Posts
Our Hoop (ie. greenhouse) Raising Party was fantastic!By the end of the day, we had poles up, with 3 top braces, base boards and shoulder boards.We also even got most of the 'spring clips'in. With the plastic arriving today or tomorrow, we should be planting by the end of the week (possibly a little bit of wishful thinking, but it should be soon still)!Thank you to everyone who came out and helped! You guys are awesome! And thank you Anne & Nelson, for setting this up, and providing lunch to a hungry crew! To keep in tune with our "Hoop Party", we all got to stand around and actually hoola hoop a little when we were wrapping it up. That was a good laugh!
Check out the sale that Nature's Choice is offering - free goodies
with particular purchases. Info below.
See you soon! ~S
*****
Cheeses,
All of the milk produced for our deliveries cheeses are from goats raised at Dee Creek farm. The cheeses are handmade here, too!
Logan, $1.50oz/sizes vary from 4oz-7oz packages
Colby-style cheese made from our unpasteurized Nubian goat milk; aged for 3 months. Sharp Cheddary flavor; a nice cheese for grilled cheese sandwiches or melted over anything!
Wyatt, $1.38oz/sizes vary from 4oz-7oz packages
This semi-hard, Gouda-style, unpasteurized goat cheese was aged with a natural rind, rubbed with Olive Oil. The character is recumbent of a wild bleu cheese, with an untamed, musky note.
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble. Creamy block or crumbles of unpasteurized aged feta. Try in rice dressing, warm pasta dishes, pear & hazelnut salad, deviled eggs, bowl of beans.
Eggs,
$5/dozen
$2.50/half-dozen (limited)
We have lots of extra eggs from Creative Outlet this week, as well as several dozen from our farm - finally! These are (likes ours) from unvaccinated chickens, fed only natural feeds and lots of pasture. Be sure to recycle egg cartons that you pick up at our deliveries with us!
Raw Honey,
Quart/$12, Pint/$7
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies! They also have bee pollen - I could pick some up next time -- any interest?
Dried Herbs, $4/packet
From Garden DElights in Brush Prairie, these herbs were hand prepared from chemical-free herbs. There are several mixes available, including: Dilly Dip, Italian Blend, Mexican Blend, Herb Dip, Herb Butter, Herbal Dressing. All great in soups, dressings, dips, butters, cheeses...
Jellies, $5/8oz jar
Strawberry, low sugar
Raspberry, low sugar
White Grape, NO sugar
The above also come from Garden DElights, in Brush Prairie. A multi generational farm, this Mom and daughter team work hard on creating healthful, local, and delicious foods. Generally known for their herb packets & natural doggy treats, they also a produce CSA farm!
Herbal Teas, $3/each
Cold Calming (sage, dutch tea time, lemon balm, chamomile)
Stress Relief (lemon balm, chamomile, lavendar)
Hand blended by the ladies at Garden DElight with chemical-free herbs, mostly grown at their farm, these blends are sure to be delicious! Each comes with 4 tea bags.
Wild & Naturally Preserved Eats,
No fresh mushrooms this week.
SALE: For every 1/4# of frozen mushrooms, or 1# frozen berries, you get your choice of dried heirloom tomatoes, or dried heirloom tomatoes FREE! Please specify preference when you place your order, or it'll be a surprise!
Mushrooms, Vacuum packed Frozen – ¼ lb packs
Chanterelle 4.00
Porcini 4.50
Matsutake 9.00 (packed in 1/2# bags)
Mushrooms, Dried – half-pint jar, $5 each
Chanterelle, Porcini, Maitake, or Hedgehog
Berries, Vacuum packed Frozen – 1 lb packs
Elderberries 5.00
Himalayan Blackberries, $3.50
Wild Huckleberries $9.00
Organic Blueberries $4.00
Dried Snack and Meal Helpers -
(Already chopped, diced, sliced, portioned, and packaged just right for 1-2 meals)
Organic Red Onions (great for stir-fry, burgers, sandwiches, macaroni & potato salads...) $1.25
Organic Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute w/vegs...) $2.00
Dried Wild Elderberries $2.00
Frozen or Dried Rosehips, $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 foods.
Natural Soap, $4/bar - Few left!
This was hand crafted by Summer (me!) for the holidays, but with the snow and flooding, our holiday specials sort of went by the wayside. No worries! With a bit of snow, the peppermint bars will still be glorious! They are made with various oils, and contain no fragrance, just essential oils! The vapors are soothing and head-clearing.
Nourishing Traditions Cookbook, $20
I'll be placing another order the first of March for a couple of boxes of Nourishing Traditions "cookbooks". Since we are buying in bulk, we can get them for a good discount, with no shipping/tax. Great price! If anyone wants to pre-order one, let me know! We need 8 to get at least one box.
*****
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!
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 & Spark
Email: sum...@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)
Wednesday, February 18, 2009
Tuesday, February 17, 2009
Early Season Gardening
OK, I'm really going to put up some low tunnel, cold frame type structures for at least a couple of the raised beds. I've been saying it for a few years, but I've found new inspiration.
A great pictorial tutorial by some folks who own a farm in British Columbia, just north of the Idaho panhandle. (Thank you Grunt & Grungy!) inspired me with their detailed description on how they did theirs. You can check it out here:
Grunt & Grungy's Low Tunnel
I'm considering combining their design with an interesting article I read about Eliot Coleman's version of a low tunnel using a double cover combination of frost preventative/insulating row cover fabric and clear plastic because I don't want to run a heater out there (too many dogs, kids, etc.).
I'm also looking for a better way to get my seeds/seedlings growing and hardened off faster, so I'm going to do some "winter sowing" I'm also going to try to move my indoor started seedling out into the low tunnels much earlier than I would normally consider moving things outside.
For anyone who wants to fill the "hunger gap" time of winter-early spring when the garden isn't producing much, there are a number of other alternatives you could consider to keep some fresh produce on their family table or going out to your CSA customers. Check out perennial varieties of vegetables. We've enjoyed a bounty of kale as well as a number of root crops that have over-wintered in our beds this year and you can too. The interest in perennial vegetables is growing and availability of winter hardy crops is getting better. Contact your local garden center or favorite online vendor and ask them what they might have available. If they don't have much in their inventory, consider doing them a favor and educate them on the subject. You'd be surprised how may vendors are open to suggestions for new varieties to include in their offerings. Another source for hard to find seeds are through seed trades with other gardeners. Do a web search and you will find a multitude of web sites and online forums/bulletin boards based around seed trading. Most of these groups have a a set of rules regarding trading, so make sure to familiarize yourself with the correct way to perform a trade. And remember, these are your fellow gardening enthusiasts you're dealing with so be kind, be communicative, be honest, and follow through on any trades you set up. If somebody is willing to send you something for free, then please at least offer to send them an SASE...a hand written thank you note is also always a nice way to show your appreciation.
Here are a couple of places you can go to learn more about perennial vegetables:
The Perennial Platter
The Vegetable Garden
perennialvegetables.org
Nine-Star Perennial Broccoli anyone?
A great pictorial tutorial by some folks who own a farm in British Columbia, just north of the Idaho panhandle. (Thank you Grunt & Grungy!) inspired me with their detailed description on how they did theirs. You can check it out here:
Grunt & Grungy's Low Tunnel
I'm considering combining their design with an interesting article I read about Eliot Coleman's version of a low tunnel using a double cover combination of frost preventative/insulating row cover fabric and clear plastic because I don't want to run a heater out there (too many dogs, kids, etc.).
I'm also looking for a better way to get my seeds/seedlings growing and hardened off faster, so I'm going to do some "winter sowing" I'm also going to try to move my indoor started seedling out into the low tunnels much earlier than I would normally consider moving things outside.
For anyone who wants to fill the "hunger gap" time of winter-early spring when the garden isn't producing much, there are a number of other alternatives you could consider to keep some fresh produce on their family table or going out to your CSA customers. Check out perennial varieties of vegetables. We've enjoyed a bounty of kale as well as a number of root crops that have over-wintered in our beds this year and you can too. The interest in perennial vegetables is growing and availability of winter hardy crops is getting better. Contact your local garden center or favorite online vendor and ask them what they might have available. If they don't have much in their inventory, consider doing them a favor and educate them on the subject. You'd be surprised how may vendors are open to suggestions for new varieties to include in their offerings. Another source for hard to find seeds are through seed trades with other gardeners. Do a web search and you will find a multitude of web sites and online forums/bulletin boards based around seed trading. Most of these groups have a a set of rules regarding trading, so make sure to familiarize yourself with the correct way to perform a trade. And remember, these are your fellow gardening enthusiasts you're dealing with so be kind, be communicative, be honest, and follow through on any trades you set up. If somebody is willing to send you something for free, then please at least offer to send them an SASE...a hand written thank you note is also always a nice way to show your appreciation.
Here are a couple of places you can go to learn more about perennial vegetables:
The Perennial Platter
The Vegetable Garden
perennialvegetables.org
Nine-Star Perennial Broccoli anyone?
Wednesday, February 11, 2009
CSA With a Twist
Attention canning and food preservation aficionados! Dust off that pressure canner and buy a few boxes of new lids for all of those jars you've been hiding in your garage!
Rosemattel's CSA Farm is offering a very cool twist on the standard CSA format. You order however many pounds of produce you think you can use for your canning project and Rosemattel's will grow it for you. What a sweet deal. And once you've checked out the list of produce and prices below, I think you'll be hard pressed to find a better deal.
Here's the produce list, prices and contact info for Rosemattel's:
Rosemattel's CSA is offering canning/food preservation shares for the summer and fall of 2009. Prepay for your veggies and we will grow it for you!Items we will be growing for this with pricing as follows:
Sauce/Paste/Drying Tomatoes 1.50 a pound
Cherry Tomatoes 2.50 a pound
Pickling Cucumbers 2.00 a pound for early varieties
" " 1.50 a pound for late summer harvest
Bell peppers 1.50 a pound
Hot peppers 5.00 a pound
small onions 2.00 a pound
Dill 5.00 a pound or 2.00 per harvested complete
Green and burgundy beans 2.00 a pound
Tomatilloes 1.00 a pound
Cilantro (ready in late summer/fall) 5.00 a pound or 3.00 /1.5 pounds
Other veggies available upon request, if you are able to put a deposit down. Prices on these will be negotiable.
call us at 360 576-9767 or email at battlegroundfma@yahoo.com
Rosemattel's CSA Farm is offering a very cool twist on the standard CSA format. You order however many pounds of produce you think you can use for your canning project and Rosemattel's will grow it for you. What a sweet deal. And once you've checked out the list of produce and prices below, I think you'll be hard pressed to find a better deal.
Here's the produce list, prices and contact info for Rosemattel's:
Rosemattel's CSA is offering canning/food preservation shares for the summer and fall of 2009. Prepay for your veggies and we will grow it for you!Items we will be growing for this with pricing as follows:
Sauce/Paste/Drying Tomatoes 1.50 a pound
Cherry Tomatoes 2.50 a pound
Pickling Cucumbers 2.00 a pound for early varieties
" " 1.50 a pound for late summer harvest
Bell peppers 1.50 a pound
Hot peppers 5.00 a pound
small onions 2.00 a pound
Dill 5.00 a pound or 2.00 per harvested complete
Green and burgundy beans 2.00 a pound
Tomatilloes 1.00 a pound
Cilantro (ready in late summer/fall) 5.00 a pound or 3.00 /1.5 pounds
Other veggies available upon request, if you are able to put a deposit down. Prices on these will be negotiable.
call us at 360 576-9767 or email at battlegroundfma@yahoo.com
Meet the Farmers CSA Event Tonight!
Hosted by the Loo Wit, SW Washington Sierra Club Chapter
SW WA CSA Farms "Meet the Farmers"
When: February 11th, 6:30 p.m. - 8:00 p.m.
Where: Clark PUD, Downtown Vancouver, 1200 Fort Vancouver Way
MAP
This event will feature local community supported agriculture (CSA) farms from southwest Washington.
We will learn about community supported agriculture, how to determine if a CSA is right for you, and be able to talk directly with the farmers.
Organic edibles, crafts and even pet food is provied by our local farmers!!
Everyone welcome! Hope you can join us.
For more Information: Geri Rowe at rowe9629@comcast.net
SW WA CSA Farms "Meet the Farmers"
When: February 11th, 6:30 p.m. - 8:00 p.m.
Where: Clark PUD, Downtown Vancouver, 1200 Fort Vancouver Way
MAP
This event will feature local community supported agriculture (CSA) farms from southwest Washington.
We will learn about community supported agriculture, how to determine if a CSA is right for you, and be able to talk directly with the farmers.
Organic edibles, crafts and even pet food is provied by our local farmers!!
Everyone welcome! Hope you can join us.
For more Information: Geri Rowe at rowe9629@comcast.net
News from Summer & Spark @ Dee Creek and Locavore/Farm Connect Delivery for 2.11.2009
From Summer & Spark @ Dee Creek:
Yesterday we awoke to snow again! Not much, just enough to be absolutely beautiful! We got news over the weekend that our county did qualify for some disaster assistance, and will know more details in a week or so.
Yester-eve was spent preparing our 'parts list' for a hoop raising party here at the farm this coming Sunday. More details on our website calendar. Please contact the farm or Anne if you'd like to participate! While you're on the website, check out our Blog for several new entries!
We have a few new events scheduled for February, also on our website calendar. Tomorrow night is our second (and last for this season) Meet the Farmers event at the Clark County PUD building - across from the library on Mill Plain Blvd. Come and explore your CSA options! This event is FREE to the public.
This week we have extra 'tea party' goodies -- jam, teas, cheeses, soap (okay, not very tea-like, but still a new something!). And for all you love birds out there, happy Valentines Day! ~Summer
*****
Cheeses,
All of the milk produced for our deliveries cheeses are from goats raised at Dee Creek farm. The cheeses are handmade here, too! Just in time for V-Day: Two styles of red pepper spiced aged cheese.
Hot-4-U, $6-8.75/4.3-6.3oz packages
Good plain for snacking, grating, or melted on a burro or pizza! This heart-shaped cheese with locally grown red peppers in a spicy, aged, unpasteurized, goat cheese.Somewhere between Gouda and Cheddar with ZING! Check out the photo below!
Valentella, $5.50/4 oz packages
Heart-shaped, goat cheese similar to above, but melted and hand-stretched before molding.
Wyatt, $1.38oz/sizes vary from 4oz-7oz packages
This semi-hard, Gouda-style, unpasteurized goat cheese was aged with a natural rind, rubbed with Olive Oil.The character is recumbent of a wild bleu cheese, with an untamed, musky note.
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta. Try in rice dressing, warm pasta dishes, pear & hazelnut salad, deviled eggs, bowl of beans.
Eggs,
$5/dozen
$2.50/half-dozen (limited)
Through February eggs will be less predictable, and so we are not offering the CSA option this month. This week we will have eggs from DCF (at last!), Creative Outlet, and Nature's Choice. Be sure to recycle egg cartons that you pick up at our deliveries with us!
Raw Honey,
Quart/$12, Pint/$7, Half-pint/$4
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies! Assuming all goes well, we'll stop in at their place on Thursday for honey before deliveries.
Dried Herbs, $4/packet
From Garden Delights in Brush Prairie, these herbs were hand prepared from chemical-free herbs. There are several mixes available, including: Dilly Dip, Italian Blend, Mexican Blend, Herb Dip, Herb Butter, Herbal Dressing. All great in soups, dressings, dips, butters, cheeses...
Jellies, $5/8oz jar
Strawberry, low sugar
Apple, low sugar
Raspberry, low sugar
Blackberry, low sugar
White Grape, NO sugar
The above also come from Garden Delights, in Brush Prairie. A multi-generational farm, this Mom and daughter team work hard on creating healthful, local, and delicious foods. Generally known for their herb packets & natural doggy treats, they are also a produce CSA farm!
Herbal Teas, $3/each
Minty Cocoa (chocolate mint, peppermint)
Cold Calming (sage, dutch tea time, lemon balm, chamomile)
Lemon Mint Medley (lemon balm, peppermint, spearmint)
Stress Relief (lemon balm, chamomile, lavendar)
Hand blended by the ladies at Garden DElight with chemical-free herbs, mostly grown at their farm, these blends are sure to be delicious! �Each comes with 4 tea bags.
Wild & Naturally Preserved Eats,
Mushrooms, Fresh - 1/4 lb bags
Maitake, $4.00
Shiitake, $3.00
Mushrooms, Vacuum packed Frozen 1/4 lb packs
Porcini 4.50
Chanterelle 4.00
Mushrooms, Dried half-pint jar
Chanterelle, $5.00
Porcini, $5.00
Berries, Vacuum packed Frozen 1 lb packs
Elderberries 5.00
Himalayan Blackberries, $3.50
Wild Huckleberries $9.00
Organic Blueberries $4.00
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. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Dried Wild Elderberries $2.00
Frozen or Dried Rosehips, $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 foods.
Natural Soap, $4/bar
This was hand crafted by Summer (me!) for the holidays, but with the snow and flooding, our holiday specials sort of went by the wayside. No worries! With a bit of snow, the peppermint bars will still be glorious! They are made with various oils, and contain no fragrance, just essential oils! The vapors are soothing and head-clearing.
*****
Remember that in an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts 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!
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 & Spark
Email: summer at deecreekfarm dot com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)
Yesterday we awoke to snow again! Not much, just enough to be absolutely beautiful! We got news over the weekend that our county did qualify for some disaster assistance, and will know more details in a week or so.
Yester-eve was spent preparing our 'parts list' for a hoop raising party here at the farm this coming Sunday. More details on our website calendar. Please contact the farm or Anne if you'd like to participate! While you're on the website, check out our Blog for several new entries!
We have a few new events scheduled for February, also on our website calendar. Tomorrow night is our second (and last for this season) Meet the Farmers event at the Clark County PUD building - across from the library on Mill Plain Blvd. Come and explore your CSA options! This event is FREE to the public.
This week we have extra 'tea party' goodies -- jam, teas, cheeses, soap (okay, not very tea-like, but still a new something!). And for all you love birds out there, happy Valentines Day! ~Summer
*****
Cheeses,
All of the milk produced for our deliveries cheeses are from goats raised at Dee Creek farm. The cheeses are handmade here, too! Just in time for V-Day: Two styles of red pepper spiced aged cheese.
Hot-4-U, $6-8.75/4.3-6.3oz packages
Good plain for snacking, grating, or melted on a burro or pizza! This heart-shaped cheese with locally grown red peppers in a spicy, aged, unpasteurized, goat cheese.Somewhere between Gouda and Cheddar with ZING! Check out the photo below!
Valentella, $5.50/4 oz packages
Heart-shaped, goat cheese similar to above, but melted and hand-stretched before molding.
Wyatt, $1.38oz/sizes vary from 4oz-7oz packages
This semi-hard, Gouda-style, unpasteurized goat cheese was aged with a natural rind, rubbed with Olive Oil.The character is recumbent of a wild bleu cheese, with an untamed, musky note.
Aged Feta, $5.50/container retail, $5.00/container CSA - block or crumble
Creamy block or crumbles of unpasteurized aged feta. Try in rice dressing, warm pasta dishes, pear & hazelnut salad, deviled eggs, bowl of beans.
Eggs,
$5/dozen
$2.50/half-dozen (limited)
Through February eggs will be less predictable, and so we are not offering the CSA option this month. This week we will have eggs from DCF (at last!), Creative Outlet, and Nature's Choice. Be sure to recycle egg cartons that you pick up at our deliveries with us!
Raw Honey,
Quart/$12, Pint/$7, Half-pint/$4
Raw honey in glass (sometimes plastic) jars form Honey House Farm in Brush Prairie - super local! Great for allergies! Assuming all goes well, we'll stop in at their place on Thursday for honey before deliveries.
Dried Herbs, $4/packet
From Garden Delights in Brush Prairie, these herbs were hand prepared from chemical-free herbs. There are several mixes available, including: Dilly Dip, Italian Blend, Mexican Blend, Herb Dip, Herb Butter, Herbal Dressing. All great in soups, dressings, dips, butters, cheeses...
Jellies, $5/8oz jar
Strawberry, low sugar
Apple, low sugar
Raspberry, low sugar
Blackberry, low sugar
White Grape, NO sugar
The above also come from Garden Delights, in Brush Prairie. A multi-generational farm, this Mom and daughter team work hard on creating healthful, local, and delicious foods. Generally known for their herb packets & natural doggy treats, they are also a produce CSA farm!
Herbal Teas, $3/each
Minty Cocoa (chocolate mint, peppermint)
Cold Calming (sage, dutch tea time, lemon balm, chamomile)
Lemon Mint Medley (lemon balm, peppermint, spearmint)
Stress Relief (lemon balm, chamomile, lavendar)
Hand blended by the ladies at Garden DElight with chemical-free herbs, mostly grown at their farm, these blends are sure to be delicious! �Each comes with 4 tea bags.
Wild & Naturally Preserved Eats,
Mushrooms, Fresh - 1/4 lb bags
Maitake, $4.00
Shiitake, $3.00
Mushrooms, Vacuum packed Frozen 1/4 lb packs
Porcini 4.50
Chanterelle 4.00
Mushrooms, Dried half-pint jar
Chanterelle, $5.00
Porcini, $5.00
Berries, Vacuum packed Frozen 1 lb packs
Elderberries 5.00
Himalayan Blackberries, $3.50
Wild Huckleberries $9.00
Organic Blueberries $4.00
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. Heirloom Tomatoes (snacks, great for pasta or rice dishes, saute` w/vegs...) $2.00
Dried Wild Elderberries $2.00
Frozen or Dried Rosehips, $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 foods.
Natural Soap, $4/bar
This was hand crafted by Summer (me!) for the holidays, but with the snow and flooding, our holiday specials sort of went by the wayside. No worries! With a bit of snow, the peppermint bars will still be glorious! They are made with various oils, and contain no fragrance, just essential oils! The vapors are soothing and head-clearing.
*****
Remember that in an effort to be more efficient, and less wasteful, we're going to stop writing individual receipts 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!
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 & Spark
Email: summer at deecreekfarm dot com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)
Hoop House Raising @ Dee Creek Farm
The folks out at Dee Creek Farm are having an old-fashioned barn raising....er hoop house raising this Sunday. If you're able-bodied and have a few hours to spare, they could really use your help. This is an excellent opportunity to show Dee Creek some love for any of you folks who were/are unable to make a financial contribution to their farm relief effort! See the note below from Anne Lawrence of Storytree Farm for the details:
Hoop House-Raising at Dee Creek Farm
Sunday, February 15
9:30 am Start
1:00 pm Lunch (Kitchen is open to anyone helping!)
5:00 pm Call 'er quits
Need strong folks, and 'light helper' folks to hand them stuff, etc...
Sign up for a shift (first half / second half), or all day.
Totally up to whatever folks can do; please let us know so we can plan food and schedule our crew.
This should be good!
Things folks could bring:
Cordless drills/screwdrivers; the more, the merrier!
Ladders, especially some taller ones?
Gloves, sunscreen, hats, jackets
Round shovels
circular saw
wire cutters
pliers
hammers
measuring tapes, 25' and 100'
levels
SOCKETS AND SOCKET WRENCHES
maybe some open end wrenches
Questions, or to sign up for a shift:
Summer: (360) 225-9711 (farm)
Anne: (360) 903-3149 cell or (360) 576-7139 (farm)
Check out the hoop house and row cover benders offered by Lost Creek Greenhouse Systems.
http://www.lostcreek.net
Hoop House-Raising at Dee Creek Farm
Sunday, February 15
9:30 am Start
1:00 pm Lunch (Kitchen is open to anyone helping!)
5:00 pm Call 'er quits
Need strong folks, and 'light helper' folks to hand them stuff, etc...
Sign up for a shift (first half / second half), or all day.
Totally up to whatever folks can do; please let us know so we can plan food and schedule our crew.
This should be good!
Things folks could bring:
Cordless drills/screwdrivers; the more, the merrier!
Ladders, especially some taller ones?
Gloves, sunscreen, hats, jackets
Round shovels
circular saw
wire cutters
pliers
hammers
measuring tapes, 25' and 100'
levels
SOCKETS AND SOCKET WRENCHES
maybe some open end wrenches
Questions, or to sign up for a shift:
Summer: (360) 225-9711 (farm)
Anne: (360) 903-3149 cell or (360) 576-7139 (farm)
Check out the hoop house and row cover benders offered by Lost Creek Greenhouse Systems.
http://www.lostcreek.net
Tuesday, February 10, 2009
Preserve DVD Release - Coming Spring 2009
Harriet Fasenfest and company, aka Preserve has announced their official foray into the video world. This promises to be an informative and accessible visual tutorial for all of you home preservation buffs. I know I'm signed up on the contact list for the announcement of the official release date. Click here and get your name on the list too!
While you're at it, please take a few minutes and check out the latest treatise by Harriet, Food and the Current Economy - a shift from fancy pantries to local food. It's relevant, it's intelligent, it's witty, and it's available for download in a friendly .pdf format. Did I mention it's free?
While you're at it, please take a few minutes and check out the latest treatise by Harriet, Food and the Current Economy - a shift from fancy pantries to local food. It's relevant, it's intelligent, it's witty, and it's available for download in a friendly .pdf format. Did I mention it's free?
Playing In the Dirt
Despite the continued presence of frost in the mornings and the snow flurries today, it is time to start planting the garden. We put in peas, favas, and a variety of lettuces & greens this past weekend. All the babies are tucked in under a layer of mulch for the time being, but based on past years we expect to see little green heads popping up in the next couple of weeks. If it doesn't warm up soon, I may actually try some row covers for the raised beds this year. Tomatoes and peppers are resting comfortably in seeds flats on the sun porch and with any luck they'll also be reaching for the sun over the next couple of weeks. We have a number of herbs in 4" pots that have been spending the winter indoors, but are itching to get outside. Need to do some work on the herb spiral we started last fall. Picked up a few annuals this past weekend to give us a little early color in the borders. And the bulbs all seem to be waking up and on their way to a good spring show. Woo-Hoo!!
I don't know about any of you folks, but when we have days like this past Saturday, the gardening bug hits our house hard. How about you? Gettin' dirty yet?
I don't know about any of you folks, but when we have days like this past Saturday, the gardening bug hits our house hard. How about you? Gettin' dirty yet?
Wednesday, February 4, 2009
2007 US Census of Agriculture Results Available
Some folks follow baseball stats, some enjoy perusing financial market stats (well, maybe not so much right now), and then there are some of us who fill our leisure reading time with agriculturally related stats. For you fellow farm junkies out there, I give you a link to the recently released
2007 US Census of Agriculture!
One interesting note, for the first time ever this year's census includes separately collected data specifically related to organic agriculture (see Table 43). Seems that next to Kalifornia, our fair state blows the rest of the country away with regards to value of sales of organically produced commodities...and we do it with fewer acres in production and fewer farms than a number of other states. Way to go Washington farmers!
2007 US Census of Agriculture!
One interesting note, for the first time ever this year's census includes separately collected data specifically related to organic agriculture (see Table 43). Seems that next to Kalifornia, our fair state blows the rest of the country away with regards to value of sales of organically produced commodities...and we do it with fewer acres in production and fewer farms than a number of other states. Way to go Washington farmers!
Upcoming Vermicompost Class
Looks like Doug from Northwest Redworms is cranking up the vermicomposting classes again just in time for the approaching gardening season. His first class is being hosted @ Ecolution NW in Uptown Vancouver later this month. The class is only $5! Read the details from Doug below:
Hello,
I am Doug Knippel of Northwest Redworms and we are starting up the vermicompost classes again. The first class I am scheduled to present will be on February 19 at 7 pm. This class is being sponsored by Ecolution NW and the class will be at their store at 1709 Broadway, Vancouver, WA. They are charging $5 per person and seating is limited to 15. If you are interested contact Heidi on their website. This is the same class that I teach at our facility in the cat chalet for $12 so don't wait to sign up.
If you would like to pick up products after the class please order them in advance and then email me so that I bring your order to the class.
I am putting together this class for everyone who wants to:
Learn about composting organic waste, types of compost, types of compost systems and how they work.
The use and benefits of composting and using redworms.
Soil chemistry, soil biology, 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, and time for questions. About two hours total time.
Doug Knippel
Northwest Redworms
360-513-7251
Hello,
I am Doug Knippel of Northwest Redworms and we are starting up the vermicompost classes again. The first class I am scheduled to present will be on February 19 at 7 pm. This class is being sponsored by Ecolution NW and the class will be at their store at 1709 Broadway, Vancouver, WA. They are charging $5 per person and seating is limited to 15. If you are interested contact Heidi on their website. This is the same class that I teach at our facility in the cat chalet for $12 so don't wait to sign up.
If you would like to pick up products after the class please order them in advance and then email me so that I bring your order to the class.
I am putting together this class for everyone who wants to:
Learn about composting organic waste, types of compost, types of compost systems and how they work.
The use and benefits of composting and using redworms.
Soil chemistry, soil biology, 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, and time for questions. About two hours total time.
Doug Knippel
Northwest Redworms
360-513-7251
Got Bees?
Well Jason does and he's offering a sweeeeet deal on blocks loaded with Mason Bees all ready to go to work in your garden this Spring.
Block of 100 bees - $25
Block of 200 bees - $45
That price does not include shipping, but he shipped mine to me via UPS ground service on Monday, I got 'em yesterday morning, and the total was only $32 for the 100 bee block. I dare you to find a better deal anywhere.
Here's Jason's contact info:
Jason Hawken
(206)387-5553
jhawk2tall at hotmail dot com
Give him a "buzz" and get you some bees!
Block of 100 bees - $25
Block of 200 bees - $45
That price does not include shipping, but he shipped mine to me via UPS ground service on Monday, I got 'em yesterday morning, and the total was only $32 for the 100 bee block. I dare you to find a better deal anywhere.
Here's Jason's contact info:
Jason Hawken
(206)387-5553
jhawk2tall at hotmail dot com
Give him a "buzz" and get you some bees!
Butchering Class Update
Here are some further details on the butchering class I spoke of in an earlier post. Check out the class price...$25 per class!! You'll never find a deal like this anywhere else! Also, it seems that the Greener Pasture folks don't currently have any livestock ready for slaughter at the moment, so they're appealing to you folks for demonstration subjects to use for the class. Contact them if you have a couple of sheep ready for processing. Hopefully that detail will be worked out soon so we can get a firm date on the classes! Read the following note from Ronda to get the latest scoop on the classes and/or to get her contact info:
Jon is willing to teach 2 generic classes on slaughtering and butchering wild game or medium sized livestock, using sheep or goats as the sample. Because we don't have any livestock to butcher at this time, if someone has 2 sheep to be butchered, it would be best to hold the class on the premises of the owner of the livestock, and Jon would waive the fees for that person. If not, Jon will make other arrangements.
Slaughter Class: $25 per person
How to humanely kill the animal, bleed it out, skin and gut, and "hang" or age the meat. Keeping the meat as sanitary as possible under home conditions will be covered throughout the class, as will discussion of types of tools, and proper care of tools. Knife sharpening will also be covered; Jon can bring his bench grinder to show this. Hands on class participation will depend on the number of people.
Butchering Class: $25 per person
How to cut up the carcass and bone out the meat into practical portions. Hands on class participation will depend on the number of people.
Ronda Jemtegaard
360-833-1917
greenerpasturesfarm at gmail dot com
Jon is willing to teach 2 generic classes on slaughtering and butchering wild game or medium sized livestock, using sheep or goats as the sample. Because we don't have any livestock to butcher at this time, if someone has 2 sheep to be butchered, it would be best to hold the class on the premises of the owner of the livestock, and Jon would waive the fees for that person. If not, Jon will make other arrangements.
Slaughter Class: $25 per person
How to humanely kill the animal, bleed it out, skin and gut, and "hang" or age the meat. Keeping the meat as sanitary as possible under home conditions will be covered throughout the class, as will discussion of types of tools, and proper care of tools. Knife sharpening will also be covered; Jon can bring his bench grinder to show this. Hands on class participation will depend on the number of people.
Butchering Class: $25 per person
How to cut up the carcass and bone out the meat into practical portions. Hands on class participation will depend on the number of people.
Ronda Jemtegaard
360-833-1917
greenerpasturesfarm at gmail dot com
Looking for a Few Good CSAs
Bill and Laura Cole of Nature's Choice are looking for CSA farmers who are interested in some added value for their subscribers. The Coles have offered the freshest wild gathered mushrooms, berries, fiddleheads, nettles, etc. to folks frequenting local farmer's markets and the Locavore/Farm Connect crowd for years. I can personally vouch for the quality of their product. Sounds a great deal to me! If you are a CSA farmer who is interested in the Nature's Choice product line, read on for more details. If you are a CSA subscriber, let your farmer know about this added value offer and get 'em onboard.
WE’RE LOOKING FOR A FEW GOOD FARMS !!!
After several suggestions from customers and brainstorm discussions with a few of our farming friends, Bill and I put our heads together to come up with ways we could work with others in meeting the needs of our growing locavore & health minded community. We have put together a special CSA supplemental package of strictly wild-crafted edibles that can serve as a wonderful compliment to seasonal CSA produce, meat and dairy packages already offered by local farmers. The cost is expected to be just under $20.00 per week and we will offer membership flexibility and a payment plan so folks can try us out.
We are hoping that after you have a chance to review the details, you might find us a nice fit as a ‘value added’ package to offer alongside your CSA subscription offering. We are open to tailoring a brochure to compliment your own materials, and would love to offer a 5% discount for anyone who signs up through your CSA, just for being your customer. We can make arrangements to deliver the weekly basket to you in time for one of your regularly scheduled deliveries or farm pick-ups, and are open to other ways that we might accommodate a joint effort, such as offering some of your products through our own weekly delivery efforts.
If this sounds like something that might interest you, I would love to get together at your convenience either by phone or over a cup of coffee to answer any questions and to discuss how we might work together. My direct number is 360-852-7851 or you can drop me an email.
Hope to talk with you soon.
Cheers
Bill & Laura Cole
Laura Cole
Nature's Choice
(360) 852-7851 Phone
(360) 852-8835 Fax
www.natureswildharvest.com
laura at natureswildharvest dot com
WE’RE LOOKING FOR A FEW GOOD FARMS !!!
After several suggestions from customers and brainstorm discussions with a few of our farming friends, Bill and I put our heads together to come up with ways we could work with others in meeting the needs of our growing locavore & health minded community. We have put together a special CSA supplemental package of strictly wild-crafted edibles that can serve as a wonderful compliment to seasonal CSA produce, meat and dairy packages already offered by local farmers. The cost is expected to be just under $20.00 per week and we will offer membership flexibility and a payment plan so folks can try us out.
We are hoping that after you have a chance to review the details, you might find us a nice fit as a ‘value added’ package to offer alongside your CSA subscription offering. We are open to tailoring a brochure to compliment your own materials, and would love to offer a 5% discount for anyone who signs up through your CSA, just for being your customer. We can make arrangements to deliver the weekly basket to you in time for one of your regularly scheduled deliveries or farm pick-ups, and are open to other ways that we might accommodate a joint effort, such as offering some of your products through our own weekly delivery efforts.
If this sounds like something that might interest you, I would love to get together at your convenience either by phone or over a cup of coffee to answer any questions and to discuss how we might work together. My direct number is 360-852-7851 or you can drop me an email.
Hope to talk with you soon.
Cheers
Bill & Laura Cole
Laura Cole
Nature's Choice
(360) 852-7851 Phone
(360) 852-8835 Fax
www.natureswildharvest.com
laura at natureswildharvest dot com
Tuesday, February 3, 2009
From the Desk of Josh Giuntoli
Here's a nice note I received today from Josh Giuntoli, of the Washington State Office of Farmland Preservation. You didn't know we had a state Office of Farmland Preservation in Washington State? Well we do! Surf on over to a few of the links that Josh provided in his note below and see what's happening at the OFP. Thanks, Josh!
Hi Glenn,
I just wanted to introduce myself and let you know I appreciate your blog for SW Washington. The Office of Farmland Preservation has a web page which we are continuing to develop but may be interesting to you and your readers.
WA State Office of Farmland Preservation
There are a few regular features which are updated weekly and monthly.
Every week I update the “Weekly Legislative Update” which covers bills in the legislature that may have impacts on preserving farmland. Another (page), updated on Mondays, is the Washington News and Views feature which is a link dump of ag news from Washington over the past week.
Every month I put out a newsletter with past issues available here.
Anyway, I enjoy your postings and hope you have a great week.
Josh Giuntoli
Office of Farmland Preservation
WA Conservation Commission
360.407.7474
jgiuntoli at scc dot wa dot gov
Hi Glenn,
I just wanted to introduce myself and let you know I appreciate your blog for SW Washington. The Office of Farmland Preservation has a web page which we are continuing to develop but may be interesting to you and your readers.
WA State Office of Farmland Preservation
There are a few regular features which are updated weekly and monthly.
Every week I update the “Weekly Legislative Update” which covers bills in the legislature that may have impacts on preserving farmland. Another (page), updated on Mondays, is the Washington News and Views feature which is a link dump of ag news from Washington over the past week.
Every month I put out a newsletter with past issues available here.
Anyway, I enjoy your postings and hope you have a great week.
Josh Giuntoli
Office of Farmland Preservation
WA Conservation Commission
360.407.7474
jgiuntoli at scc dot wa dot gov
Butchering Class
I've been exchanging e-mails recently with Ronda Jemtegaard of Greener Pastures Farm in Camas. It seems that like many of us, the economic slowdown has affected their off-farm employment and they're looking for a way to generate some extra income. After some brainstorming with her husband, Jon Schulze, they have decided to share her Jon's extraordinary butchering knowledge with the public and generate some additional income by creating a series of classes on home butchering. They are still working out the particulars, but this promises to be a fantastic educational opportunity for anyone who wants to brush up on their butchering skills or the novice looking to learn the basics. I for one am seriously stoked about their project and look forward to attending.
More information will be coming, so check back for further details soon!
Here's a link to the Greener Pastures website if you'd like to learn a bit more about the farm, livestock, farming, or the Greener Pastures family (it's seriously chocked full of more info. than you can imagine and reading the website is an eduaction in itself!) :
Greener Pastures Farm
More information will be coming, so check back for further details soon!
Here's a link to the Greener Pastures website if you'd like to learn a bit more about the farm, livestock, farming, or the Greener Pastures family (it's seriously chocked full of more info. than you can imagine and reading the website is an eduaction in itself!) :
Greener Pastures Farm
Friday, January 30, 2009
Pigs, Wine, Chefs...and the Other Side of the River
I know , I know. This is a blog that focuses on what's going on over here on the North Bank. However, despite the multitude of folks covering the food and farm scene for our neighbors to the south, I would be remiss if I did not occasionally mention extraordinary people or events happening on the other side of the river. That's why you see links from this blog to folks like Red Pig Tools, the Urban Farm Store, Viande Meats, Steve's Cheese, and Apizza Scholls. Amazing people doing amazing things that you should know about. All folks that I have had enough personal experience with to recommend to you.
Today I wanted to let you know about a culinary tour of sorts that is coming to Portland on March 1st. It's being held at the Ecotrust building in NW Portland and will showcase the talents of five of NW Oregon's finest chefs, including Vitaly Paley (Paley's Place), John Gorham (Toro Bravo), Tommy Habetz (Bunk), and Gabriel Rucker (Le Pigeon), each preparing an entire heritage breed hog from head-to-tail any way they see fit. The pork will be served with five, fine Oregon wines. It's all for the benefit of the Raphael House of Portland, a shelter that has been serving the needs of women & children since 1977. Here's the link that will get you to the event website and an avenue from which you may purchase tickets:
Cochon 555
$125.00 is a steep fee for admission, but I sincerely believe that this will be a unique and noteworthy culinary event as well as a bargain for the price. Check it out.
Today I wanted to let you know about a culinary tour of sorts that is coming to Portland on March 1st. It's being held at the Ecotrust building in NW Portland and will showcase the talents of five of NW Oregon's finest chefs, including Vitaly Paley (Paley's Place), John Gorham (Toro Bravo), Tommy Habetz (Bunk), and Gabriel Rucker (Le Pigeon), each preparing an entire heritage breed hog from head-to-tail any way they see fit. The pork will be served with five, fine Oregon wines. It's all for the benefit of the Raphael House of Portland, a shelter that has been serving the needs of women & children since 1977. Here's the link that will get you to the event website and an avenue from which you may purchase tickets:
Cochon 555
$125.00 is a steep fee for admission, but I sincerely believe that this will be a unique and noteworthy culinary event as well as a bargain for the price. Check it out.
Julia Bakery on the Web!
Nenad, baker & proprietor of Julia Bakery, launched a new website recently. For those of you who are already fans or would like to check out Julia Bakery virtually, please click on the link below:
Julia Bakery
Julia Bakery is Vancouver's only artisan, organic bakery with a retail storefront that I am aware of. Nenad is a very congenial fellow who bakes all sorts of delicious treats, both sweet & savory. If you haven't been to his bakery before, please stop by and check it out. Your tummy will thank you.
Julia Bakery
Julia Bakery is Vancouver's only artisan, organic bakery with a retail storefront that I am aware of. Nenad is a very congenial fellow who bakes all sorts of delicious treats, both sweet & savory. If you haven't been to his bakery before, please stop by and check it out. Your tummy will thank you.
Thursday, January 29, 2009
NW Organic Farm 2009 CSA info.
Greg & Joyce are a joy to spend time with and mighty fine food growers too. The Pacific NW is blessed with numerous excellent farmers, but I've found very few who can match the consistent quality of the produce I've purchased from NW Organic Farm. These folks are serious about their farming and they are working to continually expand and improve the variety of products at their farm. Still have doubts? Give Joyce a ring and set up a visit to the farm. You can also visit their website for more info.
NW Organic Farm
Here's the CSA note from Joyce:
Come Join Our CSA- Shares available for 2009
We have CSA (Community supported agriculture) shares available for the 2009 growing season. NW Organic Farm is "Certified Organic" by Oregon Tilth. We strive to use only Heirloom seeds. This assures you of a unique basket full of the best quality produce each week.
Some full share samples may include:
Spring: 1 pound sweet peas, 1/2 pound spinach, 1 bunch radishes, 1 bunch turnips, 1 bunch onions, 1 bunch kale, 1 bunch chard, 1 bunch arugula, fresh herbs, 1/2 pint strawberries.
Summer: 2 pounds green beans, 4 pounds tomatoes, 2 egg plant, 3 summer squash, 1/2 pint black berries, 3/4 pound salad mix, 1 bunch kale, 1 bunch basil, 1 bunch carrots, 3-4 peppers, 2 onions, 2 garlic, 3 cucumbers, flowers or herbs.
Fall: 4 pounds tomatoes, 1 bunch beets, 1 bunch kale, 3-4 peppers, 1 pint blueberries, 1 bunch radish, 2 broccoli, 1 cauliflower, 1 cabbage, 4 ears of corn, 3 pounds potatoes, 1 bunch leaks, 3 winter squash, 2 onions.
23 week full share $598.00 One half share $325.00
Gourmet Micro Greens is a weekly bag of fresh harvested mixed gourmet salad greens. This share insures you weekly fresh salad for our full 23 week season. One pound is only $7.50.
We also have free range eggs. One dozen $4.25.
Contact Joyce at (360) 573-4868 or Cell (360) 608-1483
NW Organic Farm
Here's the CSA note from Joyce:
Come Join Our CSA- Shares available for 2009
We have CSA (Community supported agriculture) shares available for the 2009 growing season. NW Organic Farm is "Certified Organic" by Oregon Tilth. We strive to use only Heirloom seeds. This assures you of a unique basket full of the best quality produce each week.
Some full share samples may include:
Spring: 1 pound sweet peas, 1/2 pound spinach, 1 bunch radishes, 1 bunch turnips, 1 bunch onions, 1 bunch kale, 1 bunch chard, 1 bunch arugula, fresh herbs, 1/2 pint strawberries.
Summer: 2 pounds green beans, 4 pounds tomatoes, 2 egg plant, 3 summer squash, 1/2 pint black berries, 3/4 pound salad mix, 1 bunch kale, 1 bunch basil, 1 bunch carrots, 3-4 peppers, 2 onions, 2 garlic, 3 cucumbers, flowers or herbs.
Fall: 4 pounds tomatoes, 1 bunch beets, 1 bunch kale, 3-4 peppers, 1 pint blueberries, 1 bunch radish, 2 broccoli, 1 cauliflower, 1 cabbage, 4 ears of corn, 3 pounds potatoes, 1 bunch leaks, 3 winter squash, 2 onions.
23 week full share $598.00 One half share $325.00
Gourmet Micro Greens is a weekly bag of fresh harvested mixed gourmet salad greens. This share insures you weekly fresh salad for our full 23 week season. One pound is only $7.50.
We also have free range eggs. One dozen $4.25.
Contact Joyce at (360) 573-4868 or Cell (360) 608-1483
Monday, January 26, 2009
Nature's Choice for the New Year
My good friends Bill & Laura Cole just sent me an e-mail over the weekend detailing their plans to make the offerings from their company, Nature's Choices, more readily available to us common folks. No longer will we have to play the waiting game to find out which farmers' market Bill will be at hocking his amazing selection of handpicked mushrooms, fiddleheads, huckleberries, and other wild foods. Looks like they'll also be regularly offering a fair portion of their selection of dried foods as well as eggs from their expanded chicken flock too. I did not attach the .pdf copy of their product list to this post, but I bet you can easily get a copy by dropping Laura an e-mail or ringing her up on the tele. Read on to get the full details on what's in store for Nature's Choice customers this year.
Bill Cole (the mushroom guy) and his new wife Laura here. Greetings to all our mushroom friends and locavores.
We hope that you are off to a healthy and happy New Year in spite of the many difficulties facing us all these days. We know that times are tough for many folks and we send our best wishes to all in need.
This email is to let you know what our plans are for Nature’s Choice this year, and to offer you several ways to find us and to bring home your favorite mushrooms, berries and other wild-crafted goodies throughout the year ahead.
#1 Starting this coming week, we are offering a weekly product pickup at our home. Since we do not always know if, when (or which) farmers market we may be at, many customers often call us for alternative arrangements. Having an organized effort seemed like a natural step. The plan is to send out a product list every Sunday or Monday, with the products we have for that week highlighted, and then to accept preorders that can be sent to us by email, fax or a phone call. We are requesting that all preorders be sent over by Wednesday noon to ensure delivery. The pickup time will be on Thursdays from 6:15-7:00pm. We have a very convenient location from just about anywhere, at I-205 between Mill Plain and Highway 14. Even if you have not preordered, everyone is welcome to stop by and purchase on a 1st come, 1st serve basis. We will often have wonderful items available from some of our farm friends as well. Such as raw, unfiltered honey, artisan cheeses and organic produce.
#2 Also in the works is a special CSA supplemental package of strictly wild-crafted edibles that will serve as a wonderful compliment to seasonal CSA produce and dairy packages offered by several of our hardworking local farmers. The cost is expected to be just under $20.00 per week and we will offer membership flexibility and a payment plan. A brochure on this will be available in the next few days.
#3 And finally, we are working on setting up a website and blog, so you can keep up with what’s going on in our world and the many wonderful wild foods available in the Pacific Northwest. We will also be offering some fun new products through that avenue such as t-shirts, recipe books, wild-crafted teas, dried mushrooms, jams, seasonings and gift packs that do not have strict freshness issues.
We are attaching a PDF file with our first ‘organized’ product list to get the weekly delivery system in place. If there are any goodies that you would like to request, please give us a call or drop an email by this coming Wednesday, Jan. 28th by noon or so, and then we will confirm your order and give you directions to our place for the Thursday pickup. (The fax will be installed by next week for that option as well.) We will also have some treats & a small food gift on hand for all who visit us in the first couple weeks.
If you would like to be removed from our email & mailing list, please just let us know.
We look forward to hearing from you and hopefully to visiting with some of you on Thursdays.
Bill & Laura
Laura Cole
Nature's Choice
(360) 852-7851 Phone
(360) 852-8835 Fax
www.natureswildharvest.com
laura at natureswildharvest dot com
Bill Cole (the mushroom guy) and his new wife Laura here. Greetings to all our mushroom friends and locavores.
We hope that you are off to a healthy and happy New Year in spite of the many difficulties facing us all these days. We know that times are tough for many folks and we send our best wishes to all in need.
This email is to let you know what our plans are for Nature’s Choice this year, and to offer you several ways to find us and to bring home your favorite mushrooms, berries and other wild-crafted goodies throughout the year ahead.
#1 Starting this coming week, we are offering a weekly product pickup at our home. Since we do not always know if, when (or which) farmers market we may be at, many customers often call us for alternative arrangements. Having an organized effort seemed like a natural step. The plan is to send out a product list every Sunday or Monday, with the products we have for that week highlighted, and then to accept preorders that can be sent to us by email, fax or a phone call. We are requesting that all preorders be sent over by Wednesday noon to ensure delivery. The pickup time will be on Thursdays from 6:15-7:00pm. We have a very convenient location from just about anywhere, at I-205 between Mill Plain and Highway 14. Even if you have not preordered, everyone is welcome to stop by and purchase on a 1st come, 1st serve basis. We will often have wonderful items available from some of our farm friends as well. Such as raw, unfiltered honey, artisan cheeses and organic produce.
#2 Also in the works is a special CSA supplemental package of strictly wild-crafted edibles that will serve as a wonderful compliment to seasonal CSA produce and dairy packages offered by several of our hardworking local farmers. The cost is expected to be just under $20.00 per week and we will offer membership flexibility and a payment plan. A brochure on this will be available in the next few days.
#3 And finally, we are working on setting up a website and blog, so you can keep up with what’s going on in our world and the many wonderful wild foods available in the Pacific Northwest. We will also be offering some fun new products through that avenue such as t-shirts, recipe books, wild-crafted teas, dried mushrooms, jams, seasonings and gift packs that do not have strict freshness issues.
We are attaching a PDF file with our first ‘organized’ product list to get the weekly delivery system in place. If there are any goodies that you would like to request, please give us a call or drop an email by this coming Wednesday, Jan. 28th by noon or so, and then we will confirm your order and give you directions to our place for the Thursday pickup. (The fax will be installed by next week for that option as well.) We will also have some treats & a small food gift on hand for all who visit us in the first couple weeks.
If you would like to be removed from our email & mailing list, please just let us know.
We look forward to hearing from you and hopefully to visiting with some of you on Thursdays.
Bill & Laura
Laura Cole
Nature's Choice
(360) 852-7851 Phone
(360) 852-8835 Fax
www.natureswildharvest.com
laura at natureswildharvest dot com
Friday, January 16, 2009
Permaculture/Slope Terracing Workshop @ the Old Poor Farm 3.7.2009
Here's an announcement re. an upcoming permaculture related workshop on Slope Terracing brought to you by the folks @ Abundance Permaculture Consulting. For those of you who have never heard of Abundance, they not only provide permaculture consulting for folks in our region, but they were also contracted by Clark County to help develop the Old Poor Farm/WSU Extension property on NE 78th St. in Hazel Dell. You can read more about their involvement with the project here:
Ne 78th St. Project
Now for the details on the workshop from Deston Denniston of Abundance Permaculture:
Howdy Friends,
I'm happy to make official the promotion to bring Sepp Holzer to demonstrate Slope Terracing on March 7-8. This is for you farmers, or your farming friends. Please forwad this message to anyone you know who may be interested in attending this workshop on erosion free terrace construction on slopes. This workshop is valid for farmers and foresters alike. Sepp's methods have produced a veritable Eden in some of Austria's steepest forest terrain. We have a small John Deer with a bucket and are working to get a backhoe for this demonstration- as long as weather permits, this will be a hands on field day. Sepp will field questions and demonstrate use of the machinery to insure stable terrace construction. Construction of terraces is not complete without plantings, and Sepp will talk about that aspect of stabilization as well. The following weekend we are planning a workparty to fully plant the terraces with native species, fruiting cultivars and beneficial associatives.
Who is Sepp? watch this video: http://www.youtube.com/watch?v=Bw7mQZHfFVE
The location is 1919 78th Street, Vancouver Washington.
This is just 20 minutes north of Downtown Portland, 5 minutes off the highway, in north Vancouver/Hazel Dell.
Details, including map, can be found at
http://www.abundancepermaculture.com/events.html
links to the tour info and sponsor can be found at
http://www.perma-dise.com/workshop_sepp_holzer_2009
We have managed to secure Sepp at very low prices, just $150 for a two day seminar if you register before February 8, $200 after that date.
Please send check and registration info to
Perma-dise
16827 Hickory Lane SE
Yelm, WA 98597
The lunch meal will be a Brown Bag potluck; please bring casseroles, pies and other dish items to share.
Coffee and tea will be provided.
Information about the 78th St. Site, which is quickly shaping up to be the largest publicly funded permaculture site Im aware of, can be found at the home page of our website, www.abundancepermaculture.com.
If you have questions about the site, contact me here; if you have questions about Sepp or the tour in general, please contact Mathilda at (info at perma-dise dot com)
Thank you all!
Peace,
Deston Denniston
Abundance Permaculture Consulting
Ne 78th St. Project
Now for the details on the workshop from Deston Denniston of Abundance Permaculture:
Howdy Friends,
I'm happy to make official the promotion to bring Sepp Holzer to demonstrate Slope Terracing on March 7-8. This is for you farmers, or your farming friends. Please forwad this message to anyone you know who may be interested in attending this workshop on erosion free terrace construction on slopes. This workshop is valid for farmers and foresters alike. Sepp's methods have produced a veritable Eden in some of Austria's steepest forest terrain. We have a small John Deer with a bucket and are working to get a backhoe for this demonstration- as long as weather permits, this will be a hands on field day. Sepp will field questions and demonstrate use of the machinery to insure stable terrace construction. Construction of terraces is not complete without plantings, and Sepp will talk about that aspect of stabilization as well. The following weekend we are planning a workparty to fully plant the terraces with native species, fruiting cultivars and beneficial associatives.
Who is Sepp? watch this video: http://www.youtube.com/watch?v=Bw7mQZHfFVE
The location is 1919 78th Street, Vancouver Washington.
This is just 20 minutes north of Downtown Portland, 5 minutes off the highway, in north Vancouver/Hazel Dell.
Details, including map, can be found at
http://www.abundancepermaculture.com/events.html
links to the tour info and sponsor can be found at
http://www.perma-dise.com/workshop_sepp_holzer_2009
We have managed to secure Sepp at very low prices, just $150 for a two day seminar if you register before February 8, $200 after that date.
Please send check and registration info to
Perma-dise
16827 Hickory Lane SE
Yelm, WA 98597
The lunch meal will be a Brown Bag potluck; please bring casseroles, pies and other dish items to share.
Coffee and tea will be provided.
Information about the 78th St. Site, which is quickly shaping up to be the largest publicly funded permaculture site Im aware of, can be found at the home page of our website, www.abundancepermaculture.com.
If you have questions about the site, contact me here; if you have questions about Sepp or the tour in general, please contact Mathilda at (info at perma-dise dot com)
Thank you all!
Peace,
Deston Denniston
Abundance Permaculture Consulting
Wednesday, January 14, 2009
Washougal Community Garden
Thanks for this info from Peter DuBois, aka Recycleman and the Sustainability Coordinator for Clark County:
Edible Clark County - Washougal Community Gardens Coming March 2009
COMMUNITY GARDENS PROGRAM A SUCCESS
The City of Washougal is jumping in to the vegetable business through their community gardens program. Following a series of public meetings and completion of an online survey, the city decided to convert an unused portion of Hamllik Park into community vegetable gardens.
The park is located near apartment complexes making it an ideal location for residents without yards to plant a garden. The community garden is slated to be operational by March 1, 2009.
You can get a truckload of great info and ideas about sustainability efforts in Clark County by checking out Pete's blog...so go check it out!
Sustainable Clark County
Edible Clark County - Washougal Community Gardens Coming March 2009
COMMUNITY GARDENS PROGRAM A SUCCESS
The City of Washougal is jumping in to the vegetable business through their community gardens program. Following a series of public meetings and completion of an online survey, the city decided to convert an unused portion of Hamllik Park into community vegetable gardens.
The park is located near apartment complexes making it an ideal location for residents without yards to plant a garden. The community garden is slated to be operational by March 1, 2009.
You can get a truckload of great info and ideas about sustainability efforts in Clark County by checking out Pete's blog...so go check it out!
Sustainable Clark County
Oops...One More
I am hanging my head in shame for forgetting to tell you about an event being hosted by one of my favorite farm families, the good folks @ Dee Creek Farm. This will be a unique opportunity to learn about emergency & family preparedness. Here's the scoop on their upcoming class:
Hey folks! It's been so long since we did deliveries (a whopping two
weeks!) - I'm suffering from withdrawal, and so couldn't help but
plan a get-together. It should be a great workshop - I'm totally
excited! We are planning on having another similar class in the
summer, which will include a campout, with hands on experience in
some of these techniques. That class will be more spendy. Btw, I
did update the website with new blog entries this week! ~Summer
Please Join Us
at Dee Creek Farm
"Intro to Emergency & Family Preparedness"
by Summer M.
January 17th, 2008, 2pm
$35 per person
To register for the class, email me your interest,
And confirm with your admission fees (at deliveries or by mail)
Class space is limited
Emergency and Family Preparedness will focus on the skills and
supplies needed for weathering emergencies and disasters. Whether it
is a loss of a job or illness in the family, a natural disaster,
epidemic or a temproary/long-term breakdown of the food/commodity
supply chain, learn what is necessary to keep yourself and others
from panicking while coming up with practical solutions to keep
oneself, family, friends or neighbors alive and healthy.
Topics will include: how to stock your food pantry, packaging/
preserving/storing foods, preparing emergency Bug-Out bags and
equipment, storing/cleaning/treating water, catching and using
rainwater, emergency toilets, seeds for quick sprouting and planting
in 30-40 day growing cycles, putting together an emergency first aid
kit, how to dress burns, how to use an oil lamp, tips for cast iron
and dutch oven cookery, starting a fire and more!
Bring snacks just in case class heads on into evening!
(we're shooting for 4 hours)
Come, 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 have attended several of Summer's classes, 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. Folks that attend are invited to join a Google
group that is full of sharing, too!
I think there is no better time than now, when the economy is
struggling, to learn old-fashioned ways of living!
Summer
Email: summer at deecreekfarm dot com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)
Hey folks! It's been so long since we did deliveries (a whopping two
weeks!) - I'm suffering from withdrawal, and so couldn't help but
plan a get-together. It should be a great workshop - I'm totally
excited! We are planning on having another similar class in the
summer, which will include a campout, with hands on experience in
some of these techniques. That class will be more spendy. Btw, I
did update the website with new blog entries this week! ~Summer
Please Join Us
at Dee Creek Farm
"Intro to Emergency & Family Preparedness"
by Summer M.
January 17th, 2008, 2pm
$35 per person
To register for the class, email me your interest,
And confirm with your admission fees (at deliveries or by mail)
Class space is limited
Emergency and Family Preparedness will focus on the skills and
supplies needed for weathering emergencies and disasters. Whether it
is a loss of a job or illness in the family, a natural disaster,
epidemic or a temproary/long-term breakdown of the food/commodity
supply chain, learn what is necessary to keep yourself and others
from panicking while coming up with practical solutions to keep
oneself, family, friends or neighbors alive and healthy.
Topics will include: how to stock your food pantry, packaging/
preserving/storing foods, preparing emergency Bug-Out bags and
equipment, storing/cleaning/treating water, catching and using
rainwater, emergency toilets, seeds for quick sprouting and planting
in 30-40 day growing cycles, putting together an emergency first aid
kit, how to dress burns, how to use an oil lamp, tips for cast iron
and dutch oven cookery, starting a fire and more!
Bring snacks just in case class heads on into evening!
(we're shooting for 4 hours)
Come, 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 have attended several of Summer's classes, 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. Folks that attend are invited to join a Google
group that is full of sharing, too!
I think there is no better time than now, when the economy is
struggling, to learn old-fashioned ways of living!
Summer
Email: summer at deecreekfarm dot com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)
Meet the Farmers and New Series of Classes at Preserve
Happy New Year everyone! I'm back after a short holiday break and I have a couple of really exciting upcoming events to tell you about.
The first is the 3rd Annual Meet the Farmers Event:
Sponsored by:
The Vancouver Food Co-op, SW WA CSA Farmers, WSU Vancouver Public Affairs Department, WSU Small Farms Team
Details:
7:00 to 8:30 pm
January 21st, 2009
WSU Vancouver
Firstenburg Student Commons
14204 NE Salmon Creek Ave
The Vancouver Food Coop in cooperation with Washington State University Vancouver and the WSU Small Farms Team will host the Southwest Washington Community Supported Agriculture (CSA) Farms for Meet the Farmers on Wednesday January 21, 2009. The event will feature local CSA farms from southwest Washington and a speaker from the WSU Small Farms Team. WSU Small Farms Team staff and the SW WA CSA Farms will provide information to participants on what a CSA is, how to determine if a CSA is right for you, and questions to ask farmers to find the right CSA for you and your family. A Vancouver Food Co-op (VFC) board member will be present to speak briefly about VFC and their role with local farms.
There are a record number of CSAs in SW WA this year we are up to 18, that is from only around 3 a few years ago.
Come join others to meet many of the CSA farmers in person and sign up for CSA shares before the season begins.
“We are excited to be partnering with the CSAs for this event; we are proud to support local agriculture,” says Sunrise O’Mahoney of the Vancouver Food Coop.
For more information please call the Vancouver Food Coop at 360-694-8094 or check their website at http://www.vancouverfood.coop/. SW WA CSA Farms website: http://www.swwa-csafarms.com
The next is a phenomenal series of classes being offered by local home economics heroine and proprietor of the amazing Preserve, Harriet Fasenfest. The classes will span the better portion of the local growing season and will take you on a journey from pre-season garden planning all the way through preserving the harvest. This will definitely be one of the best home economics educational opportunities offered by anyone in our region this year and it's a bargain too. Sign up soon, because this will be a for sure sell out. For more details, please click this link:
The Householding Series: From Seed to Pantry
And for the Cliff Notes version, here's what Harriet has to say:
The Householding Series:
From Seed to Pantry
What is House Holding?
House Holding suggests a commitment and year-round process of tending our gardens, home, psyche and pantry in accordance to the logic, systems and bounty of the natural world. It supplants the full-throttle acceptance of the market economy as the engine of our survival as well as the ferocious consumer culture that fuels it. In essence, house-holding is about skills, values and processes that not only bring our own needs back to earth, but those of the planet’s as well. When combined, the information in this series will give you not only an efficient system for creating your own “stores” but, too, a sound economical one that brings the notion of local and sustainable to a whole new level. New systems need new thinking - not just smart packaging!
Series Summary
Taught once a month over the nine-month growing and preserving season, this series is intended to offer concrete tools for creating new patterns of food production, direct-farm purchase, preservation and meal planning.
Appropriate for all levels of experience but suggested for those truly committed to the process. Some previous knowledge helpful but not necessary.
The series will be presented by a number of instructors experienced in their field but who, together, offer a systematic approach to living, growing and cooking within the seasons.
This year is looking like it will be a stellar one for local agriculture, supporting the local economy, and revitalizing the art of keeping a good, healthy home. Don't let the media get you down with all of the stories of gloom and doom. As a caring, concerned community, we can and will work together to weather any storm. And we are truly blessed to have wonderful resources in our area to help us figure out how to do it.
Love your family, hug a farmer, and start planning your gardens. Talk to y'all soon.
The first is the 3rd Annual Meet the Farmers Event:
Sponsored by:
The Vancouver Food Co-op, SW WA CSA Farmers, WSU Vancouver Public Affairs Department, WSU Small Farms Team
Details:
7:00 to 8:30 pm
January 21st, 2009
WSU Vancouver
Firstenburg Student Commons
14204 NE Salmon Creek Ave
The Vancouver Food Coop in cooperation with Washington State University Vancouver and the WSU Small Farms Team will host the Southwest Washington Community Supported Agriculture (CSA) Farms for Meet the Farmers on Wednesday January 21, 2009. The event will feature local CSA farms from southwest Washington and a speaker from the WSU Small Farms Team. WSU Small Farms Team staff and the SW WA CSA Farms will provide information to participants on what a CSA is, how to determine if a CSA is right for you, and questions to ask farmers to find the right CSA for you and your family. A Vancouver Food Co-op (VFC) board member will be present to speak briefly about VFC and their role with local farms.
There are a record number of CSAs in SW WA this year we are up to 18, that is from only around 3 a few years ago.
Come join others to meet many of the CSA farmers in person and sign up for CSA shares before the season begins.
“We are excited to be partnering with the CSAs for this event; we are proud to support local agriculture,” says Sunrise O’Mahoney of the Vancouver Food Coop.
For more information please call the Vancouver Food Coop at 360-694-8094 or check their website at http://www.vancouverfood.coop/. SW WA CSA Farms website: http://www.swwa-csafarms.com
The next is a phenomenal series of classes being offered by local home economics heroine and proprietor of the amazing Preserve, Harriet Fasenfest. The classes will span the better portion of the local growing season and will take you on a journey from pre-season garden planning all the way through preserving the harvest. This will definitely be one of the best home economics educational opportunities offered by anyone in our region this year and it's a bargain too. Sign up soon, because this will be a for sure sell out. For more details, please click this link:
The Householding Series: From Seed to Pantry
And for the Cliff Notes version, here's what Harriet has to say:
The Householding Series:
From Seed to Pantry
What is House Holding?
House Holding suggests a commitment and year-round process of tending our gardens, home, psyche and pantry in accordance to the logic, systems and bounty of the natural world. It supplants the full-throttle acceptance of the market economy as the engine of our survival as well as the ferocious consumer culture that fuels it. In essence, house-holding is about skills, values and processes that not only bring our own needs back to earth, but those of the planet’s as well. When combined, the information in this series will give you not only an efficient system for creating your own “stores” but, too, a sound economical one that brings the notion of local and sustainable to a whole new level. New systems need new thinking - not just smart packaging!
Series Summary
Taught once a month over the nine-month growing and preserving season, this series is intended to offer concrete tools for creating new patterns of food production, direct-farm purchase, preservation and meal planning.
Appropriate for all levels of experience but suggested for those truly committed to the process. Some previous knowledge helpful but not necessary.
The series will be presented by a number of instructors experienced in their field but who, together, offer a systematic approach to living, growing and cooking within the seasons.
This year is looking like it will be a stellar one for local agriculture, supporting the local economy, and revitalizing the art of keeping a good, healthy home. Don't let the media get you down with all of the stories of gloom and doom. As a caring, concerned community, we can and will work together to weather any storm. And we are truly blessed to have wonderful resources in our area to help us figure out how to do it.
Love your family, hug a farmer, and start planning your gardens. Talk to y'all soon.
Friday, December 12, 2008
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.
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.
Saturday, December 6, 2008
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.
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.
Monday, December 1, 2008
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!
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!
Thursday, November 20, 2008
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
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
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
Tuesday, November 18, 2008
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)
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)
Monday, November 17, 2008
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.
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.
Friday, November 14, 2008
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.
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.
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
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
Wednesday, November 12, 2008
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
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
Tuesday, November 11, 2008
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)
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
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
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!
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)
"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)
Monday, November 10, 2008
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
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
Thursday, November 6, 2008
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
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
Subscribe to:
Posts (Atom)
