Monthly Archives: December 2010

Set Your Table For A Feast Of Feats

FeastIf you are like most of us, the start of a year is a convenient time to consider where the previous 365 days have led you, and reconsider where the coming 365 days might take you. Many of us take a moment to check in with how the year has taken its toll on us physically: What is the scale telling me? What is the mirror showing me? Is my wardrobe cooperating? Am I able to keep up with my kids like I used to? Or we consider how the past 12 months have impacted us intellectually and emotionally: What am I reading? Listening to? Talking about? Have I talked with my brother in the past 6 months? When is the last time I sat with my parents and told them I appreciate them? How do the answers to these questions make me feel?

In these reflective moments, consider how convenient our lives have become. Now, lay this thought over the blueprint-value of your definition of a simple word; relationship. What is your relationship with the food you eat? What is your relationship with your body? What is your relationship like with literature? How are you relating with your kids, or brother, or parents?

However the answers to your own questions might ring, they are likely the catalyst for resolution. And if you are like us, the quintessential ‘New Year’s Resolution’ list is filled with hope: I will exercise. I will start a diet…and stick to it this time. I will play with my kids more. I will read that book. I will call my brother.

We, at Our Family Farm offer a single morsel for you to ruminate, with us, as you ponder the past and set the table for a feast of feats in 2011…

BUILD RELATIONSHIPS IN EACH STEP YOU TAKE.

  • Food, my friendBuild a relationship with your food- Over the next 12 months we will unpack our version of a 12-step process to building a closer relationship with the foods we eat. There is huge potential through this one relationship to influence nearly every aspect of our lives; how we feel, how we spend time with our family, how we can save money, how our clothes fit, etc. Our 12-step process will look at several things including buying local eggs, milk, chicken, beef, and pork, preserving food, growing something, what we feed our pets, and where to find and purchase fresh fruits and vegetables.

 

  • Listen to your bodyBuild a relationship with your body- Listen, just listen. Our bodies tell us so much, all the time, but the soft voice that is our body can be hard to hear amidst all of our convenience and thoughtless routines. This relationship is all about timing. The moment we wake up, the moments we get out of bed, the moments our meals settle in, the moments we prepare to leave our homes for whatever work day may lay ahead, the moment we stand up for a break, the moment we exhale after we are done with a day at work, the moments before we fall asleep, are all moments our bodies whisper to us. Listen. Then take care of our bodies.

 

  • Omnivores DilemmaBuild a relationship with literature- Read books, blogs, listen to experts in their field. Talk with friends who are reading books, blogs, or listening to experts in their field. Lets fill our intellects with things that intrigue and inspire, and then let our emotions agree with the things that are right. After that, we can let our actions take us in a direction that leads us to freedom and health.

 

  • Family FarmBuild relationships with people- Know your farmer, know your food! Meet the people growing some of the best stuff we could put past our palette. Take care of the people who will take care of us when we need the most care; our family. Tell the folks why we are thankful for them, and leave it at that if we need to. Tell our siblings we love them, and leave it at that if we need to. (whether they receive it or not, it is a good thing to do, and it will make us feel good…because we are thankful for them, and we do love them). Play with, or read to the kids, because it has been said that our kids are our heart walking around outside of our body.

Relationships are why we are here, in our humble opinion. If you are at all like us at Our Family Farm, the coming year’s table is set for a delicious feast of feats that have the power to escort us out of 2011 much healthier, and happier than when we entered it. Dinner is served, dig into relationships.

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Give The Gift Of Good Food

Cousin Eddie

"My part just ain't gonna look right" without Our Family Farm meat in the freezer

It won’t be something to stuff in the stocking. It won’t be a parcel to unpack from under the tree. It won’t even offer the immediate gratification we have grown accustomed to during this time of year. BUT IT WILL BE GOOD!

Our Family Farm has put together some neat packages that will allow you to “give the gift of good food” this holiday season (Why does Cousin Eddie comes to mind from Nation Lampoon Christmas Vacation, “You know Clark, that’s tha gift that keeps on givin’…”?)

How does it work? Simple…

  1. Consider anyone in your life whom you would like to share in your discovery of the best meat products in the Willamette Valley
  2. Make a list of those people
  3. Check it twice
  4. Pick a package that best meets your gift giving needs.
  5. Contact us to make the arrangements at ourfamilyfarm.info@gmail.com.
  6. We send you a certificate to give to the lucky person/family
  7. They redeem the certificate with us to start eating the good stuff (we are happy to deliver to the PDX area, and anywhere in between)

This year you can choose from several options:

  1. The “Aunt Bethany”- 2 of Our Family Farm pastured raised, grass-fed chickens  $25
  2. The ‘Cousin Eddie”- 5 of Our Family Farm pastured raised, grass-fed chickens  $60
  3. The “Clark Griswold”- 10 Our Family Farm pastured raised, grass-fed chickens  $110
  4. The ‘Ellen Griswold”– 30 pounds of grass-fed and finished ground Angus in 1lb, double wrapped packages, ready for pick up between December 26 and December 31. $100

We hope these options are something to tantalize your holiday gift giving. May your days be tasty, and bright.

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Filed under Buying Food, Eugene-Local Eating

A Relieving, And Tantalizing Turn Of Events

If you are like Amanda and I, eating a local and seasonal menu has been an overwhelming and somewhat scary transition, but one we have been committed to making. On paper, the whole thing looks great! Eating local means there is potential for freshness, potential to know the person who raises the food you will eat (understanding the inputs they use to grow it), potential to save money, potential to utilize more nutrients from your food (those thing break down over time), and you get to support a local farmer working to do good things.

Those things are great, right?! We are more likely to appreciate a meal with those things achieved?

So what are the things that keeps us from walking in the food freedom we hunger for?

First, when we take it from paper to pavement, for Amanda and I, we get overwhelmed. “How the heck do we make bread, and where is grandma when you need her? We need flour, right? What else??” Second, when we take it from paper to pavement we get a little bit scared. “Are we really going to save money when I have to buy all the ingredients? And where am I going to find all the ingredients? I mean, if I buy them from Winco (to save that money), I might as well just buy the loaf already made…from Winco! Seriously, where is grandma when you need her??”

It is a lot to digest, and it is definitely something we should consume one small bite at a time. So, you can imagine the immense relief Amanda and I felt when we discovered the perfect answer to many of our questions. Just a handful of minutes from our home is Hummingbird Wholesale, an oasis of local, natural grains and flour, sweeteners, oils, spices, legumes and beans, nuts, and dried fruits…and that’s just the tip of the iceberg. It is AMAZING!

Hummingbird WholesaleThey declare, “Like the Hummingbird, we seek to sip the nectar of the earth without harming the flower.” These people get it! And if you get the chance to visit their warehouse during their limited retail hours (Tuesday-Thursday, 10AM-2PM) ask for our friend Jimmy, the resident granola guru. He can talk all about the good things lining their shelves.

With the discovery of Hummingbird, Amanda and I are excited to walk into a new season of our eating evolution, and we are eager to share some of the thing we discover along the way, with you. Stay tuned for recipes…

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Dan Barber, And Why You Should Listen To Him

Dan Barber

Dan Barber

Thanks to our friend, Gene Skinner who recently reminded us of Dan Barber, the chef at New York’s Blue Hill restaurant, and Blue Hill at Stone Barns in Westchester, as a man who practices a kind of close-to-the-land cooking married to agriculture and stewardship of the earth. Dan really captured our attention as we sat still, almost without breathing, letting our intellectual palates savor every word of his Foie Gras Parable while he presented at Robert Mondovi’s Taste3 gathering in 2008. His story left such sweet afternotes, we wanted to share it with you. This guy gets it…

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