• Lettuce
• Cabbage
• Zucchini
• Cucumbers
• Tomatoes (cherry or “new girl”)
• Herb (parsley or basil)
• Green onions
• Potatoes(pink and purple!)
• Beans or peas

Last week we were able to start giving tomatoes towards the middle of the week. This week we hope everyone can enjoy the taste of summer. The tomatoes will get sweeter once we shut off their water mid August. I have been eating them like apples! We hope to have cherry tomatoes and slicing tomatoes for everyone very soon, this week you get one or the other.

We had several participants in the lavender wand making event and appreciate Janette for coming out the farm on a warm day and guiding the group through the process. We hope to offer more events during the summer if farming ever slows down. We do recognize if we don’t get it on the calendar it does not happen – like summer vacation and get aways!

The attack on the cucumbers continues with pests below ground taking out whole plants. The peppers ravaged by the goats are trying to recover and are being choked out by bindweed. We gave up on the broccoli and Juvencio pulled it all out. We planted radicchio in those beds along with summer lettuce and more green onions. We got in a few of the brussel sprouts and hope to get the remainder in the ground by later today. The heat limits how much we can do around the farm, hopefully lower temperatures this week will help. We have lots of fall crops to get in the ground and so little workable time during the cooler parts of the days.

Cherry tomatoes and beans take a long time to harvest. We appreciate when people sign up to help with the harvest. There is always weeding if we finish harvest early. We will start with apples and other fruit and that will only be included in the harvest if help arrives. We always recommend close toed shoes, long pants and long sleeved thin shirts for harvest. We have many pokey plants that scratch you as you work so please come prepared.

Land Use issues loom, more updates to come soon. We appreciate you being ready to act and make your voice heard.

This does seem to be the year of the summer squash so enjoy the following recipes as you work through your zucchini and get ready for more this week. I will also add in the best zucchini bread recipes from our file!

Zucchini Fritters

1 lb zucchini

1 tsp Kosher salt

2 scallions,  salt lengthwise and sliced thinly

1 large egg, beaten

1/2 c. Flour

1/2 tsp baking powder

Neutral cooking oil for frying.

Grate zucchini in the large holes. Box grater or in the shredding blade of a food processor.  Toss with salt  and leave to sit in a large bowl x 10 minutes.  Wrap the pile in a clean dishcloth or cheesecloth and wring out as much moisture as you can.

Add remaining ingredients and mix well.

Heat a large cast iron skillet with 2 Tbs oil until it shimmers.  Drop 2 tablespoons of the zucchini mixture onto the skillet and press lightly with the back of a spatula;  repeat while leaving room between fritters (this will take several batches).  Cook over high heat for 3-5 minutes,  until golden,  then fly and cook on the other side.  Place on a paper towel briefly to drain.

Variations: 

Mexican:  add cilantro,  some corn kernels, a few pinches of red pepper flakes,  and some queso fresco or cotija

Thai: add chopped cilantro and mint,  serve with Sriracha

Greek: add chopped fresh oregano, garlic,  and crumbled feta

Greek Zucchini & Herb Pie

2 1/2 lbs zucchini, coarsely shredded and well salted,  left to drain for 1 hour

2 Tbs olive oil plus additional to brush the dough

1 large onion,  finely chopped

2 cloves garlic,  minced

1 c. Finely chopped dill

1/2 c. Chopped fresh mint or combo of mint and parsley

1 c crumbled feta

3 eggs,  beaten

Freshly ground pepper

12 sheets filo

While the zucchini drains,, heat 1 Tbs oil in a large pan over medium heat and add the onion.  Cook,  stirring,  until tender,  then add garlic and cook for another minute of two.

Transfer to a bowl and add herbs, feta, eggs and pepper to taste.  Wring out the zucchini in a clean dish towel to remove as much moisture as you can and work into the mix.

Preheat oven to 350.  Oil a 10” pie or cake pan.  Line the pan with a sheet of film,  brush it with oil and turn slightly and place another sheet.  Repeat for 7 layers.  Fill with the zucchini mixture.  Food the draped edges over the filling,  lightly filling each layer,  then layer the remaining 5 sheets on top,  oiling away between sheets.  Stuff the edges into the sides of the pan and brush with oil.  With a sharp knife slash the top crust in several places to allow steam to escape.  Bake 50-60 minutes until golden brown.

Ottolenghi Zucchini Baba Ghanouj

2 3/4 lbs zucchini

1/3 c yogurt (he says goat’s milk)

2 Tbs roquefort cheese,  coarsely grated

1 egg lightly beaten

1 Tbs unsalted butter

2 1/2 Tbs pine nuts

Pinch red Chile flakes

1 tsp lemon juice

1 clove garlic,  crushed

1/2 tsp zaatar

Salt and pepper to taste

Preheat the broiler.  Place the nukes on a baking sheet lined with parchment paper and broil for about 45 minutes,  turning once or twice while cooking,  for skin to brown nicely.  Remove from heat and once cool enough to handle, remove peel and discard.  Set flesh in a colander to drain.

Put the yogurt in a small saucepan with the Roquefort and egg and heat very gently for about 3 minutes,  stirring often.

Toast the pine nuts in the butter,  remove from heat and add lemon juice and peppers

To serve,  put the zucchini in a bowl,  add the garlic, 1/2 tsp salt and a grind of black pepper.  Mash everything together with a fork and spread onto a large serving platter.  Spoon the warm yogurt sauce on top,  followed by a drizzle of the Chile butter and pine nuts.  Sprinkle with zaatar and serve at once.

Zucchini Bread Recipes

Zucchini Bread Geri Jacob’s Special

3 eggs beaten                      1 ½ cup sugar (scant)

1 cup salad oil                    2 cups flour

¼ cup ground orange peel ½  teaspoon baking powder

1 teaspoon salt                   2 teaspoons vanilla

2 teaspoons baking soda   1 cup chopped walnuts

2 teaspoons cinnamon       2/3 cups chopped dates

2 cups grated zucchini

Preheat oven to 325 degrees. Beat eggs, sugar and oil in mixer until fluffy.  Stir in Zucchini.  Sift baking powder, salt, flour, soda, and cinnamon (set aside ½ cup of the mixture).  Add flour to Zucchini,  Mix well, stir in vanilla.  In cuisinart chop dates, nuts and orange peel.  Mix in the reserved flour mixture.  Add chopped ingredients to other zucchini mixture.  Pour into greased and floured baking pan (2 small loaf pans) and sprinkle with sesame seeds.  Bake at 325 degrees, 50-60 minutes.

Lonnie’s chocolate Zucchini Cake

½ c soft butter

½ c cooking oil

2 eggs           

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

Mix butter,oil, eggs, sugar, vanilla and milk together.  Add cocoa, soda, cinnamon and salt and mix well.  Add flour, mix well, add zucchini, chocolate chips and nuts.  Mix well.  Bake at 350 degrees for 45 minutes.  13 X 9 inch pan or 2 loaf pans.

Chocolate Zucchini Cake 2

A great cake for all that zucchini at the end of the season, and the kids love it too!

Makes 1 9 x 13 inch cake

Printed from Allrecipe, submitted by Sandi

½ cup butter, softened                       1 ¾ cup white sugar

½ cup vegetable oil                                            2 eggs

1 teaspoon vanilla extract                  ½ cup sour milk

2 ½ cups all purpose flour                ¼ cup unsweetened cocoa powder

1 teaspoon baking soda                     1 cup semiweet chocolate chips

½ teaspoon ground cinnamon                           2 cups zucchini, finely diced

chocolate chips

Directions

1. Preheat the oven to 305 degrees F, grease and flour a 9 x 13 inch pan.
2. Cream the butter, oil and sugar until light and fluffy.  Add eggs, vanilla and sour milk(sour milk = 1 teaspoon vinegar in 1⁄2 cup milk)
3. Mix flour, cocoa, baking soda and cinnamon together and  add to the creamed mixture.  Beat well, stir in diced zucchini
4. Pour into a 9 x 13 inch pan and sprinkle with chocolate chips.  Bake at 350 for 40 – 45 minutes or until a toothpick inserted into the center comes out clean. 

• Herb, parsley or basil
• Cucumbers 
• Zucchini
• Cabbage
• Kohlrabi or broccoli
• Green onions
• Green beans or peas or first tomatoes

We are in that strange place between spring and summer. Spring crops have mostly finished and summer crops are just coming on. As we wait for peppers and tomatoes and eggplant to come into their own, we get the bounty of summer squash. The cucumbers that looked so promising last week we found this week to be Delicious to other vermin. A giant tunnel below each bed of cucumbers has them struggling to hang on as the gophers and the ground squirrels use the same tunnels to nibble on their roots. Fortunately, Sue has found plenty of recipes to encourage you to use those giant zucchini that I promise you were not there on Wednesday the last time we harvested. We will encourage you to dust off the zucchini recipes, and make a delicious quick bread for your family.

Juvencio managed to turn over greenhouse number four and clear out many residual crops, allowing the remaining peppers to receive full sunlight and a good dose of water. It is hard to have this nice open. Space and not plant in it but I resist the temptation as this area will be too hot for the next couple of months and will be perfect for fall crops to be planted at the end of August. We will try again with the brussels sprouts. After last year‘s fiasco, where we did not have a single sprout, this year’s plants are ready to go on the ground. But the ground is not ready for them.

On the farmland struggle. So much is going on and so many threats right in our back yard. North Plains is making moves to almost double their urban growth boundary without the input of the community. Our friend and neighbor Aaron Nichols from Stone Boat Farm is organizing again to keep us all on our toes. Our soils are the best in the entire state and they want to pave it over – again. Please add your name to the new website he created to stay informed and take action: https://www.farmlandfirst.org/. He is in the process of creating content with action items so stay tuned and appraised of action we need you to take.

Salad this week will need to be creative with cabbage instead of lettuce.

Zucchini and herb gazpacho

2 1/2 lbs zucchini, chopped

4 Tbs EVOO

1 thick slice bread

1/4 c each fresh basil, parsley, and mint

3 Tbs lemon juice

1 c water

Salt, pepper

Toasted pine nuts or almond slivers as garnish

Sauté zucchini until tender,  cool.  Using an immersion blender or food processor,  purée remaining ingredients and serve cold.

Persian cucumber and herb yogurt

1/4 c raisins

1/2 lb thin skinned cucumbers

3 c Greek yogurt

2 Tbs any combination of chopped parsley, cilantro, basil or dill

1 garlic clove finely grated

1 tsp dried mint

1 tsp dried dillSalt and pepper to taste 

3 Tbs coarsely chopped toasted walnuts to garnish

Dice cukes into 1/4” pieces and place in a bowl with all the remaining ingredients except the nuts.  Just before serving stir in nuts

Charred green beans and lemony yogurt

1 lb trimmed green beans

1 Tbs EVOO

kosher salt and pepper

1 1/2 c plain Greek yogurt

1 lemon

Pinch red pepper flakes

1/2 c fresh mint leaves

Heat broiler with a rack set6” from the heat source.  On a large baking sheet toss the beans with the oil,  salt and pepper.  Broil until bright green and charred in spots,  about 5 minutes. (Alternately you can char the beans over the grill in a grill basket)

While the beans are cooling,  add the yogurt toa medium bowl.  Zest the lemon into the yogurt,  then juice 1/2 the lemon over he top.  Add red pepper flakes to the yogurt, season with salt and pepper and stir well. Spoon the yogurt onto a large platter,  then top with the green beans and mint.  Squeeze remaining half lemon over beans and mint and serve.

Caramelized Zucchini Pasta

2 Tbs butter

2 Tbs EVOO

2 lbs zucchini,  grated

8 cloves garlic,  peeled and smashed

1/2 c basil leaves,  stems reserved

Kosher salt and pepper to taste

1 lb ridges pasta (like shells or ridged penne)

1/2 c finely grated Parmesan

1 Tbs lemon juice

In a large cast iron skillet over medium high heat, melt butter with oil to combine.  Add the zucchini, garlic, the basil stems and half the basil leaves.  Season with 11/4 tsp salt and a few grinds of pepper.  Cover and cook until pooling with liquid,  5-7 minutes.  Uncover and cook until liquid starts to evaporate.  Continue to cook until zucchini is very soft and dark and reduced to about 1 cup.  Meanwhile,  bring a large pot of salted water to a boil and cook pasta until al dente.  Reserve 2 c of pasta water and then drain the pasta.

When the pasta is drained,  remove the herb stems from the zucchini.  Add the pasta,  1 c pasta water and the cheese to the zucchini.  Add more pasta water as needed to thin the sauce.  Stir in the lemon juice and remaining basil,  adjust seasoning to taste,  and serve.

Cabbage Salad Recipes:

10 Best Cabbage Salad Recipes With Plenty of Crunch

• Lettuce
• Kale or chard
• Zucchini
• Cucumbers
• Green onions
• Parsley or basil
• Kohlrabi or broccoli
• Fennel
• Bok choi
• New potatoes

We had one farming disaster after another last week. We awoke Sunday morning to find all 40 chicks we were raising for fall and next years layers had been eaten. Not one was left in the protected cage when Luna went to feed them in the morning. Later in the day the wind blew open the door to the green house and the goats raced in- tore the door off and ate all the peppers. 150 beautiful in full bloom sweet peppers and 25 hot peppers. They munched the zucchini( the best on the farm) and ate the growth points on all the cucumbers. Months of work and weeks of veggies are gone.

I will replant, we will give less and we will have late peppers, it just sets us back weeks and is so disappointing. Just as the cucumbers were taking off they are cut back and may never recover.

This week it will be 100 degrees- terrible for plants and animals. Hopefully it will be brief but this also affects flowering plants and they often drop blooms when it is too hot. Our internet is down as we are putting on a new roof and so I can’t send the standard email to subscribers. The list goes on. We will harvest what we can and seed more fall crops and weed when it is not too hot. Maybe I will work on ceramics to get my mind off the farm disasters. Sue sent some great recipes.

Cloud cap mushrooms, a local mushroom CSA delivers right to our farm. You can get a weekly or bimonthly subscription of delicious fresh mushrooms to add on to your veggie CSA. Contact them directly to start your subscription ASAP. https://cloudcapmushrooms.com/csa-1

It is blueberry season! We have cane berries close by the farm for you pick at West Union gardens. I usually just call and listen to their menu to see what they have 503-645-1592. We have a neighbor with amazing you pick blueberries at Sunrise Blueberry farm just 5 minutes west of the farm on West Union.

From Sue;

“I debated including recipes for goat,  but they all involved long cooking and anticipating a hot week and lots of zucchini, the recipes are all about salad.  But first,  I want to make a plug for last week’s smashed zucchini recipe—it’s REALLY good.  AND—Winco sells roasted/salted chickpeas in the bulk aisle, so you could make it even easier/stove-free. I added chopped cilantro, mint and parsley because I had it.”

Spiced Chick Peas Salad with Tahini Dressing

2 cans (or 4 cups) chickpeas, drained,  rinsed and patted dry

3/4 c EVOO

2 cloves garlic, minced

2 tsp ground cumin

1 tsp sweet paprika

Salt/pepper to taste

Tahini dressing:

1/3 c tahini

Freshly squeezed juice of 1 lemon

1 garlic clove,  minced

Warm water as needed

To serve:

1 bunch kale/chard/spinach or other greens,  chopped well and “massaged” with 1 tsp EVOO to soften

Handful chopped mint or cilantro

Handful chopped parsley

1 cucumber, chopped into bite-sized pieces

Make the chickpeas: Heat oven to 425 (if you don’t want to do this,  see note about toasted chickpeas at Winco above) Pour the chickpeas into a small baking dish,  about 6”x8”. Pour in olive oil just until chickpeas are covered (it looks like a lot but becomes part of the dressing later). Add garlic, paprika, cumin and salt and pepper to taste.  Bake until bubbling and the chickpeas are turning reddish-brown,  about 30-45 minutes.  Set aside to cool.

While the peas are cooking,  “massage” the greens and make the tahini sauce.  Pour tahini in a small bowl and whisk in lemon juice and garlic.  Slowly whisk in warm water, 1 tablespoon at a time until smooth,  creamy and pourable.  Taste and season with salt,  pepper and more lemon juice if desired.

When ready to serve,  in a large bowl mix the peas and their cooking oil with the greens and chopped herbs,  then gently mix in cukes.  Mix in dressing and serve.

Green Goddess Pasta Salad

2 9-10 oz packages cheese tortellini

1 fennel with fronds; fronds used for dressing and bulb thinly sliced

1 c greek yogurt

1 c packed cup basil leaves

2 Tbs chopped chives

2 Tbs (packed) roughly chopped parsley

2 cloves garlic

3 scallions, sliced

1 Tbs fresh lemon juice

2 Tbs EVOO

2/3 c. Sliced sugar snap peas (could use blanched green beans)

Cook tortellini per directions on package.

While the pasta cooks, put the fennel frond, yogurt, herbs, garlic, scallion,  lemon juice into a blender or food processor and blend until smooth.  Drizzle in the oil, blend,  and then season to taste with salt and pepper.

Drain the tortellini and while still hot, toss with enough of the dressing to coat.  Let cool at lest 20 minutes

To serve,  gently mix in the chopped fennel, peas or beans,  and more dressing as needed.

Zucchini and Fennel Salad with Pecorino and Mint

1 1/4 lbs zucchini

1/2 c torn mint leaves

1 c shaved pecorino or parmesan cheese

1 small head of fennel,  thinly sliced

Juice of one lemon

2 Tbs EVOO

Salt & pepper to taste.

Use a vegetable peeler, box grater or mandolin to thinly shave the zucchini lengthwise..  Toss with remaining ingredients and serve

Kale and Cucumber Salad with Honey Ginger Dressing

6 c. Chopped kale

2 c chopped cucumber

2 c. Shredded cabbage

1/2 c sunflower seeds

2 chopped scallions

1/2 c toasted sesame oil

1/4 c rice vinegar

2 Tbs honey

1 tsp minced garlic

2 tsp fresh grated ginger

Heat honey for 15 seconds to liquefy,  then blend with oil, vinegar, garlic and ginger and 1/2 the scallions.  Add remaining ingredients to large salad bowl and toss with the dressing.

• 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.

• Lettuce
• Onions
• Sugar snap peas 
• Zucchini
• Kohlrabi or fennel
• Broccoli of Chinese broccoli
• New Potatoes
• Parsley
• Kale or collards or chard
• Cabbage
• Green onions

Happy Father’s Day. Today we celebrate our fathers and appreciate their gifts and contributions to the people that we are. Give them a little extra love today. I always remember my dad’s laugh (especially at his own jokes), him taking us to the park on Sunday mornings so my mom could sleep in, fishing in the surf in San Diego each summer  and what a great listener he was. I will hold him in my heart forever.

We want to take the time to congratulate all those graduates out there. So many of you are celebrating the achievements of the young people in your lives from high school to college and beyond. Enjoy your celebrations! Congratulations to you all.

Cooler weather makes us thrilled. It gives us an opportunity to get out into the fields and greenhouses and turn over beds, weed and transplant without sweat running into our eyes. I long for a backyard garden that feels planted and finished and just needs the occasion weeding. Our place requires daily attention, tying up tomatoes, weeding, seeding, transplanting and pest management. I hope to get to some of that work today after the harvest.

As we approach the summer solstice it is time to plant radicchio! My favorite crop. I have 20 varieties I am sure! I will seed it over the next two weeks and tend to it until the fall and through the winter. It makes the most amazing salad. We are seeding winter cabbage,  broccoli and  cauliflower. We are busy harvesting wheat for fall wreaths. If I sit here and list it all I will get dizzy. We hope to get a pizza party on the books for July, keep your eyes on the email for the date.

These are the last weeks of sugar snap peas. Enjoy this garden candy while you can. The first new potatoes arrive today. Enjoy them steamed and fresh. They are so unique at this time of year. Broccoli has been a real disappointment this year. It continues to hang in there, never getting to the size or quantity we expected. We have been loving it sauteed over rice with crispy chile oil.

Here are some recipes to enjoy:

Chimichurri

1/2 c olive oil

2Tbs red wine vinegar

1/2 c. Finely chopped parsley

3-4 cloves finely chopped garlic

1-2 tsp red pepper flakes

3/4 tsp dried oregano

1 tsp coarse salt

Black pepper to taste.

Mix all the ingredients together in a bowl and let it sit for at least 10 minutes for flavors to marry.  Use as marinade and/or on grilled meats and veggies. (For instance,  yummy with grilled zucchini)

Zucchini Parmesan

1 large can chopped tomatoes

1 Tb EVOO

1 small onion,  chopped

2-4 garlic cloves

Salt and pepper

2 Tbs chopped fresh basil

2-21/2 lbs zucchini

3 Tbs EVOO

1/2-1 tsp red pepper flakes

3/4 c freshly grated Parmesan

Heat 1tbs EVOO in a large heavy skillet over medium heat and add onion.  Cook,  stirring often until tender. Add garlic,  stir,  then add remaining sauce ingredients.  Bring to a boil and then simmer,  stirring often.  Allow to cool and then run through a blender or food processor,  then adjust salt and pepper to taste. 

Heat oven to 450.  Trim ends of zucchini is,  cut in half crosswise then cut into lengthwise slices 1/4” thick.  Season w/ salt and pepper and toss w/2 Tbs EVOO.

arrange on a baking sheet in a single layer then sprinkle with red pepper flakes.

Roast for 12 minutes,  or until lightly browned.  Remove and reduce heat to 375.

To assemble , oil a 2-quart gratin pan with olive oil. Spread 1/4 c sauce over bottom of the dish.  Arrange a third of zukes slices in an even layer over the sauce.  Spoon a 53rd of remaining sauce over zukes and sprinkle w/1/4 c Parmesan.  Repeat for 2 more layers,  ending with 1/4 c Parmesan.  Drizzle with remaining Tbs EVOO.  Bake at 375

For 30-35 minutes.  Remove from the oven and allow to cool for 5-10 minutes before serving.

Chickpea and fennel ratatouille

1lb eggplant,  cut into large chunks

3/4 lb zukes,  cut into large chunks

1 28-ounce can plum tomatoes,  drained.

1 onion,  sliced

2 red or yellow bell peppers,  seeded and sliced

1 lb fennel,  trimmed and cut into Argo chunks

5 garlic cloves,  halved

1 tsp salt,  black pepper

1/4 c EV00

3 c cooked or canned chickpeas,  drained

1 Tbs chopped fresh thyme or rosemary, or 1/4 c parsley

Heat oven to 425.  Combine all ingredients except chickpeas and EVOO in a large roasting pan.  Drizzle w oil and toss to combine.

Transfer to the oven and roast,  stirring gently until the veggies are lightly browned and tender and the tomatoes are beginning to form a sauce,  about 40-40 minutes.  Add chickpeas and return to the oven until peas heat through,  add herbs and stir—taste to adjust seasoning.  Serve hot or at room temp.

Like big grape leaves.  We ate tonight and liked

Stuffed Collard Greens

1 large bunch collards

1/4 c EVOO

1 large onion, finely chopped

1 1/4 c medium grain rice

3 Tbs toasted pine nuts

3 cloves garlic, minced

1/3 c chopped fresh dill

1/3 c chopped fresh mint

1/2 c chopped fresh parsley

1/3 c fresh lemon juice

2 Tbs tomato paste

Bring a wide pot of salted water to rapid boil.  While water is heating,  carefully remove most of the stem from the collards,  trying to leave leaf intact.  One by one Drop the leaves in the water for a minute or so to Blanche,  then remove with tongues and let cool and dry on a

clean towel.

Add 2 Tbs to large frying pan,  add onions and sauté until soft, then stir in nuts, garlic and rice—stir for 2-3 minutes and remove from heat to cool.  Stir in fresh herbs and another Tbs EVOO.

Seasons w/ salt and pepper to your taste.

When all is cool enough to handle, prepare to stuff and roll the leaves.   Lightly oil the bottom of a deep, lidded frying pan. With vein side up and stem towards you, place 2 Tbs filling at the stem end and roll up the leave snugly, folding in sides as you go along to make tight package. Place seam side down in the pan in a snug single layer.

Combine lemon juice,  remaining EVOO, tomato paste and 2 Tbs water. Pour the sauce over the rolls.  Add enough water to barely cover the rolls, then cover.  Bring to a boil and then simmer on low heat for 45 minutes.  Allow to sit 10 minutes before serving.  Can serve warm or at room temp;  pour a bit of sauce from pan over rolls when serving

A kale pizza recipe:

https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.seriouseats.com%2Fkale-pizza-garlic-gruyere-fontina-mozzarella-recipe%3Fprint&data=05%7C01%7C%7C7ebb08eb8cd648b2cf8408db6f91a590%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638226443553156966%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=Chvg8A9UKRaVnSkdfPHTIwm3igulpKPxHz0sHzYhvgQ%3D&reserved=0

Chickpea and Kale Enchiladas:

https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.eatingwell.com%2Frecipe%2F260921%2Fadobo-chicken-kale-enchiladas%2F%3Fprint&data=05%7C01%7C%7C8d184512db74460fc13408db6f9136e8%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638226441695351212%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=7n0MRNWI2ctXfyviXI5XJ5NVv6eI8AlHdh2s3hzE7Lg%3D&reserved=0

• Kale
• Lettuce
• Herb, parsley, or thyme, or sage
• Broccoli or Chinese broccoli
• Swiss, chard, or collards
• Zucchini
• Sugar snap peas
• Kohlrabi or fennel
• Onions
• Scallions

We appreciated the tiny bit of rain we got yesterday. All of the plants in the field perked up and the weeds were able to germinate. Good thing Juvencii and Cesar spent the better part of the week weeding the onions and the leeks. The cucumbers are in bloom, the zucchini are about ready to take off, the tomatoes are setting fruit and the peppers are bulking up. As we start to think of salsa and Caprese salad, we also seed for fall and winter. I have fall cabbage and broccoli and cauliflower, freshly seeded and will start on the overwintering varieties in the next few weeks. The beds that we thought had radishes and beets germinating turned out to be a bust. They were turned over and they will now have the dry crop experimental tomatoes, and okra. I may try one more time to get some beets germinated but the weed pressure and the time constraints of keeping the bed clear have seemed insurmountable this year. 

We still have lots of vegetable starts available on our website and at the Beaverton farmers market. It is much easier for me to gather the vegetables that you may want if you pre-order them rather than showing up at the farm and asking for them as I don’t always have every variety. Polly and I do this business together and starts maybe at either one of our farms. If you want things that read out of stock do text me and I can tell you if we have them and have them for you by the following week pick up. Here is the link again: https://pumpkinridgegardens.square.site/

The flowers are going crazy. I took 15 buckets of them to market yesterday after preparing a very large wedding with over 30 table bouquets, eight bridesmaids and 13 corsages. I made a few bouquets for today and I will do special orders. Today I am heading into Portland to celebrate my Mom’s birthday so I will not be around. If you want a special bouquet, text me before 11:00 or I will be gone. I always leave a few bouquets to choose from in the barn, but when they don’t sell, I focus my energy in other areas.

Off to harvest.

Recipes for the week:

Auditioned by Sue Kass:

GREEN GODDESS DRESSING

1 c parsley leaves

1 c packed spinach leaves,  stemmed

2 Tbs tarragon leaves—I used 1/2 bunch of chervil and a bit less parsley

3 Tbs minced chives

1 garlic clove

2 anchovy fillets—or 2 Tbs chopped Kalamata olives

3 Tbs lemon juice

4 tsp champagne or sherry vinegar

1/2 c canola or grapeseed oil

1/2 c mayonnaise—I used Greek yogurt instead

Salt/ pepper to taste

In a blender or food processor,  blend everything but the mayo/yogurt until smooth,  then  mayo/yogurt in.

THE SALAD

2 c snap peas, trimmed

2 hearts of romaine lettuce,  torn into bite sized pieces (I used butter lettuce)

2 small thin skinned cucumbers, diced (I used celery instead, could also use a young zucchini’

2 green onions,  thinly sliced

1 ripe avocado,  cubed

Bring a small pot of salted water to a boil,  then drop sugar snaps in for one minute—then rinse well in cold water to stop cooking and then drain and dry well.

Combine all ingredients except avocados and toss well,  then gently mix the avocados in.  Pour in about 1/2 c green goddess dressing, mix gently and taste—add more dressing, salt and pepper to taste.  Serve immediately.  Extra dressing will be kept in the fridge x 1 week.

Italian Potato Pasta Soup with Greens

3 Tbs EVOO

2 c diced onion

1 c diced carrot

1 c diced celery or fennel

Salt, pepper

1 bay leaf

1 large sprig thyme

2 cloves garlic, minced

2 tsp paprika

2 Tbs tomato paste

3 quarts chicken or veggie broth,  or water

2 lbs potatoes,  peeled and cut in 1” chunks

8 oz kale or chard, stems removed and cut into 1/2 inch ribbons, about 4 c

1/2 lb pennette,  or hitters or other small pasta

1 Tb finely chopped fresh rosemary or oregano

Freshly grated Parmesan

In large soup pot heat EVOO and add onions, carrots and fennel,  sprinkle in salt and pepper and cook until softened and starting to golden.   Stir in bay, thyme, garlic and paprika and tomato paste and cook,  stirring,  x 1 minute. Add broth,  potatoes and large pinch of salt.  Bring to a boil then reduce to simmer.  Cook 10-15 minutes until potatoes are cooked through but firm. Stir in kale and pasta and simmer another 10 minutes or until pasta is Al dente.  )If making in advance,  omit pasta and cook just before serving)

Garnish w/fresh herb and Parmesan before serving.

Kale-Romaine Cesar Salad

12-16 oz been kale and romaine lettuce hearts,  in roughly equal amounts

1-2 large garlic cloves

4-6 anchovies

1 tsp Dijon mustard

Salt, pepper

1/2 c EVOO

2 Tbs lemon juice

1 egg

4 oz freshly grated Parmesan

Croutons for serving

Remove stems from kale and cut into bite sized pieces.  Cut romaine into bite sized pieces.

In a blender or food processor,  combine the garlic, anchovies, mustard,  salt and pepper and lemon juice—blend until smooth.  Poach egg in simmering water until yolk is thickened but still runny.  Put the egg in the dressing and blend. Taste and adjust seasonings.

To serve, toss the greens with half the dressing,  the croutons and Parmesan cheese.  Taste and mix in remaining dressing as needed.

New Potatoes Baked in Parchment

2 lbs small new potatoes

1/4 c olive oil

Salt,  pepper

1 rosemary sprig

A few thyme springs

1 head garlic,  cloves separated but not peeled

3 Tbs chopped parsley

Preheat the oven to 400.  Place potatoes in a bowl with all other ingredients except the parsley.   Toss to coat.

Arrange potatoes on an 18” round of parchment paper.  Fold paper over to make 1/2 mom, then fold and crop the rounded edges to make a package.  Place on a baking sheet and bake for 45 minutes.  Open package and sprinkle with parsley before serving

Onion and zucchini frittata

2 Tbs EVOO

3/4 c finely chopped onion

Salt, pepper to taste

1 clove garlic, minced

1 small zucchini,  grated

4 eggs

1 Tb milk

Heat 1 Tb EVOO over medium heat in a heavy 8” omelet pan.,  then add the onion and generous pinch of salt. Cook until onion is very soft and sweet.  And garlic and zucchini and cook,  stirring,  about 3 more minutes.  Beat the eggs in a bowl and add milk,  salt and pepper to taste.  Stir in the onion and zucchini and mix well.  Clean and dry the pan.  Heat the remaining oil over medium high heat in the pan.  Pour in the egg mixture and shake gently,  lifting up the edges of the frittata to let the eggs run underneath.   After a few minutes turn heat down to low and cover and cook 7-10 minutes more or until golden and set. Slice into 4 wedges to serve.

• Lettuce
• Sugar snap peas
• Zucchini!!
• Chinese broccoli
• Onions
• Chervil or cilantro
• Kale
• Cabbage? Or collards
• Radishes

Where did May go? We blazed through May and made up for a dreary April. Our onions are growing, the tomatoes are in bloom and the weeds are growing like wildfire. I continue to seed and transplant. Juvencio is weeding as fast as he can. The cucumbers and tomatoes need almost constant tending as they grow each day and don’t follow the rules. The cucumbers have beautiful tendrils that beg to climb and they tangle among themselves instead of reach out to the trellis.

We have been hosting party after party this weekend. We held our first farm to table dinner as a benefit  to help fund Kitchen Table magazine. Brett Warnock https://kitchentablemagazine.com/  left us a few copies in the barn to share with those interested. It is a great zine that highlights farmers, local food culture, artists and the like. We partnered with Comida Kin’s Rodrigo and Mary  who prepared the food and Kipperlin Sinclaire from Eat Drink Washington County who served up smiles and helped coordinate the efforts.  We look forward to other opportunities to host and be part of the Washington County agriculture and food scene. We are percolating on how to put on a similar event for interested members.

There is so much going on here that I have to remember to lift my head from the weeds and look at Pride Month. Mijente is a non-profit “political home for Latinx and Chicanx people who seek racial, economic, gender and climate justice”. They are working to change the dialog and protect hard won rights from the political backlash taking place in the republican party. Consider making a donation today: https://mijente.net/donate/. Join  us at the Beaverton Pride Parade on Sunday June 25th: https://www.pridebeaverton.org/

There is also the legislature making decisions about land use and funding for programs such as double up food bucks. I encourage you to reach out to your legislators and let them know that funding this program is essential to getting families in need more access to fresh produce. We use double up food bucks at the farmers market. This allows people to buy double the number of vegetable plants for their families. As farmers we too accept SNAP and double up food bucks getting families more produce for less out of their pockets. As a clinician I see the benefit to my patients who access SNAP and get double when they shop at local farmers markets for produce.  Here is the link to reach out to your rep: 

Calling all Oregonians! NOW is the time to contact your representatives and tell them how important DUFB is for our community to help secure funding for 2024-2025. In 2021, the State of Oregon invested $4 Million in the Double Up Food Bucks program, which is available through CSA, farmers markets, and some grocery stores. Since then demand for the Double Up program has skyrocketed. Our coalition is seeking $8 million from the State of Oregon, for the 2024-2025 seasons in order to ensure that DUFB Oregon gets the support that it needs! In 2022 alone, PNWCSA helped over 1,000 people purchase CSA shares with SNAP and Double Up Food Bucks. HOW TO HELP1. Send a short email to your Senator and Representative asking for their support on HB 2728. This is the most important (and easiest) action you can take! Click here to find out who your elected officials are.Feel free to use this template for your email and consider including this factsheet with your message. Make sure to include HB 2728 in the title of your email. Some legislators are also very active on social media. You can reach out to them with a short message of support via Twitter or Facebook if that’s your thing!2. Help us spread the word via social mediaShare what DUFB means to you or your farm, and why continued funding through HB 2728 would benefit you. Use the hashtag #supportDUFB and tag in PNWCSA & your legislators. You can repurpose any of the talking points, sample posts, or videos in our Advocacy Toolkit or create your own.

Now I must head out to harvest, but first, Sue Kass is back at it with recipes:

 Kale & Sugar Snap Pea Salad

Dressing: 

3/4 c canola oil

1/2 c peeled chopped ginger

1/4 c miso paste

1/2 c rice vinegar

2 lemons or 2 limes,  zest finely grated and juiced

1/4 c sugar

Salt, pepper

Salad:

2 Tbs sugar

6-8 dried apricots

1 medium bunch kale, roughly chopped

2 c sugar snap peas

4 oz crumbled feta

1/4 c almonds, toasted and coarsely chopped

2 Tbs fresh mint

Combine all ingredients for dressing in a blender or food processor.

In a small saucepan over low heat, combine sugar w 1/4 c water.  Add the dried apricots

and poach just until rehydrated,  then remove from heat.

In a serving bowl,  combine the kale,  snap peas and feta.  Add salad dressing to taste,  sprinkle with almonds and mint

Smitten Kitchen’s Sugar Snap Pea Salad with Miso Dressing

Serves 4

Salad

• Table salt for the pot
• ½ pound sugar snap peas, untrimmed
• ½ pound Napa cabbage, cut into thin ribbons (about 3 cups) – optional
• 4 ounces radishes (4 medium-large), julienned, or quartered and thinly sliced
• 3 large scallions (about ½ bundle), white and green parts, thinly sliced
• 3 tablespoons sesame seeds, toasted

Sesame Miso Dressing

• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 2 tablespoons mild yellow or white miso
• 2 tablespoons tahini or sesame paste
• 1 tablespoon honey
• ¼ cup rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons vegetable or olive oil
• Instructions

1. Blanch sugar snaps. Bring a large pot of salted water to a boil, and prepare a small ice-water bath. Boil the sugar snaps for about 2 minutes, or until just barely cooked but still crisp. Scoop them out with a large slotted spoon, and drop them in the ice-water bath. Once cool, drain and pat dry. Trim ends and cut sugar snaps into thin slices. Toss in large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds.
2. Make the dressing. Whirl all ingredients in a blender until smooth.
3. Assemble the salad. Toss salad with half of dressing, and taste. Use more if you desire. Sprinkle with remaining sesame seeds.
4. Store any leftover dressing in an airtight jar in the refrigerator and use on your next salad.

Bowties with Sugar Snaps, Ricotta and Lemon

As sugar snap season comes and goes all to quickly for my addicted tastes, consider this a template for any green vegetable — segments of asparagus, green beans, snow pea pods, or whole sweet peas — that you think might enjoy some lemon/ricotta/parmesan/salt/pepper treatment. Most of these other vegetables will benefit from 2 to 3 minutes boiling time, so add them earlier in the pasta cooking process.

Serves 4 to 6 (main course-style), up to 8 as a first course

Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it

Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.

•  Lettuce
• Chinese broccoli 
• spinach
• Peas
• Carrots or beets
• Green onions
• Cilantro
• Onions
• Kale

It was a Busy week here at la finquita del Buho.  Weeding, transplanting and stringing up tomatoes. The main crop tomatoes had their first pruning and are already waist high. The first potatoes are starting to flower, which means in the next few weeks we should have new potatoes in the share. The cucumbers are starting to climb and the zucchini is in flower. It feels like summer is almost here.

The flowers inside the greenhouse are producing nicely. The flowers in the field are growing well. I have a Milpa planted. I have 9 different varieties of ornamental corn in production. I will use some for my wreaths and others for popcorn for the winter share. Currently, it is not looking very happy, but I am hopeful with the new water system and a little bit more time it will green up.

We managed to get five beds of winter squash, planted and an additional bit of summer squash just for good measure. Juvencio continues to work to try and get the new field ready for the experimental, dry farming, tomatoes, and Oaxacan green corn, squash, and bean project. We are inspired to try the three sisters again with more space between each patch and less irrigation. We hope to be able to produce something edible.

The dry farm tomatoes are three varieties that Italians use as sauce tomatoes in the winter. They harvest the whole bunch of tomatoes from each plant and hang them to ripen and slow dry. When they are ready to use them, they make a fresh sauce around Christmas time. I hope they are as good as they sound. They will have slightly tougher skins and will remind of us summer when we hit the solstice.

This week marks the first week we will harvest from spring planted outdoor crops. The cilantro and spinach was planted as soon as we could work the ground in April. Some of the sugar snap peas from outside the hoop houses has caught up with the inside peas. We will give a combo.As we start with peas this marks the time for subscribers to sign up to help harvest. The list will go out in the next couple of days. We hope you will come out to help harvest twice over the next 21 weeks. We harvest Sundays and Wednesdays. We start at 7:30 (at 7:00 if it will be hot that day) and we finish around 11:00. The more help the faster the harvest gets done. We understand not everyone can or will want to help harvest the vegetables. We expect you will decide what is right for you. On Wednesdays Juvencio is alone harvesting.

Families are welcome to bring their children just be sure there is a dedicated adult to keep track of the children as they will “help” for a short while and then be off to explore. If you can come for only a short while that can be accommodated for. You can just show up and help if it turns out there is a day that it just fits in. It is helpful to us to know you are coming when you sign up so we can plan (a bit)

Jo and I (a long time member and friend) sat down and penciled out a plan for farm events this season. We are toying with the idea of the canning party in early September, a farm to table type fundraiser later that month and the harvest festival in mid October. Juvencio and I hope to make pizza some time in July and invite you all to come by, but the date is not firmed up yet. If you are interested in helping make any of this happen do reach out and we can put you on the planning committee!

Here are some recipes to enjoy this week:

1. We made a dinner of Asian inspired ground beef with scallions and cilantro over rice. I quick sauteed the kale with garlic and a splash of soy sauce. A delicious dinner in about 30 minutes.
2. Delicious way to use that Chines broccoli: https://www.recipetineats.com/wprm_print/53487
3. A complete meal with beef and greens: https://cooking.nytimes.com/recipes/1023044-pad-kee-mao-drunken-noodles?smid=ck-recipe-iOS-share
4. How to use those scallions: https://www.thekitchn.com/5-ways-to-use-up-a-bunch-of-scallions-199374
5. This kale salad looked great: https://thekitchengirl.com/lemony-kale-chickpea-avocado-salad/

• Lettuce
• Kale
• Herb
• Carrots or beets
• Onions (use them fresh as they have decided to bolt – make seed heads so they will not last)
• Chinese broccoli or bok choi
• Sugar snap peas?? Just a few at first but they will be here for everyone in the next 1-3 weeks.

Many of the spring crops have not liked this heat wave. The heat has made them think it is time to make flowers. This includes our precious crop of overwintered onions. 100 feet of onions setting flowers is not what we had planned. We will harvest them and you can use them as fresh onions. It turns out ground squirrels love lettuce and have come through the beds and munched the center out of every head. This will affect the future lettuce, as there is still quite a bit in areas they do not venture. This is a reminder to us all to carpe diem as you never know what next week will bring. Please do take your lettuce – we had 50 extra heads last week as it was left behind.

We will be working hard this next week to plant more tomatoes, peppers,  eggplant, winter squash, summer squash, cucumbers and beans. It makes me dizzy just writing all I have to get done. Juvencio is doing an amazing job prepping beds and attacking weeds. He has trellises up for the first cucumbers and is moving on to the tomatoes. The early tomatoes planted with Jacob and Diego on the wedding day are tripled in size and flowering. That means it is time for me to get in there and prune the branches. No rest for the weary, no time to gab, no time like the present to get that harvest in and move on to planting.

We have also been busy with the vegetable start business. Most of you know that I sell veggie, flower and herb starts as well as fresh cut flowers at the Beaverton Farmers Market every Saturday with my friend and business partner Polly. Luna is a key player as well. The last two weekends have been incredible, making up for a horrible April. You can pre-order veggie starts for pick up at the farm by visiting our joint website at: Home | Pumpkin Ridge Gardens (square.site) . Polly updates the inventory every week. So check back frequently. Our plants are spread across both our farms so it is easier for me if you can pre-order and I can have it ready for you on pick up day or for pick up at the market.

Here are some recipes to enjoy this week:

Green Goddess Salad Recipe (allrecipes.com)

Best Homemade Caesar Salad Dressing Recipe (allrecipes.com)

Amazing round lettuce salad | Jamie Oliver recipes

Crispy polenta chicken Caesar salad | Jamie Oliver recipes

• Lettuce (2 heads)
• Spinach (cute new variety with red stems)
• Kale
• Shallots
• Turnips or Chinese broccoli or elephant garlic scapes
• Bok Choi or mizuna
• Carrots or beets (what?? Finally the best looking carrot bed we have had in years)

This week we got all of the onions and all of the leeks planted. It feels like a great move forward on the farm. We have many beds turned over from early spring or late winter crops and planted with some of the summer favorites. The zucchini is growing, many tomatoes are in the ground and we are waiting for peppers to size up. The white crown sparrows have finally found other leaves to eat and have left our lettuce alone. Juvencio is busy trying to get water on all of the plants as we look towards a very warm week. We use almost exclusively, drip irrigation, but have to water in by hand every transplant. Each zone Has to go on at a different timer, so that our well can support the watering of the entire farm. It feels like irrigation is a whole separate job. Weeding is the next challenge and is starting in earnest.

Wishing everyone a very happy Mother’s Day. I always look forward to a nic brunch to celebrate the moms in our family. I will be up early getting bouquets ready for subscribers, send me a text if you want one set aside with your name on it! We sold out at the farmers market within the first hour which felt great, we have not had such good sales in quite a long time – probably just the mothers day rush. I do have a lot of lilacs which are short lived but smell amazing. If you want a bouquet, text me and I will make you one.

I hope it cools off enough to transplant the tomatoes and more cucumbers and my popcorn. I am so excited about growing popcorn to share with people who join the winter share. If you have never had fresh popcorn it is the best! I usually use my corn in my wreaths but this year I popped a lot of it. I have decided to grow it as an item to give subscribers in November or December along with some very special dry farmed tomatoes. Fingers crossed that this plan works out. At the very least it will be beautiful. 

The Beaverton Farmers market was hopping today! Veggie starts just flew off the shelves. We have a whole new set for this upcoming week. Visit our website at : https://pumpkinridgegardens.square.site/ it is updated weekly (best to check it out on thursdays) and we will pull together an order for you.

Here are some recipes from Sue:

It’s a good week for salad!  So great to have plenty of fresh lettuce and spinach.  If you MUST cook, see below:

Yogurt or Buttermilk Soup with Spinach and Grains ( a cold soup)

3/4 lb spinach,  stemmed and thoroughly rinsed

1 1/2 c finely diced cucumber

5 c. Buttermilk or plain low fat yogurt or blend of two

1 c finely diced celery

2 cloves garlic,  pureed

2 Tbs freshly squeezed lemon juice

1 c. cooked barley, farro or brown rice

2/3 c diced radishes

salt and pepper to taste

2 Tbs chopped cilantro

Salt the cucumber and place in a strainer to drain for 15 minutes.

Meanwhile,  steam or blanch the spinach until wilted,  rinse with cold water to stop cooking and squeeze out excess moisture.  Chop medium fine

Combine all ingredients in a bowl;  thin out w/ice water if desired.  Chill x 1 hour to allow flavors to blend,  then adjust seasoning to taste.

Chilled Yogurt Soup with Spinach and Chickpeas

1 bunch spinach,  stemmed and well washed

1-2 cloves garlic

3 c plain yogurt

1 c cold water

1 tsp ground cumin

1 c chickpeas,  drained

salt and pepper

Lemon juice if desired

EVOO and freshly chopped parsley or dill for serving

Blanch the spinach until wilted,  rinse with cold water and squeeze out excess moisture.  Chop.

Crush the garlic with a generous pinch of salt, then stir in the yogurt and water and blend Weill.  Combine with remaining ingredients and chill well;  garnish with a drizzle of EVOO and fresh chopped herbs before serving

Spinach Salad with Lemon and Mint

1 lemon

1/3 c fresh mint leaves,  finely chopped

1 1/2 tsp kosher salt

8 oz stemmed cleaned spinach,  torn into bite-sized pieces

3 Tbs EVOO

Cut off the top and bottom of the lemon, and slice off skin and pitch.  Cut flesh into 1/4” thick slices and slice each round into eighths.  Combine with remaining ingredients to serve.

Lettuce and Green Garlic Soup

1 Tb EVOO

1 medium onion, chopped

1 bulb green garlic,  stalks and papery layers removed,  roughly chopped

1/2 c rice

1/2 c parsley leaves

7 c vegetable or chicken stock

8 c lettuce leaves,  washed and coarsely chopped

2 Tbs chopped parsley or chives for garnish, salt and pepper to taste,  grated parmesan for garnish

Heat EVOO in a large soup pot over medium heat and onion; sauté until tender.  Add a large pinch of salt and the green garlic and stir until the garlic is fragrant.  Add rice, stock and parsley leaves and bring to a boil.  Add lettuce and salt to taste and reduce to a simmer,  cover and cook over low heat for about 30 minutes.

Use an immersion blender or regular blender to puree until smooth,  adjust seasonings and serve,  garnishing each bowl with freshly chopped herbs and parmesan.