10 things we love about autumn

29 09 2008

from the garden

from the garden

We LOVE autumn at Urban Farm School. And in honor of the changing season that occured this week and in celebration of the 2008 autumn ahead of us we have decided to share our 10 favourite things about this wonderful season.

We hope to see you at our upcoming workshops in October and December as well as at our November “New Thanksgiving Traditions” Tasting Party. Workshops this time of year are especially dear to us because of the importance in caring, preparing, and maintaining your vegetable gardens for the next year. Many a garden is neglected in the autumn months and leads to pest, disease, and soil problems later down the road. Please, take care of your garden now for a healthier and more bountiful harvest next year; trust us, it’s worth it!

10 things (or so) that toree loves about autumn
my fall sale
round orbs of pumpkin goodness
leaves blowing off the trees
sweater weather
haresting fruits and vegetables from the garden
glass jars full of garden canning goodness
fall road trips
red trees
pulling everything out and cutting things down in the garden
soup
chipping

10 things (or so) kendra loves about autumn
fresh pressed apple cider
canning, baking, slow-cooking
the smell of the air, the crispness of it on my skin
leaves, glossed by rain, sticking to the sidewalk
heavy sweaters and socks
fires in a wood stove
first tracks on the mountain
reading in the window seat while watching and listening to the rain
pumpkins, gourds, & winter squash
bare, gnarled branches against the sky
stormy weather

In all that you do this autumn season get out and enjoy the bounty of clark county. there are apples, pears, squash and a bevy of other foods waiting for you. Get out there and take advantage of the unique gifts that our region offers!





The Great ’08 Tasting Event

7 08 2008

Hostess and UFS owner, Toree Hiebert

Hostess and UFS owner, Toree Hiebert

Toree and I love great, fresh-from-the-garden food. In talking about our love of beets, and parsnips, and all things yummy from the earth we got to talking about how many of our friends get frustrated in not knowing what to do with a lot of the things from the garden. Here the “Table to Garden Tasting Party” was born. We wrote down some common veggies that are easy to grow but limited in the preparations most people typically have in their repertoire, talked a local chef into participating, and went to work. The result was a glorious summer evening with friends and Urban Farm School followers in Toree’s glorious garden. We hope you will join us at our next Garden to Table event in November themed “New Traditions for the Thanksgiving Table.”
columbia gorge wines

columbia gorge wines


charming bouquets from the garden

charming bouquets from the garden


The table was set for an evening of food, education, & friends

The table was set for an evening of food, education, and friends

and we talked into the evening hours

and we talked into the evening hours

The Menu prepared by A Dinner Together
Cucumber Course ~
Lime Cucumber Salsa
Cherry, Tomato, Fennel, and Cucumber Salad
Cucumber Goat Cheese Spread

Summer Squash Course ~
Dilled Summer Squash
Tomato and Grilled Summer Squash Salad
Summer Squash and Buttered Onion Glaze

Beet Course ~
Beet and Carrot Slaw with Honey and Cinnamon
Beet and Spinach Salad with Lemon, Cilantro, and Mint
Baby Beets Glazed with Orange, Vanilla, and Cardamom

chef and sous chef, anna petruolo and darla smith showing their admiration for one another

chef and sous chef, anna petruolo and darla smith showing their admiration for one another

Garden to Table Party Testimonial ~
“I completely loved the Garden-to-Table event put on by Urban Farm School. It was amazing well done! Our time was filled with just the right mix of education, food and fun. The quality of the food far surpassed my expectations – giving us numerous varieties of ways to prepare vegetables – including recipes! Pace yourself…the food is aplenty! With each course we were given fascinating history and tidbits about the food course at hand…along with the chef willing to engage us before each presentation! This was truly a quality event, from the minor details to the major pieces of the presentation – it was an incredible evening filled with interesting people, fun and amazing food expressions.” ~ Steve Valenta, Vancouver








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