Growing a garden, farmers markets, preserving seasonal food for later use. All these lead to a more sustainable, creative way of thinking about food. My husband, Master Photographer Eric Tworivers, is on a journey to help build a transition to local, fresh food.  https://www.facebook.com/E2RPhoto


Why did you become a Master Food Preserver?

I became a Master Food Preserver mostly to make sure that I could save our food in the safest way possible. My wife encouraged me to look into the Master Food Preserver Certification after I realized the fun I have preserving foods. She (Deanna, my wife), is a Certified Master Composter, and directed me to the right place to begin the process, in this case it is Washington State University Extension Services.

What was the process?

The process is really pretty simple; I contacted the Extension office and signed-up, my application was approved and I took a very intensive, hands-on course over two months and received my Certification.  http://clark.wsu.edu/

In exchange I give volunteer time during the growing season to others via the Extension Hotline and our own website.

How does this relate to your interest in farmers markets?

My interest in Farmer's Markets comes more from my early life, in that I loved going to 'Flea' markets and such, and when Farmer's Markets began to flourish I just kinda went right along with them. I grew to check-out any markets I could back in my younger days, when I was doing a lot of touring playing music.

Today, my interest in Farmer's Markets is driven very much by the concept of 'Farm to Table to Pantry' with our food. The food thats presented today in our stores is most often harvested WAY before it should be, to allow for travel of long distances, and many, many things are created and sold to us that are Genetically Modified, and that's NOT good news for anybody except the corporations controlling the bottom-line. As long as the stockholders make a profit, to hell with the people, seems to be the common thread.

Farmer's Markets fight this trend by bringing the LOCAL farmer's products to the LOCAL consumer, and in so doing the quality of the food is MUCH better, allergens are reduced (we are eating foods from our own area, not across the world, we are used to the local allergens), nutrients are higher in quantity and quality, and you can learn from the Farmer/Rancher EXACTLY what went in to creating the food you are about to enjoy.

What experience do you have, professionally, with farmers markets?

I have worked in booths at Farmer's Markets, selling on the Craft side (stained glass, many years ago), and on the Farmer's side, most recently I spent last summer working Farmer's Markets selling Organic Pork products and Organic Eggs.  http://sweet-briar-farms.com/

I also have many year's of experience performing music at Farmer's Markets, giving me yet another take on how they work.

Today, I am Market Manager of Battle Ground Village Outdoor Market in Battle Ground, Washington, and this Market (which has been largely a Craft Market),will transition to a Farmer's Market beginning this season (2014). http://www.bgvillage.com/#!outdoor_market/cjd6

 

Do you see farmers markets as part of a sustainable food movement?

ABSOLUTELY! As a matter of fact, now that you have me thinking about it, I see Farmer's Markets as one of the main tools we have to get people weaned away from the over-processed, GMO foods we are offered in the stores. Through the Markets we can not only bring fresh, healthy foods to the consumer, but we can also teach the consumer (remind them, really), what to do with the foods they have just gotten at the Markets. We (Markets) bring demonstrations, answers to questions, help in many ways, and it's ALL about creating and maintaining a healthy, sustainable food supply.

Tell us a little about the Food Ambassador program and how it relates to farmers markets.

The Food Ambassador Program (of which I am a Member), created by Chef Jamie Oliver, is primarily designed to help improve the quality of food served in our nation's schools. Within the framework of helping the schools, we refer to the Market's and the associated Farmers and Ranchers, to educate parents, students and school administration that LOCAL and HEALTHY are the best way to go when it comes to feeding our kids.  https://www.jamieoliver.com/us/foundation/jamies-food-revolution/news-content/the-food-revolution-community-ambassador

When we can succeed in getting fresh local foods into the schools, everyone benefits; the kids (eating better), the school (providing better nutrition), the community (local dollars spent seeding, growing, harvesting, distributing are all kept local), it becomes a win-win for all involved.

In search of the perfect loaf.

About eleven years ago I became aware that my mother was sensitive to products made with wheat flour. She had several symptoms including bruising and digestive difficulties. At that time I began making baked goods with locally grown Spelt flour. As long as we kept away from modern wheat things went well.

As time and my mother passed I began to learn about sourdough bread and began the adventure of Spelt sourdough baking. We had great results with cookies, pancakes, cake and crackers but bread remained...a problem. I churned out doorstop. Handsome weighty loaves that often became bread crumbs for meat loaf and meat balls. Useful but not what I was hoping for.

Last month I came across a wonderful recipe at http://gnowfglins.com/2014/01/14/not-so-dense-sourdough-bread/#comment-88085. This recipe became the jumping off place for our Spelt sourdough bread.

During the last baking session I was unexpectedly called away to work during the last rise. So popped the loaves in the refrigerator and hoped for the best. When I got home I set them on the counter. Three hours later they were ready for the oven and turned out very well.

Following the recipe reflecting the changes we have made. As husband is allergic to honey we went to sugar, olive oil instead of coconut and only Spelt flour. I have used the both the milk or water options and melted butter instead of or half and half with olive oil. All of which have worked.

Thank you Tracy Vierra and Wardee!

Photograph by Eric Donaldson Tworivers

Sourdough Bread, Vierra-Style

Sponge ingredients:

• 1 cup (active state and fed 2 to 3 times before use — this will lessen the sour taste)
• 1 cup milk or water
• 2-1/4 cups spelt

Soaked dough ingredients:

• 1-1/2 cups water or milk
• 1/4 cup olive oil or melted butter
• ½ cup sugar brown or white
• 5 1/2 cups spelt flour
  
  

Additional ingredients:

• 2 eggs
• 3-1/2 teaspoons sea salt
• butter or olive oil
  

Makes 2 loaves.

The night before, mix the sponge ingredients together in a bowl. Loosely cover with a cloth to sit overnight. In a separate bowl, mix the soaked dough ingredients together, and also loosely cover to sit overnight.

The next morning, add 2 eggs to the soaked dough mixture and incorporate well. Put both the soaked dough and sponge in a stand mixer of your choice (I use a Kitchen Aid) and mix for 2 to 3 minutes, until well incorporated. Let the dough sit in the mixer for around 30 minutes. Add the sea salt to the dough and mix for 3 to 4 minutes. Depending on the temperature, let dough rise for about an hour. Turn on mixer for 20 seconds. Let dough rise again for an hour, and then mix again for 20 seconds.

After dough has risen for the second time, remove from mixer, knead on a floured surface, and separate the dough into two separate halves. Knead each half just enough to remove excess air, and form each half into a loaf to fit your bread pan. With a knife, slash the loaves of bread with a few marks down the center. Brush each loaf with butter or coconut oil. Cover both of the loaves and let rise in a warm spot. In the winter in our kitchen, this last rise takes a couple of hours. It may be only an hour in the summertime.

I have found that if I put the loaves in the refrigerator over night the loaves continue to rise very slowly. Then I set them out and bring to room temperature (this takes a couple of hours) before baking. This creates a much better crumb.


Once the loaves have risen satisfactorily, preheat the oven to 350 degrees Fahrenheit. Bake loaves for 40 to 45 minutes until they sound hollow if you tap them. Remove bread from oven and cool out of pans. Do not slice the bread until it is cooled!!



2013 and Forward

2013 has been a year of "hurry up and wait" followed by whirl wind changes.

After four years in a rented duplex in the historic Hudson's Bay neighborhood of Vancouver USA we moved house and garden to a 10th acre in a quiet neighborhood a bit to the north. Less train, airport and freeway noise.

Thanksgiving day we awoke to raccoon damage to our roof. Our amazing friends were there in a flash to patch the hole. We are incredibly blessed to have wonderful, skilled and generous friends.

We survived the yearly "Winter Holiday Music Party" (recital) with 65 people in attendance. They ate all the Spelt Snicker Doodles and Pumpkin Oatmeal cookies, played and sang beautifully and had a good time. Now I have to plan for the spring 2014 event.

My husband, Eric Tworivers is working at the Oregon Soap Company. Eric is truly a renaissance man. Master photographer, professional multi instrumental musician, singer/songwriter, and master food preserver, now learning about and creating an array of wonderful, organic products. He really makes my heart sing and is my reason for waking up every morning.

We were bitten by someone in our lives who is less than truthful and does not have our best interests at heart but we are heading into the New Year with hope.

I welcome your thoughts and comments. Have a very Happy and Productive New Year!

Free at the time of posting

This kindle book is free at the time of posting. Be certain that you check the price before you click as it does change, sometimes without warning.

http://www.amazon.com/gp/product/B00DFPWIN4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DFPWIN4&linkCode=as2&tag=indocquent-20

Part of seasonal living is preserving the best of your harvest. This is a very handy book to help you get started.  Enjoy!!

Knitting today

What are you knitting today?
I'm working to complete Christmas projects and a couple of "just because" things like this adorable Torti Cat. Just right for little hands, the kittie can be made of scrap yarn from other projects. I found the pattern and complete instructions at http://www.naturalsuburbia.com/2012/06/cat-knitting-pattern-and-tutorial.html I just realized I still have to make their tails!

The Story of a Pumpkin

In September we bought this lovely TurksTurban Pumpkin at Bi-Zi Farms http://bizifarms.com outside Vancouver, WA. My husband, Master Food Preserver Eric Tworivers taught an "Intro To Food Preservation" class that morning and we had time to shop and enjoy the farm store afterwards.  

I had planned to roast it and save the seeds to plant next season but almost immediately we found that life had other plans for us.

Shortly after the purchase we received news that we would have to leave our home and garden of five years. Imagine our surprise to find ourselves in what is so close to our dream home less than 2 months later.  


The pumpkin survived the short journey and change of scene and now is back on schedule just before the November Thanksgiving holiday.


At 2 ½ pounds this is not a big pumpkin but I have read that smaller pumpkins are sweeter. It is destined to become a sweet, savory “Pumpkin Soup with Sage and Bacon” or Pumpkin pie.


 http://5thandstate.blogspot.ca/201/11/i-found-this-recipe-in-british-magazine.html 


What is it about pumpkins? They can take over our summer gardens with their verdant vines and symbolize the abundance of fall. Where do they come from? How many kinds are there? What are they all good for?


The origin of the pumpkin.

Pumpkins, from the genus Curcurbita are native to North America. The name, Pumpkin, is from the Greek “pepon” meaning large melon.

There are many kinds of Pumpkins some of which are:

Aladdin

American Tonda

Amish Pie

Baby Bear

Baby Boo

Baby Pam Sugar Pie

Big Rock

Big Max

Charisma

Cinderella

Cotton Candy

Cushaw Green

Cushaw Gold

Fairytale

Full Moon

Halloweeen in Paris

Hooligan

Howden

Howden Biggie

Iron Man

Jack-Be-Little

Jack-Be-Quick

Jarrahdale

Kakai

La Estrella

Lil' Pumpkemon

Long Island Cheese

Lumina

Mandy

Marina de Chioggia

Musque de Provence

Neon

New England Pie

Old Zebs

One Too Many

Orange Smoothie

Pic-A-Pie

Prizewinner

Queensland Blue

Red Warty Thing

Rock Star

Rouge Vif D'Etampes

Snack Jack

Turks Turban

Valenciano

Wee-Be-Little

Wolf

http://en.wikipedia.org/wiki/Pumpkin

http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/


The Turks Turban Pumpkin is thought to be one of the oldest pumpkin variety's available. It's light colored, orange flesh, is dense, slightly dry, with a mild, rich flavor that lends itself to many different uses. Ours became a rich, creamy custard pie. The main comment was “it really tastes like pumpkin” which I took to mean it was good. Our basic recipe:

Fresh Pumpkin Pie


1 medium pie pumpkin - 2 cups for pie, reserve the rest in the freezer
Pastry for single-crust pie
2 large eggs
¾ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons fresh, finely chopped ginger
1 tsp nutmeg
1 can sweetened, condensed milk  


 In large bowl mash pumpkin.  Add eggs, brown sugar, cinnamon, salt, ginger and nutmeg; beat until smooth. Gradually beat in milk. Pour into crust.


Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

How long will a pumpkin last?

Kept in a cool (55 degrees F), dry place and out of sunlight a pumpkin might last for 8 – 12 weeks

Save Your Seeds

If it was a good, flavourful pumpkin you might want to try growing them yourself. After careful cleaning, I laid the seeds to dry in hopes of more pumpkin goodness for next year. Putting them on waxed paper at first keeps them from sticking to things. Then I transferred them to paper towel and put to rest in our chilly garage for 30 days after which we will sort out any moldy bits and store the rest.

http://farmflavor.com/saving-seeds/

I must confess, I didn't toast any of the Turks Turban seeds because we saved them all for next year. Toasted Pumpkin seeds are a healthy, crunchy treat either plain, or sweet or savory.

http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/

Enjoy the diverse, tasty and healthy world of pumpkins in breads, puddings, cakes, soup and so much more.

What are your favorite ways to prepare pumpkin or winter squash?

Living in Season

Live each Season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.
~Henry David Thoreau (1817 - 1862)

48 degrees, wet and blustery. A typical late fall/early winter day where we live. I know many people long for year round summer but I have learned from experience (5 years in Hawaii) that I am happier living where there are distinct seasons. We live above the 45th parallel and our climate is quite mild but the change of seasons is clear.

Preparing for winter.

This winter we are in our own "new to us" home. A cement block house, built in the 50's on a 10th of an acre. A big change for us after many years of apartment living. The house is snug and much warmer than anticipated and we are enjoying the fireplace and the quiet neighborhood. After a week of sorting and putting away it is taking shape. Still don't know where some things are but it's getting closer.

Yesterday we began our 2014 garden. Re-purposed many of our moving boxes by spreading them on the backyard and covering with straw we found on craigslist. If the leaves ever fall off the trees we will rake them onto the pile and add a layer of goat or bunny manure. Soon the compost bins will be assembled in the same area. At some point a small group of chickens will be housed near by.

Husband is a WSU Master Food Preserver among other talents. The last of our big canning projects is waiting in the garage. A 40 lb. box of crisp, green Granny Smith Apples for pie filling.  The scent of cinnamon will fill the house.

As a child in the high desert of Oregon I dreaded the cold of winter and being trapped indoors by the weather. Now I look forward to long evenings knitting by the fire, playing music with our friends, sharing good food and conversation.

A simmering pot of soup will fill your home with warmth, while the herbs and spices tingle your senses. Spend a quiet evening with loved ones or gather your friends to share some seasonal delight.

Toscana Soup Recipe


Ingredients:
1 pound Italian sausage
1 medium onion, chopped
½ pound bacon, diced
2 ½ teaspoon garlic, minced
4 cups chicken broth
3 cups water
5 medium potatoes
4 cups fresh kale
1 cup heavy cream


Directions:


Brown and fully cook sausage; drain and set aside. Peel and dice potatoes; set aside in a bowl of cold water to prevent browning. Thinly slice fresh kale; set aside.


Cook diced bacon over medium heat in 8 quart saucepan until slightly crispy. Add chopped onion and sauté until translucent. Drain excess grease. Stir in garlic and cook one minute.


Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender. Stir in kale, cream and sausage. Cook for five more minutes. Serve warm. Freezes and reheats well. Serves 6-10, depending on how hungry they are and if you serve it alone or with other items like a salad.


If using a crock pot, wait to add the cream just before serving. If cream is on sale, buy the larger container and freeze it in ice cube trays. When frozen put into freezer bags and label with contents and date.

Here is a great cookbook for this time of year.

 http://www.amazon.com/30-Easy-Weeknight-Dinners-Collection-ebook/dp/B00AB9GQ5I/ref=sr_1_1?s=books&ie=UTF8&qid=1384276705&sr=1-1&keywords=winter+food