Good Stuff NW: Summer's Heating Up!
First, if you are feeling the need to respond to the horrifying events happening as a result of the disgraceful and illegal acts of the current national leadership, please make plans to attend one of the many gatherings, marches and protests planned for June 14th. Ironically a holiday commemorating the adoption of the flag of the United States and honoring the flag, its history, and what it means to the country. Find (peaceful) protests listed here.
Second, please keep calling our elected representatives to let them know what you expect of our government in this frightening time. You can call the Capitol switchboard in Washington, DC, at (202) 224-3121, and be connected to your Senator or Representative, or call our Oregon delegation directly at their offices:
Sen. Jeff Merkley: (202) 224-3753
Sen. Ron Wyden: (202) 224-5244
Rep. Janelle Bynum: (202) 225-5711
Rep. Cliff Bentz: (202) 225-6730
Rep. Val Hoyle: (202) 225-6416
Rep. Andrea Salinas: (202) 225-5643
Rep. Maxine Dexter, M.D.: (202) 225-4811
Rep. Suzanne Bonamici: (202) 225-0855
As for news relating to our food system, wow is there a lot going on! The legislature in Salem is due to wrap up its 2025 Legislative Session any day now, and there’s lots to report on. Get a mid-session summary of the issues that were on the front burner, and look for a final session wrap-up coming in the next week or so.
Summer’s heating up at our farmers’ markets, as well, with delicate greens giving way to summer squash and those infinitely stuffable squash blossoms, spring onions—including their Spanish cousins, calçots,perfect for throwing a calçotada in the back yard—along with cherries and strawberries (those sublime but fleeting Hoods are starting now) plus garlic scapes, chard, the members of the brassica family and so many berries it’ll make your eyes pop out. And before fava season fades, I beg you to consider making this out-of-this-world fresh fava risotto. You can thank me later.
Local honey is all the buzz, too, and I’ve profiled three local favorites to look for. I agree with my friend, author Marie Simmons, who wrote that imported honeys are fine, but it's like the difference between jug wine and a bottle of pinot from the Willamette Valley: Food always tastes better closer to the source.
This past weekend I attended a Pasture Walk put on by the Oregon Pasture Network. Much more than just a farm tour, it’s an opportunity for pasture-based farmers to get an intimate look at another farm’s methods and practices, discussing everything from the brand of flexible fenceposts to water infiltration. Along with a couple of beers and a shared meal, it’s a rare chance to talk shop with colleagues.
And finally, where I normally thank sponsors, I’ve decided to stop accepting outside advertising and instead turn to subscriptions from readers who appreciate Good Stuff NW as a source of news they won’t find anyplace else. But don’t worry, the articles and recipes are still free to everyone. (Though the cost of a monthly subscription is less than you spend on one latte.)
Thanks for considering it, and also for reading!
Kathleen Bauer