Buying Club Now Open

We have had two very exciting weeks at the McMinnville Farmers’ Market and have an interesting problem. We are concerned we will run out of products before our member farms start sharing surplus with us.

We’ve been working diligently to prepare for this week’s market and I think we will have a full table:

Fruit Preserves of Various Types:

Pinot Noir wine jelly – rich and deep. Great with cheese but surprisingly perfect with peanut butter also.

Pinot Gris jelly – a lighter touch.  Great on crackers, ideal with a super creamy cheese.

Lemon Peppered Pinot Gris Jelly – zipped up with lemon peel and black pepper. Not hot but full of flavor and can stand up to a stronger cheese.

Naughty Zuc marmalade – got you scratching your head on this one?  Well, you know how zucchinis just take over a garden? We tried to offer a lemon zucchini marmalade last season to a limited success but we have zipped this up with double the lemon and a touch of limoncello…hence the naughtiness.

Berry Naughty – a freezer raid netted blackberries, golden raspberries and strawberries. The naughty touch is an orange liquor.  Adults only.

Asian Plum Sauce – wonderful sweet and sour sauce that you are used to when you dip your eggroll at a Chinese restaurant. Also called Duck Sauce, it is excellent as a basting sauce for poultry. You can use it on the grill, in the oven, or even on the cooktop.

Rhubarb chutney – chunky relish like mixture that also has sweet and sour flavor notes with raisins and vinegar. Perfect on salmon. Also excellent on pork.

 

Flavored Salts:

Pinot Noir salt – a finishing salt perfect on your steaks or burgers

Pinot Gris salt – a finishing salt great for chicken, pork or fish but absolutely superb on vegetables

 

Herb Blends:

Scarborough Fair blend – sing along now…are you going to Scarborough Fair? Parsley, sage, rosemary and thyme. Amazing mixed with softened butter and tucked under the skin of chicken. We introduced this last fall and sold out prior to Thanksgiving. Now the herbs are growing again so you can enjoy this blend this summer.

Italian herb blend – superb to use in any and all cooking, but it shines with tomatoes and cheese and the yumminess of pasta. Great on meats as well.

 

Craftsy Things:

Breadboard – Graham made me a breadboard to knead my dough. Works for rolling out pie crusts also. Treated to minimize sticking. Beautiful as well.

Cutting boards – Several sizes and wood types and designs, some with a “show” side and a “cutting” side so you can hang it on the wall when not in use. Can be custom ordered with a design of your choice.

Anniversary trivet – This is a custom order item that is perfect for a wedding, graduation, or other very special event. Design it with Graham and receive it in about 2 weeks.

Rice bags – With headaches and muscle aches, I keep one in the freezer for a cold compress and store another in a cupboard to pop into the microwave for a warm touch. Ahhhhhh Just a hint of lavender in some to provide additional soothing aromatherapy.

Being a member of the buying club will offer you several benefits.

  1. Once you receive your email you can request to reserve an item. You will need to indicate about what time you will make it to the market so we can offer it for sale if you don’t show up.  We know this system can work especially well for people who can’t get to the market when it opens at 1:00.
  2. Once in a while we will produce a very small batch. Buying club members will have first dibs.
  3. A volume discount is offered. If you want to purchase a mixed half case (6 products) you will get a 10% discount. If you want to purchase a mixed full case (12 items) you will get a 15% discount.

Anyone can come and taste whatever we are offering and purchase all they desire!!!  If you want to join teh Buying Club, just provide your email address.

In The Test Kitchen

Last summer, in the mad dash of learning how to function smoothly when accepting produce from the participating farms for production into preserved goods, my brain still kept on spinning with new ideas.  Canning is great. Canning is appreciated by many. But canning is not the only way we can preserve the surplus from the farms.

In fact, some of the veggies just can not be canned safely. Squash and pumpkin, for example, can be canned in cubes, but not in puree. Sure, you can buy a metal can of puree that is processed in a huge factory, but we’re not at that scale, so we have limitations that are rightfully imposed by our desire not to let any nasty bacteria into your potential gastro-intestinal tract. So no pureed pumpkin coming out of the Can-Do kitchen.  2014-10-19 09.28.10

As a cook, I know if I turn to a canned product it is because I want a shortcut, saving me time from cooking the whole food from scratch. A jar of chunked pumpkin or squash is nice, but not good enough. I would still have to smush it into a puree to use it. So, I knew, as the processor, I needed to look for another way to save the squashes that my farmers grew.

Dehydrating offers a way to preserve food also in a shelf-safe setting. So last summer, as the fruits and veggies ripened in our farmer’s fields and on their trees, we asked for items we normally did not can so we could dry them.

We now have a considerable stash of dried fruits and veggies and it is time to get to work to develop those recipes that will work. We’re considering a line of dehydrated soup mixes that will take 30-60 minutes to simmer at home. We’re also planning on a line of cup-a-soup mixes that will only take a few minutes of sitting in boiling hot water. Both of those would be packaged for single serving as well as 4-6 serving sizesdried produce

In addition, the dehydrated line will include snack mixes. One type will be seasoned veggies. Another will be fruit snacks. That one will be popular, I think. Many people ask for jams without sugar, but the texture changes so I am not going to go there, even with using stevia. Instead, we will be able to offer no sugar added dried fruit snack mixes.

Finally, I’m thinking about dip mixes. Think about that classic Lipton onion soup mixed with sour cream to become a potato chip dip. So we will have veggie dips you can mix with sour cream or yogurt or tofu.

Right now…..all still in the planning phase. Recipes are selected…..time to enter the kitchen to play with our food!