From Oxfam here’s news on changing food patterns.

People across the world are changing their diet because of the rising cost of food reveals a global opinion poll conducted by the independent research firm GlobeScan and released by Oxfam today as part of its GROW campaign to ensure everyone always has enough to eat.  Agriculture Ministers from the powerful group of G20 countries, including USDA Secretary Vilsack, are meeting in France next week and will discuss the global food price crisis. 

 “What we eat is changing fast and for too many people it is changing for the worse,” said Raymond C. Offenheiser, President of Oxfam America.  “Huge numbers of people, especially in the world’s poorest countries, are cutting back on the quantity or quality of the food they eat because of rising food prices. President Obama, leaders in Congress and the private sector must act now to fix our broken food system by calming the commodity markets, helping small farmers build resilience to climate change and investing in building economic opportunity for small-scale producers in the world’s poorest countries.  ”

The independent poll was conducted in 17 countries around the world including, Australia, Brazil, Germany, Ghana, Guatemala, India, Kenya, Mexico, Netherlands, Pakistan, Philippines, Russia, South Africa, Spain, Tanzania, UK and the USA.  More…

Pulled rhubarb leaf.

Here are some great rhubarb tips from a reader:

• I was always told that to harvest the stalks you should pull them sideways to break them off the plant since cutting them off leaves a place for rot.
• I like to freeze the stalks in lengths that will fit in a zip lock bag.  Then when I need some I shave the ends with a knife into whatever I am using rhubarb for.
• Which brings up the point that I put rhubarb on almost everything.  Spaghetti sauce, pizza, chili, stir fry, scrambled eggs, instant noodles, ice cream topping.  Goforit!
• They say that you cannot make good lemonade without rhubarb.
  Makes excellent wine also.
• Vodka, rhubarb and sweetener, yum!  Let it soak until you cannot wait any longer.

Here are a ton of classes coming up to learn how to preserve that bountiful harvest. 

Juicy ripe peaches, snapping fresh green beans, sweet raspberry jam, and crunchy dill pickles – nothing tastes better than home-preserved foods. In addition, a well-stocked pantry is a big step towards ensuring your family always has plenty of healthy food available. However, safely preserving fruits, vegetables, and meats requires a bit of knowledge, some time set aside, and a small investment in equipment.

You can learn how to safely preserve fresh foods in a series of Saturday workshops at WSU Snohomish County Extension in Everett. WSU Master Food Preserver Susy Hymas will share her knowledge and passion for preserving food in five workshops: June 4, June 18, July 9, July 23, and August 6. Please bring a brown bag lunch.

Basic Canning Sat. June 4 (10am-2pm): Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment, and canning high acid foods. Demonstration and hands-on.

Canning Specialty Items Sat. June 18 (10am-2pm): Learn to safely can specialty items, such as jams and tomato or fruit salsa. Demonstration and hands-on.

Pickling Sat. July 9 (10am-2pm): Learn how to make great crunchy pickles of all types, not just from cucumbers. Demonstration and hands-on.

Drying Foods Sat. July 23 (10am-2pm): Learn the basics of drying and freezing foods for long- and short-term storage. Includes basic preparation steps to ensure quality and nutrition are retained. Demonstration and hands-on.

Pressure Canning Sat. Aug. 6 (10am-2pm): Learn how to safely pressure can low acid foods such as vegetables, seafood, and meats. Demonstration and hands-on.

Instructor: Nutritionist and WSU Master Food Preserver Susy Hymas has been canning, freezing, drying, and preparing local foods for over twenty years. She loves to share her passion for food by teaching classes on home food preservation and nutrition all over Western Washington.

Class size is limited. All sessions held at WSU Snohomish County Extension’s Evergreen Room in McCollum Park, 600 – 128th St SE, Everett. Pre-payment required. $30 per session or save and take all five for $125. To register, download a form at snohomish.wsu.edu/ag/workshops/PreservingTheHarvest2011.pdf and mail with your check, or contact Karie Christensen: (425) 357-6039, e-mail klchristen@cahnrs.wsu.edu.

For more information on the workshops, contact Kate Halstead, khalstead@wsu.edu, (425) 357-6024.

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office. Persons with a disability requiring special accommodation can request accommodation 21 days before training at (425) 338-2400. If accommodation is not requested in advance, we cannot guarantee availability on-site.

Kate Halstead
Agriculture Workshops
WSU Snohomish County Extension
600 128th St SE
Everett, WA 98208-6353
C-360.794.6081
W-425.357.6024
khalstead@wsu.edu
www.snohomish.wsu.edu

Have you ever made sauerkraut?  It’s easy to make your own.  I like to make it with cabbage, ginger and carrot slices.

Firmly pack layers of vegetables with thin layers of kosher or pickling salt.

This salt results in a better taste and color for your kraut.

Once you have packed the jar with vegetables and salt, loosely cover it.  Water will come out of the vegetables to create a brine solution.  There needs to be enough liquid to cover the vegetables or the ones on top will get moldy.  If there isn’t enough liquid make a brine solution by mixing salt and water and add until all is submerged.  If needed a glass or clean stone can be used to weight the vegetables so they stay submerged.  Let ferment for several days then begin to taste.  Once it has gotten as sour as you want put a lid on it and place in fridge to slow fermentation process.  If it’s too salty you can wash some of it off before eating.   

This chive flower vinegar is delicious and easy to make.

Pick fresh chive flowers.

Pack a clean jar two-thirds full.

Add white vinegar.

Let sit for two weeks in a cool, dark place then strain and enjoy!