Neighborhood Olive Oil Order!

From my neighbor, Barbara~

It’s that Olive Oil time of year again.  Last year several of us bought this fabulous olive oil harvested and pressed from the heirloom Mission olive trees on the Chaffin Family’s own integrated, sustainably run family farm in Oroville, California.  They’ve already sold out of this year’s olive oil, but we can purchase “futures” for $50/gallon (includes shipping), which is a $10/gallon discount if we can get together a minimum 10 gallon order.  The olive oil would be shipped to us in February.

http://www.chaffinfamilyorchards.com/support_docs/olive_oil_futures_order_form.php

Send a message if you’re local and interested, and we’re coordinate payment details and such!

Summer L. Farkas Takacs-Michaelson, CH

The Good and The Bad of Mountain Living…Chile Verde!

For those who know me, they know I love deep relationship to surroundings, place, people, and food. These I find to be healing ways of living, where everything we touch is medicine for our body and soul. Body and Soul is one of my favorite riffs to play on the saxophone too!

Yesterday, I stepped into the abode of a friend’s house, and wafts of slowly simmering Chile Verde surrounded the home like an aura of summertime heat cracked earth, burning sun, and stinging plant scents that open the sinuses as they are touched, carried up on dry heat to the nostrils. I smelled the fire, and the millions of chilies being tumbled over the fires.

For, not so very long ago, I descended from the top of the Rocky Mountains, where you haul your water in winter, and chop your wood for the fire…where you dig your logs out of snow and ice sometimes, and warmth is worked for, and appreciated. One of the absolute joys of winter there is a steaming bowl of chili Verde or chili Rojas  made from traditional, family recipes. You can’y buy this stuff in stores. You can’t replicate it, because you keep the chili warm for a week before the flavors go off. The chili is so important when living in snow. One year, the snow drifts were so high, you could barely see the top of houses as you walked on the plow packed streets. To step in from the Mountain weather into a home with wood fire and warm chile Verde is an experience, as close to Heaven one can get in this life!

Summertime brings a great migration down from the Mountains to the New Mexico Chili Harvests, and people harvest and harvest and harvest until utterly exhausted, bringing their loot of Heaven back home to the Mountains. I worked for a Mexican Family for quite some time, and we put the chilies into a huge circular grate, and we would take rounds turning the handle to the wheeled grate over the fire that does not go out, 24 hours a day. We blistered the chilies the old way, and slow roasted fired blistered chilies, right after harvest has no comparison. This is ritual, celebration of life. The hard work of family and friends together, to produce something that industrial agriculture can never reproduce. Even if you sell some of it, this life is not for sale.

So yesterday, in the pouring down rain, I step into my friends home, and smell Chili Verde cooking on the stove, and I am reminded and thankful for warmth, and sun drenched fields of chilies, and friends who are as authentic as their stews. I am thankful for all my teachers in this life, and am careful to always give acknowledgement where due, to all of them. I thank the Chilies. I thank the Pickers. I thank the Growers. I thank the Soil Tenders. I thank the Sun. I thank the Earth. I thank the Creator. I thank Novella Donders. I thank Mary Barnes. I thank Llyn Zephyr. I thank Susun Weed. I thank Scott Kloos. I thank Pat Wilson. I thank Chief Roy Wilson. I thank Llewellyn Vaughan-Lee. I have so many others to thank, this is just the beginning, just the beginning! I thank my Friends for having me over, and I thank them for the smells. I am roasting Pablano Peppers from Storytree Farm right now, to stuff with ground pork from Dee Creek Farm, and I am thankful. This cold and stormy weather, there is Chili Verde waitin’……..

(c) 2012, Summer Michaelson

Azure, a Food Preservation Workshop, Coffee/Tea/Herbs/Eggs/Sea Salt!

Hellooo Buyers Club Folks!

 
Loved seein’ so many of you at the recent pantry gatherin’ event!!! 🙂

 
Our next AZURE DELIVERY is comin’ up on us with an order deadline of this coming Wednesday, October 24th at 4 PM with delivery and pickup on Tuesday, October 30th! I’ve gotten some questions about when we’re doing the next Redmond’s Sea Salt split ($2.20 a  bagged lb) and will throw it on this order if I get enough requests! I’m up for some, as I’ve decided to cure and smoke my own meat the ol’ fashioned way this year, with no cheatin’ additives!
 
Ol’ Fashioned Food Preservation Workshop, next Saturday, October 27th from 11 AM- 2 PM’ish! Cost is $35, and please bring a light dish or snack to share! To register, please emaillemonlotus@gmail.com
 
PAT WILSON’S COFFEE & TEA ORDER GROUP…the listing is attached to the bottom of this email, please get your orders in toPAT WILSON no later than 7 PM on TUESDAY, October 29th! Remember, the more of us that order, the lower the price per person!!!
 
Organic, pastured, soy-free eggs from OWL RIDGE FARMS are $6 a dozen. Their hand grown feed, much from the farm itself, and careful tending of their acreage pasture yields eggs that are fine on all accounts! Need orders in for eggs by Wednesday, October 24th (same as Azure Order Deadline).
 
From BENJAMIN’S ORGANIC EGG SHOP, Available from my son Benjamin, will be 1 or 2 dozen organic, pastured eggs for $7.00. Ben’s chickens eat free-range organic scraps, garden findings and lawn bugs, with a handful of grain scratch every day, that he blends himself. They eat bio-dynamically grown foods, no GMO’s, no Soy, no Fillers, no Chemicals. Benjamin’s Organic Egg Shop is dedicated to providing eggs for our family and hugs to his chickens, so extra eggs are not commonly available outside our family, and available on a special first come, first served basis. Names will be put on a list in the order received.
 
From KOYA DESIGNS, the ever incredible:
Pat’s Mexican Spice $5.50 a jar
Cajun Spice $5.50 a jar
Italian Seasoning $5.50 a jar
Arnica Salve, $5.00
Foaming Liquid Soaps with Pumps $7.00
Larger volume refills available!
 
From SERENDIPITY PLANT LORE, organically grown in my own garden, local farms, wild foraged loose teas, $7.00 a tea box. Choose from:
Lovin’ Liver Tea (your liver will be happy!)
Summer Time Afternoon Tea (relaxing and sweet)
Great Grandmother Gertrude’s Memory Tea (brain cell oxygenating crew)
Green Tonic Tune (tuning cells and soul together!)
Vanilla Coffee Substitute (nourishing and coffee like)
Cinnamon Coffee Substitute (nourishing and coffee like)
Great Gert’s Cold Hand and Foot Tea (circulatory warming tea for the cold)
Galloping Gertrude’s Tea (relaxing and locally nutritious)
Flu Flummox Tea (just befuddle your flu bugs in style!)
 
Pat Wilson’s Coffee and Tea List Below…Thank you, can’t wait to see everyone!!!
Summer Michaelson, CH
 Please let me know if you wish to order any coffee and/or tea by October 23rd, for pickup at Summer Michaelson’s home in Vancouver on October 30th, Tuesday, between 2pm and 6pm or as mutually arranged with Summer. A group of people and I get together to purchase coffee and tea every month. I gather the order and purchase from Bridgetown Coffee in NE Portland. The coffee beans are organic, fair trade, and the company is family owned and local. Bridgetown roasts the coffees using a hot air method that does not burn the coffee beans. The coffee is roasted in small batches so the coffee is fresh and delicious. You can order either beans or ground. If you don’t specify, you will receive whole beans. 
The teas are varied from whites to greens, to oolongs, fruit (a delicious tropical that makes great iced tea), and black teas. Some are organic and fair trade. The teas are high quality. A person can order tea as little as 1/4 pound and more as desired in additional 1/2 and 1 pound increments.
 Thanks. 
Best, 
Pat Wilson
Bridgetown Coffees Rated on a scale of 1 to 5, 5 being the strongest coffee roast Favorites with our group are Kona, Portlandia, and Viennese Decaf. 
Kona Blend Traditional island style roast. Medium roast with nut and citrus notes. Sweet and well rounded with a clean bright finish.  2.5 
French Roast This classic dark roast meets you with a spicy front, a dark chocolate mid-tone and a robust smooth finish.  4.5 
Ponta Citta A complex blend that balances sweet fruit tones, a stout full body, spicy aroma and powerful aftertaste.  3.5 
Europa Elegant aroma, rich intense mid-palate flavors of earth and wood with fleeting smoky overtones. Finishes flowery, clean, and smooth.  3.5
Mocha Java This blend originated in the 14th century. Medium light roast full of complex flavors of citrus and spice with a note of sweet musky aroma. 3
Italian Blend Complex flavors of chocolate, citrus, and tobacco combine to deliver a surprisingly well rounded body and a long powerful finish.  3.5
Sunrise This “All day” coffee is a light roast that is evenly balanced, low in acidity with nut and spice tones and a clean finish.  2.5
Aroma’s Best Dark A sweet front introduces this full flavored dark roast. A rosebud aroma and chocolate overtones round out this award winner.  4 Bridgetown Our signature roast. Smooth and sweet, this blend has a flowery light aroma with hints of caramel. The warm flavors linger in its’ aftertaste.  2.5 Bridgetown Special Dark Our award winning dark roast. A blend of beans from three continents. Highly aromatic with a rich body and a slightly spicy finish.  3.5
Bridgetown Decaf Very well balanced. A floral aroma and sweet flavor laced with hints of pepper and citrus that finish strong and full. 2.5
Viennese Decaf A wonderful hand blended mix of light and dark roasts. Smooth with an intense sweet aroma and a long rich finish.  3.5
Expresso Supremo Rich in chocolate tones with hints of citrus and spice. Dark and smooth. Created to compliment all your espresso drinks.  4
Broadway Espresso A well rounded espresso blend with tangy semi-sweet chocolate flavor, a smoky aroma, and a long caramel aftertaste.  4
Portlandia A true Pacific Northwest roast hand blended for a big earthy flavor, smoky aroma, and a warm comforting aftertaste that lingers with hints of oak and cognac.  4 
Kilimanjaro An outstanding blend of three African beans. Very aromatic with subtle fruity, sweet flavors. Rich, complex, and medium dark.  3
Hot Tea Darjeeling Highlands   (Price Change) A light, brisk, and mellow tea from Himalayan highlands’ town of Darjeeling. This Harney & Son tea can stand alone or be complimented with milk and sugar to taste. Fair Trade.
Earl Grey   $13.78 per pound,     $6.89 ½ pound,    $3.45  1/4# For the best afternoon enjoy this blend of black teas from Asia and Bergamot. The precise blend of fine black teas from Asia and Bergamot creates a delightful, citrus tea. Can stand alone or be complemented with milk and sugar to taste.
Earl Red    $13.95 per pound,   $6.98  ½ pound, $3.49  ¼#
(Rooibos blend with Earl Grey) A  combination of Earl Grey and Rooibos blend of black and red teas from Asia, Bergamot and Africa. Smooth and flavorful. “Rooibos, sometimes known as ‘Red Tea’ (although not from the actual tea bush), is an herb that grows only in South Africa.” from adagio.com
Rooibos (organic)    $15 per pound, $7.50  ½ pound, $3.75  ¼ #
Africa – see description above.
Formosa Oolong tea $12.50 per pound,   $6.35  ½ #,  $3.17  ¼ # 
This popular tea from Taiwan combines the qualities of green and black teas. While most teas are fired soon after picking Oolong leaves are allowed to wither and oxidize a bit. This semi-fermenting process results in added depth and dimension creating a truly unique experience.
English Breakfast  $11.50 per pound,   $5.75  ½ #, $2.88  ¼ #
Toasty tea from Formosa with a hint of Ceylon. This tea will recharge your mornings or anytime. Can standalone or be complemented with milk and sugar to taste. 
Black Currant   $12.25 per pound,     $6.13  ½ #,      $3.07  ¼ #
A well-rounded tea infused with the fruity flavor of blackcurrants. Of all nature’s fruits the black currant is the smallest. But the flavor it brings to a tea is not only sweet but also hearty
Lapsang Souchong  (organic)   $9.25 per pound, $4.63  ½ #,  $2.32  ¼ # Often called a “man’s tat”. This strong black tea is actually smoked in a room (like a ham) resulting in a very distinct flavor that is similar to Scotch whiskey.
Earl Grey Decaf    $13.95 per pound,     $6.98  ½ #,      $3.49  ¼ # This is a black tea with a classic black, tightly-rolled OP leaf. The liquor has dark red tones. It has been flavored with the oil of bergamot. 
China Black       $11.50 per pound,     $5.75  ½ #,      $2.88  ¼ # Black tea is the most popular tea in the world today, and is the “everyday tea” of many around the world. It is fermented, which produces a distinctive robust flavor, with the heady aroma of an oak fire, and a coppery reddish brew. Chinese black tea is said to have purifying properties and to benefit weight loss. 
Iced Tea Bridgetown Mist   $11.50 per pound,     $5.75  ½ #,      $2.88  ¼ #
Black tea with a smooth natural finish. 
Bridgetown Tropical   $9.85 per pound,   $4.93  ½ #,  $2.47  ¼ # Combines two black teas with tropical flowers and flavors, highly aromatic, and naturally sweet. Thanks.
Pat Wilson

 

Smashing Success with F.A.R.M.!!!

A new group in town, or lets rephrase this, an old group of people working voraciously hard on their farmsteads joining forces with each other to offer their end of season produce, all in one spot. Meet F.A.R.M. , where Farm Advocates Regionally Meet.

We (meaning all the farmers and all the eaters, and a great many who played the role of both) got together, set out their end of season goods, in a great, end of season blowout!

This is a fantastic event as it is organized by small, organic and free rangin’ farmer types, who pooled resources, gave everyone  equal attention, saving energy by being in one spot, allowing for so many things to be sold without packaging, supporting the farmers, giving eaters the highest quality fresh food at the best possible price, and allowing many of us, who like to store food by pickling, canning and who store using non-electric cold storage the ability to get their late fall crops all in one go for the season!

This is what I got:

~Organic, heirloom apples from CGI Orchards and Heavenly Bounty Farm and CSA (the most incredible, fragrant, juicy apples in existence!)

~Quince Spread from Heavenly Bounty Farm and CSA

~Herb Dressing Dip, Savory Onion Herb Blend, Spaghetti Squash and Patty Pan squash, gorgeous Beets with Tops, and Colorado Rose Potatoes from Garden Delights Farm

~Red Chai Tea and many types of goat chesse from Dee Creek Farm

~Heirloom Indigo Rose Tomatoes from a farm I didn’t catch the name from, but which grows organically 80 varieties of heirloom tomatoes

~Pat’s Mexican Seasoning (to die for!) from Koya Designs

~Raw Honey from Half Moon Farm

~Paper bag full of juicy, little carrots from the Roots to Road Program

~lbs of white eggplant from Coyote Ridge Farm (making Babaganoush)

~Corn, canning tomatoes, cabbage (juiciest ever!), onions, banana peppers, jalopenoes, gourds, winter squash and pumpkins from Velvet Acres Gardens and Nursery

~These were just the things I picked up for the winter pantry stocking so that I do not have to buy non-local food in winter. Serendipity Plant Lore was also there with special herb blend teas made from my own garden plants, friends gardens, and my wild forages. There were many other farmers there as well, I just didn’t get a chance to meet everyone and there was so much food, and so many happy people getting their healthy, fresh food, we even had a wonderful singer who invited herself to sing, and it was fun! This year was such a success, I can’t wait to see what happens next year!

With all these new fun foods, I’ll be havin’ a food preservation workshop comin’ up soon for makin’ all things pickled and preserved foods with a minimum amount of electricity, the good ol’ fashioned way!!!

(c) 2012, Summer L. Farkas Takacs Michaelson, CH

Back from the California Red Woods!

Sequoia sempervirens, the Coastal Red Wood Tree…I spent time with them last week, and learned much from these towering Elders. The Earth was once covered with these trees, trees so large and so amazing, they can live close to two thousands years old. These trees are responsible for much of the oxygen present on our Earth, enabling a dazzling display of life forms to emerge and breathe. They’re impervious to fire, can you imagine a tree impervious to fire? Ever-Living Love is what I say. It keeps growing from its root base and stumps, and if Ever-Living falls over, babies start growing vertically from the horizontal tree. Ever-Living is Ever-Living, a recycle-r of resources extraordinaire, and a giver of ever more air.

Around these amazing Elders, what do I say? I’m sorry, you’re the last main strand of the Sequoia sempervirens, and 95% of your old growth has been logged, and what the hay, I want more? Watching how these Elders give to each other constantly through their root formations, the forest floor, the animals, the ferns and other plants, and the global oxygen and pollutant filtering capacities, what I see is them giving and sustaining, giving and sustaining. WOW, these are our Elders on this planet! We’re possible because of them! I see so much concern about living sustain-ably and reducing pollution, but we won’t be able to live sustain-ably without our old growth trees. It reminds me of talking about breath sustainability to someone breathing in smoke, or liver sustainability to someone using lead/arsenic spray. What is sustainable becomes less and less when it  cuts through the abundance of Creation, which is naturally here, about us in every moment. Ever-Living Love Tree, you are my Elders, I see!!!

(c) 2012, Summer L. Farkas Takacs Michaelson, CH