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!
LifeSource offers these local (Cottage Grove) seeds from Territorial Seed Company’s Biodynamic seed stock. Touted as a step beyond organic, these seeds are the beginning of a permaculture solution that treats the soil biome as an integral part of the growing process.
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!
Scape Pesto from Teal Creek Farms
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
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.
Plant starts are here!
Eat Well, Be Happy!
LifeSource Natural Foods
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
- Preheat oven to 425 degrees.
- 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.
- Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.
Everyone, 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.