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!

Grab your gloves! Everyone is invited…

Saturday July 3rd
1-5pm for Workin’
5pm-7pm for Potluck & BBQ
Luscher Farm, 125 Rosemont Rd., West Linn

Join us to learn more about urban farming, where your food comes from, and how to grow it.  After this crazy wet spring we really need your help to catch up with projects on the farm! There are lots of things to plant, trellis to build, and always more weeding. In addition, we will continue to work on the Luscher Farm Hedgerow using shrubs from the Wahoo Native Plant project.

You are welcome to bring family and friends- there will be things to do for folks of all ages and abilities. Kids are welcome to come help work or just hang out. We’ll provide snacks and drinks. You’ll get to sample all sorts of tasty treats from the garden. Please bring your favorite gardening tools and dress for the weather.

To celebrate all our hard work we’ll have a potluck afterward. Bring something to share and/or put on the BBQ.

Any Questions Call Laura at 503-777-4213
Hope to see you there!

Put the rest of the work parties on your calendar. They are always the first Sat of the month 1-5pm: August 7th, Sept 4th, and Oct 2nd.

Nothing says summer like fresh corn, and now we get to enjoy it our farm shares. Last week after I got home from picking up my bounty, I peeled back the tender husks and actually ate a whole cob raw. That’s right – raw. The tender kernels popped delicately between my teeth, prompting me to close my eyes and just enjoy the moment.

Unlike corn that’s been sitting on the grocery shelf, our corn was picked just hours before. This means the naturally occurring sugars are still present and haven’t had time to turn to starch. I strongly recommend eating your corn within a day or two. After that, the delicate flavors fade and become dull.

Of course there are a thousand and one ways to eat corn – from raw, to steamed, to roasted. But my personal favorite is grilled. I really enjoy the flavors of chili, lime and cilantro, so just after the corn comes off the grill, I brush it lightly with a compound butter and immediately dig in. The intense flavors of the chipotle chile, cilantro and lime enhance rather than cover the great taste of the corn. If you’re not a big fan of spice, simply omit the chile and instead add a generous pinch of smoked paprika.

Enjoy!

Grilled Corn with Chipotle Lime Butter
From the kitchen of Chef Tse

Serves 8

8 medium ears corn with husks
1 lime
4 tablespoons unsalted butter, room temperature
1/2 chipotle chile, chopped fine
1/2 teaspoon adobo sauce (from chipotle chile)
1 tablespoon cilantro, chopped
Salt and pepper

Using a knife or scissors, cut off the tassel from tip of corn. Remove all but innermost layer of husk around corn. Kernels should be covered but almost visible through the husk. Soak in cold water one hour.

Prepare grill for medium high heat. Zest lime and place in a small bowl. Cut lime into 8 wedges and set aside. To lime zest add butter, chile, adobo sauce and cilantro. Mix until well combined. Set aside.

Grill corn until husks begin to blacken, about 2 minutes. Using tongs, turn corn one quarter turn and grill another 2 minutes. Repeat on remaining two sides. Remove from grill and let cool on serving platter 3 to 5 minutes.

Remove husks and any remaining corn silk. Brush each ear lightly with 1/2 teaspoon chipotle butter. Reserve remaining butter for another use. Squeeze 1 lime wedge over each ear and sprinkle with salt and pepper if desired. Serve immediately.

Last week received tender, young fennel bulbs and fronds in our baskets. And if my sources are correct, we’ll be getting more in the coming weeks. Fennel is a highly aromatic and flavorful herb with both culinary and medicinal uses, and is one of the primary ingredients of absinthe.

The bulb, fronds and seeds are widely used in a number of dishes around the world, but I’ve noticed here in the US, we’re not as familiar with it. In fact, when I served it at my last dinner party, one of the guests looked down at the plate and asked, “What is that?” But after one bite, she was hooked.

I’ve included my favorite recipe for braised fennel below. My husband and I make big batches, eating some and freezing the rest. If you can’t find preserved lemon (check for it at places like New Seasons and Sur La Table), then use fresh lemon juice and lemon peel.

Braised Fennel with Preserved Lemon
Serves 12

8 medium fennel bulbs
Water
1 tablespoon butter
Syrup from preserved lemons
2 preserved lemons, cut into quarters and finely sliced
Salt and pepper

Cut fennel in quarters and remove core but keep leaves in tact. Cut pieces in half to make 8 wedges. In a large Dutch oven over medium high heat, add fennel, butter, syrup and lemons. Add enough water to almost cover fennel. Bring to a boil, lower heat and cover. Cook 20 minutes until fennel is fork tender and liquid has almost evaporated. Taste and season with salt and pepper. Serve warm.

Other than braising it, I love to eat fennel raw. Try slicing it very thin with a sharp knife or mandolin and adding it to salads for a fresh, crunchy texture. Personally I love to make a salad of shaved fennel, orange segments and dry cured back olives tossed with a little orange vinaigrette (orange zest, fresh squeezed orange juice, good olive oil, salt and pepper).

Happy fennel eating!

There are lots of great KIDS classes, field trips and events being planned at the Luscher Farm Children’s Garden. For more info on their programs click here.

Oregon Tilth has a full summer of amazing ADULT organic gardening programs planned for Luscher Farm too.  For info about their programs click here.