Tuesday, May 22, 2018

Guest Essay: What Does Real Change in Our Food System Look Like?


Lyf Gildersleeve, owner of Flying Fish Company, a sustainable seafood retailer in Providore Fine Foods, is a second-generation fishmonger and a vocal advocate for national fisheries policy. This is a guest post he wrote for the Marine Fish Conservation Network, a coalition of fishermen, conservationists, scientists and citizens around a mission to conserve and revitalize wild ocean fisheries.

Obesity, chronic heart disease, depression, cancer, diabetes, and malnourishment are all components of our failing food system. Worldwide, we produce enough calories of food to feed the entire planet, but due to economic inequality and unequal distribution of power there are billions of people who are starving.

Here in the United States we have a different problem: the food we are eating could be killing us.

Comparison of wild Atlantic salmon (left) and farmed (right). Note misshapen jaws of the farmed fish.

In land-based agriculture we often overuse artificial chemical fertilizers, growth-enhancing hormones, and antibiotics. In most open ocean fish farming we use artificial color in the feed to make the fish look like wild salmon, we overstock the pens so disease is commonplace, and the finished product is less nutritious than its wild counterpart. Additionally, we abuse the use of preservatives in order to cater to our industrialized distribution of the food. These examples and many more show the alarming discrepancies between how our food used to be produced and how it is produced today.

The communities in which we live depend on the infrastructure of the old food systems. Rather than keeping jobs in the USA, however, corporations are shipping products overseas to be processed by cheaper labor. This doesn’t come without additional price tags, including child labor, green house gas emissions, inferior food safety standards, loss of domestic jobs, increased trade deficits, and lower food quality. We need to wake up and realize this isn’t okay; big changes need to happen.

So-called "free range" chickens in a factory farm.

There is a reason why large multi-national corporations don’t want consumers to see behind the doors of their production and processing facilities. The industrial food production system is structured to maximize output, minimize input, and maximize profit. What is missing is the humane, logical, reasonable conditions in which we would want animals to be raised, the commitment to using our natural resources sustainably, using minimal additives in order to provide our bodies with maximum nutrition and healthy antioxidants to fight off illnesses.

Now how do we change that?

The answer is: one bite at a time. In the famous writing of the Tao Te Ching, Laozi stated, “The journey of 1000 miles starts with a single step.” This saying teaches that even the longest and most difficult ventures have a starting point; something which only begins with taking the first step. The same goes for the food system. We have to learn to be conscious consumers, choosing to support local fishermen and community supported fisheries like Tre-Fin Foods from Ilwaco, Washington, which catch, process and distribute their own albacore tuna directly to consumers and restaurants. This is how we become active citizens who stand up against our current unsustainable food system.

Money spent at farmers' markets goes directly to farmers, ranchers and fishermen.

Portland, Oregon, and the surrounding area is an amazing mecca of food culture, world-renowned chefs and restaurants, biodynamic farms, non-profit organizations fighting the good fight, and a consumer base that genuinely wants to do good for the environment and for their bodies. Portland has a burning desire to learn, grow, and do things differently than the status quo. We are hungry to learn and change; we just need the information. It’s in communities like this that real change happens. We have the opportunity to be leaders in our nation by leading by example.

Changing a massive food system takes a whole gamut of folks. It’s people like Jeremy Coon, who is investing in infrastructure in the fishing port of Garibaldi, Oregon, to make it easier for fishermen to offload their catch and sell direct to small buyers, instead of being forced to sell to the massive seafood processing and distribution companies, which have been alleged to price-set and manipulate the market for their own financial gains.

It’s non-profit organizations like Ecotrust, which is investing millions of dollars in a food hub that provides a platform for local farms and fishermen to store and distribute their products in the Portland metropolitan marketplace. Finally, it’s the consumers who choose to shop at the small local artisan store or marketplace or, better yet, their local farmers' market, where they get to talk with the producers and put more money in local farmers, ranchers and fishermen's pockets by going outside the mainstream food system channels.

That’s how we change a food system, one step (and dollar) at a time.

Disclaimer: Providore Fine Foods is an advertiser on Good Stuff NW.

Friday, May 18, 2018

Touching Up My Roots: Spanish Rice


It was appropriate that when going through my recipe box the other day that I ran across my mom's recipe for Spanish rice. Appropriate because it's been almost exactly ten years since she passed away suddenly, ten years during which I think of her almost every day, sometimes fleetingly, sometimes with a pang when I run across a spectacular rose on my walk through the neighborhood and think, "Oh, she'd love the blush on this one!" (She had a particular thing for roses, which she grew in abundance at my parents' home in The Dalles.)

My mother (r), me as a teenager (l).

For me, food has always been a connection to her, though not in the way that most food writers speak about their Jewish or Greek or African American grandmothers passing on generations of food culture to their offspring. My mother was a practical cook who came of age in the post-World War II switch to convenience food, when if you had a family of five to feed you bought ground hamburger, cans of vegetables, boxes of cake mix and Bisquick. Not that she couldn't "put up" multitudes of jars of fruit with her dark blue graniteware canner or use two dinner knives to cut up butter and Crisco, producing what I still remember as pie crusts that any pastry chef would envy.

But her milieu was the middle American cooking of Betty Crocker and Ladies Home Journal, the advice of practical how-to guides of the time like Joy of Cooking. So we grew up on dinners like tuna casserole and Swiss steak, with the occasional exotic soupçon of tacos made with hamburger browned in packaged taco seasoning or a "goulash"—more hamburger spiced with chili powder and tossed with frozen corn and noodles.

My recipe box, broken lid and all.

I still have—and make—my mom's recipes for pineapple carrot cake and potato salad. Though I've switched to James Beard as inspiration for my macaroni and cheese, and I've updated her tuna casserole with Oregon albacore and chanterelles rather than Campbell's cream of mushroom soup. So when I found that recipe card for her Spanish rice, it begged for some zhuzhing, too. It occurred to me, when browning the hamburger and pondering the origin of the name, that it bears a certain distant, Americanized resemblance to paella. Adding a handful of chopped Spanish olives (we keep them around for martinis on Friday evenings), switching the green bell pepper for a poblano pepper and adding a good dose of smoked paprika made a passable, and quick, version I think she'd approve of.

Spanish Rice

2 Tbsp. olive oil
1 lb. hamburger
1 yellow onion, cut in 1/4" dice
1 poblano pepper, seeded and chopped in 1/4" dice
3 cloves garlic, minced
2 tsp. smoked paprika (Spanish pimenton)
1 c. rice
1/2 c. Spanish green olives, chopped (optional)
2 c. roasted tomatoes, puréed (or tomato sauce)
1 3/4 c. water
2 tsp. salt (or to taste)

Heat the oil in a deep skillet over medium-high heat. Brown the hamburger, breaking it up into a fine crumble as it browns. Add the onion and sauté until tender, then add the poblano pepper and garlic and sauté until tender. Add the paprika, rice and olives and stir to combine, then add the puréed tomatoes, water and salt. Bring to a simmer, reduce heat to low, cover tightly and cook until rice is done, 20 to 30 minutes.

Thursday, May 17, 2018

Travels with Chili: Lopez Island Idyll


For years I'd heard stories from friends who love Lopez Island—one of the San Juan Islands, a short hop on the ferry from Anacortes, Washington, north of Seattle—about its wild beauty and quiet spirit. I wasn't quite prepared to be swept away by the bucolic nature of the place, with its rolling fields and low profile perfect for biking and hiking.

By the time we departed after a long weekend, I was teary at having to leave—but I shouldn't skip ahead just yet.

Our cottage, number 4.

Our first sojourn on this smaller sister to its larger, more tourist-trafficked siblings was prompted by an invitation from Barbara Marrett of the San Juan Islands Visitors Bureau to attend an agricultural summit being held on Lopez. They offered to cover my attendance at the summit and one night's lodging, so I eagerly signed on and added two more nights at Lopez Farm Cottages, the better to do some exploring around the island.

Dave and I took the afternoon ferry from Anacortes after stopping for lunch in Seattle on what turned out to be a drop-dead-gorgeous, clear-blue-sky day. I find that whenever I set foot on a ferry, no matter how stressful the drive, I instinctively take a deep breath and feel myself relax into the rhythm of the thrumming engines and the movement of the big ferry as it glides across the water.

A "glampsite" at Lopez Farm Cottages.

Once the ferry docked, we drove down the ramp onto the island and found the farm a short drive away on one of the two-lane country roads that wind their way around the island. We parked in the large gravel lot next to a little wooden hut and found a note from owner Cathie Mehler welcoming us to the farm. With directions to our cottage in hand, we loaded up one of the wheeled carts with our luggage and walked the short path to a large meadow dotted with five cottages design by Cathie's husband, John Warsen.

John converted portions of the 30-acre historic farm property into simple lodging options including campsites and what he's dubbed "glampsites," as well as building the five cottages, but he and Cathie left much of the property undeveloped, including the meadow, woods near the road and a large pasture that he and Cathie rent out to a neighbor for her sheep. He said he designed the cottages in the same footprint as a typical hotel room, but arranged the homey space to contain a separate bedroom and bathroom, a sitting room and a small kitchenette with a sink, refrigerator and microwave.

Barn Owl Bakery goods at Blossom Market.

The two glampsites are kitted out with a queen futon (Sheets! Pillows!) in a carpeted tent, and a coffeemaker, microwave and access to showers and bathrooms. The dozen-and-a-half campsites are well-spaced and private, though kids under 14 and pets aren't allowed, the better to have a "quiet, peaceful experience."

Most of the island is agricultural land, with only one small village, though it has two coffee shops, a bakery and two very good restaurants—we dined at both Haven and Ursa Minor—as well as the wonderful Blossom Grocery that carries local goods from area farms and the astonishing organic, wood oven-baked breads made by Barn Owl Bakery at Midnight's Farm (which has its own two-bedroom farmhouse to rent).

Flowers from Arbordoun Farm.

Speaking of area producers, on Saturdays from May through September you can find dozens of local farmers, crafters, artists, bakers and more at the Lopez Farmers Market in the Village. Many of the island's farms welcome visitors who call ahead, including:

  • Jones Family Farms: Nick and Sarah Jones run a shellfish farm at Barlow Bay plus raise pastured beef, lamb, goat, pork and poultry on their farm on the south end of the island.
  • Sunnyfield Farms: Andre and Elizabeth Entermann have a raw milk goat dairy and produce cheese, yogurt, milk and meat.
  • Midnight's Farm: David Bill and Faith Van De Putte raise pastured pigs and cows, and house Barn Owl Bakery, a yoga studio and have the first Dept. of Energy-certified compost facility in the county.
  • Lopez Island Vineyards: Brent Charnley and Maggie Nilan run the first organic vineyard and winery in the state.
  • Arbordoun Farm: Susan Bill grows flowers and produces all-natural skin care products.

An unusual feature of the agricultural scene on Lopez is the Ellis Ranch Conservation Easement, a 313-acre farm that Dr. Fred Ellis and his wife, Marilyn, placed in a conservation easement in 1985. Their aim was to protect the active, productive wetlands on the property and to ensure that its open fields remain undeveloped and available for agricultural purposes in perpetuity. Today there are three commercial family farmers stewarding the property:

  • Horse Drawn Farm: Kathryn Thomas and Ken Akopiantz grow fruits, vegetables and meat that are stocked in the farm's honor-system farm shed. Most of the work on the farm is done using horses.
  • Sweetgrass Farm: Scott Meyers and Brigit Waring raise 100% grassfed Wagyu beef and were featured in a New York Times article about a marketing startup called CrowdCow.
  • T & D Farms: Todd Goldsmith & Diane Dear raise chicken, goats, hay, fruits and vegetables.

A community-funded cookbook featuring profiles and recipes.

A beautiful new book called Bounty: Lopez Island Farmers, Food and Community profiles 28 of the island's farms along with recipes celebrating what they grow. The result of a three-year, community funded effort, with gorgeous photographs of the food, farms and land that makes this such a special place, can be ordered through the Lopez Bookshop.

Walking, hiking and biking options are too numerous to mention, but Cathie and John at Lopez Farm Cottages have a great list of excursions. You don't even have to schlep your bike to the island, since Village Cycles has bikes for rent at hourly, daily or weekly rates. And of course, being an island on a calm inland waterway, you can also rent a kayak or sign up for a tour at Lopez Island Sea Kayak. I can tell you from personal experience there's no better way to explore the less accessible nooks and crannies of these islands.

In case you can't tell from the verbiage above, I'm in love with this place and can't wait to get back. For us, since shopping and tourist-y activities aren't on our priority list—though it's perfectly simple to take a ferry for a day trip to Friday Harbor or one of the other islands—this quiet place is right up our alley for camping, cooking, reading, exploring and hanging out. If those sorts of activities are high on your list, I can guarantee you'll love Lopez Island, too.


Photo of "glampsite" by Bill Evans Photography. Photo of Arbordoun Farm from their website.

Saturday, May 12, 2018

Lost Valley Farm Owner Called "Drug-Addled" in Court Filing


In a court filing, Dutch agricultural lender Rabobank is seeking relief from a bankruptcy court in order to auction off the dairy herd at Boardman's Lost Valley Farm (LVF), owned by California businessman Greg te Velde, according to an article in the Capital Press.

In a previous court filing, Rabobank had claimed that te Velde was in default on more than $67 million dollars in loans from the bank on three dairies (two in California). The herd was to have been auctioned off at the end of April, but a last-minute bankruptcy filing by te Velde halted the auction. The bank is seeking to reinstate the auction order because te Velde claims he has "no cash on hand" and is asking the bank for another $4 million in advances to pay for "feed, water, and labor" at the facility.

Concerned that te Velde's lack of cash could have "potentially catastrophic consequences" to its collateral at Lost Valley Farm, Rabobank stated in the court filing that "te Velde’s 'erratic and unreliable' behavior is caused by 'habitual' use of methamphetamine." It goes on to state that "while Rabobank will act responsibly to protect the value of the LVF herd, Rabobank is not willing to finance the drug-addled fanciful dreams of this Debtor during a lengthy Chapter 11 case that involves about 24,000 cows, 28,000 other head of livestock, three dairies in two states and about $160 million in total debt."

Tillamook County Creamery Association, whose Columbia River Processing (CRP) plant in Boardman buys milk from Lost Valley, had threatened to pull out of the contract it has with the dairy. The bank said that "te Velde checked out of a drug rehab clinic in April to convince Columbia River Processing…to reinstate the milk-buying contract, but then returned to the facility." The article quotes  Patrick Criteser, CEO of the Tillamook creamery, who submitted a declaration supporting Rabobank's request, said that Tillamook "is buying milk from the dairy until Rabobank is able to conduct an auction but will stop after May 31."

* * *

Read the series of posts outlining the long history of problems at Lost Valley Farm since it opened just a year ago, including cows standing in manure from overflowing lagoons and a leak in a tank containing dead cows, as well as groundwater pollution, lawsuits from the state of Oregon and creditors, and te Velde's own arrest for soliciting a prostitute and possession of methamphetamine in Benton County, Washington.

My article Big Milk, Big Issues for Local Communities reports on the issues mega-dairies pose to Oregon's air, water, environment and communities. You can also find out Why I'm Quitting Tillamook Cheese and read other coverage about factory farms in Oregon.

Top photo from Google Maps.

Wednesday, May 09, 2018

Not Your Mother's Boiled Vegetables: Italian Bagna Cauda


I had my first taste of the classic Italian dipping sauce, bagna cauda, at Portland's late, legendary temple of Italian food, Genoa. At the time it was co-owned by chef Cathy Whims, before she opened her equally legendary Nostrana just a few blocks away. Contributor Jim Dixon of Real Good Food, like Whims, was inspired by Marcella Hazan, who introduced classic Italian food to American tables.

Boiling Vegetables

Many cooks think boiling vegetables is culinary heresy. If you've suffered through Brussels sprouts or cauliflower boiled to gray mush you'd probably agree. It's also true that some water soluble nutrients are lost when vegetables are boiled. But done right, boiling helps make vegetables delicious, and you can make up for any nutrient loss by simply eating more vegetables.

If you need more convincing, pick up Tamar Adler's excellent book, Everlasting Meal: Cooking with Economy and Grace. Its opening chapter, "How to Boil Water," will make you hungry.

But the basics are, well, basic: fill a pot with water (about 2/3 full; the vegetables need to fit, too), add salt (about one teaspoon per quart), boil, add vegetables. That last part is the key. Things with thick stalks, like broccoli, should be cut into pieces that let the thick part cook at the same rate as the tin parts. I cut cabbage into quarters with the core attached so the leaves stay together. Cauliflower goes into the pot whole, core down for two minutes, then flipped over for one more.

For most vegetables, three to five minutes seems like the sweet spot for getting them tender without overcooking. But stick the tip of a knife into the thick part; if it slides in easily, it's done. And I start timing when they go into the pot, not when it returns to a boil. Fish them out of the pot, let them drain a little, and they're ready. And use that water to cook more than one thing; cook another vegetable, make pasta in it, or save it for soup.

Bagna Cauda

Literally "hot bath," this classic sauce from northern Italy most often accompanies a plate of raw vegetables. But I was reading Brett Martin's 2018 best new restaurants article in GQ and a related piece about favorite meals of the chefs at the listed places, and the dish that jumped out was simple poached* vegetables with bagna cauda. So I made some.

Marcella Hazan's recipe is the definitive one, but if you can't find salt-packed anchovies, oil-packed work fine. Heat some extra virgin olive oil and butter (about 2/3 oil, 1/3 butter) until the butter foams, add some chopped garlic and and anchovies, cook for another minute, and serve warm with a little salt. Arrange some boiled vegetables on a plate and drizzle generously with the bagna cauda.

* Poaching is just like boiling but at a lower temperature; it does sound fancier, though.

Tuesday, May 01, 2018

10 Easy Ways to Eat Less Meat


Oregon's Lynne Curry wrote the book, quite literally, on cooking with grassfed beef. A new edition of Pure Beef was issued last year and has just been listed as one of Oregon's Top 10 Cookbooks by Travel Oregon. So when she offered to share her tips for eating less meat and using grassfed or pasture-raised instead of conventional—a strategy that's better for us, for the planet, and supports small farmily farmers—I jumped at the chance! (See the end of the post for a free guide to where to find pasture-raised meat in Oregon.)

My strategies show you how to eat less meat even when you are eating it. So, if you’re looking to slim down the portions of meat you eat without giving it up completely, I’ve got 10 ideas to guide you.

1. Skewer it. Grilled meat on a stick is a worldwide favorite, often in the form of a kebab or satay. Sliced into ribbons or cubed and marinated in anything from teriyaki to garlicky yogurt, a little bit of meat becomes a meal when served over a pile of noodles or rice with ample fresh vegetables. Freezing the meat for 20 minutes eases close cutting. Plan on one meat kebab and two to three sticks of satay per person.

2. Stretch it. Depression-era cooks knew how to make a pound of ground meat feed many. Make your mixture roughly three parts meat (ground beef, turkey, pork, lamb, veal or combination) to one part breadcrumbs, oatmeal, bulgur, rice, quinoa or any other cooked grains or even legumes. Add chopped onion, an egg for binding, seasonings and spice it up as you like for classic meatloaf, exotic meatballs, burgers or sliders that go far.

3. Wrap it. Tacos are the model, but you can fold minced, cooked meat up in crepes, roti, rice paper rolls, tender lettuce leaves and nori, to name a few. Or, make a meat filling to encase in a dough—from pastries and empanadas to samosas and egg rolls. One cup of finely chopped or shredded meat makes six to eight portions to accompany with salsa, chutney or ginger-soy dipping sauce.

4. Serve it on the bone. Eating meat on the bone satisfies a primal urge and gives the feeling of satiety with relatively small amounts of meat. Whether it’s pork ribs, chicken wings or flanken-style short ribs, this is a meal to pile on sides of coleslaw and baked beans, steamed rice and vegetables or mounds of mashed potatoes. Cut between the bones of back ribs, spare ribs or racks to make single-serving portions.

5. Mince it. Hand-chopped raw or leftover meat is the basis for some of the world’s classic dishes—think fried rice and corned beef hash. Combine meat with cooked grains to stuff and bake into eggplant, peppers, cabbage leaves or acorn squash. The token protein—be it bacon or roast beef—serves as a major flavor boost. Or, serve slivers of meat in tiny amounts to fashion bibimbap or a stir-fry.

6. Stew it. No amount of meat is too small—like a ham hock to season a pot of beans or a couple of chicken thighs simmered in coconut-milk—to make stew. In a pot chock full of seasonal vegetables or legumes, the cheapest, toughest cuts have a lot to offer (all the better if there’s bone). And the more ingredients you add, the less meat you need in a belly-filling meal. Shred the cooked meat to disperse it into the stew before serving.

7. Stuff it. There is no better side dish for roasted meats than stuffing. Rolling the stuffing inside any boneless meat cut not only fancies up the presentation but bulks up portion sizes considerably. Butterfly larger cuts, like pork loin and turkey breast, or pound flank steak and chicken breast to 1/4-inch thick with a meat mallet or heavy rolling pin. Season a bread or grain-based stuffing well before rolling it up and securing the roll with toothpicks for oven roasting or grilling. Serve in one-inch-thick slices with extra stuffing on the side and add a gravy, if you like.

8. Slice it thin. When holidays and other special occasions call for a large roast or thick steaks, you still don’t have to go big on the meat. With a sharp slicing knife, make 1/4-inch thick slices of ham, for example, and serve it with all the trimmings. Instead of serving a whole steak, plate slices with a generous salad; that single cut will serve three to four. Portion the leftovers in resealable bags for the freezer for a month’s worth of ready-made sandwich fillings. A sandwich may be the most familiar form for protein portion control—so long as you follow the meat-moderate panini approach and not the Carnegie Deli’s.

9. Flavor with it. A single slice of bacon or a ham hock can flavor an entire pot of soup or stew. Split pea soup and Southern-style collard greens are both great examples of how a little bit of meat goes a long way. Or even no meat and just the fat, as in a pot of clam chowder flavored with salt pork or chicken soup that starts with schmaltz. Rendered fat from bacon, chicken and beef is one of the tastiest cooking mediums around—and if it comes from pastured animals, it’s loaded with nutrients like omega-3s.

10. Bone broth it. You’ve heard of this trend by now, of course. A nourishing broth made from bones, it is a perfect example of whole animal eating and limiting food waste, too. You can request bones from your butcher or reserve bones in the freezer from T-bone steaks or a whole roast chicken to make your own bone broth. It’s also great that more companies are offering good-quality chicken and beef bone broths and making good use of all those bones.

Read the full post and get more of Lynne's handy tips, including recipes, for eating less (and better) meat that supports Oregon's small family farmers. Find a farmer near you with this handy Oregon Pasture Network Product Guide.

Photos by Lynne Curry.

Sunday, April 29, 2018

On-Farm Seed Production, Part Four: 'Peace, No War' Corn


When I would go to the farmers' market or the grocery store, I browsed the vegetables on offer to find the one that I deemed worthy to take home to my table. I never wondered how it got there—I assumed the farmer planted seeds from a previous crop (or a seed packet) and the vegetable would grow reliably as it had in previous seasons. It never occurred to me that what I was looking at was the result of deliberate choices on the part of the farmer (or seed breeder) over many years. The following is the final part of an article that contributor Anthony Boutard wrote for Acres USA magazine outlining that patient process. (Read the other posts in the series.)

We fielded many inquiries about blue corn so we decided to try it. Despite the expressed interest, it sold poorly. Blue cornmeal looks like concrete mix, which is off-putting to most people, ending our blue corn moment. Among the blue ears, however, we found a single purple ear. It intrigued us so we decided to plant some of its kernels. Fourteen years later, black flour corn is our art project that arose from that chance purple ear.

Package label designed and produced by Anthony Boutard.

The design brief materialized as we noticed the wide range of purples that resulted from the initial planting. Using millo corvo (crow millet), the black corn of northern Spain, as our inspiration, we decided to draw out ears with such intensely purple kernels that they appeared black. At its simplest, the purple coloration seen from the outside of the kernel results from a red pericarp and blue pigments in the aleurone layer of the endosperm. Ears with a combination of red and purple kernels were removed from the breeding population because the red kernels lacked the blue pigments.

In addition to red pigments, a wide range of purples will show up in the pericarp. These colors are regulated by a complex of genes that also lead to different pigments in the stalk, silk, cobs and leaves. These pigments are water soluble, staining the hands during harvest, and can be used as dyes. Many different shades appear and, in the extreme, some plants produce so much pigment that photosynthesis is severely reduced. The plants are beautiful, though stunted, and fail to produce any kernels.

Early ripening is an essential element of the brief. Flour type corn ripens later than the flints—some of the initial purple ears didn’t ripen until mid-November. Our goal was to have the ears ripen by early October.

Evaluating the ears.

The challenge with the flour corns is that the meal is not richly flavored compared to the flint and popcorn types, thus not great as polenta or grits. The high level of anthocyanins associated with the purple coloration also confers a slight bitterness to the meal. There is not much point in a beautiful cornmeal if it doesn’t sell. Fortunately, sweetened recipes bring out the best in the purple meal. Think of bittersweet chocolate. Cornmeal cookies and cornmeal poundcake are delicious and attractive on the plate. The water-soluble anthocyanins are also pH indicators. In Oaxaca, tamales made from purple corn are a traditional part of the “Day of the Dead” celebration, and in Ecuador the corn is used to prepare a drink for the same celebration.

As a flour corn, it is suitable for masa. However, the costs of growing flour corn in our climate, combined with hand harvesting, makes our pricing unattractive to local tortilla makers. This flour corn will remain a small fraction of our corn production and sales, which is fine. It pays for itself and is fun to grow.

When we started this project 12 years ago, the French descriptor pièce noir (black object) came to mind, but over time the homonym ‘Peace, No War’ took root. Why not have a punctuation mark in a variety name? Moreover, the initials are also those of the Pacific Northwest, the region where we farm.

Conclusion

We still use our old Citroën 2CV around the farm. The design brief developed in the 1930s remains useful. That said, we must carefully maintain it or it will fall apart. Crop varieties are no different. They are subject to genetic entropy, the inexorable natural process that moves a crop from a highly ordered state to a less ordered state unless energy is devoted to keeping the genetics well ordered. In the cases of melon and chicory varieties described in previous installments, we had to restore a variety that had started to fall apart, adding a few flourishes of our own. With the corn (above) and tomatoes, we continue to trick them out, adding pigment through selection and pushing them to go a bit faster.

The process of shepherding a variety tailored to your preferences, the region and ground where you grow, and your customers, is a satisfying creative effort. As the design brief develops and evolves, you gain an intimacy with the crop that can never be captured by simply reading a catalogue entry. That said, the gardener or farmer also gains a deeper respect and appreciation for the effort that goes into producing that good variety they purchase from the seed catalogue.

Note: Each crop has its own protocol for seed production and I have refrained from getting into the specifics. The following books are excellent references on seed production:

Ashworth, Susan. 2002. Seed to Seed: Seed saving and growing techniques for vegetable gardeners. Decorah, Iowa: Seed Savers Exchange

Deppe, Carol. 1993. Breed Your Own Vegetable Varieties: The Gardeners and Farmers Guide to Plant Breeding and Seed Saving. Boston: Little, Brown and Co.

Read the other posts in the series. All photos by Anthony Boutard.

Friday, April 27, 2018

Lost Valley Farm Declares Bankruptcy, Halting Sale


There's just no end to the drama at Lost Valley Farm in Boardman, Oregon's second-largest factory farm dairy.

Today the farm's cows—estimates range from just over 11,000 to as many as 19,000—were scheduled to be auctioned to pay off the $60 million in loans owner Greg te Velde owed to Rabobank, a Dutch agricultural lender. In mid-April a Morrow County judge issued a preliminary injunction preventing te Velde from interfering with the auction, according to an article by the Associated Press, though the injunction left open a loophole that could be used to forestall the liquidation of the herd.

Advertisement for auction.

So late Thursday night, just hours before Friday's auction was to begin, te Velde crawled though that loophole by filing for Chapter 11 bankruptcy protection, a move that stops all foreclosure actions by the farm's creditors. An article in the Capital Press reports that the filing also encompasses te Velde's California dairy operations, Pacific Rim Dairy in Corcoran and GJ te Velde Dairy in Tipton.

"Together, the dairies have more than 40,000 cattle that are listed as potential 'hazard property' that poses a safety threat or requires immediate attention" wrote Capital Press reporter Mateusz Perkowski. "Te Velde’s companies owe between $100 million and $500 million to [nearly] 1,000 creditors and have between $100 million and $500 million in assets, according to the bankruptcy petition."

Cow standing in manure from overflowing lagoon.

One of the creditors te Velde is leaving in the lurch is Morrow County, which county Deputy Assessor Patricia Hughes said is owed more than $360,000 in back taxes.

The Oregon Department of Agriculture (ODA), in a direct message on Twitter, said that it "will continue to monitor Lost Valley Farm weekly by conducting inspections of the facility. ODA will also continue to assess compliance of the stipulated judgement and all of the CAFO Permit conditions. "

I also reached out to Tillamook, which is a major purchaser of the milk produced by Lost Valley. It had not responded by the time of posting, so stay tuned for updates as more information comes in.

* * *

UPDATE: The Salem Statesman-Journal reports that Wym Mathews, in charge of compliance for factory farms at the ODA, told the paper that Lost Valley had been issued two notices of noncompliance for violations of the dairy’s wastewater permit, including manure spills, despite a stipulated agreement settling a lawsuit the state had brought against the dairy for previous violations.

"Te Velde’s Chapter 11 bankruptcy petition, filed April 26 in California, provides an automatic stay of time during which judgments, collection activities, foreclosures and repossessions are suspended and may not be pursued," the article states. "Oregon officials could not say whether it also prevents enforcement of the stipulated judgement. Under the judgment, Oregon has the right to revoke the dairy’s wastewater permit if te Velde does not comply with its terms."

In a subsequent interview, reported in the same article, Matthews appeared to change his story, saying only one notice had been issued, and that "there have been no other enforcement actions taken against the dairy since the settlement."

"'It was a big mistake to give this facility a permit, and ODA should have closed it down months ago after it became clear how badly it was being managed,'" said Ivan Maluski, policy director for Friends of Family Farmers, who was interviewed for the article.

 "'There were so many warning signs that ODA and other decision makers either overlooked or ignored,' Maluski said. 'Where is the accountability? What steps are being taken by ODA and the Governor to make sure this kind of thing won't happen again?'"

Read the series of posts outlining the long history of problems at Lost Valley since it opened just a year ago, including cows standing in manure from overflowing lagoons and a leak in a tank containing dead cows, as well as groundwater pollution, lawsuits from the state of Oregon and creditors, and te Velde's own arrest for soliciting a prostitute and possession of methamphetamine in Benton County, Washington.

My article Big Milk, Big Issues for Local Communities reports on the issues mega-dairies pose to Oregon's air, water, environment and communities. You can also find out Why I'm Quitting Tillamook Cheese and read other coverage about factory farms in Oregon.

Top photo from Google Maps. Photo of cows standing in manure obtained via a public records request by Friends of Family Farmers.

Thursday, April 26, 2018

Eats Shoots and Leaves


A panda walks into a bar. He orders a sandwich, eats it, then draws a gun and fires two shots in the air. "Why? Why are you behaving in this strange, un-panda-like fashion?" asks the confused waiter, as the panda walks towards the exit. The panda produces a badly punctuated wildlife manual and tosses it over his shoulder.

"I'm a panda," he says, at the door. "Look it up."

The waiter turns to the relevant entry and, sure enough, finds an explanation. "Panda. Large black-and-white bear-like mammal, native to China. Eats, shoots and leaves."

An old joke, but one that has relevance to this spring season, and not because we'll find pandas behaving badly. It's due to the plethora of spring shoots like raab and rapini, yes, but also other sweet tendrils like those of fava beans and peas.

Go to the farmers' market and just behind the explosions of fresh flower arrangements you'll often see a rickety old card table mounded with green bundles of bok choy, pea shoots and other lesser-known but delicious spring greens like culantro, sawtooth herb and unusual mint varieties. You'll also find that the prices are often less than at larger stands and the quality is always superb.

On my last trip to the market I brought back a huge bunch of pea shoots, with their fine, twisty tendrils and blossoms just beginning to color, so a spring pesto was called for. Plus there was enough left over to chop and sauté the remaining half bunch and toss it with some mushrooms and spectacular purple asparagus.

Pasta with Pea Shoot Pesto, Asparagus and Mushrooms

For the pesto:
1 lb. pasta (I like fettucine or linguine for this recipe)
1 large bunch pea shoots
Olive oil
1 large clove garlic, minced
2 Tbsp. pine nuts
1/4 c. parmesan, grated
Salt to taste

For the pasta:
3 anchovy filets (optional)
1/2 lb. asparagus spears, sliced in 1" lengths
1/4 lb. mushrooms
1/4 tsp. dried hot red peppers, like cayenne, seeded and ground

Put a large pot of water on to boil. While it heats, make the pesto.

Slice the bunch of pea shoots into 2” lengths, reserving a few tendrils for garnishing the final dish. Take the pieces from the bottom half (the thicker stems) and place them in a blender with the garlic and pine nuts. Drizzle in some olive oil, turn on the blender and continue drizzling just until it makes a smooth purée. Pour into small mixing bowl and stir in cheese and salt to taste.

When the water boils, add the pasta to the pot and cook till al dente. While the pasta cooks, heat 2 Tbsp. olive oil in a large skillet over medium heat. When it shimmers, add the anchovies, if using, and mash them with the back of a spoon until they dissolve (1 min. or so). Add the cayenne, mushrooms and asparagus and sauté until the vegetables are tender but still crunchy. Add the remaining chopped pea shoots and sauté till wilted.

Drain the pasta, add the pesto and toss until thoroughly combined. Top with pea shoot mixture and garnish with reserved tendrils. Additional grated parmesan can be served alongside.

Get the excellent and grammatically witty tome containing the panda joke, Eats Shoots & Leaves, The Zero Tolerance Approach to Punctuation by British writer Lynne Truss.

Saturday, April 21, 2018

Earth Day, 2018: Celebrate with the Bees!


What better way to celebrate Earth Day than with a tale of the simple joy brought to people by bees? The following essay  by Mace Vaughan, who co-directs the Xerces Society's Pollinator Conservation Program, was published here in 2015, and is just as relevant today as it was then.

In the summer of 2009, my family and I moved into a house across from the Sabin Elementary School in northeast Portland, Oregon. Our daughter started kindergarten at the school that fall. Sporadically, as other school parents learned of my work in pollinator conservation, they would ask me if I’d ever seen the “tickle bees.” I would respond with a polite “no,” unsure what they meant. Still, as the question continued to come up through the December holidays and into the late, wet winter, my curiosity grew. Everyone seemed to know about the tickle bees.

And then St. Patrick’s Day arrived. The sun shone and it was warm for a March afternoon. I sat in our dining room, working from home and enjoying the sounds of kids playing in the schoolyard across the street from our house. Every so often I would sneak a peek across the street to see if our daughter was running around, and that was when I spotted a boy, all alone, kneeling on the ground as he tried to catch something. He grabbed and lunged, attempting to seize it from the air. In that moment, it all came clear to me.

I waited until the kids had cleared out of the field, closed my computer, and walked across the street. And there, to my amazement, were the tickle bees of Sabin Elementary. Not tens, not hundreds, but thousands of gentle, ground-nesting bees were emerging all across the two-acre field. I was standing in a giant aggregation of mining bees, which turned out to be at least two species of the genus Andrena—christened the “tickle bees” by the students of Sabin.

For the next two months I watched as more and more bees emerged from the ground. Scattered across baseball diamonds, the bare dirt under park benches, and all across the soccer pitch were mounds of soil the bees had excavated from underground. They seemed to deepen their tunnels mostly at night; walking across the grounds in the morning you would see freshly dug dirt hiding the holes underneath. By the afternoon, the dirt was pushed aside as the females emerged to fly to the flowering maple trees, dandelions, and cherry and plum trees around the neighborhood. On an especially warm day, you couldn’t run across the field without bumping into these amazing insects.

As someone who has worked hard to convince people worldwide that insects are not a bunch of biting, stinging, crop-killing animals, but rather the drivers of healthy ecosystems, I was touched by the reception these bees received. For the two months the bees were active, parents and students regularly approached me with questions. I helped dozens of people discover what, for them, was a whole new world of ephemeral bees, with their golden stores of food and developing brood buried below soccer and kickball games.

Tickle bees are not unusual or uncommon. Every spring we receive calls at the office starting in early March from people wondering about the bees that are showing up in their lawns, whether they are safe, or just wanting to know what they are. Across the rest of the country, as spring comes on after this harsh winter, look for holes in the ground and bees flying. If you want to find your own tickle bees, go out on a warm spring day and watch sunny, south-facing slopes around your neighborhood. You might find your own aggregation of mining bees.

As for Sabin, five years later the tickle bees are going strong. As kids get older, they may lose interest. But each spring, a new group of kindergartners gets to meet the tickle bees and share something unique that their older classmates have cherished for years.

Watch an interview with Mace talking about the tickle bees of Sabin School.

Thursday, April 19, 2018

Farm Bulletin: Owlets Growing Up


An update on the great horned owl family at Ayers Creek Farm from contributor Anthony Boutard reveals the function of their striking facial disk in helping to locate prey.

Here are the young owls at day 73 minus (top photo; click for larger version). Notably, the adults are raising three young, so they are hunting over many long hours, leaving the young unguarded. You can see the difference in size reflecting the different ages of the birds.

They are developing their immature plumage, including that which defines their facial disk. The disk is important to the owls’ hearing, channelling and amplifying even the softest rustle made by their prey as it moves in the undergrowth and leaf litter. The ears are at the edge of the disk, in line with the eyes. Unlike the barn owl which mostly hunts on the wing over open ground, great horned owls employ a perch-and-pounce method. They will sit perfectly still on a branch, hunched over, “watching” the ground with their ears. The owl has the element of surprise as its prey can’t see the bird, and the soft plumage of the owl means it pounces without a sound.

Great horned owls are by nature nocturnal hunters, but when raising young they are hunting even when roosting during the day to avoid garnering the attention of crows and other noisy objectors to their presence. Late in the afternoon last week, [Carol's sister] Sylvia asked to see the young. I was a bit tired and grumpy, and opined sourly that she would see nothing so late in the day. As we looked at the snag trying to pick out the young, both adults returned to the redoubt with prey at the same time. So much for a promised dull moment.

Read the first owl post of 2018. Read more and see Anthony's fantastic photos from previous years.

Wednesday, April 18, 2018

Farm Life: Spring Tinged with Hope, Sadness


I don't know about you, but in spring my social media feeds are full of babies…tiny goats scampering after their mothers, calves with melting brown eyes, lambs a mere few minutes old wobbling to their feet. For farmers it means long nights with no sleep, searching in the dark for mothers that may have strayed to an isolated corner of a field to give birth and bottle-feeding any babies rejected by their mothers, at the same time as rejoicing at the new life they bring to the farm. The following is by Kate McLean of Longest Acres Farm in central Vermont, whose Instagram post (top photo) stopped me in my tracks with its heartbreaking clarity and simultaneous sense of anguish and hope. Farmers like this who care so deeply for their animals are why I love what I do.

I lost my favorite ewe Saturday morning. Just cold and dead with no hint of explanation. She left two little daughters; Fiona and Fanny. I wished I had known she would die that night.

I wished I had been able to thank her for her six years of service to the farm. For her eight lambs. But more, I’m grateful I didn’t find her dying. I know that’s spineless. But I hate finding dying animals. Then the farmer is always torn in calculation: What can I do? What could a vet do? What would a vet cost? How much is this animal worth in $? How much is this animal worth to my heart? Can the farm shoulder this expense? It’s an abjectly shitty calculation and I hate making it.

So I’m always grateful when the animal spares me the anguish (again, I know, spineless). I’m always grateful when an animal is allowed the dignity of a quiet death in the middle of the night without the indignation of my intrusion, of my calculations. We had a funeral pyre for her that afternoon (as there ain’t much burying in frozen April ground such as this). We will honor her memory by taking damn good care of the lambs she left us, who are now bleating for their next bottle, so I must be off.

Posted with permission from Longest Acres Farm.

Monday, April 16, 2018

Spring Lamb Means Get Out the Braising Pot!


We had a writer friend from San Francisco visiting for the weekend, and while we'd made plans to go out for dinner Saturday night—note of thanks to Nancy and Randy at Bar Avignon for a fabulous evening—his flight wasn't getting in until late Friday evening, so I volunteered (make that begged) to make dinner that night. Fortunately for us he's an ominivore, so my suggestion of braised lamb shanks was more than acceptable.

Jeff makes a new friend in Oregon.

The original version of this braised dish was created for a big ol' lamb shoulder by my friend Michel, but there was no reason it couldn't be adapted for lamb shanks, too. It's been known among our circle for being the lamb recipe that converts lamb-haters to lamb-lovers—you know who you are, so don't make me name names—and I've heard reliable reports that it's successfully converted others to the ranks of the lamb-loving, as well.

The lamb itself makes a difference, of course, the fresher and more local the better, and there are several farms in the area that raised sheep on pasture, which are your best bets for good meat of any kind. (See the Oregon Pasture Network Product Guide to find a farmer near you.) But it's my belief that the unusual combination of spices like cardamom and cumin and poblano and red peppers takes it to another level entirely. The lamb can definitely stand up to the strong flavors they impart, and the aroma while its cooking is intoxicating, whetting everyone's appetites in advance of the meal.

Fall-off-the-bone tender, I've served it with polenta made from the coarsely ground Amish Butter corn from Ayers Creek Farm, but this time I decided to try pairing it with the farm's parched green wheat (formerly known as frikeh) simmered until it was tender then sautéed with onions, garlic and carrots. Turned out to be a great idea, since the smoky flavor of the grain complemented the lamb and spices perfectly.

Leftovers are rare, but if that should occur I can highly recommend shredding any remaining meat, adding a cup or two of roasted tomatoes and serving over pasta as a lamb ragu. And a reminder: I always love to hear back from you if you make this dish, especially if you have tweaks to make it better, so please leave feedback in the comments below. Enjoy!

Braised Lamb Shanks with Cardamom and Peppers

This lamb recipe is terrific braised and served the same day, but for a real treat make it a day ahead and put it in the refrigerator overnight. Holding it for a day gives the flavors a chance to meld deliciously, and it's easy to remove the bones and solidified fat before reheating.

4-lbs. lamb shanks (or shoulder roast)
3 Tbsp. olive oil
2 c. chopped onion
1 red bell pepper, coarsely chopped
2 pasilla, ancho or poblano pepper, coarsely chopped
4 cloves garlic, crushed
2 tsp. cardamom pods, crushed, using only the small seeds inside
2 tsp. cumin seeds
1/4 c. dried currants, coarsely chopped
1 c. chicken stock
2 c. roasted tomatoes (approx. one 15-oz. can)
Zest of 1 lemon

Preheat oven to 325 degrees.

Salt and pepper shanks and set aside.

Heat oil in large braising pot or Dutch overn. Add garlic and onion and sauté until tender. Add peppers and sauté until softened. Add cumin and cardamom seeds to the vegetables and sauté briefly. Add canned tomatoes, stock and currants and stir to combine. Place the shanks in a single layer in the pot, if possible, so they are mostly covered. Cover braising pot and place in middle of preheated oven. Braise for at least 3 hours.

Remove lamb from pot and separate the meat from the bones (bones can be discarded or, preferably, composted). Cover and hold in deep, pre-warmed serving platter or bowl. Skim fat from liquid in pan and bring to boil to reduce slightly. Season to taste with additional salt, if needed, and pour over lamb. Sprinkle with lemon zest and serve.

Find more of Michel's outstanding recipes, including her crab cakes, cherry corn salsa and Napa cabbage slaw.

Tuesday, April 10, 2018

In Season: Tender Young Things


I noticed it a few weeks ago. Little yellow buds had appeard on the forsythia outside my kitchen window, one of the first signs that spring was, indeed, on its way. So I quickly made an appointment to sit down with veggie guy Josh Alsberg at Rubinette Produce to get the skinny on what farmers would be bringing in from their fields.

He led off with a recitation of a prodigious list of brassica inflorescences—sometimes labeled raab, rapini and rabe—that would be trooping through his doors and appearing on farmers' market tables around the area: kale, collard, chard, cabbage, bok choy, spigarello, turnip and brussels sprouts, among others. He noted that these tender green flowering shoots get their sweet flavor from the sugars that the plants pump out to ward off damage from frosty temperatures in early spring, protecting the seeds that will develop after the buds flower.

We agreed that the best way to prepare these shoots is to simply sauté them in olive oil and a showering of salt just before serving, though adding a couple of cloves of garlic or bacon wouldn't be a bad idea. But they're also appropriate when combined in stir fries, soups, stews, pastas, grains and beans.

"Spring bulby things" was the next category, which included spring radishes and early turnips like the Japanese Hakurei variety. He recommends consuming the radishes raw with unsalted butter, but both the radishes and turnips can be sautéed or roasted, as well. Alsberg didn't have to add an admonishment to use the greens from both, since I'm dedicated to sautéeing the tender greens from the turnips or making pesto from the tiny radish greens.

A pro tip if you're picking up radishes and turnips from a supermarket—which might be bringing them in from a faraway conventional farm—is to smell them first, he said. If they smell chemical-ly or off, "don't eat 'em," adding it's best to "follow your nose" when it comes to fresh vegetables.

Alsberg's also getting spring onions and garlic from local foraging companies, and emphasizes it's appropriate to use the whole plant after trimming off the roots, and that they're best added at the end of cooking to preserve their fresh, delicate taste. Washington asparagus is starting to appear, though you'll have to get to the farmers' market early (which counts me out) to get the small amounts coming in from Oregon growers. The season for Oregon asparagus won't really get going until later this month and into May.

Salad greens like arugula and watercress are beginning to flood in from the fields as the weather warms and should be around for the rest of the spring months. Alsberg encourages buying watercress in bunches rather than bags, since most of the bagged version are "upland cress," which is a different genus. Black Locust Farm in Boring, Oregon, part of the Headwaters Farm incubator project, is growing a Persian, or crinkled, variety that Alsberg is excited about.

Mustards, including mizuna, and mache are appearing, as is baby spinach. The babies will soon be followed by adult bunches in a matter of weeks, which you always want to buy from organic growers, since a recent report found "conventionally grown spinach has more pesticide residues by weight than all other produce tested."

Alsberg effuses over the "luxurious, beany flavor" of fava shoots (above, right), so you may have to fight him off at the farmers' market when he's there, as well as pea shoots, which he describes as the essence of spring with their "mellow, green, pea flavor." Look for lettuces to start coming in from local farms in late April and May.

And what about local strawberries, you might ask? They'll be dribbling in from hoop houses starting in mid-April, with the full-on flood starting around Mother's Day in mid-May.

As regards strawberry varieties, his advice on our precious Hood strawberries, known for their delicate and perishable natures, is to "take the whole pint and shove them in your face, stems and all."  Albions are wonderful for slicing into salads and fresh with desserts; Seascapes, not quite as sweet as Albions or Hoods but full-flavored and robust, are good for cooking; and Shuksan, which are touted as combining the best of Hoods and Seascapes, are excellent for both cooking and eating out of hand.

Pro tip: In his humble opinion, the best strawberries come from Deep Roots Farm between Corvallis and Albany. "Everybody should always be buying their berries from Deep Roots." So there you go. Happy spring!

Monday, April 09, 2018

On-Farm Seed Production, Part Three: 'Astiana' Sauce Tomato


When I would go to the farmers' market or the grocery store, I browsed the vegetables on offer to find the one that I deemed worthy to take home to my table. I never wondered how it got there—I assumed the farmer planted seeds from a previous crop (or a seed packet) and the vegetable would grow reliably as it had in previous seasons. It never occurred to me that what I was looking at was the result of deliberate choices on the part of the farmer (or seed breeder) over many years. The following is the third part of an article that contributor Anthony Boutard wrote for Acres USA magazine outlining that patient process. (Read previous posts here.)

We did not sell tomatoes for years, avoiding the frenzied and irrational hustle to produce the first tomatoes in the market. We shun hoop-house culture and we were happy to avoid all the precious heirloom hype. That said, we grew up on home-canned tomato sauce and missed growing a high-quality sauce tomato. The varieties sold as ‘San Marzano,’ ‘Roma’ and ‘Amish Paste’ are poorly adapted to our latitude and the cool nights that attend the maritime climate of the Pacific Northwest.

Ten years ago, we purchased a few tomatoes labeled as local in Asti, a town in the Italian Piedmont that is close to the latitude of our farm. It was mid-October and we saw similar tomatoes in gardens throughout the area. The tomatoes were large at the base and tapered to a narrow top. They were pleated and distinctly green-shouldered. The seed cavities, or locules, were dry and had very few seeds. The skin was thick and the flesh highly acidic. Raw, the tomato was flat and uninteresting. When cooked the flavor opened up and was so outstanding, we reserved the 15 seeds they yielded and brought them home with us. Over time, we adapted this representative of a northern sauce tomato landrace to our farm and customers.

The characteristics described above were all important to the quality of the tomato. The large fruit with its hollow cavities meant that it held the field heat accumulated during the day well into our cool nights, extending its ripening hours. The green shoulders are an ancestral trait associated with heightened flavor. The tomato’s lycopene and pectin are concentrated in the skin and the adjacent tissue adhering to it, thus the pleated skin increases the amount of flavorful skin relative to a smooth tomato of the same dimensions. Pectin provides “mouth feel” and softens the acids present in the fruit, but generally get short shrift when we discuss tomato quality. For a sauce tomato, ample acidity is important for flavor and canning.

Our selection protocol for the tomato is based on the cooked flavor. For a given vine, if the first one or two fruits fully meet our visual criteria, we harvest and cook them. If the cooked tomato meets our standards for flavor, the seeds are reserved.

We harvest and sell the tomatoes over a six-week period, starting around Labor Day. Consequently, we select for late fruiting plants, not just early ones. However, we are careful to use only the first ones that ripen on a given plant. Tomatoes are typically self-pollinating, but as the season progresses they will shift to outcrossing, perhaps due to the depletion of trace minerals within the root zone. From our observations, tomato fruits that display a sharp increase in seeds are likely outcrossing. The shift from self-pollination to cross-pollination in response to the depletion of copper and boron has been documented in wheat and barley. Even where the outcrossing occurs within the same variety, the genetic reshuffling will produce unpredictable offspring.

When growing both a crop for sale and producing seeds for self-pollinating crops, it is tempting to sell the best at market, and harvest seed later assuming that self-pollination is a fixed characteristic. My advice is, don’t. Select for seed first and harvest crops later. If you want to produce seed for snap beans, mark the seed plants and do not touch them until the seed is ripe. If seed production is a lower priority, don’t bother trying.

Ten years after purchasing those tomatoes in Asti, sauce tomatoes are another signature crop for our farm. We now sell them as ‘Astianas’, a nod to the market where we encountered them. We sell them in bulk lugs specifically for sauce. Because they ripen during the cool days as autumn hastens, people are more willing to spend the time in the kitchen.

Read the other posts in the series.

Top photo by Anthony Boutard.

Thursday, April 05, 2018

Lost Valley Defaults on Loans, Cows Will Be Sold


A recent report in the East Oregonian newspaper indicated that Rabobank, a Dutch agricultural lender, reported that Greg te Velde, owner of Lost Valley Farm, had defaulted on part of $60 million in loans for the Boardman dairy and two other dairies te Velde owns in California. "John Top, owner of Toppenish Livestock, said they will begin preparing next week for the auction, which is scheduled for April 27," the article stated. "However, according to a preliminary injunction filed in Morrow County, te Velde has not given the auctioneer permission to enter the dairy."

Today (Thursday, 4/5/17) I was able to reach Cody Buckendorf, Operations Manager at Toppenish Livestock, who said that that the auction company had been given access to the property and an on-site auction was going ahead on Friday, April 27th. He said that their first day on the property to process cows prior to auction was yesterday, (Wednesday, April 5), and that the bank was estimating there would be as many as 19,000 cows auctioned. When questioned about the conditions he observed at the dairy, he said that, contrary to the photos taken by the inspector that led to its shutdown (photo, above), "it was one of the cleanest dairies I've seen."

Reached by phone, Andrea Cantu-Schomus, Director of Communications for the Oregon Department of Agriculture (ODA), said that within days of te Velde agreeing to a stipulated judgement by Multnomah County Circuit Judge Stephen Bushong that the dairy limit wastewater production to 65,000 gallons a day and ensure its manure lagoons have enough capacity to handle water from storms, the problems documented by ODA inspectors "had been rectified."

She added that as long as Lost Valley is running a Confined Animal Feeding Operation (CAFO) under Oregon Administrative Rules, the ODA will be enforcing the CAFO permit and following the guidelines of the stipulated judgement, which includes weekly inspections by ODA inspectors.

Read my coverage of the problems at Lost Valley Farm that led to the auction. My article Big Milk, Big Issues for Local Communities reports on the issues mega-dairies pose to Oregon's air, water, environment and communities. You can also find out Why I'm Quitting Tillamook Cheese and read other coverage about factory farms in Oregon. Photo obtained via a public records request by Friends of Family Farmers.