Want a Scream with that Latte?

October 21st, 2011

Recently seen at Pegasus Coffee House… mmmm pumpkin spiced latte art.

From: Diane Fish, WSU Kitsap Extension, 360-337-7026, dfish@wsu.edu

Local Farmers learn how to slaughter and process farm-grown poultry in Poultry 201 class.

KINGSTON – Kitsap County farmers will learn how to slaughter and process farm-grown chickens and turkeys in a WSDA Special Poultry Permit facility and market their product to local consumers at the hands-on “Poultry 201” class to be held at Kingston Farm on Saturday, October 22, 2011.

Demand for locally raised chicken and turkeys have farmers eager for how-to information on raising and processing birds for local sale. Pastured broilers and heritage turkeys represent a rapidly growing niche market with opportunities for local farmers to capitalize on the locavore movement. However, farm processing needs to be done in a safe and approved manner to ensure a high quality product for local consumers.

“Raising and selling pastured poultry represent an ideal start-up enterprise for small and beginning farmers or an additional income stream for existing farmers.” according to Arno Bergstrom, Director of WSU Kitsap Extension. “The demand for locally grown, pastured poultry is growing. This class represents an ideal chance for farmers to see how to process poultry and set up a Washington State Department of Agriculture inspected facility on their farm!”

The WSU Kitsap Extension Small Farms Team, in conjunction with the Kitsap Poultry Growers Cooperative, offers Poultry 201 to bring farmers accurate information on how to butcher and process pastured poultry and set up a Washington State Department of Agriculture Special Poultry Permit facility to compliance with state regulations for on-farm slaughter and processing. Marketing of locally grown poultry will also be discussed.

Poultry 201 will take place from 9:00 AM to Noon on October 23, 2010 at Kingston Farm, 37691 Lindvog Rd. NE, Kingston, WA. The class is $35 per person or $60 per household and pre-registration is suggested. Registration is available online at http://county.wsu.edu/kitsap/ or at the workshop. For information about Poultry 201 and to register please contact Diane Fish of the WSU Kitsap Extension Small Farms Team at 360.337.7026 or dfish@wsu.edu.

About WSU Kitsap Extension Small Farms Team:

The Small Farms Team provides farmers with research-based information and assistance on sustainable farming, animal husbandry, farm business planning and marketing. Learn more at: http://kitsap.wsu.edu/ag/index.htm

Is that a Mushroom? or does it taste Like Chicken?

Is that a Mushroom? Does it taste Like Chicken?

“Chicken of the Woods” mushrooms are most likely to be found from August through October or later but are sometimes found as early as June. This is a mushroom that is likely to startle you. It is very noticeable from long distance because of it’s size and very bright colors.  It grows on many types of dead or mature trees with hardwoods such as oak, or beech being more likely than conifers. They grow very fast. Usually when you find it there will be a lot.

‘Chickens’ (like their namesake) are good sautéed, deep fried, baked, and may be used in soups. They can have a lemony, chicken-like taste and texture or at least go well with chicken or chicken stock.

Before you go out collecting, try reading up first


Local Pork Belly, Fig & Willapa Hills Baby Blue Cheese Sandwich on Pan D'Amore

Local Braised Pork Belly, Fig & Willapa Hills Blue Cheese Sandwich on Pane D'Amore Bread

As the saying goes, “Pork fat rules!”

Recently slid across the bar at the pub — a pork belly sandwich from locally raised porkers along with local figs, artisan baked bread, veggies and cheese. How can you go wrong with that?

Well, sorry to say, one not-so-enthralled customer was a bit concerned about the fat content. Really?

Oh well. Perhaps we should all read the Queen of Fats http://www.amazon.com/Queen-Fats-Omega-3s-Removed-California/dp/0520242823 .  If you are into the chemistry of food and how it relates to heart disease, you’ll come away with a better appreciation for how we’ve been led astray in how we look at fat.

I don’t want to take away from the punch line but, “fat is good for you!”  We all know that that is where the flavor is, but grass-fed (read green)  is where the Omega 3s live too!