Yard Fresh Pt. 31

June 19th, 2015
My new batch of miso salted in and in the crock! The oldest I have now that's still fermenting is 5 years old.

My new batch of miso! The oldest I have now that’s still fermenting is 5 years old.

Well, well, well, it’s been a year since I did one of these installments. Time flies when you’re having fun and I’ve been having a lot of fun lately. Candle both ends as usual. The last Yard Fresh I wrote in May 2014 right when my kitchen was going into remodel surgery. That seems like years ago — so many parties and dinner parties and cooking fun has transpired in it since. I am so grateful to my good friends at St. Johns Design Build for making my kitchen dreams come true. I couldn’t love my kitchen more or recommend these fellows more highly for any home remodel project.

I’ll get to the food photos in a second but here’s a quick recap. of the past few months. I got to do my very first writing residency for my novel at The Sou’wester in April and it was awesome. I cranked out 3,000 words a day on average and even managed to cook and eat all kinds of tasty treats that you’ll see below. I also got to go to San Francisco in early May to interview one of my food heroes Mark Bittman for a magazine I’ve subscribed to and loved for years. That interview won’t publish for awhile and I’ll be sure to let you know when it does.

For now, I’m still loving my work at Hawthorne Books which recently merged with Dzanc Books, working on my novel one day a week, we just finished the Tasty Cookbook proposal (we originally proposed a brunch book but now it’s AM plus PM dishes mmmm) and our agent is sending it out, I’m working on a hard cider book with someone near and dear, we’re about to set the date for the 6th Annual Portland Fermentation Festival this fall and get cracking on that again, I’m doing all kinds of fun things with Team Gorham as always, and I’m working on something with the fine folks at Inkshares this summer. Sheesh. That’s a lot.

This summer I plan to be the river rat that I always am when the days are long and this time around it will often be with my sweet, sweet fellow Jimbo. That makes me very happy. I also plan to camp and cook outside a lot and use my pie irons often. We’re going to the Outer Banks with my family in a month. I have 200 bottles of homemade plum wine to bottle this year from the Brooks Plum tree in the front yard. And, you know, drink. Friends make the world go round so I will be playing in the sun with them a whole heck of a lot in upcoming months.

Hope you’ve been working on good projects, having fun with friends and family and cooking and eating delicious food. I harvested my garlic one month early this year — so hot these days! — and now I have flashy trout’s back lettuce and kale and soon tomatoes, chiles, zukes etc. SUMMMMMMMMMER! Love to you and hope you have an incredible summer. Do all the fun things as much as you can. Summer is magic and it always goes fast.

I didn't actually cook this buuuuut isn't it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

I didn’t actually cook this buuuuut isn’t it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

Potato taco time! My friend Raquel's late mom Anna taught me how to make these. These mean summer and love to me.

Potato taco time! My friend Raquel’s late mom Anna taught me how to make these. These mean summer and love to me.

Potato tacos at night aaaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Potato tacos at night aaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine in Grolsch bottles and getting fizzzzzzy.

Plum wine in Grolsch bottles and getting fizzzzzzy.

Flashy Trout's Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Flashy Trout’s Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Straining my homemade vinegars -- plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I've made a bunch of these and pineapple vinegar so far. Love them.

Straining my homemade vinegars — plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I’ve made a bunch of these and pineapple vinegar so far. Love them.

Nettle pesto fixings -- olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto fixings — olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto orzo with home canned tuna and pickled peppers.

Nettle pesto orzo with home canned tuna and pickled peppers.

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Backyard garlic harvest one month early this year.

Backyard garlic harvest one month early this year.

Razor clam deviled eggs!! Sou'wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Razor clam deviled eggs!! Sou’wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Mr. Bittman's wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Mr. Bittman’s wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

I'll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou'wester. Life is sweet.

I’ll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou’wester. Life is sweet.

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May 15th, 2014

My kitchen is being remodeled by my friends at St. Johns Design Build. Yeah, yeah, yeah!

I haven’t done one of these since last summer! Holy shit time flies. Lately I’ve been wishing that there were a way to expand time to fit more of the best of life in. I don’t necessarily want the days to be longer I just want to be writing, sailing, cooking, loving, swimming, travelling and on and on and on contemporaneously somehow/someway. So that each would be enjoyed fully but a different part of me would be present for each. I’ll go do some more drugs now. Sorry.

So, I’m getting my kitchen remodeled! Finally. My super talented friends at St. Johns Design Build (they don’t have a website yet but once they do I’ll shout it out here) — Brian McVay, Clarence Jacobs and Rude Graves — are kicking ass doing a complete overhaul. Things that I’m really looking forward to: the original fir floor being sanded and finished, my new-to-me kick-ass professional-style Dynasty gas stove, sweet-ass tiling by Rude, old bleachers made into beautiful new cabinets and drawers and shelves by Clarence, a bar, maple chopping block peninsula, paperstone counters and all sorts of other magic by Brian and crew. Life is sweet. I’ll put up some photos of the progress in the next several weeks.

In the meantime, near and dear friends in the neighborhood are happy because I’ve been using their kitchens more and I also have a funky little interim kitchen in the back of my house in the utility room with a hotpot, rice steamer and toaster. It works and it’s actually been fun to have some cooking restraints. It’s like camp cooking, boat cooking etc. — pushes you to be creative and work in new ways with what you’ve got.

It’s been a really fun spring so far and I hope you’ve been doing well too. I just finished writing the Tasty Brunch Book proposal with John (now it’s with our agent, next to the designer), I’m working on all sorts of food-plus projects at Hawthorne Books, working on a still secret book project, little here and there on my novel and Food Lover’s Guide to Portland 2.0 review copies go out NEXT WEEK and it publishes in three short months. Madness. In the very best sense of the word.

Here’s what I’ve been eating. What have you been cooking and eating?

Miso, bacon, fish sauce, broccolini spaghetti. Really good.

Mission Street Food's Braised Sausage with my friend Kalera's kraut, Reverend Nat's Hard Cider and house German sausage from Western Meat Market on Lombard.

Miso rice with homemade kimchi.

Rice cooker steamed Dover sole in homemade miso/ginger/lemon sauce with asparagus.

Nettle'ing with Jess. Made all kinds of dishes with them. Morel nettle risotto, sauces, tea yada yada. Love nettles.

My haul.

Found this huuuuuge morel in my backyard. Was too waterlogged and gone to eat but still had...

The last of the dehydrated/foraged ones from last spring. Have been making a lot of risottos with them. My friend Jess, different Jess, took these from the Mother's Day risotto I made for her and Rich with red-veined sorrel from the yard and my homemade plum wine. Tasty.

Racked and then...

Bottled the plum wine. 100 bottles this year from the Brooks plum tree in my front yard.

Also bottled last year's dandelion wine and started this year's. Make it every year with my friend Michelle and her daughter...

These guys!

Dinner becomes breakfast. Spag and eggs. One of my favorites.

Still cooking from the Toro cookbook. Forever and always. Toro's piperade and boquerones over pan-fried polenta.

For our first kitchen remodel meeting/party made a big batch of kimchi fried rice and it, of course, became breakfast the next day. So good.

Cook and eat something good tonight!

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January 2nd, 2014

I had a big party for my 37th and this kimchi jjigae is one of the things I cooked for it. Really, really tasty.

It’s been a crazy fall and winter with the launch of the Toro Bravo cookbook, our book tour, local events and media and everything else in my life. I really couldn’t be happier these days. 2013 was a big, beautiful year for me — following a very rough 2012 — in fact it was one of the best of my life, if not the best. There’s a term that I learned recently that pretty much sums that up — post-traumatic growth.

Despite the wild ride and burning the candle on both ends I still managed to cook and eat a lot of good food at home and at friends’ and family’s homes and I’m including some of those things here. I hope that you’ve enjoyed a great closing of 2013 and start to 2014 too — food-wise and beyond. Food is one of the great pleasures of life if you let it be — especially if you treasure it and share that magic with those in your life. The love you have is the love you give. Cook something delicious for someone that you love today. Cheers to 2014!

I also made a huge batch of kimchi bacon fried rice for the party. Breakfast the next day...

Citrusy golden beet salad for my friend Michelle's birthday.

Jacques Pepin's delicious Provencal beef stew -- Beef Daube Arlesienne -- loaded with nicoise olives, capers and tomatoes.

Super yummy garlic cheese grits, bacon and eggs breakfast.

Garlic cheese grits, kimchi, bacon and eggs.

Future Toro Bravo limoncello from the book.

I used the juice of those lemons for lemon curd and lemon syrup from Linda's Ziedrich's book.

Aaaaand Grand Central's lemon bars that a friend said were the best he'd ever had. Really tasty.

Toro's crepes with berry syrup and maple yogurt sauce.

Eggs wtih salami, olives, cheese and homemade hot sauce.

Christmas family food tradition -- olives stuffed with cream cheese and roasted almonds.

Toro's Jerez Negroni in the book. Cheers to 2014!

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August 22nd, 2013

I've been making this rhubarb syrup the past few years with rhubarb from the front yard and it always turns out great. I mixed it with margaritas and also used it with my new favorite kitchen gadget below.

I’m still enjoying this incredible summer as much as possible (trips to the river, plum wine, dancing, reading, camping and much more) and working less than usual before the Toro Bravo cookbook storm hits. Right now we’re in the planning stages for the tour that commences in one short month. (You can pre-order the cookbook now from Powell’s and Amazon.) We’ll be heading to New York, DC, Baltimore, San Francisco, Seattle, Boise and Eugene this fall for the book! I’ll post more details about that soon as well as about the cookbook launch party. For now, save the date for it — the evening of Tuesday, October 15th at Toro Bravo. If you’ve never been to a Toro party before expect to stay late and party hard. It’s going to be crazy fun.

The garden is growing and in full swing and mostly I’m getting a lot of tomatoes which are my favorite in the summer. I could eat them for just about every meal — in a scramble for breakfast, sliced with a little salt on toasted bread with mayo for lunch, chips and salsa for a snack, in a sauce or saute for dinner. I never get sick of garden fresh summer tomatoes. I also have pickling cukes, green beans, zucchini, grapes and all the herbs and more going strong now. Life is good.

Here’s some of what I’ve cooked and eaten lately. What have you been happily eating?

I've wanted one of these for awhile and now I finally have one! Fizzy water around the clock. Mostly I just drink it straight up but it was pretty tasty with the rhubarb syrup.

Harvested the 90 or so softnecks and left it to cure a little too long. Pretty dry but that's ok. I think I'll roast some and store it in oil.

Butter lettuce, Choi's white kimchi (homemade), boiled egg, radish, scallions and miso lime vinaigrette. Really good salad.

First tomato haul with some of the early Concords.

River snack. Cottage cheese, tomatoes, salt and pepper. Simple and perfect.

Late night camping trip bar prep of gingery Bloody Mary mix and margarita mix made with two bags of limes.

Backyard tomato plants.

Sweet pea tomatoes or, as Kylie likes to call them...TINY TOMATOES!

Salame rolls with chipotle, preserved lemon cream cheese and a cornichon topper.

First spicy garlic dills of the season! Many more to come.

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July 19th, 2013

In late May I went on an incredible morel hunting camping trip in Washington and collected SIX pounds of morels! This is a morel cream sauce with eggs and rice for breakfast after I got back to town. So good.

I’m really sorry that it’s been so long since I’ve written anything here but I’ve been crazy busy finishing up two book projects and now I’m shutting down the mind machine a bit for some much needed summer fun. I plan to work as little as possible this summer. I’ve already been on a trip to Missoula and now I’m off for a week in Maine. After burning the candle on both ends for the past year I have absolutely no guilt about telling my usually very strong work ethic to fuck off.

Even though the Toro Bravo cookbook (you can pre-order it now!) is pretty much out of my hands now and soon to be on press for its fall release I’ve still been cooking from it. (I’ll put together another cooking from the book post again soon too.) I’ve cooked and eaten a lot of other tasty things lately as well now that the garden is just about in full swing. Lately I’ve been eating a lot of arugula and greens, sugar snap peas and various herbs and berries from it. I harvested the garlic and it’s curing in the utility room. Next up: tomatoes, cukes, chiles, green beans and more. I love summer.

Here’s some of what I’ve cooked and eaten lately…

This is what went into the sauce above the night before -- morels, lemons, garlic, homemade plum wine and cream.

With sorrel from the garden and Edelwiess sausages over toast. Yum!

The dehydrated haul after eating a bunch fresh while camping and once home.

Homemade kimchi rice, egg and cheese never gets old.

Baguette sandwich with Freybe salame, tapenade and pickled peppers.

Some of the best deviled eggs I've ever made with fish sauce, kimchi, chives, sprinkled with togarashi.

Used these spring onions in a bunch of things...

This year's plum wine! 100 bottles!

More morel fixings...

Not too pretty but very, very tasty.

The end of the arugula...

Arugula hazelnut preserved lemon pesto and my little friend.

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2nd Annual Ulisse Edera Tomato Sale

May 6th, 2013

Get tomatoes next Friday grown from seeds that this man, the late Ulisse Edera, grew for years -- 100 year old, tomato seeds that he brought to Portland from Italy. Photo courtesy of Keith Skelton.

Want to buy this man’s Italian, 100-year-old heirloom seed tomatoes for your garden? Wish granted. Go to HOTLIPS Pizza’s 2nd annual, Ulisse Edera Tomato Sale — a one-day plant sale at its Ecotrust location next Friday, May 17th from 9am-5pm. Each one-gallon tomato plant will be $10 and 100% of sales go to support Opal Creek Ancient Forest Center. Here’s more info. pretty much straight from the press release…

HOTLIPS owner, David Yudkin, has saved seeds and propagated these 100 year old tomato plants since meeting the late Ulisse Edera in 1984 in Edera’s garden south of Portland in Milwaukie’s Ardenwald neighborhood, where many of Portland’s early Italian truck farms were located.

Born in Canelli, Italy, in August, 1890, Ulisse was an orphan raised by three different families, finally in Colcavagno, Austria, where he attended school. After serving in the Italian Army, Ulisse followed his brother to the US at age 23, hand carrying tomato seeds on the voyage. Ulisse filed citizenship papers at La Grande, Oregon in 1916, and in 1917 joined the US Army. The brothers made weekend visits to the Italian families living in Ardenwald, who farmed and sold produce at the Portland Farmers Market. It was there he met his wife, Daria, and at age 31 Ulisse and Daria were married. In 1925 they built a house on 32nd Avenue in Ardenwald and continued farming on 22 acres then known as Johnson Creek Farms. They both lived in that house the rest of their lives with close Italian neighbors and many friends nearby.

Every inch of Ulisse’s small yard was planted with vegetables and flowers. He grew 200 pounds of garlic every year, drying it and selling it, along with homemade vinegar. A visit with Ulisse always included a taste of his “bagnait” on dried bread with a sip or two of red wine. Visitors left his house without a bag of garden delights picked during their visit. Ulisse died at age 103. Though he had slowed down some, he was still gardening, cooking, preserving foods, hunting mushrooms on Mt. Hood, welcoming visitors and visiting neighbors at that time.

About Opal Creek Ancient Forest Center

Opal Creek Ancient Forest Center, (a private 501(c)3 non-profit), was founded in 1989 as Friends of Opal Creek to gain protection of the Opal Creek watershed for future generations to study and enjoy, a goal we achieved in 1996. Opal Creek Ancient Forest Center maintains and stewards Jawbone Flats, a rejuvenated historic mining town in the heart of the 35,000-acre ancient forest watershed of the Opal Creek Wilderness and Scenic Recreation Area. We are located on the west slope of the Cascade Mountains, one hour east of Salem, Oregon, and approximately two hours from Portland, two and a half from Eugene and three from Bend. Opal Creek’s Mission” “Promoting conservation through educational experiences in wilderness.”
www.opalcreek.org

About HOTLIPS

Founded in 1984, HOTLIPS is a Portland family-owned business with five pizza restaurants and a line of real fruit soda. Our mission is to preserve culture and celebrate humanity through rich culinary experiences, and by joining others in finding new and sustainable ways of doing business. Currently with 135 on staff, we train our folks to get out and talk about sustainability, ask questions, think of new things. We spend a lot of time teaching, taking our show on the road. We love what we do.
www.hotlipspizza.com

2nd Annual Ulisse Edera Tomato Sale
Friday, May 17th
9am-5pm at HOTLIPS Pizza @ Ecotrust
721 NW 9th Ave., #150
Portland, Oregon 97209
www.hotlipspizza.com

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January 7th, 2013

I made this version of Choi's White Napa Kimchi while working on a story about the Portland mother-son-duo kimchi business for Mix Magazine. I'm still enjoying it -- really tasty. It's a mild kimchi with no chiles but a lot of ginger, garlic, Asian pear and red peppers.

I’ve got a lot on my plate these days so I haven’t been cooking as much as usual. I had two weeks off over the holidays though and did a lot of eat, drink, be merry. I just didn’t do much of the cooking. I think I’ll put together a Cincinnati post soon — my hometown — and include some of the great food and drink there. I brewed beer with my brother (my first time brewing beer!) when I visited this time around amongst other things.

I went to Seattle for a few days at the beginning of my vacation and met with one of my publishers, Gary Luke of Sasquatch Books, while there. (I also saw Louis C.K. at the Paramount!) As a result, I’m now working on revising Food Lover’s Guide to Portland! I’m not sure when that will be complete and when you can get a new/improved copy but fingers crossed for summer or fall 2013.

After Seattle I visited family and friends in Cincinnati for a week and ate tasty German food and Cincinnati chili as usual. And to cap off my vacation I went to the Oregon coast for a few days to ring in the new year. Food/drink highlights there: We smoked Netarts Bay oysters (so good!) and then made omelets with them with goat cheese, there was a super yummy New Year’s risotto with freshly hunted seared duck breast followed by a kick-ass Caesar and much, much more. Anyway, here’s some of what I’ve cooked and eaten at home in the past couple months. Hope you’ve been eating well in the new year and are happy and healthy. Happy New Year!

I made this egg sammy a few weeks back with the kimchi above because I was craving the breakfast sandwich with kimchi and sausage on pretzel bread at the Saturday and Sunday brunch at Kenton Club. If you haven't been to this pop-up brunch yet go get it. Nik Woideck is rocking it in the kitchen there -- really good stuff.

I put all the beds under thick blankets to sleep until the spring. My neighbor Alison and I have an agreement -- if I clean her chicken coop then I get the skat straw for my yard. Perfect.

I made these garlic cheese grits for Thanksgiving. It's an old family recipe and no holiday is complete without them. Sharp cheddar, lots of butter and eggs, heaps of minced garlic and a cornflake topper.

I made a big batch of Toro Bravo's red sangria for Thanksgiving too.

And roasted some paprika glazed hazelnuts from Eric Joppie's Bar Avignon recipe in the August 2012 issue of Mix Magazine.

I also whipped up some smoked escolar butter (Newman's Fish Co.) from a Janie Hibler recipe in her cookbook titled Dungeness Crabs and Blackberry Cobblers.

I'm going to keep cooking through the Toro Bravo Cookbook (due out fall 2013 from McSweeney's) this winter. This big batch of Toro's brussels sprouts with bacon sherry cream was tasty. Life is sweet.

Nigel Slater's Trappist beer beef stew with baked brothy potatoes from his cookbook Tender. So good. Ate it for several days.

Pulled out my homemade 2 year (left) and one year miso...

And scraped and salted it. Made sure to scoop off some to eat before putting it back down to ferment. It's so fucking good. With 5 gallons of the 1 year (on the right) I think I'll be able to get it to 10-plus years. It will just get darker, richer and more developed as it ages.

And racked the plum wine. 21 gallons this year!

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November 19th, 2012

Plum wine sangria that tweaked from the Toro Bravo white wine sangria recipe. Mmmm.

It’s been awhile since I’ve done one of these and to tell the truth I’ve been so busy meeting our final deadline for the Toro Bravo Cookbook (WE DID IT!) amongst several other big deadline projects I really haven’t been cooking all that much. That said, I’ve made a few tasty thing lately and I’m going to share them with you here. Have you cooked anything really good in the past few weeks?

First roasted bird of the season -- stuffed with lemon and seasoned with a lot of olive oil and smoked paprika.

Last batch of spicy garlic dills. Didn't go overboard this year like I tend to with these...

And the last haul from the garden -- mostly went into soup...

Made twice as much plum wine this year -- all from the Brooks plum tree in the front yard. Should have about 100 bottles come spring!

Potato tacos became potato tostadas for breakfast. One of my favorite breakfasts...

Grilled sockeye that my neighbor caught (I'm so lucky) with grilled cauliflower and stewed green beans.



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August 20th, 2012

The best cocktail so far of the summer Hood strawberry margaritas with Hornitos, strained strawberry juice, fresh lime juice and simple syrup. Wish we still had strawberries...

We’ve been eating a lot from the yard these days with much more to come. It was in the 90s for a good enough stretch that the fruits are ripening and the zukes and cukes are going crazy. Hope you’ve been eating good local fruits and veggies lately too…

There is a reason people go crazy over Hood strawberries for the short window that they're available every year. They're that good.

First garlic harvest...

Second garlic harvest a couple weeks later. It was a pretty wet spring and early summer and I lost a lot of garlic to rot.

Made these for a 4th of July barbecue. Blended chipotle chiles and lime juice into cream cheese and then wrapped it in Freybe salame topped with a bite of homemade spicy garlic dill pickle. They went fast.

I always look forward to hazelnut arugula pesto...

Beet salad with a creamy Meyer lemon vinaigrette. A couple years ago I had an incredible beet salad at Evoe on Southeast Hawthorne and I've been dreaming of it by making various versions at home ever since.

Great year for lettuce. One of our many heads of delicious flashy trout's back lettuce.

All of 2012's cherry plum wine is bottled -- nearly 50 bottles. So good. The plums in the front yard are ripening now and I'll probably start this year's plum wine this weekend.

It's not exactly edible but wanted to share with you this Powell's promo. that includes my book and a whole bunch of other great food and outdoor books from publisher Sasquatch Books. 30 percent off all of these titles for a limited time at Powell's Books.

Yard Fresh Pt. 22
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2012 Tour de Hives

August 6th, 2012

Check out this year's 2nd annual Tour de Hives put on by the Zenger Farm Bee Group.

The Zenger Farm Bee Group has organized Portland’s second annual Tour de Hives and it’s taking place in backyards near you on Saturday, August 18th in celebration of National Honey Bee Day. Local backyard beekeepers will host self guided apiary tours throughout the Portland area from 1-4pm in order educate the public about urban beekeeping and how to be a good steward of the honeybee.

Tickets can be purchased online at the Tour de Hives website at a sliding scale of $5-15. Children are free with an adult. All proceeds benefit Zenger Farm. I’m not sure if I’ll be back in town by then but if I am I hope to see you there. Sounds fantastic.

One week prior to the event, a tour map and site addresses will be emailed to ticket purchasers. For the self-guided tour participants transport themselves to each site, and set their own pace exploring a wide spectrum of urban beekeeping styles. A full list of tour guidelines is available online. And I think that they’re still looking for volunteers if you’re interested in lending a hand.

Following the event from 4-6 p.m. tour participants are encouraged to head to the Lucky Lab on Southeast Hawthorne to continue the conversation. For more information, contact Sydney Mead at sydney@ecotrust.org, or visit the Tour de Hives website.

About Zenger Farm

Founded in 1999, Zenger Farm is a working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all. It now consists of 9.7 acres of farmland and wetland in outer southeast Portland. For more information visit www.zengerfarm.org.

Tour de Hives 2012
www.tourdehives.com
Organized by Zenger Farm
Saturday, August 18
Self-Guided Apiary Tours: 1-4 p.m.
Post Event Gathering: 4-6 p.m. at Lucky Lab (915 SE Hawthorne Blvd.)
Tickets can be purchased online at a sliding scale of $5-15. Children are free with an adult.