Dale Graff Delivery 12/29/12

Brother Graff is making a delivery of apples, potatoes, onions, and yams the Saturday after Christmas.  If you are interested, his email and phone number are listed at the end of his message.

Hi,

 

I will have apples, potatoes, onions and possibly yams available for delivery Saturday, December 29.  Contact me if you are interested in yams and hopefully I will have the details for you.  Order deadline will be Wednesday, December 26 at 3:00 p.m. 

 

The next delivery date will be January 26.  Everything but honeycrisp apples should still be available on that date.

 

Thank you and have a merry Christmas,

Dale Graff

Deer Island Farms

(503) 556-0524

Cell (503) 410-1720

 

Field pack apples. These are fresh picked apples that are conventionally grown.  They have not been coated with wax.

 

Pink Lady - 20 lb. box for $20

Fuji - 20 lb. box for $18

 

Cold Storage apples.  These are conventionally grown apples.  They are #1 grade and have been sorted by size and washed and waxed with Carnauba wax to keep them from getting wrinkly in cold storage.

 

Honeycrisp - 34 lb. tray pack - $32 ($0.94/lb.)

Honeycrisp - 36 lb. loose pack - $25 ($0.69/lb)

Pink Lady - 34 lb. tray pack - $32 ($0.94/lb)

Fuji - $34 lb. tray pack - $25 ($0.69/lb)

Jonagold - 34 lb. tray pack - $25 ($0.69/lb)

Braeburn - 34 lb. tray pack - $25 ($0.69/lb)

Cameo - 34 lb. tray pack - $25 ($0.69/lb)

Granny Smith - 34 lb tray pack - $25 ($0.69/lb)

Extra Fancy Golden Delicious - 34 lb. tray pack - $27 ($0.79/lb)

Red Delicious - 34 lb. tray pack - $25 ($0.69/lb)

 

Onions, Potatoes, Yams - Conventionally grown

#1 Spanish Sweet Onions - 50 lb bag for $20 ($0.40/lb)

#1 Russet Potatoes - 50 lb (50 Count) box for $20 ($0.40/lb)

#1 Orange Yams - Send me an email and I will get back to you with the price, etc.

 

Saturday's Delivery Schedule

Troutdale. Factory Outlet Mall. 7:00 a.m.,

Vancouver. Vancouver Mall. 7:30 a.m.,

Hollywood. NE 40th and Halsey. 8:15 a.m.,

Sellwood. South end of West Moreland Park. 8:45 a.m.,

Happy Valley. Eastridge Church at SE 142nd and Sunnyside. 9:30 a.m.,

Oregon City. Oregon Trail Museum.10:30 a.m.,

Tualatin. K-Mart. 11:30 a.m.,

Beaverton. Canyon and 217 Home Depot 12:30 p.m.,

Hillsboro. Fred Meyer at Cornelius Pass and Hwy 26. 1:30 p.m.,

Scappoose. Scappoose High School. 2:30 p.m.,

St Helens. High School. 3:00 p.m.,

Rainier. Rainier Park. 4:00 p.m.,

Longview. Mark Morris HS. 4:30 p.m.,

Kalama. River Road Park and Ride (pending sufficient orders) 5:00 p.m.

Woodland.  Safeway parking lot between pump island and store (pending sufficient orders) 5:45 p.m.

Portable Canner & Ward Cannery Appointment

I have a portable canner from the St. Paul Cannery at my house right now along with 18 cans, lids, and oxygen absorbers if anyone is interested.  I have it until next Wednesday.  We can easily get more if needed.

I also scheduled a Cannery appointment for the Ward on Thursday, December 13th at 7pm.  I know this is the same week as the RS Activity, but with the Christmas party the week prior and school out the next week there weren't many choices.  This is also the same night as the NM 3rd Grade Music concert.  If you can't make it there and would like something, let me know and I can get it for you.  I will have order sheets on the next few Sundays or they are online HERE. The following is the info from the cannery.

The Church of Jesus Christ of Latter-Day Saints

St Paul Home Storage Center

16572 River Rd NE

St Paul OR 97137

Dry pack cannery is open by appointment only:

Tuesday & Thursday evenings 6:30pm until 9pm

And Saturday morning 9:30am until 12pm

Call: Carole Sterner 503-874-4020 to make an appointment; you can also email me at stpaulorders@gmail.com

Order forms can be found on the www.providentliving.org site under food storage, we have all the products listed and the prices are current.

We encourage families to come; children need to be well supervised. Non-members are always welcome.

Cash, check, credit or debit cards are taken. No minimum purchase required.

For safety reasons no open toed shoes allowed in cannery

To make your canning experience smoother we ask that you email us with your order totals at least a day ahead of your appointment, for instance, 5 cans of white wheat, 3 cans dry milk, etc. You may change your order once you get to the cannery; we just like to have an approximate amount of products to set up for you when you come. Please email order to: stpaulorders@gmail.com or call me at 503-874-4020.

Thank you so much and we look forward to seeing you at the cannery!!

Thanksgiving

Wanting to update your Thanksgiving menu?  Here are some ideas and links to the recipes.

1. Dry Brined Turkey

2.  Sweet Potato Sonker

3.  Cloverleaf Rolls

4.  Cornbread Sausage Dressing

5.  Triple Layer Chocolate Pie

6. Cranberry Waldorf Relish
 

Ingredients

3/4 cup apple juice
1/2 cup sugar
1/2 teaspoon salt
12 ounces fresh or frozen cranberries (3 cups)
2 apples, peeled, cored, 1 cut into 1/2-inch pieces, PLUS
1 shredded
2 celery ribs, finely chopped
1/4 cup golden raisins
1/2 cup walnuts, toasted and chopped

Directions

1. Bring apple juice, sugar, and salt to boil in medium saucepan. Add cranberries, chopped apple, shredded apple, celery, and raisins and simmer over medium heat until slightly thickened and two-thirds of berries have burst, about 5 minutes.

2. Transfer to serving bowl and let cool completely, about 1 hour. Stir in walnuts. Serve. (Relish can be refrigerated for up to 1 week.)

Yield: 3 1/2 cups

Notes:

Why this recipe works:
For a new twist on cranberry relish, we took inspiration from the classic Waldorf combination of apples, walnuts, raisins, and celery (hold the mayo). We cooked the cranberries briefly in apple juice and a reduced amount of sugar (instead of water) until most had burst. One shredded apple thickened the mixture, while a chopped apple, chopped celery, and raisins provided texture to the finished relish. A final addition of toasted walnuts before serving completed the balance.

If you're using frozen cranberries, cook for 1 to 2 minutes longer. Use the large holes of a box grater to shred 1 apple. Don't worry if the relish looks thin--it thickens significantly as it cools. If you're making the relish ahead of time, add the walnuts when you're ready to serve it.

November PL Message

I think we all have heard some of the stories of the hardships families have faced from hurricane Sandy.  I wanted to restate the message I shared last night at the wonderful RS activity we had.

1.  Decide now to evacuate if you are asked to.  Decide where you will go, where you will stay, and what your family will need until you can return to your home.
2.  Two Weeks - If you are able to shelter-in-place do you have the food, water, fuel to cook with, gas for your car to survive for two weeks in your home should all power and fuel be cut off. 
3.  How will you share your food storage?  If you shelter-in-place how will you help others around you with your food storage?  You may be asked by neighbors and strangers to give.  Decide now what you can share.
4.  Radio - Many of us have battery am/fm radios but in severe disasters you may need a shortwave radio.  There are many models that can support all three formats.  I have seen some that will charge via USB ports. 

I have seen some neat ideas on Pinterest about food storage.  One thought was to store dry goods in cleaned 2 liter bottles.  They are easy to store, easy to transport, and you most likely have many to repurpose.  Here's a link to the article.

Another idea is knowing what you can make with just basics and then adding a few ingredients at a time.  Here's the info. and a link to the entire article.

Add some variety to your bulk food storage.
STEP 1:
IF I HAVE Wheat, Powdered Milk, Oil, Salt, Honey or Sugar, Water
I CAN MAKE Popped Wheat ,Steamed Wheat, Sprouted Wheat, Cooked Cracked Wheat, Tortillas
STEP 2
IF I ADD Yeast, Baking Powder, Powdered Eggs, Baking Soda
I CAN MAKE THESE ADDITIONS: Custards, Puddings, Pancakes, Cookies, Waffles, Muffins, English Muffins, German Pancakes, Crepes, Egg Noodles, Pasta, Breads, Biscuits, Crackers, Mayonnaise. A lot more options huh? Keep reading.
STEP 3:
IF I ADD Powdered Butter, Tomatoes, Powdered Cheese
I CAN MAKE THESE ADDITIONS: Meatless Dinners, Meatless Casseroles, Cream Sauces These really add flavor.
STEP 4:
IF I ADD Unflavored Gelatin, Canned Milk, Canned Fruits
I CAN MAKE THESE ADDITIONS: Jello Salads, Whipped Cream Desserts, Baby Formula, fruit dishes Mmm, now we have desserts.
STEP 5:
IF I ADD Soup Base, Rice, Legumes (Beans), Beef Broth, Chicken Broth, Alfalfa Seeds, Sesame Seeds
I CAN MAKE THESE ADDITIONS: Hearty Dinner Soups, Chili, Rice Puddings, Refried Beans, Rice Dishes, Fresh Sprouts, Gluten This would really expand your dinner menu in an emergency.
STEP 6:
IF I ADD Canned Meats, Dried Potatoes
I CAN MAKE THESE ADDITIONS: Dinners, Casseroles, Sandwiches. This may not sound like a lot but a meaty flavor can make all the difference.
STEP 7:
EXTRAS: Oats, Raisin, Nuts, Peanut Butter, Granola, Juices, Corn Starch, Soup Mixes, Spices & Flavorings, Lemon Powder or Juice, White Flour, Shortening or Margarine, Cream of Tartar, Junket Rennet Tablet, Molasses, Karo Syrup, etc. These are small things that you could do without but really add variety to your diet.
What do you cook with? Add it to your food storage.

Drowning

I came across this article today while reading the Our Best Bites blog.  It astonished me to read what someone drowning can and cannot do to help themselves and alert others to their needs.  Please read and share.

What Drowning looks like.

Zaycon Bacon and Ham

Zaycon is now offering Bacon and Ham.  The Bacon is hickory smoked and comes in two 15 pound pouches, so you could easily share with a friend.  It is $3.29 a pound.  The Ham is two 10 pound hams for $3.29 a pound.  It could also be shared.  Let me know if you are interested and I'll see if we can coordinate a driver for everyone.     Click HERE to visit Zaycon Foods website.

Heidi Torian is looking to split an order of bacon if you are interested.  Anyone else???

~Fresh Hickory Smoked Bacon~

This bacon has had the same award winning cure since 1959, cured for a minimum of 24 hours, and hickory smoked for at least 7.5 hours, the smoking process includes only actual hardwood chips burned in the stocker, this creates the color and flavor that makes this cure so special, in addition to color and taste our bacon has been carefully hand trimmed from each belly for consistent sizing.

Bacon is packaged in two 15lb boxes
bringing the case total to 30lbs.

 

~The Carve Master
Old Fashioned Ham~

 This Ham is made from fresh outside muscles only, for excellent flavor and texture, slow smoked with real apple wood to give the ham a unique
true smoked flavor.

With less than 10g of fat per 100g the USDA has approved this ham as LEAN, with this special cure there is no MSG, this ham is completely boneless, meaning higher yields and easily carved
from end to end.

 The Ham is packaged by the case this includes two 10lb hams that are individually vacuum sealed and has guaranteed freshness up to 100 days.

Beth's Cookies

Beth's Ultimate Housewife cookies recipes.  I love Beth's chocolate chip cookies and have wondered just how she made them.  If you were lucky enough to watch her demo on Tuesday, you now have the inside scoop.  For the rest of you, here's her recipes and some notes.  Beth makes these by hand so as to not over mix and toughen the cookies.

Ana Olsen's Chocolate Chip Cookies (This is the recipe Beth demonstrated)

3/4 c. unsalted butter - softened
1 c. brown sugar
1/4 c. granulated sugar
1 egg
2 teaspoons vanilla extract
2 c. all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces chocolate chips

Preheat oven to 350 degrees F.  Cream together butter and sugars until smooth,  Add egg and vanilla and blend in.  Stir in flour, cornstarch, baking soda, and salt.  Stir in chocolate.  Drop be Tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.


America's Test Kitchen Chocolate Chip Cookies

10 Tablespoons butter
4 Tablespoons butter
1/2 c. sugar
3/4 c. dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 egg
1 egg yolk
1 3/4 c. flour
1/2 teaspoon baking soda
1 1/3 c. chocolate chips

Preheat oven to 35 degrees Fahrenheit.  Line two cookie sheets with parchement.  Take 10 Tablespoons butter and melt and brown in a metal pan, swirling mixture as milk solids in the butter begin to brown.  Pour into a heat proof bowl.  Add in 4 Tablespoons cold butter and whisk until melted.  Whisk in the two types of sugar.  Whisk in the salt, vanilla and then the eggs.  IMPORTANT: Let mixture stand for three minutes and whisk again.  Repeat this process two more times.  Combine flour and baking soda.  Stir into wet mixture with a large spoon until incoroprated.  Stir in chocolate chips.  Place 3 Tablespoons of dough into mounds two inches apart on cookie sheets.  Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.


Notes

A little extra vanilla never hurt anybody!

More brown sugar than white creates a chewy cookie rather than crispy.

Butter tastes better but makes a flatter cookie (unless using melted butter recipe).  Crisco or margarine holds its shape better but some don't like the taste and prefer no hydrogenated oils.

If you use margarine - make sure it is AT LEAST 80% vegetable oil.  Otherwise there will be too much water and the cookies will flop!

Consider browning the butter for a more "caramel" flavor.  Yum!!

When using softened butter recipes make sure you cream sugar and butter long enough to incorporate enough air.

Do not overmix.  Mix until flour is barely incorporated.

Do not overbake.  Bake until barely brown around edges and then let cool 2 minutes on pan before removal.