Top Health Benefits of Choosing Organic Food Delivery Online

More and more people are choosing to order their food online. There are many benefits to this, including convenience, time savings, and quickly comparing prices. But did you know that organic food delivery can also offer several health benefits?

This post will explore the benefits of switching to organic food home delivery in Portland.

1)  Organic Food Has More Antioxidants

Organic produce contains higher antioxidants than conventionally-grown produce. Antioxidants can help protect the body from oxidative stress caused by free radicals in the environment.

Free radicals contribute to chronic diseases like diabetes and cancer and aging symptoms such as fine lines or wrinkles on your skin. Organic produce has been shown to contain up to 69 percent more antioxidants than non-organic produce, making it an excellent choice for your health.

2)  Organic Food Has Lower Levels of Pesticides

Not only does organic food contain fewer pesticides than conventionally-grown food, but it also has been shown to have lower levels of toxins. Toxins can cause various health problems, from headaches and nausea to cancer and infertility.

3)   Organic Food Is GMO-Free

Genetically modified organisms are plants that have been altered in a lab to have specific traits. For example, a GMO plant may be engineered to resist herbicides or pests. Research suggests that GMOs can cause health problems, and there is evidence to support this claim.

Organic food home delivery in Portland provides GMO-free products, meaning that it has not been genetically modified in any way.

4) Organic Food May Reduce Your Risk of Cancer

Cancer is a severe and often deadly disease. While many factors can increase your risk of cancer, eating organic food may help reduce your risk. Organic food contains lower levels of toxins and pesticides, both of which have been linked to cancer.

5) Organic Food Is Fresher and Tastes Better

Organic food like local produce in Tigard, Oregon, is fresher than conventionally-grown produce. It is because it does not contain the preservatives found in conventionally-grown food. In addition, organic food often tastes better than non-organic produce.

Conclusion

Organic food has many health benefits over non-organic foods. You must get organic produce from an online grocery store to ensure you get the best quality food.

Also, find out what the cost is and how long it would take to get your order delivered.

How to Care for Yourself and Your Family on a Time Crunch

Simple Self-Care Activities That Fit Into Any Schedule

As an adult, incorporating self-care into your daily routine is important. But, often you may find yourself struggling to maintain healthy habits. This may be due to the activity demanding a greater investment of time than what you can afford. To help you get back on the right track, this article by Cascade Organic brings you three healthy habits which can fit seamlessly into your schedule.

Start Eating Healthy

To maintain good health, it is important to eat at least three meals a day. But, your busy schedule may not permit you from having the luxury of cooking on a daily basis, let alone three times a day. The easy answer to this obstacle, which most individuals choose, is to put convenience over nutrition by eating from office canteens, restaurants, or food stalls. While these meals may taste good, they are devoid of nutrition and filled with empty calories which makes you feel full, but deprives your body of the essentials it needs.

So what’s the solution you ask? The answer is twofold:

1. Buy fresh produce: You are bound to have a farmer’s market in your neighborhood, where local farmers sell fresh meats, fruits, and vegetables. These products are free from preservatives, packed with nutrients, and often brought to the market straight from the farm. Additionally, when you buy in bulk, it’ll cost you less than what you currently spend on eating outside.

1. Meal Prep: Rather than spending hours each day cooking, dedicate one or two days per week to cook your meals in batches. Whether you are an avid meat-eater or vegan, there are various recipes to choose from. Moreover, cooking your meals allows you complete control over your nutrition, which is one of the biggest contributors to good health.

Engage in Stress-Busting Activities

According to research, 2 in 3 adults in the United States report feeling extremely stressed. While the COVID-19 pandemic has been the main driver of stress in the last few years, other reasons include financial uncertainty, job insecurity, and health concerns.

Self-care has now become more important than ever, to help you keep stress in check and develop the confidence to tackle challenges. Here are some simple self-care activities to include in your everyday routine:

• Spend time doing what you love; this can include painting, journaling, watching movies, listening to music, reading a book, etc. Engage in activities that promote a calm state of mind and satisfaction.

• Participate in some form of physical activity for at least 30 minutes a day such as lifting weights, doing bodyweight exercises, cardio training, etc. While exercising your body will release hormones such as endorphins, dopamine, and oxytocin which are guaranteed to boost your mood and improve self-esteem.

If you find that your job is the main source of stress, work towards making a change. When looking for a new position, focus on those which you feel will provide you a sense of satisfaction and an environment where you’ll feel comfortable. Your new position can be in an entirely different field as well. For instance, if your heart is in healthcare, you can pursue an online nursing degree, which allows you to learn all necessary skills and expertise while opening greater pathways in the industry.

Be Social 

In the current culture of remote work, it’s easy to become isolated and live in our bubbles. Moreover, social media becomes our biggest companion which exaggerates the problem by constantly exposing us to negative news. In the long term, such behavior can lead to stress, social isolation, and living in constant uncertainty.

To break this cycle, make it a point to engage with one or more of your friends or family members each day. This can include:

• Texting throughout the day

• Having a short conversation on call

• Taking a walk around the neighborhood

• Meeting for lunch or coffee

As reported by Everyday Health, engaging in frequent social activities will alleviate stress, improve cognitive health, increase self-esteem, and develop the confidence to tackle short and long-term challenges with ease.

So there you have it, three simple activities you can engage in each day without having to tweak your schedule or make major changes to your routine.

Article written by: Sheila Olson

Pasture Raised Meat Part 2. How to choose your cut of beef!

Ordering or buying and cooking beef can be a bit overwhelming. There are easily more than a dozen cuts of beef and not all types of steak are the same: Some are tender and rich with fabulous marbling, while others are lean and require a little more preparation —often in the form of a marinade—to yield moist, tender results. However, prepared correctly any cut will be delicious. The next time you’re in the mood for a steak dinner, do yourself a favor and familiarize yourself with the most common cuts of beef, what they’re good for, and the best way to cook each one.

At Cascade Organic we have a wide selection of pasture raised beef and there is a steak for every cooking or dining occasion. If you are feeding a crowd from the grill flank steak is a great choice. Grab sirloin steaks for dinner with friends. New York Strip Steak or ribeye make great date night dinner for two. Here are some of our favorite cuts with delicious recipes to get you started!

Flat Iron Steak

Flat iron steak is an extremely tender, grill-ready cut. It’s more marbled with fat than a chuck roast or short ribs, and doesn’t require slow cooking. In fact, a flat iron steak is best when grilled quickly over high heat. This cut is quite flavorful and can deliver delicious results when done right. Try marinating it before cooking to tenderize the meat and slice thinly against the grain. 

Flat Iron Steaks with Asian-Style Marinade

Ingredients

• 1 pound pasture raised flat iron steak

• 1/2 cup soy sauce

• 1/2 cup cooking sherry

• 1/4 cup honey

• 3 tbsp sesame oil

• 2 cloves minced garlic

• 2 tsp salt

• 2 tsp pepper

• 1 tbsp minced ginger

• 1 tsp crushed red pepper

• Sesame seeds for garnish

• Green onions for garnish

Directions

1. Mix all ingredients for the marinade together.

2. Let flat iron steaks marinade in the mixture for a couple of hours in the fridge.

3. Remove steaks and grill them hot and fast on a pre-heated grill.

4. Pull steaks from grill when it hits your desired doneness. Let steak rest for 10 minutes.

5. Slice steak and top with sesame seeds and green onions.

Flank Steak

Flank steak is a large, flat cut from the underside of the cow. Similar to skirt steak, it’s thin and cooks quickly. While very flavorful, flank steak is a leaner cut that can become chewy if not cooked correctly. To counteract this, avoid cooking flank steak past medium and slice it thinly and against the grain before serving. It’s best when marinated and grilled such as in this Sweet and Spicy Flank Steak recipe or sliced thin and stir-fired. 

Sweet and Spicy Grilled Flank Steak

Ingredients 

• 3 tablespoons coarsely chopped scallions

• 1 tablespoon peeled and finely chopped ginger

• 1 fresh jalapeño, seeded if desired, coarsely chopped

• 2 garlic cloves, finely chopped

• 1 tablespoon light brown sugar

• Zest of 1/2 lime

• 2 teaspoons lime juice

• 1 teaspoon sriracha or other hot sauce (or to taste)

• 2 tablespoons extra-virgin olive oil

• 1 ½ teaspoons coarse kosher salt

• 1 ½ pounds pasture raised flank steak

• Directions 

1. In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.

2. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.

3. When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Ribeye Steak

Ribeye steaks are famed for their rich, deep flavor and outstanding marbling. They’re not quite as tender as the tenderloin steak or strip steak, but offer more flavor in compensation. As long as it’s properly cooked, this super-fatty steak will melt in your mouth. You can grill ribeye but it has so much fat that you could easily encounter a flare-up when you’re grilling so sure you keep a close eye on your steak throughout. Otherwise, pan sear ribeye in a smoking hot cast iron pan.

Cast Iron Ribeye with Garlic Mushrooms

Ingredients

• 2 pasture raised boneless ribeye steaks, 1-1.5 inches thick

• Vegetable oil

• Kosher salt and freshly ground black pepper

• 3 Tablespoons butter, divided

• 8 ounces sliced mushrooms

• 2 cloves garlic, minced

• Fresh parsley 

Directions

1. Preheat the oven to 425 degrees.

2. Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.

3. Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. 

4. Remove the steaks from the oven, transfer to a warm plate and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.

5. Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to sauté until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.

New York Strip Steak

Strip steak is from the short loin of the cow (the portion of the back behind the ribcage), and is sold either boneless or bone-in. This cut is prized for its excellent marbling and bold beef flavor. The New York strip steak is better suited to grilling than the ribeye. Since there is less marbling on this cut, you should experience fewer flare-ups. Pan seared is also an excellent choice for this cut. Either way the best method is hot and fast, coaxing out the tenderness of the cut.

New York Steak with Creamy Garlic Shrimp

Ingredients

Steaks:

• 4 Pasture raised New York Steak strip steaks

• Salt and pepper to season

• 1-2 tablespoons olive oil

Creamy Garlic Shrimp:

• 3 tablespoons unsalted butter, divided

• 8 ounces (250 g) shrimp deveined, tails on or off

• 4 cloves garlic (or 1 tablespoons minced garlic)

• 1/4 cup dry white wine or low-sodium chicken broth

• 3/4 cup heavy cream

• 1/4 cup fresh shredded parmesan cheese

• Salt and pepper to taste

• 1 tablespoon fresh parsley chopped

Directions

1. Pat steaks dry with paper towel. Season with salt and pepper.

2. Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.

3. Transfer steaks to a warm plate; set aside.

4. Melt 2 tablespoons butter in the skillet. Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.

5. To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). 

6. Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

7. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

8. Add the shrimp back into the pan; sprinkle with the parsley, and stir through.

9. Serve with steaks.

Sirloin Steak

Top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This versatile steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. It can be broiled, grilled, skillet-cook or stir-fried. When cut into cubes, sirloin steak is also great for quick-cooking kabobs. A favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

Ingredients

• 1 1/4 pounds pasture raised top sirloin steak

• salt and pepper to taste

• 1 tablespoon olive oil

• 4 tablespoons butter softened

• 1/2 teaspoon garlic minced

• 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Directions

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.

• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness.

• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.

• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

Mistakes to Avoid While Choosing Online Organic Food Delivery

Eating healthy food has been a challenge to most people, including those who are health conscious.

Yet many people do not know how to access good food purveyors in Portland, Oregon, and then make mistakes because they do not have enough knowledge about organic food.

Here are some major mistakes you need to avoid:

Not Reading Reviews/ Ratings

Rather than depending on the organic food delivery company's claims, it is advisable to read reviews or ratings about them. These reviews are written by previous customers who have already used the company’s services.

The comments they write depend upon their experience with the company. So before choosing any online food shop, check whether it has excellent reviews/ratings or not.

If you get a good review, it is clear that they are a reliable organic food delivery company.

Choosing the Company with Low Price

Many people opt for the cheapest service without considering whether it offers quality services or not. Though an inexpensive rate initially seems to be an attractive offer, choosing the cheapest service will cost you in the long run.

The food may not taste as flavorful, and you won't get the same amount of nutrients. The best idea is to compare different companies' organic food delivery prices before choosing one of them.

Forgetting to Check the Terms and Conditions

It is natural for customers to shop around without spending too much time reading the terms and conditions. But these terms and conditions are essential as they offer information about the service provider and their policies.

Each company has its terms and conditions that they display on their official website. So, you need to read them carefully before finalizing the deal with any specific company.

Not Checking the License of the Company

Many people do not check whether their chosen company is authorized to offer organic food delivery services or not. When you choose an unlicensed company, you will receive a low quality of food and experience a lot of problems.

Licensed companies pay taxes on time and follow all legal policies that assure them a good name in the market.

Also, they provide excellent quality food like cascade mushrooms in Hillsboro, Oregon. So, it is better to check whether the company has a license before choosing its services.

Not Choosing a Company with Variety of Organic Food

As you are choosing food manufacturers in Portland, Oregon, it is advisable to check whether the company has a wide range of organic items or not. Many online shops offer diverse foods, including fresh vegetables, fruit juices, ready-to-eat food, etc.

You should be careful while finding an online shop with a wide range of organic foods.

Pasture raised vs grass fed vs organic. What does it all mean? Part 1 of 2

Is it organic? Grass-fed? Grass-finished? Pasture-raised? Food producers use a baffling number of terms and claims to describe their products. These labels can be confusing, but understanding what these terms mean can help you make the best choices for the environment, your personal preferences, and the health of your family when purchasing meat.

There is a lot of overlap between organic and grass-fed beef because both practices represent a dedication to raising healthier, less chemically-contaminated cows. However, not every cow raised on the pasture is USDA Certified Organic, and not every organic cow is fed a 100% grass diet or allowed unlimited access to the range. According to the USDA, organic cattle are raised in conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and are not administered antibiotics or hormones. 

When you see the term “grass-fed,” this means the beef is produced from cattle that consumed grass and foraged as part of their diet at some point during their lives. Pasture-raised refers more specifically to where an animal eats (a pasture) as opposed to what (grass) an animal eats. It is an important distinction that pork and chicken can be pastured-raised but not entirely grass-fed as pigs and chickens can not survive solely on grass and require some grain in their diets. 

A grass-finished label means that cow ate nothing but grass or forage for their entire lifespan. Grass-finished beef tends to have a beefier texture and flavor- like wild game. Cattle that are grain-finished are fed grain for a few months leading up to when they are butchered. This is typically done in order to fatten them up. This beef tends to have higher fat levels overall and the flavor might be perceived as bolder and juicier.

At Cascade Organic we are committed to sourcing from farmers and ranchers who are committed to using the most sustainable and humane practices. Get to know some of our family of producers!

Painted Hills Natural Beef has been owned and operated by seven ranching families since 1996. They believe good land stewardship and humane animal welfare practices are essential for an exceptional product. The cattle of Painted Hills Natural graze on family farms throughout the Pacific Northwest, are fed a 100% vegetarian diet of locally-grown alfalfa, hay, barley, and corn, and are never given hormones or antibiotics. Painted Hills Natural Beef is consistently tender, juicy with a slightly sweet, buttery flavor, as a result of the custom grain blend their cattle are finished on.

Marion Acres is a two-family farm located in Hillsboro, Oregon, offering pasture-raised chicken, turkey, pork, beef, and eggs. They practice holistic land management and their animals are moved onto a fresh, thick section of pasture every day giving you the healthiest and most nutritious meat possible. Marion Acres processes their own poultry ensuring that each bird is treated humanely and processed with care.

Champoeg Farm’s turkeys and chickens are pasture-raised in St. Paul, Oregon, just 30 minutes south of Portland. Their birds live in open paddocks where they are moved frequently to fresh pasture to yield healthy, flavorful poultry. By exposing the animal to a variety of edibles and decreasing stress, the pasture method fosters a distinct, deep flavor. Humanely raised, and always antibiotic-free, Champoeg Farms poultry is processed at the peak of flavor right on the farm.

Revel Meat Co. is one of the last USDA meat processors in Oregon and they are committed to helping small and mid-size ranchers gain market access in Portland and surrounding areas. By supporting these farmers to get a fair price for the animals they raise, we can ensure that we will continue to have local meat in Oregon. Revel Meat partners with ranchers who practice environmental sustainability, unique raising practices, and humane handling practices.

Look for part two of this blog post where we talk about some of the different cuts of meat available at Cascade Organic and the best ways to prepare them!

The Winter Black Trumpet Mushroom

What is a black trumpet mushroom?

 Craterellus Cornucopioides, or black trumpet mushrooms as they are commonly known due to their color and horn-shaped cap, are wild mushrooms found in the Pacific Northwest during the winter months. Other common names are the “Horn of Plenty,” and “Black Chanterelles.” In Europe they are called “Trumpet of the Dead,” perhaps because they resemble trumpets being played from underground. Despite the morbid name black trumpets are safe to eat and delicious too!

 An interesting fact about black trumpets is that they are one of few mushrooms thought to be both saprotrophic (feeding on dead organic matter) and mycorrhizal (creating symbiotic relationships with the roots of plants). Western black trumpets grow in symbiosis with conifers and hardwoods such as Douglas fir and madrone. They thrive in rainy, dark, mossy forests and can be found starting in November going through March.

 Identifying these mushrooms isn’t difficult due to their unique appearance, but finding black trumpets is an entirely different story. Foraging for these elusive mushrooms has been described as “searching for holes in the forest floor”. But the search is worth it for this culinary delight.

 Black trumpets are a member of the chanterelle family but have a taste like no other mushroom. They are earthy, rich and smoky with a delicate texture. They're a great addition to sauces, pasta dishes, seafood recipes, or meals with any sort of meat. Black Trumpets are also an excellent pizza topping. Basically, anything without a lot of other strong-tasting ingredients that will let your trumpets be the star of the show.

 To prepare, pinch off any woody stems, gently tear them apart by hand and brush away any dirt and debris. If there is a lot of dirt it’s ok to give them a quick rinse, but don’t allow them to absorb too much water or your mushrooms will get rubbery. Being thin and hollow they cook up quickly when fresh. Keep in mind that the black color stains anything they are cooked with, so you need to either go with it, or cook them separately.

 Black trumpets have virtues beyond their flavor. They are high in vitamin B12, which helps maintain normal brain and nervous system functions as well as being excellent immune system boosters.

 Try these recipes featuring Black Trumpets.

 Steelhead with Trumpet Sauce

 Ingredients

•   4 Steelhead filets

•   1 bag fresh black trumpets, chopped

•   1 clove garlic, minced

•   1 shallot minced

•   1/2 cup broth (vegetable, chicken, fish)

•   1/2 cup white wine

•   1/4 cup butter

Instructions

•   In a heavy skillet on medium heat, melt the butter. Add the garlic and shallot and cook for 1 minute.

•   Add your cleaned and chopped black trumpets and sauté them for 5 minutes.

•   Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by about half.

•   Meanwhile season the steelhead with salt and pepper on both sides. Heat the oil in a 12-inch sauté pan over medium-high heat. Cook the salmon for about 3 minutes, until lightly browned. Turn and cook for about 3 minutes longer. Reduce the heat and cook for about 3 minutes longer. Reduce the heat and cook about 3 minutes longer, until the steelhead is opaque in the center.

•   Remove mushrooms from heat and season with any desired salt and pepper. Serve on top of the cooked steelhead.

Black Trumpet Risotto

Ingredients

•   1 bag black trumpet mushrooms

•   6 tablespoons unsalted butter

•   8 cups homemade chicken stock or low-sodium canned 

•   3 tablespoons olive oil 

•   ½ cup finely chopped shallots, (about 2) 

•   1 cup Arborio rice

•   ½ cup dry white wine

•   1 cup grated parmesan cheese, plus more for serving

•   Fresh chervil or parsley, for serving 

•   Course salt and freshly ground pepper

Instructions

•   In a saucepan over medium heat, bring the chicken stock to a simmer. Reduce the heat to low and keep warm.  

•   To clean, slice the mushrooms in half lengthwise. Quickly dip them in cold water and gently rub both sides. Lay flat on a towel or paper towel to dry.

•   Melt 2 tablespoons butter in a large skillet over medium-high heat. Add black trumpets, season with salt and pepper, and sauté, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl.

•   Heat a dollop of olive oil in a heavy-bottomed saucepan or risotto pan over medium heat. Add the chopped shallot, and sauté until golden brown (about 3 minutes).

•   Add the rice and toast until nutty and fragrant (about 3 to 4 minutes). Deglaze with the wine and stir until absorbed.

•   Ladle 3/4 cup hot stock into the pan. Stir frequently and continue to keep the rice covered in the stock. Add ¾ cups of stock at a time until the risotto is ‘al dente’ (about 20 minutes).

•   Remove from heat. Quickly stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan.

•   Season with salt and pepper.

Divide the risotto and top with grated parmesan and a sprinkle of chervil or parsley.

Reasons to Get the Local Meat Food Subscription Box

Food subscription boxes are so popular in the US and around the world. Sometimes you might find people bragging about the great dinners they have at home and how much of a time saver food boxes are. Many people are embracing the food box way of life. Here are some benefits of the food subscription box.

Mix things up

Getting a food subscription box is a good way to keep dinner time exciting for your family. You can change up the menu and try new things. You can become a better cook and show off to dinner guests with your skills!

Wild Foods Home Delivery Portland is Convenient

You’ll save so much time getting a food subscription box that you won’t have to meal plan or go to the grocery store. Your food box can help you and work around your schedule. The boxes are insulated, so you don’t have to worry about being home when it’s delivered. Your food will stay fresh even if you are traveling.

Eat Healthier With Local Meat Delivery Portland

Ordering a food box is more than just fun new delicious meals. It’s also a great way to eat healthier. You won’t buy junk food when you have a full fridge at home. The ingredients are always kept fresh, you know exactly what you are eating, and the nutrition information is listed. If you are trying to lose weight, a meal kit is a great way to count calories. There are also gluten-free, keto, and vegan options.

Spend Less

You’ll save money with a Meat Delivery Portland food subscription box because everything is proportioned so that you won’t need a whole bottle of soy sauce or an entire bag of rice. Your pantry will be less cluttered too, as a result. Having something as simple and convenient as a food box at home means you are less likely to eat out and have more dinners at home with your family.

 Feel Like You Belong to Something Special

When you order a food box, it’s fun to get a delivery. It makes you feel part of an exclusive cooking club with great food. Cooking is fun, and you get to enjoy it with quality pre-portioned ingredients.

Can Provide Advice And Curation of Quality Products

Wild Foods home delivery Portland will curate new products you might not have purchased otherwise and give you instructions on using them in a meal. You’ll be learning how to cook new delicious items to excite your family.

Will I get new products frequently?

We think discovering new products will give some element of surprise and delight to your family. We’ll help with the proper usage of the product, so you know how to cook it for your family. This is a great way to have a more varied diet and eat healthier.

Do I get pre-portioned ingredients?

Yes! Our ingredients are sent to you proportioned so you’ll always have the right amount to make a delicious dinner at home for your family. We take pride in our ingredients and only supply the best and tastiest ingredients to our customers.

Do I need to be home when you deliver?

No. Our shipments are insulated, so you won’t have to be home when delivered, and your food will stay fresh. You won’t have to worry about losing the quality of our ingredients before you get home.

Will I save money?

Yes! With pre-portioned ingredients, you’ll never need a whole amount of a product, you just need enough for the ingredients of the meal, so you won’t have extra. You also are less likely to spend money eating out for convenience since you have an easy-to-cook meal at home.

Conclusion

Food subscription boxes have become popular. Have you heard people bragging about the delicious meals they are making at home, or maybe how convenient they are? Many people are embracing the food box way of life. You should look into one today to save time and money. Now you know the benefits of the food subscription box.

Getting Cascade Mushrooms From Trusted Food Purveyors

Mushrooms that aren’t poisonous and are safe for consumption are quite healthy. They come in various colors, sizes, and shapes. Consider looking into cascade mushrooms in Hillsboro, Oregon.

For centuries, many cultures have tasked mushrooms to flavor all kinds of foods. They are fungi but are placed in the veggie category for cooking. You can add taste while avoiding fat and sodium. It can be difficult to determine if a mushroom is toxic while in the wild. Always purchase mushrooms to be safe. You might find these with food manufacturers in Portland, Oregon. The most common types you can find in food subscription boxes include Portobello, shiitake, crimini, button, oyster, enokie, beech, and maitake.

Selecting Mushrooms

When purchasing mushrooms, make sure they aren’t moist, they are firm and mold-free. A paper bag in the fridge is the best way to keep them. They will stay good for about a week. When you are ready to cook with mushrooms, rinse the dirt off well.

Mushroom Benefits

Mushrooms are very healthy food. They are cholesterol-free, low-calorie, low-sodium, and fat-free. These fungi are packed with minerals, vitamins, and fiber. They are a good source of antioxidants, beta-glucan, B vitamins, copper, and potassium. There’s good reason to get cascade mushrooms in Hillsboro, Oregon.

What are the best ways to cook mushrooms in my food box?

●     Saute with onion

●     Add to a stir fry

●     Top a salad

●     Stuff or bake

●     Add to omelets

●     Add to pizzas

●     Marinate

●     Grill

What benefits do antioxidants found in mushrooms have?

They help prevent free radicals, which can cause conditions like cancer and heart disease. They help with damage from aging. They boost your immune system.

What is Beta-glucan?

Beta-glucan is a dietary fiber. It’s been linked to helping heart health as well as improving cholesterol. It can help regulate blood sugar to help reduce the risk of diabetes. The strongest amount of beta-glucan is found in shiitake and oyster mushrooms. You might find them with food manufacturers in Portland, Oregon.

How much potassium is found in mushrooms?

If you compare ⅔ cup of cooked Portobello mushroom and banana, there is the same amount of potassium in each. It is important when it comes to the function of nerves, muscles, and your heart.

What does copper do for the body?

Copper found in mushrooms helps make red blood cells that deliver oxygen. One cup of cooked mushrooms provides about ⅓ the amount recommended daily.

Peruvian Oca

Oca: A New Tuber To Try This Year

Potatoes are not the only tubers fit for your dinner plate-try oca!

Cultivated over centuries and a staple in the Andean region, oca is a colorful, delicious alternative to potatoes and yams. There are more than one hundred varieties of this smallish, knobby tuber, sometimes referred to as the “lost crop of the Incas.” While it is not known specifically how long oca has been cultivated, it is likely one of the oldest Andean crops. It can be grown at elevations up to 13,000 feet, much higher than potatoes, thus an important crop of high Andean peoples.
Introduced to Europe and New Zealand in the 1800’s, the vegetable was adopted as a favorite and is still popular today, called “New Zealand Yams,” despite not being related to yams at all. 

While still uncommon in North America, the root vegetable is gaining appeal, especially in the Pacific Northwest. Although oca was cultivated in tropical high mountain ranges of South America, as it turns out, the cool, mild climate and late frost make it relatively easy to grow in Oregon. In fact, oca is a close cousin to our native oxalis, or wood sorrel, which blankets the ground of forests in our region.

Cascade Organic started growing oca many years ago at our experimental urban farm, trying out varieties best suited for our region. We now contract with our organic partner, Farmer Brown, at Mustard Seed Farm in St. Paul to grow our oca.

Starchier than a carrot, but crisper than a potato, oca can be eaten either raw or cooked. When eaten fresh the flavor is tangy and lemony. Cooked oca has a sweet, nutty taste while still maintaining some of its tang. It might just remind you of vinegar on a french fry or sour cream on a baked potato. Boiled, roasted, fried, added to soups and stews, basically any way that you would cook a potato would be a good way to cook oca. Oca is an ideal winter vegetable that is best harvested after the frost, usually in late December, and stores well to be enjoyed throughout the coldest months.

Nutritionally, oca is a good replacement for potatoes, being both lower in calories and richer in nutrients. It contains oxalic acid which helps in binding calcium and improving bone health. Oca is also rich in vitamin C, iron and potassium.

If you are ready to move past the potato and try this root crop from the Andes, give these yummy oca recipes a try.

Orange and Honey Glazed Oca

Ingredients:

1 lb oca

2 Tbsp oil

Zest and juice of one orange

1 Tbsp honey

Salt to taste

Directions:

Preheat oven to 400°F. 

Spead the oca into a single layer in a baking dish.

Drizzle the oil along with the orange zest.

Sprinkle over a generous pinch of salt. Toss together. Pour over the orange juice.

Roast for 30-40 minutes until tender all the way through.

Drizzle honey over the oca and roast for a couple of minutes.


Warm Oca Salad

Ingredients:

1 lb oca

 1/4 cup extra virgin olive oil

1/4 cup anchovy fillets, drained if in oil

3 cloves of garlic, peeled and finely sliced

A small bunch of flat leaved parsley, leaves picked and stalks reserved

Sea salt and freshly ground black pepper

Directions:

Cut the oca so that they are in approximately equal sized pieces. 

Chop the parsley stems finely and put to one side.

Chop the parsley leaves finely and keep separate from the stems.

Boil or steam the oca for about 10 minutes until there’s just give in the middle when you test them with a sharp knife.

Strain the oca and leave to drain and air dry in a colander while you prepare the dressing.

Add the olive oil to a pan and heat over a low-medium heat.

Add the anchovies, garlic and parsley stems and cook gently stirring frequently until the anchovies have melted but not browned.

Take the pan off the heat and add the oca and chopped parsley leaves to the pan.

Stir the oca gently in the flavored oil to coat thoroughly.

Check seasoning and season to taste.

Wild Foraged Oregon Hedgehog Mushrooms… What they are and how you cook them.

If you are mourning the end of Chanterelle season you should know that here in the Pacific NW we are lucky to have a similar mushroom in season starting in December. Hedgehog Mushrooms aka Sweet Tooth Mushrooms aka Hydnum repandum, get their name from the hanging spines found on the underside of their cap that have a resemblance to their spiky namesake. This characteristic is unique to hedgehogs, making them a safe mushroom for novice foragers.

Found in the Oregon Coast Range and the Cascades, these delicious and unique mushrooms are extremely popular with both foragers and chefs for their taste and nutritional benefits. The pale creamy yellow to salmon pink mushrooms can be spotted in mossy, leafy areas in both coniferous and mixed forests, often in the same spots as chanterelles earlier in the fall!

Along with other highly prized gourmet mushrooms like chanterelles, morels and truffles, hedgehogs are mycorrhizal mushrooms, meaning they form a symbiotic relationship with the living roots of the trees they grow beneath. The fungi colonize the root systems of trees, nourishing the tree with water and nutrients and in return the tree provides the fungus with carbohydrates and sugar formed from photosynthesis. Mycorrizal fungi can extend a tree’s root system up to 1,000 times! It is this relationship that makes hedgehogs so difficult to cultivate and why we have to go to the woods to find them.

How do you cook this winter forest treat? (You do want to cook them, uncooked hedgehog mushrooms can cause an upset stomach.) Hedgehog mushrooms share Chanterelle’s sweet, nutty flavor but with an earthier taste and a firmer texture. Get them when they are young and fresh, (older hedgehogs can be bitter). Start simple and sauté them in butter to put on top of your toast or your steak. They would be decadent in a cream based sauce, provide some meaty texture to your potpie and no one would complain if they showed up in their stir-fry.

And while you are enjoying them, feel good about knowing that they are good for you. Hedgehogs are an excellent source of iron, are high in protein and contain high levels of dietary minerals such as copper and manganese.

Try them out in this easy and nutritious side dish or a comforting pasta dish.

Kale and Hedgehog Mushrooms

Ingredients

• 1 bunch of kale

• Tbsp lemon juice

• 1/2 lb hedgehog mushrooms

• unsalted butter

• olive oil

• salt and pepper

Instructions

1. Rough chop the hedgehog mushrooms and sauté them in butter with a little olive oil.

2. Wash and chop the kale.

3. When the hedgehogs become tender add the kale and lemon. Continue to sauté until the kale has wilted.

4. Add a tablespoon of butter and season to taste.

Penne with Hedgehogs

Ingredients

• 1 tablespoon olive oil

• 1 teaspoon butter

• 1 large leek thinly sliced

• 2 teaspoons minced fresh sage

• 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)

• ¾ cup half-and-half

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 8 ounces uncooked penne

Directions

1. Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan and cook 2 minutes or until tender, stirring occasionally.

2. Stir in sage; cook 30 seconds.

3. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally.

4. Add half-and-half and cook until liquid is reduced (about 2 minutes).

5. Stir in salt and pepper. Remove from heat and keep warm.

6. Cook pasta according to package directions. Drain and place in a large bowl. Add mushroom mixture to pasta and toss gently to coat.