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.
