Strawberry Shortcake

Local Strawberries arrive Today at LifeSource!

Long before the sun rises above the horizon,  Amanda and Gustav, of Zorn Organic Farms are planning the day ahead. As the demand for locally grown Oregon strawberries is reaching a crescendo, the farm workers are filling flat after flat with ripe berries. The shifting pink and orange colors of the sky hint at the perfect day ahead., as people stir from their slumber, not yet anticipating the delights the day may hold for them. Today is the day that Beth sets out for the fertile bottomland of the Champoeg region to gather the first truckload of the season from Zorn family Farms.  Beth’s Tacoma, laden with berries,  has just now arrived back in Salem, and as we unload the strawberry flats from the truck, the sweet smell of organic strawberry goodness fills the air at LifeSource.  Come to the store on your way home today and get your fresh Oregon strawberries, your freshly baked shortcake from LifeSource deli, and maybe a little organic cream to whip up for dessert.  It is officially Strawberry Shortcake time!

AnneMarieSpaWater23

Recipe! – Refreshing Drinking Water for Hot Days

     Entice yourself to drink more water!

     We know hydration is important on hot summer days, but sometimes just plain water is not enough to entice our taste buds. Here is an easy idea to enhance your drinking water with the addition of a few organic flavors!  Combine generous slices of jalapeño, lemon, lime, mint, and cucumber with your filtered water in a glass or a pitcher. Allow the mixture to rest a little while for the flavors to mingle, then enjoy!  Keep refilling the vessel until the flavors are exhausted, and keep drinking more water so you are well hydrated!

We thank Anne Marie Farrell for the photographs and the great idea!

 

Anne Marie Farrell - Photographer

Refreshing Water

Anne Marie Farrell - Photographer

Anne Marie’s Refreshing Water

Garlic-scapes

Recipe! – Spring Garlic Scape Pesto

Scape Pesto from Teal Creek Farms

Instructions:
Puree scapes, lime juice, zest, and olive oil in a blender or food-processor.

After blending, the first four ingredients, the pesto can be used fresh or frozen for later.

Thaw if frozen, then blend in Parmesan cheese and let set for one hour in a bowl

 

Ingredients:

¼ pound scapes 1/2” removed from tips & chopped

2 ½ Tablespoons lime juice
1 teaspoon lime zest
½ cup olive oil
1 cup grated Parmesan cheese

To serve, thaw, blend in cheese and enjoy fond memories of spring during winter.

Garlic-scapes

LettuceStarts

Spring has Arrived -2015- Plant Starts are Here!

LettuceStarts

Plant starts are here!

We received a delivery of plant starts from Misty Mountain Farms, of Lyons, Oregon:
Lemon Balm
Catnip
Chervil
Chives
Cilantro
Corsican Mint
Mojito Mint
Greek Oregano
Curly and Italian Parsley
Brussels Sprouts
Green Cabbage
Cauliflower
Celery
Walla Walla Onions
Shelling Peas
Snap Peas
Snow Peas
Rocket Arugula
Collards
Endive
Black Kale
Sled Creek Kale Mix
Vates Kale
Winter Red Kale
Joi Choi Bok Choy
New Zealand Spinach
Bright Lights Swiss Chard
Lettuce Mixes
Ice Plants
Gem Marigolds
Nasturtiums
Pansy
Mixed Violas
Teal Creek, of Dallas, Oregon, delivered:
Arugula
French Terragon
Chamomile
English Thyme
Double Flower Fever Few
Hidcote Lavender
Artemisia Absinthium
Peppermint
Curry Plants
Rainbow Chard
Fennel
Look forward to more varieties available as the season progresses.

Eat Well, Be Happy!

LifeSource Natural Foods

sunchoke closeup

Sunchokes (Jerusalem Artichokes) Recipe

Roasted Sun chokes:

  • 2 lb  Sun chokes, chopped
  • 2 parsnips, chopped
  • 2 bell peppers, chopped
  • 4-6 cloves garlic, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1-2 Tbs. vegetable oil
  • Fresh parsley, chopped, for garnish
    1. Preheat oven to 425 degrees.
    2. On a large baking sheet, arrange the chokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil.
    3. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.

sunchoke closeup

Egors Acres

Meet Our Producers: Egor’s Acres

Egors AcresEveryone, meet Dave. Dave runs Egor’s Acres in Scio! Dave Eskeldson retired after 25 years as a school teacher and started farming in 1991. Two years later he was certified organic. Dave strives to be a good steward of the land by reducing his needs for fertilizers. He rotates his sheep pasture with cropland and uses food scraps from Willamette University. Dave always seeks to make his farm a great place to work. His workers have a contract with PCUN (Pineros y Campesinos Unidos del Noroeste – Northwest Treeplanters and Farmworks United) It’s a win-win situation in his opinion. They provide him with high-quality labor and in exchange for a wage that is good for the employees and “good for communities too!”

Dave’s speciality is his sweet and crunchy corn. Around here though, his carrots are legendary. Sweet and crunchy, these little babies fly off the shelf when they’re here. We should be seeing Dave’s carrots soon! In the meantime, kale, pickling cucumbers, lettuce and chard should start arriving this month.