Weekend at Nehalem River Ranch

 

We began by setting up our tent next to the Nehalem River.  Then we walked through the pasture and met the feast goers to watch the ancient techniques and magic of cooking over open flame.  The smells were delicious, and watching them cook was so very interesting.  Excitement was in the air as we anticipated the feast.

Thank you to Aaron, for putting together this short video which captures the essence of the evening.

Fresh salmon smoking

 

There was an abundance of local meats roasting, cooking and grilling with meticulous care.  These ancient cooking methods are something we are reminded of when we go camping, or BBQ, but this was rustic, and watching them cook was watching art.

While we waited for dinner we munched on delicious local hor d’oeuvres.

We had pasture chickens from Sustaining Space Farm,  grass fed beef and heritage hogs from Nehalem River Ranch, whole lamb from Lance’s Farm Vittles, line caught fresh albacore tuna from CSFishery, CSF salmon and handcrafted cheese from Ancient Heritage Dairy. The beauty of it is that it is all regional bounty from various farmers and fisherman in Oregon.

 

 

 

 

 

 

 

 

Chefs Jaret and Mona of Tournant created the brilliant menu and cooked the meal with ancient cooking techniques.   Andrew Mace of Maritime roasted the tuna and salmon, and seasoned it to perfection.  Shimron of Naphtali’s Catering made the breads and crackers in the wood fired pizza oven right outside along with the meats.

The fresh local veggies from Green Fork Farm and Sustaining Space Farm were incorporated into the meal as salads, stews, and veggie plates.

 

We brought our own plates, utensils and cups and stood there drooling and watching the talented butchers from Tillamook Meat carve the hogs and beef.  We filled our plates and our bellies, and especially we nourished our souls with local whole food and community.  We ate until it was dark, and sat around the fire shared our thanks for this special event.

 

The next morning we met the cows and calves happily grazing in the pasture.  There’s something about standing on the ground where your food comes from.  Eating grass fed beef is so much more healthier then regular beef.  It has more omega 3’s and is lower in fat. We get It’s something that we’re all so disconnected from in our modern everyday life.  Chicken doesn’t look like chicken, but rather it’s small, round and breaded.  We rarely shake the hand of the fisherman that caught the fish you had for dinner, or the farmer that raised the beef we enjoyed on the grill.  If we did then we’d have a better connection to  the food we put into our bodies.  We would eat more mindful rather then more mindless.

 

Go to a local farm, talk to your local farmers and feel that connection.  Eat local foods and benefit from all they have to offer nutritionally, environmentally and how you feel connection to your community.

Yours in health,

Rachel