Week #15 and 16, 2025
Green onions or red onions
Zucchini
Potatoes
Cucumbers
Tomatoes
Cherry tomatoes
Basil
Herb
Green beans
Currants
Translucent apples or plums
Cabbage or broccoli
This list of veggies is subject to change as it represents some of what we will have over the next two weeks. Luna and I leave for Oaxaca this week and will return for the harvest on August 3. Juvencio will be in charge of the farm and Kody, Jacob, Courtney and Maris will be helping out to a greater or lesser extent.
The news from our federal government gets grimmer each day. I awoke this morning to thoughts of what the congress did in rolling back previously approved funding for USAID and public broadcasting at the behest of Trump and I am sick. They gave him the power of the purse and have ceded their own voice. I think about all of the ramifications, and I am dizzy.
I had a great conversation with one of Senator Wyden's staffers about the rule change proposed by HHS that will affect everything we do and every service we provide to young families and children. The staffer promised to draw Wyden's attention to this rule change but there are just so many horrid changes being put forth that everyone's heads are spinning. They (the Trump administration has proposed to remove all benefits: WIC, housing, SNAP benefits, health care, you name it from households with people who are "alien" (their word) in them. Citizen children entitled to food, housing, and headstart will not receive those benefits. Here is your chance to weigh in on this horrific change. Follow the link and add your comments by clicking the subtle green button in the right hand corner.
Federal Register :: Personal Responsibility and Work Opportunity Reconciliation Act of 1996 (PRWORA); Interpretation of “Federal Public Benefit” Share widely to your communities, I challenge you to share with at least 10 people to multiply your impact. Please do call your senators weekly and your congressperson. It really does matter. It actually matters that you speak with their staffers. We have to share stories of how real lives are affected by decisions that are made at the federal level.
We also should call our Governor’s office and let her know we oppose her handing over the names of all people who have received expanded health care benefits due to our state's progressive stance on healthcare for all. She is contemplating handing over this personal information to the feds! I say "No": that is protected information and the feds have no right to. Call her office today.
Don’t forget to place your order for a “La Finquita” t-shirt. The order will not be placed until early August so you have time to contemplate how many shirts you need for the whole family. You can rep the farm in many different colors and consider getting one of each. Here is the order form: https://forms.gle/WM6mo7xd4qh7TBWYA
Recipes for this week:
Tomato Green Bean Salad with Chick Peas, Feta & Dill
3/4 lb green beans, trimmed
2 Tbs lemon juice
1 Tbs red wine vinegar
1 clove garlic, minced
3 Tbs EVOO
1 pint cherry tomatoes, halved
2 c cooked chickpeas
4 oz feta, crumbled
2-3 Tbs chopped dill
Blanche the beans by cooking in boiling salted water until crisp tender, about 2 minutes. Transfer to a bowl of ice water to stop cooking, then drain and blot dry with a towel
Make the dressing: in a small bowl, put the lemon juice, vinegar, garlic and salt and pepper to taste; whisk in EVOO
Combine all ingredients in a bowl and mix gently to coat. Allow to marinate 10-15 minutes before serving
Scarletts Tuna Salad
1/2 c rice vinegar
1 Tbs sugar
2 tsp kosher salt
1 red onion (two purplettes) thinly sliced
3 thin-skinned cubes, thinly sliced
2 scallions, thinly sliced
2 limes juiced ( about 1/4 c)
5-7 oz olive oil packed tuna
1 avocado, peeled and cubed
3 Tbs EVOO
Handful each of basil, cilantro and mint leaves, coarsely torn
In a clean glass jar with a tight fitting lid, mix vinegar, sugar and 1 tsp kosher salt with 1/2 c hot water; shake to dissolve sugar. Bring a small pot of water to boil and add the onions; let sit for a few seconds and then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour or will keep in the fridge for several weeks.
In a large bowl, dress the cubes and green onions with the remaining tsp of kosher salt and the lime juice. Pour into a deep serving plate or wide bowl, including all the liquid that is in the bowl. In the now empty bowl, spoon the tuna and its oil out and break into bite sized pieces. Add the avocado, # Tbs of pickled onion and 1 Tbs of the pickling liquid and mix gently with your hands to dress. Scatter over the cucumber mixture and season with salt and/salt and pepper. Cover with the herbs and drizzle with EVOO.
Serve right away with good bread for soaking up the juices.
Cold Noodles with Zucchini
1 large zucchini
Kosher salt
3-4 oz dried ramen noodles
2 tsp maple syrup
1 1/2 tsp soy sauce
1 tsp fish sauce
1 tbs neutral oil
Lemon or lime wedges for serving
Trim the zucchini, slice in half lengthwise and slice into 1/3’” half moons. Sprinkle with salt and let sit 10-30 minutes to draw out excess moisture
Cook and drain the noodles
Stir together the maple syrup, soy and fish sauce; set aside
Pat the zucchini dry. Heat a large skillet over high heat, then add the oil. When it starts to shimmer, arrange the zucchini slices in a single layer. Cook until brown on one side, then flip and cook the other side (1-2 minutes/side)
Transfer to the bowl with the sauce. Add 1/2 c cubed ice and toss until cool. To eat, pour the zucchini and sauce over the cooled noodles, spritz with the citrus juice and serve.
Marinated Celery Salad with Celery Leaves and Chick Peas
3 Tbs sherry vinegar (or white balsamic)
1 Tbs Dijon mustard
1/2 tsp maple syrup or honey
Salt and pepper
2 garlic cloves, smashed
1/3 c olive oil
4 c cooked chick peas
4-5 large celery stalks, thinly sliced
2 large scallions, thinly sliced or 1/4 c thinly sliced red onion
1-2 cups loosely packed celery leaves, coarsely chopped
1/4 c loosely packed basil leaves, rolled and julienned
1 pint cherry tomatoes, halved
In a large bowl, whisk together the maple syrup, vinegar, salt and pepper. Drop in the garlic cloves and set aside for 15-30 minutes to let the garlic infuse the vinegar.
Gradually whisk in the olive oil. Mix in the chick peas, celery and scallions. Cover and let sit for at least 2 hours.
To serve, fold in the chopped celery leaves and basil and cherry tomatoes.
Sheet Pan Zucchini, Tomatoes and Feta
2 medium zucchini
1 pint cherry tomatoes, halved
2 Tbs olive oil
2 tsp soy sauce
1 tsp ground cumin 1/4 tsp red pepper flakes
8 oz block of feta, broken into bite sized chunks
1/4 c. Torn basil or cilantro leaves
Heat the broiler with a rack 6” from the heat source.
Trim the zucchini and quarter lengthwise. Trim off the center seeded part and discard.
On a sheet pan, toss the zucchini and tomatoes with olive oil, soy sauce, cumin and red pepper flakes. Arrange skin side down.
Broil until the zucchini is darkened in spots and the tomatoes are starting to break down, 3-4 minutes. Remove from the oven and flip the zucchini wedges over . Tuck the feta chunks into the empty space in between the other veggies. Return to the oven and broil another 3-5 minutes until the feta is golden. Top with the herbs and a drizzle of EVOO; serve with crusty bread.
Zucchini Frico
1 medium zucchini, sliced into 1/4” rounds
1 c. Fresh grated parmesan
Fresh basil leaves
Cracked black pepper.
Brush a large non-stick skillet with olive oil and heat over medium high until hot. Arrange half the zucchini rounds in a single layer and cook undisturbed for 2-3 minutes or until dark gold; carefully flip and cook the other side.
Sprinkle 1/2 the cheese evenly over the zucchini and spaces in between. Cook, without moving, until the cheese looks Lacey and translucent, about 5 minutes. Tip the skillet and, using a spatula, gently slide the rico onto a large plate. Sprinkle with the torn basil and the pepper. Repeat with the remaining zucchini and cheese; break into pieces to serve.