web_share 1IN YOUR SHARE:

  • Lacinato Kale
  • Red Ursa Kale
  • French Breakfast Radishes
  • Sugar Snap Peas
  • Green Garlic
  • Garlic Scapes
  • Flowering Thyme
  • Verde Claro Tomato (Plant)
  • Sungold Cherry Tomato (Plant)
  • Brown Rice from Bob’s Red Mill
FARM SHARE ANNOUNCEMENTS:Starting Small: If your first few shares of the season seem small, you’re right, they are! The beginning of the harvest season is always lighter, in weight if not in value, but will grow quickly. We only have a small amount of growing space “under cover:” There is one greenhouse where we start all of our seedlings before they are planted out into the fields, and there is another dedicated to tomatoes. Otherwise, our veggies must adjust to the whims of the Pacific NW weather. Thanks for your patience, and enjoy those salads, the more robust summer vegetables are not far behind!


This Spring has been a busy and productive time at Zenger Farm…here are a few of the things we’ve been up to:

  • web_hensThe Youth Education team has hosted nearly 5000 visitors to the farm for field trips focused on good food, healthy farms, and environmental stewardship.
  • Our flock of chickens has busily prepared various fields for planting. Thanks to the members of the Zenger Farm Egg Co-op for tending to the birds every sunrise and every sunset!
  • A new batch of turkeys has arrived and they are growing taller by the day: Bourbon Red and Standard Bronze turkeys will be available for Thanksgiving. Contact sara@zengerfarm.org to find out more.
  • Farm Intern Justin Moran grafting tomatoes

    Farm Intern Justin Moran grafting tomatoes

    The Lents International Farmers Market opened on Sunday. Join us there any Sunday through October, 10-3, for music, fun, good food and the recently re-located “Belmont Goats”.

  • Your Farm Interns for 2014 have been working hard, while learning the nuts and bolts of sustainable, small-scale farming.
  • And most importantly, your vegetables have been seeded, planted, weeded, watered and now harvested with care, for you, our Farm Share members. We look forward to spending the season with you!

- Your Farmers, Sara Cogan & Bryan Allan


web_radishRadishes: a few ideas for simple preparations

  • Fresh, quartered, with butter and salt
  • Sliced or shredded in salad
  • Sautéed
  • Pickled (this is a refrigerator pickle recipe, no canning required)
  • Don’t toss the greens! Radish Greens can be eaten fresh in a salad, or lightly steamed or sautéed.

Green Garlic: The garlic in your share was planted in October and will be harvested for drying and storage in the heat of July, but now, the immature “green garlic” is a special Spring treat. Simply remove the roots, and the rest of the plant, bulb to leaves, can be used in various ways.

  • Chopped up finely and used in any recipe that calls for storage (regular) garlic. The flavor is more mild, so you can use more for the same effect.
  • Chopped coarsely and added to sautees, stir frys, soups, etc…
  • Sliced lengthwise, coated in olive oil, sprinkled with salt, and roasted or grilled until some parts are slightly browned, and even a little crispy
Spring garlic, before scapes emerged

Spring garlic, before scapes emerged

Garlic Scapes: The scape, also knows as the whistle or the whip, is the tender flowering shoot of the garlic plant. If allowed to mature, the top would burst open in a ball of tiny flowers, which after pollination, would become seeds. But as garlic is primarily propagated by planting a part of the bulb itself (a single clove grows into a new bulb) we don’t have a use for the seeds, but we do love to eat the scapes.

  • Garlic Scapes can be used in the same ways as green garlic, but are especially wonderful roasted or grilled whole and served aside any dish or as an appetizer.


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:


Spring bounty coming soon…

Zenger Farm Shares accepts SNAP (formerly Food Stamps)

Find out more and register today.


Upcoming Event:

What: “Find Your Farmer”


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!


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


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:


  • 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.


  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


This Week’s Share:

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


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



This Week’s Share:

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


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


  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


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.


  • 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


  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


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


  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.

Get every new post delivered to your Inbox.

Join 161 other followers