Garlic-scapes

Recipe! – Spring Garlic Scape Pesto

Scape Pesto from Teal Creek Farms

Instructions:
Puree scapes, lime juice, zest, and olive oil in a blender or food-processor.

After blending, the first four ingredients, the pesto can be used fresh or frozen for later.

Thaw if frozen, then blend in Parmesan cheese and let set for one hour in a bowl

 

Ingredients:

¼ pound scapes 1/2” removed from tips & chopped

2 ½ Tablespoons lime juice
1 teaspoon lime zest
½ cup olive oil
1 cup grated Parmesan cheese

To serve, thaw, blend in cheese and enjoy fond memories of spring during winter.

Garlic-scapes

LettuceStarts

Spring has Arrived -2015- Plant Starts are Here!

LettuceStarts

Plant starts are here!

We received a delivery of plant starts from Misty Mountain Farms, of Lyons, Oregon:
Lemon Balm
Catnip
Chervil
Chives
Cilantro
Corsican Mint
Mojito Mint
Greek Oregano
Curly and Italian Parsley
Brussels Sprouts
Green Cabbage
Cauliflower
Celery
Walla Walla Onions
Shelling Peas
Snap Peas
Snow Peas
Rocket Arugula
Collards
Endive
Black Kale
Sled Creek Kale Mix
Vates Kale
Winter Red Kale
Joi Choi Bok Choy
New Zealand Spinach
Bright Lights Swiss Chard
Lettuce Mixes
Ice Plants
Gem Marigolds
Nasturtiums
Pansy
Mixed Violas
Teal Creek, of Dallas, Oregon, delivered:
Arugula
French Terragon
Chamomile
English Thyme
Double Flower Fever Few
Hidcote Lavender
Artemisia Absinthium
Peppermint
Curry Plants
Rainbow Chard
Fennel
Look forward to more varieties available as the season progresses.

Eat Well, Be Happy!

LifeSource Natural Foods

sunchoke closeup

Sunchokes (Jerusalem Artichokes) Recipe

Roasted Sun chokes:

  • 2 lb  Sun chokes, chopped
  • 2 parsnips, chopped
  • 2 bell peppers, chopped
  • 4-6 cloves garlic, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1-2 Tbs. vegetable oil
  • Fresh parsley, chopped, for garnish
    1. Preheat oven to 425 degrees.
    2. On a large baking sheet, arrange the chokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil.
    3. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.

sunchoke closeup

Monterey Bay Aquarium Seafood Watch

Great news for sustainable seafood, MSC Certification for West coast Rockfish!

Monterey Bay Aquarium Seafood Watch Business E-Newsletter


Monterey Bay Aquarium Seafood Watch

Rockfish

Six west coast rockfish species added to Seafood Watch “Good Alternative” list

Consumers, chefs and suppliers now have additional sustainable seafood options to choose from on the west coast! The Marine Stewardship Council (MSC) announced its certification of 13 species caught by the west coast groundfish trawl fishery in the waters off of Washington, Oregon, and California. Since the MSC eco-certification label benchmarked as equivalent to at least a Seafood Watch “Good Alternative,” the 13 newly MSC-certified groundfish species caught in the west coast fishery now also carry our “Good Alternative” (yellow) rating.

This means that several species we previously listed as “Avoid” are now available to consumers as a sustainable option, including several species of rockfish: Chilipepper rockfish, longspine thornyhead, shortspine thornyhead, splitnose rockfish, widow rockfish and yellowtail rockfish.

We encourage everyone to buy rockfish species certified by the MSC or certain species caught with handlines in the Pacific, California, Oregon and Washington.

Previously, in alignment with our seafood sustainability guidelines, LifeSource was only able to offer Rockfish that complied with Seafood Watch’s “Good Alternative” recommendations. This narrowed our choices to hook and line Rockfish and restricted us to only certain species. The Monterrey Bay Aquarium now recognizes the Marine Stewardship Council sustainability certification as equivalent to their own “Good Alternative” categorization. Recently, the MSC evaluated the Washington, Oregon, and California fisheries for several species of Rockfish and found them meeting or exceeding MSC standards for sustainability. Because the industry has taken the steps to ensure sustainability, LifeSource can now offer these species for sale in our fresh fish department. The cooperation among fishing vessels,  government regulators, and the Marine Stewardship Council, indicates the growing interest among consumers,  fishing industry and retailers for a scientifically managed, sustainable supply of seafood for the future. It is clear that our choices as consumers significantly encourage sustainability in this industry.

Deck Family Farm

Meet Our Producers: Deck Family Farm

Deck Family FarmDeck Family Farm is located in Junction City, Oregon, nestled between three creeks, a mixed conifer forest, and spring wetlands. All of their products are certified organic and are free from hormones or antibiotics. Respect for their animals and land is first and foremost at the Deck Farm. They provide a pasture-based system that not only mimics the natural habitat of their wild ancestors but is also beneficial to the vitality of the land. In fact, the Deck family restored over 2 miles of creeks that were traditionally used to water cattle, improving the water quality and habitat for native animals.

There’s plenty to love about Deck Family Farm. They truly love their animals and it shows in their high quality products. We carry a variety of delicious products from Deck Family Farm. Look for their organic pasture eggs and soy-free eggs. The first thing you’ll notice when you open the carton is the variety of beautiful colors. Half the fun is picking which egg you want to eat! Then, when you crack it open, prepare to be surprised by the bright color of the yolk. A sure sign of freshness! We also carry boneless leg of lamb and lamb rib chops, lamb and pork sausages, pasture pork bacon, summer sausage, pepperoni, salami and sliced ham! Be sure to pick up their organic grass-fed beef patties for your next BBQ. They’re already formed and ready to throw on the grill.

Learn more about this wonderful local farm at the Deck Family Farm Webpage!

 

 

Egors Acres

Meet Our Producers: Egor’s Acres

Egors AcresEveryone, meet Dave. Dave runs Egor’s Acres in Scio! Dave Eskeldson retired after 25 years as a school teacher and started farming in 1991. Two years later he was certified organic. Dave strives to be a good steward of the land by reducing his needs for fertilizers. He rotates his sheep pasture with cropland and uses food scraps from Willamette University. Dave always seeks to make his farm a great place to work. His workers have a contract with PCUN (Pineros y Campesinos Unidos del Noroeste – Northwest Treeplanters and Farmworks United) It’s a win-win situation in his opinion. They provide him with high-quality labor and in exchange for a wage that is good for the employees and “good for communities too!”

Dave’s speciality is his sweet and crunchy corn. Around here though, his carrots are legendary. Sweet and crunchy, these little babies fly off the shelf when they’re here. We should be seeing Dave’s carrots soon! In the meantime, kale, pickling cucumbers, lettuce and chard should start arriving this month.

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Help! I’m Allergic to Spring!

Spring BudsIt’s Spring! Hooray!

Ah-ah-ahhhhchoooo! Oh yeah, it’s Spring alright! While each season has some common allergens to contend with, Spring takes it to a new level. Tree pollen, grass pollen and molds are all dancing happily through the air, just waiting for the opportunity to hitch a ride to their next encounter. Unfortunately, one of the places they end up is in our noses. But, there are ways to minimize prolonged exposure as well as build up your defenses before they get a foot hold.