pricing albacore for canning

IMG_0443If you’re planning to can tuna this year, and you just so happen to at or near the Oregon coast, be sure to use my handy, research-based, certified Master Food Preserver vetted, proofread (etc., etc.) guide to canning tuna.  (Or check out more tips if you want to can salmon.)  I’m going to amend it with more info about buying tuna, with thanks again to fellow MFP and tuna canning expert Dale Dow, who clarifies:

To order fish, a rough rule of thumb is to order one pound of fish (whole fish, not fillets) per half-pint jar.  This is the whole fish and about 50% wastage is expected.  But the size of the fish, the skill of the fishmonger, and the skill of filling the jars all determine how many jars can be filled.  In other words, I’d say,”I want 24 pounds of tuna for canning, filleted” if I planned to do a canner full.  It is cheaper to filet your own if you have the skill and time.

Thanks, Dale!

lane county fair 2014


I’m a big fan of the county fair.  You can see the entire set of my photos here.  This was the first year I’ve been able to go and wander at my leisure, neither being in a wheelchair nor overscheduled, as I have been in past fairs.  And it wasn’t 90 degrees yesterday, another big plus.

If you do go, be sure to see the animals the 4-H kids have raised and all the exhibits indoors.  That’s really what the fair’s about, not the Zipper and deep-fried candy.  We’re struggling to keep the Lane County Extension 4-H programming alive due to budget cuts, so awareness and appreciation of all the good things that come from agriculture and animal husbandry education are essential.  All the baking, preservation, art, and gardening exhibits include kids’ divisions.

IMG_8197 IMG_5879 IMG_5988I noticed this year’s fair has a slightly — slightly — more conservationist quality to it.  Didn’t see the religious trailer “ARE YOU GOING TO HEAVEN?!” and there were only a few Confederate flags flying next to the gay pride and legalize pot ones.  And there was a family farm booth.  Plus, of course, the Master Food Preservers, Master Gardeners, book vendors, and MECCA’s reuse booth.  And education about the environment and animals via the parrot pirate and the sea lion show…well, there’s that.

PS.  Note to roasted corn boss: let the servers roast the corn properly.  It was only roasted on the outside, and corn, like life, is improved with a little char. Love, CE.

antique pastas? I’m in: summer mfp classes

10446323_10201999417762520_8090612193962554389_oI wanted to share a very special event, a benefit for the Master Food Preserver program of OSU Extension Service-Lane County with Chef Rosa Mariotti!

She’s planning a hands-on Italian lunch on Saturday, July 12 at the Community of Christ Church, 1485 Gilham Road, Eugene, from 10 a.m. to 3 p.m.  

Please call right away to leave a message (details below) if you’d like to attend.  We’re finalizing the details and need a head count.

What’s really special about this lunch is the menu.  Chef Rosa shared with me a description of an old pasta form that will be featured called stracenate, an egg-enriched, wheat pasta (see pic): “Giuliano Bugialli in Bugialli on Pasta [1988] describes stracenate (also called stracnar) as ‘attractive pasta rectangles, which are patterned in herringbone with a suggestive antique board called a cavarola.'”

Because of the time it takes to make these shapes, stracnar-making is a skill that’s being lost in Italy and rarely (if ever) seen in America.  This might be your only chance to learn how to make them!

The Master Food Preservers of Lane County are once again going strong.  We graduated a class of 19 energetic, friendly, certified MFP volunteers this year, and we’re hosting the hotline for part of the week, splitting the considerable work with Douglas County.

Updated Menu

Homemade Pasta: Spinach/Plain Fettuccini and Stracnar
Scarpetta Sauce (tomato and mascarpone with butter)
Salad with Edible Flowers and Berry Vinaigrette
Chicken alla Mugnaia with Preserved Lemons
Italian Grissoni
Homemade Butter
Pecan Shortbread Cookies w/ Mascarpone & Gooseberry Sauce

Pre-registration is required, $65 per person and the class is limited to 15. For information, register here ASAP at 541-344-4885 or stop by the new OSU Extension office at 996 Jefferson St. to register and pay. Office open Monday-Thursday, 10 a.m. to 1 p.m. and 2 to 5 p.m.

By the way, pressure canner gauge testing and Clear Jel are available in the OSU Extension Office.  Testing is $5 each lid, and Clear Jel is available for $4/lb. or $12/4 lbs. Prepare to leave equipment to be tested for several days; testing is done as volunteers are in the office. Canner parts can be found at hardware stores, Bi-Mart, and other stores that sell canning supplies.

Want to learn canning?  Registration form (including credit card payment) for all the classes is here or call 541-344-4885 with questions.

  • July 19, 2014 – Jam Session! 10 a.m.-3 p.m. ($60)  Community of Christ Church, 1485 Gilham Road, Eugene.
  • August 16, 2014 – Pickle Passion! 10 a.m.-3 p.m. ($60) Community of Christ Church, 1485 Gilham Road, Eugene.
  • September 6, 2014 – Tuna Workshop – 10 a.m. to about 4 p.m. when done.  Class will be held at FOOD for Lane County, 770 Bailey Hill Rd., Eugene. $60 plus cost of tuna. Cost of tuna will be paid day of class by cash or check based on current market price.


spicy silky fermented kim chi

IMG_7601I’ve been asked a few times to post a “normal” kim chi recipe, the ubiquitous kind at Korean restaurants, with napa cabbage and spicy sauce.  Your wish is my command.

The last time I made this recipe, I was teaching a demo on fermentation to the brand spankin’ new Master Food Preserver class of 2014, and I had the distinct pleasure of horrifying our eminent leader, Nellie Oehler of Dutch extraction, who likes her pickles sweet but still gamely tried a piece of my kim chi.  Her face reminded me that this is not a recipe for everyone.  But as she said, smiling as she grimaced, “I’ll try anything once!”  And so should we all.

I like this recipe because it retains the spiciness and color better and has a lovely silky texture, thanks to the porridge made of sweet rice powder that binds everything together. The porridge, I believe, is a style of the south.

I never hesitate to throw in seasonal vegetables: the last batch I made contained cubed tiny turnips and young daikon with their leaves from the farmers market (thanks, Groundwork Organics!) and strippings from the aging kale in my garden.  You might experiment with fresh new carrots, thinly sliced green garlic, garlic scapes, radishes…the list goes on.

If you’re a fan of kim chi or want to see more background on kim chi techniques, you might want to read my daikon cube kim chi and white kim chi with pear recipes, too.  Add some shiso pickle and salted cucumber slices with sesame seeds, and you’ll be well on your way to a fancy Korean banchan (set of kim chi dishes that accompany meals).

Spicy Silky Kim Chi

Yield: varies, about two quarts when finished.

  • 1 ½ lbs. white napa cabbage
  • 1 small Korean radish (“moo”) or enough daikon for 2-3 cups cubes
  • brine: 2 tablespoons salt plus 5 cups water
  • 3-4 medium cloves garlic, chopped
  • 1-2 tablespoons chopped ginger
  • 1 teaspoon sugar
  • 1/4 cup Korean salted shrimp, minced*
  • 1/3 cup fine (vs. coarse) Korean red pepper powder (“gochu karu”)
  • porridge: 1/2 cup water plus 1 tablespoon sweet rice powder**
  • 1 bunch scallions, cut into 1-inch pieces
  • 1-2 cups shredded young kale, mustard, or turnip greens
  • 1 small Asian pear or green apple, thinly sliced into matchsticks

The night before you plan to make the kim chi, rinse and cut the cabbage into 2-inch square (no larger) pieces.  Peel and cut the radish into thinly sliced half-moons. Toss radish and cabbage, then add a brine made out the salt and water. Let mixture sit in bowl on counter for 8-12 hours.

Wash your hands, counter, and cooking equipment well. Drain the brine from the vegetables and prepare the kimchi souse and rice porridge.

For the porridge, add 1/2 cup of cold water to a saucepan, then add immediately the sweet rice powder. On medium low, whisk the powder into a solution, and cook for a few minutes, whisking constantly, to create a sauce the texture of paste. Let cool on the stove.

For the souse, make a paste in a food processor with the garlic, ginger, sugar and shrimp.

Mix the souse, porridge, and the red pepper powder into the cabbage and radish mixture well with your hands (you might want to use gloves if your hands are sensitive to spice), massaging spices into the cabbage.  Add a little bit of water to ensure everything is nice and pasty, and the souse covers the cubes.  Add the scallions, greens, and Asian pear slivers, and mix well.

Place the kim chi in a half-gallon or larger-sized glass jar that has been thoroughly cleaned and sterilized.  I use a 3L hinged jar without the rubber ring, so I can close the jar but not seal it.  It helps to use a canning funnel to get the stuff into the jar — you’ll get red pepper paste everywhere.

Let sit on the counter for about 2 days, mixing and pushing down the vegetables into the souse.  After it starts to bubble, let rest in the refrigerator for 5 days before eating.  You can actually eat the stuff at any point from right after you make it onward, but it tastes better after a few days.  It will keep in the refrigerator for a month or so, but the flavor will change over time.

*Purchase at an Asian grocery store like Sunrise, available in the refrigerated section. The shrimp should be tiny and bright pink and very salty.

**I use Mochiko, a Japanese brand, which is widely available, but you can buy it in bulk at Market of Choice.

fermented mustard greens


To prepare for my fermentation class on Saturday, I’ve been experimenting with fermented vegetables in small batches.  We’re making sauerkraut and red and white kimchi, and tasting a range of wonderful ferments, including fermented mustard greens.

Although “Sichuan pickled vegetable” and “preserved mustard greens” (among other names) are widely available in Asian markets, I wanted to make my own using my garden-grown fresh mustard greens.  My greens lack the fleshy stem of the Chinese mustard green called jie cai (芥菜) in Mandarin or gai choy in Cantonese, but they are still tasty and very flexible.  They have a nice slight bitterness and spicy flavor, a great foil for bland noodles, white fish, pork belly or other fatty pork, and soups.

I’ve also used this recipe for fermented green beans for the wonderful Sichuan dish chopped sour beans with pork.  I don’t care for the ginger and other spices when used with green or long beans, so I just use salt and a little sugar.  I successfully froze slightly sour beans in their brine last summer and used them in stirfry dishes this winter.  Much better than the weird spongy flavor of frozen chopped green beans.

Note: I adapted this recipe very loosely from Fuchsia Dunlop’s pickled vegetable recipe, which appears in various forms in her Sichuan and Hunan cookbooks. Dunlop calls for rice wine or vodka in her original recipe.  As this would inhibit the fermentation process, I’ve removed it.

Sichuan Fermented Mustard Greens

  • 2 large bunches mustard greens
  • 1/4 cup coarse sea salt
  • 1 tablespoon brown sugar
  • 3-inch piece of peeled fresh ginger
  • 3-4 dried chiles (Facing Heaven variety, if you have them)
  • 1/2 star anise
  • 1/3 cinnamon stick
  • a tablespoon or two of live-culture sauerkraut (not processed) or fermented hot pepper juice or whey (optional, to speed fermentation)
  • a half-gallon or larger jar, two ziplock-style bags, and a piece of cheesecloth large enough to cover jar

Bring two cups of water, salt, and sugar to a boil; let salt dissolve and set aside to cool a bit.

Slice mustard greens into three or four big chunks.  Do not chop too finely or they will be harder to handle.

In a sterilized half-gallon sized (or larger) jar, add the chiles, star anise, cinnamon stick, and optional fermentation “starter” of sauerkraut or pepper juice or whey.  (Make sure this juice is from live-culture products with lacto-bacilli to inoculate the mixture or else it won’t work.) Then pack mustard greens into the jar, pressing down tightly.

Pour one cup of brine over the mustard greens, and the rest into a ziplock-style bag.  Place one bag into another bag and close both securely to ensure the brine won’t leak.  Use the bag as a weight in the jar to submerge the greens under the water.  If there isn’t enough brine to cover the greens, pour some of the brine in the bag into the jar.  You can use other methods (like a bowl or jar filled with water or river rock) as a weight, as well.

Cover jar with cheesecloth and let sit at room temperature for 3-7 days, testing daily after three days for your desired levels of sourness.  Skim any white film off the top of the water and remove green bits that have molded on top.

For storage, cover the jar with an airtight lid and refrigerate.  The quality will improve after another week or so in refrigeration, but will start to deteriorate after a month.

Before serving, chop into small pieces.  Great in soups, pork stir-fries, dumplings, fried rice, noodles, etc.

niblets: jack and the beanstalk edition

IMG_3223Niblets is an all-too-occasional feature on the ins and outs of the Eugene food scene. Syndicate me?  You know you want to.

Yes, I know I said I wouldn’t do another of these for a while, but it’s garden season and this town is just teeming with news.  Plant all day and enjoy one of our new restaurants at night.  Perhaps a new Southeast Asian (Malaysian?) restaurant, Kopi-O, across from Midtown Marketplace at 16th and Willamette?  I kid you not.

Adaptive Seeds reports that “Our very own Andrew Still will be teaching a workshop – Seed Saving & Seed Stewardship: The Path to Locally Adapted Seed and True Food Freedom – next Sunday, May 19th from 10am – 3pm at Sunbow Farm in Corvallis.”  This is special.  Andrew is a fantastic speaker and smart as a whip.  He co-leads one of the most radical new ventures in the valley, an “open source” PNW-appropriate, internationally gleaned, organic seed company that grows and collects open-pollinated seed crops from a small network of local farmers.  And it’s at another one of the coolest progressive farms in Oregon.  Don’t miss it.

And speaking of workshops, I’ll be appearing in a short segment on the Sustainable Table on KEZI 9 TV in Eugene (that’s our ABC channel, for those with fancy things like cable) on Wednesday on the 6 p.m. news.  I made some sauerkraut for reporter Brandi Smith and we chatted about upcoming Master Food Preserver preservation classes, like the fermentation class (now full) I’m offering on May 18.

Oregon Plant Fair sale at Alton Baker Park and the Hardy Plant Sale at the Fairgrounds are happening today from 9-2.  As in right now!

Spotted at Groundworks Organics last week at the farmers market: agretti! This unusual Italian green can be used raw in salads, cooked, or pickled. I grabbed the last one and only wish I could have bought a few more. Hope there will be more today. Please enjoy the visual delights of a white pizza I made (above) with Salumi fennel salami, topped with grass clippings of agretti, oregano, and wild arugula.

Growers of tomatoes and peppers (and aren’t we all?) will be relieved to know Jeff’s Garden of Eaton is open for another year.  Jeff works extremely long hours at a classical music non-profit, so it’s hard for him to manage the extensive work of cultivating nightshades, so please do support him.  He has the best selection of anyone in town — many unusual varieties.  He says:

Just a quick message to let you know that Garden of Eaton is once again offering a wide variety of mostly heirloom tomato and pepper starts for your garden.

We’re generally open every day between noon and 6PM at 2650 Summer Lane in Santa Clara. My assistant, Carolyn, will be here to answer any questions you might have about the different varieties available this year. You can reach Carolyn during the hours we’re open by calling (541) 607-1232 [ed: or email Jeff at jaeaton at clearwire dot net].

I hope to update my website sometime this week to include descriptions of the varieties available, but for now I invite you to drop by and see for yourself!

Have fun and be careful out there! (Bees.)

DIY skill training in eugene and beyond


Resolved to improve your DIY skills this year?  Winter is the time!  Take advantage of rainy days in Eugene to attend one of many classes and workshops on gardening, keeping various helpful critters, or food preservation.

The Fun with Fermentation festival at the WOW Hall on January 12, 11:00-4:00, is now in its fourth year.  I’ll be holding a workshop on fermentation basics — making kim chi and sampling salsa and other goodies.  And that’s just the beginning! There will be plenty of fun, learnin’, and fermented food tasting for all.

The OSU Oregon Master Beekeepers program starts in Eugene on January 16, 2013. See their website for details about the apprentice program and class schedules.

The Lane County Extension Master Gardeners are beginning their annual certification training.  It starts Wednesday, Jan. 9, 2013, at the Unitarian Universalist Church, 1685 W 13th (at Chambers) in Eugene. Here’s a taste of the schedule:

  • 8:30-11:30 a.m. is Tree ID with Steve Bowers;
  • 12:45-3:45 p.m. is Tree Fruits with Ross Penhallegon [in his last few months before retirement — congratulations, Ross!];
  • 3:45-4:15 p.m. is an informational meeting about the Pruning Specialist Program.

All MGs are welcome to sit in on classes, of course, but the public is welcome, too – $25 per class.

Another event:  Tuesday, January 15, 2013, 7 p.m. for the Master Gardener Seminar: Backyard Homesteading with Bill Bezuk. Note new location: EWEB North Building, 500 E 4th Avenue, Eugene. Free, bring a friend.

Lane/Douglas Counties Extension Master Food Preserver full certification class series will begin in April.  We’re taking applications now until March.  And don’t forget that Master Food Preserver winter workshops in Eugene are in full swing:

MFP Winter Saturday Special Classes:

Registration is now open for three 2013 Winter Saturday Specials workshops. Take one, two or all three of the classes. Cost per class is $25 if taken individually or take all three for $60. Print off the registration form and mail check made out to OSU Extension Service to 783 Grant Street, Eugene, OR 97402. Workshops are held at the Community of Christ Church, 1485 Gilham Road, Eugene from 10 a.m. -2 p.m.

  • January 12, 2013 – Soups & Stews: Learn to make Lamb Basque, Moroccan Chicken, and Irsh beef stews. Soups made will be Cambodian Sweet and Sour, Cuban Moros & Christianos, and Mexican Gazpacho. All served on rice. Credit card payment $25.
  • February 9, 2013 – Get a great introduction to the many varieties of beans and how to cook them even for dessert. Credit card payment $25.
  • March 9, 2013 – Discover many new whole grains and grain-like foods. Learn basic cooking techniques and ways to use grains in your meal-planning for health, economy and taste. Credit card payment $25.

MFP Spring Saturday Special Classes:

Registration is also open for three 2013 Spring Saturday Specials workshops. Take one, two or all three of the classes: Cheese Making, Fermentation, and Intro to Canning.

  • April 6, 2013 – Cheese Making: Learn the basics in this hands-on class. Make soft cheeses to taste and take home. Credit card payment $50.
  • May 18, 2013 – Fermentation: Learn tips on fermenting dairy, bread, pickles and other fermented delights. Hands-on class. Limited to 12 students. Credit card payment $50.
  • June 8, 2013 – Intro to Canning: Learn about equipment, tips for success, and what is safe to do at home and what is not. Credit card payment $20.