• Radicchio (if you do not love this yet please prep it and place in ice water bath for 15-30 minutes to remove the bitter and you will be converted!! I then make my salad dressing add blue cheese and it is a daily addition to the best dinners)
• Fennel
• Kohlrabi
• Radish
• Broccoli
• cabbage or cauliflower(may or may not happen we have to see what is available)
• Basil
• Herb (parsley, cilantro, sage or thyme or rosemary)
• Leek
• Lettuce
• Peppers
• Hot peppers
• Tomatoes
• Kale or chard 
• eggplant
• Fruit apples or persimmons f(you are so lucky to have these! Eat them fresh or let them ripen a bit, they are great in salads)

The Harvest party was a blast. It was so wonderful to see people here at the farm enjoying a beautiful fall afternoon, a bountiful potluck, and our signature pizza. We made 68 pizzas and didn’t give a single family farm tour. Fortunately, Kody showed the lucky few The tour of rabbits, quail, chickens, and goats. Some people toured the vegetables, but as usual, they are less exciting for young people. 

Cider pressing did not happen as we could not locate the pressing sack. We have great news that the sacks have arrived, and there will be cider pressing in the orchard today. For those who are interested. Please bring jars to take home your cider, and make a couple of extra containers for those who don’t have time to press their own. It was great to have Mark and his group play music and we will look forward to more merry making next spring.

It is hard to believe the end of the regular season 2023 is here. This fall has been glorious, the perfect combination of warmth and rain to turn the grass greens and give a boost to fall crops. Looking at the fields, it seems hard to believe that we will stop supplying vegetables to our subscribers. We have an abundance of fennel, radicchio, broccoli, and cabbage. The heirloom tomatoes are loaded with unripe fruit. The pepper plants are in full bloom. Do they not know that winter is coming?

Our winter share begins on November 5. If you find that you are missing all those fresh veggies and can’t bear the thought of going all winter and early spring without our vegetables, you can email us and we might be able to squeeze you into the winter share. That is eight harvests over five months and it will be brimming with salad, greens, herbs, winter, squash, and kale among other delights. It is very reasonably priced at $280 for the season.

We also hope that you will let us know that you will continue into the 2024 season. There’s always uncertainty as we take a short break and then gear up for the spring. We find it extra relieving to know that people will continue and I can rest easier at night. With all of the land-use battles of this year knowing that you have access to organically grown local vegetables should put your mind at rest. There are still people in your community willing to put in the hard work to grow food that speaks to the season and reflects our values. Besides all that it is 100% fresh, delicious, and grown from mother earth.

On the land-use front this week has taken over 500 acres into the industrial growth boundary just east of Jackson schoolhouse Road. If any of you are familiar, this is the area where a tulip farm is. How do you pick fields as well as hundreds of beautiful peonies. The blueberry farmers there pushed hard as no one in their family would carry on their business, and they simply wanted to make money from their land. there was a good turn out for the meeting, but the council would not be swayed. Washington county held their meeting as well. Where debate went on into the late evening over North Plains, wanting to take 1000 acres of farmland into their urban growth boundary. That battle has not been lost yet, but it seems precarious. If you have not yet signed the petition or sent a comment to Washington county here are the links. Here is the link to the petition: https://chng.it/cqvJT5WPKd

I am sure many if not all of you have been thinking of the horrific situation that has unfolded in Israel and the Gaza Strip. The heinous acts of Hamas unleashed an all out war, and there are daily images too horrible to view. Finding meaningful ways to contribute to the humanitarian crisis seems worthwhile.

We welcome your comments on how to improve our CSA, please send those to us in an email: lynjuve@msn.com. We always love to hear about your favorites as well.

Enjoy cooking this week with the huge variety of veggies from summer to fall!

Fennel Salad:

We made this simple salad last night with one bulb of fennel: thinly sliced fennel, lemon juice, olive oil and salt and pepper then let it sit for 20 minutes- fresh, delish and easy.

Another fennel recipe: https://zestfulkitchen.com/simple-fennel-salad-with-lemon-recipe/

Radicchio – please learn to love this vegetable! I insist.

Parsley: make this pesto, it is amazing:

WHAT’S IN PARSLEY PESTO? HERE’S WHAT YOU’LL NEED;

• Parsley
• Lemon juice
• Garlic
• Parmesan
• Pine nuts
• Olive oil
• Salt and pepper

HOW TO MAKE PARSLEY PESTO – STEP BY STEP

There are two ways to make pesto. The traditional way to make pesto is using a mortar and pestle, add all the ingredients to the mortar and grind and bash it into a paste. Some Italians in the north of Italy will even argue that if it’s not made in a mortar and pestle then it ain’t pesto (talking about basil pesto).

The other method and the one I use regularly for quickness is using a bowl and immersion (handheld) blender. I just add all the ingredients to a bowl and blend until smooth and thick. Done!

Daikon radish – pickle it!!! https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Use your kohlrabi like this

Crispy Apple and Kohlrabi Salad

INGREDIENTS

• 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional, not shown)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds*
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

INSTRUCTIONS

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

• Radicchio
• Fennel
• Daikon radish
• Cucumber or zucchini
• Tomatoes
• Sweet peppers
• Hot peppers
• Parsley or basil
• Celery or celeriac
• Onions
• Winter squash

Today is our harvest party and we have been working to ready the farm for all our guests. We will have cider pressing and pizza making. It is a potluck so bring a dish to share and plates, cups and utensils for your family. We have our new t-shirt design for purchase, fall wreaths, bird feeders, ceramics and more available for purchase. Mark Burden and the Bahtsii boys will play music from 4-5 and we may even bring out a pinata. Bring your family and friends and come tour the farm today from 2-6 p.m.

We have one more harvest after this week. October 22 or 25. Luna asked why we don’t celebrate the harvest party on our last harvest day and the reason is the weather. As we get later into the month of October the chance of rain increases so we have always held our harvest celebration midway through the month and have been lucky 20 out of 24 years to hit it just right. Today is no exception – cloudy but no rain and a balmy 68 degrees. 

In preparing for today I am coming up against many time constraints and obstacles and I am feeling grateful. I have the privilege of an amazing family, the generational wealth that helped us purchase this property that we use to grow food and celebrate the bounty of our Mother earth. I live without fear of police brutality based on the color of my skin, without fear of missile attacks or bombs dropping or guns being shot at me. I spend my days doing what I love. I could go on and should reflect more. Instead, I need to turn my attention to making pizza dough balls and getting the harvest organized in order to welcome you to our farm today. This reflection started as I tried to prepare a land acknowledgement for our opening today and I come up against the depth of this task and the time I need to learn and research. My efforts today will be incomplete. I will start and make an effort and understand that so much more work is needed on my part.

I begin by acknowledging that we live and farm on colonized land. This land belongs to the original people  the Atfalati, Kalapuya, confederated tribes of the Grand Ronde, Confederated tribes of Siletz Indians, Cayuse, Walla Walla, and Umatilla. I am using this resource as a guide: Native.org/news/a-self-assesment.

Taking action is an important and crucial step. Creating an action plan is something I plan to do and will include self assessment and a road map.

Once again I must truncate what I am exploring and contemplating to move into action for today. I look forward to welcoming you to our farm today and continued conversations about how we can all do better. Here are the organizations we have donated to this week:

NativeGoverment.org

Donate

UNICEF

https://www.unicefusa.org/what-unicef-does/childrens-protection/child-migrants-refugees?form=FUNSUJMLZDZ&utm_content=sitelinkmakedonation_E2001&ms=cpc_dig_2020_Brand_20200109_google_sitelinkmakedonation_delve_E2001&initialms=cpc_dig_2020_Brand_20200109_google_sitelinkmakedonation_delve_E2001&gad=1&gclid=Cj0KCQjwm66pBhDQARIsALIR2zDQh4rlhTBmSm5OgFOk4ujWGfKhqGuY_WPy1GstJ5qIl5XStyFyc7oaAt7MEALw_wcB

Doctorswithoutborders.org

https://donate.doctorswithoutborders.org/secure/psearch-monthly-tabbed?source=ADD2101U1U55&utm_source=bing&utm_medium=cpc&utm_campaign=bingads&utm_content=brand&utm_term=sitelink-onetime&msclkid=e58515106fc11f41561d703b9db50b35

Here are a few recipes to enjoy this week:

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 

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.

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.

Transfer the soup in batches to a blender or food processor; puree.

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.

BUTTERNUT SQUASH SOUP WITH STAR ANISE AND GINGER SHRIMP
24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons unsalted butter
1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil

Garnish: fresh cilantro sprigs
Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).

Make soup while shrimp marinate:
Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, and water and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise.

Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.

Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.

Cooks’ note:
. Soup (without shrimp) can be made 3 days ahead and chilled, covered. If making soup ahead, begin marinating shrimp about 40 minutes before serving.

Gourmet
December 2002

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and
winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.

Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like
acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the
braising.

2 medium delicata squash (about 2 pounds) or other firm
winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook,
stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender,
20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Makes 6 servings.

Roasted Winter Roots with Whole Garlic Heads
From The San Francisco Chronicle Cookbook

All vegetables may be cooked in the oven at the same time. The heads
of garlic, roasted alongside the vegetables, become a self-contained
spread that is delicious on country-style bread. Be sure to allow one
garlic head for each person.

4 carrots, about ½ pound total
2 parsnips, about ½ pound total
2 turnips, about 1 pound total
1 rutabaga, about 1 pound
2 yellow onions, about ¾ pound total
3 russet potatoes, about 1 ¾ pounds total
4 heads of garlic, about ½ pound total
1/3 C olive oil
1 ½ tsps salt
1Tbles freshly ground pepper
4 fresh thyme sprigs, or 1 tsp dried
4 fresh rosemary sprigs, or 1 tsp dried
4 fresh sage sprigs, or 1 tsp dried

Preheat oven to 350 degrees.
Peel the carrots, parsnips, turnips and rutabaga. Cut the
carrots into 2 inch lengths. Halve the parsnips crosswise, separating
the tapering root end from the thick upper portion. Cut the upper
portion lengthwise into 2 pieces. Quarter the turnips and rutabaga.
Peel the onions but do not cut off the root ends. Quarter the onions
lengthwise.
Scrub the potatoes and cut them lengthwise into quarters, then
in half. Cut off the upper quarter of the garlic heads, leaving the
heads intact, skin and all.
Combine half of the olive oil, the salt, pepper, thyme,
rosemary and sage in a large bowl. Add all of the vegetables,
including the garlic. Stir them until they are well coated with the
seasoned oil.
Arrange the vegetables in a single layer on 2 baking sheets.
Roast for 30 minutes. Stir the vegetables and baste with some of the
remaining olive oil. Continue roasting, stirring once or twice and
basting with olive oil, for 30 to 45 minutes longer, or until all the
vegetables are tender and are easily pierced with a fork. Remove from
the oven and transfer to a platter.
Serve hot or at room temperature. Serves 4

• Green onions
• Napa cabbage or broccoli
• Radicchio or lettuce
• Fennel or kohlrabi
• Radish or daikon radish
• Kale or chard or spinach
• Tomatoes
• Cherry tomatoes
• Hot peppers
• Sweet peppers
• Cucumbers or zucchini
• Winter squash
• Eggplant
• Tomatillos or stuffing peppers
• Basil
• Herb

We are nearing the end of the season. We are turning over greenhouse space and getting the last of the late summer started veggies into those beds for winter harvest. It is slow going as there is a lot of thistle and barely hanging on summer veggies to remove. The cucumbers  have all but given up making it easier for us to remove them for more cold tolerant veggies. I am trying to tuck in flowers in the least productive beds to have blooms early in April.

There is so much going on locally – land grabs by the city of North Plains, Hillsboro and Washington County. I will be attending the Hillsboro City Council meeting on 10/17 to face council members who will be voting to include even more land in the urban growth boundary. I will send more on how you can participate in the upcoming days. Washington County needs to hear about land grabs from North Plains taking more farmland. Much of this stems from the Governor designating farm land for semiconductors in Hillsboro with the help of our representatives Janeen Sollmand and Nathan Sosa. People that I have supported in the past and who have shown they are not advocates for preservation.

Intel is proposing to emit 8 tons of toxic waste into our environment with new plants and asking DEQ to approve this doubling of their waste quota. It is really unbelievable how much of the destruction to our local environment there is and the need to be mindful of what goes on right here.

Globally the war in Ukraine and new outbreak of fighting in Israel is horrifying. I can go on but risk descending into even more sadness – shifting gears folks!

Harvest Festival next Weekend! Sunday 10/15 from 2-6. Please bring a dish to share, your own utensils, plates, cups and a jar to take home your cider. We will fire up the pizza oven and have some local music to warm the fall air. Tell your family and friends and come show off your farm.

Thanksgiving harvest on 11/19 – Pick up at the farm (enough Mallory folks or ABC folks sign up for a PDX pick-up. The cost is $45 and will include a basket of delicious treats for your Thanksgiving feast:

Sign-up for Thanksgiving harvest November 19, 2023

Here are some recipes to enjoy your fall veggies:

Parsley Salad and Fennel

2 fennel bulbs,  thinly sliced

1 large bunch parsley,  finely chopped

1/4 c lemon juice

salt and pepper

EVOO for drizzling

Toss fennel and parsley together.  Add lemon juice, salt and pepper to taste and toss to coat.  Drizzle with EVOO before serving

Sheet Pan Chicken with apple, fennel and onion

2 tsp fennel seeds

2 1/2-3 lbs bone-in skin on chicken thighs,  patted dry

3 Tbs EVOO

1 medium yellow onion,  thinly sliced

1 fennel bulb, thinly sliced (about 1 c)

! tart apple, halved, cored and cut into 8 wedges

4 springs rosemary

salt and pepper to taste

Preheat over to 425..  Toast the fennel seeds in a small skillet until fragrant. Roughly chop..  Toss together w/the chicken, 1Tb EVOO, and season well w/salt & pepper

Place onion, fennel and apple slices on the sheet pan.  Toss w/remaining EVOO and season w/salt.  Spread in an even layer, add chicken skin side up on top of the veggies and lay the rosemary on top of the chicken.  Roast for 25-30 minutes until veggies start to caramelize.  Turn the oven to broil and and move the oven rack to sit right below the broiler.  Broil for 1-2 minutes until the chicken is crispy and golden.

Radish Top Soup:

Creamy Radish Green Soup

Joshua McFadden’s Kale Salad

Prep Time: 20 minutes

Cook Time: 8 minutes

Servings: 4 to 8

In his cookbook Six Seasons: A New Way with Vegetables, Chef Joshua McFadden explains the genesis of his groundbreaking kale salad: “I was the chef de cuisine at Franny’s in Brooklyn back in 2007. I was mad that I couldn’t find good salad greens in the middle of winter, and I especially hated (still hate) the ‘mesclun mix’ that lines the shelves of supermarkets—no flavor, no texture. I created this kale salad in rebellion against those miserable greens, having no idea it would take the world by storm. But once it got written up in the New York Times, the world seemed to have an unending hunger for kale salads!” Here we add fresh citrus slices and candied walnuts to make it even more festive for a Thanksgiving or winter celebration.

• 
• 
• Printer Friendly Version

• 122
• Save

Ingredients:

• 1/2 cup (4 oz./125 g) sugar
• 2 Tbs. water
• 1 Tbs. unsalted butter
• 1 cup (4 oz./125 g) walnut halves, lightly toasted
• 2 bunches Tuscan kale, thick stems removed
• 1 garlic clove, finely chopped
• 1/2 cup (2 oz./60 g) finely grated pecorino romano cheese, plus more to finish
• Extra-virgin olive oil
• 3 Tbs. fresh lemon juice, plus more as needed
• 1/4 tsp. red pepper flakes, plus more as needed
• Kosher salt and freshly ground black pepper
• 1 navel orange
• 1 Ruby grapefruit
• 1/2 cup (2 oz./60 g) dried bread crumbs

Directions:

In a heavy 2-quart (2-l) saucepan over medium-high heat, combine the sugar and water. Cook, without stirring, until the mixture turns amber, 6 to 8 minutes. Remove the pan from the heat and stir in the butter until incorporated. Quickly stir in the walnuts until well coated. Spread in an even layer on a parchment-lined baking sheet. Let cool completely, then break apart any large clusters. Set aside.

Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin ribbons about 1/16 inch (2 mm) wide (this is called a chiffonade). Put the kale in a salad spinner, rinse in cool water and spin until completely dry. Pile the kale into a large bowl.

Put the chopped garlic on a cutting board and mince it even more until you have a paste (you can sort of smash and scrape the garlic with the side of the knife as well). Transfer the garlic to a small bowl, add the cheese, a healthy glug of olive oil, the 3 Tbs. lemon juice, the 1/4 tsp. red pepper flakes, 1/2 tsp. salt and plenty of pepper, and whisk to combine.

Pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this). Taste and adjust with more lemon juice, salt, red pepper flakes or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly.

Meanwhile, prepare the citrus. Using a small, sharp knife, slice off the top and bottom of the orange. Cut down the sides of the orange, following its shape, to remove the skin and white pith. Over a small bowl, cut between the membranes to remove the individual segments. Repeat with the grapefruit to cut it into segments.

Sprinkle the citrus segments and half of the walnuts on top of the salad. (Save the remaining walnuts for another salad.) Top with the bread crumbs, shower with more cheese and drizzle with more olive oil. Serve immediately. Serves 4 to 8.

Adapted from Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg (Artisan Books). Copyright © 2017.

• Fennel or Kohlrabi
• Radicchio!
• Radish ( daikon or Bacchus radish)
• Kale or Spinach or chard
• Hot peppers
• Sweet peppers
• Zucchini or cucumbers
• Thai basil
• Herb – parsley, thyme, sage or cilantro
• Green beans or tomatillos
• Eggplant
• Tomatoes
• Cherry tomatoes
• Onions
• Winter squash (spaghetti squash)

It is with a heavy heart that I write this note today. Last night Peewee, Kody’s 15 year old dog had to be put to sleep. This has rocked our farm world and shifted things for us today. We will complete the harvest , but with  a truncated list as we allow time for us to remember this member of our family. He lived here on the farm for the past three years and found his way into our hearts. He has been Kody’s bestie for the past 15 years.

The weather shifted things on the farm with desperately needed rain giving a boost to fall crops and splitting the tomatoes, farming is always a balance. Today we offer you the best of what we have ready from the first fall fennel and radicchio to the tail ends of beans, cucumbers and zucchini. Cook some hearty meals and toast to the long and full life of Peewee.

Spread the word:

Recipes to enjoy this week:

Thai Basil Recipes

https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai/

How to Save Your Basil – Thai Basil Stir Fry Sauce Recipe

How to eat spaghetti squash:

https://www.allrecipes.com/article/spaghetti-squash-recipes-taste-better-regular-spaghetti/

20 Best Spaghetti Squash Recipes

Tartine’s Radicchio salad: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917

Our favorite radicchio salad:

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

RADISH SALAD WITH KOHLRABI AND CARROTS

Yield:Serves six

• 1½pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)

• Kosher salt to taste about ½ teaspoon

• 1½cups water

• 1 tablespoon sugar

• ½cup rice vinegar

• Step 1

Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.

• Step 2

Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combine the vegetables, and allow to cool to room temperature.

• Step 3

Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

TIP

• Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.

CARAMELIZED KOHLRABI SOUP (OR ROOT VEGETABLE DO JOUR!)

• 3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes

• ¼cup extra-virgin olive oil, more as needed

• 1¾teaspoons kosher salt, more to taste

• ½teaspoon black pepper

• 1 large white onion, peeled and diced

• 3 garlic cloves, minced

• 2 cups vegetable or chicken stock (or use water)

• 1 bay leaf

• 1 small lemon, preferably a Meyer lemon

• Grated Parmigiano-Reggiano, as needed

• Smoky chile powder, as needed

• Step 1

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to the oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

• Step 2

Meanwhile, heat the remaining 2 tablespoons of oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

• Step 3

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

• Step 4

Discard bay leaves. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

• Step 5

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

FENNEL, CUCUMBER AND RADISH SALAD

Ingredients

• 1 ½ cups thinly sliced cucumber 

• 1 ¼ cups thinly sliced fennel

• 1 ¼ cups thinly sliced radishes 

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• ¼ teaspoon ground pepper

• 2 tablespoons chopped fresh dill

• ½ teaspoon flaky sea salt, such as maldon

• Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.

Originally appeared: EatingWell Magazine, March/April 2018

And… in case you’ve been collecting red peppers..

Muhammara

Prep Time: 10minutes mins

Total Time: 10minutes mins

Serves 4 to 6

Muhammara is a Middle Eastern roasted red pepper and walnut dip that originated in Syria. Nutty, zingy, spicy, and sweet, it’s fantastic on pita, fresh veggies, and more. Use jarred roasted red peppers in this recipe, or roast the peppers yourself.

Ingredients

• • 3 roasted red bell peppers
• • ½ cup bread crumbs, fresh or store-bought
• • ½ cup walnuts
• • 2 tablespoons extra-virgin olive oil
• • 1½ tablespoons pomegranate molasses*
• • 1 garlic clove
• • 1 teaspoon fresh lemon juice
• • 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
• • ½ teaspoon ground cumin
• • Freshly ground black pepper
• • Fresh mint, for garnish
• • Pita bread, for serving

Instructions

1. In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy and season to taste.

2.Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.

Notes

*If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons of lemon juice.

• Lettuce or kale
• Leeks
• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers (check out those beautiful jalapenos)
• Stuffing peppers
• Red Daikon radish or bunch radish
• Zucchini (nearing the end of this summer favorite)
• Cucumbers (enjoy them while they last – cooler weather and rain will end their amazing run)
• Basil (the whole plants keep on coming! Make pesto, caprese, or hang upside down and dry the whole bunch for use this winter)
• Herb: parsley or cilantro
• Eggplant (oh baby are those purple fruits beautiful)
• Green beans (amazing blast of green bean power! enjoy)
• Tomatillos or padron peppers
• Apples

The rain is starting, a drizzle yesterday and more expected this week. This will dramatically change our farm from dry scape to moist soil to mud if we do get that atmospheric river. The plants already feel the shift in temperature from summer to fall and ripening slows and powdery mildew sets in. It is time to enjoy the last of the basil, cucumbers and zucchini as their days are numbered. This will give a huge boost to fall crops like broccoli, kale and Brussels sprouts and cabbage. We have 4 more harvest after this week to finish our 2023 season.

Do not fear, there are still more veggies available! You can join the Winter Share (8 spots left!!) The harvest starts November 5 and runs through March. We are planning 8 harvests over the winter season with the possibility of additional harvests if produce is available. Send us an email ASAP to sign up: lynjuve@msn.com. Cost is just $280.

Time to sign-up for the Thanksgiving Share.

The share will include: Brussels sprouts, escarole, radicchio, kale, leeks, shallots, winter squash, pie pumpkins and more! The cost is $45 and you can sign up here: Sign-up for Thanksgiving harvest November 19, 2023

Even if you are not a member of our regular or winter seasons you can sign up and prepay at that link.

The harvest festival is scheduled for October 15th from 2-6. Join us rain or shine at this annual event with pizza making, cider pressing and possibly pepper roasting. It is a potluck and promises to be full of fun.

Recipes for the week:

Quick Chile rellenos recipe: https://www.allrecipes.com/recipe/219646/authentic-mexican-chili-rellenos/

Pickle those radishes!

https://mykoreankitchen.com/korean-style-pink-radish-pickles/

Simple Roast Chicken with Greens

o 1(3- to 4-pound) chicken

o Kosher salt and black pepper

o Grated garlic, lemon zest, cumin or garam masala, chopped thyme or rosemary (optional)

o Sturdy, woody herbs (sage, thyme, rosemary, bay leaf) (optional)

o Oil or butter

o 2 leeks, white and light green parts, thinly sliced, tops reserved for stock (or use a large sliced onion)

o 2 to 3 garlic cloves, thinly sliced

o 1 bunch kale, Swiss chard or other greens, stems removed, leaves torn into bite-size pieces

FOR THE STOCK (OPTIONAL)

o Kosher salt

o Onion or other alliums

o Reserved leek tops

o 1 carrot (optional)

o Herbs, such as 2 bay leaves, some parsley stems, a few tarragon and thyme sprigs

o 1 teaspoon black peppercorns

o 2 celery stalks, preferably with the leaves still attached

1. Step 1

Season your chicken all over (including the cavity) with about 2 teaspoons kosher salt and a lot of black pepper. If you like, add the grated garlic clove or two, some lemon zest, some spices like cumin or garam masala, or chopped thyme or rosemary.

2. Step 2

If time permits, let the chicken rest uncovered in the fridge for a few hours to dry out the skin. Stuff the woody herbs, if using, in the cavity either before or after resting.

3. Step 3

When ready to roast, heat the oven to 425 degrees, and, at the same time, heat a skillet on your stovetop for a few minutes. Coat the pan with a little oil or butter, and add the bird so it’s lying on its back. Let it cook for about 5 minutes, then move it to the oven.

4. Step 4

Roast the bird until it’s burnished all over and the wing tips — if your chicken still has them attached — are a little singed, about 45 minutes for a small bird, and up to 75 minutes for a larger bird. The juices should run clear if you prick the thigh with a fork. (An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees.) Move the bird to a cutting board and let it rest for 10 minutes.

5. Step 5

Return the same pan to the stove and set it over medium heat until the drippings sizzle. Add the leeks and garlic and sauté until tender and golden, 4 to 5 minutes. Add the kale and a splash of water and cook until the leaves are very tender and the water evaporates. If the kale is still tough and the pan is dry, add another splash of water. Season with salt and serve with the chicken. Pick any remaining meat off the carcass and save it for another meal.

6. Step 6

Make the optional stock: Put the chicken bones in a medium pot. Add a teaspoon of salt and whatever aromatics you have around: an onion or other alliums, leftover leek tops, a carrot, a bay leaf, herbs or herb stems, peppercorns, a celery stalk or the tops.

7. Step 7

Cover with cold water and let it all simmer for 2 or 3 hours. Or use an electric pressure cooker and let it cook at high pressure for 1 hour, or a slow cooker for 3 to 6 hours. Strain it after it cools, if you like. Stock will keep in the freezer for up to 6 months.

Vegetable soup with Pesto

o 1 tomato, cored

o 1 cup basil leaves

o 1 cup flat-leaf parsley leaves

o 2 garlic cloves

o 2 tablespoons extra-virgin olive oil

o 3 ounces Parmesan or Gruyère, grated

FOR THE SOUP

o 1 celery rib, diced

o 1 carrot, peeled and diced

o 1 leek, white and pale green parts only, thinly sliced

o 1 sprig thyme

o 2 tablespoons olive oil

o Salt and freshly ground black pepper, to taste

o ½pound potatoes, cut into bite-size pieces

o ½pound zucchini or summer squash, cut into bite-size pieces

o ½pound string beans, trimmed and cut into 1-inch pieces

o ¾pound kale, roughly chopped

o ½pound fresh fava beans, shelled

o ¾cup small pasta shells

1. Step 1

Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.

2. Step 2

Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with ½ teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.

3. Step 3

Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.

4. Step 4

Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

•  

• Provencal Soup with Greens

• I know I sent this in the spring,  but it is SO good,  SO easy,  that it is def worth revisiting now that leeks are back. Kale and chard are great as the greens here.

• 2 tablespoons extra-virgin olive oil

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

• 4 garlic cloves, sliced

• Kosher salt

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

• Black pepper, to taste

• 2 large eggs

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

• Grated Parmesan, for serving (optional)

1.  

2. Step 1

Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and ½ teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1½ quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.

3. Step 2

Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, andstir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

•  

How to use up those peppers!

https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.theguardian.com%2Flifeandstyle%2F2016%2Foct%2F08%2Fpepper-recipes-yotam-ottolenghi-feta-tart-stuffed-lamb-and-egg-roast&data=05%7C01%7C%7Cf957d667018b45e47f6308dbb7be5216%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638305800282055561%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=96rA7gbsDzdmmfiJBL071RmjSRFFyUeGOanLQRK3lIk%3D&reserved=0

• Tomatoes
• Cherry tomatoes
• Sweet red and green peppers
• Hot peppers (Serranos, Jalapenos and super hot charripitas (little orange hot peppers)
• Cucumbers
• Zucchini
• Green onions or leeks
• Swiss chard or lettuce
• Radishes or green beans
• Basil (OK, finally time to make pesto)
• Sage, thyme or parsley
• Eggplant
• Fruit bar – pears, plums, grapes, asian pears, apples (take a selection)

We are busy harvesting the winter squash that will be given in the last month of the regular season of our CSA. We will hope to give it all winter long. We have so many varieties; delicata, spaghetti, butternut, kabocha green and kabocha orange. We even have a good crop of the Georgia candy roaster.

If you are wondering why there are so many green peppers this year here you go. We had the goat break into our greenhouse that decapitated over 400 pepper plants back in June. The peppers miraculously recovered and put on an amazing show. Then came the incredible heat in July that burned most of the set peppers and contributed to a generation of loss. Now we have the onslaught of the hungry ground squirrels and field mice. They have developed a love of pepper seeds and bite into almost every one of them. I end up harvesting them with a tinge of red hoping to get enough from 4 beds of peppers for all of you to enjoy. There is a plague for every crop for every season and the solutions are as broad. Despite all this there is an abundance from this little farm of the owl.

Juvencio and I are on our own for the next two weeks. Luna and Kody are taking a much needed vacation and we are left tending the farm. We got a lot of the harvest done yesterday but that meant working from 5:30 pm after the farmers market until dark and there is still more to do this morning. Please consider just showing up on Sundays or Wednesdays from 7:00 on to lend a hand and help up bring in these huge harvests.

I still have tons of flowers until the frost and powdery mildew takes them down. You can order ahead and have me create a special bouquet for you or take your chances that one you like will be there when you pick up.

Get ready for the big harvest party. Mark your calendars for October 15, 2023  from 2-6 and get ready to party! We will fire up the pizza oven and put out the cider press. We will have fun rain or shine. Bring a dish to pass, your own plates, utensils and cup and a container to take home your cider. Bring a bit of cash or your Venmo app and shop for wreaths and bird feeders or pick up that t-shirt you forgot to order. If you want to lend a hand at set up that would be great, we will have a list of tasks and would love to put you to work. We also will need help with harvest that morning as we will start early and work until we can’t any longer!

The eggplant is finally taking off! After weeks of torment from the flea beetle and cucumber beetles and who knows what other countless pests, each plant has put out a beautiful purple fruit. We are sharing with you some recipes below using all the wonders of late summer heading into fall. I am planning to make the Maghmour recipe tonight with barbecued chicken with green goddess salad dressing. I just want to celebrate all the flavors of summer!

15 Easy Eggplant Recipes – Love and Lemons

Lebanese Stuffed Eggplant | Feasting At Home

Garlic Tahini Eggplant – Maureen Abood

I will place the T-shirt order this week. I can’t wait to strut the new t-shirt design. You still have time to send me your order until 9/18/2023. Here is the link: https://forms.gle/znkdmf6cZPi34C7LA

Make sure to choose your color: vintage black, vintage navy or terra cotta.

The cucumbers and zucchini have a bit more time but the dew in the mornings is helping the powdery mildew take out their plants. The cucumbers seem to be pushing out their last fruits with vigor and there are lots of the English type over 8 inches long! This won’t last for long so eat your cucumbers raw, or in chilled soup or in salad.

Here are some delicious recipes:

Cold Cucumber Soup Recipe with Yogurt and Dill

26 of Our Favorite Cucumber Soups, Salads, Drinks, and Sandwiches

• Tomatoes
• Cherry tomatoes
• Sweet red and green peppers
• Hot peppers (Serranos, Jalapenos and super hot charripitas)
• Cucumbers
• Zucchini
• Leeks!!
• Kale
• Radishes
• Basil (OK, finally time to make pesto)
• Shiso or cilantro or parsley
• Tomatillos or eggplant or green beans
• Fruit bar – pears, plums, grapes, asian pears, apples (take a selection)

We had a busy week as we held previously scheduled events that had to be postponed due to the heat wave in mid August. We hosted farmers Bryan and David and families from Zephyr farm https://zephyr-farm.com/ on Monday night after our camping adventures in McMinnville. We hosted the dinner of our Chicken and roasted veggies along side a cucumber and tomato salad. Luna made a chocolate and coffee cake with espresso buttercream frosting to finish off the meal. While eating in the orchard a huge bunch of apples dropped onto the table and the baby, Anastasia, was almost pummeled by a downpour of more apples. Thus dinners under the apple trees have been suspended until the harvest is over!

On Friday we hosted a group of 22 people for the Green Fork Project with Eat Drink Washington County: https://www.eatdrinkwashco.com/ . Comida Kin https://www.comidakin.com/ our local Hillsboro food truck with Chef/Owners Rodrigo Huerta and Mary Hatz cooked up delights fresh from the farm: eggplant and walla walla onions, Chicken in green sauce with pickled red onions and a cherry tomato bruschetta. Gin and chocolate from Stash chocolate and a local gin maker who uses herbs and aromatics to create her flavors. It was a really fun event and we would love to do more of this type of connecting. Guests were farmers and agencies in Washington county working together to create a more vibrant food web in Washington County.

Between all this hosting Juvencio and I weeded and harvested buckets of flowers for the Beaverton Farmers Market and Pumpkin Ridge Gardens subscribers. I must have arranged over 70 bouquets last week. I have more of the same this week between my real job and working on wreaths and bird feeders for next Saturday. I still have transplanting to do for winter shares so will not dally any longer.

We are still taking orders for our t-shirts until next week. Deadline to get your choice of color, and size is 9/15/23. 

Here is the design by Diane Jacobs  https://dianejacobs.net/ :

Here is the link to order again: 

https://forms.gle/HNo4HkXD46VyF3gS8

Sign up for the winter share! We have 10 spaces left. The harvests start: November 5 and run through March 24. Go to this link to get details: https://www.finquita.com/wordpress/?page_id=231

Recipes to enjoy this week:

Zucchini salad with sizzled mint & feta

1 lb (3 “medium”) zucchini,  sliced lengthwise and then into 1/2” “half moons”

1 1/2 Tbs red wine vinegar

1 tsp honey

Salt

1/4 c EVOO

3 Tbs sesame seeds

2 tsp dried mint or dried oregano

Pinch red pepper flakes

3 oz feta,  crumbled into big pieces

Stir together the zucchini, honey and big pinch of salt

In a small skillet, cook the olive oil and sesame over medium heat until seeds are golden.  Remove from heat and stir in the herbs and pepper flakes.  Immediately scrape the oil out over the zucchini and mix well.  Top with feta and adjust salt to taste.

Soy Marinated Shiso Leaf

10 shiso leaves

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 teaspoon grated garlic (or tube)

Roasted sesame seeds, to taste

The recipe is very simple. Place all of the abovementioned seasonings in a bowl and blend.

Wash shiso leaves in water and pat dry with kitchen paper.

Place the shiso leaves in a bowl or Tupperware container and drizzle the sauce over them.

Let it marinate for about 10 minutes and you’re done.

The sweet and pungent sauce and the refreshing taste of the shiso leaves are perfect. Our writer was able to polish up a bowl of rice with these delicious shiso leaves.

If you like spicy food, try making it with 1 teaspoon of Doubanjiang or chili pepper.

It can be used as an accompaniment to rice, chopped up and used as a garnish for rice balls, or even as a snack to accompany drinks.

• Parsley
• Basil
• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Cucumbers
• Zucchini
• Green onions
• Fruit bar: apples, pears, plums grapes
• Eggplant
• Padron peppers, tomatillos or green beans

We have been transplanting, weeding and turning over beds. Pretty standard fare for this time of year. We have had to fill in previously transplanted areas as that hot spell fried some of the earlier crops. The weeding is ridiculous, that bit of rain last week was needed and served to germinate the next generation of pigweed, lamb’s quarters etc. The fall crops have a carpet of weeds coming beneath them that has to get out ASAP.

The fruit trees are bursting with apples, pears, plums and the like. The grapes are sweet and splitting with the moisture. Take your selection from the fruit bar and know there is more to be had on the trees if you ask we will point you in the right direction. There are still black berries in the field for you pick, just follow the fence lines and they are there.

I am back at the Beaverton Farmers Market.  Luna helped me brave the first market as Polly is off in Italy. I will be there Saturdays through November 18th. My studio is cleaned out and wreaths will be available at market or by special order.

Washington County and the cities of Hillsboro and North Plains continue to gobble up farm land with disregard to Urban Growth Plans and promises made years ago. We fought hard for a 50 year reserve process that planned for growth and preserves our precious land resources. Now the fight is in North Plains as we lost over 1000 acres in Hillsboro. Please do sign on to the petition: 

Order your t-shirts now! Last date to order in advance and ensure your size is available 9/15/2023:

https://forms.gle/wAx9M5mq8yQSw4Yj9

Recipes to enjoy this week:

Quick cherry tomato with pasta

Serves 4-6

• 1 pound fusilli pasta
• 1 tablespoon extra-virgin olive oil, more for drizzling
• 6 ounces pancetta, preferably thick cut, diced
• 6 garlic cloves, smashed and peeled
• Pinch of red pepper flakes
• Fine sea salt and black pepper, as needed
• 1 quart cherry or grape tomatoes, halved
• 3 tablespoons butter
• Fresh ricotta cheese, for serving (optional)
• 3 cups whole mint leaves, torn (could use basil instead)
• 4 scallions, preferably red scallions for color, thinly sliced
• Flaky sea salt, to finish

1.       Step 1

Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving ½ cup pasta cooking water.

2.       Step 2

Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.

3.       Step 3

Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.

4.       Step 4

Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

• If you would like to leave out the pancetta (making the dish vegetarian), toss ⅓ cup grated pecorino in the pasta along with the butter.
• I threw in a cup of toasted chickpeas to make it more substantial

Marie Helene’s Apple Cake (could use ripe pears too—great use for slightly bruised/imperfect fruit)

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large apples (if you can, choose 4 different kinds)

2 large eggs

3/4 cup sugar

3 tablespoons dark rum

1/2 teaspoon pure vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and cooled

1.  Step 1:  Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.

Step 2: Whisk the flour, baking powder, and salt together in small bowl.

Step 3: Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

Step 4: In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.

Step 5: Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Step 6:Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Chopped salad with tahini and za’atar

The addition of tahini paste to a familiar tomato and cucumber salad is a revelation. Serves four.

6 ripe plum tomatoes, cut into 1cm dice

2 mini-cucumbers, trimmed and cut into 1cm dice

1 red pepper, seeds, stalk and pith removed, cut into 1cm dice

5 spring onions, trimmed and thinly sliced on an angle

15g coriander leaves, roughly chopped

2 tbsp lemon juice

3 tbsp olive oil

Salt

200g feta, cut into 4 rectangular blocks (optional)

4 tbsp tahini

2 tsp za’atar

Put the chopped tomatoes in a sieve over a bowl for 20 minutes. Discard the resulting juice and put the tomatoes, cucumbers, pepper, spring onions and coriander in a large bowl. Add the lemon juice, oil and half a teaspoon of salt, and stir gently to combine.

To serve, arrange the feta (if using) on four plates and spoon the salad on top, making sure some of the feta remains visible. Pour a spoonful of tahini over each portion and finish with a sprinkle of za’atar.

• Tomatoes
• Cherry tomatoes
• Basil
• Sweet peppers
• Hot peppers
• Eggplant or green beans
• Cucumbers
• Zucchini
• Onions
• Fruit bar: your choice 8 pieces of fruit: pears, apples, grapes, plums
• Tomatillos or padron or shishito peppers

It is truly the dog days of summer. We had heat in the 90s, thunder and lightning and smoky skies this week. The tomatoes are dripping from the vines, the winter squash is screaming it is time to harvest and the zinnias have gone crazy. Our fruit trees are loaded with apples and pears as the grapes turn a deep purple. It is a beautiful time of year. These are the last weeks of summer, before kids return to school. I know tomorrow marks the beginning for some Portland schools.

We spent the week weeding and harvesting. There is still more of that to come. Most of the north field is planted and growing with fall and winter crops. Amazingly the napa cabbage I planted just prior to the 100 degree days has survived and is putting out new leaves. It was laying prostrate for days and looked to be wiped out. The overwintering cauliflowers are also surging ahead. I lost some of the overwintering broccoli from the hoop houses- either too hot or the root maggots got them. I will try and replant as they are my “safety plants” if we get really cold temps into the single digits, they will hopefully pull through.

We still have space in our winter share. Please do email us to join or use the order form on our website https://www.finquita.com/wordpress/?page_id=231 .We will have 8 harvests over the 5 months of winter and they will be filled with delicious veggies including brussels sprouts, winter squash, shallots, radicchio, radishes, kale and other treats. Space is limited and we encourage you to sign up soon.

The town of North Plains just west of Helvetia continues to push expansion into farmland. Please do sign this petition and consider showing up to their council meeting:https://www.farmlandfirst.org/

Mark your calendars for the fall harvest festival: October 15th from 2-6 pm. There will be cider pressing, pizza making and farm tours. It is time to show off your farm and invite family and friends.

We have lots of fruit, just ask us and we can point you in the direction to harvest your own for pies or preserving.

New t-shirts are on their way! We are so excited about the new design. Diane Jacobs has been working hard to create a new image for La Finquita and we can’t wait to share it with you. We would love you to pre-order them and there is a sign up in the barn. There will be some available at the harvest festival as well.

It is wreath making season for me. I spend the hot parts of August days when not at my day job, crafting dried flower wreaths. I have a studio full of wreaths ready to go the the Beaverton Farmers Market next Saturday. You have the opportunity to purchase them now. Check them out in my studio in the barn. Alternatively you can find me at the market September and October selling with Pumpkin Ridge Gardens.

Recipes to enjoy this week:

Make that zucchini bread you have been putting off! 

Zucchini Bread Recipes

Zucchini Bread Geri Jacob’s Special

3 eggs beaten                      1 ½ cup sugar (scant)

1 cup salad oil                    2 cups flour

¼ cup ground orange peel ½  teaspoon baking powder

1 teaspoon salt                   2 teaspoons vanilla

2 teaspoons baking soda   1 cup chopped walnuts

2 teaspoons cinnamon       2/3 cups chopped dates

2 cups grated zucchini

Preheat oven to 325 degrees. Beat eggs, sugar and oil in mixer until fluffy.  Stir in Zucchini.  Sift baking powder, salt, flour, soda, and cinnamon (set aside ½ cup of the mixture).  Add flour to Zucchini,  Mix well, stir in vanilla.  In cuisinart chop dates, nuts and orange peel.  Mix in the reserved flour mixture.  Add chopped ingredients to other zucchini mixture.  Pour into greased and floured baking pan (2 small loaf pans) and sprinkle with sesame seeds.  Bake at 325 degrees, 50-60 minutes.

Lonnie’s chocolate Zucchini Cake

½ c soft butter

½ c cooking oil

2 eggs           

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

Mix butter,oil, eggs, sugar, vanilla and milk together.  Add cocoa, soda, cinnamon and salt and mix well.  Add flour, mix well, add zucchini, chocolate chips and nuts.  Mix well.  Bake at 350 degrees for 45 minutes.  13 X 9 inch pan or 2 loaf pans.

Chocolate Zucchini Cake 2

A great cake for all that zucchini at the end of the season, and the kids love it too!

Makes 1 9 x 13 inch cake

Printed from Allrecipe, submitted by Sandi

½ cup butter, softened                       1 ¾ cup white sugar

½ cup vegetable oil                                            2 eggs

1 teaspoon vanilla extract                  ½ cup sour milk

2 ½ cups all purpose flour                ¼ cup unsweetened cocoa powder

1 teaspoon baking soda                     1 cup semiweet chocolate chips

½ teaspoon ground cinnamon                           2 cups zucchini, finely diced

chocolate chips

Directions

1. Preheat oven to 305 degrees F, grease and flour a 9 x 13 inch pan.
2. Cream the butter, oil and sugar until light and fluffy.  Add eggs, vanilla and sour milk(sour milk = 1 teaspoon vinegar in ½ cup milk)
3. Mix flour, cocoa, baking soda and cinnamon together and  add to the creamed mixture.  Beat well, stir in diced zucchini
4. Pour into a 9 x 13 inch pan and sprinkle with chocolate chips.  Bake at 350 for 40 – 45 minutes or until a toothpick inserted into the center comes out clean.   

Zucchini and Cherry Tomatoes with Red Pepper dressing

2 lbs summer squash or zucchini sliced lengthwise 1/8” this

1/2 c roughly chopped roasted red pepper

1 clove garlic minced

1/4 c EVOO

1 tsp Dijon mustard

1 Tbs red wine vinegar

1 Tbs lemon juice

1 tsp sweet paprika

Cayenne, salt and pepper

1 pint cherry tomatoes,  halved and lightly salted.

Bring a large pot of well salted water to a boil.  Working in batches, blanche the zucchini strips for 1 minute,  then remove and spread on a kitchen towel lined baking sheet to cool.

Place the remaining ingredients save for the tomatoes into a blender and puree to make a salad dressing.

Arrange zucchini strips and cherry tomatoes on a platte.  Drizzle with dressing and garnish with basil, mint,  and/or parsley.

Maryanne’s Tian of Basil

2 medium- small zucchini, thinly sliced
4 bunches basil, 4 cups loosely packed fresh basil,stemmed and coarsely chopped
3-4 ripe tomatoes, thinly sliced
¾ cup or less shredded kasseri, gruyere or swiss cheese,
¼ cup or less fruity extra virgin olive oil
salt and pepper to taste.

1. Preheat the oven to 350 degrees. Oil a shallow (about 2 inches deep) ovenproof serving dish. Place the zucchini slices over the bottom and press chopped basil leaves firmly over the zucchini (the basil will cook down the way spinach does).
2. Arrange the tomato slices over the basil. Then scatter the cheese evenly over the tomatoes, drizzle with olive oil and bake for about 35 minutes, until hot through and the cheeses are melted.

• Tomatoes
• Cherry tomatoes
• Basil
• Sweet peppers
• Hot peppers
• Eggplant or green beans
• Cucumbers
• Zucchini
• Onions
• Apples
• Grapes
• Pears

It is the height of summer. We are brimming with fruit and the nightshade family. We race to harvest peppers before the field mice and gophers and ground squirrels devour them for their seeds. Much of the upper north garden has been replanted and even appears to be growing despite the heinous heat wave of last week. Juvencio kept them alive by hand watering and I snuck out in the early hours to transplant on Friday when it was cool again.

We have most of the indoor space planted as well for fall and winter. Some of htat space holds our summer crops so I plant seedlings to get in the ground after first frost takes out the beloved tomatoes. One of our tunnels will house our chickens this winter. Juvencio and Luna lucked out and happened upon Wilco when they were in need of offloading colorful egg layers. We now have 44 chicks we are trying to protect until they can be put out with the remainder of the flock in the hoop house this fall.

Mark your calendars for the fall harvest festival. We have set the date now the rough planning begins. Invite your family to the farm party October 15th from 2-6 pm.

The Winter Share begins this year November 5th and runs twice a month  (except for January and February they are just once a month) until March 24th. There are 8 harvests for only $280 and should be packed full of delicious produce to grace your winter tables. I know it feels like you have veggies coming out of your ears but trust me in the depths of winter that radicchio salad is a life saver. Send us a text or email if you want to participate. Payment in full is always appreciated and payment plans and snap are available.

My thoughts are filled with the haunting stories of the people and land of Maui. There are many ways to contribute. I hope you have found some ways. California and Baja as well as the southwest brace for Hurricane Hilary. The climate crisis is the largest threat to our world. Thank you for doing what you can, us consuming less is part of that,

Here are some recipes to enjoy:

Zucchini Sauté

·      SERVINGS: 2

·  TIME: 5 MINUTES

Inspired by the version at The Red Cat.

·        1 to 2 tablespoons olive oil

·        2 tablespoons thinly sliced almonds

·        1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks

·        Salt and freshly ground pepper

·        Peelings of pecorino romano or parmesan cheese, to taste (optional)

Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.

Burst Tomato Galette with Corn and Zucchini

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

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

For the filling:
1 tablespoon (15 ml) olive oil
1/4 teaspoon coarse Kosher or sea salt
3 cups (about 450 grams) cherry or grape tomatoes
1 ear corn, cut from the cob (about 1 cup)
1 small (8 ounces or 225 grams) zucchini or summer squash, diced
1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
1/2 cup (2 ounces or 55 grams) grated parmesan

Glaze:
1 egg yolk beaten with 1 teaspoon water

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

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

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

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

Juicy Tomatoes with Crispy Olive and Parmesan Crumbs

Yield:4 servings

• 2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)
• Salt and black pepper
• 5 ounces day-old country-style bread without crust
• 1½ounces thinly shaved or coarsely grated Parmigiano-Reggiano
• 3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped
• 2 teaspoons finely grated orange or lemon zest (or a combination)
• 1 teaspoon fennel seeds or red-pepper flakes (or a combination)
• 2 garlic cloves
• 6 tablespoons olive oil
• 4 tablespoons red or white wine vinegar
•  

Step 1Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you’d like.Step 2Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs. Step 3 In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well. Step 4 Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.  Step 5 To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you’re ready to serve, sprinkle the bread-crumb mixture over the top.

Zucchini Salad with feta & mint

Yield:4 servings

·        1 pound zucchini (about 3 medium), cut into ½-inch pieces

·        1½tablespoons red wine or sherry vinegar

·        1 teaspoon honey

·        Salt

·        ¼cup extra-virgin olive oil

·        3 tablespoons sesame seeds (any color)

·        2 teaspoons dried mint or oregano

·        Big pinch of red-pepper flakes

·        3 ounces feta, crumbled into big pieces

·        Step 1 In a large bowl, stir together the zucchini, vinegar, honey and a big pinch of salt.

·        Step 2 In a small skillet or saucepan, cook the olive oil and sesame seeds over medium heat, stirring often, until the seeds are fragrant and golden, 3 to 6 minutes. Remove from heat and stir in the mint, red-pepper flakes and a pinch of salt. Immediately scrape the oil over the zucchini and stir to combine.

·        Step 3 Tsp the mixture with feta, then season to taste with salt. The salad can stay out at room temperature for up to 2 hours, or be refrigerated for up to 2 days. (The sesame seeds will lose their crunch, but not their flavor.)

Ratatouille’s Ratatouille

As envisioned by Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

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

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

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

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

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

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

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

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