3rd Week of CSA: June 29 - July 3

In your share this week:

Red Ruffled Kale

Fava Beans

Baby Beets: You can eat the greens, too!

Summer Squash

Spring Onions

Salad Mix

 

Creamy Zucchini and Ricotta Spread:

Ingredients:

1 teaspoon extra-virgin olive oil
1 medium zucchini, grated on the large holes of a box grater
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves
Coarse salt and ground pepper
1/2 cup ricotta
1 tablespoon lemon zest
2 teaspoon lemon juice

Directions:

In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Read more here.
 

These Are a Few of My Favorite (Farm Camp) Things

This post is part of a series brought to you by our Education Coordinator, Brooke Hieserich. Regularly, Brooke will share with you lessons, crafts and ruminations from the school farm.

Dear Schoolyard Farmers,

Summer is finally here! We were so excited to show off our new Outdoor Classroom at Open House last weekend and I want to thank all our Farm kids, friends and supporters for coming by to enjoy the day. Now that summer is in full-swing and we’re approaching the start of another Farm Camp season (Session 1 kicks off on July 6th!) I thought I’d do a little research on Why Summer Camp is Great For Kids and share with you the results.

Just kidding! It turns out that many, many people have already written that article!

In fact, I came across quite a lot of material online about growing resilience and character, teamwork and leadership, and even entrepreneurship, confidence, and independence at camp in preparation of this post. I was happy to see some discussion about the benefits of campers connecting with nature, creating community, and discovering a sense of place that I know we promote at Schoolyard Farms’ Summer Farm Camp, as well.

And so while it seems obvious (and evidence-based!) that Camp is clearly, truly great for healthy kids and communities, I think it’s the details that really describe what is so great about summer camp at Schoolyard Farms. I’d like to submit to you a few of my Favorite (Farm Camp) Things, and invite Schoolyard Farmers ages 6/1st grade to 11/6th grade to join us this summer in creating your own favorite things about Farm Camp, too.

A Few of Brooke’s Favorite (Farm Camp) Things:

The Morning Mist. We irrigate the raised beds most mornings and it’s fun to watch sleepy campers spot a rainbow at the start of their day.

Farm Spirit Animals. Kids bring the animal spirit to Schoolyard Farms. I’ve met many a farm cat, chicken, horse, goat, sheep and piglet at summer camp, as well as a Quiet Cow with the Littlest Moo. What farm spirit animal are you?

Real Tools, Real Tasks. At Schoolyard Farms, we believe kids are capable of great things. When it comes to farming and gardening, we use real tools and real tasks to teach Farm Campers how we do.

Farm Fresh Snack. We grow it, we pick it, we prepare it, we eat it. Every day!

Let’s Play a Game! Schoolyard Farmers love to play Eagle Eye, Lemonade, Snake in the Grass and Bandana Tag. By the end of the week, active campers are organizing their own games and making up new ones, too.

Picnic Blanket Banter. Sometimes it’s a riddle that makes us want to laugh and linger over lunch together, other times it’s a game of Rhythm Maker or Pass The Seed. Sometimes there’s no reason at all.

Sit spots. Every camper has a spot on the Farm to call their own. We count bugs, watch the clouds, and update our journals in sit spots each day.

Fox Walk, Owl Eyes, Deer Ears. Tread lightly on the paths, and keep your eyes and ears open. We observe diverse living things that call the Farm “home.”

Farm Friendships. Campers attending a session with old friends and new know how to befriend Decomposers, Producers, and Pollinators too.

Farm Walk and Talk. Ask a Schoolyard Farmer to lead you on a tour of the Farm, and you’re guaranteed to see the world anew.

Here’s to summer and summer camp!
Thank you for reading, and see you on the Farm real soon.

Love,
Brooke

P.S You can still register for Summer Farm Camp here!

 

2nd Week of CSA: June 22 - June 27

In your share this week:

Red Ruffled Kale

Fava Beans

Avicenna and Tom Thumb Head Lettuce

Summer Squash

 

Fava Bean Mash Ricotta Toasts:

Ingredients:

1 pound fava beans, shucked from their pods
Juice from 1 lemon
3 tablespoons extra-virgin olive oil
2 to 3 mint leaves, minced
Salt
Sumac, for garnish (or alternatively, red pepper flakes)

Directions:

Fill a small saucepan with about 3 inches of water and place the pan over moderately medium heat. When the water reaches a simmer, add the fava beans and blanch for about a minute. Drain the favas and run them under cold water until they’re cool enough to handle. Peel the rough outer shell of the favas, revealing a bright green bean. Repeat until you’ve worked your way through all of the fava beans.

To the jar of a food processor or blender, add the shucked favas, juice from 1 lemon, a splash of water, a few pinches of salt, and mint leaves. Pulse until the mixture resembles a rough puree. With the machine running, drizzle in the oil until the mash is a bit smoother in texture. Salt and pepper to taste.

Rub the garlic clove on the surface of each slice of bread. Toast the bread under the broiler. If the edges of the bread burn a little, welcome them-they’re great added flavor. To assemble the crostinis, divide the ricotta amongst the slices of toast, top with fava bean mash, a dash of salt and a sprinkling of sumac.

Yield: 4-6 crostinis

Read more: http://http://www.pbs.org/food/fresh-tastes/fava-bean-mash-ricotta-toasts/
 

1st Week of CSA: June 15 - June 19

In your share this week:

Red Ruffled Kale

Garlic Scapes:
These are the start of garlic flowers. They have a milder taste but can be used to replace garlic in recipes.

Hakurei Turnips:
A sweet spring turnip. Eat them raw, roasted or sautéed.

Salad Mix:
A mix of deer tongue and oakleaf lettuces and some baby mustard greens.

Sugar Snap Peas

Rhubarb

 

Garlic Scape Carbonara:

Ingredients:

1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Directions:

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

Whisk together the eggs, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).

Serve immediately.

Read more: http://sarahscucinabella.com/2009/06/29/garlic-scape-recipe-garlic-scape-carbonara/
 

Seeking Applicants for Board of Directors

Schoolyard Farms (SYF) is looking for individuals to join our Board of Directors who can help build and grow the nonprofit into a sustainable organization. Schoolyard Farms is a unique model that has the potential to make school gardens sustainable, as well as, urban agriculture economically viable. We are looking for individuals who are passionate about changing the food system and health of our communities. Because we are in the development phase, we are looking for a diverse group of individuals who can commit their time to helping us grow. The average Board Member spends a minimum of 4 hours/month working on Board-related activities, and up to 10 hours/month when we have a project or event.

SYF is most in need of new Board Members with skills/expertise in the following areas:

• Accounting
• Fundraising and Development
• Live near our pilot farm at Candy Lane Elementary in Milwaukie, OR and have strong ties to local business
• Legal expertise

Experience with any of the following skills would also be an asset to the organization:

• PR/marketing/event planning
• Grant writing
• Nonprofit organizational development
• Program evaluation experience
• Farm to School experience

Requirements:

• Must live or work primarily in Clackamas, Multnomah or Washington Counties
• Willing and able to serve a 2-year term
• Willing and able to attend monthly meetings, usually held on weeknights in and around Portland or Jennings Lodge
• Willing and able to serve on a Subcommittee that meets outside of regular Board meetings

About Schoolyard Farms:
Schoolyard Farms is a growing nonprofit that fosters health in the community by teaching kids how to grow food that goes from their schoolyard to their plate. We do this by building farms on schoolyards that serve as outdoor classrooms and make fresh, local food more accessible. Our pilot farm is located at Candy Lane Elementary in Milwaukie, OR where we are repurposing one acre of the schoolyard into a mini-production farm. Each week, we teach over 300 students how to grow food through hands-on lessons on the farm. This year, we furthered the students’ connection to their food-system by serving the food grown on-site in the cafeteria. We also host a farm-based summer camp and sell our produce to over 20 CSA members, Head Start and local restaurants. Someday soon, we envision a farm on every schoolyard that can feed its
cafeteria.

How to Apply:
Interested individuals should submit their resume along with answers to the questions below to [email protected] by 5:00pm on December 22nd to be considered.

We anticipate that members will be notified for further consideration and invited to a board meeting in February of 2015.
.
Any questions can be directed to Courtney Leeds, Co-founder of Schoolyard Farms, by emailing [email protected]

Application Questions:
1. Why would you like to serve on Schoolyard Farms’ Board of Directors?

2. Please list relevant skills or knowledge you will bring to the Board:

3. Please describe your experiences working on teams or in collaborative settings:

4. Describe one strategy to grow and sustain Schoolyard Farms:

 

Last Week of CSA: October 27 - October 31

In your share this week:

Kale

Potatoes

Winter Squash: Either Buttercup, Acorn or Delicata

Touchstone Gold Beets

Carrots

 

19th Week of CSA: October 20 - October 24

In your share this week:

Collards

Potatoes

Mustard Greens - Great sautéed or added to salads!

Jimmy Nardello Peppers

Padron Peppers

Mixed Tomatoes

 

18th Week of CSA: October 13 - October 17

In your share this week:

Spaghetti Squash: Let it cure for a couple of weeks-the longer it cures the sweeter it will be!

Carrots

Cilantro

Jalapenos

Padron Peppers

Mixed Tomatoes

 

Spaghetti Squash and Meatballs

Ingredients:

1 spaghetti squash (3 lbs) cut in half lengthwise, seeds removed
2 tbsp ghee or butter
1 yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp dried fennel seed, chopped
2 lbs pastured ground beef (or try substituting turkey)
1 cup finely grated Parmesan cheese
1/2 tsp salt
1/2 cup flat-leaf parsley, chopped
2 eggs
1 jar prepared pasta sauce
1/4 cup balsamic vinegar
1 cup pitted Kalamata olives, coarsely chopped (optional)
Parmesan to garnish

Directions:

Preheat oven to 425 F. Lay spaghetti squash cut-side down on a foil-lined baking sheet and set aside.

Heat 1 tbsp ghee or butter in a large pot or Dutch oven. Add the chopped onion and cook for two minutes. Add garlic and fennel seeds and cook for an additional minute. Transfer mixture to a small bowl and set aside to cool.

In a medium-sized bowl combine the ground meat, Parmesan, salt, parsley and eggs. Mix with spatula or clean hands. Add cooled onion mixture. Don’t over mix, or your meat will have a gummy texture. Using your hands roll about ¼ cup of mixture into a ball and set on a plate. Make 18 balls.

Heat the remaining 1 tbsp of ghee or butter over medium heat in the same pot used for the onion mixture. When hot carefully add the balls (may need to do two batches). Cook each side for two minutes to brown. Using a spatula or slotted spoon transfer meatballs to a paper towel-lined plate or tray. Discard excess grease from pot.

Return pot to stove top and carefully add the meatballs. Add olives, pasta sauce and balsamic vinegar. Bring to simmer and place lid on pot. Simmer on low for 30 minutes.

Place the spaghetti squash into the preheated oven and roast for 30 minutes.

After the 30 minutes remove meatballs/sauce from heat. Take the spaghetti squash out of the oven and flip each half over to release the steam. Let cool for about 10 minutes.

Use a fork to scrape the flesh of the spaghetti squash into noodles and scoop onto a plate or into a shallow bowl. Add meatballs and sauce. Garnish with Parmesan.

See more at: http://www.bikramyogavancouver.com/healthy-recipes/healthy-recipes-spaghetti-squash-pasta-with-meatballs-roost-recipe/#sthash.6dko00Dj.dpuf

 

17th Week of CSA: October 6 - October 11

In your share this week:

Delicata Squash: Let it cure for a couple of weeks-the longer it cures the sweeter it will be!

Beets

Sunchokes

Eggplant

Mixed Tomatoes

 

Sunchoke Gratin

Ingredients:

1 lb. sunchokes (Jerusalem artichokes)
1 lb. potatoes
Butter or oil for pan
Salt, freshly ground black pepper, freshly grated nutmeg
1 cup broth, cream, half-and-half, or some combination
1/2 to 1 cup shredded Parmesan or other hard, grating cheese

Directions:

Preheat oven to 375°F. Scrub and roughly peel the sunchokes.

Cut the sunchokes and potatoes into even, 1/4-inch slices.

Butter or grease a 2-quart casserole or equivalent baking pan. Lay enough sunchoke and potato slices in the pan to create a solid layer. Sprinkle them with salt and pepper. Make a second layer and sprinkle with salt, pepper, and nutmeg. You can add a sprinkle of cheese to this layer too, if you like. Keep layering and sprinkling, adding nutmeg only to every-other layer.

When all the sunchoke and potato slices are in the dish, pour the broth or cream over the them, and sprinkle with salt, pepper, nutmeg, and cheese. Cover the pan with aluminum foil and bake until the gratin is just tender when pierced with a fork, about 40 minutes. Uncover and bake until browned and bubbly, another 20 minutes or so.

Makes 4 to 6 servings Sunchoke Gratin.

Read more at: http://localfoods.about.com/od/sidedishes/r/sunchokegratin.htm