La Finquita Del Buho
The Weekly Share, May 4, 2008
Week #4/29
We were hoping the ewes would give birth when some of you were around on Thursday, but they both waited until Friday to pop out their twins. We now have 5 lambs romping in our orchard. All moms and babes are fine, getting woollier each day. We have raised goats for years, but this is our first season with our own lambs. They are quite different, in size, coat, mothering and intelligence. We are enjoying them for who they are, we hope you will too. Once they clear the orchard they will go off to other pastures here in the neighborhood and eventually to McMinnville.
We have managed to find our rhythm with the goat cheese. So far we can just manage the chevre and feta, but we’ll try our hand at harder cheese later in the season. Lyn starts selling at the Beaverton farmer’s market on May 10th so bread will have to wait until July. We sell vegetable and flower seedlings as well as cut flowers. Stop by our stand if you are in the area (Hall Blvd, near the Beaverton Public Library) on Saturdays May 10th thru June 30th. We sell with” Pumpkin Ridge Gardens”.
A group of Catlin Gable juniors came out to experience farm life and lend a hand last week. They helped lay the irrigation lines for the field and transplant the leeks. Both jobs were great to have the extra help. Juvencio spent much f Friday and Saturday digging a trench from our property to the field across the road to get water and electricity to that area. We look forward to the fruits of his labor in better production with adequate water.
We are in that precarious spot in farming between what the greenhouse can produce and waiting for the outside crops to take off. We are offering fewer items this week but also a special treat. We are making salad mix. It is quite a lot of work between cutting individual leaves and washing them all twice and spinning them twice. It is important that you also wash it once before you use it. Enjoy the end of the walnuts. Learn to eat your chard and Asian veggies, because are what grows at this time of year. Learning to eat what is seasonal is part of what CSAs are about.
The chickens have recuperated and are back in production. Eggs available from Thursday on. Thanks to the help of Carol and Doug this week for harvesting. Jacob and Diego arose late, but helped feed the harvesters and bunch the purple sprouting broccoli. Dee and Dan helped us later in the day get two beds of peppers into freshly tilled beds in the green house and tomatoes out in the field,
Please see display in the barn about what we can reuse.
We need: 1) brown paper bags
2) 4-16 oz. plastic containers with lids
3) Twist ties
4) Your May payment
The Weekly Share
Walnuts
Salad mix (lettuce, beet greens, spinach, arugula, water cress)
Chard or kale
Purple sprouting broccoli
Chinese broccoli or second bunch of sprouting broccoli
Asian green
Herb (dill, tarragon, sage, thyme or mint)
BIBB LETTUCE WITH BUTTER DRESSING1/2 pound Bibb lettuce (about 4 heads) or Boston lettuce (about 1 head)1 garlic clove1/2 stick (1/4 cup) unsalted butter4 teaspoons fresh lemon juiceSeparate lettuce leaves and put in a large bowl. Halve garlic and in a small heavy skillet heat with butter over moderate heat, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat and discard garlic. Add lemon juice and salt and pepper to taste, swirling skillet to incorporate (butter will foam).Pour warm dressing over lettuce and toss to coat. Serve salad immediately.
Crispy Kale (the best new way to eat Kale or Collards)
1 bunch kale or collards
Salt to taste
Olive oil
Parmesan cheese
This is an easy and fast way to eat your greens at every meal! Wash the green and remove the tough rib. Cut in a few pieces. Place on a baking sheet on top rack of oven and turn the oven on broil. Broil for 5 – 8 minutes until the leaves are drying out but not burnt. There is a fine line between the two things so after 5 minutes watch the kale closely. Once it is crispy (you may need to toss the greens a bit to get all leaves) add a drizzle of olive oil and salt to taste and broil 1 -2 minutes more. Take out of the oven, sprinkle with cheese (as much as you and your family likes) and eat it. It often doesn’t even make it to a serving dish; it is gobbled up off the baking sheet!
Creamy Choi Soup
Farmer John’s Cookbook
Serves 4
1 tablespoon peanut oil
½ cup chopped scallions (about 3)
2 teaspoons coarsely chopped fresh ginger
1 pound choi (any kind)
1 large potato, peeled diced
2 cups vegetable stock or water
3/4 teaspoon salt
¼ teaspoon freshly ground pepper hot pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons sour cream
Heat the peanut oil in a medium pot over medium high heat. Set aside a couple tablespoons of scallions for garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.
Add the choi and potato. Pour in the stock or water and add the salt, pepper and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, above 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.
Transfer the soup to a food processor or a blender and puree. Ladle soup into individual bowls.
Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately.
Creamy Dill Sauce
Farmer John’s Cookbook
Great on egg salad, or tossed with cucumbers, or as a sauce for fish or crab cakes.
Serves about ¾ cup
½ cup extra virgin olive oil
2 tablespoons white wine vinegar or sherry wine vinegar
½ teaspoon minced shallots
¼ teaspoon Dijon mustard
Pinch of salt plus more to taste
Freshly ground pepper
1 egg yolk
¼ cup sour cream
3 tablespoons minced fresh dill
Lemon juice
Combine the oil, vinegar, shallot, mustard, pinch of salt, and pepper to taste in a large jar. Cover tightly and shake the jar vigorously until the oil and vinegar have thickened.
Beat the egg yolk with the sour cream in a separate bowl until well combined.
If you’re using a food processor: Process the yolk and sour cream for 30 seconds and then add the vinaigrette in a very thin stream in about three additions, letting the sauce thicken before each addition. If you’re making the dressing by hand: Using a good whisk, beat the yolk and sour cream, then add the vinaigrette and scant tablespoon at a time, whisking thoroughly after each addition, until the vinaigrette is fully combined with the egg yolk and sour cream.
Once you’ve incorporated the last of the vinaigrette and the sauce is very thick thin it with either the lemon juice (1 or 2 teaspoons) or by vigorously stirring in 1 tablespoon of water.
Stir in the dill and add salt and pepper to taste.
Kale and Walnut Pesto, Farmer John’s Cookbook
¼ cup chopped Walnuts
1 tablespoon plus ½ teaspoon slat divided
½ pound kale, coarsely chopped
2 cloves of garlic
½ cup extra virgin olive oil
½ cup freshly grated Parmesan
1> Toast the chopped walnuts in a dry heavy skillet over high heat, stirring constantly, until they start to brown in spots and become fragrant. Don’t over toast. Immediately transfer the walnuts to a dish to cool.
2> Bring two quarts of water to a boil. Add the tablespoon salt, then add the kale. Cook the Kate until tender, about 10 minutes.
3> Put the garlic, walnuts and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady smooth, pencil thin stream.
4> When the ingredients are thoroughly combined transfer to a bowl. Stir in the Parmensan, remaining teaspoon of salt and pepper and serve hot.
Monday, May 5, 2008
Sunday, April 13, 2008
Week #1
La Finquita Del Buho
Week #1/29
The Weekly Share/April 14 – 18
It seems hard to believe that today we begin our 9th year as a CSA. From 7 original share members (6 of whom are still with us – thank you!) to 50 shares and over 200 people it seems incredible. We have many new members this season and about 75% returning members. Members come from as far away as Portland and as close as 1 mile away. Our community is making a difference. Remember we are all eating food that is grown without pesticides, herbicides and with healthy compost laden soil. We are eating locally and seasonally. and appreciating the bounty of the earth.
This year we hope to improve on areas of strength (garlic, beans, peas, peppers, greens) and conquer our weaknesses (eggplant, cilantro, broccoli). Last year the field across the road became viable for vegetable production and this year we hope to triple that production. We have rows of lettuce, spinach, snap peas, broccoli, cabbage, potatoes planted in the field. We have peas, spinach, summer squash, lettuce, chard, beets, carrots, bok choi and radishes in the hot houses. The garlic and purple sprouting broccoli is growing in the upper and lower gardens. It feels like a good start to a long awaited spring.
Welcome Spring!! It felt like summer in Honduras in our hot house yesterday, up to 110F. Many of the vegetables in the heat got the wrong message and started to bolt (make seed heads). The heat lovers grew double the size and the killing frosts of last week were all but forgotten. When we went out to count the actual tomato plants we lost over 80% of the crop was killed. Fortunately we tend to over-plant and did serial plantings so there will be tomatoes, but they may be several weeks late. The peppers faired much better as they got covered the night it got so cold. Overall the vegetables look good, those in the field have been in suspended animation, not changing much week to week. The weather of late will definitely jolt them into growing faster.
We are having a slow start at the cheese making. Juvencio did milk one day and got so little from each goat that he got discouraged. We need to feed the milkers better and try again. There are many baby goats, over 18, the last born on the 11th of April. We are expecting calves and lambs next month. We are getting over 20 eggs/day and our new pullets (chickens that haven’t layed yet) haven’t begun laying yet. The cost of eggs has gone up dramatically due to feed costs. Despite our chickens being pastured they still eat over 70% grain.
We have a blog, http://lafinquitadelbuho.blogspot.com/ where we will put the weekly newsletter and a link to our recipe file, with over 250 recipes for the seasonal vegetables we grow. You can also access our recipe file directly by going to www.finquita.com/ user code: Lyn and password: Lyn.
This week the harvest was bountiful. Many of the crops from fall planting are giving their final spring push. We anxiously wait the spring crops turn to productivity and hope to keep the quantity up. We want to thank Carol Brown and Diego and Luna for their tremendous help this week with harvest. We are either getting faster or help is getting better (both). If you are interested in helping on harvest days please just call or email and we will put you to work. Thank you for choosing La Finquita to provide produce for your family.
The Weekly Share
Walnuts
Shallots
Leeks
Purple sprouting broccoli (peel tender stems and then steam or stir fry)
Kale or collards
Chard
Parsley
Radishes
Bok choi
Spinach
Watercress or arugula
ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE1 cup fresh raspberries, divided1/2 cup olive oil3 tablespoons raspberry vinegar or white wine vinegar1 shallot, chopped1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula2 cups small watercress sprigs1/2 cup pine nuts, toasted1 cup crumbled soft fresh goat cheese (about 4 ounces)Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
Bon AppétitApril 2005
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS1/2 cup balsamic vinegar
1/2 cup walnut oil3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved1 1/2 cups pitted dates, sliced1 cup Caramelized Walnuts4 large shallots, mincedBoil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
CHINESE (NAPA) CABBAGE SALAD
Printed from COOKS.COM
DRESSING:
1/4 c. oil3/4 c. sugar1/2 c. apple cider vinegarSalt and pepper
SALAD:
1/4 c. butter2 pkg. chicken Ramen noodles1 c. sunflower seeds1 c. chopped or slivered almonds1/2 c. cut up vegetables1/2 to 1 heaping bok choi or napa cabbage
Green onions, celery, broccoli, cauliflower, radishes, carrots or whatever you desire.
Melt 1/4 cup butter in frying pan. Stir in 2 flavoring packets from chicken flavor Ramen noodles. Break apart noodles and saute in butter. Add sunflower seed and almonds; set aside to cool. Chop cabbage and vegetables. Mix with noodles. Pour dressing over, about an hour before serving. Chill.
Kale and Walnut Pesto, Farmer John’s Cookbook
¼ cup chopped Walnuts
1 tablespoon plus ½ teaspoon salt divided
½ pound kale, coarsely chopped
2 cloves of garlic
½ cup extra virgin olive oil
½ cup freshly grated Parmesan
1> Toast the chopped walnuts in a dry heavy skillet over high heat, stirring constantly, until they start to brown in spots and become fragrant. Don’t over toast. Immediately transfer the walnuts to a dish to cool.
2> Bring two quarts of water to a boil. Add the tablespoon salt, then add the kale. Cook the Kate until tender, about 10 minutes.
3> Put the garlic, walnuts and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady smooth, pencil thin stream.
4> When the ingredients are thoroughly combined transfer to a bowl. Stir in the Parmensan, remaining teaspoon of salt and pepper and serve hot.
Spinach Soup
Chez Panisse Vegetables, Alice Waters
(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)
1 onion
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon
2 tablespoons crème fraiche
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.
Serves 6
Kale with Garlic and Bacon
1 slice of bacon chopped (I use pancetta)
1 garlic clove
6 cups (or what you have) chopped kale, washed
1 cup water (I used chicken broth)
In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In te fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender. Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste. Serves 2.
Week #1/29
The Weekly Share/April 14 – 18
It seems hard to believe that today we begin our 9th year as a CSA. From 7 original share members (6 of whom are still with us – thank you!) to 50 shares and over 200 people it seems incredible. We have many new members this season and about 75% returning members. Members come from as far away as Portland and as close as 1 mile away. Our community is making a difference. Remember we are all eating food that is grown without pesticides, herbicides and with healthy compost laden soil. We are eating locally and seasonally. and appreciating the bounty of the earth.
This year we hope to improve on areas of strength (garlic, beans, peas, peppers, greens) and conquer our weaknesses (eggplant, cilantro, broccoli). Last year the field across the road became viable for vegetable production and this year we hope to triple that production. We have rows of lettuce, spinach, snap peas, broccoli, cabbage, potatoes planted in the field. We have peas, spinach, summer squash, lettuce, chard, beets, carrots, bok choi and radishes in the hot houses. The garlic and purple sprouting broccoli is growing in the upper and lower gardens. It feels like a good start to a long awaited spring.
Welcome Spring!! It felt like summer in Honduras in our hot house yesterday, up to 110F. Many of the vegetables in the heat got the wrong message and started to bolt (make seed heads). The heat lovers grew double the size and the killing frosts of last week were all but forgotten. When we went out to count the actual tomato plants we lost over 80% of the crop was killed. Fortunately we tend to over-plant and did serial plantings so there will be tomatoes, but they may be several weeks late. The peppers faired much better as they got covered the night it got so cold. Overall the vegetables look good, those in the field have been in suspended animation, not changing much week to week. The weather of late will definitely jolt them into growing faster.
We are having a slow start at the cheese making. Juvencio did milk one day and got so little from each goat that he got discouraged. We need to feed the milkers better and try again. There are many baby goats, over 18, the last born on the 11th of April. We are expecting calves and lambs next month. We are getting over 20 eggs/day and our new pullets (chickens that haven’t layed yet) haven’t begun laying yet. The cost of eggs has gone up dramatically due to feed costs. Despite our chickens being pastured they still eat over 70% grain.
We have a blog, http://lafinquitadelbuho.blogspot.com/ where we will put the weekly newsletter and a link to our recipe file, with over 250 recipes for the seasonal vegetables we grow. You can also access our recipe file directly by going to www.finquita.com/ user code: Lyn and password: Lyn.
This week the harvest was bountiful. Many of the crops from fall planting are giving their final spring push. We anxiously wait the spring crops turn to productivity and hope to keep the quantity up. We want to thank Carol Brown and Diego and Luna for their tremendous help this week with harvest. We are either getting faster or help is getting better (both). If you are interested in helping on harvest days please just call or email and we will put you to work. Thank you for choosing La Finquita to provide produce for your family.
The Weekly Share
Walnuts
Shallots
Leeks
Purple sprouting broccoli (peel tender stems and then steam or stir fry)
Kale or collards
Chard
Parsley
Radishes
Bok choi
Spinach
Watercress or arugula
ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE1 cup fresh raspberries, divided1/2 cup olive oil3 tablespoons raspberry vinegar or white wine vinegar1 shallot, chopped1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula2 cups small watercress sprigs1/2 cup pine nuts, toasted1 cup crumbled soft fresh goat cheese (about 4 ounces)Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
Bon AppétitApril 2005
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS1/2 cup balsamic vinegar
1/2 cup walnut oil3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved1 1/2 cups pitted dates, sliced1 cup Caramelized Walnuts4 large shallots, mincedBoil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
CHINESE (NAPA) CABBAGE SALAD
Printed from COOKS.COM
DRESSING:
1/4 c. oil3/4 c. sugar1/2 c. apple cider vinegarSalt and pepper
SALAD:
1/4 c. butter2 pkg. chicken Ramen noodles1 c. sunflower seeds1 c. chopped or slivered almonds1/2 c. cut up vegetables1/2 to 1 heaping bok choi or napa cabbage
Green onions, celery, broccoli, cauliflower, radishes, carrots or whatever you desire.
Melt 1/4 cup butter in frying pan. Stir in 2 flavoring packets from chicken flavor Ramen noodles. Break apart noodles and saute in butter. Add sunflower seed and almonds; set aside to cool. Chop cabbage and vegetables. Mix with noodles. Pour dressing over, about an hour before serving. Chill.
Kale and Walnut Pesto, Farmer John’s Cookbook
¼ cup chopped Walnuts
1 tablespoon plus ½ teaspoon salt divided
½ pound kale, coarsely chopped
2 cloves of garlic
½ cup extra virgin olive oil
½ cup freshly grated Parmesan
1> Toast the chopped walnuts in a dry heavy skillet over high heat, stirring constantly, until they start to brown in spots and become fragrant. Don’t over toast. Immediately transfer the walnuts to a dish to cool.
2> Bring two quarts of water to a boil. Add the tablespoon salt, then add the kale. Cook the Kate until tender, about 10 minutes.
3> Put the garlic, walnuts and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady smooth, pencil thin stream.
4> When the ingredients are thoroughly combined transfer to a bowl. Stir in the Parmensan, remaining teaspoon of salt and pepper and serve hot.
Spinach Soup
Chez Panisse Vegetables, Alice Waters
(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)
1 onion
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon
2 tablespoons crème fraiche
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.
Serves 6
Kale with Garlic and Bacon
1 slice of bacon chopped (I use pancetta)
1 garlic clove
6 cups (or what you have) chopped kale, washed
1 cup water (I used chicken broth)
In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In te fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender. Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste. Serves 2.
Sunday, October 28, 2007
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