Food Security

This is the 3rd blog post in a series about food preservation by HDFFA guest blogger, Mary Lowe. Mary has been a certified Master Food Preserver volunteer with Oregon State University Extension [...]

PDF version available here. Recipe from Chef Suzanne Landry Prep: 10 minutes Cook: 20 minutes Yield: 10 servings Ingredients: 1 cup whole wheat flour 1 cup unbleached white flour 1 teaspoon [...]

PDF version available here. Recipe from: Ingredient Studio—Chefs Candy Argondizza & Marité Acosta Prep: 20 minutes Cook: 20 minutes Yield: 4 servings Ingredients: 8 eggs 2 cups chopped kale, [...]

This is the 2nd blog post in a series about food preservation by HDFFA guest blogger, Mary Lowe. Mary has been a certified Master Food Preserver volunteer with Oregon State University Extension [...]

PDF version available here. Recipe from Ingredient Studio—Chefs Candy Argondizza & Marité Acosta Prep: 20 min Cook: 40 min Yield: 4-6 servings Ingredients: 4 tablespoons vegetable oil 2 28 [...]

PDF version available here. Recipe by Chef Suzanne Landry Prep: 30 min Cook: 20 min Yield: 4-6 servings Ingredients: 2 tablespoons olive oil 2 teaspoons garlic minced 1 small onion diced (about 1 [...]

This is the first blog post in a series about food preservation. For the next few months, Mary Lowe, longtime Central Oregon resident and food preservation enthusiast will be sharing her [...]