Hello Heart & Spader’s! My name is Kianna and I will be taking over the very LAST NEWSLETTER of the season. A little background about me is that I have lived in Alaska, Montana, and California. These states have exposed me to some of the most beautiful landscapes and outdoor excursions. Through my travels I have developed a strong appreciation for nature. Living in Oregon is no exception. I am currently in Portland as a dietetic intern at Oregon Health and Science University. For those that may not be familiar, a dietetic internship is one year in length or two years to complete a combined internship/master's program. As an aspiring dietitian, I am passionate about preventative medicine and the powerful effects of healthy food on the body. Heart & Spade Farms mission encompasses this message, making it one of my most impactful and insightful rotations thus far (and no I’m not just saying that)!
One thing that I have noticed is that Oregonians sure love their fresh, local produce. I know I definitely do. However, aside from the aesthetic snapchats/instagrams of colorful harvested veggies, I had no idea just how hard farming actually was until now. My rain boots literally fell apart, giving Annika, Lauren, and I the extra job of picking up rubber straps and other remains of my boots that fell victim to the fields! It is safe to say that farming is a labor of love. During my two weeks at Heart & Spade Farms, my friend/colleague Lauren and I harvested sweet peppers, hot peppers, swiss chard, lettuce, beets, and leeks (a personal favorite). Because things are wrapping up at the farm, Lauren and I tore out the pepper and tomato plants. We also tore out metal stakes, which happened to be the home of some of the largest spiders I have ever seen! I got my extra steps in that day by running away from those.
On a more serious note, throughout the rotation I learned about the sustainable practices of Annika’s farm. I knew coming into Heart & Spade that I wanted to do a project surrounding the importance of supporting local, small-scale farms. I created an infographic comparing Heart & Spade Farms agricultural practices against the typical large-scale agricultural practices. In addition, I developed a sustainable practice of recording pest and diseases that make produce unharvestable in order to take preventative measures and ultimately reduce food waste next season.
Red Kuri Squash
Try your produce in Chard and Lentil Soup by Keith Snow
1 tbs butter
1 large onion
1 clove garlic
1 tbs fresh thyme leaves or 1/4 tsp dried thyme
2 small carrots
2 small parsnips
1 cup French green lentils
1 small ripe tomato
1 1/2 tsp kosher salt
freshly ground black pepper
6 cups water or low sodium chicken stock
1 small bunch Swiss chard
Extra-virgin olive oil
*Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.*
1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; saute, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender about 40 minutes.
2. Add chard to soup and cook until leaves are wilted and tender about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.