Archive for the ‘Seasonal’ Category
My oh my, what a busy season it has been. We all knew it was coming but who really remembers in early Spring as we rush to find the earliest of strawberries for making jam? No, this is our lot in life and, for me, there is no turning back.
Living and eating by the seasons and from your pantry is not only what we do but what we are and I dare say the farmers are glad for it. At least I would assume so given their smiles at the last Fill Your Pantry Event I attended.
The event held on November 3rd in Corvallis, Oregon and sponsored by the Ten River’s Food Web was promoted as “a one-day farmers’ market offering bulk quantities of beans, grains, storage crops, and preserves. We believe this event is a great way to facilitate local eating throughout the fall and winter months. It also allows our local food farmers, ranchers, orchardists, beekeepers, and cheesemakers to move large quantities of produce before the winter season while demonstrating the ability to raise edible staples across the Willamette Valley.”
For the past four years I have made the pilgrimage to what is arguably one of my favorite events of the year. Of course I’m a bit strange but the mind and heart can burst with the energy of the local food movement. That I get to be a part of it gives me pride, farmwife pride, a cook-in-the-winter-kitchen pride.
The winter kitchen is a lovely place to be. Besides all those delicious long-simmering soups, stews, casseroles and my-oh-my pies, it is the reason for the season of our madness. It is where we put all the good work filling our pantry to the good work of feeding our friends and family. This is the logic of the system – from seed to pantry and back around. This is the logic of the farmwife but somewhere along the line folks got too busy to cook so industry took over. Slowly folks are returning to the task but not without others spitting bullets about the notion that good old fashioned home cooking is anything other than tyranny.
There are a lot of valid reasons why folks feel over burdened in this world. Hell’s bells if there aren’t and I would be the first to say our modern world has turned the home place into little more than a way station between obligations. Cooking? Home cooking? Are you kidding me? I get it but I will say that a nation of home cooks can do more to change the culture of farming or economics in America then almost anything else I can think of.
My rationale for that statement is longer than I can post here but home cooking is a powerful tool particularly when done in support of the local farming movement. It gives them an outlet for what may otherwise not suit markets and chefs because we home cooks know that a blemish here and there does not matter. Moreover, we are invested with the skills and desire to avoid packaging and understand how the main becomes the many.
Wheat berries, for example, bought whole and either cooked as a side dish or cracked for porridge or ground for flour or bulgur or, or, or, allows for a myriad of transformations and a whole wheat berry, properly stored, will last well into the next season. Ground into flour, on the other hand, the germ of the wheat berry is exposed to air and can become rancid over time which is why flour should be stored in the refrigerator. This principle applies to so many other ingredients that, with a little bit of knowledge, a fully stocked winter pantry can become an invitation for endless innovation without taking up room in the fridge.
This is the way your grandparents or great grandparents or someone’s grandparents used to live and it is inspiring to see how many folks are catching on. Heck, when I first started on this journey I had to access information on winter storage from the archives of my local extension office. Now they are displayed proudly and what a lovely thing that is.
So while home cooking is not everyone’s path it is a yummy way to support your local farmer. Perhaps next year we will be able to have such and event in Portland. Certainly we have enough talent and heart to pull it off. For now, however, I will keep my 2015 calendar marked for this event since it is one of the highlights of my year. Oh, and if you want to get in on the action this year there is still time. The Willamette Farm and Food Coalition is hosting a Fill Your Pantry event on November 16th between 1-5. To get more information follow this link. Until then, happy winter cooking.
More than ever before, customers have been in the shop asking about low and no sugar jams. I’m glad they’re doing their research, because jumping into low-sugar jams involves a little more than simply cutting out sweetener. Sugar isn’t just in jam for the flavor, it serves a very real role as a preserving and thickening agent. When heated, the sugar actually binds with water and pectin, thickening the texture. If you’ve ever tried converting your favorite old-timey recipe by skipping the sugar, you know that the result is anything but gelled.
The classic product that we carry for low and no sugar jams is Pomona’s Universal Pectin. This company has been around for over 30 years, and creates a great product with no preservatives that is certified GMO free.
Though I’ve made classic jams, I hadn’t dabbled in low-sugar recipes before. I needed to give this stuff a try. I had heard there was an extra step of mixing up “calcium water” (provided with the pectin) to provide gelling assistance. Would be complicated to work with two ingredients? I whipped up a quick batch of strawberry jam at the shop to find out, and I’m glad to say that I’m completely happy with the results.
Each pack of Pomona’s comes with directions inside. These directions are also available to download for free on their website. The recipes aren’t fancy, but they allow you to make jam with the bare minimum ingredients. I chose strawberries, as we’re nearing the end of the first flush here in the Portland area. The directions give clear ingredient lists for whichever type of fruit you choose. I followed the following recipe, but skipped the water bath at the end. This test batch will be gone soon!
Ingredients (for a 4 cup yield):
4 cups of strawberries, hulled and mashed
1/2 to 1 cup of honey OR 3/4 to 2 cups sugar
2 tsp pectin
2 tsp calcium water*
*From the Pomona’s packet, put 1/2 tsp. white calcium powder and 1/2 cup water in a small, clear jar with lid. Shake well. Lasts many months in refrigerator. Freeze for long-term storage. Do not discard unless settled white powder discolors or you see mold. Shake well before using.
If you’ve got the basics down and want to try a more involved recipe, Pomona’s has many delicious versions on their website (Sweet Cherry-Rhubarb Jam is next on my list). If you’re more interested in a book on the subject, we carry Preserving with Pomona’s Pectin, filled with additional recipes and tips for working with low sugar recipes, or using honey, fruit juice, or other alternatives to sugar.
We’re happy to introduce our guest writer Anna Daggett to the blog. Anna will be interviewing local businesses and individuals connected to urban homesteading, posting them here for you to learn a bit more about us and the community that surrounds our shop. Enjoy!
Portland’s spastic early summer weather shepherds in desires of hotter days when the first fruit harvests are rushed into grocery stores and farmer’s markets and our own palms. Have you imagined the first peach or plum of the summer, juice dripping down your chin with no abandon? Have you ever imagined a fruit CSA, fresh, scrumptious fruit of intriguing varieties being delivered straight from an orchard to you every week?
Oregon City’s Home Orchard Society delivers that and more to the Portland community. The Portland Homestead Supply is one of three pick-up spots for the Home Orchard Society’s fruit CSA. Below is an interview with Tonia Lordy, the manager of the Home Orchard Society, which is a non-profit nonprofit educational organization whose mission is to “assist both novice and expert fruit growers, preserve heirloom fruit varieties, and promote the science, culture, and pleasure of growing fruit at home.”
When did your interest in growing fruit begin and where did you acquire the skills that you have now?
I’ve been working with plants for the last fourteen years. I moved from Detroit, Michigan out here five years ago. I was already in horticulture school in Michigan, and I came out here to finish up my schooling at Clackamas Community College. As part of the curriculum, you have to do an internship. I had taken a fruit tree course with the old manager of this orchard and fell in love with fruit about three years ago. I fell in love with the trees, how they grow, how amazing they are, and how they responded to my care. And then I started tasting the fruit. And it’s like, “Wow, you trees really are special!” Ever since then, I’ve interned here, and then I was hired as a gardener under Monica Maggio, who was the second manager that Home Orchard Society has had. Now I’m the third manager!
How do you see your work fitting into the larger homesteading movement?
Not a lot of people know how to grow fruit. Many more people are familiar with how to grow vegetables, but growing fruit remains a mystery to the majority of people. If one tomato fails, people can rely on the other tomatoes that they have planted or look forward to the next season. However, growing fruit is a long-term investment in time. It takes three to five years for most trees to bear fruits. If fruit is not grown properly, people don’t know what to do when they run into problems. It is scary! We train and teach people who are interested in growing fruit in their backyards how to do so successfully.
There’s over 500 trees. There is over 200 kinds of apples, 80 different kinds of European pear, 30 different kinds of Asian pears, 60 or 70 different kinds of grape, 3 different kinds of kiwi, 5 kinds of figs, probably 15 different kinds of cherries, 15 kinds of blueberries, 12 different kinds of quince, and then there’s medlar, goumi berries, honey berries, which are actually haskaps, a honey suckle that has edible fruit. They look like an oblong blueberry and they taste like a cross between a strawberry and blueberry. They’re amazing! We harvested them three weeks ago.
So they’ve already gone..
Way gone! Sorry. And then there’s pawpaw, which is a native fruit to North America, which people liken to a banana custard. We also have pineapple guava, which are very tiny and usually ripe by early December. The flesh is very tart; they taste like a Sweet Tart! They’re pretty amazing. Then there’s the currants. We put in 30 strawberry currants this year. We are planting raspberries and caneberries back into this orchard because we used to have them and then they got diseased. We are trying to put in different varieties that are more suited to this site.
Tell me about the CSA that Home Orchard Society will be delivering to Portland Homestead Supply this summer.
This will be our second year doing the CSA. I started it last year because it was very hard to market the apples we have been growing. People at farmer’s markets get confused and overwhelmed by the varieties we grow. The CSA was a good way to force people to try new varieties. We plan on placing notes in each CSA box with information on the variety and the recommended use of each variety. For example, one of the varieties that we might include in a CSA box is Ashmead’s Kernal, which is an English style desert apple with russeted skin. It is not very pretty, but it is crisp, tender, and tart. I like to eat it right off the tree.
There will be three CSA pick-ups: one right here at the orchard on Tuesdays and Saturdays from 9:00 – 3:00, one in the Cully neighborhood on Wednesdays, and one at the Portland Homestead Supply on Fridays. The CSA will run for seventeen weeks from July 29th to November 18th. An individual share will cost a total of $225 and will be 3 -5 pounds of fruit a week. A family share will cost a total of $375 for 7 – 9 pounds of fruit a week. In the first week, the CSA box will have plums, figs, and early apples. Later on, the boxes will have European pears, Asian pears, more apples, grapes, kiwi berries, and unique fruits such as goumi berries, medlar, and quinces.
What fruit would you recommend for Portland homesteaders or people who are just starting to grow fruit?
Figs. Definitely. Desert King or Lattarula figs because they are disease and pest resistant. The apples that are out there; they have some good ones that have some really good resistance to pest and disease. They’re not people’s favorites, but there are some good varieties that are disease and pest resistant. Being open and aware of those varieties is key. Asian pears are pretty well suited for our area and they have a lot less disease and pest issues than most pears and apples.
What kind of apple varieties would you recommend?
Akane is a good one. There is Mcshay, and Duchess of Oldenburg is also great. As far as European pears, I would recommend Orcas, Rescue, and Suji, which is a winter pear.
Where can you buy these varieties?
The Akane is pretty popular. The places that I would recommend to buy fruit trees are One Green World and Rain Tree Nursery. One of the most important things is to make sure that whomever you are buying a fruit tree from can tell you what rootstock its on.
Why is that important?
People will put that it’s a semi-dwarf or dwarf tree, but then I always get calls saying “I bought this dwarf tree and now it’s twenty feet tall. Now what do I do?” So the rootstock imparts dwarfishness. You have to find out what the rootstock is. The rootstock will also impart disease and pest resistance and ability to live in different soils. So if the grower or retailer is not reputable and does not know what rootstock the tree is on, I would never buy it from them because you’re going to end up with problems with the tree. And it is an investment! It is a tree that is going to be twenty feet tall when you are expecting one that is going to be six feet tall. I get a lot of people who call me and say, “Oh, I got this great deal on fruit trees from Home Depot and they’re twelve dollars.” And it’s like oh my gosh, don’t buy the cheapest tree you can find just because it’s a cheap tree. You’re going to pay the same price at One Green World, but they’re going to have more knowledge of what the tree’s characteristics are going to be.
Do you have any resources to share with a wider community of how people can get involved?
We do a lot of classes; I’m slowly adding more classes to our roster. A lot of the stuff that we do with the board members is workshops, but I’m trying to do more hands-on classes. We also take volunteers without registering, just show up with gloves! There’s always something to learn here. On Tuesdays and Saturdays, the Arboretum is open to volunteers. Everything that we do and learn is seasonal. So the volunteers that came out last week learned about fruit thinning and why we thin fruit, the volunteers that come out in January and February learned about winter pruning, the ones that come out in August will learn about summer pruning. There’s a lot of weeding that goes on. When you’re in a group of people doing menial tasks and everyone’s asking questions of each other, everyone has had a different experience. So the person next to you could be an expert apple grower. Especially in this place because our volunteers are generally pretty skilled so they have a lot of knowledge that you can glean from them. That’s how I learned everything. Just ask a lot of questions!
Take hands-on classes because people who just read the books tend to be really shy about pruning and caring for their trees. Then it gets to be five years old and the tree is already overgrown. Start pruning and training from the moment you put it in the ground. You let them get too old and crazy, they’re not going to behave like you want them to.
Are there any good challenges or anecdotes that you have about growing food that you would want to share with people?
It’s not something to take lightly because a lot of issues are going to come up. There are going to be pests, no matter what. You can manage an orchard organically, but do your research, do your homework, hang out with other people that grow fruit or have experience. Don’t be scared of the trees. Trees are pretty forgiving. Right plant, right place. That is the first thing they tell you in any horticulture program. You know, if you’re putting a sun plant in the shade, you’re going to have ten times more problems. You think you’re going to grow an olive in Oregon successfully, you not. Think you’re going to grow a mission fig in Oregon successfully, you’re not. So, right plant, right place. We’ve got some weird varieties of figs that can grow in Oregon, so grow those ones instead of the favorites! Right plant, right place.
A lot of the trees here are stone fruits. They don’t do well in heavy soils. They get extremely diseased, and we have a really hard time managing them. Stone fruits have a stone in the middle: cherries, plums, peaches, etc. We only have one peach tree because they are so disease ridden in this neck of the woods. They cannot handle so much rain. The peach orchards that you see in the area spray very heavily in order to get local peaches in the Willamette Valley. Most of them are not organic. If you are finding organic peaches, they are probably coming from California or the east side of Oregon. The east side of Oregon is about as local as you’re going to get an organic peach.
How would you recommend people get involved if they want to get involved?
They can go to our website. www.homeorchardsociety.org. There’s a link on there to the Arboretum and it has all my contact information.