Imagine a big room full of tables, each covered with samples of apples, pears, and grapes ready for you to taste. Best to bring a note pad and paper if you want to remember the ones you REALLY liked, because after tasting dozens of delicious fruit it will be hard to recollect which was which.
Read more: All About Fruit – Taste Hundreds of Apple Varieties
Fruit harvest is in full swing now and from what I’ve learned, you can pickle almost any of them. My grandmother would be proud of me, to see me putting by some fresh cherries, pickled for winter enjoyment!
Read more: Putting By, As My Grandmother Would Say
“Taste our meats?” was an invitation I gladly accepted. I was at the Milwaukie Farmers Market, being offered locally made sausages. Sous chef Colin Stafford of Olympic Provisions was staffing the booth and as I tasted the sausages I was hooked.
Read more: Meat the Old Fashioned Way
Tom Winterrowd, who farms near Canby, Oregon, said that the minute he saw the announcement for the hog head cooking class he knew he’d be in it. Portland Meat Collective recently offered the class, bringing in Ben Meyer, the chef at Grain and Gristle Restaurant as the instructor.
Read more: Cooking the Whole Hog…er…Head
Andrew Kimbrell is one of five attorneys who form the Center for Food Safety. Kimbrell, a bioethicist and author, was named one of the 100 leading visionaries by Utne Reader and his work focuses on legal battles to keep our food safe.
Read more: Andrew Kimbrell’s Crusade to Keep Food Safe
Are you a seed saver and/or food grower? A new, one-person seed company has just been announced and it offers some fascinating items. The company is called Fertile Valley Seeds and it is Carol Deppe’s way of offering her innovative seed breeding work to gardeners, especially those in the Northwest. Her crop breeding techniques are in the public domain, rather than owned by a profit-making corporation
Read more: Carol Deppe’s New Seed Offerings
Locally grown beans and grains have returned to the Willamette Valley, expanding local options with nutritious, storable foods that were used for centuries to get through the winter. Calypso Beans Locally grown beans and grains have returned to the Willamette Valley, expanding local options with nutritious, storable foods that were used for centuries to get through the winter. Jeff Broadie and Kasey White of Lonesome Whistle Farm even offer a “Bean CSA.”
Read more: Beans and Grain Expand Local Food
One of every three mouthfuls of food and drink has required the work of a pollinator, a designation that includes social bees, solitary bees, wasps, flies, butterflies, moths, and beetles, and these invertebrates are in trouble.
Read more: Attracting Native Pollinators: Protecting North America’s Bees and Butterflies