Author Archives: Oakhill
A climate-friendly rebuttal
(CSA Newsletter: Week 12) Meet this week’s vegetables: Chard — The first chard since fall! This chard over-wintered (under some cover) and has been reborn into spring. You can prepare as you would any cooking green: sautéed in butter/oil with … Continue reading
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Gremolata & Persillade
adapted from The Art of Simple Food Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled. To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon grated or finely … Continue reading
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Looking for tasty local beef?
Our friends Rich and Val Blaha of Mossback Farm still have some beef available for order this summer. Here are the details, as sent to me by Val: Mossback Farm, owned and operated by Val and Rich Blaha in Yamhill, … Continue reading
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Planning your summer garden
(CSA Newsletter: Week 11) Meet this week’s vegetables: Cauliflower — Before you snicker too hard at these small cauliflower, let us remember their back story: after the long snow last December, geese descended upon our field and ate up … … Continue reading
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Spiced Indian Cauliflower Soup
adapted from Vegetarian and Vegetable Cooking Peel and dice a few medium-sized potatoes. Chop a cauliflower. Chop an onion. Put the vegetables in a large saucepan with oil and 3 tablespoons water. Heat until hot and bubbling, then cover and … Continue reading
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Update on HB3099
HB3099 is the Oregon House Bill that Casey and I testified in support of a few weeks ago. Here’s an update I received today from another farmer: Here is a quick update on HB 3099. This is the bill that … Continue reading
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One acre planted & counting …
(CSA Newsletter: Week 10) Meet this week’s vegetables: Savoy cabbage — This is it, folks: the final cabbage of the winter. As you’ll see when you cut yours open, even these are beginning to bolt. Although less dense than earlier … Continue reading
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“Zero waste” on the farm
(CSA Newsletter: Week 9) Meet this week’s vegetables: Arugula rapini — More delicious, slightly hot, arugula rapini. Remember that you can eat the entire plant: tender stalks, leaves, and flower buds! Try sautéing your arugula rapini with garlic and then … Continue reading
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Speak out on farmland preservation TODAY!
Big stuff happening during the current Oregon legislative session. Later today we’re going to Salem to testify at a hearing for House Bill 3099, which limits non-farm uses of high value farmland around the state. The bill addresses many uses, … Continue reading
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An unexpected honor!
Last night (Monday), we attended the McMinnville Jaycee’s annual awards winner, where we received the award for Young Farmer of the year!!!! Wow — what a surprise! We certainly did not enter the farming profession seeking formal accolades. Our job … Continue reading
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