March 31, 2008. I was on the tractor at dusk today, prepping beds for the asparagus and raspberry rootstock that I’ll plant out later this month, when I was struck by the realization that the reason I am able to come home and do this, and hopefully make a living at it, is in large part thanks to the local food movement.

March 26, 2008. I did not blow up the greenhouse, but almost.

Don’t be intimidated by this French classic…You’ll be serving up Eggs Benedict in no time.

Immigrant and Refugee Farmers Dig In

Meet Frank Morton, Oregon plant breeder

A group of dedicated volunteers comes together to organize and manage this unique community enterprise

This two-colored soup uses both parts of the turnip plant.

Sustainable shrimp, a Sellwood food cart straight out of Sicily, and more.

“Lamb is perhaps the only widely farmed animal whose consumption retains a seasonal element.”

Donald Kotler of Toast takes us through Hollandaise Sauce, step by step.

Recipe by Jonathan Merritt, Chef, Toast restaurant

Make your own mozzarella! Read the Edible DIY story, Making Cheese: Kitchen Magic with Curds and Whey by Tami Parr.

Back of the House with Marco Shaw of Fife and Shari Sirkin of Dancing Roots Farm

March 1, 2008. I pulled up to my new greenhouse on Floras Creek today with a riot of saw-toothed artichoke divisions in the back of the truck, teased them apart into one-gallon transplant pots, and officially began my first season farming for myself, next door to my mom and sister. It seemed like the perfect thing to do on a leap day.

This tasty take on traditional miso is packed with spring vegetables.

These grilled lamb skewers are perfect as decadent appetizers, or a winning main course.

The Barred Rock hens of the Eastside Egg Co-operative live on Zenger Farm. The hens clear farmland, produce free nitrogen-rich fertilizer for crops, aerate soil, provide educational opportunities for youth, and supply eggs to cooperative members. They’re busy.
The story of the group of dedicated volunteers that came together to organize …
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One of the simplest cheeses you can make at home is paneer, an Indian cheese that uses the acidity of lemon juice to curdle the milk.

This spring salad of little gem lettuce, radishes, boiled eggs, and homemade croutons is a meal in itself.