Great article on the front page of the Oregonian today about the proposed gravel quarry on Grand Island and the threat it poses to farmland. We’ve been blessed in the Willamette Valley in general and on Grand Island in particular with world class farmland. As a matter of public policy we’ve got to ask the question –  what the best and highest use of that farmland is. Should we mine the gravel for short-term gain or protect this our prime farmland for future generations? If you support the latter, then click here to help us out!

Check out this article by Leslie Cole of the Oregonian about author Janet Fletcher’s new cookbook “Eating Local.” Janet had great things to say about CSA’s and the recipes included in the interview look terrific!

I haven’t been to see live theater in ages, but my friend Karen invited me to see the new Sojourn Theater show On the Table last night and I loved it! Innovative, thought provoking and entertaining – I’d highly recommend it. Only showing for another week I think so check it out here asap.

Everyone is invited to picnic this Sunday July 25th at Luscher Farm with author Temra Costa. She’ll speak about her great new book Farmer Jane: Women Changing the Way We Eat.

What: Portland Chefs Collaborative meeting & picnic with author Temra Costa
Where: Luscher Farm, 125 Rosemont Rd, West Linn, OR
When: Sunday July 25th, noon-2pm
How: Please carpool or bike, parking is limited

Picnic!! Bring your picnic lunch and everything you need to set up on the grass under the big beech tree and listen to Temra. Don’t forget a blanket and/or chairs and drinks.  If you want to bring extra to share, we’ll set up a table for extra bounty.

Questions? email portlandchefscollaborative@gmail.com

Hope you can join us!

I was invited again this year to be on a panel for the Oregon Sustainability Experience tours. These groups draw folks from all over the world to come for a week and learn about the innovative sustainability programs happening here. After an amazing lunch at Intel – thank you Bon Appetit – we talked about the challenges of balancing development and farmland protection. I was on the panel with David Bragdon-METRO President, Chair Tom Brian- Washington County Board of Commissioners, Bill MacKenzie-Communications Manager at Intel, and Jim Johnson – Land Use and Water Quality Coordinator, Oregon Department of Agriculture. Made for a lively discussion!

This week your share may include…

• Garlic: This looks more like what you’re used to buying in the store, but these have not been cured at all. We pulled them out of the ground this morning so they’re still green on the inside and won’t store well so eat them sooner rather than later! The variety is Music.
• Kohlrabi: Don’t be afraid! Never before have you met such a versatile vegetable. Peel off the outer skin and inside you find a sweet treat – imagine a cross between Jicama & Broccoli. Good raw with dip or grated on salads. Want to cook it – they’re good roasted or sauteed. And I bet they’d make a fabulous fritter!
• Lettuce Heads: Finally with this heat they have started to grow! Huge tasty crispy sweet heads of romaine lettuce this week. The green is Costal Star and the red, Outredgeous, was bred and selected right here in the PNW for organic production by Frank Morton at Wild Garden Seeds.
• Spring Onions: The bulbs are getting bigger and they have nice big greens on them too.
• Onion Scapes: These are the tasty flower stalks from onions and are similar to garlic scapes, but have a thick walled stem that are hollow inside.
• PEAS!! Sugar snap peas are at the peak of their flavor and production right now. Like sweet corn, the  sugars begin to turn to starch as soon as you pick them so eat them asap. But I didn’t really have to tell you that – bet some people’s peas barely made it through the ride home…
• Radish: This is the first year we’ve grown this variety called Cherriette and I’m impressed! They have a nice sweetness that balances out the spice. You can cook the greens too.
• Hakuri Turnips: These tender salad turnips are sweet but not too hot. Both the bulbs and greens can be eaten raw or sauteed.

Coming soon… Fava Beans!