8 to 16 cups fresh or frozen vegetable scraps (see Notes)
herbs and spices (optional, see Notes)
water
1/2 to 1 teaspoon salt
Directions
Wash hands with soap and water.
Put vegetable scraps and herbs and spices, if desired, in a large saucepan or cooking pot. Add enough water to cover them.
Heat pan on high until water boils, then cover pan and reduce heat. Simmer for at least 30 minutes or until all scraps are soft. Stir a few times and add more water, if needed, to keep scraps mostly covered.
Turn off heat. Scoop out as many scraps as you can with a spoon. If you want, press on scraps to remove more liquid. Throw away or compost them.
Fill a large container or clean sink with ice and some water to make an ice bath. Put pan into ice bath for about 15 minutes, stirring every few minutes to release heat. If you were unable to remove all scrap pieces, pour broth through a strainer into another large pot.
Stir in salt to dissolve. Use broth for soups or stews, or in place of water for cooking grains or beans.
If not using broth right away, store in refrigerator or freezer. To freeze, pour into recipe-sized freezer-safe containers and label with date.
Broth can be stored safely in the refrigerator for 3 to 4 days. For best quality, use frozen broth within 2 to 3 months.
Notes
Label a freezer container with “Broth Scraps” and the date. For the next several days or weeks, after preparing vegetables for any use, save scraps in the container until you have enough for making broth. Also wash and save any vegetables that have passed their peak freshness but are still safe to eat.
Vegetable scraps to save include ends, peels, stems, leaves and pieces of vegetables and herbs such as carrot, celery, garlic, leek, mushroom, onion, tomato, parsley and thyme.
Vegetable scraps to limit or avoid:
Asparagus, broccoli, Brussels sprouts, cabbage, cauliflower and leafy greens can add a bitter flavor if too many are used.
Beets will add a dark color and bitter flavor.
Potato, sweet potato and winter squash flesh can make the broth too thick.
Scraps that are moldy, slimy or otherwise unsafe to eat should never be used.
Optional herbs and spices:
1 or 2 bay leaves
1 or 2 teaspoons peppercorns or a dried chile
4 to 8 cloves unpeeled garlic
1 leek or unpeeled onion, cut in large pieces (if not included as scraps)
The calendar doesn’t say spring, but gardeners are ready to go. Turning vegetable seeds into plants helps satisfy the urge to put hands in the soil. And the seed catalogs are showing up in mailboxes.
It’s best to seed cool-season crops such as lettuce, cabbage, kale and broccoli in flats in late February to early March in western Oregon. Warm-season crops such as tomatoes, peppers and eggplant should be sown in late March to early April.
Back up your seed-starting date from the dates when you want to transplant, for most crops that would be just after the last frost date in your area. In Tillamook County that is generally Mother’s Day, but there are various “micro-climates” in the county. For example, closer to the beach there is less likely chance of frost after the end of April, but up the river valleys, there could be a hard frost in mid-May. Check with the OSU Extension Office in Tillamook for more information about seed starting.
Germination starts when the seed takes up water, a process called imbibition.
During this fragile time in the life of a plant, it’s critical that seeds receive appropriate amounts of water, oxygen and light. At this point, starting seeds becomes a balancing act.
Seeds need enough water for imbibition, but if they get too much it can suffocate the developing seed or lead to root rot. If the soil temperatures are too cool, the seed won’t germinate and cold soil temperatures could also lead to damping-off, a disease caused by soil fungi.
To successfully start seeds, first select and clean the right container, such as plastic flats or repurposed yogurt containers with adequate drainage. Sterilize the containers if they have been in contact with soil in a bleach solution of one part bleach to nine parts water. It is possible to grow seedlings in biodegradable pots fashioned out of newspaper or eggshell cartons, but the material takes a long time to break down in the soil after transplanting and the plant starts might not become well-established.
Next, find a seed starting mix at your local nursery or garden supply store. These mixes are not actually soil, but rather a sterile growing medium used to support growth, generally consisting of organic materials such as peat moss or coconut fiber and perlite. The seeding material will retain water for seed germination and seedling growth and also drain well. Place the flats on a seedling heat mat, which can be purchased at nurseries and garden supply stores. The mat will heat the seeding material to promote quick germination.
It’s important to have enough light. Use high-input grow lights or standard shop lights with fluorescent bulbs. Position the lights about 2 inches above the flat and move the shop lights up as the seedlings start to grow.
To tell if the seeds are getting enough water, the growing medium should always feel damp to the touch just under the surface. Using a spray bottle is the most efficient way to water.
As they get larger some plants like tomatoes and melons should be “stepped up” from flats into a 4-inch pot and then potentially into a gallon-size pot prior to transplanting.
Local garden coach, Master Gardener Karen Matthews, has been teaching seed-starting workshops at Alder Creek Farm for more than a decade. For a comprehensive video about her tried and true methods for seed starting, see the video below for tips and how-tos: https://youtu.be/kYB-ocGihBc
The OSU Extension guide also offers additional advice on starting seeds and a calendar of dates for planting various vegetables. Explore more resources from OSU Extension here.
Source: Kym Pokorny, OSU Communications
AUTHOR: Laura Swanson, Tillamook County Pioneer Editor
1 ½ cups corn (canned and drained, frozen, or fresh cooked)
1 can (15 ounces) red kidney beans, drained and rinsed
½ cup grated cheddar cheese
Directions
Wash hands with soap and water.
Cook ground beef, onion and green pepper in large skillet over medium heat (300 degrees F in an electric skillet) until hamburger is no longer pink. Drain excess fat from pan (see Notes).
Add water, rice, garlic powder, chili powder, salt, pepper, tomatoes with juice, corn and beans.
Cover the pan and cook for about 20 minutes or until rice is soft.
Remove from heat, sprinkle with grated cheese and serve hot.
Refrigerate leftovers within 2 hours.
Notes
Garnish this dish with a tablespoon of low-fat sour cream.
Flavor boosters: green chilis, jalepeños, more garlic, and other seasonings.
Make extra! Leftovers make a great filling for tacos, burritos, filling for stuffed bell peppers, or as a topping for baked potatoes.
Use whole grains! Use brown rice instead of white rice and increase cooking time to 45 minutes or until rice is cooked.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
Commonly made with a mouthwatering selection of cured meats, cheeses, olives, dried fruits, nuts and spreads of every kind, charcuterie boards are a very popular treat. But can they be “healthy?” Absolutely! Here is a step-by-step guide to crafting a holiday charcuterie board with a variety of nutrient-dense foods and a manageable amount of calories and salt. And it doesn’t have to break your wallet!
The Breakdown of a Board:
The Platter & Dishes
You can use anything from a cutting board to a baking sheet tray, the important part is how you are going to fill it. This is where all those old jars you’ve saved over the years really shine, pick a few smaller ones to display pickles, olives, or soft cheeses and jams for dipping. A matching set looks great, but the eclectic aesthetic of mismatched glassware can create a unique character.
The Cheese
Cheese is packed with protein, calcium, and vitamins A and B12. Choose cheeses that suit your price and taste. Cheeses with distinct flavors pair well with the other elements of the board. For example: sharp cheddar and fig jam. Pick firm cheese and soft cheeses for several texture options. Make sure each of the cheeses has its own personality such as a mild cheddar, a bold Manchego, a sweet brie, and tangy goat cheese. The Oregon Cheese Guild is a wonderful resource for locally produced options (https://oregoncheeseguild.org/).
Note:
Precut cheese if you’re about to serve your board and want to avoid having your guests handle the cheese.
Foods on your board should not be left sitting out for more than two hours to preserve quality and safety.
Store your leftover cheese in parchment paper in the fridge to maintain its flavor and prevent spoilage.
The Produce
Including fresh or frozen vegetables (thawed) and seasonal, canned and dried fruits boosts the “healthy” rating for your board by adding all the nutrition vegetables and fruit provide — antioxidants, vitamins and fiber — and not excess salt and calories. To really nail down the holiday theme, present seasonal items with bold colors and flavors like radishes and persimmons. If this season has your budget cut short, grocers of all sizes in the region encourage SNAP participants to shop with them. Food Roots is a great source of healthy and affordable options. They accept SNAP and run the Double Up Food Bucks program so you can buy local options at a two for one price (https://www.foodrootsnw.org/).
The Meats
Charcuterie, or cured meat, is traditionally the backbone of a board. Favorites include a savory salami to complement any cheddar, a peppered option for a taste adventure, and a soft and mild choice like prosciutto to pair with fruits and jams. Cured meats need a little caution, however, due to sodium and preservatives. Consider these flavors to be the support team for the other foods on your board rather than the stars of the show. Another healthy choice is local favorites like smoked salmon and canned tuna.
The Crackers
Look for strong crackers that can withstand spreading and stacking without crumbling in your guests’ hands as they build their bites. Keeping it simple and classic will help to highlight the flavors of the fruits and cheese. Consider whole grain options to boost fiber. Thinly sliced baguettes are a good choice for spreading soft cheeses and pairing with sliced fruit and meats.
The Dips
Dips are the glue that unite the elements. Hummus is a tasty protein choice and just a small spoon of mustard will brighten up any vegetable. Here’s a cranberry salsa recipe using fresh cranberries:
AUTHOR: Erin Washbon, OHSU Dietetic Intern
For more local health and wellness information, follow Tillamook County Wellness on Facebook, Instagram and Twitter.
‘Tis the season of garden bounties. From tangled plants with large ripe squash to towering tomato plants studded with fruit, this time of year always seems to produce more than one can keep up with. With a bit of time and some prep, you can preserve your summer’s bounty so that it lasts all year long without going to waste. Here are a few of our favorite ways to preserve the fruit of our labor for months on end:
Freeze!
Simple as that. Most produce from your garden can be prepped and kept in your freezer. Some fruits and veggies do best blanched prior to being frozen like peaches, rhubarb, or tomatoes. This helps maintain the flavor, color, and texture. Fruits like apples and pears do best sliced before being frozen, and berries, even cherries, do best stored in the freezer as whole.
Pickle
When you think of pickles, you often think of the green crunchy slices that top your burger or sandwich, but any fruit or vegetable can be pickled. Some tasty and unexpected pickled items include carrots, zucchini and even blueberries and peaches. If you’re in a rush, you can also quick pickle items with some vinegar and salt which lengthens their shelf just a tad.
Can
If you have the right equipment, canning is an excellent way to preserve the life of your summer crops. Our friends at the OSU Extension Services are hosting a Canning Pickles, Tomatoes and Salsa workshop on Thursday, August 26 and Saturday, August 28 for those looking for a lesson. The course costs $15. More details and the sign up can be found on their website here.
Freezer Jam
Freezer jam is the easier version of jam-making and doesn’t require sterilizing jars and equipment. Typically made with fruit, sugar, water, and pectin, freezer jam is quick and easy to make and yields delicious results that you can enjoy on toast or share with friends (it makes a great gift!).
Sauce It
You can make all sorts of delicious sauces that can be stored for long periods of time. A garden tomato sauce or marinara is delicious in the colder winter months and can be frozen, or if canned, stored in a cool dark place. Apple sauce is another great staple to have around for months and allows you to enjoy your fruit all year long.
In and around Tillamook County we have an abundance of small farms and producers offering everything from farm fresh eggs to artisan cheeses, preservatives, roasted coffee, and of course – fruits and vegetables. As farmers market season approaches, it’s easier than ever to support local farmers and makers while also buying fresh, sustainable food items grown right here in Tillamook County.
Tillamook County is home to four farmers markets spreading from Neskowin to Manzanita that are in operation from mid-May to October. That means that no matter where you live, there is a market near you offering a healthy alternative to shopping at the grocery store. At each of these markets you will find locally-grown produce and other food items that are fresher and often less expensive than what you can get in stores. And, many of the markets offer shopping incentives for SNAP customers, making it more affordable and convenient to buy high-quality food for their families.
In 2020, each of the farmers markets in the county had to overcome several hurdles due to the pandemic that included location changes, interruptions in services, and even limitations on vendors and the number of shoppers allowed. As the state begins to reopen, the markets are once again planning in-person events with more updates and changes for 2021.
Neskowin Farmers Market
The Neskowin Farmers Market underwent massive changes in 2020 that required them to move to Neskowin Valley School for the season, and limit their vendors to grocery items only. This year, they are moving again – this time to a more permanent location at the Proposals Art Center, located at the corner of HWY 101 and Summit Road across the highway from the Neskowin Beach Wayside. With this new location comes not only a stunning backdrop, but also private parking for market patrons and room to grow and expand.
The Neskowin Farmers Market opened May 22 and runs through October 2 – making it the longest season of all the Tillamook County farmers markets. You can find them every Saturday from 9 a.m. – 1 p.m. This year their vendor line up includes not only grocery items such as fresh fruits and vegetables, pastured meats, local cheeses, canned goods, and bakery items, but also fresh flowers and plants, wood-fire pizza, fiber arts, photography, jewelry and other arts and crafts. Live music will also be making a comeback.
Pacific City Farmers Market
The only Sunday Market in the county, the Pacific City Farmers Market opens June 13th and runs through Sept. 26th from 10 a.m. to 2 p.m. This quaint market is located in the parking lot of the Pacific City Library at 6000 Camp Street on the corner of Brooten Road. You’ll find fresh fruits and vegetables, honey, cheese, eggs, handcrafted soaps, jewelry, homemade pottery and delicious baked goods. If you prefer a more intimate shopping experience with less of a crowd then this is a perfect market to visit.
Tillamook Farmers Market
The Tillamook Farmers Market opens June 12th and operates every Saturday from 9 a.m. – 2 p.m. until Sept. 25th. The market is located on the corner of Laurel Avenue and Second Street; directly in front of the Tillamook County Courthouse.
This season you can expect to find live music, kids games, activities and more of the vibrant ambiance that you’ve come to expect, and which was sadly missing in 2020. You will also find a wide array of vendors selling everything from outdoor furniture, homemade rugs and pottery, honey, preservatives, farm-raised meat, cheeses, microgreens, fruits and vegetables, fresh-cut flowers, roasted coffee, nursery trees, and arts and crafts. Towards the end of the season, you can stock up on canned and frozen seafood from several local fishermen offered at discount prices when you buy in bulk.
The Tillamook Farmers Market accepts SNAP payments from customers with an EBT Card, and is enrolled in the Double Up Food Bucks Program (DUFB). That means SNAP customers who spend up to $10 at the Market can receive a $10 DUFB match for additional fruits and vegetables. Customers can only receive the match once per day, however the DUFB dollars can be spent at any market in the state that accepts them. Certain vendors can also accept Farm Direct Nutrition Program checks.
Manzanita Farmers Market
The Manzanita Farmers Market opens Friday, June 11th at 4 p.m at the Underhill Plaza in Manzanita (635 Manzanita Ave.). This is a brand new location for the Manzanita Farmers Market, which was forced to move in 2020 to the Rex Champ Ball Field due to COVID restrictions. They will be holding an in-person market this year, unlike the drive-through style they started the season with in 2020.
Their new location, which is on the corner of Manzanita Ave and Division Street, is slated to become the new Manzanita City Hall. At just about 1.5 acres, the new space is nearly three times the size of their previous location on S. 5th Street, which allows the market to host a full complement of vendors even under the strictest distancing regulations. So far they have about 45 vendors, making it the largest market in the county and also the only evening market.
With plenty of room to grow, the market now has the potential to accommodate up to 80 vendors at one time – once all COVID restrictions are lifted, of course.
The Manzanita Market also accepts SNAP and Double Up Food Bucks, and certain vendors can accept Farm Direct Nutrition Program checks as payment.
AUTHOR: Sayde Walker, Content Creation Specialist
For more local health and wellness information, follow Tillamook County Wellness on Facebook, Instagram and Twitter.
