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Local Food Guide and Community Cook Book SOUTHEAST OREGON AND SOUTHWEST IDAHOTRANSCRIPT
SOUTHEAST OREGON AND SOUTHWEST IDAHO
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YOUR GUIDE TO BUYING LOCAL, EATING FRESH AND COOKING HEALTHY.
Southeast OregonRegional Food Bank
A Program of Oregon Food Bank
1160 SW 4th StreetOntario, Oregon
541-889-5387
Introduction:The Food Bank Has Left the Warehouse or; Why a Local Food Guide?
By Peter Lawson, Branch Coordinator, Southeast Oregon Regional Food BankHere's a question. What do a local produce stand owner, a neighborhood grocer, a large scale onion packing oper-
ation, a meat processor, a small scale grower, the Chamber of Commerce, an econom-ic developer, the local school district, the community college, a state legislator, aMexican restaurant, the hospital, a pediatrician, the Cattleman’s Association, a com-munity garden, the district health office, an emergency food pantry, the Boys and GirlsClub, a farmers market, and the Southeast Oregon Regional Food Bank all have incommon? As it turns out, quite a bit. You see, knowingly or not, they're all part of ourlocal food system, and all of them play a role in the way we learn about, access, shareand support the food and other resources around us. It's interesting, though, that in aninformation age, many of us still tend to operate in a vacuum— unaware of theuntapped possibilities that are, in some cases, literally right next door. So, I know thequestions that many of you are probably asking: “Isn’t the food bank supposed to beabout meeting the direct and immediate needs of low income individuals and fami-lies? What has that work got to do with a local food guide?” And my personal favorite,
“Isn’t this really just about getting more donations?” When I started with Southeast Oregon Regional Food Bankour primary goal was (and still is) to distribute as much product as possible to emergency food programs meet-ing the real and immediate needs of struggling households. Over the years, however, we’ve expanded the scopenot just of whom, but of how we serve—noting that while thestory we tell is still about emergency food boxes, it is alsoabout the individuals, families, and children impacted by amyriad of different circumstances. With this work, we haveevolved beyond a primary focus of merely ending hunger intotaking on the additional work of addressing the “root causes,”as well as what constitutes a thriving local food system. Thisis what I mean when I say that the food bank has left the ware-house. At the core of our operation will always be bringingfood in and then getting it out to our partner agencies, but theother part of what we do is continuing to understand, improveand solidify our ties to the community. So, no, it's not about donations. It's about collaboration, education, andthe recognition that what ultimately benefits our producers, allied businesses, and community projects (foodrelated or not), benefits us. Thus was born the concept of a Local Food Guide—a publication with the goal ofencouraging connectivity, while both celebrating the resources that are already here and looking to what thefuture might hold.
LOCAL FOOD SYSTEM: a collaborative effort to buildmore locally based, self-reliantfood economies - one in whichsustainable food production,processing, distribution andconsumption is integrated toenhance the economic, envi-ronmental and social health ofa particular place.
Source: Feenstra, G. CreatingSpace for sustainable food system.
Contributors:Southeast Oregon Regional Food Bank
Argus ObserverBoys and Girls Club of Western Treasure Valley,
Art Program and Garden and Nutrition Education ProgramNicole Holten, Susan Barton
Special Thanks:Sharon Thornberry, Oregon Food Bank
DJ’s Family RestaurantNancy Gledhill, Oregon Rural Action
Malheur County OSU Extension Office
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“In the long view, no nation is healthier than itschildren, or more prosperous than its farmers.”
- Harry Truman
Table of ContentsIntroduction .............................................................................................................. 2Southeast Oregon and Southwest Idaho FarmListings ........................................................................................................................4Local Retail & Restaurants ....................................................................................12Crop Chart ..............................................................................................................15Farmers’ Markets ....................................................................................................16Community Gardens ..............................................................................................18Community Cook Book..........................................................................................19Other Resources......................................................................................................25
“Eating is an
agricultural act.”
- Wendell Berry
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Southeast Oregon and Southwest IdahoFarm and Farmstand Listing
Ours is a region built on an agricultural economy. Our farmers, produc-ers, and processors are the backbone of our rural communities. Weappreciate each of these organizations (large and small), families and theindividuals themselves for the work they do and for all that they contributeto our region. Each helps to build and strengthen our local food system.With this in mind, what follows is a sampling of some of the great localproducers and farmers that sell directly to consumers as well as restau-rants and retailers on a regular basis. We hope these listings will be a toolthat you can use this summer and throughout the year to know who'sgrowing what--and where to find them. Beyond that, we hope you'll bearwith us as we plan to update and expand our Local Food Guide annual-ly. It's almost inevitable that even with all the great folks involved in thiseffort, we're sure to have missed a few--so if we've inadvertently over-looked you this time around, we apologize and hope that you'll be sure tolet us know so we can get you on the listing for 2011!
Ashby Family Farms1649 Thunderegg Blvd., Nyssa541-372-3761www.ashbyfamilyfarms.com
Ashby Family Farms is a family owned and oper-ated farm nestled in the beautiful and ruggedSnake River Country of Nyssa, Oregon. Our mis-sion is to provide our community and family witha source of nutritious and fresh local producewhile maintaining a healthy sustainable way oflife.
We specialize in naturally grown flavorful vegeta-bles, fruit and berries, herbs, cut flowers withspecial attention to sunflower, and early springand winter harvests of root vegetables, spinachand salad greens. We process and blend ourown salad greens. Come and enjoy, from ourtable to yours.
We’re excited to introduce our new line of fresh-ly baked goods from Thunderegg Ranch. Brandyhas celiac disease and has been eating a gluten-free diet, since 2009, and she also bakes a lineof gluten and wheat-free products. Come try ourselection: Thunderegg cookies including popular
favorites Peanut Butter Daddies and TripleChipper Homeruns, muffins and seasonal SweetCutie Pies. If you’re looking for a little help inyour kitchen, we offer cooking aprons for adultsand children, fabric tote bags for your groceryand other uses. We’re also known for our hand-crafted children’s play tee-pees.
We can be found at the Nyssa Farmers Marketevery Saturday, June through October. Or callMark and Brandy to visit theirfarm. We also sell to local restaurants includingThunderegg Coffee Co. in Nyssa, Bob’s Steak N’Spirits in Nyssa and Bittercreek Ale House andRed Feather Lounge in Boise.
The Ashby Family Farms booth at the Nyssa FarmersMarket.
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Drawn by Leslie, 4th grade, Boys &Girls Club
Beck’s Farm541-372-5296
The Beck Family has been growing melons on anineteen acre island in the Snake Riverupstream from Nyssa for three generations.Beck’s specializes in cantaloupes and watermel-ons, and they’re the best cantaloupes you’ll evertaste. Their melons are available in grocerystores throughout the area including Red Apple,Logan’s, M&W, IGA groceries, and the Boise Co-op.
Look for their melons in these stores by the endof July/beginning of August.
Buttermilk Farm270 Hwy 95, Weiser208-549-0457buttermilkfarm.blogspot.com
Buttermilk Farm is a 50-acre produce farm inWeiser that sells a large variety of fresh localproduce picked daily. Come out to their farm topurchase (and see where everything grows) Mon– Sat 9am-6pm.
They also sell local salsa, milk from Clover LeafCreamery, salad dressing, baskets and pottery.Check out their blog for updates on what’s com-ing up at the farm. A second location whereButtermilk Farm will be selling their produce andgoods opens in July in Nampa at the corn ofNorth Franklin Rd. and Hwy 20-26.
The Clarks541-372-8061, 208-739-3780
The Clark family raises freerange, grass fedchickens. They also sell eggs and small amountsof raw goat milk. Broiler chickens are availablethrough special order. Please contact to ordereggs and chickens.
Corn Farms650 Hwy 20-26, [email protected]
“When you think of Wheat think Corn, whenyou think of Corn think Wheat.” Corn Farmsis located in the beautiful Treasure Valley ineastern Oregon. We grow three differentkinds of wheat, corn, sweet corn and beans.
We are a working farm and would love to talkwith you about our products. We teach peo-ple how to use whole grains in their cookingand offer workshops for groups; give us a callto lean how we can help you to becomehealthier and more self sufficient.
We produce high quality milling wheat andour wheats have light flavors, are certifiedchemical residue free and make wonderfulbaked goods. Harvest Classic BreadCompany in Nampa, ID uses our wheat tomake their delicious bread and our sweetcorn is available at Red Apple.
Buttermilk Farms 5
Elfering [email protected]
Elfering Gardens produces a variety of gar-den vegetables and believes in supportinglocal agriculture. Elfering Gardens can befound at the Nyssa Farmers Market onSaturdays selling what comes up in their gar-den each week.
Froer FarmsAsparagus: 208-739-2430,Robin Onions: 541-610-0410
Froer Farms grows asparagus, onions, pepper-mint and spearmint. Their fresh local asparaguscan be purchased from around April 20ththrough June 10th at the Nyssa Farmers Marketand at 6730 Elmore Rd., Fruitland (please callfirst before coming). Their asparagus is alsoavailable at area grocery stores including RedApple, Albertsons, WinCo, and AssociatedFoods.
Their onions are available from August throughApril. This year they will be growing BroncoOnions that are Spanish onions in blue andorange. Contact to purchase or look for them atgrocery stores around the area.
For peppermint and spearmint call either numberto purchase. Visit Elfering Gardens’ Booth at theNyssa Farmers Market
Garrard Farm595 Gem Ave., [email protected]
The family owned Garrard Farms in Nyssa offersa variety of naturally grown vegetables, fruits andherbs with no chemicals or pesticides. Theseinclude carrots, beets, summer and wintersquash, beans, grapes, apricots,plums, salad greens and radishes.
They also specialize in heirloom tomatoes andpeppers. Garrard Farms accepts both FarmDirect Nutrition Program Checks and WIC Fruitand Veggie Vouchers. They also sell at theNyssa Farmers Market.
Ways to get involved
1. Ask Questions: When you’re at the grocery store ask where they
buy their produce, meat and dairy. Ask when ordering at a restau-
rant where they get their menu ingredients. Eating with friends –
inquire about where they got the fixins’. No matter the answer it’s
a great way to start the conversation.
2. Volunteer: Engage community leaders in a dialogue about the
importance and economic value of a strong local foods system.
Volunteer with the areas’ Farmers’ Markets, Community Gardens,
and cooking classes – call the food bank to get involved, 541-889-
9206. Help struggling families and individuals have enough to eat by
planning a food drive, volunteering at the local food pantries or drop-
ping off extra produce from your farm or garden at the food bank.
3. Learn: Learn about where your food comes from, how to cook
or grow it. Use the Local Food Guide and Community Cookbook
as a way to get connected to the resources in our area and start
incorporating fresh, local and homemade food into your life.
Buttermilk Farm, Weiser
Elfering Gardens’ Booth at Nyssa Farmers Market
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Gledhill [email protected]
Located 3 miles north of Payette, GledhillGardens is a sanctuary for birds, insects andpeople. Nancy’s favorite plants to grow are theearly spring greens. She grows spinach, Asiangreens and a variety of lettuces in plastic cov-ered ‘houses’.
She also grows herbs, both medicinal and culi-nary, and shares her knowledge of plants andnutrition with anyone interested, through gardentours and presentations. Please call to arrange avisit.
KJP Farm3250 Hwy 30 W., New [email protected]
KJP Farm is a small goat farm in New Plymouththat raises goats for sale for both goat meat andfor use as 4-H projects. They sell their goats liveweight, and you pay for cut and wrap processingor can process them yourself.
KJP Farm can connect you with the area proces-sor that they usually work with. Please contactKJP Farm to find out more information about pur-chasing their goats.
They encourage visitors to their farm by appoint-ment only.
Grapes ‘n More707 Morgan Ave., Ontario541-889-3261
Grapes ‘n More produces locally grown tablegrapes. Their grapes are ready in September.
Call to order and also look for their grapes at Red Apple.
Kelly Orchards 53 Hill Road, Weiser 208-642-7265www.kellyorchards.com
Kelly Orchards in Weiser offers great fruit anda fun experience at the same time. Theygrow a variety of orchard fruit including piecherries, peaches, nectarines, plums, pluotsand apples. They run both a U-Pick operationand have fruit already picked available intheir Barn Store.
Check out their website for information aboutwhen different fruit is ripe for picking. Theirproducts are not only available at theirorchard and Barn Store but also at StateProduce in Weiser and at the Capital CityFarmers Market in Boise.
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Malheur River Meats, LLC 4276 John Day Hwy, Vale541-473-2151malheurrivermeats@mindspring.comwww.malheurrivermeats.com
Malheur River Meats in Vale has 100 percentgrass-fed beef, pasture-raised pork, pasture-raised heritage turkeys (seasonal), grass-fedgoats (seasonal) and eggs. Their animals arenaturally grown with no hormones or antibioticsand they use humane animal welfare practicesthat allow their animals room to express theirnatural behavior. Their pastures are free fromherbicides and pesticides. Please contact toorder or their products are available at theNampa Farmers' Market.
Park Produce1579 S. Park Blvd., Ontario(Look for the large Park)[email protected]
Centrally located in Ontario just south of theTVCC gym and Evergreen Cemetery, ourthree acres produce a wide selection of veg-etables which are offered in season from ourfarmstand.
Our produce is grown using organic and sus-tainable methods but is not certified organic.We grow a large variety of corn, tomatoes,cantaloupe and watermelon, potatoes,onions, hot & mild peppers, cucumbers,squash, garlic, beets, carrots, string beansand herbs. In addition, we offer locally grownfruits in season. Brown eggs are also avail-able from vegetarian fed hens.
We thoroughly enjoy both growing the veg-etables and meeting the grand folks who buyour products in our comfortably tree shadedstand. Park Produce accepts SNAP, FarmDirect Nutrition Program Checks and WICFruit and Veggie Vouchers.
Purdum’s Produce6237 Elmore Road, Fruitland(Hwy 30 and Elmore Road, justoff I-84 Parma/Fruitland exit)208-452-4098
Purdum’s Produce, in its 15th year, offers a vari-ety of locally grown fruits and vegetables, thatare picked fresh daily, at their farmstand. Theyhave 35 different vegetables throughout thesummer and pumpkins in the fall. Their farm-stand will be open late July through October 31stthis year.
Park Produce, Ontario
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R. Beaver’s Nursery LLC202 W. Pioneer Rd., Ontario208-230-1495
R. Beaver’s Nursery is a farmstand openfrom the beginning of July until the end ofOctober on 202 W. Pioneer Rd. in Ontario.
R. Beaver’s Nursery offers a variety of local,naturally grown produce including watermel-ons, cantaloupes, chrenshaw, honeydew,sweet and hot peppers, cucumbers, toma-toes, beets, carrots, grapes, grape juice,potatoes, blackberries and sweet corn.
Produce from R. Beaver’s Nursery can alsobe found sometimes at Ridleys in Weiser andRed Apple. R. Beaver’s Nursery acceptsFarm Direct Nutrition Program checks andWIC Fruit and Veggie Vouchers.
Riverfront Farm4450 Hwy 201, [email protected]
Riverfront Farm grows a variety of vegetablesincluding lettuce, chard, beets, kale, spinach,broccoli, brussel sprouts, cauliflower, melonsand tomatoes.
Riverfront Farm accepts both Farm DirectNutrition Checks and WIC Fruit and VeggieVouchers. Riverfront Farm doesn’t encouragevisitors but please contact to order or visitRiverfront Farm’s booth at the Nyssa FarmersMarket.
Sage Hill Farm3657 Van Way, [email protected]
Sage Hill Farm located in Vale produces table,juice and wine grapes. Sage Hill Farm is part ofthe Snake River Table Grape Association.
They are interested in connecting with chefs,individual consumers, schools, hospitals, gro-cery and natural food stores.
They do not encourage visitors to their farm butif you are interested in purchasing grapes pleasecontact Sage Hill Farm.
“The fight to save familyfarms isn’t just about
farmers. It’s about makingsure that there is a safeand healthy food supplyfor all of us. It’s about
jobs, from Main Street toWall Street. It’s about a
better America.”-Willie Nelson
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Nyssa Farmers Market
Tom Yankey1011 Indianhead Road, Weiser208-549-2524
Tom Yankey raises lambs in Weiser. He hasbeen raising butcher lambs for 15 years. Theyare naturally grown being fed with grass thenalfalfa hay and cereal grains. No growthhormones are used.
Visitors are encouraged at the farm. Please con-tact for more information.
Trails, Inc.1734 Cox Road, Weiser208-642-0167 or [email protected]@aol.com
The original farm on Cox Road is an IdahoCentury Farm established in 1901 by EB andFlorence Cox. Their daughter, Christine, andhusband, Jack Trail, farmed it to 2000 when son,Jon, continued growing apples, melons, sweetcorn with some help from sister, Mary.
They grow orchard fruit and a variety of produceincluding sweet corn, cantaloupes, watermelon,pumpkins, and hard shell gourds.
Their produce is available at Kelley OrchardsBarn on Hill Road and sometimes at local gro-cery stores including Ridley’s in Weiser, PayetteAlbertsons and area farmers markets. They alsowelcome visitors, but please call ahead.
Treasure Garden Farms541-372-5552
Treasure Garden Farms started as smallfamily farm in 2004 with a focus on CSA(Community Supported Agriculture) farming.We raise a variety of produce, some berries,pork and beef.
Treasure Garden Farms is part of the NyssaFarmers Market. Please contact to order.
It’s cheaper to buy freshfruit and veggies in season.
Most growers in the area get
produce around the same time—
so when tomatoes are ready there will
be a lot! Growers might offer
lower prices to try and sell their pro-
duce before it goes to waste.
Buy more than you can eat at
harvest time and preserve it for
later in the year by canning or
freezing. That way come winter
you’ll have strawberries or
tomatoes when nothing is growing!
Did you know there are peopleinterested in connecting our farmsto our schools? There are peopleworking hard to get more local, freshproduce into our school system.Ontario, Nyssa and Vale schools arealready buying from some area pro-ducers, like Beck’s Farm that supplythese schools with cantaloupes. Butour schools are interested in buyingmore from our area. If you are a pro-ducer that wants to getconnected to the schools or an inter-ested parent please contact theSoutheast Oregon Regional FoodBank to get involved, 541-889-9206
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Trina Nishitani and Jim Miller1112 Meneiola Rd., Adrian, OR [email protected]
Trina Nishitani and Jim Miller provide quality live-stock products that contribute to the health andwell-being of their customers by honoring stew-ardship of land, livestock and financialresources. Trina and Jim raise all natural andgrass-fed beef for direct sale. They sell their ani-mals by quarter, half and whole. They also sellUSDA certified extra lean ground beef by thepackage (2 lbs packages). Please contact toorder.
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773 Oregon StreetOntario, Oregon
541-889-9206
1160 SW 4th StreetOntario, Oregon
541-889-5387Nyssa Farmers Market
Southeast Oregon Regional Food Banka program of:
DJ’s FamilyRestaurant625 East Idaho Ave., Ontario, OR(541) 889-4386
Open daily, providing family friendly dining fea-turing local food.
Fiesta Guadalajara336 S. Oregon St, Ontario, OR(541) 889-8064fiestaguadalajara.com
Authentic Mexican cuisine sourcing local andfresh food from Purdum’s Produce and otherlocal producers.
The Honey Store2330 Hwy 30 West, Fruitland, ID208-452-7035
The Honey Store in Fruitland sells bulk cloverand local honey, creamed honey andbeeswax.
Their honey is pure, natural, raw honey.
The Loft125 West Idaho St., Weiser, ID(208) 549-2909theloftweiser.com
The Loft has a wonderful atmosphere that is sureto please anyone who comes through the door.Featuring local food on our menu daily, we arean easy place to find… but a hard place to leave!
Logan’s Market541-473-3793250 10th Street North. Vale, OR
Mackey’sSteakhouse and Pub111 SW 1st St., Ontario(541) 889-3678mackeysonline.com
Where there are no strangers, only friends whohaven’t met yet. Our restaurant is a comfortable,family friendly environment with a little bit of Irishflair.
Great customer service is our number one prior-ity, with our food quality close behind. We are alocally owned and operated establishment thatbelieves in our community and being a goodneighbor.
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Local Retail and RestaurantsThis section of your guide will direct you to area businesses and
restaurants highlighting and providing locally grown and producedfood. These businesses buy local and sell local, providing heightenedaccess in our community to fresh and quality food. Businesses listed
here are not only owned and/or operated by community members, butmake a point of buying from local producers and offering this food totheir customers, further strengthening a sustainable local food system.
M&W Markets424 Main St., Nyssa, OR(541) 372-3916
Offering local produce whenever available.
Red AppleMarketplace555 SW 4th Ave., Ontario, OR(541) 881-1678redapplemarketplace.com
Your personal store, offering a unique shoppingexperience while providing the best selection,service, and value in the Treasure Valley. Weoffer local produce on a regular basis.
Ridley’s Food & Drug652 E. 1st St., Weiser, ID(208) 549-1332shopridleys.com
Offering local produce whenever available.
Oregon NaturalMarket373 SW 1st St., Ontario(541) 889-8714oregonnaturalmarket.com
Full service natural foods market, featuring local-ly sourced products whenever possible. All pro-duce is organic and/or pesticide-free. Extensiveselection of organic and pesticide-free bulkfoods.
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FOUR RIVERS COMMUNITY GARDENIN ONTARIO, OR
“Putting food by” is a phrase once very com-mon, but in the 21st century not one that youhear often. It is the phrase for preserving gar-den fresh produce when it is in abundance toenjoy throughout the year, particularly in thewinter months when the taste of a fresh peachis but a memory. Preserving, by boiling waterbath canning, pressure canning, pickling, freez-ing and dehydration are the methods used topreserve foods. One other inexpensive wayto preserve food is by freezing!Freezing. Fruits readily available in our areacan also be frozen. Some advantages to freezingare (1) the process is fairly quick and(2) the nutritional value of the food is preserved.Freezing does not kill any bacteria on the prod-uct. Frozen fruits may be packed in sugar, asyrup or left unsweetened. A method used forsome small whole fruits such as blueberries,raspberries, huckleberries and small apricots isthe individually quick frozen (IQF) method. Dicedor bite-sized pieces of fruit are placed in onelayer on a wax paper covered cookie sheet andfrozen uncovered four to six hours. Then the fruitpieces are placed into a container and sealed.Applesauce is another item my family enjoys andwe prefer it frozen rather than canned.Vegetables can also be frozen, the most com-mon in our area being asparagus, corn andgreen beans. Most vegetables are blanched ineither boiling water or steam prior to packing.Blanching serves to slow or stop enzymes whichcause loss of flavor, color, texture and nutrients.Blanching also helps clean the vegetables of dirtand organisms. (NOTE: Always thoroughly washproduce before processing it to remove surfacedirt.) Salsa is another item which some preferfrozen rather than canned. Some say frozen
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Putting Food ByResources to jump-start your own food preservation
By Susan Barton, Food Safety Advisor
salsa has a fresher taste. You can be as creativeas you’d like if you’re making fresh salsa to eatwithin the next two days or if you’re freezingcooked salsa for future football games.Reference: PNW 214 Freezing Fruits andVegetables Some Resources: Ball Blue Book ofPreserving. Idaho, Oregon and Washington(Pacific Northwest – PNW) extension serviceshave joined together to publish booklets on pre-serving foods. The booklets are available fordownload by going to http://www.extension.uida-ho.edu/ada. The booklets are available inEnglish and Spanish.
Happy preserving!
Use the crop chart section on page 23 tokeep track of when things are comingup in the garden and would be availablefrom your local farmers. It’s also agreat tool for planning meals aroundfresh produce – it might be better toplan an asparagus casserole in thespringtime and a pumpkin pie in the fallinstead of theother way around!
*The Southeast Oregon and SouthwestIdaho Crop Chart is adapted from OSUExtension Service’s Eastern Oregon Vegetable Garden Guide by M. E.Bauer
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16Produce at the Hot Springs Post in Vale
Hot Springs Trading PostJust east of Vale beside the Malheur River inthe large vacant lot belonging to the ButlerFamily [email protected]
Hot Springs Trading Post has been establishedas a site for use by Vale Farmers & CraftersAssociation (a 501(c)3) and openedthe first of June.
Hot Springs Trading Post boasts a large tent(100x60) for our farmers and shoppers conven-ience. There are two certified scales to weighyour produce, many choices of fruits, vegeta-bles, bedding plants and wheat (for bread), acommunity table for small homemade items, andthe occasional lunch. We are open from 10am—3pm on Saturdays from June throughSeptember.
The Hot Springs Trading Post accepts FarmDirect Nutrition Program Checks and WIC Fruitand Veggie Vouchers.
Saturday MarketDowntown Park, Ontario(S. Oregon Street and SW 1st Ave.)541-889-4058
Starting June 19th the Saturday Market happensevery Saturday until the end of September from9am to 2pm at the Downtown Park on S. OregonStreet (across from Radio Shack) in Ontario. Themarket features local produce, jewelry, andcrafts.
If you are interested in being a vendor pleasecontact Teri Anne Finnerty 541-889-4058.
Saturday Market, Ontario
Farmers MarketsFarmers Markets are one of the best places to access fresh local produce
in a convenient way. Make it a routine to attend and stock your pantrywith what local vendors have to offer.
Nyssa Farmers MarketThunderegg Park, Main Street(the park to the west of US Bank), [email protected]
The Nyssa Farmers Market takes place everySaturday morning from 9am to 1pm, the firstSaturday in June through the last Saturday inSeptember and the market also happens on the3rd Friday of the Month, June throughSeptember (June 18, July 16, August 20 andSeptember 17).
The market vendors sell home grown and homemade fruits, vegetables, prepared foods andcrafts. The Friday evening markets also featurelive music and a community table for the foodpantry.
Farm Direct Nutrition Program Checks and WICFruit and Veggie Vouchers are acceptedat the market. For more information or if you areinterested in becoming a vendor please call oremail. Nyssa Farmers Market, Thunderegg Park,Main Street Saturday Market, Ontario
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Nyssa Farmers Market, Thunderegg Park, Main Street
Nyssa Farmers Market
Drawn by Leslie,4th Grade Boys &Girls Club
Drawn by Makayla,Age 8 Boys & Girls
Club
Drawn by Brianna, Age 9Boys & Girls Club
Drawn by Mariah, Age 9Boys & Girls Club
Volunteers help supply fresh produce to the NextChapter Food Pantry (and take some home forthemselves) and help teach a summer youth gar-den education program for members of the Boysand Girls Club of the Western Treasure Valley.
Please contact the garden if you are interested ingetting involved.
Love Inc. Community Garden:The Master’s Garden541-889-7860 ext. 6.
The Master’s Garden is a way for people to learnhow to grow, cultivate, harvest and preservefresh produce. The garden began in Spring 2009and since May, 2010, families in the NewBeginnings Relational Program serve in the gar-den.
If you are interested in supporting The Master’sGarden, workdays are Thursday evenings from7pm- 8pm and donations of seeds, fertilizer andcompost are needed.
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Drawn by Jocelyn, Age 7, Boy & Girls Club
Four RiversCommunity Garden802 SW 5th Street, OntarioBetween Next Chapter FoodPantry and Saint Matthew’sEpiscopal Church208-642-2760, [email protected]
The Four Rivers Community Garden is a placewhere we come together to discover, learn andinspire our community in creating an organic andresilient food system that beautifies andenhances the land that has been given to us tocare for.
The garden goals are to increase fresh fruit andproduce to Ontario emergency food system andprovide access to gardening knowledge andresources that increases awareness and selfsuf-ficiency while promoting a healthy community.
Community GardensCommunity Gardens are great resources for learning about
gardening, connecting to fellow green thumbs and accessing fresh pro-duce. Check outwhat area Community Gardens have to offer.
Every recipe in this Community Cookbook is anold favorite of one of your neighbors’, tried andtrue. Every healthy recipe features at least oneingredient that can be sourced locally – allowingyou to take the first step toward supporting yourlocal food infrastructure yourself.
Have a recipe you want to share with the com-munity? The Community Cook Book will be aregular publication. Submit your recipes youwant to share with your community [email protected]
SubstitutionsFew ingredients are hard and fast rules. Openingyour cupboard to find a lack of the rare buttermilkor dry mustard shouldn’t deter you from makinga meal you have most of the other ingredientsfor. Refer back to this guide for easy substitu-tions.
• 1 cup liquid milk = 1/3 cup dry milk + enough water to make 1 cup liquid
• 1 cup buttermilk or sour milk = 1 tablespoon vinegar or lemon juice + enough milk to make 1 cup liquid. (Note: let stand 2 minutes before using)
• 1 cup buttermilk or sour milk = 1 cup plain yogurt
• 1 cup honey = 1 cup molasses• 1 cup honey = 1/4 cup sugar + 1/4
cup water or fruit juice
• 1 c. corn syrup = 1 cup sugar + 1/4 cup water or fruit juice
• 1 c. butter/margarine = 7/8 cup oil• 1 oz. unsweetened baking chocolate =
3 tablespoon cocoa + 1 tablespoon margarine
• 1 package dry yeast = 1 tablespoon. yeast• 1 teaspoon dry mustard = 1 tablespoon
prepared mustard
Common Cooking Abbreviationstsp: Teaspoon measureTbsp: Tablespoon measurec: Cup measureoz: Ouncelb: Pound
Cooking Terms:
Blanch: To boil briefly to loosen the skin of a fruitor a vegetable. After 30 seconds in boiling water,the fruit or vegetable should be plunged into icewater to stop the cooking action and then theskin easily slices or peels off.
Boil: To cook food in heated water or other liquidthat is bubbling vigorously.
Cream: To beat vegetableshortening, butter ormargarine, with or without sugar, until light andfluffy. This process traps in air bubbles, laterused to create height in cookies and cakes. Dash: A measure approximately equal to 1/16teaspoon. Fold: To cut and mix lightly with a spoonto keep as much air in the mixture as possible.
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Community CookbookEvery community has its traditions, and food is intrinsically connected to thesetraditions. Just as supporting local producers and businesses sustains our local
economy, sharing knowledge and resources builds and strengthens our community. Not only is how we obtain our food an important part of our local
food system, but how we share, prepare, preserve and enjoy it.
Poach: To simmer in liquid.
Sautee: To cook food quickly in a small amount of oilin a skillet or frying panover direct heat.
Scald: Cooking a liquid such as milk to just belowthe point of boiling; also to loosen the skin of fruits orvegetables bydipping them in boiling water.
Whip: To incorporate air intoingredients such as cream or egg whites by beatingthem until light and fluffy; also refers to the utensilused for this action.
Comfort SoupSubmitted by: Jane Padgett
• 1/2 small onion, chopped• 1 c. chopped celery (optional)• 1 Tbsp. butter or olive oil• 1 can cream of chicken soup• 15 oz. (1 can) water• 1 package frozen chopped spinach OR 2
cups fresh chopped spinach• 1 lb. ground beef OR turkey• 1/2 c. grated parmesan cheese
(grated or fresh)• 1 egg
Sautee onion and celery in butter or oil in bottom ofsoup pan. Add can cream of chicken soup and 1 canwater. Bring to boil and stir in spinach. Reduce heatand simmer. Mix together ground beef or turkey andcheese using your hands and form 1" meatballs.Drop meatballs into hot soup mixture one at a time,cover and stir occasionally until meat is thoroughlycooked.
Just before serving, add egg to hot soup mixture,stirring fast to break it up (but don't break the meat-balls!) You should see cooked egg pieces through-out. Serve with your favorite bread to sop up thejuices!
White Bean Tomato SoupSubmitted by: Nicole Holten
• 2 15 oz. cans of stewed tomatoes (in Italian herbs)
• 2 c. hot water• 1 bouillon cube• 1 carrot• 2 stalks of celery• Any other vegetables you have available• 1 15 oz. can white beans
Combine all ingredients in large pot. Heat till hot,simmer for three to four minutes and serve.
Chicken Tortilla SoupSubmitted by: Ana Leos• 1 Rotisserie Chicken (remove bones and
skin, shred the meat)• 1 15 oz. can corn• 1 15 oz. can red or black beans
(about 1/2 cup dry beans: 1 1/2 cupsbeans after cooking)• 1 15 oz. can white beans (about 1/2 cup
dry beans: 1 1/2 cups beans after cooking)• 1 small can diced tomatoes• 1 c. cooked rice• 1 c. sour cream• 1 bunch of cilantro (chopped)• 1 small onion (chopped)• 1/4 c. lime juice• 2 garlic cloves (minced)• 6 cups chicken broth• Crushed red peppers to taste• Crispy tortilla strips (to be added
when you're ready to eat soup)
Throw everything into a pot and cook on low heatover stove top for an hour. Serve with tortilla strips.
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Make it local:Add local produce such as onions,celery and spinach to this recipe
Cabbage SoupSubmitted by: Vi Sutterfield
• 1 tsp. butter• 1 tsp. oil• 5 cups coarsely chopped cabbage• 1/2 lb potatoes cut into 1/2 inch
chunks (about 1/2 cup)• 1 cup sliced carrots• 1/2 cup thinly sliced onions• 1 small turnip• 1/2 c. sliced celery• 4 c. water• 2 c. chicken broth• 1 tsp. salt• 1/2 tsp. thyme• 1/2 tsp. pepper• 1/2 tsp. marjoram (optional)
In large saucepan add butter and oil. Add cab-bage. Cook 4-6 minutes until cabbage begins towilt. Add remaining ingredient and bring to a boil.Stir. Lower heat, cover and simmer for about 40minutes.
Hamburger CasseroleSubmitted by: Chloe Rico
• 1 pound raw ground beef• 1 cup uncooked rice• 1 cup diced carrots• 1 cup diced onions• 2 10-ounce cans tomato soup OR
tomato sauce• 1 t. salt• Pepper to taste• 2 cups boiling waterPreheat oven to 325 degrees F.Combine all ingredients in casserole with coverCover and bake for 2 hours
Options: Substitute 1 qt. tomato juice for tomatosoup and water.
Sprinkle with 1/3 cup grated cheese 10 minutesbefore removing from oven.
Rainbow SalsaSubmitted by: Nicole Holten
There are no right or wrong ingredients for thiseasy recipe! Just think color. Remember that youcan use salsa as a topping for meat or rice, aswell.
Choose 1 cup of one base ingredient: Corn,pineapple, or beans. Then add:• 1 cup green vegetable (cucumbers, green
zucchinis, celery, avocados)• 1 cup red vegetable (tomatoes, red
peppers, radishes)• 1 cup yellow vegetable (yellow peppers,
yellow zucchinis, yellow onions)
Mix all ingredients together, add cilantro and limejuice to taste. Enjoy!
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Make it local:Add local tomatoes, cilantro, onions,
garlic, & chicken to this recipe.
Put a Rainbow on Your TableBy Nicole Holten, Payette
The health benefits that we gain from eating a vari-ety of fruits and vegetables are not limited to just vita-mins and minerals. Loosely categorized under fivedifferent colors, each group adds a specific contribu-tion to your health.
* Red fruits and vegetables such as watermelon,tomatoes, potatoes, apples and rhubarb can carryhigh levels of lycopene, an anti-oxidant that may pro-tect against prostate cancer.* Yellow and orange fruits and vegetables containgreat levels of vitamin C (oranges, carrots, apricots,canteloupe, peaches, corn, peppers, or pumpkin).* Green fruits and vegetables such as apples,spinach, broccoli, cilantro, asparagus, beans, celery,cabbage or peas can contain amounts of calcium tokeep your teeth and bones strong.* White or brownish produce like onions, garlic,pears, cauliflower, jicama, mushrooms, parsnips andrutabagas can help maintain a healthy cholesterollevel.* Blue or purple fruits and vegetables such as blackbeans, plums, eggplant, blackberries, blueberries,raisins and red cabbage aresome of the foods that carry the most anti-oxidants ofall because of their dark colors.
A combination of these fruits and vegetables in theform of a salad, a mixed vegetable dish or a colorfulsalsa will bring a powerful boost to your family'shealth. As we get into the growing season, we haveaccess to an abundance of fresh, affordable andbeautiful produce: the fresher it is the more healthbenefits for you.
Homemade Macaroni and CheeseSubmitted by: Wanda King and the Ontario HighSchool Culinary Arts Class
• 1 cup elbow macaroni• 1 teaspoon finely grated onion• 1/2 teaspoon salt• 1/2 teaspoon ground black pepper• 1 1/2 cups grated cheddar cheese• 1 cup thin white sauce (recipe follows)
Preheat the oven to 375 degrees. Cook the maca-roni. Prepare the white sauce. (See recipe below.)Add the grated onion to the melted butter and cookfor one minute before adding the flour. Place half thecooked macaroni in a glass loaf pan. Sprinkle withhalf the cheese, salt and pepper. Repeat. Pour whitesauce over casserole. Cover with foil and bake 20minutes. Uncover and bake 5 minutes more.
Thin White Sauce
• 1 tablespoon butter• 1 tablespoon flour• 1/2 teaspoon salt• Pinch black pepper• 1 cup milk
Melt butter in small saucepan over medium heat.Blend in flour, salt and pepper. Cook until mixture issmooth and bubbly. Remove pan from heat. Stir inmilk all at once. Heat to boiling, stirring constantly toprevent sticking. Boil one minute more to removefloury taste.
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“A combination of these fruits and vegetablesin the form of a salad, a mixed vegetable dish
or a colorful salsa will bring a powerful boost to your family's health.”
Whole Wheat BreadSubmitted by: Renae Corn, Corn Family Farms
Yield: 6 loaves• 8 cups whole wheat flour• 7 cups warm water• 2 cup olive oil• 3/4 cup honey• 3 Tbs. salt• cup gluten• 3 cups bread flour• 4 Tbs. instant yeast• 7 cups whole wheat flour
Put in first amount of flour into your bowl. Add WARMtap water, oil, honey, and salt. Mix well. Add glutenand bread flour and mix thoroughly. Then sprinkleyeast on top and mix in thoroughly. Add remainingflour. Add wheat flour until dough cleans the sides ofthe bowl. (Remember too much flour will make thebread dry!) Knead dough until dough looks and feelselastic (like good used bubble gum). Let rise about10 min. With floured hands, separate the dough andplace it into pans. However I usually spray the panswith PAM. Separate into loaves. Let rise approxi-mately 30 min. or until doubled.
Bake at 350° degrees for 36 min.
Rachel’s MuffinsSubmitted by: Renae Corn, Corn Family FarmsThis recipe is found in The Fantastic Rainy Daybook. The original just called for white flour andwe changed it!
• 4 t butter• 6 t brown sugar• 1 t baking powder• 2 t salt• 1 2 C whole wheat flour• 1 t ground cinnamon• 1 C milk and 2 eggs• 1 apple (grated)
Preheat oven to 400 degrees. Melt butter. Beat eggsin a small bowl then add milk to the eggs, then addmelted butter. Mix dry ingredients together. Peelapple and grate. Beat all ingred ents together. Spooninto muffin cups. Bake for 25 minutes.
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1160 SW 4th StreetOntario, Oregon
541-889-5387
773 Oregon StreetOntario, Oregon
541-889-9206
Southeast Oregon Regional Food Banka program of:
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How to Build a Skillet MealSource: OSU Extension, Dr. Carolyn Raab.
By using ingredients from different food groups, youcan make healthy, tasty meals in a few minutes, usingonly one pan and whatever you have in your pantry.Choose one or two items from each food group on thenext page and you’re ready to go!
Instructions:
In a skillet:1. Stir foods together in a skillet2. Bring to a boil3. Reduce heat to lowest setting: cover pan and sim-mer 30 minutesor until grains are tender4. Stir occasionally
5. Add liquid if too dryIn the oven:
1. Stir foods together in a casserole dish; cover tightly.
2. Bake at 350 degrees for about 1 hourIn the microwave:1. Stir foods together in a 2-quarter microwave
safe baking dish; cover2. Microwave 10-15 minutes. Stir3. Microwave for another 10-15 minutes4. Let stand, covered, for 5-10 minutes5. You may need to cook it for a few minutes
more if the grains aren’t tender6. Add topping just before serving
GRAINS VEGETABLES PROTEIN SAUCE SPICES TOPPING
1 cupuncooked
1 1/2- 2cups bite sizedcanned,cooked, raw orfrozen
1-2 cupscooked and cut up
2 1/2 cups liquid
1/2 - 1 teaspoons(chose 2)
3-4 tablespoons
Bulger
Macaroni Shells
Rotini
Lasagna
Spaghetti
Quinoa
Rice
Broccoli
Carrots
Cauliflower
Celery
Corn
Eggplant
Green Beans
Mushrooms
Onions
Peppers
Spinach
Tomatoes
Zucchini
Hamburger
Canned Tuna
Salmon
Mackeral
Roast Beef
Ham
Chicken
Turkey
Eggs
Beans
Tofu
TVP or SoyCrumbles
Canned Soup +1 1/4 can wateror milk
Salsa
SpaghettiSauce
Tomatoes orTomato Sauce
White Sauce
Salt/Pepper
Basil
Chili Powder
Curry Powder
Garlic
Ginger
Onion Powder
Oregano
Paprika
Parsley
Thyme
Bread Crumbs
Cereal
Cheese gratedor sliced
Corn Chips
CrackersCrushed
Nuts
Pick One Item From Each Column Below
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Local Emergency Food Pantries
Next Chapter Food Pantry, Location I (541) 889-9332765 SW 5th StreetOntario, OR 97914Hours: Tuesday 4:00 – 7:00pm, Thursday 12:00 –3:00pm
Next Chapter Food Pantry, Location II(541) 889-6716180 NW 1st Street Ontario, OR 97914Hours: Wednesday 12:00 – 3:00pm
Blessed Sacrament Community Food Pantry (541) 889-8469829 SW 2nd AvenueOntario, OR 97914Hours: Tuesdays & Thursdays 1:00 – 4:00pm
Nyssa Community Food Pantry 541-372-5623415 Main StreetNyssa, OR 97914Hours: Monday & Thursday 9:00am – 1:00pm
Vale Community Food Pantry(541) 212-1278163 Holland Street Vale, OR 97918Hours: Tuesday 1:00 – 5:00pm, Thursday 10:00am– 2:00pm
Jordan Valley Community Food Pantry (541) 586-2802400 Iowa Jordan Valley OR 97910Hours: Every second and fourth Friday 10:00– 2:00
Additional Food & Services Resources
Idaho Food Bank208-336-9643 • idahofoodbank.orgInformation about emergency food resources inIdaho.
Southeast Oregon Regional Food Bank773 S Oregon Street Ontario, OR(541) 889-9206oregonfoodbank.org, [email protected] about local food pantries and foodresources, as well as free local cooking classes.
Department of Human Services, Ontario541-889-9141 • oregon.gov/DHS186 East Lane, Suite 2 Ontario, OR 97914SNAP (Food Stamps) information, as well as othersocial services.
Oregon SafeNet1-800-SAFENET (723-3638) • (541) 889-9141Health and Social Services hotline for Oregon.
Education & Support ResourcesOregon State University Extension, Malheur County(541) 881-1417710 SW 5th Ave, Ontario, OR 97914extension.oregonstate.edu/malheurInformation and support for local producers, informa-tion about gardening and cooking classes.
Oregon State University Onlineoregonstate.eduhealthyrecipes.oregonstate.eduGardening information and education, as well asmore healthy lowcost recipes.
Additional Resoursesin Your Area