stream/0 My friend and colleague is featured here, see her family story here how twin sisters, daughters of migrant farmworkers became family physicians working to serve the most needy in our community.
• Tell your MOC to pass restrictions on bump stock attachments to make semi-automatic rifles fully automatic.
• Send money to help hurricaine victims, earthquake victims, fire victims and the families who have been affected by the horrible shooting in Las Vegas. (the list gets longer every week! I can’t stand this!)
  1. Donate to the tarp and tent project here at La Finquita
  2. Donate to Mercy Corps
  3. Donate to Doctors Without Borders
  4. Listen and donate to this: https://www.newyorker.com/culture/listening-booth/lin-manuel-mirandas-proud-star-filled-tribute-song-for-a-puerto-rico-in-need

Pasta with Butternut Squash and Kale Pesto

INGREDIENTS

1 ½ pounds butternut squash

½ cup extra virgin olive oil, more for drizzling

¾ teaspoon kosher salt, more for squash

Freshly ground black pepper

1 small bunch (about 1/2 pound) lacinato kale, center ribs removed

8 ounces pasta (penne rigate works well)

⅓ cup toasted pine nuts

2 large garlic cloves, roughly chopped

Finely grated zest of 1 lemon

Freshly squeezed lemon juice, to taste

Grated Parmesan cheese, for serving

PREPARATION

Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.

Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.

In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

Week #26

• Lettuce
• Radicchio
• Kale
• Cherry tomatoes
• Tomatoes
• Hot peppers
• Sweet peppers
• Stuffing peppers
• Winter squash
• Parsley or basil
• Onions
• Garlic
• Grapes or apples.
• Eggplant

We were surprised last week to find do many vegetables inspired by the rain. We had a few beans, cucumbers and zucchini and more tomatoes than we expected.  As I am writing this note I am somewhat guessing what we will find. Light rain and heat of last week may have ripened a few vegetables unexpectedly, thus what I write at 0530 may not be what you find in your harvest basket at 1330.

Still no broccoli! Odd as this may seem our plants are large and quite beautiful but on survey Friday I did not see one head. Both Broccoli and cauliflower are out there and should be coming in the next weeks. We have 3 more harvests after this week. We will surely have some of those fall favorites by then. The Brussels sprouts will get topped today, hopefully forcing some of them to form little heads on their stocks. If the tops of the plants look good we will given them to you as a special treat, like a tender collard green.

We did it! Your calls and emails and outrage over the attempts to end Obamacare worked. Once again we defeated them, but they are distracting us! The congress failed to approve the health center funding cliff and our community clinics funding is threatened. If they do not fix the cliff we may loose funding to care for over 9 million people. Call your representatives today!!

Earthquake Relief

We have good friends who live part time in Oaxaca and part time in Portland. Their home was not damaged in the earthquake and the >500 aftershocks, but they are traveling to southern Mexico in three weeks. They will be taking a truck full of supplies for victims of the earthquakes. This is where you come in! We are collecting new or old tents and tarps for them to take. Please consider donating one of these items. So often we send money not knowing if it will reach the people we want to help. This is a direct way to contribute to people most in need. Bring your items and leave them in the designated box in the barn.

Harvest Party

If you have not put this event on your calendar this is your opportunity! Sunday October 15 from 2-6 p.m. Be there or be square. See and print out the attached flyer and post on your fridge. You are welcome to bring family and friends and show off your farm. We plan to have cider pressing, pepper roasting, music , traditional Mexican dancing and more. I am busy making ceramic mugs and wreaths and bird feeders for sale.

Beef for Sale

Juvencio is preparing for his annual ground beef sale. We will be selling ground beef for $6/#. We would love you to buy in quantities of 10# or more.  Please send us an email with the quantity you want and your cell phone number and we will add you to the list. We expect to have the beef by the end of the month. It is beef raised on pasture and without antibiotics or hormones ever.

Thanksgiving Harvest

It is time to sign up for our Thanksgiving harvest November 19 and 20^th. The additional veggies cost $40 and will include all sorts of goodies for your Thanksgiving table. We ask that you sign up and pre-pay for this vegetable extravaganza. We have spinach, lettuce and escarole planted and growing to make a delicious salad. We have large squash and pie pumpkins, leeks, shallots, onions and more. Trust us, by end of November you will miss your veggies!

CSA 2018 Season

Yes, it is time to let us know your intentions for 2018. This year is rapidly coming to an end. We are looking to the future, 2018 has to be a better year! We have already started planting for 2018, we have overwintering broccoli and cauliflower planted. We have shallots stored and we look forward to getting 5-6 greenhouses packed with delicious spring veggies for you and your family. Tell your friends and get signed up early for 2018.

Have a super week.

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 with Manchego Vinaigrette

By Genius Recipes

Austere as this salad may seem, it’s got 2 secret tricks that will make you better at making salads, during the holidays and forever after. 1. You infuse the vinegar with chopped red onion for an hour, then quietly remove it. The vinegar is left with a richer, more complex flavor, without the oppressive oniony kickback. 2. You toss the dressed leaves with a dusting of finely grated Manchego to help the coating stick. Adapted slightly from Toro Bravo: Stories. Recipes. No Bull. (McSweeney’s Insatiables, 2013).

Serves 4 to 8

• 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 cups olive oil
• 1 1/2 cup Manchego, finely grated and divided
• Salt, to taste

1. Remove the cores from the radicchio and discard. Chop into 1-inch pieces. Take 1 gallon of water in a large bowl and add enough ice to make the water icy cold. Once cold, strain out the ice and add the radicchio to the water. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry. Fluff the dried radicchio. (Note: If you don’t strain the ice out before adding the radicchio you’ll be pulling out ice pieces for half an hour so that you don’t have wet radicchio.)
2. In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion. Break the onion up into pieces so that all of that oniony flavor gets into the vinegar. (Note: If you want to quick pickle and eat the onions themselves, Food52er hardlikearmour suggests adding the honey now too.) Let it sit for 1 hour and then strain out the onions.
3. Add the honey and olive oil to the strained vinegars and whisk.
4. Using your hands, toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.
5. To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego or distribute salad and Manchego among 4 to 8 bowls or plates.

Lentil and Sausage Soup with Kale

By Merrill Stubbs

Serves 6

• 1 tablespoon olive oil, plus more for browning the sausages
• 1 tablespoon bacon fat (or add another tablespoon of olive oil)
• 1 cup chopped carrots
• 3/4 cups chopped celery
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• Salt
• 1 1/2 cup french green lentils, rinsed
• 28 ounces canned chopped tomatoes (I use tetra-pack)
• 2 sprigs thyme
• 1 sprig rosemary
• 4 chicken sausages (or substitute another kind of sausage)
• 1 1/2 cup chopped kale

1. Heat the olive oil and bacon fat over medium heat in a large, heavy pot and add the carrots, celery, onion and garlic. Add a big pinch of salt. Cook until softened, about 5 minutes.
2. Stir in the lentils, tomatoes and 4 cups water. Add the thyme and rosemary and a couple more pinches of salt. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are tender, 15 to 20 minutes, adding more water if necessary to cover the vegetables.
3. Meanwhile brown the sausages in about a teaspoon of olive oil in a small pan and then slice them into quarter moons.
4. When the lentils are just tender, taste the soup and add more salt if necessary. Add the kale and cook for about 3 minutes, until the kale is tender but still green. Stir in the sausage, make sure everything is heated through, and serve.

Chickpea Stew with acorn squash, kale and toasted pecans

By reahpeah

A quick vegetarian supper. I saved time by microwaving the squash but would be even better roasted. It’s surprisingly tasty!

Serves 4-6

• 1 Acorn Squash, cooked
• 1 onion, chopped
• dash mustard seeds, turmeric, cinnamon, chili flakes, madras curry powder
• 1 cup kale, chopped
• 1 clove of garlic
• 2 cups stock
• 2 cups chickpea rinsed
• 1 tablespoon toasted almond oil (or toasted sesame oil)
• 2-3 tablespoons plain yogurt
• 2-3 tablespoons pecan halves, toasted

1. Cook squash in microwave until soft (7-10 minutes). In a large pot on medium heat, add onions and spices, and cook until lightly browned. Add garlic.
2. Add squash, kale and stock. Stew for 10-15 minutes covered. Puree with a hand immersion blender. Turn down to low and add chickpeas. Cook another 10-15 minutes until chickpeas are soften and kitchen smells good. Serve with plain yogurt and toasted pecans.