Fill Your Pantry

Lane County’s premiere local food bulk buying event. Fill your pantry with the bounty of the Willamette Valley and support local farmers by eating local all winter!

Held annually in November, Willamette Farm & Food Coalition’s Fill Your Pantry (FYP) event is a unique opportunity to buy staple and storage crops in bulk directly from area farmers. Buying and storing local crops in our households is a tangible way you can support our small farms and save money on delicious local foods all winter.

New to Fill Your Pantry (FYP), or just need a refresher on how it works?

There are two ways to stock up and support local farms with this event:
(1) Pre-order online* between Oct 1st-31st wffc.localfoodmarketplace.com for the best selection. Then, pick up your products from each farm vendor during the event.

(2) Purchase products on the event day itself, whether or not you pre-ordered additional product.

*Consumers must pick up all orders on Sunday, November 10th from 1-5pm at the Lane Events Center Auditorium. Card and EBT/SNAP accepted for pre-orders and day-of sales!

For many farms, this event makes a big difference in their financial stability, as it helps them to extend and expand their late season crops. For consumers, FYP offers a chance to stock up on a wide variety of long-lasting veggies, fruits, grains, beans, frozen foods, meat, honey, and more. In short, you support your local food system AND increase your winter self-sufficiency at the same time.

Offerings vary each year, but foods you’ll typically find at FYP include:
–Storage crops: onions, potatoes, beets, carrots, and squash
–Pantry staples: oats, flour, quinoa, and other grains
–Meat: chicken, pork, beef, lamb, and duck
–Specialty foods: apple sauce, pickles, and more

All orders will be picked up on Sunday, November 10th from 1-5pm at the Lane Events Center Auditorium. Cash, credit/debit, and EBT/SNAP/food stamps accepted!

This event is put on by the Willamette Farm & Food Coalition with generous support from our sponsors: City of Eugene, Country Financial, Eugene’s Table, Hummingbird Wholesale, and Columbia Bank

Visit http://willamettefarmandfood.org/find-local-food/#fyp or email fillyourpantry@willamettefarmandfood.org for more details

Locavore Food School – Making Berry Chia Jam

In this Food School class, Maggie of Lite to Light Wellness will be teaching how to make a healthy alternative to store bought jam. This jam is sugar free, quick and easy to make, and uses only 5 real food ingredients!
In this class students will learn: Why we should avoid most store bought jams, recipes that can be done at home and the health benefits of the ingredients.
How to make healthy, delicious sugar free chia jam three ways
Blackberry Cardamom
Mixed Berries & Cinnamon
Strawberry Basil
This will be a perfect way to use your berries you will bring home this berry picking season. Healthy enough for mom, delicious enough for kids PBJs!
Free to WIC/SNAP recipients.

Field-to-Market “The Essentials” Workshop

Are you a fruit and/or vegetable farmer who dreams of producing a farm-direct product, but has no idea where to start? “The Essentials” workshop is for you. Learn from the experts about the ODA regulations, recipe selection, labeling and record keeping guidelines, pH testing, marketing, and cost analysis.

Get the Nerve to Preserve Recap

Food preservation is an ancient art that was once practiced in most households across the globe. Its prominence took a beating from the eruption of industrialized food items that shimmied their way onto pantry shelves. “Processed food” evokes a new meaning in this era of ready-made meals, but my hope, along with many of my peers, is to reclaim the act of processing food by adding value with fresh ingredients, creativity, and devotion.

I want to revert back to a culture where putting up food for the cold, crisp winter months was not deemed fringe or hipster, but rather quotidian and practical.

Many folks who came to our InFARMation event last night are long time canners and some are just testing the waters. My hope is that we all feel a little inspiration from last night’s discussion. Experts out there, enlist a novice and confess some tricks of the trade. Rookies, team up and tackle a batch of pickles.

And, in case you missed it, KGW Live at 7 stopped by our event to see for themselves what InFARM is all about. Here’s the clip:

Thanks to our panelists Megan Denton of Able Farms, Sarah Masoni of the Food Innovation Center, and Leah Rodgers of Rockwood Urban Farm for bringing great energy and valuable bits of information to our food preservation discussion. And many thanks to the folks in attendance!

Come out Tuesday, October 13th to hear our discussion “Food is Health.”

-Erinn