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
