Sunday, September 27, 2009

October Food Group ~ 10/5/2009

Wholesome food + heartfelt discussion!

After a busy summer, we're looking forward to reconvening our Food Group meetings. Please come enjoy a relaxing evening with fellow foodies interested in feeding our families well, stewarding resources, swapping stories, and enjoying each other's company...

When: Monday, October 5th, 7pm-8:30pm
Where: Lisa's Home (email for the address)
Topics for discussion: sprouting grains, seasonal autumn recipes...and a review of our summertime stories!

Since this is our first chance to get together in a while, it would be fun to hear about some of your summertime experiences/food finds/reading materials. If inspiration strikes, please bring a book (or two? if you're so inclined...) that you've recently found enjoyable/informative. Or bring a little how-to demonstration (been making yogurt? trying a hand at baking bread? experimenting with recipes for preserving the garden's bounty?). Or share about a local farm(er's market) find...

As always, feel free to bring a friend, bring something to eat, bring a story about your food-life, or just bring yourself and enjoy the good company and good conversation...

~Bethany & Emily

Thursday, September 17, 2009

Grass Fed Beef for sale!!

Hi Everyone,

One of Paul's professors raises grass-fed beef as a hobby and is looking to sell some! Here is the email I recieved about his grass-fed beef:

"The beef is virtually organic (but not certified as such): it is all pasture and hay fed (year around), with some grain in the hardest winter months. There are no hormones or other sinister additives. I use no herbicides or artificial fertilizer on the pastures. The present beef (Hereford) available is half of a beef weighing 487 pounds (it was a big cow!) hanging weight. I’m selling at $2.45 per pound (which is about .14 below retail) and is the total cost per pound (I pay for wrapping). The meat will be custom cut in about 10-14 days, according to the customers’ orders. The half may be split in two; or someone could choose the front quarter and someone else the rear quarter. The other half is already sold. The end result of trimming off fat will bring down the total weight of meat taken home. I estimate the space needed will be a little less than 3 cu feet per quarter (or half of the half).
I’ll be slaughtering another beef in about 6-8 weeks; it will weigh about 600 pounds hanging wt., with a half being about 300 pounds. Let me know if there are any who are interested. I usually deliver to the customer; the cutting and wrapping is done at Shy Ann Meats in Oregon City."

If you are interested in purchasing a half or quarter of these cows please email me at First come first served, priority will be given to Food Group members! For those of you who don't know, hanging weight includes the fat and some bone, so the actual price per pound will average out higher than $2.45 per pound. Usually 75% of the hanging weight is the actual meat. This is a great price considering the butchering, cutting, and wrapping is included! If you have questions, I'd be happy to talk with you.


Sunday, September 13, 2009

Amish Rootbeer!

Paul and I are currently on the east coast visiting some family and we took a trip up to Amish country. We found a stand with an Amish family selling homemade root beer and it was delicious!

If you are interested in how to make homemade root beer check out this website!

Wednesday, September 9, 2009

Bread Co-op

I hadn't been baking bread for a couple months and found that it's been a harder routine to get into for my schedule. Bread-making is a rather easy process once you try it a few times, but I just wasn't making time for it each week, but it is so much more economical, enjoyable and nutritious to bake bread at home.

Since it's just Paul and I, it didn't make sense to make two loaves a week when we would only eat one before they got stale; so Paul came up with a brilliant idea- start a bread co-op with friends! We talked with our friends Luke and Allison and struck a deal: Each couple makes bread twice a month and shares their extra loaf during their baking week. This way we each get a fresh loaf each week but don't have to worry about baking every week.

We are two weeks into our Co-op and loving it. I enjoy having the accountability when it's our turn to bake bread. If you have a friend who lives nearby you should ask them to be in a bread co-op with you! You'll save time, you'll save money, you'll see your friends more :) and you will hopefully become an excellent bread baker.

Thanks to Luke and Allison for the delicious bread! (and thanks to Paul for baking the bread for us when my loaves turned out awful!)

Sunday, September 6, 2009


Paul and I recently made delicious burgers out of some of the ground beef from the 1/2 a cow we purchased early in the year. They were delicious! We garnished our burgers with tomatoes and lettuce from our CSA. Next I need to learn how to make homemade buns!


Related Posts Plugin for WordPress, Blogger...