Regarding local grains, I have been using Greenwillow Grains flours, milled in Brownsville, OR (near Corvallis) and it’s absolutely delicious. Now, that’s really local since they only mill grains grown in the northern/mid Willamette Valley. http://www.greenwillowgrains.com/id72.html and http://www.facebook.com/pages/Greenwillow-Grains/230504070320181 And Camas Country Mill out of Eugene is similar. http://camascountrymill.com/

I’m so glad so many of you are making and using this bouillon. In terms of how long you can store it, I always recommend freezing it since it remains scoopable when frozen (because of the salt content) so I don’t think there’s a need to keep it in the fridge. And I’m not sure how long it would last in the fridge. In the freezer, as another person noted, I think 6 months is fine. I always use mine up much more quickly but honestly with the salt, it’s frozen shelf-life is pretty long.

Oh I can’t wait to make this. Sounds just perfect. Thanks!

Lovely, totally lovely! thank you.

Yes, I agree that $5 is actually a lot per person. There are a million ways to cook well for much less than that per person. The $5 amount came from what I think a typical fast food meal is including a large soda of some kind. The idea of the campaign is less about being precise about the $5 and more about cooking and eating together on a budget and your cabbage and beef idea is the perfect example. And as to had-boiled eggs--we have them for dinner frequently, especially in the summer with some cooked green beans and potatoes and tomatoes in a sort of simplified Salade Nicoise. But I like eggs pretty much any way imaginable.

Beautiful Kelly! And true and so well written. Thank you.

Fabulous post! I’m trying to figure out how to make it down to Salem that day. . .

Just made these with a few changes: added some lemon zest and reduced the cinnamon just a bit, used whole wheat pastry flour (1 cup) and 1/2 cup barley flour (just for fun, inspired by Kim Boyce!), only had one cup of blueberries so added half a cup of raspberries. Used scant 1/2 cup sugar and added about 2 tablespoons honey to the melted butter. They turned out beautifully and plenty sweet for me. would use even less sweetener next time.

Oh my goodness that sounds fabulous!

She got it at Penzey’s at their new store in the Pearl. It’s pretty great!

my question too . . .

For my new favorite version of this I omit the chopped chocolate and add 2 teaspoons of instant espresso powder. fabulous!

Just pulled these out of the oven. Fabulous! Since it’s Valentines Day I substituted 1/2 cup of chopped bittersweet chocolate for the nuts. So good!

Here’s further information from Anthony Boutard that might answer your question:

Katherine,

Here is my quick answer. In every respect, this bill preserves the status quo or relaxes the regulations. Farmers will have much greater latitude in what they can sell directly to the public. More importantly, it makes it clear that a direct sale between a grower and customer is different than a retail transaction in a grocery store. Having these provisions clearly articulated in a statute is a major step forward for farmers.

The bill had it genesis in the winter of 2007 when some grocers complained about farmers’ markets selling food without a license. ODA initially floated the idea of requiring a license for farmers’ market. I object pointing out the fact that the markets do not handle or sell food. They are the landlords of the vendors. My underlying concern was that inspectors could threaten to pull the market license because of a single vender, affecting all of us. Wrapped up in the debate was the notion that open markets posed a greater health threat than a store. We debunked this as well.

By 2009, the market license idea was dropped but the ODA increased inspections of markets, and was proposing more licenses and inspections for individual vendors. Several legislators received complaints about the conduct of the agency, and Representative Brian Clem, chair of the House Committee on Agriculture and Natural Resources, put the subject on its agenda. A working group was convened and met through 2010. This bill is the result, and reflects in every provision a sensible solution.

Anyone who supports access to clean, local food can support this bill without reservation. As a farmer who has consistently operated within the grey area of regulation, producing food such as frikeh, hulless barleys and fresh shell beans, I will be relieved when I can do so with fear of being shut down.

Feel free to post this on the permaculture list.

Anthony

love this piece! thank you, thank you. Much better put than i could have mustered and so true for me as well.

I just made these with a few tweaks: used a scant half a cup of honey instead of both sugars. Grated apple and carrot (mostly on the finer side of a box grater), used yogurt and all whole wheat pastry flour. Completely and totally delicious! Thanks.

Thanks for posting this Kim. So important to be able to support this kind of on-farm processing on a small scale.

It really has changed the way I cook. I used it yesterday in a cooking class to make a quick black bean soup and it was great. It just adds a nice layer of complexity and punch to most things.

Late to this post. . . thanks so much Harriet! Just cook, cook, cook!

Very careful selection of the traits the breeder is after is my impression, though I am not an expert. And I don’t know how the tendency to cross-pollinate figures into this process but will find out.