I am glad that the city reversed its course on the market.
This situation has me thinking about the rather tenuous position the market is in. While Stu is very easy to work with and very supportive of the market, I don’t get this feeling that city hall is. The La Grande Farmers Market draws hundreds of people downtown twice a week to shop. It is one of the only regular tourist attractions, and markets are becoming expected by tourists. We have dozens of downtown sponsors because of the value we bring to downtown. However, we still pay rent at Max Square. We still have regular, protracted negotiations about usage of Max Square. For example, the negotiation to put up the sun shade over the stage seating (which we offered to fundraise and pay for) was year-long process which was held up by a single citizen’s opposition. A few years ago, we were kicked out of Max Square with three weeks notice for Max Square reconstruction. The market was not considered in the reconstruction schedule although we are the most frequent user of the space.
My question is this: How can we change this relationship? When will city hall see the value that the market brings to the community, citizens and downtown? What can the city do to start supporting the market in a real way?
As a member of the Oregon Farmers Market Association, I know that many cities in the state either provide staff, funds, or other support for their markets. To date, the market receives no money or resources from the city and our use of Max Square is tenuous. I know many cities across Oregon would pay big bucks for a market as vibrant and established as ours. In short, I think city hall takes our market for granted and assumes its permanence.
2020 is the market’s 40th year of bootstrapping existence. The community’s support for the market is clear. The value the market brings to downtown is clear. Perhaps in this toughest of the 40 years, city hall could provide some support in words and deeds. Here are a few ideas:
As mayor, write an op-ed in The Observer in support of the market.
Establish a city fund supporting the market which could help pay for overhead market costs or the manager position.
Improve signage for the market. (We paid for the construction and installation of the signs over the bus stop.)
Build a bathroom at Max Square to accommodate the market and other events.
Promote the market with local citizens to help us grow our customer base.
Develop a long-term agreement with the market to ensure our ongoing use of Max Square.
Waive the annual rental fee during this difficult year and maybe forever.
Establish a working group between the city and market to create a strong relationship and come up with other ideas to keep the market strong downtown.
I’m sure the market staff, board members, vendors and shoppers have many more ideas.
Let’s use this situation to create a better partnership so we can have a strong market for 40 more years.
Nella Mae Parks
Nella Mae’s Farm
Note: I am a market vendor and not a farmers market board member. I do not speak for the board.
This is an open letter to the La Grande city council and city manager who suspended the farmers market’s permit to use Max Square, a city park, due to concerns about COVID.
If you’re concerned about the market and want to see it back in Max Square, please email your comments to email@example.com by 5pm Monday, June 29th with the subject line “Public Comments for July 1st City Council Meeting.” You can also reach the city councilors directly:
To the La Grande City Manager and City Councilors,
First, thank you for your public service during this difficult time. I know you are facing the same personal challenges that the COVID outbreak has brought as well as leadership challenges. You are working to make decisions that balance concerns about the recent outbreak with the impacts restrictions place on local people and businesses.
As a small business owner and farmer, I too am working to balance the need to protect my employees’ health and paychecks with the need to keep my business viable. I raise produce in Cove and sell it to local restaurants, retail establishments, and directly to my customers at our on-farm farmstand in Cove and at the La Grande Farmers Market in Max Square.
The early shut down of restaurants highly impacted my revenue, but I was able to make some adjustments and find sales outlets in new places. However, when the city suspended the farmers market’s permit to use Max Square last week, I had to start cutting employee hours. The farmers market makes up 60 percent of my sales income.
I am baffled by the city’s decision for three reasons:
We know that outdoor shopping is the safest way to get groceries,
The farmers market followed all the mask, distancing, and hand washing requirements laid out in May by the city without complaint, and
Neither the city nor the mayor have provided evidence, reasoning, or timeline for the permit suspension or ability to discuss returning to Max Square.
There are many reasons that the farmers market permit should be reinstated by the city council at the July 1st meeting.
The market follows precautions–better than grocery stores
Our market manager worked with city employees to adopt strict mask and distancing rules, which are enforced at the market.
All vendors wear masks and we provide masks to any customer who doesn’t bring one.
We provide a mobile hand washing station for vendors and customers.
Vendors provide hand sanitizer for customer to use.
We mark six foot spacing in front of booths to help folks line up at a distance.
We space vendor booths 10 feet apart (when in Max Square and on 4th street.)
Vendors do not allow customers access to the produce or goods to avoid touching and handling.
The market is outside where spread of COVID is unlikely if folks are wearing masks and distancing.
There are many more guidelines and rules we are following which can be found on the homepage of the farmers market website: www.lagrandefarmersmarket.org. In my experience shopping at other grocery stores around La Grande, most of these precautions are not being made.
The city’s suspension makes the market less safe
Due to the dedication of market employees and board and the generosity of EONI, we were able to hold the farmers market in the EONI parking lot last week. This space is very crowed and does not allow us to have 10 feet of distance between market stands. It also leaves less room for customers to socially distance.
Current space constraints will permanently hurt the market
The market will be permanently damaged by a prolonged exclusion from Max Square.
First, the market manager told me yesterday she doesn’t have enough room at the EONI parking lot to accommodate all the produce vendors. One vendor who has been coming to the farmers market for the entire 40 years it has been around doesn’t have a spot for Saturday.
Second, while the move around the corner to the EONI parking lot seems small, it is certain customers will not find the market. In my experience working with the Baker City Farmers Market, a two block venue change took years for customers to return at previous levels. My experience talking to other members of the Oregon Farmers Market Association confirms that market venue changes have lasting, deep affects on sales and the customer base.
Produce is on now–it won’t wait and people need it.
The produce is ready now. If vendors cannot get a space at the market or don’t come because the venue change has decreased customer traffic, the produce will go to waste. This impacts the viability of small farms and small businesses like me who are already struggling due to the loss of other sales outlets.
People need this produce now. The farmers market is an essential business that feeds people of all incomes across our community. The market has a robust SNAP program and dedicated customers. We also provide a SNAP match of $10 per customer per visit, which means low-income customers are able to make their SNAP dollars go further. This is particularly important as more people are utilizing SNAP and unemployment continues to rise.
Vendors & community members rely on the market economically
Due to the rippling impacts on our other sales outlets, the farmers market has become even more essential to farmers. People are staying at home, cooking more, and buying more produce. The market could buoy our struggling small farm businesses–unless the customers can’t find the market or vendors can’t attend the market due to space restrictions.
Furthermore, many of the vendors who attend the farmers market are already on the edge financially. For decades the market has provided a place and a customer base for community members to make extra money selling produce, baked goods, art, woodworking and more. Right now, the market is only allowing food vendors to attend in our restricted space, which means folks who could really use the extra market cash now are shut out.
I urge the city manager and city council to work with the farmers market to reinstate our permit and allow us back at Max Square. We are willing to following any rules that will keep our customers, vendors and the community safe. We want to feed people and keep our businesses afloat and keep the market open. 2020 is the La Grande Farmers Market’s 40th anniversary, and it is more essential than ever to keep it open.
I have been getting a lot of questions from new gardeners at the farmers market about tomatoes lately. Can I plant them now (May)? What’s the best way to plant them? Why are the plants I started so spindly? I want to give my best tomato growing tips for northeast Oregon to help you have a bountiful season.
Tomatoes are funny in that they are not very hardy (not resistant to frost) but in all the other ways, they aren’t too picky or difficult to grow in northeast Oregon (zone 5b.) Here are my tips.
1. Rotate your tomato bed
It is a good always a good idea to change up the places you put crops in the same family each year or every few years. This helps prevent crop-specific pests and disease from establishing in the soil. With tomatoes it is important to rotate because they are also “heavy feeders.” They can deplete the soil and if you don’t give the soil time and other plants to help it recover, you won’t have vigorous tomatoes in that place.
2. Wait until after Father’s Day
I think the safest thing to do is wait to plant your tomatoes until after Father’s Day in northeast Oregon. My poor husband has woken up to me cursing like a sailor on Father’s Day when I walked outside at 4:30am to find that the weather forecast was off by 10 degrees–it was 30 and freezing my tomatoes, not a safe 40. He spent the first three hours of Father’s Day rushing around with me in a continual circuit spraying frost off tomatoes, then returning to spray again before the water froze until after sunrise.
If your plants are screaming to get out of their tiny pots now, get some potting soil and pot them up into larger containers. You can also prune them smaller when you pot them up. If you just can’t wait until Father’s Day to plant, either get some wall-o’-water at the gardening store or cover them with plastic or sheets nightly for awhile–it is easy to get surprised by frost. Either way, you’ll have to keep a close eye on the weather forecast and subtract 5 degrees from the estimated low to be safe.
3. Plant deep or horizontally
Tomato plants need lots of roots to keep them upright and mine the soil. If you have tall plants, first take off most of the lower leaves with scissors or pruners. We plant them so 60-80 percent of the plant is in the ground, and 20-40 percent is above ground. You can either: 1. Dig deep holes or 2. plant them horizontally.
At the farm, we dig little trenches with a hoe and lay the plant horizontally in the hole. Since tomatoes can make roots from any part of the buried stem, this gives the plant a solid root base as they grow. The same happens if you plant them deep.
4. Pick off flowers & fruit
If your tomato transplants (starts) have fruit or flowers on them when you buy them or are ready to plant, pinch them off. Your plant needs to focus energy on making shoots and leaves, not flowers and fruits to begin with. Many tomatoes are indeterminate, which means they will continuously flower up until the day the frost takes them. If you pinch flowers now, you will still get plenty later.
Home gardeners usually use tomato cages to keep the vine-y plant upright so the fruit is off the ground and easy to pick. Cages work fine, but are kind of expensive. At the farm, we use the “Florida Weave” to trellis our tomatoes using posts and twine. (We actually just use old irrigation tape instead of twine now, but twine works great.) Please do yourself a favor and watch this great video on how to do the Florida Weave.
Tomatoes are so easy to prune and pruning is worth the effort! You just have to get comfortable taking a lot of vegetative matter off the plant and learn what suckers look like. Suckers always come out of the main stem at a 45 degree angle. This is a really great, quick video that will help you learn to prune. At the very least, prune the lower leaves and branches so that none are touching the ground and picking up disease.
7. Deep, long watering
Transplanted tomatoes need frequent watering to get them over the transplant shock. After they are recovered and putting on growth, it it is time for deep, long waterings. At the farm we water every three or four days for three hours. Daily watering can cause the fruit to split. Long waterings help encourage deeper root growth which helps with stability and resilience. Think about deisingin your irrigation set up so you can water the tomatoes separately from crops that don’t want that much water.
8. Freeze them!
I will never miss a chance to encourage folks to roast and freeze their tomato bounty. You don’t need to spend every weekend canning tomato sauce. Just roast tomatoes in the oven and bag or jar them in the freezer. You can make sauce, salsa, etc all winter long. Check out my recipe here.
If you’ve been thinking about starting a Corona Victory Garden, I am writing to say, it isn’t too late in the season! No matter where you live or your climate, you can always plant seeds and enjoy the freshest produce you’ve ever tasted. No matter how much experience or space you have, you can grow a garden and your farmer is here to help you get started.
I started gardening like an adult with three roommates in 2011. Our landlord allowed us to garden in the front and back. Our motto was “food, not lawns!” The neighbors had mixed feelings until they started finding bags of produce on their porches.
The garden we grew (below) is, well, not the tidiest. You can do better than we did in that department. Or you can go wild with the rain barrels and the corn patch and sunflowers.
I want to help you garden
A big part of what I want to do at the farm in 2020 is host gardening workshops and classes. I finally have enough experience to share with you all! I hosted a terrific class in early this year (before Coronavirus made it dangerous to do so) with 25 people in attendance, even on a snowy, cold day. I wish I could be hosting more classes right now during the peak of our camas bloom, but alas. Instead, I am hosting regular Zoom meetings, called “Garden Hour with Nella Mae,” where I answer your garden questions. Check out my calendar or Facebook page for the next Garden Hour as well as on-farm classes once it is safe to host them again. I am also trying to get your questions answered with this blog. Please let me know what topics you’d like to see.
I have had great luck turning over sod at rental houses (with permission mostly) and getting a productive garden in year one. There is a lot to say about prepping your soil, but the most important thing is to add organic matter (dry, fluffy compost) each season and to avoid compacting your soil by tilling or walking on it when it is wet.
If you’re new to gardening, don’t start with asparagus or blueberries. Start with the “tried & true” crops that are easy to grow and you can eat this season. (Asparagus and blueberries take a few years to produce a crop and have finicky soil requirements.) I suggest starting with these crops.
Roots- Radishes & beets
Greens- Spinach, lettuce & kale
Herbs- Cilantro & basil
Fruits- Tomatoes & cucumbers
I suggest buying tomato and basil plants to transplant into your garden because they are susceptible to frost. I suggest waiting until after June 15th in northeast Oregon to plant out these plants due to frost. Everything else you can “direct seed” into your soil now. You can also direct seed basil seed in June for continuous harvest.
Carrots can be tricky. They need careful monitoring and watering during germination. if you are careful with
2. It ain’t gotta be fancy!
Don’t think you need to buy expensive boxes or expensive seed or expensive tools. Start small with what you have and make improvements and changes year by year. Grab that old dresser marked “free” on the sidewalk and use the drawers to make planter boxes. Use the hoses and sprinklers you’ve got and add to your irrigation system as you go. It is better to see how things work first and buy things to match your needs.
At our rental house there was a broken hot tub when we moved in. We didn’t have a truck to haul it away, so we filled it with soil, made a glass lid and gardened in it when it was snowy. You might have a higher sense of decorum than I did in my early 20’s, but the point is, use what you have!
3. Grow what you actually eat.
There is something about the possibility that seeds embody that makes us loose our heads. Universally, we buy too much seed. We buy things we don’t actually eat because they are intriguing. Just stick to five or 10 crops you actual eat on a weekly basis. This will also mean you actually save money on food.
4. Plant in succession
Beginning gardeners don’t realize that planting is an ongoing activity, not a one time thing. At the farm we plant on Wednesdays all season long. We plant greens every other week ensure a continuous supply and replant crops that we pulled out or that were not vigorous. The same week we pull broccoli, we’re putting new broccoli starts right back in. In planning your succession, choose varieties that are “early,” “main season,” “heat tolerant,” and “overwintering” to take you through the whole season and into next spring.
Weeding never ends, but it is also seasonal. You will have more weeds in the early spring, so focus more weeding time then. Devout an hour or two a week, but if things get away from you, it is ok. You can recover.
My weeding philosophy is this: there will always be weeds; there will always be new species of weeds; take it one day at a time; enjoy the meditative process; get the roots; keep them from going to flower or seed; there is an ebb and flow to weeds–it isn’t static.
Different plants need different amounts of water. As a general rule, deep rooted plants like tomatoes and peppers need water less often for longer. Shallow rooted plants need water more often for less time. It is best to water in the morning or at night rather than the heat of the day. The hotter it is, the more water needed. Seeds need constant moist soil to get started.
7. Make your experiments small.
It is fun to try strange or new plants. Do it! Enjoy your experiments but focus on your main eating crops. Our rule on the farm is we only allow 10 percent of time and space to be spent on experiments. This year’s experiments include a row of fava beans, a row of bulbing fennel, a row of cress, and some new varieties of herbs including saltwort, cumin and leaf celery.
“The best thing we can do with food is to eat and enjoy it–not waste it.”
This is the message Tristram Stuart delivers in his TED Talk about food waste. His presentation and the fact that more people are at home cooking during the COVID outbreak put me to thinking a lot more about food waste lately. I want to share some stories and encourage everyone to appreciate food more by wasting less.
Lessons on Food Waste
Growing up on a farm, we wasted very little food. We had pigs, chickens, and compost to feed our waste. As a child, I slopped the animals. I watched my dad delight at the steam coming off the compost pile in the winter. Over the years through the people I’ve met and the places I’ve been, I’ve learned a lot more about how to enjoy and fully use food.
1. Ecuador: I remember watching my host mother, Margarita, crack and egg and wipe the whites out of the shell with her finger to get every last bit. I remember thinking how much sense that made–it shows respect for the value of the food and it is cleaner than dragging strings of egg white across your counter. But I wondered: why have I never seen someone do this before?
2. Other kitchens: After every meal preparation, my friend Rossi would gather up all the naked rosemary stalks, celery tops, potato peelings, bones, shrimp peelings and other things I would put in the compost or trash. He would zip it all into a bag and pop it in the freezer. During the weekend he would use these scraps to make stock. Only after squeezing every last nutrient and flavor molecule out of the scraps would he compost them. Again, I thought, why have I never seen this before?
3. Foods we look down on: When you travel outside your country, you see that in many places other folks eat with less waste. People in the US often look down on the food culture of other people, but as omnivores, our extreme squeamishness about some foods seems silly. In travel I’ve seen whole fish served with the head on–people eat the eyeball and cheek meat first because they are the most tender. Margarita cooked dishes with every kind of organ meat–tongue, pancreas, liver, heart–to show me I had prissy food assumptions. I have learned I like broiled beef tongue and pancreas stew. I learned from rancher friends Andrea and Tony Malmberg that “the heart is just another muscle” and barbecued it is amazing. (Unfortunately, I haven’t come to love liver yet, but I always save the beef livers from our beeves and find people who love liver. It is a real treat for them.)
4. Ashley’s Roadside Oranges: Last week local artist Ashley Barnes drove upon a pile of oranges that had fallen off a truck. Ashley is quite a cook and baker, so she collected them and took them home. Although they were past their prime, she peeled them, dried them and made orange powder for baking and cooking with. Where others saw trash, she saw an opportunity. I’m with Ashley. I am known to dodge traffic on Cabbage Hill for roadside potatoes and onions.
Why Food Waste Matters
Carbon emissions: When food goes into the garbage instead of nourishing you, animals, worms or compost, it “rots” anaerobically in the landfill. This means your wasted food produces methane gas which is among the worst of greenhouse gases–worse than CO2.
Land & Wildlife: When we reject imperfect food or waste it instead of eating it, more food has to be grown to feed us. We are deforesting the Amazon to grow soy and sugar cane. We are turning wild places into agricultural land and displacing plants and animals. This is not hyperbole–you can draw a line from food waste to food production–it is called supply and demand.
Wasted Effort: Our prim expectations for perfect looking food or our lack of imagination when it comes to using produce that is old or wilted is a problem. Think about the water, seed, effort, and time that made your food. Think about the farm workers bent over for long days picking your food. Think about animals who became our food. We can honor effort and life of our food by eating it and enjoying it rather than wasting it.
Tips to eat and enjoy more of your food
1. Embrace the imperfect foods
As a farmer bent over all day growing fresh, nutritious food I have a hard time with the expectation that it also look absolutely perfect. That’s not how plants grow! They don’t all ripen at the same size or shape. They sometimes look a little weird. My mom says, “use soft eyes” to appreciate and eat the uglier of the food. It is also better to assess food with your eyes than your hands–your handling creates damage that leads to more food waste at the market and grocery store.
2. Properly store your food
The fridge is dry and vegetables are alive! If they are a stock (celery) or have a way of taking up water (heads of lettuce, herbs), try storing them in a glass of water on the counter rather than in the fridge. Try mesh bags for things that usually get slimy. Otherwise, use your crisper–it is more humid and dryness is death to veggies.
3. Rescue sad veggies
If something goes limp, just cut off the root end and stick it in a glass of cool water to revive. For roots, fill a Tupperware with cool water and submerge. Stick it back in the fridge and they will perk up.
If they don’t refresh, well, that’s what stir fry is for.
4. Plan your meals
This is the best way to avoid needless trips to the store and food waste.
5. Triage your food before you start dinner
Maybe you’re planning on spaghetti, but before you start boiling water, triage your fridge. If you see broccoli going south, again, that’s what stir fry is for.
6. Use your scraps
Like Rossi, let’s save our scraps and make stock. Save your veg scraps, bones, and even shrimp peelings to make stocks and broths. Everything you cook is better cooked with stock. Here are some recipes for shrimp stock, beef stock, and vegetable stock. These are starting points so don’t buy anything. Use what you have.
7. Freeze ahead & after
Double your recipe and freeze quick meals. Are you tired of eating lentils? Freeze them and use later rather than overdosing on left overs. Most things freeze! Milk, rice, cheese, butter, whole bananas, soup, etc. Just leave head room for freezing expansion.
8. Preserve your food
Most food will preserve by pickling, canning, freezing or drying. Google it!
9. Make new products
My mom suggests searching for recipes for using avocado and peach skins for face masks and other skin products. (I’ll never forget the first time I saw a hippie in Eugene eat an avocado, flip the skin inside out, and rub his skin with it!)
10. Get chickens or worms
Most of our kitchen and farm food waste goes to making eggs. It is a magical thing. Worms are a good alternative if you can’t have hens. Order worms online or find the Red Wiggler Worm Ranch in Union to get started with a worm bin.
As I write this, disruptions from COVID-19 are rippling through all aspects of our lives. It is surreal, strange, and scary. I sat down to write to you to tell you a few things. I want to buoy you if you’re feeling scared or need help, and spur you on to help others. I care about you. We are here for you. We need you.
I am your farmer/neighbor/friend, and I care about you.
If you need help, if you need someone to talk to but you’re not sure who, please call or email me. I will figure out how to help. We’re all in this together, and I really care about you. firstname.lastname@example.org, 541-910-4098.
You are needed right now.
There are folks have lost jobs and wages; who can’t leave their houses to get what they need. I challenge everyone to adopt one neighbor or friend and integrate them into your thinking as you cope with this situation.
Who do you know without family near by? Who do you know with underlying health or mobility issues? Who do you know who works at a restaurant or other closed business?
Find out what this person may need, and keep checking in. Things are changing and it is hard to ask for help.
If we all adopt someone into our lives right now, we will build community resiliency for whatever is to come. Building more connections now can help you and your neighbors in the future with problems big and small. And when the danger has passed, you will be more integrated and connected in your community. Think of all the potlucks, holiday cookies, and stories you’ll reap by sowing neighborliness now.
What we’re doing in Cove
On Friday a group of volunteers sent out a letter to everyone in our Cove zip code. The letter states support for our neighbors and offers a list of resources. Folks can sign up for help or to volunteer online, by phone, or by mailing the letter back to us at the farm. Volunteers will adopt neighbors who need support, and keep track of them as we ride this whole thing out.
Cove School District is offering free breakfast and lunch to anyone in Cove Monday through Friday starting March 30th. Meals are available for pick-up and home delivery.
Cove Ascension School took everything out of their pantry and kitchen and made a food pantry on the front porch of their office. It is open to everyone. The Cove Methodist Church is still running the food pantry on Tuesdays and the 4th Saturday of the month.
We opened Nella Mae’s Farmstand on March 27th (very early this year) to provide easier access to food. We have limited supplies of greens, but we also have plenty of eggs, bread, baked goods, coffee, tea and a box for people to share free supplies and food.
Let’s make this easier on each other.
In my last blog post, I gave many suggestions on how we can make things easier on each other. Check it out here.
I wanted to add one more suggestion:
Let’s make this easier on each other by practicing resiliency in our thoughts, deeds, and words. It may be easy to feel trapped in your home, barraged by bad news, thinking your neighbors don’t care about you. But mostly, your neighbors do care about you, regardless of your politics or your past rows. Your farmer cares about you too.
Instead of acting out a bleak Hollywood apocalypse movie, let’s take advantage of this forced slow down to make things better.
Let us mend some fences and build some bridges;
Let us reroute catastrophic thinking and start taking days one at a time;
Let us be impeccable in our on and off line language to perpetuate compassion and cooperation rather than fear and mistrust.
Let us keep our cool. We cannot all flip our lids at the same time–we have to take turns. (I might claim Tuesdays if you don’t mind. 🙂
Here at Nella Mae’s Farm, we offer grass-fed beef in the fall. Spring is the time to put down a deposit on your beef for fall.
How it works: Customers purchase by the quarter, half or whole animal. That means you get all the cuts from that quarter animal (steaks, burger, roast, soup bones, dog bones, and some organ meat if you want.) We arrange the on-farm slaughter and meat processing. After two weeks, we’ll let you know when your beef is ready to pick up in mid to late October.
Customers pay by the carcass weight. The finished product weight is 55-65 percent of the carcass weight. Customers also pay a slaughter fee and for the cut and wrap of the meat.
What you get: Actual quantities vary based on the size of the individual animal and cuts you request. Every butcher varies somewhat based on their style and processing facilities. You will make cut choices based on options provided by the local butcher. By rough example only, each quarter receives (on average):
Steaks cuts: 1-2 pkgs each New York, petite sirloin, rib steaks, flank steaks, eye of round, tri-tip, filet mignon, prime rib, chuck
Steak cuts: 2-3 pkg each T-Bone, top sirloin
Roast cuts: 1 pkg each tri-tip, sirloin tip, London broil
Pot roasts (arm, chuck, shoulder): 3-4
Rump roast: 1 pkg
Brisket: 1 pkg
Stew meat: 3-4 pkgs
Kabob meat: 3-4 pkgs
Short ribs: 2-4 pkgs
Ground beef: 20-25 lbs
Soup bones: 2-3 pkgs
Heart, liver, oxtail, tongue & dog bones upon request
A Quarter Beef ranges from 100-200 lbs hanging (carcass) weight, $4.75/lb, or about $475-$950 for the quarter. Included in the cost is the cut and wrap fee. You get 65-120 lbs of meat for your freezer.
A Half Beef ranges from 200-350 lbs hanging (carcass) weight, $4.70/lb, or $940-$1,650 for the half. Included in the cost is the cut and wrap fee. You get 130-230 lbs of meat for your freezer.
How much freezer space do I need? A quarter beef requires approximately 3.5 cubic feet of freezer space or the majority of the space in the freezer of a standard kitchen refrigerator/freezer. A half will require a small chest freezer and should easily fit in a 7 cubic foot model.
Deposit: A $150 non-refundable deposit is due in April for fall beef.
Contact Nella Mae for questions or to sign up. 541-910-4098 or email@example.com
I am concerned about the idea of “social distancing” during the current pandemic. Do we need distancing from germs? Absolutely! We must “flatten the curve” on COVID-19 and decrease the spread of disease, especially to vulnerable people. But if social distancing means completely withdrawing from your community, it will be detrimental to the health of our neighbors and small businesses.
If we want to halt the spread of the virus, we need to practice:
2. Consideration; and
3. Social care.
We need to wash our hands, be considerate of people with compromised immune systems, and check in on our friends, family & neighbors.
We need to wash our hands again, consider the impact on local economy and people, and support our local businesses.
How Social Connection Helps in an Epidemic
During a heat wave in Chicago in 1990’s, 739 people died. This was many more than expected by epidemiologists given the climate conditions. The sociologist Eric Klinenberg explained in this podcast that a lack of social connection is believed to be a major cause of high number of heat deaths.
“The sad thing about a heat death is it’s so easily preventable if you’re with someone else who recognizes it. One of the most — maybe the most important risk factor for dying in the heat wave was living alone.”
If we are worried about public health, we should be doubling our efforts to check in on neighbors, especially the elderly and those living alone. You don’t have to be in the same room to check in on them. Call, email, text, Facebook–heck, drop a note in their mailbox! Make sure you are doing your part to keep your germs to yourself, but not your concern for the people around you.
Ask your neighbors if they need groceries. It is better for healthier people to do the shopping than people who have underlying health conditions.
Chat on the phone with neighbors. If you’re not sick, why not knock on the door and keep a few feet back. Make sure the people around you are ok! Alleviate loneliness and isolation.
Ask for help! If you have a compromised immune system or are worried about going to public places, ask the people around you for help! We are in this together.
Share! You want the people around you to have what they need to stay healthy because that keeps you healthy too. If you already panicked and bought all the toilet paper, give some away to people who might need it.
Can you help with child care? K-12 school throughout Oregon was cancelled next week and many parents are scrambling. Maybe you can work at home, but not everyone can.
Can you help with chores? If your neighbor is sick, maybe they need someone to feed their animals or shovel their walk or pick up their mail at the post office.
Can you increase your donations? The folks most impacted by the disruption are people without a lot of resources or paid sick time. Consider giving to the Oregon Food Bank or the World Health Organization.
Pretending that you can get through a public health emergency by yourself is magical thinking. Focus not on walling yourself off, but thinking about ways to make things better for the community.
Social Distancing Hurts Small Businesses
You may not feel comfortable sitting in a restaurant or coffee shop, but you can still help keep small businesses afloat during this time of social distancing.
Buy gift certificates! You can give them away or just enjoy them later. Gift certificates can give small businesses cash to keep going during the outbreak. Think about your normal spending for the week or month, and buy a gift certificate that reflects it.
Order take out! Restaurants and food businesses are especially hard hit by these disruptions.
Do business over the phone. If you were planning to order something from a local business, it will be especially helpful to follow through with that this month and help with cash flow.
Support local organizations. Places like Art Center East have a razor thin margin of operation. It keeps afloat on income from classes, so if we aren’t going to those classes that income is lost. It is a perfectly reasonable decision to avoid a public class, but can you pitch in with a donation? Can you renew your membership? (I just did!)
Don’t forget other businesses like barber shops and salons, the movie theater and book stores. Again, order over the phone, buy gift certificates, or just drop off a tip to show appreciation for that barber or hairdresser that makes you look so good. 🙂
Thanks for taking care of your neighbors and community!
A month ago I was at a gathering of neighbors where we were talking about what the Grande Ronde Valley was like before the wetlands were drained and diked. My friend Bobby kept talking about “water attention.” I thought about “water attention” for weeks, and asked him to explain this new concept to me. He set me straight.
“I said water retention, referring to the natural function of a stream including braids, meanders, log jams, eddies and pools. To store the water in the land throughout the year. It is good to have “water attention” too though! That is beautiful. I have spent a lot of time just listening to the water and she has a lot to tell us.”
In this time of extreme flooding in northeast Oregon, she does have a lot to tell us–she is forcing us to have water attention.
What is water attention?
The idea of water attention has been bouncing around in my brain long enough to be defined. To me, water attention is understanding how water moves on the landscape and in our lives. And not just how, but where and when; its quality and quantity; and how it has changed over time.
Flooding in 2011; My view from Mt. Harris.
Water attention is helpful in everything we do. I also think of this silly thing my dad always says me to when we’re doing a carpentry project: “Imagine you’re a leeetle drop of water.” That is to say, when we’re placing tar paper on a roof or sealing in a window, imagine how water moves.
Evidence we lack water attention
If we had water attention, we wouldn’t be surprised when the river returns to its old braids and channels, through our basements and yards, hopping roads and leaving culverts.
If we had water attention, we wouldn’t waste it; we wouldn’t expect it endlessly; we wouldn’t defile it.
If we had water attention, we would show appreciation and deference to water not just in waterfall or ocean form, but at flood stage, when creeks get muddy, when the aquifer bubbles up in unexpected places and we must move to high ground.
In every river valley, we build our homes on banks, in the floodplain, and atop former marshes expecting the river to conform to our needs. But our understanding of “river” is as narrow as the incised channels we have put her into. Water moves vertically and horizontally. “The floodplain is the river,” as my husband likes to say. It is also the shallow aquifer, the marsh, and every ditch called “Dry Creek.”
As a farmer, I know the importance of water–in the right amount at the right time. Last year when the dike in lower Cove busted, many farmers were flooded for months and were never able to plant. Two years ago, we struggled to finish cattle when the lack of rain and snow dried up our pastures early. A few weeks ago homes and property and safety were threatened and inundated by the rise of the Umatilla River when the Blue Mountains picked up a remarkable 10 inches of water in a few days.
How should we respond? More dikes and flood insurance? Planned retreat from the floodplain, like they are starting in the Florida Keys? I don’t know, but we are living the consequences of the narrow view of the river and overconfidence in our ability to control water–a lack of water attention.
What if we practiced water attention?
Water attention for me starts with understanding how water moves around our homes and through the valley. Here are questions we should be able to answer about water on our landscape:
Where are the confluences of major creeks and rivers around me? Have I visited them?
What do creeks and rivers look like from high points? (This can help us understand where water is moving on the landscape.)
What is my water source? Shallow or deep aquifer? Where does city water come from?
How long ago was my drinking water rain or snow?
Where does my “waste” water go?
How does water change through the season around me? Where is is perennial or seasonal? When is it high or low?
How many bridges and culverts do I cross daily?
How does water affect plants I see here?
Water Use & Water Attention
In addition to the movement and source of water, I think we should bring attention to how we use it. So, as always, here are some tips we use at home and on the farm for conservation.
1. Use water as many times as you can.
When I was in college, I did a class project/experiment to live on 20 liters of water per day–the amount the UN budgets to each person in a refugee camp. What I learned from this experiment is that you have to use water more than once.
A small kitchen bucket can be the most useful way to conserve water. I rinse produce over a kitchen bucket so I can collect the water to wash dishes or fill the dog bowl. If you’re defrosting something in water, don’t pour the water out! Use it to water house plants or rinse off muddy boots.
2. Don’t lose excess water down the drain!
If you’re running the tap to get hot water, there should be a kitchen bucket under it to catch the excess water. Use that water to fill your tea kettle or fill your water bottle. You can even shower with a small bucket. Just collect the water before you start soaping up. Go water a tree or favorite plant with what you’ve collected.
3. Passively collect water
Besides kitchen and shower buckets, we can passively collect water with gutters, rain chains, and rain barrels. I designed our horse water tank to sit under a gutter with a rain chain. I don’t want the tank to overflow and create a muddy mess, so I have a drain at the top of the tank (like bath tubs have) that runs into PVC pipe and into our creek. It has worked for a decade and directs water away from our horse corral.
4. Use timers and timing to conserve.
I have never been able to remember to turn off a hose or sprinkler. I use timers on my phone and on the stove to remind me not to waste water. I also recommend inexpensive irrigation timers that work like Christmas light timers. Finally, in college, we had tiny hour glasses stuck to the wall of our dorm showers that helped us keep showers shorter.
5. Use low flow, targeted water systems
We use drip irrigation on our farm to conserve the water we use. Anyone watering a garden or flower bed can use drip irrigation. This year, I am offering a bunch of classes at the farm so folks can employ some of the techniques we use at home. We will have an irrigation design class in April. Check out the rest of the classes here.