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

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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.

as american as roman honey pickled cherries with savory

IMG_3581Looking for a new locavore cherry recipe in anticipation of the sour cherry crop now ready to go in the Eugene area?  Go no farther than ancient Rome.

A fellow participant in the Cult of Pre-Pasteurian Preservation and Food Preparation Facebook group page, Justin Mansfield, wrote that one of his favorite Roman preservation recipes is this one, a pickled cherry concoction using honey, red wine vinegar, and savory. He provides some details for Classics geeks and historical recreators:

Since there’s some interest, here’s the original recipe, from the 10th century Roman agricultural collection Geoponica (Farm Work) 10.42: Περὶ διαμονῆς κερασίων· Τοῦ Αὐτοῦ. Κεράσια ἀφαιρεθέντα τοῦ δένδρου πρὸ ἀνατολῶν ἡλίου, καὶ εἰς σκεῦος ἐμβεβλημένα, προϋποβληθείσης εἰς τὸν πυθμένα θρύμβης, εἶτα κερασίων, καὶ πάλιν θρύμβης, καὶ ὀξυμέλιτος γλυκέος ἐπιβαλλομένου φυλάττεται· καὶ εἰς καλάμους δὲ ὡσαύτως φυλάττεται.On the preservation of cherries, by same {i.e. this recipe is excerpted from Florentius, a lost author of the Imperial era}. Cherries that are picked from the tree before sunrise and put into a container, with savory first strewn over the bottom, then cherries, then once again savory, and sweet oxymel added on top, will keep. They’ll also keep the same way with rushes.

The species referenced are probably Prunus cerasus, and Satureja thymbra respectively. (No idea what kind of rush is referred to here… the name refers to several species. Dalby also points out that it’s unclear if the meaning is “laid out on rush mats” or “with rush-leaves used in place of savory.”)

He also notes that other sources indicate the honey:vinegar ratio should be between 6-8:1 parts by volume, not weight.  I opted for less sweet, and may just regret it, since I chose a very full-flavor, acidic Italian cabernet vinegar.

The cherries should be sour pie cherries, not sweet ones (but I’m willing to look the other way if you can’t get sour).  The recipe reads as if the Romans didn’t pit the cherries, but you may opt to do so.  I usually buy my sour cherries at Hentze Farm in Junction City, already bagged and pitted because I’m so lazy.  Pros: no sticky pitting on a hot day; easier to eat final product; and you get a quart or so of the most glorious juice in the world.  Cons: not nearly as pretty as intact cherries; you’ll need to pick through the cherries for bruised ones, as the machine handles them roughly; and you don’t get the nice almond flavor from the pits when pickling them.  In either case, you must use sour cherries almost immediately or freeze them, as they are exceedingly fragile.

Romans didn’t cook with sugar; honey was a basic sweetener.  For locavores, you already likely rely heavily on honey and even might have a hive or two to help mitigate the bee crisis.  As for me, I made this recipe with a wild star thistle honey I bought on the road in California, since it seems vaguely Mediterranean and has the scent of almonds from nearby groves (or so I fantasize).  But if you’re in the market, there’s some local thistle honey that’s being sold at Sundance, distributed with other wonderful varieties like pennyroyal, snowberry, meadowfoam, buckwheat, and coriander. (The coriander is grown in fields north of Eugene, Hummingbird Wholesale tells me, and the pennyroyal tastes a little like mint.)  Also in honey news, I hope you caught the interview with new Eugenius and prolific cookbook author Marie Simmons on Food for Thought on KLCC last weekend.  She has just published a book on honey, with history and recipes.  Marie was our last interview before our summer hiatus, so check out the archive if you missed it and you miss us! :-)

Anyway, the Roman pickled cherry recipe is wonderful with homemade duck rillettes, which I had for breakfast in a moment of sheer decadence.  Life’s too short for Cheerios.  As Epicurus would have said, had he known the phrase, carpe diem!  The savory brings out a, well, savory quality of the cherries.

Honey Pickled Cherries with Savory

Makes one quart.

  • 4 cups sour cherries, either pitted or not
  • 1 cup honey
  • 1/8 cup wine vinegar
  • 12 two-inch sprigs of savory (either winter or summer; I used winter, which is stronger)

Wash and sterilize a quart jar.  If you are using fresh sour cherries, rinse and sort out the bad ones.  If you are using pitted cherries, strain cherries and sort for badly bruised ones.  Reserve the juice unless you are completely nuts.  Pour yourself a shot of pure sour cherry nectar and knock it back.  Ah, there.  OK, now proceed.

Heat the honey and wine vinegar in a medium saucepan, then take off heat and let the cherries soak in the mixture for a few minutes.

Rinse savory.  Place 3-4 sprigs at the bottom of the jar, then add another layer in the middle, then add some on top to help keep the cherries immersed in the liquid.

Using a jar funnel, carefully ladle the cherries into your jar, pressing down gently to fill gaps, and adding savory in the middle and on top.  Fill with 2 inches head space.  You may have more cherries than necessary; if so, enjoy over ice cream with more honey.  If there is not enough liquid, either add back the juice you removed or press down a little harder on whole cherries to encourage them to exude juice.

Place on a plate, and cover jar with cheesecloth.  If you used unpitted cherries, it is especially important that you have enough overflow capacity. Let sit on counter for 48 hours minimum.  At this point, taste and decide if you want to ferment longer for a fizzier, deeper, sweet-sour flavor, or otherwise refrigerate.  Pitted cherries will ferment faster.

Enjoy as a condiment with any roast meat or sausage, as a special side on a cheese plate, or, as I just did, with duck rillettes.

fermented mustard greens

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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

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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.

sushi class and special guests on food for thought, eugene’s favorite food show!

A big, warm thank you to all of you who voted for both Culinaria Eugenius and Food for Thought on KLCC, NPR’s local affiliate.  We came in second in both categories this year: best self-published work and best radio show.  I’m particularly proud of the latter, as Food for Thought is a teeny, tiny volunteer-run weekly show, and it went head-to-head with some great radio programs with a much longer run and listener base.

This week on Food for Thought, Ryan and Anni will be discussing beans and other lost arts of hearth and home with historian Ken Albala, author of a new book on said topic.  Ken came to Eugene a few weeks ago to meet with the team working on a new Food Studies program initiative at UO, and we’re eager to hear what he thought!  They’ll also be chatting with the owner of Brail’s, the venerable Eugene breakfast spot.  Listen in today at noon (PST) on 89.7FM in Eugene, or its sister stations in Oregon, or live on the web.

I’m also very excited to announce that the Lane County Master Food Preservers still have a few spaces left for our casual, inexpensive sushi class this Friday, November 9, 2012.  I’ll be discussing classic sushi techniques, including making pickled ginger and sushi rice for a traditional sushi party, and Ruby Colette and Kelly Makinson will be showing off their skills with a wide range of fillings, from pickled vegetables to California rolls.  You’ll have a chance to try your hand at rolling your own, as well!  Cost: a mere $15, Location: Community of Christ Church, 1485 Gilham Road, Eugene from 6-8:30 p.m.  REGISTER SOON!  DON’T MISS OUT!  To register and see what else we’re teaching this winter, click here for Extension’s class descriptions and registration instructions.

The picture, by the way, is of the chirashizushi and a special, giant clam (mirugai) nigiri eaten by yours truly last week at Eugene’s best sushi restaurant, Kamitori. The restaurant didn’t make the EW best sushi list, and that is just insane.  It’s very difficult to find giant clam because of its rarity, and Chef Masa scored one.  It’s a pleasure to see someone so excited about new finds and doing food right.  He’s one of our city’s best chefs.  If you haven’t been and you treasure fantastic, fresh, traditional sushi at reasonable prices, go now.  Hours for lunch vary but he’s open for dinner most of the week. 

fall preserving classes with the master food preservers

The fall classes for the Lane County MFP program have been announced and are filling up as we speak.  Interested in low-cost Friday night cooking classes or hands-on classes on cheese-making or smoking meats and other delectables?  Check these out…

CHEESE-MAKING
Saturday, October 13, 2012, 10:00 a.m. – 2:00 p.m.
Join the Master Food Preservers and learn to create several soft cheeses: mascarpone, uncooked cream cheese and farmer’s cheese.  The cheese you make goes home with you to enjoy later.  Lunch (with cheese, of course) is included, as are recipes. Class is limited to 12 eager cheese makers. Class fee $50.

SMOKING BASICS
Saturday, November 3, 2012, 10:00 a.m. – 1:00 p.m.
Smoking may be detrimental to your health? Not if you learn to smoke with the Master Food Preservers — meat, fish and cheese, that is. We’ll teach you about the necessary equipment and demonstrate safe techniques for making delicious smoked products. Class is limited to 25 students. Class fee $25. Includes recipes and samples for lunch.

FRIDAY NIGHT SPECIALS SERIES

JUICES & CIDER. October 19, 2012: learn to use a steam juicer and press cider, pasteurize the product for safety, then freeze it or can it.

SUSHI. November 9, 2012: learn the history of sushi, see classic varieties made, then make your own California rolls to enjoy at the class or take home. Some hands-on.  (Note to CE fans: I’ll be discussing sushi history and skills!)

HOLIDAY BREADS. December 7, 2012: learn an easy bread dough, then turn it into special holiday treats such as, tea rings, filled braids, monkey bread and teddy bears. Some hands-on.  This is one of our most popular annual classes!

Class fee: $15 each or $35 for all three.  6-8:30 p.m.  Includes instruction, recipes and samples.

All classes are held at the Community of Christ Church, 1485 Gilham Road, Eugene.  To find more information about all of these classes and how to register, visit this website or call 541-344-4885.