The reality of local food year is setting in. We are not eating 100% local food and it is not because of availability. Our cool room is filled with winter squash, pumpkins, potatoes, onions, leeks, and apples. We have goat milk from our mama goat Melina and we are regularly making cheese. Asian greens, spinach,
By Hannah Curcio As we race the frost to pick the last tomatoes for canning and fill our cellar with any excess food we can find a way to preserve, it seems there is never enough time to process as much as we hope to store for winter. Our family room now has a queue
By Abbey Smith If any month in Surprise Valley is easy during our year of local food (Local Food Experience), it is October. The wave of summer abundance still ripples through our kitchens and pantries, and the fall harvest is at its peak. Each evening in September and October we are canning or dehydrating food
By Hannah Curcio The local food year is going really well! We have already harvested potatoes, and we are starting to harvest our pumpkins too. With this week’s snow, we harvested the watermelon and cantaloupe. We have also been busy drying and canning fruits and vegetables. My mom’s fruit leather is my favorite by far.
By Abbey Smith My 85-year-old grandfather’s hobby is to hatch chickens and quail. An active logger, rancher and farmer all his life, he now keeps himself busy with three different egg incubators in his house. Each spring, I get about two dozen eggs from my mother’s flock, or my cousin Grace’s flock, in Indian Valley.
By Owen Segerstrom The poplar leaves are starting to yellow, and while the mornings are getting a bit nippy, the afternoons are still blazing. Must be September in Modoc, our family’s favorite time of year. With the first frost still (knock on wood) weeks away and the gardens and fruit trees at peak explosiveness, we
By Abbey Smith Rushing is an excuse to do the wrong thing. An excuse to blow the local food budget. My friend Tre Cates from nRhythm first told me this, and his voice sounds in my mind when I feel myself saying. “Just get it done.” Think of all we allow in the name of
By Hannah Curcio It’s sunrise, and right at this moment, the LFX is a burr in my saddle. We have a big list to tackle on and off the farm, and a cup of coffee would surely hit the spot. Not to mention, our ducks have entered their annual hot season molt, and a couple
By Kermit McCourt When we started this Local Food Challenge a little over a month ago, I didn’t know what to expect. Now, the one word I use to sum it up is appreciation. I had no idea just how knowledgable and food ready these beautiful people in Surprise Valley would be when push came
