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Justin Moran as....Tomato Man!

Justin Moran as….Tomato Man!

IN YOUR SHARE:

  • Italian Prune Plums
  • Nicola Potatoes
  • Red Beets
  • Fennel
  • Collard Greens
  • Rainbow Chard
  • Cucumbers
  • Calliope Asian Eggplant
  • Padron Peppers (some hot, some not)
  • Leeks
  • Spanish Roja Garlic
  • Rosemary
  • Split Peas from Bob’s Red Mill

ANNOUNCEMENTS:

Ulrich Zenger Jr. and Sr. in front of the barn.

Ulrich Zenger Jr. and Sr. in front of the barn.

Eat at OMSI on September 23rd and help us win a grant to update the historic Zenger Farm barn!

We love our barn, a relic of the Zenger family dairy that operated on this land from 1913 through the mid-80’s. In the early days of the Mount Scott Dairy, as it was called, the Zengers delivered milk by horse and buggy along what is now the busy 4-lane Foster Road, and Zenger Farm was one of many farms in this area. Find out more about the history of Zenger Farm.

Today, the barn is a bustling hub for visiting school groups; it is the wash, pack and storage depot for thousands of pounds of vegetables harvested from the fields each year; it is one of the pick-up sites for Zenger Farm Shares; and it is home to our turkeys. We ask a lot of this hard-working barn, and after nearly a century of wear and tear, it’s time for a bit of an upgrade.

Whaddya say...vote for Zenger Farm's barn?

Whaddya say…vote for Zenger Farm’s barn?

On September 23rd, eat at Bon Appétit Management Company cafes: Bauccio Commons at University of Portland or the Theory Eatery at OMSI and cast your vote for us! Learn more: http://www.bamco.com/forktofarm/

web_pickupIN YOUR SHARE:

  • Roma Tomatoes
  • Winterbor Kale
  • Italian Parsley
  • Marketmore Cucumbers
  • Green Beans
  • Ukrainian Eggplant
  • Serrano Peppers (hot)
  • Poblano Peppers (mild)
  • Onion
  • Spanish Roja Garlic
  • Italian Prune Plums
  • Farro from Bob’s Red Mill

NOTES FROM THE FIELDS:

In addition to growing as many vegetables as we can squeeze out of three acres of urban farmland, Zenger Farm also raises chickens and turkeys, and hosts honey bees, which are tended by the Portland Urban Beekeepers. The Zenger Farm flock of hens, and one rooster, provide primary mowing and tillage in the fields, nutrient-rich manure to feed the soil for next season’s crops, and eggs, which go to the Zenger Farm Egg Co-op members in return for their care of the flock.

Young turkeys in July, curious to explore the world.

Turkeys at 1 month, ready to explore

The turkeys at Zenger Farm are raised here from early May until Thanksgiving. At present, they seem to be growing taller and more wild by the day. This year the flock is a mix of Bourbon Red and Standard Bronze turkeys. Both of these are heritage breeds, which means that they are more closely related to wild turkeys in body type, growth habit, and behavior than the broad-breasted breeds, which have become the standard for meat production in the US since the 1950’s. We have raised various breeds of broad-breasted and heritage turkeys over the years and can see that there are pros and cons to both.

Turkeys at 3.5 months, grazing, flapping, gobbling

This year’s flock of heritage birds is healthy and thriving. It is always fun, and sometimes challenging to observe their wild nature and tend to their needs in this domesticated setting. They easily and often swoop over their fencing and have been found in the blueberries, the tall grass of the wetland, the eggplant…! They have an amazing flock mentality and hyper-vigilant awareness of perceived or real dangers: a new tarp erected to offer them shade, a hawk gliding overhead, or a farm crew member arriving with food and water. And the chorus of gobbling is constant entertainment. They will gobble to the rooster’s crow, or in response to a hearty laugh nearby, or for some other turkey reason that only a turkey would understand.

If you are interested in learning more about the turkeys, or potentially reserving one for your Thanksgiving table, please contact sara@zengerfarm.org.

IN THE KITCHEN: Share notes and recipe ideas

SHARE NOTES
Poblano Peppers: Poblano peppers are the large, dark green peppers in your share this week. They have a great flavor with only a mild heat to them. They are great for stuffing with your favorite fillings: cheese, meat, grains, other vegetables, or a mix of the above. They can also be chopped up and used in salsas, sauteed with other veggies, roasted, or thrown onto the grill.

web_corn 2IN YOUR SHARE:

  • Sweet Corn: Silver Queen
  • Lemon Cucumbers
  • Diva Cucumbers
  • Garlic
  • Fennel
  • Red Beets
  • Purple Potatoes
  • Red & Green Lettuce
  • Rainbow Chard
  • Tomatoes: Mix
  • Padron Peppers (mild)
  • Fireball Peppers (HOT)
  • Rosemary
  • Pinto Beans from Bob’s Red Mill

MEET JUSTIN MORAN:

web_turnips

Justin is really good at posing with vegetables.

For the next six weeks, Farm Intern Justin Moran, will be assisting Farm Share members at the on-farm pick-up site, and will be staffing the Zenger Farm booth at the Lents International Farmers Market on Sundays.

Justin grew up in the rolling green hills of Devon in the UK, a beautiful area surrounded by farmland yet dependent on tourism. During a year living in a mountain village in North-West Turkey, he discovered a deep connection with nature, farming, and a community rooted in land-based livelihoods during. Returning to the UK to continue that journey, he lived in a pioneering ecovillage in Wales, practicing woodland management, permaculture design, and low-impact building skills.

A jack-of-all-trades, Justin has a background in sustainable event management, volunteer coordination, and helped to run a successful green business in London. Justin recently emigrated to settle in Portland, Oregon, and pursue his passions for farming and community with his wife, Teagan. They are growing their first garden together at Kailash ecovillage in SE Portland.

IN THE KITCHEN: Share notes and recipe ideas

SHARE NOTES
web_fireball

Fireball Peppers: These round red fireballs are sweet and hot. The flavor is fantastic, with a zip that is great in salsa, or any other dish that needs some heat.

Purple Potatoes: Purple potatoes are striking in appearance, but are quite similar in flavor and texture to their traditional white/yellow potato relatives. As a general rule, however, fruits and vegetables with deeper and richer colors tend to have higher nutritional value, and this is true of the purple potato, which contains higher levels of antioxidants than other potatoes.

RECIPES

Roasted Beet and Fennel Salad

Corn on the Cob with Cotija and Lime

Astiana Sauce Tomatoes

Astiana Sauce Tomatoes

IN YOUR SHARE:

  • Astiana Sauce Tomatoes
  • Padron Frying Peppers
  • Czech Black Hot Peppers
  • Green Peppers
  • Diamond Eggplant
  • Slicing Cucumbers
  • Carrots
  • Red Ursa Kale
  • Green Leaf Lettuce
  • Red Crisp Lettuce
  • Basil
  • Red Onion
  • Garlic
  • Pumpkin Seeds from Bob’s Red Mill

NOTES FROM THE FIELDS:

Holding up in the heat - Simpson Elite

Holding up in the heat – Simpson Elite

As the late summer bounty requires nearly daily harvest to keep up with the ripening pace of cucumbers, tomatoes, eggplant and peppers, even lettuce, it is tricky to find time for the long list of other tasks that must be done as well: Irrigation, trellising peppers, transplanting the very last starts of the season, tilling and seeding cover crop for winter, and ever-present on the list, weeding, weeding, weeding.

The Farm Interns are nearly five months into their farm season, with only two months to go. Leigh, Lauren, and Justin have each excelled on the farm since their arrival in April. They have become proficient in many farm tasks, constantly working on increasing efficiency, speed, and quality of work in the fields. And now, they have an opportunity to connect the dots and put their practice to the test. Over the next six weeks, each of them will step into the role of Farm Manager for two weeks. During this time, they are responsible for managing the crew through harvest, setting priorities for daily and weekly projects, and learning to delegate efficiently and effectively. Also during this time, Bryan and I will try our best to step back and take orders.

IN THE KITCHEN: Share notes and recipe ideas

SHARE NOTES

Padron Frying Peppers

Padron Frying Peppers

Astiana Sauce Tomatoes: This pink beauty is not best for fresh-eating.  But when cooked – roasted or stove-top simmered – the depth and sweetness that emerges in this tomato is remarkable. The variety was discovered by local farmers Anthony and Carol Boutard in the city of Asti, in the Piedmont region of Northwestern Italy. Try your Astiana tomatoes in the Basic Tomato Sauce recipe, below, recommended by Leigh.

Padron Peppers: Named after the Spanish town where they originated, these small green peppers are best sautéed whole in olive oil and sprinkled with salt – a great starter to snack on, or a side for your meal. They are very flavorful and most have only a very mild spice to them, but be warned, roughly 1 in 10 is quite hot. Surprise!

RECIPES

Basic Tomato Sauce: Jamie Oliver (The Naked Chef), Australian Table, July 2000

Ingredients:

  • 1 large clove garlic, chopped finely
  • 2 tablespoons olive oil
  • 1 small dried red chilli
  • 2 teaspoons dried oregano
  • 2 lbs sauce tomatoes, chopped (or other if sauce tomatoes are not available)
  • 1 tablespoon red wine vinegar
  • 1 handful of basil or marjoram (or both), roughly chopped
  • salt and freshly ground black pepper
  • 2-3 tablespoons extra virgin olive oil

Instructions:

  1. In a thick-bottomed pan, gently fry the garlic with the olive oil, and then add the chilli, oregano and tomatoes.
  2. Bring to a boil and simmer gently for an hour. Add the vinegar and stir.
  3. Add basil or marjoram (or both), season well to taste, and add 2-3 tablespoons of your best extra virgin olive oil.

Quick Pickles – Rachel Ray

12 Recipes for Grilled Eggplant

"Calliope" in the field

“Calliope” in the field

IN YOUR SHARE:

  • Collard Greens
  • “Magenta” Lettuce
  • “Temptation” Sweet Corn
  • Italian Parsley
  • Carrots
  • “Keuka Gold” Potatoes
  • Slicing Tomatoes
  • Serrano Hot Peppers
  • “Diva” Cucumbers
  • “Calliope” Asian Eggplant
  • Brown Rice from Bob’s Red Mill

IN THE KITCHEN: Share notes and recipe ideas

SHARE NOTES


Collard Greens: When people think of collard greens, long and slow-cooking on rainy fall evenings may come to mind. While the days and even nights are still warm, try your collards minimally cooked or even raw. They don’t actually need the hours of boiling to be tasty. With less cooking time they also retain more of their nutritional value. Experiment with a light saute or steam with other veggies or on their own, or massage raw collards with olive oil and a sprinkle of salt to tenderize, then add vinegar and other veggies to make a great salad!

Garden snake perched at harvester-eye level in the peppers.

Garden snake perched at harvester-eye level in the peppers.

Serrano Peppers: These hot peppers are green now, but will eventually ripen to a bright red. They are tasty at any stage of ripeness. They are a bit hotter than a jalapeno. Perfect for use in fresh or cooked salsa, great pan-fried alongside a plate of tacos, or a good addition of spice to any dish.

“Temptation” Sweet Corn: This exceptionally sweet bi-color sweet corn has an outstanding flavor which makes it ideal for corn on the cob. It can also be cut off the cobs and added to salads or stir fries, even frozen for a taste of summer in the winter months.

“Keuka Gold” Potatoes: These yellow spuds are similar to Yukon Golds. They are versatile and have earned high marks for flavor in trials. This is our first year growing the Keuka Gold. Let us know what you think!

“Calliope” Eggplant: This Asian-style eggplant would do very well in a variety of uses. As with all eggplant, thorough cooking is the key to transforming this fruit from spongy to creamy and caramelizing those sugars. It’s magical really. Try Calliope in a stir fry or curry!

 

Early, mid, and late season corn is over Lauren's head by the 12th of August

Early, mid, and late season corn is over Lauren’s head by the 12th of August

IN YOUR SHARE:

  • Russian Kale
  • Genovese Basil
  • Sweet Corn
  • Dragon’s Tongue Beans
  • Lemon Cucumbers
  • Ukrainian Eggplant
  • Heirloom Tomatoes
  • Spanish Roja Garlic
  • Quinoa from Bob’s Red Mill

Urban Grange Construction has Begun.

web_grange beginsOver the last year, and more, there has been such a great effort by so many people just in preparing to build the Urban Grange. Up to this point, though, it has felt theoretical, almost impossible. And so, I was somewhat unprepared when the actual bulldozers arrived today, and cleared the Grange site in a matter of hours.

This is a big transition for a little urban farm, and each of us who have experienced this place – staff, interns, volunteers, egg co-op members, farm share members, campers, students, neighbors, supporters – will probably have feelings of nostalgia for this space, and what it has been. But there is also an incredible excitement for what is to come, and the potential of all that we can do, together, with this new community hub. So thank you to everyone who has contributed, in any way, to the arrival of this day. If you don’t already know, and want to learn more about the Urban Grange, check it out here.

IN THE KITCHEN: Share notes and recipe ideas

SHARE NOTES

Eggplant and flowers planted for the pollinator insects who we love

Eggplant and flowers planted for the pollinator insects who we love

Ukrainian Eggplant: Don’t fear the eggplant! We will provide more recipe ideas to assist our members in making the most of eggplant season, but my first tip is cook it very well. Fresh eggplant, and undercooked eggplant is spongy, and can be bitter. When cooked to its liking, eggplant caramelizes, and becomes almost creamy. It’s almost like magic. Some great ways to prepare eggplant include: grilling, pan frying or sauteeing – alone or with other veggies, and roasting.

Dragon’s Tongue Beans: This may be the last of the Dragon’s Tongue – a unique and special treat. These beans are incredibly versatile. They are so tender that they can be eaten fresh, but they also hold up well in light cooking, or even stewed. If you’ve found yourself with a stockpile of beans – all of the varieties that you’ve gotten in your share this year would make great pickles too!

RECIPE IDEAS

Ratatouille

Almost all of the items in your share this week would be perfect combined in this hearty, but light-enough-for-Summer dish. Find the recipe here: Ratatouille

In this heat, our cucumbers have really started producing!

IN YOUR SHARE:

  • Green Crisp Lettuce
  • Winterbore Kale
  • Basil
  • Romano Beans
  • Tomatoes
  • Yellow Onion
  • Czech Black Hot Peppers
  • Summer Squash
  • Marketmore Cucumbers
  • Spanish Roja Garlic
  • Black Turtle Beans from Bob’s Red Mill

A Special Thank You to our Summer Interns!

Courtney, David and Mackie, left to right, in a field of beans.

Over the past two months, Courtney, David and Mackie have volunteered their time and energy to the farm. We are so grateful for their help during the peak of the season and hope that they had an educational experience that gave them an insight into what it takes to operate a small, sustainable farm. Thank you for all your hard work!

IN THE KITCHEN: Share notes and recipe ideas from Lauren

SHARE NOTES

Romano Beans: Romano Beans have a buttery flavor and hearty texture. They are great eaten fresh or cooked.

Czech Black Peppers: The heat of these peppers is very similar to a jalapeno, but the flavor is much more intense. After trying this in 2013, the farm crew all agreed that this is our new favorite versatile hot pepper!

RECIPE IDEAS

Black Bean Salsa

  • one serving of bobs black beans
  • 4 tomatoes
  • 2 Czech black peppers
  • juice of one lime or lemon
  • one medium size onion
  • salt and pepper to taste

Prepare one serving of black beans according to the package instructions and set aside to cool. Dice tomatoes, peppers and onions. Mix in lemon or like juice and spices. Add in cooled black beans. Stir all ingredients.

Can add garlic powder or minced garlic, corn, cilantro, basil or parsley.
Serve with tortilla chips or sliced cucumbers.

Pickled summer squash

http://localfoods.about.com/od/condiments/r/zucchinipickles.htm

Any summer squash can be substituted and sliced in any fashion. Turmeric is optional. Red pepper flakes can be used to add a kick.

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