Recipes by Suzanne Landry

Recipes

by Suzanne Landry

These healthy recipes come from Suzanne Landry, author of The Passionate Vegetable. Look for her Farmer’s Market inspired cooking classes in our events page & Bend Health Guide Meet Up page. You can find more of her recipes at suzannelandry.com

Blackened Red Snapper 4 red snapper filets Seasoning mix: ¼ tsp each of thyme, oregano, cayenne, paprika, ground black pepper ½ tsp onion powder ½ tsp arrowroot or organic cornstarch

Combine mix ingredients in a bowl, press sides of filets in mix, set aside. Put oil in a frying pan on high heat, test heat by dropping a bit of seasoning in pan. If it sizzles, its ready. Place filets in oil, fry both sides until fish is tender and flaky. For a delish Corn Relish to accompany this dish see Suzannelandry.com

Beets and Tangerine Salad

2 beets, cooked, peeled and cubed 6 seedless tangerines, peeled and sectioned 1/4 cup feta cheese, crumbled

Dressing: 1/4 cup olive oil 2 Tbs balsamic vinegar 1 Tbs minced fresh mint Scrub beets well, don’t peel. Immerse

in a pan of water, boil, then reduce to medium. Cooking takes 30 minutes, done when beet feels tender with a sharp knife into center. Drain, cool with cold water, now remove skin by rubbing with fingers. Cut beets into bite size pieces. Peel tangerines, separate wedges, toss with olive oil. Toss beets with balsamic vinegar. Combine before serving, sprinkle with feta, garnish with mint. www.suzannelandry.com Ratatouille over Spaghetti Squash 1 spaghetti squash, medium 2 Tbs extra virgin olive oil 1 small onion, cut into ½-inch pieces 3 cloves garlic chopped ½ green and red bell pepper chopped 2 medium sized green zucchini cubed 1 small eggplant, cubed (1”) 1 tsp Basil, 1tsp Oregano,1tsp Thyme chopped ¼ tsp sea salt & black pepper (to taste) 2 large tomatoes, peeled and chopped 1 15oz can or

ganic tomato sauce

Optional: Add ½ tsp red pepper flakes to give dish zing. Vegetarian –Add 1 cup precooked white beans Meat Lovers –Add 2 precooked chicken sausages.

Slice squash in half crosswise with a heavy knife, deseed. Place cut side down in a baking pan with water. Cook at 350°F for 30 minutes. Squash is ready when a knife is easily inserted. In a large frying pan, sauté garlic, onion, and peppers. Cut zucchini and eggplant into cubes, add in pan with herbs, salt, and pepper. Cover, sauté. Peel tomatoes by dropping in boiling water for 1 minute, remove, cool. Peel slips off easily. Cut 2-inch pieces, add to pan. Cover, simmer 3 minutes. Add tomato sauce, cover, simmer 5 more minutes. When serving, run a fork along inside of squash to pull out spaghetti strands. Plate and spoon ratatouille over squash, serve immediately. www.suzannelandry.com

CENTRAL OREGON

DD Ranch Story

by Linda Anspach

We moved to Central Oregon Fall 2005.

Our boys were 4 and 20 months when we

stumbled into DD Ranch Pumpkin patch. I fell in love with it. Later, I began doing

bookkeeping for Mike. It was apparent their ranch had struggled financially, headed towards foreclosure. It would’ve been tragic to lose this ranch as a source of great food plus so many ranch experiences for our community. We decided to pursue my dream of ranching, offering Mike and Diann a way to continue in the ranch’s future with an agreement to buy the ranch, start a partnership, DD Ranch

LLC, and for the Duggans to stay on at the

ranch.

Today, our CSA has many box types and schedules to choose from with pickups at the ranch and Central Oregon Locavore in Bend. DD Ranch products are at Devore’s Good Food Store, Primal Cuts, C.E. Lovejoys, Agricultural Connections, and Melvin’s. You’ll find our products in these restaurants: The Capitol, Broken Top Bottle Shop, EMW Fusion Food Cart, Blackened Dragon Food Cart, and The Root Cellar.

Fields Farm

Fields Farm has grown and flourished since it sprouted up in 1989 on Pettigrew road. This year they will double Community Supported Agriculture (CSA) shares

founding member of Bend’s Farmers Mar

ket, Central Oregon Locavore, and the first

farmer to sell CSAs in Central Oregon. Community Supported Agriculture is a model of agriculture that deeply connects farmers and customers, providing a mutually beneficial arrangement between farmers and community. In exchange for financial support from shareholders/ members, the farmer commits to provide healthy, locally grown food throughout a growing season.

Typical CSA from Fields Farm includes a variety of

greens in

May and root veggies. Summer brings tomatoes, cucumbers, broccoli, the season ends with a big bag for Thanksgiv

ing and stor

age vegeta

bles such as winter squash & potatoes. Fields specializes in alliums, garlic, onions, and leeks. CSA members get to eat over 40 different vegetables in 27 weeks! Jim Fields believes in the power of community and importance of passing information on to the next generation of farmers. This is an example of Sustainable farming at its finest! Visit Fields Farm at the NWX Saturday and Downtown Wednesday Farmers Markets.

Wine Down Ranch

Wine Down Ranch is a mom and pop operation, 2100 acre cattle ranch in the Ochocos. They raise Black Angus for beef, log timber, sell firewood and run an Airbnb on our website, and at CROP events (see

Farm to Table events) This year we’re ex

cited to be hosting Moonshadow Festival for the Solar Eclipse. Winedownranch.com

Garry’s Meadow Fresh All Jersey Milk @ Lady Lane Farms

Ladylane Farm produces Garry’s Meadow Milk. A third generation dairy farmer, Garry

Hansen worked hard for decades to make

his lifelong dream a reality. Steeped in nostalgia and tradition, he always envisioned himself as a dairy farmer and milkman, providing families high quality milk in old fashioned glass bottles from cows he loves. His dream includes sustainability.

Nestled in Willamette Valley, Garry and his 90 milk cows are home on the Farm, for 25 years as he grew up there, Garry and siblings learned from their parents how to care for, milk cows, tend to calves, grow and harvest feed for the herd. Ladies of

Ladylane Farm are well cared for, appreci

ated, healthy and fit to produce high qual

ity milk, crowned “Queens of Quality” by the dairy industry because of supreme milk with 16% more calcium, 13% more protein, more nutrients results in richer tasting, creamier products.

Jersey breeds are recognized by big brown eyes and inquisitive, playful nature. Their small carbon footprint makes them a sustainable, environmentally-friendly breed of cow because they eat less and produce

FARMS & RANCHES

less waste. Milk is batch pasteurized at low

temperature to ensure its natural and safe,

not homogenized; the milkfat in its natural form is easily recognized by our bodies’ digestive system, cream rises to the top. Find it at Locavore!

www.LadyLaneFarm.com

Angel's Rest Ranch

Angel's Rest Ranch is an off-the-grid, 20- acre, organic ranch is located at 3,800' elevation in the Ochocos. We started the Ranch to provide fresh, organic food for our family.

Soon friends and neighbors began asking for our poultry, with that we were in the chicken business! In 2017, we will raise 4,000 chickens for meat, 40 pasture raised turkeys, and sell over 15,000 eggs.

Our poultry and eggs are available directly from the Ranch (weekly delivery available), and at Locavore in Bend. You can find Angel’s Rest Ranch on Facebook.

Radicle Roots Farm

RADICLE: first structure to emerge from a seed upon germination which develops into a primary root. Cultivating less than an acre of land, they use truly organic practices to grow vibrant, nutritious produce.

They do not use a tractor, instead favor a walking rotary tiller and hand tools to

You can find Radicle Roots veggies @NWX Farmers Market, Locavore, eateries like Jackson's Corner, Sunny Yoga Kitchen and Black Butte Ranch.

Edible Farmacy

Let Food be thy Medicine — Edible Farmacy established in 2005 with an understanding that wholesome “slow food” is a

foundation of a healthy body and mind.

Edible Farmacy raises organic, sustainably

grown vegetables, pasture raised, grass fed beef, lamb, and eggs. Edible Pharmacy raises more than enough, so the bounty can be donated to organizations to feed homeless. Edible Farmacy was started by Susan Hart, a Nurse Practitioner who grew up on a ranch in Wyoming, eating home grown vegetables, pasture raised meats, fresh

trout and wild game. She was aware of

Americans diet deteriorating as large agri

businesses put profit above quality, flavorful, nutrient dense food.

Susan was disenchanted working as a Nurse where she had to prescribe meds to treat symptoms, less time educating her patients in ways to treat the problem rather than symptoms. Now she focuses her passion for health, wellness and disease prevention through Edible Farmacy, including a CSA, educating the public about GMO’s, and food as medicine.

Windy Acres Farm

Windy Acres Dairy Farm was born of a husband’s dream and Billie Johnson’s passion. It began in 1994 as a small hobby farm in Prineville and evolved into a fully operational dairy farm.

They currently raise turkeys, pigs, lamb,

cows and chickens. Like so many farms we’ve featured this issue, they rely on herd shares to thrive financially. Herd share members can receive grass fed beef, butter, beef bones for broth, stew hens, lamb, pork, raw milk and eggs.

Seasonally they have blueberries and honey, too. You can purchase their fine products at Locavore. Look for their Farm to Table Events in our Calendar. For more info Windyacresdairy.com