Juggle Juggle, but don’t drop the Tomatoes

In my weekly market reports recently I’ve been mentioning that we seem to be at the peak of the harvest. How can I tell? Simply, when I walk down Cowls Street as the farmers’ market is setting up I am amazed at the overflowing bins of produce the farmers haul there. Tomatoes of all kinds, peppers both sweet and hot, potatoes large and small, sweet corn, summer squash glowing green white and yellow, winter squash in acorn and spaghetti models, strawberries from everbearing varieties, blackberries, blueberries, peaches, plums, apples, and on and on and on.

In the past week in the Can-Do kitchen we handled 50 pounds of blueberries, 40 pounds of Asian pears, 30 pounds of tomatoes, 30 pounds of prune plums, and still have about 100 pound of onions to deal with. Today we were gifted about 20 pounds of peaches and the day is only half over.

asian pears in dyrerI keep our dehydrators running almost all the time now. The Asian pears are in there as I write this (plain and cinnamon) and the peaches will go in next. (Onions after that probably)

Mike, the guy who owns Cream ice cream and I have a good time chatting flavor combinations each week at the market. When I told him I was getting this gift of peaches (more coming this next week that are already planned for 2 types of jams) he suggested something which fed a need of his: powdered peaches he could add to ice cream in the winter.  So we will chop the peaches and then dehydrate it, powdering some, leaving some small chunks.  Mike can get some for his ice cream and you can get some for your yogurt or baking or other yumminess you like to do.

carmelized onionsThe onions……oh my. We add onions to our Loaded Pasta Sauce, so some will be used on Monday when we prepare that.  But I’ve made a few very small batches of caramelized onions for our home kitchen and one friend’s and I suppose you might be able to enjoy after I get some of these 100 pounds cooked up and then dehydrated.

 

So, you might ask, why was that “one friend” so lucky as to gain some caramelized onions?  Well, she presented me with some extra onions she had.  That’s pretty much all it takes and now she tells people she has her own “food processor.” One person responded, “oh yeah, I have one of those chopping machines too,” but you know it’s a tad more involved than that.

Anyway, lots to share with you. If you want to know if I can make something, shoot me an email at BethRankinOR@gmail.com. If there’s a safe way to preserve it, I’ll let you know.

tomatoes

Also, if you want Loaded Pasta Sauce, let me know how many and in pints or quarts. This has been a funny tomato season. It started late (really only about 3 weeks ago) and looks to be ending early. So I probably will not be getting a lot of tomatoes. Right now I have orders for 40 quarts so they will be fulfilled first. If you want some, tell me now. In a few weeks it will be too late.

 

 

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.