Labor of love right here. Ground cherries have this amazing flavor: tropical, pineapple-y , mineral-y, kinda tastes like a pineapple Flintstone vitamin. They are ready to harvest when they fall on the ground (hence, ‘ground’ cherries) and their husk turns a papery light brown color.
I use them in all sorts of recipes from sweet to savory. Cookies, cinnamon rolls, ice cream, jams, etc. you can also pickle them! Recently I made a G cherry sweet n’ sour sauce for okonomiyaki. Try them sometime, just know that they are a pain in the butt cause you have to husk each one!
It’s been a long time coming, but we finally did it. The Side Yard crew has set up a large scale vermicomposting system in order to enrich our little 1 acre urban farm with worm castings. Our farm friend, dedicated volunteer of many years and soil nerd Emily helped make this a reality. Thank you Em for the push and your guidance on this. And thanks to my farm crew for helping me build it out! This wouldn’t of been possible without the grant we received from @ocfsn_foodsystems 🙏
We will keep you all posted on our worm 🪱 journey. What worked, what didn’t, all the things! Stayed tuned
August 2024- Brought out the stick ‘drone’ to get some shots of the farm looking so lush. Don’t have a drone? Me neither, BUT I do have a really long broom stick, zip ties and a phone.
Proud of the crew and all their hard work and love they put into this place. Lily, Lee, Talia and Rachel ❤️
Summer is in full swing over here thanks to these 3 farmers! 🍅 🍆 🌶️ 🥒 🥬
@rachel.regular @archegoniaa @lilliesoukup
Spanakopita for tomorrow’s farm brunch. This is something I’ve watch my mom make, maybe a hundred times. I make it often when I miss her. I can hear her pointers repeating in my head over and over. She taught me well.
WEEK 3 CSA harvest today! The farmers are tending to this land with so much love. I’m feeling so grateful for this season’s crew.
🎥 @archegoniaa
Hey Folx! If you want a CSA share, nows your chance. We have 20 shares left available- 1 half share and 19 full shares. We take SNAP and have equity pricing as well. Pick up is at the farm on Fridays starting in May. Please check out the link in bio for more info. Can’t wait to feed you and your family this season.
🌈 🥕 🥬 🍅
Come by the farm on Tuesday, January 16th to pick up dinner for two made by Side Yard Farm & Kitchen and local Portland Chefs Risa Lichtman, Kir Jensen and Dillon Debauche. This is a benefit to raise money for the Palestine Children’s Relief Fund @thepcrf . ALL proceeds will be donated to this amazing organization.
TAKEOUT DINNER FOR TWO
‘TAKE & BAKE’ Mom’s Pastitsio (Greek Lasagna)- Fat Greek Noodz. Ground Beef. Cinnamon-y Tomato Sauce. Kefalograviera Cream Sauce- Chef Stacey Givens of Side Yard Farm & Kitchen
Wintery Side Dish- Chef Risa Lichtman @lepagefoodanddrinks
Little T Baker Bread-Baker Dillon Debauche @littletbaker
Shortbread Cookies- Pastry Chef Kir Jensen
*A big thank you to @fiddleheadfarmer for the veggie donation
LINK IN BIO 🍉
Let’s talk about the magic behind fig wood. It’s that time of year to prune your fruit trees and one of my favorite branches to save and cure are from our fig trees. Once they are cured, I cut them into small pieces and use them in our smoker to smoke fish and vegetables. They have such a beautiful sweet aroma- Coconutty, almondy, leathery. Give it a try!
#seedtoplate #wholeplantcooking #urbanfarming #pdxchefs
Join us for our annual Farmy Okonomiyaki Night! This is our last dinner of the season folx, before we close up for winter. The Side Yard Crew and I will be making one of my favorite dishes, Okonomiyaki- Kansai style. Okonomiyaki is a Japanese savory pancake made with flour, eggs, cabbage, veggies and protein. For the past 6 years, I have gone to Japan with a crew of Portland chefs, farmers and makers on our Seed to Plate Tour and this dish is everyone’s absolute favorite to eat during our travels. I put a little Side Yard Farm spin on it, while still keeping it respectfully traditional. We have some spots available for dine in & takeout. For those of you that choose the ‘dine in’ option, please bring a picnic blanket and/or camping chair to picnic on the back lawn (table space is limited). We will have the big screen up playing some fun fall movies in the background while you dine.
Dinner Buffet-All You Can EAT!
Farmy Okonomiyaki- Ground Cherry Sweet n’ Sour Sauce. Kewpie Mayo. Cured Pork Belly. Nasturtium Leaf ‘Seaweed’. Nasturtium Capers. SYF Sansho Spice Blend. Marigolds (Veg Option Available)
Urban Farmer Salad- Fall Greens. Breaky Radish. Hakurei Turnips. Kohlrabi. Pickled Gherkins. Pear. Red Shiso & Ginger Vin
Roasted Roots- Lil’ Carrots. Cauli. Winter Squash. Brussels. Japanese Sweet Potatoes. Fairytale Eggplant. Pomegranate. Lemongrass Crema
Japanese Sponge Cake- Fig Leaf & Sansho Honey Glaze
Bevies- The Side Yard Farm Bar will be open with local wine, beer & chicha morada cocktails & mocktails.
LINK IN BIO
Homemade drone. Take a long pole, some zip ties and an iPhone. There ya go. The farm is looking so vibrant as summer approaches. This is all thanks to my crew Cid, Hazel and our weekly volunteers Ashley, Carolyn and Em. Proud boss over here
Come on out to the farm this Saturday, April 8th from 10am-3pm for our spring plant sale. We have stocked up since the last sale and have a ton of spring goods for your garden: peas, lettuces, kale, chard, mustards, arugula, celtuce, stem broccoli, fennel, fioretto cauliflower, erba stella, beets, tatsoi, cabbage, sunchokes, herbs, seed packets and more! The bar will be serving up @misszumsteins warm cinnamon rolls, @extractocoffee and mimosas.
Join us on Saturday, March 25th between 10am-3pm for our annual Spring Plant Sale! Greens, spring veggies and herbs. It may be rainy and cold, but we will have hot @extractocoffee , mimosas , @misszumsteins pastries and the heaters on 🔥 See you tomorrow! No dogs please 🐕
Hey Folx! If you want a CSA share, nows your chance. We have 12 out of 65 shares left! Please check out the link in bio for more info. Can’t wait to feed you and your family this season.
🌈 🥕 🥬 🍅
I’ve gotten your messages folx and hear you loud and clear! Ya’ll want one more farm brunch before I go on maternity leave. You got it! On Sunday, February 12th The Side Yard team is cooking up a multi course seed to plate Valentine’s Day Brunch for Two ❤️ We are just doing take out brunch for this occasion. Dine in on the farm will be back this spring once it warms up a bit! LINK IN BIO-only 50 orders available
SEED TO PLATE BRUNCH FOR TWO
Farmy Love Donuts- Rose Geranium & Meyer Lemon Curd. Cardamom Sugar
(4 pack of donuts)
Big Ass Breaky Sandos- Dillon’s Crumpets. Lovage Wood Smoked Canadian Bacon. Fried Cardoons. Magnolia Petal Ranch. Pea Shoots. Black Radish Dill Pickles. Cheesy Farm Egg
(2 Sandos)
Urban Farmer Salad- Winter Greens. Apple. Celeriac. Brussels. Sweet Potato. Shaved Roots. Pecorino. Last Season’s Flowers. Sumac & Kumquat Vinaigrette
(1 Lg salad for two)
Smashed & Fried Potatoes- Sea Salt & Herbage
(1 Lg box of pots for two)
El Rey Hot Sauce- On the side
Bloody Mary Kit For Two- Dogwood Distilling Vodka. Our Spicy Mix. Farm Pickles. Lovage Salt
#farmbrunch #farmevents #pdxbrunch #pdxfarms #urbanfarm #season15
