Kate McCarty has written an interesting article for the Portland Phoenix about the Small Axe food truck and the chefs’ use of local farms and purveyors when sourcing ingredients for their menu.
The meat, fish, dairy, and produce Small Axe serves is all from local sources, drawing on Deuben’s and Leavy’s longstanding relationships with nearby purveyors. Small Axe’s vegetables come from two farms, one in particular that focuses on unusual varieties appealing to chefs: Green Spark Farm. Deuben first noticed the attractive display of Green Spark Farm’s produce at the Portland farmers’ market while shopping for Miyake’s tasting menu. He was further drawn to the farm for the varieties of produce growing there, in particular Asian greens and cabbages like totsoi and red choi.
McCarty is also the author of The Blueberry Files. This piece is the first of a monthly column she’ll be writing for the Portland Phoenix.