We've been blowing through series television lately—rewatching the entire umpteen seasons of Deep Space Nine, being charmed by the more recent Ted Lasso and drawn in by the Canadian show Kim's Convenience—and, when we need a break, watching a documentary here and there. Recently we took in a biography of Diana Kennedy, the famed English-born authority on Mexican cooking, filmed in her home in the hills of the state of Michoacán and who, in her 96th year, is still as feisty and fiery as ever.

It was twenty years ago that our son took a three-week foreign studies tour to the town of Morelia in Michoacán, a city of almost a million not far from Ms. Kennedy's home. He and five of his fellow high school students from his Spanish class stayed with Mexican host families in the city, taking language classes and touring the area with their teacher.

The other students were mostly consumed with going to bars (though the official drinking age was 21), eschewing Mexican food in favor of hamburgers and pizza. Our son was more intrigued with exploring Mexican regional specialties like the varieties of moles—he still waxes poetic about one exceptionally bitter version—as well as a garlic bread soup called Sopa de Ajo and another, a puréed bean soup called Sopa Tarasca. (His teacher was quite impressed.)

After watching the documentary about Kennedy, I was browsing through my not-insubstantial collection of her cookbooks and came across a recipe for that very bean soup. I happened to have a quart of cooked borlotto beans from Ayers Creek Farm left over from a dinner earlier in the week, so it presented an opportunity I couldn't well refuse.

Sopa Tarasca is named after the Tarascan Indians of Michoacán—the popular, if somewhat derogatory, name for the indigenous Purépecha culture which continues to maintain a significant population of nearly 200,000 in the state. It is a deeply flavorful bowl of puréed beans, tomatoes and chiles topped with fried chiles, tortilla strips and other condiments.

The soup itself is a fairly simple affair and comes together quickly, and the idea of the fried chiles crumbled on top will come in handy in the future as a crunchy topping for salads, tacos, nachos, dips or other dishes needing a crispy, smoky saltiness. See what you think!

Sopa Tarasca (Tarascan Bean and Tomato Soup)

Slightly nodified from a recipe in The Cuisines of Mexico by Diana Kennedy

For the toppings:
Vegetable oil (canola or grapeseed)
3 dried chiles pasilla (dried ancho chiles work here, too), cut with scissors into small pieces
4 corn tortillas cut into strips
Queso fresco, crumbled
Sour cream

For the soup:
2 dried ancho chiles
2 medium tomatoes or 1 1/4 c. roasted tomatoes
3 cloves garlic
1/4 onion
3 Tbsp. lard or filtered bacon drippings
4 c. cooked pinto or borlotto beans with their liquid
2 1/2 c. pork or chicken stock
1 tsp. oregano (preferably Mexican oregano)
Salt to taste

For the condiments, place large frying pan over high heat and pour in 1/2" or so of vegetable oil. When a small piece of tortilla strip is dropped in and sizzles with lively bubbles, it's hot enough. Put half of the tortilla strips into the oil and brown slightly, remove them from the oil with a wire scoop (spider) onto paper towels. Salt as soon as they come out of the oil. Repeat with remaining half of tortilla strips. While tortilla strips cool, put the pasilla chile pieces into your wire scoop and submerge in hot oil for three seconds. Remove to paper towels and salt.

In a heat-proof bowl, tear the ancho chiles into pieces, removing the seeds and veins. Add one cup boiling water and soak for 20 to 30 minutes.

In a food processor, blend the tomatoes, garlic and onion into a smooth purée. Melt the fat in a large Dutch oven or soup pot over high heat. Pour in the tomato purée, being careful since it may splatter when the mixture hits the hot fat. Cook for 5 minutes, stirring to make sure it doesn't stick. While the tomato mixture cooks, purée the beans, bean liquid, softened ancho chiles and their liquid in the food processor. Turn down the heat under the tomato mixture to medium-low and stir in the the bean purée and oregano. Cook for another 8 minutes, stirring frequently to keep it from sticking.

Add stock and stir to combine. Add salt to taste. Simmer on very low heat, stirring frequently, until ready to serve. This is supposed to be a thick soup, and it will thicken as it simmers, but you can add more stock as needed to get it the consistency you prefer. Serve with crumbled cheese, sour cream, tortilla strips and fried chiles.

You can also make the soup ahead of time, then fry the tortillas and chiles while you reheat the soup.

Since I'm jonesing for some lively greens and saw kale starting to flower in my neighbor Bill's garden, I thought this post from market master Ginger Rapport of the Beaverton Farmers Market would be great to keep on hand for market shoppers who might be asking, "What are those bundles of greens and why are they all called something different?" 

Do you get confused when you hear the words “rabe,””raab,” “rapini” or “broccolini” used in recipes? Let us help you sort this out because you will find tons of these green vegetables in the market very soon.

First, a little taxonomy: Cruciferous vegetables are vegetables of the family Brassicacae, known as Brassicas or Crucifers. They include: cauliflower, broccoli, mustard greens, arugula, bok choy, kales and cabbages to name a few. Now, a little clarification:

• Broccolini is not baby broccoli. It is a cross between regular broccoli and Chinese broccoli with long stems, larger florets, and less leaves. It is less bitter than some of its relatives which is why it is often thought of as baby broccoli.
• Rapini and broccoli rabe are close cousins and are often used interchangeably. They are in the same subspecies as the turnip, hence they have the characteristically slightly bitter taste of this group. They do not form the large heads that we see in broccoli.
• The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from raps, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage.

While each of these are from a common family there are slight differences in taste between them. With each, you are meant to eat the stems, buds and leaves, making them very easy to prep for cooking. Don’t be alarmed if the buds have begun to show their yellow flowers. Some feel that the flowers are a sweeter version of the parent plant.

All of the aforementioned brassicas are excellent roasted, sautéed or lightly steamed. We don’t recommend boiling because it is easy to overcook the leaves in boiling water. The usual additions of garlic and a pinch of red pepper flakes makes for an easy and delicious preparation. Finish your dish with salt and pepper to taste and a squeeze of fresh lemon juice.

We also suggest that you try tossing your raabs with a balsamic vinegar reduction. The reduction’s sweet finish balances the bitter quality of the greens. We like to keep a balsamic reduction in the refrigerator to have on hand as needed. It is delicious drizzled on salads, fresh vegetables, fish and meats.

Basic Balsamic Vinegar Reduction

2 c. balsamic vinegar*

Boil in a small saucepan until reduced by half (one cup). You can continue to boil for a thicker glaze type consistency. You may add a clove of garlic, minced, or fresh herbs such as thyme. Be sure to strain those out before storing.

* Note: Bottles of balsamic vinegar on store shelves labeled "Balsamic Vinegar of Modena" are a commercial grade product made of wine vinegar with the addition of coloring, caramel and sometimes thickeners like guar gum or cornflour. Authentic balsamic vinegar, labeled "Aceto Balsamico Tradizionale di Modena," is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented in a slow aging process which concentrates the flavors.

It has the drama and intrigue of a Hollywood blockbuster—part western, part heist movie—centered on a middle-aged businessman up to his eyeballs in debt desperately trying to dig his way out scheming to rip off a giant national meat conglomerate, contracting to deliver thousands of cattle that only exist on paper.

Thing is? This is no movie, it's real.

Even weirder, it involves the catastrophic Boardman-area mega-dairy known as Lost Valley Farm—infamous for its drug-addled, prostitute-frequenting former owner, Greg te Velde, who racked up more than 200 violations of its operating permit in two years—and the scion of a multi-generational Northwest ranching family who swooped in and bought the failed dairy, proposing to infuse millions of dollars to bring it back to profitability.

The panicky businessman is Cody Easterday, president and CEO of Easterday Ranches, one of the largest agricultural operations in Washington State, who is also the main player in the Lost Valley Farm purchase. A tragic side note: His father, wealthy cattleman Gale Easterday, died in December when the car he was driving ran head-on into an 18-wheeler hauling Easterday potatoes.

Reporter Anna King of the NW News Network broke the story that Cody had lost more than $200 million in the commodities market and had concocted the  scheme in a bid to cover his losses. “As his commodities trading losses escalated, Mr. [Cody] Easterday explained that he began submitting fake feeding invoices as well as the fake cattle invoices,” Jason Wenglarski, vice president of internal governance for Tyson Foods, is quoted as saying.

The story describes Easterday's scheme to contract with Tyson "to buy fake young cattle, then charge Tyson for them. Then Easterday Ranches would fictitiously feed the cattle and bill Tyson for that feed. Next, the cattle operator would deliver some actual cattle—but not all—to Tyson when the on-paper cattle would be market ready."

Interestingly, Tyson didn't discover the discrepancy for several years, according to the Tri-City Herald, which said Easterday had previously worked with Tyson for many years when, in 2017, Easterday signed an agreement to buy young cattle and feed them until they were ready for market, submitting invoices and being reimbursed for his costs.

According to Tyson's lawsuit against Easterday, the scheme came to Tyson's attention in late November of 2020 when it discovered "errors" in its inventory records and met with Easterday. “Its investigation, including the admissions of Defendant’s President Cody Easterday, showed there were over 200,000 head of cattle that Defendant reported to be in inventory, but which did not exist.”

As for Easterday's pending permit application with the Oregon Department of Agriculture (ODA) to operate a 30,000-cow mega-dairy on the former site of Lost Valley Farm? At this point it's unaffected by the recent revelations.

According to ODA communications director Andrea Cantu-Schomus, "the State is continuing the process of reviewing the Easterday Farms Dairy LLC application and drafting a permit." She added that when the draft permit is ready, the ODA and Department of Environmental Quality will release it and any supporting materials to the public prior to holding public hearings. Based on that, the agencies "will review and make possible changes" before making a final decision on the permit.

Stand Up To Factory Farms, the coalition of community, farm, environmental and social justice organizations behind the mega-dairy moratorium before this year's legislature, issued a press release on the Easterday scandal, saying "these serious allegations underscore that Lost Valley Farm’s owner, Greg te Velde, is not the only 'bad actor' among mega-dairies, as the Oregon Department of Agriculture and the dairy lobby would have us believe. It is vital that the Oregon Department of Agriculture immediately deny the Easterday permit application for a new mega-dairy in Eastern Oregon."

Until then—or until the movie comes out—I'll keep you posted on developments and/or shenanigans.

Top photo: File photo of cattle feedlot.

The Oregon Legislature convened its 81st session on January 11 of this year. Due to the coronavirus pandemic, the session will be held remotely with public hearings in both chambers done over videoconference. Governor Brown and the leadership of the House and Senate are planning to focus on the state's response to the COVID pandemic, addressing the damage from the climate change-related wildfires last year and the danger they present in the future, as well as dealing with the usual budget issues.

With all that, there are still bills dealing with Oregon's food system that are on tap for consideration. Here's an abbreviated list of what's coming up:

A moratorium on permits for industrial mega-dairies (HB 2924, SB 583): Put forward by Rep. Rob Nosse (D-42) and Senator Michael Dembrow (D-23), these bills temporarily prohibit the state's Department of Environmental Quality (DEQ) and the Oregon Department of Agriculture (ODA) from issuing a permit to construct or operate any new industrial dairy, or to expand on an existing industrial dairy. "The moratorium would allow a pause in the permitting of new and expanding mega-dairies until meaningful protections can be enacted to protect Oregon’s air, water, climate, rural communities, small farmers and animal welfare," according to a statement from a coalition of community, farm, environmental and social justice organizations. One of those, Food and Water Watch, is encouraging citizens to sign a letter asking their legislators to co-sponsor the bills. For more information, watch a panel discussion on the topic.

Oregon Organic Action Plan (HB 2269, SB 404): Increases funding to the Oregon State University Extension Service for new positions related to organic production as well as funding for expanding the market for organic crops and products. 

Grant program to increase meat processing capacity (HB 2785): Establishes a grant program to fund upgrades to establishments under a program of state meat inspection. "So many of our [local] meat producers have been negatively impacted by Oregon’s lack of processing capacity," according to Amy Wong, Policy Director of Friends of Family Farmers. Oregon has lost several small processing facilities in the two years, crippling local farms and ranches who need to bring their animals to market. She said this program would build "infrastructure and hopefully technical assistance for bringing existing, and potentially new, processing facilities up to standards compliance." Read about the importance of access to local meat processing to Oregon growers.

Funding for Double Up Food Bucks program (HB 2292, SB 440, SB 555): Continuation of funding to assist recipients of supplemental nutrition assistance programs (SNAP), formerly known as food stamps, to purchase locally grown fruits and vegetables from farmers' markets, farm share sites and retail outlets that participate in program.

Renewal of the Bovine Tax Credit (HB 2451, SB 151): A bovine manure tax credit gives taxpayer money via tax credits to industrial facilities like feedlots and mega-dairies that have methane digesters for the production of biofuels. The problem is, as outlined in an issue brief from Food and Water Watch, "despite claims that digesters reduce greenhouse gas emissions, burning biogas actually releases carbon dioxide and other pollutants including smog-forming nitrogen oxides, ammonia and hydrogen sulfide, potentially offsetting other greenhouse gas reductions." Additionally, less than half of methane emissions from an industrial agricultural facility are actually captured by digesters. In addition, digesters, because they are heavily incentivized and subsidized, actually spur the expansion of these kinds of industrial facilities, according to Tarah Heinzen, an attorney for Food and Water Watch. She said they presents a false solution that doesn't address the underlying problem of methane emissions. Needless to say, consumer and watchdog organizations will be active in making sure this bill does not make it onto the floor for a vote.

Stay tuned for future installments in the 2021 Your Food, Your Legislature series as the legislative sausage gets made this session!

There's something about the color yellow tinged with a hint of orange that I find intoxicating. It's that golden-hour hue that comes just before sunset as the sun is sinking toward the horizon, slanting at just the right angle—some sources say between four and five degrees—to brush everything it touches with a yellow-orange glow. If you've seen the work of Van Gogh, you've certainly seen it. Or the movie Days of Heaven, shot by the legendary cinematographers Néstor Almendros and Haskell Wexler during the hours just after dawn and before sunset, suffusing the film with a dreamy, fairy tale-like atmosphere.

Meyer lemons, a hybrid of lemons and tangerines, are the fruit of the golden hour, carrying a warmer hue and a milder flavor than regular lemons. When they're in season—hint: now—I can't get enough of them. So as I've done in previous years, I decided to stretch out the pleasure of these golden jewels by preserving them in salt and lemon juice, perhaps one of the simplest methods ever devised and one that is virtually impossible to get wrong.

And the possibilities for using Meyer lemons, preserved or fresh, is endless. I've written about incorporating them into risotto, lemoncello, a crab risotto, pasta, a salad, even a cocktail…the list goes on and on. So run, don't walk, to your favorite produce department, get some of these gorgeous orbs and start squeezing them—need I say—now.

Preserved Meyer Lemons

12-14 Meyer lemons
Kosher salt
Wide-mouth quart jar with screw-on lid (either a metal ring and lid or a plastic lid)

Lightly rinse the lemons to remove any surface dust or dirt and dry them with a towel. Cover the bottom of the jar with a 1/8" layer of salt. Take six of the lemons and slice them vertically in quarters to within 1/2" of the base. Holding one upright in your palm over a small bowl, fill it with salt and place it in the jar. Do the same with the other five lemons and pack them tightly into the jar. Use more lemons if required to fill the jar within 3/4" of the top (you can slice the lemons into quarters to fit in the nooks and crannies). Pour the salt from the bowl into the jar. Squeeze the juice from the remaining lemons to fill the jar within 1/2" of the top (you can also use regular lemons if you need to). Screw on the lid and place in the refrigerator. Every day or so, shake the jar to distribute the salt and juice, and after three or four weeks you're good to go.

This recipe will work with regular lemons as well. You can also add herbs like bay leaves, peppercorns, cinnamon and cardamom.

I'm not normally a person who lives in the past, sifting through decisions or the lack thereof, weighed down with regrets (not that I don't have some, mind you). I tend to move forward instead, looking at tomorrow with anticipation of what it might bring. So it was with some trepidation that I decided to look at the major stories I posted in 2020, a year, as so many have already said, unlike any other in living memory.

First up, on January 13, was a big moment in the 14 years I've been writing Good Stuff NW, and that was a top-to-bottom redesign of this blog, originally begun as an exercise in a new marketing medium that turned into a whole new career as a journalist.

But now to the proudest moments of the last year:

Your Food, Your Legislature

I'm extremely proud of this annual series of reports that follows Oregon's yearly legislative sessions at the Capitol in Salem, focusing on the bills that affect our food system. They give a comprehensive look at legislative process, from the inception of bills, through the committee processes that can amend, kill or pass them on to be voted on in the House and Senate chambers. These reports give you the chance to express your opinions to legislators, which I sincerely hope you do. Look for the new series to start in January on the 2021 session.

Farm Bulletin

I have been publishing contributor Anthony Boutard's missives from Ayers Creek Farm since 2007, almost exactly a year after first starting this effort. Anthony and his wife, Carol, have been instrumental in teaching me what conscientious, thoughtful, respectful farming looks like, and what it means to steward a piece of ground. His always-stunning prose, as well as his and Carol's friendship, has shaped this blog in ways beyond counting, and I encourage you to read back through them both here on the new site and in the archive. You won't be sorry.

Farmers' Markets Take on the Pandemic

When COVID-19 hit in March, there was no guarantee that our up-to-that-time robust local food system would survive. With the governor instituting a lockdown that month and with a great deal of uncertainty about how the virus was spread or how long it would last, restaurants closed down and grocery stores were being inundated with shoppers "stocking up" (i.e. panic buying) dried beans, canned goods and paper products. The future of farmers' markets was uncertain, but working with state officials and pivoting on a dime as regulations changed, our open-air markets have thrived and provided a lifeline to our small farmers. I'm proud my series of reports on this topic has kept the community informed.

Local Food Gains Traction

I've been so amazed and inspired by our farmers and ranchers in this pandemic, and I've been taken aback by how fervently the community has embraced and supported them during this most difficult year. From figuring out home delivery to starting Community Supported Agriculture subscriptions to holding a virtual celebration of local vegetables, our food community has proved their ability to overcome obstacles even in a pandemic.

Pesticide Contaminates "Organic" Compost

This story originated when I was talking with my neighbor about her extensive vegetable garden. She mentioned that she'd just found out that the gorgeous organic compost she bought from a supposedly reputable local company was contaminated with pesticides. The Oregon Department of Agriculture (ODA) became involved, and a lawsuit seeking compensation is in process. It's a story you can be sure I'll be following as it develops.

COVID Outbreaks Threaten Essential Food Workers

Crowded conditions and lack of proper protective equipment have proved a deadly combination among essential workers at food processing plants like those owned by Tillamook Cheese as well as workers harvesting crops in the fields.

Wildfires

The intense wildfires that raged through Oregon this past summer and early fall had a devastating effect on our rural food system. Many of our farmers and ranchers lost homes, livestock and fields of crops ready for market, some barely making it out with their lives. Many had to move themselves and their animals multiple times to stay ahead of the unpredictable flames. This on top of a punishing pandemic that has no end in sight. Really, 2020?

Dungeness Crab: MIA

I love our local shellfish and the family-owned businesses that comprise the bulk of Oregon's coastal fishing industry. This story explains the too-opaque, behind-the-scenes machinations by powerful players stifling progress in the name of profit and hurting our food system. (Not to mention our holiday dinner plans.)

With price negotiations stalled and the entire West Coast fleet
essentially tied up at the dock,
it looks like holiday crab feeds are going to have to wait.

Every New Year's Eve for the last several years we've gathered with friends for a crab feed. While our get-together wasn't going to be possible in this year of COVID, we wanted to keep the tradition going by having our own crab feed here at home, maybe even ZOOM-ing with our friends for at least a toast, if not the whole feast.

But in calling around, there was almost no whole, fresh crab to be found. Odd, since the season for the 2020 commercial Dungeness season opened on December 16.

Is this yet another reason to curse 2020?

In doing a little digging, it turns out that the curses would be more appropriately flung at the large fish processors that dictate the price they're willing to pay crabbers for this quintessentially ephemeral delicacy. The 800-pound gorilla among these processors is Pacific Seafood with 3,000 employees and $1 billion in annual revenue. Next largest is Bornstein Seafoods with 170 employees and $40 million in annual revenue, followed by Hallmark Fisheries and Da Yang Seafood.

According to Tim Novotny of the Oregon Dungeness Crab Commission—an industry-funded agency that's part of the Oregon Department of Agriculture’s (ODA) Commodity Commission Program—each of the state's six major ports has a team of negotiators that, together, meet and propose the price crabbers believe their catch is worth each season. In 2020, the price they went to the processors with started at $3.30 per pound for live crab.

Hallmark and Bornstein countered with a price of $2.20 per pound, then Pacific Seafood came in with a proposal of $2.50 per pound, all roundly dismissed by fishers as barely enough to cover their costs, not to mention not worth risking their lives for in winter's cold, rough seas. Crabbers then came back with a price of $3.20 per pound, which was rejected by processors.

The pandemic is playing a part in negotiations as well, with crabbers saying if crews experience an outbreak it could shut down their season entirely. For their part, processors are nervous about the market for crab, with restaurants only open for takeout and not ordering in their usual volume, and with retail customers hesitant to venture out to stores to buy product.

Pacific Seafood—which Novotny described as "the straw that stirs the drink" because of its position as "the big dog" in the market—is irked that it's being blamed for ruining holiday celebrations. An article for KCBY in Coos Bay quotes Jon Steinman, vice president of processing at Pacific Seafood, as saying "the notion that Pacific Seafood is holding up the Dungeness season is absurd.

"'We are one of many other major buyers on the West Coast,' Steinman said in a statement. "We have to do the best we can for our customers, our fishermen, and our team members who are counting on us to run a good business and be here for this season and years to come.”

It is possible that the ODA could get involved in the negotiations if a request is made by both the crabbers and the processors.

"By law, Oregon allows [processors] and fisherman to convene supervised price negotiations with oversight from the ODA," said ODA's Andrea Cantu-Schomus in response to my e-mail. "A request for state-sponsored price negotiations was made to ODA, [but] ultimately there was not enough participation [from both sides] to hold negotiations."

The opaque nature of the negotiations is frustrating to Lyf Gildersleeve of Flying Fish, a sustainable seafood retailer in Portland, who would like to see a more transparent process rather than what he terms a "closed-door conversation" between the haggling parties. "Processors always lowball the price to make another fifty cents per pound," he said, noting that, for the most part, "people will pay whatever it takes" to have their holiday crab.

And as much as I'd like to make this about me, the delay in setting a price for this year's Dungeness catch isn't just inconveniencing my holiday plans, it's hurting the whole economy of the coast. From fishing families to retailers to the small coastal towns already hard-hit by the pandemic, it's compounding the devastation wrought by job losses and the lack of tourist dollars,.

So, with price negotiations stalled and the Oregon and California fleets* essentially tied up at the dock, it looks like our New Year's crab feed is just going to have to wait.

You can find tons of recipes in my Crustacean Celebration series.

* Washington's Dungeness season has been delayed until Jan. 1 due to elevated levels of domoic acid, a marine toxin.

UPDATE: After more than three weeks on strike, on Friday, January 8, commercial Dungeness crab fishermen accepted an offer of $2.75 per pound from Oregon processors, a significant reduction from the crabbers' previous proposal of $3.25 per pound.

Find tons of recipes in my Crustacean Celebration series.

There are very few gifts that thrill me more than one of those teeny little envelopes containing a gift card, especially if it's from one of our many local independent booksellers. I received one from my sister-in-law this Christmas—she knows me so well—and that same day I was on the computer ordering a book I've had my eye on for awhile.

Here are a few I'd like to recommend for you readers out there. First up, two new books from local authors.

Truffle in the Kitchen: A Cook's Guide, by Jack Czarnecki

If you want to know about the fungus among us, there is no better guide than mushroom guru Jack Czarnecki, founder with his wife Heidi of the famed Joel Palmer House. Housed in a historic Victorian home in Dayton, Oregon, and smack dab in the middle of Oregon's renowned wine country, it is now ably helmed by his son, chef Christopher Czarnecki. The restaurant is ground zero for lovers of local truffles and mushrooms and provided the laboratory where Jack honed his skills in the science, lore and use of these elusive fungi.

His latest effort is a cookbook, for sure, full of simple-to-prepare basics like truffle butter and oil, as well as what he terms "atmospheric infusions," along with recipes for main dishes and even desserts. But it also delves deeply into Czarnecki's background as a bacteriologist, discussing his theories on the complex relationship between our physiology and how it interacts with that of the truffle.

Truffle in the Kitchen is an ode to one of Oregon's most intoxicating native ingredients, and a compelling story of one man's decades-long fascination with its mysteries.

Read more about my mushroom and truffle adventures with this remarkable Oregonian.

Instant Pot Cheese, by Claudia Lucero

No one I know has worked harder to spread the gospel of cheese and how easy it is to make at home than local cheese maven Claudia Lucero. An evangelist for what she describes as "milk's leap toward immortality," she sees it as her mission to empower people with the knowledge of how to make their own food rather than relying on industrially processed products to feed themselves and their families.

The viral success of the Instant Pot cooker got Lucero to thinking about how this appliance might be used to make cheese. After all, it can be used to do just about anything: caramelize onions, boil eggs, steam rice, so it seemed sensible to her that the cooker's accurate and consistent temperatures should make it an ideal tool for cheesemaking.

Instant Pot Cheese presents cheesemaking basics, then covers classics such as paneer, ricotta, goat cheese and easy cottage cheese before introducing more sophisticated options like burrata and feta, and even dairy-free alternatives. For multicookers with a "Yogurt" function, there are recipes for cultured dairy products such as buttermilk, ghee, and sour cream, too.

The Shepherd's Life: Modern Dispatches from an Ancient Landscape, by James Rebanks

I first became acquainted with James Rebanks through, believe it or not, his Twitter feed, mostly on account of his enchanting photos of his beloved Herdwick sheep and the hills they roam in the ancient Cumbrian countryside of England. When I read he was not only a steward of his land and his sheep as well as a fine photographer, but also an author of several books, I needed to know more. 

Deeply rooted in the land Rebanks' family has farmed for generations, The Shepherd's Life describes how "his way of life is ordered by the seasons and the work they demand. It hasn't changed for hundreds of years: sending the sheep to the fells in the summer and making the hay; the autumn fairs where the flocks are replenished; the grueling toil of winter when the sheep must be kept alive, and the light-headedness that comes with spring, as the lambs are born and the sheep get ready to return to the hills and valleys," according to one review.

Since his new book, English Pastoral, isn't yet available in the U.S., I thought it would be prudent to read this and get to know him just a wee bit better.

Like stir fries or macaroni and cheese—see my previous post—soup is an ideal vehicle for making a simple, quick, warming winter dinner for a family out of what you have on hand, a skill that is increasingly necessary in a pandemic when dashing to the store for this or that isn't advisable.

Take a look around. Are there a bunch of odds and ends in your vegetable bin that are looking a little tired and wrinkly? Chop them up, grab a can of tomatoes and make a minestrone soup! How about those bits of leftover rotisserie chicken? Chop an onion and a carrot, pull out some stock and your soup pot, maybe add a potato or some dried pasta, and make chicken soup.

The other evening I had, as usual, no idea what to make for dinner but there was a smallish Sibley squash sitting on the counter that my neighbor Bill grew, so I roasted it and scooped out the flesh. Digging around in my pantry, I found a can of coconut milk, and I remembered seeing a baggie of curry leaves in the freezer that my friend Denise had shared with me.

With a quart of stock I'd made from the carcass of a roasted chicken earlier in the week and some zhooshing from my (admittedly) overflowing condiment shelf, the emerging Thai-inflected soup was well in hand.

I'd also run across a head of cauliflower in the fridge that was going brown in spots (easily remedied by simply scraping them off), so I threw it in the still-warm oven to get crispy and to provide some textural contrast to the creamy soup.

I'm hoping some of these skills will transfer to life after COVID when we won't have a second thought about making a trip to the store. (Promise me that time will come, though, won't you?)

Thai-ish Curried Coconut Squash Soup with Roasted Cauliflower

For the soup:
2 Tbsp. vegetable oil
1 onion, chopped in 1/2” dice
3 cloves garlic, roughly chopped
4 c. roasted squash*
1 qt. chicken or vegetable stock
1 15-oz. can coconut milk
1-2 Tbsp. Thai & True red curry paste or 2 Tbsp. curry powder plus 1/8 tsp. cayenne
1 Tbsp. fresh grated ginger
2 tsp. turmeric
1 Tbsp. fish sauce
6-8 curry leaves or 2 kaffir lime leaves or grated zest of 1 lime
Salt to taste

For the cauliflower:
1 head cauliflower, cut into small florets; chop any leaves into 1” pieces and stem into 1/2” dice
2 Tbsp. olive oil
1 tsp. salt

Preheat oven to 400°.

In a large soup pot or Dutch oven, heat oil over medium-high heat until it shimmers, then add onion and garlic and sauté until tender. Add curry paste (or curry powder and cayenne, if using) and turmeric and sauté until it bubbles. Add remaining ingredients and combine. Bring to a boil and reduce heat to simmer.

Place cauliflower florets, stem pieces and chopped leaves into a large mixing bowl. Drizzle with olive oil and sprinkle with salt. Stir to combine, then put on sheet pan. Place in oven and roast for 30-40 minutes until tender and well-browned. Remove from oven and set aside.

Take soup off heat and remove curry leaves (or kaffir lime leaves, if using). Using an immersion blender, purée the soup until smooth. (Pro tip from a chef friend: If using a blender to purée the soup, remove the pot from the heat and allow to cool slightly. Blend in smaller batches, making sure to place a cloth over the lid of the blender and holding it down with one hand.) Replace puréed soup in pot and adjust seasonings, adding more fish sauce or salt as needed. Return to heat and keep warm until ready to serve.

To serve: Ladle soup into shallow bowls and arrange curry florets and leaves along one edge. You can also sprinkle with roasted pumpkin seeds, drizzle a few drops of sriracha, add a grinding of fresh pepper or whatever appeals to you.

* Pretty much any "winter" squash will do, including acorn, butternut, Sibley, kabocha or the like. Simply halve, scoop out the seeds and bake cut side down in a 400° oven for 30-40 minutes until tender. Scoop out meat. Learn more about winter squash here.

Find a myriad of soup recipes for inspiration, and even more here!

As you browse the bulk goods section at the store, collecting nuts and seeds from the bins or even grabbing bags off the shelves, you would do well to think about the farmer who grew them. As contributor Anthony Boutard of Ayers Creek Farm outlines below, those products we so blithely consume by the handful didn't just come from a packet of seeds scattered on the soil—indeed, they may have taken years to get to the point where the farmer considers them a viable product.

A pumpkin fruit with hull-less seeds originated as a chance mutation in the Austrian state of Styria during the 1890s. The pumpkins were grown as an oilseed since the 1740s and a sharp-eyed Styrian farmer noticed one had very different seeds. Without a hull, it was much easier to mill and press for oil so the mutation gained acceptance.

Styrian pumpkin seed oil, kürbiskernöl, is a Protected Geographic Indication (DOC, AOC equivalent) reserved for oil pressed from seeds grown in Styria. There are especially adapted machines for harvesting the fruits and extracting their seeds. For extraction of the oil, the washed and dried seeds are milled, turned into a paste with addition of water and salt, roasted and then pressed for their oil. As with other finely-crafted foods, other places have scrambled to find ways to cut corners and manufacture something cheaper, lacking the spirit of the original.

The idea of growing the hull-less seed type pumpkins for their seed came to us ten years ago. We did not have any interest in producing oil, just the seeds. Commercial pumpkin seeds in the grocery store had failed to impress; the seeds were chipped and broken, often stale and you could see they were grown and harvested without thinking of them as a fine food. Just a bunch of widgets. We thought it would be wonderful to have some good quality pumpkin seeds in the pantry.

Those original purchased seeds were a messy lot as well, producing seeds with qualities that made them less than desirable for simply eating whole. More widget thinking. Most problematic were seeds that split or germinated in the fruit; some even had roots. These seeds contained the bitter compound cucurbitacin and spoiled one’s gustatory moment. These very bitter, toxic compounds are water-soluble, so they may not affect quality of the oil, but when chewing the seed their awfulness lingers. The seeds also varied in size and some retained a hard rim detracting from their pleasure for consumption as whole seeds. Undeterred, we decided to embark on improving the plant's genetics and our management of the fruits.

Fruits in the Cucumber family typically have three placentas forming six paired rows of seeds, easy to see in the lefthand fruit. (That fruit is not very interesting, aside from being a perfect fruit for setting aside as a seed source. For our purposes, an uninteresting pumpkin is the gold standard.) Each placental pair is usually pollinated by a cluster of pollen grains from a single plant. You see this by looking closely at the interesting fruit on the right. The seeds in the lower lefthand placental pair have not split, while the seeds of the other two pairs have opened up showing their white cotyledons. This shows that the splitting of the seeds in the fruit has a genetic component. The observation means we can reduce seed splitting by selecting against the trait.

If the seed splitting had been a cultural trait, rather than a genetic trait, we would have needed to analyze how we grow the plants and harvest the fruits. Before we settled on the genetic cause, staff argued that we were taking too long to harvest the seed and that led to split seeds. A few years ago, confident that we were on the right track, we increased our planting substantially. To save labor, in early September staff harvested the seeds in the field. We did not need to haul the fruits out of the field and dispose of the deseeded pumpkins, saving a lot of staff time.

Alas, as those seeds dried they smelled exactly like vomit, an awful odor that lingered even when they were dry. We ended up giving nearly 150 pounds of dried pumpkin seeds to our friend’s pigs. A very expensive loss for us. Just the harvest, extraction, cleaning and drying of a pound of seeds required a half hour of labor. That did not include the growing of the plants, an additional expense. The last two years entailed taking baby steps to figure out where we went wrong.

In 2018, we planted just a few pumpkin plants. In September, we piled the pumpkins next to the harvest shed while we finished other tasks. With their hard shells, they were fine through all sorts of weather. In November, we started opening the fruits and happily there was no problem with splitting and, most importantly, the seeds were delectable from the start. Our breeding efforts were again validated, and the more patient approach to harvesting was also rewarded. Last year, we followed the same protocol with good results again.

Emboldened, we decided to double the planting this year. One rainy day in mid-September something seemed odd; there was music coming from the barn. Staff had decided to start removing the seeds from the fruits. Obviously, we had not adequately communicated the reason we left the pumpkins piled up in front of the shed. We dried the seeds hoping they would be good, but we had 28 pounds of pig food. I filled a jar of those seeds along with one containing the remnant of last years seed, and gave both jars to staff. One sniff and they understood the problem, and why it is important to wait.

In the course of two months, between mid-September and mid-November, the seeds continue developing within the fruits. Bear in mind, the fruits started growing in mid-July; so by leaving the seeds in the fruit until November we are doubling the growing time for the seeds. The pumpkin fruit is a living remnant of the plant and those seeds are drawing nutrients from the pulp. During this idyll they assemble the oils critical for their flavor. By mid-November, the seeds are measurably denser than those extracted in September, and have a fine, nutty flavor. Most importantly, no more recoiling from the odor.

We will continue to refine the genetic and cultural dimensions of our pumpkin seed production. In the meantime, we are enjoying this year’s harvest. They are delicious raw, but we like to pop them in a hot, dry skillet. The heat toasts the lovely oil and offers a pleasant crunch. Children will enjoy seeing them pop in the pan. All the popped seeds need is a pinch of salt and, just maybe, a squeeze of lime as they cool. Additional oils, fats and spices cover up their fine flavor. If they had a dull flavor or smelled like, well, you know, then it would make sense to try and add a different flavor or fragrance, but our seeds are perfect as they are.