Sorry for the last minute message, but I just found out that Ivy Manning will be at the OSU Bookstore on Saturday, signing copies of her new cookbook, The Farm to Table Cookbook: The Art of Eating Locally. Date: Saturday, May 3 Time: 11am to 2pm Place: OSU Bookstore, 2301 SW Jefferson in the Memorial Union building Full disclosure: It’s Mom’s weekend at OSU, so it’s going to be crowded and busy. But if you don’t mind that and would like to meet the author and purchase the book, here you go!
The prior post about backyard chickens has been one of the most popular posts here, so I thought I’d scratch up a few more links on the subject. (See what I did there? Scratch…?) How to Raise Chickens from Mother Earth News Henspa – “the ultimate backyard chicken coop” + links, information Raising Chickens on Wikibooks My Pet Chicken – coops, supplies, breed information American Poultry Association If you’re thinking about doing this, make sure you check your city’s ordinances about raising poultry. Have fun! Upcoming posts from the drafts folder: another book link, some resources from OSU, what a couple of our challenge participants found at the farmers’ market this weekend, and some reflection on the concept of “starting as you mean to go on”.
This Saturday, May 3rd, marks the first of this year’s Buy Local First Breakfasts in downtown Corvallis. The breakfasts are hosted by the Corvallis Independent Business Alliance (CIBA) and staffed entirely by volunteers from our local businesses. Head down and say hello! Saturdays: May 3, June 7 & July 5 Time: 7:30 AM to 9:30 AM Place: Odd Fellowship Hall, 223 SW 2nd Street Cost: $5 per adult, $3 per child 12 and under ($2 coupons available at participating merchants – look for the poster in merchant’s windows) (Event sponsored by CIBA, First Alternative Co-op, and the Corvallis Odd Fellows)
This Saturday, May 3rd, marks the first of this year’s Buy Local First Breakfasts in downtown Corvallis. The breakfasts are hosted by the Corvallis Independent Business Alliance (CIBA) and staffed entirely by volunteers from our local businesses. Head down and say hello! Saturdays: May 3, June 7 & July 5 Time: 7:30 AM to 9:30 AM Place: Odd Fellowship Hall, 223 SW 2nd Street Cost: $5 per adult, $3 per child 12 and under ($2 coupons available at participating merchants – look for the poster in merchant’s windows) (Event sponsored by CIBA, First Alternative Co-op, and the Corvallis Odd Fellows)
A gorgeous looking carrot cake recipe is now linked on the Recipe of the Week page!
We had a visit to the blog by Jim of Heavenly Harvest Farm. He commented on an earlier post about CSAs that Heavenly Harvest is still accepting CSA sign-ups. You can make your payment clear up until May 20th for the best price. Looks like they’ll accept payment after that, too, but it would be a little more. You can have a dozen eggs added to your box each week for just $66 for the entire season. That’s only $3 for a dozen large, free-range eggs from Turpen Farms in Corvallis each week. Good deal. Pick up options are as follows: Good Samaritan Hospital, Friday, 1pm to 4:30pm Heavenly Harvest Farm, Tuesday or Friday, 1pm to 7pm Corvallis Market, Wednesday, 8am to 1pm Beaverton Market, Wednesday, 3pm to 7pm Ecotrust Market, Thursday, 6pm to 8pm Eastbank Market, Thursday, 6pm to 8pm Corvallis Market, Saturday, 9am to 1pm Newport Market,...
Here’s a Portland blogger who has begun keeping bees. He built his own hives and everything! I am suitably impressed and looking forward to reading about his journey with his bees. And… hey… he has backyard chickens too. The backyard chicken post has been one of the most popular posts here so far, so I think we have some definite interest on that topic. Check it out!
Good news! I received confirmation that the Corvallis-Albany Farmers’ Markets will give us prizes to use in our challenge! So… Everyone who participates in the MWV Challenge from Memorial Day to Labor Day will be entered into a drawing to win one of two $15-value tokens to the Corvallis-Albany Farmers’ Markets. Since the markets run until November, you will have plenty of time after Labor Day to pick up some late summer or fall goodies! (I’m working on other prizes, folks, so if you aren’t near Corvallis or Albany, please stay tuned. I will try to have something for ya!) For those out near Brownsville, there is a market there that also opened on April 19th. The Brownsville Co-op Farmers’ Market runs Saturdays from 9AM to 1PM. The market is located in the vacant lot across the street from City Hall.
In addition to sending in a lovely asparagus recipe, posted below, The Corvallist also mentioned that Sweet Briar Farms has a stand at the Corvallis Farmer’s Market now, and has “the best linguisa (she’s) ever tasted”. The pork from Sweet Briar Farms has no added hormones and is antibiotic free. Added ‘em to the links & the resources.
This past Sunday, the NY Times Magazine had a Green Issue featuring “bold steps to make your carbon footprint smaller”. If you have the time, I urge you to check out the whole issue for some really interesting reading. One section I wanted to highlight, though, related to eating local and asked the question, “is eating local always better?” Well, from a carbon footprint standpoint, not always: It is the locavore’s dilemma that organic bananas delivered by a fuel-efficient boat may be responsible for less energy use than highly fertilized, nonorganic potatoes trucked from a hundred miles away. Even locally grown, organic greenhouse tomatoes can consume 20 percent more resources than a tomato from a far-off warm climate, because of all the energy needed to run the greenhouse. There are some steps we can take to reduce our impact, though — buy less packaging, and try to eat foods...
We have an extra recipe this week — more asparagus goodness! This one comes from our friend The Corvallist who adapted it from a Cooking Light recipe some time ago. I’ll post it here and also include it on the Recipe of the Week page. Garlicky Balsamic Asparagus 1 good-sized bunch of asparagus Equal parts balsamic vinegar and olive oil (1 tbsp each is a good place to start) As much minced garlic as you want (I use 1 tsp to 1/2 tbsp) Salt and pepper to taste. Preheat oven to 425°F. Break the woody ends off the asparagus. Mix all the ingredients and toss with the asparagus to coat all the pieces. Spread asparagus evenly on a cookie sheet and drizzle the sauce over the top. Cook for 10 minutes, preferrably turning once halfway through. The Corvallist, sadly, stopped blogging due to an extremely busy schedule — but...
The Recipe of the Week has been updated.
