This document discusses promoting local and seasonal foods to reduce the environmental impact of food transportation. It provides information about Earth Day and how transportation contributes to greenhouse gas emissions. It encourages supporting local farms and ranchers by shopping at farmers markets. Several local farms and the foods they produce in April are described. Two recipes using local seasonal ingredients like rhubarb and asparagus are included. Contact information is provided for the author.

1. UMPQUAfood & harvest
T
oday we’re marking Earth
Day by talking about food
transportation, its cost to our
environment and what you can do
to help.
Earth Day was founded in 1970 by Gaylord
Nelson, former senator from Wisconsin, in
response to a massive oil spill in California.
That year, on April 22, 20 million Americans
demonstrated for a cleaner environment. By
1990 Earth Day had gone global. In 2000, more
than 184 countries were involved and the focus
was on greenhouse gases and clean energy.
Think about how your food gets from farm to table.
How far do those blueberries have to travel to get to
your house for breakfast? Automobiles, airplanes and
ships are major contributors of greenhouse gases,
dumping 28 percent of 6,700 million metric tons
of CO2 into the air. Food transportation is a large
percentage of that, leaving 1,876 million tons of CO2
in the air each year. Air pollution can lead to asthma,
lung disease, increased allergies, cardiovascular dis-
ease, and in some cases, premature death. It’s import-
ant for us to work toward cleaner air. We can do that
by thinking and buying locally.
Consider shopping at local farms for your next meal.
In the Umpqua Valley, we’re blessed with a climate that
supports year-round vegetable production, and local
ranchers who sell meat and poultry at our farmer’s
markets. When we think local, we also must think about
seasonal produce. There are great seasonality charts
available online. Seasonal produce in Douglas County
in April includes garlic, asparagus, rhubarb, potatoes,
leeks, mushrooms and leafy greens.
If you’ve been to the Umpqua Valley Farmers
Market, you may have seen oyster mushrooms
there. Oyster mushrooms are rich in protein
and vitamin B, have no cholesterol and contain
lovastatin, a cholesterol-lowering molecule.
Some studies have even found molecules in the
fungi that inhibit colon and breast cancer cells.
These little mushrooms have a bounty of health
benefits.
Local ranchers Mike and Elizabeth Lofrano
at Circle Star Ranch offer excellent milk-fed,
pasture raised pork as well as grass-fed beef,
lamb, and free-range poultry. The Lofranos can
be found at the Umpqua Valley Farmers Market
every weekend. Or visit their website for orders. The
benefits of animals raised without hormones, antibiotics,
or GMOs are great, and you’ll taste the difference.
Big Lick Farm is a family farm and CSA program in
Douglas County that is run by Suzie and Asinete Tibwe.
They sell produce at the market year-round and their
CSA program includes a winter program. Big Lick Farm
is a certified naturally grown farm, using no chemical
pesticides or fertilizers. The Tibwes focus on heirloom
varieties, which pack a punch of flavor. Big Lick Farms
has a few ingredients for the recipes posted below,
including garlic, asparagus, and rhubarb.
Stop by the Umpqua Valley Farmers Market to see
any of the farmers mentioned, or give their farms a
call.
Erin Maidlow is the nutrition education program
assistant for OSU Extension Service of Douglas County.
She can be reached by email at erin.maidlow@oregon-
state.eduor or by phone at 541-672-4461.
Close Crops
Choosing locally grown produce and meat
reduces your food’s carbon footprint
RHUBARB BLUEBERRY CRISP
TOPPING
1/2 cup flour
1/2 cup rolled oats
1/4 cup melted margarine
1/2 cup packed brown sugar
FRUIT FILLING
3 cups chopped rhubarb
3 cups blueberries
2 tablespoons cornstarch
1/2 cup sugar
1 cup cranberry juice
1 teaspoon vanilla
Mix the brown sugar, flour and oats in a bowl.
Stir in the margarine. Set aside.
Spread the rhubarb and blueberries in an
8-inch baking dish.
In a medium saucepan, mix cornstarch and
sugar and stir in the juice. Cook over medium
heat until thickened, stirring constantly. Add the
vanilla and pour mixture over the rhubarb and
blueberries. Crumble the oat mixture on top of
the fruit.
Bake at 350 degrees for 45 minutes.
Serve warm or cold. Refrigerate leftovers within
2 hours.
—OSU Extension
BACON AND ASPARAGUS FRITATTA
2
⁄3 cup chopped bacon
1/2 cup gorgonzola cheese
4 large eggs
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup sliced asparagus
2 cloves minced garlic
1/4 teaspoon Italian seasoning
1
⁄8 teaspoon salt
1/4 teaspoon cracked black pepper
Preheat broiler.
Combine ham, cheese, black pepper,
salt, and eggs, stirring well with a whisk.
Heat a 9-inch nonstick skillet coated
with cooking spray over medium-high
heat. Add onion, bell pepper, garlic, and
asparagus; sauté 3 minutes. Add egg
mixture; reduce heat to medium.
Cook, covered, 3 minutes or until
almost set. Sprinkle with 1/4 teaspoon
Italian seasoning. Wrap handle of pan
with foil; broil 3 minutes or until egg is
set. Cut into 4 wedges.
—OSU Extension
OYSTER MUSHROOM PO’ BOY SANDWICH
12 ounces oyster mushrooms
1 tablespoon extra-virgin olive oil
Freshly squeezed juice from 1 lemon
1/4 teaspooon sea salt
2 eggs
2 cups panko bread crumbs
1 1/4 tablespoon smoked paprika
1 tablespoon onion powder
4 tablespoons garlic aioli or regular mayonnaise
1 baguette
4 romaine lettuce leaves
Combine the olive oil, lemon juice and salt in a mixing bowl.
Add the mushrooms and toss. Marinate for about 30 minutes.
Preheat the oven to 425 degrees. Line a baking sheet with
parchment paper. Stir the eggs in a bowl. In a separate plate or
pan, combine the bread crumbs, spices and salt to taste.
Dip a mushroom piece into egg wash and then into the
bread crumbs, covering well. Place on the baking sheet and
bake for 10 minutes. Flip over the mushrooms and bake anoth-
er 5 minutes on the other side until crispy.
Slice the bread along one side, leaving the other side hinged.
Spread the aioli on each side. Pile the lettuce on the bottom
and top with the mushrooms. Serve immediately.
Makes 4 sandwiches.
—OSU Extension
Erin
Maidlow
Extension
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