Week #23, 2025

Grapes ( more along the fence line help yourself to the left as you enter the farm)

• Eggplant or green beans

• Tomatoes

• Cherry tomatoes

• Sweet peppers

• Hot peppers

• Onions

• Potatoes

• Basil

• Zucchini

• Cucumbers

• Beets or chard

This week has been such a rollercoaster of amazing events, great connections with people and outrage at the local (BESS), threats to funding of non-profits whose mission is to help the immigrant population, and national situation/fascist regime. I try to stay focused on the excellent and helpful local work while taking some type of small action to make our local or national condition better. Here are some ways I did this during the past week:

1. PIRC: Donate | Portland Immigrant Rights Coalition

2. Virginia Garcia Memorial Health Center: Make A Donation

3. Oregon Food Bank:Oregon Food Bank

4. Opposition to the BESS (Blackrock battery storage facility seeking approval < 1 mile from La Finquita) send venmo, cash or check to us at La Finquita and let us know you want it to go to this fund and we will make it get there! I am dropping the check today to pay for lawyer representation. We have raised $600 from members so far and we are giving $500 towards this fight.

5.  Sign the petition https://chng.it/PDmQvzsPD6 to make Washington County have a public hearing!

6. You choose your passion and get involved!

Funding for Virginia Garcia Memorial Health Center is under threat. Our Executive leaders and foundation are having to spend time, money and creative energy strategizing on how to meet the needs of our patients given different funding scenarios. This is outrageous and I do not believe the majority of people support these policies.  Do not even mention ICE and the lawlessness that the Supreme Court fast tracked to allow. Why create a nation of people who live in fear unless that is your goal?

 I am so frustrated with the colossal waste of time the TRUMP administration is inflicting on the entire nation. Instead of working together to improve the lives of the most disadvantaged and needy (and everyone) we are spinning our wheels trying to stop the unraveling of the safety net, environmental policy, healthcare etc. etc, etc. He is causing the spread of AIDS in Africa by halting the amazing work of PEPFAR. Read more here and you too will scream: https://www.cnn.com/2025/09/13/africa/hiv-aids-program-cuts-trump-pepfar-intl. 

Here on the farm - we have an abundance of cherry tomatoes and grapes that will likely be split by the time I get out there to harvest. The much needed rain has real life consequences at peak tomato season. Enjoy nature’s sweet treats while you can. Celebrate the basil, zucchini, cucumbers as they will eventually get powdery mildew and succumb to the dew and rain.

Juvencio and I keep plugging away at getting summer crops out and fall and winter crops in to the hoop houses. Old flower beds are being torn out and replanted. Juvencio, Kody and I spent time during the week prepping and cleaning for the farm to table appreciation dinner for the donors to Kitchen Table Magazine. The event was a highlight of the week bringing people together to celebrate local food, the growers, the chefs, the writers and the donors. I wish we could do more events like this.

Mark your calendars for the upcoming events:

1) Sign up for winter share continues with a few more spots https://www.finquita.com/shop/p/product-3-szb2y-gzh2r-3ly82-fmr8a

2) Community Brunch 9/20/2025 and  Tomato Canning master workshop 9/28/25 (at La Finquita) events page at PNWCSA https://www.pnwcsa.org/event-list

Events | Pacific NW CSA

Want to make your CSA haul last longer? Join us September 6 for a hands-on canning workshop with Master Food Preserver Traci Hildner and learn how to safely preserve the season’s bounty. No experience needed just bring a chef’s knife, an apron, and a love of good food.

www.pnwcsa.org

3) La Finquita Harvest Festival 10/12/2025 from 2-6 pm

Here are some recipes to enjoy:

Sue’s Minestrone

1/2 c chopped onion

EVOO.  Salt/pepper

3 cloves chopped garlic

Handful sliced carrots/celery

1 c chopped tomatoes (?maybe more?)

1/2 c trimmed green beans,  cut into 1” pieces

1 c. (Or more?) chickpeas or white beans

1/2 c sliced zucchini

1 c. Sliced cabbage or kale

Handful of chopped basil

Water or stock

Parmesan and small pasta for serving

Sauté onions in EVOO with a pinch of salt until soft,  then add garlic and sauté a few minutes more.

Stir in carrots/celery and sauté until starting to soften.  I also added dried thyme and oregano.  Throw in chopped tomatoes,  stir well and sauté for a few more minutes,  then add 4 c (? Maybe more?) water and allow to simmer for 15-20 minutes until tomatoes have broken down some.  Add the green beans and chickpeas or white beans,  simmer a few minutes more,  then add the zucchini and cabbage and/or kale and cook til greens are tender.

When I make minestrone I always cook the pasta separately and add right before serving so it doesn’t absorb all the liquid and get mushy.

Just before serving stir the cooked drained  pasta into the soup and stir in a big handful of chopped basil (or,  if you’ve turned all your basil into pesto already,  a few Tbs of pesto)

Adjust seasoning to your liking and serve w/fresh grated Parmesan.

Warmly,

Sue Kass

Eggplant Dal

1/4 c neutral oil

1 c finely chopped yellow onion

1 large (about 1 lb) eggplant peeled and cut into 1/2” cubes

2 Tbs ghee

1 Tbs each minced garlic,  minced ginger

1 red or green serrano chile,  finely chopped

2 tsp cumin seeds

1 tsp ground coriander

1 medium tomato,  cut into 1/4” pieces

1 c red lentils,  rinsed

chopped cilantro and basmati rice or naan for serving

In a large dutch oven, heat oil over medium.  Add onion and eggplant and season w/salt and pepper.  Cook until the eggplant is well softened and starting to break down,  about 8 minutes.  Add 2 Tbs water and stir up the brown bits on the bottom of the pot.  Cook until the water is absorbed,  then transfer to a bowl.  

Melt ghee in the pot over medium heat.  Add garlic, ginger, cumin seeds and coriander,  and stir constantly until fragrant,  about 30 secs.  Add tomato and cook, stirring occasionally,  until completely broken down and starting to caramelize,  about 8 minutes.  Stir in eggplant mixture.  Add lentils to the pot and 3 c water and season w/salt & pepper.  Bring to a boil and then cover,  reduce heat to medium low and simmer until lentils are tender and mixture is thickened,  about 15 minutes.  Season to taste w/salt and pepper then serve with naan or rice and garnish w/fresh cilantro.

Mr Henny’s Eggplant (can do with zucchini)

Everytime I make this,  I am amazed at how easy and good it is.  I’ve actually never done it w/zukes,  but “they” say you can

2-3 small eggplants, trimmed and sliced in half lengthwise

4-6 tomatoes (depends on side,  halved horizontally)

1/2 c fresh grated parmesan

EVOO

1/4 c. chopped herbs—parsley, basil, thyme, tarragon, chives—whatever you have.

Salt and pepper.

Heat oven to 450.  In an oven proof pan large enough for your eggplant halves to fit snuggly but in a single layer,  pour a tablespoon of EVOO.

Lightly scored the eggplants and place skin down.   Brush the tops with EVOO,  salt and pepper to taste,  then scatter herbs over and top with 1/2 the parmesan.

Place the tomato halves cut side down—you want to loosely cover up the lower layer of stuff—and then bush with oil.  Sprinkle the remaining parmesan on top and bake for 30-45 minutes until tomato skins are starting to blacken and the eggplant is easily pierced with a fork.

This is great with rice or crusty bread,  hot cold or room temp.

Bulgogi eggplant

INGREDIENTS

1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices

• ½ teaspoon kosher salt (Diamond Crystal)

•  Neutral oil, such as vegetable or canola, for grilling

• 1 tablespoon soy sauce

• 1 tablespoon maple syrup

• 1 tablespoon granulated sugar

• ¼ teaspoon garlic powder

•  Freshly ground black pepper

• 1 scallion, thinly sliced on the bias, for garnish

PREPARATION

1. Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture. 

2. While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.

3. Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)

4. Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.