At February’s InFARMation (and Beer!), guests will be Lynn Youngbar from the Oregon Board of Agriculture, Representative Brian Clem, and Steve Cohen, Manager of Food Policy & Programs for the City of Portland. This moderated panel will talk to us about how policy is made in our state and what their experiences have been working within their respective policy-making body.
http://www.friendsoffamilyfarmers.org/?page_id=601
Come support farmland and hear what they have to say!
We divided and conquered last night. Conner went to a very important hearing on preserving the rural reserves surrounding the Portland Metro area and I attended a meeting for the Oregon Agriculture Reclamation Act. It is truly amazing to see so many people working to give family farms a place at the table. Ironic, isn’t it?! It was empowering to hear that there really are a lot of people out there who want to reclaim agriculture, make it sustainable, and make sure the voices of our farmers are heard. Please check out the links and show your support!
Speaking of farming, we’re really looking to claim some land! This afternoon we are meeting with a lender… Hopefully the last and most helpful of many. Sounds like she has some great ag. lending experience. Yesterday I also spoke with Equity Trust, n organization helping farmers acquire land and build their businesses, and they were incredibly helpful. Things finally feel like they are rolling in the direction of a purchase. Couldn’t be more excited and terrified!
What a combo! Right before Thanksgiving we stumbled upon an Allis G tractor for sale. It happened to be a pretty good price and locally available so we jumped on it. It feels crazy buying a tractor before we even own land to really put it to use on but we have faith…It is a 1949 cultivating tractor. Basically the whole purpose is weeding, which happens to be a lot of the work you do on an organic farm. In the long run this new edition to the farmscape should pay for itself again and again and again.
We’ve also been doing everything we can think of to find ground to grow on this next season. I drove around Clackamas County for the better part of a day posting Farm Land Wanted signs in food/farm stores. It was a fun way to get to know the county but not so fruitful in offers. This past week we’ve been lucky enough to visit 3 potential sites and one of them is relatively close and has water. For the time being we are going to see how things pan out with the land we are on (buying/leasing/renting) and if we don’t know by the the end of the year we’ll probably move forward with something else. Cross your fingers for us!
This temperature has been strange and beautiful. We somehow managed to talk ourselves into going on a hike up Dog Mountain Monday and were greatly rewarded. It has been a while since we’d walked on snow and the clear sky allowed views of all the close mountains, the Columbia, and more… Pretty phenomenal but not so much for the veggies still outside. We’ll see how the thaw goes.
I love the fact that we are already getting inquiries about next year. That really speaks phenomenally of the local food movement here in the Portland metro area. A brief update of where our farming life is at the moment:
For a while now we’ve been really striving to produce the highest quality veggies that we know how. We’ve looked at our experience here, as an urban farm, as an opportunity for learning and experimentation. We’ve dry farmed, we’ve crop planned (again and again), we’ve tried numerous combinations of cover crop, we’ve raised and butchered poultry and lamb, and we’ve learned more than we probably could ever truly articulate. We love Milwaukie and our proximity to our customers, our social life, and our off-farm jobs. Really, it has been ideal. At this point though we are yearning for a deeper connection to land that we can, not only call our own, but have long term security and understanding with.
At this point we are unsure of exactly where this desire will lead us. There is the potential for us to stay right where we are and continue growing with this unique urban acreage. On the other hand, there are larger, ‘more farmable’ plots out there that we could possibly rent or buy…. In the end we just don’t know. We have every intention of continuing our CSA next season but it will largely depend on the ground we are on.
Please email us if you’d like to be added to the 2010 wait list. We will send out an email in VERY early spring for sign-ups. In the meantime, check back and we’ll keep you posted on our life!
Thank you!!! We have learned an incredible amount this season and look forward to shared harvests ahead. We’ve greatly appreciated all the feedback from this season’s survey…Please feel free to add more as you think if it!
This last share includes:
Lots of carrots- I am so glad that we ended on a high note with the carrots. Some of these are a bit on the larger (or smaller) side but all are delicious. We’ve been enjoying them roasted and in soups. They go great with butter and lemon basil.
Lemon Basil
Fennel- These would be great sauted with garlic and roasted winter squash! And lemon basil!
Winter Squash, Sweet Dumpling- These are our favorite variety of winter squash. They’re a cross between acorn and delicata. We halve them and roast them in the oven until soft. You can also peel them (don’t worry about the skin in the creases) and put into soups and stews.
Mustards- These young mustards can be chopped and added to lettuce for a spicy salad or steamed and added to soups….
Lettuce
Eggplant
Peppers
Garlic
There is one more left! Throughout the season we have tracked and assigned value to everything in your share. There have been instances when we’ve thrown things in because we’ve had it but didn’t “charge” for it (summer squash and kale). That’s just part of sharing the harvest. At this point the shares have averaged close to $25 which is great considering it is $22.50/week. Rather than leave you with smaller baskets we are loading you up as the garden gets pulled out.
This week we had some friends in town who were very excited about picking Asian pears and grapes. The grapes are sweeter this week and I definitely prefer the dark concords. The very end of the cucumbers and summer squash are yanked out. We pulled the quinoa today to avoid it getting rained on and now just have to figure out what to do with it….Picked the tomatoes back pretty hard to avoid major splitting from rain too.
This week your share includes:
Tomatoes
Cherry Tomatoes
Eggplant
Italian kale- Last night I was craving creamed spinach and instead made creamed beet greens and kale. So delicious with crusty bread! I steamed the greens, blended them with salt, pepper, yogurt, cream, and a pinch of nutmeg….
Asian pears- These made a fantastic salad peeled and tossed with steamed beets and feta.
Concord grapes
Chioggia beets- Steam these and marinate in a simple vinaigrette or use in a pear salad.
Italian parsley- I love parsley on any roasted veggie (beets, potatoes, eggplant).
Dill or Cilantro
Potatoes, ‘All Red’- These are some of our favorite spuds. They make exceptional home fries but are great any other way as well.
Rosemary- Specially included for the potatoes….
Enjoy and please please please fill out the survey!
I can’t believe how few there are left!
Out in the garden things are starting to look more scarce. You’ll be glad to hear that almost all of the summer squash has been pulled, the last of the green beans pickled, and cucumbers are done! This warm weather is greatly appreciated by the last tomatoes still left on the vine so we’re hoping they hold out for these last 2 weeks. This weeks grapes are the first we’ve harvested so there should be sweeter ones to come.
Monday was a fun day for us. We harvested early and were able to spend the majority of the day playing ‘clean up’. For the garden that meant MAJOR weed pulling and cover crop sowing. In organic farming we use open beds by planting cover crops to supply nitrogen, prevent erosion, build organic matter, and provide habitat. Right now is the time to get cover crops in before cooler temperatures greatly slow growth.
In our lives transition is in the air. Job changes, lifestyle changes, garden changes, and seasonal changes all make our life so full and abundant—we welcome to season to come!
This week you share includes:
Green Concord Grapes- These have seeds but smell intoxicating and delicious. Enjoy!
Tomatoes
Cherry Tomatoes
Eggplant
Peppers
Carrots
Chard- These large leaves work great as a wrap! Try them with a grain/cherry tomato/basil salad and feta.
Basil- It has been looking a little ‘holier’ than usual. Cool temperatures bring with them a whole new slew of pests…who doesn’t like basil?!
Summer Squash- I know you’ll be smiling as you eat this….the very last for a whole year!
Garlic
Please help us with your feedback. If you loved the experience, please share! If you hated it, help us grow! We will use this information in our planning for next year. As the fall and winter arrive, we’ll have plenty of time to mull over the season, make changes, and take your advice to heart. Thank you.
This week we made major headway in getting the garden ready for fall. We’ve pulled out the majority of the cucumbers (we’re hoping for one more harvest) and are set to pull the first round of beans and all the squash. Fall cover crops are germinating and look poised to confront rain and cooler temps. It’s exciting to see the transition. In many ways, it remind me of spring all over again- from chaos to control. We’ve been cleaning up the beds, reshaping, fluffing, and seeding for 6+ months until they see another digging fork!
Today we pickled green beans and slowly our freezer is filling for winter.
On a personal note, I gave notice at Food Front and over the next couple of weeks will be transitioning to a new position with Zenger Farm. I am going to be coordinating a program that provides assistance to immigrant farmers with language barriers, land access, technical training, and access to other local ag resources. I am so excited! The position complements farm life well and will allow me more time to dedicate to our life here…
This week your share includes:
Asian pears- We love these sliced into salads. Like pears, they go well with goat and blue cheese.
Italian plums- Someone recommended making a crisp with these two fruits- sounds delicious!
Tomatoes- Tonight i threw these on a flat pie crust layered with fresh herbs, cheese, and sauted onion. I folded over the edges to make a galette SOO good!
Cherry tomatoes- We picked through these very carefully but rains put a damper on cherry tomatoes…cracking. Hopefully the weather will hold out for another week or two there is still tons of fruit on the plants.
Baby lettuce- Sweet little lettuce heads. There’s a mix between butterheads, oakleaf, and winter density.
Onions
Garlic
Peppers
Italian Parsley- Aside from basil, this is the most useful herb in the kitchen! Never let a pasta plate leave without a little sprinkle.
Fingerling potatoes- The last of the season…
This recipe is from one of our “long-time” customers.
Slow-roasted Cajun Chicken
1 5 to 6 # chicken
1 T +1 t salt
2 t paprika
3/4 to 1 t cayenne pepper (or to taste)
1 t onion powder
1 t dried thyme
3/4 t white pepper
1/2 t garlic powder
1/2 t black pepper
1 cup chopped onions.
In small bowl, combine dry ingredients. Rub into chicken, inside and out. Cover and refrigerate overnight. Stuff chicken with onions. Roast uncovered in a slow oven (250) 4-6 hours, basting occasionally.
This past weekend we brined and BBQ’d 3 birds with friends and they were delicious! We hope you’ve enjoyed them as much as us. Please share any other recipes you’d recommend.
