• 0
  • 4 min to read

Consider the humble salad. Sometimes it is a wedge of iceberg lettuce, well doused with Thousand Island dressing and possibly classed up a bit with some bacon bits on top. Now, consider the not so humble salad. The kind you get from the Umpqua Valley Farmers Market. The kind that is truly fr…

  • Joshua Knutz
  • 0
  • 1 min to read

By the end of 2018, the US will produce over 19 million tons of chicken. That weighs three times more than the biggest pyramid in Egypt. It is fair to say that America likes its chicken. This bird’s ancestor, the red junglefowl, was discovered long ago in Asia. Since then, chicken has become…

  • Maryjean Anderson
  • 0
  • 5 min to read

For the most part, these Farm to Fork articles highlight a producer of the food that you put on your plate. Dragonfly Ranch, located in Azalea, can fill your whole plate, or help you produce your own food for your plate. Owners Joe and Lee Yetter and ranch managers Fern Feather and Paul Wulf…

  • 0
  • 1 min to read

In my last Instant Pot article, I did tell you all about my favorite item to cook in the pressure cooker — eggs. I’d like to elaborate, because it is really that amazing, and with Easter approaching there should be no more fear for taking on those scrumptious deviled eggs. You will have inst…

  • 0
  • 4 min to read

Have you ever noticed how old crocks, brown glass gallon jugs and half gallon canning jars get pounced on at garage sales and flea markets? These are relics of food preserving done by fermenting, rather than by chemical additives and sugars. Many of these old ways have fallen in favor of the…

  • Mandy Hatfield For The News-Review
  • 0
  • 1 min to read

Sweet potatoes are quite possibly my favorite food. They can be made in so many ways, savory or sweet, and they are good for you. Do you eat sweet potatoes only during this time of year or do you enjoy them year round? You can find them at grocery stores year round, and they taste great any time.

  • Rebekka Anderson
  • 1
  • 1 min to read

I started working from home in 2013 and over the next couple of years I gained quite a bit of weight. I was always home and always around food. I was exhausted all the time. I felt sick. I started having horrible migraines three or more times a week. My face was broken out all the time. My b…

  • Erin Maidlow
  • 0
  • 1 min to read

This months’ Oregon Harvest item is lentils: the small but mighty legume that packs a punch. Looking for a low fat, high protein meal with lots of flavor and versatility? Look no further! I love lentils for their ability to be made into so many different and wonderful dishes. Evidence of len…

  • Maryjean Anderson For The News-Review
  • 0
  • 3 min to read

If you’ve been to the Umpqua Valley Farmers Market, you’ve probably noticed that there are many odd and unusual things in the way of edibles on the display tables. Carrots and potatoes in various shades of yellow, orange and purple and white, pumpkins with ugly warts, tomatoes of every color…

  • Kathy Bates
  • 0
  • 1 min to read

I have to be completely honest . . . until about a month ago, I just wasn’t that impressed with Brussels sprouts. From my childhood recollections, they never smelled that good and they tasted like they smelled. So, Brussels sprouts and I were not friends.

  • Rhoda Mozorosky
  • 0
  • 1 min to read

On cold damp days, chili becomes a comfort food. The raisins and cashews almost taste as if there is meat in this recipe. If you are a meat eater and cannot imagine eating chili without meat, add chopped beef to the recipe.

  • 1
  • 2 min to read

We love to partake in all the local Halloween festivities. Not only does our community put on such fun events, but getting multiple opportunities to get the most bang out of your buck on those costumes is a big win.

  • MANDY HATFIELD For The News-Review
  • 1
  • 1 min to read

When thinking about a quick dinner for tonight, I thought about tuna. Tuna is a quick, inexpensive protein that can be used in so many ways. All fresh fish cooks quickly, and canned tuna is even easier because you just need to pop open a can. Tuna doesn’t have to be just used in tuna sandwic…

  • Maryjean Anderson For The News-Review
  • 3
  • 3 min to read

In a soft bend of the South Umpqua River near Winston, 2-B Angus has found a niche in the community and at the Umpqua Valley Farmers Market in Roseburg. Mort and Debbie Banks, along with their son, Landon, preside over 50 beautiful acres of prime irrigated pasture where red-and-black Angus c…

  • Maryjean Anderson For The News-Review
  • 1
  • 3 min to read

On first glance, you’d think that growing produce on Dave and Deb Gilding’s property would be nearly impossible. You’d be wrong! Even though everything is planted on a side hill with a few terraces, and planted in poor soil that needs constant amendments, trees, bushes and plants are thrivin…

  • Denise Fennell OSU Extension
  • 1
  • 2 min to read

“Can I eat this?” As a Master Food Preserver volunteer, I wish I had a dime for each time someone asked me that question. The answer often comes down to whether the food is homemade or from a commercial source. With commercially processed foods, it is often an issue of quality. With home can…

  • MANDY HATFIELD For The News-Review
  • 1
  • 2 min to read

An important part of having healthy food is food safety. Making sure you handle food safely provides healthy food that keeps your body running right. By keeping hot foods hot and cold foods cold, washing hands and surfaces and separating foods that can cause contamination, your family can ha…

  • Maryjean Anderson For The News-Review
  • 1
  • 3 min to read

Walking down the dusty road along the produce field near Myrtle Creek, one of the first things I noticed were all the different sized footprints. They range from tiny, preschool-sized ones up to teenage, and then adult. This tells the story of the Valadez family; they work hard to make a liv…