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/.