Week #14, 2025
Zucchini
Cucumbers
Cherry tomatoes or slicing tomatoes
Cabbage or broccoli
Purplette red onion or scallions
Basil
Cilantro or parsley or dill
Kale
Green beans or beets
Lettuce
Celery
Juvencio and I were out way too late last night. We had a great time dancing the night away, catching up with old friends, and meeting new ones. We celebrated the wedding of Mikaela and Lucas. Mikaela spent years with us here on the farm and it was so wonderful to be at a hilltop winery where Lucas works kicking up our heels. Today we must pay. . . with sleepy eyes and some aching joints I roll out of bed to write first and then harvest before the scorching suns makes it unbearable.
The farm is not the same without our dear Zuko. I come across sticks he has left in the paths, holes he has dug in search of gophers he never caught and I miss him. He was such a fixture here, a memeber of our family. Life has to march on even with the loss. Juve prepped fall beds and I transplanted on Friday. We got the first bed of radicchio planted, the fall cabbage and some of the fall broccoli and cauliflower. Every bed that had spring garlic, lettuce or herbs has to be turned over for fall and winter favorites. Farming is different (and similar) to home gardening. We are never done planting. We have to think about what you will eat in October and March. Home gardeners can do the same, but often space is an issue. We encourage you to pull out those spring peas and plant beans or broccoli or something you can enjoy all year like kale. We have two more weeks at the Beaverton Farmers Market before we take August off. We have all you will need for that fall/winter garden.
Once it cools off a bit later in the week I will try and get as much of the fall crops planted as possible before Luna and I leave to Oaxaca. The radicchio, fennel, cabbage, overwintering cauliflower and broccoli must get in the ground. When I return it is time for daikon to be seeded and to think about napa cabbage, carrots and beets. I am busy harvesting flowers every moment I can. Wreath making starts in ernest on my return.
Don’t forget to place your order for a “La Finquita” t-shirt. You can rep the farm in many different colors and consider getting one of each. Here is the order form: https://forms.gle/WM6mo7xd4qh7TBWYA
You can always sign up or show up to help us harvest. From now until the end of October we are swamped with veggies and soon fruit. Please consider joining us on any Sunday or Wednesday from 7:30-11:30. I can’t tell you how many people I see on a weekly basis who remember the harvest as a great experience. It connects you to your food, to us and to Mother Earth. Last night at the wedding I saw a young woman who still fondly remembers planting leeks with me and pulling them out of the ground many months later. We talked with others about the epic onion harvest pulled from the depths of thistle infested beds. Sue reminds me of the time I planted sugar snap peas next to one another and she got claustrophobic as the vines closed in on her. You build your memories and those of your children. Come join us.
How to use 9 - 10 zucchini in a week:
Zucchini & herb Gazpacho
2 1/2 lbs coarsely chopped zukes
2 Tbs butter
1 thick slice bread
1/4 c each chopped basil, mint and parsley
2 Tbs olive oil
3 Tbs lemon juice
1 c. Water
Salt 7 pepper to taste
Garnish: toasted pine nuts
Saute the zukes in the butter over medium heat until tender, about 15 minutes. Allow to cool to room temp.
Add remaining ingredients and puree with immersion blender or in a food processor or blender; adjust seasoning and thickness to your preference.
Zucchini Fritters (Smitten Kitchen)
1 lb zucchini, coarsely shredded
1 tsp Kosher salt
3 green onions, thinly sliced
1 egg, beaten,
1/2 c flour
1/2 tsp baking powder
Sunflower or canola oil for frying
Optional add ins: crumbled feta, corn kernels, chopped cilantro or basil, finely chopped jalapeño or red pepper flakes
Toss the zucchini with the salt and let sit for 30 minutes. Dump into a clean dish towel and squeeze out as much moisture as you can.
Combine with other ingredients and season as you’d like w/salt and pepper.
Heat oil in a heavy pan, about 2 Tbs, until shimmering but not smoking. Scoop up about 2 Tbs of the zucchini mixture and form into a loose patty and slide into the oil (it should sizzle). Compress it a bit with the back of a metal spatula, and let cook until starting to brown around the edges, then flip to cook the other side. When both sides are crispy brown remove to paper towel to blot grease. As you cook all the batter you will likely need to add a bit moe oil to the pan.
Makes 10-12 fritters.
Zucchini and Corn Lasagna
3 1/2 lbs zucchini (about 10 medium, or fewer big ones) trimmed and sliced lengthwise into 1/4” thick strips
1 3/4 tsp kosher salt, divided
3 Tbs olive oil, divided
1/2 c chopped shallot or red onion
2 cloves garlic, chopped
2 c. Raw corn kernels (cut from 2-3 ears of fresh corn)
1 tsp fresh thyme
1 lb ricotta cheese
1 1/4 c shredded fresh parmesan cheese
1 large egg, beaten
1/4 c chopped fresh basil
Salt, pepper to taste
Spread zucchini slices out on a clean dish towel (or two) and sprinkle with/ 1 /12 tsp salt and allow to sit for 30 minutes. Meanwhile, heat a grill to medium.
In a large skillet, heat 1 Tbs olive oil and sauté the shallots and garlic until soft, then add the thyme and corn kernels and cook just until corn is heated through, about 2-3 minutes.
Remove from heat and dump into a large bowl Stir in the ricotta, half the parmesan, basil and egg. Season to taste with salt and/salt and pepper.
Blot the zucchini dry with another clean dishtowel and brush all over with the remaining olive oil. Grill until grill marks appear, turning once to get both sides. (When I haven’t had a grill I have just broiled the zucchini slices)
Preheat over to 375.
Butter or oil a 9x13 baking dish. Arrange a quarter of the zucchini slices over the bottom of the pan, overlapping slightly. Spread a third of the zucchini ricotta mixture over, then repeat 2 more times, then end with a layer of zucchini. Sprinkle remaining parmesan across the top and bake until golden brown, about 40 minutes. Allow to cool for about 20 minutes before slicing/serving.
Make ahead: assemble and keep in the fridge for up to a day before baking.
One Pan Zucchini Pesto Orzo
2 medium zucchini, diced
1 large yellow onion, thinly sliced
1/4 c EVOO
1/2 tsp red pepper flakes
1 1/2 tsp salt
1 3/4 c vegetable or chicken stock
1 c. Orzo
1 lemon, zested and halved
1 c. Halved cherry tomatoes
5 oz fresh mozzarella, cut into cubes
1/2 c grated parmesan
1/4 c chopped mint
1/2 c store bought (or home made!) pesto
In a large non-stick or cast iron pan over medium heat, combine the zucchini and onion with olive oil, red pepper flakes and 1 tsp salt. Cook the mixture, stirring only once or twice, 10-12 minutes or until the jukes and onion turn golden brown.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest. Cover and simmer over low heat until the orzo is nearly cooked through and most of the liquid is absorbed, 10-14 minutes.
Meanwhile, in a small bowl toss together the tomatoes, mozzarella, pinch of salt pinch of red pepper flakes and drizzle of oil and let marinate. Once the orzo is nearly done, stir in the juice of 1/2 lemon, parmesan, mint and pesto. Cover the pan and cook for a minute or two more. To serve to with tomato mozzarella mixture.