This week your basket contains: tomatoes, cherry tomatoes, zucchini, cucumber, Hamburg parsley, sweet peppers, carrots, leeks, COLLARDS, beets, and basil.
Our friend Jen at Big Barn Organics in Hood River has pears available for you! Bartletts are the first pears to be picked, and can be enjoyed as fresh eats, in salads and are the go-to for canning. She also has Hosui Asian pears (very juicy & sweet). The cost for either type is 2 lbs $4: 4 lbs $7.50 25 lbs $30. As always, please email to order and we will deliver them with your veggies when they are available.
Happy fall! It never ceases to amaze me when the calendar, the weather, and our gardens all manage to change seasons in sync. The rain coming in on the first day of fall is a mixed blessing; we need the rain for soil moisture, but it will mean an end (soon) to our summer favorites like tomatoes. On the other hand, it is an opportunity to make recipes like the one below that you can only do as the seasons turn.
LEEK & TOMATO SAUCE
2 leeks
2 Tbs butter
2 Tbs olive oil
1 zucchini
1 sweet pepper
4 medium tomatoes
2 cloves garlic
salt and pepper to taste
Chop all vegetables (approx. ¼ inch). Peel tomatoes, if desired. Saute leeks in butter and olive oil until translucent. Add zucchini, sweet pepper and garlic and saute five minutes longer. Add tomatoes, cover and cook twenty minutes. Taste and add salt and pepper. Serve over any pasta or firm white fish. This recipe can be expanded with carrots, celery, beans or just about any other vegetable.
The recipe below is traditionally made with kale, but will work well with your collards.
SUKUMA WIKI
1 – 1 ½ Lbs greens
1 onion
2 cloves garlic
1 – 2 lbs tomatoes
2- 3 Tbs. Olive oil
Sauté onions and garlic in olive oil until onions are translucent. Add diced tomatoes and cook until they have released their moisture. Add chopped greens and continue cooking until the greens are fully wilted and tender. Serve over polenta.
The recipe below may sound a bit odd at first, but it is amazing. One of our kids is a devoted beet hater and even he likes this cake!
1 ¼ c. beet puree (see below)
3 eggs
½ c. vegetable oil
½ tsp. salt
¾ c. cocoa powder
1 ½ c. sugar
1 tsp. vanilla
1 ½ c. flour
1 ½ tsp. baking soda
Beet puree can be made ahead of time. Basically, you need to cook beets until they can be easily pierced with a fork. You can roast whole in silver foil (this takes about an hour) or chunk and boil. Either peel before cooking (if boiling) or after (if roasting). Puree cooked beets in blender or food processor. You want the puree to be pretty thick, but you can add a touch of cooking water to make them whirl. Preheat oven to 350 degrees. Grease and flour bundt pan (or 8-9” square pan). In a large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt and beet puree. In a separate bowl, mix flour, cocoa and soda. Add dry ingredients to wet ingredients a little at a time until incorporated. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted comes out clean.
APPLE AND RAW BEET SLAW
1 tsp. grated ginger
1 lb. beets, peeled
1 large Granny Smith apple
3 Tbsp. sherry vinegar
½ tsp. coarse grain salt
1/8 tsp. black pepper
1-2 Tbsp. extra-virgin olive oil
In a medium sized salad bowl, using smallest grater holes, grate fresh ginger directly into bowl. Grate beets and apples, add them to the bowl with ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt and pepper and toss to coat evenly. Add olive oil, stir to combine, Taste and adjust seasonings. Serve immediately or keep refrigerated. Serves 6. From Foodnetwork.com
Pumpkin Ridge Gardens 