seeding onions

by cathy on February 13, 2012

I really enjoyed reading this blog post from Gathering Together Farm about seeding onions.  It’s fun to see behind the scenes at a farm and to see an electric seeder machine up close.

Now I would like to show you how Curious Farm seeds leeks:

Using our favorite tool — benign neglect — we allow some of our leeks to bolt and flower.  We say it’s for the bees.  Bees love onion and leek flowers.  Did you know that?

Then the flowers dry up and fall over, get rained on, and become papery skeletons of their former selves.

Then one day in winter, we go outside to put some dried leaves and other garden debris in the compost pile.  When we pick up the leek flower, we see the seedlings growing right there where the dead flower fell over — hundreds of them, just from one of last year’s forgotten flowers.

leek seedlings

In a few days, we will separate these hair-like leek seedlings and replant them in a new bed.  Many will survive and produce beautiful leeks.  Because this seed grew on its own from leeks that were happy in our soil, they’ll have an even better chance of growing well than other leek seedlings.

Curious Farm :  we take lazy gardening to new heights.

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another fun class!

by cathy on February 4, 2012

Why would you want to take a class at Curious Farm?

Because you can choose from a bounty of delicious organic vegetables and spices when making your sauerkraut, kimchi or pickles.

table full of organic produce for making sauerkraut

Your teacher is encouraging, thorough, and wears a pretty apron made by Chelsea Phillips (who will give me the link to her Etsy store as soon as it’s up).

cathy in apron, trying not to break the camera

When you arrive, everything is in order.  You have your own space for working.  There’s time to sit on comfortable furniture and try different fermented foods and become inspired by new flavor combinations.

kitchen before the class

Then things get messy and fun as we turn our vegetables into sauerkraut or kimchi.  Notice tea cups (and imagine paper plates).  There’s plenty of time for more kimchi or a turnip pickle.

working with the vegetables

When we’re all done, we put on a sauerkraut parade and show off our colorful jars of happy, ready-to-ferment vegetables.  You get to take the jars home and re-use them over and over as you make your own creations at home.

finished sauerkraut on feb 4th

I really love to teach folks how to make fermented foods.  It makes me want to fly with joy.  I’ll teach more classes this summer and fall and will post dates here on the website.

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spring quickening

February 2, 2012

Today is Imbolc/Candlemas/Brigid’s Day/ Groundhog’s Day.   All of these holidays have something to do with looking for signs of spring or returning to the garden again to prepare for the coming spring.  This is the day mid-way between Winter Solstice and Spring Equinox, and we can see signs of spring everywhere if we look. Today I [...]

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Curious Farm Spicy Radish Kimchi now at Food Front

January 5, 2012

Food Front on NW Thurman Street in Portland now carries Curious Farm Spicy Radish Kimchi.  This variety of kimchi is very traditional, spicy, yet balanced in the way that it delivers heat. Spicy Radish Kimchi is wonderful served with meats and fish.  It’s also delicious when tossed with rice or noodles.  Sometimes we even put [...]

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merry solstice

December 15, 2011

 

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sunshine!

December 9, 2011

I am uncrocking a batch of Curious Farm Ginger-Turmeric Tonic Sauerkraut this morning, and the color is glorious.  The smell is delicious — gingery, warm, uplifting. Come to Food Front on NW Thurman Street this Sunday, December 11th, from noon – 3pm and try some of this healing sauerkraut.  It’s a burst of sunshine to [...]

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pink lady at food front

December 6, 2011

Two bits of news: Food Front on NW Thurman Street now carries Curious Farm Pink Lady Sauerkraut. During the Beaverton Farmers Market season, Pink Lady became a real favorite — even among customers who swore they didn’t like sauerkraut. The organic pink lady apples mix with the cabbage to make a sassy, bright-tasting sauerkraut that looks [...]

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