Urban Acre Homestead is a one-acre, one-woman urban farm located in Portland’s Russell neighborhood and is operated by Genevieve Flanagan. Flanagan describes her farm as a “diverse food forest”, that produces berries, annual and perennial vegetables, medicinal and culinary herbs, cultivated mushrooms and duck eggs.
Flanagan’s farm is intentionally small. She chooses to farm her single acre, which she purchased in 2014 and also includes the home she shares with her husband, in ways that support biodiversity and the natural systems of the property. Although she is not certified organic, she follows organic certification practices and integrated pest management strategies. She is happy to discuss her growing practices with curious shoppers and proud to support local programs that reflect her values, such as Metro’s Healthy Lawn and Garden Pledge, Backyard Habitat Certification Program and Multnomah County Master Gardeners program.
Urban Acre’s crops rotate with the seasons and like all small, urban farms, are subject to change based on weather patterns and customer demand.
Currently, Flanagan has an abundance of wine camp mushrooms, which she is selling at our King Farmers Market on Sunday, Nov. 20. For those unfamiliar with this variety of mushroom, Flanagan suggests subbing wine caps in for recipes that call for meaty mushrooms like porcinis, shiitakes, and portobellos. One of her simple, yet favorite methods for preparation is to saute with wine and pile on toast:
Wine cap mushrooms on brioche toast
- Saute the sliced caps of the mushrooms along with the diced stem for about 8-10 minutes in butter until edges turn golden brown. Do not over cook.
- Add a glug of cooking wine to deglaze the pan and create a sauce to pour over the mushrooms.
- Turn mixture out onto toast (brioche, if we’re being picky) and serve immediately.