When Deily “Uriel” De Leon Gomez couldn’t find chipilín – a Guatemalan staple – in Oregon grocery stores he decided to start farming and growing it himself. The Latinx community throughout Oregon is as diverse as the crops that are grown in the state, but while the diversity of crops is impressive there isn’t always access to cultural foods that immigrants like De Leon grew up with.
Chipilín is a popular herb in Salvadorean and Guatemalan cuisine. The legume native to Mexico and South America is used in tamales, soups, teas, and a variety of other dishes. It is a leafy green that is said to taste like spinach crossed with clover or green beans.
De Leon started De Leon’s Farm in Aloha, Ore. in 2020 to meet the community’s need to grow fresh fruits and vegetables. Since starting, he has grown the farm business to have a regular presence at the Beaverton Farmers’ Market, providing produce to the Oregon Food Bank, and providing fresh produce to area restaurants.
De Leon’s 1.5-acre farm expands every year as he plants new crops, rents other available land in the area, and improves his operation. Current produce includes more familiar items like basil, peppers, lettuce, carrots, cabbage, tomatoes, strawberries, beans, and chard. But found at the farm are also some more exotic produce options like the chipilín, chayote, tomatillos, amaranth, edible nightshade, and uchuvas – also known as ground cherries or pineapple cherries.
Read more on Natural Resources Conservation Service.
Oregon farmer uses cultural ties to help his urban farm
