Meet your farmer Simon here with your weekly Rainshadow newsletter. Originally from Tucson, AZ, I’m one of the three Rogue Farm Corps interns at Rainshadow this season. For the last few years I have been working seasonally and traveling to a new place around the west each season. I worked in the canyons of the
Beet Gazpacho with Dill You know it is August at the farm when you start pumping out gazpacho renditions left and right with the crazy abundance of cucumbers. I am personally going through a very complicated wisdom tooth extraction recovery, so of course, I am eating everything pureed
Violet Broccoli Cheddar Soup Have you ever missed out on a classic dish that even you are a little shocked that you’ve gone your whole life without trying? For me that was broccoli cheddar soup. It always looked so thick and heavy, almost like you could stand
Moussaka (Greek Eggplant Lasagne) Have you ever lost your passport? Have you ever lost your passport while in another country?? One of the scariest things that has ever happened to me was waking up in Greece, packing up and excited to go catch a flight in a
Noah shows us the good side of weeds Meet your farmer It is with pleasure that I introduce myself to the individuals and families that create a need for our special work here on the farm. My name is Noah, and this is my second year as a full time farmer at
It’s a meat and veggie week! Reminder We are so excited that you took home all that bounty last week, but we NEED OUR CRATES BACK in order to fill them up with more vegetables to send your way! Don’t forget to bring your crates to your CSA pickup this
Steamed Napa Chicken Dumplings with Curried Beet Coco-Crema and Spicy Herb Oil I have several friends living in the US from Oceania and the Pacific Islands. I was excited because my Hawaiian friend was coming to stay with me last weekend. I don’t often cook food from
7/28 – It’s a meat and veggie week! Can you believe it, the CSA is halfway done! I swear it was only yesterday, or maybe last week, that the summer CSA started. Now we are at the mid point and the variety feels like it is exponentially growing every week.