Comments for 47th Avenue Farm http://www.47thavefarm.com "What I stand for is what I stand on." -- Wendell Berry Fri, 25 Feb 2011 16:27:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Horse Farming Exchange by Matt http://www.47thavefarm.com/2011/02/horse-farming-exchange/comment-page-1/#comment-236 Matt Fri, 25 Feb 2011 16:27:14 +0000 http://www.47thavefarm.com/?p=1906#comment-236 Cool! More pics, please! Cool! More pics, please!

]]> Comment on Comment on the Future of Luscher Farm by sharonenglish http://www.47thavefarm.com/2011/02/comment-on-the-future-of-luscher-farm/comment-page-1/#comment-234 sharonenglish Sat, 05 Feb 2011 04:16:43 +0000 http://www.47thavefarm.com/?p=1889#comment-234 As a long time resident (37 years) of the Stafford area. I feel there is so much potential for the Luscher Farm. The community loves it and I believe it is going to be such an assest for Lake Oswego in the future. For the schools and for the community at large. I see it as a vehicle for fund raisers such as "farm dinners", farm tours, and to teach our students about sustainable agriculture right here in our community. The parking lot is full these days with people using the trails. It is really exciting to see how much the people of the area are taking advantage of the open areas. I think this is what people want for their community - not just athletic fields but a place where they can get out and enjoy a very lovely setting close to where they live and enjoy a little bit of nature. "" As a long time resident (37 years) of the Stafford area. I feel there is so much potential for the Luscher Farm. The community loves it and I believe it is going to be such an assest for Lake Oswego in the future. For the schools and for the community at large. I see it as a vehicle for fund raisers such as “farm dinners”, farm tours, and to teach our students about sustainable agriculture right here in our community. The parking lot is full these days with people using the trails. It is really exciting to see how much the people of the area are taking advantage of the open areas. I think this is what people want for their community – not just athletic fields but a place where they can get out and enjoy a very lovely setting close to where they live and enjoy a little bit of nature.
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]]> Comment on Big Table Farm by clarecarver http://www.47thavefarm.com/2010/05/big-table-farm/comment-page-1/#comment-223 clarecarver Fri, 04 Jun 2010 23:43:50 +0000 http://www.47thavefarm.com/?p=1628#comment-223 You're a doll for posting this !! we had a great weekend. Hope to see you after the season : ) cheers! Clare You’re a doll for posting this !! we had a great weekend. Hope to see you after the season : ) cheers! Clare

]]> Comment on In Your Share (May 31st edition) by monicabastian http://www.47thavefarm.com/2010/05/in-your-share-may-31st-edition/comment-page-1/#comment-222 monicabastian Fri, 04 Jun 2010 16:43:34 +0000 http://www.47thavefarm.com/?p=1659#comment-222 We are newly returning members of the CSA. We used to be in SE and now we are in LO. We were wondering what the dry beans that we picked up this week are/what to do with them? Thanks! We are newly returning members of the CSA. We used to be in SE and now we are in LO. We were wondering what the dry beans that we picked up this week are/what to do with them?

Thanks!

]]> Comment on Soba Noodle Salad with Greens by Matt http://www.47thavefarm.com/2010/05/soba-noodle-salad-with-greens/comment-page-1/#comment-216 Matt Wed, 26 May 2010 16:28:18 +0000 http://www.47thavefarm.com/?p=1618#comment-216 I had to add a shot I took on my recent trip to Japan, where we visited a soba noodle factory on Sado Island, just off the west coast. In this shot, the soba master showed us how to cut the noodles just so, after walking us through a set of very precise steps to create them. Like anyone who's spent his or her life working a certain material, our amiable guide's easy familiarity with the dough betrayed an intimate understanding of soba and the alchemy of buckwheat flour and water that creates it. ("Good" soba requires the addition of a little wheat flour, actually, and a finer grind than is typically available here, I'm told.) It was a pleasure to watch him work. I had to add a shot I took on my recent trip to Japan, where we visited a soba noodle factory on Sado Island, just off the west coast. In this shot, the soba master showed us how to cut the noodles just so, after walking us through a set of very precise steps to create them. Like anyone who’s spent his or her life working a certain material, our amiable guide’s easy familiarity with the dough betrayed an intimate understanding of soba and the alchemy of buckwheat flour and water that creates it. (“Good” soba requires the addition of a little wheat flour, actually, and a finer grind than is typically available here, I’m told.) It was a pleasure to watch him work.

]]> Comment on Raw Tuscan Kale Salad With Pecorino by Blue Garter » Blog Archive » In the absence of cohesion http://www.47thavefarm.com/2009/03/raw-tuscan-kale-salad-with-pecorino/comment-page-1/#comment-212 Blue Garter » Blog Archive » In the absence of cohesion Wed, 03 Feb 2010 20:11:54 +0000 http://www.47thavefarm.com/?p=758#comment-212 [...] a class of seventh-graders to Chiradza for the African marimba. Lunch is a kale salad like this one, except that I had manchego in the ice box, not pecorino. And my bread is a light rye, which also [...] [...] a class of seventh-graders to Chiradza for the African marimba. Lunch is a kale salad like this one, except that I had manchego in the ice box, not pecorino. And my bread is a light rye, which also [...]

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