Week #13, 2025
Lettuce
Herb (cilantro or dill or parsley)
Basil
Kale
Broccoli
Cabbage
Beets
Green onions
Zucchini
Green beans or cherry tomatoes??
Elephant garlic
Cucumbers or tomatoes
Potatoes
My mind has been preoccupied with the gutting of health care in this country. The 1% will get their tax cut on the backs of the most needy who will be deprived of healthcare. My patients won’t get their diabetes medications and will have to choose between food, paying for electric bills or medications. People live in fear of ICE in a police state, while the supreme court rolls over and lets trump deport people to unstable countries where they face uncertain treatment. Is this a country I feel proud to be part of? Absolutely not. I try not to dwell on all of the negativity but the worry and dismay creeps in, as I sit here waiting at the emergency vet I have more time to be morose.
Unfortunately that was not one trip to the emergency vet but 2. I ended up back with Zuko at Dove Lewis on Friday night. He had three seizures and then was post-ictal. Fortunately Luna and Kody accompanied me into Portland. We left him overnight and three afters we got home he stopped breathing. Kody and I rushed back to say our goodbyes. He was not in pain at that moment and we let him go. I have broken down crying many times in the last 24 hours since his death. He was such a part of our family and our farm. He was the friendliest attention demander who made a toy out of any object. He kept us company while we worked and greeted me when I got home from a long day at work. He got 6 months of being top dog with Oliver to challenge him and now his life was cut short. The vet thinks it was a brain tumor, all we know is the daily sadness of not having him by our sides. We laid him to rest below the pear tree to the left as you enter the orchard. He will remain in our hearts forever. I know for me it will be a while before I can open my heart to another dog, the hole they leave when they die is too great.
Hard to shift gears but the new finquita t-shirt is being ordered. If you want in on your choice of colors please complete the following form and make your payment. We expect them here by the beginning of August. The final date to order is July 20. https://forms.gle/ULCswq11TXdEJBGRA
Flower subscription correction: if you purchase for the month of August or September of both you will get 4 or 8 bouquets for $13/each instead of market price of $18 and farm price of $15.
(previously listed as $44 for 4 weeks will be $56) Thanks for supporting your farmer’s love of flowers!
Recipes from Sue:
https://plantyou.com/wprm_print/zucchini-gnocchi
Broccoli Salad with garlic and sesame (I used a mixture of broccoli, Chinese broccoli and peeled chunked kohlrabi)
11/2 tsp red wine vinegar
1 tsp kosher salt
2 lb broccoli (or other veg) chopped into bite-sized pieces
3/4 c EVOO
4 fat garlic cloves, minced
2 tsp cumin seeds
2 tsp sesame oil
Large pinch red pepper flake
Toss the veggies with the vinegar and salt and let them sit in a large bowl.
Heat the EVOO in a frying pan, then add the garlic and the cumin seeds and swirl around for a minute or two until fragrant.
Add the sesame oil and red pepper flakes. Pour over the veggies. Allow to sit 1 hour before serving. Keeps well for several days in fridge.
The “spanakopita” I made with last week’s greens
1 bunch collards
1 bunch beet greens, stems removed
2Tbs chopped parsley
2 Tbs chopped fresh dill
1/2 c. Chopped onion
1/3 c plus 2 Tbs EVOO
2 eggs
1 lb cottage cheese
4 oz feta, crumbled
Salt, pepper to taste
1 pack filo
Trim greens of the toughest ends of the stems, then blanche in hot water until wilted/soft. Chopped well and put in a sieve to drain excess moisture (when cool, squeeze out as much moisture as you can)
In a large skillet, sauté the onions in the 2 Tbs of oil until soft, then take off the heat and stir in the fresh herbs and the greens to mix well. Allow to cool a bit and then add in the cheeses and eggs, salt and pepper to taste.
With the remaining EVOO, lightly brush a 9x 13 pan and then line with film allowing some to hang over the sides, brush with oil, then more film until you have done 4 or five layers. Spread the greens into the film, start folding over the overhanging parts and then place an oiled sheet of film over the top, fold it, and repeat (you want about 4 layers of film on top. Tuck the corners in and brush with oil. Slash a few vents across the top. Bake at 375 until golden. Serve hot or cold.
Zucchini and Fennel Salad
3 medium nukes
2 medium bulbs fennel
1 large or two small shallots
Kosher salt
3 small lemons
3 tbs red wine vinegar
1 tsp fresh cracked black pepper
1 loosely packed cup roughly chopped parsley
1 loosely packed cup fresh dill fronds
1/2 c. Loosely packed chopped fresh mint leaves
1 c toasted pine nuts or pistachios
Slice the dukes lengthwise into 1/16th” ribbons. She the shallots and the fennel crosswise into similarly thin slices, add to the dukes and toss w/2 tsp kosher salt.
Zest the lemon over the veggies, then juice 2 of the 3 lemons, reserving the juice of the Hird for fine tuning. Add the vinegar and the pepper and mix well. Taste and add salt, pepper or lemon juice as needed.
Just before serving toss well with the herbs and toasted nuts.
SMITTTEN KITCHEN POOLSIDE SLAW
DRESSING1 tablespoon minced fresh ginger1 medium garlic clove, minced
2 tablespoons well-stirred tahini
2 tablespoons white miso
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive or a neutral oil
Salt and Sriracha to taste
SLAW4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas
2 cups thinly sliced red, green, savoy, or napa cabbage
1 cup chopped salted peanuts
1 cup thinly sliced scallion (white and green parts)
Handful chopped fresh cilantro, if you wish
About 1 cup Miso-Sesame Dressing (above)
1 pound grilled chicken thighs, thinly sliced (optional, see Note)
Make the dressing: Combine all dressing ingredients in a blender and run until smooth, scraping down sides once. You can also hand-whisk the ingredients in a bowl, but be vigorous so the chunky ingredients smooth out. Taste and adjust ingredients to your preference.
Assemble the salad: Holding back a little of the peanuts, scallion, and herbs for garnish, add all ingredients to a large bowl and toss with half of the dressing, adding some or all of the remaining dressing to taste. Season with salt and pepper, if needed. Sprinkle with reserved peanuts, scallions, and herbs for extra prettiness. Eat right away or bring it somewhere wonderful in a cooler and eat it in a few hours.
Do ahead: The dressing and chopped vegetables (except the cilantro, which might wilt faster), stored separately, will keep for up to 5 days in the fridge.
Here is a recipe Polly from pumpkin ridge recommended and we made last night- it was good and used up tons of zucchini!
https://www.loveandlemons.com/zucchini-pasta/