• 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

• Tomatoes
• Cherry tomatoes
• Hot peppers
• Green peppers
• Tomatillos or eggplant
• Cucumbers
• Zucchini
• Basil or parsley
• Onions
• Potatoes 
• Green and purple beans
• Fruit (apples and pears (Mix and Match)
• You pick blackberries!!

The weather will be unbearably hot over the next 5 days. We started harvesting last night and will head out with the first light to try and finish up this morning. We do not like this heat and neither do the veggies. We are hand watering all the transplants from earlier this week and last. Fall cabbage, broccoli, radicchio, overwintering cabbage, broccoli, cauliflower and daikon radishes are all parched. Juve has turned over every bed we have harvested and I have transplanted into all the spots that are open.

We headed over to the Garlic Festival and purchased garlic seed for next year. We are anxious to be able to grow garlic again and plan to plant up the “pig garden” ( the small patch of garden where we raised pigs years ago and has been quite fertile since) once my flowers freeze out.

Whatever weather we face is nothing compared to other places in the U.S. and the world this summer. The devastation in Hawaii keeps unfolding and the human cause of this disaster is a lesson in greed and mismanagement of water resources that many may face in the future. If you have not donated yet here are some good resources we have found:

Sunrise Movement: Support Immediate Relief + Long-Term Recovery, Organizing and Power-Building after the Maui Fires

To see details and contribute now, please go to: https://secure.actblue.com/donate/mauilonghaul?abt=email&refcode2=ab_thanks_social_email

Honolulu Civil Beat: https://www.civilbeat.org/2023/08/help-maui-fire-victims-heres-how-you-can-donate/

Local Portlander Kia Takamori-Tihada whose family lost everything in the Ohana Lahaina Fires:

https://www.gofundme.com/f/tihada-ohana-lahaina-fires?utm_medium=email&utm_source=product&utm_campaign=p_email_m_pd-5332-donation-receipt-adyen&utm_content=internal

Don’t forget to sign up for the winter share. We will harvest  8 times over the winter and have an amazing assortment of greens, radishes, radicchio, and winter squash to make your winter meals fresh and delicious. Contact us by email or text to sign up.

Mark your calendars for the Fall Harvest Festival October 15th from 2-6. If you are a musician or know someone who would love to play please send them our way!

Here are some recipes to enjoy this week: (Thanks Sue Kass)

Zucchini Lasagna with Basil and Corn (gluten free, veggie rich). Serves 8

3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

1 3/4 teaspoons kosher salt, divided

3 tablespoons olive oil, divided

1/2 cup chopped shallot

2 garlic cloves, chopped

2 cups raw corn kernels (from 2 or 3 ears corn)

1 teaspoon fresh thyme leaves

15 ounces ricotta cheese

1 1/4 cups shredded parmesan cheese, divided

1 large egg, beaten to blend

1/4 cup chopped basil leaves

2 tablespoons chopped chives

1/4 teaspoon pepper

1 1/2 tablespoons butter, divided

Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 tsp. salt and set aside for 30 minutes. Meanwhile, heat a grill to medium (350° to 450°). Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 tsp. salt. Preheat the oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 tbsp. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini. Butter bottom of a 9- by 13-in. baking dish with 1/2 tbsp. butter. Arrange a quarter of zucchini ribbons crosswise in the bottom of the dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat the process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 tbsp. butter. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

Make ahead: Through step 4, up to 1 day, chilled; bake about 55 minutes.

Apple Zucchini Muffins (Makes 16).

For the Muffins:

· 2 1/4 cups white whole wheat flour

· 3/4 cup dark brown sugar

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon ground allspice

· 1 cup buttermilk

· 1/4 cup unsweetened applesauce

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

· 1 large egg

· 1 teaspoon vanilla extract

· 1/2 cup grated apple I use Granny Smith

· 1/2 cup grated zucchini moisture slightly squeezed out

· 1 cup chopped peeled apple I use Granny Smith

For the Topping:

· 2 tablespoons turbinado sugar

· 1/4 teaspoon cinnamon

Instructions

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

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

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

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

5. Note-these muffins freeze well.

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Yield:4 servings

· 5 to 6 tablespoons extra-virgin olive oil

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

· 1½pounds tomatoes (any variety)

· ½red onion, thinly sliced

· 1 tablespoon balsamic vinegar

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

· Handful of chopped parsley, plus more for serving

· Handful of torn basil, plus more for serving

·

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

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

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

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

Recipe Highlights from last season:

Hobak Jeon (Pan Fried Zucchini)

4 servings/20 minutes

Dipping sauce:

2 Tbs soy sauce

2 Tbs rice wine vinegar

1/2 tsp maple syrup

1/4 tsp Korean red chili flakes (gochugaru)

1/4 tsp sesame seeds

1 scallion,  trimmed and thinly sliced

For the zucchini:

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

1 tsp flour

1 large egg

1 Tb fish sauce

1 TB veg oil

Whisk dipping sauce ingredients together and set aside.

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

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

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

 Mr Henny’s Eggplant (can do with zucchini)

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

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

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

1/2 c fresh grated parmesan

EVOO

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

Salt and pepper.

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

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

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

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

Apple Zucchini Bundt with Crunchy Limoncello Glaze

Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze is a perfect fall Bundt cake full of apples, zucchinis and fall spices. A great way to use up end of summer zucchini. The crunchy Limoncello just may be the best part!

Prep Time15minutes mins

Cook Time50minutes mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake, limoncello, zucchini

Servings: 1 large Bundt cake

Author: Lora

Ingredients

• CAKE
• 2 cups flour I used half whole wheat and half all-purpose
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon dried ground ginger
• 1 1/2 tablespoons finely chopped fresh rosemary
• 3 large eggs at room temperature
• 1 3/4 cups sugar
• 1 cup coconut oil or any mild flavored oil
• 2 teaspoons vanilla extract
• 2 1/2 cups finely grated zucchini
• 1 large apple I used Golden Delicious, peeled, cored and cut into small chunks
• GLAZE
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon Limoncello omit if needed and it will be fine
• 1/3 cup  granulated sugar
• 1 cup  powdered  sugar

Instructions

• CAKE
• Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5bundt (or tube cake pawith non-stick baking spray. I have great results with Pam. You could also butter and dust with flour. Tap the pan to shake out the excess flour.
• Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and rosemary. Set aside.
• In the bowl of a stand mixer with the paddle attachment on medium speed, beat the eggs, sugar, and oils until light and fluffy; approximately 3 minutes. Stop and scrape down the sides of the mixer; then add the vanilla.
• Add the in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated then beat on medium speed for 30 seconds.
• Gently fold in the zucchini and apple.
• Scrape the batter into the prepared cake pan, smooth the top.
• Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.
• GLAZE
• Wait to make the glaze until the last few minutes of the cake baking. In a small bowl whisk together the lemon juice, granulated sugar, and powdered sugar. You have to wait to make the glaze until the last minute because it will get very thick.
• Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

                               DID YOU MAKE THIS RECIPE?

                  Tag @savoringitaly on Instagram and hashtag it #savoringitaly

• Lettuce
• Basil or parsley
• Tomatoes
• Cherry tomatoes
• Hot peppers
• Eggplant or tomatillos
• Onions
• Cucumbers
• Summer squash
• Green beans
• Apples (make muffins, pies, dehydrate, 1 a day keeps the doctor away!)

We have had a great crew of harvesters these last two harvests. We managed to harvest ½ of the onions for the whole season with the help of Crystal, Althea, Sue and Jo. Andrea brought family members and together we got the harvest done by 11:00 a.m. The onions were taken up stairs and hung for curing as well. It is amazing what all the extra hands can do. Thank you for your participation in our efforts.

Juvencio turned over every bed that was harvested. The cabbage is out and Radicchio is in. We have been racing to get every space planted for fall and winter. We hope for rain to calm the dust and see none in the future. We battle pests of the insect and rodent varieties. Sometimes it feels like a losing battle. Every bed we prep has a gopher tunnel before we even get it planted (maybe they are just trying to work the subsoil?)

We have taken a beautiful steer to the butcher and we have four -¼ beef for purchase. The hanging weight is #148 per quarter. This is an amazing opportunity to fill a shelf in your freezer with grass fed beef. Reach out to Juvencio today as we need to give cutting instructions. We also have tons of eggs and flowers as we are not at the farmers market this month. Please consider buying a dozen eggs and a bouquet of flowers with your weekly share.

Luna and Kody have been raising quail. They have 18 beauties in an enclosure that looks more like a palace. They are laying up to 7 eggs a day. These eggs are for sale in the cooler next to the  chicken eggs. Buy a dozen today! Just $7 for the prettiest little eggs you will ever see. Special quail egg scissors just $3 to help you open them efficiently and with no shells in your fried egg.

Winter Share available:

After much thought and consideration, I will do a winter share. I will harvest 8 times over the winter from November to March. I will take on up to 40 subscribers and hopefully have a Mallory drop site in the city. The harvests are all on Sundays. There will be two harvests in November, December and March and 1 in January and February. The cost is $280. First Come first serve. 

August Flower subscription:

$40 for 4 weeks of flowers! I am not at the Beaverton Farmers Market in August and have tons of flowers – please subscribe so my beauties have a home to adorn. Best to text me and I will add you to the list.

Save farmland and sign this petition if you have not already done so:

https://www.farmlandfirst.org/

Here are some recipes to enjoy this week:

Becca’s favorite Thai Cucumber salad with Roasted Peanuts

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

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

Zucchini Lasagna with Basil and Corn (gluten free, veggie rich). Serves 8

3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

1 3/4 teaspoons kosher salt, divided

3 tablespoons olive oil, divided

1/2 cup chopped shallot

2 garlic cloves, chopped

2 cups raw corn kernels (from 2 or 3 ears corn)

1 teaspoon fresh thyme leaves

15 ounces ricotta cheese

1 1/4 cups shredded parmesan cheese, divided

1 large egg, beaten to blend

1/4 cup chopped basil leaves

2 tablespoons chopped chives

1/4 teaspoon pepper

1 1/2 tablespoons butter, divided

Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 tsp. salt and set aside for 30 minutes. Meanwhile, heat a grill to medium (350° to 450°). Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 tsp. salt. Preheat the oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 tbsp. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini. Butter bottom of a 9- by 13-in. baking dish with 1/2 tbsp. butter. Arrange a quarter of zucchini ribbons crosswise in the bottom of the dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat the process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 tbsp. butter. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

Make ahead: Through step 4, up to 1 day, chilled; bake about 55 minutes.

Apple Zucchini Muffins (Makes 16).

For the Muffins:

· 2 1/4 cups white whole wheat flour

· 3/4 cup dark brown sugar

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon ground allspice

· 1 cup buttermilk

· 1/4 cup unsweetened applesauce

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

· 1 large egg

· 1 teaspoon vanilla extract

· 1/2 cup grated apple I use Granny Smith

· 1/2 cup grated zucchini moisture slightly squeezed out

· 1 cup chopped peeled apple I use Granny Smith

For the Topping:

· 2 tablespoons turbinado sugar

· 1/4 teaspoon cinnamon

Instructions

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

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

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

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

5. Note-these muffins freeze well.

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Yield:4 servings

· 5 to 6 tablespoons extra-virgin olive oil

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

· 1½pounds tomatoes (any variety)

· ½red onion, thinly sliced

· 1 tablespoon balsamic vinegar

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

· Handful of chopped parsley, plus more for serving

· Handful of torn basil, plus more for serving

·

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

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

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

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

• Tomatoes!!
• Cherry tomatoes
• Cucumbers
• Zucchini
• Onions – fresh crop of onions just being harvested today
• Potatoes
• Basil
• Tomatillos or eggplant
• Cabbage
• Green onions or lettuce

Summer is here and the harvesting is in full swing. We will pull the onions in the next few weeks and prepare the ground for planting our fall and winter radicchio, daikon radishes and the like. We will harvest the last of the potatoes as well. There is so much weeding and harvesting and planting to do I need another vacation from my other job to get it all done. I will have Saturdays back for the month of August as we take a break from the farmer’s market. I am trying to squeeze in wreath making as well to be ready for the September rush.

We are contemplating the winter share as well. We have done a winter share for the past 15 years. We take on 40-50 families for the “back side of the calendar” and grow from November – March. It is my favorite time as I love the greens that get sweet from frost, the radicchio salad which never gets old and the winter squash that is sweet and caramelized. My family is less enthusiastic and wants a break. With only 40 customers every other week I feel it is doable. Last year January and February were rough. I am considering a shorter harvest season, skipping a few weeks in January when it is really unbearable. We will do 8 weeks of vegetables from November – March. 2 harvests in November, December and March and 1 harvest in January and February. We will take the first 40 people and then start a wait list. 

Here is a sample of what winter share looks like:

• Radicchio 
• Onions
• Cilantro or thyme or parsley
• Broccoli
• Green peppers
• Hot peppers
• Green tomatoes ( recipe below!)
• Collards or cabbage or cauliflower (choose 1))
• Celeriac

And another example:

• Radicchio mix
• Onions
• Celeriac
• Thyme or cilantro
• Winter squash
• Elephant garlic
• Fennel
• Lettuce 
• Kohlrabi
• potatoes

I have a couple new additions this year, popcorn and a special dry tomato that is harvested in fall and given near Christmas. The radicchio should be sublime if I can protect it from the gophers. 

One steer will go to the butcher this week. We have ¼ and ½ steer available for purchase if you contact Juvencio ASAP that will get you signed up. Nothing like grass fed beef to make you feel good and stay healthy.

Don’t forget the August Flower Subscription! $40 for 4 weeks of flowers! I am not at the Beaverton Farmers Market in August and have tons of flowers – please subscribe so my beauties have a home to adorn. Best to text me and I will add you to the list.

SAVE our farmland! Sign this petition if you have not already done so: https://www.farmlandfirst.org/ and stay tuned for local action.

Here are some recipes to enjoy:

Buttermilk Green Goddess Slaw. Serves 6-8 

For the dressing: 

1 ripe avocado,  pitted and cubed 

¾ c buttermilk 

¼ c fresh lemon juice 

2 oil packed anchovy filets (or 2 Tbs capers if veg) 

2 scallions,  sliced 

1 garlic clove 

¼ c chopped parsley 

3 Tbs chives 

3 Tbs chopped basil 

2 Tbs evoo 

Salt, pepper to taste 

For the slaw: 

4 c. thinly sliced cabbage 

4 scallions,  thinly sliced 

1 jalapeno, thinly sliced 

¼ c chopped cilantro 

Make the dressing:  Put all dressing ingredients in a blender or food processor and blend until smooth and green. 

Combine slaw ingredients in a large bowl and mix well—dress with 1 c dressing and toss to coat.  Toss again before serving and add remaining dressing to taste. 

Ginger, Cucumber and Cabbage Slaw. 4-6 servings 

1 small cucumber,  peeled and julienned 

1 medium carrot,  peeled and julienned 

3 c shredded cabbage (mix of red and green is nice here) 

2 tsp peeled and grated ginger 

Juice of 1 large lime 

Salt,  pepper to taste 

Put all the veggies in a large bowl and mix well.  Season with salt and pepper to taste.  Add ginger and lime juice,  toss again.  Let sit for at least 10 minutes before serving. 

Zuni Café’s Zucchini Pickles 2 pints 

1 lb zucchinis,  ends trimmed 

1 small yellow onion,  peeled 

2 Tbs kosher salt 

Ice water and ice cubes 

2 c. cider vinegar 

1 c. sugar 

1 ½ tsp dry mustard 

1 ½ tsp mustard seeds 

1 tsp ground turmeric 

Slice the zucchini lengthwise into 1/8” slices.  Cut onions crosswise the same thickness. 

Place in a large wide bowl, toss with salt and cover with ice water.  Allow to sit for 1 hour,  until slightly softened.  Drain completely and pack the veggies dry between two kitchen towels.  Rinse and dry bowl. 

Combine remaining ingredients in a saucepan and bring to a simmer over medium high heat for about 3 minutes.  Allow to cool til barely warm,  then return the zucchini to the bowl and pour the brine over,  stir gently to combine. 

Pack mixture and brine into 2 pint jars and refrigerate at least a day before serving—keep indefinitely in the fridge. 

Sue’s favorite eggplant (Monsieur Henny’s) 

Slice your eggplant lengthwise and score cut sides lightly.  Arrange skin side down so they fit flat and snuggly in an oven proof pan or pie plate.  Brush w/EVOO,  salt and fresh ground pepper to taste.  Scatter with a good amount (like enough to have a 1/3” layer covering the eggplant?) freshly chopped herbs—parsley, basil, oregano,  thyme, chives,  whatever you have and a mix is great—then cover with a thin layer of freshly grated parmesan.  Slice some tomatoes in half horizontally and place cut side down on top of the herbs and cheese—brush with oil and scatter a little more grated cheese on top.  Cook at 450 for 30-40 minutes or until tomatoes are starting to blacken.  Serve hot or cold. 

• Lettuce (last romaine for awhile) (have it on a burger – that is what we plan to do tonight!)
• Cabbage
• Zucchini
• Cucumbers
• Tomatoes (cherry or “new girl”)
• Herb (parsley or basil)
• Potatoes(pink and purple!)
• Beans or peas (maybe we will see what is out there)
• Red currants
• Translucent apples (good for applesauce and not much more – these are the pollinator apples in an orchard. They bloom for a long time and help cross pollinate other varieties. They have soft skins and a slightly mealy consistency. They make fine sauce or pie)
• Eggplant or tomatillos (already!! salsa and pasta sauce here we come)
• Elephant garlic (mild flavor and huge cloves)

We passed the halfway mark this season and we didn’t even celebrate! We have had our heads down working as best we can to keep up with the weeds, planting and harvesting on the farm. Potatoes are out and fall broccoli and cabbage are going in. It is so dry we are hand watering everytime we plant and this is time consuming and dusty work. We have about 20 flats of radicchio to get in the ground later this week and luckily the weather looks like it should support that transplanting.

Pest pressure has been very intense this year with squash bugs, cucumber beetles of all types, and underground vermin. All the parsley has either gone to seed or been eaten from below. This is a crop that I love and is so useful all year long and I have planted two beds and can’t keep it alive.Higo is training now in the hunt for underground predators and seems to be the most promising of our crew. The other dogs bark, dig and catch nothing. Juvencio is quite good at catching them as well, but we need more working hours each day to attend to all the farm tasks.

Harvests are getting bigger and more time consuming. Please sign up to help harvest. More hands make lighter work and allow us to focus on those additional farm tasks once the harvest is cleaned and packaged. Here is the link to sign-up: La Finquita Harvest Signup 2023

There is one more week for me at the Beaverton Farmers market and I will take a month off. I will focus on wreath making and have Saturdays (mostly) available for farm work and maybe a weekend getaway (haha!). That means I will have tons of fresh cut flowers. I am offering the 4 week flower subscription and hopefully people will join. 4 weeks of beautiful flowers for the month of August for $40! Please spread the word and join starting August 6-30.

Here are some recipes to keep you going this week:

The best zucchini recipes from the food network

https://www.foodnetwork.com/recipes/photos/our-best-zucchini-recipes

Tortilla Espanola (yeah, you have to cook it—but once you do it tastes good hot or cold!)

2-3 large potatoes or 4-6 smaller ones,  peeled and very thinly sliced

1 medium fresh onion, thinly sliced

1/4-1/2 c olive oil

6-8 eggs,  beaten

Heat 3-4 Tbs EVOO in an ovenproof skillet over medium heat,  then gently cook the potato slices and onions until the onions are soft and the potatoes are getting translucent.  It helps to keep gently loosening the potatoes so they don’t stick.  Remove the potatoes and onions to a large bowl but don’t clean the pan.  Pour the beaten eggs over the potatoes in the bowl and gently mix to coat.  Season w/salt,  pepper,  and any chopped fresh herbs if you want. 

Heat 3-4 TBs EVOO over medium heat in the skillet again,  and pour in the egg-potato mixture.  Push down any potatoes that try to pop up above the eggs.  Cook until the edges are starting to set.

Technically you are supposed to cook until the eggs are starting to set,  then flip the whole thing and cook the other side.  I never have the guts to do that,  so I just put the whole thing under the broiler for 5-10 minutes or until the eggs are set and starting to brown.  THEN I flip the whole thing out onto a plate and cut into wedges to serve.

Alberto’s Ratatouille

This recipe calls for about everything that is in season now. It is delicious by itself, cold or warm, with a baguette or so, or with scrambled eggs. It is originally from Murcia, the “Farm of Spain.” It is similar to ratatouilles, but better.

The trick is to cook the ingredients separately first so cooking is even and right.

INGREDIENTS

2 small zucchinis

1 small eggplant or 1 big, in essence, equal amount of zucchini and eggplant

1 large clove of garlic

1/2 large sweet onion

1 whole red pepper

1 whole green pepper

A little bit of chopped parsley

1/2 can whole San marzano tomatoes (or about 5 VERY well ripened tomatoes, peeled, no seeds). I prefer the San Manzano for consistency

salt

pepper

a tiny bit of “Pimenton de la vera” (Spice, you can find it in New Seasons or so)

1 tablespoon of sugar

1 anchovy filet chopped very fine

HOW TO

1. Chop the eggplant and the zucchini and add salt, let it be. Chop them into very small pieces.

2. Chop everything except for tomatoes and garlic, very small bite size.

3. In a tall pot, begin sautéing onion at medium-low heat until soft, put a little salt and pepper at beginning. use a ton of olive oil, about 1/2 cup or more

4. When is almost ready, add garlic (chopped finely) and cook for another min and lower heat a bit

5. Remove and save in a large bowl, careful to leave oil on the pan. Don’t add any oil on subsequent steps

6. Sauté peppers on the same oil at medium-high heat until they get color and a little char. Take out to the bowl

7. Sauté now the zucchini and eggplant, same thing, don’t add oil, let them cook for about 3min, until soft, then to the bowl

8. Chop the tomatoes loosely, save the juices from the chopping, and add them with the sugar, a little salt and a tiny amount of pimenton de la vera, about 1/2 teaspoon. Add the chopped anchovy, Cook for about 5 min

9. Add all ingredients back to the pot and lower the heat some. Let it cook until the tomato juices are almost gone. remove and put on bowl and add parsley, just a little, about 1 tablespoon

10. Try salt and correct as needed.

11. let it cool down completely then put on refrigerator

12. Let be in refrigerator at least 4h

Yummy looking and quick cabbage salad:

https://www.eatingwell.com/recipe/7935110/simple-cabbage-salad/

Tomatillo recipes:

21 Best Tomatillo Recipes

• Lettuce
• Cabbage
• Zucchini
• Cucumbers
• Tomatoes (cherry or “new girl”)
• Herb (parsley or basil)
• Green onions
• Potatoes(pink and purple!)
• Beans or peas

Last week we were able to start giving tomatoes towards the middle of the week. This week we hope everyone can enjoy the taste of summer. The tomatoes will get sweeter once we shut off their water mid August. I have been eating them like apples! We hope to have cherry tomatoes and slicing tomatoes for everyone very soon, this week you get one or the other.

We had several participants in the lavender wand making event and appreciate Janette for coming out the farm on a warm day and guiding the group through the process. We hope to offer more events during the summer if farming ever slows down. We do recognize if we don’t get it on the calendar it does not happen – like summer vacation and get aways!

The attack on the cucumbers continues with pests below ground taking out whole plants. The peppers ravaged by the goats are trying to recover and are being choked out by bindweed. We gave up on the broccoli and Juvencio pulled it all out. We planted radicchio in those beds along with summer lettuce and more green onions. We got in a few of the brussel sprouts and hope to get the remainder in the ground by later today. The heat limits how much we can do around the farm, hopefully lower temperatures this week will help. We have lots of fall crops to get in the ground and so little workable time during the cooler parts of the days.

Cherry tomatoes and beans take a long time to harvest. We appreciate when people sign up to help with the harvest. There is always weeding if we finish harvest early. We will start with apples and other fruit and that will only be included in the harvest if help arrives. We always recommend close toed shoes, long pants and long sleeved thin shirts for harvest. We have many pokey plants that scratch you as you work so please come prepared.

Land Use issues loom, more updates to come soon. We appreciate you being ready to act and make your voice heard.

This does seem to be the year of the summer squash so enjoy the following recipes as you work through your zucchini and get ready for more this week. I will also add in the best zucchini bread recipes from our file!

Zucchini Fritters

1 lb zucchini

1 tsp Kosher salt

2 scallions,  salt lengthwise and sliced thinly

1 large egg, beaten

1/2 c. Flour

1/2 tsp baking powder

Neutral cooking oil for frying.

Grate zucchini in the large holes. Box grater or in the shredding blade of a food processor.  Toss with salt  and leave to sit in a large bowl x 10 minutes.  Wrap the pile in a clean dishcloth or cheesecloth and wring out as much moisture as you can.

Add remaining ingredients and mix well.

Heat a large cast iron skillet with 2 Tbs oil until it shimmers.  Drop 2 tablespoons of the zucchini mixture onto the skillet and press lightly with the back of a spatula;  repeat while leaving room between fritters (this will take several batches).  Cook over high heat for 3-5 minutes,  until golden,  then fly and cook on the other side.  Place on a paper towel briefly to drain.

Variations: 

Mexican:  add cilantro,  some corn kernels, a few pinches of red pepper flakes,  and some queso fresco or cotija

Thai: add chopped cilantro and mint,  serve with Sriracha

Greek: add chopped fresh oregano, garlic,  and crumbled feta

Greek Zucchini & Herb Pie

2 1/2 lbs zucchini, coarsely shredded and well salted,  left to drain for 1 hour

2 Tbs olive oil plus additional to brush the dough

1 large onion,  finely chopped

2 cloves garlic,  minced

1 c. Finely chopped dill

1/2 c. Chopped fresh mint or combo of mint and parsley

1 c crumbled feta

3 eggs,  beaten

Freshly ground pepper

12 sheets filo

While the zucchini drains,, heat 1 Tbs oil in a large pan over medium heat and add the onion.  Cook,  stirring,  until tender,  then add garlic and cook for another minute of two.

Transfer to a bowl and add herbs, feta, eggs and pepper to taste.  Wring out the zucchini in a clean dish towel to remove as much moisture as you can and work into the mix.

Preheat oven to 350.  Oil a 10” pie or cake pan.  Line the pan with a sheet of film,  brush it with oil and turn slightly and place another sheet.  Repeat for 7 layers.  Fill with the zucchini mixture.  Food the draped edges over the filling,  lightly filling each layer,  then layer the remaining 5 sheets on top,  oiling away between sheets.  Stuff the edges into the sides of the pan and brush with oil.  With a sharp knife slash the top crust in several places to allow steam to escape.  Bake 50-60 minutes until golden brown.

Ottolenghi Zucchini Baba Ghanouj

2 3/4 lbs zucchini

1/3 c yogurt (he says goat’s milk)

2 Tbs roquefort cheese,  coarsely grated

1 egg lightly beaten

1 Tbs unsalted butter

2 1/2 Tbs pine nuts

Pinch red Chile flakes

1 tsp lemon juice

1 clove garlic,  crushed

1/2 tsp zaatar

Salt and pepper to taste

Preheat the broiler.  Place the nukes on a baking sheet lined with parchment paper and broil for about 45 minutes,  turning once or twice while cooking,  for skin to brown nicely.  Remove from heat and once cool enough to handle, remove peel and discard.  Set flesh in a colander to drain.

Put the yogurt in a small saucepan with the Roquefort and egg and heat very gently for about 3 minutes,  stirring often.

Toast the pine nuts in the butter,  remove from heat and add lemon juice and peppers

To serve,  put the zucchini in a bowl,  add the garlic, 1/2 tsp salt and a grind of black pepper.  Mash everything together with a fork and spread onto a large serving platter.  Spoon the warm yogurt sauce on top,  followed by a drizzle of the Chile butter and pine nuts.  Sprinkle with zaatar and serve at once.

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 the 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 1⁄2 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. 

• Herb, parsley or basil
• Cucumbers 
• Zucchini
• Cabbage
• Kohlrabi or broccoli
• Green onions
• Green beans or peas or first tomatoes

We are in that strange place between spring and summer. Spring crops have mostly finished and summer crops are just coming on. As we wait for peppers and tomatoes and eggplant to come into their own, we get the bounty of summer squash. The cucumbers that looked so promising last week we found this week to be Delicious to other vermin. A giant tunnel below each bed of cucumbers has them struggling to hang on as the gophers and the ground squirrels use the same tunnels to nibble on their roots. Fortunately, Sue has found plenty of recipes to encourage you to use those giant zucchini that I promise you were not there on Wednesday the last time we harvested. We will encourage you to dust off the zucchini recipes, and make a delicious quick bread for your family.

Juvencio managed to turn over greenhouse number four and clear out many residual crops, allowing the remaining peppers to receive full sunlight and a good dose of water. It is hard to have this nice open. Space and not plant in it but I resist the temptation as this area will be too hot for the next couple of months and will be perfect for fall crops to be planted at the end of August. We will try again with the brussels sprouts. After last year‘s fiasco, where we did not have a single sprout, this year’s plants are ready to go on the ground. But the ground is not ready for them.

On the farmland struggle. So much is going on and so many threats right in our back yard. North Plains is making moves to almost double their urban growth boundary without the input of the community. Our friend and neighbor Aaron Nichols from Stone Boat Farm is organizing again to keep us all on our toes. Our soils are the best in the entire state and they want to pave it over – again. Please add your name to the new website he created to stay informed and take action: https://www.farmlandfirst.org/. He is in the process of creating content with action items so stay tuned and appraised of action we need you to take.

Salad this week will need to be creative with cabbage instead of lettuce.

Zucchini and herb gazpacho

2 1/2 lbs zucchini, chopped

4 Tbs EVOO

1 thick slice bread

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

3 Tbs lemon juice

1 c water

Salt, pepper

Toasted pine nuts or almond slivers as garnish

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

Persian cucumber and herb yogurt

1/4 c raisins

1/2 lb thin skinned cucumbers

3 c Greek yogurt

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

1 garlic clove finely grated

1 tsp dried mint

1 tsp dried dillSalt and pepper to taste 

3 Tbs coarsely chopped toasted walnuts to garnish

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

Charred green beans and lemony yogurt

1 lb trimmed green beans

1 Tbs EVOO

kosher salt and pepper

1 1/2 c plain Greek yogurt

1 lemon

Pinch red pepper flakes

1/2 c fresh mint leaves

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

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

Caramelized Zucchini Pasta

2 Tbs butter

2 Tbs EVOO

2 lbs zucchini,  grated

8 cloves garlic,  peeled and smashed

1/2 c basil leaves,  stems reserved

Kosher salt and pepper to taste

1 lb ridges pasta (like shells or ridged penne)

1/2 c finely grated Parmesan

1 Tbs lemon juice

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

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

Cabbage Salad Recipes:

10 Best Cabbage Salad Recipes With Plenty of Crunch

• Lettuce
• Kale or chard
• Zucchini
• Cucumbers
• Green onions
• Parsley or basil
• Kohlrabi or broccoli
• Fennel
• Bok choi
• New potatoes

We had one farming disaster after another last week. We awoke Sunday morning to find all 40 chicks we were raising for fall and next years layers had been eaten. Not one was left in the protected cage when Luna went to feed them in the morning. Later in the day the wind blew open the door to the green house and the goats raced in- tore the door off and ate all the peppers. 150 beautiful in full bloom sweet peppers and 25 hot peppers. They munched the zucchini( the best on the farm) and ate the growth points on all the cucumbers. Months of work and weeks of veggies are gone.

I will replant, we will give less and we will have late peppers, it just sets us back weeks and is so disappointing. Just as the cucumbers were taking off they are cut back and may never recover.

This week it will be 100 degrees- terrible for plants and animals. Hopefully it will be brief but this also affects flowering plants and they often drop blooms when it is too hot. Our internet is down as we are putting on a new roof and so I can’t send the standard email to subscribers. The list goes on. We will harvest what we can and seed more fall crops and weed when it is not too hot. Maybe I will work on ceramics to get my mind off the farm disasters. Sue sent some great recipes.

Cloud cap mushrooms, a local mushroom CSA delivers right to our farm. You can get a weekly or bimonthly subscription of delicious fresh mushrooms to add on to your veggie CSA. Contact them directly to start your subscription ASAP. https://cloudcapmushrooms.com/csa-1

It is blueberry season! We have cane berries close by the farm for you pick at West Union gardens. I usually just call and listen to their menu to see what they have 503-645-1592. We have a neighbor with amazing you pick blueberries at Sunrise Blueberry farm just 5 minutes west of the farm on West Union.

From Sue;

“I debated including recipes for goat,  but they all involved long cooking and anticipating a hot week and lots of zucchini, the recipes are all about salad.  But first,  I want to make a plug for last week’s smashed zucchini recipe—it’s REALLY good.  AND—Winco sells roasted/salted chickpeas in the bulk aisle, so you could make it even easier/stove-free. I added chopped cilantro, mint and parsley because I had it.”

Spiced Chick Peas Salad with Tahini Dressing

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

3/4 c EVOO

2 cloves garlic, minced

2 tsp ground cumin

1 tsp sweet paprika

Salt/pepper to taste

Tahini dressing:

1/3 c tahini

Freshly squeezed juice of 1 lemon

1 garlic clove,  minced

Warm water as needed

To serve:

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

Handful chopped mint or cilantro

Handful chopped parsley

1 cucumber, chopped into bite-sized pieces

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

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

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

Green Goddess Pasta Salad

2 9-10 oz packages cheese tortellini

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

1 c greek yogurt

1 c packed cup basil leaves

2 Tbs chopped chives

2 Tbs (packed) roughly chopped parsley

2 cloves garlic

3 scallions, sliced

1 Tbs fresh lemon juice

2 Tbs EVOO

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

Cook tortellini per directions on package.

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

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

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

Zucchini and Fennel Salad with Pecorino and Mint

1 1/4 lbs zucchini

1/2 c torn mint leaves

1 c shaved pecorino or parmesan cheese

1 small head of fennel,  thinly sliced

Juice of one lemon

2 Tbs EVOO

Salt & pepper to taste.

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

Kale and Cucumber Salad with Honey Ginger Dressing

6 c. Chopped kale

2 c chopped cucumber

2 c. Shredded cabbage

1/2 c sunflower seeds

2 chopped scallions

1/2 c toasted sesame oil

1/4 c rice vinegar

2 Tbs honey

1 tsp minced garlic

2 tsp fresh grated ginger

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

• Kale or chard 
• Herb 
• New potatoes 
• Peas 
• Lettuce 
• Cucumber
• Zucchini
• Kohlrabi or fennel 
• Garlic or green onions 
• Cabbage or broccoli

We are in the weeding phase of the season as we race to uncover our crops from the shade of their more vigorous neighbors. Juve and I have spent hours out there and still it looks like a carpet of green weeds. The tomatoes are in need of pruning and the weeds at their bases are large, hopefully after the pride parade today I will get out there and do some of that work. 

The fall broccoli,cauliflower and cabbage is almost ready to transplant. The radicchio is sprouting and fall and winter planning beckons. Farming is a year round effort with no finish line. I will seed the overwintering varieties soon. As many of you know, winter varieties are a gamble. The cold temps that dip into the teens are a threat as are the gophers and squirrels from below. We had hoped to get the new area started this spring and just couldn’t get there and now we are faced with trying to get a summer cover crop on it and irrigate. We will see what we manage that first week of July when I take a break from my full time job and can help shift focus to the farm.

On the farmland front, the city of North Plains has voted to take 1000 acres of prime farmland into their UGB (urban growth boundary). This is a total violation of the 50 year plan set forth in 2011 or so and we will have to fight it at the Washington County Commissioners level. 1000 friends of Oregon will be helping to fight this horrible decision. Please do send your comments to the commissioners. I will send updates as soon as I have them but please be ready to act.

More to come, but have to run! Here are some recipes from Sue – Enjoy!

Crispy cabbage and Tofu StirFry

1 small red onion (or shallot) thinly sliced

Kosher salt

1/4 c cornstarch

1 (14 oz) package extra firm tofu, patted dry and torn into 1” pieces

1/4 c neutral oil

1 1/2 lbs green cabbage,  cored and cut into 1” pieces

1 Tbs soy

1 Tbs coriander seeds, crushed

1/2 c coarsely chopped cilantro

2 Tbs lime juice

In a large bowl,  sprinkle red onion with salt and toss to combine.  In a separate bowl,  stir together the cornstarch and a tsp salt,  then add tofu and toss to coat.  Heat 2 T s oil in a large heavy skillet over medium high.  Add cabbage and cook, undisturbed until charred underneath,  3-4 minutes.  Stir,  spread into an even layer and cook, undisturbed until charred in spots and crisp tender.  Stir in soy sauce and transfer to a bowl with red onions.  In the same skillet,  heat remaining 2 Tbs oil over medium high.  Add tofu and cook until golden on all sides,  adding more oil and scraping pan as necessary. Remove from heat,  add the coriander seeds and stir gently until fragrant and toasted, 1-2 minutes.  Add the cabbage-onion mixture and stir to combine,  then stir in cilantro and lime juice.  Season to taste w/ soy sauce.

Sicilian Fennel Salad

2 navel oranges, peeled and white pith removed

1 large or 2 smaller fennel bulbs, halved lengthwise and very thinly sliced

1 medium red onion, thinly sliced

1/4 mint or basil leaves,  torn

3 Tbs EVOO

Kosher salt,  fresh ground pepper

20 oil cured black olives.

Slice oranges into thin slices over a bowl to save juices. Add all other ingredients and mix well;  allow to sit 20-30 minutes before serving for best flavor,  then scatter olives in before serving

Fennel fronds lol pesto

4 packed cups fresh fennel fronds

2 cloves garlic,  crushed and chopped

1/2 tsp ground pepper

1/4 c unsalted toasted pumpkin seeds (or other nuts such as cashews, walnuts or pine nuts)

4-8 Tbs EVOO

juice of 1 lemon

2 Tbs brewers yeast (for vegan) or grated Parmesan

Place all ingredients except oil in a food processor or blender.  Pulse until coarsely ground, then with blade running slowly trickle in oil until smooth paste of desired consistency.

Smashed zucchini with chickpeas and peanuts

1 1/2 to2 lbs zucchini

1 jalapeño,  halved and sliced into 1 8” thick half moons

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

Kosher salt

1/4 c EVOO

1 can or 1 1/2 c cooked chickpeas,  patted dry

1/4 c roasted peanuts

1 1/2 tsp ground sumac or coriander

Tri. The zucchini and sliced lengthwise into quarters.  Position cut side down,  then smash with the side of your knife until cragg and so,it.  Rip into 1/2”-1” pieces.

Transfer into a colander set in the sink and then toss with the jalapeño, lime juice and 1 1/2 tsp salt.  Let drain while you cook chickpeas.

Heat the oil in a nonstick skillet over medium heat,  add chickpeas and peanuts,  stirring occasionally until chickpeas are lightly brown and crisp.  Remove from heat and add lime juice, sumac,  and a sprinkle of salt.  Stir until fragrant.

Shake the zucchini to get rid of any excess liquid,  then transfer to a platter. Drizzle with a bit of EVOO then top with peas and nuts.  Add salt and a good squeeze of lime juice the. Taste to adjust seasoning.  Serve warm or room temp

Made this with those sweet baby taters…it was yummy.

Garlic Braised Greens and New Potatoes

6 Tbs EVOO

5 garlic cloves,  thinly sliced

1 large sprig of oregano (or rosemary,  or thyme)

1 1/2 lbs collards, kale and/or Swiss chard,  leaves coarsely torn and stems thinly sliced

Kosher salt and pepper

1 lb baby new potatoes,  halved

2 Tbs minced shallot

1 Tbs fresh lemon juice

1/4 c chopped parsley

Pinch red pepper flakes (optional)

Freshly grated parmesan for serving

Preheat the oven to 350.  In a large Dutch oven combine 1/4 c of the EVOO with the garlic and oregano,  heat until fragrant but do not let garlic brown.  Add the greens in several batches, season with salt and pepper and stir until wilted before adding the next batch.  Once all the greens have been added, stir in the potatoes and 1 c water,  remaining 2 Tbs of oil and bring to a boil.  Cover with the lid and bake for 20-30 minutes or until the greens and potatoes are tender.  Discard oregano sprig.  Add the shallots, red pepper flakes and lemon juice and parsley and mix well.  Adjust seasoning and serve,  making sure to include juices.  Can top with parmesan and/or serve with crusty bread to mop up liquids.

• Lettuce
• Onions
• Sugar snap peas 
• Zucchini
• Kohlrabi or fennel
• Broccoli of Chinese broccoli
• New Potatoes
• Parsley
• Kale or collards or chard
• Cabbage
• Green onions

Happy Father’s Day. Today we celebrate our fathers and appreciate their gifts and contributions to the people that we are. Give them a little extra love today. I always remember my dad’s laugh (especially at his own jokes), him taking us to the park on Sunday mornings so my mom could sleep in, fishing in the surf in San Diego each summer  and what a great listener he was. I will hold him in my heart forever.

We want to take the time to congratulate all those graduates out there. So many of you are celebrating the achievements of the young people in your lives from high school to college and beyond. Enjoy your celebrations! Congratulations to you all.

Cooler weather makes us thrilled. It gives us an opportunity to get out into the fields and greenhouses and turn over beds, weed and transplant without sweat running into our eyes. I long for a backyard garden that feels planted and finished and just needs the occasion weeding. Our place requires daily attention, tying up tomatoes, weeding, seeding, transplanting and pest management. I hope to get to some of that work today after the harvest.

As we approach the summer solstice it is time to plant radicchio! My favorite crop. I have 20 varieties I am sure! I will seed it over the next two weeks and tend to it until the fall and through the winter. It makes the most amazing salad. We are seeding winter cabbage,  broccoli and  cauliflower. We are busy harvesting wheat for fall wreaths. If I sit here and list it all I will get dizzy. We hope to get a pizza party on the books for July, keep your eyes on the email for the date.

These are the last weeks of sugar snap peas. Enjoy this garden candy while you can. The first new potatoes arrive today. Enjoy them steamed and fresh. They are so unique at this time of year. Broccoli has been a real disappointment this year. It continues to hang in there, never getting to the size or quantity we expected. We have been loving it sauteed over rice with crispy chile oil.

Here are some recipes to enjoy:

Chimichurri

1/2 c olive oil

2Tbs red wine vinegar

1/2 c. Finely chopped parsley

3-4 cloves finely chopped garlic

1-2 tsp red pepper flakes

3/4 tsp dried oregano

1 tsp coarse salt

Black pepper to taste.

Mix all the ingredients together in a bowl and let it sit for at least 10 minutes for flavors to marry.  Use as marinade and/or on grilled meats and veggies. (For instance,  yummy with grilled zucchini)

Zucchini Parmesan

1 large can chopped tomatoes

1 Tb EVOO

1 small onion,  chopped

2-4 garlic cloves

Salt and pepper

2 Tbs chopped fresh basil

2-21/2 lbs zucchini

3 Tbs EVOO

1/2-1 tsp red pepper flakes

3/4 c freshly grated Parmesan

Heat 1tbs EVOO in a large heavy skillet over medium heat and add onion.  Cook,  stirring often until tender. Add garlic,  stir,  then add remaining sauce ingredients.  Bring to a boil and then simmer,  stirring often.  Allow to cool and then run through a blender or food processor,  then adjust salt and pepper to taste. 

Heat oven to 450.  Trim ends of zucchini is,  cut in half crosswise then cut into lengthwise slices 1/4” thick.  Season w/ salt and pepper and toss w/2 Tbs EVOO.

arrange on a baking sheet in a single layer then sprinkle with red pepper flakes.

Roast for 12 minutes,  or until lightly browned.  Remove and reduce heat to 375.

To assemble , oil a 2-quart gratin pan with olive oil. Spread 1/4 c sauce over bottom of the dish.  Arrange a third of zukes slices in an even layer over the sauce.  Spoon a 53rd of remaining sauce over zukes and sprinkle w/1/4 c Parmesan.  Repeat for 2 more layers,  ending with 1/4 c Parmesan.  Drizzle with remaining Tbs EVOO.  Bake at 375

For 30-35 minutes.  Remove from the oven and allow to cool for 5-10 minutes before serving.

Chickpea and fennel ratatouille

1lb eggplant,  cut into large chunks

3/4 lb zukes,  cut into large chunks

1 28-ounce can plum tomatoes,  drained.

1 onion,  sliced

2 red or yellow bell peppers,  seeded and sliced

1 lb fennel,  trimmed and cut into Argo chunks

5 garlic cloves,  halved

1 tsp salt,  black pepper

1/4 c EV00

3 c cooked or canned chickpeas,  drained

1 Tbs chopped fresh thyme or rosemary, or 1/4 c parsley

Heat oven to 425.  Combine all ingredients except chickpeas and EVOO in a large roasting pan.  Drizzle w oil and toss to combine.

Transfer to the oven and roast,  stirring gently until the veggies are lightly browned and tender and the tomatoes are beginning to form a sauce,  about 40-40 minutes.  Add chickpeas and return to the oven until peas heat through,  add herbs and stir—taste to adjust seasoning.  Serve hot or at room temp.

Like big grape leaves.  We ate tonight and liked

Stuffed Collard Greens

1 large bunch collards

1/4 c EVOO

1 large onion, finely chopped

1 1/4 c medium grain rice

3 Tbs toasted pine nuts

3 cloves garlic, minced

1/3 c chopped fresh dill

1/3 c chopped fresh mint

1/2 c chopped fresh parsley

1/3 c fresh lemon juice

2 Tbs tomato paste

Bring a wide pot of salted water to rapid boil.  While water is heating,  carefully remove most of the stem from the collards,  trying to leave leaf intact.  One by one Drop the leaves in the water for a minute or so to Blanche,  then remove with tongues and let cool and dry on a

clean towel.

Add 2 Tbs to large frying pan,  add onions and sauté until soft, then stir in nuts, garlic and rice—stir for 2-3 minutes and remove from heat to cool.  Stir in fresh herbs and another Tbs EVOO.

Seasons w/ salt and pepper to your taste.

When all is cool enough to handle, prepare to stuff and roll the leaves.   Lightly oil the bottom of a deep, lidded frying pan. With vein side up and stem towards you, place 2 Tbs filling at the stem end and roll up the leave snugly, folding in sides as you go along to make tight package. Place seam side down in the pan in a snug single layer.

Combine lemon juice,  remaining EVOO, tomato paste and 2 Tbs water. Pour the sauce over the rolls.  Add enough water to barely cover the rolls, then cover.  Bring to a boil and then simmer on low heat for 45 minutes.  Allow to sit 10 minutes before serving.  Can serve warm or at room temp;  pour a bit of sauce from pan over rolls when serving

A kale pizza recipe:

https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.seriouseats.com%2Fkale-pizza-garlic-gruyere-fontina-mozzarella-recipe%3Fprint&data=05%7C01%7C%7C7ebb08eb8cd648b2cf8408db6f91a590%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638226443553156966%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=Chvg8A9UKRaVnSkdfPHTIwm3igulpKPxHz0sHzYhvgQ%3D&reserved=0

Chickpea and Kale Enchiladas:

https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.eatingwell.com%2Frecipe%2F260921%2Fadobo-chicken-kale-enchiladas%2F%3Fprint&data=05%7C01%7C%7C8d184512db74460fc13408db6f9136e8%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638226441695351212%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=7n0MRNWI2ctXfyviXI5XJ5NVv6eI8AlHdh2s3hzE7Lg%3D&reserved=0