Internship and Employment opportunities!

Tweet

Do you need an internship?

We offer internships for current students: Check it out on our Learning Opportunities page.  All the details are in the flyer, also available here:

2016 Internship Flier

Our Internship structure is very fluid so that it may be fitted to the individual student's needs and goals.  You may request a whole farm internship or a focused one on Vegetables or Livestock.

General schedule:
Vegetables: 1 harvest day (Mon/Tues or Friday), 1 Market day (Wed. or Sat.), and 1 general work day.  Minimum 20 hours per week, unpaid.  Hours beyond 20 will be paid but are not guaranteed.

Livestock: 1 Market day (Wed. or Sat.), 1-2 general work days.  16-20 hours per week, unpaid.  Hours beyond 20 will be paid but may not be livestock related.

Whole Farm: Same as vegetable requirement.

To apply, we request that you send us an updated resume and cover letter detailing your goals and how you think our internship could contribute to attaining that goal.

Do you need employment?

We will be hiring part time laborers for vegetables and possibly for ad-hoc livestock fencing work from May through October.

To apply for employment opportunities send us your updated resume and cover letter.  We want to know your employment needs and how you think employment with Omache Farm can further your goals.

Never written a resume or cover letter?  WSU Students can head over to the Academic Success and Career center on campus for assistance.  We are not as familiar with UI's resources but are certain they have something similar.

Requirements:
*Hours, especially harvest, will be early.
*You will need reliable transportation to our farm which is about 10 miles south of Pullman and just 11.7 miles from Beasley coliseum.
*You will be working daily with your hands and back.  Must be able to routinely lift and carry 50 lbs

*NO EXPERIENCE REQUIRED - be willing to learn!

Macaroni and Cheese!

Tweet

Macaroni and Cheese

A meal to empty the fridge to feed 6 big people with leftovers for lunch

Recipe based on Betty Crocker Recipe.

Ingredients

2 lbs uncooked elbow macaroni
1 cup butter or other fat
1 cup flour (whole wheat works fine)
2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
8 cups milk
8 cups shredded Cheddar cheese (2 lbs)

Add-ins

2 lbs ground pork or bulk sausage

1-2 cups chopped onion

1/2-1 cup chopped spring garlic

2 bunches radishes, thinly sliced or small cubes

1/4-1/2 lb spinach, cut into 2 in squares or so.

Instructions

*In a medium pot or frying pan, brown the meat.  You can reserve the drippings as a portion of the fat for the sauce if you like.

*While meat is browning, chop and sauté the hard veggies: onions, garlic, radishes, etc.  Cabbage stems or broccoli would also be included in this step if you are using them.  I end up with a medium pot of cooked veggies by the time I am done with at least as much volume as the meat.

*Set the meat and veggies aside while you prepare the sauce and noodles.

*Put a large pan of water on to boil, cook your pasta, drain and return to your large pot while making the sauce.

*Make a roux: melt the butter/fat.  Add in your flour, salt, pepper, mustard and Worcestershire sauce.  Whisk and simmer until the flour smells toasty.

*Slowly add your milk, while whisking to prevent scorching.  Bring to bubbling.  add cheese in portions.  melt before adding the next handful.  You can use the whisk to keep stirring to help melt and prevent scorching.

*Once your noodles and sauce are ready, combine the meat and veggies with the noodles and stir-then add the sauce and stir again.

*If you are using chopped spinach, you may add it to the noodles with the other vegetables.  The steam and heat from the noodles will wilt the spinach just fine.

*Serve and enjoy!*

Chef Camp #1: Priorities

Tweet

Chef Camp #1: Priorities

Budget? Health? Low-sodium? Organic? Vegetarian? Vegan? Allergies or sensitivities? Time?

All reasons are important.  What works for you may not work for anyone else.  The best priorities are the most important ones to you and your family.

Taking some time and seriously considering the aspects of food and eating that are important to you and your family can help you define your cooking style and your kitchen.

Chef Camp: Monthly goals: December

Tweet

Happy December Folks!

While I'm sure you all are loving reading about my opinions on how to improve yourself and your kitchen, I'd bet that everyone would love to hear also about your challenges and growth.

Many of the various "boot camp" ideas also have a participation or sharing component.  It's that whole build community thing, right?

I would love to know that some of you would like to grow and stretch as well.  Make a list.  Not a long one, a short one will do.  A list of what you'd like to improve upon, learn about, try out, etc. in your kitchen this month.  Feel free to share some or all of your list here and then at the end of the month, lets report back and talk about it.  Lets work together, build some community, and hold each other accountable for what we'd like to try.

Ready?  I'll start with mine below...

1. try out some pre-made breakfast type pastries for HM in the mornings and quick breakfasts for the rest of us.
2. find one new reasonably fast breakfast idea a week.

PLEASE NOTE:

All statements made within this blog are my own experiences and opinions only.

Part of Omache Farm’s mission is to educate consumers about our products and philosophies.  Please feel free to copy and distribute any information with citation.  Use information for your life that works for you and your family and feel free to discard the rest.  What works for one family doesn’t always work for another!

Chef Camp: Introduction

Tweet
The inspiration for my newly minted Chef Camp was a letter to the editor in WSU's school newspaper, The Daily Evergreen.  Here's the link to the letter I read.

A bit about ME. 
A.K.A. Why I feel qualified to stand on this particular soapbox.

Chef Camp

Tweet

Wishing you could tame that food budget?

Wish you could expand your recipe repertoire?

Want to learn how to figure out something new without consulting every recipe book and the internet?

How about cooking fresh, delicious meals on the fly?

Introducing: Omache Farm's Chef Camp

After a recent Letter to the Editor in the Daily Evergreen (WSU's student newspaper) from a student complaining that they really don't have time or money to cook healthy food for themselves, I was inspired to create a set of blog posts to help other folks improve their kitchen sense, their food budget and their health.

Here are the topics I will be working to cover in the near future.  Any other subject suggestions are happily welcomed!  What stumps you?  What is your kitchen goal?  What do you continually struggle with when it comes to food?  Please make a comment here or send us an email!   OmacheFarm@gmail.com

Topics:
Your pantry and the food bill
How to cook from scratch
Cooking on the fly
Fast Meals
Breakfast Variety
How to try a new vegetable
Protein other than meat and eggs
Bread
Gluten Free
The Potluck with Allergies
Cooking as a family
Cookbook bookshelf
Hands-free cooking
Cooking with Pastured Meats
Farm Fresh Pastured Eggs

PLEASE NOTE:

I am not a professional nutritionist.  All statements made within this blog are my own experiences and opinions only.

Part of Omache Farm’s mission is to educate consumers about our products and philosophies.  Please feel free to copy and distribute any information with citation.  Use information for your life that works for you and your family and feel free to discard the rest.  What works for one family doesn’t always work for another!