1859 March | April 2018

More documents

Recommendations

Info

farm to table Farm to Table It’s Not Easy Being Green Portland Seedhouse advocates forgotten foods written by Sophia McDonald photography by Carly Diaz THE FIRST FARMERS MARKETS of spring bring a proliferation of greens, including arugula, collards, mustard, kale, frisee and dandelions. While they’re a far cry from the berries and tomatoes shoppers dream of during the cold winter months, these leafy vegetables can be just as flavorful, colorful and intriguing as those summer favorites. Evan Gregoire, owner and founder of Portland Seedhouse, has long been an advocate for foods that other people have forgotten. He comes from a family of avid gardeners and started accumulating traditional and unusual plants around age 12. “It was similar to collecting baseball cards, except I was collecting things that have sustained lives and civilizations over thousands of years,” he said. “It was a pretty powerful thing.” His self-taught career as a farmer began outside Eugene, where he and his former partner raised heritage ducks and other animals. After they parted ways, he turned to growing a variety of vegetables for sale to local restaurants. His main base now is a 5-acre farm near Aurora. Greens are a great crop because they can be grown in rotation with other vegetables. Cold-weather varieties are planted in the fall, just as the heat-loving plants begin to die off. They’re slowly harvested in the spring and removed just in time to plant peppers, squash and other warm-weather foods. Portland Seedhouse began three years ago as a way to nurture his passion for plant collecting and diversify his income. Some of the seeds come from plants Gregoire has acquired from all over the world. “I have some favorites from Italy and Japan, because those two places tend to have similar growing climates to ours,” he said. On the top of his list: Italian chicory (“It’s an underrated and underused bitter green”), Japanese Mizuna (also known as spider mustard), quinoa greens, spigariello (an Italian green similar to broccoli), a blue and purple-streaked kale and yellow cabbage collards popular in North Carolina (“It’s a beautiful collard that’s almost tender like spinach, not like your grandmother’s leather”). Other seeds are from varieties he’s developed himself or in partnership with other growers. “It’s been really exciting working with local breeders and figuring out what we can grow here,” he said. “What I’m trying to do is develop an open source for some of these genetics to be available.” In a time when seeds are being patented and genetics are becoming the property of multinational corporations, resources like his are vital to preserving diversity within the food system. 36 1859 OREGON’S MAGAZINE MARCH | APRIL 2018
home + design FROM LEFT Rosabla chicory, blue dazzling kale and frisee kale at Evan Gregoire’s farm near Aurora. MARCH | APRIL 2018 1859 OREGON’S MAGAZINE 37
Page 1: TRIP PLANNER: WINE COUNTRY PG. 106
Page 5 and 6: The Oregon Community Foundation can
Page 7 and 8: Stacie Fulcher, center, stretches w
Page 9 and 10: MENS • WOMENS • KIDS • CLOTHI
Page 11 and 12: You probably point and click with y
Page 13 and 14: Oregon’s home of craft-brewed con
Page 15 and 16: EUGENE, OREGON TWO VERY SPECIAL BOU
Page 17 and 18: WE’RE #1 BECAUSE THEY’RE #1 ORE
Page 20 and 21: NOTEBOOK 20 FOOD + DRINK 28 FARM TO
Page 22 and 23: notebook Tidbits + To-dos mark your
Page 24 and 25: notebook Sakari Botanicals This com
Page 26 and 27: notebook Listen on Spotify Musician
Page 28 and 29: notebook Bibliophile Among the Vine
Page 30 and 31: food + drink TRY THIS BEER FOR THAT
Page 32 and 33: food + drink Cocktail Card recipe c
Page 34 and 35: food + drink written by Jen Stevens
Page 36 and 37: food + drink BEST PLACES FOR FEELIN
Page 40 and 41: Portland Seedhouse owner and founde
Page 42 and 43: Smoked bacon and ham hock stock add
Page 44 and 45: farm to table Home Grown Chef Green
Page 46 and 47: home + design West Linn: An Elegant
Page 48 and 49: home + design photos by Josh Partee
Page 50 and 51: home + design The group opted for a
Page 52 and 53: home + design A wood panel adds war
Page 54 and 55: home + design Get the Modern Farmho
Page 56 and 57: mind + body George Herring National
Page 58 and 59: artist in residence Painting Life i
Page 60 and 61: artist in residence CLOCKWISE FROM
Page 62 and 63: artist in residence Peter Mahar Cle
Page 64 and 65: STARTUP 64 WHAT’S GOING UP 66 WHA
Page 66 and 67: startup Mark Tarlov launched Alit W
Page 68 and 69: what’s going up? A New Taste Oreg
Page 70 and 71: what i’m working on Saving the Sh
Page 72 and 73: my workspace Rod Retherford is no d
Page 74 and 75: game changer Hikers explore the Upp
Page 76 and 77: If you look hard enough, Oregon’s
Page 78 and 79: 02 1 4 2 3 Andrea Johnson BEAUTY AB
Page 80 and 81: + WINE PICKS Here are some of our r
Page 82 and 83: 04 1 Polara Studio CULINARY EXPERIE
Page 84 and 85: BUILDING AIR CASTLES SIMON BENSON
Page 86 and 87: “LOSING YOUR MONEY DOESN’T AMOU
Page 88 and 89:
Benson built an 800-foot cradle, fi
Page 90 and 91:
BALANCE & BREWS photography by Joe
Page 92 and 93:
90 1859 OREGON’S MAGAZINE MARCH |
Page 95 and 96:
CLOCKWISE FROM FAR LEFT Christina C
Page 97 and 98:
New LOCATION Same SINCE 1934 Roots
Page 99 and 100:
1-800-COAST44 / DISCOVERNEWPORT.COM
Page 101 and 102:
adventure GOD HELP ME, I love a goo
Page 103 and 104:
adventure FROM LEFT Wall décor at
Page 105 and 106:
Diamond Lake Resort Oregon’s gem
Page 107 and 108:
lodging Lodging Headlands Coastal L
Page 109 and 110:
ENJOY THE WINE COUNTRY EXPERIENCE Y
Page 111 and 112:
CODE: 1859MAG Expires April 30, 201
Page 113 and 114:
CLOCKWISE FROM TOP Domaine Serene
Page 115 and 116:
HOW TO SEASIDE Some places guard th
Page 117 and 118:
Winter Music Festival Second Weeken
Page 119 and 120:
EXPLORE OReat eat + stay + + play p
Page 121 and 122:
Pursuing excellence through fitness
Page 123 and 124:
Dundee Hills Pinot Noir It Started
show all

1859 March | April 2018

Create successful ePaper yourself

Delete template?

Save as template?