January 2021

And we begin . . . we have officially owned the farm for one year. And it’s time to start our next season.

Part of me is really excited that we have a year of experience to help guide us to do a better job. The other part of me is terrified because we better understand the challenges ahead, and how much is out of our control. But as my husband loves to point out, I love change. I love all the possibilities it brings with it, and the opportunities to do everything better.

Grandpa and Penelope go shopping.

A few of the changes we are making:

We are taking Mondays off.

Well there won’t really be any days off, but the market will be closed Mondays, giving us time to take care other things. Thanks to Annie at Lee Farms, a sixth generation farmer. In the off season, she really stressed to us the importance of taking care of our mental health. We continue to be surrounded by an amazing community who supports us at every step. Especially Kari and Bob Egger, owners of the Pumpkin Patch here on Sauvie Island, who continue to help us in so many ways. In fact Bob if you’re reading this, I need help figuring out where to get some replacement discs.

So happy to have the off-season to replace hydraulic lines and fix equipment.

We are going to sell vegetable starts.

In addition to all our greens, we are already starting to grow plants in our greenhouse. And I am so excited that we are going to sell grafted tomato starts. We grew a few grafted tomatoes last year, and it was exciting to see how prolific they were. If you geek out in your garden, you need to try growing one of these grafted plants. We are selling eight different varieties: Virginia Sweet, Saucy Lady, Opalka, Damsel, Super Fantastic, Sunshine Bumblebee, Sungold and Indigo Cherry Drop.

Tomatoes in January! My dad has been practicing his grafting skills.

Opening Earlier (and later)

First I need to mention, when we opened May 30th last year, some folks complained because our store wasn’t full of produce yet. That’s not going to change. We are focusing on all local produce, either that we grew ourselves, or that we got close by. So we won’t be a place for you to do all your shopping. But we will be a place for fresh, local, seasonal produce. We always have fresh greens, and will have seasonal produce, starting at the end of the May when strawberries begin to ripen. And now that we will be selling vegetable starts, it gives us the opportunity to open earlier outside. So this year we will open Mother’s Day weekend to sell flower baskets, veggie starts - and will be open every weekend after that, until we open the inside market at the end of the May.

And we are changing our weekday hours to match weekends, when we’ll open 9am daily.

Our collection of Mini-Animals keep growing

Last year at this time, I didn’t think we should have animals. I was worried that with all we had to learn, having the responsibilities of animals would be too much. That said, we inherited some chickens and roosters who were roaming free on the farm. Not long after, a pig named Sophie literally wandered through, looking for food. After tracking the owners down, we agreed to foster parent her. Who knew what was to come. Right now we have:

5 mini goats
2 mini donkeys
1 mini cow
1 mini pig
2 turkeys
4 ducks
20 chickens
4 roosters
1 dog

If you’re like us and can’t get enough of the animals, how about helping us with evening chores? If you know someone who wants to help us feed the animals, change their water, and get them into their pens at the end of the day, follow this link. We’re going to try it for one month (May) and see how it goes.

Farm to Plate

Last winter, when we first met Christian and Janelle Ephrem, we were interviewing chefs to come to the farm part-time and cook dinners using our produce. When they arrived, it was a moment that changed both our lives. Their love and passion for food — and where it comes from — dramatically changed the course of the farm. If you have tasted one of our herb citrus popsicles, strawberry-rhubarb lemonades, old-fashion donuts, hand pies, or anything else they created for the market, you know what I’m talking about. And while they helped Topaz Farm’s market become what it is, their first love will always be creating gourmet meals. This is why our/their farm to plate gourmet meals have been so magical.

During the off-season Janelle and Christian kept the gourmet meals going in our Farm To Plate boxes. An added challenge; the menus need to be created knowing the final stage will be warming up in your kitchen. This time of year, there is also less local produce to choose from. Since Christian grew up in Ethiopia, where they don’t celebrate Valentine’s Day, he wasn’t sure what dishes to prepare. Below is a video of him talking about whey he chose to make Lamb Shank and Salsify. Complete Valentine’s menus and ordering details are here.

Pictured is our Valentine’s Day dinner vegetarian option. Left to right: White Bean, Asparagus and Shitake Mushroom Cassoulet, Local Salsify Roasted with Brown Butter and Aromatics, Sauteed Brussel Sprout Leaves with Capers, Fried Almonds and Plump Raisins and Topaz Farms Spring Mix Salad with Roasted Winter Squash, Candied Pistachios, Sliced Kumquats and Vanilla Hibiscus Vinaigrette.

Bone In Anderson Ranch Lamb Shank Braised with North African Spices and Chermoula Sauce; surrounded by Topaz Farms Spring Mix Salad with Roasted Winter Squash, Candied Pistachios, Sliced Kumquats and Vanilla Hibiscus Vinaigrette
; Crispy Cassava with Medjoul Dates, Chilis and Green Olives; and Sauteed Winter Greens with Garlic and Chili Flakes.

Don’t forget dessert: In front, Vanilla Bean Creme Caramel with Fresh Raspberries, further back Dark Chocolate Mousse with Salted Caramel Ganache and Brownie Bites.

Thanks for all your support. More soon.

XO,
Kat & Jim