Library of Things

Norpro Juicer/Strainer with attachemnts. Item is assembled and mounted on a kitchen countertop.
Norpor Juicer/Strainer kit
Photo by Buffy Rhoades

Free books, movies, magazines…I mean, come on…the library is amazing! But did you know you can also borrow a food strainer, pressure canner, boiling water canner, or a food dehydrator from the library?

receipt from library showing how much money the borrower has saved by borrowing this item instead of buying it. Valued at $100. Includes date due information.
Look what you saved by borrowing instead of buying!
Photo from Buffy Rhoades

What is The Library of Things?

A Library of Things is a collection of items other than books/dvds, that you can borrow from the library. It supports a “sharing economy”, allowing us to try before we buy, and reduces waste. Thank you Clackamas County Office of Sustainability for initiating this program! If folks can borrow instead of buying, we’re not only saving money, but also reducing our impact on the planet.

How Did OSU Extension Get Involved?

Sometimes all you have to do is ask. 🙂 This was a project near and dear to our heart, but lacked a sustainable system. A perfectly timed phone call to the Oregon City Public Library led to series of meetings and a partnership was born. By September 2019, our program partnered with five of the nine libraries participating in the local Library of Things project. We donated surplus food preservation equipment and compiled printed and digital food preservation resources.

OSU Extension Master Food Preserver volunteer and staff at a table with food preservation equipment and jars of canned foods, talking to a person outside of the main photo.
Master Food Preserver volunteer, Christine, and Buffy chatting with a Library of Things patron at the launch of the Oregon City library event. Photo from Pamplin media.

The Library of Things program was paused during library closures in 2020.

Boiling Water Canner and canning tools with inventory list. This image is attaching to the supplies when a person borrows a boiling water canner from the library.
Example of the Boiling Water Canner kit loaned out by the Ledding Library in Milwaukie, Oregon.

The public came back strong in 2021, borrowing pressure canners, food dehydrators, strainers, and boiling water canning kits. By the way, dehydrators are hugely popular in Milwaukie! (I wonder if the Master Food Preserver presence at the Milwaukie Farmer’s market had anything to do with those numbers?) Borrowers shared their success stories with library employees, encouraging each other to try new things. The best part, to me, is that our educational material is still out there, always free, supporting a system of lifelong curiosity and learning.

“Maintenance? What maintenance?”

Testing gauges and gaskets is an important part of scheduled maintenance. The dial gauge of a pressure canner needs to be tested, at least, annually. If a canner is new to you, the dial gauge needs to be tested before using. If you drop the lid, get it re-tested.  As part of a good Spring Into Canning practice, this is a perfect time to do it. Contact your local Extension office and schedule your Free appointment.

Weighted gauges- what are they, and how do I use them?

Dial gauge pressure canner at 10 pounds of pressure and a ten pound weight in a tilted position on top of the canner's vent port. This is an example of a weighted gauge being used on a dial gauge canner.
Rocking 10# weight on a dial gauge canner.
Photo by Buffy Rhoades

Each library’s pressure canner kit contains a three-piece weighted gauge. Stay tuned for a new Clackamas County FCH YouTube video sharing how to convert a dial gauge canner to a weighted gauge and why this may be the perfect choice for you.

In the meantime, my friends, keep building each other up by celebrating one another’s successes, stay curious, and above all, be kind.

If you haven’t already, please subscribe, comment, and share with your peeps. We appreciate the comments.

Buffy Rhoades| preserver. forager. gardener. volunteer turned program assistant. a real busy beaver

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Mad skills…

Homemade broth is not only nourishing to the body, but also the soul.

If you spend any amount of time w my friend Heather, you’ll hear her refer to someone and their mad skills, usually referring to their cooking skills. If you have “mad skills’, you can cook just about anything and make it taste good.

We aren’t born with these skills. I’m fortunate enough to have mentors, such as my great-aunt, that love food as much as I do.

Using vegetable scraps in broth are a great way to reduce food waste and save money, but not all scraps are created equal.

She had a huge bookcase full of cookbooks and we’d read them on lazy Summer days, commenting on what looked good. She was my cooking mentor before OPB and Julia Child. I’ve always loved food and cooking and learning about it, using it in my daily life, and sharing it come easily to me. Do what you love, and the rest will fall into place, right? What if you don’t have a mentor, or someone to share your love of cooking? Well…that’s where we come in. The Master Food Preserver volunteers and staff in Clackamas County wanted to try something new and created skill sheets for folks and the farmers that feed them.

Green Sauces can be made from greens as well as herbs.

I’ve mentioned our stellar volunteer group. They’ve been patient during the pandemic, asking for ways to participate with the Family and Community Health program when we can’t provide in-person classes. Early this Spring we met via Zoom to discuss ways to support farmers selling their produce. I alluded to it in this post.

In case you thought pesto was the only green sauce.

We didn’t want to step on our well-respected peers toes, so we decided to focus on skills. Skill sheets are open-ended so you can apply them to many different foods. It opens up a world of options and decreases food waste. This idea originated with Zenger Farm’s CSA for Prescription Health program.

Fall and Winter root vegetables bring richness, flavor, and sweetness to your cooking. Try celery root this year!

Creating something simple and easy to use is harder than it sounds. These sheets represent months of brainstorming, researching, testing, editing, countless emails, and printing.

Big shout out to all of the Clackamas County volunteers that contributed, (I won’t list them here for privacy reasons), as well as Kelly, my friend and

Simple and tasty cooking ideas to help get you started. 

neighbor Kristina (lady, you have mad editing skills!) and Bryan and the Zenger peeps…y’all are rock stars. Thank you!!

 

 

 

Please, please, please, share. These aren’t meant to be a “best-kept secret”. A downloadable pdf is available on our webpage under Culinary Skill Sheets as well as our social media pages. If you find them useful, or not, please share your (constructive) feedback in the comments.

 

I can personally verify that trimmed basil stems kept in a glass of water will eventually sprout. 

 

As always my friends, keep up the good work. You’re doing a great job. I have to remind myself that 100% today may look different from yesterday’s (or tomorrow’s) 100%. Be kind to yourself. It’s been a little rough lately, but as Samwise Gamgee said to Frodo, “There’s some good in this world, Mr Frodo, and it’s worth fighting for.”

Do yourself a favor, if you have access to green (unripe) coriander seeds, keep them.  They freeze well and are great in a next veggie saute, green sauce, or curry. Mine are pickling in a fermented hot sauce. 🙂

Stay curious and be excellent to each other.

Buffy Rhoades| mom. forager. gardener. volunteer turned program assistant. a real busy beaver

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