Frikeh III – Fixing the Problem

Food, Inc., King Corn, Omnivore’s Dilemma, and a host of other films and books have identified the substantial flaws in our food supply. These problems seem remote and insurmountable, and the best we can do as individuals is to shift our buying habits. When the Oregon Department of Agriculture (ODA) uses its rules to say frikeh and other traditional farm products cannot be sold in a farmers’ market, it brings a local dimension to the problem. Fortunately, we have the ability to initiate constructive changes at the local level.

Farmers’ Markets have been operating in Oregon for almost 30 years. The oldest still operates in Grants Pass. The Portland Farmers’ Market started in 1993 and was originally located in the Albers Mills parking area. These markets allowed nonconventional, small scale farmers to survive. For the first decade or so, the markets were ignored by the ODA. In the mid 1990s, the bureaucracy started to get itchy as markets started to sprout up in urban areas. To address the situation, a couple of market managers sat down with ODA staff and crafted a set of guidelines for vendors. Earlier this year, the agency started an aggressive campaign to increase regulation of farmers’ markets. The agency has decided to draft rules later in the autumn and possibly require licenses for farmers’ market vendors.

Was there an incident that gave rise their concerns? No. For three decades, Oregon’s farmers’ markets have operated safely, and without any reported food borne illness incidents. In fact, this exemplary safety record is reflected nationwide. It is clear that factors other than straight forward food safety concerns are behind the move to further regulate farmers’ markets. After all, the food safety challenges are arising from the complexities of the food industry that is already regulated by ODA and other agencies, not the simple open air farmers’ market. Data and science tell us ODA is moving in exactly the wrong direction.

The Oregon Legislature has never grappled with the question of whether and how to regulate farmers’ markets. There is no policy or set of laws that relate to farmers’ markets. The basic statutes governing food safety were drafted long before farmers’ markets and other direct sales venues became institutions. Leaving ODA to regulate direct sales without an open and public discussion will be disastrous. We believe it is time for the legislature to take a look at how other states regulate farmers’ markets and food production from small scale farms, and come up with a coherent approach for Oregon. We provided several examples of states with more progressive approaches than Oregon.

The reality is, Oregon makes it very difficult for small scale farms to increase the value of their crops. For example, there is a domestic kitchen license, but it requires no pets in the building where the kitchen is located. In our case, we cannot get a domestic kitchen license as long as our beloved Tito lives. Other licenses are expensive and the requirements so burdensome that few farms even explore the option.

There is a land use dimension. Our farm is zoned Exclusive Farm Use, 80 acres, High Value Farmland. This means we cannot divide the land and have few options for the land other than agriculture. We support those laws. That said, because the land use laws are predicated upon the farmer’s ability to manage the land profitably, the state should be circumspect about depriving a farmers the ability to produce a food like frikeh on the land without good cause. Unless there is a clear safety or environmental rationale, farmers should be able to extract as much benefit from their labor on the land as possible.

The interim between sessions is a good time to contact legislators. Senator Jackie Dingfelder (sen.jackiedingfelder@state.or.us) and Representative Brian Clem (rep.brianclem@state.or.us), who chair the legislative committees that oversee agriculture, along with your own legislators, should be contacted. Various groups concerned about food supply and quality also need to initiate the discussion with Sen. Dingfelder and Rep. Clem. If we are going to have a healthy market farm sector, we need to establish separate policies and laws governing the sector. Picking up on the bicycle analogy, it does not make sense to force bicyclists to wear seat belts when a helmets are what is needed.

This is where we need your help. We need as many people as possible to encourage Sen. Dingfelder and Rep. Clem to have their committees to discuss small scale farming and its reliance direct sales venues such as farmers’ markets and community supported agriculture (CSA). We need tiered rules that are grounded in good science and hazard analysis. We need profitable small farms if we want to preserve farmland. We need the state to recognize the fundamental safety of a direct sale between producer and consumer.

There is great concern among farmers and market managers regarding ODA’s push for greater regulation. For most of us, this is time when we are the busiest, and so we need the other leg of the three-legged market stool, our customers, to help us. As things progress, we will keep you updated. Now to pick plums.

Plums:

Imperial Epineuse.

Greens:

Mixed quelites, fenugreek and purslane. This will be the last week for purslane and fenugreek.

Preserves:

The fruit is grown by us, and we process the preserves at Sweet Creek Foods, south a bit of here in Elmira.

Garlic & Shallots

Spuds, new:

Potatoes are born blind, no eyes until they approach maturity. They have thin skin that peels off in layers as the spud grows. Carola is one of the best varieties for new potatoes. True new potatoes are delicate, so use them quickly

Naked Barley and Frumento:

Known in the Wapato Valley as a “salad grains.’

Melons:

We will have some Charentais. Sadly, the warm nights over the last week have reduced the sugar content of this year’s crop. They are good, but not the usual sublime confections. This year we planted more, but also have a higher cull rate than usual. On average, we harvest between 25% and 30% of the melons. Last year, the quality was very high. In this planting, we may not even pull off 5%. We are inclined to think it is a seed quality problem, not the first problem we have had this year. Good melons have a corky webbing on their skin, those lacking the cork are inferior and not worth picking. Most of the field is smooth skinned.

Berries:

“Chester Thornless Blackberry,” hereafter just “Chester.” Thank Zenón for his diligent work in keeping the field cool this week. Despite temperatures over 100 degrees, we had very little damage.

The “Chester” originated in 1968 at the Southern Illinois University plant breeding program at Carbondale. The original cross was done by Robert Skirvin. It is named after Professor Chester Zych, who kept the variety “SIUS 68-6-17″ alive between the time the Carbondale breeding station was closed and variety was officially named in 1985. According to Skirvin, the thornless trait comes from a popular English variety called “Merton’s Thornless.” The Brits have cherished Merton since the 1930s. The plant is “semi-erect” which means it has a strong stem but still needs the support of a trellis. Chester has a very “clean” flavor, the flavor of the wild blackberry amplified. It was named the 2001 “Outstanding Fruit Cultivar Award” by the American Society for Horticultural Science

Commercial growers disparage the Chester because it is very hard to grow well, cannot be machine harvested, is prone to UV damage, and should not be picked before it is perfectly ripe. There is no doubt that the Chester is one fussy customer, but for us it has always returned the affection lavished upon it. It is a great fresh berry out of the hand, and freezes well to boot.

Our good friend, Martie Sucec, gave us this old Gourmet Magazine recipe for Blackberry Slump when we first started at the Hillsdale Farmers’ Market in 2002. It is simple to make. It has become a favorite among our Hillsdale customers.

Blackberry Slump

4 cups of fresh blackberries (2 – 3 Pints)
2 teaspoons lemon juice (add some zest, if you like more lemony flavor)
3/4 cup sugar; depending on the sweetness of berries, or to taste
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk (whole, 2%, hemp or soy) room temperature
2 tablespoons unsalted butter, melted

Preheat over to 375 degrees.
Put berries in an ungreased 5- to 5-cup casserole, gratin dish, deep dish or ceramic pie plate and sprinkle evenly with about 1/2 cup of the sugar.
Sift together flour, baking powder, salt, and remaining sugar into a medium bowl.
Add milk and melted butter and whisk until smooth, then pour over berries (don’t worry if berries are not completely covered).
Bake slump in middle of oven until top is golden, 35-45 minutes.
Transfer to a rack and cool 20 minutes.
Serve warm with vanilla ice cream or whipped cream.

Courtesy of Martie Sucec and Gourmet Magazine.

Carol and Anthony Boutard
Ayers Creek Farm

Frikeh II

In the first installment of “Farewell Frikeh,” we noted that the Oregon Department of Agriculture (ODA) defines “food processing” as the “. . . cooking, baking, heating, drying, mixing, grinding, churning, separating, extracting, cutting, freezing, or otherwise manufacturing a food or changing the physical characteristics of a food, and the packaging, canning or otherwise enclosing such a food in a container.” While this long recitation certainly includes all activities that happen in food processing factories, the definition also covers many traditional farm activities that fall well short of what we consider processing foods. Under a strict interpretation of ODA’s rules, all of the activities identified above must take place within a licensed facility.

Because frikeh involves heating and drying, ODA calls it a “processed food.” Like many other traditional foods, including raisins, sun dried tomatoes, dried peppers and herbs, frikeh is prepared outside in the field, and not in a factory. Under ODA’s scheme, if a “processed food” is not produced in a licensed facility, the agency prohibits the sale of the food. If California took such a view of food processing, we would have neither raisins, nor domestic sun dried tomatoes and peppers. Most raisins, for example, are dried on kraft paper trays set out on the vineyard floor. Some of the newer varieties are dried as clusters attached to the trellis, but still outdoors.

After learning of Oregon’s approach to regulating food, we decided to see how other states regulate small operations such as ours. What is immediately striking about Oregon is the lack of any stated policy regarding farmers markets or community supported agriculture (CSA) in either the statutes or rules. Although farmers’ markets and CSA’s have strong support among Oregonians, that support has not translated into written policies concerning direct sales. As a result, ODA’s default position is to consider farmers’ markets the same as retail stores. And when farmers stray from the narrow category of fresh fruits and vegetables, they are treated as food processors. It is as if everyone, from a bicyclist to a heavy truck driver, must get the same Commercial Drivers License (CDL). No distinction is made between farm based enterprises and multinational corporations. In fact, ODA has been adamant that no distinction should be made.

Many states, perhaps a majority, have adopted what is the regulatory equivalent to a bike lane for farms that sell directly to the public. In Ohio, the state has a category called “Cottage Food Production Operation.” Farms are allowed to produce and sell a clearly defined range of nonhazardous foods, including sorghum and maple syrup, various baked goods, jams and jellies, candy, fruit butter, dried herbs. Kentucky and Iowa similarly allows farms to produce a range of nonhazardous foods without a processing license. Kentucky also has a “Homebased Micro-Processor” certification which allows greater latitude in pressure canning low acid foods. In 2004, Minnesota passed the “Pickle Bill” which allows Minnesotans to make and sell their famous vegetable pickles without a processing license. Last month, the Indiana legislature passed a law that allows market vendors and roadside stands to make and sell nonhazardous foods made at home. New York, Maine, Vermont, Connecticut and Massachusetts also have a separate tier for farm-based food production.

A couple of decades ago, Oregon’s farmers virtually all of their production to food processors. The previous owners of our farm, for example, had contracts with Agripac (sweet corn), Steinfeld’s (cucumbers), Smuckers (strawberries), and Cascadian Farm (blackberries). Today, three of those companies are no longer doing business in the Willamette Valley, and Cascadian Farm has but a few Oregon growers left. New types of farm operations have arisen in the decades since the current, statutes, definitions and rules were drafted. Over the last decade, new farmers have had little choice but to find new ways to sell their food, including directly to the public at farmers’ markets and CSA’s. We need to update the statutes and rules to reflect farming’s future, not just its past. At Ayers Creek, we have been making wonderful raisins for our own consumption and we might even have our first run of sorghum syrup this year. Under the current rules, we are prohibited from selling these unadulterated and wholesome foods.

Our hope is that Oregon will take a closer look at states that have adopted less onerous approaches to increasing family farm income. A more realistic set of rules defining and regulating “food processing” as it is applied to farm operations will provide many benefits to farmers and consumers. Will loosening requirements for farm-based food production create a food safety issue? No. The “Pickle Bill” did not create a mass die-off of farmers’ market customers in Minnesota. The food industry is where the problem lies, not the family farm. The reality remains that, in states with progressive views on farm-based food production, food borne illnesses have not been an issue at farmers’ markets or with CSA’s. Farmers eat the food they produce and there no chain of custody to track. Squadrons of food inspectors and a myriad of properly filled out forms and licenses cannot replace the simplicity of a direct sale when it comes to food safety and quality. In fact, if you read the ingredients for a jar of conventional, mass-produced pickles, and you will understand why they have to be licensed.

In Part III, we will discuss the various ways to improve the rules governing food production in Oregon. Up to now, those rules in Oregon have been shaped the industry, not consumers. That has to change. Consumers need to participate in governing how food is produced in Oregon.

The warm weather is moving things along nicely, but it will be a week or two before the results are seen at the market. Here is what we will have this week:

Currants: Black and Red

Berries: Purple Raspberry, Loganberry, Boysenberry

Barley and Frumento: Jet and Arabian Blue, both naked barley types. Frumento is a soft red wheat that makes a good base for a summer grain salad or pilaf. These are new for us, and we appreciate any feedback.

Greens: Fenugreek, Purslane and Quelites

When our friend Alice Doyle of Loghouse Plants had us over to lunch, she opened a jar of young pickled caper shoots her daughter had sent her from Greece. They were milder than capers, but had the same tart quality. We have failed to grow capers and must rely on pickled purslane instead, a good substitute we will add. Although most references suggest using just the stem, the whole shoot, leaves and stem, makes a good pickle. We heat and add salt to water, then mix in an equal amount of white wine vinegar. The purslane shoots are packed in a jar with a head or two of garlic, peppercorns and a dried pepper. Pour the warm diluted vinegar into the jar and put in the refrigerator. We start using them about an hour later, but they will keep for two or three months. We shake them occasionally early in the process. Some recipes call for full strength vinegar, but we prefer it diluted.

Garlic

Preserves

Carol and Anthony Boutard
Ayers Creek Farm

Farewell Frikeh I

Several years ago, we started experimenting with various grains at Ayers Creek Farm. Our research led us to an ancient food called “frikeh.” Produced by farmers since Biblical times, frikeh is wheat harvested while still green, then burned (parched) and threshed. The resulting grain is jade green with a grassy, sweet and smokey flavor. The green wheat is more nutritious than mature wheat, and high in fiber. Over the last five years, we have sold frikeh for a short time in early summer. With its smokey quality, our frikeh offers a distinct and exciting variation on normal starchy grains. It is especially popular with vegetarians.

Frikeh is prepared throughout the Middle East. Until we began our experiments, there was no commercial production of frikeh in the US. There is a three-day window where the grain, durum wheat, can be burned. It is a rustic process, the grain is parched in the field on sheets of corrugated metal. Once parched, the grain must then be dried outside on screens covered to protect it from the sun and birds. To see traditional frikeh preparation, go to: www.odu.edu/~lmusselm/plant/bible/frikeh.php Frikeh is an ideal crop for small farms which need to add value to overcome the disadvantage they have relative to “economies of scale.”. For more detail discussion of our experience with the grain and its production, go to: www.oregonmetro.gov/files/about/liberty_aug07_boutard_essay.pdf Because of a new and aggressive direction taken by the Oregon Department of Agriculture Food Safety Division, we will not be able to sell frikeh this summer.

Here’s the problem. The Oregon Department of Agriculture (ODA) has just decided to define frikeh as a “processed food,” same as Spam, Marshmallow Fluff or Fruit Loops. Because it is prepared in the field, there is no industrial facility to license. Last week we were notified by the ODA that we are prohibited from selling frikeh.

Is there a food safety issue with frikeh? Absolutely not, it has been prepared for 3,000 years or so without a blemish upon its reputation. In fact, ODO allows the sale of frikeh imported from Lebanon, Jordan and Syria. Nonetheless, it bans the locally produced frikeh. Yes, this flies in the face of common sense, sound food policy, and the basic principles of food safety. What’s the difference? Our frikeh is fresh, certified organic, locally produced, and contains no additives.

The problem is not just the banning of locally produced frikeh, absurd as it is. The ODA has adopted an extremely broad definition of food processing: “The cooking, baking, heating, drying, mixing, grinding, churning, separating, extracting, cutting, freezing, or otherwise manufacturing a food or changing the physical characteristics of a food, and the packaging, canning, or otherwise enclosing of such food in a container.” (OAR 603-025-0010(10)) This definition provides for no hazard analysis. It is just a laundry list that only works in the favor of large scale industrial operations.

As such, it sweeps up whole foods that people have never considered processed. Dry and fresh shell beans, dried peppers, grains, even garlic, all fall into ODA’s definition of processed foods. The steep licensing fees will discourage farmers from trying new ways to present food. For example, up to now, most of us have quietly interpreted the rule to exclude casual drying of peppers on the plant. That has changed because ODA sought severe means to keep farmers and other vendors in line, and the legislature accommodated them by increasing civil penalties from $250 to $10,000.

What is troubling to us as farmers is the absence of a larger, positive and forward looking vision of farmers’ markets within the ODA. It saddens us that the Oregon Department of Agriculture has chosen to be an impediment to small farm operations such as ours. As many other states have recently worked to relax the regulation of nonhazardous food preparation, and expand the potential for family farm income, Oregon is moving in the opposite direction. Those of us who sell directly to the public take food safety very seriously, so it should not be a surprise that there have no incidents of food borne illnesses reported at Oregon’s farmers markets.

This is a three part essay. In our next newsletter, we will summarize how other states have encouraged small farm enterprises, through policy and statutes. The third will offer some thoughts on the ways in which Oregon can encourage the growth of farm enterprises. On the 26th of July, we will return to our musings on birds, insects and other aspects of pastoral life in the Gaston Agricultural District.

As usual, things are a bit slow this first week. We are planting to correct the problem, but it takes a while for trees and canes to grow. Here is what we will have this week:

π cherries: Mostly the traditional Montmorency. In Persian cooking, the tart cherry is used in main courses, particularly with chicken.

Loganberries: Our other caneberries are bit sluggish when it comes to ripening, but we will have some logans. The heat wiped out the raspberries.

Gooseberries: A mix of Hinnomaki and Invicta. Very good.

Red and Black Currants

Garlic

Quelites

Fenugreek

We will see you all Sunday,

Carol & Anthony Boutard
Ayers Creek Farm
Gaston, Oregon