Farm Brunches...

Summer decided to say hey. August is well on its way and I feel like i've been cheated a summer. Before you know it, it will be time for cover crop and garlic to go in, hoody weather and shorter days. It might sound like i'm complaining, but I'm not. I'm just so pleased with how vibrant the farm looks right now that I don't want it to end! My tomatoes in my hoop house are out of control, some are over 6ft tall! Eggplant, squash, cucumbers, lettuce, flowers, and beans are gorgeous. Hanging out with my friends while i'm working on a hot summer day is priceless, best job ever! I love u guys, thank u, thank u, thank u!

Since I started The Side Yard Farm, I've had a personal dilemma that has been following me around and over a year later i have found a cure. I've been a professional cook now for about 10 years. I'm 28 years old and always thought that by now I would of had my own restaurant, but instead I unexpectedly decide to start an urban farm, hmmm. It has been physically demanding and has taken me out of the kitchen more and more every season. I love them both, its tough love...I have kinda become Portland restaurants "call girl" if you will since my farm schedule is crazy. You need a cook to cover a night of service, call me =) Anyways, I began doing Sunday farm brunches to ease the pain and its been the best thing i've done yet! I do two seatings with a good mix of people, from chefs to farmers, friends, neighbors, and foodies. I utilize all produce from the farm and eggs from the chickens. There are three menu options that change every week. Everything I use is local and made from scratch, from the fifty pounds of pork I butchered in my freezer, to making pickles, cheeses, farm-made sausages, EVERYTHING! You can't go wrong with Braised Belly Benedict, farm mustards, pickled cherries and pork crackles. Let me feed you! If your interested in having farm brunch at The Side Yard and want more info, contact me at thesideyardpdx.com.

Cheers,
Stacey