Food Farmer Earth
Braised Lamb with Hazelnut Brown Ale
Recipe Enclosed Below: Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland Culinary Workshop studio in Portland, Oregon.
Food Farmer Earth
Artisan Cheese: Preview
We learn how to make homemade ricotta cheese, and visit with a true renaissance food artisan whose professional life and personal life revolve around food.
Food Farmer Earth
A Love of Good Farmhouse Food
Rudy Marchesi has crafted his life around a world devoted to food. Both professionally, as owner of a vineyard and winery on 230 acres near Portland, Oregon, and in his personal life, with a nearby residence that he has carved out as a...
Food Farmer Earth
Artisan Butcher and Charcuterie: Preview
Tuesday The Craft of Artisan Sausage Making Chef Eric Finley, co-owner of Chop Butchery & Charcuterie demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. Wednesday A Traditional,...
Food Farmer Earth
A Look Inside A Modern Combine Harvester
Farmers across the country (and increasingly the world) rely upon technology as an integral part of their day to day farming operations. In The Dalles, Oregon, fifth generation farmer David Brewer shows us the insides of his John Deere...
Food Farmer Earth
Buyer's Club: Preview
Tuesday Chilled Squash Soup and Lamb-Stuffed Squash Fall season brings a multitude of summer squash to the garden and the market. Chef Donald Kotler, of restaurant TOAST, shares two tasty dishes that use both zucchini and yellow squash....
Food Farmer Earth
Canning Food: Pickles
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a "glassery" rather than a cannery—for 12 years. They started with pickles, then moved on to jams, tomatoes, salsa and...
Food Farmer Earth
How to Make Artichoke Pesto
Want to put a chunky twist to pesto? This not only adds a new flavor, but also a great texture to this sauce that originated from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment!
Food Farmer Earth
How to Make Bread and Butter Pickles
In this episode, chef Kathryn Yeomans of The Farmer's Feast demonstrates how to can home-made bread and butter pickles. For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman's shows you the...
Food Farmer Earth
How to Make Strawberry Shortcake with Kids
Lisa Schroeder, of Mother's Bistro helps her two grandchildren (ages 8 and 9) make strawberry shortcake using fresh, locally grown strawberries, heavy cream, and more than a dash of kitchen fun!
Food Farmer Earth
How to Make Hazelnut Tassies
I'm always on the lookout for something a little different for the Holidays, and I found it with Elizabeth Beekley and Anna Phelps of Two Tarts Bakery in Portland, Oregon. One of Elizabeth's favorite recipe's is a twist on the popular...
Food Farmer Earth
How to Make Microbrew-Braised Rutabagas
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new cookbook Roots: The Definitive Compendium with more than 225 Recipes.
Food Farmer Earth
How to Make Holiday Soda Bread
In this episode of Food.Farmer.Earth, veteran pastry chef and owner of The Waffle Window, Mary O'Rourke, demonstrates a favorite holiday recipe.
Food Farmer Earth
How to Make Sour Cream Mashed Rutabagas with Fresh Dill
Award-winning cookbook author Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas.
Food Farmer Earth
How to Make a Ham and Cheese Croute
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese sandwich. Using fresh onions braised with beer ale, and handmade pickled pears this is a...
Food Farmer Earth
Home Made School Lunch Ideas For Young Children
It's almost Labor Day, and that means a new school year is about to begin for many school children. Perhaps as a parent of a young child you are wondering what new ideas to help encourage your kids to eat a nutritious lunch, and also...
Food Farmer Earth
Cooking with Fresh Wasabi
David Padberg, Executive chef at Park Kitchen in Portland, Oregon, demonstrates how to make real Wasabi, and shows some of the excellent foods that it can be used on as a garnish. alad or mayonnaise or whatever you want to use with them.
Food Farmer Earth
Cherry Orchards and Ice Creme:: Preview
Next week we visit a large cherry farm to see trees in full blossom, and find out more about the importance of bees as pollinators; learn how to make a very unusual ice cream flavor: bone-marrow, smoked cherry ice cream with bourbon; and...
Food Farmer Earth
Cherry Orchards in Full Bloom
Mike Omeg's family has farmed in The Dalles, Oregon area for five generations. As Omeg explains in the video, at one time the farm was a diversified operation with cattle, wheat, and the big cash crop in the early 1900's: watermelons. In...
Food Farmer Earth
A Few Key Things to Know About Pickles & Cucumbers
In this short video, Paul Fuller of Sweet Creek Foods lays out some of the key requirements to producing quality homemade pickles. For those interested in learning more about making pickles, stay tuned for our Kitchen segment (making...
Food Farmer Earth
Street-Style Enchiladas with Homemade Adobo Sauce
Chef and restaurateur Kelly Myers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking. Myers also whips up a tasty adobo...
Food Farmer Earth
Salmon En Papillote with Wild Mushrooms
Chef Kathryn Yeomans of The Farmer's Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures, including that of the olfactory senses.
Food Farmer Earth
What Makes Good Cheese and the Many Different Varieties of Cheese?
There's a seasonality to the taste of cheese that follows in part from what the animals (cows, goats, etc.) are eating in the pasture, and is reflected in the taste of their milk. Rudy Marchesi, and Claudia Lucero talk about the general...
Food Farmer Earth
Supa Fresh Youth Farm: Helping Underserved Teens Learn Life Skills
Mia Bartlett, a career specialist with YouthSource, a program of the Oregon Human Development Corp., was walking her dog one day near Tigard. It wandered off, and she found it in what looked like an overgrown garden full of blackberries...