Week #26, 2025

• Fennel

• Beets

• Kale, collards or chard

• Napa cabbage or other cabbage

• Tomatoes

• Cherry tomatoes

• Sweet peppers

• Hot peppers

• Onions

• Potatoes

• Basil

• Zucchini (last few, they are petering out)

• Cucumbers

• Cilantro or parsley

• Eggplant or tomatillos or padron peppers (you will have choices.

• Winter squash 

Next Sunday (October 12) is the big day - Harvest Festival 2025 at La Finquita. We will fire up the pizza oven and offer you and family and friends the opportunity to press cider, tour the farm, glean cherry tomatoes and enjoy music. This event will happen rain or shine (fingers crossed we get the shine) We start at 2:00 and will wind down at 6:00 p.m. We will have wreaths, bird feeders and artist prints by Diane Jacobs for sale in the barn. There will be a few t-shirts and totes for those who did not purchase during the t-shirt sale.

We have two more harvests after this week. Last harvest October 19th for Sunday pick up and October 23rd for Wednesday group. We will not start winter share until 11/2, this means we have one Sunday, October 26th without a vegetable harvest and we have tons of veggies. We are offering to both subscribers of the regular season and the winter season an add-on basket of veggies for $40. We will harvest only on Sunday October 26 (no Wednesday harvest). Sign-up in the shared document in your email, or by emailing us at lynjuve@msn.com or by leaving $40 in our money jar with your name.

There is so much going on politically that I don’t know where to start and it does not seem to end. I disengage and reengage as I am sure many of you do. I will have information soon about the Battery Storage Facility as it seems the date for presentation to commissioners has changed. There is a meeting tonight which I am not sure I can attend but will share details from that meeting with next steps. The government shutdown continues to have far reaching ramifications. The horror of Trump seems never ending and he is reshaping our country into a place I don’t want to live.

 I will be at No Kings Day October 18 from 2-4 at Beaverton Park following the farmers market that day. I would love for you to join me if you are not going to the big march in downtown Portland. Meet me at my booth at the market at 1:30 you can help me load up my truck and then we can walk together to the start of the march. Sign-up here to participate anywhere in the USA: https://www.nokings.org/#map spread the word! Over 1,000,000 people have signed up. This is a day you cannot stay home. Everyone should be in the streets.

If you missed the opportunity to donate to Virginia Garcia, the migrant health center I have worked at for 27 years. There is still time. The work that we do to serve the most needy in our community has never been more important. Make A Donation to Virginia Garcia Memorial Health Center

Off to harvest but first some recipes to enjoy this week:

Sheet Pan Ratatouille w/Crisp ChickPeas

Yield:3 to 4 servings

• 2(15 ½-ounce) cans chickpeas, drained and rinsed

• ¾pound zucchini, cut into ¾-inch chunks (about 3 cups)

• ¾pound eggplant, cut into ¾-inch chunks (3½ cups)

• 1large red, orange or yellow bell pepper, seeded and sliced ¼-inch thick

• 4garlic cloves, smashed and peeled

• ½cup extra-virgin olive oil, divided, plus more for drizzling

• 1teaspoon fine sea salt, plus more for sprinkling

• 2cups cherry tomatoes, halved

• 4thyme or rosemary sprigs (or a mix)

• 1medium red onion, thinly sliced

• ½teaspoon cumin seeds

• ½teaspoon fennel seeds (or use more cumin)

• ¼teaspoon ground cayenne or hot smoked paprika

• Torn basil leaves (or other soft herbs, such as chives, parsley or mint) and lemon wedges, for serving

·        Step 1

Arrange racks in the top and bottom thirds of the oven and heat to 425 degrees. Spread chickpeas on a clean kitchen towel or paper towels, patting them dry, then let air dry while you prepare the vegetables. The drier they are, the crispier they will get.

·        Step 2

On a rimmed baking sheet, toss together the zucchini, eggplant, pepper, garlic, 5 tablespoons olive oil and ½ teaspoon salt, and spread everything in a single layer. Roast on the bottom rack for 30 minutes, stirring halfway through.

·        Step 3

Stir tomatoes and herb sprigs into the vegetables. Scatter onion slices on top, drizzle everything with a little more oil and sprinkle with a little more salt. Roast for 10 minutes.

·        Step 4

Meanwhile, spread chickpeas on another rimmed sheet pan and toss with remaining 3 tablespoons oil, the cumin and fennel seeds, cayenne, and remaining ½ teaspoon salt.

·        Step 5

Give the vegetables a stir. Reduce oven temperature to 375 degrees.

·        Step 6

Put chickpeas on the top oven rack. Continue to roast, stirring the vegetables once or twice, and shaking the pan with the chickpeas, until vegetables are tender, chickpeas are crisp and everything is golden, 30 to 40 minutes.

·        Step 7

Serve ratatouille topped with chickpeas, basil leaves and lemon wedges for squeezing.

Stuffed Jalapenos

Yield:6-12 servings

• ¼ pound sharp Cheddar cheese, grated

• ¼ pound cream cheese

• 2 tablespoons sour cream

• 3 tablespoons cilantro leaves, chopped fine

• kosher salt and freshly ground black pepper to taste

• 12 jalapeño peppers, halved

• 1-2 tablespoons olive oil

1. Step 1

Preheat the oven to 375. In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.

1. Step 2

Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.

1. Step 3

Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.

Potato Salad with Jalapenos, Avocados and Green Beans

FOR THE POTATO SALAD

• 2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces

• Extra-virgin olive oil

• 1 teaspoon garlic or onion powder (optional)

• Kosher salt (such as Diamond Crystal) and black pepper

• 1 pound green beans, trimmed and cut into 2-inch pieces

• 1(15-ounce) can cannellini beans, rinsed

• 1 lime, halved

• Handful of dill leaves

FOR THE JALAPEÑO-AVOCADO DRESSING

• 1 ripe avocado

• ½ cup vegan or regular mayonnaise

• ½ cup chopped dill

• 3 tablespoons extra-virgin olive oil

• Juice of 1 lime (2 to 3 tablespoons)

• 1 garlic clove, peeled and roughly chopped

• 1 to 2 jalapeños, trimmed and roughly chopped

• ½ teaspoon kosher salt (such as Diamond Crystal)

• Step 1

Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.

• Step 2

Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.

• Step 3

After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don’t overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.

• Step 4

Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.

• Step 5

To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

TIP

• Leftover dressing can be stored in the fridge for up to 2 days and served with grilled meats, fish or roasted vegetables.

Green Tomato Pizza

Yield:1 large, 2 medium, or more smaller pizzas

• 2 large or 4 small green tomatoes

• Coarse salt

• Pizza dough

• 1 cup freshly grated Parmesan

• ½ cup coarsely chopped or torn basil

·        Step 1

Preheat the oven to 500 degrees.

·        Step 2

Thinly slice tomatoes, salt lightly and let sit for at least 20 minutes, then drain off any accumulated liquid.

·        Step 3

Top pizza rounds with tomato slices and Parmesan. Bake for about 10 minutes, or until nearly done. Sprinkle with basil and cook until done.