- Kale or chard
- Herb
- New potatoes
- Peas
- Lettuce
- Cucumber
- Zucchini
- Kohlrabi or fennel
- Garlic or green onions
- Cabbage or broccoli
We are in the weeding phase of the season as we race to uncover our crops from the shade of their more vigorous neighbors. Juve and I have spent hours out there and still it looks like a carpet of green weeds. The tomatoes are in need of pruning and the weeds at their bases are large, hopefully after the pride parade today I will get out there and do some of that work.
The fall broccoli,cauliflower and cabbage is almost ready to transplant. The radicchio is sprouting and fall and winter planning beckons. Farming is a year round effort with no finish line. I will seed the overwintering varieties soon. As many of you know, winter varieties are a gamble. The cold temps that dip into the teens are a threat as are the gophers and squirrels from below. We had hoped to get the new area started this spring and just couldn’t get there and now we are faced with trying to get a summer cover crop on it and irrigate. We will see what we manage that first week of July when I take a break from my full time job and can help shift focus to the farm.
On the farmland front, the city of North Plains has voted to take 1000 acres of prime farmland into their UGB (urban growth boundary). This is a total violation of the 50 year plan set forth in 2011 or so and we will have to fight it at the Washington County Commissioners level. 1000 friends of Oregon will be helping to fight this horrible decision. Please do send your comments to the commissioners. I will send updates as soon as I have them but please be ready to act.
More to come, but have to run! Here are some recipes from Sue – Enjoy!
Crispy cabbage and Tofu StirFry
1 small red onion (or shallot) thinly sliced
Kosher salt
1/4 c cornstarch
1 (14 oz) package extra firm tofu, patted dry and torn into 1” pieces
1/4 c neutral oil
1 1/2 lbs green cabbage, cored and cut into 1” pieces
1 Tbs soy
1 Tbs coriander seeds, crushed
1/2 c coarsely chopped cilantro
2 Tbs lime juice
In a large bowl, sprinkle red onion with salt and toss to combine. In a separate bowl, stir together the cornstarch and a tsp salt, then add tofu and toss to coat. Heat 2 T s oil in a large heavy skillet over medium high. Add cabbage and cook, undisturbed until charred underneath, 3-4 minutes. Stir, spread into an even layer and cook, undisturbed until charred in spots and crisp tender. Stir in soy sauce and transfer to a bowl with red onions. In the same skillet, heat remaining 2 Tbs oil over medium high. Add tofu and cook until golden on all sides, adding more oil and scraping pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1-2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in cilantro and lime juice. Season to taste w/ soy sauce.
Sicilian Fennel Salad
2 navel oranges, peeled and white pith removed
1 large or 2 smaller fennel bulbs, halved lengthwise and very thinly sliced
1 medium red onion, thinly sliced
1/4 mint or basil leaves, torn
3 Tbs EVOO
Kosher salt, fresh ground pepper
20 oil cured black olives.
Slice oranges into thin slices over a bowl to save juices. Add all other ingredients and mix well; allow to sit 20-30 minutes before serving for best flavor, then scatter olives in before serving
Fennel fronds lol pesto
4 packed cups fresh fennel fronds
2 cloves garlic, crushed and chopped
1/2 tsp ground pepper
1/4 c unsalted toasted pumpkin seeds (or other nuts such as cashews, walnuts or pine nuts)
4-8 Tbs EVOO
juice of 1 lemon
2 Tbs brewers yeast (for vegan) or grated Parmesan
Place all ingredients except oil in a food processor or blender. Pulse until coarsely ground, then with blade running slowly trickle in oil until smooth paste of desired consistency.
Smashed zucchini with chickpeas and peanuts
1 1/2 to2 lbs zucchini
1 jalapeño, halved and sliced into 1 8” thick half moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt
1/4 c EVOO
1 can or 1 1/2 c cooked chickpeas, patted dry
1/4 c roasted peanuts
1 1/2 tsp ground sumac or coriander
Tri. The zucchini and sliced lengthwise into quarters. Position cut side down, then smash with the side of your knife until cragg and so,it. Rip into 1/2”-1” pieces.
Transfer into a colander set in the sink and then toss with the jalapeño, lime juice and 1 1/2 tsp salt. Let drain while you cook chickpeas.
Heat the oil in a nonstick skillet over medium heat, add chickpeas and peanuts, stirring occasionally until chickpeas are lightly brown and crisp. Remove from heat and add lime juice, sumac, and a sprinkle of salt. Stir until fragrant.
Shake the zucchini to get rid of any excess liquid, then transfer to a platter. Drizzle with a bit of EVOO then top with peas and nuts. Add salt and a good squeeze of lime juice the. Taste to adjust seasoning. Serve warm or room temp
Made this with those sweet baby taters…it was yummy.
Garlic Braised Greens and New Potatoes
6 Tbs EVOO
5 garlic cloves, thinly sliced
1 large sprig of oregano (or rosemary, or thyme)
1 1/2 lbs collards, kale and/or Swiss chard, leaves coarsely torn and stems thinly sliced
Kosher salt and pepper
1 lb baby new potatoes, halved
2 Tbs minced shallot
1 Tbs fresh lemon juice
1/4 c chopped parsley
Pinch red pepper flakes (optional)
Freshly grated parmesan for serving
Preheat the oven to 350. In a large Dutch oven combine 1/4 c of the EVOO with the garlic and oregano, heat until fragrant but do not let garlic brown. Add the greens in several batches, season with salt and pepper and stir until wilted before adding the next batch. Once all the greens have been added, stir in the potatoes and 1 c water, remaining 2 Tbs of oil and bring to a boil. Cover with the lid and bake for 20-30 minutes or until the greens and potatoes are tender. Discard oregano sprig. Add the shallots, red pepper flakes and lemon juice and parsley and mix well. Adjust seasoning and serve, making sure to include juices. Can top with parmesan and/or serve with crusty bread to mop up liquids.