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:
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.
So we went to pick figs last Sunday and came home with about 20 pounds and plans to return for more. These are green figs, maybe Spanish King and we picked the ones that were slightly to mostly squishy, letting the rest ripen a bit more.
The choices for processing are endless but right now we have narrowed it down to three ways. We will dehydrate for snacking, make a fig paste for eating with cheese or baking into fig newtons, and try to replicate an amazing fig orange marmalade I tasted at the Fancy Food Show.
Yesterday we started cooking the figs down into a paste and since it was taking FOREVER, we stopped after four hours and refrigerated it. Today we continued and a couple of hours later were able to can it.
I brought a pint home and prepared the dough which needed to chill in the frig for about four hours. This gave the fig paste a chance to cool itself.
So, after supper this evening, I tackled one of the fig newton recipes I pulled from the internet.
I am not a superb baker, but boy oh boy, if you like figs, you need to stop at out table at the farmers’ market this Thursday to taste and to buy!
Michelle Burger is the owner of the organic Bethel Springs Farm and sends out a weekly newsletter to her customers so they can place orders that she delivers to them weekly. I received my newsletter this morning and was very excited to see that she is beginning to harvest carrots and zucchinis.
We have lots of uses for both of those:
Carrots and zucchini both go into the Loaded Pasta Sauce. We have to wait for the tomatoes to process that yumminess, so the veggies will be shredded and frozen to bide their time until the tomatoes start flowing.
The carrot marmalade Naughty Bunny is only so-so popular, so we won’t make another batch for a while but the Naughty Zuc flew off the table at the Farmers’ Market. You’ll be seeing more of that soon.
Both carrots and veggies will be making numerous appearances in our new dehydrated line. In soups, in dips, and in snack mixes, be prepared for new taste sensations!
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.