- Radishes or daikon
- Kale or chard
- Fennel
- Lettuce or radicchio
- Tomatoes
- Cherry tomatoes (enjoy them while you can!!)
- Sweet peppers
- Hot peppers
- Green and purple beans (maybe the last!)
- Cucumbers
- Zucchini and other summer squash
- Basil
- Cilantro or dill or parsley
- Broccoli or
- Onions
Fall is suddenly on the farm. The tomatoes Have taken a deep dive. They are full of green and tons of flowers, but the tomatoes are not ripening like they should. It is too cool and the morning dew makes everything Greener and the tomatoes split. The flowers also hate these cool mornings and honestly don’t like wet leaves and wet flowers. We will continue turning over space in the greenhouse to try and fit in all the fall crops, but time is running out. The season has only three more harvests after this week so likely the plants that I get in the ground in the next week and a half will be for those who join our winter share.
We’ve already started shifting what we eat. Radicchio salad, soup and stews are quite the fair for fall and winter. Very few Caprese salads as we shift to fennel, radicchio and arugula. Oops haven’t planted that arugula yet. I will have to seed that along with some more radishes as soon as I have space indoors.
Our harvest festival is rapidly approaching! Mark your calendars for October 13th from 2-6!
La Finquita Del Buho Presents
24th Annual Harvest Party
7960 NW Dick Rd Hillsboro, Oregon 97124
Sunday October 13th, 2024
Potluck and Pizza from 2-6PM
Please bring: – A dish to share – Plates/utensils/cups – Cash or check if you would like to purchase ceramics, art or fall wreaths
If you haven’t read yet, Governor Kotek is making a land grab for even more acreage in the Helvetia/North Plains area. Please take action today and sign the petition below and read why:
From Friends of Smart Growth:
Washington County supports Oregon’s thriving tech industry and some of the best farmland in the world. These two industries do not need to interfere with each other. One requires excellent soils and the other requires some land, but plenty is set aside for industrial uses inside our existing urban growth boundaries (UGBs).
But on September 17, Governor Kotek declared her intention to bring 373 acres of excellent farmland into Hillsboro’s UGB as part of an application for a semiconductor research site. This is not only unnecessary, it is wasteful of our farmland and tax dollars, and the process that allows the Governor to be the sole decider on this issue (designed by 2023’s Senate Bill 4) is undemocratic.
Here are 6 reasons to oppose this land grab:
- We have the land: There are over 10,000 acres of land inside existing UGBs that is currently zoned industrial. Hillsboro alone has 1,475 acres of industrial land available for development inside its UGB, and Intel has at least 100 acres of undeveloped space.
- The state should nor reward Hillsboro for squandering industrial land: Hillsboro received 1000 acres of industrial land in 2014, but instead of stewarding this land for big opportunities, the city has wasted hundreds of acres on data centers and warehouses that use up tremendous amounts of land, energy, and water while producing few jobs and taxes.
- The facility does not need this much land: NY CREATES, currently “the largest and most cutting-edge semiconductor research center in the nation” takes up just 73 acres.
- The land is some of the best farmland in the world: This rich and unique soil was deposited here thousands of years ago by the Missoula Floods. Regardless of what is planted in it today, it can grow anything. And it sequesters carbon and provides habitat while growing crops.
- Intel should not receive more giveaways: Despite receiving $8.5 billion in CHIPS Act dollars, and $800 million in state property tax breaks between 2018 and 2023 alone, Intel is laying off 15% of its workforce and has several vacant buildings on its campus. A parcel of land that has been reserved for agriculture is not the limiting factor for Intel’s success.
- The process is undemocratic: Our land use program is designed to allow the public to have a say in how, where, and why their cities grow, and how we protect the natural resources outside our urban areas. The powers given to the Governor under Senate Bill 4 to override public planning only require one hearing and severely limit appeals. Hillsboro and the state have been very quiet about their intentions to develop this land as part of a proposal, which has foreclosed meaningful opportunities for public input. Residents should not be planned at, but planned with and for.
As stewards of the land, as caretakers of our democracy, as residents of Oregon we have the right to fight back against this. The only way we’ll win is if we raise our voices together.
Here are ways that You can help. Most take only minutes and cost nothing:
- Sign and share our petition. Ask the governor to oppose this land grab
- Friend “Friends of Smart Growth” on Facebook and share our posts: Especially share our petition posts!
- Share this email with your lists: Business, CSA, Nextdoor, friends and neighbors, etc.
- Donate and ask people to donate on your lists. We are entirely community funded and volunteer-led and we’re up against the city of Hillsboro and the governor! We can use your help.
- Come to the public meeting on October 10th starting at 6pm in person at the Hillsboro Civic Center or on zoom on our website, and to everyone who signs the petition.
- Testify: at the public meeting or in writing between October 3rd and 30th via email at Oregon.CHIPS@oregon.gov or by USPS to 900 Court Street Suite 255 Salem, OR 97301.
Thank you for your help, your dedication to Oregon, and for being willing to do the work to protect what we love about the state.
Aaron Nichols and Nellie McAdams
Friends of Smart Growth
Here are some recipes to enjoy:
Ratatouille with Chickpeas & Fennel
INGREDIENTS
Yield:4 servings
- 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
- ¾ pound zucchini, cut into large chunks
- 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
- 1 onion, sliced
- 2 red or yellow bell peppers, cored, seeded and sliced
- 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
- 5 garlic cloves, halved
- 1 teaspoon salt, more to taste
- Black pepper to taste
- ¼cup olive oil
- 3 cups cooked or canned chickpeas, drained
- 1 tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley
PREPARATION
- Step 1
Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
- Step 2
Transfer to the oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
- Step 3
Add chickpeas, stir and return to the oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Summer Minestrone
INGREDIENTS
Yield:6 to 8 servings
FOR THE SOUP
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- Salt
- 4 large garlic cloves, minced or pressed
- 1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
- 1 medium turnip, peeled and diced
- ¾pound zucchini, diced
- A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
- 1(15-ounce) can cannellini or borlotti beans, drained and rinsed
- 6 ounces green beans, cut into 1-inch lengths
- ½cup soup pasta, such as elbow macaroni, or broken spaghetti, or ¾ cup penne
- Freshly ground pepper to taste
- ¼cup slivered fresh basil leaves, or ½ cup pistou (see recipe)
- Freshly grated Parmesan for garnish
PREPARATION
- Step 1
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons of salt, reduce the heat to low, cover and simmer for 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
- Step 2
While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil for 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
- Step 3
Add the pasta to the soup and simmer for another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
- Step 4
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Winter Minestrone with Cabbage Pesto
INGREDIENTS
Yield:4 to 6 servings
- ½cup plus ⅓ cup extra-virgin olive oil
- 4 celery stalks, diced
- 2 medium carrots, peeled and diced
- 1 large yellow onion, peeled and diced
- 1 tablespoon minced fresh rosemary
- Fine sea salt and freshly ground black pepper
- 5 garlic cloves, minced, plus 1 extra minced clove for the pesto
- 1(14-ounce) can diced tomatoes, drained
- ½ savoy cabbage, cut into quarters, cored, then thinly sliced crosswise
- 2¼cups chicken or vegetable stock
- ½cup orzo (or similar pasta)
- 5 cups baby spinach
- 1(14-ounce) can black beans, rinsed under cold water
- 1 lightly packed cup fresh parsley leaves
- 3 tablespoons pine nuts
PREPARATION
- Step 1
Add ½ cup olive oil, plus the celery, carrots, onion, rosemary, 1½ teaspoons of salt and a good grind of pepper to a large casserole pot or saucepan. Cook over medium-high heat, stirring occasionally, for 25 minutes, until the vegetables have softened and slightly caramelized.
- Step 2
Add the 5 minced garlic cloves and stir for 2 minutes, just until slightly softened. Add the tomatoes and cook for 2 minutes more, stirring regularly, until the tomatoes have started to break down.
- Step 3
Next add 4 cups of sliced cabbage and cook for 4 minutes, stirring often, until the cabbage has softened and is nicely coated in the sauce. Add the stock and 3¼ cups of water, stir to combine, then simmer on medium heat for 20 minutes.
- Step 4
Add the orzo and cook for another 5 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan.
- Step 5
Remove from the heat while the orzo still has a little bite, and stir in the spinach and black beans. Set aside for 5 minutes to allow the orzo to finish cooking.
- Step 6
Meanwhile, make the pesto by pulsing the parsley and pine nuts with the remaining sliced cabbage, minced garlic and ½ teaspoon of salt in a food processor to form a coarse paste. Stir in the remaining ⅓ cup of oil and a good crack of pepper; transfer pesto to a small serving bowl.
- Step 7
Ladle the minestrone into individual bowls to serve, and top each with a spoonful of the cabbage pesto.
Fennel Salad with Apples and Walnuts
INGREDIENTS
Yield:10 servings
- 3 tablespoons lemon juice, plus more to taste
- ½teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- ¼cup extra-virgin olive oil
- 3 large fennel bulbs, thinly sliced on a mandoline
- 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
- 3 celery stalks, thinly sliced on a mandoline
- ⅓cup fennel fronds or roughly chopped parsley leaves
- ½cup toasted walnuts
- 2½ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
PREPARATION
- Step 1
In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- Step 2
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
TIP
- Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.
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 201
