A Recipe to Celebrate a Piece of the Pi…. Caramelized Onion & Apple Feta Pie

Last week, I had the opportunity to attend the annual Portland Farmer Chef Connection Conference (try saying that 5 times fast!). It’s a yearly gathering of farmers, producers, restaurateurs and students discussing timely topics and networking. One of the big draws of the event is the community lunch. All attendees are encouraged to bring something to share for the table, and figured this was an opportunity to make something different.

I’m generally a big planner (as many of you know), but it took me until about Saturday eve to figure out what to bring (and you know what I was doing Sunday as the conference was Monday). Clearly my inspiration paid off, since it seemed to be a well received and I’ve gotten a few requests for the recipe.

As I had made/brought 5 pies, I scaled the recipe back to make one pie or a flat 17 x 9 tart (which can be sliced up into bite size appetizers).

One 9” pie crust or piece of puff pastry 17" x 9"

1/2 cup sour cream

1/4 cup best quality feta, small diced or crumbled

1 –2  apples, peeled and cut into 1/2” chunks (if small, use two, you want about a cup)

1 onion, sliced

1 Tbl olive oil (for sautéing, substitute what works for you)

pinch of thyme, rosemary, black pepper

salt to taste

Oven at 375

In a small pan over med high heat sauté onions until brown, reduce heat to med-low and add apples, allowing to cook until softened. Add seasoning (taste and adjust to suit if needed), allow to heat and incorporate. (Note – if using tart apples, you may need to add in a pinch of sugar. Allow to melt through the mixture over the heat)

Take off heat, set aside.

If using puff pastry, prick sheet with a fork at intervals, to reduce the crust fluffing up too much during baking. Use a coated cookie sheet or a silipat on a baking sheet for best results.

Spread the 1/2 cup of sour cream on the base of the pie crust or puff pastry. Sprinkle about half the feta on top. Gently layer the apple & onion mixture over the sour cream and feta. Sprinkle the remaining feta over the top. Bake at 375 for about 30 mins until brown and bubbly. Allow to cool slightly and set. Serve warm & enjoy.

Let’s All Grow This Year… Support for OR HB 2336

I’ve been reading a lot of back and forth about OR HB 2336, the state bill that would allow farmers (growers) to do a small amount of processing to ingredients they grow for sale direct to the consumer (you, at farmers markets).

Since we’re all starting to think about the markets, CSAs and what could be sprouting in our own backyard, it’s a good time to throw in some support.

One of the biggest supporters of this bill is Anthony Boutard of Ayers Creek Farms. You can read about his position, and why it makes sense from a farmer’s perspective over at our friends at Culinate. 

As some one who’s business is food processing (or, I’m not a farmer, I just work with them to procure ingredients for our own products), I think it’s a smart idea to give farmers some leeway in what they can sell.

1. Not every crop is either 100% saleable or sells out (I’m not talking about strawberries which seem to disappear in minutes after the market bell rings). Produce (or ingredients) do not grow uniformly. Not in your garden, not on acres of land. Also, what a lot shoppers don’t realize is, there’s no guarantee what a farmer brings to market is going to sell out (or at all). Giving farmers an opportunity to extend their crop by utilizing rejects, and/or unsold produce is a win for the shopper in buying something truly artisanal while allowing the farmer to recap (or extend) their profits.

2. Shoppers don’t always know what to do with ingredients. No, I am not calling you a bad or unadventurous home cook. However, I’ve spent a few market seasons next to Anthony & Ayers Creek (as well as Springwater Farms and Creative Growers) and when ever there’s an item that’s unusual - borage,  sun chokes, or an heirloom currants, more often than not I hear the question “How would you cook or prepare it?” Which many times leads to an ingredient being passed over (with the second comment being “I don’t know if my family will like it”). If these farms were able to produce small amounts of a finished product (borage chips? currant spread? Sun choke pesto?), besides landing a sale, it would provide the opportunity to expand a shopper’s horizon into a new ingredient.

3. Innovation. Perhaps there’s another great product out there. In a time where shoppers are (thankfully) becoming more aware of what’s in their food (and companies like mine strive to continue to create clean products by purchasing from farms like these), there could be larger market out there for something one of the farmers produces.

While this is my view (I don’t get to vote on the bill), I am in support of items like this that enable our local agri-economy to grow and thrive. I’m already a fan of Ayers Creek Polenta and if Springwater Farms were able to produce a wild-mushroom demi-glace… I can only imagine the dinner possibilities!

Been Caught Stealing... The Past Few Weeks Digested in List

I’m stealing, erm, borrowing the format of this post from another blog post I read recently (maybe even today). It’s well published enough the interwebs will show it to you if you hunt around.

Instead of rolling with a quiet January (and into Feb) while you all were on diets and budgets, we’ve been embracing it by doing some new product development. I’m not ready to talk about what it is yet because 1) I want them to be in production for a few weeks first and 2) I’m working on perhaps having the local press actually give it some, um, press.

However, here’s a list of how my weeks have gone:

1. Sample commercially produced versions of like products. Hmmm…
2. Source some sample ingredients. Tour of Trader Joes, Fred Meyer, New Seasons. Try not to buy other ingredients not related to project (like Candy Cane Jo Joe’s)
3. Create sample recipes
4. Taste with staff. Hmmm… Refine.
5. Create next batch of sample recipes
6. Taste. Taste with staff. Too much acid pucker… Refine.
7. Create next batch of samples recipes.
8. Taste. Taste with staff. Wooo… we like those.
9. Source more sample ingredients. Tour of Trader Joes, Fred Meyer, New Seasons. Try not to buy other ingredients not related to project (like Pirate’s Booty which is on sale)
10. Recreate batches of recipes to be production candidates. How much of what did I put in that again?
11. Write down better recipes, notes, tips and tricks. Scale to larger batch sizes.
12. Make batches of production candidates again. 
13. Taste. Yup. Got it.
14. Email clients, talk about pitch and set-up dates and times to present samples.
15. Create production candidate samples to give out at said dates and times.
16. Think about where to store new ingredients. Rearrange one of the freezers. Harvest out ghosts of projects past.
17. Look at paperwork that goes with product launch. Think about marketing materials.
18. Ignore paperwork, eat extra samples.
19. Remember I owe accountant some forms for how-grateful-am-I-2010-is-ovah filings.
20. Eat more samples.

Enjoy the pic of the building across the street from us. I shot it with an iPod camera which is marginally better than my current cellphone. Still working on it… but perhaps more another bite?