Articles

Organic?

by Kathi Miller, Fresh Start Farms The shorter the distance between where your food was grown and you, the better for your health and the health of the planet. The fewer people involved in getting your food from field to your mouth, the healthier for all concerned in that effort. In 2000, or there about, the great green organic seal arrived on our food. We started to have trust in a green sticker — the…


Beef Pho

by Bethlyn Rider of Bethlyn’s Global Fusion 1075 NW Newport Ave. in Bend • 541-617-0513 Ingredients • 2 large onions split in half • 1 large hand of ginger (about 6 inches long) split in half lengthwise • 3 pounds beef shin, with meat attached • 2 pounds oxtail, cut into 1/2 to 1-inch thick slices • 1 pound boneless beef chuck • 1 pound beef brisket • 3 whole star anise pods • 1…


7 Step Guide To Buying A 1/4 Beef

by Jessica Oddo, Mt. Shasta Wild LLC Wild Foraged Beef at the Base of Mt. Shasta So you’re ready to eat healthy, do it affordably and have new cooking inspirations but are intimidated by the thought of how to go about buying a quarter beef. If every reference or website you read adds to the confusion then follow the simple steps below. 1. Freezer Space “How much freezer space do I need?” is a common…


Are You Supporting Local?

What Everybody Ought To Know About Supporting Local Farms by Elizabeth Weigand Owner, Agricultural Connections We are in an era of abundant information with options and choices at our fingertips. Nearly everything, including how we shop for food, gives us reign of choice. With so much choice, what is the tipping point that leads to final decisions: convenience, price, selection, aesthetics, relationship, size, health, shelf life, familiarity, or flavor? There is a motive driving our…


What Do YOU Have to Trade?

HomeSpun Magazine is working to bring in experts to teach you how to grow your own food and cook it. I find that when people grow their own food they often have more than they can use, that they either give away or it goes to waste. What if there was a way to bring gardeners together, or producers of any sort, to trade their surplus with? This might allow one family to specialize in…


Savory & Sweet Roasted Belgian Apple-Sausage

by Robin Snyder of Tumalo Garden Market 19879 8th St. in Tumalo • 541-728-0088 Ingredients: 3 packages of high quality Gluten Free Chicken Apple Sausages. (At least 2 sausages per person or game sausage of choice. Don’t use Italian seasoned sausage, breakfast seasoned is better) 4-6 apples, sliced and de-seed, skins on or off as preferred. (Hard pie apples like Macintosh, Granny Smith, Gala, depending on size) 1 large sweet onion, quartered and chunked. (Can…


Saving Honeybees, One New Beekeeper at a Time!

by Stephen Harris, Tumalo Bee Academy Through raising plants and landscaping, Mike Ludeman of Tumalo Garden Market realized the importance of honeybees for pollinating the plants he was marketing, planting and growing. He connected with local beekeeper, Stephen Harris, who has kept and raised bees in Central Oregon since 1968. Michael got the beekeeping bug and with help from Stephen, started three hives in Tumalo at the nursery. Meanwhile, Stephen was holding classes and mentoring…


Jamaican Grilled Sweet Potatoes

by the MoeGang Household Ingredients 2 large sweet potatoes (about 1 1/2 pounds) 3 tablespoons packed brown sugar 3 tablespoons melted butter, divided 1 teaspoon ground ginger 1 tablespoon chopped fresh cilantro 2 teaspoons dark rum Directions 1. Pierce sweet potatoes in several places with fork; place on paper towel in microwave. Microwave on HIGH 5 to 6 minutes or until crisp-tender, rotating one-fourth turn halfway through cooking time. Let stand 10 minutes. Cut sweet…


Fresh Start Farms

by Ryan Moeggenberg On a late December morning Marcee and I went out to Alfalfa to meet Kathi and Tom Miller of Fresh Start Farms. As we pulled in the driveway we were greeted by the very friendly farm dog Charlie and Tom walking from the barn. I had been in contact with Kathi through brief text messages as she lost her speech due to ALS (Lou Gehrig’s disease). She had heard of my high…


Carrot Cake Jam

by Justin Kohler Ingredients 1 20 oz can unsweetened crushed pineapple, drained 1-1/2 cups shredded carrots 1-1/2 cups chopped peeled ripe pears 3 tablespoon lemon juice 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 pkg powdered fruit pectin 6-1/2 cups sugar Directions In large saucepan, combine first seven ingredients. Bring to boil. Reduce heat; cover and simmer for 15-20 mins or until pears are tender, stirring occasionally. Remove from heat; stir in pectin….