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That's a Fact!

Approximately 97% of vegetable varieties grown in 1900 are now extinct.

A study by the Rural Advancement Fund International (RAFI) compared the number of varieties of different commercial crops known to the U.S. Department of Agriculture in 1903 to the number of varieties of these crops for which seeds existed in the National Seed Storage Laboratory in 1983. Considering about 75 different vegetables together, the RAFI study found that approximately 97% of the varieties on the 1903 lists are now extinct.

Fowler, Cary & Mooney, Pat, (1990). Shattering: Food Politics and the Loss of Genetic Diversity. University of Arizona Press, Tucson, AZ, USA. p.63.

Prepare and preserve the locally grown products

Because they are close to the market, and allowed to ripen outside on the vine, local fruits and vegetables soak up sunshine — so they contain more natural sugars and flavor.

Preserving foods used to be an integral component of life, but with the advent of processed foods that knowledge is slowly being lost. However, modern technology is making it easier to buy locally grown and prepared foods and put them away for later consumption.

There are 5 easy methods for preserving various types of locally grown and harvested food:

Freezing: meats, fish, butter, cheese, berries, fruits, vegetables
Drying (air-drying, sun-drying, dehydrating, and oven drying): tomatoes, apples, pears, stone fruits, mushrooms
Canning: applesauce, jam, jelly, tomato sauce, chutneys, fruits
Pickling: cucumbers, beets, carrots, relishes, beans
Alcohol: raspberry cordial, bloody mary mix, brandied cherries

Classes

Preserve
For classes in Portland on food preservation.
3033 NE Alberta
Portland, OR 97211
503-542-4338

Questions

OSU Extension Service
For information on canning, freezing, drying, pickling, food safety and food storage

Food Safety and Preservation Hotline
1-800-354-7319
Available July 17 – October 14, 2006
9 a.m. – 4 p.m., Monday – Friday

Food preservation publications and fact sheets available to download
http://extension.oregonstate.edu/fcd/foodsafety/foodpres.php

Equipment

Mirador
Mirador also rents canning equipment so you can take it for a test drive
2106 SE Division
503-231-5175

Web Sites

www.PreserveFood.com
Information, procedures, recipes, and safety guidelines for canning, drying, vacuum sealing, freezing

National Center for Home Food Preservation
Instruction on canning, freezing, drying, curing & smoking, fermenting, pickling, jams & jellies, storing

www.HomesteadHarvest.com
Supplies for canning, drying, freezing

USDA Complete Guide to Home Canning

www.CulinaryCafe.com
Canning information and recipes

www.CanningPantry.com
Canning and pickling supplies

www.HomeCanning.com
Canning information and supplies

The Eat Local Challenge was originally introduced in 2005 by Ecotrust, Portland Farmers Market, the Portland Chapter of the Chefs Collaborative, Sauvie Island Organics, Celilo Group Media, People’s Farmers Market and Plate & Pitchfork, with financial support from New Seasons Market, Hot Lips Pizza, Burgerville and Shorebank Pacific. This version has been modified for year-round use by Ecotrust’s Food & Farms program.