Food Farmer Earth: Diversifying Helps Small Farm Thrive

"Diversifying my markets as a farmer has really helped me keep a cash flow coming in," said Theresa Draper of Draper Girls Country Farm in Parkdale, Oregon.

The second part of my interview with Theresa explores how she expanded her business from selling fruit at the family's farm stand to offering a u-pick option, and how she developed value-added products like cider, dried apples and jams. From there she started vending at farmers' markets, added a farm stay in the old family farmhouse and even sells the meat from her lambs.

Watch Part One of my interview with Theresa Draper of Draper Girls Country Farm. Read more about her and her farm.

Food Farmer Earth: You Pick, Everyone Wins

In this interview for Food Farmer Earth, I talk with Parkdale farmer Theresa Draper of Draper Girls Country Farm about why she finds it so much more satisfying having people harvest their own fruit from her orchards than selling her fruit to a packing plant.

Theresa Draper smiles when she talks about growing up among the orchards and fields of her family’s farm outside of Parkdale, Oregon. She remembered loving the feeling of picking fruit right from the trees whenever she wanted, and of helping on the farm driving tractors, changing sprinklers and thinning the fruit. These days she loves sharing the joy of the harvest with the families who come to pick fruit at her Draper Girls Country Farm.

Read the rest of my story about Theresa and her farm.

In this week's cooking segment, get the goods on three nutritious school lunches your kids will love. To find out more about this series of interviews with local food producers, and to get some terrific recipes featuring the ingredients discussed, consider a free subscription. 

Livin' in the Blurbs: Coming Attractions

What does a nascent farmers' market look like? Well, all you have to do is show up on a Saturday at NE 30th between Killingsworth and Emerson. Roger Konka and Norma Cravens were looking for more outlets for their fabulous Springwater Farm mushrooms. Roger had a friend who owned a vacant lot across from the foodie hotspot at NE 30th & Killingsworth (can you say Beast, Yakuza, Autentica, Fats and DOC?), so he asked if they could open a farm stand there. They did well selling 'shrooms and giving out samples of chef Kathryn LaSusa Yeomans' soups along with her easy soup kits. Now they've been joined by Draper Girls, Hood River fruit mavens, who've added produce, cider, lamb and goat meat and legumes. Looks like a market to me!

Details: Urban Farm Stand, 10 am-3 pm Saturdays on NE 30th between Killingsworth & Emerson (look for the bright blue awning).

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If you've been avoiding the Portland Farmers' Market at PSU because it's just too crowded, you can look forward to a little more elbow room. Word is just in that the market is going to spread out and take over the block immediately to the south, clearing out the bustling center area and leaving room to picnic, play and breathe. Even bigger news is that they're adding another two markets, one in Pioneer Courthouse Square downtown on Mondays from 10 am to 2 pm, and one on Northwest 23rd and Savier on Thursdays from 3 pm to 7 pm, giving us more opportunities to meet the people who grow our food. And that's always a good thing!

Details: Portland Farmers Markets. Saturdays starting Mar. 20, 8:30 am-2 pm, PSU; Mondays starting June 21, 10 am-2 pm, Pioneer Courthouse Square; Wednesdays starting May 5, 10 am-2 pm, in the S Park Blocks between SW Park and Salmon; Thursdays starting June 3, 3-7 pm, NW 23rd & Savier; Thursdays starting May 6, 3-7 pm, SE 20th & Salmon; Sundays starting May 2, 10 am-2 pm on NE 7th and Wygant.

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And if you're like me and you'd love some fresh ideas for using all that great produce, there are a couple of cooking classes coming up that look very promising:

• (Nearly) Meatless Monday: The Global Gourmet with chef Ivy Manning (left), will teach you to make great Indian, Thai, Greek and Moroccan recipes that are full of vegetables, whole grains, spices and just a little bit of meat to create satisfying meals that are nutrient rich, cost less, and have a smaller carbon footprint. Feb. 8, 6-8 pm; $40, registration required. Whole Foods Market, 3535 NE 15th Ave.
• The Food of Haiti: A Benefit for Healing Hands of Haiti with Karen Weitz. The class will cook goat stew, red beans and rice and dessert, share the meal and have copies of the recipes to take home. Feb. 12, 6-9 pm; $60, reservations required. And She Cooks! 2335 NE 41st Ave. 503-288-8196.
• Making Sushi at Home with Yuki Yamada. The class will feature hands-on directions for making miso soup, nigari, several kinds of rolls, fish cutting and sushi rice. Dinner is included. Feb. 14, 3-6 pm; $60, reservations required. And She Cooks! 2335 NE 41st Ave. 503-288-8196.