- Tomatoes
- Cherry tomatoes
- Sweet peppers
- Hot peppers
- Eggplant
- Onions
- Garlic
- Tomatillos
- Basil or parsley
- Potatoes
- Zucchini
- Cucumbers
- Apples
- Asian pears
This week with cooler weather we managed to get all of the overwintering broccoli and cauliflower planted. We checked out the Daikon, rutabagas and other seeded crops and we seem to have mixed success. Juvencio pulled the last of the outdoor potatoes and those beds were turned over into our Chinese cabbage extravaganza we are hoping for both red and green Napa cabbage in the early fall. The cherry tomatoes have come into their own and are plentiful. We are hoping that people will take them and enjoy them roasted and in salads. See the recipes included by Sue Kass, consider making gazpacho with your peppers cucumber and tomatoes. We decided to give you a break on kale this week and the lettuce that we had planned to give you and so carefully planted turned bitter with the heat. We managed to sell 49 of the 52 chickens and we heard from some of you that the buttermilk chicken recipe was a success. There will be a few more meat chickens in the fall but that may be it on chicken for the season. We still have beef.
We are less than 100 days away from the election and our chance to reclaim our country. Please find ways to make your voice heard. Support your local officials and get informed about what their plans are and how we can support politics here in Oregon. The coronavirus shows no signs of subsiding. Recent screening in Yamhill County revealed a 10% prevalence in those tested; this is not encouraging and we are not at a point where schools can safely reopen. Remember among your Friends and family that the only way to prevent the spread of this infection is through social distancing, wearing masks and good hand hygiene. Just yesterday I heard of a family gathering of 30 people wishing their great grandmother of 88 a happy birthday. There were hugs and food sharing and no masks and no social distancing. I was shocked and dismayed. I have not hugged my own mother, sister, son in 6 months. The New York Times reported today on our National failure to control the virus. We are testing too little, tracing too little, doing too little to prevent the spread of the disease.
As your farmers we work hard every day to grow your vegetables and keep your family’s food safe. Thank you so much for continuing to practice safety measures while here at the farm and in your community.
We hope that you will think on a daily basis how equity plays out in your workplace and how you can elevate voices of black and brown people in your circle of friends, family and community. What are you reading this week? what are you listening to this week ?Make sure that it includes the voices that are underrepresented in your world sphere. We will head out to harvest your vegetables early this morning due to the heat. This wave will not only affect this week’s harvest but future harvest as plants do not like 110° weather they do not like 100° weather they don’t really even like 90° weather. We look forward to cooler weather later in the week and to this being the last hot blast of summer.
I did mention in the last note that the winter share is available for purchase. There are 12 weeks of vegetables for $400. A $100 deposit is requested to reserve your spot, but your word is good as well. Winter is a bit of a gamble as we cannot predict the weather. But honestly the veggies produced in the cold are some of my favorites. There will be something for everybody. If you love radishes, radicchio and Brussels sprouts then winter is for you. We work hard to provide vegetables year around to those who are willing to invest in farming the backside of the calendar. Speak up now as Spaces are limited to only 40 Winter shares. If you want more information you can email me and I’ll be happy to talk your ear off about the joys and delicacies of frost kissed vegetables. Enjoy the following recipes this week. We look forward to cooler weather in the near future.
Your sweaty farmers;
Lyn and Juvencio and Luna
Yotam Ottolenghi’s late-summer tomato recipes | Food
Yotam Ottolenghi’s grilled pepper salad with cucumber and herbs.
NY Times “authentic” gazpacho
INGREDIENTS
- About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Salt
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
PREPARATION
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
I’ve given you this before, but very refreshing on a hot day…
ZUCCHINI AND HERB
Sauté 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Garnish: Toasted pine nuts.
THE PERFECT VICHYSSOISE
Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. After you master the basic recipe, be sure to try the variations below.
4 tablespoons unsalted butter
4 cups cleaned, trimmed, sliced leeks (white and pale green portion only)
-or-
3 cups peeled, chopped yellow onions (13½ ounces chopped)
6 large garlic cloves, peeled and pressed or minced
3 pounds peeled, cubed russet potatoes (about 8 cups cubed or 4 large potatoes)
8 cups chicken or vegetable stock (or water for you purists out there), plus more as needed
2 cups heavy cream
freshly ground nutmeg, optional
Garnishes, optional (use 1 or more)
minced chives
minced fresh herbs
homemade croutons
heavy cream or crème fraiche
extra virgin olive oil
pesto
aioli or rouille
- In a large soup pot, over medium heat, melt the butter.
- Add the leeks (or onions) and cook slowly, stirring occasionally, without browning until softened and translucent, about 15 minutes. Add garlic and cook for an additional 5 minutes.
- Add chicken broth, stir to incorporate, and then add potatoes.
- Bring soup to a simmer, partially cover, and simmer slowly until potatoes are falling-apart tender, about 30 minutes. Remove from the heat.
- Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, let the soup cool enough to dip your finger into it without burning yourself. Using a blender, slowly, and in small batches (never filling the blender too full), with the lid on and tightly secured, puree the soup at high speed. Remove each batch to a large bowl. You will have about 12 cups of soup at this stage.
- Return soup to the cooking pot and whisk in cream and nutmeg if using. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want a thinner soup, add additional stock.
- Transfer soup to the mixing bowl and chill over an ice bath, stirring occasionally. When soup is no longer hot, refrigerate to cool, then cover with plastic wrap for longer storage
- When ready to serve, adjust the seasoning as necessary.
- Ladle into chilled bowls and garnish as desired.
Makes 12-14 cups.
NOTE This soup improves over time, as long as it is stored airtight in the fridge. It will keep for about a week.
FIVE FABULOUS VICHYSSOISE VARIATIONS
Arugula Vichyssoise
- At completion of Step 5, stir in 2 cups of packed arugula and simmer for one minute.
- Proceed with the recipe.
Zucchini Vichyssoise
- At completion of Step 5, stir in 2 cups of diced zucchini and simmer for 5 minutes.
- Proceed with the recipe.
Cucumber & Lettuce Vichyssoise
- At completion of Step 5, stir in 2 cups of peeled, seeded, diced cucumber and 1 small head of trimmed butterhead lettuce. Simmer for 5 minutes.
- Proceed with the recipe.
Fennel Vichyssoise
- At completion of Step 5, stir in 2 cups of chopped fennel bulb and fronds. Simmer for 5 minutes.
- Proceed with the recipe.
Sweet Potato Vichyssoise
- At completion of Step 5, stir in 2 cups of peeled, cooked, pureed sweet potato.
- Proceed with the recipe.