Looking back yesterday at my previous blog entries, I noticed that a reader had posted a comment about the Black Ranch wheat flour that is available at Ashland Food Co-op and at Shop 'N' Kart. I had brought my reading glasses with me last week when I checked out the Co-op bulk bins (as the reader pointed out, they are labeled in “really small” type), but somehow I missed this one. Perhaps I overlooked it because it was labeled “California” and therefore assumed it was from outside my range. As it turns out, Black Ranch is in Etna, just across the border in Siskiyou County.
My husband picked up some whole-wheat flour and some wheat berries for me yesterday on his way home from work, and I used it to make up a loaf of part wheat bread with wheat berries. I don’t know if Black Ranch makes a white flour variety; I would certainly buy it if they did. I don’t care much for 100-percent whole-wheat bread, so mine still has some regular Northwest white flour in it. But it’s more local than the last loaf, so I am making progress!
Today I had a pear with Rogue Creamery blue cheese for a snack. Lunch was leftover tuna, aioli and grilled vegetables with a little lettuce. For dinner I made a batch of gnocchi that I served with a choice of either browned butter with sage or the leftover tomato-and-meat sauce that Nik made a couple of nights ago. I had read that making gnocchi was easy but had never actually tried it until tonight. It’s true – very easy.
I had boiled the potatoes a couple of nights ago and peeled and riced them with my antique potato ricer (a very useful tool given to me by my mom; I don’t know why they ever went out of fashion). This afternoon I mixed the riced potatoes with flour, an egg and a little salt, then kneaded it for about five minutes. After that you just roll it into ropes with your hands, cut it in little pieces and boil for about a minute. I used three pounds of potatoes and two cups of flour and it made a lot. I will probably make pesto tomorrow to go with the leftovers.
Tonight’s dinner also included more of the roasted tomato crostini and a green salad. Last night I was excited to receive an e-mail update from the Medford Market Board of Directors, who are working to revive the local food co-op that didn’t quite get off the ground a year or two ago. I love the Ashland Food Co-op for its sustainable choices but hate having to go so far to shop. I relish the idea of something similar that is closer to home. Andreas and I signed up as members of the Medford co-op as soon as we first heard about it.
Unfortunately, starting a grocery business takes more financial and human capital than one would expect, and the co-op hit an apparently insurmountable roadblock. But now it’s starting again from the ground up, hopefully with the benefit of a few lessons learned. I am looking forward to the day – soon – when I can find a wide range of natural, organic and local choices (including Black Ranch flour) in one Medford location. The co-op has a page where you can follow the project’s progress and find out how to get involved at http://medfordmarket.org/blog/
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