Can You Manage Your Sweet Tooth?

We just made an amazing batch of Cherry Chocolate Ice Cream Sauce.  Maybe the word “amazing” is unnecessary.  Redundant. Superfluous.

The Stellas are a deep purple, almost black sweet-tart cherries, grown overlooking  Newberg at Sunshower Hill Farm. We add just a touch of sugar and then a bit of lemon to punch up the flavor. Then the 73% Creo chocolate. By leaving it a bit tart, the contrast with the sweet ice cream is phenomenal. But then again, you have to be the kind of person who allows yourself a treat like that. And if you do, it should be something excellent, like this!choc cherry ice cream sauce

Enough said. We have 24 9-ounce jars. They will be priced at $8.  If you want one, let me know. They will be popular.

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!!!

 

 

 

 

Purple Power

The garden huckleberry (Solanum scabrum) is a member of the nightshade family. It grows on higher bushes and harvests late in the season, usually after the first frost. It is not sweet at all; in fact, eating it raw is not the enjoyable treat you find with wild huckleberries or other forms of cultivated blueberries.

This photo will give you the obvious clue that garden huckleberries are not the same as wild huckleberries!

This fruit is a powerhouse of nutritional value, providing anti-oxidants, inflammation reduction, and more!

I joined the purple hands club last week when we made up the Huckleberry Culinary Syrup for Ranee Solmonsson of Sunshower Hill Farm in Newberg. She sells that wonderful treat through several buying clubs in Sherwood and Dundee. It is fantastic mixed with carbonated water for an Italian soda, or in your adult beverage of choice. Yummmmmm. IMG_0004

Meanwhile, we did what we try to do on whatever recipes of ours that will permit it…..we used a “waste” product to turn into a new food to enjoy. Let me explain.

Ranee is a very considerate farm partner. She cleans the berries of all leaves before she brings them to us, permitting us to give them a wash and then into the pot quickly. Our first step is to soften the huckleberries, so maybe just short of a boil gets them soft enough to put them through the mill.

2017gLast year was the last time we used a hand mill. We then were purchased a new “toy” that is an electric mill. Not only does this save Graham’s shoulder from several hours of repetitive turning, but it takes the milling down to minutes instead.

The mill separates the juice, which gets back on to the stove with some sugar and lemon juice to prepare the syrup, and the “must”, the waste. This waste is essentially the skins of the berries as well as the teeny tiny seeds.

We dry the must, grind it, mix it with some cane sugar and voila! You have PURPLE POWER! Huckleberry dust can be used by you to add that wonderful blueberry flavor to oatmeal, yogurt, and to drinks or however else you might want to play with it. 

High in anti-oxidants, this is a star in our offerings. All are healthy, some more than others. This one, with only a little sugar (believe it or not, garden huckleberries are not sweet at all!) wins out because of all the healthy benefits it providesHuckleberry Dust.pub

You can order Purple Power! and other Can-Do Real Food Products by going to the store offerings page on the website 

 

Farmers’ Market at the Grange

McMinnville has a secret-or so it seems. A few people know about it and enjoy the benefits but everyone can! Few areas of the country celebrate a weekly farmers’ market throughout the year and McMinnville is one!

The Farmers’ Market at the Grange has a full array of vendors inside in bad weather, outside in the nice summertime. There are freshly harvested fruits and vegetables, honey, meats, teas, flours, canned goods, berries, eggs, coffee, and so much more.

This Saturday, there will also be a whole bunch of crafters to help you fill your stockings or find that perfect one of a kind gift for someone special.

Can-Do Real Food will be joining the market for this Saturday only. This will permit you to stock up on a few things and also make some inexpensive delicious purchases for gift giving.

We will bring

Hogan’s Hot Stuff (Peach Jalapeno Jam). I have a friend (last name Hogan) who tried to convince me a few years ago to make this recipe, but we were short of peaches. We finally introduced this spicy sweet jam for your epicurean delight last year. The heat  mellows in the jar so I suspect most people can easily enjoy this now but I expect to hear it is not hot enough. It starts sweet and then the heat starts to build. 9 ounce $6.00.

Naughty Peach Jam is preferred by those who opt for the mellow flavoring of amaretto. Just a bit of the liquor enhances the peaches, but not too much to offer to everyone in your household for their toast. 9 ounce jar $6.

Also very popular is the Quince Paste. This oddly shaped pear or apple kind of fruit has a high level of natural pectin so it thickens up wonderfully. It is great by itself but superb with a salty kind of cheese like manchego or an aged goat or sheep cheese or in a baked brie. Start thinking NOW about the coming holiday season. Are you going to have any people over or do you expect to be going to anyone’s house for a party or meal?  Bringing some cheese, crackers and a jar of this quince paste will raise your status amazingly!  Or, if you want, make a baked brie which is super easy and will be the hit of the party!  9 ounce jar $6.00 Baked Brie with Quince Paste

We want to suggest that if you have never considered how the Naughty Rum Plum Sauce would enhance your holiday meals, you really should take a taste. Like cranberry sauce with your Thanksgiving turkey, this sauce is a condiment that embellishes beef, pork and poultry equally well. 9 ounce jar $6.

If you’re like me, one of your childhood treats was a Fig Newton. This year our Fig Sauce is perfect: the right notes of orange and the perfect texture! We’ll be happy to give our our cookie recipe that makes this an amazing treat! 9 ounce jar $6.homemade fig newtons

The gravenstein apple tree in our yard makes pretty darn good applesauce. We have a pint for you for $12.

Finally, in our offerings in jars, we did the work with our Apple Pie Filling. Gluten free with tapioca used as a thickener, this is gently spiced with cinnamon to provide a quick and easy dessert for you! No added sugar. 32 ounce jar $12.

Our dehydrated offerings also provide snacking and meal prep!

Perhaps you don’t grill much in the rainy cool winter, but we think once you discover our Coffee Rub, you will make it a pretty steady routine when it is not storming. Perfect on beef, pork, poultry and fish! Multiple uses for $5.

Unami dustFor the person who loves to cook, a package of Umami Dust would be mind bending!! Umami is the 5th sense of taste….an earthiness that enriches soups and stews with deep flavor notes. Multiple uses for $5.

High in antioxidants, this Huckleberry Dust is a delightful side product of one of the syrups we make for a farm partner. Her garden huckleberries are part of the nightshade family and this powder can be added to yogurt or smoothies or oatmeal to provide a deep blueberry flavor. Multiple uses $5.

Gingered Pear SnacksGingered Pear Snacks is a delightful snack option for those who enjoy the jam and love ginger. We macerate the sliced pears in ginger powder, fresh ginger and candied ginger to give you an easy to carry healthy snack. $5.

And finally, our award winning (Best in Dehydrated Division at the 2017 State Fair) Winter Squash Coconut Curry Soup mix is ready for you to enjoy in 3 minutes!!! What a delicious blend of flavors! Offered in single servings ($4) and 2-4 servings ($8).

 

Come to the Grange this Saturday. The market is open from 10-2. Located at 1700 SW Old Sheridan Road, just off Highway 18 on the way to the Coast just beyond Roth’s and Bi-Mart.

 

 

 

 

 

Can-Do Online Shopping!!

Yes! You CAN!

You can now order delicious dehydrated products from Can-Do Real Food by going to the website  and clicking on the link to Store Offerings! There you will read about the products that are available to purchase.

The software I used to help with the online purchasing offered a way for local people to opt to arrange for local pick-up instead of needing to pay for shipping. I only entered the zip code for McMinnville. If you live in the Valley and are willing to come to Mac, just process the shipping option but leave a note for me that you want to arrange local pick-up and I will refund the shipping fees.

When I got the shopping system installed, Graham and I ran some testing and I determined that the software’s effort to combine the items into the least expensive shipping option did not always work right.  I will gather your purchases and put them into the smallest envelope or box possible, refunding any difference in shipping rates as well. (One very positive aspect of the PayPal system allows for easy reimbursement.)

So now, you need no longer wait until I am at a market to enjoy Can-Do Real Food!!!

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.

Image result for preservative free food logo

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.

Know Your Farmers…and Appreciate Them

A friend shared a post from a farmer  friend of hers and it is important to read.  As you know, I feel my ability to grow anything is challenged…..no green thumbs. I do like good food, however, so I honor my farmers not only with my business to preserve their surplus and give them another income stream, but I tell people again and again that the best they can do with their food dollar is to support their local farmers.  If you personally do not know where that steak came from, that tomato, or that egg, you are missing out on the best the agricultural work has to offer.  And you probably really do not know the real taste of the food you are eating. 

Soul Food Farm is quietly tucked into the rolling hillsides of Northern California. Since 1988, the Koefoed family has continued the legacy of this historic farm, and today it is bountiful with both wild and artisan flowers, lavender fields, and an estate olive orchard where,  every year, the local community gathers to help with the harvest. Happy chickens sunbathe in the fields while the sheep, goat, steer and cow nurture the soil with their grazing. Whether you’re visiting the farm for one of our many workshops or attending a farm-to-table dinner or special event, Soul Food Farm will leave your heart enchanted and your soul nourished. Read more about our story here.

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Over the years I made a deal with myself to stop apologizing for the price of our farm products. It took a long time to develop that frame of mind, but eventually, I understood that hard work needs no defense. End of story. But, yesterday at a Farm to Fork event I had an encounter with a couple that stopped me dead in my tracks.

Image may contain: drink

A couple walked up to our little Soul Food Farm table and so naturally, I expected them to be interested in our olive oil Why else approach the table? Instead, I got this look of suspicion while they picked up a bottle and turned it over and then it came. They looked at me and said, “we don’t want to be rude, but why is it sooooooo expensive.” And then I was face to face with a choice. Try once more to explain what it takes to farm or dismiss the question. The irritation this dilemma caused in the past crashed through my memories and in a moment I decided to answer her question. Deep breath, positive expectation, begin. I started to explain that I prune the trees myself, and we pick the olives by hand, and we pay the mill upfront to press the oil, and as I ’m talking, she waves her hand in my face and says’ yeah, yeah, whatever” and walks off.Image may contain: table and outdoor

Instead of getting mad I was left wondering why is there still this lingering suspicion that farmers are price gauging? Customers would never walk into a grocery store and expect a discount before they bought an item or demand a sample. The utter contempt that’s conveyed not only by demanding to know why farm food is priced the way it is but just the plain rudeness of walking away when someone is speaking to you astounds me. Now, I could brush this off as a one-time occurrence but I know it’s not. I have many farmer friends who are up against this every time they sell at a farmers market. The constant and varied questions about price that always fall just short of an outright accusation of trying to cheat the customer.

As I walked around the farm today putting animals away, collecting eggs, filling water troughs, my frustration started to compound. What is it going to take for us to bridge the gap between farmers and consumers? When are small farmers going to be treated with respect? Not only from folks shopping at farmer’s markets, but the restaurants that buy their food, and the farm to fork dinners, festivals and conferences that are continually popping up. What do I mean by respect? I mean not haggling with farmers at the market over their price per pound. Do folks think farmers are running some racket? A get rich quick scheme with carrots and tomatoes? Restaurants need to start paying farmers at the time of delivery, COD. Farmers already cover the total cost of production; it is simply wrong to expect farmers to wait thirty to sixty days for payment after deliveries. And all those farm to fork events, how about actually having a good representation of local farmers at these events. Better yet, stop asking small farmers to donate food items to events that charge a ticket price.Image may contain: plant, fruit, outdoor, food and nature

We have to let go of the imagery that farmers are part of a pastoral fantasy. Farming is not a fable but a job, that’s necessary to the very fabric of our existence. Farming is often soul crashing hard work. Long, lonely days in the field. Planting seeds. The sun beating on your back. Nights comforting animals. Cold, early mornings, to harvest, pack and get to market. The burden of the cost of production yours and yours alone. Farming is not only a career it’s a service to the surrounding community. In return, only one thing is asked or expected, that the work is appreciated and treated with respect.

One rude couple, won’t make or break a small farm, but it’s a good reminder we have a long way to go.

The Joy of Having a Personal Food Processor

Here I am toiling away in the commercial kitchen when I get a message from a friend: How about a case of peaches?peaches

Hmmm, more peaches. I have made the Hogan’s Hot Stuff and the Naughty Peach Jam and brought both to the farmers’ market last week. There are more available and local people can contact me to arrange purchase. But as good as those are, both in taste and popularity, these new peaches offer a bit of fun in a different way.

They belong to my friend and I am her personal food processor. She hands over fruits and vegetables to me from time to time and I preserve them for her. This time she requested peach with ginger fruit leather. I love when people want to explore taste combinations and I think she’s right;  I can’t wait to see how that turns out.

My friend loves to cook and she recognizes a good deal on raw produce when she sees one. That’s how she ends up with a box here and large sack there of this and that. And after I work my magic, her pantry is a bit fuller and she’s looking for the next item for stocking up.

I’m doing the same thing in a way for one of my farm partners. They actually have no plans for selling any of the yummies I preserve for them from their garden. All items are for their home consumption. They have gotten to the point where they know they personally do not have the time (or energy) to put up tomato sauce or other things. They call me and I can take care of it for them. Right now we are exploring and agreeing that dehydrated Asian pears are the bomb!

asian pears
Dehydrated pears with 5-spice powder

And I’m doing the exact same thing for one other friend who really hates to cook. But she ‘ll be the first to declare that she likes to eat. She asked me if I could provide her some simple meals in a jar. I had talked to her how I pressure can left over turkey after Thanksgiving into turkey pot pie. Then, if we come home and are too tired to even think about cooking, we can open the jar and heat it up. This friend and I are exploring what family favorites of hers can be canned up so she can have it easier in her kitchen while her family eats delicious and nutritious meals without the cost of eating out.

personal pantry
Bottom 2 shelves of our personal pantry with dehydrated mixes and canned items 

I can do the same thing for you. I can cook it here or there, either way. In fact, if you want to learn to can or dehydrate, working in your kitchen makes a lot more sense so we can do the job together and you learn as we go.

You can eat local food year round!!

Fruit Feast

Living in the Willamette Valley is a food lover’s paradise. We have just about everything but tropical plants here, so lots to enjoy.  Each summer’s harvests seem to start with strawberries and then on to other fruits before the veggies start producing. So I’ve been dehydrating yummies since the end of May all for your potential future enjoyment.

  • Strawberries from this year’s crop.  Sweet and yummy.
  • Bananas from the grocery store…they LOOKED too far gone by the outer peel but were about 98% usable to dry.  So remember that when next time you see “old” bananas marked down!
  • Figs from last season soft and chewy.
  • Cherries  Most are sweet but one or two pie cherries might have snuck in.
  • Concord grape fruit leather – okay, I’ll come clean…. I tried to make fruit roll-ups but they didn’t turn out to be rollable…so they were cut into pieces.
  • Pears from the start of this year’s harvest.
  • Apples dehydrated last fall.
  • Cantaloupe is pure candy. Unbelievable how this experience convinced me!
  • Raisins from last fall’s Thompson grapes.
  • Raspberry fruit leather from this season that also was a fail as a fruit leather but provides that zingy sweetness perfectly.
  • dried fruit a

 

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.