Spring Hill Farmstead Goat Cheese – Karin Eide

Karin Eidi (pronounced Kuh-rin Eye-dee) is the proud owner of Spring Hill Farmstead Goat Cheese. Humboldt County, home also to Mary Keehn’s Cypress Grove, has a taste for goat cheese and we’ve been missing that small batch, farmstead crafted flavor.  Thanks for Karin, it’s baaa-aaack!

Karin tends her goats on her lovely little farmstead in the Bayside area, and she milks them, and she makes the cheese.  I got a chance at the Saturday Arcata Farmers Market to taste some of her feta — bought some, and whipped up a Greek Zoodle Salad (yes, I have a spiralizer — you are surprised?!)  It was FAN-tastic!  Her cheese is so popular and her batches small — so if you don’t get there early beware…  She sells out at every market.

You can listen to the interview with Karin and/or check out her facebook site (and video made by a WOOF-er), at https://www.facebook.com/springhillfarmsteadgoatcheese/

Advertisements

2017 Local Food Month

While every month is local food month for some of us, the effort to draw focused attention to all of the wonderful local products is especially noticeable in September.  All over the country people are celebrating the bounty that comes from their region and in Humboldt we are are rich with all types of food in the month of September.

Years ago when the Eat Local Challenge began I participated and, excluding only a handful of ingredients, was able to complete the challenge.  For me, that challenge just helped me to think more consciously about the foods that I eat — and to develop a plan for acquiring those foods (like albacore tuna, canning 100 lbs of whole fish each year), and to incorporate them throughout the year.

There are many activities planned this year and you can go to the website to check them out.

Listen to the interview here with Ivy North (NCGA – Farmers Market) and Ann Anderson (Locally Delicious).

Albacore Tuna Canning – Joyce Houston and Jennifer Bell Master Food Preservers

The Master Food Preservers of Humboldt and Del Norte County are a group of superstars — they are part of the University of California Cooperative Extension and are volunteers giving thousands of hours teaching people how to safely preserve food.  One of the best foods to demonstrate?  Albacore Tuna!

Many people grew up with albacore tuna coming in a can like Starkist, Bumble Bee, etc — for the lucky ones, there were jars of home canned tuna on the shelves.  This tuna is solid albacore loin that completely fills the jar (minus the required 1 inch headspace!) — and is beautiful white flesh that is decadent in a regular tuna salad or kicked up in a tuna mac and cheese casserole…or just eaten out of the jar! (maybe with a little of Henry’s Olive Oil drizzled on top)

As with all delicious items, it doesn’t just happen — in many cases the instructions for canning are passed down through generations.  Sometimes it’s a group project and you can enlist your friends and share these skills with them — always it requires owning or borrowing a pressure canner (no, not a pressure cooker — this is different, it’s a canner).

Luckily, the Master Food Preservers have produced a pamphlet called Albacore Tuna: Canning the Catch.  Since we are such techno-wizards these days I am including images of all of the pages in the pamphlet so you can have it now (while the tuna is in your ice chest and you are powering up your canner…yes, I know you…) — sorry these don’t look pretty, but info is more important right now…

Edit
In the meantime you can listen to Joyce and I wax on about the wonders of canning albacore tuna here

Part 1

Part 2

Master Food Preservers Facebook Page

UC Extension Website for Master Food Preservers