web_spuds redIN YOUR SHARE:

  • Tomatoes: Early and mixed heirlooms
  • Red Potatoes
  • Red Butterhead Lettuce
  • Green Leaf Lettuce
  • Baby Beet Greens
  • Carrots
  • Patty Pan Summer Squash
  • Red Torpedo Onions
  • Parsley
  • Garlic
  • Pinto Beans from Bob’s Red Mill


My sincere apologies for the extremely late and utterly brief post for this week. The list, of course, is above. We will be back next week with more new recipes to try out, updates from the fields, and an introduction to another of our amazing Farm Interns for 2014.

See you then! – Sara, and the Farm Crew

First basil, to go with the first tomatoes


  • Tomatoes: Early and mixed heirlooms
  • Basil
  • Walla Walla Onions
  • Red Butterhead Lettuce
  • Red Chard
  • Red Beets
  • Broccoli
  • Italian zucchini
  • Whole Wheat Flour from Bob’s Red Mill


Urban Grange Groundbreaking Celebration: Monday July 21st, at 3pm

Join us for a historic occasion as we break ground on the new Urban Grange at Zenger Farm. This new 6,600 square-foot facility will include a multi-purpose classroom, a commercial kitchen, and work space.

Central to the mission of Zenger Farm is building a food system that supports whole family health and resilient communities. The Urban Grange will allow us to expand our work toward this goal and it will be a hub for community connection in East Portland.

The ceremony will begin promptly at 3pm, and will be followed by farm tours, food, drinks and celebration.

We hope to see you there! RSVP Here.

IN THE KITCHEN: Share notes and recipe ideas from Lauren


Leigh hauling in the harvest

Leigh hauls in the harvest

Preserve the Harvest – Italian Zucchini: The “Costata Romanesco” Italian Zucchini in your share this week is abundant, and you may notice that one of them is quite large. All of your zucchini can be used in your favorite squash preparations now. But if you are interested in saving some of the Summer’s harvest for winter, this large squash, or any of your squash can be preserved by freezing it. Simply shred – with a food processor or hand grater – place in small bags (1-3 cups in each), and freeze for use later this Winter in Zucchini Bread, or fritters. Or chop into pieces and freeze similarly for use in soups or stews.



Lemon Parmesan Chard

Quick Dilly Beans

Green Beans


    • Green Beans
    • Broccoli
    • Pointed Mini Cabbage
    • Summer Squash
    • Red Russian Kale
    • Red Butterhead Lettuce
    • Gold Beets & Greens
    • Carrots
    • Fennel
    • Garlic
    • Sunflower Seeds from Bob’s Red Mill


gobble, gobble, gobble...

gobble, gobble, gobble…

In the barn, our turkeys are growing day by day. This year at Zenger Farm, we are raising a mixed flock of Bourbon Red and Standard Bronze turkeys. They are nearly big enough for outdoor exploration and will soon be grazing, flapping, gobbling, and enjoying farm veggie scraps from the fields. If you are interested in a Zenger Farm turkey for your Thanksgiving table, contact sara@zengerfarm.org for more information.

IN THE KITCHEN: Share notes and recipe ideas from Leigh

Fennel, Grapefruit and Olive Salad

  • 2 grapefruits
  • 2 shallots/1-2 spring onions/2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • 2 fennel bulbs – halved, cored, and sliced paper-thin crosswise
  • 2/3 cup black oil-cured olives – pitted, rinsed, and coarsely chopped
  1. Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl.
  2. Transfer 1/2 cup of the juice to a large bowl; save the remaining juice for another use. Add the shallot/onion/garlic and let soak for 10 minutes.
  3. Stir in the olive oil and honey and season with salt and pepper. Add the sliced fennel and toss to coat.
  4. Arrange the fennel on a platter. Scatter the olives and grapefruit sections on top, and serve.

Orange, Fennel, and Olive Salad with Red-Pepper Flakes

Roasted Fennel with Parmesan Recipe

Roasted Broccoli with Parmesan and Lemon

Smokey Chili Roasted Broccoli


Spanish Roja Garlic

Spanish Roja Garlic

  • Italian Parsley
  • Torpedo Spring Onions
  • Garlic
  • Italian Zucchini
  • Sugar Snap Peas
  • Fava Beans
  • Red Chard
  • “Black Summer” Bok Choi
  • Carrots
  • Red Beets
  • Crunchy Royale Radishes
  • Arborio Rice, from Bob’s Red Mill

IN THE KITCHEN: Share notes and Summer Squash recipe ideas from Leigh


SUMMER SQUASH RECIPES: To kick of the summer squash season, Leigh has provided a few ideas to get you started – Summer Squash for breakfast, lunch, dinner, and dessert!

Grilled Summer Squash 

Adapted from “The New Best Recipe” by America’s Test Kitchen. Serves 4

  • 4 Medium summer squash, trimmed and sliced lengthwise into ½-inch strips
  • 2 Tbs olive oil
  • salt and pepper
  1. Lay the squash slices on a large baking sheet and brush both sides with the oil.  Sprinkle generously with salt and pepper to taste.
  2. Grill the squash over a medium-hot fire turning once, until marked with dark stripes, 8-10 minutes. *Note: My husband and I like to add more spices such as curry powder or red pepper flakes.

Lemon Risotto with Summer Squash

Here’s an idea for what to do with leftover risotto

Summer Squash Bread Recipe

web_share 4IN YOUR SHARE:

  • Rainbow Chard
  • “Russian Frills” Kale
  • “Black Summer” Bok Choi
  • Japanese Spring Turnips
  • “Crunchy Royale” Radishes
  • “Perfection” Fennel
  • Summer Squash
  • Sugar Snap Peas
  • Fava Beans
  • Fresh Garlic
  • Cilantro
  • Cornmeal from Bob’s Red Mill


web_lady bugWe love bugs. And from time to time, you might find a bug or two included in your share – aphids on your kale, for example. Or you might see holes in your leafy greens made by insects – flea beetles love Bok Choi. We do not use pesticides on your veggies. Instead, we rely on the diversity of insects on the farm to maintain a balance and sometimes we use floating row cover (a light-weight fabric which lets in water and sunlight but keeps out the bugs) to protect sensitive crops from their pest foes. The beetle at right, clambering on a fennel frond, is one of the most well-known beneficial insects on the farm. Lady Bugs help to keep our aphid populations in check by eating them. Thank you Lady Bugs.

IN THE KITCHEN: Share notes and recipe ideas from Leigh


  • "Crunchy Royale" - Gratuitous radish shot.

    “Crunchy Royale” 

    Fennel: Whole, young fennel is still tender and can be used, root to tips of fronds, raw or cooked. You might find that the texture of the stems is getting more tough though, and might prefer to cook them for this reason. Roasting brings out the very best in fennel.

  • Chard: The “Rainbow Chard” in your share is a lively mix of different colored chard varieties. Chard, sometimes called “Swiss Chard” is a relative of beets. The leaf and stem can be used raw – mixed with other greens in a salad, steamed or sautéed. A little vinegar added to sautéed chard brightens the flavor.
  • Summer Squash: The Summer Solstice has just passed, the longest day of the year now behind us. But the best of the summer harvest is yet to come! We celebrated the beginning of summer with our first Summer Squash harvest of the season. With these very first squash, I like to simply pan fry and sprinkle with salt to truly appreciate the different flavors and textures of each variety. This year, we are growing “Costata Romanesco,” an Italian Zucchini, “Zephyr, ” a yellow-crook neck, and “Yellow Scallopini,” a patty pan variety.
  • Fresh Garlic: The garlic in your share this week is fresh out of the fields, but is a full-sized, and mature “hard-neck” variety. You can use this garlic as you would use dried storage garlic – remove the outer skin of individual cloves, mince/chop, and add to your favorite recipes. Or try roasting the whole head for a real treat!

Garlicky Chard 

Recipe from Melissa Clark from In the Kitchen with Good Appetite. Serves 4.

  • 2 bunches chard, stems removed
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • Large pinch crushed red pepper flakes
  • Salt
  1. Stack the chard leaves on the top of each other (you can make several piles) and slice them into ¼ inch strips.
  2. Heat the oil in a very large skillet (or using a soup pot).  Add the garlic and red pepper flakes and sauté for 30 seconds, until the garlic is fragrant.
  3. Stir in the chard, coating it in oil.  Cover the pan and let cook for about 2 minutes, until wilted.  Stir and cook for 2 minutes longer, uncovered.  Season with salt.
  4. Serve as a side dish. Great on top of polenta (recipe below)

Buttery Polenta with Parmesan and Olive Oil with Fried Eggs and Garlicky Chard

Serves 4.

  • 4 ½ Cups water or low sodium chicken or vegetable broth
  • 1 ½ Cups medium grind cornmeal
  • ¾ tsp salt
  • 2 – 4 Tbs unsalted butter
  • ¼ tsp ground black pepper, plus additional
  • 1-ounce chunk Parmesan cheese (or substitute ¼ cup grated parmesan cheese)
  • 2 Tbs olive oil
  • 8 large eggs
  • Coarse sea salt, for garnish
  1. In a large pot, bring the water or broth to a simmer.  Stir in the cornmeal and salt.  Simmer the polenta, stirring frequently but not constantly, until thickened to taste, about 10-20 minutes.  Stir in the butter and pepper and cover the pot to keep warm.
  2. Using a vegetable peeler, slice the cheese chunk into slivers.  Or grate the cheese on the largest holes of a box grater.
  3. In a large skillet, heat 1 Tbs of the olive oil until very hot.  Fry 4 of the eggs until the edges are crispy and the yolks are still runny.  Repeat with the remaining oil and eggs.
  4. Pile the cornmeal into bowls, top with the cheese and then the fried eggs.  Garnish with sea salt and more pepper.  Serve with garlicky chard, recipe above.

Grilled Fava Beans: Recipe from SAVEUR

Greens (Chard, Turnip Greens, Beet Greens, or Kale) with Bacon: Recipe here.

A great way to use herbs – Herb Butter: Cilantro Lime Herb Butter

web_share 3IN YOUR SHARE:

  • “Glacier” Cherries
  • Sugar Snap Peas
  • Fava Beans
  • “Lacinato” Kale
  • “Black Summer” Bok Choi
  • Red Crisp Lettuce
  • “French Breakfast” Radishes
  • Japanese Spring Turnips
  • Carrots
  • Garlic Scapes
  • Cilantro
  • Garbanzo Beans from Bob’s Red Mill

IN THE FIELDS: Hilling Potatoes

Leigh and Lauren hilling spuds

Last week in the fields we spent an afternoon hilling potatoes. This practice involves pulling or pushing soil up around the potato’s lower leaves and stems, which encourages the buried areas to make more tubers, and therefore, to increase our harvest yield. What does that mean for you? More potatoes in your share!

This task can be accomplished with a tractor and plow attachment that shifts soil onto the plants as it rolls by.

all tucked in

all tucked in

It can also be done by hand, pulling soil up onto the plants with a hoe, from one side, and then the other, covering up as much of the plant as possible. Leigh and Lauren worked together down one bed of potatoes (above left), tucking in the spuds as they went.

Soon, these potato plants will begin to flower, which indicates that the tubers are swelling underground. Some potatoes will be harvested as soon as they reach full size, but have not yet formed a thick skin for proper storage – these are “new potatoes” and will be the first to arrive in your share. The rest of the spuds will cure under the ground as the plants above ground dry and die back, and sometime in September, they will all be harvested and stored, to be handed out in your Fall shares.

IN THE KITCHEN: recipe ideas from Leigh

can you find Lauren in the favas?

Can you find Lauren in the favas?


  • Fava Beans: These hearty Spring legumes may be new to some of you. By far the easiest way to prepare your fava beans is to grill them, in the pod, until it is charred and somewhat deflated. Then remove from the grill and eat while still warm by pealing the pod and sprinkling the beans with salt. These are a great interactive appetizer!…..more fava bean ideas to come next week. If you have a good one to share, please let us know.

Carrots Confit: recipe from Mark Bittman

Don’t let the fancy name of this side dish scare you, since the term confit just means cooked for a long time and soft.

  • several whole carrots cut into 3-4 in. lengths
  • olive oil
  • thyme (or other fresh herb)
  • 1/2 cup of one of the following, chopped: fresh garlic, garlic scapes, shallot
  • salt
  • lemon (optional)


  1. web_carrotThis is an imprecise recipe, but place the carrots flat on the bottom of a large pan with a fair amount of olive oil, the garlic/shallot, herbs, and a pinch or two of salt.
  2. What you’ll want to do is just keep it on a low heat and just let the carrots barely sizzle for somewhere between 30-45 minutes, flipping them occasionally. The end result will be a browned and very soft carrot.
  3. Serve them on a plate with anther sprinkle of fresh herbs and a squeeze of lemon juice.

Recipe from Mark Bittman


Garlic Soup With Quinoa and Snap Peas


Seared Tofu With Sugar Snap Peas and Sesame Seeds


Cherry Streusel Coffee Cake: Martha Stewart’s Baking Handbook

For the batter

  • 1 stick unsalted butter, room temp, plus more for pan
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup cherries, pitted
  • Streusel mixture (see recipe below)
  • Milk glaze (see recipe below)


  1. Preheat oven to 350 F.  Butter a 9-inch tube pan; set aside.  In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside
  2. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2-3 minutes.  Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour.  Beat until just combined, scraping down the sides of the bowl as needed.
  3. Spoon about half the batter into the prepared pan.  Arrange the cherries in a  single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter.  Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.  Sprinkle the streusel evenly over the top of the batter.
  4. Bake until the case is golden brown and springs back when touched, 40-45 minutes.  Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10-15 minutes.  Invert the cake onto the rack, then reinvent (so streusel side is up), and let cool completely.  Soon the glaze over the cake, letting it drip down the sides.  Let the cake sit until the glaze is set, about 5 minutes, before serving.  Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

For the Streusel

  • Heaping ½ cup of flour
  • ¼ cup light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 3 Tbs butter


  1. In a medium bowl, combine the flour, sugar, cinnamon and salt; cut in the butter using a pastry knife or you hands until large, moist clumps form.

For the Milk Glaze

  • 1 cup confectioners’ sugar, sifted
  • 2 Tbs milk
  1. In a medium bowl, whisk together the confectioners’ sugar and milk until completely smooth.  Immediately drizzle glaze over cake.








web_share 2IN YOUR SHARE:

  • Sugar Snap Peas
  • Russian Frills Kale
  • Pink Beauty Radishes
  • Hakurei Spring Turnips
  • Red Pak Choi
  • Baby Fennel
  • Fresh Garlic
  • Garlic Scapes
  • Oregano
  • Red Quinoa from Bob’s Red Mill


Extra Bags Please: We will gladly take extra grocery bags off your hands! We will keep them at pick-up sites for those occasions when members forget to bring their own.

Pick-Up Logistics Reminders:

  • What if I can’t make it to pick-up?  If you are sick or out-of-town during pick-up, you can arrange for someone else to pick up your share. Please make sure that your Farm Share “substitute” knows when and where to pick up, and remind them to bring grocery bags. SNAP member “substitutes” will also need to pay for that week’s share.
  • What if I miss a pick-up? Shares that are not picked up are donated to a neighborhood food pantry.


Farm Interns participate in a class on orchard management

Farm Interns participate in a class on orchard management

Farm Interns at Zenger Farm participate in all aspects of small-scale production farming, learning to grow annual crops from seed to harvest and care for farm livestock. Training is field-based and hands-on, with supplemental classroom instruction in sustainable farming practices.

Leigh Brown is one of three stellar Farm Interns growing your food this season. For the next 6 weeks, Leigh will be assisting members at the on-farm pick-up site, and will be staffing the Zenger Farm booth at the Lents International Farmers Market. She will also be providing recipe ideas for the weekly blog.

Farm Intern, Leigh Brown

Farm Intern, Leigh Brown

Leigh grew up in Bloomington, Indiana and earned a Bachelors in Music Performance of Harp at Indiana University before moving to Portland to escape the extreme weather and to attend culinary school at Western Culinary Institute. While finishing her degree, she enjoyed her wine and food pairing classes and decided to pursue a degree in Winemaking. During this time, Leigh and her husband moved to a 5 acre property in Sherwood and fell into growing vegetables and fruit trees along with raising a small flock of chickens.  Leigh has worked in the wine industry for over 8 years and loves the creative process. Her husband is in the National Guard and they dream of starting a CSA for the military along with doing workshops and growing hard cider apples.  In their free time, of which there is little, they try to keep up with their two border collies, Bernie and Roscoe, bake sweets, travel and drink wine!



  • Red Pok Choi

    Red Pok Choi

    Greens: Spring and early Summer in the Pacific NW is the ideal time for leafy greens. Cool temperatures and plenty of rain make for tender and vibrant greens of many hues and textures. The greens in your share this week include kale, red pok choi, turnip greens and radish greens, and they can all be enjoyed fresh, sautéed, or added to soups or stews. They are versatile and packed with nutrients.

  • Baby Fennel: At this young and tender stage, the whole fennel plant can be used – chopped up finely and added to a salad, roasted or sautéed with a mix of other veggies.
  • Hakurei Turnips: This Japanese Spring turnip is a standout. Unlike the starchy Fall purple-topped turnips which are best roasted, these bright roots are amazing fresh, sliced with a little salt, or lightly steamed or sautéed. They would also be great in a stir fry with their greens and the Red Pok Choi.

web_radish 2

Radish Canapés  Adapted from “Vegetarian Cooking for Everyone” by Deborah Madison

Radish canapés make a colorful and spicy bite, particularly when made with different colored radishes or the mild French breakfast radishes. Spread a sliced baguette with unsalted butter and then cover with thinly sliced radishes. Sprinkle with sea salt and garnish with some nice looking radish leaves.

Greens with Crisped Bread Crumbs  Adapted from “Vegetarian Cooking for Everyone” by Deborah Madison

  • ½ C coarse fresh bread crumbs
  • 1 Tbs butter or oil
  • 2 bunches greens, trimmed and washed
  • 2 Tbs extra virgin olive oil, roasted peanut, or dark sesame oil
  • Salt and pepper
  1. Bring a large pot of water to a boil and add 1 tsp salt per quart.
  2. Drop the greens into the water and cook, uncovered, until tender, 5-20 minutes, depending on the variety and how you like them.
  3. Drain, press out excess moisture, then toss with the oil of your choice and season with salt and pepper.
  4. Meanwhile, saute the crumbs in the butter in a small skillet until crisp and golden.   Serve the greens with crumbs sprinkled over the top. Serves 4.

Fresh Garlic

Sautéed Greens with Bacon

  • 4 strips bacon
  • 1/2 head fresh garlic, roughly chopped
  • ¼ cup white wine
  • 1 bunch kale, pok choi, turnip greens, chard (any greens will do!), rinsed and chopped into strips
  • 2 Tbs. Olive oil
  • Salt and pepper
  1. Chop up bacon into small chunks and add to a heated sauté pan. Saute bacon until crisp. Remove bacon from pan and drain off bacon fat and reserve.
  2. Pour in white wine and reduce while scraping the pan with a wooden spoon. When wine is fully reduced, add olive oil and reserved bacon fat.
  3. Saute green garlic for 1 minute in olive oil and add salt and pepper. Add chopped kale and use tongs to cook the kale to your liking. Add reserved bacon and serve. A great accompaniment to any meat or fish! Serves 2.

Honey Mustard Vinaigrette  Adapted from, “Eating on the Wild Side” by Jo Robinson

  • ¼ cup vinegar of your choice
  • 1-2 Tbs freshly squeezed lemon juice, lime juice, or orange juice
  • 1 Tbs honey
  • 1-2 garlic cloves, finely minced or pushed through a garlic press (or 1/4 head of “fresh garlic” finely minced)
  • 1 Tbs prepared mustard or 1 tsp powdered mustard
  • ¾ tsp salt, or more or less to taste
  • Freshly ground black pepper to taste
  • 1 cup olive oil
  1. Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed.
  2. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil.
  3. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl.
  4. Extra dressing can be stored in the refrigerator for up to two weeks. Bring to room temperature before using. Makes 1.5 cups.



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