The 2017 crop of Marina Di Chioggia winter squash, Otto File polenta corn and a small offering of dry beans is finally for sale. These were all grown at Cully Neighborhood Farm in NE Portland. I also have a small quantity of Choclero corn from the 2016 season, grown at the old NE Simpson St. site.
Here’s the price list and descriptions of the offerings, ordering info is at the bottom of the page:
Marina Di Chioggia
$2/lb – This is a very tasty winter squash that stores well and is in its prime from December through February. It’s sweet, smooth, and medium moist. It works well both for savory dishes (soups, savory tarts, stuffed squash, etc), and desserts (pies, quick breads, cookies, etc). I have a range of sizes from approximately 5-12 pounds. The two pictured are close to 8 pounds (estimate approximately 1/2 – 1 lb per serving depending on the dish, cooked flesh freezes well too).
Otto File Polenta Corn
$4 a bag (2 cups of whole kernels, a bit more than ¾ pound – 25 pounds total inventory – bulk pricing available) – A few years ago I was in Italy and visited a wonderful little biodyanamic market farm in Lucca. The farmer gave me an ear of his golden polenta corn (otto file, meaning eight rows in english – because there are eight rows of kernels on the slender cobs). I ended up planting it in my garden and it made amazing polenta – tons of corn flavor, beautiful golden color, slightly sweet – so I grew more. It can also be cooked whole.
$4 a bag (2 cups of whole kernels, a bit more than ¾ pound – 10 pounds total inventory – bulk pricing available) – Normally eaten fresh, like sweet corn, I dried some of the fat ears I grew in 2016 and found they make a very tender corn flour when ground. The flour can be used as polenta, but it’s soft enough for pastry too and makes a delicious crust when mixed with a bit of wheat four, olive oil, salt and water. I got the original seed to trial from Bill Tracy at UW Madison. This is a typical corn in tropical latitudes, but he’s worked with a company that is breeding it to grow in temperate latitudes. It’s a hybrid so the seed does not grow true, but it is delicious! It can also be soaked and cooked whole to add sweet corn flavor to dishes (with emphasis on the “corn” and not on the often overwhelming “sweet”).
$6 a bag (2 cups of dry beans) these are all specialty varieties of dry beans and I only have very limited quantities. If you’ve only ever had canned dry beans, or beans from the bulk section, these are a completely different experience. They are cook easily and evenly and have an extra layer of flavor. In general these all have delicate skins and cook well by soaking overnight, bringing to a boil and the gently simmering for 45 minutes to an hour. Add salt and other seasoning to taste, generally about 1-2 teaspoons of salt per bag. Be sure to save the cooking liquid which is delicious. Variety descriptions follow…
This is my name for the tolosa black bean, which I’ve been growing since 2007. This is a beautiful, large, deeply black bean that is from the Basque region of Spain. Look it up, apparently it’s famous. I just know it’s delicious and one of my favorites.
Another one I’ve been growing since 2007. A large round white bean originally from Spain but also grown in Italy. It’s a Slow Food Ark variety and you might try to find it from the Italian growers if you really like it and support their efforts to keep it growing in its traditional areas.
A great little white bean, very tender and tasty. Lane Selman and I brought this back from Italy by request for Uprising Seeds in 2014 and they shared seeds from their first grow out with me the following year. I’ve been growing it for the past two seasons and it’s quickly becoming a favorite for its great flavor. It’s a Slow Food Ark variety and you might try to find it from the Italian growers if you really like it and support their efforts to keep it growing in it’s traditional areas.
Quantities are extra limited for this flat, white bean. I got this one from a grower in Italy who also uses corn for trellising. It’s a Slow Food Ark variety and you might try to find it from the Italian growers if you really like it and support their efforts to keep it growing in it’s traditional areas.
All orders are packed here in the St. Johns neighborhood of Portland, OR and are available for pick up on my porch. Squash is also available in the Cully Neighborhood. To order Send me an email (by clicking on “send me an email”) with your order including the items you’d like and the quantities. I’ll send you the details for the pick up location, how to pay, and when your order will be ready (usually in a day or two).