Sunday, April 25, 2010


A dream has come true: Brent has become a farmer! He took a part time job with Lost Creek Farm working at their stand at the farmers' market and will start delivering for their CSA in June. Soon he'll even be working on the farm, as well. Super exciting! The free organic veggies and starts that he brings home are an added bonus. I'm even learning to love Swiss chard (more on that later).

After a trip to visit Dad at the market stand, the boys raised some heck at Palace Bakery while Brent and I ate an extraordinary pumpkin cookie with maple frosting. I must figure out a way to replicate this.

Ah, the Eugene Saturday Market. Some things never change...

And speaking of farming, we're growing things right in our own backyard. The boys love to dig and help with the garden. Jack is very helpful when it is time to water. Sawyer is less helpful- he mostly eats dirt and rocks, but what can you do..

Sawyer is farming some hair, that's for sure. Baby mullet here we come!

The rhubarb is back for a third year and looking quite promising. The garden is getting a major upgrade this season- photos to come!

Jack is growing some herbs in the kitchen windowsill.

Okay, summer- we are totally ready for you!

1 comment:

  1. How exciting! We actually joined a local CSA for the first time this year. I think we get to start picking up our goodies from the farm in a few weeks. I will definitely miss having our own garden, but this should be fun and a good way to teach Quinn at an early age where our food comes from and for us to be examples in healthy eating!

    Oh, and this recipe is awesome...and has chard! (from epicurious)

    2 tablespoons olive oil
    1 large onion, thinly sliced
    5 teaspoons curry powder
    1/4 teaspoon cayenne pepper
    3 14-ounce cans vegetable broth
    1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
    1 pound red lentils (about 2 1/4 cups)
    1 15-ounce can garbanzo beans (chickpeas), drained
    Plain yogurt

    Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
    Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.