Port Townsend Library Dessert Auction: Cranberry-Raspberry Slump

I was so surprised and happy when the Port Townsend Library chose The Northwest Vegetarian Cookbook for their featured book at their annual dessert auction next Wednesday, November 17th at 7pm. I have loved libraries forever. Well, ever since Nancy Drew became my hero when I was young. I checked-out every mystery the library had back then, and it's the still one of my first choices for books, magazines and information today. And beautiful vintage libraries like The Port Townsend Library are so cool they should be tourist destinations..

At the risk of sounding like a hick, I've never heard of a dessert auction. Also I was curious when Cris Wilson said they didn't have a stove or kitchen for the event. Where would I'd be doing the demo? I like to picture things before an event, but most of the time for cooking demos or classes, there's no way around it, I have to show up early and get a picture in my head for a presentation. No stove. It certainly reduced the possibilities, so I picked Cranberry-Raspberry Slump.

A slump is just about as old-fashioned as you can get. Fruit (usually berries), simmer with sweet dumplings steaming on top. A slump also doesn't need a burner if you have an electric skillet which is exactly what I need if the event doesn't provide a stove. Just mix the batter and drop dumplings onto simmering fruit and cover. The secret is in the ingredients. That's the general story with local food.

A Cranberry-Raspberry Slump was also my first choice because cranberries are simply meant to be paired with raspberries. The first time I combined these two characters, I immediately knew that all they needed was orange juice, a little Grand Marnier, and orange zest.

As for the word "slump," I'd like to give the person who named this dessert a word or two about recipe names. It's too late now, but to me, slump sounds like peasant food. At least it's better than a grunt, which is the same thing from another region. But forget the name for a minute and consider this: a slump is Nigella Lawson easy to make. And if more people suddenly showed up for dinner, double the amount of fruit and sweetener, and it still works. As for the dough-- if you have access to freshly ground local flour, please use it because it really makes a huge difference in flavor.

The best part about this recipe is that I must test and retest this recipe before the event--just to make sure it works, of course. You never know. So for the first version, I wanted those berries simmering and daylight was fading, so I gathered the ingredients quickly. Natural light poses such photo dilemmas in fall and winter.
I found whole-wheat pastry flour from Dunbar Farms in Southern Oregon where I visited last summer and learned about grains, beans and wine in that region. It's food with a story, I know, but I love that I know exactly where the ingredients come from, and it's even better when I know the farmer who produced it. I also had a partially filled bag of Nash's Whole-Wheat Pastry Flour. I've mentioned in previous blog entires that Nash's flour is so sweet and tasty.

I didn't totally thaw the raspberries from Rent's Due Ranch, and it doesn't really matter because the berries thaw as the sauce bubbles and cooks.

Here's the recipe:

Cranberry-Raspberry Slump

(Serves 4)

2 cups fresh cranberries

2 cups frozen raspberries

1/3 cup fresh orange juice

1/2 cup sugar

1 tablespoon arrowroot

1 tablespoon Grand Marnier

1/3 cup milk (diary or soy, plain or vanilla

1 tablespoon lemon juice

1 cup whole wheat pastry flour

2 to 3 tablespoons sugar

2 tablespoons baking powder

1 tablespoon orange zest

2 to 4 tablespoons butter

1.Heat a heavy skillet over medium heat. Combine cranberries, raspberries, orange juice, sugar, arrowroot powder and Grand Marnier in the skillet. Lower heat and simmer 5 minutes. While the fruit cooks, prepare the dumplings.

2.Combine the milk and lemon juice in a small bowl and set aside. In a medium-size mixing bowl combine the flour, sugar, baking powder and soda, salt and orange zest. Mix well, making sure there are no small lumps of baking soda. Cut in the butter until the mixture has a mealy consistency. Add the milk and lemon juice and stir until a fairly thick but still sticky batter forms.

3. Drop the batter from a heaping teaspoon onto the simmering fruit, going around the outside of the pan until you reach the middle, covering almost all of the fruit.

4. Cover and simmer until the dumplings are done, about 40 minutes. Serve in individual dishes with the simmering fruit ladled over the dumplings.
This dessert is best eaten hot with a generous scoop of ice cream, coconut sorbet, or whipped cream. This recipe is rated 4 PAWS UP.

Creamy Cauliflower Soup from Ayers Creek Farm

Last time I visited Ayers Creek Farm in Gaston, Oregon, Carol Boutard invited me to lunch. The creamy cauliflower soup was to-die-for delicious and I wanted the recipe.

This past Friday, I got a card from Carol with two recipes, one for curried stock and one for a cauliflower soup. When I was at the market on Saturday, I got the cauliflower and celery from Willie Greens Organic farm and carrots and potatoes from Let Us Grow (who, by-the-way, needs farm help desperately or they may not return to the market next spring.)
Anyway, back to soup and stocks. I have to admit, I often cheat and add the vegetables, herbs, and spices to the water for soup instead of layering with stock. But I wanted this recipe to turn out, so I made the stock first. And when I was finished, I remembered that stock doesn't really take much time at all, even for a lazy cook like me.
Here's the recipe:

Curried Soup Stock

(6 cups stock)

2 carrots with tops, roughly chopped

2 celery stalks with leaves, roughly chopped

1 small onion, skin removed, roughly chopped

2 tablespoons olive oil

1 small potato, chopped

Handful of parsley, chopped

5 garlic cloves, peeled and sliced

2 or 3inch stick of cinnamon

6 cloves

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/4 teaspoon cardamom seeds

1 teaspoon salt

8 cups cold water

Place carrots, celery, and onion in a heavy frying pan on medium heat. Add olive oil, stir and cook until onion is wilted and celery and carrots begin to soften—about 10 minutes.

Place remaining ingredients in a soup pot. Add the cooked vegetables, bring to a boil, then reduce heat, and simmer for 30 minutes over medium-low heat. Strain stock to use in curried soups and stews. This is also a great stock for cooking grains.

What I recall most vividly about lunch with Anthony and Carol Boutard was the warmth of the early autumn sun, the Indian spices simmering on the stove top, the grated marinated carrots and beets and the peppers drying in the sun streaming in the windows.

Carol's cauliflower soup was creamy without being overloaded with fat, and the flavor had a subtle curry tone. With each bite I wanted another, and I was sad to see this meal come to an end. After I got home, I emailed Anthony and Carol saying that I'd love to have the recipe, and when I got it, it was a gift that filled my day with sunshine and delicious memories.

Autumn is the perfect season for dipping into a steaming bowl of homemade soup, and the second day, this soup reheated is even better. I made a few changes, but have listed them as optional. (I haven't met a recipe yet that I don't try to tweak in one way or another.)

Here's the recipe:

Spiced Creamy Cauliflower Soup

(Serves 6)

1 large potato, peeled and chopped into cubes

1 small cauliflower, roughly chopped

1 onion, peeled and chopped (or 1 cup chopped shallots)

1 red pepper, chopped (optional)

1 tablespoon olive oil

3 tablespoons water

2 cloves garlic, pressed

1 to 3 teaspoons freshly grated ginger

1 to 2 teaspoons tumeric

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1/2 to 1 teaspoon sugar (optional)

2 to 3 teaspoons chopped Mama Lil’s peppers or 1/2 teaspoon red pepper flakes (optional)

4 cups curried vegetable stock

2 tablespoons lemon juice (optional)

1 cup plain yogurt

Salt and freshly ground pepper to taste

Croutons (optional)

1/4 cup or more chopped fresh parsley

Place potato, cauliflower, onion, and red pepper into a large pot over a medium heat. Add the olive oil and stir to coat. Add 1/4 cup of water, cover pot until bubbling, then reduce heat and cook for about 10 minutes.

Stir in the garlic, ginger, spices, sugar and Mama Lil’s, if desired. Cook for about 2 minutes, then pour in stock and bring to a boil. Cover, reduce heat and simmer for 25 minutes.

Puree in blender a few cups at a time. (Start with 1 cup, then add more soup to make 2.) Stir in lemon juice, yogurt and season with salt and freshly ground pepper. Garnish with croutons and parsley.

Next time I make this soup, I'll try adding a sweet potato to the mix--peeled and chopped, added in the beginning. And instead of yogurt, I'd add more lemon juice and maybe 1/4 cup almond or cashew butter to give that creamy mouth-feel texture--just a thought for moving in a vegan direction. One of the fun things about soup is tweaking it in new directions. My Cooking Assistant can't wait to get started.

Apple Pie Oatmeal

I often get on a breakfast kick and stay on it for an entire season. Oh, I'll eat a few different things here and there, but mostly I like consistency when it comes to breakfast. It's like a ritual for starting the day. In the summer, I was into smoothies made with fresh fruit, almond butter and ice. This fall, it's Apple Pie Oatmeal.

When I was a child, I didn't have a clue about oatmeal. Mom ate it when she was a child and never liked it, so she never served it. I usually ate cold cereal or fruit. When I got older and tried oatmeal, it was a lame instant version that my sister and I brought camping. I hated the paste-like taste, yet it wasn't the oatmeal because I liked oatmeal cookies, the oatmeal topping on crisps and granola.

Still I felt like something was missing and I wanted to join the ranks of those who enjoy a bowl of hot steaming oatmeal, but if I was going to join the crowd, I had to tweak the flavor significantly.

I started adding things, and aside from dried friut, one of the first things I added was walnuts.
I've loved walnuts since I was a child. Now I buy them from Grouse Mountain Farm. The sweetest walnuts I've ever tasted, you can just roll them under your palm and they crack open. Then you gently pick the whole halves of the nut from the shell. I bought an entire box of them this past weekend at the market, that's how much I like walnuts.

The next thing I added was an apple. I usually pick something other than a golden delicious because I love those the best. But I only love them from Cliffside Orchards. I got some organic goldens from a natural foods recently and the flavor was disappointing. Thin and watery with a slight hint of soap, I could see why many people detested these apples.

When I told Jeanette Herman of Cliffside Orchards about the soapy flavor, she looked puzzled. Then she said it sounded like there was an aphid problem and maybe too much "Safer" (an allowed organic treatment for aphids) was sprayed. A very old-fashioned variety, goldens have thin skins, which makes them more fragile than other apples. Jeanette also said goldens are a hard sell because so many people recall the dismal golden delicious apples of their youth. Jeanette's husband Jeff harvests these apples and he said he tastes them on a regular basis before harvest to determine if the apples are ripe. I can't imagine big farms harvesting this way. but the secret of great apples is to pick at the peak of sweetness.The next thing I added was Rockridge Orchards apple cider in place of water. I've tasted plenty of cider and the thing I love about Rockridge Orchards is Wade Bennett makes a variety to choose from and the flavor is, well, it's just the best. My Cooking Assistant gives my new Apple Pie Oatmeal recipe four paws up.

Apple Pie Oatmeal

Serves 1

This recipe is adapted from The Northwest Vegetarian Cookbook. I’m sure if I’d tried apple cider, blueberries and walnuts then, this would have been the version in the book.

1 apple (any variety), cored and diced

1/4 cup dried blueberries

1 cups apple cider

1 cup old-fashioned oats

Water to thin

2 tablespoons chopped walnuts

1. Bring the apples, dried blueberries and water to a boil in a small to medium saucepan over high heat.

2. Add the oats, reduce the heat, and simmer until the oatmeal has absorbed the water and is thick, about 5 minutes. Thin with water, if necessary.

3. Serve topped with chopped walnuts.

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Chimichurri

When I was researching the recipes of Argentina, for an article I was writing for Vegetarian Journal, I spotted chimchurri (Argentine Parsley Sauce). I was immediately intrigued. People in Argentina put it on meat, but what sauce doesn't go over the ubiquitious asado in Argentina? The sauce is thick and green, and I was thinking of something light like quinoa and corn, so you can taste the garlic and parsley the essence of chimichurri.

I'm a sucker for parsley, but not the Italian flat leaf kind that so many people seem to gush over. Like a lettuce nerd who adores the iceberg variety, it's all about the crisp texture and mild flavor of curly parsley. JoanE from Rent's Due Ranch agrees with me. It's the Ozzie and Harriet parsley of my youth.

I remember parsly as a garnish on restaurant plates when I was a child. "It's just a decoration; it's not to eat," Mom said when I reached for it. I couldn't help eating it when I thought she wasn't looking, I loved the way it crunched between my teeth.

The season for parsley is nearly over. I didn't see any at the market this past weekend, but we had lots of it growing right outside our front door. In fact, I was all set to make parsley-rice when I spotted the chimichurri recipe.

I adapted this recipe from The South American Table by Maria Baez Kijac. The sauce isn't too spicy but it's got sufficient garlic for a kick, which puts it right up there in my book.

ARGENTINE PARSLEY SAUCE (CHIMICHURRI)

(Serves 6)

1/4 cup boiling water

1 cup finely chopped parsley

1/2 cup apple cider vinegar

1/2 teaspoon salt

4 to 5 cloves garlic, pressed

2 teaspoons dried basil

1/2 teaspoon oregano

Generous pinch of cayenne

2 Tablespoons extra-virgin olive oil

Pour the boiling water over the parsley. Stir, then add, cider vinegar, salt, garlic, basil, oregano, cayenne, and oil. Whisk until well blended. Refrigerate for one hour. Whisk again before serving.

While the chimichurri was refrigerated, I cooked some tepary beans I got from Rancho Gordo in San Francisco. I chopped, then sauted some peppers I'd gotten from Anthony Boutard of Ayers Creek Farm. Then I steamed some quinoa and corn.
My Cooking Assistant likes the looks of the quinoa and beans but parsley--it's one food he won't touch.

Apple Bones, An Apple Sale, and Apple Tastings

It's a race to get your favorites from the markets, and with so many varieties, it can be daunting this time of year. I spotted these Bramley's Seedlings at the San Francisco Ferry Plaza Market and grabbed a few for my morning favorite: Apple Pie Oatmeal, a recipe from my book. I'll snap some photos and write a post about it next time. There were lots of apples at the market and this weekend the Ferry Plaza Market is hosting an apple tasting. I saw the flyer for the event and I wished I could stay just so I could taste the differences between Washington and Californa apples. I was sure the colder Pacific Northwest made a difference in apple flavors.

After I arrived home from San Francisco, I listened to a phone message from my friend Bill Davis, "The apples are in, call me if you want some." I smiled wondering what varieties he had this year.

Bill is retired and he volunteers once a week for WSU Ag Research Center in Mount Vernon. Every week he does a lot of work with tree fruit there and rarely asks for any reimbursements. At home, Bill raises mason bees and is an expert with raspberries and tree fruit, especially apples. He also volunteers for the Seattle Tree Fruit Society, a group that works with expert and amatuer tree fruit growers and shares information on growing, grafting, and growing techniques.

"I'll take 10 pounds of Jonagolds," I blurted without hesitation. My apples were gone, and these apples are a cross between two of my favorites--Golden Delicious and Jonathon. Also, I wasn't sure what Grouse Mountain Farm was bringing to the U-District market this week or if Cliffside Orchards would be there, two of my favorite apple-growing farms. This season I'm devouring about 4 apples a day, and my Cooking Assistant loves apples so much he devours cores which I've nicknamed "apple bones." On Finn's wish list is a plate of apple slices with Massa Organics almond butter. Dream on Cooking Assistant.

Bill told me the Tree Fruit Society's annual apple sale is this Sunday, October 31st, at the Center for Urban Horticulture. I went to this apple sale a few years ago and the number of varieties they sell is almost intimidating. And how can you possibly remember them all? It's worth going to this sale to support these growers and to see the abundance these dedicated growers produce. You can also find out how the apple farmers deal with coddling moth and apple maggot--two persistent apple pests.

Before I left, Bill asked if I wanted to try a few different varieties, which of course I did. The last one he handed me had "White Winter Pearmain," written in tiny letters on the bottom. This apple variety was first recorded in 1849 and is believed to have originated in the eastern part of the United States.

My Assistant found it right away. The flavor is mild-sweet-tart, but the crunch is perfect and it has plenty of juice with each bite. I imagine it as a great variety for caramel apples.

In addition to the Tree Fruit Society apple sale on Halloween, the University District Farmers' Market is hosting an Applepoloza with apple tastings this Saturday at 10am. Be sure to vote for your favorites. And check out the apple pie making demonstration from master pie maker Kate McDermott. Pies are so popular now and who doesn't want to know the secrets of which apples to use or how to make a flaky crust? This event will no doubt draw more people and make the market a very busy place on Saturday so since parking is limited, walk, take a bus, ride a bike, carpool or just get there really early. I'm getting there early to meet some friends. Hope to see you there.

Empanadas, San Francisco, and the Scoop on Rancho Gordo Beans

I love it when I go away from home and find exactly what I need without even looking. That's what happened last weekend when I met my daughter Jennifer who lives in Phoenix and my neice Roxanne who lives in San Francisco. We met in San Francisco for a girl's weekend getaway. Mostly I wanted to disconnect for a few days, relax, and discover something new, and I really wanted to catch up with both of them.

Jennifer and I visited a pet store to get treats for dogs we both left behind. It was this cute little place on Castro street where I bought a small bag of gourmet dog biscuits and a stunning schoolboy outfit for my assistant.

Empanadas

Not far from the store we met Roxanne and we stopped for lunch at this charming little place called Urban Bread. As soon as I spotted the veggie empanadas, I knew I had to have one. I've been trying to create empanadas for a veganized Argentina recipe article for Vegetarian Journal and I hadn't been having great success with the dough. I know veggie anything from Argentina sounds odd, but trust me, there are food options beyond the ubiquitious asado in Argentina.

The empanada was perfect. The outside of the pastry had a shine to it and tasted like an egg white had been lightly painted over it, and the flaky crust crunched ever so slightly in my mouth tasting very rich like puff pastry. The delicate flavor was so good, it had to be loaded with butter. It will be a challenge to make a vegan version, especially if it requires lower fat ratios, but this tasty near perfect empanada gave me a goal to shoot for with my own recipe.

Autumn in San Francisco

I must say we walked, and walked, and walked some more and the weather in San Francisco felt like home with the grey days and all the drizzling rain. It was a little warmer than Seattle and not as windy. The cold here seems to trigger bright fall colors in leaves that fall from trees. If I lived in San Francisco I'd definitely miss all the gold, orange, and red tones we get in the Northwest. Nothing but brown and grey in San Francisco.

I insisted we all visit the Ferry Plaza farmers' market again. (The three of us also got together last year and my request was the same. Who cares about plays or movies? I want to see the markets!) Roxanne says the smaller markets have better prices and more character, but I like touristy things and I wanted to visit Book Passage Bookstore, check out the fresh figs and get more almond butter from Massa Organics.

As we walked, horns blared, trolley cars rattled and there were lone people ranting about politics or chanting about God and the world on various corners. Sidewalks were packed and as we drew closer to the market, street musicians played every kind of instrument.
Rancho Gordo Beans

I was surprised that one of the first vendors outside the market was Rancho Gordo Beans. I knew about these beans from the Veggie Queen. Check out her video on how to cook beans in under 10 minutes. I also read about Rancho Gordo beans on 101 Cookbooks and I became very intrigued.

It used to be easier to buy heirloom beans in Seattle. In the 1990s, PCC Natural Markets stocked many varieties, but through the years the numbers dwindled and now it's hard to find heirloom beans in any natural food store here. (Okay, maybe Delaurenti's near Pike Place Market still has some, but those are definitely not anything locally grown.)
I must have paused at the table starring at the Heirloom Beans book a little too long before moving on to the beans, but about a week ago when I had lunch with my editors at Timber Press, they mentioned a Rancho Gordo book in the works. I remembered the conversation as I flipped through the book, perusing the recipes. I was puzzled: Why Rancho Gordo would have two books?

"Can I help you?" A woman's voice asked.

Startled, I looked up and blurted: "Are you doing another book with Timber Press?"

"Oh that," she replied in a matter-of-fact tone. "It will be really different than this one," she said. "I think the editors changed the focus of the book in the middle of the project, as I recall," she added.

Still, I'm intrigued. If not a recipe book what will it be?

Now there are two books I definitely want to get next spring from Timber Press--one on corn from Anthony Boutard and this Rancho Gordo bean book. This small Northwest gardening press is definitely branching out into the food world in a compelling way.

As I gathered bags of beans, I tried to restrain myself. Lugging heavy bags around San Francisco is not my idea of a fun time, but on the other hand, I could easily have taken one of every variety. That's how excited I was about finding Rancho Gordo beans. I found flageolets for my friend Patty who has had no luck finding these beans in Seattle; I got tepary beans, an heirloom variety from the Southwest that I haven't tasted for years, and best of all I found prepared hominy (dried corn)--another common ingredient in recipes from Argentina.

Sometimes you just get lucky and find exactly what you need.
My Cooking Assistant gets props not only for wearing goofy clothes but for really getting into the act and looking as intrigued as I am by Rancho Gordo beans.

Getting Ready for Winter at Ayers Creek Farm

This past weekend was hectic but I'd been looking forward to stopping at Ayers Creek Farm where Tito rules the fields.

Two days before I visited Ayers Creek Farm, I drove to Portland and had lunch with my publishers, and after an overnight stay at a cheap motel, I had a cooking demo Saturday morning at the Portland farmers' market. Okay, I went obsessively early and shopped for myself briefly. I couldn't pass up the hearty guavas, figs. or the artichokes but as I went from booth to booth, I quickly discovered the abundant garlic at Seattle markets was non-existent in Portland and I needed it for one of the recipes I wanted to cook. Where were the garlic braids of fall? Are we that far apart in growing seasons? I found one farmer selling garlic at the market, so it was perfect for the Garlicky Greens. I'd actually picked the recipe because it called for lots of garlic, sauteed until it caramelized and turned sweet. Caramelized garlic tames bitter greens.

Anyway a fun cooking assistant, Allison Jones showed up to help with the demo and she was funny, energetic, bubbly, and totally self-confident. I got Allison's blog before I left. It just seems to be the first thing you ask anyone these days. With so many bloggers, it's hard to keep up with them all, but check out her blog and discover what drives this Portland foodie.

In Corvallis that afternoon, I did a meet and greet at the GrassRoots book store, then an evening of catching up with my amazing editor Lorraine Anderson, who graciously cooked a black bean and corn pizza from my book for me. I fell asleep early and like my Cooking Assistant might say, I slept like a puppy. The next morning I headed for Ayers Creek Farm in Gaston, Oregon.
I hadn't visited Ayers' Creek Farm since I interviewed Anthony and Carol for my book, in the summer of 2008. This time I'd get to see how Anthony and Carol prepare for the winter Hillsdale farmers' market. They're scheduled to sell there from December through February and corn or polenta is one of the products they bring. It's made from flint corn (above). Anthony takes it off the cob and grinds it. The polenta is mostly yellow with little flecks of red from the flint corn. (Freshly ground polenta. How cool is that? I'm dreaming about the sweet flavor already.)

Anthony is also busy drying beans. Most dried beans are machine harvested but the Boutards let the beans dry in pods on the plant for as long as possible, then the beans are all hand-harvested and laid on screens before they're separated from the pods. The beans and grains are placed on screens in a room with fans and a dehumidifier to keep them dry. Carol told me they're prone to mold if you just spread either beans or grains on plastic. "You could easily lose all the grains or beans if you don't have air circulation." she'd said.

Look close and you can see some of the black beans separate from the pods, here.


'Can you stay for lunch?" Carol asked. She didn't have to ask twice. I love their over-sized kitchen and the colorful shredded carrots and beets looked perfect. Carol stirred, a creamy cauliflower soup and when she brought out a loaf of crusty artisan bread, I was in heaven. The lightly curried creamy soup was perfect on such a beautiful sunny autumn day.

I spotted these hot peppers drying in the sun and I had to snap a quick photo. These will also be sold at the winter market.
We sat down to eat and in our conversation I discovered Anthony just wrote a book about corn--all phases of corn from baby corn to polenta. The book will be printed by Timber Press and it sounds like it will be available next spring. I'm putting Anthony's book on my wish list now, and I'll preorder a copy, that's how much I'd like to read a book by Anthony Boutard.
I couldn't stay long because it's a long drive from Gaston, Oregon to Edmonds and Anthony and Carol had to get back to autumn farm chores. I felt like I'd interrupted enough already. Carol had to wash pumpkins and Anthony had to get the wheat crop planted.

"Would you like a few tomatoes, before you go?" Carol asked. She told me the tomatoes would be great roasted and made into sauce for winter. I couldn't believe this generous offer. Our own tomato crop got blight and we lost every tomato plant. Tomatoes grown by the Boutards were a lovely gift. We rode out to the rows of tomatoes with Tito, who loves all aspects of farm life.
I was tired, so I confess that I listened to The Girl Who Played With Fire on the way home and I got sucked into the story and almost wanted to keep driving just find out what happened to Lizbeth Salander.

My Cooking Assistant was so impressed with the box of tomatoes and peppers from one of my favorite farms. People who live in Portland--you are so lucky to have such great farmers like the Boutards!