from Sarah Reisdorph, found somewhere on the internetAll your cress½ cup parsley2-3 cloves garlic½ lemon, or more to taste¼ - ½ cup olive oil, or more to taste1 cup parmesan or romano cheeseS&P to taste Mix cress, parsley and garlic in food processor (or with am mortar and pestle). Add lemon ...

By the end of this week, we will be done with the crops in Dolores, our spring section. Soon we’ll turn everything under and seed an early cover crop. The one bed we’ll leave has cilantro; it is now about 3’ tall, full of delicate white flowers and makes a lovely hedgerow for bees and other be ...

This week is a shining example of how CSA or farm membership works. In any given year we have bumper crops of some things and not so much of others. We planned to have frisée this week as we don’t usually have lettuce this late in the year, but we have lettuce after all, so we decided to put both ...

from Leafy Greens by Mark Bittman½ cup pearled barley                                    1 medium cucumber, peeled optional6 Tbsp olive oil                                                2 Tbsp white wine vinegar2 Tbsp min ...

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 ...