What’s On a Label?

Remember how Oregon had a referendum about requiring food makers who use ingredients which are from genetically engineered plants to have to specify them on the label?  Remember the desire to “know”?

Even though that referendum did not pass, you CAN know certain things from labels.  I wrote about the newest label requirements by the government for a year-round local food market in West Virginia a few years ago.  There are may rules, but Can-Do Real Food is exempt from a few because of our small size.

Some people have asked me for nutritional information; most of the time I’m asked for the total sugar grams. I don’t know. I can tell you how many grams of sugar goes into the recipe, and I suppose a mathematical extrapolation could be done by someone who has the time, but I personally have no idea if that is how the number is figured out for the serving size.

I’m not required to include that (and a few other things) on my labels because we are tiny. The government does not make many exemptions from the regulations for small companies but this is one, so basically I save money and time because I need not provide samples at some lab (no where near McMinnville) and pay a fee so a food lab technician can run a test that provides the nutritional breakdown.

So, sorry, I don’t know. If you need to avoid sugar the best I can tell you is not to eat my jams.  I usually have some dehydrated fruit available if you want fruit without added sugar.

However, I can tell you this:

  • Food produced by Can-Do Real Food is made almost completely from local ingredients. Our exceptions are spices, vinegar, oil, sugar, citrus, chocolate, and coffee. The last two are obtained from local processors who procure the raw ingredients from Fair Trade farms and roast and do what they do in their shops in Portland and Newberg. All other raw ingredients are grown nearby.
  • Our partner farms are either certified Organic and/or Biodynamic or are in the lengthy process. They grow with organic methods. The ONLY exception to this are the hazelnuts. There are some organic hazelnut farms in the area but the cost, already high, restricts the consideration. I have talked to commercial hazelnut farmers as well as one of our partner farms which has a long neglected hazelnut orchard. Those neglected trees, untreated by my partner, had almost no edible nuts. The commercial farmer explained the various parasites that can destroy a crop. We make several products with the local hazelnuts: butter (plain and chocolate) as well as adding them to one canned yummy (plum conserve).
  • We also obtain produce from what I call “backyard gardeners.” These are our neighbors who have a fruit tree or bush or a garden that is just being way more productive than they can personally use. We ask if there is any chemical application to their produce and only accept those that have not been treated.
  • We chose to not use any additional preservatives. The sugar in the jams is the primary factor to keep away botulism. The recipes that have added lemon juice or vinegar have been rigorously tested at the food lab and then approved by a food scientist at Oregon State University who is the Processing Authority for the state. He indicates specific instructions of how the recipe is to be produced and no deviation is ever acceptable.  The level of acid is what helps preserve the food to be safe for eating once canned.  We typically do not add salt to our recipes. We had one comment that the Loaded Pasta Sauce was not as good the second year as it was the first. The major difference, besides our sneaky addition of zucchini, was that we got the recipe approved without added sugar or salt. This permits people who have restricted sodium to enjoy our sauce, and everyone else can add a little if they prefer. So salt, also a natural preservative, is not used in any way for food safety. We do, however, have a line of gourmet salts, and of course these are salt, so the food safety issue is a sure thing.
  • We do not use emulsifiers besides the pectin as called for in some recipes. So, our culinary syrups are not as thick as others you can buy at the supermarket.
  • We started using nutritional yeast in some of our dehydrated products. On commercial food labels this may be one of the ingredients that can be listed “natural flavorings”.  When we were developing our dried soup mixes in the Test Kitchen over a year ago we felt something was missing. Normally, if we were cooking at home we would start with a broth, either homemade or commercially produced. The long slow simmering of the bones or the vegetables is what helps give a homemade soup that deep rich flavor. But we wanted to provide a soup mix that would be ready in a short time (3 minutes to 45 minutes, depending on which soup mix) and we do not have a license to include meat in our products. Immediately we realized there is something we used at home, made from nonmeat sources that boosts flavor. Developed in Great Britain during World War II because of the shortage of meat at home, Marmite is a high protein paste made from nutritional yeast.  We were able to identify (one of the fun conventions and expos I visit during the off-season) several producers of powdered nutritional yeast that can boost the flavor of our recipes. I use the term “nutritional yeast” on the label because I personally dislike the all encompassing “natural flavors” that is the suggested listing.

We are proud to say “No artificial anything.”

What else can you tell from my label?

Well, the photo will either be a picture of what the stuff inside looked like while it was cooking or the raw ingredients in the mix. 

The side panel has all the legal requirements taken care of. First, my name and location so you can find me. Then, the ingredient list. I will never be able to call any of my products “organic” as the kitchen is not a certified organic kitchen, but when my ingredients are certified organic, they will be noted in the list.

Also, a reminder to store the opened but not emptied jar in the frig. By the way, how long something will last in the refrigerator is is also a common question. For something like the pasta sauce, I say to use it within 2 weeks. Something high in sugar like the jams, will last longer. I open a lot of jars to offer tastings at the farmers’ market and keep them on ice while there. They get put in the frig as soon as we get home. I just tossed a half empty jar of one we offered for tasting back in early December, so that lasted over 4 months.

The weight or volume of the product is next…..jars are in volume. The dried yummies are by weight. The next item is a batch number. It helps me know immediately when I made it and where the main ingredients came from.  If I need to have a recall, I will issue it with a batch number like that.

The last item is the “best by” date. Here the government gets fuzzy in their logic, not that they do that anywhere else, eh?  They require food processors to put something in there like a “use by” or “expired by” or a “best by” date. But they have no standards for canned and dehydrated foods. Personally, I do not like “use by” or “expired by” dates because they may result in perfectly good food being thrown out. How many times has that milk been okay for a week after the date on the carton or bottle?  Preserved foods typically last a long long time. How many people have a grandmother who cans? Ask her when to throw away unopened jars and she will probably look at you with “that” look you try to avoid.  However, there are some foods, even when safe to eat, that lose their appeal. I canned some carrots and opened the jar about 18 months later…..they were kind of mushy, not at all the quality a similar jar had been at 12 months. I typically put 13 months in my “best by” but would much more prefer you to eat it up and come back the next week to buy more!

If you have a question about the products that are not now currently on the labels, let me know. Also, our slow season is now over. The Downtown Farmers’ market starts this coming week so we are in prep mode and will be in the Kitchen one day each week for a while. When that changes to our normal three-day Kitchen week depends on Mother Nature.

 

 

 

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.