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…


Not Tonight Deer!

Deer Repellent Elixirs for Your Plants by ROBIN SNYDER Tumalo Garden Market Why are certain ingredients effective? Research at the USDA/National Wildlife Research Center in Olympia, Washington, has shown that: • Repellents that emit sulfur odors, like that found in egg products or bloodmeal, provide the best control; • Repellents applied to leaf surfaces are more effective than those (such as capsules or reservoirs) that release an odor intended to create a perimeter; • Repellents…


Organic Lawn Renovation

by TISHA FARRIS of Central Oregon Lawn Center In our last article we discussed aerating and thatching one’s lawn to relieve compaction and increase air, water, and nutrient intake to the soil. We recommend doing this combo once in the spring and once in the fall. Alas, there is more to the story if you want a full and vibrantly green lawn in the Central Oregon region. The first ingredient to the recipe for a…


Bee Update from Tumalo Bee Academy

by STEPHEN HARRIS, Tumalo Bee Academy Spring has sprung. April was a critical time for our bees. Last winter was cold and heavy with snow. Not so this year. Because of the warmer winter there were days our bees had opportunities to fly and do house cleaning. Unfortunately, there was nothing to bring home. Consequently, they used more of their stores then normal. By now, the colony should be building up a population of workers….


Harvest a Return on your Landscape Maintenance Investment

by ERIK HOTVEDT of LAWNS Landscape Maintenance You probably spend $100-$200 per month, or hours every weekend, on landscape maintenance. Have you considered ways that your landscape could return a dividend rather than being a drain on your pocketbook? Or make it worth the time that you are investing? The same practices for maintaining your landscape are currently the same necessities for most vegetables and herbs. Most of these plants have the same requirements as…


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…