Happy Birthday Cameron!

Dear Cameron – I can’t believe that it’s been 9 years already since you were born. Your parents were sooo happy that you OLYMPUS DIGITAL CAMERAwere coming, and so was I.  When you were born, your eyes were open and you were already looking around and checking out the world, and you  haven’t stopped yet.

I am so happy that I was one of the very first people to ever meet you.  I know you probably don’t remember that we spent a lot of time together before I moved to Portland, but I remember.  We had a lot of fun – especially that time your parents went to a wedding back in Boston and we spend the whole weekend together – what a party!!  Even as a little kid you had lots of attitude :-)

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You are turning out to be cool older kid, too, and I’m looking forward to knowing you your entire life.  Thanks especially to your parents for letting me hang out lots, and even go on special trips with you like to Australia!

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Someday I’ll pick you up in a convertible from school again.

I loved it when you all came to visit in Portland, and I hope that is something we can do again.

Love you LOTS, and hope you have a GREAT 9th birthday!

Holdrens fabuloussss cameronsilouette

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Butternut Squash Biscuits with Jalapeno Butter

You can make these vegan – details at the bottom of the page:

1 1/2 cups butternut squash, cooked and pureed (I mix in freshly ground nutmeg, sea salt, and black pepper)

1 egg, beaten

1/4 cup canola oil

1/4 cup buttermilk

2 tablespoons brown sugar

2 cups whole wheat flour

1/2 cup oatmeal

4 teaspoons baking powder

1/3 cup pecans, chopped (you can skip these if you make the jalapeno butter, but they are especially nice if you are just topping w/regular butter)

Preheat oven to 450°F.

Peel and seed squash.  Cut into chunks and steam until tender (10 minutes or so).  Cool, mash, season with sea salt, black pepper, and a little nutmeg.  Measure out 1 1/2 cups of puree into a large bowl for this recipe, and freeze the rest for another time.

Add in the oil, egg, buttermilk, and brown sugar and mix well.

In a separate bowl, mix the rest of the ingredients, then add to squash and mix until all the dry is incorporated.

Combine all ingredients in large bowl and mix with fork or spoon until well blended.

Drop heaping tablespoons onto a sheet pan with parchment (I use a 1/4 cup q1scoop).  Brush with jalapeno butter (recipe below), and bake.

Bake for 10-12 minutes.

To make the biscuits vegan, skip the buttermilk.  Add 1/4 cup soy yogurt or soy sour cream, and 1 teaspoon egg replacer powder beaten with 2 T. water.  Sub vegan margarine for the butter in the following recipe.

To make Jalapeno Butter:

1 T. minced jalapeno (no seeds or pith unless you want it really hot)

1/2 t. sea salt

1/2 t. galangal (or dried ginger)

zest of one orange

Start with 2 T. butter in a small saute pan.  Slowly melt the butter with the rest of the ingredients over low heat, and saute until it smells great.  Add 4 T. more butter and turn off heat.  Allow to melt, whisk together, and let the butter cool.

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Bison, Rabbit, Chicken & Custom Processing for the Small Grower: Rain Shadow El Rancho

Rain Shadow El Rancho

Joe and Karen Schueller
40556 Providence Drive
Scio, OR 97374
(541) 259-5006
rainshadowrancho@aol.com
www.rainshadowelrancho.com

Located in the mid-Willamette Valley, this ranch raises bison (the American Buffalo), free range chickens for eggs, pasture-raised chickens for meat, rabbit fryers, and also offers custom poultry processing for the small grower. Visit our website for current price list.

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Meat Buyers Club for Portland, OR: Abundant Life

reposted from a welcome email from Abundant Life Farm: alfarm@q.com

Abundant Life Farm N. Portland Buying Club Information

First, a brief description of our farm is in order. Abundant Life Farm is a 210 acre family farm owned and operated by the Jondle family, which now consists of myself (Scott), wife Marilyn, and 18 year old son Andrew. Our middle son Luke was recently married, living in Salem, and our oldest son Wayne is serving in the Marine Corps, currently stationed at Camp Pendelton. Our farm is located 5 miles south of Dallas on the Kings Valley Highway.  A short video was made about Abundant Life Farm by Cooking Up a Story:

We are not certified organic, but we follow the organic principles of animal husbandry and land management. We do not use any chemicals on our farm – no chemical fertilizers, herbicides, or insecticides. Neither do we use any drugs or antibiotics or growth hormones. Our cattle and sheep are born and raised on our farm and are 100% grass fed, not just grass finished like many others. For those of you who may not be aware of the benefits of not feeding our beef and lambs grain, please ask us when you see us and we will be glad to explain the benefits. Or visit www.eatwild.com for an excellent explanation.

We do not buy feeder animals from other sources and raise them for a few months before slaughter like many others do. Our hogs are a heritage breed (Glouchester Old Spots) purchased from a breeder in Philomath as weaner pigs right after they are weaned.

Our poultry, which includes broilers (meat chickens, which are also called fryers), ducklings, and turkeys are raised outdoors on fresh pasture in portable field shelters, which are moved every day to a fresh patch of pasture. No confinement operation here! These arrive as day old chicks through the mail from a hatchery in Walla Walla, WA. We process our poultry in our state licensed processing facility, so we can insure the integrity and safety of our birds from beginning to end.

If at all possible, I urge everyone who has not yet visited our farm to do so, as that is the only way that you can be assured of knowing what you are getting. The proof is in the seeing.

A word about our prices. We get a wide range of comments about our prices from how can you sell so cheap to how come you are so expensive. It is largely a matter of where you are used to buying your food. If you buy mostly from COSTCO or Safeway, our prices will seem expensive. If you buy from the natural/organic food stores, our prices will seem reasonable. We sell a premium product for people who appreciate superior food – meat that is nutritious, tender, tasty, and safe – and are willing to pay for it. We are full time farmers, with no other source of income, so we need to earn an income that will keep us going. This is our eighth year in operation, and last year was the first year we showed a profit, so it has been a slow journey into the world of profitability.

While on the subject of prices, at times we are able to offer two broiler options: one fed organic feed and the other conventional feed.  The only difference is the organic feed uses certified organic grains, and costs almost twice as much as the conventional feed, which is reflected in the price of the organic broiler (which is about 75% more). We raise 10% of our broilers on organic feed, largely in response to customers who have asked for this and are willing to pay for it. We are often asked how this affects the end product. I often answer with this analogy. Most people would agree that a Mercedes is a better auto than a Ford. If I could afford it, I would probably buy a Mercedes, because I appreciate having the best. But I drive a Ford because that is what I can afford, and it is certainly adequate. You will not notice any difference in taste or tenderness between the organic and conventional broilers. The difference comes in the hotly debated topic of food safety – the organic feed does not contain chemical residues and is grown with non-GMO grains. So, if your budget can afford the organic broilers, buy those, if not, you will not be disappointed with the conventional broilers and you will be getting a vastly superior product than the confinement offerings sold in the super markets.

What about no shows: We do not send out reminder notices to those who have placed an order with us. Invariably, there are one or two people who forget to pick up their order. We have implemented the following policy that seems to be satisfactory to everyone involved. If you forget to pick up your order, we will charge you the delivery fee ($0.35/lb of meat ordered). This will be added to your next order. This compensates us for packaging and restocking your order, and it helps eliminate the guilt you have for forgetting to pickup. This policy does not apply if there is a genuine emergency that prevented you for making your pickup. If you provide us, when you order, with a telephone number where you can be reached during the delivery time, we will attempt to contact you about 15 minutes prior to the end of the delivery, if you have not yet shown up, as a reminder.

How does the buying club work?

About a week prior to delivery, we send out an email notice indicating what we have available and the price, along with delivery location and date/time.  Our delivery location is a home at 1607 N. Terry St. Portland, OR 97217.  You are free to order as much or little as you wish. There is no minimum order. To order, simply reply to the email notice we send out and specify what you want to order along with quantity (and size where appropriate). Then meet us at the specified delivery location and time with cash or check book (preferred) in hand. Please note that we can not take credit or debit cards.  Our deliveries are usually on Tuesday evenings, between 8:00 and 8:45 P.M.  We plan to deliver about once a month. We encourage you to let us know how we can better serve you. Also, if you are disappointed in anything you order, please let us know.

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Meat CSA in Willamette Valley: Harmony JACK

Harmony JACK Farms Meat, Poultry and Eggs

Community Supported Agriculture 2009

Certified Organic by Oregon Tilth

3 Month CSA

March/April/May 2009

Sign-up/Deposit Deadline February 18, 2009

Large Pack

Total Cost: $700 + $50 processing for beef

Estimated monthly contents:

~12 lbs ground beef

~5-8 lbs of steak

~5-8 lbs of roast or ribs

~2-3 lbs beef soup bones

4 dozen chicken eggs

3 whole chickens

Medium Pack

Total Cost: $475 + $50 processing for beef

Estimated monthly contents:

~8 lbs ground beef

~3-5 lbs of steak

~3-5 lbs of roast or ribs

~1-2 lbs beef soup bones

3 dozen chicken eggs

2 whole chickens

Small Pack

Total Cost: $295 + $50 processing for beef

Estimated monthly contents:

~4 lbs ground beef

~2-3 lbs of steak

~1-3 lbs of roast or ribs

~1-2 lbs beef soup bones

2 dozen chicken eggs

1 whole chicken

CSA Product Guarantees

Harmony JACK Farms guarantees our products are raised on certified organic pasture and are kept on pasture year round, to the extent that weather allows. Striving to raise the healthiest, happiest and most natural animals possible, we use techniques that minimize risk and maximize production with breed choice and grazing practices. Our beef is exclusively grass-fed/grass-finished. Our steaks and roast have 10-15% less fat than typical grocery store beef, resulting in more meat for your money. Our chickens receive whole grain and forage on pasture. We believe we offer the best quality, most nutritious, uniquely delicious meat around, and we are constantly seeking to improve our environment, pastures, and products.

Harmony JACK Farms products are based on seasonal availability and productivity. Our animals are not fed growth hormones or stimulants and are not finished on grain or in a feedlot environment, therefore exact weights and portions are subjected to nature and cannot be guaranteed. As a result, no guarantee can be offered on the exact amount or type of meat that you will receive. By participating in a CSA, you are supporting the local farmer and more equitable food distribution. Your food dollars help create a more environmentally sound and economically healthy community.

Farm Visits and Tours

We welcome customers and perspective customers to visit the farm, meet the animals, and enjoy the scenery. We can best accommodate your visits by scheduling your visit; please call to arrange a time. Please leave your pets at home or keep them in the car at all times, so as to not put any of the farm animals or property at risk.

Processing

Due to regulations that prohibit small farms from selling meat directly to the customer, Harmony JACK Farms meat CSA sells shares of a live certified organic steer to its customers. (This is not necessary with our chickens or eggs). The steer will be custom raised according to standards listed in an agreement. We will provide the service of arranging for processing. Each steer will be divided into shares among the CSA members, based on packages ordered. Customers can opt to receive information about their steer each month. Sometimes retail wrapped USDA meat may be included in a monthly pick-up, based on availability.

If a customer prefers USDA inspected meat, it is available for a higher price (due to higher processing costs), but not currently through the CSA. We have the necessary Oregon Department of Agriculture certification so that you may purchase Certified Organic USDA Harmony JACK Farms beef at the farm or have it shipped to you. It can be sold by the piece or as a package. Please contact us if you would like to make a purchase.

Pick-Up

Bring your cooler to Harmony JACK Farms the first Tuesday of each month.

Pick-up runs from 4:30-7 pm. Any meat not picked up by 7 pm will be returned to freezer storage and will incur a $30 handling fee. Please make arrangements in advance if you cannot make it to the pick-up location.

Dates: Tuesday, March 3, 2009

Tuesday April 7, 2009

Tuesday May 5, 2009

Payment

Harmony JACK Farms currently accepts cash or check. Checks should be made payable to Harmony JACK Farms for CSA packages and C and C Meats for processing. In the event that your check does not clear the bank, you will be charged a $30 administrative processing fee. All future CSA payments will require cash. $100 deposit and $50 processing fee is due February 18, 2009. Full payment is due on Friday, February 27. Please call if you would like to break-up the payments.

CSA memberships maybe canceled, no questions asked, until February 18, 2009. A refund will be granted, minus a $10 administrative processing fee.

Harmony J.A.C.K. Farms

Andy and Jeannette Westlund

Brant and Emily Cothern

41142 Ridge Drive, Scio, 97374

Call 503.762.2174 for directions or more information.

Please call or email for an application or more information. Don’t delay, spots are filling fast (or. . .Stay tuned next week for a Meat CSA from HJF with three drops in Portland.)

Emily Cothern
Harmony JACK Farms
Scio, Oregon
503-767-2174

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Egg Survey .org – Thesis Research on Consumers’ Definition of “Cage-Free”

My thesis research survey was launched last week and the power of networking on the Internet has been fantastic. I plan to keep the survey open until March 1st, and the more folks that take the survey, the more powerful the research will be. If you haven’t yet taken the twenty minutes or so to fill it out, please do, and please pass it around as much as possible.

I’ll post results here later this Spring, as well as on eggsurvey.org, and I can tell by the answers that I have received up to this point that most folks are going to be surprised, especially by what the terms mean. One of the positive by-products of this research already has been the emails and comments I’ve received by people who have taken the survey and said that just thinking about how to answer the questions has got them wondering more about their eggs and where they come from. Yay!

Happy Chickens at Lovena Farm

Happy Chickens at Lovena Farm

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Take the Egg Survey! All the cool kids are doing it…

Hello all – I’m thigh deep in thesis research now, and could really use your help. It would be great if you and everyone you know would be willing to take a survey for me on consumer motivations for buying “sustainable” and “value-added” eggs. I’m mostly targeting folks who already purchase, at least some of the time, eggs that are cage-free, free-range, omega-3 enriched, local, or otherwise considered more expensive than your average cheap dozen (and I’m guessing that most of you do).

The survey only takes about 20 minutes, and the more folks that take it, the better the research will be. Please pass this along to anyone you know who might fit the consumer profile – I really appreciate it!!

You can find more details and the survey at http://www.eggsurvey.org

Big Thanks, 

Michele Knaus
Masters of Education candidate, Portland State University
Leadership for Ecology, Culture and Learning
“The Consumer and the Egg: Negotiating Eco-labels”

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