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Eat Good Food. Become a member of Zenger Farm Shares, and enjoy weekly produce grown right here in Portland, Oregon.

Zenger Farm Shares will be offering three produce pick-up sites in 2014, including:

web_share

Spring bounty coming soon…

Zenger Farm Shares accepts SNAP (formerly Food Stamps)

Find out more and register today.

 

Upcoming Event:

What: “Find Your Farmer”

sara

Farmer Sara shows off the flock

When: Sunday, April 13, 2014. 2:30-4:00pm

Where: Portland Homestead Supply Co. (8012 SE 13th)

Details: We’d like to invite you and your friends to join us at “Find Your Farmer.” Farmer Sara will be there to talk about Zenger Farm Shares and what will be growing in the fields this year. We still have a few shares available, and we’ll be signing people up at the event.

 

Please share this information with your friends. We’d love to see you on the 13th!

 

 

 

 

 

 

 

 

 

web_lutzThis Week’s Share:

  • Mix Kale
  • Salad Mix
  • Radicchio
  • Brussels Sprouts
  • Pie Pumpkins
  • Delicata Winter Squash
  • Lutz Beets
  • Potatoes
  • Onions
  • Garlic
  • Bob’s Red Mill: Free Choice!

Announcements:

Drink a Beer for Zenger Farm: The Commons Brewery is hosting a fundraiser for Zenger Farm today, Saturday, November 9th, 5-8pm. Stout floats with Salt & Straw ice cream, waffles with Zenger Farm’s own winter squash caramel sauce, and, of course, more beer! The Commons Brewery is located at 1810 SE 10th Ave, Unit E. Thanks to Farm Share member Andrew Harmon for coordinating this event!

Zenger Farm Shares 2014: Returning members will have priority registration for Zenger Farm Shares 2014. Look for an email announcement from us in January and reserve your share of the harvest early! We look forward to growing your veggies again in 2014.

Winter Cooking Camp for Kids: We are excited to announce our first-ever Winter Cooking Camp for 4th-6th graders, December 31st, January 2nd, and January 3rd. Contact Education Director Allison O’Sullivan to find out more: osullivan@zengerfarm.org

The Last Notes from the Fields:

The final harvest of the Farm Share season was a bounty of vivid and muted colors, a hauling in of the hardiest of this year’s crops still standing in the cold, or firmly rooted in the damp soil.

lt was the final harvest day for the Farm Crew – working seamlessly together after seven months of dedicated practice. And it was the last we will see of you, our amazing Farm Share Members, picking up the last of your Zenger Farm veggies in 2013.

We wish for you all, the coziest of Winters, and we will look forward to seeing you back at the farm for spring greens and snap peas when June rolls back around. Thank you for supporting Zenger Farm! With gratitude, Your Farmers

Rainbow Lacinato Kale. Outstanding in the field!

Rainbow Lacinato Kale. Outstanding in the field!

The final haul

The final haul

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Farmers Gareth and Jen and corn of another season

Farmers Gareth and Jen and corn of another season

In the Kitchen…..Recipe Ideas from Your Farmers:

Zesty Hashed Brussels Sprouts:

Ingredients:

  • 2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon
  • 2 pounds brussels sprouts
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons black mustard seeds or poppy seeds
  • Dash of paprika
  • Salt and pepper to taste.

Instructions:

  1. Preheat oven to 400 degrees.
  2. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. As you work, transfer slices into the bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves.
  3. Add the rest of the ingredients and toss well.
  4. Place on a baking sheet, cookie sheet, or baking dish.
  5. Bake in the oven for about 15 minutes – stirring one or twice during this time – until some of the leaves start to brown slightly.
  6. Remove and sprinkle with a bit more lemon zest to garnish, and enjoy.
Pumpkin Pie:

I have tried many different pumpkin pie recipes, and this one from Smitten Kitchen is by far my favorite. Though the recipe uses canned pumpkin puree and canned yams, I substitute baked and pureed pumpkin (or any other winter squash for that matter) for the canned items. Enjoy! – Sara

Prepare pumpkin to be used in the recipe, link below:

  1. Pierce pumpkin with a knife two-three times and bake in a baking dish at 350 degrees until the pumpkin can be easily pierced with a fork.
  2. Then remove from the oven and allow to cool.
  3. Cut in half, and de-seed.
  4. Scoop flesh out of pumpkin shell, and puree in a blender or food processor until smooth.
  5. Alternately: For quicker baking, cut pumpkin in half and scoop out seeds before baking, hollowed insides facing down, in a baking dish.

Silky Smooth Pumpkin Pie from Smitten Kitchen

 

November 1, 2013

web_truck

This Week’s Share:

  • Brussels Sprouts
  • Carrots
  • Potatoes
  • Parsnips
  • Collard Greens
  • Butternut Winter Squash
  • Sweet/Green Peppers
  • Lettuce

Announcements:

Winter Cooking Camp for Kids: We are excited to announce our first-ever Winter Cooking Camp for 4th-6th graders, December 31st, January 2nd, and January 3rd. Contact Education Director Allison O’Sullivan to find out more: osullivan@zengerfarm.org

Last Farm Share Pick-up of 2013: The last Farm Share pick-up of the 2013 season is Friday, November 8th. All members – including those who typically pick up at the Lents International Farmers Market – will pick up their final share at Zenger Farm, on Friday, between 4-6pm. We look forward to seeing everyone at the farm this Friday!

Snapshots from the Fields:

Scarecrow (or scare goose) in the kale. Thanks to visiting students who created this materpiece!

Scarecrow (or scare goose) in the kale. Thanks to visiting students who created this masterpiece!

 

Farmer Gareth bringing in the brussels sprouts

Farmer Gareth bringing in the brussels sprouts

October 25 and 27, 2013

Radiccio!

Radicchio!

This Week’s Share:

  • Radicchio
  • Chard
  • Buttercup Winter Squash
  • Carrots
  • Potatoes
  • Last 2013 Tomatoes!
  • Hot Peppers
  • Winter Savory
  • Onions
  • Garlic

Announcements:

The Final Shares: The last Farm Share pick-up of the 2013 season is Friday, November 8th. That means that there are only two more weeks left to go. All members – including those who typically pick up at the Lents International Farmers Market – will pick up their final two shares at Zenger Farm, on Fridays, between 4-6pm. We look forward to seeing everyone at the farm!

Field Notes:

web_squash shot 22Final Tasks: October has a different pace than the rest of the growing season, which, in the Pacific NW, really kicks into gear in March, and ramps up to full speed almost immediately. The pace of October is a relief to the frenzy of the preceding months, and a relief from the monotony of some of those rigorous tasks that must be done over and over and over again. In October, there is a sense of completion almost every day – the very last cucumber harvest, the dismantling of the outdoor tomato trellising, the sowing and raking in of cover crop seed. These tasks and so many others that happen in October mark an end to the growth cycle, and the beginning of rest – rest for the soil, rest for the tools and machines, and rest for the farmers.

With the help of some bonus October sunshine, we have been able to get many of our fields into cover crop before the settling in of winter weather. A cover crop is a crop grown primarily for the purpose of soil conservation and soil health, rather than for the sole purpose of human consumption, though some cover crops can be eaten. Peas and fava beans, for example, can be planted as an over-winter cover crop, and then harvested for food in the spring.

web_ccDifferent cover crop plants are selected for different benefits – some draw nitrogen from the air and fix it into the soil where next year’s vegetable crops can access it; some have deeper roots that help to break up and aerate soil; some have strong root systems that prevent soil erosion; and all will grow into mature plants with leafy material that when cut and incorporated into the soil in the spring, provide a bank of organic material that will help our veggie crops to thrive. Our over-winter mix includes rye grass, vetch, and peas. Pictured at left, the strip of bare soil grew our outdoor tomatoes this year, and was seeded to cover crop last week, a bit late, but here’s hoping. In the foreground, our summer squash field was ready for cover cropping earlier, and already has a flush of rye and vetch 4-6 inches high.

 

In the Kitchen…Recipe Ideas from your Farmers:

Savory Winter Salad: Adapted from a recipe on generationyfoodie.com, found and trialed by Farmer GarethIngredients:

  • 1-2 lbs winter squash, sliced in half, de-seeded, and cut into 1/2″ slices (Delicata, Acorn, Kuri, or Buttercup would work well)
  • 1lb potatoes, washed and cut into bite-sized peices
  • 1 bunch greens (kale, collards, or chard) chopped into 1″ ribbons
  • 1-2 cups radicchio, chopped into 1″ ribbons
  • 1 medium leek, or 1 small onion, halved and chopped finely (white part of leek only)
  • 2 cloves of garlic, minced
  • olive oil
  • 2 Tbs fresh lemon juice
  • 1 Tbs white wine vinegar
  • 2 Tbs fresh herbs (rosemary, winter savory, thyme) washed and chopped

Instructions:

  1. Preheat oven to 425
  2. Arrange squash pieces in a large baking dish
  3. Add potatoes, leeks/onions, potatoes, and garlic to dish
  4. Toss all with 2-3 Tbs olive oil and season with salt and pepper
  5. Roast for 30-40 minutes, until tender and slightly crispy
  6. In a small bowl, whisk together 1 Tbs olive oil, lemon juice, vinegar and fresh herbs
  7. Remove squash/potatoes from the oven
  8. In the roasting pan, toss the kale and radicchio in with the squash and potatoes
  9. Drizzle with the dressing and toss thoroughly
  10. Allow to cool for 10 minutes. The heat will wilt the greens
  11. Serve with fresh pepper and a lemon wedge

web_rainbow kaleThis Week’s Share:

  • Mix Kale Bouquet
  • Chives
  • Rosemary/Savory
  • Red Kuri Squash
  • Fennel
  • Sweet Peppers
  • Cucumbers
  • Onions
  • Garlic
  • Carrots
  • Nicolai Potatoes

Announcements:

Farm To Table: Last week’s Farm to Table Zenger Farm fundraising event was an overwhelming success. Thanks to those of you who attended the event, volunteered to make the logistics run smoothly, and/or donated an auction item! We surpassed last year’s total by a long shot, bringing in a total of $81,000. These funds will provide essential support for our educational programs, and will also help us to build the Urban Grange!

web_Grange SketchThe Urban Grange: If you have not already heard murmurings, Zenger Farm is in the midst of fundraising for our future. The Urban Grange, sketched at left (complete with goats!), will include a classroom and event space for year-round programming, a certified commercial kitchen for community use and cooking workshops, and boring but important things like office space and storage. In 2013, we hosted over 9,000 youth and adult visitors on the farm. The Urban Grange will allow us to double this number, and with it, our capacity to connect kids and adults with healthy food and healthy farms. Find out more, and help us Grow the Grange!

Field Notes from Farmer Sara:

web_garlicOne of my favorite Fall projects is garlic planting. Last week’s amazing crew of Friday volunteers popped our best heads of garlic from this year’s harvest apart into cloves. This week, the farm crew planted 6,000 individual garlic cloves, tucking each, one at a time, into cool, loosened soil. Those 6,000 cloves will grow over the next nine months into 6,000 heads of garlic for next year’s harvest. Join us for Zenger Farm Shares 2014, and some of that garlic, planted with care, will be yours!

In the Kitchen:

Roasted Red Pepper Soup

Thanks to one of our amazing Farm Share members for suggesting this recipe for our Fall harvest.

Ingredients:

  • 6 sweet peppers, quartered and seeded
  • 3 Tbs olive oil
  • 2 cups onion, chopped
  • 1 cup carrots, diced
  • 1 cup chopped fennel bulb
  • 5 cups vegetable/chicken stock
  • 1 cup dry white wine
  • 3 Tbs medium grain rice, preferably Arborio
  • 1 Tbs chopped rosemary
  • 1 tsp fennel seeds
  • 1/8 tsp red pepper flakes

Instructions:

  1. Preheat broiler
  2. Arrange peppers skin side up on a roasting pan, brush with olive oil
  3. Place in broiler and cook until skins are blistered and blackened
  4. Remove to a rack to cool. When cool, peel the peppers, discarding skins, and cut into long strips
  5. Heat olive oil in a pot on med-low heat
  6. Add and cook, stirring until tender but not browned, 10-15 min: onion, carrots, fennel bulb
  7. Stir in veg/chicken stock, wine, rice, herbs, fennel seeds, pepper flakes
  8. Bring to a boil, reduce heat, simmer partially covered until peppers and rice are very tender. About 30 minutes.
  9. When soup is done, puree until smooth. Return to pot and season with salt and black pepper to taste and 2-3 drops balsamic vinegar.
  10. Can be served hot, or chilled

 

web_beetThis Week’s Share:

  • Pumpkins
  • Acorn Squash
  • Rainbow Potatoes
  • Rainbow Chard
  • Endive
  • Beets with Greens
  • Rainbow Potatoes
  • Eggplant
  • Serrano (hot) Peppers
  • Parsley
  • Leeks
  • Garlic

Announcements:

Our sincere apologies for not getting last week’s post out in a timely fashion….Belatedly, the list of your farm share veggies from last week is above, and below, a few very simple ideas for SQUASH! – Your Zenger Farmers

In the Kitchen…Sara’s favorite simple things to do with squash

web_acornRoasted:

  1. Using a sharp and heavy knife, carefully cut squash in half and de-seed.
  2. Cut squash into bite sized pieces, and place in a baking dish.
  3. Dice onion or garlic and herbs if desired. Add to squash.
  4. Coat mixture lightly but thoroughly with oil, I like to use olive oil.
  5. Salt and pepper to taste.
  6. Bake at 350 degrees, until soft and golden brown. After twenty minutes remove from oven and turn pieces with a metal spatula.
  7. Depending on the size of your pieces, cooking time will be 40-60 minutes.

Squash Boats:

This preparation works best with Acorn and Delicata Squash

  1. Carefully cut squash in half and de-seed. Place on a baking sheet, seed cavity up.

Savory Preparation:

  1. Coat inside of “boat” with olive oil, a squeeze of lemon, and sprinkle with salt and pepper
  2. Bake at 350 degrees until easily pierced with a fork, and golden brown, roughly 45 minutes.

Sweet Preparation:

  1. Coat inside of “boat” with butter, and leave a little to melt in the middle.
  2. Put inside the boat either maple syrup (1 tsp to 1 Tbs per boat) or brown sugar (1 tsp per boat).
  3. Bake at 350 degrees until easily pierced with a fork, and golden brown, roughly 45 minutes.
Farmer Jen, buried in pie pumpkins

Farmer Jen, buried in pie pumpkins

This Week’s Share:

  • Brussels Sprout Greens
  • Cucumbers
  • Green Tomatoes
  • Butternut Squash
  • Beets with Greens
  • Parsnips
  • Potatoes
  • Green Peppers
  • Jimmy Nardello Peppers
  • Red Roaster Peppers
  • Serrano Hot Peppers
  • Onions
  • Garlic

Announcements:

Farm to Table, 2013: There are still a few seats left for Zenger Farm’s annual fundraiser, Farm to Table. Great food and local wines, silent and live auctions with prizes of all shapes and sizes. Support the farm’s educational programing by purchasing your ticket(s) today! Find out more.

Field Notes from Farmer Jen:

web_kaleThe sun is angling lower, mornings are down in the 40′s, geese are flying overhead…it’s October!  My absolute favorite time of the year wouldn’t be complete without…winter squash!

The word “Squash” comes from the Native American word askutasquash – which translates to “a green thing eaten raw.”  Squash are one of the oldest cultivated crops in the Western Hemisphere. Seeds found in Mexico have been dated to 8,000 B.C.E.  Squash were originally cultivated for their seeds, as early varieties did not contain much flesh and were very bitter.   Winter squash first migrated to Europe from Peru by Spanish Explorer Francisco Pizarro in the early 16th century and became a staple food of early colonists, eventually traveling West with Americans, producing better crops in warmer states.

On Thursday the farm crew spent most of the day harvesting all of Zenger’s winter squash.  Varieties included Delicata, Acorn, Spaghetti, Red Kuri, Burgess Buttercup, Butternut, and Pie Pumpkins.

While fun to harvest (who doesn’t want to join in on a squash toss?) it was also incredibly impressive to see truck load after truck load of the hefty squash leave our fields and line up inside the greenhouse.

Last load, happy farmers.

Last load, happy farmers.

I’m pretty sure every single one of us took about forty photos as we were all bewitched by the beauty, splendor and sheer abundance of the different types of squash. By Farmer Gareth’s estimation – being the math whiz on the crew – the grand total hauled in the from the fields yesterday was 4,000 pounds.

We can’t wait to share them with you!

In the Kitchen…Green Tomato recipes from your Farmers:

Green Tomato Mincemeat
A suggestion from Farmer Drew, mincemeat is typically used as a filling for pies or tarts, but is also tasty as a topping, like chutney, for savory dishes.

  • 3 quarts chopped green tomatoes
  • 1 1/2 quarts peeled, chopped tart apples
  • 2 cups raisins
  • 1 cup currants
  • 1/2 cup diced candied citron, lemon or orange peel
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 to 2 teaspoons salt
  • 3 cups brown sugar, firmly packed
  • 3/4 cup Vinegar
  • 1/4 cup lemon juice
  1. Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.)
  2. Cook mixture slowly until it is tender and thick, about 1 hour or more.
  3. Stir frequently to prevent sticking.

 

Fried Green Tomatoes – from Joy of CookingIngredients:

  • 6 green tomatoes, cut into 1/2-inch thick slices

Combine in a shallow bowl:

  • 2 cups fine cornmeal
  • 1/2 cup all-purpose flour
  • 1 Tbs chopped fresh parsley
  • 1 Tbs chopped fresh thyme
  • 1 tsp paprika
  • Salt and black pepper to taste

Instructions:

  1. Dip tomato slices 1 at a time into one cup milk, then coat with cornmeal mixture.
  2. Shake off excess and set on a plate.
  3. Heat 1 cup vegetable oil in a large skillet until hot enough to sizzle a drop of water.
  4. Add as many tomatoes as will fit in a single layer and fry until golden and crisp, turning once.
  5. Repeat with remaining tomatoes adding oil as needed.
  6. Serve immediately.
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