The Harvest is Happening and the Kitchen is BUSY!!!

Do you love to eat? Whether you consider yourself a foodie or merely know what you like, whether you enjoy home cooking or prefer to have someone else do the work, Can-Do Real Food has something for you!

Great news! Can-Do Real Food is building inventory as fast as humanly possible as the harvest is happening.  The only news that would be better would be that we are open for business but I want to hold back for another few weeks before we start offering items for sale.  This will hopefully serve to whet your appetite and help you be patient.

Personally, one fun thing I experienced as part of the travel I was lucky to enjoy was the amazing foods and dishes I had never tasted growing up.   Some of these international experiences show up in our easy to prepare meal kits. For example, our Mole Sauce provides all you need except for the protein to fix a delicious quick chicken mole dinner. We make it with a hint of heat, just enough to remind you that this is a Mexican recipe, but not enough to get the sinuses flowing. Even hot-pepper-phobes find it tasty. And if you like heat, you can add more with your own favorite pepper or hot sauce.  Today we prepared a lot of these meal mixes for you and now we need to head to Creo Chocolate in Portland to buy more of their 73% for our recipes!mole sauce

We offer other “international” flavors, including our Moroccan Tangine, which basically is a stew with wonderful spices and fruit. Not spicy hot but again with a small hint, because we want everyone to enjoy it. Again, we do not include the protein.  (Why do we skip that? The government oversees food processing work in two categories. I am inspected by the Oregon Department of Agriculture as a representative of the USDA. Food processors who provide meat in their products must also have a license issued by the FDA. The requirements for the inspector to have their own office and bathroom just makes this license unreachable in the commercial kitchen I use at the McMinnville Cooperative Ministries.  So, no protein in our food products. )

loaded pasta sauce
Like this……but different

This past winter in the test kitchen we explored how to present a dehydrated version of our popular Loaded Pasta Sauce. That sauce was originally developed to incorporate the surplus zucchini and carrots that the farmers had. The dehydrated version does the same. We first macerate the tomatoes in red wine and then roast them for several hours. Then they are dehydrated hard so we can powder them. The carrots also need a bit of pre-cooking before drying; we found in the test kitchen phase that merely using shredded carrots left them with a crunch that just is a bit unusual for pasta sauce. Precooking before drying takes care of that. The rest of the recipe is similar but the end product is a bit different than the canned version. You may be amused to learn that when the people around the Tasting Supper table blind taste tested four versions of the recipe, they preferred the wine version, even over the canned recipe!  Right now we are dehydrating the tomatoes but it will be a while yet before we have the other local produce to assemble the recipe for you.

zucchini noodle startWe will be drying slices from zucchinis that grew too large for the farmers to sell. Since we know many people spiralize zucchinis for use in the summer, this will allow a shelf-safe product for use during the winter when zucchinis are imported and a lot more expensive. It helps people who want to have pasta but avoid the carbs and is delicious with our dehydrated pasta sauce. Additionally, if you are a backpacker, rehydration of the zoodles takes only a few minutes.

Last fall we obtained 150 pounds of pumpkins and butternut squash and have prepared a lot of single serving packages as well as 2-4 serving packages of our award winning Winter Squash Coconut Curry instant soup. All you need to do to enjoy this soup is boil the right amount of water , mix in the power and 3 minutes later the soup is ready!

Then we have a lot of fruit products include fruit leathers, chunks of fruit, and even a fruit dust. That one needs an explanation I think.   Huckleberry DustLate each year, after the first frost, Ranee Solmonsson of Sunshower Hill Farm harvests her garden huckleberries. These differ a bit from wild huckleberries because they are actually a different genus. The berry is large and not sweet at all. But when sugar is added, the flavor is that deep rich blueberry flavor we love. Can-Do Real Food prepares a culinary syrup for Ranee to be used on pancakes but especially wonderful in a beverage. Well, when we prepare it, we put the berries through a mill that separates the solids from the juice. The juice of course goes into the preparation of the syrup. The solids are “waste”. But this past December I tried to dry it as a fruit leather. It was too lumpy to roll up, so I ended up grinding it finely and it is absolutely amazing added to oatmeal or yogurt!

quinceAnother item we make that I would guess you might never see anywhere else is membrillo buttons. I first learned about membrillo when I moved to Oregon but apparently quince trees grow in many places around the world. In Spain, membrillo is made by preparing quince paste and then air drying it in deep containers. Before I became a commercial food processor I used a cookie sheet with sides and left the membrillo to air dry for a couple of months. Well, food safety regulations will not permit me to prepare it that way for you, so I put small dollops of the quince paste on a dryer sheet and voila! buttons. They are sweet and tangy and are shelf-safe, something you can carry in your bag or car and have for a easy snack.

Image result for charosetI try to make other unusual things. For example, it is now July and I can see we are going to have a bumper crop of apples from my Gravenstein tree. Besides dried apples, I plan on making a mixture that is a recipe we use for the Passover Seder in the spring. Charoset is a sweet mix that symbolizes the mortar used by the slaves in Egypt. The recipe I grew up with included grated apples, nuts, cinnamon and wine. I will be making a dehydrated version that can be used as a simple snack or rehydrated with a little water to have a soft condiment that would be superb with chicken any time of the year.

We will have herb mixes as we did before and also another batch of umami dust that can be used to enhance your stews and soups and other savory dishes.

It is our pleasure to play with food and present delicious items from local farms with no artificial anything.

And, since we are in the middle of harvest, if there is something you would like us to consider making, now is a great time to share the concept!

I Couldn’t Quit

So about a second after I announced Can-Do Real Food unfortunately had to stop because of health issues I began to feel like that was NOT the best solution.

In 2017 I canned lots of fruit and veggie recipes but I also expanded what we were doing with dehydration. I became fascinated how we could develop meal mixes, not just dried fruit or leathers. No automatic alt text available.

We asked shoppers at the downtown farmers’ market to taste and comment on some new concepts, like dried tomatoes. People responded well by offering suggestions like putting herbs on some, salt on others. One guy said, “Yup, it tastes like tomatoes and I hate tomatoes.” He was a good sport!

We had some disappointments. For example, a recipe we first prepared fresh and thought  a winner did not work the same when dried, so we had to let that one alone.

But others were winners. Our Mole Mix, for example, always sold out each time we prepared a batch. Image may contain: food

And always, we stayed with our mission and obtained surplus produce from farms, helping reduce food waste. We will continue to purchase produce from our farm partners.

Meanwhile, in my private life I was watching my daughter Lisa and her dude go on their back country adventures. They backpack, mountain bike and ski, often in places few people go. They carry their food, their water, and their fuel as no wood fires are permitted any longer because of the threat of wildfires.

I listened to their comments about the dehydrated foods available on the market. There were some they loved and others that were never going to be repeated. Lisa also combined some things together herself to supplement the prepared mixes because there were things they liked and could not purchase.

They already had told us how they enjoyed the Winter Squash Coconut Curry instant soup mix and challenged me to develop more foods that could be edible with a short fuel usage to bring water to boil.  Our Mole Mix will do that, too!

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Herb mixes

We will be in the test kitchen in the next few months to see if we can develop a powdered version of the canned Loaded Pasta Sauce.   We believe we can come up with something definitely different in texture and  a bit different in taste but still really good. The sauce can be used with the dried zucchini noodles we make from those squashes that get away from the farmer and become watermelon size.

2017gSo, in 2018 Can-Do Real Food will be preparing canned products ONLY for contracts with our farmers or others and about 3 or 4 savory dehydrated offerings and a number of fruit based dried foods.  For example, when we processed one of our farm partners’ garden huckleberries into a syrup, we milled to separate the berry skin from the juice. We then took the solids, added a bit of sugar (in this case only because garden huckleberries are NOT sweet) and dried the mix. Because of the lumpiness of the skins, we could not make a fruit leather, but we grinded it to offer as an add-in to oatmeal or yogurt.

The backpacking community will enjoy this, as well as other campers who want a break from preparing a meal from whole foods. In addition, a supply of some of our foods would make sense to anyone who loses power at home several times a year. If you have a grill, you can heat up water and then you can prepare the mix into a good meal.

We will NOT be at the farmers’ market as we have been the last two summers. Instead we may have a table one week in September when we have built up an inventory during the harvest season. Generally, we will market online and be able to mail these lighter weight foods easily.

Please let me know if you’d like to be on a special email list to announce when we will be at the market or when foods are available online.Image may contain: text

How to: Garden Huckleberry Syrup

Can-Do Real Foods works with a number of small family farms in the area. One, located high on the ridge above Newberg, is Sunshower Hill Farm, owned by Ranee and Jody Solmonsson. They raise a number of organic crops and Ranee produces amazing teas.

A couple of years ago she had a small crop of garden huckleberries and wanted a culinary syrup which might be used for pancakes and desserts, but was planned to make spectacular beverages from a simple Italian soda with carbonated water to your most alluring adult beverage of choice.

Whenever we mention this product most people assume we are talking about wild huckleberries, the kind you enjoy on summer hikes usually at higher altitudes. Garden huckleberries, however, are a whole different genus and belong in the nightshade family. They grow on cultivated bushes and are ready to harvest after the nights start getting significantly cold. Image may contain: plant, fruit and food

The berries are pretty large and not sweet at all. The skin is tough and the berry, when ripe, is hard. 2017a

2017b

This presents a bit of a challenge in the processing. We need to extract juice from this hard berry, so the first step, after washing,  is to heat it up to help soften it.

Then the berries get milled and having the right tool is an important trick. Using a typical food mill or a chinois is long and laborious, with the container needing to be cleaned out and muscle fatigue in the shoulder usually occurring before the job is finished.

2017g

However, thanks to a friend, we were able to borrow another kind of mill that spit the juice one way, the “must” (seeds, any stems and skins) another direction and it all worked easier on the arm.

Even better, when we ordered one we were able to get one with a motor as well as other screens to help us with other foods we process this way, such as pumpkin, grapes, and quince.

Once we have enough juice, sugar is added and then a bit of lemon juice to add a sparkle. Filling the jars is the final step and then, as in any canned food, letting it process and sit to make sure the seal is tight.2017d

Sunshower Hill Farm will have this item for sale starting late in November.  Contact them directly for obtain this wonderful syrup. Image may contain: drink

 

 

Marketing the Market

Last year something funneled down into my thinking mode and I realized I could ask shoppers at the Farmers’ Market booth if they would like to receive an email early, maybe Tuesday night, maybe Wednesday (leaving myself wiggle room) that would tell them just what we were planning to bring to the Thursday market.   And guess, what? People signed up! About 150 of them.

Since we often make small batches, maybe only a dozen of some yummy, I like to give the Buying Club a chance for first dibs. People are reminded if anything intrigues them to let me know to set one aside for them. It does not mean they need to purchase; just that they have that opportunity. This has been particularly friendly for those people who can not get to the market until late in the day.  (And because there is nothing lost if they do not show up or do not buy the reserved item, I don’t mind. I can always market it another day. The joy of preserved foods.)

I thought you might enjoy the Market Newsletter I emailed out Tuesday evening to the Buying Club for this week. Just to see the kind of communication it is.  If you have any ideas how to make it sparkle and drive more sales, PLEASE let me know.

JAM SESSION!!

Let’s make beautiful music for our taste buds this week! I’m bringing ONLY jellies because we have the new harvests beginning to pop and it is time to remind you that fruit spreads shine in ways more than breakfast toast or peanut butter sandwiches.

 

Our gravenstein apple tree was loaded last year (does not look good for this season, though) and when we heard one of our farm partners, Gratefull Gardens had a wooden cider press, we went over there to make a lot of cider. We took some of that juice and produced a beautiful clear MULLED APPLE CIDER JELLY.  Fall flavors, sure, but you know you enjoy them. This jelly can also be used to cook with sausage, potatoes, peppers and apples. Or as a glaze for chicken.

Two of our farm partners, Bethel Springs Farm and Keeler Estate Vineyard, both grow plums. Those deep purple orbs lend themselves to so many uses. Cara Lagunas of Third Street Oil and Vinegar suggested we splash a bit of pomegranate balsamic vinegar into that mellow plumminess. If you have not even tasted POM PLUM JELLY you might not understand how this deep rich flavor can translate very easily into a magnificent salad dressing.

Okay, the ever-present QUINCE PASTE will not be around much longer (at least until the fall). We have introduced this little known fruit to many people who now fully understand how matching this mellow full flavored paste with cheese is the bomb! Over goat cheese, in a baked brie, or simply with cream cheese, it’s superb. It’s also great with peanut butter.

“I don’t like rhubarb!” You know how often I hear that? When asked, it turns out the introduction was very tart. Well, I like my rhubarb sweet so here ya go…give it a try. Mixed with ginger because, as I’ve said it before, I just do not do with other people do. I love it with strawberries, don’t get me wrong. I just want to excite you with new options. Come taste the  RHUBARB GINGER JAM.  Great on ice cream and can be a filling for a cake also.

From Keeler Estate Vineyards we bring you two forms of their pinot noir wine. The PINOT NOIR WINE WOW! is a deep rich jelled spread that will help you introduce this to nonwine drinkers. (Did you know we must boil off the alcohol in order to get to set point for the jelly, so sad or not, there is no “booze” in this.)  We also introduced mulling spices to the mix and so, MULLED PINOT NOIR WINE WOW! is also available with cinnamon and other lovely flavors.

However, there IS booze in the NAUGHTY BUNNY MARMALADE, orange liquor to be exact. This marmalade is full of oranges and that is the flavor that comes through. Excellent as a glaze for chicken or fish. And to explain simply why we developed this marmalade, all you need to do is think of all those slightly pornographic carrots, you will understand that Bethel Springs Farm has more carrots than they can sell to their customers. More excitement in our canning kitchen and your home kitchen thanks to them!

We went to a nearby farm to obtain some pears a couple of years ago and the farmer showed us a bush that, after harvest, had only a few desiccated berries hanging. With the chickens underfoot wanting what little remained, we tasted them and eagerly agreed to harvest the next season. That was last summer and we only have a few jars left of GET YOUR GOUMI JELLY. A Siberian native plant, it has no predators here nor does it spread. It has a huge pit in the small berry, hence its lack of commercial viability here. So, we have this one small batch, almost all gone with a unique sparkling taste.

I love figs. I know many of you do too. We tasted an amazing FIG ORANGE JAM when we were in Croatia several years ago and have been trying to replicate it ever since. This one not only is great as is, but if you take the time to reduce it a bit, it can make a great filling for homemade fig newtons.

BERRRY NAUUGHTY was made for the first time last year when the market was about to open and Can-Do Real Food had next to no inventory until the 2016 harvests could be processed. We raided the freezer and had a few of this and a little of that and a bit more of this other berry. Not enough of any to make a straight jam. So we combined them, added some orange liquor and we sold out! So, now, we gathered our berries from the freezer, this time blackberries from a wild patch on a farm well off the road so no fumes, some raspberries from my canes, and some blueberries from our partner farm Beach Family Farm. It is with great pleasure we offer you a deep rich jam and I suppose you could use if in another way, but only if you can tear it out of the hands of your family members who are putting it on their toast.

See you Thursday noon to 6pm!!

 

 

 

Who Do You Know?

My mom was a nurse and so made sure we ate healthy meals. Each night we’d all sit down together as soon as the parentals were home from work and we’d have a meat and two veggies. Usually a home baked dessert afterwards. Sometimes it was delicious and sometimes I would have preferred to have a “no thank you” helping (i.e, liver).

As I struck out on my own I usually made a meat (never liver) and veggie, trying to skip desserts. Anyone who knows me personally knows I lost that attempt.

And once the kids were on the scene the effort improved and more veggies entered the picture (but never any liver). Most meals were made from scratch in those days but I had my shortcuts, like boboli or frozen bread dough to make pizzas and Betty Crocker brownie mix for the chocolate fix.

About seven years ago I started learning more about how the food we were eating was considerably different from the same food of my childhood. Concerns about pesticides, herbicides, genetically modified foods were one thing. But then I learned about how fish like tilapia was a farm fish which meant it was raised in man-made ponds that were often pretty polluted. And now, to complicate things more, Congress permitted country of origin information to no longer be on labels. So, really, where DOES that chicken come from?

Around the same time I began to get involved in the farm-to-table movement in West Virginia.  To say I knew nothing is not an understatement. I grew up in the New York metropolitan area, and while New Jersey’s nickname may be the Garden State, I lived in the paved part. But I enjoyed visiting farms and asking questions and I learned.

I learned a lot and I learned only a smidgen of what they know. They, the magic makers who take a tiny little speck of stuff, a seed, and manage to make that turn into tomatoes or squash or spinach. Amazing magic. They know how to do it and it definitely takes a lot of skill.

Right now here in the Willamette Valley some of the farmers are finding some fields are drying out enough from the winter rains to get started, but others will have to wait for more sun….or at least more non-rain days.  And then, later, they will deal with the vagaries of the weather, with heat and sunshine and lack of rain. And then, here in Oregon, the rains will start again, maybe in October, maybe in November, maybe with climate change whenever it does.

Those vagaries can make or break a financial year for our local farmers…and your local farmers too. I don’t care where you are when you read this, you have some small farms nearby. About a hundred years ago there were farms all over. The Garden State, for example, had earned its nickname because it was the vegetable garden for New York City.

So, accept this piece: there are farmers near you, raising food you can eat.

Before I started working with the farmers I met in West Virginia and here in Oregon, they used to be invisible. Either I never went down back roads or the roads I drove were not rural enough. But they were there, all along. Maybe just tucked back off a long driveway, or around the hill on the other sides. They are there.

Why am I belaboring that point? Because it is time, past time, for you to know your farmer.

I’ve been using that phrase for years and it seems more and more I am posting it almost weekly as new disgusting things about our food becomes known. But what does it really mean?

It means that it is once again time for you to understand that what you put in your body does make a difference.  It means your food is even more important than who won March Madness.  It means that it is time you understand the difference in your food can make a difference in your life.

I’m not talking any special diet here. I am talking knowing the source of what YOU chose to eat.

First of all, and maybe this is all you need to appreciate, it will TASTE BETTER!  Why? Well, most of the fruits and veggies at the supermarket come long distances, flown in or by train or by truck.  In order to be transported without spoilage, those fruits and veggies are picked green…not ripe. Almost everyone has eaten tomatoes in the winter and then a fresh tomato off someone’s backyard plant in the summer. THAT amazing explosion in your mouth is the humongous difference in eating something picked green and something vine ripened.  ALL fruits and veggies are that way.

Not only that, but if you were brought up with canned vegetables, try all those that you decided you would avoid as an adult one more time, fixed from locally grown fresh produce. If you’re like me, you will be surprised. Those cans of spinach that Popeye crammed down his throat to get strong never convinced me….until I ate fresh spinach in a salad and then braved up and cooked some. Spinach is no longer on my “hate it” list.

Secondly, and this is a bit concerning to me, we know our infrastructure (bridges and highways) have not been getting the maintenance they should have been getting over the past few decades. If there is a problem, as there was with the blizzard here in Oregon in the Columbia River Gorge blocking I-84 and the railroad, the transportation of goods (including food) may be slowed.  If I can get most of my food from local sources, I can manage quite well. Now the Willamette Valley is an amazing garden and so much grows here that we could get by with only a few things missing from our diet, but not all areas are this fertile. Nevertheless, there is food near you. Find out what it is and learn how to prepare it for your meals.

Third, while the economic indicators show that the recession is over, it just doesn’t feel that healthy yet. One way to have a tremendous impact on your local economy is to spend more of your money IN it. In other words, use local shops and farms and services instead of the large corporate entities as much as possible. I, for one, discovered that printing my labels for my canned products cost more at Staples than at a small locally owned print shop. A lot less at Copy Cabana! So, when I go in weekly during my processing season and pay for printing, I know that money will mostly stay right here in my town.  The food I buy from local farmers helps the local economy the same way.

So how do you build a relationship with a farmer?  One easy way is to identify where and when your local farmers’ markets are.  Many market managers make an effort to plan the hours so consumers can stop during lunch hour or after work on their way home. Here in McMinnville, our planned market hours are expanding to noon to 6pm on Thursdays from mid May to Mid October. There are markets every day of the week within 30 minutes of here! Maybe in your area too.

When you go to your farmers’ market you will see four or five or more fruit and vegetable stands as well as other specialties with meat,  bread, wine, beer, candy, and preserved items (yeah Can-Do Real Food!).  Speak to the person at the booth. Ask about how they produce their food. They will be happy to speak with you!  They are proud of what they do and love it when people show interest.

Some farmers offer a CSA. That stands for Consumer Supported Agriculture. This is an easy way to get more bang for your buck (more food for your dollar), but there is a catch, maybe two. First, you pay ahead, either by the month or the season or the partial season. This permits the farmer to have working capital during the growing season. Second, you will get some produce you may have never eaten before. That can be a hard hurdle to overcome, but ask the farmer for a recipe or use your internet skills to search for one. Make exploring new foods a regular family adventure. (When Graham and I  first got together we did a cuisine of the week for a few months and learned new ethnic recipes. Now our exploration usually is a new veggie our farmers suggest.)

Look, some people (you?) have a close reliance on a hair dresser, a nail person, a massage therapist. We want what makes us feel/look/move healthy to be a regular, reliable part of our routine.  Where is your decision about the source of your food in that list of important people? Where is the consideration of how you CAN influence your health with what you eat?

It’s easier than you think. There are many ways to find local information, but an easy place to start is Local Harvest. Stick in your zip code and hit the search button. You will then see a list of farms and more that are near you. Have fun exploring…..and share your stories!

 

Name That Food!

My husband has told me that in Texas there is a store where there are a kazillion kind of peppers and the employees must be fluent in two languages and neither need not to be English.  Houston, for example, is a major city with many many immigrants, and a wise business understands that many non-English speakers who live there love those peppers. He said he often brought visitors there because it was fun to play “Name The Vegetable” since the produce department had global selections.

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Today, the regular supermarket has selections that sometimes even a new cash register clerk does not recognize. This is a sad but perfect example of how many people no longer cook from scratch and so they do not know the appearance of “whole food” .

Recognizing a plant that is growing is the next step for many. For example, I am not a farmer. No green thumbs. I do everything I can to support them by buying locally from farmers I know to working with them to use surplus in our recipes so they can have another income stream with shelf-stable foods to offer to their customers. Farmers work hard, long days, no time off in season or if they have animals, all year. The LEAST any of us can do is support American farmers! But I grew up in suburbia and can recognize those few plants my dad grew in our garden.

Several years ago I wrote a blog for Huntingon, West Virginia’s Wild Ramp Market. Visiting a farm I snapped photos of plants in the garden and posted the pictures  asking people to Name That Veggie. Many people were able to guess just about all of them. 

Today I saw something online that provided photos of some common things we eat (and some I personally have never seen let alone had a chance to taste) like coffee and capers. Check it out! See how many you can identify.

And after that, if you can try to eat one you’ve never tasted, let me know!

 

Fantastic Feeling

This week was amazing. Not only did we have plenty to do thanks to our farm partners, but we had a full crew in the Kitchen. Generally, it is just me, Graham, and Jana.

Graham is not only my husband but the Vice President of Research and Development. He jokes it is a better title than chief prep cook and floor mopper. Truthfully, Graham is a really good cook and while he is rarely at the stove in the Can-Do Kitchen, he can analyze what a recipe needs to enhance flavor and he has also developed several recipes that are now part of our offerings including the Plum Basting and Grilling Sauce and the Scarborough Fair herb mix.

Jana was the first new friend I made right after I moved to Oregon a bit over three years ago. She taught me how to can and she has forgotten more than I will ever know. So she is the Vice President of Production and if I need to leave the stove, Jana is on it! She is great at finding fresh herbs in a number of gardens in the area that are accessible and spray-free. She’s a super problem solver and enjoys the achievement of getting a “wow” flavor prepared when we’re cooking.

Mary, a friend from church, asked if she could come help about three months ago and except for a couple of trips to visit family (I can not nor will I even try to compete with a beloved grandson!) Mary has been coming to help daily.  She became our tomato prep person extraordinaire and celebrated when I announced no more fresh tomatoes until next summer. She tackles each day with a smile and says being part of Can-Do is better than watching television and she enjoys being a part of such a great activity.

Recently, another friend messaged me asking if she could come help. Since then she has come daily and even dragged her husband in one day.  Vanessa has a good amount of experience in the kitchen as she likes to cook from scratch and she was a super quick study in the commercial kitchen, coming up with a solution to a situation that we had not considered because she had fresh eyes.

Periodically other friends have come to help and an extra pair of hands is always appreciated!fig-paste-keeler

With all that help we got a lot done this week:

  • two kinds of fig jam and paste…one with oranges and the other with lemon and thyme
  • plum basting and grilling sauce
  • jazzy grape jam
  • apple pie filling
  • apple sauce
  • quince paste
  • vegetarian tortilla soup mix, and
  • strawberry syrup for the Coop’s Saturday Breakfast

The inventory in the storage area is great and we will be bringing quite a lot to the Grange Farmers’ Market on November 12th. Our goal at that market will be to help you with your holiday meal prep and presentation.  We have a great number of items which will enhance your meal and party enjoyment.

Our goal in the next few weeks is to work through items that have been stored in the freezer while we were dealing with more fragile produce like the tomatoes, and to also prepare more wine wow (jelly spread) as well as salts.  Let me know if there is something you are hoping we will have again in the November and December markets.  Just leave a message here or email me at BethRankinOR@gmail.com

 

Figs, Take Two

So we went to pick figs last Sunday and came home with about 20 pounds and plans to return for more. These are green figs, maybe Spanish King and we picked the ones that were slightly to mostly squishy, letting the rest ripen a bit more. IMG_1573

The choices for processing are endless but right now we have narrowed it down to three ways. We will dehydrate for snacking, make a fig paste for eating with cheese or baking into fig newtons, and try to replicate an amazing fig orange marmalade I tasted at the Fancy Food Show.IMG_1577

Yesterday we started cooking the figs down into a paste and since it was taking FOREVER, we stopped after four hours and refrigerated it. Today we continued and a couple of hours later were able to can it.

I brought a pint home and prepared the dough which needed to chill in the frig for about four hours. This gave the fig paste a chance to cool itself.

So, after supper this evening, I tackled one of the fig newton recipes I pulled from the internet. IMG_1584

Excuse me, that is fig paste!!!
Excuse me, that is fig paste!!!

I am not a superb baker, but boy oh boy, if you like figs, you need to stop at out table at the farmers’ market this Thursday to taste and to buy!IMG_1586

Almost done baking

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And about to be eaten!!!

FIGS!!!

My introduction to figs was Fig Newtons and boy oh boy I could eat a package by myself. Love them.  I was introduced to fresh figs the summer of 1972 when walking across a field in Israel with one of my cousins. We came upon a large tree and he said , “I don’t know the name in English but it is very good to eat.” It reminded me of something but I could not place it. After all, dried/fresh  tastes differ slightly and it was not wrapped in a cookie. We got back to his house, pulled out the Hebrew-English dictionary and my gastronomic education had been enhanced.fig tree

Here in Oregon we have a lot of figs and I have been trying for several years to get some. This year I have connected with three different people who have fig trees and it appears that the first is ready to be gathered this weekend. I am so excited!!!

Assorted milk & plain chocolate in blue bowl
Assorted milk & plain chocolate in blue bowl

So I have two ideas of what I would like to do with them…..I tasted an amazing fig-orange preserves at the Fancy Food Show in January and hope to replicate that. I also would like to prepare a fig paste that people can use many ways, and with a recipe I will provide, bake their own version of fig newtons.homemade fig newtonsfig-orange-jam-5

I wondered if any of you have made any fig preserves of any kind and had a recipe to recommend. I’m also interested in savory recipes, as I will dry a bunch and hope to develop a dehydrated recipe for the 2017 season.

 

 

Rare Fruit to Share

This area of Oregon has massive landscaping plant nurseries and many grow specifically for other areas of the country. Together, with the grass seed that is raised here, you probably have a bit of Oregon in your yard.

A few of the nurseries specialize in plants that are not native to this region but can grow here without being invasive. We were introduced to one last year when we arranged with a farmer in the nearby town of Amity to get pears. She took us over to this bush, already harvested, but a few desiccated berries still clung to the branches. They were sweet and reminded me of raisins. IMG_1332

That was my introduction to the goumi berry,  eleagnus multiflora, a little-known berry that is a nutritional power house. Goumis are a great source of vitamins A and E, and have the highest lycopene content of any food – even higher than the widely touted tomato.  They are found naturally in Central Asia and have no parasites or insects that affect them. They fruit out annually and the bush is loaded. However, there is an issue: they are small and the pit is large. You can see the shadow of the put in the berries above.IMG_1338

Today we harvested about 8 quarts and will use them, with another fruit, to make a jelly. Not sure yet if we will use apple or plum. If anyone has any experience with these berries, let me know.

Meanwhile, we will enjoy sharing something new with the local consumers. I will be surprised if anyone knows this fruit, but any who want a taste will get one. We enjoy playing with our food and we want you to enjoy it too!