- Lettuce !!
- Bok choi
- Kale
- Cauliflower (Only about 30 survived this season between the cold and the goats) or raab or radish
- Chard or spinach
- Shallots
- Green onions (more like spring onions) or Radish
- Herb (parsley or thyme)
We have been busy trying to catch up after all the festivities of the last week. We still have family in town who have been lending a hand. Juve managed to get all the bed prep done and compost spread on much of it. Irrigation lines are getting ready and will be in use soon as next week looks to heat up. I am racing to get the alliums planted. This is the annual ritual of individually planting over 10 beds of onions, shallots, leeks. This year the seedlings are large and easy to plant but still require the time I can’t seem to pull out of thin air.
The white crowned sparrows finally have something to eat besides our tasty veggies. The sugar snap peas in greenhouse #1 are in bloom but the other beds planted at the same time are stunted and poking along. We will have some peas in the next few weeks and hopefully beans to follow. We were so happy and surprised to find full sized lettuce last Sunday when we pulled back the cover. This week you get two heads, so make salad all week and enjoy the bounty and taste of spring lettuce.
I hope to get the cherry tomatoes and main season tomatoes in the ground today. That is pretty much on time. The peppers and eggplants are a few weeks behind and that is fine by me as I work to get back on schedule. The cucumbers are getting planted as are the potatoes. I still have to seed for a continuous supply of lettuce. Winter squash and pumpkins need to get seeded and some later tomatoes and peppers potted up so there is plenty to keep me busy.
Speaking of seeding we are booming at the farmers market. We have every type of seedling one might want to plant in a home garden. Please come see me at the Beaverton Farmers market on Saturdays from 8:30 – 1:30. Even better order online and pick up your plants here at the farm: https://pumpkinridgegardens.square.site/. I do not have all the available starts at the farm as Polly from Pumpkin Ridge and I share this business and ferry starts back and forth from farm to farm. She is trying to stay up to date on the inventory but usually gets that done on Thursdays.
I also want to put in a plug for the mushroom subscription. We partner with Cloud Cap mushrooms to bring you fresh mushrooms from their farm in Columbia County. They are just getting back to our schedule so reach out via email and this link and order for the upcoming weeks: https://cloudcapmushrooms.com/la-finquita-del-buho
I am also doing a flower CSA if you want to add on weekly flowers ro your subscription. It helps me know how many bouquets to make and you get a couple of free bouquets. It is $120 for 14 weeks of flowers. Send me an email or text me and I will add you to my very short list. Otherwise please feel free to purchase flowers whenever you are here. We do flowers for special events like parties or baby showers or weddings. Just reach out.
I will head out to start the harvest.
Spiced chickpea Salad with Tahini
For chickpeas
4 c cooked and drained chickpeas
3/4 c EVOO
2 cloves garlic, minced
2 tsp ground cumin or 1 tsp each ground coriander and cumin
1 tsp paprika (I like to use smoked but either is fine)
Salt and pepper
For tahini sauce
1/3 c tahini
2-3 Tbs lemon juice
1 garlic clove minced
Warm water as needed
Greens
1-2 bunches greens—kale, chard, spinach, collards, arugula or combo of any—stemmed and finely chopped
Handful coarsely chopped parsley
Handful coarsely chopped mint
To make chickpeas:
Heat oven to 425. Pour chickpeas in a 6×8” baking dish. Pour in oil until just covered.
Add remaining ingredients and stir gently to combine. Bake 30-40 minutes.
Meanwhile, make tahini sauce. Whisk garlic and lemon juice into tahini, then slowly whisk in warm water until smooth and the consistency of thick cream. Taste and season w/salt and more lemon to taste.
Finely chop the greens and herbs and toss with a few Tbs EVOO.
Divide into 4 bowls, mound chickpeas on top and then drizzle with tahini sauce.
We like to eat this on top of town rice or farro as a full meal.
Kale/Arugula Salad
Chop both greens(tender stems are fine) into fine pieces. Toss with a few Tbs olive oil and “ massage” to soften. Add finely grated zest of one lemon and then the lemon’s juice. Add chopped avocado and toasted salted pumpkin seeds/pepitas. Yum.
These herb and green stuffed lavash are surprisingly easy and fun to make. Plus what a fun name—Jingalov hat! There’s a very cool video of women making these in an Armenian marketplace—www.lavashthebook.com.
Yield: 8 flatbreads
Time: 1 hour
Dough:
3 c flour, plus more for dusting
2 tsp kosher salt
1 1/3 c lukewarm water
Filling:
2 lbs chard and or spinach, thicker stems removed and reserved for another use
4 cups packed herbs: cilantro,dill, mint, chervil and/or parsley
4 cups packed radish greens and sorrel or arugula or mustard
Bunch green onions, thinly sliced
3 Tbs sunflower or other neutral oil
2 Tbs lemon juice
2 tsp paprika
2 tsp kosher salt
Prepare the dough: combine flour with salt, then gradually stir in water using your hands to incorporate. The dough will be sticky. Turn it out to a floured counter, knead gently adding flour as needed until smooth and elastic. Form into a ball and place into a greased bowl to restart room temp 30-60 minutes.
Meanwhile wash the greens and herbs and dry thoroughly with salad spinner or towels. Chop the greens and herbs very finely, mix in oil, lemon, paprika, scallions.
Divide dough into 8 balls. On a lightly floured surface, roll each ball out into an 8” circle, flouring surface as necessary to prevent sticking. Place 1 1/2 to 2 cups of the greens mix in the center and then pat into a round leaving a 1” border of dough all around. Pick up two opposite edges of the dough and pinch together over the center of the filling so the middle is wide and ends form points, then pinch seam to seal. Gently flatten out the loaf so it resembles a deflated football— it should be about 1/4-1/2” thick. Repeat with remaining balls.
Heat a large cast iron pan or griddle over medium high. Working with one portion at a time, place the dough seam side down, lower the heat slightly and cook for about 3 minutes each side or until cooked and lightly browned/ blistered. Serve warm or at room temp.