Feeds:
Posts
Comments
web_justin and onions

Farm Intern Justin with an armload of Walla Walla Sweet Onions

IN YOUR SHARE:

  • Red Butterhead Lettuce
  • Green Crisp Lettuce
  • Rainbow Chard
  • Dragon Tongue Beans
  • Yukon Gold Potatoes
  • “Costata Romanesco” Italian Zucchini
  • Walla Walla Sweet Onions
  • Spanish Roja Garlic
  • Basil
  • Red Lentils from Bob’s Red Mill

MEET LAUREN CONHEIM.

web_lauren pick upLauren Conheim is one of the Farm Interns growing your food this season while learning the basics of small-scale production farming. Lauren will be managing the Farm Share pick-up at Zenger Farm for the next month, and will also be staffing the Zenger booth at the Lents International Farmers Market on Sundays.

Lauren is Portland born but was mostly raised in Maryland. In 2011 she felt the calling of her ancestors (one of whom was the oldest woman to travel the Oregon Trail) and returned to her home land. She has a degree in psychology but no career ever seemed quite right. That is until last year when she started her first garden. She fell in love with every aspect from seedlings, to weeding, to harvesting and pickling.

Sweet corn, coming soon!

Sweet corn, coming soon!

Then one day, elbow-deep in dirt, she realized a farmer is what’s she’s meant to be! In her spare time she loves to craft. Her top projects include recycled light bulb vases, crocheting (which inevitably ends with her cats and dog in crocheted outfits) and re-purposing wooden pallets. She hopes to one day have her own farm complete with lots of farm animals and a market to provide the community with homemade crafts and fresh, organic food grown with love.

IN THE KITCHEN: Share notes and recipe ideas from Lauren

SHARE NOTES

Dragon’s Tongue Beans: This Dutch wax bean is exceptionally crisp and juicy. They are tasty raw or cooked.

Yukon Gold Potatoes: This is one of the most versatile potato varieties. It is it’s best roasted, but can also be fantastic in any other preparation – boiled, mashed, baked, or fried. The flesh is golden and sweet, the skins very thin and edible after a scrub to get the field dirt off.

 

RECIPE IDEAS

Basil Pesto

  • 4 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1/3 cup nuts (pine nuts, walnuts, almonds cashews…)
  • 2 garlic cloves
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add cheese and salt; blend until smooth. Transfer to small bowl.

To store for later, cover with a layer of olive oil and keep in the fridge.

To store for months later, portion into muffin tin, then pop out frozen pesto portions, place in a bag or other container and put in the freezer for storage. Great to pull out for pesto pasta in the middle of Winter!

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

ANNOUNCEMENTS:

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

IN YOUR SHARE:

  • 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

ANNOUNCEMENTS

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

SHARE NOTES

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.

 

RECIPE IDEAS

Lemon Parmesan Chard

Quick Dilly Beans

Green Beans

IN YOUR SHARE:

    • 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

NOTES FROM THE FIELDS:

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

IN YOUR SHARE:

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

SHARE NOTES:

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

IN THE FIELDS:

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

SHARE NOTES: by Sara

  • "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?

SHARE NOTES:

  • 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)

Directions:

  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)

Instructions:

  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.

 

 

 

 

 

 

 

Follow

Get every new post delivered to your Inbox.

Join 160 other followers