HOME 2018 Summer
Deschutes Brewery Farm-to-[Pub]Table
What is a
• 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
845 NW Delaware Ave, Bend, OR 97703 541 647-2198, firstname.lastname@example.org
1500 NE Cushing Dr, Bend, OR 97701 541 382-1751, email@example.com
May - July 2018
9 Recipes 8 Mediterranean Buddha Bowl
by Savory Spice Bend - Old Mill District
20 Chick Pea Salad Sandwich by Chef Brian Kerr of Deschutes Brewery & Public House
30 Chef Daneold Bratwurst’s Tahini Yogurt Sauce by Jackson’s Corner
34 Crab Cake Poppers Wrapped in Bacon by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge
38 Kim Chi
by Boundless Farmstead
42 Watermelon, Mango Jicama Salad by the MoeGang Household
4 Dishing Local Bounty to Raving Local Fans
22 Eating with the Season
Ryan Moeggenberg HomeSpun Magazine
Brian Kerr, Executive Chef, Deschutes Brewery & Public House
9 A Journey to Market Randy Yochum, Supervisor of Perishables Departments, Newport Avenue Market
11 Top 10 Summer Superfoods
Cindy Miskowiec & Christie Reid Synchronicity Wellness
13 Not Just a Pretty Face!
Robin Snyder Tumalo Garden Market
17 Improving School Meals
with Chef Garrett Berdan
Falling In Love with Permaculture Tamera Dillon
Elizabeth Weigand Agricultural Connections
24 Not Tonight Deer! Robin Snyder Tumalo Garden Market
28 Organic Lawn Renovation
Tisha Farris Central Oregon Lawn Center
31 Bee Update
Stephen Harris Tumalo Bee Academy
32 Summer Herbs & Essential Oils Connie Briese
I Garden, I Am Not A Gardener
ur family is still learning to prioritize high quality, nutrient-dense food. It’s not something that we are all used to so there are trade-offs and slow changes in diet and taste. Marcee and I have full time jobs and two kids before producing HomeSpun. Producing our own food is important to us but we are limited due to renting our home. We have a Tower Garden inside, a few raised garden beds next to the back deck and I have planted culinary and medicinal herbs rather than typical landscaping. Through the magazine I have had conversations that prove that I do not know much about soil or caring for plants other than what I retained from watching my parents. The intricacies of fertilizer do not interest me any more than I need to keep my plants producing for us. I want to garden, but I do not want to be a gardener. gar·den·er Filling the freezer with elk and venison is a luxury that we miss on years that I do gärdn r/ not draw a tag or have unsuccessful hunts. I used to have entire weekends to spend scouting and practicing with my bow. Now I have a few farmer friends that graciously noun invite me to their property to sneak a person who tends and cultivates a garden as a down a fence row with my rifle and pastime or for a living. wait until the sun comes up rather than 36 Harvest A Return spend a week or more in the forest Erik Hotvedt stalking and hunting properly. With a LAWNS Landscape Maintenance busy life and still wanting to have the best meat for my family, I hunt — but I am not a hunter, I am a harvester. 39 What is a CSA Gardening and hunting are both means to an end, the highest quality Amanda Benker Dome Grown Produce food we are able to provide. We are transitioning our store purchases from conventional to organic and buying local. When talking about the 41 Boundless difference between store bought and home-grown lettuce with the kids Farmstead they remember what I have said to them before, “Ours tastes better because Ryan Moeggenberg it was still living one minute ago. Store bought started rotting when it was HomeSpun Magazine picked weeks ago.” That’s a lesson that I hope sticks with them for life. Don’t let self imposed limitations like renting, living in an apartment, a shaded property, deer or soil be excuses. Patios and windowsills can ON THE produce more than you think. Plant an herb garden in the window or COVER pole beans up the wall of your patio. Growing food doesn’t have to be complicated. You don’t need a degree in soil science. Our Tower Garden Brian Kerr, Executive Chef at Deschutes doesn’t even have soil and it has provided us all the salads we have wanted Brewery & Public for two months now and we can’t wait to taste the tomatoes that started House, stands with blooming at the end of March! There are ways to grow some of your own a bounty from nutrition without being a gardener. local farms. Displayed are Burgers from Barley Beef of Bend, Eggs from Farm Fresh Foods of Culver, Carrots from Rainshadow Organics of Terrebonne, Potatoes and Arugula from Casad Family Farms of Madras and Garlic Scapes, Spinach and Fava Shoots from Groundwork Organics of Junction City. Pretzel and Rolls are made In-House Daily.
HomeSpun Magazine is a Bend, Oregon-based magazine, family owned and operated by Ryan Moeggenberg and Marcee Hillman Published Quarterly: November, February, May, August HomeSpun Magazine is a division of MoeGang Productions | PO Box 1874, Bend, OR 97709 www.HomeSpunMagazine.com | www.Facebook.com/HomespunMagazine Ryan@HomeSpunMagazine.com | Marcee@HomeSpunMagazine.com Send your advertising inquiries, press releases and photos to Ryan@HomeSpunMagazine.com www.
Dishing Local Bounty to
RAVING LOCAL FANS
by BRIAN KERR, Executive Chef, Deschutes Brewery & Public House was working for a worldwide restaurant chain for ten years and was becoming disillusioned with their practices in menu development and the way they treated their staff — two things that are very near the core of my philosophies. When I began work there in the early 2000’s it was still a very large company but it had a mom and pop senior management vibe that appealed to me. It felt secure and comfortable, if not very exciting or ambitious. Ten years in and some senior management shakeup as well as a sale of the company to an even larger company, and I was looking for something new and exciting. I wanted to try to find something that fit my ideals and not just something that took care of my bank account. I was a passionate homebrewer and beer enthusiast as well as a chef driven by flavor, seasonality, a sense of being and nourishment. I wanted to tie my passion for food and beer together, so I began my search. As a food service professional I have become much more choosy regarding the company that I keep and the company that I work with — which is why five years ago, when I saw an advertisement from Deschutes Brewery and Public House seeking a general manager for their Bend location, I immediately sprang into action. Though I had no general manager experience whatsoever, I relied
on my abilities to talk my way into a job through a show of passion and experience. I had worked at many different kinds of restaurants mainly as a chef, but with the occasional bartending job, catering gig and a stint as a food and beverage director. I felt prepared to interview well. Although I was not selected for the general manager position I was determined to work for Deschutes Brewery in some capacity, so before I got off the phone with the human resources manager I asked her if they were hiring anything else I could get in the door with. She told me, “Well yes, we are also looking for an executive chef at the same location.” I had to choke back a laugh and compose myself for a moment before I told her, “Ok, that’s no problem, I have been a chef for 25 years and I would love to talk to you about that job.” One week later and I was sitting across from the founder and president of the company, Mr. Gary Fish, and we struck a deal. I moved here in April of 2013 and began my job as the chef at Deschutes shortly after, while my wife and two young boys stayed behind in Portland to sell the house and tackle the monumental task that that entails. I made friends at work, met some of the regulars, befriended the rest of the management team, asked a lot of questions about the direction and vision of the
pub and tried to come up with a game plan. I will be honest — it took more than my first summer there to come up with that plan! I learned from our brewers the styles of beers they were passionate about. I listened to the sous chefs’ experiences in the restaurant and the evolution that they have undergone in all the years the pub has been open. I paid attention to the senior managers when they spoke of delivering quality and working as a team — owning it, and learning from what we do every day, good or bad. I was really integrating myself into the culture at the pub, but I still felt like an outsider — moving from the big city to this jewel of the cascades — just another car on the road to most people. Once I wrote a couple of the menus for the pub and began to build an understanding of what people want, what they will spend, what they will forgive or tolerate, I felt at ease and at the same time driven to continue to create raving
fans of our restaurant. Most people who drink beer on the west coast have heard of Deschutes Brewery, but many people who live in Bend had given up on coming to the pub, and I wanted to win those people back. I asked questions, I listened, I read every comment card, I spoke to past chefs and paid attention to the business levels I was witnessing and trying to pin down what direction I wanted to take this kitchen. Several people I spoke with along the way shared the belief that Deschutes Brewery had grown too much, had gone corporate (it hadn’t) and had turned its back on the people who supported the pub since 1988. These folks, the locals, was the group that I determined to be the most influential when it came to the pub being a success and a continued place for community. I felt it my duty to continue to support and drive the sense of community in our culture through food and
I felt it my duty to continue to support and drive the sense of community in our culture through food and where the food was coming from.
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6 SW Bond St. in the Box Factory 450 Powerhouse, Ste. 400 in the Old Mill District www.
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underneath that, where the food was coming from. I came to the conclusion that if I could never really be called a local, what I would do is bring the local farmers, producers, suppliers and artisans into the pub and get them on my menu. Summer of 2015 came around and I thought it would be fun to go to the farmers market and see what I could do about my new found passion; to see if I could turn it into reality. I pulled along my sous chefs, or maybe in the early days they pulled me along, but together we would go to the market and talk to people, look at the food, meet farmers, get to know more about the business of farming, seeing the faces behind the scenes. We would just walk down there and buy up a bunch of stuff that tickled our fancy, take it back to the pub and work up specials with our bounty. Once our loads became too large to carry back to the pub, we got ourselves a cart — our Farmersmarketmobile — and pulled it behind us through the market; again meeting more farmers, buying more now that we didn’t have to carry it all in our arms, and we became a recognizable troupe at the market. We struck some deals in the first summer, spoke to the producers of the fruits and vegetables, the breads, honeys, spices and flowers. They came to recognize us and they supported us because we were supporting them. We learned about what was coming, set up orders ahead of time, and even got some to deliver to us. As we were learning and creating
relationships we were also winning people back to the pub with this show of support of community. People would see us at the market and ask what we were going to do with this bounty and get excited. They would hear where we worked and would wrinkle their brows and say something to the effect of, “You guys serve fresh food?” It was obvious to my team and I that people who hadn’t visited us in years had a notion that we were not really a working kitchen but just a place for burgers and fries. Well, if that is what they believed, we were out to change their minds forever. There was a farmer who sold fingerling potatoes at the end of the market who was very friendly, very helpful and wanted to get his produce a more regular rotation on select menus in town. Chris Casad, who at the time worked out of Juniper Jungle Farms in Bend, was that fellow and we loved his potatoes, his lettuce and his undying enthusiasm for local food and farming. He wanted to know if I was interested in having a local farmer grow our potatoes for our French fries, which was undoubtedly the highest volume of our produce purchases. He asked a lot of questions, I asked as many in return. He wanted to know how many pounds of potatoes we use in a year and I told him it was something like 80,000 pounds annually. Remarkably, Chris just nodded his head and grinned and said I think I can do that. I was dubious. But, he was determined and convincing; so much so that when he drew up his proposal, it included a request for ‘seed money’ to get seed
potatoes shipped from Florida to his farm. I convinced our management team that this is the direction we want to go. We have to get out in front of the farm to table movement happening in Bend and doing this with Chris would put us on the right foot. Of course there were other restaurants in Bend buying from farmers and supporting the local businesses and producers — we were not the first — but making this move sent a signal to all the farmers and our restaurant peers that Deschutes Brewery and Public House supports our local farmers. The first crop of potatoes didn’t get us a year’s worth of potatoes, but Chris was not deterred and neither were we. We gave him another dose of funding the next year for some better, heartier potatoes and we nearly got a year’s worth that year. Chris was beginning to feel a bit pinched in his location in Bend so he made the extraordinary decision to move his farm to Madras for a larger plot of land, a longer growing season, production space and more equipment. Aside from any gap in the supply chain, we have been serving the potatoes from Casad Family Farms on our menu for the past three years. It is a strong relationship that has spun off many more strong relationships in the farming community. Several years ago, through Liz Weigand at Agricultural Connections, we began buying more items from more farmers. We created a valuable relationship with Liz, and the farmers that she supports as the ‘hub’ of the wheel, who bring locally grown food to the people, the grocers and the restaurants. We currently do business with Field Farm, Groundwork Organic, Mahonia Farm, Boundless Farmstead, Home Farm Foods, Rainshadow Organics, Happy Harvest Farms, Barley Beef, Three Sisters Garlic and a dozen
other local farmers and producers. I have taken my passion for local foods and products to the public, having recently been on a panel of chefs, producers and suppliers at a High Desert Food and Farm Alliance forum, at a City Club forum with Liz and Megan (of Boundless Farmstead) about local food getting from farm to table and the three of us gathered for a television interview for Supper Club. I have made commitments to half a dozen farmers for the upcoming season to supply us with lettuces, onions, beets and a variety of other items. We put a locally made hot sauce on the table for our guests, as well as two more from the Willamette Valley. Our staff is trained on why we do this and where the food is coming from so that they in turn can pass it on to our guests whom I truly believe do support us in our local-centric purchasing. We strive to continuously improve our use of the food we buy, making the most of what is available in each season — whether that is spring onions or garlic scapes, summer melons from Corvallis, local peppers and lettuces, fall squash, winter kale and cabbage. We serve it fresh, we cook it up with care, we ferment it with love, we pickle it because we love pickles. As a team we have grown our vegetarian and vegan menu offerings. We write all of our menus and specials with fresh in mind. We try new things, we take risks and we celebrate our local community. As the chef at Deschutes Brewery and Public House I am very proud of the direction we have gone in the past five years. If you were there in the summer of 2013 and haven’t been back, please make a point of returning and seeing what we have to offer, you won’t be let down. And please, join me and the team in supporting our local community by going to the farmers market every week, your family will thank you for bringing locally grown fresh produce home. It really does make a difference! Lastly, shop local. Buy products that are made here from the people you know or see around town whether they be artists, musicians, farmers, brewers or chefs. I sincerely look forward to meeting you at the market this summer and striking up a conversation. www.deschutesbrewery.com
We serve it fresh, we cook it up with care, we ferment it with love, we pickle it because we love pickles.
photos by HomeSpun Magazine
Mediterranean Buddha Bowl by Bend - Old Mill District
375 SW Powerhouse Dr., Bend • 541-306-6855
Ingredients 2 small zucchini 2 small yellow squash 3 Tbsp. olive oil, divided Salt & pepper to season 1 red bell pepper 3 cloves garlic, peeled
1 cup farro 2 cups water 1 tsp. Crushed Urfa Chiles 1/2 tsp. salt 2 Tbsp. white wine vinegar
1 tsp. honey 1 Tbsp. Italian Dressing Blend 1 cup quartered cherry tomatoes 1 cup baby arugula Crispy Tan-Tan Chickpeas
This recipe is featured in Spice Club, Savory’s spice-of-the-month club. Here are some substitution options: Gluten-Free: Substitute brown rice or quinoa for farro. Vegan: Substitute agave nectar for honey. *The Crispy Tan-Tan Chickpeas can be roasted at the same time as the other vegetables in this dish or prepared ahead of time.
Preheat oven to 400 degrees. Cut zucchini and squash in half lengthwise, then cut into 1/2-inch thick slices. Set on one half of a baking sheet and toss with 1 Tbsp. of the oil and salt & pepper. Cut red pepper in half lengthwise and remove stem and seeds. Set on the same baking sheet, cut side down. Add garlic to baking sheet and place in oven. Remove garlic cloves after 15 min. of roasting and set aside. After 10 more min., transfer zucchini and squash to a plate to cool. Continue roasting red pepper for a final 10 min. Transfer roasted red pepper to a plastic bag, seal, and allow to steam as it cools. While veggies are roasting, combine farro and water in a medium pot and bring to a boil. Reduce heat to low, cover, and cook for 20 to 30 min., or until liquid is absorbed and farro is tender. Stir in Urfa and 1/2 tsp. salt. Let cool in pot to room temperature. Once pepper is cool enough to handle, remove from bag and peel off the skin. Add skinned red pepper, roasted garlic, remaining 2 Tbsp. oil, vinegar, honey, and Italian Dressing Blend to a blender. Blend until smooth. Spoon farro into the center of each bowl. Arrange zucchini, squash, tomatoes, crispy chickpeas, arugula, and red pepper dressing in sections around the farro. Sprinkle with salt & pepper to taste. Serve with remaining dressing on the side. This recipe is a great one to make use of a Summer CSA box or to pick up the ingredient list from the Farmers Market. I like to use Rainshadow Organics wheat berries in place of the Farro and you can mix and match vegetables depending on what is available from local farms. Between Agricultural Connections and Central Oregon Locavore, this is an easy dish to source locally or regionally. Yields: 4 servings
A Journey to Market
by RANDY YOCHUM, Supervisor of Perishables Departments, Newport Avenue Market
“Oh my God! This is delicious... You should sell this!”
ow many times have you heard these words coming from the mouths of friends and family? How many times have you thought to yourself, “I’d sure like to do something bigger with my working life; But I just don’t know the steps that it takes?” Those are a couple of pretty daunting questions, and it may seem like there’s a mountain in front of you. But, if you truly have a sellable product and you combine that with the right attitude, you can go far! The first step forward in your entrepreneurial adventure is obviously product. Whether you’re a producer dealing with livestock or you make the best cookie, cake or pie in the world. Maybe you’ve got the ultimate green thumb, a knack for gardening and the wide assortment of produce or flowers that come from that side of sellable products. Each and every item has its own path to market, and that path is rarely a straight and easy one. At Newport Ave. Market, we routinely offer advice and direction to perspective producers. After all, it benefits us as a community to see one of our own do well. As a source for finer products in Central Oregon, we want to be the partners that handle the retail side between you the producer and the customer, or end user. We take great pride in recognizing sellable products of good quality, and we’re highly interested in the tangibles that will make you a success in your business. These may seem obvious to some, but to others they are a cloud of mystery and darkness coming from a retailers mind. Keep in mind that we are your link to the end user — our customer. (Yes. You are now an essential part of the world of “our” customer). As a quick example, we randomly pulled purchase numbers from just four of the many small local producers we buy from and that we’ve helped along the way with their businesses. These numbers show we’ve spent with just one company, $411,000 over the last seven years! Our purchases from just four of these companies were
nearly $800,000 with a couple of them on our shelves for as little as three years. When talking with a potential producer, the very first thing we do is ask for a sample of the product. You have a product, we might want to sell it, but what is it? What does it taste like, feel like, smell like, etc. We have to get our hands on it and see if this is something that we can sell not only for us, but for you as well. Secondly, we always like a story; example: who are you? What brought you to make this cookie? Oh! It’s a family recipe that goes back 400 years. Your greatgrandmother brought it from Italy when she immigrated 100 years ago in 1918....COOL! (This sells your product and makes it more genuine). Third step would be, how is it packaged? This has to continued on page 10 [
BEND’S ONLY FROM “SCRATCH” BISTRO & LOUNGE! Know Where Your Food Comes From • 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.
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be answered, and because of the nature of the individual product, it will have many different answers. I think we excel in helping with packaging; we tend to break down the product and look at it from a consumer’s point of view. If it’s a perishable or time sensitive product like meat or seafood, let us cut and wrap it for you! Produce? Possibly no packaging necessary, but it depends on what the item is. Now let’s say it’s a baked good, and it’s ready for the shelf like those delicious Italian cookies that your Noni made. Now we have some work ahead of us. In this situation using the cookies as an example, we’re looking at this item in a completely different manner. It’s not unusual for us to see a complete winning item that we love dearly — and it’s packaged so horribly that we run away from the product. But not before we offer advice towards what we believe will “fix” the perceived problem. Now it switches to the personality of the producer. Some producers openly accept the critique; some get downright upset that anyone could possibly have anything negative to say towards their product. I find the later attitude unfortunate, but somewhat understandable. You’ve put your heart and soul into this item; you should be passionate about these cookies. We’re just here to get them in people’s mouths. I’m talking people other than your friends and family, so try and see this as constructive criticism. Just a few of the details of packaging that we’d be discussing are ingredients, possibly nutrition facts, considering a “local” reference. Is it gluten free? Produced in a facility that glutens are also used? Etcetera. There are a bunch of questions that must be answered. So, once packaging details are laid out, but before we move on to the next step, one of our most important questions is raised — how much? We need to know the
cost of goods just as much as you need to know the cost of producing this item, and also that you understand the difference between wholesale and retail prices. We’ll walk you through these steps if you’d like, but we’re always hopeful that you’ve taken a good hard look at this before you’ve gotten the item as far as us. You see, this could be the “make or break” question. The cost and retail price will ultimately dictate your best opportunity to get these cookies into the customers basket. We’ll ask ourselves, is there a “value” here for our customers? Now that word “value” has a few different definitions, it could be price driven, but I think our most important value to consider, “is this right quality, for the price that will need to be commanded?” Yes! We’re moving on to the final stages. So everything is going along beautifully, and we’re now entering the final stretch on your road to being an entrepreneur. We’ll now ask you to reach out to the Oregon Department of Agriculture. This includes being sure you are working with and approved by the local health inspector, this would also include label approval. We’ll ask that you are licensed to do business within the State of Oregon and also that you are properly insured. Furthermore, we’ll have you provide us with a written policy and procedure in the unlikely event of a recall. This could take a little time depending on availability of the ODA representative. Once this long journey is completed, it’s time to get those cookies on the shelf! We’d like you to come in, do tasting demos and tell your story; after all, nobody should be as excited as you are to tell your story to a perspective customer. When you tell that person your story, and they’re happily eating a mouth full of your yummy cookie, this is a pretty exciting win. And you’re now on your way to success! photos courtesy of Newport Avenue Market
Top 10 Summer Superfoods
by CINDY MISKOWIEC & CHRISTIE REID of Synchronicity Wellness ummer is just around the corner and you know what that means... an abundance of fresh, local foods will be available at your local farms and farmers markets. You can find everything you need from fruits and vegetables, meat, poultry and dairy, to sweet treats, flowers and even soaps and essential oils. The benefit of eating locally and seasonally is that you get the best tasting, healthiest food available. The same reasons that keep the cost of seasonal food down also drive its quality up — the food is grown closer to you so it doesn’t spoil on its trip, it’s harvested at the peak of its season, and sold before it spoils. Ideally, this means you’re getting fruits and vegetables that haven’t had time to lose their flavor or their health benefits by sitting in a shipping container for a trip across the ocean. This locally grown food has the best quality of freshness, nutrition and taste. One of our favorite places to shop for local foods and other local products are farmers markets. Bend is fortunate enough to have many great farmers markets including the Bend Farmers Market which starts on May 2 and the NW Crossing Farmers Market which starts on June 16. We also love shopping at Central Oregon Locavore. Locavore provides access to local food yearround as Bend’s only indoor farmers market, as well as offering various educational programs to community members, students, farmers, ranchers and producers. Healthy eating is about eating smart and enjoying your food. Nutrition is the process of taking in food and using it for growth, metabolism and repair. Eating a
Cindy Miskowiec & Christie Reid
healthy, balanced diet can improve your energy, health and happiness. We wanted to share our Top Ten Summer Superfoods, all of which you can find at your local farmers market or Central Oregon Locavore. We love these foods because they have so many great health benefits and are all great at reducing stress which is one of the areas we focus on in our practice. BLUEBERRIES These low sugar super fruits are packed with antioxidants, vitamins C and E, magnesium and manganese, making them great stress relievers. Research has shown that eating blueberries regularly can also help ease depression, insomnia and other mood disorders that can be triggered by or contributed to stress. ALMONDS Almonds provide high levels of vitamins B2 and E, magnesium, zinc, selenium and healthy oils that provide stress-busting benefits. Enjoy a handful a day — raw or roasted. And don’t forget to toss almonds in your desserts and baked goods. In addition to almonds, walnuts and pistachios lower your stress hormones, reduce your blood pressure and boost your energy level. SPINACH Dark green vegetables like spinach are rich in vitamins A, B and C. Spinach also contains high levels of calcium, potassium, magnesium and phosphorus that help reduce stress hormones in the body and stabilize your mood. One cup of spinach each day can have relaxing, calming continued on page 12 [
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effects on the body. There are so many ways to include spinach in your diet — add it to your wrap, omelet, sandwich or salad. AVOCADOS Fiber, potassium, healthy fat, minerals, protein and vitamins C and E — all found in avocados and all nutrients that help regulate stress hormones by keeping your nerves and brain cells healthy. Eating one-half or whole avocado daily can significantly lower your blood pressure level and reduce your stress hormone level. Avocados are great plain, on salads, sandwiches or in a smoothie. SALMON Lots of omega-3 fatty acids with strong antiinflammatory effects make salmon a great superfood. Omega-3 fatty acids boost brain chemicals like serotonin that help maintain that happy feeling and regulate stress hormones like cortisol and adrenaline. And, omega-3 fatty acids help the brain function at a higher level. Try to eat two or three servings of salmon per week. YOGURT Yogurt is loaded with calcium, protein, vitamins and good-for-you-bacteria known as probiotics. It can help decrease the risk of osteoporosis and contains 20 percent more protein than milk per serving. But, you have to stick with organic or Greek yogurt in order to take advantage of all the benefits. GREEN TEA Green tea contains powerful antioxidants such as polyphenols, flavonoids and catechins — all of which have a calming and positive effect on the mind and body. Green tea also contains an amino acid called theanine that promotes relaxation and improves focus and attention. Try substituting green tea for your morning cup of coffee and see if you can feel the difference.
DARK CHOCOLATE Dark chocolate contains theobromine which is a natural mood elevator, and magnesium which helps fight stress, fatigue, depression and irritability. Research has shown that eating about an ounce and a half of dark chocolate a day can greatly reduce the level of stress hormones in the body. Organic, raw chocolate will be your best choice. ORANGES The perfect snack, oranges boast a wealth of nutritious benefits and they provide over 100 percent of the daily value for vitamin C making them an immune-boosting superfood. Oranges are a good source of B1 and folate for proper brain development, potassium to maintain electrolyte balance, calcium for healthy teeth and bones, and over 170 antioxidants. The vitamin C and antioxidants help boost immunity and fight free radicals, which are released in the body when you feel stressed. BROWN RICE Brown rice contains generous amounts of B vitamins, which are important for maintaining cells, tissues and organs. They work as natural mood stabilizers and help in biochemical reactions involved in brain function, healthy red blood cells, immunity and cardiac functioning. When you get an adequate amount of B vitamins, you’ll be better able to fight off stress and other mood disorders. ABOUT SYNCHRONICITY WELLNESS We started Synchronicity Wellness to help individuals make positive dietary and lifestyle changes to improve their health. Specifically we help with weight management, stress management and digestive issues. We both have improved our own health immensely by making these types of changes and that’s really what brought us into this profession. Most approaches to healthy eating dwell on calories, carbohydrates, fats and proteins. Instead of creating lists of restrictions and good and bad foods, we work with our clients to explore basic improvements and implement gradual changes during our work together. As these pieces accumulate, our clients find these changes collectively creating a much larger impact than they originally anticipated. We work on what they want to improve within the circumstances of their unique situation. We practice a holistic approach to health and wellness, which means that we look at how all areas of your life are connected. Does stress at your job or in your relationship(s) cause you to overeat? Does lack of sleep or low energy prevent you from exercising? As we work together, we will look at how all parts of your life affect your health as a whole. www.synchronicitywellnesscenter.com photos courtesy of Synchronicity Wellness Center
Not Just a Pretty Face!
Health Benefits of Tropical House Plants by ROBIN SNYDER, Tumalo Garden Market
eeping yourself healthy is an ongoing task. Eating right, sleeping and exercising are all ways to actively maintain your health, but plants can support your health in passive and active ways as well. The very house plants that you have sitting in your living room may be doing more than being pretty accessories to your home. Houseplants offer numerous benefits to nearly every organ in your body. Here’s what you stand to gain from greening up your home. Most of us know that traditionally, house plants have been gifted as housewarming gifts — in fact, most of us have probably given a plant or two ourselves. However, there is more than just tradition behind this gesture. There are real health benefits, both physiological and psychological, to having plants in your home:
• Reducing carbon dioxide levels. • Increasing humidity. • Reducing levels of certain pollutants, such as benzene and nitrogen dioxide. • Reducing airborne dust levels. • Keeping air temperatures down. When you embellish interior spaces with houseplants, you’re not just adding greenery. These living organisms interact with your body, mind and home in ways that enhance your quality of life. HUMIDIFYING - RELEASING WATER As part of the photosynthetic and respiratory processes, plants naturally release moisture vapor, increasing humidity of the air around them. At night, photosynthesis ceases, and plants typically respire like humans, absorbing oxygen and releasing carbon continued on page 14 [
Turning the world green... one lawn at a time. Organic Earth Conscious Custom Grass Seed Soil Amendments
Water Conserving Irrigation Supplies Equipment Rental Eco-Friendly Supplies DIY Advice
LAWN CENTER Summer is Here!
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dioxide. A few plants — orchids, succulents and epiphytic bromeliads — do just the opposite, taking in carbon dioxide and releasing oxygen. Place these plants in bedrooms to refresh air during the night. Plants release roughly 97 percent of the water they take in. Place several plants together, and you can increase the humidity of a room, which helps keep respiratory distresses at bay, which is helpful for preventing dryness in the skin, throat, nose and lips, and can help ward off cold and flu symptoms. PURIFYING AIR Plants remove toxins from air — up to 87 percent of volatile organic compounds (VOCs) every 24 hours, according to NASA research. VOCs include substances like formaldehyde (present in rugs, vinyl, cigarette smoke and grocery bags), benzene and trichloroethylene (both found in man-made fibers, inks, solvents and paint). Benzene is commonly found in high concentrations in study settings, where books and printed papers abound. Modern climate-controlled, air-tight buildings trap VOCs inside. The NASA research discovered that plants purify that trapped air by pulling contaminants into soil, where root zone microorganisms convert VOCs into food for the plant. Plants essentially do the opposite of what we do when we breathe: release oxygen and absorb carbon dioxide. IMPROVING HEALTH Adding plants to hospital rooms speeds recovery
rates of surgical patients. Compared to patients in rooms without plants, patients in rooms with plants request less pain medication, have lower heart rates and blood pressure, experience less fatigue and anxiety and are released from the hospital sooner. The Dutch Product Board for Horticulture commissioned a workplace study that discovered that adding plants to office settings decreases fatigue, colds, headaches, coughs, sore throats and flu-like symptoms. In another study by the Agricultural University of Norway, sickness rates fell by more than 60 percent in offices with plants. The Peace Lily ( Spathiphylum) in particular is an excellent choice if you’re a smoker or live with one and you want to reduce the effects of cigarette smoke on others in the house. INCREASED HAPPINESS Research has shown that the presence of plants leads to reduced stress and anxiety, increased feelings of calm, a marked improvement in mood and self-esteem and increased feelings of optimism and control. By caring for something living, like plants, you can reduce depression or loneliness — especially when you see that living thing bloom and thrive. Pets are not allowed in many places, but plants are a great alternative. BUILDING FOCUS A study at The Royal College of Agriculture in Circencester, England, found that students demonstrate 70 percent greater attentiveness when they’re taught in rooms containing plants. In the same study, attendance was also higher for lectures given in classrooms with plants. By increasing the oxygen in the air you breathe and removing pollutants, plants improve your
concentration and memory, heighten your attention and improve your creativity. The sense of pleasure, calmness and relief from “attention fatigue” that comes from having plants in a home or work environmental creates a restorative environment. Interiorscapes use plants in buildings and offices for many of these same outcomes but also some utilitarian ones as well. Plants change the acoustics of rooms, muffling sounds. Research has shown that plants absorb sounds at higher frequencies (which are more annoying than lower frequency sounds) in rooms with many hard surfaces like restaurants or office atriums. Research also shows that plants reflect and defract sound waves. Small leaves tend to scatter sounds making interior space less noisy. Plants can be used to make larger spaces more cozy or inviting when used as dividers, making people feel less exposed in large unfamiliar surroundings. Plants can also improve economics and perceived value. Consumer research has shown that people linger longer and purchase more where plants are present. Plants add a sense of confidence to offices. In homes, people subconsciously associate tropical plants, ferns and palms with success and luxury. However, plants are an inexpensive way to create that feeling of luxury. TREATMENT OF AILMENTS Plants can be great in first aid for a variety of ailments. To name a few, Aloe Vera is great first aid for burns, while Comfrey and Arnica can help with bruises and sprains, Calendula heals wounds and soothes skin, and
Chamomile soothes an upset stomach. Mullen is used to make a medicinal tea to sooth a raw throat. Plants like Eucalyptus can clear up phlem and congestion and is often found in congestion remedies. Lavender has a calming effect and mint makes a stomach-settling and cooling tea. With a minimal initial outlay and no ongoing costs, living with plants could well be the best decision you ever made for your health. HOW MANY PLANTS? The recommendations vary based on your goals. • To improve health and reduce fatigue and stress, place one large plant (8-inch diameter pot or larger) every 129 square feet. In office or classroom settings, position plants so each person has greenery in view. • To purify air, use 15 to 18 plants in 6- to 8-inch diameter pots for an 1,800-square-foot house. That’s roughly one larger plant every 100 square feet. Achieve similar results with two smaller plants (4- to 5-inch pots). Remember that for the best success with any houseplant, you need to match the right plant to the right growing conditions. Choose a plant adapted to those conditions. continued on page 16 [
Synchronicity Wellness When was the last time you received the personal attention you deserve and talked with someone about your health?
Call or email for a FREE Health Consultation today! Christie Reid, Holistic Health Coach Cindy Miskowiec, Nutritional Therapist www. synchronicitywellnesscenter.com firstname.lastname@example.org
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BEST PLANTS FOR INDOOR USE Common Name Spider plant
Latin Name Chlorophytum comosum
Purifies air rapidly; removes formaldehyde
Purifies air; removes formaldehyde, benzene, toluene and xylene
Releases oxygen at night; purifies air by removing benzene and trichloroethylene
Bedrooms or living spaces
Removes benzene from air
Dorm rooms Home office
Nephrolepis exaltata‘ Bostoniensis’
Purifies air; removes formaldehyde
Purifies air; removes formaldehyde and nitrogen oxide produced by fuel-burning appliances
Removes mold from air
Other dracaenas with similar properties: Janet Craig dracaena (Dracaena deremensis‘Janet Craig’) and corn plant (Dracaena fragrans ‘Massangeana’). 3 Plants with similar properties: Pothos , bamboo palm , Chinese evergreen , An indoor garden can be your refuge from the outside world, and for many people it is a source of great joy. Whether you live in a small apartment, or a large house, by introducing certain plants into your home, you will start to notice improvements to your health, and overall happiness. To create your perfect green haven, it’s worthwhile spending a little bit of time researching the plants are best suited for each room and what kind of environment. • Epipremnum aureum (golden pothos or devil’s ivy): This is a great group of plants to get started with as they are relatively low maintenance. The trailing varieties sprout new leaves regularly and are great in a hanging planter such as a macramé hanger. However, they are toxic to cats and dogs. • Sanseveria: (snake plant) is almost indestructible, can be ignored and can handle Central Oregon’s arid climate. • Chlorophytum comosum (spider plant): These 1
are great low maintenance plants, which need watering from the bottom perhaps once a week and a misting every now and then. • Dracaena: (dragon plant): Taller spear shaped leaved plant that can be used in lower light situations and are easy care. • Cacti can surprise you. One of the wonderful things about cacti is that they will tolerate your ignoring them, and then they will surprise you with flowers when they get growing again. For people new to keeping house plants, this is a great plant group with which to get started. • Sempervivum/ Echeveria (houseleek/ hens and chicks). They are low maintenance, easy to propagate and suited to most homes. They are best placed on the windowsill where they can get the most sunlight. Tumalo Garden Market has the largest selection of tropicals, succulents and air plants in Central Oregon. When you are considering improving your health, take time to come to our Tumalo location to enjoy a little sense of the tropics. We have large 8-12 foot palm trees, luscious hanging plants, cheery succulents and elegant flowering air plants. TumaloGardenMarket.com photos courtesy of Robin Snyder, Tumalo Garden Market
Improving School Meals
he words “school cafeteria food” took Oregon State University Extension Food Hero on new meaning at a two-day intensive recipes that meet USDA school nutrition training event that happened in April at requirements and emphasize using locally the Cascade Culinary Institute in Bend. produced foods and ingredients. Chef Garrett Berdan is training a growing number “Oregon farmers are helping provide creative of child nutrition program professionals to prepare solutions to old challenges that will benefit delicious and nutritious food for Oregon students. students now and into the future,” said Erin Hirte, CHEF GARRETT BERDAN A series of six culinary training events went Manager of Youth Wellness for the Oregon Dairy underway to help improve school cafeteria menus statewide. and Nutrition Council. With support from the Oregon Dairy and Nutrition Council Oregon’s dairy farm families and processors invest in and the Oregon Department of Education, Child Nutrition youth wellness and education. They are involved with Programs, this popular program is now in its eighth year. schools across the state, Chef Garrett Berdan, RDN, coaches child nutrition program supporting programs professionals on cooking-from-scratch culinary skills, while such as this training. preparing 15 different recipes. It is offered at no cost to Besides Bend, the 2018 school nutrition professionals who are able to practice series began in Central menu planning, weights and measures, knife skills and other Point and other stops culinary techniques. include Nyssa, Salem, The preparation of healthy meals for students emphasizes Umatilla and Hood River. nutrient-rich foods, because studies show that wellphotos courtesy Oregon Dairy and Nutrition Council nourished kids perform better in school. The trainings use
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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
Summer 2018 #BeADoer ~ Falling In Love with Permaculture by TAMERA DILLON
y green thumb runs deep in my family roots; I was always out in the garden as a child with my mother and grandparents, and have managed to have various types and sizes of gardens wherever I’ve lived, even if it was a patio full of pots in my first apartment. I just love growing anything and everything. About six years ago, as I moved into a home with 40 acres to rent, the owner told me I had an entire field just about an acre in size to do whatever I wanted with… oh boy was I excited. I acquired a rototiller as a gift from my mentor, and got started in on tilling up some fresh ground. About half way thru tilling one area, the tiller died on me. After hours and hours of trying to take the carburetor apart, cleaning and back together again, I just couldn’t get the thing running again. So how was I going to get my garden going without paying an arm and a leg for the tiller fix? Perusing the internet in the days after, researching and trying to find options, I stumbled upon Lasagna Garden Raised Beds which is a method of no-dig gardening. The more and more I researched, I fell in love with the non-traditional method of gardening called Permaculture Gardening. If you’d like to read a great article that perfectly explains the basic Permaculture concept including the Core Ethics of Permaculture and Permaculture Principles, read the article on the Maximum Yield website called Permaculture Principles (a great resource for gardeners). You can also simply Google any of these words for tons of great ideas. With my newfound love of the concept, I set out to gather the materials needed for my lasagna garden beds: cardboard, horse/cow manure, straw, alfalfa hay and compost soil. And of course, pallets — lots
of pallets — to build those raised beds in the field. I stripped boards off of the pallets, cut them in half, placed the boards between the gaps and made boxes, rectangles and any other shapes that worked to make my beds. You don’t have to build boxes with tall sides like I did. You could make a lasagna bed with eight-ten inch sides using boards, a bed with rocks around the edges, or a bed with no edges. I built roughly ten raised beds altogether using the following ‘lasagna’ layers methods: 1. Be sure the grass/soil underneath your area is cut down as far as possible, then put down a ½” thick layer of soaked newspaper and/or cardboard. Be sure to wet it down plenty. No need to remove roots of weeds or grass; the cardboard will smother them. 2. Lay down a 4” layer of alfalfa/lucerne hay. You’ll want to break it up half-way after you place it in your bed — not compacted too much, or too loose — you want there to be a good layer of resources for the roots of your vegetables as they grow down. Water the layer well. 3. Spread a 1-2” layer of fertilizer down — this could be fresh or slightly aged cow, horse, llama and goat manure to name a few. Just be sure to not use fresh chicken manure as it takes longer to break down than the others. If you use chicken manure, be sure that it’s at least 9 months aged. Water the layer well. 4. Next comes an 8” layer of bedding straw (not feed straw as it has seeds). Like the hay, be sure to break it up a bit. Water the layer well. 5. Spread another 1-2” layer of fertilizer over the straw. Water the layer well. 6. And lastly, layer down a good 4-6” of compost soil. Do not use top soil as it does not contain enough good nutrients for your plants. Water the layer well. 7. Ready to plant.
black plastic. In the early spring, I removed the plastic, added a one-two inch layer of manure, four inches of straw, and four-six inches of compost soil — ready to plant again. And what’s even better, is that last years efforts of layering has created a beautiful, nutrient rich soil full of beneficial worms. And yes, the second year’s harvests were even better than the first. Unfortunately, I had to move from the 40 acres, but I have since moved from the Oregon Valley back to my home town of Bend, and I couldn’t be happier to continued on page 21 [
Simply friend ly, helpful people selling healthy, local plants. Hanging Baskets I also sprinkled small amounts of bone meal and blood meal between the layers. There are many different methods and ways of creating lasagna beds — Google is your best friend to find what works for you with what you’ve already got on hand like the big pile of leaves from your tree, grass clippings and household food waste. It took a lot of work to build it all, but it was so worth it. By the end of that summer, I had so much growing it was truly amazing. I was able to share with neighbors, family and friends, and preserve a lot of food by canning, freezing and drying the harvests. In the fall, I covered all of the beds with a fresh two inch layer of manure, and a two inch layer of straw and covered with
Annuals Perennials Edibles Shrubs
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Chick Pea Salad Sandwich with Heirloom Tomatoes, Butter Lettuce & Red Onions on Sourdough
by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend â€˘ 541-382-9242 â€˘ www.deschutesbrewery.com
Ingredients 1 cup diced red onions 1 cup red wine vinegar 2 sprigs rosemary, chopped finely 2 tbls chopped fresh oregano leaves 1 cup chopped curly leaf parsley Zest and juice from one lemon
1 1/2 cups light olive oil 1 Tbls fine grain sea salt 1-2 tsp freshly ground black pepper, to taste 4 cups rinsed organic garbanzo beans 2 sticks celery, chopped finely 1 Tbls minced garlic
Marinate the red onion in the red wine vinegar for 1 hour and then drain, discarding the vinegar. In a large bowl combine all ingredients and mix well, allow to marinate for 2 hours, stirring 3-4 times. Working in batches, transfer your garbanzo mixture to a food processor and pulse repeatedly until the beans are broken down but not turned into a paste, they should still have the size of tiny pebbles. Transfer it back into a bowl and taste for seasoning. It might need some vinegar or salt.
The above recipe is also fantastic as a sandwich between two slices of soft whole grain seeded bread, with butter lettuce and pickled onions. It is extraordinary in a wrap with roasted tomatoes, organic spinach and feta cheese. As a pita it rules with chopped hardboiled egg, Aleppo peppers and micro greens. Yields: 4 cups
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be back. Although, it has come with many challenges to learn different ways of incorporating my methods of gardening with the shorter growing season and colder climate. I have made hoops from PVC pipes to cover my raised beds to protect from frost. I’ve built hot beds — which is fresh manure piled 24-36 inches high (definitely need walls for this), with a six inch layer of compost soil on top. As the manure heats, it sends warmth up which will in turn warm the soil temperature and keep your vegetables’ roots warm. I cover these beds to protect from frost as well. You can also make a hot bed in your greenhouse with four pallets in a square, fill with fresh manure, and place your seed trays on top — the warmth will germinate the seeds and you’ll have compost soil for the garden come summer. I still have so many more ideas for projects and much to learn in my new growing environment. I’m working towards having a few greenhouses built soon, not only for my family’s consumption, but also for selling vegetable starts this coming spring, fresh produce and flower baskets this summer. I am passionate about what I do and want to share my knowledge, and more importantly I want to learn from others as well and I would love to hear from
you with any ideas or questions. You can email me at email@example.com and you can also follow along in my adventures on Facebook and Instragram @junipineacresfarmstead. Happy gardening! photos courtesy of Tamera Dillon
SEND US YOUR PHOTOS! Growing? Harvesting? Building? Being a DOER?!
er • 12 arpentthe garden. C a m om Em g spinach fr in Harvest
• 2017 Summer
Send us your photo and a short 50 words or less explanation of your #BeADoer moment and you may see it in one of the upcoming HomeSpun Magazine issues!
Mason Moe Helping ggenberg clean th •7 e coop. Summer • 2017
Oregon Food Seasons
A Guide for Seasonal Eating in Central Oregon Berries - Frozen Berries-Fresh (Late Spring): Gooseberries Raspberries Strawberries Rhubarb
Arugula (gaps during sum.) Asian Greens Chard Collards Chicories (late summer) Dandelion Greens Escarole & Frisee Head Lettuce Kale Salad Mix Spinach (gaps during sum.) Squash Blossoms
Basil Chives Cilantro Dill Edible Flowers French Sorrel Garlic Ginger
Marjoram Mint Oregano Parsley Rosemary Sage Savory Tarragon Thyme (aquaponic) Green Onions Turmeric
Apples (late sum.) Berries - Frozen Berries - Fresh: Blueberries Cherries Raspberries Strawberries Melon (late sum.) Pears (late sum.) Peaches, Plums, Stone Fruit Rhubarb
Arugula Asian Greens Chard Collards Chicories Dandelion Greens Escarole & Frisee Mache Head Lettuce Kale Mustard Greens Salad Mix Spinach
Sage Chives Thyme Cilantro Turmeric Dill (aquaponic) Garlic Ginger (aquaponic) Green Onions Mint Oregano Parsley
Apples Asian Pears Berries - Frozen Hardy Kiwi
Collards Chicories Dandelion Greens Head Lettuce Kale Mustard Greens Salad Mix Spinach
Garlic Green Onions Mint Oregano Parsley Sage Turmeric
Apples Berries - Frozen Citrus (from CA) Pears
Chives Cilantro Edible Flowers Garlic, Baby/Young Green Onions Oregano Parsley Turmeric (aquaponic) Watercress
Arugula Asian Greens Chard Dandelion Greens Head Lettuce Kale Mache Minerâ€™s Lettuce Mustard Greens Salad Mix Spinach Stinging Nettles Wood Sorrel
Asparagus Beets, Young Carrots (young & win. storage) Fiddlehead Ferns Kohlrabi Leeks Mushrooms-Wild: Morel,
Spri ng: Apr/ May /Ju n
Beans (late sum.) Beets Broccoli Carrots Cauliflower Corn (late sum.) Cucumbers Eggplant (late sum.) Fennel Kohlrabi Leeks
Onions Peas Peppers (late sum.) Potatoes (mid/late sum.)
Tomatillos (late sum.)
Lobster, Chantrl. (late sum.)
Beans (early fall) Beets Broccoli Brussels Carrots Cauliflower Celeriac Celery Corn/Cuc/Eggplnt (early fall) Fennel Kohlrabi Leeks Mushrooms-Wild:
Onions Parsnips Peppers Potatoes Squash-Sum.
(early fall) & Win.
Shallots Sunchokes Sweet Pots. Radishes Turnips-Salad & Winter
Tomatoes & Tomatillos
Beets (win. storage) Purple Sprtg Broc Brussels Carrots (win. storage) Celeriac Leeks Mushrooms-Wild:
Rutabaga Squash - Winter Sunchokes Turnips - Winter
Truffle, Yellwft, Hedgehg, Blck Trmpt
Onions Parsnips Potatoes
Porcini, Truffles (late spring)
Onions Raab/Rapini Radishes Salad Turnips Spring Onions
Huckleberries (fresh) Melon Pears
Fal l : Oct/Nov/ Dec Winter:Jan/ Feb/Mar (aquaponic)
*Carrots, Cabbage (red & green), Cultivated Mushrooms (Crimini, Portabella, Shiitake, Maitake, Oyster), Green Onions, Kale, Parsley, Spinach. *Winter storage or green-
houses for year-round supply. This chart includes product that is seasonally available throughout the state of Oregon with the exception of the citrus (CA).
Eating with the Season
by ELIZABETH WEIGAND Owner, Agricultural Connections ating with the seasons is more than just a trendy idea. It’s the best way to support local since what’s local is inherently in season (or vice versa?). So much can be gained by paying attention to and caring about what’s in season. It makes food a journey, an event, a celebration and a teacher. These are some of the things we gain by eating with the seasons: Inherently more local: You will be eating locally and regionally grown foods from farms near you if produce is mindfully selected each time you shop. Better nutrients: The sooner plants are enjoyed after harvest, the better nutritive quality they provide to our bodies. Better flavor: Locally grown, seasonal foods tend to have the best flavor. There are a few reasons for this: 1) Because they are fresher; 2) Because farmers choose varieties with an excellent flavor and texture profile (and juiciness if that pertains). Prerequisites of these characteristics are short harvest to market distance and time (versus varieties that are chosen for long harvest to market transport durability and shelf life); 3) Because the plant is harvested at its peak ripeness. Best prices: Foods in season typically are high in supply and therefore have lower prices than when bought out of season. Best for the environment: Shorter travel distance to market versus products grown across continents or oceans means lower carbon footprint. Best for celebrating the uniqueness in foods. The best advantage of eating seasonally is that it’s a great way to celebrate food! It’s much easier to get excited about tomatoes in late summer when you only get them in late summer. Think of it this way: if you celebrated your birthday weekly all yearround, would it really be that special each time? Savor the specialness of the tomato, pepper and eggplant in late summer, the apple, pear, potato and winter squash in fall/winter, fresh arugula/ spinach/salad mix and radishes in spring, and berries, basil, zucchini and cucumber in the summer. Each food has its time to shine and inspire us with recipes throughout the year. If you’d like to extend
your experience with a particular food, consider preserving them while they are in season. To savor that delicious tomato flavor all year round, preserve tomatoes in the fall since you can get the height of flavor and the best price. For example, can whole tomatoes or tomato puree, dehydrate for salads or pizzas or freeze whole tomatoes and use for sauce later. My favorite is my mom’s all purpose “tomato sauce/ salsa” that can be used for many applications and recipes throughout the winter including spaghetti, chips and salsa, casseroles, soups and more. There are a few simple things you can do immediately to help guide seasonal food purchasing. While at the grocery store, use price as an indicator of seasonality; generally fresh foods in season are less expensive during the season than when not. What does a specific food — strawberries for example — cost in June versus in January? Be mindful about imported food that’s in season elsewhere around the globe; it can be inexpensive at the register but it’s also a much higher cost to the environment to ship apples from Chile versus from the Columbia River Gorge. While these externalized costs are not immediately felt in the price paid for food, we as a society eventually pay for them in the compromised benefits we gain from a well-treated earth. Produce managers and produce section staff can also help with questions about what’s in season. Don’t be afraid to ask questions and be inquisitive. Look at the information posted in the produce section about different foods. Are the tomatoes from Mexico or the apples from New Zealand? Use the chart on the left to help guide your yearround seasonal eating choices. Keep a copy of it with you and use it as a guide at the grocery store. Or, shop at a store like Central Oregon Locavore or Agricultural Connections and know that everything you’re browsing is in season. These stores as well as farmers markets and CSAs will remove the question since everything sold is from local farmers so inherently in season. Most of all enjoy, celebrate and be proud of yourself for steps you take to care for your body and our beautiful land. www.
Tonight Deer! Deer Repellent Elixirs for Your Plants by ROBIN SNYDER Tumalo Garden Market
hy are certain ingredients effective? Research at the USDA/National Wildlife Research Center in Olympia, Washington, has shown that: • Repellents that emit sulfur odors, like that found in egg products or bloodmeal, provide the best control; • Repellents applied to leaf surfaces are more effective than those (such as capsules or reservoirs) that release an odor intended to create a perimeter; • Repellents that cause plants to taste bitter are the least effective.
Hot tap water dissolves the oil ingredients and create a solution to spray. Dissolving ingredients into hot water and leaving them sit for two days will make a potent solution that you will be able to spray directly on plants to keep deer away. Start off with 2 cups of hot water in a clean bowl with a spout and lid.
Eggs make a great addition to a deer-repellent spray for two reasons. First, the egg-white proteins will dry on the leaves of the plants on which the liquid is sprayed, helping the ingredients to stick to the plant and keep deterring deer for up to 60 days. Second, the egg yolks contain sulfur compounds that begin to break down over time, giving the liquid a strong sulfur odor. The odor is offensive to deer and will not harm the plants to which it is applied. While the familiar smell of “rotten” eggs will linger while you spray the liquid initially, you won’t be able to smell it in the air once it dries.
Deer are strongly put off by the scent of garlic. The animals are also put off by the taste, so applying it to your plants will leave an odor that will have deer seeking something other than your prized topiary to munch on. Garlic powder is cheap and can mix into solution faster than using fresh garlic.
A fail-safe ingredient like cayenne pepper makes this homemade deer-repellent spray even more effective. Chili peppers are hot because theyâ€™re loaded with capsaicin. The strong smell and taste of the material is so irritating that most members of the wild kingdom avoid it. Dogs, cats, deer, rabbits, squirrels, rodents and many insects can be effectively repelled by chili-pepper products. continued on page 26 [
Grocery shopping at either of our locally and employee owned stores is a one-of-a-kind, delicious experience. Our expert employees are ready to help with anything, from locally raised meat and artisan cheeses, to fantastic produce and specialty items galore. Life is short. Eat good food.
NEWPORT AVENUE MARKET
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MELVINâ€™S by NEWPORT AVENUE MARKET 160 S Fir Street | Sisters | 541.549.0711 www.
continued from page 25
Capsaicin is a naturally occurring substance deemed a biochemical pesticide by the U.S. Environmental Protection Agency. Remember, you might not want to use a pepper-based spray on food crops!
Dish soap acts as a surfactant that helps your solution coat and cling to the leaves. A small amount is all you need. Be sure to shoo beneficial insects off your plants before spraying as they can suffocate from the soapy water
Blood or Bone Meal
Blood meal is made of dried blood from cattle slaughterhouses. Rabbits naturally avoid the product, so it makes a viable natural rabbit repellent. To protect your garden from rabbit damage, sprinkle dried blood meal around the edge. You must re-apply it often, especially after rain. Prolonged use can cause a nutrient imbalance in the area where it is applied.
can act as repellents, though we find its smell quite pleasing to our senses.
Urine gives pests a fright by making them think a predator visits your garden and thus avoid the area. Note that liquid urine requires frequent application — as much as every week — and can be expensive for treating a large garden. Hanging liquid dispensers may be a preferable choice, as they require only monthly refills. Granular forms can work effectively for treating large areas.
Linseed & Other Herbal Oils
Many people benefit from the use of a repellent that can be made by combining raw linseed oil, mint oil, oregano or clove oil and castile soap and water. The proportion of oil in this solution should be larger than that of water and soap. The strong astringent smell of the natural oils are naturally deer resistant.
Strong Smelling Soaps, Deodorizer Sticks or Air Freshener
Deodorant soaps have a strong smell. Irish Spring for instance can be chopped into small pieces and tied on string and hung from the outer branches as a deterrent. Solid air freshener has a dimple on the bottom so you can set it on top of a dowel or stick. Set the stick near whatever plant the deer are bothering. When the deer bend over to browse, they encounter smell of the air freshener, which they don’t like, and will back off.
Planting Herbs with Plants
Many gardeners have also benefited from planting certain plants in their garden. They can be natural pest repellents. Such herbs or plants include foxgloves or digitalis, aconitum, catnip plants, etc. Even aromatic plants like lavender, hyssop, mint, oregano, etc.,
Making Your Own Repellent Mixtures
Test your pepper solution on a small part of any plant species you plant to use it on before spraying the entire plant with it. Keep an eye on the spot for two days to make sure that the material doesn’t burn it. Use pure castile soap, not detergents such as antibacterial and common commercial dish liquids, which can burn your plants. Soap acts as a surfactant, allowing the solution to stick to the plant surfaces. It’s also a spreader and helps give good coverage of plant surfaces and bugs, which will die. Castile soaps are available from some grocery retailers, and they’re always carried by health food stores.
Things You Will Need • Powdered red pepper • Powdered Garlic • Water • Liquid castile soap
• Plastic spray bottle • Gloves • Eye protection • Disposable mask
Bri n gi n g SustFoodainable toAlKil tcSihenszesof
Wear gloves and eye protection when you apply pepper products in your garden. They will burn your eyes and may irritate your skin and the mucous membranes in your nose. Wear a disposable mask if you’re using the spray on a windy day Store the pepper solution in a tightly closed container. Label and date the container clearly. Refrigerate for up to 2 weeks.
3 tbsp. hot sauce. 3 raw eggs. 3 tbsp. minced garlic or garlic powder. 1-2 tbsp. water to thin. Then add mixture to 1 gallon of water and spray on your plants.
1 and 1/2 cup of milk. 1 tbsp of castile soap. 1 tbsp. cooking oil. Mix all ingredients together. Then add to 1-gallon of water and spray on your plants.
½ cup sour cream. ¼ tsp castile soap. 2 eggs beaten. ¼ tsp cooking oil. 20 drops clove oil. Add ingredients to 1 gallon of water, shake well. Spray on plants.
Sprinkle Blood or Bone meal at edge of plants and borders.
2 beaten Eggs. 1 cup milk, yogurt, buttermilk or sour milk. 2 tsp Tabasco sauce or cayenne pepper. 20 drops essential oil of clove, cinnamon or eucalyptus found in small bottles at health food stores. 1 tsp cooking oil or dormant or neem oil. 1 tsp dish soap or Castile soap. Fill a 1-gallon sprayer with warm water after putting in mixture and shake.
One-part hot sauce to 16 parts water often works well. Studies have confirmed the obvious, that more and stronger works better.
Combine a combination of raw linseed oil (85%), mint oil, oregano or clove oil and castile soap (5%) and water (10%). The proportion of oil in this solution should be larger than that of water and soap. Shake well. And apply solution with a sprayer or house painting brush. Again, the detergent should be a strong smelling one. Reapply after rain or bi weekly.
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Organic Lawn Renovation
by TISHA FARRIS of Central Oregon Lawn Center n our last article we discussed aerating and thatching oneâ€™s lawn to relieve compaction and increase air, water, and nutrient intake to the soil. We recommend doing this combo once in the spring and once in the fall. Alas, there is more to the story if you want a full and vibrantly green lawn in the Central Oregon region. The first ingredient to the recipe for a healthy lawn is patience and the second is vigilance. The key components to organic lawn treatment are: the equipment, the products / amendments, and, the grass seed if you are re-seeding or over-seeding this season. You can pick up your weed killer, fertilizer and grass seed at our store when you come in to rent your aerator, dethatcher, various spreaders, and/or hand tools. When considering which products or amendments to buy, first take stock of your current weed population or if they have not yet emerged, consider how much of your lawn was made up of weeds back in the fall. If you wish to apply pre-emergent weed killers, you need to beat the weeds to the punch. If the weeds have already started to sprout, we have plenty of organic and non-chemical based weed killer sprays available from which to choose. We recommend taking care of your weed situation before doing the full renovation treatment, listed hereafter in order to eliminate the competition and make room for your grass seed to flourish. After looking over your weed population attack plan, we recommend obtaining an organic fertilizer and applying it once the temperature is approximately at an average of 55 degrees Fahrenheit outside. Finally, consider whether you want to overseed your lawn to fill in patches where either the mature grasses have begun to thin out, or you simply have dead spots from Fido that you want to repair. The mix of species you will want to get will
be determined by the amount of sun/shade the area receives over an average day, the level of activity the area endures, the specific esthetic you are hoping to accomplish and the amount of maintenance you prefer to perform throughout the growing seasons. The final consideration before performing a lawn renovation is your watering system. After the last freeze event, it is safe to turn on your irrigation, set your irrigation system clock, and begin watering your lawn. If you hired someone to blow out your sprinkler system last fall, I recommend contacting them (or us) to start your sprinklers back up this spring. Check that your clock is set to appropriate watering rates / times for these spring months, remembering to change the rates as we move into summer and back to lower rates again in the fall. If you are not sure how to set your clock or want a consult on what rates are appropriate for the spring season in Central Oregon, contact us at 541-241-7715 or message us on Facebook. The Following Steps are How to Perform a Lawn Renovation: 1. Mow your grass if needed. If you are doing this process first thing in the spring, you may be able to skip this step. However, if you choose to repeat the renovation process later in the summer or the beginning of fall, you will want your grass blades no more than four inches tall before you start the rest of the regiment. 2. Dethatch your lawn to remove the dead grass from previous seasons. This layer of dead grass buildup prevents water, air and any amendments you put down from reaching the soil and thus the grass roots. If
The first ingredient to the recipe for a healthy lawn is patience and the second is vigilance.
you are dispersing grass seed to fill in the gaps in your lawn this season and do not first remove the thatch layer, those seeds will try to germinate in the thatch layer and be starved of necessities much faster, and in the end not survive at all. 3. Aerate. An aerator punches out plugs of your soil in regularly spaced increments providing room for the soil to move and loosen. Plugs of grass and soil will then be left behind as you push the aerator along. We recommend going over the lawn once more with the dethatcher on a lite setting to break up the aerated cores and spread the dirt more evenly. This has an added benefit of giving your new seed, if you choose to put any down, some fresh soil in which to germinate. 4. Apply your fertilizer of choice. Fertilizer is meant to add necessary nutrients to the plant during its’ growth series. For example, nitrogen needs to be in the soil as the plant cannot obtain nitrogen from the air and nitrogen aids in many processes including photosynthesis. Nitrogen is considered the most popular ingredient in most lawn fertilizers and in some, it may be the only ingredient. This is
because nitrogen aids in shoot growth and thus makes our lawns look more green and full. Grass starts growing roots before it sprouts blades, this means applying a fertilizer with a significant amount of phosphorus and potassium is important. We have in stock an organic Spring / Summer fertilizer we recommend which has a 8 - 4 - 5 value for its Nitrogen, Phosphorus, and Potassium content. Your lawn will stay a lush, more vibrant green color and for longer if you use organic fertilizers vs chemically derived compounds, so keep that in mind when you are picking your fertilizer of choice. 5. Apply your seed mixture at the appropriate rate. Whether you are trying to fill in the spaces between your grass blades or you want to redo an entire swath, your application rates will vary, as will your ideal mix of species. We can help you determine both. For a printable checklist of this information along with an estimated Central Oregon timeline associated with each step, please visit our website at centraloregonalawncenter.com or our store’s Facebook page.
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Chef Daneold Bratwurstâ€™s Famous Tahini Yogurt Sauce by Jacksonâ€™s Corner
845 NW Delaware Ave., Bend 541 647-2198 firstname.lastname@example.org
1500 NE Cushing Dr., Bend 541 382-1751 email@example.com
Ingredients: 32oz Greek Yogurt 150g Tahini 75g Lemon Juice 75g Olive Oil 5g Cumin
5g Onion Powder 5g Garlic Powder 5g Paprika 10g Turmeric 10g Salt
Directions Combine everything in a mixing bowl and whisk until smooth. We use this sauce on fried cauliflower. It would be great on roast chicken or fish, and can be used as a salad dressing.
Bee Update from Tumalo Bee Academy
by STEPHEN HARRIS, Tumalo Bee Academy pring has sprung. April was a critical time for our bees. Last winter was cold and heavy with snow. Not so this year. Because of the warmer winter there were days our bees had opportunities to fly and do house cleaning. Unfortunately, there was nothing to bring home. Consequently, they used more of their stores then normal. By now, the colony should be building up a population of workers. If they lack the stores of honey and pollen, they may not build up as quickly as they should. April was the month to check and supplement them with fondant and pollen substitute if needed. Moving frames full of honey closer to the cluster would help to keep them from starving. A colony coming through the winter with a large population may already be thinking of swarming, (May through June is our swarm season in Central Oregon). There are a few ways to remedy this. One, is to give them more room by adding an extra box to the top of your colony. Reversing the boxes helps as the bees like to work up rather then down. CAUTION, if there is brood in both boxes reversing is not a good idea, as it may put space between the brood chamber. Now that we are in May, inspections are important. If your bees feel crowded they will start to build swarm cells. These must be removed in order to keep the colony from swarming. Another method is to split your colony. This can be accomplished by removing the frame or frames with queen cells to another box along with a couple frames of honey and pollen, essentially making a new colony. Make sure you do not move the queen from the parent colony. It is important that you move enough bees with these frames to support the split until the new queen starts laying eggs which will take approximately 30 days. The difference between swarm cells and supersedure cells is that swarm cells are typically on the bottom of the frames while supersedure cells are normally found anywhere in the middle of the frames. Finding supersedure cells means you have a queen issue. Now that you have prevented your bees from swarming during the month of May, the population growth is at
full throttle. June brings preparation for the honey flow that will be here in July and August. Mite counts are recommended and apply treatment if necessary. Your bees are on autopilot through June, July and August building up population and starting to store any extra nectar and pollen above and beyond what they are using on a daily basis to maintain the colony. Bee a part of the solution by raising your own colony of bees in your backyard. Tumalo Bee Academy, through Tumalo Garden Market, has a year-round program teaching anyone interested in how to properly care for and maintain honey bees at home. Happy Beekeeping.
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by CONNIE BRIESE
Summer Herbs &
s I sit here writing this and thinking about — anticipating really — what herbs I need to be planting, or what oils I should be planning ahead for my summer needs, I am diffusing my go-to spring allergy blend of lavender, lemon and peppermint. This blend for me was one of my first love affairs with essential oils, something that worked miracles on my recently acquired Central Oregon allergies. But enough about spring, let’s daydream about summer together, shall we? Sunny summer days, and cool high desert evenings, what’s not to love about our Central Oregon summers? It’s a great time to get a jump on our herb gardens and regardless of your space you can sneak one in almost anywhere indoor or outside. Now what to use the herbs for? I have made sugar scrubs mixed with both fresh herbs and oils, sunscreen, bug spray, lotions, you name it. Personally, I find it fascinating that all the herbs and spices we use on our foods regularly have wonderful healthy benefits to our bodies as well. Did you know that basil helps with sore muscles and joints and also helps reduce anxiety? Cilantro aids in digestions and helps with detoxification. Peppermint promotes clear breathing and alleviates occasional upset stomach. Rosemary helps reduce fatigue. I could go on for days about the benefits of growing fresh herbs in our summer gardens or patio planters. There is nothing quite like slipping out onto your deck to snip fresh chives for your baked potatoes, or presenting summer BBQ guests with a local fresh grass fed beef steak or chicken breast rubbed down with a homemade rosemary rub (simple recipe on page 33) grown with your very own hands. So let’s talk Essential Oils or EO’s for a moment. EO’s
are all the rage lately — you are hearing about them everywhere. Let’s face it, as good as it sounds to run out to your beautiful little herb garden to snip some fresh parsley, some of us have no time or no desire to grow our own. Although, you still want the best when it comes to feeding your family, insert EO’s here. There are many available on the market and just like with anything we put in and on our bodies, I want to encourage you to do a little research first before simply picking up any bottle. I use Young Living Essential Oils because I love the Seed to Seal promise that they have done everything possible to ensure their hand is on every step to ensure authenticity and purity. EO’s can be used aromatically, topically and internally. But since we are talking summer herbs let’s just stick with using them in our foods. Bringing summer directly into your kitchen is as easy as picking up some fresh avocado, tomato, etc. and tossing it together with a couple drops of oils (guacamole recipe on page 33). Experiment using herbs and oils in your pesto, your marinades and even your summer drinks. Do a little looking and you will find that the benefits fresh herb and essential oils have on what ails you are as endless as our high desert summer nights. photos courtesy of Connie Briese
Essential Oils Rosemary Garlic Rub
3 T Fresh Chopped Rosemary 8 Cloves Chopped Garlic 1 T Ground Pepper 1 T Ground Himalayan Sea Salt Optional: Olive Oil
Mix together all ingredients. You can add oil to make a thick paste or simply rub herbs over your choice of meats, goes well with beef, pork, chicken, wild game or even lamb.
Mediterranean Buddha Bowl made with our Crushed Urfa Chiles
2 avocado 1 small tomato diced 1 shallot minced 1 serrano pepper minced Â˝ lemon juiced 3-6 drops of lime Essential oil 3-6 drops cilantro Essential Oil (or fresh chopped) Dash of cayenne pepper Salt & pepper to taste
Mash avocado with a fork. Add remaining ingredients. Add Essential oils and spices. Adjust to taste.
Get this and other recipes at your local
B EN D - OLD M I LL DI S T R I C T 375 SW Powerhouse Drive â€˘ Bend, OR 97702 Mon-Sat: 10am-8pm, Sun: 11am-6pm
Crab Cake Poppers Wrapped in Bacon with Goat Cheese & Avocado by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177
Ingredients: ¼ cup Onion (minced) ¼ cup Celery (minced) ¼ cup Red Bell Pepper (minced) 3 ea Green Onions, sliced thin ½ T Fresh Parsley (chopped fine) 1t Chili Powder ½ t Garlic Powder ½ Fresh Dill (chopped fine) 1 Egg (beaten) ½# Dungeness Crab Meat (fresh) 6 ea Ritz Crackers (crushed) 6 ea Fresh Jalapeños (halved, stems and seeds removed) 12 Bacon Slices (thinner is better) 1 Avocado (pitted and sliced thick, approx 1/2” thick) 4 oz Goat Cheese (crumbled)
Directions Mix all ingredients (onion through Ritz crackers) in a med bowl. Cut Jalapeños in half, remove stems and seeds (use latex gloves) then stuff with crab cake mixture. Top with crumbled goat cheese and an avocado slice, then wrap in bacon. Place on small sheet tray and bake in 375 degree oven for 20-25 mins.
Yield = 12ea
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E V AR
T E R
N R U
Landscape Maintenance Investment
by ERIK HOTVEDT of LAWNS Landscape Maintenance ou probably spend $100-$200 per month, or hours every weekend, on landscape maintenance. Have you considered ways that your landscape could return a dividend rather than being a drain on your pocketbook? Or make it worth the time that you are
investing? The same practices for maintaining your landscape are currently the same necessities for most vegetables and herbs. Most of these plants have the same requirements as all of your current shrubs and ornamentals. With a few changes you could be your own farmers market.
Current landscape maintenance protocols include the use of synthetic fertilizers, weed killers and fungicides. Your landscaper should be warning you not to run in bare feet on your lawn for a few days after applying their toxic products. Incorporating food into your property immediately conveys your priority for healthier choices. Organic protocols are easily applied and similarly priced to conventional practices. Landscape maintenance isn’t just about mowing your lawn. There are flower beds, irrigation, fertilizing, mulch, spring and fall cleanup. The cost of your water can be completely offset by growing your own cold crops like kale, spinach, Swiss chard, cabbages and savoy. How much could you save by growing these and not having to buy any all summer? You don’t need a full garden that requires weeding and constant tending. Just sprinkle them into your current landscaping. As the weather warms you can work in tomato plants, cucumbers, peppers, eggplant, tomatillos and bush beans. If you don’t have much space you could even dress up a sunny wall with beautiful purple, yellow or even striped red climbing beans. Throughout the season you can continue to plant every few weeks to extend your harvests into December and January with beets, carrots, cabbages, parsnips, endive, broccoli and cauliflower.
light frost. You don’t have to do all of these examples, but trying a few will make a huge difference and you would be surprised at the abundance you will reap and desire to share with family and friends. I started my 15 years of personal gardening experience at my house on the west side of Bend and now live in the Orchard District on larger property. The move enabled me make my dreams of pursuing healthy alternatives a reality for myself and began my quest to teach others the simplicity of those healthy alternatives. I was able to use recycled materials to build a greenhouse that allows me to grow all of the veggie starts that I use for my clients, and extra to sell at Central Oregon Locavore. If you are new to the area and have not yet learned how to garden in Central Oregon, I am happy to help with any stage of transitioning from a landscaping design that sucks your wallet and our water supply dry, to benefiting your family. From a one hour consultation to design, to full weekly service of your entire property, I can make your dream of healthier choices a reality. Create a biosphere that will care for your loved ones by incorporating food into your landscape. LAWNS Landscape Maintenance • 541-350-6490
All of these vegetables are as pretty as any ornamental that you are currently maintaining with no return. They even deepen in color as the weather gets cooler in the fall. Many increase in sweetness and flavor by changing the starches to sugars with the first
Some of the plants and herbs portraied in the photos are: Upper left - Parsnips, Radishes and more. Lower left - Echinacea, Feverfew, Sage, Oregano, Yarrow, Lavender, Lambs Ear, Tansey, Hibiscus and more. Below - Horse Raddish, Chives, Lemon Thyme and more.
by Boundless Farmstead 503-883-1758 • 541-390-4825 www.boundlessfarmstead.com
We make a seasonal Kim Chi, so the vegetables that we use vary. We usually use about 2 parts cabbage to one part carrots and one part kohlrabi. Ingredients: For a 1/2 Gallon Batch Vegetables: (use 3-4 lbs total veggies) Choose seasonal veggies from your local farmer’s market or garden. Veggies we have found that work well in Kim Chi include: green cabbage, napa cabbage, bok choi, carrots, kohlrabi, cucumbers, radishes, and turnips. Feel free to experiment with anything else! Keep in mind that if a veggie is crunchy raw, it will probably taste good fermented! Chop all veggies into bite sized chunks.
During the summer and fall we like to use fresh hot peppers in our sauce. In the winter and spring we use a dried pepper blend. Cayenne and red chili flakes work well. Add peppers to taste. For a spicy batch, 4-5 finely diced cayennes, jalepnos or seranos should do the trick. Maybe half that for a milder batch. If you are using dried cayenne and chili flakes 3-4 tablespoons of cayenne and about the same for chili flakes would probably do for a hot batch, again half that if you want something that is milder. Garlic - 1 head, finely diced Onions - 1-2 onions finely diced Ginger - 1/2 cup to 1 cup grated If you have a food processor, throw all the sauce ingredients in, instead of dicing. Remember, the amounts in this recipe are merely a suggestion, for the sauce, it is important that you use ingredients to taste. After you have made the sauce, put it in a bowl in the fridge overnight.
After the veggies have been cut, put them in a large mixing bowl and cover with brine. The brine recipe is 6 tablespoons of sea salt per 1/2 gallon of water. Make sure to stir until dissolved. Use a plate on top of the veggies in the bowl to make sure the brine covers them. Leave out on the counter overnight.
Drain brine out of veggies and add sauce. Mix thoroughly Pack veggies into a wide mouth half gallon jar or a couple of wide mouth quart jars. Veggies must stay covered with the liquid present. One way that I have found to do this is use a lid from a plastic container. Fold lid into jar and situate it so that it is flat inside the jar. Next, use a jar full of water small enough to fit into the jar full of kimchi to weigh down the plastic lid on top of the veggies. Let the kimchi sit out for 1 week on the counter. After a week, taste it. If there is mold on the top, that is okay and totally normal, just scrape it off and put it in the compost. If you like the flavor after a week, put the kimchi in the fridge and eat as you desire. If you want a stronger fermented flavor, let it sit out until it is to the point that you enjoy. At Boundless Farmstead we do a two to three week ferment on our kimchi. Keep an eye out for our season Kim Chi at the Downtown Bend Farmer’s Market.
hat is a
by AMANDA BENKER Owner of Dome Grown Produce
is one of those acronyms you see and hear about everywhere, and feel like you should know what it stands for — like the FDA or IRS. It is a concept that has been around for a while but is gaining in popularity as people are yearning to eat fresher, healthier and support the local food economy. It stands for Community Supported Agriculture. What is it you may ask? It is a direct way for the community to buy a ‘share’ of a local farm. The farmer receives payment upfront for a whole season of produce when they are planning, buying seeds and amendments and various tools and supplies for the year. Then in return, the farmer grows the produce for the season, ‘sharing’ the harvests with their customers over a season of about 18-22 weeks. This model allows the farmer to know the food grown is already sold, and it allows the consumer to eat fresh and know where their food is coming from. This model of agriculture also allows the farmers and consumers to share in the risks of farming. Some years could be lean and others have an abundance that everyone shares. There are different styles of CSAs offered today by local farms. The original model and the most widely utilized is a Traditional CSA share. This type of share consists of a prepacked bag with a predetermined amount of produce each week, which varies according to seasons. It generally has six to ten items, which the customer picks up at the farm or a central location on a weekly basis. Some farms offer different sizes to
accommodate peoples eating habits and household size. There’s standard size, small, large, half shares or bi-weekly pick-ups. Mahonia Gardens, located in Sisters, offers a Family Share and a Standard Share. You can also choose if you want a summer or fall. Another small farm, called Rooper Ranch in Redmond, offers a Full Share and allows customers to opt out of a weekly continued on page 40 [
continued from page 39
box in exchange for credit at the farmers market to customize a box. The traditional CSA share is a great option for households who really like to experiment
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Seasonal • Educational • Inspirational • Actionable • Summer 2018
and cook vegetables they might not always buy. Another option of a CSA is called a Market Style share. These have been getting more popular due to customers wanting to have a little bit of a choice to their weekly shares. In this model the farmers may harvest extra of a few items and people can decide to add on an extra bundle or two, or farmers may choose to pack part of the share depending on harvest and then allow people to choose the other items. Some farms may even offer online ordering where you can fully customize your weekly box. The farmers run it like an online store and can update information based on what they will harvest that week. Our farm, Dome Grown Produce, has decided to try a new option this season called Harvest Bucks. The customers buy cards in increments of $100 to use at our booth at the Bend Farmers Market and Redmond Farmers Market. We add on an extra ten percent for each $100 purchased and you become our special market members. The members get to pick exactly how much and what kind of produce they want to eat. We still get the important commitment from our members by knowing that a certain portion is sold, while the customers are eating fresh and supporting a local farm! www.domegrown.org profile photo by Ian Smythe Photography photos courtesy of Dome Grown Produce
BOUNDLESS FARMSTEAD by RYAN MOEGGENBERG
oundless Farmstead is a new Central Oregon farm, starting their first full year already committed to supply fresh food to 30 CSAs plus contracts with local restaurants and Agricultural Connections for distribution. Jacksonâ€™s Corner alone is buying 400-500 lbs of potatoes per week from Boundless owners David Kellner-Rhode and Megan French. Megan and David showed Marcee and I around their new operation at the family farm on Walker Road in Alfalfa at the end of March and things were already growing. The hot house was filled with waves of sprouts and many had already graduated to the brand new, huge hoop houses. This passionate, young couple are off to a great start with their new venture due to their history in the local food movement and commitment to providing the best quality food for our community. Megan
volunteers at Central Oregon Locavore working to promote local food and farmers and is a board member for the Bend Farmers Market. David has six seasons of farming experience under his belt. He started in McMinnville by organizing a community garden and then managed a farm-to-table farm. With those experiences under his belt, he leased land on his own to grow for a 30-member CSA. Then, after moving to Bend he spent two years working with Jim at Fields Farm. With his mother and father, they now own a larger piece of land in Alfalfa that has enabled the dawn of Boundless Farmstead. David and Megan have a goal of creating a full, on-farm income for each of them grossing $100,000 per year. Through growing up on a farm spending my summers on my grandparents dairy farm I can tell you continued on page 43 [
Watermelon, Mango Jicama Salad by the MoeGang Household Ingredients 2 tablespoons lime juice 2 tablespoons red wine vinegar 3 tablespoons honey 3 tablespoons olive oil 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups watermelon balls 2 cups Jamaica, cubed small 1 cup mango, diced 2 tablespoons chopped cilantro plus extra for garnish
Steps 1. In a small bowl, whisk together lime juice, vinegar, honey, olive oil, chili powder, cumin, cayenne, salt and pepper. Set aside. 2. Combine watermelon, jicama, mango and cilantro in a large bowl. 3. Pour dressing over and toss well. 4. Garnish with extra cilantro.
continued from page 41
that $100,000 sounds like a lot until you figure in the expenses. Their biggest challenge so far has been the startup funding for their infrastructure including major expenses for new irrigation pipe, three greenhouses costing $7000 each, a wash facility and a walk in cooler. David admitted that the non-farming tasks have been daunting, but are an important stage before they can get to their love of actual farming. Along with the setup of their new farm they have gutted and are finishing the inside of their new home. I had commented about the difficulty of marketing for a new farm, but through their years of volunteering and connections they said that it was a fairly easy process. They agreed that Wholesale Success classes through familyfarmed.org was a great benefit that taught them food safety, selling, postharvest handling and packing produce. When I asked what I could do to help them through highlighting them in this article, their answer was â€œawareness.â€? First, Megan said that everyone needs to know the difference between the taste of store bought vs fresh and local. They said that it only takes one high volume restaurant to support the startup of a new farm. Getting to know their customers is a priority so they scheduled the CSA pickup at Jacksonâ€™s Corner East where they are able to enjoy a meal and hang out together. Lastly, they are looking for volunteers to help with the Farm Kids program. Boundless has partnered with Central Oregon Locavore to host a total of seven schools on the farm to teach kids about farming in the high desert and give them hands-on experience. You can meet Megan and David by visiting them at their CSA pickup or at the Downtown Bend Farmers Market this summer. photos by Marcee Hillman
For event registration information, full details and MANY MORE events go to HomeSpunMagazine.com/Calendar
BEND DOWNTOWN MARKET
Wednesdays, May 2-October 10 • 2-6pm Brooks Alley behind the Tower Theater BEND EAST-SIDE MARKET
Thursdays, July 5-September 27 • 2-6pm Whole Foods East Lot
10am-12pm Make Your Own Soap at Bluestone Natural Farms MAY 18
10am-3pm WWOLF at DD Ranch MAY 18
12-3pm Q&A with Master Gardeners at Tumalo Garden Market MAY 24
SISTERS FARMER’S MARKET
Fridays, June-September • 2-5:30pm Fir Street Park NORTHWEST CROSSING SATURDAY FARMER’S MARKET
Saturdays, Beginning June 16 • 10am-2pm 2855 NW Crossing Dr, Bend MADRAS SATURDAY MARKET
Saturdays, June 2-September 15 • 9am-2pm Sahalee Park REDMOND FARMERS MARKET
Tuesdays, June-September • 3-6pm Centennial Park CROOKED RIVER OPEN PASTURES (C.R.O.P.)
Most Saturdays through the summer at various farms and farm-supported locations. See the C.R.O.P. Facebook Page for details.
5pm Caring for Your New Plants at Whistle Stop Farm and Flowers JUNE 2
9am-1pm OSU Master Gardeners Plant Sale & Demonstrations at Redmond Fairgrounds JUNE 7
5pm Making Herb Vinegar at Whistle Stop Farm and Flowers JUNE 15
10am-3pm WWOLF at Boundless Farmstead JUNE 16
11am-2pm Summer Solstice Plant Swap at Tumalo Garden Market JULY 6
6:30 Girls’ Night in the Garden! at Whistle Stop Farm and Flowers JULY 7
9:30-11am OSU Master Gardeners Growing Garlic at Northwest Crossing Community Garden JULY 14
SEND US YOUR EVENTS! Ryan@HomeSpunMagazine.com Marcee@HomeSpunMagazine.com
10:30am-Noon OSU Master Gardeners Insect Management in Organic Gardens at Hollinshead Community Garden JULY 21
9am-3pm OSU Master Gardeners Central Oregon Chapter High Desert Garden Tour
Pasture-Raised Turkeys PRICE
$50 deposit $5 per lb (minus deposit)
hens ~ 10lb to 13lb toms ~ 15lb to 21lb (typically)
on the farm around first of November
David | 503.883.1758 • Megan | 541.390.4825 email@example.com • www.boundlessfarmstead.com/turkeys
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A collection of articles and information from Central Oregonians with passions for gardening and cooking nutritious food.
Published on May 2, 2018
A collection of articles and information from Central Oregonians with passions for gardening and cooking nutritious food.