Final Harvest of the 2025 Season!!

Fennel

• Winter squash

• Green and red tomatoes

• Hot peppers

• Sweet peppers

• Parsley or cilantro

• Stuffing peppers or eggplant or padrons

• Lettuce

• Cabbage or cauliflower or broccoli (we will share what we have ready- early bird gets the worm)

• Onions

• Potatoes

• Leeks

• Persimmons or apples (if we can get them out of the trees)

It is bitter sweet to write this note at the end of our regular season. It has been 28 weeks since we began the harvest. We started in the hoop houses with lettuce, greens and herbs and will end the season with similar fare. We start by thanking you, our members who support this endeavor and make it possible. Without the support, financial and physical, emotional and spiritual we would not do this work. We thank our family; Luna, Kody, Jacob, Courtney and Maris for trudging through the fields alongside us to bring in the harvests on Sundays. Luna is instrumental on Wednesdays. We thank Christine, Renee, Sue and so many more of you for showing up multiple times during the season to help when we needed it most. To Dee and Dan and Max (and someitmes Zusse) who have shown up to help prep for the parties and plant tomatoes on Sundays. To those whose names I have not written know that you are appreciated.

We take time to remember that we farm on Dick Road on colonized land. This land belongs to the original people; the Atfalati and Kalapuya of the confederated tribes of the Grand Ronde, the Confederated tribes of Siletz Indians, Cayuse, Walla Walla, and Umatilla. We strive to nourish the land while we live and farm it knowing that it is not ours. We hope to leave it better than we found it while supporting life in all its forms. From the birds to the insects to the microorganisms that we depend on

The upcoming year will bring many changes. Luna and Kody will move to their new house in North Portland. Jacob and family will move to McMinnville. That will leave the two farmers to fend for ourselves. A new model will arise, likely with less members and more volunteers. We will experiment with how the winter feels. Although the real work of the farm is done by Juvencio and myself the harvest help is vital to our spirits. Having 50 bunches of anything to harvest on one’s own feels daunting. We will lean on our subscribers and hope that we are held up as we continue to feed our community.

Just so you know nothing is dull or constant on the farm the wind of last week tore off the plastic of one of our best hoop houses. All planted up for winter it is now exposed until we can get the new, expensive plastic back over the house. Unexpected and constant reminders that mother nature is powerful and nothing is static. We planted in the high tunnel Thursday and will hope to get that garlic in the ground this week if the weather and time permits.

The battle to stop the Battery Storage Facility goes on. The zoom meeting is on October 30th and we need you all to show up and voice your opposition! here is the link to take action to protect our farm water supply for possible permenant contamination: via Zoom Webinar link:

https://us02web.zoom.us/j/88556556632

By Telephone: 1 669 900 6833

Webinar ID: 885 5655 6632 To provide public testimony during the hearing, you may testify by telephone or by Zoom Webinar.  Please contact the Hearings Clerk (503-846-8761), at least 24 hours prior to the meeting: 

Email: CPadmin@washingtoncountyor.gov

The PSB Auditorium (Room 148) in the Public Services Building has also been reserved to provide a means for community members with technology or other constraints to participate.

Yesterday after the farmers market we participated in the No Kings march in Beaverton. We saw some of you there and know many others were in Portland, Hillsboro and Forest Grove. We stand with democracy, the rule of law, the love of an immigrant nation. We will continue to fight for the values we adhere to. We will not stand by as the institutions we count on to make America great are diminished and abolished. The only institutions we want to abolish are those that seek to instill fear in our community. ICE is one of those institutions that has no place. As raids hit our community and members we know and count on are picked up and held captive we raise our voices and say “No more ICE”.  Here is a way to contribute to help free our community member Victor Cruz:

https://www.gofundme.com/f/help-locate-and-support-our-detained-father

We will harvest next Sunday, October 26th for $40. The sign up is here:https://docs.google.com/document/d/1IuCOlqaQsVW81YX73Aan3T0J3AXfyVir3U3B6JGQo8M/edit?usp=sharing

We have a Thanksgiving harvest on 11/23for $50: https://docs.google.com/document/d/1UK2GHNYq6Q_Cooz0aH19wr-nCeS-m08LL3_vGVAA4W4/edit?usp=sharing no need to be a member just enjoy the bounty. 

The Winter share starts on 11/2 and runs bimonthly through March. We are full for the Winter. Email us if you want in as we have a hard time saying no. Please consider next year. If you want to ensure your grocery bill does not go up with the rising costs of living, CSA is your best bet. Join our CSA in 2026 by paying your deposit in 2025. Sign-up included on Thanksgiving document above.

Off to harvest in the rain! See Recipes to enjoy this week:

One of our favorite soups:

Curried Winter Squash Soup

Farmer John’s Cookbook, John Peterson

Serves 6-8

•  3 T unsalted butter

• 1 cup chopped scallions (about 6)

• ¼ cup chopped fresh parsley

• 1 jalapeno, seeded, finely chopped

• 2 cloves garlic, minced

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

• 4 cups chicken or vegetable stock

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

• 12 whole curry leaves (optional)

• ½ teaspoon ground allspice

• ¼ teaspoon ground mace (I skipped this)

• pinch freshly grated nutmeg

• 2 teaspoons curry powder

• salt

• freshly ground pepper

• ¼ cup chopped fresh parsley 

Melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeno, and garlic,; cook, stirring occasionally, for 5 minutes.

Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, all spice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered until the squash is very tender, about 45 minutes.  Let cool slightly.

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

Transfer the soup back to the pot.  Stir in the curry powder and add salt, pepper to taste.  Return the soup to a simmer to heat through.  Garnish with the parsley just before serving.

Green Tomato Frittata

• 1 lb green tomatoes

• freshly ground pepper to taste

• Cornmeal for dredging

• 3tablespoons extra virgin olive oil

• ¼cup finely chopped onion

• 2garlic cloves, green shoots removed, minced

• 1tablespoon slivered fresh basil

• 1tablespoon snipped chives

• 8large eggs

• 2tablespoons low-fat milk

• Core the tomatoes and slice half of them about ⅓ inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.

• Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.

• Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.

• Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about ½ teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.

• Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

Green Tomato Pie

Green Tomato Pie

Ingredients

• 1-1/2 cups sugar

• 5 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• Pinch salt

• 3 cups thinly sliced green tomatoes (4 to 5 medium)

• 1 tablespoon cider vinegar

• Dough for double-crust pie

• 1 tablespoon butter

Directions

• Preheat the oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond the rim of the plate. Add filling; dot with butter.

• Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to the edge of the bottom crust; flute edge.

• Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

Winter Squash and Sweet Potato Curry

1 medium sweet potato,  peeled and cut into 1” chunks

3-4 c. Of 1” chunks of winter squash,  peeled/seeded

1/4 can of coconut milk

2-3 whole kaffir lime leaves

Handful of cilantro,  chopped

Curry Sauce:

3/4 can coconut milk

3 cloves garlic,  roughly chopped

1 thumb sized piece of ginger,  sliced

1 Tbs ground coriander

2 tsp ground cumin

1/2 tsp turmeric

3Tbs fish sauce

1 fresh. Red chili, sliced

1/2 tsp cayenne

1.5 Tbs fresh lime juice

1 tsp sugar

Place all the curry sauce ingredients in a blender or food processor and blend well.  Lightly oil a large heavy bottomed pot,  then pour in the sauce.  Add 1/4 c water,  plus lime leaves and ring to a boil

Add the squash and sweet potato.  Bring to a boil then simmer until veggies are tender.  May add chicken, tofu or chick peas for protein. I like to add sliced red pepper for color.

Greek Winter Squash and Leek Pie

2.5 lbs winter squash,  seeded and cut into 4" chunks

1/2 c chopped parsley

1/4 cup chopped fresh mint

Pinch nutmeg

1 cup crumbled feta

1/2 c grated parmesan

3 Tbs olive oil plus 3-4 Tbs for brushing film

3 large leeks, cleaned and chopped

2 large cloves garlic, minced

3 eggs

Salt, pepper

9 sheets of filo

Steam the squash chunks until tender,  about 15-20 minutes,  then drain and allow to cool.  Remove the peel  and puree with a potato masher.  Place it in a large bowl and mix in parsley, mint, feta and nutmeg.  

Preheat oven to 375.  Heat 2 Tbs of oil in a frying pan and sauté the leeks 5-10 minutes until just tender,  then mix in garlic and sauté a minute more.  Remove from heat and add to the squash mixture.  Beat  the eggs then mix into the squash.  Season to taste with salt and/salt and pepper

Brush a 10-12” tart pan with olive oil and layer in 4 or 5 sheets of film,  laying them out so that they overlap at the bottom but also hang over the edges of the pan all around.  Fill with the squash mixture,  then fold over the film,  oiling as you go. Layer the remaining film on top,  rushing the top with oil and making a few slashes to vent steam.

Bake 30-45 minutes until golden brown.

Fennel Celery Apple Salad

3 Tbs lemon juice

1/4 c EVOO

1-2 cloves garlic,  crushed

Salt, pepper to taste

1 large or 2 small heads fennel,  thinly sliced

4-5 stalks celery,  thinly sliced

1 tart apple,  cored, quartered and thinly sliced

Whisk the lemon juice, oil and garlic together and season to taste.  Combine with remaining ingredients and allow to sit at least 15 minutes before serving.

Top with chopped fennel Fronds or fresh chopped basil,  and either fresh grated Parmesan or crumbled blue cheese.