The latest things being cooked up in life at the King Household.


We’re Moving!

No, we aren’t changing our “digits” and we aren’t going to be breaking out the cardboard boxes at home, but from now on to get all the dirt on the King Household you need to go here.

We’d like to think that despite the stories I intend to publish about wrestling pigs: we clean up real nice.

Happy reading.


Cheese Class Anyone?

So I messed up and I’m hoping you can benefit from it.

I was supposed to be attending a Soft Cheese Class at Kookoolan Farms Saturday, something I’ve been trying to do for several months now. If you hadn’t heard Food & Wine Magazine rated Kookoolan Farms in “100 best new food and drink experiences” and Portland Monthly just suggested Kookoolan Farms as a “To Do” for foodies in wine country. So when I realized I double booked with Portland Meat Collective I figured who better to benefit from this mistake, than you?

Are you interested in learning about the process of making soft cheese and are free this Saturday from 1-4pm? Its already paid for, includes all of your supplies and even comes with $10 farm credit. See the class description below for more information. If so, comment below and tell me what your favorite cheese is. One answer will be selected at random, submissions close tomorrow afternoon at 2pm.

Can’t make it this time? Not to worry, Chrissie has the remainder of this year’s class listing on their website and sign up for their email list to receive their monthly newsletter as well as next year’s class schedule.

Class description:

The instructor is Scott Catino, local goatherd, cheesemaker, and educator.  In this class Scott will demonstrate techniques for making a variety of soft fresh cheeses from liquid milk.  You’ll sample at least six different soft cheeses made locally and all over the world, made from cow and goat milk.

Making local heroes

Edible Portland is seeking votes for the 2010 Local Heroes.

Go here for details and to vote for the 2010 Local Heroes.

Do you have local heroes we should know about?

A meeting of the minds. UPDATE!

Its the holiday season. Whether we are ready or not for it (I’m not) people are scheduling meals with families, planning cookie exchanges and Christmas parties, decorating, drinking from red Starbucks cups, etc…

With the holiday season comes the need for food, and in large quantities. For me that means I have the excuse to purchase in bulk and use my garage as a walk-in refrigerator. It also means that I get to show off all of the local resources available to put amazing quality food on the table/buffet.

Fall produce is in full force as well. Some of you were over run with zucchini a few weeks back and found yourself sitting on the counter and using your feet to push the freezer door closed. Now it’s multi-colored and bumpy cousin is taking over in the form of spaghetti squash, acorn squash soup, butternut squash ravioli, etc. Trying to figure out how to take advantage of it all and store it for winter use is a challenge I look forward to each year.

If you want to share resources for local harvest items as well as ways to preserve it all for the coming months and/or serving a Thanksgiving meal with local flair, join us:

November 17th @ 7:30-9:00pm

SweetestThing Cupcakes

Join us for CUPCAKES and coffee! Thanks to John and Ann Rhinehart for opening for this after hours event!

Bring with you:
– Techniques for preserving late summer/fall produce (pickled cauliflower, canned tomato sauce, drying onions, storing potatoes, etc.)
– Tried and true methods for dealing with Tom (the turkey, not your weird relative), and selecting a bird for your thanksgiving feast
– The worst homemade gift you ever received (it doesn’t have to be the actual item, sometimes just the memory is enough) so others can prevent making the same mistake

You’ll also have a chance to talk with our food representative from Food Services America to find out what items you can order and have delivered locally, either to stock your pantry or to feed all of those people coming round your table for the holiday feasts.

Harvest comes to an end.

Yesterday marked the official end of the wine harvest work for Bubba at a local vineyard. That doesn’t mean that people will stop toiling but it marks a successful end to chaos and long, hard days and nights of work. It also means that those who joined us from around the country and world for harvest will soon be heading on to their next destinations. Its a bittersweet moment really but the good news it happens all over again next fall.

This means that Bubba and I will actually see each other with regularity and some of the other projects we have on the home front will move forward. For the next few weeks we will be sharing stories and updates regarding all of the fun things we did amidst the craziness of harvest but also what’s coming up.

Things like:

– Pig wrestling
– Harvesting porcupines
– Preparing for the holidays
– Building community through food

So much for the end of hard work and chaos.

Building community through food

There are some exciting changes afoot around the King household.

I (Sarah) am going to be launching  a new portion to this site and making some upgrades. Its time to remodel a bit and make room for yet another new item on our current menu. I’ll be explaining more with in my first post on the new page: For the Sake of Good Food.

Just in case you thought that Bubba and I would be winding down for the year and settling in for a long winter’s nap- we’re just getting started.

Thanks for taking the time to stop by, its all of you who make it the fun worth having.

Many hands make light work

Bubba speaks about pigs

As most of you now know I have started raising pigs, not just to look at but to eat. I know it sounds crazy, and I will admit that I listen to myself talk about it and I wonder about my sanity.

The most common questions I get from people are how are you raising them (and where)? And, why are you doing this?

The easy one to answer is the how. I wanted to get a heritage type breed, not just a run of the mill Yorkshire or Hampshire which is the standard breed you would find on your grocery store meat aisle. I did come across a guy who had a certain kind called a Whooly Pig but he wanted me to buy 30 pigs because I hand 300 square feet and a pig only needs 10 square feet to live, but that goes against all that I wanted to do, we will come back to that part. I went on the hunt again for some locally bred heritage pigs.

I spent a few months looking not only for pigs to raise, but also the best possible place to raise them. I had set up getting food from The Allison, a new resort close to my house. After a lot of looking I finally found the folks at Heritage Farms Northwest in Dallas Oregon, about 30 miles from my home who would sell me a couple of Red Wattle piglets. The good news was I was happy with what I found, the bad news was still no home.

I put the word out to everybody I knew in Newberg that I was looking for somebody who would be willing to host some pig on their property. A week later The Amazing Judy Hatcher, my mother-in-law’s co-worker said she had the perfect place and the best part, there was almost no work to put into this place because she had already kept pigs there a few years back. And like that I was in business.

Come the first part of March I will fed, raised and butchered my own pork for the family table. I may never want to kill a pig again, but I can say that I did it. If you happen to be up early in the morning and driving about Newberg, you might see me hauling yesterday’s scrap from the kitchen to my next meal in the pasture.

Thanks to the staff at The Jory Restaurant for making this possible!


Breakfast is coming! Wait, maybe I'm breakfast?!



Bubba the Pig Farmer



Chow Time!