Week #7, 2025
Herb
Lettuce
Onions
Sugar snap peas
Mustard or chinese broccoli
Turnips or kohlrabi
Kale
New potatoes
Beets or chard
This has been a very productive week. Juvencio and I basically worked nonstop prepping and planting. First the winter squash and pumpkin field, and then finishing the leeks, adding basil and getting all of the outside tomatoes in the ground. When I recount it here, it does not seem like a lot but between Preparing the beds, adding compost, laying water lines and then transplanting in the crops, It has been a lot of work. In spare moments, I add flowers to the front garden and to the space where the frost took out my first transplanting. We keep planting cucumbers, hoping they will thrive, but we fear that something under the ground is eating their roots. We have a whole new set of gopher traps, but I’ve not been very successful this week.
It’s hard to believe, but it’s already time to think about winter. We have planted some additional celery and a few of the early fall cabbages. Brussels sprouts have sprouted and will get transplanted towards the end of next month. This means we have to harvest entire beds from our first outdoor garden to make space to put in the fall and winter crops. Lettuce is the first thing to come and go as well as early spring herbs. I keep seeding and transplanting things like lettuce, cilantro, dill every week or two to have a continuous supply. This year was the first year we tried transplanting beets with success. That first transplant was amazing. I then got it in my head I could let them sit in the flat a little bit longer and I think that was my error. They have a very hard time being transplanted once they have more than a couple of leaves. We will keep refining our beet transplanting as it has been the only way that we can get reliable beets for you folks.
We’ve had beautiful kohlrabi and turnips, but it seems that many customers don’t know what to do with these vegetables. I simply peel them and slice them and eat them raw. For those of you that don’t like raw veggies you could lightly steam them or roast them and they will be delicious. Turnip greens are interchangeable with mustard.
This week I called my representatives and rambled my outrage at cuts to Medicaid and the direct transfer of money from The poorest of our society to the one percent. I can’t understand for the life of me how anyone can sleep at night, taking money and healthcare and food away from children to give it to the rich people that have access to anything that they could desire.I continue to find ways to contribute locally to places like the Oregon Food Bank and the Oregon cultural trust. If the BBB of POTUS 47 and the Republican lead congress passes the Senate 14 million Americans will lose health insurance and food benefits - this is not what I want! Call your Senators today or email them here: https://www.senate.gov/states/OR/intro.htm (I just did and it took 5 minutes - just do it)
Recipes to enjoy this week
https://wonderfullymadeanddearlyloved.com/pan-fried-turnips-greens/
More greens recipes:
https://divascancook.com/soul-food-turnip-greens-recipe-how-to-make/
Take advantage of the sweet new potatoes and sugar snap peas:
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 Tbsp 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.
Remember Salad every day!