Producer Spotlight
Walnut Hill Farm, owned by Tim Gilmer and his wife, Sam, is located in between Oregon City and Canby, just east of the Willamette River. The Gilmers have been growing vegetables on their 27-acre farm for delivery to Portland-area markets and restaurants since 1983. In 1990 WHF adopted organic growing methods. The farm has been certified organic by Oregon Tilth since 1995. Each year WHF markets upwards of 20 different varieties of tomatoes and between 10 and 12 varieties of lettuce. Other crops grown are fresh basil, Giant Italian parsley, 5 different types of beans, broccoli, eggplant, Asian cucumbers, radicchio, and multiple varieties of peppers, melons, and squashes. In 2009 Walnut Hill Farm was featured in an episode of PBS’ award-winning food program, “Chefs A’Field,” along with celebrated chef Philippe Boulot of Portland’s Heathman Restaurant. “We’ve been bringing fresh veggies to Food Front for the last 20 or so years, and we’re especially appreciative of the coop’s consistent support of local farmers,” says Farmer Tim.
We have the best local cheese selection!
Cascadia Creamery
"Cascadia Creamery revives a long tradition of artisan cheese making in the Trout Lake Valley that began over 125 years ago. Here rich volcanic soils and temperate weather provide lush grazing meadows for our cows and an ideal location to craft our organic, aged, raw artisan cheeses." Read more here
Fraga Farms
"Fraga Farm is an organic farmstead goat dairy in northern Oregon. We produce a full range of certified organic goat cheese." Read more here
Ancient Heritage
"Delivered from our pasture to your plate, our mission is to craft exquisite artisan cheese, made farm fresh and responsibly. Our recipes are based in old-world European tradition utilizing methods that respect their ancient heritage." Read more here
Portland Creamery
"We believe in producing simple, excellent, handcrafted goat cheese for the Portland community and beyond." Read more here
Turkey Roasting Tips
Roasting
Remove the giblets from turkey cavities after thawing. Cook separately.
Set oven temperature no lower than 325°F.
Place turkey or turkey breast on lower rack in a shallow roasting pan.
For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Turkey roasting timetable
Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.
325°F oven temperature
Unstuffed
4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours
Stuffed
6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours
USDA meat and poultry hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Thawing
Thawing in the refrigerator
Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.
Thawing in cold water
Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.
Courtesy of http://strongertogether.coop/
Cajun Roasted Chicken
Ingredients
Rub
2 teaspoons smoked paprika
1/4 teaspoon cayenne
2 teaspoons dried thyme
2 teaspoons garlic granules
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon fresh lemon zest
1 teaspoon black pepper
1 teaspoon salt
Chicken
1 whole chicken
Olive oil
4 ribs celery
1 large onion
1 small carrot
1 small lemon, quartered
Kitchen string
Preparation
Preheat the oven to 400°F.
Mix spices and reserve (rub recipe makes enough for two chickens, or reserve remaining spices for future use).
Cut celery, onion and carrot in 1-inch chunks. Scatter celery, onion and carrot in a roasting pan and drizzle them with olive oil. Stuff chicken with lemon quarters and tie legs together with kitchen string (video instructions on how to truss a chicken), place on the vegetables in pan and tuck wings under. Drizzle the chicken with olive oil and rub all over, then sprinkle on the spice and rub to coat. Roast for 1 to 1 1/2 hours, until the thigh meat reaches 160° on a meat thermometer, the juices run clear, and the leg wiggles easily.
Serving Suggestion
Delicious served with rice and coleslaw.
Recipe & photo courtesy of http://strongertogether.coop/
Chocolate Pear Cake
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup plain yogurt
1/2 cup canola oil
2 teaspoons vanilla
2 cups chopped unpeeled pears, about 2 small
Powdered sugar
Preparation
Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.
In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.
In a medium bowl whisk the eggs lightly, then add the yogurt, oil and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.
Recipe & photo courtesy of http://strongertogether.coop/
Spicy Pumpkin Soup
Ingredients
Soup
2 tablespoons vegetable oil
1 1/2 cups diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 1/2 tablespoons minced jalapeño, seeds removed
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
3 cups pumpkin purée (canned or fresh cooked)
2 cups vegetable broth
1 1/2 cups milk
Salt and pepper to taste
Chipotle Sour Cream
8 tablespoons sour cream
1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)
1 tablespoon minced cilantro
Preparation
Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.
Serving Suggestion
Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.
Recipe & photo courtesy of http://strongertogether.coop/
Roasted Pears and Carrots
Ingredients
4 carrots, peeled (optional), halved and cut into sticks
2 pears, halved, cored and cut into small wedges
1 tablespoon olive oil
Pinch of salt and pepper, more to taste if desired
2 tablespoons balsamic vinegar
Preparation
Preheat oven to 400˚F.
Line a baking sheet with aluminum foil. Place pears and carrots on baking sheet and drizzle them with olive oil and a splash or two of balsamic vinegar. Season with salt and pepper and toss to coat thoroughly. Spread evenly into a single layer on baking sheet.
Roast in oven until carrots are still firm and pears are tender about 20 minutes, turning once halfway through cooking. Serve warm or at room temperature.
Serving Suggestion
Turn this dish into a more grown-up side or salad for entertaining by adding some crumbled blue cheese and/or toasted walnuts!
recipe & photo courtesy of http://strongertogether.coop/
Spiced Broccoli “Couscous” Salad
Ingredients
1 pound cauliflower florets
2 tablespoons olive oil or butter
1/2 yellow onion, thinly sliced
2 cloves garlic, peeled and minced
2 cups broccoli florets
1⁄3 cup raisins
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon curry powder
1⁄3 cup water
Juice of 1 lemon
Salt and black pepper to taste
Preparation
In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.
Serving Suggestion
The cauliflower “couscous” is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Recipe & photo from http://strongertogether.coop/
