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Location:
Corvallis, Oregon
Providing
the Co-op since the 1984 with: Sweet corn and pumpkins
Farming
practices: Not Organic
Acreage
farmed: 30
Crew
size: Five during the harvest
Farming
since: 1979
Products
used to control weeds, pests and pathogens: Round-up (spot-spraying)
and Prowl (pre-emergent herbicide for corn). No pesticides
used
"I
grew up working on our family's farms, first near the coast
and then in the Willamette Valley.
As
a graduate student at OSU, I helped conduct more than 44 detailed
interviews, essentially family histories in farming, with
Western Rural Development's Small Farms study. Together with
my Peace Corps experience, this research confirmed my commitment
to family and community-supporting agriculture which I learned
from my father, a master gardener.
Although
I teach during the winter and can't grow the wide variety
of crops we once raised, our small family farm serves as another
kind of learning center, not only for our own children but
also for the high-school aged students we hire every summer."
Roasted
Pumpkin Seeds
- Pumpkin
seeds
- Water
- Salt
- Melted
butter
- Vegetable
spray
Preheat
oven to 350° F.
Rinse
seeds well. For every 2 cups of seeds, put 4 cups of water
and 2 tablespoons of salt into a saucepan. Add seeds and simmer
over low heat for 10 minutes. Drain well in strainer. Place
on paper towels and pat dry.
Toss
the dry seeds with melted, unsalted butter in a large bowl
until evenly coated. Spray cookie sheet with vegetable spray.
Spread seeds over tray and bake for 30 minutes, stirring and
tossing occasionally. When seeds are golden brown, they are
ready. Store in an airtight container in a cool place.
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Caday
Farms