Tuesday, October 25, 2011

Volunteer Appreciation Fun!

On Saturday, October 15th, we had a lovely gathering at SAGE of staff and volunteers from the Farm to School and SAGE garden programs. Hula hoops were made and hula-ed. Donated bagels, snacks, and coffee were enjoyed. Conversations and smiles were shared.





THANK YOU to Dutch Bros coffee, Noah's bagels, and Trader Joe's


for their generous support of donated items!


Volunteers "grow" our community programs focused on nutrition education, gardening, and feeding the hungry. Thank you so much!!!! You are all so vital.

Look for another opportunity to join us and other volunteers for a Volunteer Appreciation Gathering in 2012!

Happy eating...and hula-ing,


Tuesday, October 18, 2011

YOUNG FARMER MIXER

Love the intro-to-farming you got this summer at SAGE? Been dying to break into the vibrant young-farmer-social-scene in Corvallis? Having trouble getting your farming act together? Check out the Young Farmer & Food Artisan Mixer:
 

The Greenhorns Oregon Premier at
the Mary's River Grange Hall in Philomath, Oregon on
Thursday, October 20. 6:00pm

Young Farmer and Food Artisan Mixer
Sponsored by OSU Small Farms Program
Supported by The Greenhorns

This is your big chance to get together and connect with Farmer and Food types from around our region. Us farmers can talk each others' ears off all night long, but this time we're inviting all the young chefs and cheesmongers, bakers and brewers so we can have a big time! Chat apples with the cider folks. Make connections to source and sell your produce. Talk land rent. Slow money. Swap stories from the barn to the kitchen. Eat a big 'ol bowl of fall harvest soup and plop a Burnheimer sausage in it. Mop up the juice with a hunk of bread from the Breadboard and fat pad of Lisa's butter. Music by the Brutal Bridges Back Porch Band, Alegria Musical from the GTF crew, and you later, if you bring your instrument. Does it get any better?!?

There will be several informal showcase tables organized by category. So far we have meats, cheese and dairy, vegetables, breads and grains, seeds. If you have samples, brochures, or just business cards, bring some to share! No selling things, donations only!! We're trying to evade the agro-industrial economy here for the evening.

Questions? Contact Hank at hank.keogh@gmail.com <tel:541-760-9812>

So, let's get down to brass tacks and schedules:

Thursday, October 20

6pm to 8pm: Mingle to music by the Brutal Bridges Back Porch Band, business over beer, food.

8pm to 9pm:
Greenhorns movie screening

9pm 'till late: Music by Alegria Musical and dancing, Mexican style!
                     If you're up for adventure, bring your sleeping bag and stay the night...

Mary's River Grange Hall

24707 Grange Hall Road
Philomath, Oregon
www.marysrivergrange.org

Thursday, October 6, 2011

summer/winter?

roast2

With the colder weather on the way or at some points already here. Roasting up some hearty goodness is a must this cold season. Who's with me? But I realize now that I'm writing this we are in the mists of an indian summer. So this somehow doesn't seem quite fitting. Just last week the coldness was enough to think summer was officially over forever, but here we are with gorgeous sunny warm breezy days. Really though, who doesn't love a good roast winter or summer? And what better way to finish off a meal of such? Eton mess. First time making/trying and quite possibly may be my favorite new dessert.

eatonmess2

roasted pear and pork

1 3 lb boneless pork loin
3 pears, halved
1 bulb garlic, broken apart, 1 clove finely chopped
1 tbsp salt
1 tbsp pepper
a few sprigs each of thyme and rosemary
sesame oil or olive oil for drizzling

Preheat the oven to 375 F. Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat sear the pork until golden and you get a bit of a crust. Place in a baking dish with the halved pears and garlic ( I would have added onions here, but I didn't have any on hand). Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes. Cover in tin foil and let rest for 5-10 min.

eton mess
recipe adapted from Sophia Dahal

for the meringues
4 egg whites
1 cup caster sugar
pinch of salt
toasted almond slivers to serve

for the compote
1 1/2 cups strawberries quartered
3 tbsp caster sugar
1 cup heavy cream
1/2 tsp vanilla extract

Preheat the oven to 140 C or 275 F. Line a baking sheet with parchment paper. In a bowl of an electric mixer whisk the egg whites until they reach firm peaks. Add the sugar and salt and whisk until the mixture is thick (about 8 min). Spoon the mixture into rounds on the baking sheet, leaving a gap between each. Bake for 1 hour. Any extras and be saved in an air tight tin.

To make the strawberry compote add the sugar and strawberries and bring to a boil. Stir and let cook for about 5 minutes until tender. Set aside to cool.

Whip the cream until soft and fluffy, add the vanilla. Fold in the strawberry mixture so you get a sort of ripple effect happening. In 4 glasses or 1 bowl add the cream/fruit mixture then crumble in the meringues in a layering effect or fold all in together. Top with the toasted almonds and serve.

Wednesday, October 5, 2011

We love SAGE volunteers!


Please join us at the Starker Arts Garden for Education for a morning to celebrate YOU! Directions here!
Get to know other Edible Corvallis Initiative volunteers and celebrate a season of growth of the SAGE garden and the Corvallis Farm to School program!

RSVP to SAGE@corvallisenvironmentalcenter.org or by calling (541) 753-9211 so that we can estimate how much food & hoops to have available! Hope you can make it.

Tuesday, October 4, 2011

Bee All You Can Bee: A Pollinator Primer

As part of the Living with Nature Lecture Series, Greenbelt Land Trust presents:

“Bee All You Can Bee: A Pollinator Primer ”
Bruce Newhouse, Ecologist and Principal, Salix Assoc
Wednesday, October 12th @ 7 pm
Corvallis Downtown Public Library, Main Meeting Room

In this presentation, learn about pollination and its importance, pollination biology, some of our fascinating pollinators, and how you can "bee" helpful in keeping our local pollinators thriving.