We’re having our Farm to Fork (www.farmtoforkevents.com) dinner this Saturday, August 13th so have much work to do getting this place cleaned up! It should be a fabulous meal put together by Jason French of Ned Ludd (www.nedluddpdx.com), featuring produce by Dancing Roots Farm, pork by Terra Farma, wines by Boedecker Cellars (www.boedeckercellars.com) and music by Farmer Bryan with special guest Mary Flower. A truly homegrown affair – wish you all could be here!

In Your Share This Week

Lettuce – Plato II (the romaine) or Red Summer Crisp

Salad Mix- 10-12 different varieties of lettuce

Carrots – Nelson &/or Scarlet Nantes

Cress – Curly (also known as peppergrass, but not the same as watercress) This is a peppery green that’s great in salads, sandwiches, and soups, wilted with meats or as a tasty garnish. It starts sweet, but finishes really spicy. Highly perishable, use as soon as possible. More cress Ideas: Romaine, apple & cress salad with shaved fennel, fresh grated parmesan or romano cheese, toasted pecans and apple cider vinaigrette; Poached tuna salad w/fennel, field greens, cress, red onion & lemon vinaigrette; Lettuce with cress, Roquefort or blue cheese and walnuts.

Summer Squash – Black Beauty, Golden, White Bush, Bennings Green Tint

Provider Green Beans – Some of these may have gotten a wee bit tough so be sure to steam or simmer 5-10 minutes to soften. Great as a side dish with just a dab of butter & salt.

Onions – Walla Wallas!

Finglerling Potatoes, Peanut – An heirloom variety. Fingerlings keep very firm and tend to cook faster than regular potatoes. The best flavor comes from baking, boiling or steaming. They can also be roasted, used in salads or grilled.

Cucumbers – Marketmore (slicers)  or Wautoma (picklers)