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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.

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

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