This Week’s Share

Share Notes

• Garlic: Your garlic this week in not fully cured, so keep in the refrigerator for longer storage.

• Onions, Siskiyou Sweets: Spanish onion with juicy, mild, sweet white flesh, similar to a Walla Walla type onion.

Farm News

Calling All SIO Boxes

Just a friendly reminder to those of you picking-up at our box pick-up sites to please return any lingering SIO CSA boxes you may have at your house. The reusable boxes are essential for the packing and delivering of your weekly shares, and we miss each one that doesn’t make it back to the farm. Thanks for your help in keeping SIO boxes in circulation throughout the season.

Come Join Us

Your Invited to the SIO Annual Potato Harvest Party and French Fry Feast
Saturday August, 20th 10am-2pm

Join us for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event, even just for lunch!

Schedule of Events

• 10-12:30 spuds harvest
• 12:30-1pm farm tour
• 1pm-2pm potluck lunch

Chef’s Corner: August

In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of August our featured Chef is Kevin Sandri owner of Garden State Food Cart on N Mississippi & Skidmore.

Kevin Sandri, Owner and Chef at Garden State Food Cart

I’d been a cook since high school in New Jersey, but it wasn’t until I majored in Environmental Studies at the Evergreen State College in the great NW and studied things like appropriate technology and organic gardening, that I developed into someone approaching a chef. When you’ve grown the vegetables and see the striking difference between something fresh-picked and something at the grocery store (we’re talking NJ in the ’80’s, ok?), you start to treat them differently. And maybe everything else around you, too. After cooking in Olympia, Seattle, and San Francisco, I moved to Portland, initially to escape the restaurant business and be a musician with the Foghorn Stringband. We had some fans who were farmers, and when that time came to a close, I was ready to return to cooking professionally with produce from new friends like Tanya and Josh at SIO, Mike and Jill Paine at Gaining Ground Farm in Yamhill Co., and Chris and Amy at Square Peg Farm in Verboort. The Garden State food cart opened in 2007 with the goal of utilizing the low overhead of a food cart to provide great locally-sourced food at reasonable prices. And to also preserve my relatively independent lifestyle. We’re still in business! Only, we’ve left Sellwood and now call N Mississippi & N Skidmore home. Our website is www.gardenstatecart.com

Recipes for Sauvie Island Organics by Kevin Sandri

Cazilli

1 lb. Yukon Gold potatoes
1 Tblsp. fresh parsley, finely chopped
2 tsp. rosemary, finely chopped
1 tsp. salt
1/2 tsp. black pepper

2 eggs, scrambled
1 cup lightly-seasoned bread crumbs
1 cup olive oil for frying

1. Cook the potatoes with skins on in salted water until just done, drain.

2. Run the potatoes through a food mill, add herbs, salt, and pepper and mix well.

3. Using a large tablespoon, spoon the mash into a dozen or so balls. While still warm (it’s easier), squeeze them into tight, oval-shaped cazilli.

4. Dip the cazilli into the eggs, then the bread crumbs. Shake off excess crumbs.

5. Heat the olive oil in a pan and fry the cazilli until golden brown, drain on paper towels.

Melon and cucumber salad with ricotta salata and basil

1 Tblsp. pickling vinegar
1 Tblsp. extra virgin olive oil
1/4 tsp sea salt
1/4 tsp. black pepper

1/2 cup pickled onion, chopped (recipe provided below)
2 cups seedless melon, cubed
1 cucumber, peeled, halved and thinly sliced
1/4 cup ricotta salata cheese, crumbled (or use feta)
1/4 cup fresh basil, shredded
optional: 1/2 lb Oregon bay shrimp

Whisk together the first 4 ingredients to make a dressing. Combine onion, melon, and cucumber in a bowl, and toss with the dressing. Top with cheese and basil.

Pickled Onions

1 lb torpedo onion
2 Tblsp olive oil
2 tsp. sea salt
1 tsp. black pepper

3 cloves garlic
1 bay leaf
3 sprigs fresh thyme
red wine vinegar

Peel the onions, halve them lengthwise, and toss with the olive oil, salt, and pepper. Place on a hot grill for 2 minutes on each side.  Place them into a glass jar with the garlic, bay leaf and thyme, then cover with vinegar. Let marinate for at least one hour before using.

Carrot Soup with Zucchini Crumble

4 Tblsp extra virgin olive oil
2 sweet onions, diced
10 medium-size carrots, sliced
3 cups stock (vegetable or chicken)
1 Tblsp sea salt
1 zucchini, very small dice (brunoise)
1 cup bread crumbs
2 sprigs fresh thyme leaves

Heat 2 Tblsp. of the oil on med. low and sweat onion until translucent. Add carrots, and on med. heat sauté until caramelized and cooked through. Add stock and salt, and simmer for 20 minutes.

Add the 2 Tblsp. remaining oil to another pan, and on med. low heat sauté the zucchini briefly for 2 minutes. Add the breadcrumbs and stir until they are toasted brown. Add the thyme, stir, and remove from the heat.

Puree the carrot mixture in a food processor until smooth. Place into a bowl (serves 4), and top with the zucchini crumble.

SIO Recipes

Beans Recipes

Roasted Green  Beans
From Serving Up the Harvest by Andrea Chesman

Note: This recipes is easily increased or decreased to meet your needs

1 pound beans (green, yellow, or dragon’s tongue)
1 tablespoon olive oil
Sea salt or kosher salt

Preheat the oven to 450˚F. Lightly grease a large sheet pan or shallow roasting pan. Arrange the beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll the beans until they are evenly coated. Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking. Transfer the beans to a shallow serving bowl or platter and sprinkle with the salt. Serve immediately.

Summer Squash, Yogurt & Mint Salad
(see below in Summer Squash Recipes)

Chard Recipe

Chard and Feta Tart
Adapted from Eating Well in Season by Jesse Price

For the crust:

3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tablespoons chopped fresh thyme or oregano (or ½ teaspoon dried)
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/3 cup olive oil
5 tablespoons cold water

Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and pepper in a bowl. Make a well in the center and add the 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes

Pre-heat the oven to 400˚F. Coat a 9-inch tart pan with removable bottom with non-stick cooking spray/shortening/butter. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don’t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly browned, 20-22 minutes. Let cool on a wire rack for at least 10  minutes.

For the filling:

2 teaspoon olive oil
6 cups chopped chard, leaves and stem separated
2 tablespoons, garlic minced (use green garlic if you have some)
1 Siskiyou Sweet onion, sliced
2 tablespoons water
2 large eggs
1 cup part-skim ricotta cheese
1 teaspoon freshly grated lemon zest
1/8 teaspoon freshly ground pepper
1/2 cup chopped pitted kalamata olives
1/3 cup crumbled feta cheese

While the crust is chilling and pre-baking, you can get started on the filling. Heat 2 tablespoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and onions and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until leaves the leaves are just tender and the water has evaporated, 2-5 minutes. Transfer the greens to sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in to a large bowl. Fold in the greens, olives, and feta. Spread the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.

Cucumber Recipe

Sesame Noodles with Cucumber
From Vegetable Love by Barbara Kafka

1/4 cup toasted sesame oil
3 tablespoon soy sauce, preferably tamari
3 tablespoon peanut butter
1 tablespoon rice wine vinegar or white wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic (optional)
8 ounces dried Chinese noodles or vermicelli (if you can find fresh Chinese egg noodles use them here)
2 cucumbers, trimmed, peeled and halved and seeded
2 tablespoons toasted sesame seeds

In a large serving bowl, whisk together the sesame oil, soy, peanut butter, vinegar, sugar, salt and garlic, if using, until smooth. This can be done up to 2 hours before serving. Cook the noodles in a large pot of boiling salted water until tender but firm. Drain. Rinse under cool water until they just stop steaming. Drain thoroughly and add to the dressing. Toss to coat. Cool completely, tossing once or twice. While the noodles are cooling, cut the cucumber halves lengthwise into strips as thin as possible; the strips should match the thickness of the cooked noodles. To serve, put the cucumber strips over the center of the noodles. Sprinkle with sesame seeds over the cucumbers. Bring to the table, toss thoroughly and serve.

Summer Squash Recipe

Summer Squash, Yogurt & Mint SaladFrom What’s Cooking Vegetarian by Jenny Stacy

For the salad:

2-3 summer squash (zucchini and/or patty pan), cut into sticks
1/4 pound beans (green and/or yellow), cut into thirds
2-3 chard stems, sliced
2 cups greens (could use salad share greens, chopped lettuce or chard)
1 green bell pepper, cut into strips (optional)

For the dressing:

3/4 cup plain yogurt
1 garlic clove, crushed
2 tablespoons chopped mint
Pepper

Cook the summer squash and beans in a saucepan of salted boiling water for 7-8 minutes. Drain well and set aside to cool completely. Mix the summer squash and beans with the bell pepper if using, chard stems, and greens in serving/salad bowl.

To make the dressing, mix together plain yogurt, garlic, and chopped mint in a bowl until thoroughly combined. Season with pepper to taste. Spoon the dressing onto the salad and serve at once.

This Week’s Share

Share Notes

• Fava Beans: Warning— There is a rare genetic deficiency that affects some people and can lead to health problems if they eat fava beans. This condition is relatively rare and usually detected by childhood, but if you have never eaten fava beans before we recommend you check out www.g6pd.org to learn more.

• Fresh Garlic: The garlic in your share this week is mature, but not cured (dried for storage). Store your uncured garlic in the crisper drawer of your refrigerator for best results.

• Potatoes, Yukon Gold: Your Yukon Gold’s this week are young with tender skins. You may notice the potatoes are unwashed, and that is because we didn’t want to further peel their delicate young skins. Also, make sure to keep them refrigerated as they have not yet developed a thick and protective skin.

Chef’s Corner: July

In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of July our featured Chef is David Anderson of both Genoa & Accanto, on SE Belmont in Portland’s Sunnyside neighborhood.

David Anderson, Executive Chef and Owner at Genoa & Accanto

David Anderson, 32, is the Executive Chef of not one, but two, critically praised restaurants – the elegant prix fixe classic, Genoa, as well as the Italian café Accanto, its more relaxed next door sibling.

David came to Portland from Ketchikan, Alaska in 2000 and worked his way up through some of this city’s finest kitchens –including Café Azul, Southpark, Lauro and Vindalho. From the beginning, he has been recognized as one of Portland’s best young chefs, with Willamette Week honoring his work as Chef de Cuisine at Lauro Kitchen by naming it “Restaurant of the Year” in 2004. Moving on to Vindalho in 2005 he was featured in Gourmet Magazine, the New York Times and the Wall Street Journal. His commitment to the culinary arts also garnered accolades from the Oregonian’s Diner Issue in 2007, where he was called out as one of Portland’s “Rising Stars”. In 2008, David was crowned as the champion of “Iron Chef Portland”.

David’s second decade in Portland promises to be just as exciting. In addition to the reinvention of Genoa, one of Portland’s most significant culinary icons, perhaps his most significant achievement has been the commitment to highlighting the work of our community’snumerous charitable foundations. David credits his first Share Our Strength’s “Taste of the Nation” nine years ago, for introducing him to the power of food-related philanthropic events.

Under his stewardship, Genoa and Accanto have been involved in well over three dozen charity events, raising money and awareness for local and national organizations addressing issues such as; hunger, healthcare, homelessness, HIV/AIDS, and education for our community’s disenfranchised youth. Chances are that if you’ve dined at either Genoa or Accanto a percentage of your dining-dollars have gone directly to those in our community in need.

Recipes for Sauvie Island Organics by David Anderson

Chilled Cucumber Gazpacho
Serves 6-8

6 cucumbers peeled and seeded
2 cloves of garlic
2 oz dry country bread (one thick slice) crust removed
1 cup milk
1/2 cup yogurt
1 cup extra virgin olive oil
1 teaspoon each mint, dill, cilantro minced
Salt and pepper to taste
Pinch Piment d’esplette or smoked paprika garnish

1. In a dry skillet lightly toast the almonds and bread. Remove to a bowl and soak with the milk. Allow to soak for at least a half an hour.

2. In a blender combine the rest of the ingredients except the olive oil. Puree until very smooth slowly drizzling in the oil until emulsified. Add a few cubes of if too thick.

3. Season to taste and chill in the fridge for about an hour. Taste again for seasoning and serve in chilled bowls garnished with the piment or paprika.

Cannelloni di erbette
Serves 6-8

3 bunches chard, stems removed and finely chopped
2 tablespoons extra virgin olive oil
1 spring onion, minced
1 clove garlic, minced
1 pound ricotta
Juice and zest of one lemon
1/2 cup pine nuts, lightly toasted
Salt and pepper to taste
1 pound pasta dough rolled to the last setting and cut into large rectangles or prepared sheets of pasta
2 cups heavy cream
1/2 cup parmesan, grated

1. Make the filling: Heat the olive oil in a wide skilled. Add the onion, garlic and chard stems and saute lightly until softened. Roughly chop the chard leaves and add to the skillets and cook until wilted and soft careful not to overcook. Remove from the pan and drain in a colander. Allow to cool for a few minutes

2. Add the cooked chard to a food processor along with the ricotta lemon juice and zest and puree. Season to taste and stir in the pine nuts.

3. Blanch the pasta sheets in plenty of salted water one at a time then remove to an ice bath. Toss lightly with oil and set aside in a single layer.

4. Pipe or spoon a line of filling a half an inch above the edge of the pasta sheet and roll up into tubes. Continue until all the filling is used up. Chill for about an hour.

5. Cut the tube of pasta into equal lengths about 4 inches long.

6. Line the cannelloni in a baking dish. Pour the cream over the cannelloni and top with the grated parmesan. Bake in a 400 degree oven until bubbling and hot all the way through. Serve immediately.
Summer Vegetable Curry
Serves 6-8

2 cups summer beans (green or yellow)
1/2 pound new potatoes
1 pound summer squash, diced
1 head napa cabbage, chopped
1 large onion, chopped
2 cloves garlic
1/2-inch stick of fresh ginger
1 cup chopped tomatoes (fresh or organic canned)
1/4 cup vegetable oil
1 stick cinnamon
3 cloves
8 peppercorns
1 tablespoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/4 cup yogurt
Salt and pepper to taste

1. Boil the potatoes in their skin until tender. Drain and cool. Half or quarter and set aside.

2. In a dry skillet lightly toast the coriander and cumin. Cool slightly and grind. Combine with the turmeric and cayenne.

3. Heat the oil in a wide skillet. Add the cinnamon, clove and peppercorns and lightly fry for a few seconds. Add the potatoes, beans and summer squash and sautÈ for a few minutes until lightly colored. Add the cabbage, onion, garlic and ginger and sautÈ for a few more minutes until softened.

4. Add the spices and chopped tomatoes and bring to a simmer. Turn the heat down and simmer for about a half an hour.

5. Stir in the yogurt and season with salt and pepper. Serve hot with basmati rice.

If you have any questions about the recipes David has offered his e-mail contact: david@genoarestaurant.com.

Recipes

Carrot Recipes

Carrot Puree or Sauce
From Vegetable Love by Barbara Kafka

Note: Great on cauliflower, fish, or chicken

3/4 cup chicken stock or broth
2 cups carrots, peeled, trimmed, and cut across into 1-inch rounds
Kosher or sea salt, to taste
A squeeze of lemon (optional)

Put the stock/broth in a medium saucepan and bring to a boil. Add the carrots. Cover, reduce the heat and simmer for 30 minutes, or until very tender. Transfer to a blender/food processor and puree until smooth. Season with salt and the lemon juice, if using. Makes about 1 cup.
Fresh and Tangy Napa Cabbage Salad
(see below in Napa Cabbage recipes)

Marinated Tofu and Vegetables
(see below in Summer Squash Recipes)

Fava Bean Recipes

Warning: There is a rare genetic deficiency that affects some people and can lead to health problems if they eat fava beans. This condition is relatively rare and usually detected by childhood, but if you have never eaten fava beans before we recommend you check out www.g6pd.org to learn more.

Grilled Fava Beans
Recipe adapted from The Food Section

Olive oil, enough to coat pods generously
Salt, use generously
Fava bean pods, as many as you want to grill (I recommend a large number because they are so delicious and so easy to make)

Season the raw bean pods generously with salt and toss with extra virgin olive oil. Place the pods on the grill and cook until blackened and soft. As the pods pop and blister on the outside, they steam within. When they have sufficiently charred on both sides, remove the pods from the grill, let cool, and then pry them open to reveal the beans, which may be slipped from their thin skins or eaten whole, skin and all. The salty, meaty beans are as tasty as they are easy to prepare.

Fresh Fava Bean Falafel
Source unknown

2 lbs of fresh Fava Beans in the shell, or 2 cups of shelled fava beans
1/2 of a medium onion, finely chopped (could use a food processor)
3 cloves of garlic, finely minced
1/2 cup each of minced parsley and cilantro
1 1/2 teaspoons toasted coriander seeds, ground
2 teaspoons toasted cumin seeds, ground
Large pinch of cayenne pepper
2 large pinches of kosher salt, or to taste
Large pinch of ground black pepper
1 teaspoon of baking powder

Shell and prepare the fava beans. You only need to shell them from the pod and you can leave the outer layer on the beans because it will be blended into a paste in a food processor.  Collect all ingredients with the exception of the beans, and mince to a fine paste in food processor.  Add beans and process to a medium fine paste.  Do not over-grind the beans, as they will not hold their shape in the oil if too fine.  Refrigerate for about 1 hour to allow the mixture to firm up.  Heat 3-4 tablespoons of olive oil in a pan, more if desired, and making small patties with the mixture, fry until the sides are well browned. Serve with pita bread, chopped lettuce, dill dressing (recipe below), and other veggies of your choice for falafel gyros.

Creamy Dill Dressing
From Asparagus to Zucchini: A Guide to Farm Fresh Produce by the Madison Area CSA Coalition

1 cup mayonnaise
8 ounces sour cream
1/4 cup milk
1 1/2 tablespoons olive oil
1 tablespoon fresh dill
1 tablespoon wine vinegar
2 teaspoons paprika
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt

Combine mayonnaise and sour cream; gradually stir in milk, mixing well. Stir in remaining ingredients. Cover and chill several hours. Use as a dressing for falafel gyros, or to dress salad greens. Makes 2 cups dressing.

Marinated Tofu and Vegetables
(see below in Summer Squash Recipes)

Napa Cabbage Recipe
Fresh and Tangy Napa Cabbage Salad
By Francesca Benedetti (SIO CSA Coordinator)

Note: This recipe can easily be halved for less servings.

1 head of Napa Cabbage, sliced into 1/2-inch ribbon (you can choose weather to include the crisp white stems, or reserve them for using later in a stir-fry)
1/2 red onion, sliced very thin
1/3 cup green garlic, garlic scapes, or scallions, chopped small (optional)
2 carrots, grated
2-3 tablespoon olive oil, more to taste if desired
1 tablespoon red wine vinegar, more to taste if desired
1 tablespoon rice wine vinegar or apple cider vinegar, more to taste if desired
1 tablespoon lemon juice, more to taste if desired
1 tablespoon coriander seeds
1 tablespoon mustard seeds (black or yellow work)
Salt and fresh ground pepper, to taste

Prepare and place all the vegetables in a large bowl.  Sprinkle olive oil, vinegars, and lemon juice evenly over the top of the vegetables. With a mortar and pestle (or food processor, or other method for griding) grind the coriander and mustard seeds into course powder. Sprinkle the ground spice mixture over the top of the veggies. Sprinkle with salt and freshly ground pepper to taste. Mix well using your bare hands making sure to combine all the ingredients at the bottom of the bowl as well. Taste, and adjust seasoning as desired. Let sit for at least 15 minutes (and up to 24 hours) before serving. Serves 8 as a side.

Summer Squash Recipe

Marinated Tofu and Vegetables
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1/2 cup vinegar or white wine vinegar
1/3 cup soy sauce
6 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons ginger root, peeled and minced
1 tablespoon brown sugar
2 cloves garlic, minced
2 teaspoons hot sauce
2 blocks firm tofu
7 cups fresh vegetables (such as summer squash, potatoes, carrots, shelled fava beans, onion, mushrooms, etc.)

Mix together vinegar, soy sauce, olive oil, sesame oil, ginger, brown sugar, garlic and hot sauce and divide between two shallow pans. Drain and slice the tofu into 1/4 inch slices. Place slices in one pan of marinade, making sure all sides are covered with liquid. Slice up the vegetables. Add all the vegetables to the other pan of marinade, stir to coat and refrigerate (if using potatoes and carrots they should be precooked 5 minutes before adding to the marinade). Marinate both the tofu and vegetables in the refrigerator 8-24 hours; the longer the tofu is in the marinade the more flavorful it will be. Remove the tofu from marinade and fry in a fry-pan over medium heat until lightly browned (the oil in the marinade will prevent sticking without adding more to the pan). Set cooked tofu aside. Drain off excess marinade and cook marinated vegetables by grilling in a non-stick grill pan until crisp-tender, roasting in a single layer at 425˚F until tender, or stir-fry on stovetop. Combine cooked vegetables and tofu and serve. May also serve with brown rice, quinoa, or Asian noodles.

This Week’s Share:

Share Notes

• Fennel: You can make use of your whole fennel bulb, fronds and all. Try chopping up the feathery greens and add to salad or salad dressing, or just add them as you would and her to any of your favorite dishes.
  

Farm News

The Soil Is Heating Up at SIO

Here at SIO we always work to improve our growing systems and make the most out of the season’s growing conditions. After several seasons of cool wet springs, extended and cooler night temperatures we decided to add a tool that will help us provide more consistent yields with our warm weather crops; that tool is a plastic mulch layer. This tool attaches to the back of the tractor and lays both drip irrigation tape and a thin sheet of black plastic. We then plant heat-loving crops such as tomatoes, peppers, summer squash, melons, cucumbers, and eggplant into holes made in the plastic. This thin layer of plastic creates a significantly warmer environment that encourages the growth of these heat loving crops. Whenever we consider using more plastic on the farm it is not done lightly, but the added benefit of more reliable yields as well as giving us more flexibility in rotating crops throughout our fields weighed in and tipped the scale in favor of adding this tool to our farming system. Above is a video of the plastic mulch layer at work. Below is a photo of cucumbers recently planted using the plastic mulch.

Recipes

Broccoli Recipe

Fresh Broccoli Soup
From Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein

1 to 1 1/2 pounds broccoli
2 tablespoons olive oil
1 medium to large onion
1-2 stems green garlic, chopped
3 cups boiling water
2 tablespoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups chicken or vegetable broth
1 cup whole milk
1/2 teaspoon ground nutmeg
Chopped fresh scallions or chives, for garnish (optional)

Cut the tops of the broccoli into florets; peel the stems and cut into 1/4-inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, green garlic; sauté until the onion is slightly softened, about 3 minutes. Add the water, lemon juice, thyme, salt, and pepper. Cover and cook until the broccoli is very tender, about 10 minutes.

Add the broth/stock and puree with a hand blender, or transfer into a blender/food processor and puree. After pureeing, add the milk and nutmeg, and heat through bu do not boil. Taste and adjust seasoning, if necessary. Garnish with chopped scallions or chives if desired.

Fennel Recipe

Hot Chicken Noodle Salad
From Fresh from the Garden Cookbook by Ann Lovejoy

“When you can only spare half an hour for making dinner, try this hot chicken noodle salad. The savory sour cream is vibrant with the fennel and dried apricots. Substitute thin strips of pork if you prefer, and use dried red currants in place of apricots. Both versions are simple yet sumptuous.”

8 to 9 ounces fresh noodles
2 tablespoons olive oil
1 dried hot red chile
1 stem green garlic (or 2 cloves garlic), chopped
1 teaspoon fresh rosemary leaves
2 skinless, boneless chicken breast halves (1 whole breast), thinly sliced, or 1 pound lean boneless pork, thinly sliced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Juice and zest of 1 organic orange
2 bulbs fennel, thinly sliced
1/4 cup chopped dried apricots
2 cups stemmed kale, shredded (can substitute chard also)
2 cups steamed arugula (or spinach)
1 cups sour cream (nonfat works fine)
Parsley, for garnish (optional)

Cook the fresh noodles according to package directions. In a saucepan, heat the olive oil over medium-high heat. Add the chile, and brown on all sides to flavor the oil. Remove and discard the chile. Add the green garlic, rosemary, and chicken. Sprinke with the salt, ground pepper, and orange zest and cook, stirring often, until chicken is opaque, 8 to 10 minutes. Add the fennel, stir to coat, and cook until fennel is barely soft, 6 to 7 minutes. Add the apricots, orange juice, kale, arugula, cover the pan, reduce the heat to medium-low, and cook until the greens are lightly wilted. Stir in the sour cream and heat through, 1 to 2 minutes. Toss with the hot noodles and serve garnish with parsley if desired. Makes 4 servings. Recipe is easily halved or doubled depending of your needs.

Frittata with Green Garlic (or Leek), Fennel and Goat Cheese
From The Local Kitchen by Katie Rose Lamb

Make this quick and delicious dish for breakfast, lunch, or dinner.

1 tablespoon butter
1 1/2 cups sliced fennel
2 stems green garlic, halved, washed, and sliced (or 1 leek)
4 large eggs
1/4 teaspoon
Pepper, to taste
2 ounces crumbled or grated goat cheese, plus more for topping

Preheat an oven to broil. Over medium heat melt the butter in an 8-inch skillet and roll it around to coat the sides. Add the fennel and sauté until tender, about 8 minutes. Stir in the green garlic (or leek) and cook, stirring often, until soft, about 10 minutes.

In a medium bowl or large measuring cup beat the eggs thoroughly. Add the salt, pepper, and cheese and stir very gently to keep the cheese in separate pieces. When vegetables are cooked, reduce the heat to low. Carefully pour the egg mixture and stir gently to incorporate it. Cook slowly until the eggs are almost set, about 15 minutes. Transfer the pan to the oven and leave on a top rack to brown for 3 minutes. Grate or crumble more of the goat cheese on top, return to the oven for one more minute, then serve. Serves 2.

Kale Recipe

Kale Chips

Note: This recipe is back by popular demand, so if you are an already seasoned kale chip lover spread the word to the newbies that it is definitely worth a try, especially if you have kale skeptic children in the house. You can also change it up a bit and sprinkle with any type of seasoning you like. Spice it up with some curry powder or cayenne pepper, or give it some Asian flare with seasame oil, sesame seeds, and a few splashes or soy sauce.

Kale (as much or as little as you like)
1-2 tablespoons olive oil
Salt, to taste,
Pepper, to taste (optional)

Wash kale and remove tough center stems. Tear kale into roughly chip size pieces. Toss with olive oil and salt. You could spray with one of those aerosol oil things since you don’t want to soak the leaves in too much oil. Place kale ‘chips’ in a single layer on a baking sheet and put in a hot oven, 400˚-450˚F. Bake watching closely, you may have to turn a few chips to make crisp on each side…Voila, salty kale chip snacks!

Garlic Sauteed Kale with Cajun Spiced Candied Pecans
(from the June Chef’s Corner by Grace Pae)

Lettuce Recipe

Arugula Salad with Cherry-Chive Vinaigrette
From Fresh from the Garden Cookbook by Ann Lovejoy

5 cups salad greens/lettuce
2 cups shredded arugula

1/4 cup olive oil
2 tablespoons sweet brown rice vinegar (can substitute balsamic or apple cider vinegar)
1 stem green garlic (2 cloves garlic), minced
1 tablespoon chives, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons dried tart cherries

To prepare the Cherry-Chive Vinaigrette combine all the ingredients except the vinegar in a jar; then add the vinegar to taste, starting with 1 tablespoon. Cap tightly and shake well to emulsify. Place the salad greens and arugual in a salad bowl. Drizzle vinaigrette over the greens, toss, and serve.

Share Notes:

• Broccoli: This first distribution of broccoli is just a little to get you going. There will be more to come in the next few weeks.

• Hakurei (Japanese Salad) Turnips: These are great to snack on fresh or sliced up in salads, but they also lend themselves well to many cooked dishes. Don’t forget to use the greens, they are tasty too.

• Sungold Cherry Tomato Plant: This week each Family Share will receive a cherry tomato plant.

Cherry tomatoes are wonderful snacks and great in salads. They are easy to grow and fun to pick in small quantities. However, they are very labor intensive to pick on a larger scale. For this reason we are giving you your own plant to enjoy. We concentrate on growing many different varieties of slicing, saucing and heirloom tomatoes, which you will see in your shares starting at the end of July.

Tomatoes appreciate full sun, and plenty of space to climb. Bury the plants deep so that only a little stem and the newest leaves are showing. Water them deeply. This will help to encourage a strong root system. They like a trellis to keep their leaves and fruit off the ground. Once established, tomatoes do not need to be watered more then once a week. Use about 5 gallons of water per plant. Tomatoes don’t like wet leaves so try to keep the leaves dry when you water.

If you do not have room to plant the tomato outside you can plant it in a five-gallon bucket with a drain hole. Keep it in a sunny space and remember to water frequently as container plants tend to dry out quickly.

Chef’s Corner: June

In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of June our featured restaurant is Artemis Foods, located in inner southeast Ladd’s Addition neighborhood. This year we’ve also partnered with Artemis Cafe as a CSA Pick-up site.

Grace Pae, Executive Chef and Owner at Artemis Foods

Founded by Grace Pae in 2001, Artemis Foods Catering is Portland’s premier local, organic and sustainable caterer. In 2008, Grace opened the Artemis Café in Inner SE Portland, adjacent to her catering kitchen, where you can enjoy a casual ambience and the same delicious food that is offered through her off-site catering. The meats are local and natural and the beans, grains, flours, nuts, dairy, sugar and spices are either local, organic, sustainably grown or all of the above! The produce is mostly delivered to her kitchen directly from like minded local farmers, including Sauvie Island Organics! The café serves local beverages, beer and wine and the catering business is fully licensed and insured for full bar service at your location of choice or one of the many wonderful venues that Artemis Foods Catering is on the preferred list for.

Grace trained in a formal chef’s apprenticeship in San Francisco and worked in some of the best restaurants in the Bay Area before relocating to Portland in 1990. She then worked from 1992 – 1999 with the Nature’s Fresh Northwest group as executive chef of their award winning restaurant Sante. She continued with Nature’s as their corporate chef, developing their central kitchen, menus and products sold in their stores and also assisted in the development and teaching of cooking classes in their 3 cooking schools.

From a childhood of natural foods, backyard gardening, foraging, canning and preserving foods with her family, Grace has always been an advocate of local, organic eating. She has proven with Artemis Foods to be a vibrant and passionate match with the local Portland food culture.

Seasonal Recipes by Grace Pae for Sauvie Island Organics CSA

Arugula Walnut Pesto

1 large bunch of arugula
1 cup toasted, skinned walnut pieces
4-6 fresh cloves garlic
1 1/2 cups extra virgin olive oil
Sea salt

Clean, rinse and dry arugula. Using a food processor, fit the blade into the bowl and the bowl onto the machine. Place the walnuts and garlic cloves into the bottom of the bowl, first. Next, place the arugula into the bowl and fit the lid on. Run the processor, adding the oil 1/2 cup at a time. Grind the ingredients until a paste forms, not too fine, leave it somewhat coarse. Remove the pesto from the bowl and place into a small mixing or serving bowl. Season to taste with sea salt. Can add more olive oil if desired, depending on how you want to use the pesto.

I like to use the pesto as a spread on sandwiches. Try it with soft goat cheese and sliced strawberries. Use it mixed in with a bit of cream cheese for a sandwich spread too. Try it thinned a bit with more olive oil and use it as a sauce with cooked pasta or drizzled over grilled vegetables or grilled meats.

Garlic Sauteed Kale with Cajun Spiced Candied Pecans
Go ahead and make the whole batch of kale, leftovers go great in scrambled eggs or as an addition to pizza, soups, or even as a topping on a zesty sandwich! Serves 4- 6

Garlic Sauteed Kale

1 bunch or half pound kale, chopped and washed (should be able to use most of stem)
2 TB olive oil
1-2 tsp. crushed or chopped garlic
Pinch crushed chile flake
Salt and pepper to taste

Heat oil over medium heat in a large sautÈ pan or braising pan. Add garlic and chile flake, stirring quickly, avoid browning garlic and quickly add prepped kale. Cook 2-4 minutes until kale is wilted and somewhat tender. Can place a lid on pan briefly to help soften. Season with salt and pepper to taste. Sprinkle liberally with Cajun spiced candied pecans (recipe below).

Cajun Spiced Candied Pecans

1 pound pecans
1/4 cup light agave syrup (might need to thin with a teaspoon or two of water)
1-3 tsp. Cajun spice (see recipe below!)

Preheat oven to 325F. Place pecans in a strainer basket over a bowl and pour agave syrup over. Shake and stir so pieces of nuts get evenly coated.
Next, place agave coated nuts into another bowl and sprinkle Cajun spice mix over, evenly distributing. Place seasoned nuts on a sheet pan and place in preheated oven. Bake 6-9 minutes, stirring once or twice, until nuts get toasted and start smelling aromatic. Remove nuts from oven, they will get crisp after cooling down. Cool completely and store well covered up to 2 weeks.

Cajun Spice Mix
Mix the following all together. Store in cool dry place and use wherever you like! Hint- take your own small bottles or containers to the health food store and buy your dry spices from the bulk department- get better quality spices, reduce packaging and
save money!

3 TB paprika
1.5 TB ground black pepper
1.5 TB ground cumin
1.5 TB mustard powder
3 TB fennel seed (crushed)
2-3 TB cayenne
3 TB dried thyme
3 TB dried oregano
1.5 TB salt

Sesame Garlic Sauteed Mizuna

This is a great and simple method of cooking any greens, but I really like the slight sharp bite of mizuna prepared this way and served with a piece of teriyaki style grilled fish.

Clean, rinse and dry mizuna. In a large pan or wok, heat a couple teaspoons of roasted sesame oil. Add the mizuna and very briefly stir fry, adding a teaspoon or two of chopped garlic. Remove from heat and add salt to taste. Can finish with a touch more of the roasted sesame oil.

SIO Recipes

Arugula Recipes

Spaghetti with Big Leaf Arugula and Sheep’s Milk Ricotta
From Local Flavors by Deborah Madison

Sea salt and freshly ground pepper
1/2 pound whole wheat spaghetti
1 bunch mature arugula
3 tablespoons olive oil, plus a little extra to finish
1 plump clove garlic, chopped
Several pinches red pepper flakes
1/2 cup walnuts, toasted
1/2 cup sheep’s milk ricotta
Freshly grated pecorino, Parmesan or other hard salty cheese

Heat plenty of water for the pasta. When it comes to a boil, add salt to taste and the spaghetti. Cook until al dente and drain. While the spaghetti is cooking, stem the arugula, chop coarsely, and wash. Do no dry.

Warm the oil in a large skillet with garlic and pepper flakes. Cook then add the arugula with the water clinging to its leaves. Season with a few pinches of salt and cook until wilted and tender, about 3 minutes. Add the cooked spaghetti directly to the pan, then toss with the walnuts, ricotta, and grated cheese. Season with pepper and serve with olive oil drizzled over the top.

Arugula Walnut Pesto
(see above in Chef’s Corner section)

Broccoli Recipes

Spicy-Broccoli Vegetable Saute
From Chez Panisse Vegetables by Alice Waters

1 pound broccoli
1 head Joi Choi
3-5  Hakurei Turnips, sliced (keep greens for sauté if desired)
1/2 bunch scallions, chopped
2 carrots (optional), sliced thin
1 small knob of ginger, peeled and minced
1 serrano pepper (optional), minced
4 cloves garlic, peeled and minced
3 tablespoons clarified butter (or peanut oil)
2 small dried chili peppers
4 curry leaves (optional)
Salt and pepper
1/2 teaspoon cumin seed
1 1/2 teaspoons mustard seed
1 teaspoon black onions seed

If serving with rice or quinoa get that started first, then make the sauté while the rice/quinoa is cooking. Break the broccoli into bite-sized pieces. Separate the Joi Choi leaves with their stems in tact. Then separate leaves from the stems, tearing large leaves in half lengthwise. Keep leaves and ribs separate. Cut the ribs into 1-inch pieces. Pat the leaves dry. Trim and slice the turnips. Add the turnips greens to the Joi Choi greens, and add the sliced turnips to the sliced Joi Choi stems. Chop the scallions. Mince the the serrano pepper, ginger and garlic.

Heat the clarified butter in  large sauté pan. When it is hot, add the carrots and sauté until browned slightly. Add the dried chili peppers and curry leaves if you have them. Continue to sauté over medium heat, adding in succession the turnip and Joi Choi stem slices, broccoli florets, scallions, tossing regularly so everything cooks evenly. Salt and pepper the vegetables and add the cumin seed, mustard seed, and black onion seed. Keep tossing, letting the seeds pop; this removes their bitterness and releases more flavor. Add minced ginger, Serrano pepper and garlic. Taste and adjust the seasoning; the dish should be spicy. Serve with rice, quinoa, or other grain of your choice. Serves 4.

Joi Choi Recipe

Spicy-Broccoli Vegetable Saute
(see above in Broccoli Recipes)

Hakurei Turnips Recipe

Salad With Hakurei Turnips
By Francesca Benedetti (SIO CSA Coordinator)

1 head lettuce, chopped or torn into pieces
6-10 Hakurei Turnips, trimmed and sliced (chop and throw green in if you please, or save them for sautéing with another meal)
3-5 scallions, chopped
1/2 cup broccoli florets, chopped of broken into bite-sized pieces

Place all ingredients in a salad bowl and dress with dressing of your choice. Below are a couple homemade dressing recipes to try if you please.

All-purpose Asian Salad Dressing/ Marinade
Adapted from Astray Recipes, www.astray.com

This dressing is great with fresh greens, sautéed greens, steamed vegetables, and cold meats as well as any other applications you may create for it.

2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons sesame oil
1/2 teaspoon fresh ginger, grated
1 tablespoon cilantro, chopped
A few drops of hot pepper oil (optional for those with aversions to spiciness)

Whisk vinegar, soy sauce, sugar, sesame oil, ginger, cilantro and hot pepper oil in a small bowl until smooth.

Lemon-Tahini Dressing
From EatingWell, www.eatingwell.com

Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.

3 tablespoons lemon juice
2 tablespoons water
2 tablespoons tahini
1 small clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Whisk lemon juice, water, tahini, garlic, salt and cayenne in a small bowl until smooth. Makes about 1/3 cup.

Honey-Tahini Dressing
From EatingWell, www.eatingwell.com

You can make this dressing ahead and cover and refrigerate for up to 3 days.

1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste

Combine lemon juice, oil, tahini, honey and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper. Makes approximately 1 1/4 cups.