Archive for August, 2011

CSA #13, 8/25

Finally we’re soaking up some hot summer days and warm nights!  The late summer fruit on the peppers, eggplant and tomatoes are getting a chance to ripen up.  This week you’ll get your fill of tomatoes:) The cucumbers are fully on and squash are just slowing down as some have powdery mildew, a a mold that usually sets in a bit later.   We’ll have fruit for another month, just a bit less.  I did the first weeding of fall crops on the brussel sprouts and rutabaga.  it was nice to have my hands in the wet dirt again amidst harvest season. Lots of roots, greens,broccolli and cabbage for the late season CSA.  Yesterday we direct seeded mezclun mix, radish, mild mustard, raab, arugula and daikon. …I could almost taste them as I planted.  All of the crops are growing well and ahead of the weeds, however the water grass that has been a challenge to farm with, is about to seed.  Just one grass plant will drop hundreds of seeds.  We’re trying to find the time to pop the heads.  This week we’ve been a bit short-handed because volunteers are out of town and getting married, but help comes just at the right time.  I’ve called some friends and volunteers and am amazed at the support and community.  It will be two consecutive weekends I’m out of town and different volunteers are happily farm sitting.  Thank you.  It is a community growing our food!

This week’s box:

Tomatoes – all kinds of heirloom varieties


Sweet Pepper


Squash – jkljk

Green Beans – SE and Sellwood

Potatoes – New russet
Onion – Alisa craig spicy and sweet!


Chard/Kale bunch


Caprese Salad with Cucumbers

Melanie’s recipe

  • 3 vine-ripe tomatoes, 1/4-inch thick slices
  • Sliced cucumbers
  • 1 pound fresh mozzarella , 1/4-inch thick slices  OR daiya cheese vegan option
  • 20 to 30 leaves (about 1 bunch) fresh basil
  • extra virgin olive oilfor drizzling
  • Coarse salt and pepper


Layer alternating slices of tomatoes,cucumbers and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Roasted Potatoes, Onions, and Wilted Greens


  • 1 pound small red potatoes (each about 1 inch in diameter)
  • 1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
  • 1 tablespoon olive oil
  • 1/4 pound spinach or arugula, coarse stems discarded, leaves washed well and spun dry (about 3 cups)
  • 2 teaspoons cider vinegar, or to taste


Preheat oven to 450°F.

Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.

Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.

Serve dish warm or at room temperature

Roasted Eggplant & Feta Dip

From EatingWell:  September/October 2008

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps.

Roasted Eggplant & Feta Dip Recipe

12 servings, about 1/4 cup each


  • 1 medium eggplant, (about 1 pound)
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta cheese, preferably Greek
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Pinch of sugar, (optional)


  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

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CSA #12, 8/18

Late summer has arrived and the is all filled out.  All kinds of flowers have opened up this late summer, it feels so welcoming and bright on the farm.  Sunflowers, more cosmos, cardoon similar to artichoke), hundreds of blossoms on the tomatoes, cucumbers, squashes and beans.  The sweet corn patch stands at 10 feet and now only the little girls on the farm can comfortably walk through.  A lot of the summer fruits are coming on too.  I hope you enjoy the very summerish box. Great stuff for BBQ’s!

Mustard and Turnip Bed Prepped

leeks- if you potatoes from last week, they pair great!

chard – lots of it!

hot pepper – the smaller peppers are the hot ones

sweet peppers – mini bells, jimmy nardello (long krinkly green can get red), yellow sweet  banana

tomato – all different heirloom slicing varieties and some cherry tomatoes.  Keep at room temperature.


summer squash

herb bunch – cilantro, mint, lemon or cinnamon basil, sage.  All of these herbs are best kept fresh in a plastic bag in the fridge, except for basil which should be left at room temperature in a plastic bag with holes or with the stem in water, like you would do with a bouquet.  Cilantro keeps weeks in the fridge like that., if you replace the water every 4-5 days.


Volunteer Jenna harvesting buckwheat seed



First delivery on bike trailer donated to Farm, thanks Jeff!

Volunteers Tjaden and Jenna showing off some summer harvest

Baby Naomi helping move the CSA boxes:)



















CSA Box #12


from http://www.cultivatingsustainability.com

Quesadillas are a fabulous way to use all sorts of CSA veggies – summer and winter greens and squash! For a complete meal, serve with a simple side salad or Southwest Gazpacho. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)


  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped*
  • 2 large summer squash (any combination of yellow squash or zucchini)*
  • 4 cloves of garlic, minced*
  • 1 large bunch swiss chard, chopped (including stems)*
  • 1 15 oz can organic black beans, drained and rinsed
  • 8 oz cheddar cheese, grated
  • 4 oz feta cheese, crumbled
  • 6 large tortillas


  1. In a large cast-iron wok (or other large skillet), heat oil on medium high heat. Add onion and summer squash. Saute for 4 minutes or until they being to brown (stirring only occasionally). Add garlic, saute for another 2 minutes. Add swiss chard and black beans and saute for 4 minutes, or until swiss chard is tender.
  2. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of swiss chard mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the swiss chard mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of swiss chard mixture on each tortilla), top with a little more cheese and another tortilla.
  3. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
  4. Top quesadillas with a dollop of sour cream.

Cold Zucchini Soup

Sounds perfect for this hot weekend coming up!

By Caroline Cummins, from the Culinate Kitchen collection
Serves 4 to 8
Total Time 45 minutes
Yield 2 qt.


This recipe for a mildly curried purée originally comes from a CSA in Berkeley, California. It’s been through at least two major tweaks, first by the CSA subscriber (a family friend) and then by my mother-in-law. It’s delicious served warm, but it’s worth it to chill it first for a refreshing summer supper.



cup butter, olive oil, or a blend of the two
1 medium onion, diced
1 lb. zucchini, diced
1 lb. summer squash, diced
½ tsp. nutmeg
½ to 1 tsp. curry powder
cups vegetable or chicken stock
1 can (about 14 ounces) coconut milk (light coconut milk is fine)
~ Salt and pepper to taste

Garnishes (optional)

2 Tbsp. fresh basil, chiffonaded into strips, or fresh cilantro leaves
~ Freshly grated Parmesan


  1. Put the fat in a large Dutch oven and, over medium heat, sauté the onion for a few minutes, then add the squash and sauté for another several minutes. Add the spices, then the stock, and bring to a low boil. Simmer for 15 minutes.
  2. Turn off the heat and use an immersion blender to smooth out the soup’s texture to your desired consistency (slightly chunky is fine). Whisk in the coconut milk and adjust the seasoning.
  3. If you wish, reheat the soup and serve it warm. Otherwise, chill the soup for a few hours before serving it.
  4. When ready to serve, ladle into individual bowls and pass the optional garnishes at the table.
Middle Easter Schug Hot Pepper Spread
Blender or food processor
1 tsp
1 tbsp
1 small jar
Lemon squeezer
1 sprigs fresh cilantro
2 Tsp freshly squeezed lemon juice
3 Tbsp olive oil
3 cloves garlic
1 Tsp salt
1 Tsp cumin
1 Tsp ground cloves (not garlic)
2-3 fresh green hot peppers


1. Slice the peppers, onion and coriander into small-medium size pieces.2. Put all the ingredients in a blender.

3. Blend until smooth.

4. Put the “schug” in a dish.

Tip: for long term storage, put the “schug” in a small jar in the
freezer. Before using, defrost at room temperature for 15 minutes.

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CSA #11, 8/11

Greetings from Johnson Creek’s farm! First off, to answer the questions some of you have already asked, and I imagine some others want to know…..yes, a few of the tomatoes are starting to blush. I’m guessing 1 to 2 weeks and their may be enough for the CSA. I hope they do okay, there has been some discoloring on leaves; they could have a fungal disease. We’ve had diseases with nightshades in previous years even with the practice of crop rotation. We’ll see what kind of harvest we get.

Harvest season is upon us. We had several restaurant orders one of which was for a new account, 2nd Story, a cocktail small plates opening by owners of Cellar Door coffee Roasting on 11th and SE Harrison. Opens today! We also sold to Acena, Gino’s, Portobello, and Cabezon this week. I delivered the SE pickup site and some restaurnat orders with a brand new bike trailer farm supporter Jeff made and donated:) Thank you!

Today, we prepped beds for some fall crops: chinese cabbage, cabbage, kale, collards, fennel, and kohlrabi. I will transplant tomorrow evening so it’s easier on the plants after the heat of the day and on the appropriate root planting day that aligns with the stars.

I hope you’re soaking up summer and are healthy!

This week’s box:

Carrots – a few carrots topped chopped fine in salad is quite delcious



Lemon Basil – a few sprigs thrown in loose. Delcious tea, sun tea or throw in boiled water like herbal tea

Potatoes – dug the russets today!




Broccolli shoots – (farm only ) SE and sellwood in next few weeks

once the big head is harvested ( you got in July) the plant sends out side shoots for a few months.

Hot pepper – 1 hot pepper, either czech black jalapeno or yellow hungarian hot wax

Onion, purplette – purple mini spring onions, you can use the tops too.


Beet, Onion and Cilantro Salad

steam  cubed beets and onions, add fresh chopped cilantro.

Summer Squash, Carrot Pasta Ribbons

from the FoodNetwork.com

  • 2 large carrots, peeled
  • 3 large zucchini, peeled
  • 3 large yellow squash, peeled
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 lime, juiced


Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.

Farm lunch

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CSA 10 #, 8/4

hSummertime! Basil has filled out, cucumbers are putting on their first round fast, snap beans in action, summer squash and more summer squash and the tomatoes are just showing a hint of color.   I wouldn’t count on it because you never know where the weather will turn but, it might be just a few weeks until our first big heirloom slicer. Everything is so colorful and vibrant and alive out here on the farm.  As we’ve  been picking summer harvest, we’ve also begun the bed prep for fall and winter crops.  Tomorrow we’ll put in more leeks, summer lettuces, brussel sprouts and overwintered beets.  We’re also doing the twice daily quick watering of recently planted overwintering carrots and parsnips.  Farm is well!



This week’s box:

summer squash – you might get 1 or 2 of following varieties: patty pan, black beauty and dark star zucchini, costada romen

Largest slug ever hiding under irrigation with long trail o' . . .

esco (ribbed), eight ball or crookneck.


Basil – italian, lemon, and cinnamon (purple-stemmed)  Add fresh to anything!

Snap beans – yellow, green filet, purple burgendy, rattlesnake and romano will be coming to you for weeks now.  Great sauteed and paired with summer squash and chard.



Onion – Standard fresh onion, keep fresh in fridge.

Cucumbers –   watery crunchy deliciousness to refresh you!

Carrots – Yellow and orange



Garbanzo, Basil Cold Salad

We had this for lunch today. So filling light and delicious.

Cook garbanzos until soft or use canned beans.  Sautee beans, chard, summer squash, garlic, carrots and onions with salt.  Add the veggie sautee, olive oil, red wine vinegar or balsalmic, a bunch of chopped basil, to the cooked beans and toss.  Add black pepper and olives.


Cucumber Salad

Cucumbers sliced, rice wine vinegar and cilantro. Serve chilled.


CSA members Naomi and John picking up their box, little gymnast with a carrot

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