Viewing entries tagged
january

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We're Really Excited About: Radishes!

It's a sunny day in Portland, and we've suddenly noticed the days are a little longer. And while we're pining after the fruits of summer, we're also thankful for Oregon's long growing season, and the special yields of the winter garden.

If you're missing that crunch in your salad, that hint of bright color, that unique seasonal ingredient, try experimenting with one of our favorite ingredients, the radish! Radishes are quick growing, good for the soil, and easy enough for even kids to grow. For us, they satisfy that need for beautiful, colorful, variegated produce in the darkest time of the year.

Yesterday Chef Michael spent the day with one of our farmers, Grey Horton of Morgan's Landing Farm on Sauvie Island, and brought us back the lovely array you see in the photo above. Featured on our menu for January are black, red, white and watermelon radishes, highlighting a juicy Painted Hills flank steak with roasted parsnips and carrots.

Like Morgan's Landing Farm on facebook!

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We're Featuring Zenger Farm this January!

At Besaw's, we strive to provide our diners with the best local, organic produce. We also love finding new ways to support local Portland farmers. When we read about Zenger Farm, we were really excited to be able to feature them as our non-profit for the month of January. This month, a portion of our dinner proceeds will go directly to Zenger Farm, helping them to grow their educational programming and provide access to quality food for under-served families through the SNAP program.

"Incorporated in 1999, Friends of Zenger Farm is a non-profit farm and wetland in outer southeast Portland dedicated to promoting sustainable food systems, environmental stewardship and local economic development through a working urban farm. Friends of Zenger Farm utilize the combination of a 10-acre wetland adjacent to the 6-acre organic farming operation to provide unique experiential learning opportunities for youth, farmers and families in subjects such as sustainable agriculture ecology, food security, healthy eating and local economic development."

This January, Chef Michael is proud to showcase Zenger Farm Greens in some of our favorite seasonal menu items. Here's Chef's recipe for a popular side; the kale adds a beautiful, bright-green color to the potatoes. It's a great way to introduce greens to kids, too!

Chef Michael's Kale Mashed Potatoes

1 bunch kale, stems removed

8 Russet potatoes

1/2 lb butter, cubed

1/2 - 1 C milk

salt & pepper

Boil Russets with skin on until soft, but not mushy. Mash potatoes and stir in butter. Blanch kale for 1 minute, strain well, roughly chop then purée in blender. Add puréed kale to mashed potatoes, incorporating well. Stir in 1/2 cup milk, adding more in order to reach a smooth, creamy consistency. Salt & pepper to taste.

We hope you enjoy making these at home!

Come enjoy an evening out at Besaw's, and help us support Zenger Farm this January.

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