Posts Tagged ‘local’

Ten Rivers Food Web Local Cookoff

My mystery raw foods friend X and I (see Raw Foods Extravaganza) entered the Ten Rivers Food Web Local Cookoff on 5 October, 2008. We used a slightly modified version of the previously published fennel beet carrot slaw recipe.

  • The carrots and beets came from my back yard.
  • The fennel came from the Spring Hill farms booth at the Oct 4 Corvallis Farmer’s Market.
  • The honey (substituted for the agave) was also local.
  • We used lime instead of lemon, and that was probably not so good in this case.
  • Ginger: Well, if you place a ginger root in a pot of sand and keep it watered it will grow new shoots. Is that local?
  • We used shoyu for the soy sauce, which probably didn’t make any difference.
  • We used combo sunflower oil.

Post mortem:  We made this salad right before the event so the produce would be at its freshest, and also we wanted it freshly made so the carrots and fennel wouldn’t be stained totally red.  However, this salad really tastes better if you let the veggies marinate a bit.  Sooooo….. the next time, we will keep the fennel, carrots and beets separate, but marinate them each for an hour, THEN mix them all together at the end.  This will be the best of both worlds.
Here is the slideshow of the event:

And just for fun, here is the version of this event.

Sun dried tomatoes

Sun dried tomatoes preserve that summery Septembery flavor of vine ripened tomatoes for those dreary winter days. Make ’em now, use ’em later.

Vine ripened home grown tomatoes

Vine ripened home grown tomatoes

Backyard tomato patch

Backyard tomato patch

Mega Local Dinner

Foodbuzz had this contest called 24 in 24. You were to plan a big themed thing for 20 Sept, and they would pick 24 people and pay them to do their event and also feature them. Well of course I don’t know the right people or have enough resources to win anything like that, but I thought I’d throw my own mega-dinner anyway and blog the crap out of it. This was also the nomination dinner for my Dork for Pres campaign, where, as predicted, my friends nominated ME, since it was my party after all.

We basically went for lots of different local ingredients, but the preparations were pretty simple, not food porn material I’m afraid, way too down home for that. I’m not really about winning contests. I’m about good cooking, good friends, good food, and good fun. It was!


  • Fajitas modified to include grass-fed local beef, made with local onions, zucchini, and chiles.
  • local organic corn-on-the cob, boiled with butter & salt (I know it’s organic because every ear had a worm!)
  • local organic longbeans, steamed with butter & salt
  • traditional Midwestern cucumber fridge sweet pickle
  • Modified German coleslaw (local chives and cabbage)
  • Mike Beilstein’s back yard applesauce (similar to my sustainable applesauce)
  • Joy Keizer’s backyard zucchini with sundried tomatoes
  • My back yard tomatoes, sliced and garnished with Joy’s backyard basil
  • local organic autumn cup squash, baked (see squash reference for list of winter squash varieties) Autumn cup is so tender you can eat the skin.
  • local organic orange flesh honeydew, cubed
  • apple crisp made with windfall local Gravenstein apples
  • Remedy wine blend from Kathken vineyard
  • Red table wine from Chateau Bianca winery
  • Don Pancho tortillas, HQ’d in Salem, OR
  • Emerald Valley salsa from Eugene OR (just because we happened to have some)

No fail Blackberry Cobbler

Picture a mile long lane lined on both sides with the juiciest blackberries you have ever seen, in profusion, on a sunny but comfortable August morning. The birds are singing, the bees are buzzing and you and your faithful canine companion are harvesting God’s gift to the Pacific Northwest, Himalayan blackberries. An invasive exotic treated as a weed by the natives, don’t try to grow these in your backyard unless you want it completely full of brambles in a year and complaints from your neighbors. Picking goes slow, because you either squish, drop, eat, or reject at least half the berries you touch. Pick them when they are soft but not dried up or squishy. Beware of stink bugs and thistledown that sticks to your berries. But mmmmm….. are they worth it! We chip off chunks of frozen blackberry for smoothies too.

350 is the magic number

We have exceeded 350 parts per million (ppm) of Carbon Dioxide (CO2) in our atmosphere, and bad things are happening to the planet.   Scientists have determined that below 350 ppm the bad things will reverse. All of humanity should be focusing on what we individually and collectively can do to get that number down to 350 and below.

Food entails a certain carbon foot print. How big is yours? What are you doing to reduce it?

  • Eat less, drink more water.
  • Reusable bags when shopping.
  • Choose local more often than exotic.
  • Choose fresh rather than processed.  Packaging leaves a footprint.

Can you think of more? Please comment and add to the list. Also please spread the 350 word through the grass roots. You are not likely to hear the “powers that be” volunteer anything about it, because that could bring up uncomfortable policy questions for them.

Sustainable Applesauce

We have this early translucent apple tree. Its apples are good for three things:

  • Dried apples, but only the nicely shaped ones work well in the AppleMaster
  • Frozen, to add to smoothies and
  • Applesauce
  • Making this applesauce takes me back to when my kids were very small and my son was a baby. We had wormy apples our yard, much like now, fine for sauce but not so hot to chomp into; and my son, who was teething, went after them like they were nuggets of gold. I’ll dig up a photo pretty soon of my son stalking the “yukky apples.” Here is the very easy applesauce recipe. Enjoy!

    Yields: ? servings

  • As many apples as you have on hand
  • Cinnamon to taste
  • Sweetener to taste
  • Water
  • Quarter the apples, core, and cut off any nasty bits but otherwise leave the peels on. Put in blender with enough water to liquefy. It comes out a beautiful green color but starts to turn brown immediately. Cook until slightly thicker. Add cinnamon and sweetener to taste. I use a mixture of agave and stevia.

    CIBA Eat Local Breakfast

    Once again the Corvallis Independent Business Alliance (CIBA) is hosting a series of three local breakfasts the first Saturdays of May, June, and July. (See the wazzuplocal calendar page for full details.) These breakfasts are delicious and nutritious and ridiculously cheap even without a coupon and best of all it’s ALL locally produced, cooked and served by your friendly CIBA members, who are also probably your friends and neighbors. They are a great way to enjoy the summer weather and meet someone you know, or make a new friend if you don’t know anybody. After you eat, it’s just a few steps down the stairs and around the block to the Farmers’ Market. You can support the local economy by buying local produce (it’s fresher and better for you), also shopping at nearby locally owned businesses (look for the CIBA sticker on their window), and when it comes time to play look also to local entertainment options listed on WazzupLocal

    Oh, and I almost forgot! As if these breakfasts weren’t cheap enough, you can get $2 off by visiting any CIBA member and asking for a coupon. For the math challenged that’s 40% off an adult ticket and 66% off a child ticket. Visit and contact me there, or leave me a comment on this blog post and I’ll have a coupon with your name on it waiting for you at the breakfast.

    Shop local, Eat Local, Play Local!
    Save on fuel and help your neighbors at the same time.
    I love it when everyone wins!