Kill Your Television & Russell's Bread Update

Now it's even easier to turn off the idiot box and pick up a peridodical. This just in from Jessica @ Northbank Magazine!

A newsstand comes to West Vancouver! Finally...

I am so pleased to see that a newsstand has opened at the Vancouver Marketplace on Evergreen and Columbia. It's quite small and has lots of prime real estate dedicated to pulpy best sellers and magazines with Brangelina on the cover. HOWEVER, I can now buy a New York Times just minutes from my home and work from an actual person, and some Skittles, if I so desire.

Go. Read. A newspaper.

J.


Also, Marcell's Coffee House, features Russell's Bread for sale by the loaf...as well as great coffee, pastries, sandiches, friendly service, locally crafted clothing & gifts, loads of good books, and a very high level of "hangoutability". Go check 'em out at 3100 Columbia Street.

2Hand Revolution DIY Craft Show

Did you make it out to the 2Hand Revolution DIY craft show today? No? That's unfortunate because you missed one of the coolest Christmas gift shopping opportunities you'll ever find in Clark County. I found the perfect gifts for the ladies in my life, supported local artists, met some amazing people, and the things I bought would have easily cost two or three times what I paid for them in a boutique in Portland.

Luckily for you the two vendors I purchased my gifts from also sell their handiwork through Etsy. And since they live in our neck of the woods, there's plenty of time for you to place your order and have it in time for the holidays. Check 'em out:

Felted Finery - Lovely, Warm Wearables and Other Fun, Fine Felted Wool Goods

DadzDesign - Coolest Dollz Ever!

While you're at Etsy, be sure to check out the dozens of other talented, local artisans who have set up shop there. I know you'll find just the right thing for everyone on your list and you'll be putting your money back into our community.

There was an additional aspect to the 2Hand Revolution show that I wasn't expecting that's worth mentioning. The Southwest Washington CSA group was there representing local CSA farms, the Urban Farm School was well represented, and the Vancouver Food Coop also had a table there. Very cool stuff and I had the opportunity to rub elbows with some of my favorite heroes of the local agriculture scene. Thank you to all of you for being there.

I also want to give a special kudos to Jessica Swanson, the editor of Northbank Magazine. She was the mastermind behind this awesome event, the founder of 2Hand Revolution, and she did a fabulous job putting on this event. If you've never picked up a copy of Northbank Magazine and you live in our area, you really owe it to yourself to find one. It's a very slick, well-produced quarterly publication focusing on our community and the surrounding area. Thank you Jessica. It was wonderful to meet you in person.

Thank Your Mother

If you're even a little like me, you're already thinking about next year's garden. And it's never too early to start planning and searching for a source for the rare, unusual, and interesting plants you'd like to try. I love spending hours looking through the catalogs that start arriving in my mailbox this time of year. But sometimes I know exactly what I'm looking for and just want to get down to the business of buying. Now, thanks to mother Earth magazine I have a better way to get my seed buying quick fix.

Mother Earth just launched a really cool new search tool on their web site. The Mother Earth Seed and Plant Finder will allow you to search the online catalog inventories of over 500 seed companies.

Hooker's Sweet Corn - Check!
Seattle's Best of All Tomatoes - Check!
Yellow Rocoto Chile Pepper - Check!

Looks like this thing works pretty darn well. Thanks Mother Earth!

psssst...I've got a secret to tell you...

Joyce & Greg from NW Organic Farm in Ridgefield confided in me that they are going to start a CSA for next season. They may even offer a small winter CSA season if there is enough interest. There will likely only be ten shares available the first season. If you know anything about NW Organic Farm or you are fortunate enough to have spent time with Greg, Joyce, and Greg's wonderful brother Ben, then you know that the lucky few folks who jump on the CSA deal with them are going to in for some seriously fine eating.

I know Joyce & Greg haven't officially announced the CSA yet, but if I were you, I would seriously consider giving them a ring sooner than later and letting them know that you're interested in purchasing a share for next year. You can thank me later for tip...

NW Organic Farms
17713 NW 61st Avenue,
Ridgefield, WA 98642
360-573-4868

Winter Ale Tasting @ By the Bottle

Here's a little gathering that will help you chase away the rainy day blues. Thanks to the good folks @ By the Bottle.

Cold Winter Ales Are Hot at By the Bottle

Savor a few this Saturday!

Other than waterfalls starting to freeze, nothing says Winter is coming more than an awesome Winter Ale tasting. By the Bottle has taken great care to choose the best of the season, the hottest of the hot, and some off-beat weirdo uniques to get this party started.

Your Winter seasonal selection at BTB totally lives up to this. From Laughing Buddha's Purple Yam Porter to Well's Banana Bread, we's gots the goods!

Kick-off the holiday season with all of your friends and family this Saturday.

Cheers,
By the Bottle

Tasting Menu & Details

Scuttlebutt 10 Below
Imperial Dunkelweiss, a crisp citrusy aroma is a unique beginning to a rich chocolate finish, 7.4 abv

Great Divide Hibernation Ale

Elysian Bifrost Winter Ale

Port Brewing Santa's Little Helper
(all selections are subject to change)

WHERE:
By the Bottle
104 W. Evergreen Blvd.
Vancouver, WA 98660 360-696-0012

WHEN: This Saturday, 11/22/08

TIME: 6pm to 8pm

TASTING FEE:
$5.00, cash only, please

PARKING:
free, ok to use lot across the street

Bring valid photo ID
Must be 21 years of age to sample

SAVE-THE-DATE!
Friday, December 12, 2008
6pm-8pm
STONE BREWING TASTING

Farm Connect/Locavore Delivery - 11.20.2008

Here's this week's Farm Connect/Locavore delivery list. Courtesy of Summer @ Dee Creek Farm.

This is the last Thursday delivery before Thanksgiving! Be sure to prepare for your holiday feast sharing! We have a dairy inspection on Friday, and if all goes well *fingers crossed*, will have chevre (and other scrumptious things) and will post a *holiday special* delivery for early next week since we will not be doing Thursday's delivery next week.

This Saturday, from 10am-2pm, Rhonda Ryder of Blue Rose Dairy in Winlock will be having a hands on class on how to make Chevre and Mozzarella (with tips for yogurt and ricotta) for $35 per person. Lunch will be served, along with other cheeses from local farms, and a dairy tour afterwards, where you can buy cheese, if wanted. If you're interested, RSVP here. We'll plan a carpool from Woodland for those who want to drive up together in our 15 person van. Let me know if you're coming aboard! ~S

*****

Grassfed Beef,
We have some Belted Galloway grassfeed beef from Dee Creek Farm available for sale immediately. If you are interested, you will need to pay for your complete order on Thursday at deliveries, minus cut & wrap (you'll pay the butcher shop this). We are guesstimating the following prices: Cow, $400/quarter. Steer, $350/quarter. If you are interested, I will email you more details, and will need a check for full payment on Thursday, so let's get this show on the road!

Pastured Poultry
Turkey for Thanksgiving - SOLD OUT
For those who have ordered turkey and have made arrangements, this reminder to come to deliveries to pick up!
Stewing Hens - $3/lb, minimum order of 5
If you're looking for some stewing hens, we are selling them in fives. Estimating $30-$35 per order of 5 chickens.

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF. Try in rice dressing, warm pasta dishes, pear & hazelnut salad, deviled eggs, bowl of beans.

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first (and will get everyone!). Please recycle your DCF egg cartons with us! Will have extra available through Angie's usual deliciousness & Nature's Choice this week, too - who feeds certified organic feed and kitchen scraps! First come, first served!

Apple Butter, $5/half-pint (spiced, or rum-spiced)
This yummy apple butter was made at DCF with apples from our nearby families spray-free trees.

Pepper Jelly, $6/half-pint
Made with peppers from Dee Creek Farm and from Red Basket Farm in Battle Ground, this jelly is delicious with cream cheese atop crackers!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
NW Organic Farms (certified organic) in Ridgefield will bring:
Salad Greens, $6/lb
Kale, $1.50/bunch
Butternut & Cabasa Squash, $.75/lb
Garlic, $2.50/lb
Apples, $1.50/lb

Wild & Naturally Preserved Eats,
Mushrooms, Fresh - 1/4 lb bags
Organic Shitake, $3/bag beautiful med-large size (not buttons)
Cultivated Maitake, $4.00/bag
Mushrooms, Dried –
Porcini ½ pint 5.00
Chanterelle ½ pint 5.00
Mushrooms, Vacuum packed Frozen – 1/4 lb packs
Porcini 4.50
Chanterelle 4.00
Berries, Vacuum packed Frozen – 1 lb packs
Elderberries 5.00
Wild Himalayan Blackberries 3.50
Wild Huckleberries 9.00
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Wild Elderberries 2.00
Just in time for Holiday meal planning . . . don’t forget mushrooms for your dressing, or huckleberry pie, or berry topped cheesecake (yum!!), the above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved foods.

*****

Remember that in an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts, and instead keep a book. If you specifically want a receipt, please let us know when you place your order, if possible.

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out yourself! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

So You Want To Be A Farmer Take II - UPDATE

Last week I told you that David Knaus from Fresh Earth Gardens would be teaching a Modern Organic Farming Methods class at the Old Poor Farm on 78th. I promised I'd let you know as soon as there was more information available so here's the lowdown on the class.

Modern Organic Agriculture Class

Also, David has a very nice new web site up and running. I've updated the Fresh Earth Gardens link in the Local Farms section on the lefthand sidebar, but you can also visit the site by clicking here.

While you're there, check out the Opportunities page of his site. He's looking for interns/apprentices to work at his farm. This would be a unique opportunity to get a serious hands-on education from David.

10 Reasons To Buy Local Food

Here's another version of the Top Ten Reasons To Buy Local Food list that many of us have seen before. I felt obliged to post this for two reasons. One, it was composed by Brenton Johnson, an organic farmer from my home state of Texas (yes, there are actually a few folks down there that don't dance to the Bush beat).

The second reason relates to number 8 on the following list. Please pay close attention to reason number 8. There are numerous studies that have been done to prove this fact, including this list of Cost of Community Services surveys from across the nation. The surveys were conducted by the Farmland Information Center. Check it out. Despite what the developers and politicians say, suburban sprawl places a significantly greater strain on taxpayers and public services than farms do. The argument that building more subdivisions, Big Box stores, and strip malls creates a stronger local economy is a combination of flawed logic and creative accounting. Human beings do not need giant flat screen TVs, a 3000 sq. foot house in a gated community, or a Starbucks on every corner to survive. However, we do need to eat. We do require clean, wholesome food to stay healthy and curb our medical expenses. And all members of our community deserve easy access to affordable, fresh, and healthy food. The best ways to ensure these objectives are met are to not only preserve our existing farmland, but to encourage and support an increase in local food production through sustainable farming practices and an increase of added value products being made with ingredients that are locally produced.

My family, and especially my two year old daughter, thanks you for supporting and protecting sustainable local agriculture.

Here's the list:

Why Buy Local?
by Brenton Johnson, Johnson's Backyard Garden

Locally grown food tastes better. Food grown in your own community is usually picked within the past day or two. It’s crisp, sweet, and loaded with flavor. Produce flown or trucked in from Florida, Chile, Mexico, or Holland is, quite understandably, much older. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week long delay from harvest to dinner plate, sugars turn to starches, plant cells shrink, and produce loses its vitality

Local produce is better for you. Studies showed that fresh produce loses nutrients quickly. Locally grown food, purchased soon after harvest, retains its nutrients.

Local food preserves genetic diversity. In the modern industrial agricultural system, varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment; for a tough skin that can survive packing and shipping; and for an ability to have a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet those rigorous demands, so there is little genetic diversity in the plants grown. Local farms, in contrast, grow a huge number of varieties to provide a long season of harvest, an array of eye-catching colors, and the best flavors. Many varieties are heirlooms, passed down from generation to generation, because they taste good.These old varieties contain genetic material from hundreds or even thousands of years of human selection; they may someday provide the genes needed to create varieties that will thrive in a changing climate. Local food preserves genetic diversity.

Local food is GMO-free. Although biotechnology companies have been trying to commercialize genetically modified fruits and vegetables, they are currently licensing them only to large factory-style farms. Local farmers don’t have access to genetically modified seed, and most of them wouldn’t use it even if they could. A June 2001 survey by ABC News showed that 93% of Americans want labels on genetically modified food - most so that they can avoid it. If you are opposed to eating bio-engineered food, you can rest assured that locally grown produce was bred the old-fashioned way, as nature intended.

Local food supports local farm families. With fewer than 1 million Americans now listing farming as their primary occupation, farmers are a vanishing breed. Local farmers who sell direct to consumers cut out the middle man and get full retail price for their crops - which means farm families can afford to stay on the farm, doing what they love.

Local food builds a stronger community. When you buy direct from the farmer, you are re-establishing a time-honored connection between the eater and the grower. Knowing the farmers gives you insight into the seasons, the weather, and the miracle of raising food. In many cases, it gives you access to a farm where your children and grandchildren can go to learn about nature and agriculture. Relationships built on understanding and trust can thrive.

Local food preserves open space. As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. You have probably enjoyed driving out into the country and appreciated the lush fields of crops, the meadows full of wildflowers, the picturesque red barns. That landscape will survive only as long as farms are financially viable. When you buy locally grown food, you are doing something proactive about preserving the agricultural landscape.

Local food helps to keep your taxes in check. Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes, according to several studies.

Local food supports a clean environment and benefits wildlife. A well-managed family farm is a place where the resources of fertile soil and clean water are valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming. According to some estimates, farmers who practice conservation tillage could sequester 12-14% of the carbon emitted by vehicles and industry. In addition, the habitat of a farm - the patchwork of fields, meadows, woods, ponds, and buildings - is the perfect environment for the many species of wildlife including owls, hawks, blue herons, bats, and rabbits, and foxes.

Local food is about the future. By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow so that future generations will have access to nourishing, flavorful, and abundant food.

Vancouver Food Coop Owners Brainstorming Session

Brainstorming session--VFC Owners
Thursday, November 20, 2008
7:00pm - 8:30pm

BRAINSTORM TO GET VFC WORD OUT

Where: Felida neighborhood (email for address and directions)
RSVP: outreach@vancouverfood.coop

VFC needs your ideas and positive experiences. VFC tells the community we exist through our public presence at community gatherings. Often, we set up a table at Vancouver Farmers Market, local festivals and fairs, and other events. We distribute literature, and talk with as many folks as possible about VFC. This is how we expand membership and involvement.

The time has come to ramp up our visibility, to put some more sparkle in our efforts. We have more volunteers and increased enthusiasm that make these efforts timely.

Let's get together, share our experiences and ideas about the look of our table display, materials we hand out, etc.

Coordinated by: VFC Owners and volunteers--Patty P. and Marj C.

Permaculture Tour 11.29.2008

Bev's Place Permaculture Tour

Bev demonstrates sustainable living on a 90'x110' suburban lot. She shows how to harvest rain water, recycle auto glass tiles, make worm bins, 5 kinds of composting, four seasons raised vegetable beds, native plants, and lawn alternatives. Bev's Place has been certified as a Backyard Wildlife Sanctuary.

Beverly Doty offers a pethora of local information to expand your knowledge of organic gardening and permaculture. You owe it to yourself to learn what you can do on your own corner of the world. Bev's tours are free, but reservations are required. The next tour is Saturday, November 29, 2008 at 720 NW 9th St., Vancouver.

To reserve your spot, call Bev at 360-574-1343, or email at bevesalt@pacifier.com

The Heirloom Apple Tasting Revisited

Here's a cool, nicely produced little video piece on the Heirloom Apple tasting that happened last month in Venersborg. Check it out!

Have A Unique Thankgiving Experience @ Friendly Haven Rise Farm

I am personally acquainted with the Freeman's and I GUARANTEE you will have the time of your life if you choose to spend the Thanksgiving holiday with them at their farm. And only $500 for the experience...it's a freakin' bargain. Give Joseph or Jackie a call and book your seat at their table before they're all gone.

Here's the deal straight from the turkey's mouth:

Thanksgiving at the Farm: for 2 to 8 people

Holidays are times of great family traditions. We invite people who are friendly and interesting to spend Thanksgiving, Christmas or New Years with us on our biodynamic farm. The harvest is in, the gardens have been put to bed for the winter and the fruit, meat and vegetables have been preserved, dried, canned and frozen for the coming seasons. Now we're settling in to our roomy farmhouse to share our joy and knowledge with good people: Farm skills like milking a cow, tending chickens, making cider, learning about bees, and cooking up great meals made with healthy, organic ingredients.

The first offering is for Thanksgiving. You're invited to arrive Wednesday evening in time to bake a few pies with us. Thursday we'll dig potatoes, make fresh butter, cook turkey and the fixings and eat, eat, eat. You're welcome to create your own family favorite for the meal, too.

Friday we'll introduce you to our cows and you can try your hand at milking, play with the baby calves, collect eggs, make eggnog and yogurt, take a hike to the waterfall. Bring a favorite game for evening.

Saturday we'll teach you all about bees, honey skin care, bake some rustic tarts, chop firewood if you feel so inclined, and participate in talent night that evening. Bring a poem to read, art to show, song to sing, dance for/with us or just watch and applaud. Sunday is the classic "day of rest." Sleep in and lounge about or help out with our daily farm chores.

Sound like fun? We've got four bedrooms in the farmhouse so we have room for up to four couples (preferred) or singles who want to share a room. You can be all eight together or you can come on your own. A farm with a houseful of goodhearted people is a happy farm. We'll also offer this for up to eight people for the four-day weekends around Christmas and New Years. No pets (we have PLENTY of animals). This is family style so expect to make your own bed and help with dishes. Still, our intent is that this time be relaxed for all and full of laughter.

Cost is $500 per person from Wednesday night to Sunday afternoon and food is included. We ask that you pay half when we reserve your spot and then pay the other half when you get here.

If you'd like to see more of our farm, visit http://www.FriendlyHaven.com (lots of pictures) or see what we're up to on our blog http://www.blog.FriendlyHaven.com

Our experience tells us we get along best with easy-going people who are interested in good health and have a well developed sense of humor. If you're like that and wish you had a farm to go home to for the holidays, pop us over an email at
FriendlyHaven@gmail.com or call us at 360-687-8384

Warmly,

Jacqueline & Joseph Freeman
Friendly Haven Rise Farm

Farm Connect/Locavore Delivery 11.13.2008

This week's Farm Connect/Locavore delivery brought to you by Summer @ Dee Creek Farm:

Remember that in an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts, and instead keep a book. If you specifically want a receipt, please let us know when you place your order, if possible.


Our Soapmaking class filled up rather quickly! Not everyone got in that wanted to participate, so it looks like we'll be doing another one of these soon! I'll keep you all in touch!

We've got some great additions below to gear up for the holiday - and winter crops for preserving!

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out yourself! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!


Pastured Turkey for Thanksgiving - SOLD OUT
For those who have ordered turkey, I sent a separate email with turkey delivery information, including a "special" one this coming Saturday (with turkeys only), and the usual Thursday deliveries on November 20th (NOT this week). If you think you've paid a deposit for a turkey and haven't heard from me, contact me!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF. Try in warm pasta dishes, pear & hazelnut salad, casseroles, bowl of beans. We're still very much hoping to have soft cheeses for holiday specials, and may have to add a special pre-Thanksgiving delivery (will let you know, if so)!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first (and will get everyone!). Please recycle your DCF egg cartons with us! While eggs may slow down for winter, our next batch will begin late-December, so the lull should be short! Will have extra available through Angie's usual deliciousness & Nature's Choice this week, too - who feeds certified organic feed and kitchen scraps! First come, first served!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
NW Organic Farms (certified organic) in Ridgefield will bring:
Salad Greens, $6/lb
Kale, $1.50/bunch
Butternut & Cabasa Squash, $.75/lb
Garlic, $2.50/lb
Apples, $1.50/lb
Canning Apples, $1/lb.

Wild & Naturally Preserved Eats,
Mushrooms, Fresh - ¼ lb bags
Organic Shitake, $3/bag beautiful med-large size (not buttons)
Cultivated Maitake, $4.00/bag
Mushrooms, Dried –
Porcini ½ pint 5.00
Chanterelle ½ pint 5.00
Mushrooms, Vacuum packed Frozen – ¼ lb packs
Porcini 4.50
Chanterelle 4.00
Berries, Vacuum packed Frozen – 1 lb packs
Elderberries 5.00
Wild Himalayan Blackberries 3.50
Wild Huckleberries 9.00
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Wild Elderberries 2.00
Just in time for Holiday meal planning . . . don’t forget mushrooms for your dressing, or huckleberry pie, or berry topped cheesecake (yum!!), the above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved foods.


Not Available At Deliveries, but great local folks joining efforts:

Organic Chicken Feed,
There is a farmer who would like to start a co-op for monthly buying of certified organic layer feed from Concentrates at a 15% discount (which would make it $20.74 per bag at todays price). If you're interested, let me know. There needs to be enough folks to make it worthwhile. We're about a 1/2+ of the way!


Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Why Should YOU Fill Out the Farm Survey?

Those of you who occasionally peruse this blog are probably the type of folks who have received requests from a number of sources to fill out the Clark County Legacy Lands Farm Preservation Survey...but in case this survey is news to you or you just need a little more prodding to actually take the survey, please read the following post from Marilyn Holt of Abundantly Green Certified Organic Vegetables in Poulsbo, WA. The post is located at buylocalfoodinkitsap.org:


Why I Fill Out Those Farm Surveys
Marilyn Holt
November 4th, 2008

I completed the Kitsap Community Agriculture Survey for Abundantly Green Certified Organic Vegetables as soon as I received it last week. In the past several weeks, I completed two other surveys, including the big national agricultural census sent out every few years.

Why would I do this? It exposes my farm to scrutiny (”you shouldn’t let them know you exist”), it takes time (”I’m busy farming, I don’t have time for this c***”), and it makes me think about what we are doing (”I don’t even want to think about this”). I do this because I want the people who allocate money, designate zoning, and set public policy to recognize our farm and our customers. If they don’t know we are here, we will most certainly be run over by progress.

I cannot count the number of times that I have been told that there are no farms in Kitsap County. In the summer of 2000 (what a way to start a new century and a new millennium), we (my husband Cliff and I) had to really take over from my father. I called everyone who claimed they had something to do with farming about what my options were and where we could get some help. I swung between being disappointed to being outraged by the responses.

One state group promised to send me information on hiring farm workers: that never came. The job of the county extension agent was in flux at that point (things have gotten better), after a bizarre conversation (”6 acres is not a farm.” “I said 60 – six zero – acres.” “There aren’t any farms that size in Kitsap.” “We have owned and farmed this property since 1892. Mr. Peterson in Silverdale has more land and farms it.”) that fellow never got back to me (I think he was losing his job at that moment, to cut him some – what – slack?).

Since our first frustrating experience with the WSU Extension for Kitsap County, we now have Arno Bergstrom as our Extension Agent. His classes on farming are popular and helpful. This year they produced a beautiful and interactive Kitsap County Farm Map.

The other people who did help were the Washington State Department of Agriculture (WSDA) who knew we existed, and sent me to some websites (come on State Legislators give these hard working people some money), and answered some questions. They knew we were here. They knew my father was declining in health and farming, and they cared that we kept on farming. My parents and before them my grandparents had filled out the state farm census every time it was out. I had one buried in my father’s unopened mail (several feet of it), and they sent us another copy and then interviewed us on the phone. It really was not much, but it gave us a little boost.

A few years later we discovered the Kitsap Conservation District. What wonderful people. They have been here in Kitsap County since 1949. They don’t have much money, but they are doing a great deal to help landowners take care of their property, preserve the integrity of steams, and help animal owners control the mud problems that are inevitable every winter. These may seem like trivial issues, but maintaining a clean and healthy planet, county, or farm is like washing you dishes or sweeping your floor: either you can live in a nice home or in a pit; it’s your choice.

The Kitsap Conservation District and members of the Kitsap 20/20 Agriculture Task Force sponsored the Kitsap Community Agriculture Survey. If you are a farmer, and I don’t care if your grow vegetables on top of your garage in town and sell or give them to your neighbors, or if you have 20,000 acres of forest land, or something in between, fill it out. Federal, State, and County budgets depend on it.

I ask you this, if you are hesitating to fill out the survey: where would you prefer your taxes to be spent, on farms, ranches, and local food, or more those things that destroy local farms, forests, and land?

We, as a community, must take this opportunity being offered by the governing body of Clark County to show them that we honor, desire, and respect the idea of preserving local agriculture. Although the Farm Preservation initiative is merely a committee with some good ideas at this time, it can grow into something tangible and valuable with our support. We must not let the future of our farmland and our local food system be decided by developers and their political cronies. We must not allow further compromise of our local food system. This is YOUR chance to make YOUR voice heard. I implore you to take a few minutes to gather your thoughts and take the online survey as soon as possible. The deadline to submit your comments is November 17th. Let our elected officals know that our community supports it's farms and farmers and we expect them to do the same!

SURVEY LINK

Blacksmithing Anyone?

From today's craigslist:

How to repair and make simple farm tools - $400 (pdx)

--------------------------------------------------------------------------------
Reply to: sale-913508693@craigslist.org
Date: 2008-11-10, 12:12PM PST

This is a blacksmith class to teach how to make and repair simple farm tools. Perfect for the hobby farmer or land owner. Times are hard. Make those old tools like new again or build your own. We teach how to set up your shop; how to select and find smithing tools as well as how to make them; how to hammer and plenty of hands on experience.

These are just some of the other classes we offer:
Basic blacksmithing techniques and the production and repair of simple farm tools
Basic Blacksmithing
Intermediate Blacksmithing and traditional joinery; scrolls and ornament; forge building
Coal fired forging and forge welding
An Introduction to bladesmithing
Advanced spear and ax head making.
Advanced bladesmithing with a nod to pattern welding

Modern Organic Farming Class or So You Want to Be a Farmer Take II

This just in....

David Knaus, proprietor of Fresh Earth Gardens and one of Clark County's young agricultural pioneers, just informed me that he will be teaching a ten week course on modern organic farming methods at the old Poor Farm location on NE 78th. The course will run from January-March. This class will be an excellent primer for everyone from veteran farmers looking to learn some new/old tricks to novices who are thinking about starting their own farm. More details will be coming soon...

Cool stuff happening here folks! Stay tuned for further updates!

Soap Making Class @ Dee Creek Farm this Saturday

Another excellent class being hosted by the fine folks @ Dee Creek Farm...

"Soapmaking"
(great for Christmas giving!)
by Jackie
November 15th, 2008, 2pm
$20 per person
Space is limited!

To register for the class, email me your interest,
And confirm with your admission fees (at deliveries or by mail)
Class space is limited

The class will be taught by Jackie, who owns and runs a body care business in Portland, Oregon. You will learn the art of making soap al la' natural, using oils and lye (not "melt & pour"), herbs, and essential oils, a valuable and healthy alternative to store bought, which can be full of many chemicals -- and just in time to make oodles as Christmas gifts!

You will go home with the knowledge to create your own soaps - which are unique and individually crafted - and will even take a fresh bar home with you to be cured!

In the event that you'd like to pursue soap making beyond class, there will be some supplies - oils, fragrance/essential oils, butters, etc - available at class (and anytime from DCF as I've stockpiled larger than needed), as well as instructions and new-found friends to share your experiences with!

Bring snacks just in case class heads on into evening!
(we're shooting for 2+ hours)
Come, and let's learn together!

I think there is no better time than now, when the economy is struggling, to learn old-fashioned ways of living!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

The Jim Hunter Report

Here's a quick note from Jim Hunter @ Hunter's Greens CSA re. a reminder about the APAC open house and his comments on some of the proposals being made by APAC (Agricultural Preservation Advisory Committee) and farm preservation in Clark County.

Dear Friends,

This is a bit of short notice, but I'm writing to urge you either attend one of the open houses this week, or submit comments from home regarding farm preservation. There is a flyer at this web address: http://www.co.clark.wa.us/legacylands/documents/farmopenhousead.pdf (my e-mail doesn't do the link thing, but you could copy and paste). Basically it says there will be open houses Monday at the CASEE Center 11104 NE 149th St., Brush Prairie, and Wednesday at the Clark County Public Safety Complex, 505 NW 179th St. Ridgefield. Both are from 6-8 p.m. It says that public comments are encouraged through November 17th.

To review the document that the County's Agriculture Preservation Advisory Committee has developed go to: http://www.co.clark.wa.us/legacylands/projects.html#farm. This is a 25 page document, outlining the strategies the committee feel could revitalize the farm economy of Clark County.


WHY IT'S IMPORTANT

This study was initiated at the moment when citizens registered their outcry against the loss of of over 4,000 acres of agricultural land to urban development. With a new commissioner elected to the board and the likelihood of a shift toward more concern for agricultural and local food issues, it is vital that citizens register the message that this issue is more important than ever. Attendance at open houses and comments submitted will send that message.

If taken up by the new County Board of Commissioners this study offers the potential to improve life for consumers as well as farmers, and new farmers, as well as established and retiring farmers. WE ALL HAVE A STAKE! MAKE YOUR VOICE HEARD!


FIVE IDEAS TO SUPPORT IN THIS STUDY

1) ESTABLISH AGRICULTURAL PRODUCTION DISTRICTS. The study recommends identifying viable agricultural areas of 150 acres or more where efforts to preserve agricultural land and encourage agricultural production could be focussed.

Comment: Some of the best agricultural lands in the county are the lands most threatened by development, and we need to focus attention on preserving these threatened lands. Agricultural production becomes more difficult when tracts of agricultural lands are fragmented.


2) PURCHASE AGRICULTURAL CONSERVATION EASEMENTS. Matching grant money is available for county government to purchase agricultural conservation easements from from farmers. Farmers would receive compensation for the development value of their land in exchange for agreement to keep the land in agricultural use. By splitting development from agricultural value, the land becomes affordable to be purchased for agricultural use.

Comment: The study proposes a variety of means for protecting agricultural land from development, purchase of conservation easements is the simplest approach, and isn't tied to increased development elsewhere.


3) DEVELOP A FARM LINK PROGRAM MATCHING RETIRING FARMERS WITH CURRENT OR NEW FARMERS. This idea acknowledges that many of our existing farmers are reaching retirement age and may not have heirs who plan to continue their operation. This mechanism offers an alternative to the farmer to selling out to development. Yoking this program with an agricultural conservation easement payment would offer retiring farmers an upfront payment they can begin their retirement with and an affordable price for the new farmer.


4) CREATE A "CLARK COUNTY FRESH" LOGO AND MARKETING EFFORTS. The demand for locally grown produce is taking off among consumers. This idea captitalizes on that trend and helps consumers identify "really" local produce.

COMMENT: The fresh local produce sector in Clark County is poised to blossom in response to this trend. A buy local program could boost this phenomena and encourage more existing and new producers to enter this market. Local consumers are often frustrated in their effort to find local produce. Such a program could provide a win/win for local farmers and food consumers.


5) ASSIST IN ESTABLISHING PERMANENT SITES FOR LOCAL FARMERS' MARKETS. This provision could help secure the success of farmers markets by assuring a consistent location that consumers can count on from year to year.

COMMENT: This effort might be a first step for greater county government involvement in local farmers' markets. Farmers' markets by their nature often are located within municipalities, and often partner with city government. Farmers on the other hand are likely to reside in unincorporated areas of the county. County government participation and support of farmers' markets would provide greater assurance that the markets honor the mission of farmers markets and reduce the likelihood of them being diverted to other city agendas.


WHAT COULD BE ADDED

Above are just five key areas of the study that this author singled out for support. An additional area that deserves attention is in technical, research and educational support for agriculture. The study recommend continued work with existing government agencies that supply these services, as well as initiating an endowment to support additional research grants.


Comment: This author supports these efforts, but would like to add some specificl suggestions for additional approaches that would be helpful to revitalize our local food economy:


1) A NEW FARM INCUBATOR PROGRAM: County lands at the "Poor Farm" or elsewhere could provide an opportunity for new farmers to begin utilizing their production and marketing skills toward the establishment of an ongoing agricultural business. This program could tie into the "farm-link" program by providing retiring farmers with a pool of new farmers that are demonstrating their ability to transition to continuing their business in a private enterprise setting.


2) INITIATE GRASS ROOTS BASED FARMER TO FARMER AND FARM IMPROVEMENT CLUB APPROACHES TO RESEARCH AND EDUCATION. The existing federal bureaucracy for agricultural research and education has a tendency to be driven by forces remote from and not necessarily appropriate to our local situation. Research and education models developed in working with third world communities have overcome this disadvantage by giving local farmers more ownership in the process. Such models might be particularly appropriate here in Clark County where governing bureaucracies are distant, and market forces are driven from outside our local government's jurisdiction.


Diane & Jim Hunter, greens@huntersgreens.com
Hunter's Greens CSA, http://huntersgreens.com
Brush Praire, WA. (360) 256-3788

Turkey Day Tip

With another All-American, pigout holiday rapidly approaching and the economy resembling something akin to a giant toilet bowl in mid-flush, I'm sure that everyone is interested in pinching a few pennies and still provide a Thanksgiving feast that is wholesome and delicious. I'd like to continue my erratic series of home economics posts with a link to a really great web site which explains in good details how to slaughter and butcher your own turkey.

I know. It's only going to cost 2-3 times as much to buy a good quality, locally raised bird that's already murdered, plucked, and purged...But if you're on a budget, that extra $25-50 could cover the cost for a fair portion of the rest of the meal, and if you're really frugal, even leave a few dollars in the cookie jar for a decent bottle of grog.

And as a bonus this little DIY project will offer a great opportunity to firm up that farm to table relationship we're all searching for. Right?

Enough inane babbling...on with the show!

BUTCHERING POULTRY

Farm Connect/Locavore Delivery - 11.6.2008

This week's Farm Connect Locavore delivery list from Summer @ Dee Creek:

In an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts, and instead keep a book. If you specifically want a receipt, please let us know when you place your order, if possible.

For those of you who have registered for the Autumn Food Preservation classes, we'll see you this weekend!

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can.

Pastured Chicken, SOLD OUT
For those who have been asking, our chickens are sold out by pre-orders - in fact, this is the last week of pick up for fresh chickens for those who have ordered, so it'll be a bookin' delivery with fresh poultry. We thank those who have planned ahead, and expect to begin taking orders for 2009 soon!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta. Try it in scrambled eggs, lasagna, in a bowl of beans, or top a pizza! We're this close to having soft cheeses, and expect to have some yummy holiday specials!

Eggs,
$4/dozen retail, $3.75/dozen CSA - NO EXTRA
Ho' boy - the girls have gone on strike. Not quite, but close. We will fill DCF egg CSA's, as possible. Please recycle your DCF egg cartons with us! While eggs may slow down for winter, our next batch will begin late-December, so the lull should be short!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
Jalapeno's, $3/lb
Hubbard Winter Squash, $.33/lb (huge) - will have cut up pieces available next week
Kabocha (or Buttercup) Winter Squash, $.75/lb
The above squash will come from Red Basket Farm in Battle Ground. "Buttercup squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace sweet potatoes in most recipes (sweet potatoes, btw, don't grow as well in our climate). It's popular for it's strong yet sweet flavor and moist, fluffy texture, which is like chestnuts." You can find a slew of recipes here. Holds well for many weeks!

Wild & Dried Eats,
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.


Not Available At Deliveries, but great local folks joining efforts:

Organic Chicken Feed,
There is a farmer who would like to start a co-op for monthly buying of certified organic layer feed from Concentrates at a 15% discount (which would make it $20.74 per bag at todays price). If you're interested, let me know. There needs to be enough folks to make it worthwhile. We're about a half of the way!

Contact Summer to place your order.
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Survey Says...Support Local Agriculture!

Here's a link to a great survey being performed by the folks at APAC, the Clark County Agricultural Preservation Advisory Committee. APAC is affiliated with the Clark County Legacy Lands program which is working to preserve and protect our valuable natural resources:

SURVEY LINK

Please take a few minutes and give some feedback. This advisory board is comprised of hardworking, passionate individuals who are dedicating their personal time to preserving and promoting local agriculture in our community. Your input will help to shape the future for local agriculture and send a message to our elected officials that our community values and supports farming in Clark County.

Also, please don't forget to attend at least one of the series of open house events being hosted by APAC and the Legacy Lands program on the evenings of November 5th, 10th, and 12th.

Wednesday, November 5 ~ 6 to 8 p.m.
Camas Public Library, 625 NE Fourth Ave., Camas

Monday, November 10 ~ 6 to 8 p.m.
C.A.S.E.E., 11104 NE 149th St., Brush Prairie

Wednesday, November 12 ~ 6 to 8 p.m.
Clark County Public Safety Complex, 505 NW 179th St., Ridgefield

For more information, call Pat Lee, Clark County Legacy Lands Program,
(360) 397-2375 ext. 4070 or visit www.clark.wa.gov/legacylands/.

Spooky Spaghetti @ Mint Tea Bistro

From Jenna & Abdul @ Mint Tea

Hello Friends, Ghouls & Ghosts ~

We're planning an extra-ordinary Halloween Pasta Special to begin
tomorrow, Oct. 31st and will last as long as the Spooky Black
Spaghetti does. Because we love a good tongue teaser, Anna's Scary
Sauce, with a touch of witch's brew, will be left a secret except to
say it is vegan friendly (in other words, NO road kill involved). But
here's the catch, whoever can guess the 3 main ingredients of our
scary sauce correctly will receive a free lunch on us! Yep, a free
lunch on us just for identifying the 3 main ingredients! Sooo easy.

In our endless search for really good, locally made items, we are now
carrying decedent cakes by Piece of Cake, a bakery out of Portland who
specializes in Wheat and Gluten free desserts. True to the season
we've chosen to try her lip smacking Pumpkin Cake and
Apple-Marionberry mini Pies first.
I'm quite certain Anna and Rachel didn't really mean their sample
piece wasn't any good since they finished it all and were checking
the cooler case today to see if there was any left.

And finally, following up on our very successful Oktoberfest we
wanted to let you know that the race to be the winning wiener has
been a tight race indeed. Over the past 10 days since beginning Mint
Tea's first (annual?) Oktoberfest, each of the 4 contestant wieners
has shown a strong lead, only to be overtaken the following day. As
of this afternoon, Daffy's Mushroom Maddness has a slight lead over
Jackalope, but like we said, tomorrow's another day.
If w've piqued your interest here, or simply that you're a sausage
lover at heart, Oktoberfest as were running it ends this coming
Sunday, November 2nd ~ Just 2 days before the real vote occurs!!
So come on in and as this mantra goes, vote with your mouth for the
winning wiener.

p.s.t.t. A challenger has contacted us requesting to take on the
winning wiener once Oktoberfest is over. Baaaaa-d idea or good?...
We'll keep you all posted.

Outside the window from where I sit an amazing explosion of autumn
color captures the eye ~ better go enjoy it while its here.

In health and happiness we hope to see you soon,

jenna & abdul
Mint Tea
2014 Main Street
Vancouver, WA 98660
Tel. 360-699-4991
www.MintTeaImports.com
Hours:
Monday Saturday 8am to 6pm, serving food from 8-4
Sunday 10am to 4pm, serving food from 10-3

Woody Guthrie Revisited @ The Old Liberty Theater

An Hour with Woody Guthrie's Music

"An Hour with Woody Guthrie"
As performed by Carl Allen.

Hear Woody's words about his time in the Pacific Northwest, about the politics and sociology of a bygone era. An Inquiring Mind Program, underwritten by the Friends of Ridgefield Community Library and the Old Liberty Theater.

Admission is FREE!

November 14th - 7:30 PM
Old Liberty Theater
115 N. Main
Ridgefield, WA
(360) 887-7260
directions

Farm Connect/Locavore Delivery - 10.30.08

Another week, another delivery of farm fresh goodies thanks to the hard working folks @ Dee Creek Farm!

Our Backup, Second, couldn't-be-happy-without-another Autumn Food Preservation class will be November 9th, 2pm, in Orchards/Vancouver (thanks everyone who offered to host!). If you'd like more information on the class, or would like to register, please contact me, and confirm with $25/person, which can be mailed to the farm, or brought to deliveries Thursday eve! If you think you're signed up, and haven't paid, be sure to contact me immediately. This class is almost full!

This Saturday there is a cheesemaking class out in Brush Prairie. It starts at 11am, and goes until 2pm, with a lunch and cheese "spread" included. You can find detailed info on the Calendar on our website.

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or check them out! ~S

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.
**BRING YOUR OWN BAG**
We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta. Try it in scrambled eggs, lasagna, in a bowl of beans, or top a pizza!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first. Extra's only available first come, first served. Please recycle your DCF egg cartons with us! While eggs may slow down for winter, our next batch will begin late-December, so the lull should be short!

Raw Honey,
Gallon/$32, Half-gallon/$18, Quart/$12, Pint/$7
Taking orders NOW to be picked up for deliveries next week (not this Thursday). Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies!

Produce,
Red Basket Farm in Battle Ground will be sharing summer squash, and possibly tomatoes
NW Organic Farms (certified organic) in Ridgefield will bring:
Butternut squash, $.75/lb
Lettuce Mix, $6/lb.
4 varieties of apples, $1.50/lb.
Red & Yellow bell peppers,
Russian Kale, $1.50/bunch
Small garlic, $2.50/lb

Wild & Dried Eats,
Mushrooms, Fresh -
Organic Shitake, $3.00/bag
Wild Yellow Chanterelles, $4.00/bag
Dried Snack and Meal Helpers -(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Dried Elderberries $2.00 - Learn all about elderberries here
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

Not Available At Deliveries, but great local folks joining efforts:

Organic Chicken Feed,
There is a farmer who would like to start a co-op for monthly buying of certified organic layer feed from Concentrates at a 15% discount (which would make it $20.74 per bag at todays price). If you're interested, let me know. There needs to be enough folks to make it worthwhile. We're about a quarter of the way!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Clark County Agricultural Advisory Committee Open House

PRESERVING FARMS IN CLARK COUNTY

Clark County is working on a farm preservation program with the Washington State Conservation Commission. A local advisory committee has drafted some strategies. Three open houses are planned to help review those strategies and key challenges.

Public comments are encouraged through November 17, 2008.

Wednesday, November 5 ~ 6 to 8 p.m.
Camas Public Library, 625 NE Fourth Ave., Camas

Monday, November 10 ~ 6 to 8 p.m.
C.A.S.E.E., 11104 NE 149th St., Brush Prairie

Wednesday, November 12 ~ 6 to 8 p.m.
Clark County Public Safety Complex, 505 NW 179th St., Ridgefield

For more information, call Pat Lee, Clark County Legacy Lands Program,
(360) 397-2375 ext. 4070 or visit http://www.clark.wa.gov/legacylands/projects.html#farm.

If this sort of thing interests you, you might also want to take a gander at the latest revision of the Draft Farm Preservation Strategies Report. You'll need Adobe Reader to view this document.

Tamworths Anyone?

Tamworth weaners for sale. Be the first folks in Clark County to breed this wonderful heritage pig! MMMMMMMMMMMMMMMMM...Bacon....


WEANER PIGS: Heritage Breed, Registered Tamworths - $175 (Toledo, WA)
Reply to: sale-896371501@craigslist.org
Date: 2008-10-27, 11:29PM PDT

The Irish Grazier, The Pasture Pig, Bacon Pig. Long and lean, great meat. Excellent temperament. Perfect for small farm raising. Were popular 50 years ago, making a comeback East of the Mississippi, but VERY rare on the West Coast. Get them here in the Pacific NW without shipping from Midwest.

Breeding sets possible.
Vickie 360-864-8515

P.S. - If you've got a farm in Clark County and you're seriously interested in pasture raising a few of these Tamworths, I'd love to work a deal with you to purchase a finished pig.

Oktoberfest @ Mint Tea Bistro....mmmmm...sausage

From Jenna & Abdul

Oktoberfest at Mint Tea
October 20 – Nov. 2nd

The idea came along in honor of the all-natural, handcraft, artesian
sausage company (no Nitrates, no MSG, no Crap!) we buy from in
Portland. To date everyone has been thrilled with the various lamb,
chicken and turkey sausages we've been serving since opening our
bistro just over 2 months ago. But what about Jackrabbit? Antelope?
Venison? or Alligator sausages? Who knows, right?

So we're taking a vote on these somewhat obscure meats, letting you
try them, perhaps for the first time, complete with a big sausage bun
and toppings/sides of your choice: braised sauerkraut with fennel,
organic grilled onions, warm potato salad or sauteed spinach. You
choose.

Two weeks of Oktoberfest, starting today, October 20th, may even give
you enough time to try out a few of them. And at the end of the two
weeks we'll see which wiener is the winner! Now that's voting with
your mouth.

“Vote with your mouth for the winning wiener”

Jackalope - Jackrabbit, Antelope & Pork
Daffy’s Mushroom Maddness - Duck w/ Mushroom
Deer John - Venison
Wally’s Gator - Alligator & Pork

All of our sausages and sides are 100% natural & hand made

Prices include a 1/3 lb Sausage

Easy does it (plus 1 side) $6.50
Crowd Pleaser (w/ 2 sides) $8.00
Fill’er Up (includes all 3 sides) $9.50

Sausage Bun, Mustard & Fun are all available at no additional cost.

jenna & abdul
Mint Tea
2014 Main Street
Vancouver, WA 98660
Tel. 360-699-4991
www.MintTeaImports.com
Hours:
Monday-Saturday 8am to 6pm, serving food from 8-4
Sunday 10am to 4pm, serving food from 10-3

The Vancouver Food Coop Needs Volunteers

A note from Kristie Lemmon, the new VFC volunteer coordinator

Get Involved

One of the ways you can help grow the Vancouver Food Coop – be a Volunteer!!!!

Hello fellow Vancouver Food Coop owner,

As the new volunteer coordinator for VFC, I thought I would introduce myself before offering you the opportunity to be a volunteer. My name is Kristie Lemmon. I have been involved with volunteer and/or not for profit organizations for over 45 years. Whether it is recruiting volunteers, chairing non-profits, raising money, planning events, or soliciting donations – I enjoy it all. I approach each opportunity with enthusiasm and have always had the belief that I can make a difference. So, let’s make a difference and grow the Vancouver Food Coop together.

Volunteering is EASY!!! Just send an email to volunteer@vancouverfood.coop. Your explanation of what area/areas you feel you would like to make a contribution in can be detailed or brief. If you are not sure what opportunities are available, there is a partial list below. You may see a way your skills may be utilized by the coop that is not list – please contact me. I look forward to hearing from you.

Share the Vision – Be a Volunteer
Kristie Lemmon
VFC Volunteer Coordinator
volunteer@vancouverfood.coop
360.694.8094

Volunteer Opportunities
Team Leaders:

· Brochure Distribution: Maintain an adequate supply of current VFC brochures for tabling and the brochure stand locations.

· Tabling: Organizing the tabling for either a series of events (Farmer’s Market) or a single event. Either you or a team member would be responsible for staffing, maintaining the tabling box, set up and clean up.

· Event Planning: Coordinating a VFC event, planning to clean up.

· Trainers: Assist Owners with talking points for tabling or presentations.

· Graphic Design: Responsible for current VFC brochures, flyers, handouts, business cards, posters, etc.

· “Locators”: Find events to promote VFC, locations for brochures, speaking opportunities, and fundraising opportunities. Pass information to the Outreach Committee.


Staff for:

· Events, speakers, tabling, brochure distributions, printing, and office assistance.

114 Types of Apples a Day Keeps the Doctor Away

So for those of you who didn't make it out to the amazing, delicious, and apple-tastic heirloom apple tasting in Venersborg today here's what you missed:


Yep..that's a real apple.


Over 114 apples...deeeelicious!


Great folks from the Home Orchard Society.

They'd like to do this bigger and better next Fall.

Anyone have a 5-7000 sq. foot building they'd be willing to donate for a day?

Biggest pear I've ever seen.

The folks that made it happen...Jacqueline & Joseph from Friendly Haven Rise farm

In addition to the tasting, there were numerous tasty baked goods available, cider, heirloom apples for sale by the pound, volunteers from the Home Orchard Society were onhand to answer questions, offer advice, identify apples from people's trees, and (best of all) they were accepting orders for apple trees. We were especially excited abot the tree sale. We ordered dwarf rootstock grafted versions of Kandil Sinap and Smokehouse. Amazing fruit.

Upcoming Worm Composting Classes

Local vermiculturist and proprietor of Northwest Red Worms, Doug Knippel, is offering a trio of vermicomposting (composting with worms) classes through the fall months.

November 1, 2008 @ 1 pm 10 seats avail ($12 per person)
November 22, 2008 @ 1 pm 10 seats avail ($12 per person)
December 13, 2008 @ 1 pm 10 seats avail ($12 per person)

Also, if you would like to host a class in your area (in home or any place that you can arrange), pricing starts at $50+$2 per person for class material. Classes can be set up to meet your needs 1 to 2 hours.

Doug also has added the capability to sign up and pay for the classes on his web site.

Northwest Redworms
360-513-7251
dougknippel@northwestredworms.com
806 NE 202 Ave
Camas, WA 98607

Cheesemaking Class - 11.1.2008

Cheesemaking Class at the CASEE Center
November 1st, time to be announced

Learn how to make cheese on your own! The Clark County Dairy Goat Association sponsors classes like these twice a year: in the Spring and in the Fall. Mary Rosenblum will be instructing - she’s an amazing artisan cheesemaker!

The CASEE Bldg is 11104 NE 149th Street in Brush Prairie. To RSVP, contact Candy Yarnell at 360-687-3259.

Food Preservation Class @ Dee Creek Farm - 11.8.2008 - SOLD OUT!

From Summer @ Dee Creek Farm:

Please Join Us at Dee Creek Farm for:

Autumn Food Preservation
by Summer Michaelson
November 8th, 2008, 2pm
$25 per person

To register for the class, email Summer summer@deecreekfarm.com and confirm with your admission fees (at deliveries or by mail).

Class space is limited

The class will cover many techniques for preserving food including fermentation, canning, freezing, using oils and vinegars, dry salting and drying. The focus is on the autumn harvest...the last of the tomatoes, mushrooms and peppers, winter squash, grapes, apples and pears, onions, fall greens, garlic, etc.

You will leave knowing how to preserve food more traditionally, using some old techniques, with less 'modern technology'; and also know how to best and safely utilize classic ways of preserving, like canning and freezing!

Bring snacks just in case class heads on into evening!
(we're shooting for 3 hours)
Come on out and let's learn together!

Summer M. has been a long-time customer of DCF, and a committed Locavore in our community, with two boys needing maximum nutrition to keep their health maintained.

I attended Summer's last class at Storytree CSA Farm, and found the shared information and instructors input invaluable. I thought I knew stuff, but learned quickly that I could glean many new concepts, how and why they worked, and how to preserve foods in a more nutritious way!

I think there is no better time than now, when the economy is struggling, to learn old-fashioned ways of living!

Urban Farm School Dinner Party - November 6th

On Thursday, Nov. 6, Urban Farm School will be hosting a garden-to-table dinner party in Ridgefield. Titled and themed "New Thanksgiving Traditions," the three-course dinner will feature chef Anna Petruolo's take on three fall vegetables: pumpkin, apple and kale.

Reservations are $25 and may be made by calling 360-852-3728 or emailing urbanfarmschool@gmail.com. Prepayment is required.

It's Duck Season! - Macho Home Economics

I know a lot of guys in my neck of the woods who are avid or at least occasional waterfowl hunters...myself included. The difference between most of them and myself is that I don't just breast out my birds and throw the rest away. I save & eat the gizzards, tongues, hearts, livers, kidneys, render fat and/or make stock from the carcass, and save thighs, wings and legs in the freezer until we have enough to make a batch of confit. The birds are smaller and leaner than the birds you buy at the store, but that certainly does not make them any less valuable as a food source or any less deserving of our respect when preparing them for food.

This next series of videos is also brought to you by the amazing Bob & Mike from A Hunger Artist. It covers butchering a whole duck. Thank you, as always, gentlemen.

Part One



Part Two



Part Three

Another Vermicomposting Class - October 11th

Redworm Compost (Vermicompost) Class

I have enjoyed meeting many of my customers and now friends in the process of getting them started on composting. I have given many facility tours while answering questions, due to a lack of time I can no longer do that for each customer. So, I have created this class for those who want to:

learn about composting organic debris, types of compost
types of compost systems and how they work, the use and benefits of composting and using redworms
soil biology and chemistry, worm biology
setting up a compost system, building up your compost and harvesting your product

This Seminar will include approximately one hour of instruction, visual displays, handouts, a facility tour, and time for questions. About two hours total time.

There is room for 10 adults (sorry no minors). The meeting location will be at the "In The Woods Cat Chalet" at 806 NE 202 Ave, Camas WA 98607. The cost is $12 per person. If you wish to attend you may reserve a seat on our webpage. Seats are paid for in advance (non refundable unless cancelled 3 days prior to class date or the class is cancelled).

Loko for additional information at www.northwestredworms.com under vermicompost class. Don't let springtime catch you unprepared for your gardening fun. Also check out the Giant pumpkin contest.

Northwest Redworms
806 NE 202 Ave, Camas WA 98607
360-513-7251

To go to our website to sign up follow this link
http://www.northwestredworms.com

Farm Connect/Locavore Delivery - 10/9/2008

As the weather changes, so do our offerings. You'll notice there will be fewer vegetables, and more "comfort foods". This week will be a smidgen down, but you can pre-order honey for next! It'd be best if orders could get in by late Wednesday night, or early Thursday morning..

Anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome! Also rest assured that all farms contributing to our deliveries all meet several standards like chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or to seek them out! ~S

We'll be at the Vancouver Farmers Market on Saturday with cheese only!

To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta from Julia Bakery (yum!). The perfect treat for a warm summer day!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first, no extra's this week. Please recycle your DCF egg cartons with us!

Raw Honey,
Out this week! You can pre-order for next week: gallon/$32, half-gallon/$18, quart/$12, pint/$7. This honey comes from Honey House Farm in Brush Prairie, in glass (sometimes plastic) jars. Great for allergies!

Produce,
Heirloom Tomatoes, variety, $2.50/lb -- may only have a week or two left!
Peppers (spicy and sweet), 5 for $1
Summer Squash, 4-6 for $1, size varying
All of these fruits & veggies comes from Red Basket Farm, a CSA in Battle Ground!

Fresh Mixed Herb Bundle,
Chives & Parsley from Dee Creek Farm, $2

Wild & Dried Eats,
Mushrooms, Fresh -
Organic Shitake, $3/bag
Yellow Chanterelles, $4.00/bag
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

Kombucha & Dairy Kefir, FREE
I've got extra dairy kefir grains & kombucha scoby's. If you're not sure what this is, and want to learn, Google it!

Nourishing Traditions Cookbook, $15
We are almost out of the boxes we ordered previously, but I will order more for later if anyone is interested!


To Order For Later:

Pastured Poultry,
Turkey - $25/bird deposit to order for Fall, $3.50/lb at harvest (minus deposit)
Chicken - $3.50/lb
We ONLY have available chickens for 10/31. Pre-order with a $5 deposit per bird. Remember we will have NO chickens again until May! Not a lot of room left!

Beef, Burger-only cow,
$1.50/lb hanging weight (plus harvest fee and "cut & wrap")
You can order by the quarter, half or whole (please specify). Expecting 600 pounds hanging weight from Limosin cows fed ONLY grass & orchard ground fall - NO GRAIN. Will be harvesetd 10/15. You can expect about 60% of the weight to be burger, the rest bones and tallow. The farmer added a whole cow, so there is a bit more!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)

Heirloom Apple Tasting

Every year in late October we pile in the family truckster and head up the Fruit Loop to Mt. Hood for the annual Heirloom Apple Tasting. It's always fun to take a road trip, hang out in Hood River, and what could be better than tasting dozens of varieties of apples that you'll never see on your grocer's shelves. This year we're going to try something different. Friendly Haven Rise Farm in Venersborg is bringing the fruit to the apple loving masses of Clark County this year.

Never heard of Friendly Rise? Well, to be honest with you, neither had I until today. But these folks are doing some very cool stuff like biodynamic farming, beekeeping, and all kinds of cool classes...and it's right in our backyard!

So here's the scoop on the Apple Tasting. Hope to see you there!


HEIRLOOM APPLE TASTING

Saturday October 18 11-4
Venersborg One-Room Schoolhouse (just down the street from our farm) 35 min. NE of Portland OR and ten minutes east of Battle Ground, WA
24317 N.E. 209th St. in Battle Ground.
$5 donation, $3 kids 12 and under (under 6 free)

We are hosting an heirloom apple tasting at the one-room schoolhouse in Venersborg. You're invited.

We have over 200 different kinds of heirloom apples on hand for tasting and can take orders for spring saplings.

Did you know apples don't grow true to seed? If you plant five seeds from the same apple, each tree will have a different tasting apple on it, most of them sour. In the old days these "spitters" were used to make cider, not for eating. The only way to continue an apple variety is to graft a branch from the original tree onto rootstock and grow the tree that way.

Keeping heirloom breeds in continuous production is quite a task. A hundred years ago there were over 1,100 different varieties grown and sold in the United States. Today, however, we have only kept a few hundred going. The main reason is that for the last 50 years grocery buyers began requesting apples that ship well and are of uniform size so orchardists began growing those (flavorless) kinds. Right now just 15varieties account for over 90% of what's grown.

Quite obviously, flavor has not always been considered. Most people these days have never tasted the vast variety of flavors apples can have.

To keep a breed going, we need to create demand for different varieties. All the apples at this event are heirloom (antique) apples. Nearly all of them are types that are over a century old. One even dates back to the 1600s.

On Saturday you can taste the Swedish Make (almonds!), Reinette du Canada (pineapple), Japanese Akane (dependably sweet and crisp) and plenty more. We have a few red fleshed ones and a lots of skin colors: Russets are green and potato-like on the outside. The Summer Red is speckled like a red plum. Two Russian apples are vividly deep purple and The Duchess of Oldenburg is red striped.

At this event you'll be able to bring apples from your own ancient tree and we'll help you identify the variety -- if we're smart enough to figure it out. We'll give it our best shot anyway.

We're doing this to help raise funds for Venersborg's one-room schoolhouse so we can install a flush toilet to replace the outhouses that are still in use. Tours of the old outhouses and the schoolhouse will be offered during the apple tasting. The schoolhouse, built in 1912, is listed on the National and Washington Historic Registers as the oldest continuously operating community building in Washington and is the last intact one room schoolhouse in Clark County.

Friendly Haven Rise is a biodynamic farm in Venersborg, WA.

friendlyhaven (at) gmail (dot) com

Hints & Help From Harriet

Now I'm going to share a list with you. The list comes from Portland home economics maven, Harriet Fasenfest. It's a list of tips and ideas that will provide a good foundation for development of a home economic plan for your kitchen and pantry. Although I've never had the good fortune to meet Harriet, I'm an avid reader of her charming posts at the Dinner Guest Blog section of Culinate. And since the early days of it's inception, I've been yearning to take one (or all) of the classes offered by Harriet and her business partner Marge Braker through Preserve. Preserve is the business founded by Harriet & Marge and at Preserve they teach "The art and science of food preservation". Unfortunately yet another year has come and gone and I couldn't figure to fit Preserve into my schedule yet again. Fortunately, the ladies are already planning their 2009 class schedule and I'll have another opportunity to learn food preservation from the experts..and so will you. Here's the list. It's really quite sensible and simple. I bet many of you already do some or all of the things on the list. If not, try one or two them and let me know how it goes.

Plan menus and stick to them. They’re a time and waste saver.

Create systems. Monday, bread and stock. Tuesday, yogurt. Wednesday, granola. Etcetera.

Use leftovers. Roast chicken becomes chicken for sandwiches becomes chicken salad.

Make your own stocks, yogurts, and fermented veggies. They’re really good and really easy to make.

Eat more grains and legumes. (Diet for a Small Planet, anyone?)

Buy in bulk. Packaging is nice, but it is still embodied energy.

Grow your own food. Lettuce, tomatoes, basil, garlic, kale, and leeks would be a good start. Focus on a few that can be used during different seasons.

Go to farms with friends. It’s better for the budget.

Support CSAs if you need more produce.

Buy produce in volume and in season. Freeze and preserve the excess.

Glean. There’s plenty of fruit everywhere and it makes great butters and sauce.

Preserve. Tomatoes (lots), applesauce, apple butter, and frozen berries would be a good start. Which is to say, start slow, adding only what your family likes and can eat in a reasonable amount of time.

Shorten your hours at the office or quit your job if at all possible. Well, that’s another post, but I mean it.


P.S. - I almost forgot to mantion that Harriet has also written a treatise on home economics, which is available to download for free at the Preserve web site. It's called 'In Search of the Seamless' and it's a very good read.

A Little Home Economics - Part 1

Anyone else out there a little shaken up by the state of the economy? No? Well, you're a heck of a lot braver than I am. I'm downright nervous. Fortunately, I can always count on the wisdom of my elders to bring me solace in my darker hours. And in times of uncertainty my Dad likes to say, "Either you die or you don't, Boy." That's what I like about my Dad. No extraneous verbiage. No drawn out, tiresome analogies. Just straight to the heart of the matter.

That being said, it's always easy to see things more clearly when presented with the world from Dad's perspective. I'm fairly certain I'm not dying anytime soon.

Thanks for being such a pragmatist, Dad. I don't know what I'd do without ya'!

I'm not really much of a teacher. I just don't have the personality for it. Fortunately, the world is full of patient individuals who happen to possess extraordinary skills both as educators and in the culinary arts. Thanks to their efforts, I'm going to run a series of posts that I hope will contain some valuable information on how to get the most from your food purchases and reintroduce you to the art of preparing real, whole foods for your family. So without further adieu, I give you the first installment in the Home Economics series...Chicken Butchering 101. I'm kinda bummed that they don't start with a live chicken. But those of you who are a bit squeamish will appreciate the fact that the video demonstrates technique on a clean, anonymous carcass.

This series of three videos are the product of the charismatic cooks Bob Del Grosso and Mike Pardus from A Hunger Artist fame. Thank you for sharing your talent, gentlemen!

Chicken Butchering 101 - Part 1


Chicken Butchering 101 - Part 2


Chicken Butchering 101 - Part 3

Free Local Music 24/7

If you don't want to read my ramblings, just scroll directly to the bottom of the page, pick a miniplayer, and enjoy the talents of the Clark County sonic underground.

Many of you may not know this, but the wife and I immigrated to the Pacific NW from Texas just a few days before Dubya moved into the governor's mansion in Austin. Now Austin was, and still is, one of the epicenters of live music in America. When we were living there we could always find at least half a dozen outstanding shows around town every weeknight and ten times that number on weekends. Now it's my humble opinion that the quality and diversity of the live music scene in Portland has really picked up over the last decade. And to be honest with you, I never really gave much thought to the musical talents lurking in our little village on the North Bank. That being said, I was lucky enough to catch an outstanding performance by Love Trucker at Mon Ami Cafe last year. It was my daughter's first live show and although she was only about a year old at the time, she seemed to really dig the Love Trucker sound. Anyways, that show was the first glimpse I had at the resident musical talent we have here in Clark County...if only they had more local venues to play.

So what's my point?

Scroll down to the bottom of this page and you'll find two miniplayers there. The miniplayers are loaded with nothing but music made by local bands. Good music. Music with heart and soul. No overproduced, primetime radio playlist crap here. The blue one (Chill) has a variety of musical styles. The red one (CORE) is for fans of loud, angry, fast, and noisy...not that there's anything wrong with that. Scroll on down and check out the local talent while you surf the Blog. You can also listen to the player without having to visit the Blog by clicking and bookmarking this link Radio 98666

Farm Connect/Locavore Delivery List - 10/2/2008

Here's the farm connect/locavore delivery list for this week. Brought to you by Summer @ Dee Creek Farm and the Vancouver Food Co-op. Hurry up and take advantage of this great resource for locally grown, fresh food. Fall is knocking at the door and the growing season will be over before we know it.

To place an order, just e-mail or call Summer.

Remember that anyone and everyone can order from our deliveries, not just "subscribers"! To any newcomers on the e-list, welcome!

Also rest assured that all farms contributing to our deliveries all meet our standards: chemical-free, sustainable, natural, family farming... If you have questions about any of them, don't hesitate to ask, or to seek them out! ~S

We'll be at the Vancouver Farmers Market on Saturday with cheese only!
To order, click here and specify what you would like.
All checks go to "Dee Creek Farm", or bring cash.

**BRING YOUR OWN BAG**

We fill pre-orders first, then it’s first come, first served!
We do mostly pre-orders at deliveries, rather than Farmers Market style.
Please help us in this by pre-ordering what you can!

Cheeses,
Aged Feta, $5.50/container retail, $5.00/container CSA
Creamy crumbles of unpasteurized aged feta from DCF to top your salad, pasta, or olive ciabatta from Julia Bakery (yum!). The perfect treat for a warm summer day!

Eggs,
$4/dozen retail, $3.75/dozen CSA
We will fill DCF egg CSA's first, and there may not be a lot of extra this week beyond that. Also recycle your DCF egg cartons with us!

Raw Honey,
Out this week!

Produce,
Heirloom Tomatoes, $3.00/lb
Canning Heirloom Tomatoes, $2/lb (not as 'perfect') -- may only have a couple of weeks left!
Peppers (spicy and sweet), 4 for $1
Summer Squash, large: 2 for $1, small: 4 for $1
All of these fruits & veggies comes from Red Basket Farm in Battle Ground!
Blackberries, $3/pint
Freshly picked from the wilds of Dee Creek Farm. Thanks to everyone, the kids are happy to report that they've enough for roller skating, plus a little! I imagine we only have another week or two of these.
Fresh Mixed Herb Bundle,
Chives, Oregano, and Parsley from Dee Creek Farm, $3

Wild & Dried Eats,
Mushrooms, Fresh -
Organic Shitake, $3/bag
Yellow Chanterelles, $4.00/bag
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Org. Walla Walla Onions (great for snacks, sandwiches, salad toppings...) $1.25
Org Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Org. Green Garlic (a spring culinary treat - more delicate mild flavor than raw garlic...) $2.00
Org. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
The above comes from Nature's Choice, a Vancouver business, operated by a couple who collects & sells wild eats, and prepares naturally preserved (dried) foods. The mushrooms come in white paper bags, weighing 1/4# each.

Kombucha & Dairy Kefir, FREE
I've got extra dairy kefir grains & kombucha scoby's. If you're not sure what this is, and want to learn, Google it!

Nourishing Traditions Cookbook, $15
Half off retail price with our bulk order - thanks everyone for joining in! We only have a couple left!

TO ORDER FOR LATER:
Pastured Poultry
Turkey - $25/bird deposit to order for Fall, $3.50/lb at harvest (minus deposit)
Chicken - $3.50/lb
We ONLY have available chickens for 10/31. Pre-order with a $5 deposit per bird. Remember we will have NO chickens again until May! Not a lot of room left!

Beef, Burger-only cow,
$1.50/lb hanging weight (plus harvest fee and "cut & wrap")
You can order by the quarter, half or whole (please specify). Expecting 600 pounds hanging weight from Limosin cows fed ONLY grass & orchard ground fall - NO GRAIN. Will be harvesetd 10/15. You can expect about 60% of the weight to be burger, the rest bones and tallow. Only a quarter left!

Summer
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)