About Us

LVEF is an educational farm nestled in the Laurel Hill neighborhood in eastern Eugene. Our small acreage hosts a wide variety of community members every season including our dedicated volunteers, energetic Outdoor High School Students and lively Youth Grow summer camp participants. We are dedicated to enlightening all who visit our farm about food and sustainable farming practices an initiative greatly supported by our CSA members.

Sep 6, 2011

Week 18: Its a Scorcher Out There

A short blog for a short week. I'll use the warmer weather as an excuse for the increased difficulty of forming entertaining and coherent sentences.

Gee this weekend was great. Stu harvested our heaviest producers and watered our more vulnerable starts allowing Michaela and I to have weekends away from the farm on different spots along the Puget Sound. I'd like to think we're all refreshed and rejuvenated to get back to the beckonings of the farm...I swear the lettuce yelps at me sometimes to be harvested for my lunch. Be sure to check out the 'Meet Your Farmer Section' for a captivating bio of our newest farmer, Michaela.
Let the feasts continue! 
  • Cilantro
  • Beets
  • Cucumbers
  • Squash and Zucchini
  • Potatoes
  • Edamame
  • Basil
  • Tomatillos
  • Kale
  • Onions
  • Garlic
  • Scallions
  • Mesclun Mix
  • Chinese Cabbage
  • Leeks
Happy Eating! 
A Farm Picnic: We were able to provide the Outdoor High School Staff and newest Americorps teachers with a farm sourced lunch today...so much fun. Heirloom tomatoes with basil and balsamic vinegar, artisan bread, goat cheese, cucumber, tomato salad, barley and kale pilaf, zucchini cobbler, cherry tomatoes, plums, apples, sage roasted veggies--we think they were satisfied.

Roasted Tomatillo Salsa

It took me a while to come around to these little guys, but their complex flavor only increases when you cook them, especially quick and easily broiling them as this recipe calls you to do. Serve with enchiladas or crunchy tortilla chips. Yum!
  • 1 1/2 pounds fresh tomatillos
  • 5 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1/2 cup fresh cilantro
  • 1 large onion, coarsely chopped
  • 2 teaspoons coarse salt
Preheat broiler.
Remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.Voila.
from epicurious.com

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