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Archived posts for the ‘Current’ Category

Bike Tour on Grand Island!

Join us this Sunday, Sept 19th at 1pm for a Bike Tour around Grand Island. You can see our new farm, meet our great neighbors, have a lovely bike ride and even swim in the river if the sun is shining. All the info is here. Hope you can come!

Sept Work Party Cancelled

By Laura

The September work party has been cancelled, but we’d love your help harvesting winter squash in October. On Sat Oct 2nd from 1-5pm we will host the final work party of the summer season at Luscher Farm. Hope you can join us to learn more about urban farming, where your food comes from and how to grow it.

“Eating Local” by Janet Fletcher

By Laura

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!

On the Table

By Laura

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.

American Theatre - On The Table

Oregon Sustainability Experience Panel

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!

Homemade Pesto

By Chef Tse

Wondering what to do with all that luscious and lovely basil in your basket? How about whipping up a batch of fresh pesto. Not only does it taste wonderful on everything it touches but it freezes beautifully. Just spoon any leftovers into ice cube trays. Freeze until firm, then seal tightly in a sip lock bag. Your pesto should stay nice and tasty for up to six months.


Homemade Pesto
From the kitchen of Chef Tse

Makes about 1 cup

4 cups basil, packed
2 cloves garlic, peeled and roughly chopped
1/2 cup pine nuts
1/4 cup grated Parmesan
1/2 to 3/4 cup extra virgin olive oil
Salt and pepper

Place basil, garlic, pine nuts and Parmesan in a food processor. Pulse until all ingredients are well chopped. With processor running, slowly pour in oil until desired consistency is reached. Taste and season with salt and pepper. Serve over pasta, tossed with fresh vegetables, in vinaigrette or spread on toasted baguette slices.

Creamy Carrot Soup

By Chef Tse

It’s hard not to eat the carrots raw that we’ve been getting in our share. They’re so tender and sweet that I often eat a few on my way home from the farm. They also take prominent roles in fresh salads and quick stir-fries.

But if you want to try something new, check out my recipe for Carrot and Ginger Soup below. Not only is it healthy because there’s no cream, but it has a secret ingredient – orange juice. The acidity in the juice brightens the carrot flavor but doesn’t make the soup sweet. If it’s just way too hot to eat a warm soup, refrigerate it and serve it cold. Or you can even freeze it for up to 3 months.


Carrot and Ginger Soup
From the kitchen of Chef Tse

Serves 6

2 pounds carrots, peeled and sliced
4 cups or more chicken broth
1/2 cup chopped onion
1/3 cup peeled minced ginger
2 tablespoons olive oil
1 1/2 cups freshly squeezed orange juice
6 tablespoons plain yogurt or sour cream
1/4 cup chopped flat leaf parsley
Salt and pepper

Heat olive oil in a soup pot over medium heat. Add onion and ginger and sauté until transparent. Add chicken stock and carrots. Cover and simmer until carrots are tender, about 25 to 30 minutes.

Working in small batches, puree soup in a blender. Return soup to pot and set over medium heat. Add orange juice and season with salt and pepper. Thin with a little more chicken stock if soup is too thick. Taste and season with salt and pepper. Ladle soup into six bowls and top with yogurt or sour cream (or even crème fraîche if you’re feeling indulgent). Sprinkle chopped parsley over the top and serve.

Fun with Fennel

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
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!