HOME 2017 Winter
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• We love knowing our farmers and makers. • We appreciate the process of seed to fork. • Working with farmers and other local businesses tastes better. • We are going on 10 years of working with Rainshadow Organics and Agricultural Connections. • We buy whole cows from Imperial Stock Ranch. Just a couple of examples of how we do our best to
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November 2017 - January 2018
6 My Journey to Becoming a Locavore Advocate
14 Have You Had Your Flu Adjustment ?
8 Winterscaping My Garden
18 Year-Round Gardening in Central Oregon
by Ryan Moeggenberg HomeSpun Magazine
Tyson Pardue Co Founder of Food4All
by Nikie Rohrer Garden Designer & Consultant
Pumpkin Black Bean Soup
13 Grandma Dee’s Bacon Wrapped Chestnuts 16 India Roasted Root Vegetables 20 Pumpkin Pie with Bacon Bourbon Brittle 25 Cranberry Sauce 28 Roasting Your Rainshadow Turkey
by Ryan Williams Hardpan Homestead
by Natasha Ruegsegger, DC Dr. Natasha’s Natural Chiropractic
26 Drink to Your Health
by Debbie Rudloff, MS Holistic Nutrition
22 Connections & Commitment Go Beyond Groceries
by Tisha Farris Certified Yoga Teacher
29 Central Oregon Lawn Center
by Lauren G. R. Johnson Leader of the Pack (vrrrooom!)/CEO Melvin’s by Newport Avenue Market
by Tisha Farris
30 Thank You Central Oregon for Making Local Happen
24 Healthy Seasonal Holiday Foods
by Ally Galloway, ACSM CPT, NASM FNS BodyRock Training & Fitness
by Nicolle (Niki) Timm President and Founder of Central Oregon Locavore Magazine.com
Pumpkin Black Bean Soup Ingredients 3 (15 ounce) cans black beans, rinsed & drained 1 (16 ounce) can diced tomatoes 1/4 cup butter 1 1/4 cups chopped onion 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups beef broth or vegetable if you prefer. 1 (15 ounce) can pumpkin puree 1/2 pound cubed cooked ham 2 tablespoons sherry vinegar Sour Cream & Cilantro to serving
Substitution Suggestions Apple cider vinegar instead of sherry Bacon instead of ham Butternut squash instead of pumpkin Addition Suggestions 1 tsp Cumin ¼ tsp cayenne or red pepper flakes Corn
Directions Melt butter in a soup pot over medium heat. Add the onion & garlic & season with salt & pepper. Cook & stir until the onion is transparent. Stir in the beans, broth, pumpkin & vinegar. Stir until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham & heat through before serving. Serve with dollop of sour cream & a garnish of cilantro. I can quart jars of this recipe in my pressure canner at 15 lbs pressure for 60 minutes. Technically, if you are canning a recipe that has not been tested by the National Center For Home Food Preservation, it could be unsafe & botulism could grow. I just make sure that it is not too thick so that it is heated to the proper temperature all the way through. I like canning as much as possible so that I can free up space in my freezer & also because I don’t have to wait for it to thaw before I eat it. If you have questions or would like to pay pictures after you make this recipe, I will be on the Homespun Magazine Group on Facebook & would love to answer your questions.
My cilantro got frosted before I made the recipe so I didn’t have any for a garnish. Winter 2017
HomeSpun Magazine is a Bend, Oregon-based magazine, family owned and operated by Ryan Moeggenberg and Marcee Hillman. Custom artwork on opposite page created by Artist Emma Carpenter. Published Quarterly: November, February, May, August. HomeSpun Magazine is a division of MoeGang Productions | PO Box 1874, Bend, OR 97709 www.HomeSpunMagazine.com | Ryan@HomeSpunMagazine.com | Marcee@HomeSpunMagazine.com Send your advertising inquiries, press releases and photos to Ryan@HomeSpunMagazine.com
hanks for picking up our first issue of HomeSpun Magazine! We are excited to bring you a collection of articles and information from Central Oregonians with passions for gardening and cooking nutritious food. In this issue, and in the future, we will be bringing you actionable information before you need it. No Thanksgiving recipes that need to be tested the week before Thanksgiving. No gardening planning in June when you should have ordered your seeds in February. Stick with us and join our community of Doers. Doer [Doo-er] noun ~ A person who acts rather than merely talking or thinking. Mission Statement ~ Educate and encourage people to be Doers. ~ Tell producers’ stories, advertise their products and educate their customers. ~ Bring together a community of Doers. We are at a point where humans, as a group, produce more than ever before, but as individuals we produce very little for ourselves. Homespun will encourage regular people to be producers, or as we like to call them, ‘Doers.’ People have regular jobs that they need to pay the bills. Doers do the extra things that it takes to set up a second small income to pay for a great Christmas or to get out of debt faster. They could also produce a significant amount of their own food to cut down on their grocery bill. Whatever their goal is, they do what it takes while doing something that they like to do. HomeSpun Magazine wants to support these people however we can. From a grandma sewing baby blankets to supplement her Social Security to our local food producers that have the highest quality food we could ask for. I grew up just outside of Lansing, Michigan on a ten acre “hobby farm” with a huge garden, orchard, cows, goats, pigs, horses, chickens, rabbits and turkeys, all to feed our family and be as sustainable as possible before it was trendy. I helped Mom can as much as 800 quarts per year. We made butter, wine, jam, pies, sourdough and more. I also helped Dad with hay, milking the cow and even the goat when the cow didn’t freshen. We harvested trailer loads of apples to make hundreds of gallons of cider that we sold at a roadside stand with Mom’s homemade doughnuts and spent summers working on my grandparent’s dairy farm in Mt. Pleasant. During my time in Central Oregon I wanted to have a garden again and struggled getting vegetables to grow. Back in Michigan my mother made it seem so easy, I thought she could sprinkle seeds on the front lawn and they would grow like crazy. In Central Oregon we have a much shorter growing season and poor soil. Learning how successful growers worked was what I started looking for. The OSU Extension
RYAN MOEGGENBERG office holds the Living on a Few Acres Conference where I have attended classes on everything from raising chickens to pest management and soil information. I was also able to attend most of the OSU Master Food Preserver Class before I was excused. In my opinion, just because things have been a certain way, doesn’t mean it is the best way and it seems that my non-conformist views and constant questioning were not viewed as appropriate to be a representative of OSU. Wanting to be able to cook my home grown food, I enrolled in the Food Storage Feast class at HarvestEating.com where I learned to cook seasonally with my home grown and preserved food. I’ve read some books and listen to podcasts constantly on topics of homesteading, permaculture and entrepreneurship. Learning is important, but doing is where the progress is made. I can soups along with fruits and vegetables, jams and jellies, dehydrate fruits and vegetables and fill the freezers every fall. I have built a seed starting system, a semi-mobile chicken coop for egg chickens and have grown and processed my own meat chickens and turkeys. Our turkey for Thanksgiving had never been frozen and weighed over 40 lbs! Gardening has been difficult due to renting and having to move over the past few years, but an herb garden provides teas and excellent flavor additions to our meals. Our local producers will be writing articles teaching our readers and I how they do what they do. HomeSpun Magazine will be a resource for us to get actionable steps and resources. I am looking forward to learning right along with everyone else reading the magazine. We can lose our health, we can lose our wealth, but we can never lose our knowledge… HomeSpun’s focus is sharing that knowledge and encouraging you to do something with it. We don’t have grand ideas of changing the world, but maybe we can help you change your world. It is easier now, more than ever before, to pick one thing we have a passion for, swing for the fences, and knock it out of the park. Maybe we only hit a double, but hitting a double is always better than watching someone else play the game. Once you are on base, maybe you become someone else’s RBI. Local products, inspiring people and entrepreneurship are my passions. I'm standing at the plate, pointing my bat at the left field bleachers, waiting for my pitch. Get out of the bleachers and join me in the game. #BeADoer www.
MY JOURNEY To Becoming a Locavore Advocate
by TYSON PARDUE — Co Founder of Food4All y journey to co-founding Food4All was a long and circuitous path. Some of the inspiration came from being a first time father. Another was my life situation, a tech guy taking a break from technology with 2.5 acres and irrigation rights that needed to be managed. Being married to an athlete who saw nutrition as a competitive advantage was another motivation. All this factored together to blossom me from a city slicker into a complete organic gardener and locavore advocate, and now the co-founder of a technology company that aspires to help communities thrive by directly connecting farmers, ranchers and food artisans to their local community. With the birth of our daughter in 2002, my wife, Kami Semick, and I became parents. This event coincided with my attempt to take a break from technology. We had lived and worked in the San Francisco Bay area, myself for my adult life, and my wife for the previous decade. But with the onset of parenthood, we looked around and decided it was a great time to move. For a variety of reasons, including the advice from parents around us to start applying to pre-kindergarten as soon as our daughter was born, we picked up and moved to Bend. We ended up purchasing a house with 2.5 acres on the East side. That property happened to have
irrigation rights. We later learned after a failed inspection that if we didn’t irrigate a certain portion of our property (this topic could easily be an article of its own) we could lose the rights. Irrigation rights are quite valuable and a material portion of a property’s value. I quickly decided that I didn’t want a larger lawn or an ornamental or flower garden. I chose to grow food. And as much as possible. In my quest to grow food, I read as many books on the subject of small farms as I could get my hands on. I built a pond with an irrigation pump so I could generate enough water pressure to run 15+ irrigation zones. I built six 8 x 12 foot raised beds complete with cold frames and UV resistant greenhouse plastic covers. I built chicken coops, fences, PVC and drip lines. I planted a small orchard with apples, pears and cherries. I learned how to make compost the right way. I learned how to replace valves and other equipment the hard way. None of this was easy for an ultimate city slicker, someone from San Jose, California with a computer science degree. However, after climbing the learning curve, within a few years I was growing enough vegetables and eggs to feed the family (and neighbors) almost all year long. Around the same time, my wife Kami ran her first ultra-marathon near Ashland in 2004. She ended up doing really well, and went on to run many ultras all
over the world. Being such an extreme athlete really raised the bar on the quality of our family’s diet. We ate pretty well in the past, but now we started paying much more attention to the nutritional value of our food, and where it came from. Needing to supplement proteins and grains that we couldn’t grow ourselves, we sought out local farmers and ranchers and subscribed to our first community supported agriculture products (CSAs). We immediately loved the concept of local CSAs.
subscribers and manage their CSA program.
As our daughter entered middle school, we noticed that the school was sending a form home with the kids. We as parents didn’t have an easy and convenient way to pay for the lunches. We sometimes forgot to sign up or pay for lunch, much to the consternation of our daughter. So we approached the school and asked them if they were interested in an “App” that would make it easier for parents buy lunch and for the school to manage the lunch orders. They pretty much immediately said yes. We also approached one of the farmers that provided us with a CSA. They were interested as well in an easier way to sign up CSA
We went on to design and develop a local food buying and management system, which is now Food4All. We have schools, farmers, ranchers, food artisans and consumers using it to connect all over the Pacific Northwest. We couldn’t be busier and are still adding new features to the platform every week, with more and more food suppliers signing up and using the platform. Time will tell where we take this, but the journey has been quite an adventure — an adventure that is just beginning.
Standard e-commerce has been done before. But e-commerce where buyers only see sellers in their local area is different. And with the extra challenge of making a solution simple and convenient enough for busy farmers and ranchers to use the platform to sell their goods, and busy individuals and families can find and buy from a local source through their mobile device.
6 SW Bond St. in the Box Factory 450 Powerhouse, Ste. 400 in the Old Mill District www.
by NIKIE ROHRER — Professional Garden Designer & Consultant
bout this time of year, I take stock of my garden with two objectives in mind. The first is to make my garden ready for the long and often brutal Central Oregon winter. While working on the first objective, I accomplish the second objective as well, which is to create a stunning winterscape. I have a fun routine that takes a day, maybe two, depending on how many family or friends join in the work party. Singing birds, rustling leaves and the crisp air of late fall make a wonderful backdrop to be worker bees in the garden. Focusing on three areas help me to organize and get my arms around all that there is to do. Hardscapes I address my hardscapes first. This includes all hard, usually inorganic elements of the garden. All hardscapes that I leave outside will handle extreme temperature fluctuation, piles of snow and fierce winds. I use these tough hardscape pieces as main players for my winterscaped garden. They help provide structure and interest when there is not a lot of other things going on. Freshly fallen snow and clinging, sparkling frost highlight and dramatize their vivid silhouettes. Benches, patio furniture, raised beds, garden art, trellises, deer fence, gates, rock walls, flagstones, fur-bark-nugget pathways, birdhouses and birdbaths make up the hardscape list for my garden. Mostly, these hardscape items need a bit of cleaning up, although some things require scrubbing, like the birdbaths. Careful inspection reveals anything in need of repair and general maintenance. I give away or retire certain hardscape pieces at this time as well. My friend Peg likes to call it “purge time.” I re-level, re-straighten and re-center anything that needs it. Additionally, I remove all plant material and any ties or fasteners attached to the trellises. I push bench and trellis bases deep into the earth where
frozen ground will work like concrete to keep them in place. All hardscape pieces needing more protection I safely store in cubbies in the garden room. For example, my bamboo trellises, used for climbing sweet peas and beans, I disassemble, tie neatly and store until spring. My garden room is a huge blessing. I have also used garages and mudrooms in the past, and they worked nicely for me as well. The garden room is simply a modified horse stall in the barn that I’ve turned into a garden room due to its proximity to the garden. Quaint windows provide filtered light, and an oversized Dutch door is conveniently located only a few steps from the garden’s back gate. Softscapes I next focus on my softscapes and their soil. Softscapes refers to all the amazing plants that thrive in my garden. I further categorize the softscapes into annuals, perennials, trees and shrubs to help me work through the tasks systematically. Generally, I clean up annuals and perennials in the same way. After collecting seeds from any favorite performers, I label and store them in the garden room or give them away to friends and family. I then cut healthy annuals and perennials to ground level and toss the cut material into my wheel barrow to be added to my compost system. Lavender and strawberries are exceptions. The lavender plants and lavender topiaries, whose flowers have gone to seed, I leave to feed any hungry, overwintering birds. The strawberries I remove if they have had four seasons. If the plants are less than four
years old and healthy, I cut them back to a couple inches of their crowns. I keep four-six plants per square foot and fertilize them with a balanced organic fertilizer. I then completely cover them with a layer of pine tree fines or straw. After Iâ€™ve taken care of all annuals and perennials, I address the soil in their geometrically shaped, twofoot high raised beds. I gently work in recommended amounts of Azomite rock dust and diluted sea water. I then mulch the soil with a thick (up to half a foot) mixture of cut leaves and compost. The mixture is composed of about ninety percent finely chopped leaves and ten percent organic compost. The compost helps hold the leaves in place during windy winter days. Next, I roughly level the mulch in each bed and cover with permeable row crop fabric. I neatly fold and tuck the fabric into the sides of the wooden frames of the beds and weigh the fabric down with heavy stones. I place the stones every couple feet or so along the raised bed edges. Winter snow, that is sure to come, will further insulate these beds, protecting my soil and hardy perennials. After this, I tend to my apple trees and their guild (companion plants) and their soil. I wrap my five, young
apple trees with white tree guards to protect them from sun scald and rodents. Next I gingerly work in recommended rates of Azomite rock dust and diluted seawater into the top part of the soil. I then give the apple trees, the pollinating perennials and hundreds of spring flowering bulbs a thick layer of mulch, similar in composition to what my annuals and other perennials get, but with the addition of woodchips. After mulching, I water my trees, shrubs, perennials and soil microbes deeply and regularly, right up to the time of the ground freezing. If the ground is not completely frozen and there is no snow cover, I water deeply every month, sometimes more often if I have time. Next, I address my raspberry, blackberry, blueberry, grape and rose shrubs. As long as there have been a couple of hard freezes, I remove all leaves from the shrubs and underlying soil area. I toss these leaves into the wheelbarrow where they eventually end up in my compost system. After I tidy up my shrubs, I spray their bare branches and canes with an organic anti-desiccant for extra protection against moisture loss. I only spray the organic anti-desiccant if weather cooperates. The temperature needs to be around fifty Continued on page 10
Continued from page 9
degrees and there needs to be no rain in the forecast for a couple days. The flexible canes of blackberries and climbing roses I tie loosely together with twine and lay them down as close to the earth as possible. My thornless blackberries are easy to work with and their canes do fine without a lot of extra mulching. This is not so with my climbing roses. These thorny beauties require me to wear heavy gloves for protection. With the canes laid down, I cover them with burlap and a thick mound of compost. At the same time that I prepare my roses for winter, I wrap my grapes in burlap and wait to prune them until late spring. I do not cover or wrap my blueberries until spring â€” I only do this if there is an early frost and the blueberries have broken bud â€” and I wait to prune my raspberries until March, while they are still dormant. I address the soil in the beds of all my shrubs in the same way as the apple trees beds except for the blueberries. I give my blueberries additional organic acidifying amendments before I mulch them. Any rare diseased plant material that I find in my garden, I separate and seal in a plastic sack for disposal. I keep
a diluted bottle of bleach handy to dip my pruners in if they happen to touch any infected plant material. I take note of any problems in my garden journal so I can be sure to address them. In all the prep and winterizing of my garden, I practice no-till garden methods as much as possible. I do not want to disturb all the soil microbes, earthworms and other members of the soil food web community. These are the tiny, amazing work horses in my garden. I further benefit my soil by doing a soil test in the spring, which reveals to me how I am doing with the care of my soil. The test will give me recommendations for amendments to balance and improve my soil. Borders and Boundaries Once the hardscapes and softscapes are cared for, it is time to redefine borders and boundaries. Armed with a half-moon spade, rake, weeding tool and wheelbarrow, I make my way around raised beds, deer fence, gates, pathways and flagstone entrance. Excess soil and weeds (not yet gone to seed) go into my wheelbarrow, eventually ending up in the compost. Weeds that have gone to seed I put into a sealed garbage sack for disposal.
I address my simple drainage system at this stage as well. In the lowest part of the garden, a shallow canal runs between low stone walls near one of my apple trees. It eventually flows just under the deer fence into a French drain. I easily weed and regrade this area with my half-moon spade. I then rake the fur-bark-nugget pathways, weed them and smooth them out and do a final weeding and sweep on my flagstone entrance. Next I tidy up around the border of the compost bins, located behind my blackberries and raspberries. I give the compost piles a final turn and a deep watering. Behind my compost piles is my vermicompost or (worm) bins. I bring my worm bins into the garden room to help them survive until they can go back out in the spring. Once I have completed this last area, the garden’s clearly defined borders are ready to show off during the winter. The new, crisp, continuous edges create geometric lines and shapes that will stand out while the clean, homogenous pathways and beds create peaceful voids that contrast effortlessly and beautifully. So now, all during the garden’s long dormant sleep, I will reap the benefits of having winterized my garden. I will know that when spring finally does come, my
Find and buy fresh food from local farms and artisan food producers.
garden will be ready to wake up and thrive. Meanwhile, I can enjoy my garden’s beauty all winter long. Nikie Rohrer, Professional Garden Designer and Consultant, email@example.com 541-749-8221, terracehardscaping.com Photos courtesy of Nikie Rohrer
Farm, ranch or food artisan? Connect with those seeking to buy local food!
Rejoice, locavores! Buying locally grown and produced food just got easier with Food4All.
Doer [Doo-er] noun ~ A person who acts rather than merely talking or thinking. You can #BeADoer too! Join our HomeSpun Magazine Facebook Group and post your accomplishments using the hashtag #BeADoer. One person will be selected to tell us about their accomplishments and be published in Homespun Magazine! www.facebook.com/groups/HomeSpunMagazine
Winter 2017 #BeADoer
by RYAN WILLIAMS Hardpan Homestead
e’ve all seen that article on the cover of virtually any magazine about homesteading, bushcraft or self-sufficiency. The headline reads something like, “See how one family in Iowa makes a living entirely off of one acre.” There will be a few pages about how they are completely self-sufficient, buying almost nothing at the grocery store while earning their entire salary through farmer’s markets and CSA’s. Then there is an aerial photo or drawing of their property showing the location of greenhouses, grain crops, animal shelters, etc. While I, as well as many others find this type of lifestyle both admirable and inspiring, it certainly isn’t feasible. The average person with a regular job and a few acres (or less) simply can’t take the risk to abandon a more traditional lifestyle in exchange for full time homesteading. However, there are still a multitude of options for the average person who would like to do a little more with their spare time than watch TV and even make a few dollars from their own property. “Use what talents you possess; the woods would be very silent if no birds sang there except those that sang best”. One of my favorite quotes from Henry Van Dyke is very applicable to the theme of this article. You don’t have to become a full-fledged farmer but perhaps you have a few chickens who’s eggs you can sell, maybe you
have enough room to raise a steer. Maybe not. How about growing a few veggies on the porch and trading them for eggs or meat? If you’re even a little handy with tools you could build birdhouses or picnic tables and sell them. There are endless possibilities to the things one can do with a little ambition and spare time. It may take a little time along with trial and error to discover your own nitch, but once you do, you can begin to fine tune it until your pastime becomes more beneficial and satisfying. It has taken my wife and I a few years to figure this out for ourselves, but we are finally settling into something that works quite well for us. Living on five non-irrigated acres in the high desert, my wife Kelsey and I have limited options for what we can and cannot do with our property. Over the last few years we have been figuring out what works for not only our property, but also our lifestyle. We keep ourselves quite busy with a flock of nearly 50 laying hens, an ever-expanding vegetable and herb garden and seasonally raising butcher hogs and broiler chickens. Our goal is for our hobbies to generate enough income to support themselves and hopefully have a little left over. What does that mean exactly? By selling most of our chickens’ eggs, they not only pay for their feed but there is enough left to pay for other things such as feeders, waterers, improvements to the coop, etc. Selling our hogs is a similar scenario. Their feed bill is taken care of, we generally keep half or a whole hog for ourselves which has also paid for itself. We’re certainly not getting rich from this lifestyle but it gives us the opportunity to pursue and afford what we feel is a better quality of life through some amount of self-sufficiency. Additionally, we have the satisfaction and peace of mind knowing our food is raised naturally with love and care and without chemicals. Even if you don’t have space for 50 chickens and don’t like the smell of pigs,
there is almost certainly something you can do with whatever space and desire you may have. Native Oregonians, Ryan and Kelsey Williams moved with their dogs, cats, horses and mules to Redmond in 2014 and have been working to make their own homestead more efficient and productive ever since. To see what they’re up to or inquire about their eggs, seasonal veggies or pork, please visit them online at facebook.com/hardpanhomestead Photos courtesy of Hardpan Homestead
Bacon Wrapped Water Chestnuts Appetizer
This recipe comes from my mother and the kids liked helping stir the sauce and wrap the bacon around the water chestnuts. Ingredients 1 lb. Bacon — We buy a whole hog from Ryan and Kelsey of Hardpan Homestead (See facing page) 2 - 8 oz. cans whole water chestnuts
Sauce 2 cup sugar 1 cups vinegar 1 cup water 4 teaspoons cornstarch Boil for 5 minutes.
Instructions Cut your bacon in half and wrap the slices around a whole water chestnut. Stab a toothpick all the way through to hold it together and place them in a baking dish. Broil at 350 for about 30 mins. While they are in the oven it’s time to make your sauce. I cut the sauce in half for our family, but we shared a dipping bowl. You can also broil the bacon and water chestnuts, pour off the grease half way through, drizzle them with the sauce and then finish under the broiler. You may want to give each person their own bowl to dip in or, if you have a large group of people, drizzle the sauce over top after they come out of the oven instead. Winter 2017www.
Have You Had Your Flu Adjustment?
by NATASHA RUEGSEGGER, DC of Dr. Natasha’s Natural Chiropractic
’m sure you are all familiar with the phrase “Flu Season”. Despite what you may think, the Flu is actually not a season. It is an inability to adapt due to: • • • •
Decreased Sun Exposure Decreased Water Intake Increased Sugar Intake Increased Stress Levels
Therefore, it’s certainly not something you should accept without a fight! Did you know that your immune system is actually increased by up to 58% for 48 hours or more after an adjustment? In fact, 90% of the stimulation and nutrition to the brain is generated by the movement of the spine, according to Dr. Roger Sperry, a 1981 Nobel Prize Winner. So instead of turning to a vaccine for immune support this fall/winter, be sure to get in to your local chiropractor and get your seasonal flu adjustment! As we like to say here at Dr. Natasha’s Natural Chiropractic, Create Health—Create Resistance! We also suggest supporting your immune system with some excellent products offered by the long time trusted brand Standard Process, a company that has been providing the highest quality, all natural supplements since 1929. Have you been around someone who is sick? Are you feeling that pesky cold trying to come on or just getting over a virus? Try Congaplex. This amazing supplement aids in the support of healthy immune system function, which is one of the major issues going into the cold/flu season. This supplement assists in the body’s ability to build new cells and contains a highly absorbable source of antioxidant rich Vitamin C. Of all the products on the market that claim to aid in keeping your immune system strong, this is the most highly affective and absorbable supplement we have found. Don’t forget to ask for Antronex to pair with it, as it boosts the affects of Congaplex in the body.
Drinking this holiday season? Of course, most of us do. But take a moment before (or after) you share in a few cocktails or glasses of wine with your family and friends, to break out the Hepatrophin PMG. What on earth is Hepatrophin? I’m glad you asked. This incredible Bovine Liver Enzyme supplement actually kick starts your liver, helping it process alcohol before, during and after consumption. We have nick-named this wonder pill, “Drunk be gone” and it continues to live up to its name, decreasing the affects of alcohol and nearly eliminating hangovers. Craving carbs and sweet treats? We have you covered. Take just two Inosital pills before each meal and sit back, enjoy a hearty meal and easily pass over a serving of pie, caramels, cookies and other winter time goodies, with your sweet cravings curbed or even eliminated. Remember, there is no substitute for an exceptional line of products like Standard Process. Ask us why their products have stood the test of time and keep holding high sales in the health industry among all the new fangled items that
continue to pop up on the market. Yes you can find similar supplements on the market, but the strength and effectiveness pales in comparison, causing you to spend more on a lesser product. Last but not least, we bring you the Life Extensions brand Zinc Lozenges. This little melt away tablets have a lemony tang and a strong immunity kick that even the kids will happily take. Just take two a day and keep viruses at bay! Feel free to stop by the clinic to learn more about these and other supplements and how they can help you stay healthy this cold and flu season. We are happy to show you around the clinic and share more about our Gentle Method of Chiropractic Adjustments using our low force, highly effective Activator tool, great for the entire family, from infants to the elderly, and everything in between.
Dr. Natasha’s Natural Chiropractic 541-388-3588 www.thebendchiropractor.com
BEND’S ONLY FROM “SCRATCH” BISTRO & LOUNGE! Know Where Your Food Comes From 100% local grassfed beef No artificial hormones, or chemicals Just all natural wonderful beef! Selling by hanging weight in either half or whole carcass $4.25/lb including all cut & wrap fees
Frank Maricle Maricle Land & Cattle 541-280-1054
• Eggs - Great American Egg, Powell Butte, OR • Local Veggies - Ag Connections, Bend, OR • Micro Greens - Tender Greens, Bend, OR • Gluten Free Rolls- Good Karma Bakery, Bend, OR
Rockin’ Dave Thanks You For Supporting Local We make practically everything! Salad dressings, BBQ sauce, soups, corned beef, pastrami, bagels, breads, pickles, bagel chips & even our own soda!
Serving Breakfast & Lunch ALL DAY at the Bistro! Backstage Lounge Opens at 4pm Tues-Sat!
661 NE Greenwood Ave in Bend www.
India Roasted Root Vegetables by Bethlyn Rider of Bethlyn’s Global Fusion
1075 NW Newport Ave. in Bend • 541-617-0513 Ingredients Nonstick vegetable oil spray 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces 1 pound rutabagas, peeled, cut into 1-inch pieces 1 pound carrots, peeled, cut into 1-inch pieces 1 pound parsnips, peeled, cut into 1-inch pieces 2 red onions, cut into 1-inch pieces 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds 1 bunch cilantro, leaves rough chop 1/2 cup olive oil 3 Tbsp sugar 3 Tbsp curry powder ¼ cup minced ginger 1 tsp crushed chili flakes 3 Tbsp sea salt 10 garlic cloves, peeled Preparation 1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season with all spices, and salt/pepper. Cilantro is added just before serving. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet. 2. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) 3. Transfer roasted vegetables to large bowl, toss in cilantro and then serve.
You can grow your produce without having to weed or water for less than the cost of buying at the store with flavor and nutrient density that is unrivaled! Come taste the difference! We want to share how we have been able to grow indoors and outdoors all year long for fresh and delicious veggies and even some fruits! Growing your own organic produce in a selfcontained vertical growing system is the ultimate in “Knowing Where Your Food Comes From!” November 15 @ 6 P.M. RSVP and get directions on the HomeSpun Magazine Facebook Events page www.facebook.com/pg/HomespunMagazine/events
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NEWPORT AVENUE MARKET
1121 NW Newport Ave. | Bend | 541.382.3940
MELVIN’S by NEWPORT AVENUE MARKET 160 S Fir Street | Sisters | 541.549.0711 www.
Year-Round Gardening in Central Oregon
by DEBBIE RUDLOFF, MS Holistic Nutrition grew up on a cattle ranch near the Oregon Coast and we grew most of our food. We had chickens and eggs, apple trees and a huge vegetable garden. My childhood summers were spent grazing in the garden and fighting horses for fallen apples. My love of gardening was born then, and wherever I lived, including Alaska, I was able to grow some veggies. That is until I moved to a few miles South of Bend. I am a sucker for vine ripened tomatoes and generally find store bought tomatoes tasteless. So, of course, I wanted to grow tomatoes in Central Oregon. Like any Cheechako (Alaskan name for “newcomer”) I thought I could plant tomato starts in April or even May. Several trips to the nursery later to replace my frozen tomatoes, I realized we didn’t have the same growing season I grew up with. So, in the Spring of 2011 when our wellness company called and asked if we would like to be test marketers for a new vertical aeroponic growing system, we jumped at the chance. Having lived in Central Oregon for 24 years by that time, having tried to grow a vegetable garden and knowing how challenging it can be in our climate, I knew firsthand the heartbreak and frustration of getting your tomato plants heavy with green tomatoes (usually first part of September) and waiting for them to ripen -- only to have a “sneak” freeze in early September ruin the whole crop. Because we had a thriving homebased business, we eventually gave up on the idea of growing our own food. Business travel meant I couldn’t be the slave to watering and pulling weeds that Central Oregon demands. That first year we planted tomato starts in the vertical aeroponic growing system on Memorial Day weekend and watched it grow seemingly as fast as a Chia pet. By August we had our first ripe tomatoes. We put the tower on wheels and could pull it into the garage at night if it was going to freeze, and back out into the driveway the next day. Already we were able to extend our growing season by several months. That first year we kept our towers growing until November by moving them in and out of the garage.
Since we had two towers, I let one of them be devoted to tomatoes and the other one we planted a large variety of lettuces, kale, herbs, broccoli, cauliflower, green beans and strawberries. We were told we could grow anything that is not a root crop or a tree. Everything flourished. Along the way, we were educating ourselves on the science and concept of aeroponic growing with the self contained tower. We learned that it uses 90 percent less water than conventional “dirt” farming, because the reservoir holds 20 gallons of water and a pump inside the reservoir delivers water and nutrients from the included tonic (100 land and sea minerals) to the roots of the plants. A timer is set to have the pump operate for 15 minutes on and 30 minutes off. When the pump is off, the roots are exposed to air, hence the name aeroponic. Because the footprint of a tower is only 30 inches in diameter and the tower is vertical, it uses 90 percent less land, so it is perfect for apartment dwellers and urban farming. And since the tower
waters and feeds itself around the clock, we are free to take off on business and pleasure trips knowing our plants won’t dry up! The following spring, my husband Jerry built us a greenhouse that can hold six towers. I had one for tomatoes, one for peppers and one for strawberries. On the others I grew zucchini and yellow squash, cucumbers, sugar snap peas, tomatillos, broccoli rabe, Asian greens, kale, lettuces, arugula and, of course, a wide variety of herbs. I even grew cantaloupe! We put a heat stove in the greenhouse and our growing season became April through December. By June we are able to have a couple of towers on our deck for things like tomatillos and squash, and we bought a weather blanket offered by the company that works amazingly well for the occasional summer frost, and helps extend the plants to the end of September. And then, the company introduced a game changer in the form of a set of four grow lights with reflectors and a timer. We bought four sets and became yearround farmers. As late fall approaches, I start new crops of herbs and all kinds of greens: bok choi,
arugula, romaine and butter lettuces, chives, oregano, basil, dill, fennel, rosemary, thyme, tarragon, sage and lemon basil, to name a few. We enjoy these crops all through the winter. In mid January I plant my tomato and pepper seeds, as well as cucumbers, melons and squash. In two to four weeks the seedlings are ready to be planted in the towers under the grow lights. This can be done in a spare bedroom or sunroom of your house. The past two years we have moved these “early bird” towers to the greenhouse in mid March and start picking squash and cucumbers about a month or six weeks later. I have always had a ripe tomato by the Fourth of July. As we head into November, we are still picking tomatoes, peppers and eggplants from the greenhouse and will continue until about mid December, when we will shut the greenhouse down until March. I already have my seeds planted for my winter greens tower and will have fresh lettuce by mid December. After the Holidays, we will start our summer crops indoors and do it all over again. Debbie Rudloff, MS Holistic Nutrition intro.shred10.com, debrar.juiceplus.com debrar.towergarden.com Photos courtesy of Debbie Rudloff www.
Pumpkin Pie with Bacon Bourbon Brittle by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177
1 Pie Crust (prebaked) Filling Recipe: 1/3 cup Sugar 1 tsp Cinnamon ¾ tsp Salt ½ tsp Ginger ¼ tsp Cloves ¼ tsp Nutmeg 2 Eggs + 1 Egg Yolk 2 cups Unsweetened Pumpkin Puree 2/3 cup Sweetened Condensed Milk 1/3 cup Cream 2 Tbsp Maple Syrup 2 tsp Vanilla Extract Whipped Cream: 1 cup Cream 1 tsp Vanilla ¼ cup Powdered Sugar Candied Bacon Recipe: 12 Strips Thick Cut Bacon 3 Tbsp Bourbon 3 Tbsp Brown Sugar Brittle Recipe: 1 cup Sugar ½ cup Corn Syrup ½ cup Water 1 Tbsp Butter 2 Tbsp Bourbon 1 tsp Vanilla 1 tsp Baking Soda ½ cup Chopped Pecans Salt for Sprinkling
Instructions: 1. Preheat oven to 325° 2. Whisk Sugar, Cinnamon, Salt, Ginger, Cloves and Nutmeg in a large bowl until no clumps remain. 3. Add Eggs, Pumpkin, Condensed Milk, Cream, Syrup and Vanilla. Whisk until smooth. 4. Pour into prepared pie crust. 5. Bake until edges are soft and slightly puffed but center is still wobbly like gelatin. (approx. 60-70 min) 6. Let cool completely before slicing. 7. Top with a spoonful of Whipped Cream and a sliver of Brittle.
Bacon Bourbon Brittle Candied Bacon Instructions: 1. Preheat oven to 400° 2. Lay Bacon on foil-lined sheet tray. 3. Brush with Bourbon and sprinkle with Brown Sugar on both sides. 4. Bake for 10-12 minutes until caramelized and crispy. 5. Cut into small pieces. Brittle Instructions: 1. Line ½ sheet tray with non stick baking pad. 2. In medium saucepan combine Sugar, Corn Syrup, and Water over medium heat. Stir constantly until it starts to boil. 3. Increase heat to high and cook without stirring until it reaches 290° (golden amber color) 4. Immediately remove from heat and stir in Butter, Bourbon, Vanilla, Baking Soda, Candied Bacon, and Pecans. 5. Pour mixture into prepared sheet tray and spread as thin as possible using a wooden spoon. 6. Sprinkle with Salt and cool for 20 minutes. 7. Break into pieces and store in an airtight container.
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Discover Global Fusion by one of the most experimental chefs in town. 1075 NW Newport Ave., Bend 541.617.0513 â€˘ www.bethlynsglobalfusion.com www.
by Connections & Commitment Go Beyond Groceries by LAUREN G. R. JOHNSON Leader of the Pack (vrrrooom!)/CEO Melvin’s by Newport Avenue Market
hen the stars aligned last September for Newport Avenue Market to purchase Sisters’ beloved store, Melvin’s, it just made sense. After all, Newport Avenue Market has been Bend’s beloved, locally owned (and now employee owned), specialty grocery store since 1991. Previously owned by Sisters residents Melvin and Sandee Herburger, Melvin’s is clearly well-aligned with Newport's commitment to offering high-quality and local products. It’s no secret both stores know a thing or two about partnering with local producers and ensuring they offer customers a gamut of locally and regionally produced products and items, as well as being active, supportive members
of their communities. But Newport Avenue Market’s connection to Sisters runs even deeper than groceries and its love for local. Newport’s founding family has deep roots in Sisters with grandparents who attended Sisters High School (Go Outlaws!). One became prom queen and another attended the first Sisters Rodeo. Plus, both of their homes are still standing in Sisters, one having been moved from the main street to its new location where grandma poured the foundation and roofed it herself. Even a great aunt and uncle helped to router the Sisters
street signs throughout town. Newport Avenue Market is proud to continue the tradition of supporting local area farmers, special Sisters programs like Seed-to-Table, and the community’s own Sisters Outlaws. What makes Newport even more proud is to offer company paid medical insurance for all full-time employees, 401k, participation in its Employee Stock Ownership Plan (ESOP) and other benefits to not only Bend employees, but Sisters employees alike. Newport and Melvin’s loves doing their part for their communities. As for customer offerings? Melvin’s by Newport Avenue Market continues to bring customers all the amazing service and selection of natural and organic products they know and love, but with an infusion of a little Newport fun, flavor and flair! Melvin’s now offers sushi, Oregon Country Beef, special made-to-order gift baskets and other special-order items which brings additional variety
to an already wonderfully curated selection. The new Melvin’s team sees great opportunity to expand what people already like to buy and are excited with what the new year will bring! Stop on by and say hello. Melvin’s by Newport Avenue Market is located at 160 S Fir Street in Sisters. Call 541-5490711 for more information. Newport Avenue Market has been the number one choice of Foodies in Central Oregon for almost three decades. A 100-percent employee-owned specialty grocer, Newport offers shoppers both mainstream and hard-to-find food items as well as kitchenware and unusual gifts. A 18-time winner of Best Grocery Store in Central Oregon by The Source Weekly’s annual community poll, Newport Avenue Market supports local producers, and offers an expansive selection of high-quality in-demand food and beverage items, including 500 varieties of craft beer. For more details, go to www.newportavemarket.com.
Melvin’s is clearly well-aligned with Newport’s commitment to offering high-quality and local products
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Healthy Seasonal Holiday Foods Have Your Pumpkin Pie & Eat It Too by ALLY GALLOWAY, ACSM CPT, NASM FNS, BodyRock Training and Fitness
ovember is here and you know what that means. You guessed it— November is the time that a lot of our favorite fall foods and flavors are in full swing. Pumpkins, cranberries, squash, apples, pears and oh so many more! With so many fall inspired recipes and treats, it can not only feel overwhelming which one to choose, but also easy to forget that these foods pack a powerful punch. For example, pumpkin is high in vitamin A and great for supporting heart health. Pumpkin seeds are packed with heart healthy magnesium, immune boosting zinc and omega-3’s. Apples are loaded with antioxidants, flavonoids, fiber and may also help lower the risk of hypertension, cancer and heart disease. Squash, which comes in many forms, offer significant amounts of vitamin C, vitamin E, vitamin B6, niacin, thiamin and folate. Last, but certainly not least, my final example of nutrient loaded fall eats is the cranberry. Cranberries pack a powerful punch of vitamin C, dietary fiber, vitamin E, vitamin K and offer a super dose of anti-inflammatory and antioxidant benefits. They are often referred to as a “super food” and historically have been used to help treat urinary tract infections. With many of these foods coming into their seasonal peak
in October, November is a great time to indulge in these healthy seasonal favorite foods. With so many delicious recipes that include these fall fruits and vegetables, it is important to remind ourselves that we are still benefiting from all of these nutrients and health benefits even as we treat ourselves. Who says you can’t have your pumpkin pie and eat it too? One of my all-time favorite recipes to add to any fall meal is, well anything with a cranberry, but in particular, cranberry sauce. Nothing helps balance out some of the fall savory seasonings and spices better than the tang of cranberry sauce. I started using this recipe a few years ago and it has quickly become a favorite for our family festivities. This recipe also seems to get better after a few days in the fridge, which makes it the perfect topper on any fall leftover sandwich. It is sure to win your friends and family over as well. www.bodyrocktrainingandfitness.com, 541-390-9648
Cranberry Sauce by Ally Galloway, ACSM cPT, NASM FNS of BodyRock Training and Fitness 2330 NE Division St., Ste. 1, Bend â€˘ 541-390-9648
Ingredients: 2 bags of cranberries (bag are usually 12 ounces so roughly 24 ounces) 3/4 cup pineapple or orange juice (I highly recommend pineapple!) 1/2 cup unsweetened applesauce 1/2 cup water Juice and zest from an orange 3-4 tablespoons of honey, add to taste (I recommend Kimaro Farms honey sourced locally in SE Bend)
Instructions: 1. Put the cranberries, pineapple or orange juice, applesauce and water in a saucepan and bring it to a boil. 2. Keep on medium heat, stir constantly until the cranberries start to pop; usually 10-15 minutes. 3. Reduce to a simmer and add juice and zest of orange to the cranberry mixture. 4. Simmer 10-15 minutes and then remove from heat. 5. Allow cranberry sauce to cool completely and then store in fridge for at least 4 hours before serving. 6. Sweeten with honey to taste once sauce is cooled. 7. Serve and enjoy!
by TISHA FARRIS Certiﬁed Yoga Teacher
would like to use this space to highlight benefits of natural remedies to life’s health problems. My name is Tish and I am a 200hour certified yoga teacher with additional trainings from institutions and organizations operating around the United States. I received this training and am writing this article because I have a passion for finding ways to not only help ailments in my own life through the mindset of yoga, but to also help my community. Let me briefly explain what I mean by the mindset of yoga. I am aware of the misconception that yoga is simply a repetitive physical activity found in sweaty hot rooms where you get to have a guilt free nap at the end. Asana, or the physical movement of one’s body into and out of poses, is only one aspect of practicing yoga. For example, there is a part of the practice, called pranayama, which focuses on one’s breathing practices, while other parts
focus more on mental practices. When an individual is immersed in their own practice these aspects work together and bolster one’s overall wellbeing. After all, isn’t life one big practice session where we are constantly faced with opportunities to alter our approach for even better outcomes? This is my yoga mindset at work — where I see an opportunity for more awareness and I have designated areas in my physical and mental life to utilize in embracing those opportunities. Now, on to the work we can do on the ground to be aware of our ailments and recognize there is always more we can do to address areas of pain and suffering in our lives. One of my biggest realizations has been how important hydration is to one’s health! I mean really important. I’m sure like many of you, I have found it difficult to drink enough water each day, every day. No matter how much I tell myself I need to, it’s simply not enough. I have to find a way to build it into my life and respect its purpose in order to set aside time in my busiest and laziest of days. I have found making water more interesting and using the “killing two birds with one stone” idea, an effective method. One amazing drink I have come across recently has been Black or Tart Cherry Juice. The juice can be diluted to taste and I have found it to have two different kinds of benefits. It is important to note that I am recommending 100 percent cherry juice,
not cocktail mixes. If you suffer from arthritis or gout (like me) you may have already heard of the anti-inflammatory agents available in cherry juice. It is rich in potassium and iron, both very important minerals to strong health. In fact, potassium helps retain hydration in the body so you get a double whammy if you drink diluted cherry juice throughout the day. I prefer the tart cherry juices, because they help with anti-inflammatory processes more than black cherry juice and because of a secondary effect. The tartness jolts my mouth and brain just enough to wake me up and re-energize me into a second, third, or even a ninth wind. The awakening effect does not wear off for me, because it is a physical reaction to the tartness that provides the jolt and not a reaction to caffeine like I have sought in coffee most of my life. Much like coffee, please consider how much sugar and calorie intake is appropriate for you and your lifestyle when deciding how much cherry juice you want to, or should drink. Speaking of coffee, a second drink I’d like to
discuss is the black tea alternative: Chai Tea. We may choose to drink our coffee and tea differently; with creamer and two sugars, black, hot or cold. However the caffeine content of both is a popular ingredient I think we can all agree we want in our morning pick-me-up. Caffeine is a diuretic, which means it can dehydrate the body. That’s no good! Luckily black tea has about one-third the caffeine found in coffee. Black tea is a main component of chai tea, but chai tea is also infused with various spices which can boost your body's health so much more than coffee. These spices are typically ginger, cardamom, cinnamon, fennel, clove, and black pepper. I prefer to get these spices from our local spice shop, Savory Spice Shop, located in the Old Mill District. Please join me on the HomeSpun Magazine website next month for a more in-depth discussion about the health benefits of Chai Tea and a few recipes so you can prepare it at home just in time for the holiday season! www.HomeSpunMagazine.com
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Rainshadow Organics Heritage Turkeys
by SARAHLEE LAWRENCE Rainshadow Organics t Rainshadow, we raise Heritage Turkeys. Some of the varieties are called bourbon red, Holland white, Spanish black and Narragansett. We get them in March and keep them for the entire season on pasture, harvesting them fresh for Thanksgiving at the farm. They are a wonderful part of our community at the farm, always on procession , flying wherever they like but generally staying in their pasture with the fence just a suggestion. You can put a deposit on one of these special birds on our website, www.rainshadoworganics.com.
Roasting Your Rainshadow Turkey
day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey
and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs. When you are ready to roast, heat oven to 500 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper. Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird. Transfer to oven. Turn oven down to 350 and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Start checking for doneness after two and a half hours . Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, remove tin foil cover to brown and begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter. Keep in mind that the juices may not be as clear and the joints may be firmer than a grocery store bird. Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy. Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste, season with salt and pepper and enjoy. Photo courtesy of Rainshadow Organics
Central Oregon Lawn Center Your One Stop Shop
by TISHA FARRIS
entral Oregon Lawn Center is a one stop shop for lawn advice, rental equipment, irrigation equipment, feed and seed. The store motto is “To Turn The World Green… One Lawn At A Time” using Eco-friendly supplies and approaches. Central Oregon Lawn Center is here for the “do-it-yourself” homeowner, as well as for the seasoned landscaping professional. Our advice is geared toward Central Oregon climate and water-wise, organic solutions to your lawn care needs. In addition, we are adamant about keeping up to date on the latest and greatest Eco-solutions on the market. We do the research and experiment with new products so you don’t have to! We are locals, like many of you, so we know what to expect and how to help you plan for changing of the seasons.
Regularly aerating and thatching your lawn significantly improve its health and overall look.
For instance, did you know that regularly aerating and thatching your lawn significantly improve its health and overall look? We have the equipment you need to make that happen! Our equipment is kept clean, in good working order, and is reasonably priced. We even have wood pellet patio heaters for rent or for sale to keep the chill at bay during our cool fall evenings. For those who would rather not do it themselves, we have an in-house landscaping design company to help build your dream yard. The goal at Accent Landscaping Design and Construction is to create beautiful sustainable outdoor living areas — from concept to completion. We treat every project as if it was our own and make sure things are done the proper way. No cutting corners with our crew! We have a combined four decades of directly related experience and the passion to build each aspect to last. Since we are both a store and a landscaping business, we pull our advice for our customers and clients from extensive experience and we know what does and what does not work in our part of the country. More information is available on our website at centraloregonlawncenter.com and feel free to friend us on Facebook.
CULTIVATE EDUCATE CELEBRATE
Central Oregonâ€™s Only Indoor Farmers Market, Local Food Education Headquarters, and Gathering Space A nonprofit supporting local food and local farmers since 2009 We accept SNAP vouchers O Hours: Tues-Fri 10am-6pm; Sat & Sun 10am-4pm 1841 NE 3rd Street, Bend, Oregon 97701 Become a member and save! centraloregonlocavore.org
Thank You Central Oregon for Supporting
by NICOLLE (NIKI) TIMM, President and Founder of Central Oregon Locavore
entral Oregon Locavore is a nonprofit that was founded in 2009 to support local food and local farmers for the health of the community. Locavore was founded by Nicolle Timm, a Bend native, and operates eight educational programs. Their most well-known program is the indoor six-day a week farmers market. Due to a recent move in location, difficult winter weather and a series of unexpected expenses, Locavore was faced with difficult financial circumstances that promoted them to launch a summer capital campaign to keep their doors open. What happened next both surprised and delighted the board and employees of Locavore. The community responded immediately with a generous outpouring of support and donations that allowed Locavore to not only meet their fundraising goal, but exceed it. The doors of Locavore will remain open thanks to the community. Locavore does need continued support to maintain strong! Shopping at the marketplace, becoming a member, donating to their annual campaign and attending their events such as farm to table dinners is what keeps the nonprofit vitalized and able to support local farmers and food production. For more information about Locavore, memberships and upcoming events, please visit www.centraloregonlocavore.org, and help Locavore Make Local Happen! www.centraloregonlocavore.org
Horse-Drawn Christmas Caroling
Celebrate a centuries-old tradition, ride along with us and sing songs of joy.
• • • • • •
Two big, Percheron horses complete with jingle bells pull the wagon for 45-50 minutes, along Drake Park, through downtown and the historical district. Christmas cookies and hot chocolate provided by Foxtail Bakeshop. Meet at the Pine Tavern and receive 10% off any food order for our guests. Private groups or single tickets available for purchase on our website. Make horse-drawn Christmas caroling a yearly tradition with us. We provide a Christmas Caroling book, but you have to supply the voices.
Go to www.CowboyCarriage.us/Christmas for more details and to reserve your ride.
Check in on Facebook & Instagram for: • winter hours • holiday specials • cooking classes • winter meals & more For sale by the cut & in bulk at the farm store: • pastured pork • beef • chicken Get staples like: • 50# boxes of potatoes • freshly milled red wheat • buckwheat • corn flour We’ve got a all kinds of: • pickles • jams • canned goods from the farm Open Year-Round • We Take WIC Vouchers
71290 Holmes Road, Sisters, Oregon, 97759 www.rainshadoworganics.com 32
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A collection of articles and information from Central Oregonians with passions for gardening and cooking nutritious food.
Published on Nov 1, 2017
A collection of articles and information from Central Oregonians with passions for gardening and cooking nutritious food.