Food.Farmer.Earth Newsletter: Micro Greens

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Coming Next: Pacific Northwest Oysters

Tuesday – in the Kitchen with Chef Ethan Powell (of The Parish) to make Oysters Rockefeller. Powell shows you how to shuck an oyster and make the very rich Oysters Rockefeller. How did it get its name? Powell shares some of the myth.

Wednesday – to the Field to visit Taylor Shellfish, the oldest shellfish company on the West Coast and the largest in the country. We find out more about their history, and about the Pacific oysters they grow and harvest.

Thursday– On Food Wisdoms, a professional oyster shucker talks about the special challenges of his occupation, and what he especially likes about his work.

in the Kitchen: Salmon Gravlax with Creme Fraiche

Portland Chef Annie Cuggino of Veritable Quandary demonstrates how to turn simple ingredients (including micro greens from The Side Yard) into Salmon Gravlax and Creme Fraiche in this video from Food.Farmer.Earth. The Salmon Gravlax with Creme Fraiche recipe is included in the text for the video on CUPS..

to the Field: Growing Micro Greens and Organic Produce for Restaurants

Chef Stacey Givens, founder and owner of The Side Yard in Portland, Oregon, and chef at Raptor Ridge Winery, talks about growing micro greens and selling them to the city’s finest restaurants. If you want to learn more about micro greens, check out the video and our FAQ on YouTube.

Food Wisdom: Selling Micro Greens Chef-to-Chef

Stacey Givens talks about her relatively rare business selling micro greens and micro vegetables to other chefs in this video from Food.Farmer.Earth.

The Weekly Roundup:

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