August 9th, 2011

This Week’s Share: New Potatoes: “All Red” Flowering potatoes Carrots Garlic Cabbage Kale Mix Spring Onions Lemon Cucumbers Summer Squash Parsley Basil
Field Notes from Farmer Emily, Portland Youth Builder Intern I love weed whacking! Hey there folks, Emily here, one of Zenger’s PYB interns filling in as guest blogger this week. I am so excited to be able to say that my true calling is farming. I have had the help of Portland YouthBuilders and the team at Zenger Farm to thank for this. Portland YouthBuilders is a non-profit school helping young adults from the ages of 17 and 23 receive their GED or high school diploma while also training them in either computer technology or construction. I decided to enroll at Portland YouthBuilders in August of 2009 as a computer technology student. When summer came around, Sid Klein, the Sustainability Coordinator at PYB, asked me if I would like to be a part of a newly developed project called Fields to Forks. Fields to Forks, which piloted in the Summer of 2009, teaches students the art of sustainability by showing them the full process of growing organic food from seed to plate. During the months of July and August, Fields to Forks students work with the Zenger Farm crew Tuesday through Thursday, growing and harvesting food, then Sundays at the Montavilla Farmer’s Market and the Lents International Farmers Market, and finally Monday’s at Mt. Scott Community Center cooking food the we have grown and also purchased from other local farms. So when Sid asked me if I wanted to participate I could not have been more eager to join. This is now my second year being a part of this wonderful learning opportunity, and this time around, I’m here for two months! Fall Sharecast: Winter Squash I don’t think I have ever had the smile on my face that I do now when I tell people where I work. I can’t stop talking about it and I am sure that I am driving my friends crazy, but hey, do what you love right? Farming is all I ever talk about these days. I have never done something so rewarding in so many ways. I will not admit that it is an easy job but the real beauty is that there is always room to grow and learn more. The simplicity of farming is incredibly uplifting to me. Some of my favorite activities on the farm are saying hello to the turkeys in the morning – I cannot wait until they figure out how to gobble – and looking out on the farm after a hard days work, covered in dirt and grime, thinking about all that we accomplished that day. Thank you so much to Portland YouthBuilders for keeping Fields to Forks running in its third year and to the Montavilla Farmer’s Market and Zenger Farm for having us again! Let’s hope that we see you all for a fourth year!
In the Kitchen with Aria: Simple Summer Squash SauceThis is a delicious way to use up your excess squash or to take care of one that has overgrown. Serve it as a topping for pasta, potato gnocchi or polenta or as a spread for crusty bread.1-2 tablespoons oil 2-4 cloves garlic – chopped small 4 cups summer squash – cut into ¼ in. thick half moons ½ cup grated Parmesan cheeseSauté garlic in oil in a heavy bottomed pan over med. heat. Once garlic begins to soften and is fragrant, add the squash half moons. Sauté for 2-3 minutes, cover and turn down heat to low. Cook, checking after ten minutes for approx 15 minutes until squash fall apart when pushed. Toss soft squash, cheese, salt and pepper with pasta or mix together in a bowl if making a spread Fresh Basil Pesto Pesto can be made out of just about any green. Try adding other herbs or kale for some gourmet variations. Cheese and nuts can also be omitted for some extra savings or to account for dietary restrictions. Makes enough pesto to top ½ lb pasta or 3-4 servings Approx 3 cups packed basil leaves 1-2 cloves garlic, peeled ¼ cup grated Parmesan Cheese (optional) ¼ cup pine nuts, walnuts or sunflower seeds (optional) ¼ cup olive oil Salt and pepper to taste Blend basil and garlic in a food processor or blender until finely minced Add cheese, nuts, oil, salt and pepper and blend again until it forms a thick paste Serve on pasta or bread. Pesto can be stored in the fridge for a couple of days or can be frozen for a long time.

About these ads