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)