Wednesday, September 30, 2015

Adventures in Seattle at IFBC Part 2

On Friday evening we went out in search of dinner, and we found our way to M.O.D Pizza. It's this awesome pizza place, near the convention center in Seattle, WA. I decided to get what they were calling their Seasonal Pizza Salad. It's crust with cheese, in theirs it was asiago, and the salad part was romaine, black olives, diced tomatoes, tossed in ranch dressing. It was so delicious that I just had to create my own version when I got home. 

Caesar Salad Pizza
Krusteaz Flatbread Mix (Italian Herb)
1/2 Cup Aged Cheddar Cheese
1/8 Cup Chipotle Cheddar Cheese 
Hearts of Romain
8 oz of grilled Chicken, chopped
Black Olives, chopped
1/2 Green Bell Pepper, chopped
Favorite Caesar Dressing

1. I used Krusteaz Flatbread Mix (Italian herb), and followed the directions on the box. This was given to us at IFBC, and oh my goodness it's good. It's also super simple to make, took me maybe five minutes (+10 mins for the dough to rise). 
2.Before putting the flatbread in the oven I added cheese to the crust, we like a lot of cheese, but using however much to your hearts content is best. 
3. While the crust is baking, mix up all the salad ingredients, and toss with Caesar dressing. 
5. Grill chicken till cooked, I used a foreman grill, and then chopped the chicken into bit sized pieces. 
4. When the crust comes out, cut with a pizza cutter, then add the salad and chicken on top, and enjoy! 

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Thursday, September 24, 2015

Adventures In Seattle at IFBC Part 1

Last week we went up to Seattle and had a really wonderful time attending the International Food Bloggers Convention. They said there were around 310 participants and representing at least 27 different states as well as 7 different countries. Thats pretty impressive! 

Before the conference kicked off they offered pre conference excursions and we choose to go to the headquarters of Chef'n. If you don't know a whole lot about Chef'n, no worries, we didn't either. But we found out they are a really cool company and group of people. Based in Seattle, WA the company started in 1982, by  David Holcomb who is an inventor as well as the companies CEO he can be spotted in the bottom middle picture (above). For him it all started with a garlic press, and a trip to New York to pitch his revolutionary product. Since then he has gathered a crazy amount of pattens, 300+. 

We toured their industrial studio, test kitchen space, and the delightful penthouse. Their work space reminded me a lot of Wieden + Kennedy's offices in Portland, OR. They have the same vibe, really wanting to have inspiring workspaces and departing from the stagnant corporate america vibe. After meeting Mr. Halcomb I don't really see how anywhere he worked could be boring, or plain, or corporate. His energy is reminiscent of a that from the 80's and hanging out on a beach some place. Very relaxed, and energetic. I really loved seeing their industrial workshop, they had so many tools at their disposal. Above you can see an ice cream scoop being formed from PVC. They also have a 3D printer which was also working on its own project. I was really great to see how technology is playing a key role in their designers lives and how as technology is becoming more accessible they are able to make better use of such a resource. 

In the bottom right corner of the image above is one of their designers who created what they call Poptop. It's awesome, and I totally want one. What it does is essentially is air pops popcorn in the microwave. I love making my coconut oil popcorn by stove top, but if I could do it in the microwave that would be pretty awesome. Inside there is even a little place to put butter, or oil whatever you prefer for popping your popcorn in. 

We had a great time touring Chef'n and we want to thank them for opening their office and workspace up to us. They were truly amazing hosts, and we can't wait to see what they will create next! 

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Thursday, September 10, 2015

September Newsletter From SVO

Harvest is a Wrap!

It’s official we have finished our harvest for this year! We beat our own record for how much we harvest in just blueberries. And we are expecting even more next year! This year was crazy in that, at one point, we were harvesting blackberries, machine picked blueberries, and hand picked blueberries all at the same time. That’s a lot of fruit coming in to our facility and requires a whole lot of organization to keep everything straight.
We did also have a successful harvest of a baby crop of our Aronia berries. This winter we will be developing a powder and maybe a spread with them, and in 2016 be ready to sell. So stay tuned for more information about them as things develop!
Speaking of powder, now that harvest is over we can focus a lot more attention on to our powders. We have a machine, that was broken, we are currently in the process of fixing it. In fact yesterday was the first day we were able to start testing, and seeing if anything else needed to be fixed. So far things are looking good. Our current plan is to be able to start making powders sometime in late October, early November. We will be posting updates to Facebook,Twitter, and our blog about it.

Frozen Availability

Since we just finished our harvest we no long can offer fresh fruit. We do, of course have frozen. Our frozen blueberries we offer year round. If you ordered over the summer, please come and pick up your berries! They want to go home with you! We also love walk ins, so no worries if you didn’t order.
Our raspberries and blackberries have been taken to be IQF (individually quick frozen) and we expect to be getting them back in stock at the farm and in our online store sometime this month. Keep your eyes on our social media for the best updates.
Since we no longer growing strawberries, our supplies are starting to run low. We estimate that we have enough to get through December, so we recommend ordering, or calling us about them.

Fall & Winter Hours

Our harvest is done and things are starting to slow down around here. Which means we are switching over to our Fall & Winter Hours. We will be open at the farm Monday to Friday 10 am to 4 pm. If you are unable to make it between these hours just call us and schedule an appointment. You can reach us at (541)752-0460.

Website Changes on The Horizon

We are going to be making changes to our website, so if you see something wonky, or weird. Please have patience as we will be improving and changing it over the next few months. Our goal is that in 2016 we will have a brand new site, that is educational, and user friendly.

IFBC in Seattle

This month we are doing something new! We have an opportunity to go to the International Food Bloggers Convention in Seattle, WA. We hope to learn tons of new things to make our blog, and website better.  We will also be posting about our experience there on our blog, so be sure to keep an eye on it.


This month we have a couple different Coupons to offer to you guys.
  1. We have an ad in the Pet Press magazine. If you see it and tell us about it you can get $5 off $25+ This offer will last as long as the issue is out. So September until November.
  2. The week of September 14th-18th is Certified Organic in Oregon Week, and to celebrate we are having a week long special of 10% off your total order. (This does exclude frozen). Use code "ORGANICOR" at check out online.

Social Butterflies!

We now have an active Instagram account. You can follow us@SVOrganics . On our Instagram you can see more details about anything that is happening around the farm. 
This month Pinterest we will be doing a few different things. First we have a brand new board featuring back to school ideas for snacks and lunches. We are also always adding to our Blueberry,Raspberry, andBlackberry Inspired boards, as well as Harmonious Berry Blends
Our Blog theme is Back To School. We will also be posting about our experience from IFBC around the 17th to 23rd of this month.

Apple Sandwiches

  • 2 Apples ( I recommend trying Honeycrisp Apples, they are either in season now, or will be very soon depending on where you are in the country, I don’t know about outside of the US, sorry!.)
  • 2-3 tbsp of your favorite peanut butter. I like using Adams Natural Peanut butter, No GMO’s!
  • 3 tbsp of granola. This fall I plan on making pumpkin spice granola which I think would go perfectly for fall!
  • Handful of Raisins (or try with our dried blueberries! Delicious!)
1.Remove cores from apples and cut into 1/4-1/2″ thick slices
2. Spread apple slice with peanut butter.
3. Top with granola and raisins.  You could add other dried fruits or nuts if you wanted to create a variety.  
4. Place another apple slice on top and gently press together
5. Repeat with remaining apple slices.


Blueberry + Rosemary Breakfast Bars

  • 3 cups fresh or frozen organic blueberries
  • 1/2 lemon, juiced
  • 1 tsp fresh rosemary
  • 3/4 cup whole wheat flour
  • 3/4 cup old-fashioned oats
  • 1/3 cup flax seeds or flax seed meal
  • 1 tsp baking powder
  • 2 tablespoon honey
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tbsp coconut oil
  • 1-2 tbsp organic 2% milk
  • raw sugar for topping (optional)
  1. Preheat oven to 350. Line a baking sheet with parchment paper.  
  2. To make jam, put blueberries in a medium pot with lemon juice and chopped rosemary over medium heat for 15 minutes. Make sure to stir every once in awhile so the blueberries don't burn. You might also need to break the blueberries down with the back of a spoon. Add 1 of the tablespoons of honey in at the end for desired sweetness.
  3. For the dough, put flour, oats, flax seeds and baking powder into a food processor and puree until the oats and flax seeds are broken down - about 3-5 minutes. Meanwhile, whisk together the rest of the honey, vanilla extract, egg and coconut oil. Pour mixture into food processor and pulse until well combined and forming a ball. Add milk if you need extra moisture.
  4. On a piece of wax paper, roll the dough out until you get a rectangle shape that is roughly 10"x12". Using a sharp knife, cut the dough lengthwise into thirds. Spoon jam onto the dough down the middle of each section. Be careful not to get too crazy like I did, a little will go a long way, roughly 1/4 cup per section. Fold one side of the dough onto the jam and then the other side onto the top of the dough. Using a little water to set the two sections of dough, gently pinch down dough until it is sealed.
  5. Cut each sections into 1 1/2" pieces and place seam down onto baking sheet. Sprinkle with a little raw sugar and bake for 12-15 minutes.
Note: Will last 4-5 days on count in an airtight container or 3 months in freezer.

Wednesday, September 9, 2015

Certified Organic Week in Oregon Get Ready to Celebrate!

We are so excited! Next week is Organically Grown in Oregon Week! For those local there are some great events going on, even some that are going on all month long! Organically Grown in Oregon Week started in 1988 to help celebrate Oregon's certified organic faming community. 

Events happening during the week:

First Alternative Co-op in Corvallis will be sampling Oregon grown produce in their stores throughout the OGOW week, so stop by and celebrate the bounty of Oregon's organic agriculture! Visit either location: 1007 SE 3rd St, Corvallis, OR, or 2855 NW Grant Ave Corvallis, OR.

The Green Plow Juicery in Eugene, OR, will be highlighting organic, Oregon grown fruits and vegetables in various juices all week long! Stop by their cart from 8 am - 6 pm,Monday - Saturday and enjoy organic, fresh juices and smoothies. 2760 Friendly St, Eugene, OR.

Farmer John's Produce in Tumalo, OR (Bend area), will be serving up soups, salads and other deli items using organic, Oregon grown produce all week! Stop by between 10 am and 6 pm to see what's available in Tumalo's Green Grocery store. 64678 Cook Ave, Bend, OR.

McFarlane's Bark in Milwaukie, Oregon location will be gifting a gallon size bag of their Fine Comp-Stuff for your organic food garden to every Front Sales Counter customer in a gift pack that also includes helpful nursery and composting information and a McFarlane's Compo-Stuff Seal of Testing Assurance analysis. The gift packs are available for customers during the OGOW week at their store at 13345 SE Johnson Rd, Milwaukie, OR.

Food Front Cooperative Grocery in Portland, OR is promoting organic, Oregon produce in their stores all week long! See which items will be on sale each day here. Visit either location: 2375 NW Thurman St, Portland, OR 97210 or 6344 SW Capitol Hwy, Portland, OR 97239. They will also host a grilling on Saturday, September 19th. Details below. 

On Saturday, September 19th:

Cooper Mountain Vineyards will host a harvest party to celebrate their 20th wine grape harvest as an organic winery in conjunction with Organically Grown in Oregon Week. Live music, organically grown wine available for tasting, by the bottle or glass, local organic food vendors, grape stomping activities. The party is FREE and runs from 3:00 - 6:00pm at Cooper Mountain Vineyards on 20121 SW Leonardo Lane, Beaverton, OR.
Earth & Sea Salts will be tasting out their simply, organic salt blends during Eugene's Saturday Market. Look for their booth from 10 am - 5 pm at 126 E 8th St, Eugene, OR. Booth #103. Try these sea salt seasoning blends made with Celtic Sea Salt and organic ingredients (garlic, herbs and lemon & lime juice). These culinary infusions of sea salt, herbs and garlic make everything taste yummy! Simple and healthy recipes included!
Food Front Cooperative Grocery will host a grilling with Organically Grown Company from11 am - 2 pm at their NW location: 2375 NW Thurman St, Portland, OR 97210. Check out their other one-day only sales on organic, Oregon grown produce all throughout the week.  

And for a month long event:

LifeSource Natural Foods in Salem, Oregon is featuring and having sales all month-long on Oregon grown, organic produce. Look for the Oregon Grown produce label on the shelf! Visit their Salem location at 2649 Commercial St SE, Salem, OR.

September 15-18 we are having a week long special of 10% off your total order. (This does exclude frozen). Use code "ORGANICOR" at check out online. Or come by our farm and tell us that you support your local certified organic farming community! 

Tuesday, September 8, 2015

Limited Supply Sale

We have a limited supply of 4 pound dried blueberries available. 

Normally $90, with a sale price of $65. If you wish to purchase these berries, or have questions, please call us at 541-752-0460 Monday to Friday 10 am to 4 pm Pacific Time, or come see us at our farm. We will not be listing this on our website, as the quality is so limited. 

You can also of course email us, using our contact page. 

All sales of these berries will be final. 

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Saturday, September 5, 2015

Autumn is for Apples; Baked Apples - A Healthy Treat -

Autumn is for Apples 

I love walking down to our orchard and picking all the apples from our trees. For those who don't know we have what we like to call an orchard. It's not really. It's seven apple trees, a pear tree, an a couple of plum trees. But it's tucked away next to one of our younger fields of blueberries, on the lower side of our farm. We also used this space as a make shift nursery when we had extra plants from last year and the year before when we were replanting our fields. 

One of my favorite things is to have baked apples in the fall, and this is one of my favorite recipes. 

Baked Apples 
Prep Time: 20 Minutes           Total Time: 1 Hour 20 Minutes         Servings: 4
4 medium sized, crisp apples (such as Gala or Honey Crisp)
1/3 cup brown sugar
1/4 cup graham cracker crumbs
2 tbsp butter, softened
1 tsp ground cinnamon
1/2 tsp freshly grated lemon zest
1/4 tsp ground nutmeg
1/2 cup apple juice
3 tbsp honey
1 tbsp freshly squeezed lemon juice (from 1/2 lemon)

1. Preheat oven to 350 degrees F. 
2. Hallow out the centers of the apples, I use a paring knife but a melon baller also works. You'll want to remove the stem and core leaving a good sized hole, around 3/4" wide. Around the top of the apple you'll also want to remove all that skin of the apple. You can do this with a veggie peeler or paring knife. 
3. Next combine the sugar, butter, ground cinnamon, lemon zest, nutmeg, and graham cracker crumbs in a medium sized bowl. I like using a rubber spatula, but a fork works just as well. 
4. With mixed filling, pack into apple holes until  level with the opening. Place the apples into an 8X8" dish.
5. Combine lemon juice, apple juice, and honey into a microwaveable cup. Microwave on high for 30 seconds. Stir to blend and pour around the apples in dish. 
6. Cover apples with tin foil and bake for 45 minutes. 
7. After 45 minutes, uncover the pan and baste the apples with the juice from the pan. Continue baking apples for 10-20 minutes more, or until apples are very tender. Serve warm or cold with pan juices. 

Nutritional Info (per serving): 300 calories, 1 g protein, 65 g carb, 5 g fiber, 6.5 g fat, 4 g sat fat, 41 mg sodium. 

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