Kim Chi

by Boundless Farmstead 503-883-1758 • 541-390-4825 www.boundlessfarmstead.com We make a seasonal Kim Chi, so the vegetables that we use vary. We usually use about 2 parts cabbage to one part carrots and one part kohlrabi. Ingredients: For a 1/2 Gallon Batch Vegetables: (use 3-4 lbs total veggies) Choose seasonal veggies from your local farmer’s market or garden. Veggies we have found that work well in Kim Chi include: green cabbage, napa cabbage, bok choi, carrots,…


Mediterranean Buddha Bowl

by Savory Spice Bend – Old Mill District 375 SW Powerhouse Dr., Bend • 541-306-6855 Ingredients 2 small zucchini 2 small yellow squash 3 Tbsp. olive oil, divided Salt & pepper to season 1 red bell pepper 3 cloves garlic, peeled 1 cup farro 2 cups water 1 tsp. Crushed Urfa Chiles 1/2 tsp. salt 2 Tbsp. white wine vinegar 1 tsp. honey 1 Tbsp. Italian Dressing Blend 1 cup quartered cherry tomatoes 1 cup…


What is a CSA

by AMANDA BENKER Owner of Dome Grown Produce CSA is one of those acronyms you see and hear about everywhere, and feel like you should know what it stands for — like the FDA or IRS. It is a concept that has been around for a while but is gaining in popularity as people are yearning to eat fresher, healthier and support the local food economy. It stands for Community Supported Agriculture. What is it…


Summer Herbs & Essential Oils

by CONNIE BRIESE As I sit here writing this and thinking about — anticipating really — what herbs I need to be planting, or what oils I should be planning ahead for my summer needs, I am diffusing my go-to spring allergy blend of lavender, lemon and peppermint. This blend for me was one of my first love affairs with essential oils, something that worked miracles on my recently acquired Central Oregon allergies. But enough…


Top 10 Summer Superfoods

by CINDY MISKOWIEC & CHRISTIE REID of Synchronicity Wellness Summer is just around the corner and you know what that means… an abundance of fresh, local foods will be available at your local farms and farmers markets. You can find everything you need from fruits and vegetables, meat, poultry and dairy, to sweet treats, flowers and even soaps and essential oils. The benefit of eating locally and seasonally is that you get the best tasting,…


Not Just a Pretty Face!

Health Benefits of Tropical House Plants by ROBIN SNYDER, Tumalo Garden Market Keeping yourself healthy is an ongoing task. Eating right, sleeping and exercising are all ways to actively maintain your health, but plants can support your health in passive and active ways as well. The very house plants that you have sitting in your living room may be doing more than being pretty accessories to your home. Houseplants offer numerous benefits to nearly every…


Dishing Local Bounty to Raving Local Fans

by BRIAN KERR, Executive Chef, Deschutes Brewery & Public House I was working for a worldwide restaurant chain for ten years and was becoming disillusioned with their practices in menu development and the way they treated their staff — two things that are very near the core of my philosophies. When I began work there in the early 2000’s it was still a very large company but it had a mom and pop senior management…


I Garden, I Am Not A Gardener

by RYAN MOEGGENBERG Our family is still learning to prioritize high quality, nutrient-dense food. It’s not something that we are all used to so there are trade-offs and slow changes in diet and taste. Marcee and I have full time jobs and two kids before producing HomeSpun. Producing our own food is important to us but we are limited due to renting our home. We have a Tower Garden inside, a few raised garden beds…


A Journey to Market

by RANDY YOCHUM, Supervisor of Perishables Departments, Newport Avenue Market “Oh my God! This is delicious… You should sell this!” How many times have you heard these words coming from the mouths of friends and family? How many times have you thought to yourself, “I’d sure like to do something bigger with my working life; But I just don’t know the steps that it takes?” Those are a couple of pretty daunting questions, and it…


Improving School Meals

The words “school cafeteria food” took on new meaning at a two-day intensive training event that happened in April at the Cascade Culinary Institute in Bend. Chef Garrett Berdan is training a growing number of child nutrition program professionals to prepare delicious and nutritious food for Oregon students. A series of six culinary training events went underway to help improve school cafeteria menus statewide. With support from the Oregon Dairy and Nutrition Council and the…