This Week’s Share
On Rotation
Have you heard the buzz?
Sauvie Island Organics is proudly sponsoring “Queen of the Sun: What are the bees telling us?” opening September 17th at the Hollywood Theater! Queen of the Sun is a profound, alternative look at the global honeybee crisis from Taggart Siegel, award-winning director of The Real Dirt on Farmer John.
When: Opening September 17th @ 7:30 PM & 9:30 PM. Mayor Sam Adam’s will be introducing the film at 7:30pm on Friday, September 17th. Film will be running nightly through October 3rd or longer.
Where: The Hollywood Theatre – 4122 NE Sandy Boulevard Portland, OR 97212
Advance Tickets: WWW.QUEENOFTHESUN.COM
Queen of the Sun is screening in celebration of “Portland Honeybee Week”, beginning September 17th. After screenings, there will be Q&As with the director Taggart Siegel, producer Jon Betz & local beekeepers on most nights from September 17th to September 25th! Your movie stub will be a raffle ticket for prizes donated by great local businesses!
Come dressed up Saturday the 18th at the 9:30pm showing for a SPECIAL BEE COSTUME CONTEST! Win great prizes!
First Portland Tour de Hives
On Saturday, September 25 from 1 to 4 p.m the first ever Portland Tour de Hives. This is a free, self-guided tour with stops primarily in NE, SE, and N Portland (biking and walking are encouraged). Registration is required in order to receive the tour map and other information. Register by September 23 at 5:00 p.m. by e-mailing “tourdehives@gmail.com” with your name, phone number, and the number of people in your tour group.
Recipes
This week’s recipes are some tried and true favorites submitted during the season by SIO members. Here at the farm we love hearing about culinary discoveries you make while exploring your CSA shares, so if you have any recipe favorites you’d like to share please send them our way and maybe you’ll be featured next time in the blog.
Beans Recipe
Green Beans Stewed with Onions, Tomatoes and Dill
Submitted by Member Jessica Roberts (adapted from Deborah Madison’s The Savory Way)
Note: Member Jessica Roberts says, “this is one of my favorite recipes. You can also use leeks or shallots in place of the onion and it works great!”
1 pound fresh beans
1 onion
2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
Salt, to taste
1 cup chopped fresh tomatoes
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Top and tail the green beans, then cut into pieces about 1 1/2 inches long. Slice onion thinly. Warm olive oil and add onion. Cook over a gentle heat for several minutes, until the onions begin to soften. Add garlic and salt and saute for 30 seconds. Add beans; cover with chopped tomatoes and herbs. If the tomatoes are dry, add several tablespoons of water, tomato juice, or vermouth. Cover pan tightly and cook over medium heat until the beans are tender, about 15 minutes.
Fennel
Fennel Salad with Green Olive and Orange Vinaigrette
Submitted by Member Jessica Roberts (By Matthew Card, from Mix Magazine)
Note: To soften the fibrous fennel, it’s important to prepare the salad at least 20 minutes before you plan to serve it; otherwise, the slices can be too tough. Use a very sharp chef’s knife or a mandoline to slice the fennel as thinly as possible. To save some time and energy, purchase pitted olives (if marinated, look for simpler flavors, such as herbs, chile or herbes de Provence).
1/3 cup chopped green olives
1-1/2 teaspoons grated orange zest, plus 3 tablespoons fresh-squeezed orange juice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian flat-leaf parsley
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Kosher salt
Cayenne pepper
Granulated sugar
1 large or 2 medium-small fennel bulbs, trimmed, cored and sliced crosswise very thin
In large mixing bowl whisk together olives, orange zest, orange juice, thyme, parsley, oil and vinegar, and salt, cayenne and sugar to taste. Season to taste as needed. Stir in fennel and allow to sit at least 20 minutes before serving.
Summer Squash Recipe
Cream of Zucchini/Patty Pan Soup
Submitted by Members Jennfier and Steve Erickson (from the Silver Spoon Cookbook)
Note: Long time SIO members Jennifer and Steve Erickson call this recipe, “‘Soup of much deliciousness’ (aka: How to get rid of lots of zucchini in a way that doesn’t taste like lots of zucchini).” Cozy up with a bowl as cooler nights settle in for the fall season.
2 tablespoons butter
6 cups summer squash, sliced
1 onion, thinly sliced
1 garlic clove, crushed
2 1/4 cups chicken (or vegetable) stock
2 1/4 cups milk (can use half-and-half if feeling decadent)
1-2 fresh flat leaf parsley sprigs, chopped
Salt and pepper to taste
Melt butter in large pan/stock pot, add zucchini onion and garlic and cook over lowish heat about 15 minutes. Pour in stock and cook 15 minutes more. Puree with immersion blender in pot, or carefully pour into blender or food processor and puree. Add milk to and heat to a simmer to soup. Salt and pepper to taste. Sprinkle with parsley and serve. The soup is very easy and forgiving, so don’t get caught up in the minor details. It is also really delicious added to leftover rice and heated. Makes a good base for lots of interesting “fun with leftovers” adventures. Serves 4.
Chef’s Corner: September
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 the restaurant down the street. For the month of September our featured restaurant is Papa Haydn, located in Portland’s historic Sellwood neighborhood, near the beautiful Oak’s Bottom Park and the Springwater Corridor Trail.
Timothy Fuller, Chef at Papa Haydn (Eastside Location)
My culinary journey began in 2000 when I attended Western Culinary Institute here in Portland. After graduating I moved to Montreal, Quebec where I worked along side a good friend of mine to create an evolving menu. This experience lasted five years. I moved back to Portland and worked at Higgins restaurant for a short stint. During my time at Higgins I learned what it means to us as individuals and more importantly as a society to develop personal relationships with our community of purveyors and producers of food stuffs that have the care and understanding of how vital it is to maintain sustainable organic practices. The advantages of buying fresh local and organic produce, not only benefits the economy and environment; but the flavors, textures, and colors cant be beat. I love it.
Dungeness Crab Cake, Wilted Kale, & Heirloom Tomato Stack w/ Roasted Pablano Puree
Crab Cake
1 pound dungeness crab meat
¾ cup blistered cherry tomatoes *
2 tablespoons chopped shallots
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
2 tablespoons chopped fennel frond – if you have
1 lemon – zest and juice
¼ cup creme fraiche
2 whole egg
2 cups panko bread crumb
Salt and pepper, to taste
Procedure: preheat oven to 375
In medium sized bowl mix all ingredients by hand minus the panko. Add the panko in intervals allowing it to absorb the moisture. You may find that 2 cups is a bit more or less than necessary. The end result should be fairly loose, yet malleable. Let mixture sit for about thirty minutes covered in the fridge. When ready to cook, form into 4oz cakes and lightly bread with panko. Heat a medium non stick sauté pan with enough canola or other vegetable oil to coat the circumference. Brown one side and flip continue cooking till other side has browned. Remove from pan and place on paper towel and continue with the rest of the batch. Place browned cakes on a baking tray and cook in the oven for 8-10 minutes.
*blistered tomatoes are merely cherry tomatoes cooked in a sauté pan or skillet (I personally like cast iron) at a very high temperature to soften the skins and release their juices while giving them a nice char flavor. Season with sea salt and cracked pepper.
Kale
My personal favorite is lacinato kale. Its leaves are sweet and tender especially when picked a bit young.
1 bunch green kale – ribs removed and leaves washed
½ tablespoon chopped shallots
½ tablespoon chopped garlic
¼ pound butter
½ cup chardonnay or other white on the sweeter side
Procedure: Heat a medium sized stock pot and begin melting butter. Add garlic and shallots, sweat for two minutes. Deglaze w/ wine and cook off the alcohol. Stir in kale and cook till tender, season.
Roasted Pablano Puree
4 pablano peppers
1 shallot – peeled and rough chopped
5 cloves garlic
2 sprigs thyme
1 bay leaf
½ cup light olive oil
Procedure: preheat oven to 350
Place ingredients, minus water in a hotel pan and roast in oven for 45 minutes to an hour. Remove from oven and let cool. Strain oil and juices, and reserve. Peel and seed pepper. Put solid ingredients in a blender and process. Slowly incorporate oil and cooking juice mixture till desired consistency, season.
The Stack
In the middle of the plate, spread a good amount of puree in a circular motion. Place a 1/2 inch thick slice of heirloom tomato in middle, top with kale, and then crab cake. Finish with a nice olive oil and spritz of fresh lemon juice.
Razor Clam & Sweet Corn Chowder
1 pound razor clams – soaked in buttermilk over night, chopped
2 ears of corn – kernels only
1 fennel bulb – small dice
3 small carrots – washed thoroughly, small dice
2 celery stalks – small dice
1 large yellow onion – medium dice
2 sweet peppers – seeded and medium dice
1 garlic bulb – all cloves peeled whole
¼ pound alderwood smoked lardon
1 teaspoon celery seed
1.5 teaspoons rosemary – chopped
1.5 teaspoons thyme – chopped
1 tablespoon shallot – chopped
¼ pound butter
1 pound all-purpose flour
2 quarts vegetable or chicken stock
2 quarts heavy cream
¼ cup worcestershire
2 tablepspoon fish sauce
2 tabelspoon tabasco
Procedure:
Render bacon with a little butter over low to medium heat in 8qt stock pot. Strain most of the fat and reserve for later. Add a tablespoon of butter and sweat all vegetables, seeds, and herbs, just till onions are translucent.
While that is going, in a separate pot melt the butter and add the bacon fat. Once all is liquid stir in flour and cook till an aroma of pie crust tickles your nose. You want a blonde roux but don’t over do the cooking process because you will start losing the thickening quality. Then slowly stir in a bit of the stock and cream until it’s fairly soup like.
Deglaze the veggies with white wine and pour in stock and cream. Bring to a boil (stir consistently as to not scorch the soup) and reduce to simmer. Slowly stir in roux. Add remaining flavors. Season with salt and ground white pepper. Cook and stir cook and stir for maybe 30 to forty minutes. Garnish with parsley and red pepper flakes.
Grilled Flat Iron w/ Smashed Potatoes, Chard, Green beans, salsa verde
Salsa Verde
1 jalapeño
1 bunch cilantro
½ bunch basil
¼ bunch mint
½ cup olive oil
1 lime
Procedure:
Put all ingredients in blender. Blend and season.
For The Rest
5 ounce portions of flat iron – marinate in half the salsa verde for 30 minutes
½ pound green beans – topped, halved widthwise and blanched
¾ pound smaller yellow potatoes – boiled till cooked through
1 bunch swiss chard
¼ cup rendered bacon fat
1 lime
2 tablespoons butter
Procedure:
Start up grill and put them steaks on till desired internal temperature has been reached. I prefer a strong 145 (medium rare) and let rest for eight to ten minutes.
While steaks are going, start potatoes. After cooled from blanching, smash with your palm and fry in sauté pan with the bacon fat, season of course. Remove from fat and let dry on paper towel.
Melt butter in 12inch sauté pan. Add lime juice, chard, and green beans. Cook till chard is wilted.
Plate potatoes first, then chard, finish with the beans. Slice steaks against the grain on a slight bias and place atop the vegetables. Top with salsa. Season with sea salt and ground pepper.
Papa Haydn
5829 SE Milwaukie
Portland, OR 97202
