Week #23, 2026
Tomatoes
Cherry tomatoes
Hot peppers
Sweet peppers
Zucchini
Cucumbers
Green beans or eggplant
Leeks
Lettuce
Garlic
Potatoes
Basil
Herb (parsley ,thyme or sage
Fruit- grapes, plums, apples
The blast of heat midweek helped ripen tomatoes and peppers. The night shades are in a wild dash to produce fruit and ripen them before the fall sets in in earnest. You should savor every tomato as if it were your last. The cherry tomatoes keep pumping out juicy treats but this is fleeting now. Peppers are also booming along with eggplant.
We start with some leeks this week as we can’t resist. They are huge and should be great in soups or roasted. We use mainly the white parts and leave the greens to the compost. Our goats love them too! Speaking of delisciousness my duck in three ways was a huge success. The confit was fried up by Jacob to succulent perfection. Surprisingly it was not greasy. The breast was also moist and flavorful with a spice mix rubbed on the crispy skin. The consume needed a bit of salt but that was left al gusto. Definitely a great way to use two whole ducks for 10 people. Text me if you want the recipe.
We have 6 more weeks to go in the regular season. Our last harvest for the Sunday pick up crew is October 25 and the final harvest for Wednesday pick up is October 28. The Winter share is filling up. We have space for a total of 40 subscribers. You can sign up and pay on our website or pay by check to receive a discount. Winter share runs from November -> March. There will be 2 harvests in November, December and March. There will be 1 harvest in January and February for a total of 8 harvest pick-ups. Pick up is on Sundays at the farm and Mallory will have a pick-up for people who live in Portland.
Our harvest festival is around the corner. 10-11-26 from 2-6. Open to you and your family we invite friends as well.
La Finquita del Buho
welcomes you to our annual
Harvest Festival
Sunday October 11, 2026 from 2- 6 p.m.
At the farm; 7960 NW Dick Road, Hillsboro 97124
Lots of fun for the whole family:
We will fire up the pizza oven and have the cider press in the orchard and potluck under the carport. Live music and fall wreaths, bird feeders, ceramics. There will be art for purchase in the barn. Farm tours and sign ups for the winter season.
Please bring:
- A dish to share
- Plates/utensils/cups for you and your family
- Cash or check if you
would like to
purchase ceramics, art or
Wreaths
Contact Lyn Jacobs (503-568-5760) or Juvencio Argueta (503-830-0342) for more information
I have tons of ideas of activities but I need help. I have a few volunteers and am hoping for some more. Reach out by email and I can share the list of tasks.
Recipes to enjoy this week:
Pan-seared leeks with red pepper and chickpea spread, toasted pine nuts and lemon oil
Ingredients
LEMON OIL
2/3 pint of olive oil
4 lemons
ROASTED RED PEPPER AND CHICKPEA SPREAD
1 tin of chickpeas, drained with aquafaba reserved
14 1/8 oz of roasted red peppers, drained
3/4 oz of tahini
6 3/4 fl oz of olive oil
1 lemon, juiced
1 tsp smoked paprika
1 pinch of salt, to taste
1 pinch of freshly ground black pepper, to taste
PAN-SEARED LEEKS
2 tbsp of olive oil
3 1/2 oz of unsalted butter
GARNISH
1 handful of toasted pine nuts
1 lemon, zested
1 pinch of chilli flakes
1 pinch of black sesame seeds
Red pepper, leek and tomato soup
INGREDIENTS
1 kg Tomatoes
250 g Leek
130 g Peppers
25 g Garlic
5 g Thyme
3 tsp Sea salt
1 teaspoon Black pepper
1 tablespoon Olive Oil
1 L Vegetable stock
125 g Mozzarella cheese
INSTRUCTIONS
Wash and pat dry all of the vegetables and herbs.
Preheat the oven to 180ºC.
Cut the tomatoes and peppers in half lengthwise, then place them on the baking tray.
Cut the leek into large chunks and place it onto the baking tray (only the white and light green parts). The green parts will be used to make vegetable stock.
Add the garlic to the baking tray, skin on.
Separate the thyme and add it to the tray. Then add one teaspoon of salt and olive oil and coat the vegetables. Roast in the oven for about 30 minutes, or until the vegetables have a bit of browning and are tender.
While the vegetables are roasting, add the green parts of the leek to a pot with one litre of water and bring to a rapid boil. Once it comes to a boil, simmer for 20 minutes. Strain and set aside.
Once the vegetables are roasted, transfer them into a bowl (squeeze out the garlic from its skin and discard the skin). Add the vegetable stock and blitz into a smooth puree with a stick blender. If using a food processor, add the vegetables to the blender bowl with half the stock, then add the remaining stock after the soup has been transferred to a saucepan for the next step.
Bring the soup to a rapid boil, then simmer for five minutes. Add the salt, a little at a time, checking the seasoning as you go, until it suits your taste. Season with black pepper.
Serve hot, with torn bits of mozzarella and any other garnish of your
Potato Leek Soup
Cozy up with this comforting potato leek soup, a classic French dish that's easy to make and endlessly customizable.
Servings: 6
Prep Time: 25minutes minutes
Cook Time: 40minutes minutes
Total Time: 1hour hour 5minutes minutes
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 lb Yukon Gold potatoes, peeled and roughly chopped into ½-in (13-cm) pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup heavy cream
Chives finely chopped, for serving
INSTRUCTIONS
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.