Visit The Farmer’s Feast on Facebook !

So, you may have noticed that the blog has slowed to a…well, stop. It’s temporary, but until I’m able to dedicate time to this venture once again, visit The Farmer’s Feast on Facebook, where I post our Events, Feasts, & What We’re Doing At The Farmers’ Markets:
The Farmer’s Feast

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Cooking Class at Whole Foods

Wednesday August 28th,
join The Farmer’s Feast for a cooking class hosted by Whole Foods
Preserving the Harvest
Methods & Ideas for Putting Up Summer’s Bounty
including a
Canning Basics Primer

Learn safe, manageable waterbath canning methods

for a variety of late-summer garden vegetables!

Chef Kathryn Yeomans, a professional chef & master food preserver with over 25 years of experience, will guide the class through full canning demonstrations from start to finish, giving time-saving tips, addressing safety concerns of various preserving methods, & offering creative uses for your pantry of home-canned products.

The class will begin with the basics – an overview of waterbath canning equipment, process, & technique. Then we’ll explore methods of putting up an abundant garden harvest of tomatoes & delve into salsa recipes, unique condiments, & pickled cucumbers. Each class participant will leave with a wealth of canning knowledge, & a jar of preserves.

The details:
Preserving the Harvest – Canning Class
Wednesday, August 28th
5 p.m – 7 p.m
Location: Whole Foods Freemont – 3535 NE 15th Ave, Portland, OR 97212
Cost: $15
For more information, or if you have inquiries, please contact Chef Kathryn
Sign up for the class here:

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Biscuits & Resolutions

The New Year’s Resolution
to post more on The Farmer’s Feast blog…

and to make plenty of biscuits!

Check out the link:

The Farmer’s Feast Biscuits made the cut for Portland Monthly’s 2013 Eating Cheat Sheet

photo by Karen Brooks

photo by Karen Brooks

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Portland Monthly Write-up & Next Week’s Feast

Yesterday, Portland Monthly Magazine’s food editor, Karen Brooks, posted a grand write-up about what I’ve been doing as of late, on the magazine’s food blog, Eat Beat.

Here’s the link:

The Soup Annex: A New Pop-up Sensation

Mentioned in the article is next week’s Dia de los Muertos Mexican Feast.  The dinner is Monday, November 5th.  You can find details on The Farmer’s Feast page on Facebook (see “events” on the page).  To make reservations (there are a few still available), contact me at

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Food.Farmer.Earth Video Featuring The Farmer’s Feast – Bread & Butter Pickle Tutorial

Food.Farmer.Earth is a new online television series from Cooking Up a Story that celebrates our food: where it comes from, and the people behind the food we eat.

I’m thrilled to have worked with Food.Farmer.Earth on this pickle-making tutorial:


If you hurry on down to the Farmers’ Market, you just may be able to find enough end-of-season cucumbers to put up a batch.  (I nabbed several pounds of perfect, sleek Pakistan cucumbers from Gee Creek Farm just last Wednesday).  If, on the other hand, fall has fastened to the vines, and pickling cucumbers are but a memory of summer, don’t fret – squirrel away the recipe for now & you’ll be ready to take the briny plunge…jump into the pickle barrel with both feet…throw cornichons to the wind….next season.

You can link to the recipe from the video, but just for good measure, I’ll post it below, with some pics of the process.

Bread & Butter Pickle Chips
makes about 8 pints

36 small pickling cucumbers (about 5 pounds) – be sure to choose very fresh, firm pickling cucumbers
1 large onion           
½ cup kosher or pickling salt
5 cups cider vinegar
5 cups granulated sugar
1 ½ tsp. turmeric
1 tsp. celery seed
1 Tbsp. yellow mustard seed

Scrub the cucumbers with a vegetable brush and rinse thoroughly.  Slice the cucumbers into rounds; ¼ to ½ inch thick.  Discard or eat the ends of the cucumbers. 

Slice the onion into strips.

Place the cucumber slices and onion strips into a clean non-reactive bowl.  Add the salt and 2 quarts of ice, and place the mixture in the refrigerator for 3 hours.

After the salting process, rinse and drain the cucumber and onions.

Thoroughly wash your hands & the canning equipment with hot, soapy water.  Sterilize the jars by boiling for 10 minutes, and then transfer them to a baking sheet set in a low oven (170 degrees) so they dry & stay hot.

Pour the vinegar, sugar, & spices into a large non-reactive pot.  Stir the liquid with a wooden spoon until the sugar has dissolved.  Add the cucumber-onion mixture.  Turn the flame to high.  Bring just to a simmer, but do not boil.  Remove the pot from the burner, fill the jars with pickles & brine, wipe the edges and seal with flat lids & screw bands.  Place the sealed jars in the hot water-filled pot in which you sterilized your jars.  Bring to a boil.  Process in a boiling waterbath for 10-15 minutes (for pint jars).  Carefully remove the processed jars from the waterbath and allow them to cool, undisturbed, for 24 hours.  Shortly after you remove the jars from the canner you will hear a “ping” as the jar seals.  After 24 hours, check the seal by unscrewing the ring band from the jar and lifting the jar by the flat lid.  If you can lift it in this manner, consider the seal tight ­– label & store your pickles in your pantry.  These pickles are good right away, & better in a month.  Stored properly, they will last about a year.

Look good?  Can’t wait ’till next summer?  Well, c’mon a my house – I may not give you candy, but it’s more than likely I’ll be serving up some bread & butter chips!

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Lunchbox Inspiration – Free Cooking Class @ PFM’s Buckman Market

Mealtime Makeover happens today at the Buckman Market.  Join me for cooking demonstrations & kitchen tips as we serve up lunch ideas!

Class begins at 4 & runs ’till 6.  Want to come prepared?

Read my post for Portland Farmers’ Market’s blog –
Lunchbox Reform

And here’s a recipe we’ll be demonstrating & sampling today.  It’s from a wonderful book, The Homemade Pantry –  101 Foods You Can Stop Buying & Start Making by Alana Cernila.  I adore this book – the recipes provide really simple ways to make favorite treats from childhood in your own kitchen.  Toaster pastries, granola bars, peanut butter cups, maple popcorn, graham crackers.  Plus, there are endearing stories with each recipe.

Fruit Rollups

Makes 2 baking sheets or 2 dehydrator trays

3 pounds fresh or frozen fruit (whole berries, unpeeled & uncored apple quarters, peeled & pitted mangos, rhubarb cut into 2-inch lengths, or any pitted stone fruit)
2 Tbsp. fresh lemon juice
1/2 cup honey, or more to taste
1 cup applesauce

If you don’t have applesauce on hand, it’s easy to cook up some apples alongside the fruit for the rollups. They take about the same amount of time to cook. When the apples have softened, ust mash them up & voila! Applesauce.

Combine the fruit & lemon juice in a nonreactive medium saucepan over medium heat.  Cook, stirring occasionally, for about 20 minutes or until the fruit is entirely softened (alternatively, use a crock pot).  Pass the puree through a food mill or fine-meshed sieve.  Add the honey & applesauce and stir thoroughly.  Taste & adjust the honey to your desired sweetness.


If using an oven, line 2 baking sheets with parchment.  Pour the puree onto the baking sheets & bake at the lowest possible temperature for your oven (165˚ F is ideal) for 12 to 20 hours, or until dry to the touch with just a bit of stickiness.

If using a dehydrator, follow the directions provided with your machine.  Make sure that you pour the puree as thin as possible, and that you dehydrate the sheets until they are mostly dry to the touch with just a bit of stickiness.  This will take between 12 & 20 hours, depending on your mixture.

For either the oven or dehydrator, the drying time will depend on your equipment & the fruit that you use.  Go by feel rather than time.  If the rollups get too crisp for rolling up, eat them as “fruit chips” instead!

Lay the finished sheets over parchment, and with scissors, cut both layers together in rectangles.  Roll the fruit & parchment together in small rolls.

The fruit rollups keep in a covered container at room temperature for 1 month, in the fridge in a covered container for 2 months, or in the freezer, sealed in a bag, for 6 months (thaw at room temperature). 

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School Lunch – It’s More Than Elementary!

It’s time for parents to put on their thinking caps, buckle down, & make school lunch!

The next class in the Buckman Farmers’ Market  Mealtime Makeover series addresses the issue!  Join me as I share ideas, recipes, & samples during a free cooking demonstration.  Thursday, September 6th from 4-6 p.m.  Of course kids are welcome – there will be tasty snacks & coloring sheets for them to work on while parents enjoy the demo!

In the meantime, visit the Portland Farmers’ Market Blog for the first in a 2-part post exploring ideas for healthy school lunches using Farmers’ Market finds, written by yours truly.

Here’s the link:

School Lunch – It’s More Than Elementary!

See you at the market!

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