Yard Fresh Pt. 15

I love to cook and I love to garden and both come together daily for me in the summer and fall. There are seasonal staples that I'm always making -- spicy garlic dills, fried pickles, blackened salsa, hot sauce, potato tacos, arugula pesto, gravlax -- and then there are the new things like our first attempt at carne asada above.

For the fall garden I've got carrots and beets about to be harvested and arugula and radishes gaining ground so plenty more good eats ahead. Hope you've been cooking and eating good things too.

The salad deserves its own photo. Chopped boiled beets in a creamy lime vinaigrette with dill. Loved it.

Can never get enough summer artichokes. Had these with drawn lime butter.

Rogue Smoky Blue carbonara with toasted hazelnuts.

One of our favorite summer sandwiches -- warmed sourdough with salted tomato and mayo. Keep it simple.

Watermelon, canteloupe, lime juice. Miss this.

This year's garlic is done curing so we'll be using it in lots of things in upcoming weeks. Wish I'd planted more this year...

This is what my colander looked like most evenings through September. Lemon cukes, pickling cukes and pole and bush beans. AKA lots of pickles.

Homemade gravlax and pickles for our friends' campout wedding in Washington.

Yard Fresh Pt. 14Yard Fresh Pt. 13Yard Fresh Pt. 12Yard Fresh Pt. 11Yard Fresh Pt. 10Yard Fresh Pt. 9Yard Fresh Pt. 8Yard Fresh Pt. 7Yard Fresh Pt. 6Yard Fresh Pt. 5Yard Fresh Pt. 4Yard Fresh Pt. 3Yard Fresh Pt. 2Yard Fresh Pt. 1

Wordstock 2011

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I look forward to Wordstock every year. In fact, I wrote about just that recently. Jeff Baker, book editor for The Oregonian, asked me to write 150 words on what Wordstock means to me and I did along with Nancy Rommelmann, David Biespiel, Justin Hocking and many others for last Friday's A&E cover story. (If you can find the story online please let me know. I have a hard copy but would love to link to it here...)

This year I'll be speaking on a panel on Saturday at 2pm on the Wordstock Community Stage titled -- Every Book is a Start-up with Jen Stevenson and Kelley Roy moderated by Todd Sattersten. The focus of the panel: "Learn from author-preneurs who found unconventional methods to launching their books about Portland's food scene."

Throughout Saturday and Sunday I'll also be tabling at the Hawthorne Books table at the Book Fair. I've been an editor at Hawthorne since summer of 2009 and always look forward to Wordstock because a lot of our authors come and visit and sign books so we get to catch up and I also get to meet all sorts of folks while tabling, paneling, attending readings and wandering the fluorescent lit convention center halls. This is one of the few events worth braving that kind of lighting for. I hope to see you this coming weekend! Counting the days...

Wordstock www.wordstock.com October 8-9

Portland Fermentation Festival 2011

A couple weeks ago I got to talk with Dave Adamshick at the NorthwestPortland Farmers Market about all things Portland Fermentation Festival. It would have been more fun if festival co-organizers David Barber and George Winborn could have been a part too but they were there in briny spirit. Here's a short video that Dave made from our conversation...

We're in countdown mode now for this year's third annual Portland Fermentation Festival on Thurdsay, October 20th from 6-8pm at Ecotrust! We're still accepting applications from folks who want to sample their homemade fermented food and drink. Here's the entry form. And we're also looking for more volunteers to help set up and break down and work the door. If you'd like to volunteer please send us an email at info at portland fermentation festival dot com. Also, if you want to help spread the word please print out some of these posters and put them up around town. See you at the Portland Fermentation Festival in a few short weeks!

Third Annual Portland Fermentation Festival Open to the public, all agesWhen: Thursday, October 20th 6-8pm Where:Ecotrust's Billy Frank Jr. Conference Center on the second floor, 721 NW 9th Ave., #200, Portland, OR What: Sample and learn about all sorts of food and drink ferments Cost: $5 at the door info@portlandfermentationfestival.comTwitter @PDXFermentFest Facebook Portland Fermentation Festival

Friend Food Pt. 3

I love putting these posts together because it always reminds me how much I have to be grateful for. In recent weeks we've been gifted all kinds of super tasty foods including these Mexican mouse melons that I guarantee are the cutest food I've eaten all summer.

Hope you've been eating/drinking/living well. What's been on your plate?

My neighbor Alison and I did a weekend morning berry exchange earlier this summer. She left a bowl of just-picked raspberries on my front porch before I woke up and I picked blueberries and left them on her porch mid-morning.

Alison also gave us some of her homemade vegan strawberry ice cream made with almond milk that was amazing.

And then there was the vegan tomato corn soup that my friend Michelle made from Isa Chandra Moskowitz's and Terry Hope Romero's cookbook Veganomicon that I couldn't have shared if I wanted to.

Made these sour cherries that I picked with friends from a neighborhood tree into cherry wine that's bubbling away in the utility room and will be ready to drink in several months.

Our next-door neighbors Michael and Mulysa gave us this enormous bowl filled with all different lettuces from their backyard. So good.

Our friend Mount has been supplying us with his incredible coffee ever since Tyler built a coffee dispenser for his roastery. Delicious.

Our neighbor Butch gave us this side of Chinook straight off the boat. He and his family go fishing most weekends in the summer and early fall and we always get a lot of the catch. I'll show you what me made with it in upcoming posts.

Friend Food Pt. 1Friend Food Pt. 2

Portland Fermentation Festival 2011 -- Save the Date!

I'm so happy to announce that we've set a date for the third annual Portland Fermentation Festival -- Thursday, October 20th 6-8pm at Ecotrust! Thank you SO much Ecotrust for kindly allowing us to stink up the space yet again! We couldn't do it without you.

And we couldn't do it without YOU! We hope that you will come out and celebrate the wide world of fermented food and drink with us this year. More than 500 of you did last year so maybe you'll each bring a friend and we can double attendance. Actually, that might be a little too crowded.

If you don't know about the Portland Fermentation Festival listen up. At PFF you get to hang out with fellow food/drink fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead. Good stuff.

We'll be getting more details out in upcoming weeks here and over at the official website but for now the main issues to attend to are 1.) Sign-up to sample fermented food and drink at the event here 2.) Shoot us an email if you'd like to volunteer at the door or for set-up/clean-up at info at portland fermentation festival dot com. In exchange for volunteering you'll get good things, we promise.

Check out some previous Portland Fermentation Festival coverage:

Food Lover's Guide to Portland 2010Willamette Week 2009Willamette Week 2010KBOO Food Show 2010Mix Magazine 2010Learn to Preserve 2010

More details soon!

Third Annual Portland Fermentation Festival Open to the public, all agesWhen: Thursday, October 20th 6-8pm Where:Ecotrust's Billy Frank Jr. Conference Center on the second floor, 721 NW 9th Ave., #200, Portland, OR What: Sample and learn about all sorts of food and drink ferments Cost: $5 at the door info@portlandfermentationfestival.comTwitter @PDXFermentFest Facebook Portland Fermentation Festival

Ecotrust’s 20th Birthday Bash Ticket Winner!

Congratulations April! You won two tickets to Ecotrust's 20th Birthday Bash this Saturday night! Email me at info at lizcrain dot com with your first and last name and an email address that Ecotrust can send your tickets to!

And for those of you who have no idea want I'm going on about here are the details about a fantastic birthday benefit with tasty food and drink taking place in Portland this Saturday that you can still purchase tickets for...

ECOTRUST'S 20th BIRTHDAY BENEFIT BASH FEATURING STORM LARGE Saturday, September 10th Doors open at 6pm All ages 721 NW 9th Ave., Portland MUSIC, LOCAL FOOD & DRINK

Tickets are $125 per person and are available here. Price of admission includes light fare by Artemis Foods and two complimentary tickets for local beer, wine and specialty cocktails. Check out the tasty food & drink menu.

Straight from Ecotrust:

Not your traditional fundraising event, we will be joined by the fabulous Storm Large for a full outdoor concert, and share delicious local bites and drinks throughout the evening. A portion of your ticket price will help us continue to create economic opportunity, social equity and environmental well-being in our region for the next 20 years. Your tax-deductible contribution has enormous impact: for every $100 donated to Ecotrust, we create more than $500 in capital for local economies, communities and nature from Alaska to California. Join us, and help businesses, people and nature thrive.

Ecotrust's 20th Birthday Bash! Ticket Giveaway!

If you don't know Ecotrust then I'm thinking that you're new to this blog. I love Ecotrust and really admire all of the incredible work that they do. If you have a second please read what they're up to with one of my favorite Ecotrust programs -- the Food and Farms Program. They've also hosted our Portland Fermentation Festival from the get-go and will be hosting this year's third annual PFF! We couldn't do it without them.

Ecotrust is turning 20 years old this year and this organization knows how to work hard as well as play hard which is why they're throwing a huge party and you're invited! Don't worry though, just because even though Ecotrust is only turning 20 this year you can still drink while she sips her her Shirley Temple. Here are the details:

ECOTRUST'S 20th BIRTHDAY BENEFIT BASH FEATURING STORM LARGE Saturday, September 10th Doors open at 6pm All ages 721 NW 9th Ave., Portland MUSIC, LOCAL FOOD & DRINK

Tickets are $125 per person and are available here. Price of admission includes light fare by Artemis Foods and two complimentary tickets for local beer, wine and specialty cocktails. Check out the tasty food & drink menu.

Straight from Ecotrust:

Not your traditional fundraising event, we will be joined by the fabulous Storm Large for a full outdoor concert, and share delicious local bites and drinks throughout the evening. A portion of your ticket price will help us continue to create economic opportunity, social equity and environmental well-being in our region for the next 20 years. Your tax-deductible contribution has enormous impact: for every $100 donated to Ecotrust, we create more than $500 in capital for local economies, communities and nature from Alaska to California. Join us, and help businesses, people and nature thrive.

TICKET GIVEAWAY! And now to something special for all you lovely readers of my blog -- I've got TWO tickets to give away here to ONE lucky person. I'm doing this contest like I do all contests here. I'm writing down a number in my handy dandy notebook and that numbered commenter takes the cake -- well tickets. Keep in mind that if you win you need to email me your name and your guest's name as well as both of your email addresses so that Ecotrust can email you your comp. tickets.

So here's what I want to know. I'm keeping it simple so that I don't stump any chumps. What's your favorite vegetable this summer and how have you been enjoying eating/cooking it? Comment away! Stay tuned for the middle of the week when I announce the lucky winners!

Motley 'Cue

This event sounds fun so I'm giving you the scoop here pretty much straight from the press release...

Come taste five delicious & different kinds of BBQ interpreted by four of Portland’s most talented and innovative chefs as well as a special guest chef from Los Angeles at this year's MusicfestNW on Wednesday night from 6-9pm at the Wonder Ballroom:

Jason Barwikowski of Woodsman TavernTommy Habetz of Bunk SandwichesHan Ly Hwang of Bhap Sang PDX (formerly Kim Jong Grillin') Naomi Pomeroy of BeastCarolynn Spence of Bar Marmont, Hollywood, CA

Beer, wine and spirits will be donated by MusicfestNW.

The only way to get entry to the MusicfestNW Motley ‘Cue presented by Whole Foods Market is with the purchase of a VIP wristband for MFNW (must be 21+ to purchase). There are only a limited number of VIP wristbands left and they’re going fast!

Still need to buy your VIP wristband? The box office at Willamette Week is open Monday-Friday from 9am to 5pm. Stop by 2220 NW Quimby St. to purchase your VIP wristband with a reduced service fee.

MusicfestNW Motley ‘Cue presented by Whole Foods MarketWednesday, September 7th 6pm-9pm Wonder Ballroom Annex 128 Northeast Russell St. Portland, OR. You must have a MusicfestNW VIP wristband to attend this event www.musicfestnw.com

MoonBrine Pickles

I'm kind a pickle freak although I'm particular. I'm not so into bread & butter or other sweet pickles. I like the salty, sour and spicy pickles the best -- namely fresh garlic, spicy, dills and crock-fermented dills. Just made some of the former, in fact, and can see them on the kitchen counter from where I'm typing at the kitchen table -- my studio is too hot today.

Anyway, a few weeks ago I came home to a lovely package on my front porch -- two tasty jars of MoonBrine Pickles courtesy of the pickler himself -- Stew Golomb -- a former elementary school teacher from Boston who moved to Portland a little more than a year ago. Thanks Stew!

I love them. We've eaten most of them as is but have added some to sandwiches too. They're tasty fermented pickles with a little vinegar added for good measure. By the way, some of my favorite local pickles are Picklopolis Pickles. Picklopolis' Mr. Briney Barber is a very good friend of mine so I don't want to let a pickle post go without a shout-out. He knows how much I love him.

Yummmmmmm!

I recently got to ask Stew some questions via email about MoonBrine Pickles and here's what he had to say -- sometimes abbreviated...

Can you give me a short/sweet explanation of your process. Fermented and then vinegar added?

MoonBrine Pickles are 100% fermented (lacto-fermented). The cucumbers/vegetables start in a pail of brine, consisting of water, salt and a small amount of (gluten free) distilled vinegar. The pails sit at room temperature for a couple weeks until the vegetables are fully fermented. The pickles are then packed and refrigerated in quarts for retail and pail for restaurants.

You have a pickle tasting room/space?

I do have a little shop. I roll my pickle bar out of my kitchen and sell right there in the basement of the Ford Building at 2505 SE 11th Ave. in Portland. People seem really into discovering it. I call it the MoonBrine Shop N' Snacketeria.

There you'll find quart glass jars of our fermented MoonBrine Super Dill, Pretty Hot All Natural Pickles, MoonBrine Sour Mash (Relish) and our MoonBrine Brine, a magical product all on its own. Rotating offerings of deliciousness also include half-sour cucumber pickles, pickled green tomatoes, pickled cauliflower, pickled carrots, pickled cabbage and whatever else comes off the farm and lands in the brine.

MoonBrine Snacketeria hours: Monday – Thursday 11am-3:30pm. Off-hours by appointment if you email email Stew at info@MoonBrine.com.

Where can folks purchase MoonBrine Pickles? Can you give me a price list of various types if bought direct?

Currently, in Portland the pickles are available at the shop - all quarts are $5. Folks can also buy the pickles at KnowThyFood.com which is a food buying club in town. Ford Food & Drink and Detour Cafe use the pickles on some of their plates and in their Bloody Marys. More stores and restaurants are on the horizon and there are five stores and two restaurants in Boston currently carrying the pickles.

MoonBrine Pickles www.moonbrine.com

Further evidence of my pickle obsession -- me and friends at Kenny & Zuke's Pickle Throwdown earlier this summer.

Hillsdale Paella Dinner

I love Spanish food. Ever since I worked on an herb farm in Spain in the mid-90s and traveled around the country to and from it for several months it's had a good hold on my heart. Lucky me, I'm now working on the Toro Bravo Cookbook -- I promise I'll give more details soon. So, when this paella press release landed several weeks ago I knew I had to share it with you. Below you'll find all the details for this fundraising September paella dinner pretty much straight from the press release...

Hillsdale Main Street, a non-profit dedicated to revitalizing Hillsdale, is hosting the Hillsdale Paella Dinner on Saturday, September 10th from 6-8pm in the Hillsdale business district under a large tent next to Korkage Wine Bar & Shop.

The Hillsdale Paella Dinner claims to be the largest paella dinner in Oregon -- the paella pan is more than 5 feet in diameter -- and I believe it. The open-to-the-public dinner features tapas, breads, desserts, drinks and, of course, paella by chefs Ted Coonfield, Greg Higgins, and Chris Biard.

Dinner will be served to 300 people under a tent decorated to transport you to Valencia, Spain. Besides the paella itself, entertainment will include flamenco dancing and wine tasting. Tickets are $75/person. Sponsors of the event include Baker & Spice, Food Front Cooperative Grocery and Pacific Natural Foods. Are you going to go?

Hillsdale Paella Dinner Saturday, September 10th 6-8pm In the Hillsdale business district under a big tent next to Korkage Wine Shop @ 6451 SW Capitol Hwy. Portland, Oregon 97239 $75 per person (proceeds benefit Hillsdale Main Street and Neighborhood House) Purchase tickets Contact the Hillsdale Main Street office for additional info.: 503.896.9211 info at hillsdalemainstreet dot org