This recipe is for approximately 2lbs flank, skirt, or other flat cut steak.

Marinade:

4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed toasted then ground.
1 large handful fresh cilantro, leaves and stems, finely chopped
(great flavor in the stems)
Celtic Sea salt or other unrefined salt
Fresh ground black pepper
Juice of 2 limes and one orange
2 tablespoons white vinegar
1 teaspoon sugar
3/4 cup olive oil

Combine marinade ingredients and pour over steak into a glass
casserole dish. Cover and refrigerate over night or for 1-4 hours
turning a few times.

Grill marinated steak slabs a few minutes on each side, depending on
how thick they are, until medium rare. Remove the steak pieces to a
cutting board and let rest for 5 minutes. This is very important to
let the juices redistribute cutting too soon will loose precious
moister and flavor. Thinly slice the steak across the grain on a
diagonal.

Serve with Salsa, avocado and minced onion.

Ingredients:

4 tomatoes
2 cucumbers
2 Tablespoons chopped parsley
2 Tablespoons chopped onion or 4 Tablespoons green onion (optional)
½ pound of feta cheese
1 teaspoon salt

8 Tablespoons vinegar

2 Tablespoons oil

Optional:

2 roasted peppers or fresh green peppers

Preparation:

Cut the tomatoes, cucumbers and peppers in small pieces, cubes if possible. Mix well with the parsley, onion, salt, vinegar and oil. Serve with feta cheese grated on top.

Recipe modified from: http://gazette.blackseaproperty.biz/articles/94.html

5 ripe tomatoes

Vinaigrette:

1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar (may substitute with half cider vinegar)
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
3 garlic cloves, finely minced, or crushed

Optional:

1 tablespoon fresh basil, chopped

pinch of red pepper flakes

Preparation:

Combine the garlic to stand in the vinegar for 10-15 minutes as you prepare the recipe.  Meanwhile, slice tomatoes into wedges. Set them aside in a salad bowl.

Combine the vinaigrette ingredients with the garlic and vinegar from above. You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half cider or red wine vinegar.

Pour enough vinaigrette over tomatoes to coat when stirred.

Can be served with peeled, sliced cucumbers (1/4″ coins or 1/2″ cubes).  This salad is great with ½ lb small mozzarella balls (Bocconcini), and/or with chopped green or oil cured black olives.

Season to taste with freshly grated black pepper (and more salt, if needed).  Serve, optionally, on a bed of greens (such as radicchio, escarole, arugula, chard, or even lettuce).

Recipe modified from: http://www.cooks.com/rec/view/0,1743,135183-247193,00.html

While I was growing up in Southeast Texas, it was necessary to find ways to cool off
during all of the 100-plus degree days throughout our, seemingly, 10-month-long
summers. As far back as I can remember, a cup full of flavored ice was always my
favorite way. Actually, it could be raining and cold outside and Iʼd still bug my aunt (who
owned an ice crusher) to turn it on and make some sno cones. She would donate its
use to church fairs, little league games, and family gatherings, so I was always excited
when I knew that machine would be there. I vividly remember waiting in line with grapeflavored
Big League Chew in the back pocket of my baseball pants, a couple of dollars
that my mom had given me in-hand, just waiting to order a blue coconut sno cone after
every little league game I played. That paper cone with blue drink puddled at the bottom
of a ball of crunchy ice made me so happy.
As I grew older I discovered something way more amazing than sno cones. That
discovery was shaved ice! So much softer. So much tastier. Every cold bite had flavor. I
wasnʼt even afraid to sip out of the straw because the syrup wouldnʼt just disappear and
leave me with a hard, lightly-flavored, chunk of ice. It was heaven in a cup.
When I left Texas for much cooler climates, my access to the treat of shaved ice
lessened dramatically. For the last six years I have resided in Portland. Those six years
have been spent searching for shaved ice (ok not really all of them, but a lot of them).
When I found it, I realized that I didnʼt enjoy having to go to once-a-year events and
spend outrageous amounts of money to enjoy this simple treat. I decided to see what I
could do to make it a more reasonable situation. That meant buying a machine. That
means sharing the experience.
As business plans developed, I knew that I wanted to take a responsible approach to
developing a small business. My awareness of the benefits that come with the use of
renewable energy worldwide made it a no-brainer as to how I wanted to get my
electricity. I also happened to know of a sugar company that only uses beets grown in
the Northwest for their granulated product. Then and there, the worldʼs first (as far as i
know) sustainable and solar-powered shaved ice business was born.
My favorite thing about being able to take So Cold Shaved Ice to St. Johns Farmers
Market is that I get to experience, from the other side, the smiles and amazement that
something as simple as shaved ice brings to peopleʼs faces. When Iʼm there, people tell
me about the memories of the first time they ever experienced shaved ice. They tell me
about their vacation to Hawaii. They tell me about the little lady who lived down the
street that would fire up the machine if they ever came over on a hot day (just like my
aunt). A lot of kids have gotten their first taste of shaved ice right in front of that blue
tent. They usually smile and want more. It didnʼt take long before I realized that its not
just the kids smiling. Itʼs everyone.
Oh, and because I can eat a few while Iʼm there too.
Patrick Soto
So Cold Shaved Ice

Gentiana Loeffler:  How and why did you get into farming?

 Evan Driscoll:  I moved to Portland from Austin, TX at an unfortunate time – 2008, right when the whole financial crash happened. In Austin, I had been working in the film and video industry, and sought employment in a similar field in Portland. Feeling the economic tolls of irresponsible investment strategies, there were few jobs to find. No film jobs. No design jobs. No web jobs. And, as many young Portlanders do, I went back to waiting tables – bussing, in fact.  Jaded by the job market, I decided to make a change in my life. Understanding that the world was / is falling apart, I found that I wanted to impact people and the environment in the most positive way I could muster. My Liberal Arts Degree was not going to further advances in the field of green technology, so I took the opposite route and decided to go into farming. What better way to impact the world than to responsibly cultivate a piece of land?

 GL:  What were some of the barriers to farming or struggles you had to address or continue to address?

 ED:  By far the biggest obstacle posed to my desire to farm was economic. I simply could not learn how to farm while making ends meet. This consideration was especially important to me, as I not only provide for myself, but my child, as well. When I decided to pursue farming, he was 2 years old.  Every farmer I talked to during these early years told me to seek an apprenticeship. I did this with vigor.

I called every farm in the Portland area and inquired about the opportunities they offered. Most offer no fiscal rewards for labor, or very small stipends – not enough to sustain a family (let alone myself). This is expected to some extent, as breaking into any industry presents its own barriers for which one must overcome.  Honestly, though, small-scale farming apprenticeships are kind of ridiculous. The labor apprentices must perform is largely mechanical – weeding endlessly, dropping seeds in the soil, harvesting, etc. The tasks most apprentices perform are menial and have an extremely small learning curve. Doing these tasks for basically nothing necessitates living in destitution – a privilege of sorts. No student loans to pay off. No responsibilities outside of yourself. Just farms exploiting passion in – largely – young people.  I ended up working for Melanie and Backyard Bounty because: a.) she is awesome and, b.) I knew I would be involved in more than just menial tasks. I was involved in planting schedules, developing a compost operation, greenhousing, managing volunteers, and playing a central role in harvest and packaging. It was a very holistic approach to learning about farming, and I have never-ending appreciation for all that Melanie offered me. She also ended up paying me for my work towards the end of the season. During this season, I worked two other jobs to support my family – working 40 hours in 2.5 days, on top of the 20 hours of farm work during the week.  I know there are all sorts of obstacles in the way of people farming – huge debts and investments, expensive land, etc. – but the apprenticeship program just happens to be one program I have experience with. I’m sure I’ll gripe about all these other issues once I start a larger farm, requiring bigger machinery and land ownership.

 GL:  What was your experience last year and /or what did you learn?

 ED:  As a first year farmer last year, I inevitably learned quite a bit. I had to find land to farm and learn how to best gauge the fertility of the land (which I only learned after signing the lease, to my chagrin). I had worked the previous year on a farm, but doing everything yourself is a lot different than helping out on a farm. I needed to buy seeds, decide on varieties, make a planting schedule (of which, I subsequently never followed), build a greenhouse and chicken coop, gather materials, etc. So much to learn. On top of that, I found out how to actually sell the produce – filling out paperwork, getting liability insurance, getting certifications, and on and on.  All in all, the first year farming was a growing experience. Frustration composed a hearty 35% of my time farming, while another 35% was consumed by apocalyptic worrying. The final 30%, though, was accomplishment – a generous percentage, in hindsight. I’ve become a more rounded person as a direct result of farming, because farming inherently requires farmers to be generalists. Building structures, navigating markets, designing websites, performing customer service – these are all things many farmers must know. This is counterintuitive in our daily lives, as our society requires individuals to become specialists – brain surgeons, investment bankers, customer service representatives– all of these things require the worker to focus on one talent. Farming requires many.

 GL:  What are your plans for the future?

 ED:  I’m moving to Austin, TX in late August of this year. I plan on leasing a larger piece of land – 5 – 10 acres – and establishing a more permanent farm, where I feel secure in investing larger sums of money knowing that I’ll be there for a while. I want to include animals into my future farm operation, including chickens, rabbits, and goats. Vegetables, of course, will be my focus, although I am interested in producing some staple crops, as well.  Ideally, I would like my piece of land to be close enough to the city to hold some cultural events, such as live music and art displays. I think having more people on the land will benefit the community as a whole, and help me become a better person.

GL:  What is one of your favorite things to bring to market?

ED:  Salad mix – hands down. It’s completely delicious, and I love providing all my customers with it. Kale is a close second. So tasty and healthy!

Lilla Farm Lavender

Lilla Farm Lavender is owned by Cece Hall and her partner Ray Fraga. Their farm is located in the hills just outside of NW Portland on property that they purchased in 1998. After clearing brush, renovating the original Victorian farmhouse and a lot of planning they were able to plant their first lavender field the following year. The property was originally used to grow pears, apples and other crops and many of the old trees are still standing. Ray says that “migrating herds of elk often pay us a visit, sometimes threatening our vegetable garden but always leaving the lavender fields alone; and our small flock of five sheep helps keep the weeds and brush down as they wander through the rows.” In addition to its daily brush with nature, this urban farm is unique because “unlike some lavender growers, we have our own still and are able to produce, on our property, our own 100% lavender oil and distilled lavender water.”

This is Lilla Farm Lavender’s first year at the St. Johns Farmer’s Market. Ray has had the pleasure of selling to those already familiar with lavender, and others drawn by the sight or “intoxicating fragrance” of their goods. While Ray notes many market-goers are most interested in shopping for food products and may have little room in their budget for what they see as luxury items, he recognizes “that there is a passionate faction of people out there who will continue to make lavender an enjoyable part of their life, and we’re always looking to gain new fans as well. We would encourage anybody to stop by and say hello!”

Lavender Infusion

Measure 2 Tbsp Lavender buds for each cup boiling liquid (usually water or milk). Steep for 30 min. Strain liquid. Lavender Infusion can be used to flavor lavender lemonade, ice tea, cakes, cookies and sorbets. A lavender milk or cream infusion can be used to make Lavender Crème Brûlée, Lavender Ice Cream, Lavender Cheese Cake, Lavender Scones and more.

Lavender Tea

Steep 1 tsp. lavender for 1 cup of water for 3-5 min.A good recipe for insomnia, or when relaxation is the goal.

Raspberry Lavender Vinaigrette

½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons raspberry vinegar
1 tablespoon minced fresh lavender
2 tablespoons lime juice
Salt and pepper to taste

To prepare the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid, and shake until blended. Taste and adjust seasonings. Allow flavors some time to mingle.

Preparation:

Rinse peas, discard stem end and de-string if string is tough.  Put the oil in a hot frying pan.  Fry the peas hot and fast, add salt and pepper.

Preparation:

Rinse peas, remove the stem end and de-string if the string is tough.  Toss the peas in a bowl with sesame oil, sesame seeds, and salt (to taste).  Serve at room temperature.

Note: If the peas are too tough to eat raw, they may be blanched in boiling salted water for 2 to 5 minutes, drain immediately, then immerse the peas in ice water or cold running water before starting the recipe.

Chop and combine fruit. All to preference and taste.