Week #11, 2025

Written By Lyn Jacobs

Lettuce

  • Herb (cilantro or dill or parsley)

  • Basil

  • Kale

  • Broccoli or cabbage 

  • Kohlrabi

  • Beets

  • Green onions

  • Zucchini


We just celebrated the summer solstice with our kids and their friends. A big pot of chile verde, rice, beans, marinated chicken and carne asada beef. Mexican style coleslaw, farm salad and a little Mezcal (or drink of your choice) to seal the deal. Today we celebrate our granddaughter Maris’ first birthday. As our country heads into more destruction and chaos we will take time to see and love those around us. Please do take time to smell the roses while keeping up the resistance to Trump's tyranny.


On the farm, the rain sent shock waves. We were so happy to get the blast from Mother Nature. We wish it would have been on Friday and not Saturday (market day so only half the customers showed up) . We have tons of veggie starts for your summer garden so check us out on our market website: https://pumpkinridgegardens.square.site/. I have a lot of those starts right here on the farm if you need them today text me and I can try and pull together a selection. While Luna and I were at the market getting soaked Juvencio was pulling weeds from hoop house #4. It is transformed and as soon as we clear the debris we will get fall crops transplanted. 


Guess who needs weeding again? Like clock work the onions and shallots are growing strong and so are the weeds in between. They are ready for weeding round #3, any takers? You can join us for the harvest Sundays or Wednesdays from 7-11, show up or sign up here: https://docs.google.com/document/d/1FL3CyLaWZHN0JNY1HkbPjt9qZoVuu-aBmykZ0YMBSzE/edit?usp=sharing . We can always direct you to the onion patch and you can pull weeds until you are content. If you are like Christine, who saved the “Purplette” onions a few weeks ago, you will be compelled to weed the entire bed. I am teasing as the beds are 150 feet long and overwhelming for even die hard weeders. You can show up on a Thursday like Missy and say “I’ve got an hour or two - show me where to go”.


Other big news! We will be ordering t-shirts again. I will send info in an email with the order form. We are excited to spread the joy of La Finquita far and wide. Last order 2 years ago we outfitted most of the Argueta family with t-shirts to blanket Honduras. We sent them off to Switzerland and Canada. Just give me 28 hours a day and it will all get done, but alas there are only 24 hours and some of those have to be spent sleeping.


Lastly, Mark your calendars for the Harvest Festival October 12th. We have so many pumpkins, fingers crossed and our new halloween decor. We love the summer but the fall is when the farm shines.


Off to harvest.



Delicate Grilled Kohlrabi

Ingredients

  • 3-4 bulbs of kohlrabi

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon sweet paprika (or to taste)

  • salt and pepper to taste

Instructions

  1. Remove greens and stems from the kohlrabi bulbs.* Cut away any tough areas at the top, root, or where the stems were attached. You can peel the whole bulbs if you want to, but it is not necessary.

  2. Cut into round slices of about ½ inch.

  3. Coat with olive oil, then season with garlic powder, paprika, salt, and pepper.

  4. Grill over medium heat for about 15 minutes with the grill covered, flipping once or twice. The kohlrabi should be more tender but still firm, and will have some grill marks.

Notes

Reserve the greens - they can be used like collard greens or kale in a variety of recipes.

Kohlrabi is edible when raw, so you can grill for a shorter period of time to keep it crispier, or grill longer to make it more tender.


Sue’s famous Paleo GF/dairy free chocolate zucchini muffins

Makes 12 muffins

1 c smoothie almond butter

3 Tbs maple syrup

2 Tbs cocoa powder

1 c. Shredded zucchini,  squeezed to remove excess water

2 large eggs

1 Tb pure vanilla

1 tsp apple cider vinegar

1/2. Tsp baking soda

1/8 tsp salt

2. Tbs choc chips


Preheat the oven to 400.  Blend nut butter, eggs, maple, cocoa and vanilla.  Add baking soda and vinegar (it will fizz) Blend,  then blend in zukes and choc chips.  Spoon into paper-lined muffin teas and bake until.  Firm to touch,  then cool.


Choc Zuke Bread w/Flaxseed

2 loaves

1/2 c soft butter

1/4 cooking oil

3/4 c. Ground  Flaxseed

2 eggs

1 1//4  c sugar

1 tsp vanilla

2.5 c flour

1 tsp soda

Pinch salt

1/2 c.  Chocolate chips

1/2 c buttermilk

4 Tbs cocoa

1/2 tsp cinnamon

2 c. Grated zucchini

1/4 c nuts.

Grease and flour 2 loaf pans cc

Mix butter, oil, eggs, sugar,  flax, vanilla and milk together.  Add dry ingredients and mix well,  then fold in zukes,  choc and nuts.  Mix well. Pour into pans and bake at 350 for 45 min

Or until firm

BEET GREEN AND FETA PINWHEELS

Ingredients

    1. 1 sheet all butter puff pastry, thawed

    2. 1 tbsp avocado oil

    3. 1 cup roughly chopped beet greens, approximately greens from 1 bunch of beets

    4. 1 cup baby spinach

    5. 2 cloves garlic, finely minced

    6. 1 tsp dried oregano

    7. Salt and Pepper, to taste 

    8. 1 egg

    9. 1/3 cup Feta, crumbled

  • INSTRUCTIONS

    1. Preheat the oven to 400°F.

    2. Heat avocado oil in a small skillet on medium heat. Add the chopped beet greens and spinach, and cook until fully wilted. Add garlic, oregano, salt and pepper, and cook until the garlic is soft and translucent. 

    3. Drain excess moisture from the beet green and spinach mixture.

    4. Roll out the puff pastry sheets to get a smooth, even layer, approximately 12 inches by 12 inches.

    5. Beat the egg to form an egg wash, and spread the egg wash evenly over one side of the puff pastry.

    6. Spread the beet green and spinach mixture over the puff pastry sheet, leaving one inch on one side clear from any filling. Add the feta cheese on top of the greens.

    7. Tightly roll the puff pastry to form a log, with the unfilled edge at the outside of the roll. Seal the log together by pinching the unsealed edge to the edge of the log.

    8. Chill the pastry for 10 minutes in the freezer, then cut into 8 evenly sized pinwheels. Top with the remaining egg wash. 

    9. Line a sheet pan with parchment paper, then arrange the pinwheels in staggered rows.

    10. Bake for 20-25 minutes or until golden brown and cooked through. 

      Creamy Kohlrabi Soup

      I’ve served with a little dollop of sour cream, but if you want to keep this vegan, simply serve scattered with herbs and use olive oil instead of butter. Try and choose small, tender kohlrabi for this recipe, of which you’ll need approx. 3-5, but should your kohlrabi be a little older and larger, pass the soup through a fine sieve once pureed to remove any possible graininess. 

      Servings: 4
      Ingredients

    11. 2 tablespoons butter, ghee or olive oil

    12. 1 medium onion finely diced

    13. 2 cloves garlic finely chopped

    14. 750 grams kohlrabi peeled and cubed

    15. 2 medium potatoes (approx. 220g) peeled and cubed

    16. 5 cups vegetable stock

    17. 1 bay leaf fresh or dried

    18. fine sea salt and ground white pepper

    19. Sour cream or crème fraiche, to serve optional

    20. Roughly chopped chives and parsley and buttered toast to serve

  • Instructions

    1. Melt butter/ghee/olive oil in a large saucepan over medium-high heat, add onion and garlic and cook, stirring often, until tender but not coloured. Add kohlrabi, potato, vegetable stock and bay leaf. Season with a little salt and white pepper, give it all a good stir and bring to the boil. Reduce heat to a simmer and cook for 15-20 minutes or until the vegetables are tender. Remove from the heat and puree until smooth using a stick blender. Taste and adjust seasoning. Serve hot with a dollop of sour cream/crème fraiche, chopped herbs and buttered toast. Store any leftovers in a lidded container in the fridge for up to 3 days.

  • Notes
    Sue’s Favorite Beet Salad

  • Roast your beets:  scrub them clean,  then put in an ovenproof Dutch oven with a 1/4” of water and roast at 400 until easily pierced with a knife.  Allow to cool slightly and then slip the skins off and discard.

  • Thickly slice or chunk the beets,  then put in a container with a crushed clove of garlic and a few tablespoons of white balsam or rice vinegar.  Store covered in the fridge.

Grilled Kohlrabi with Dijon Vinaigrette

Ingredients

  • ½ cup canola oil

  • ¼ cup Dijon mustard

  • ¼ cup apple cider vinegar

  • 1 shallot, roughly chopped

  • 2 cloves garlic

  • 1 tbsp liquid honey

  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme, crumbled

  • 1 tsp smoked paprika

  • 1 tsp salt, divided

  • 1 tsp freshly ground pepper, divided

  • 6 thinly sliced peeled medium kohlrabi (¼ inch)

  • 1 tbsp canola oil

  • 1 tsp grated lemon peel, optional

Directions

  1. Preheat natural gas barbecue to medium-high heat for 5 – 10 minutes.

  2. To make dressing, combine ½ cup oil, Dijon mustard, vinegar, shallot, garlic, honey, thyme, paprika, ½ tsp salt and ½ tsp pepper in a mini food processor; purée until smooth.

  3. Toss kohlrabi with 1 tbsp oil, ½ tsp salt and ½ tsp pepper. Grill kohlrabi until tender, but still slightly crunchy, about 3 minutes per side.

  4. Garnish with lemon peel. Drizzle dressing over grilled kohlrabi or serve on the side.

Lyn Jacobs
Next

Week #10, 2025