February 01, 2017
April 23, 2015
So when you find someone with a passion for raising chickens that produce the most beautiful, most desirable eggs, that produce the most beautiful results, you certainly take notice. Or rather, I DO! We sell two kinds of eggs in the shop: chicken & duck. The chicken eggs are from a small farm near Corvallis called Vitality Farms and the duck eggs are a bit closer to home at Dancing Chicken Farm — these are two sets of such passionate farmers.
At Vitality Farms, Karen tends her happy hens that live in custom-designed, mobile houses that are moved to fresh, organic pasture every 3-4 days. Every day of the year these hens feast on a diet of greens, bugs and worms in addition to her certified organic feed (NON-GMO, Corn & SOY FREE).
Likewise, Ellen & Marvin at Dancing Chicken Farm raise quail, chicken, duck and geese for eggs. You can find them at many of the local farmers markets and now we have their duck eggs in the shop, all lovingly cleaned and packed by hand.
● Eggs hate high heat and love to be coaxed into their next manifestation. Due to their high protein content they have a tendency to stick to the pan, we suggest using a healthy scoop of coconut ghee to keep things fluid!
● The fresher the egg, the harder to peel. Older eggs are better for hard-boiled or deviled eggs. Also adding a pinch of baking soda or a splash of vinegar to your boiling water can help to loosen the shells for easier peeling.
How to know a good egg?
● Unwashed fresh eggs are safe at room temperature, once washed they must be refrigerated.
● A fresh egg yolk will practically salute you; firm and perky with a tight egg white, and a deep orange yolk if the chicken was properly pastured, always a lighter yellow in the winter.
● It’s good to ask about the feed of chicken- truly pastured chickens eat greens, bugs, worms – supplemental grain feed is added in the winter. SOY is not a natural part of their diets!
● The taste is worth remembering!
Spring Quiche is one of my favorites with all the tender greens and shoots in season!
Spring Quiche with Peas & Scallions
Makes 1 10” tart
Sliced peas on the bias or shelled
1 cup créme fraiche or cream
1 tsp mustard seeds
1 bunch scallions, cut on a bias
Handful of nettles, stems removed (wear gloves!)
Salt to taste
1 Tbsp fresh herbs or lemon zest
1½ cups whole wheat flour
¾ cup cold butter
⅓ cup cold water
Pinch of salt
Add salt to flour and mix well, cut in the butter or fat until the size of large crumbs. Drizzle in the water until the mass comes together, try not to handle it to much or you will overdevelop the gluten (it’s okay to see butter chunks). Wrap in plastic and refrigerate 1 hour. Preheat oven to 375˚F. Take it out and on a floured surface roll out the dough and then fit it into your tart pan. Bake for 20 minutes just to set the crust. Be sure to poke the bottom with a fork before baking to let the steam escape. Use pie weights or old beans to hold the shape of the crust.
Now, reduce the heat of the oven to 325˚F. Blend the filling ingredients together and fill the pre-cooked crust with the mixture. Cook for an additional 20-30 minutes or until it’s slightly firm. Allow to cool a few minutes before serving.
1 egg yolk (room temperature)
¾ cup oil (your choice — i like avocado, pumpkin seed, fruity extra virgin olive, or coconut)
½ tsp powdered mustard
½ lemon, juiced
Pinch of salt
Add all ingredients to a blender EXCEPT the oil and mix well on low speed. Increase the speed of the blender (if possible) and slowly drip in the oil. Watch for the mixture to begin to emulsify to continue to add oil until it looks like it can’t mix any further because it has thickened so greatly. Do not force more oil into the mix or it will “break” and return to a liquid.
1 dozen eggs, hard boiled, cooled and peeled
2 Tbsp grainy mustard
½ cup mayo
1 Tbsp paprika
½ tsp nutmeg
Zest of one lemon
¼ cup of parsley
Salt to taste
In a bowl, combine all of the ingredients, except the eggs. With a sharp knife and a delicate touch, cut the eggs lengthwise and gently remove the yolks. Mash the yolks and add them to your mayo mixture. Gently refill the halved egg whites with the mash. Garnish with a sprinkle of paprika.
March 07, 2015
The world begins at a kitchen table. No matter what, we must eat to live.
The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.
We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.
It is here that children are given instructions on what it means to be human. We make men at it, we make women.
At this table we gossip, recall enemies and the ghosts of lovers.
Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table.
This table has been a house in the rain, an umbrella in the sun.
Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory.
We have given birth on this table, and have prepared our parents for burial here.
At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks.
Perhaps the world will end at the kitchen table, whir we are laughing and crying, eating of the last sweet bite.
I’ve always loved this poem, because it speaks so eloquently about the centricity of our relationship to food and the way that ripples out into the rest of life. We “table” like it’s a verb, coming together to share our lives, our senses and our selves. It is the foundation of our experience — controlling our attitudes, our energy levels, our comfort and our ability to dream about the future and protect it too. This is true in business as much as it is in my home and i cannot imagine it otherwise. I am truly grateful for the opportunity to serve people in their journey toward better health through these products and our interactions in the shop. When you walk inside, you are participating in a community that believes in creating access to quality foods and supportive information. I am working currently on a project (to be revealed soon) to hopefully encourage a broader experience of these things. I consider it an honor to work with each and every one of you and do not take lightly your decision to put your trust and your health in our hands. Thank you for supporting SFT and meeting us at the table. This is always the beginning of not only beautiful foods but also beautiful lives through healthy relationships to good quality food and the producers of it.
June 18, 2014
Letter from Tressa:
Well folks, we are making a timely decision to adjust our business model and it feels like a homecoming. As my father said, SFT has struggled for years with the history of where it began. I have always desired that this business be a comprehensive resource for the healing foods community in Portland and beyond and its always been too much. Over time, we’ve consolidated to adapt to Portland’s needs as well as our own. The last 5 years have been as much a pleasure as they’ve been a challenge in an effort to continue to specialize and streamline what we do without compromise. The truth is SFT is a simple product manufacturing company with high ideals when it comes to sourcing. Because we’ve maintained such high quality standards in our ingredients and processing, it has kept our overhead extremely high and hard to keep up with. We need to consolidate our efforts to stay afloat and this means focusing them on what we do best.
Our specialties have proven to be the Kombucha and the Bone Broths (and Baby Broth).They are unique not only in flavor but quality – ours is one of the only whole leaf traditionally brewed Kombuchas available and I can honestly say that our Broth is not only the best quality but also the best value on the market.
For 2 years now, we’ve existed as a retail outlet; however, in some ways we are returning to our roots as a Community Supported Kitchen and want to make the change back to a subscription based business with limited retail. This means delivery!! We will begin by cutting our store days to ONLY Thursdays 11-6:30pm and delivering to your door on Wednesdays and Fridays each week. This option is completely FREE to you ($5 surcharge outside metro area). You can continue to pick up at your leisure anytime at the shop on Thursdays or please patron Bambu Clinic in SW or Amenda Clinic in NE Portland which will continue to have stocked fridges with these two sets of products.
We want to encourage all of you to set up a continued relationship to our Bone Broths & Kombucha with regular orders. Let us come to you and make this an effortless part of your health every week! We believe these foods are part of a lifestyle of optimal health and so much more then something to lean on only in times of illness. Bone Broth is the foundation of a healthy body and the effects are felt throughout the home and community. How many of us have experienced a warm cup of broth like a warm hug? Wouldn’t you want to begin each morning like that knowing it was a hug that would improve your health throughout the day? These are the true definition of “Health Food” – one cleansing, one restorative, but both pantry staples!
In addition, as we raise our standards for sourcing bones that are not only organic but non-GMO, we must adapt by raising the prices to a uniform $18/quart for all bone broths. We will fill growlers and fill your own containers as well with our kombuchas as we search for a more sustainable bottling option too.
The rest of the products will not just disappear. We will continue to make them as long as our inventory of ingredients lasts. Also, we will continue to carry the prescript assist, fermented cod liver oil, cultured ghee and gelatin. This week we will have a full schedule of store hours (Wednesday thru Saturday). Beginning June 22nd, please place orders through the website, phone or email and we will include you in our delivery route. And don’t despair about those products you love and need, I am working on a cookbook with the rest of the recipes, old and new, that you’ve enjoyed over the years so that you may enjoy them indefinitely.
I appreciate that there may be some awkwardness as we transition and work out the kinks and we are here to help with the process. Look for changes to our online ordering system over the next month as we make subscriptions and regular orders easier for you to manage so that you can get exactly what you need. Please note, we are always open to special orders, just ask.
Simplicity is the key to our success at this moment and helps to assure our place as a continued resource to the Portland community and beyond. Thank you for you support and we look forward to delivering our broths and kombuchas right to your door!!! Thank you for your continued support & understanding, we are learning with you all the time!!
Best, Tressa Yellig
- cutting store hours to Thursdays 11-6:30
- free delivery wednesdays and fridays
- uniform pricing on bone broth $18/quart
- focusing on bone broths & kombuchas
- all of this begins June 22nd
- still open to special orders
- thank you for letting us be a part of your pantry!!