2nd Annual Ulisse Edera Tomato Sale

May 6th, 2013

Get tomatoes next Friday grown from seeds that this man, the late Ulisse Edera, grew for years -- 100 year old, tomato seeds that he brought to Portland from Italy. Photo courtesy of Keith Skelton.

Want to buy this man’s Italian, 100-year-old heirloom seed tomatoes for your garden? Wish granted. Go to HOTLIPS Pizza’s 2nd annual, Ulisse Edera Tomato Sale — a one-day plant sale at its Ecotrust location next Friday, May 17th from 9am-5pm. Each one-gallon tomato plant will be $10 and 100% of sales go to support Opal Creek Ancient Forest Center. Here’s more info. pretty much straight from the press release…

HOTLIPS owner, David Yudkin, has saved seeds and propagated these 100 year old tomato plants since meeting the late Ulisse Edera in 1984 in Edera’s garden south of Portland in Milwaukie’s Ardenwald neighborhood, where many of Portland’s early Italian truck farms were located.

Born in Canelli, Italy, in August, 1890, Ulisse was an orphan raised by three different families, finally in Colcavagno, Austria, where he attended school. After serving in the Italian Army, Ulisse followed his brother to the US at age 23, hand carrying tomato seeds on the voyage. Ulisse filed citizenship papers at La Grande, Oregon in 1916, and in 1917 joined the US Army. The brothers made weekend visits to the Italian families living in Ardenwald, who farmed and sold produce at the Portland Farmers Market. It was there he met his wife, Daria, and at age 31 Ulisse and Daria were married. In 1925 they built a house on 32nd Avenue in Ardenwald and continued farming on 22 acres then known as Johnson Creek Farms. They both lived in that house the rest of their lives with close Italian neighbors and many friends nearby.

Every inch of Ulisse’s small yard was planted with vegetables and flowers. He grew 200 pounds of garlic every year, drying it and selling it, along with homemade vinegar. A visit with Ulisse always included a taste of his “bagnait” on dried bread with a sip or two of red wine. Visitors left his house without a bag of garden delights picked during their visit. Ulisse died at age 103. Though he had slowed down some, he was still gardening, cooking, preserving foods, hunting mushrooms on Mt. Hood, welcoming visitors and visiting neighbors at that time.

About Opal Creek Ancient Forest Center

Opal Creek Ancient Forest Center, (a private 501(c)3 non-profit), was founded in 1989 as Friends of Opal Creek to gain protection of the Opal Creek watershed for future generations to study and enjoy, a goal we achieved in 1996. Opal Creek Ancient Forest Center maintains and stewards Jawbone Flats, a rejuvenated historic mining town in the heart of the 35,000-acre ancient forest watershed of the Opal Creek Wilderness and Scenic Recreation Area. We are located on the west slope of the Cascade Mountains, one hour east of Salem, Oregon, and approximately two hours from Portland, two and a half from Eugene and three from Bend. Opal Creek’s Mission” “Promoting conservation through educational experiences in wilderness.”
www.opalcreek.org

About HOTLIPS

Founded in 1984, HOTLIPS is a Portland family-owned business with five pizza restaurants and a line of real fruit soda. Our mission is to preserve culture and celebrate humanity through rich culinary experiences, and by joining others in finding new and sustainable ways of doing business. Currently with 135 on staff, we train our folks to get out and talk about sustainability, ask questions, think of new things. We spend a lot of time teaching, taking our show on the road. We love what we do.
www.hotlipspizza.com

2nd Annual Ulisse Edera Tomato Sale
Friday, May 17th
9am-5pm at HOTLIPS Pizza @ Ecotrust
721 NW 9th Ave., #150
Portland, Oregon 97209
www.hotlipspizza.com

Essential Pepin

April 8th, 2013

Essential Pepin by Jacques Pepin is a great comprehensive cookbook for the home cook.

This is an enormous cookbook as it should be since Jacques Pepin has aimed to cook down and encapsulate his entire career with it. I’ve been a fan of Pepin’s for years. I first got to know him as many did — through his televised PBS cooking series with Julia Child — Julia and Jacques Cooking at Home. I love how at ease they are with one another. Jacques prefers black pepper, Julia prefers white and they bicker about it on camera. You get their character and humor unlike a lot of today’s highly groomed food television folks. I also really enjoyed reading Pepin’s The Apprentice: My Life in the Kitchen. If you’re looking for an engaging read that takes you through the learning and becoming of a chef read it. It’s such a good book.

I’d been talking about how I wanted Essential Pepin, which came out in fall 2011, for awhile and then one day out of the blue my ex-boyfriend’s mom sent it to me in the mail. Love her. Here are some of the things that I’ve cooked from it…

The first dish I made from Essential Pepin is the chicken diable and it turned out great -- pan seared chicken with a red wine vinegary tomato sauce. Served it with sauteed sprouts, hazelnuts and white rice.

I often give scraps and trimmings to my dog but I made cracklings out of some of the skin since there was so much. Yum.

Really good breakfast the next morning with the leftovers.

I cooked up a big batch of Pepin's kidney bean and beef chili and got a lot of use out of it mixed with rice and coconut milk for dinner and sauteed up with eggs here for breakfast.

Pepin's not so pretty but very tasty lentil bulgur soup.

Essential Pepin
by Jacques Pepin
Pub. date October, 2011
704 pages
$40, Houghton Mifflin Harcourt

Yard Fresh Pt. 26

March 20th, 2013

Surprised it took me so long to finally tackle Tom Yum soup. I made mine with a lot of galangal, ginger, lemongrass, lime and fish sauce and kept it simple with just prawns. I made it when I was sick with a dumb cold and it made me feel better right away.

I’ve been eating out a lot lately but that’s not because I haven’t wanted to cook I just want to see people and be out and about and, of course, there is so much good food to be had in Portland. I’ve also been pretty busy and it’s been nice to turn off the mind machine and let others cook sometimes.

That said, I’ve still cooked a fair few tasty things lately and I’m very happy that more foods will be coming from my garden sooner than later. I’ve planted my peas and this weekend I’m going to get more veggie beds ready and start some seeds indoors. A lot of herbs are coming up now too — oregano, mint, sorrel, fennel and then some. Please leave a comment here and let me know of anything you’ve recently cooked, eaten or planted that you love.

Some of what went into my Tom Yum soup. From top left Thai basil, Thai chiles, kaffir lime leaves, fish sauce, lemongrass, galangal, ginger.

Really simple Spanish braised beef with mash from Claudia Roden's The Food of Spain. Warmed me right up.

Quick salad with Toro's tapenade, anchovies and a garlicky citrusy vinaigrette with broiled cheese bread.

Planted sugar snap peas a few weeks ago but none have come up so planted another round this weekend.

Took this a few weeks ago -- red-veined sorrel, oregano and mint popping up in the garden.

Ham, egg and cheesy breakfast. Top of the morning.

I made a batch of Choi's Kimchi and it turned out great.

And then I made kimchi jjigae with a jar of it which I order all the time and have never made. Really good.

Yard Fresh Pt. 25
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For Your Viewing Pleasure Pt. 9

March 4th, 2013

Toro Bravo charcuterie manager Josh Scofield going through his home tool box finding what he needs to make something that you can read all about in The Toro Bravo Cookbook when it comes out from McSweeney's on Oct. 1st.

Another crazy spell work-wise so you get one of these picture-worth-1,000-words posts. This weekend I worked on the book’s essays quite a bit and met yesterday’s final edits deadline for them and last I weekend worked on some other things for The Toro Bravo Cookbook mostly related to the above photo of Toro Bravo’s charcuterie manager, Josh Scofield, that you’ll know about soon enough. (We also ate Spanish chorizo that Josh brought back from our trip there and drank Basque cider cocktails — so working through the weekends isn’t so bad.) Yes, the project that Josh was walking me through above relates to cured meat and, yes, you can do it in the comfort of your own home. Any ideas?

www.torobravopdx.com

For Your Viewing Pleasure Pt. 8

For Your Viewing Pleasure Pt. 7
For Your Viewing Pleasure Pt. 6

For Your Viewing Pleasure Pt. 5
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For Your Viewing Pleasure Pt. 3
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Friend Food Pt. 6

February 11th, 2013

Went to my friend Chris and Karen's a couple weeks ago for a sauna and their friend Paul Yonchek (he photographed a couple of Caprial Pence's cookbooks) made these tasty pretzel breads with mustard for everyone. So good!

I have incredible friends and family and we give each other a lot of love with food and drink. I started this blog series a while back to chronicle that. Here are some of the tasty things that I’ve gotten to be involved in with friends or have been given by friends lately…

Debbie gave me a big bag of delicious Green Salmon Coffee, from Yachats, to brew and fill my new mug withfor Christmas.

Several weeks ago my friends Chris and Karen invited me over for dinner and we made buttternut squash and chevre raviolis. So good.

What dinner looked like that night.

My friend Loly made peppermint schnapps and Kahlua for the holidays and I was lucky enough to get both!

My brother and sister-in-law gave me this mug with my nieces on it when I went home to Cincinnati for Christmas this year. It makes me happy.

My neighbor and friend Chris made a batch of this tasty raspberry jam and I got some.

And his girlfriend and my good friend Alison has been giving me eggs from her hens for years. I love my neighbors so much.

My friend Michelle and her daughter Kylie and I making beet salad.

My friend Emily gave me this jar of rendered pork fat from a class that she took recently at Portland Meat Collective.

And just so you know that the gifting goes both ways -- here are most of the edible gifts that I gave to loved ones over the holidays.

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