Rethinking the Front Yard: Cities Make Room For Urban Farms

OPB features the Portland Fruit Tree Project, Sellwood Garden Club and Steve Cohen, food policy coordinator at the Bureau of Planning and Sustainability - listen or read here.

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.: BALI GUIDING

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SUGAR BEET SEED RULING

Victory! Court Finds USDA Violated Federal Law by Allowing Genetically Engineered Sugar Beets on the Market  (two excerpts below!)"In a case brought by Center for Food Safety and Earthjustice representing a coalition of farmers and consumers, a Federal Court ruled yesterday that the Bush USDA’s approval of genetically engineered (GE) “RoundUp Ready” sugar beets was unlawful."
"Sugar beet seed is

updates

Layer feed milled by two local farms! Buxton's Layer Pellets landed today.  And Q Bar's Local Layer Mash is on the way.  Both non-gmo, no soy and sourcing as locally as possible.  Small Farmers Journal - new issues for sale here.  Edible Portland and In Good Tilth also in.  White House Farmer's Market in the works.  Teaching Soils & Fertilizer section and helping Sarah Rose Brown with the Cover

Cover Crop Seed Prices

Please call or email to confirm stock & reserve your seeds or to place a larger order. See the Cover Crop Seeds link above for more information.
Organic Winter Peas: 1 lb - $1.75 / 5lb - $5.45 / 10 lb $10.20 / 25 lb - $22.10 / 50lb - $38.50
Organic Crimson Clover: 1/4 lb - $2.40 / 1 lb - $6.90 / 5 lb - 28.80 / 10 - 52.80 / 50 lb - $240
Organic Yamhill Wheat: 1 lb - $1.90 / 5 lb - $6.50 / 10 lb -

Gresham may reconsider rule against backyard chickens

"Bev Stout shares a glass of wine with her chicken, Baby Girl, in front of her Gresham home. The city is reconsidering its restrictions on owning chickens." Read the Oregonian article, by James Mayer, which also talks about Rules for Milwaukie and the new allowance in Forest Grove. Hillsboro sounds like it's in the works. Beaverton allows as "household pets" - I spoke about chicken keeping at

ORGANIC WINTER PEAS

Organic Frostmaster Winter Peas, grown in Oregon, are here! We just picked up this morning and will post prices and more info in a bit... Woo hooo! Seed cleaning for Organic Favas, Oats, Forerunner Triticale and Yamhill Wheat takes place next week and we'll be bringing it in. Hairy Vetch, Winter Rye, more Clover and other mixes should be ready next week, may not be organic, but grown in OR and WA.

Around the World: Japan

Here it is, the final photograph from my new book! This was the Big Bento Box Photo Shoot, an epic day of cooking, set-up, and photography. I wanted to show every bento box menu I made for the Japan section of Around the World;I've been so inspired by Japanese bento culture, I couldn't leave anything out, and I also included lots of tips on how to make your own bento-style vegan lunch boxes.

Okay, let's start with the red Laptop Lunch Box: Zaru Soba (cold noodles with dipping broth) with Carrot and Daikon Salad, edamame, and persimmon.

In the pink bento box: Tofu Tamagoyaki with Potato Salad Balls, Octo-Celery (instead of the ubiquitous octodog, because vegan hot dogs won't curl, and celery is healthier anyway), Cucumber Sushi Rolls, cherry tomatoes, a Botan Rice Candy, and kiwi and watermelon stars.

In the small red bento with red apple side dish: Onigiri (rice formed into shapes by hand or with a mold), vegan chicken nuggets, Stir-Fried Arame with Carrots and Ginger (this is one of my favorite dishes from the entire book, btw - sooo good!!), Radish Rosettes, and Apple Bunnies.

Finally, in the two-tier kitty bento: Tofu Tiger on a bed of rice, Carrot-Cucumber Tulips, Broccoli Salad with Daikon Flowers, and some strawberries.

Except for the Laptop Lunch Box and the apple all these bento boxes were from I Love Obento!

Link: Vegan Lunch Box Around the World.

Benefit Feast for SE Portland Urban Farmer Seedbank Project

"What if you could come on out to support a wonderful cause, listen to live music, feast on the freshest produce you've ever tasted, drink special preview beer from Portland's newest brewery and celebrate the harvest with the Urban Farmers of Southeast Portland, all for less than you'd normally pay for a couple of cocktails? This weekend, you can have it all."This Saturday, September 12th from 2

Beetle Banks, Beneficial Insects and Native Pollinators

A Xerces and Farmscaping for Beneficials Field Class for Small Farmers!Friday September 11, 2009 10 AM – 4 PM Dancing Roots Farm, Troutdale, ORA free on-farm field class for small farmers interested in learning about insect predators, parasitoids and native pollinators and the on-farm habitat that support them. We will cover in-depth the life cycles, ecology and identification of these organisms,

.: film gratis

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.: film gratis

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.: film gratis

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Around the World: Hawaii

Here's another picture that didn't make it into the book, but I'll show it to you here! This is my Hawaiian Luau Lunch Box: (starting far left) Tropical Fruit Salad (mixed tropical fruit with coconut cream), Maui Onion Dip with sugar snap peas, Huli-Huli Tofu (grilled tofu with a Hawaiian-style barbecue sauce, and Aloha Sweet Potatoes (roasted sweet potato and yam topped with yummy toasted coconut).

Okay, so maybe the fabric is a bit busy, but I still had a lot of fun making and setting up this lunch box! You can have fun when you make it, too, by including a paper umbrella to garnish the fruit salad or wrapping your lunch box in a plastic lei.

Speaking of lunch boxes, this is another Lunchsense, size medium. The website says that this is the most popular size for grade school kids, and if you get it in this bright construction-worker orange, I'm sure your kids will never lose it!

Link: Vegan Lunch Box Around the World.

InFARMation (and Beer!)

Tonight at Roots Organic Brewery - 1530 SE 7th Ave. in Portland!Friends of Family Farmers presents:September 8th: Author and food activist Jill Richardson will be in town to discuss her new book Recipe for America. The book demonstrates how sustainable agriculture—where local farms raise food that is healthy for consumers and animals and does not damage the environment—offers the only solution to

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September, but it's not quite Spring yet.



For most of Adelaide Spring is deemed to start on the 1st of September but here in the cool Adelaide Hills it does not really arrive till around the equinox.

It is very noticeable from the winter solstice that the days are lengthening, the buds start swelling, chooks start their laying season after the moult, the geese and wild birds start nesting. All signs that Spring is approaching but not yet here. The soil is cold and the sound of ‘squish’ comes to mind as the valley struggles to take in anymore water. The plants are smiling as they know there will be enough moisture to get them comfortably through the coming Summer. Such waterlogging could be a problem but the berries are all planted on raised beds. The weeding needs to be delayed to the end of September early October so as not to damage the soil.















With the tragic loss of little Hebe back in May we have finally found a replacement fox deterrent/poultry guard. .Late August saw the arrival of our new ‘family’ member Mika, a 9 month old kelpieX . Who is very keen and already progressing very well in her retraining.









Frank is also enjoying having another dog to run

and play with as well as sharing the guard duties.He is more than a little bemused at her passion for toys especially balls.















The geese have been sitting for 3 weeks so next week we expect to see goslings.































When the soil warms a little and the rain and excess water has soaked in it will be time to get stirring and put out the Spring biodynamic preparations.

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Around the World: Indonesia

Indonesia -- land of tempeh! For those of you not familiar, tempeh is made by cooking and fermenting whole soybeans until they form a solid cake that can be sliced and steamed or fried; it has a nutty, mushroomy flavor and a firm texture. Nutritionally, tempeh has more bioavailable protein than tofu or plain cooked soybeans, and the fermentation process makes it easier to digest. So thank you, Indonesia, for inventing my favorite soy food and a vegan protein powerhouse!

Lunch inspired by Indonesia: (clockwise from top right) Golden Indonesian Tempeh, made with a sweet soy sauce - brown sugar caramelizing glaze and a touch of spicy chile, Indonesian Vegetable Pickles, tangerine and star fruit, and Yellow Coconut Rice. The rice is garnished with a Chile Blossom (Have I mentioned that the new book includes an entire chapter on lunch box garnishes? Indeed it does!)

The vegetable pickles include lots of shallots, a member of the onion family which might not be familiar to all of us here in the West but is used extensively in Indonesia.

Link: Vegan Lunch Box Around the World.

Around the World: Morocco

Oh, I can't look at this picture without wanting to make and eat this all again! This is the menu for Morocco: Moroccan Tagine, Orange Couscous, tangerines (named after the city of Tangier, in Morocco!), and Cinnamon-Sugar Almonds.

Tagine is a thick Moroccan stew made with chickpeas, vegetables (tomatoes, zucchini, butternut squash, and peppers), raisins and spices, served on a fluffy bed of couscous. Couscous looks like a grain but is actually a tiny semolina pasta; it is a staple food in the cultural area of North Africa known as the Maghreb (west), which includes Morocco, Algeria, Libya, and Tunisia. So there you go -- your geography lesson for the day!

The toasty, sugared almonds are actually even better using whole blanched almonds (almonds without their skins), but I wasn't able to locate any locally for the photo shoot.

Link: Vegan Lunch Box Around the World.