A New Season Begins

Can-Do Real Food will be back in the McMinnville Downtown Farmers’ Market after a year’s hiatus to permit three joint surgeries to heal. I feel great; completely out of pain, so we are back to share shelf-safe local food with you!

We will be bringing the following canned items for your consideration:

Applesauce – Chunky texture, made with Gravenstein apples and a touch of cinnamon. No added sugar.

Berry Naughty Yumminess Sauce – Perfect for ice cream or an easy topping on a cake or pancakes or French toast or……it is naughty because it has orange liquor in it. OLCC requires us to tell you about that but even kids can eat this. blueberries-blackberries-and-raspberries

Hogan’s Hot Stuff – This is the last of the peach-jalapeno jam until new peaches in a couple of months. Grab it while the grabbing is good. (Message me if you want me to hold one for you.)

Quince Paste – I am sure this will move quickly. Perfect with cheese. If you have never tasted quince, stop by for a fun experience. It has a similar texture as pears but the taste is unique. 

Odds and Ends – Just 2-3 jars left of a few favorites. 

We have been dehydrating thinking of you as well as backpackers so there are some new items:

Mole Meal Mix – You can get supper on the table in less than 30 minutes following the simple recipe on the package. The recipe can feed 8 so way less expensive than fast food! This is a gentle- not hot- take on the Mexican dish……people who like heat will need to add more!

Huckleberry Dust – a powder to add to oatmeal or smoothies or yogurt that is high in anti-oxidants.Huckleberry Dust.pub

yello plum with hazelnut leatherPlum Roll-ups – 3 different takes….”Plain”, “Yellow Plum with Hazelnuts,” and “Pom Plum” which has the tanginess of pomegranate balsamic vinegar added in.

Rhubarb Lace -Just enough sugar to take away the pucker, these will be easy to enjoy!

Apple a Day – cinnamon and “naked” versions for a healthy snack

Fruit Feast – a mixture of dried fruits for healthy snacking

Mushroom Quinoa – Developed for backpacking, this can be enjoyed at home as a side dish or stuffing. Rehydrates in about 20 minutes.  We did all the cooking!

Our raw produce is predominantly sourced from local farms as well as backyard gardeners. No artificial anything added. Small batches, so grab when you see something!thankafarmer

The market starts at noon and runs until 6pm on Thursday. Located on Cowls and in the parking lot behind Town Hall. Plenty of parking within 2 blocks.  Hope to see you there!!!

 

 

 

 

Which Diet?

Recently we had a friend living with us who has diabetes and it made me realize how fragile our systems are when we stray into areas where we react or don’t deal with certain items that are available to eat.  I thought it is time to mention that Can-Do Real Food fits into any number of diets.

Preservative Free

Can-Do Real Food has a couple of tag lines and the one that will help you relax is “Nothing artificial added”. What preserves our food from spoilage is the sugar in the jelly recipes and the low pH (using lemon juice or cider apple vinegar) in our savory canned recipes. The dehydrated foods are dried either to a “bend” (like the fruit roll-ups) or a “snap” (used to powder the item for easy mixes and quick rehydration.

Because we don’t add preservatives, our foods are safe to eat but will taste best if eaten within the time frame indicated on the label. Canned goods are “best by” 13 months after preparing. Dehydrated foods are presented in bags that are rated for five years but I have noticed that some fruit roll-ups prepared over a year ago taste fine but feel dryer.   I use “best by” dates instead of “use by” or “good until” because the food is perfectly safe to eat afterwards, but again, the best taste or texture diminishes over time.

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Low Carb

Whether it is South Beach (the diet we followed while our friend was staying with us) or some other low carbohydrate diet, Can-Do Real Food fits in. Some foods that are vegetable based are without any doubt, allowed. Others, like the fruit snacks, need to be eaten with moderation.

 

Salt Free

We add no salt to any of our canned recipes. In fact, the decision to do that had an interesting side effect when we resubmitted our best selling canned Loaded Pasta Sauce for food processing approval the second year. We added zucchini to the mix (after all, we deal in farmer surplus and anyone who has ever grown zucchini knows how much of a surplus a plant produces) but we also removed the sugar and salt from the recipe. The original recipe had been given to us by a chef and we realized he might have been working with  the kinds of tomatoes that you find in supermarkets in the winter…picked under-ripe to red up during travel, the sugar in the recipe helps with the subdued flavor, as does the salt.  A few customers complained the pasta sauce was not as good but once we suggested they add salt to taste, they once again were happy.   “Add salt to taste” is now on that label.Image result for salt free foods

As we have developed the dehydrated Pasta Sauce, even I realized it has to have salt for better flavor.   Chatting with our backpacking experts made us aware how much salt people doing intense exercise need, so we are adding salt to the dehydrated mix.  If you are on a salt-free diet, do not eat this product.

 

Vegetarian/Vegan

 

We can assure everyone that there is no meat, no eggs, and no dairy in our products. First of all, we do not have a license to work with meat. To add a chicken flavor to our dehydrated Tortilla Soup or beef flavor to our dehydrated Hearty Borscht soup we use culinary yeasts with those flavor profiles. Culinary yeast is an ingredient that is usually marked as “natural flavorings” on labels. Our labels will tell you “culinary yeast”. Image result for vegetarian logo

The ONLY exception (and we’re not sure it will be offered this year) is our popcorn flavoring mix because that has included dehydrated butter or cheese when we made it in the past. It sold well, so we want to make it again, but currently not available.

 

Gluten Free

We’re not a bakery so this is pretty easy. The ONLY recipe that has been altered to stay gluten free is the dehydrated Tortilla Soup where we provide a small snack size baggie of corn tortilla chips to break into the hot prepared soup.

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GMO Free

As mentioned right above, we use corn chips instead of flour tortillas in the Tortilla Soup mix. We use only organic tortilla chips.  In addition, one of our farm partners, Bethel Springs Farm, is certified organic and everyone else we purchase surplus produce from grows in the organic style with no conventional spraying or GMO seeds. Image result for gmo free logo

Kosher/Halel

No, we’re not certified kosher or halel, but neither do we include any restricted ingredients in any of our foods. Not having a license to process meat, we stick to fruits, vegetables, seeds and nuts in our kitchen.  So, you’re level of comfort with this category depends on how strict you observe the religious dietary rules.

 

If you have any questions about any ingredients, please contact me at BethRankinOR@gmail.com or message me on our Facebook page.

The Wild Ones

My husband Graham (Vice President of Research and Development) loves wine. He jokes that the reason we moved to McMinnville was because he heard there was a winery nearby.  Now that we’ve been here six years he easily admits how much he has enjoyed visiting and sampling the amazing depth and breadth of the wines offered locally. (I’m the designated driver!)

Graham is also quite devoted to Facebook and has friended many of the local wineries to stay aware of special events. We’ve recently attended free performances and concerts at several near McMinnville.

Image result for eieio winesA few years ago he told me that the owner of EIEIO Winery (a man named McDonald, of course) had posted that his property had a lot of plum trees that had not been cared for and the trees were loaded loaded loaded with ripe fruit. He had purchased the property where his house is located several years before and perhaps for 10 years prior to that the plum trees surrounding the inside of a paddock had been neglected. The plums were very small but very sweet. Anyone who wanted them was invited to contact him and arrange a time to glean.IMG_4920

There were yellow plums. There were red ones. And purple ones. It was an amazing rainbow. We tasted and discovered two things. 1: Yes, they were deliciously sweet. 2: They were cling, not freestone. (We  are masters of handling fruits that cling to stones now!)

We got them to the commercial kitchen and into the huge walk-in cooler for the processing the next day. I then went to the post office to send a package and met the owner of Third Street Oil and Vinegar. She presents olive oil and balsamic vinegar infused with flavors and has an amazing talent for taste combinations that work. She tasted the plums and suggested a balsamic vinegar infused with pomegranate. pom balsamic vin bench

The next day I made the most perfect jelly. It was my first year in business so I was very proud how it set up and looked so pretty with its deep reddish purple tone.  And the taste was great! Sweet and tangy.

Well, we have not been back to EIEIO since then but a friend has been bringing me the wild plums off a tree on her property these past few weeks and I decided to see if we could present the same wonderful tangy sweetness as a fruit leather.  And voila! It has been done!Pom Plum fruit leather

Ingredients are wild plums, a tiny bit of cane sugar and a splash of pomegranate balsamic vinegar. Packaged 4 roll-ups to a bag, selling for $5.  No artificial anything and I bet you will not find anything like this anywhere else.

 

 

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!!

 

 

 

And the Beat Goes On!

The weather changed into its winter wet cycle here in the Willamette Valley of Oregon a bit over a month ago but, believe it or not, we are still busy in the kitchen processing our farm partners’ harvests!

This week we processed over 200 pounds of garden huckleberries, making a deep rich culinary syrup. Sure, you could use it on pancakes, but it shines in making beverages. One of the Can-Do kitchen staff started dreaming of a kind of mojito….we’ll have to get her recipe.  We expect another 500 pounds of the berries after this weekend so there will be plenty of syrup for everyone!

Thanksgiving last week was a time to pause and think of all we have accomplished this year. Tied to the harvest, we very much feel blessed with living here in this fertile area. Here is a list of all we prepared this season:

 

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And even now, as we enter the slower time of year, we are busy in the Test Kitchen developing some new concepts.  We have seen that many of the people who purchase our products really enjoy cooking, so with them in mind we are developing some specialized recipes that will cut down cooking prep time. Just to tease you a bit, we have been asked by Creo Chocolate, the Portland chocolatier who supplies the 73% chocolate for our dessert sauces, to develop a mole sauce.  This will enable you to have all the ingredients you need to add to your broth and your protein. Very affordable and our focus group thought it was just the right mix of heat and sweet.

Until then, enjoy the treats you have purchased…..come see us at the McMinnville Grange Farmers’ Market Saturday, December 10 from 10-2 to stock up your pantry, find some wonderful items to enhance the holiday meals and festivities, and perhaps even pick up something to gift to someone special.

 

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!