So here is a photo of my crisper drawers before we used some of it for supper prep. Let’s talk about what to SAFELY do with tired veggies.
First, see that blue plastic “apple” shaped item? That is a tool used in a lot of commercial kitchens to absorb the gas that decaying produce emit, thereby theoretically slowing down rot. And, even tho it looks like it has not worked, it can….if I just replace the pellets inside…….. I picked this gem up at the Fancy Food show a few years ago. Only food professionals can attend and it is an amazing event held each January in San Francisco and in June (not this year probably) in Manhattan. So, when I keep the pellets inside refreshed, my produce in my crisper drawers last about twice as long as without. And you can buy it too, but we should not need to.
Those carrots embarrass me., but I’m owning up to their current state because I know I am not alone with this issue. I picked up 4 carrots (these will keep well, I thought) 3 weeks ago, and I already had 4 carrots. They do not keep forever, and the older ones are just at the point of no return. Tomorrow I will make another soup and the good ones will go in cut up and yes, we will get more carrots the next shopping. But not 8 and I will plan to use them.
And that is the key. Check your pantry, refrigerator, and freezer. Plan your menu for the week and then make a list of those items AND THE QUANTITIES you need for that week. That way you won’t buy fresh stuff you will not use.
Then check the pantry again to look to add a couple more items from that master pantry list to expand your spices, or your pasta selection or some other shelf safe item that can help you make the best of what fresh you can keep……in good eating order.
Oh roast chicken: how many ways can we use you? Whether you buy it already roasted at the supermarket or grab a whole chicken there and roast it yourself at home, the zero waste person can get MULTIPLE meals out of one 3-pound bird.
First, roast chicken with roasted veggies. Set the oven for 350 degrees. If you have an uncooked chicken, clean it (yes, you really need to wash it) and then season it. That can be done simply with some dry herb mixture your family enjoys or even a liquid cooking sauce. Veggies should be cut into fairly similar sized pieces and also sprinkled with some seasoning. Roast for 45-60 minutes. There are many many many recipes online if you need more specific info to get started.
Second, trim all meat off the bones. Place meat in a sealed storage container in the frig (to use within 2 days) and prepare to make broth. You need a large saucepan or dutch oven. Add the bones to the pot. Cut up an onion. Wash and peel a couple of carrots and slice them in. Cover with water. Bring to a boil and then turn down to a slow simmer, covered, for two to five hours (YES! The longer the deeper the flavor!) Add washed and peeled small diced potatoes or pasta or rice, salt and pepper and other seasonings. Veggies will be cooked in another half hour and you have some soup to enjoy!
Third, those meat trimmings. Adding chopped onions for tang, green or red peppers for crunch, maybe walnuts if you are leaning towards something different, and then mayo or your favorite salad dressing for a salad or sandwich filling.
Does anyone have more suggestions???? Add them below in the comments.
Please remember I am not a farmer. I am not a gardener. But I still have a piece of advice for other people going to try to grow food this year.
Start with a list of what you and your household likes to eat. No, sorry, you can’t grow chocolate here.
Seriously, if you refuse to eat zucchini, don’t bother growing it. If you can tolerate it, though, we already know it produces abundantly. In fact, I will risk pushing your tolerance and suggest it was NOT bread and fish, but zucchini that fed the masses. But if you and yours will not eat zucchini, do not waste your soil nor your energy. Otherwise, think of what foods that you DO eat that grow easily and produce prolifically because this is what you will enjoy all winter.
If you like tomatoes, think about how often you eat them raw (salads and sandwiches) and how often you used a cooked style (pasta sauce, pizza, soups, etc). Your selection of variety to plant should be balanced with what you expect to eat. If you don’t really eat salads much, 1 or two plants will take care of you probably. But you will want more of the meaty varieties if you like sauce.
During harvest, I will offer ways to keep things safe to preserve while you are gathering the volume you need for cooking a recipe. So, plan to plant a bit more than you think you will eat, but be ready for kitchen time. I will help you preserve that garden produce so you can eat from it all winter!!
So plan your garden now around the food you want to eat. Talk to the garden experts now. Get your soil prepped. Planting time is coming and it all will be great!
We seem to be in the height of the harvest now and it is a great opportunity for people to grab what they can to enjoy the tastes of summer through the winter. Can you imagine tasting a summer peach in February? The ones available in the supermarket are currently in flower in South America. They will be harvested a bit green to make the 1500+mile journey to us without spoiling. They will be presented in the grocery store a bit hard and you will ripen them on the counter. When you taste it, it will be very pale in flavor compared to the tree ripened, freshly harvested fruit you can pick up in the market.
So what can you do?
You COULD consider eating in season. We used to do that when I was little because fruits and veggies grown overseas and brought in were very expensive. Then shipping prices dropped and here we are, expecting to eat watermelon in January. Consumer demand drives corporate decisions. If we the people who love our food to taste good decide we will not buy unripe produce during the winter three things can happen:
The stores will reduce what they bring in.
Local farmers probably will pick up the slack as much as the climate permit.
We learn that eating in season brings a lot of joy as we welcome a favorite flavor once again for the first time.
And there is a fourth, but it’s all on you: preserve the food available in season. You can freeze (easy), dehydrate (also easy and you can pick up a dehydrator that will work well for you for as little as $50), canning (a bit of a learning curve and you need a huge canning pot and attention to food safety issues), and freeze drying (if you have a spare $3500 to purchase one, I want to use it for just 2 kinds of processing, please).
Of course, there is an easy way: shop Can-Do Real Food and stock your pantry.
For example, right now we have a lot of dehydrated fruit offered as single types, combinations and fruit leather (roll-ups). Can you imagine buying some watermelon strips now and holding them in your cupboard until January? That will be a ripe full-flavored yumminess.
The tomatoes began to show up in the market a few weeks ago and last week the farmers who provide surplus to Can-Do Real Food started sharing. I had enough to make salsa, some mild (golly gee, people, I ONLY used bell peppers…..and some mild Hatch chilis that barely stirred my palate, so be BRAVE) and some we loaded with jalpenos and more but Graham says it is “medium”. Heat lovers will have to taste to know if it provides enough pain/pleasure. So, when you buy, buy TWO and put one in the back of your cupboard and forget about it……until the holiday gatherings. Then pull out the taste of August!
The next tomato project is the Loaded Pasta Sauce. Buy 6, get 10% off. Buy 8 and get your choice of a small (9 ounce) jar or a small dehydrated bag of your choice free. Buy 12 and get 15% off (and the freebie that you earn at 8).
Why do I suggest this? Because eating locally grown food supports our neighbors, the farmers who work from beyond sunrise to sundown in all kids of weather. I want you to enjoy eating local food year-round and if you don’t preserve today’s harvest, take advantage of the fact that I do…with no artificial anything.
Here I am toiling away in the commercial kitchen when I get a message from a friend: How about a case of 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!
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.
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.
The decision to become a commercial food processor was made with a great deal of thought, good advice and, amazingly, a lot of naivety. You just don’t know what you don’t know on any new endeavor and I was in for an interesting ride the first 18 months.
I understood I needed to get certified by the Better Processing School and when I checked to see when the course would be offered in Oregon I discovered it was two weeks before I looked. Okay, not a horrible roadblock, in fact, there was no roadblock at all. The program is one that is established on a Federal level, so although each state offers it generally through its land grant college, University of California Davis offered an online program and so, that was that. Easy enough.
I needed to find a commerical kitchen and that was easier. I knew the kitchen at McMinnville Cooperative Ministries had been designed about ten years ago to enable a crew of novice volunteers to work together to feed 300-400 people each Saturday morning. The space is amazing. The features are abundant. The kitchen is well known to the local Health Department and to the other officials who must approve features before a kitchen is allowed for commercial operation. All was well.I needed to obtain a food processor license from the Oregon Department of Agriculture and there were a myriad of requirements for that. I obtained the license to make jams and other concoctions with sugar but the recipes requiring lemon juice or vinegar fell into another category. Those needed a sample analyzed by a lab specializing in food and only those with numbers meeting or exceeding a safety standard could then move on to the next step. Any delinquents could be modified and then, if passing the lab step, could join the others.
The next step was for those lab numbers and the recipe itself to be reviewed and approved by the Processing Authority. Here in Oregon it is Mark Daeschel, a PhD of Food Science at OSU. He determines the safe parameters for processing and and then issues a letter indicating those requirements.
Only then can I submit all recipes with a copy of Dr. Daeschel’s letter to the Federal government for acceptance. They are working on streamlining that system; the first time it took 5 weeks, this time it took about 15 hours.
Following all those levels of approval I have another visit by the state Department of Agriculture to review my record keeping and make sure all those pesky i’s are dotted and t’s crossed.
Then I can start to cook. Good thing the weather was cooler so far this summer and the tomatoes are still on their way, not stacked up waiting on my action!
So, basically, the step most home canners take is deciding what they want to preserve and finding a good recipe. While Can-Do Real Food is small and makes batches of food just a few times larger than the home canner, we must comply with all the food safety rules and regulations like the mega corporations.
And happy to do so. We are a local to local enterprise, sourcing our ingredients as much as possible within 20 minutes of McMinnville and selling to consumers also within that small area.
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.
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!!!
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.
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.
Because our food processing endeavor is so closely tied to the local harvest, we enjoyed November through May with very little time spent in the commerical kitchen. We were not slacking, however. Not only did we attend multiple conferences and seminars, we also worked pretty intensely in the “test kitchen” prior to the First Annual Tasting Supper the end of March.
At that time we also asked our farm partners to give us an idea of what they would be planting so we could begin to think about new recipes to develop during the harvest of 2016.
We are in that harvest already. Fruits have been ripening for the past few weeks and we have begun processing some vegetables as well. Greens are dried for use in dehydrated products like soups and carrots and zucchini have roles both in the canned as well as dried product line.
Of course, tomatoes are coming. I feel like John Snow warning everyone “Winter Is Coming” in the Game of Thrones. When the tomatoes start, they don’t stop until the beginning of November! So, while we are excited to be in ramp-up production phase, we know the days in the kitchen will be getting longer.
Meanwhile, we have veggies coming in a volume we did not fully anticipate. One is beets.We currently have a recipe for pickled beets in the approval process. This is a 3-step government regulated process required for all recipes that use the addition of an acid, vinegar or lemon juice for example, as part of the food safety requirements. Pickled beets uses vinegar and so, a small sample of the finished recipe was brought in to the lab that tests for brix, water activity and pH. After that determination is made, if all is well (and we expect it will be) the recipe and the lab information then is reviewed by the Oregon Processing Authority, a professor of Food Science at OSU. Finally, after he gives his approval, we submit each recipe once again to the federal government for their review. This process can take 3 to 5 weeks so balancing the anticipated harvest and the production in the kitchen is important.
We have beets available now, however, and we can not start making pickled beets yet. While they can be stored for a while, Tomatoes Are Coming, and we do not want to build a stockpile of “MUST DO” tasks. So, back into the Test Kitchen to play with beets and see how they can be prepared in a dehydrated format that will be enjoyed by people.
We played with two recipes and believe we have some winners. With good friends willing to come be guinea pigs for a tasting supper, we managed to feed them and keep their friendship, too. Next comes production which involves the dehydration process of each ingredient, and then the assembly of each product with cooking instructions.
I’m holding this one close for another week or so but will soon disclose the new products. I think we have something people can really enjoy AND we may be edging into the “gourmet” area with one.
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.
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.
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!
A brainstorm hit me last summer. Possibly it was a comment made by a shopper at the Farmers’ Market. Possibly it was simply a way to try to find a use for the abundance of zucchini that just seems to never end in the summer. The concept of dehydrating produce and developing dried products started me thinking.
As the harvest progressed I dried all kinds of things: carrots (sliced and shredded), potatoes (shredded, sliced and also cooked and mashed), tomatoes (in slices and also the skins which are a byproduct of making the pasta sauce), greens of all kinds, onions (and scallion and leeks and chives), zucchini (sliced and shredded), winter squash (roasted and pureed) and more. Fruit includes apples, pear, plums, peaches, berries, and of course fruit leathers.
We ran special tests on apples and carrots, drying them to the recommended instructions, less, and more. The concept with the shorter drying time was a consideration for the speed of rehydration; if there is still some moisture left in a piece, it will need less time in the soup pot or will have a soft chewy texture in the mouth. The idea behind the longer drying time is to aid in the reduction to a powder. We found the shorter drying time on the carrots ended up with mold after a month in storage, so that idea was nixed. We found the longer drying time was instrumental in achieving a really fine powder.
And we had fun days in the Test Kitchen making up batches of soup from whole ingredients and then trying to replicate with the dried equivalents. We made up 7 soups, two chip dip mixes, and 3 snack mixes.
The time came to have a Tasting Supper. I invited farm partners, Michelle and Steve from Bethel Springs Farm, Gabrielle from Keeler Estates Vineyard and Ranee from Sunshower Hill Farm. I prepared a menu and tasting sheets asking for a rating and comments.
We started with the chip dips and the comments were great. They checked with me that I was handling the critique and of course I told them that was the purpose. We do not want to offer new products that are just “so-so” to the consumers; we want to WOW them and have them clamoring for more.
With that in mind, they proceeded. Graham provided terrific help by heating up the soups and serving them while I could stay at the table to continue the conversation.
We continued through the soups, tasting over nine. The servings were quite small but people were very full, so we took a break for show and tell. I shared some of what I had brought back from the Fancy Food Show in January, especially those items that might be of special interest to our growth but also just fun items.
Then, back to work, tasting the snack mixes. I had also prepared (not on the tasting menu) a berry blend that I had prepared from store-bought items since I did not have dried strawberries or raspberries.
And then, just to end on a sweet note, I served ice cream I had prepared from a recipe book purchased at the Fancy Food show. LOL
We made several decisions:
We will make fewer kinds of products but more of those because they were highly popular in our first season. So, instead of offering an “instant” tomato soup this season (since it needed work to improve texture anyway), we will just use up the tomatoes to make lots and lots of Loaded Pasta Sauce, our best seller.
We will make small batches of products that had limited popularity, like the salsa. Part of the problem there is that the growing season here in Oregon tends to produce less hot versions of hot peppers. We will probably not call any of our potential hot products “hot”, as people who prefer heat found that rating disappointing last season. Keeler Estates has a hotter pepper, though, so we may be able to use her peppers to supplement and bring the heat up.
We are moving from home canning jars to smooth sided commercial jars with a standard commerical lid. This will permit our labels (redesigned now) to fit smoothly on the surface.
The labels will be printed on waterproof paper with laser jet printing, so we will no longer have ink runs in the refrigerator caused by condensation. We’re working for a more commercial appearance and these two steps will help.
We will stay with sugar as our sweetening agent for jams and jellies but we will test a different pectin that is marketed as requiring less sugar for gelling. We will offer two dehydrated fruit snacks as a way for people to enjoy fruit without any added sugar
The Second Annual Tasting Supper is planned. The farmers really liked meeting each other and also being part of the business decision making.
Can-Do Real Food is continually striving to help the farmers use their surplus to gain another income stream and entice the consumers to year-round foods made from locally grown produce. We are always interested in comments and suggestions. In addition, we are able to add a few more partner farms and are actively seeking one that produces hazelnuts and walnuts.