Archive for Food

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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Happy Thanksgiving!

Hello friends and family! Just thinking of you on this holiday, so I thought I’d get motivated and post about our day and especially our meal. It’s all a work in progress, so I’m sure I’ll be posting all day about it. Feel free to comment and tell me what you are eating today.

Chris and I are chillin’ today. No big plans, nothing too social. It’s actually quite nice – I’ve been gone a lot for school and work and we’ve been keeping different schedules, so this will be some quality time for us . Heh. Plus, I’m not going to think about school or work all day, which is a treat for me.

Here’s what my menu plans are for the day…I got hooked up with a farmer out of Dallas, OR who models his farming practices after Joel Salatin’s Polyface Farm…the name might ring a bell if you’ve read Omnivore’s Dilemma. My shortcut way to explain this is Happy Meat. I’m not a vegetarian by any stretch, but I want to know that my meat was brought up on a farm in a humane way by people who care about the animals and the land, something that is getting harder and harder to find these days with our food systems focused on factory farms and cheap meat. I’m not going to soapbox here, today anyway. If you want to know more, please ask me.raw duck

So I met my Abundant Life Farm farmer on Monday night and purchased a pasture-raised 4 1/2# duck. It was happy, at least until recently. 🙂 I’ve cooked duck before, but not very often, and there is only one dish I’ve made that I want to recreate – a smoked duck breast that we used to make at Viking Culinary in Franklin. I turned to a cookbook that my mother-in-law gave me a few years back that is co-authored by Jacque Pepin and Julia Child, Cooking at Home. Mom, remember our Julia Child cooking shows? I’ve used this cookbook before for some great recipes and instructions on traditional French-style dishes, and it doesn’t disappoint. I love Jacque’s Roast Chicken.

Anyhoo, in order to use the duck to its fullest, I am going to smoke the duck breast and serve it sliced with a fresh grapefruit sauce over greens and cranberries. I then plan to pan-roast the legs with parsnips and shallots, and make a killer sauce from cooking the carcass down into stock and then into a lovely brown sauce. And cracklins with the skin! squash

Also on the menu are a version of a sweet potato roll that some of you have had before – they are dipped in honey butter and rolled in graham cracker crumbs before baking. mmmmmmmm. This time I’m using butternut squash instead of sweet potatoes and I started the dough last night to get a jump on it. In fact, I should go shape those rolls and start the duck stock now. I’ll be back later to tell you about the additional sides and general updates. What are you cooking today? dough

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Lunch and Dinner, Week 8 (Food, Ethics and Sustainability Class)

Perogies and Portabellas

perogiesI wanted to focus on eating fresh this week, but that’s always a challenge when it comes to a busy schedule and not much kitchen time to put meals together. I’ve found frozen perogies at Trader Joe’s that are good for convenience food, so I boiled some of those and sautéed a portabella mushroom, also from Trader Joe’s with Tamari to top it, The Russion-style dumplings were made for Trader Joe’s who distributes from California, but both the sourcing of ingredients and the actually making/processing could have happened anywhere. They have relatively simple ingredients: flour, water, potatoes, cheddar, onion, corn oil and salt/pepper. The mushroom was probably grown and packaged in California for TJ as well. Tamari is a better flavored soy sauce, made by a Japanese-owned company in a factory in Richmond, Virginia. The ingredients are water, soybeans, salt, alcohol (to preserve freshness), organic wheat. There is a statement on the bottle: We add only enough corn-based alcohol to prevent the growth of yeast or mold.

I had some homemade caramelized onion dip left over from a potluck, so I added a spoonful of that and it transformed the dish into a takeoff on Mushroom Stroganoff. The dip had local yellow onions in it, sour cream [Sunshine brand: probably cream, milk, lactic acid], mayonnaise [Smart Balance Omega Plus: water, blend of natural oils (canola, soy and flaxseed), vinegar, sugar, food starch modified, egg yolks, natural plant sterols, egg whites, tapioca maltodextrin, xanthan gum, salt, inactivated yeast, lemon juice, mustard, calcium disodium EDTA, sodium benzoate, sodium acid sulfate, TBHQ and potassium sorbate to protect flavor, Vitamin E acetate, oleoresin paprika and beta-carotene color] and cream cheese [Philly: milk and cream, cheese culture, salt, stabilizers (carbo bean & guar gum)]. I ate this with French Breakfast radishes from the Farmer’s Market. Also, served on a bed of baby spinach grown in Oregon and purchased at New Seasons.

How strange that the homemade piece of this meal was the craziest as far as ingredients!! I expected the frozen food (perogies) to be full of chemicals, but it was the “healthy” low-fat may instead. The meal was still super satisfying, lots of good textures and very filling, also the leftovers were easy to carry around and reheat on-the-go, a new criteria of mine due to my schedule.

Lunch, Roast Beast roll-ups with Strawberries

Mmmmm, this was a delicious snacklunch – light but filling. I’d
just picked the lettuce after working for four hours out at JEANs farm, a working educational farm, doing lots of dirty chores including mowing in the hot sun and hauling wood around. My treat at the end of the work day was to pick some braising greens and lettuces right from the field, so the first thing I did upon coming home after washing my hands was to eat some of it. I had some nice roast beef from New Seasons, raised sustainably according to Niman’s web site. The strawberries were a splurge from the previous weekend, grown in California organically, hopefully not in a traffic circle! I have strawberry plants starting to develop fruit in my front yard and the wait has been painful, so this purchase helps to tide me over.

The wraps are lefse, a lovely Norwegian flatbread that I discovered when I married my husband – his sister is married to a man from a large Minnesota clan with solid Norwegian roots, and every Christmas his 80+ year-old parents make lefse for all their 8 kids and their extended families. The homemade version is delightful, super-thin and soft with an instant mashed potato base. They are the kind of food that is incredibly hard to stop eating. I like them plain but several of my family members like to butter and sugar the lefse before rolling and eating. We also employ them for turkey leftover lunch roll-ups. I was surprised and pleased to find that New Seasons carries a version of these < http://www.mrsolsonslefse.com&gt;, and while I’d originally purchased them to be a treat for my husband and didn’t expect the store-bought brand to hold up to the real thing with regards to taste and texture, I’ve found that they actually make great low-calorie/carb wraps for quick lunches. They are made in Minnesota (no surprise), and I’m guessing that there was a transplant working for New Seasons who got this item stocked originally. Highly recommended, they are vegetarian but not vegan (contains milk). The website for this brand also sells Hockey Stick Ice Scoops for ice fishing and has a list of the top ten ways to get your kids to eat Lutefisk, but doesn’t talk much about the company (or where they source their instant mashed potatoes). I also used Wasabi mayonnaise from Trader Joes, my favorite sandwich condiment at the moment.

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Food Journal Meal 2, Week 6 (Food, Ethics and Sustainability)

Convenience Food Compromise – Noodle Soup

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