Week #6, 2025
Radishes
Turnips and their greens or kohlrabi
Chinese broccoli
Lettuce
Kale or chard
Fresh onions
Herb
Sugar snap peas ( just a taste)!!
New potatoes!!
We are so excited to have the first new potatoes and sugar snap peas. These have been in the ground since early February. Early spring crops are usually so sweet and tender, very little cooking is needed at all. Many people ask me how to eat kohlrabi, I simply peel it and slice it and eat it raw. It is particularly sweet and such a treat. This is our first batch from inside the hoop house , much more to come from out in the field.
The onions this week were seeded in August, transplanted in early October and are just now being harvested for you. So much of farming requires forethought and care over many months. Buying direct from the farm and knowing how your food is grown is all part of supporting local agriculture. The leeks I planted this week, seeded in February, will be harvested from October-March. Many crops like lettuce and radishes have a much shorter turnaround time. We have to balance all of these crops over the 12 months we farm. It can be crazy making but always up for the challenge. It is not like having a home garden.
On the farm it has been non-stop. Juvencio and I will work this next week to get every last plant in the ground as we try out a new area to grow our winter squash and pumpkins, corn and some shelling beans. We will begin harvesting our first sugar snap peas today and that is time consuming. We always look forward to having this delicious candy from the farm and dread it at the same time.
We can use harvest help from here on out. If you can contribute to this project we call La Finquita del Buho, sign up or just show up to help us harvest on Sundays and Wednesdays from 7:00-11:00. Here is the sign up sheet again. Sign-up to help harvest 2025 I am around much of this week with many tasks to accomplish from potting up seedlings, to transplanting, to weeding. If you are handy and want to build things, many of our tables and benches have seen better days and can use reconstructing. If you have time and want to volunteer, reach out to me on text.
We have an appointment for the lamb at the butcher. On May 30th we will send the first batch. There will be just a few at first so first come first serve. The cost is $4.50/pound hanging weight. Additionally you will pay the butcher fee and cut and wrap which is a per pound packaging fee. Contact Juvencio directly to get on the list. 503-830-0342.
The lion has awoken! I have decided to include political action into these notes to motivate others to take action weekly.To be transparent I have felt completely deflated and hopeless since the election of POTUS 47. Now I am challenging you all to take steps to improve the absolutely horrific attack on our federal government. I am trying to find action items that you and I can squeeze into our weekly schedules.
set a weekly alarm to call your two senators Wyden (202) 224-5244, Merkley (202) 224-3753 and your congressional rep https://www.house.gov/representatives/find-your-representative. I have them all in my contacts so it is easy to go from one to the next
Choose your outrage each week. Talk with a staffer and tell them how you feel about free school lunch being cut, access to fresh local produce in school lunch, access to head start etc.
Engage and stay tuned about Medicaid cuts as this will be a huge blow to the ACA and in Oregon our ability to cover all Oregonians.
HRSA cut their dental directorship so the leadership at the federal level has been gutted and there is no dental voice. We will be called on to discuss and elevate the importance of oral health to overall health in the days to come
State advocacy - we have three state reps as members of our CSA! We have an amazing opportunity to elevate our voices. Although we do not always see eye to eye on issues we could ask them to offer a conversation about specific bills or advocacy in general.
There are 3 bills moving forward at the state level that matter very much to the medical world: HB 2385 supports funding for the 340B program helping out patients to have access to low cost pharma. HB 2729 and HB 3169 support funding for school based health centers. Communicate your support using OLIS https://olis.oregonlegislature.gov/liz/2025R1/Measures/Overview/HB2385
https://olis.oregonlegislature.gov/liz/2025R1/Measures/Overview/HB2729
https://olis.oregonlegislature.gov/liz/2025R1/Measures/Overview/HB3169
Here is what I did yesterday: I listened to one of my favorite podcasts and then made a donation to help a community fight back. Help them fight pollution being spewed by Elon Musk in a small predominantly black community in Memphis:
https://www.memphiscap.org/donate
Tell them you are from La Finquita del búho ! Consider following this amazing trio: Sam, Zack and Saeed on Vibe Check https://podcasts.apple.com/us/podcast/vibe-check/id1637476174?i=1000708391448
Recipes to enjoy this week:
Garlic Braised Greens and Potatoes Serves 4
4 Tbsp EVOO
5 cloves garlic, thinly sliced
1 large oregano sprig
11/2 lbs (16 packed cups) collards/kale/swiss chard/beetgreens/mustard greens—any or combo—leaves coarsely torn and hearty stems thinly sliced
1 lb baby new potatoes, halved
2 Tbsp minced shallot
1Tbs lemon juice
1/4 c chopped parsley
Salt, pepper, pinch of red pepper flakes
Crusty bread for serving
Preheat over to 350. In a large oven-proof Dutch oven, combine 2 Tbs of the oil with the garlic and oregano, heat over medium heat until garlic is fragrant, about 1 minute. Add 1/3 of the greens and stems and 1/2 c water, season with salt and pepper and stir until wilted. Add the rest of the greens and stems in batches, stirring until wilted before adding the next batch.
Once all the greens have been wilted, add the potatoes, 1/2 c water and remaining 2 Tbs of oil, and bring to a boil. Cover with the lid and bake in the oven until greens and potatoes are tender, about 30 minutes.
Add shallots, lemon juice and 1/2 the parsley to the pot admix well. Season with salt and pepper, and red pepper flakes if desired. Garnish with remaining parsley and serve warm or at room temp with crusty bread to soak up juices.
Green Goddess Salmon with Potatoes and Snap Peas Serves 4
1.5 lbs new potatoes, halved or quartered if large
4 Tbsp EVOO
Sea salt, black pepper
1.5 lb salmon fillet, skin on
1 packed cup parsley
1 packed cup mixed herbs such as chives/mint/dill or cilantro
2 anchovy fillets (if you don’t do anchovies, could do 1-2 Tbs miso paste, capers or kalamatas for that salty umami)
1-2 garlic cloves
1 lemon, zested and halved
1/2 c plain yogurt
1/2 c mayo
8 oz snap peas, trimmed and halved on the bias
Heat the broiler to high. Line a sheet pan with foil and toss the potatoes with 2 Tbs oil, salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula about 1/2 way through.
Meanwhile, rub the remaining oil on the fish and seas generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the sides and nestle the fish between them, skin side up. Broil until the skin is crispy, about 5 minutes. With a large spatula flip the fish overhand continue to broil about 5 minutes or until fish flakes easily.
While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayo in a blender and puree until uniformly green. Taste and season with salt and/salt and pepper as needed.
Remove fish and potatoes from the oven. Scrape potatoes into a large bowl and toss with the snap peas, squeeze 1/2 the lemon over the top and toss again. Transfer fish and veggies to a platter and serve the dressing on the side with a wedge of the remaining lemon 1/2.
Lettuce and Potato Soup
Serves 4-6
1 Tbsp EVOO
1 medium onion, chopped
1 leek, thinly sliced (if you didn’t use your green garlic, you could substitute here)
2 cloves garlic, minced
1 1/4 lbs potatoes, peeled and diced
6 c. Chicken or vegetable stock, or water
Bouquet garnish made with a cleaned leek green, a bay leaf, and a few sprigs each of thyme and parsley, tied together
4 c. Coarsely chopped lettuce leaves
Salt and pepper to taste
Heat the oil in a large heavy soup pot over medium heat, and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 tsp salt and the garlic and cook for 1 minute more. Add the potatoes, stock, bouquet garni, and bring to a simmer. Add salt to taste and then cover and simmer for 45 minutes. Stir in lettuce and simmer for 15 minutes more. Fish out the bouquet Garni. Blend with an immersion blender or in a blender until smooth. Serve warm garnished with chopped parsley or chives, or serve cold with a dollop of plain yogurt.
Charred Asparagus (or garlic scapes) with lettuce cups
4 servings
14 oz asparagus (or garlic scapes) cup into 1” pieces
3 Tbsp EVOO
1 1/4 c plain greek yogurt (or sour cream)
1/4 c finely chopped basil (or chervil)
1/4 c finely chopped chives
2 Tsp finely chopped mint
3 Tbsp finely grated parmesan1 tsp grated lemon zest plus 1 Tbs lemon juice
1 tsp sugar
1 head Little Gem lettuce leaves picked
1 head endive, leaves picked
1/2 tsp Aleppo Chile flakes
Heat broiler to highest setting.
Toss the asparagus (or garlic scapes) with 1 Tbs EVOO and 1/2 tsp salt and spread in an ever layer on a baking sheet. Cook for 406 minutes until lightly charred and just tender.
In a bowl, combine the yogurt, herbs, Parmesan, lemon zest, lemon juice, mint, sugar, 1/2 tsp salt and 3 Tbs water. The dressing should be thick but spoonable—add another tablespoon of water if needed.
To serve, spoon a tablespoon of dressing into each lettuce or chicory leaf and arrange on a platter. Scatter the asparagus or scapes over, drizzle with remaining 2 Tbs of EVOO and sprinkle with pepper flakes.
Simple Summer Salad with Feta (and arugula and radishes)
6-8 servings
1 large lemon, juiced
1 tsp dijon
3 Tbsp EVOO
Flakey salt and freshly ground pepper
1 1/4-1 1/2 lbs crunchy lettuce, gently torn or chopped into bite-sized pieces
5 oz arugula
4 radishes, trimmed and thinly sliced
1 ripe avocado, cubed
1/2 c. Greek yogurt
1. Tsp honey
1/2 c crumbled feta 1/4 c. Chopped parsley leaves and tender stems
In a large bowl, whisk together the lemon juice, mustard and EVOO until smooth. Season lightly with salt and pepper. Gently mix in the lettuce, arugula, radishes and avocado.
On the bottom of a large salad bowl or shallow platter, mix together the yogurt, feta, honey and half the parsley. Season to taste with salt and pepper. Spread out in an even layer on the bottom of the bowl or platter.
Pile the salad on top of the seasoned yogurt, and garnish with the remaining parsley and a few grinds of pepper. To serve, scoop deeply to include the feta/yogurt blend in each serving.
Kohlrabi and Lime Salad
Serves 4
3 small kohlrabi, peeled and cut into matchsticks
2 tart (granny smith) apples, peeled and cut into matchsticks
2 jalapeños, deseeded and julienned
15g picked cilantro leaves
15 g picked mint leaves
10 grams tarragon or basil or chervil leaves, coarsely chopped
2 scallions, trimmed and thinly sliced
Finely grated zest of one lime plus 2 1/2 Tbsp lime juice
1 Tbsp peanut oil
1 clove garlic, peeled and crushed
80 grams creme fraiche (I use greek yogurt)
1 tsp sesame oil
Salt
Put all of the ingredients except for the creme fraiche and the sesame oil in a big bowl and toss well to combine. Spoon creme fraiche or yogurt on the top, drizzle with the sesame oil and serve at once.