Williams Locavore

NY times locavore story

2009-05-13T11:23:00.000-07:00

http://www.nytimes.com/2009/05/13/dining/13local.html?_r=1&th&emc=th

Locavore in the NY times

2009-03-23T16:50:00.000-07:00

Nutrient-dense Foods

2009-03-05T09:19:00.001-08:00

Hi Friends of Nutrient-dense Foods:

The next monthly meeting of the Weston A. Price Foundation will be held in Williams on Saturday, March 14, 2009 at 2:00 P.M.

Carl and Monna Norgauer will present tips on preparing home-made nutrient-dense foods. Some of the topics to be discussed are as follows:

bone broths for use in soups, casseroles, curries
sauerkraut
salad dressing
mayonnaise
kefir
roasts
oat-meal
crispy nuts

Monna will focus on saving money and time and still preparing delicious and nutritious meals.

Meeting address: 250 Sagamore Road

Williams, OR

Date: Saturday, March 14, 2009

Time: 2:00 – 4:00 P.M.

Phone 846-0571

Locavor movment SF gate

2008-12-26T12:51:00.000-08:00

http://www.sfgate.com/cgi-bin/article.cgi?file=/n/a/2008/12/26/lifestyle/l100640S85.DTL

oil substitute for baking

2008-12-20T22:56:00.000-08:00

Looks like people have used applesauce as a oil substitute in baking.

I wounder what could be grown here and pressed for oil on a small scale ?

But I'll bet someone is making butter out here.

Some ideas

2008-12-20T09:45:00.000-08:00

Here are a few ideas... these may need adjusting to fit the 100% came from the watershed rule.

Squirrel fishing
Common in the US, this is the sporting practice of attempting to lift squirrels into the air using a peanut tied to a piece of string or fishing line, and (optional) some kind of fishing pole.
Squirrels often grapple playfully with the nuts while the fisher closes in skilfully. Squirrels are jittery creatures, and a delicate approach is required. The expert squirrel fisher must maintain a balance between himself and the little varmint if he or she is to be rewarded with a supper of grey squirrel.
Dandelion Coffee
Gather the roots of a dandelion plant: about 25 small roots should be enough for one cup. Wash, pat dry and roast in the oven at 200C for about 20 minutes. They should turn into brown, dry sticks. Grind these in a blender or coffee grinder, and add one or two tablespoons to boiling water. Allow to steep for a few minutes, then drink. Dandelion coffee is caffeine-free and has a pleasing, vaguely chocolatey taste.
Nettle tea
You can use all parts of the plant for this, including the root. Add boiling water to a pot of leaves and infuse for ten minutes or, if you are using the body and roots of the plant, simmer these gently in a pan of boiling water for a few minutes.
Cider
First collect your apples - any variety will do, but the sweeter and riper the better. Then pulp them. To begin with, keep quantities small and use an electric kitchen juicer or blender. The more traditional method is to stand above a strong bucket half-full of apples and hit the fruit repeatedly with a heavy object. The apples then need to be pressed in a kitchen press. The resulting juice should be poured into a cleaned and sterilised wooden keg (from home brewery shops). Fill the keg to the top (a half-full keg is a surefire recipe for vinegar). There is no need to add yeast, as fermentation will take place naturally - just leave the bung loose on the keg to allow in some air. After a couple of days you will begin to see white froth bubbling up through the bung-hole. Wait for several weeks until fermentation has stopped, then replace the bung. It will take about eight months for your cider to be drinkable.
Mushrooms
There is nothing so delicious as a freshly picked mushroom fried in a little wild garlic and parsley. You can find some wild mushrooms at any time of year. The best, however, appear in autumn: penny buns, chanterelles, field mushrooms and dozens of other varieties.
Foraging is not straightforward: you must know your mushroom varieties, as many are poisonous and a few (often those easily mistaken for edible varieties) deadly. So be careful: go picking with an expert, or do your homework. The British Mycological Society and the Association of British Fungus Groups offer reliable guides.
Chanterelle (Cantharellus cibarius)
These grow particularly well in Scotland and in Scandinavia, where they are highly prized. The bright orange colour makes them easy to spot. Clean carefully with a soft brush and trim the bases. Sautée in butter with garlic and parsley and serve as a side dish, or add to omelettes or pasta dishes. Chanterelles don't dry well, so use them fresh.
Penny bun (Boletus edulis) and Bay boletes (Boletus badius)
Members of the boletus family can be recognised by the sponge-like underside of the cap and bulbous, fleshy base. Penny buns are highly prized, and both these and the bay boletes are delicious. Good young specimens can be served raw, with a drizzle of truffle oil.
Inspect older mushrooms carefully (they are prone to maggots); you may need to discard the stems. Once cleaned, they are delicious sautéed or used in pasta dishes, cooked with potatoes or in risottos. Keep dried ones on hand to make a vegetable stock.
Wild garlic
This plant (Allium ursinum) grows in woodland, in, near or among bluebells, and is identifiable by its green, garlic-like smell and long, lush leaves, similar in appearance to those of Lily of the Valley. It grows in late winter and throughout spring. Towards the end of the season it bursts into white flowers.
Foraging for wild garlic in woodland is fairly straightforward. You will find it in semi-shaded, moist conditions, and the smell is unmistakable.
Unlike domestic garlic, wild garlic is known for its leaves rather than its bulb. The bulbs, like the flowers, are edible but there are fewer of them. The taste is slightly milder than domestic garlic. The leaves are delicious raw or cooked, and work well in salads and soups (additional information on bbc.co.uk/food).

Snails with wild garlic
They are available year-round but best found in late October and November, when they start hibernating in nooks and crannies.
If you are collecting snails before their hibernation, store and starve them for a few weeks to clear out any unhealthy residues of poisonous plants. Then boil them alive before removing them from their shells, gutting and washing. To cook, fry them with butter and wild garlic.

Williams Locavore potluck series annoucment

2008-12-19T09:58:00.000-08:00

Announcing the Williams Watershed Locavore pot-luck series Challenge.
A locavore is someone who eats food grown or produced locally or within a certain area or watershed.The Williams Watershed Locavore Pot Luck Feast will be held 4 times in 2009 Spring, Summer, Winter, and Fall.
The Challenge: Bring a dish that is 100% created from things that lived in our Williams watershed. Bring a printed recipe of your dish for the"Williams Locavore Cook Book" Ribbons will be awarded for:Best Tasting all around, Best tasting Wild Crafted Meat, Best tasting Wild Crafted Vegetarian, more ideas anyone ?
The locavore movement encourages people to eat direct from local farmers, produce their own or forage for food. Local products are fresher, more nutritious and taste better. Locally grown food is an environmentally friendly means of obtaining food that consumes less energy for transportation.This will be a great way to learn what is locally available in Williams each season and how to prepare it. This will also be a good way to promote your Williams farm or ranch.
By sharing information like "burnt Colts Foot makes a salt substitute" We can all learn about and feast on the bounty of our local area. We are sponsoring the first one (renting the grange and bringing the ribbons) So... the first one is March 21 at the Williams Grange doors open At 5 P.M. eat at 6:00 P.M.
Our hope is to get the ball rolling, encourage others to brainstorm on this idea and spread the word. Now, Maya, Myray