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 . . .