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!!!

 

 

 

 

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.

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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 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!

Onward!!

YOUR INSIGHT OF THE DAY
You must have long-range goals to keep you from being frustrated by short-term failures.
Charles C. Noble – 1916-2003, Engineer

I promised you an update and I have been slow to write this because I just have not be 100% sure I can pull it off. My optimism is strong but I have this nagging issue: my health.

Last summer I was a physical mess. Two summers ago I had twisted my arthritic knee and the orthopedic doctor I saw early said it was no big deal and I would never need surgery. I wasn’t asking for surgery, I was asking for help……and got none from him. I started physical therapy but there was no gain. About six months later I went to another orthopedic doc after having an MRI done. He said the same thing. Simply, I was miserable.

Last summer, a year after the incident where I twisted my knee, my opposite hip started complaining. Loudly. Perhaps, if you came by the farmers’ market, you noticed I was sitting on a high stool which kept me from moving up and down. I  usually was well medicated…after all I was at the market for about 8 hours so using an edible helped some. So did being wired with my tens unit. But the pain…increased.Image may contain: 1 person, smiling

I really believed I would have to close Can-Do Real Food but my heart rebelled. I developed a plan with a new direction, still keeping the mission.

We had started developing more dehydrated products.  Our Winter Squash Coconut Curry instant soup which won “Best in Division” at the 2016 Oregon State Fair, sold out quickly.  A mole meal mix also flew off the shelves. We sold dried fruit easily. The dried tomatoes did not sell well, but that was fine since dried tomatoes are in a lot of our products, including our Garden Goodies (my answer to Lipton onion soup mix). So we knew we could make products people enjoy.Image may contain: food

Meanwhile, my daughter and her dude are back backcountry enthusiasts. They back pack, mountain climb, raft, ski, bike and more,  carrying their food, water and fuel on their backs.  No automatic alt text available.Listening to them explain how they pack their food lead me to an idea:

Can-Do Real Food can make delicious dehydrated items that do not contain any artificial anything!  While the backpacking world will be our primary market, anyone who wants food that requires very little fuel and water to prepare will appreciate having some in their pantry.

Preparing the produce we get from our Farm Partners means cleaning and chopping or slicing or pureeing, similar to the prep work needed for cooking for canning. But then we place those items in the dehydrator, set the time and temperature and go home.  Image may contain: foodWhen we  return to the kitchen we bag up the dried items, put more in to dry, and go home.  When we get all the ingredients to a recipe prepared, then we mix and bag. Done. About half the time in the kitchen compared to canning which means less wear and tear on my aching body. Also, the products are lightweight and can be marketed over the internet and mailed at a reasonable cost.No automatic alt text available.

We will be canning a little. Over time we have developed contracts for a few clients. Our blueberry farm partner wants jams and sauces for their pick-your-own farm. A wine tour operator wants wine jelly made with wine from one of our farm partners. R Stuart Winery wants an onion “marmalade” to sell that they have been making inhouse to serve with their cheese plate. One of my farm partners wants Loaded Pasta Sauce to sell to her customers. And finally, one farm partner asked me to make a delightful huckleberry culinary syrup.

I will no longer be canning anything for public sale. So I will no longer be at the McMinnville farmers market every week, but I am hoping to have a booth in September when we have built up inventory of the dehydrated products. Image may contain: food

We will be making the mole meal mix, garden goodies, the winter squash coconut curry instant soup, the Moroccan tangine meal mix, zucchini noodles (to use instead of pasta), and we have worked on a dehydrated pasta sauce inspired by our loaded pasta sauce recipe. It is a bit different but tastes fine!  We will also have dried fruit in pieces or roll-ups or even powder. I even worked on how to make a gingered pear snack because one of my favorites was the Gingered Pear Preserves, and it tastes great!

As for me? I had a knee replacement in December that is healing beautifully and I am scheduled for hip surgery the end of June. I have had a cornea transplant and anticipate a cataract surgery (maybe two) before the end of the year. Bionic parts aside, I am doing okay, but I am recognizing I can’t run at high speed at this point.

So, I will be better at keeping you informed. Next task is to update the website to list all the new products.  See you in September!!!Image may contain: text

Turning Two Oops into a Pantry Feast

A funny thing happened last week on the way to preparing the matza ball soup for the Seder. I used the wrong chicken.

I’ve talked about “Know Your Farmer” so it probably won’t surprise you to know I have a farm where I get my eggs. They used to raise meat chickens but have gotten out of that last year. However, as their older birds no longer produce eggs, they are processed and frozen as “stewing” chickens. Perfect for making soup! I ordered some from her and we had three in the freezer.

The first oops happened when I asked my husband to grab a chicken and I didn’t notice until it was already defrosted that it was not one of the stewing hens. It was a large roaster so it served my immediate need but the next oops occurred Sunday when my husband used one of the stewing hens for supper…..and he did not stew it. It was, to put it mildly, hard to chew.  We ate vegetables that night. LOL

That chicken and one more from the freezer then went into the soup pot yesterday and I made a boatload of broth. It simmered all day to develop a deep flavor.

This morning I got out my canning supplies. First I used my hot water canner to sanitize the jars I would use. Then, filling a bunch of pints, I then pressure canned broth so we could have it on the shelf to grab for meal preparation.

While that was processing, I then stripped the meat off the bones and made up a chicken pot pie mixture with onions, carrots, celery, green beans, and a whole bunch of herbs and seasoning. Then I sanitized quarts in the hot water canner and got 3 quarts of pot pie mix, 1 quart of soup (the remainder of the pot pie mix with more broth) and 3 more quarts of chicken broth. I STILL had some broth left over so it went into the freezer.

We prefer to can broth instead of freezing it for a couple of reasons. First, it takes up freezer space which is needed for the meats we buy from local farmers and other items in the freezer, like my ice cream maker bowl…all necessary for happy living here. Secondly, when the broth is frozen you have to plan ahead in order to defrost it to use it. Sometimes our meal planning is more ad hoc and frozen broth ends up forgotten.

From left to right: pot pie mix, soup, broth

Knowing how to can food safely was something I learned three years ago. Hot water bath canning was enough of a challenge but pressure canning had that horrible “explosion possibility mystique” that I needed to overcome. Now, no big deal. And it becomes a joy when I look at my home pantry and see that I have a ready supply of food that I have preserved. This is food that I know the contents and there are no preservatives or additives we don’t want in our diet.

Do you want to learn how to can safely at home?  Let me know. I will be planning a canning lesson in May and will be interested if there is interest.

 

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.

 

First Annual Tasting Supper

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.IMG_0644

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.

One test bag was eaten by mistake
One test bag was eaten by mistake

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.

2016 Tasting Supper Menutasting gridThe 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.

Gabrielle Keeler and Steven Berger
Gabrielle Keeler and Steven Burger

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.

Ranee Solmonsson and Michelle Berger
Ranee Solmonsson and Michelle Burger

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.

Fancy Food show boxThen, 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.

 

 

 

 

 

 

 

 

Thanks to the Focus Group

Here in test kitchen land imaginations run wild. My head is full of new ways to use the crops the partner farms are planting this season in the dehydrated products. It seems that instead of doing same old same old, like the soups anyone can buy at the grocery store, our line-up is leaning to international flavors.

A good friend suggested we consider making tortilla soup and when we went to a Mexican restaurant a few days ago I ordered it. It was very flavorful, spicy but not “hot”, but it had chicken. Since our license does not permit any recipe to have more than 5% meat, I then turned to Google for recipes for vegetarian tortilla soup and there were many. Epicurious usually offers recipes that are delicious AND achievable without much work, so that is the one I decided we will test today in the kitchen.

But I ran into a problem. The recipe calls for corn tortillas.  And corn tortillas that are inexpensive are made with GMO corn.

Since I market these products locally,  I wanted to know what kind of food ingredient concerns people in the area have,  so I threw the question out to the Newberg Community Discussion Group on Facebook.  I was pleased at all the responses and appreciate that people took the time to write about their needs.  I heard about the need to avoid gluten (corn is okay, so as long as I avoid any corn-flour combinations, that is easy), a good number of concerns about GMOs (corn is a major GMOS crop, so not just any corn tortilla will take care of this concern), and the request for farming practices that, if not certified organic, at least avoid the conventional farming practices of chemical herbicides and pesticides.idea

Now, Can-Do Real Food can’t be all things to all people with diet concerns, but one issue I am trying to address is to bring food that is healthy to eat to more people in the region. And one concern where I sympathize is to try to avoid GMOs. That means we needed to find organic corn tortillas and my store did not have any. Now, there are some available and perhaps even in my town at another market, so we will explore that if the recipe is one we want to pursue. Meanwhile, I think we can proceed.IMG_0595