On Monday, July 12th, USDA Deputy Under Secretary for Rural Development, Victor Vasquez, state director of USDA Rural Development for Oregon, Vicki Walker, and the director of the Oregon Department of Agriculture, Katy Coba, visited Corvallis to highlight links between local food production and the economy.
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Grab your hoe and pruning shears. There are lots of opportunities out there to learn, do and share.
We first met grass seed farmers Clint Lindsey and his dad Mike Robinson of A2R Farms last fall. Grass seed sales had plummeted because of the recession and their bank had started foreclosure proceedings. Lindsey and Robinson had worked out a farm plan to grow more food crops than grass seed and Julie Tilt, co-owner of Hummingbird Wholesale, a natural foods distributor in Eugene, had agreed to testify that she would buy as much of it as possible.
It’s farmers’ market season again! Corvallis and Albany markets opened on Saturday, April 17 and April 21st and will be followed soon by other markets throughout the valley. So, dig out your largest and most favored farmers’ market shopping basket. (Somehow baskets seem more appropriate for outdoor shopping, don’t they? Unless, of course, you’re on your bike.)
No matter where you are, there’s a farmers’ market nearby. If it’s not listed here, please let us know and we’ll add it to the ever-growing list of western Oregon farmers’ markets.
Here in the Willamette Valley we went from an absolutely beautiful run of weather in mid-to-late February which was then followed by weeks and weeks of (mostly) rain. Both garden sites are lowlands that soak up a lot of water in the winter and take awhile to drain in the spring. The Monroe plot is yet to be tilled but fortunately Chris built some raised beds in the Alpine garden just before the rains set in.
The first ever Chefs’ Show-Off exceeded expectations! It was a truly impressive day in every respect.
First, the donations from farms, ranches, dairies and food producers to the chefs’ boxes not only impressed the chefs, but had the audience adjusting their image of local foods in what one would expect to be a “lean” month. When the chefs opened their boxes, their creativity immediately kicked into overdrive as they reached for the cutting boards and adjusted the gas flames.