Peanut Butter Oatmeal

by Nate Rafn

When I was a child, my mother would make Peanut Butter Oatmeal for breakfast on "snow days" when the schools were closed. My siblings and I grew accustomed to eating this rich porridge only on days when it would snow. And because it doesn't snow very often in the Willamette Valley, Peanut Butter Oatmeal became a rare treat. To this day, I maintain this tradition in my household.

When you think spring, think Arugula

When seasons change, so does the availability of local crops. Just as we say goodbye to parsnips and winter squash, we greet the arrival of asparagus with open arms. As spring approaches, I often find myself craving the spicy, robust flavors of arugula.

The Cornucopia Institute rates best and worst of organic and all natural cereals

A recent report by The Cornucopia Institute revealed that cereal companies are taking advantage of consumers by labeling foods as "natural."

The report points out that the term "natural" is not clearly defined by any government agency, certification group, or other independent entity. Consequently, cereals labeled as "natural" are often comprised of genetically modified ingredients grown with harmful pesticides.

The full report can be found at The Cornucopia Institute website along with a score card which lists the best choices for organic cereals.

Breakfast at Fraga Farm to benefit Sweet Home Farmers' Market

by Nate Rafn

Jan Neilson, of Fraga Farm Goat Cheese, will be hosting a breakfast event on June 26th to benefit the Sweet Home Farmers' Market. The meal, which consists of omelets with goat cheese, roasted potatoes, and warm biscuits, will be prepared by Neilson and Marliese Franklin.