- Zucchini
- Herb – basil or parsley
- Sugar snap peas
- Broccoli
- Cabbage
- Lettuce
- Collards or kale
- Green onions
- Cucumber (s) (very few this week, but they are ramping up)
- beets or kohlrabi or spinach
- Potatoes
- Spring onions
We survived the heat. We watered the seedlings multiple times a day and miraculously the losses were minimal. The cool nights helped the animals recuperate and the farmers as well. The weeds grew exponentially even in the 110 plus degrees in the hoop houses. We are gradually pulling them out but most days are too hot to spend much time in there.
The flowers also loved the heat, they have gone crazy. I harvested over 10 buckets of flowers on Thursday night for the farmers market and by yesterday evening I could harvest another 6. The sunflowers have explodes making for very bright and cheerful bouquets. I love to get orders and can have bouquets ready for you on your pick-up day.
The Brussels sprouts, romanesco cauliflower and the fall cabbage are growing well. The eggplant, peppers and tomatoes all have blooms and some small fruit. It seems late but alas this is a strange year. The spring broccoli is ready for harvest while the fall broccoli is almost ready to be transplanted. Farming is different from having a home vegetable garden in that the work is never “done” we are constantly seeding for the next season. On Thursday I seeded celery, fennel, escarole and more for harvest during the winter season. We will offer you the opportunity to participate in our winter share – 12 weeks of winter vegetables from November thru March. I know you may be feeling there are so many vegetables right now – but wait until those darker days when you wish for soup and roasted cauliflower and a fresh radicchio salad.
I have started to harvest my wheat for wreath making. Our friend and neighbor Spencer Gates has been farming in Helvetia for over 40 years and he lets us harvest a few bushels of wheat for drying. My own personal stand of wheat has 10 varieties. I watch it every day and hope to harvest it just at the right time before the ground squirrels or birds get to it or the rust ruins it. With many balls in the air wheat watching is just a minor one.
In the email I included a link to contribute to abortion funds nation wide. I also included a copy of Initiative Petition 17, a gun safety measure will make it onto the fall ballot. Lift Every Voice Oregon is an interfaith organization that has worked to get this initiative onto the ballot. People want to do something after the horrific mass shootings in the last months and this is a way to act locally.
Here are some recipes to enjoy this week:
Quick pickles for your 4th celebration!
Zuni Cafe Zucchini Pickles
1 lb zucchini, ends trimmed
1 small yellow onion, peeled
2 Tbs kosher salt
Ice water and ice cubes
2 c apple cider vinegar
1 c granulated sugar
1 1/2 tsp dry mustard
1 1/2 tsp yellow or brown mustard seed
! tsp numeric
Cut the zucchini lengthwise (or crosswise if you prefer) into 1/16” slices. Cut onion slices the same thickness
Place the zukes and onion in a wide bowl, toss with the 2 Tbsp of salt and cover with ice water and a few ice cubes. Leave for an hour, until faintly salty and slightly softened. Drain and dry thoroughly between kitchen towels. Rinse and dry the bowl.
Combine the vinegar, sugar, mustards and turmeric in a saucepan and simmer over medium high heat for about 3 minutes. Take off heat and let sit until just warm to the touch.
Return the zucchini to the bowl and pour the brine over, then stir gently to distribute the spices. Transfer mixture and brine into 2 pint jars and refrigerate at least a day before serving. Will keep indefinitely in the fridge.
Ideas for broccoli:
Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich
1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 Tablespoons ‘regular’ chopped garlic
1 T dill seeds
1 T coarsely grated (or chopped) ginger
1 T yellow mustard seeds
1 T vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 t pickling or other uniodized salt (often called sea or kosher too, I think)
In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts
Broccoli Sausage Pasta submitted by E. Kinney:
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onion
as much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes
Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.
Mustard butter pasta with broccoli adapted from The Tassajara Recipe Book
5/8 cup butter, softened (or part olive oil)
4 Tblsp dijon mustard
2 cloves garlic
2 Tblsp parsley, well minced
2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper
1 Tblsp oil
2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!)
3/4 pound pasta
Blend butter and mustard. Set aside.Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper.
Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12″ skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn’t bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.