The Parting Glass Of all the money e’er I had, I spent it in good company. And all the harm I’ve ever done, Alas! it was to none but me. And all I’ve done for want of wit To mem’ry now I can’t recall So fill to me the parting glass Good night and joy be with you all. If I had money enough to spend, And leisure time to sit awhile, There is a fair maid in this town, That sorely has my heart beguiled. Her rosy cheeks and ruby lips, I own she has my heart in thrall, Then fill to me the parting glass, Good night and joy be with you all. Oh, all the comrades e’er I had, They’re sorry…
Posts by Working Hands Farm
“Commercials were too phony for me. I just didn’t like selling products I didn’t believe in.” -River Phoenix
This Weeks Recipe: Blueberry Soup Ingredients 3 c. fresh blueberries 1 3 c. local frozen blueberries 3 c. water 1/2 c. sugar 2 tbsp. lemon juice 1/4 tsp. nutmeg, ground 1 cinnamon stick, 3 inches long 1/8 tsp. salt 2 c. yogurt, plain or creme fraiche 4 slices lemon, thinly sliced Directions In a large saucepan, combine blueberries, water, sugar, lemon juice, nutmeg, cinnamon stick and salt. Cover and simmer for 10 minutes. Discard cinnamon stick and pour mixture into blender or food processor. Process until smooth. Pour into a large bowl, cover, and refrigerate until thoroughly chilled. To serve, stir yogurt or creme fraiche, then stir yogurt into soup. Ladle soup into bowls or serve in a chilled soup tureen. Garnish with lemon…
Today, Working Hands Farm received a donation of $395 to purchase an Endless summer CSA box for a Portland family in need. I am writing you all with the hope that you will tell me a story of a family that needs a helping hand. When I was a child certain families stepped in and helped my mom to support my family by donating fresh produce and now we want to pass that gift on to others. So if you know a family that needs a helping hand we have 10 weeks worth of delicious veggies waiting for them. Yours Truly, Farmer Brian
Here is a little peek into what we do best at Working Hands Farm.
“What I stand for is what I stand on” -Wendall Berry
A side note: Many thanks to Biwa for introducing this delightful veggie to me. This weeks Recipe: Overnight Chinese Daikon Radish Pickles Ingredients 1 1/2 cups chopped daikon 3/4 teaspoon salt 1 tablespoon rice vinegar 1/4 teaspoon ground black pepper 1/4 teaspoon sesame oil (optional) Directions In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours. The brief history of the Dikon according to others Humble yet surprisingly popular! Daikon Radish (Raphanus sativus subsp. longipinnatus)…
Sometimes a Cold Coke tastes really good.
The First Supper Quarter glasses of wine in half pint mason jars, Left by those who had their fill. Hazy visions of friends who wore smiles and Massaged their cheeks, sore with laughter, As if perfection came at no great cost. The farmer stands alone Looking out past the incodescent bulbs
So you wanna know what our Endless Summer CSA is all about? Watch the incredible video that Juliet Zulu put together for us below. So proud to be born and raised in beautiful Portland, Oregon. Here’s to an Endless Portland Summer! http://vimeo.com/27270805
could they be more adorable.
working hands farm 