This week your basket contains: Lettuce, snap peas, kohlrabi, Asian broccoli or CUCUMBERS, SUMMER SQUASH, European broccoli, spring onions, carrots, and rainbow new potatoes  

DO YOU LIKE SALMON?  Who doesn’t?  In any case, we have partnered with Kenai-Red Fish Company to give you the opportunity to get a great deal on Alaska salmon. Kenai-Red Fish Company is a Community Supported Fishery that proudly delivers high quality, long lasting, sustainable wild Alaskan sockeye and coho salmon shares to households around the Portland area. Their fishing grounds are in the Cook Inlet out of Homer, AK. By purchasing a share from them, your next salmon dinner is direct from the boat to your table.  While all the final details have not been nailed down (mostly due to uncertainty of how covid will affect delivery).  Please check our web site for Kenai’s full announcement that includes live links to their order forms and other information.

WE MISS HAVING SUBSCRIBER DAYS and have been strategizing about the best way to accommodate visitors.  The plan we have come up with is to have families sign up for set times on Sundays (the only day that works for us during farmers market season) to come out for a visit without others being on the farm.  We will be able to meet you, show you a bit of the farm and let you explore the farm on your own all while observing appropriate social distancing protocols.  Please email to let us know you want to visit and we’ll set up your time!

We love the mix of colors of the potatoes this week.  The red, white, & bluish-purple are a wonderful combination in potato salad.   I like to think of the recipe below as more of an outline and suggestion to start with rather than a recipe to be strictly followed.  Be creative & enjoy!

POTATO SALAD FROM PERIGORD

1 1/2 lbs. potatoes, unpeeled

1 garlic clove, cut

1 onion, sliced

2 Tbsp. chopped sour gherkin

1 Tbsp. capers, drained

1 Tbsp. chopped parsley

2 tsp. chopped chives

1 tsp. chopped tarragon

salt and pepper

2 eggs, hard boiled

3 Tbsp. vinegar

1/4 c. olive oil, or to taste

To make a Gribache sauce:  mash the egg yolk into a puree with the vinegar and salt and pepper to taste.  Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender.  Run under cold water to cool.  Cut into thick slices and keep warm.   Rub the inside of a salad bowl with the cut garlic clove.  Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper.  Pour the sauce over the salad and mix well.  Garnish with chopped egg white.  Serve warm or cold. (The gherkin and capers can be omitted.   Olives can be substituted.  Tarragon is optional and cilantro would work well).  Adapted from Salads by the editors of Time-Life Books.

This is the final week for kohlrabi, which I see as both a relief and a bit of a sad event.  This is a great salad to mark the end of the kohlrabi harvest.

KOHLRABI AND BLACK QUINOA SALAD

1 14 oz. can light coconut milk

½ tsp. kosher salt

1 cup black quinoa

3 medium kohlrabi, peeled

2 green oions, thinly sliced

¼ cup cilantro

1 jalapeno pepper, minced

2 Tbs. lime juice

2 tsp. grated fresh ginger

½ cup roasted cashews

¼ cup unsweetened grated coconut

Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer.  Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes).  Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes) Transfer the quinoa to a large bowl and let stand until cooled to room temperature.  Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes).  In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing.  Pour the dressing over the salad and toss to combine.  Stir in the cashews and grated coconut and serve.  From Salad For Dinner by Jeanne Kelley.

The broccoli has gone ballistic!  If you can’t eat it all soon, it can be prepared for freezing very easily.  We cut the heads into florets and steam them for about 3-5 minutes.  At that point, they have turned dark green but are not fully cooked.  Then we rinse them with cold water and drain until dry.  We then put them in freezer bags and pop them in the freezer.  They will maintain their quality for several months and are quite welcome additions to winter soups and stews.