The Humble Beagle Pub

Tomato Question

2011-07-09T16:23:00.000-07:00

Hi everyone,

I have a tomato question. As you can see from the video, we're training the tomatoes to twine. We use the neat little tomato clips. To do that, you have to sucker them, which is basically, removing the growth between the main vine and the compound leaf (basically a side branch that is all leaves). You can search online and find probably hundreds of posts and videos about suckering tomatoes.

Here's the trick - sometimes, the main vine 'splits' into two main vines. Makes it real hard to pinch off a sucker when the sucker is half of the main vine. Especially when the neither 'side' is dominant. The fact that the plant is doing that, makes me also wonder if pinching (or cutting) off half of the main vine is a good idea.

What to do? Of course I can leave it and hope that there are now just two main vines to deal with, albiet the extra twine and work that'll require. Any other ideas?

Here are some pictures of what I'm talking about. As you can see, there is no compound leaf (still thinking of the best word here) at the base of the split, which would mean that I missed a pinch-off:

Overdue Garden Update

2011-07-09T16:03:00.000-07:00

Decided enough was enough. Time to get some media online.

If a picture is worth a thousand words then a video... heck, depends on the frame rate but a lot. Oh, the video is about a week old now. Things have moved along quite nicely, especially the climbing trellis:

beds beds beds

2011-04-16T15:43:00.000-07:00

Well, it's time to make the beds.

We've got 50 tomato seedlings going (5 varieties), 10 squash (to be thinned to 5 when the plants get huge), 10 peppers, piles of basil. And a few extra to thin for vigor. Soon we'll be planting the next series. We got a heating mat (4' by 2') for germination and now have 6 fluorescent lights going (using p-cord to raise and lower them). While just about everything has germinated, we're using the heating mat to (hopefully) keep the little seedlings as happy as we can get.

I wonder how we're going to do it when the seedlings get big enough to transplant into bigger pots. Seems like we'll need to at least double the amount of light. Phew. And Hmm.

The bed situation is quite interesting too. As per Eliot Colman's suggestion, they're 30" wide. That makes it easy to straddle them to work on them. And there are plenty of garden carts that can ride the paths too, to help with harvesting. We've made them 15' long, basically to fit into our yard as tetris-y as possible. Who knows tho, huh?

One little trick - there seems to be an old french drain buried across a whole bunch of beds. I'm guessing that because I'm finding shards of what looks like oooooold pipe. And, of course, a spectacular amount of river rock. It took me a few iterations but I've developed a system for getting the rock out, to a depth of 2'. Wire mesh over a wheelbarrow. Screen out the rocks and save the decent soil (and smaller pebbles) that falls down. It'll take a while, but when it'll be done, it'll really be done. Umm...hopefully, that is.

Tada!

New Menu!

2011-03-21T10:03:00.001-07:00

That's right! If you click the menu link above, it no longer takes you to "Fall 2010" but to the brand spankin' new "Spring 2011". Take a peek!

Garden Update

2011-03-12T14:41:00.000-08:00

Since I'm in front of the machine...

So everything has been flour-sacked and leaf-mulched for a few weeks now. I've begun the process of finding the best places for beds. Had a nice epiphany while sitting with Maizie in the yard a little while back - every bed should be the same size. Sounds obvious now but with our very irregularly shaped growing area I was thinking we might have to get creative and tuck things into non-straight rows. There I go again, adding unneeded complexity.

Speaking of unneeded complexity, Anni and I aren't rushing in the least bit to get plants into the ground. Better to take it slow and do it right than to rush things and have to do a lot more. And since we'll eventually be having things growing year-round we'll just start planting when everything's ready. Phew.

The UN's new food report.

2011-03-12T14:36:00.000-08:00

A customer hipped me to this new report on food security by the UN:

http://www.srfood.org/index.php/en/component/content/article/1-latest-news/1174-report-agroecology-and-the-right-to-food

That's the actual report. This is the article that the customer sent:

http://www.alternet.org/story/150158/groundbreaking_new_un_report_on_how_to_feed_the_world%27s_hungry:_ditch_corporate-controlled_agriculture?page=1

(goodness those are long URLs).

I've only just begun reading it but it looks quite interesting. And it's only about 20 pages. When I heard "UN Report" I thought it might be more like 200. Phew.

Some really brilliant stuff.

2011-02-10T10:43:00.000-08:00

My cousin posted this TED talk (if you don't know TED, start browsing: ted.com) and I had to share. Besides being about growing food brilliantly, it's relevant to plain ol' farming. My favorite line: "If you've got an underutilized resource, you don't think 'How am I going to dispose of this?', you think 'What can I add to the system to create more value?'"Makes me think that I should add chickens sooner than planned ; )

Here goes:
Michael Pawlyn - Using Nature's Genius In Architecture

The Real Food Problem

2011-01-17T23:25:00.000-08:00

This has been coming up more and more. I don't want to write too much about it (yet ; ) because this problem is just now peeking through the fog but it has something to do with people being so used to standardized and 'processed' foods that when Real Food shows up they are sometimes... confused.

Incidentally, "Real Food" is not my favorite term. But it's the best so far. Maybe a better one will come up.

Also, I put 'processed' in quotes up there because all food is processed to some degree. Up there I'm talking about the process of conveyor belts and chemicals that are synthesized in factories, not the process of frying a freshly cut potato.

2nd 7 yards of city leaves

2010-12-20T22:46:00.001-08:00

In the middle of bringing down the 2nd 7 yards of leaves for mulching purposes. I'm putting flour sacks down first, to help weed suppression. Might till it in, might rake it back. We'll see how it goes!

eliot's sentence

2010-11-29T00:09:00.001-08:00

"It is incumbent upon the grower to provide a smooth seedbed without hummocks or hollows if the best results are to be obtained." p.121 The New Organic Grower.

This seems to be the crux of the probem of no-tilling small farming. How do you run a seeder across a bed if the bed is covered with plant debris? Do you invent a special seeder with huge tires? Do you pull back the carpet of debris do a little bit of tilthing and then seed? How do you pull back 25-100 feet of debris? With a rake?

Handmade tools

2010-11-27T10:56:00.000-08:00

In my farming research, I stumbled across a handmade tool shop near Portland:

http://www.redpigtools.com/

Now I haven't tried any of them myself but the prices are pretty decent and it sure sounds nice buying a tool from the person that forged it. Next chance I get I'll swing by and take a look.

Construction!

2010-09-30T14:38:00.000-07:00

The heavy machinery outside gave me a great idea (kinda). Why not revamp the website? I'm a former computer guy. Programmer, designer, tinker - the works. And this current system is just silly. So I'm doing a major redesign.

In any event, it should be up soon. Pardon the mess until then.

menu summer 2010

2010-06-30T16:27:00.000-07:00

click on the image for a larger picture

(there are two pages)

menu spring 2010

2010-04-10T17:42:00.000-07:00

click on the image for a larger picture
(there are two pages)

menu - winter '09 - '10

2009-12-30T23:51:00.000-08:00

click on the image for a larger picture

(there are two pages)

fall 2009 menu & bar menu

2009-09-30T17:19:00.001-07:00

The Menu...

2009-04-25T11:19:00.000-07:00

Below, you'll find the menu we're opening with on Wednesday. (Click on it to see a larger version.) It'll change with seasons, though you'll always be able to find "standards" like the mac n'cheese or our burger.

We have 6 beers on tap - Trumer Pils, Mac & Jack's African Amber, Delirium Tremens, Ninkasi Spring Reign, Ninkasi Oatis and Ninkasi Total Domination. There's another 17 bottled beers, as well as a very good (and reasonably priced) wine list.

Opening?

2009-03-31T14:38:00.000-07:00

Clearly, we'll be opening our doors a little later than we expected. We've chosen to work with some amazing artisans to build The Humble Beagle, but this means they're meticulous and they work at their own pace.

At this point, it looks like opening day will be in mid to late April. Just in time for Earth Day and for a pub that celebrates all (edible) things local, I think that's pretty appropriate!

Thanks for your patience and we can't wait to have you drop by...

New Pictures!

2009-03-31T14:19:00.000-07:00

If you've been to The Humble Beagle space recently, you might have noticed that we're getting close. Very close. The walls are painted. The re-claimed brick "chimney" - some of those bricks are over 100 years old - is up. They're starting work on the floors tonight. The logo is almost ready. We've priced the menu and are hard at work on the beer/wine list.

A note about the menu - we really appreciate all your suggestions. We emailed a version to our friends and family, as well as posting excerpts of the menu here. You all had some great things to say and we listened. About a week before we open our doors, we'll post the final version here and at The Humble Beagle...

I know it's been awhile since I posted pictures, so here are some new ones that I took this morning...

In the pub's main room. There will be a wood stove in front of the brick.

In the pub's main room, looking towards the front.

The front room. The wall color isn't as lemon-lime as it looks. The door is and we LOVE it.

The front entrance. Those stone pillars are gone and roof has shrunk by about 3 ft. We get so much more light inside now!

Front Page News!

2009-03-06T09:27:00.000-08:00

The Humble Beagle is featured in today's Register Guard, on the cover of the business section! Check it out here...

We're really excited about the local attention because the busier we are, the more likely we'll be around to serve you and your families for years to come! A couple corrections to the article - my dad founded Humble Bagel with his good friend Chuck Bader in 1977, my mom entered the picture the following year. Also, my parents get credit for hiring Nick Russo, the genius behind the space.

Painting should start next week and the bamboo tabletops we ordered are on their way. My parents spent yesterday in Portland, shopping for comfy furniture to enjoy the fireplace from. Busy, busy, busy!

Meet Nick Russo...

2009-02-27T11:19:00.000-08:00

Nick Russo owns Renaissance Remodeling & Restoration. He remodeled my parent's kitchen, creating a beautiful space that still wows me every time I walk into their house. Even the drawers are perfection. Nick is behind the design and remodel of The Humble Beagle...

The Register Guard (Eugene's daily paper) wrote this article about a house Nick remodeled in the neighborhood. Check it out and enjoy the pics!

New Bar!

2009-02-16T18:11:00.001-08:00

We're just back from Portland, where we bought a new bar! We found it at this amazing store in Southeast, Consigned Home Furnishings. The bar is teak, with a mahogany finish - a really beautiful piece. It's a lot smaller than the bar that's currently in the space, also a lot more suitable for the Beagle.

Latest Remodel Pics!

2009-02-11T14:36:00.000-08:00

While I peruse the paint wheel, hunting for the perfect color for The Humble Beagle, here are a few more pictures of the remodel. Things are moving fast - Ari's working on a stereo system, we're testing recipes and finalizing the menu, even checked out a fireplace today. Cannot wait until it's all in place and we're actually open for business!!

The entrance to the pub's main dining room - I love our new doors!!

We're moving the bar around to find a perfect fit...

View from back of the room, towards the entrance. Notice the new wall that's half built!

Looking towards the bakery area from the booths. The other side of our new wall.

Menu - A First Glance

2009-02-09T20:16:00.000-08:00

Below, you'll find an abbreviated version of our menu. The whole thing isn't there, our sneaky way of enticing you to come to The Humble Beagle for more. No prices yet, but let me assure you - it'll be affordable. Let us know what you think in the comments section.

I've been looking forward to posting this for some time...

APPETIZERS
PAN-FRIED LAMB SAUSAGE
atop lettuce, roasted red peppers and coarse mustard

BRUSCHETTA
topped with chicken liver and caramelized onions

SMOKED PLATTER
smoked fish and oysters with rye toast and horseradish spread

HUMMUS AND PITA
topped with hard-boiled egg, za’atar and extra virgin olive oil

SALADS
CAESAR
romaine lettuce, parmesan and garlic croutons

PALM
romaine lettuce, roasted red pepper, hearts of palm, marinated artichoke hearts and parmesan cheese

WARM GOAT CHEESE
mixed greens salad, served with goat cheese crostini

ENTREES
8" PIZZA
marinara, mozzarella and dried herbs

BURGER AND FRIES (beef or vegetarian)
served with iceberg lettuce, tomatoes, pickles and onions on homemade bun

PATTY MELT AND FRIES

MAC N’CHEESE
topped with garlic bread crumbs

SOFTLY FRIED EGG OVER POLENTA
topped with sauteed spinach and parmesan cheese

SEAFOOD POT PIE
fennel, potatoes and corn in whiskey cream sauce, in a pastry crust

FRIED HALF CORNISH GAME HEN
served with sauteed spinach and fries

GRILLED RIB EYE STEAK
served with herbed butter and fries

TO SEAL THE PALATE
COOKIE SUNDAE
warm humble bagel cookie topped with vanilla ice cream

BROWNIE WAFFLE
with vanilla ice cream and fresh whipped cream

MEYER LEMON TART
with fresh whipped cream

Buzz!

2009-01-30T13:40:00.000-08:00

The Eugene Weekly, our alternative paper, published its food guide this week. There's an article about The Humble Beagle, as well as a listing of our pub in the 'Northwest' section.

Check it out at http://chow.eugeneweekly.com/chow/node/416. Also, thanks to the folks at the Weekly for their kind words!

Back From Newport

2009-01-27T15:13:00.000-08:00

I just got back from Newport, had a lovely weekend on the central coast. I took some beautiful walks on the beach with our dog (a beagle mix, natch), and spent a lot of quality time with my family.

My dad and I took a tour of the Rogue brewery, bought several of their beers to take home and sample. I'm looking forward to trying the Hazelnut Brown Nectar and the Smoke Ale, both recommendations from readers of this blog.

We also dropped by Oregon Oyster Farms - the state's oldest. (www.oregonoyster.com) If you find yourself in or around Newport, visit this place! The drive along Yaquina Bay Road is breathtaking and the oysters are fantastic. Really nice people too. The first picture on the right is the side of Yaquina Bay Rd, completely covered in oyster shells!

Lots of work going on in the pub space right now, should have all the new windows and doors installed by the end of next week!

Oysters and Beer and Crabs, oh my!

2009-01-23T10:05:00.000-08:00

At The Humble Beagle, we're trying to honor the region's culinary awesomeness by incorporating it into the pub's decor. This means lots of photo sessions with local producers, growers and purveyors - from coffee roasters to crab boats to breweries to farmers. For this amateur photographer (ummmm, me), it's not such a bad way to spend my time...

I already covered the fall harvest, including grapes and chanterelles. This weekend, I'm heading to Newport where my parents have a place. LOTS of good food in and around Newport. Armed with my trusty digital SLR, I'll drop by the Rogue brewery and on Monday, will visit a goat farmer and an oyster farm. (My dad is a master smoker and his oysters are unbelievable - look for these and his smoked salmon on our menu!)

Hopefully, the weather and light will cooperate and I'll return to Eugene with some good photos. Meanwhile, enjoy the weekend!

2009-01-21T22:05:00.000-08:00

A lower, cozier ceiling for the atrium and a new heating/cooling system.

More framing in the atrium.

Notice the masking tape on the floor. The new doors and windows arrive on Monday and that's where they'll go.

Sealing up the door to the kitchen.

BEFORE

2009-01-21T22:00:00.000-08:00

Progress!

2008-12-24T17:40:00.000-08:00

We know, we know...

It's been awhile since we've updated the blog. That's partially thanks to the crazy weather and holidays, but it's also just the nature of a remodel - sometimes, things just take time. (But, good things come to those who wait!)

In the 2 posts following this one, you'll find the first pictures of the remodel. We're lowering the ceiling in both rooms to create a cozier space and improve the acoustics. More later, but that's what they're working on now.

Lots of busy-ness going on right now. My dad and I will be checking out granite tabletops next week. Ari's working on those beer recommendations so many of you offered up to create our beer list. Mom's hard at work on getting that menu perfectly seasonal and delicious.

And lastly, the city has approved our request for a liquor license, so now it's up to the friendly folks at the OLCC to follow suit. Keep your fingers crossed...

Beer Preferences?

2008-12-23T15:20:00.001-08:00

Ari's meeting with a rep from the OLCC - cross your fingers that a liquor license is forthcoming - which reminds me that I have an important question for all of you...

We need a beer list! We have 6 taps, some of which will rotate seasonally. We'd like to have a decent number of bottled beers.

Ninkasi (www.ninkasibrewing.com) will probably get 2-3 of the taps, as it seems to be the local favorite. (I like Believer, Ari's a fan of Total Domination.) What would you like to see being poured from the other taps?

As for bottled beers, we're VERY open to suggestions. Deschutes and Rogue will be represented, but are there other regional breweries you'd like to share with us? We'd like to keep the selection as "Northwest" as possible. Ari and I just tried some beer from the Fort George Brewery in Astoria - delicious! (Such a hard life right now, sampling beers...)

As usual, leave your suggestions in the comments section...

APPROVED!

2008-12-17T16:27:00.000-08:00

Ask (three, four or five times) and you shall receive - our permit to build has been approved by the city of Eugene!

Work has already started. Nick - the contractor/designer - is working on the atrium space. He's framing it so we can lower the ceiling and make the space a little cozier and quieter.

So, now the fun starts! We'll post pictures of the renovation regularly, along with updates of everything else we're working on - drafts of the menu, logo design, etc. Though we said it before*, I'll say it again (and actually mean it), check back often to hear the latest about The Humble Beagle.

*Ever want to hear the saga of our dealings with the city? Come on in for a pint and we'll tell you all about it...

Playing the Waiting Game

2008-12-04T13:08:00.000-08:00

As you may have already figured out, things aren't going as expected. It's December and if you'd asked me a few months ago what we'd be doing now, I'd have guessed picking paint colors or choosing flatware. Obviously...we're not...

We've had a lot of trouble getting the "ok" to remodel from the city of Eugene. Because the initial design called for knocking down walls, this placed us in a new world of building permits and fire codes that I can't even begin to understand, much less explain. Needless to say, the new space will look a little different from the blueprint that Ari posted last month - still good, but different.

I've been reassured that the permits will come "any day now." In the meantime, we ask for your patience while we wait and wait and wait... (Kind of like the kid who heard the forecast for snow and is staring at the sky, hoping for some snowflakes.)

first blueprint

2008-11-10T19:19:00.001-08:00

no counters or display cases or furniture, but hopefully it gives you an idea. we're currently playing with configurations and, of course, will post accordingly...

minor logistica

2008-11-10T18:46:00.000-08:00

hi everyone (reading),

been meeting with nick (designer/contractor) quite a bit and have finalized things to the point that we're waiting on the city to OK the plans..

in the meantime i'm (its ari - first post!) transferring the blueprints to google sketchup so that we can look at things in 3D and try out different table/chair/booth setups.

naturally, i'll post the sketchup files and pictures so that y'all can see whats going on.

thanks a pile for the wonderful comments and we'll try to post a bit more (it'll get busier soon ; )

~a

Chanterelle Season!

2008-10-23T20:03:00.000-07:00

Armed with an empty basket and sack lunches, Ari and I drove towards the coast this afternoon, on the hunt for chanterelles. We met my parents on a side road (don't even think about asking where it is) and headed into the woods...

A few hours and a hot shower later, Ari and I just finished a dinner of fettucine and chanterelles that I sauteed in olive oil, with garlic, hot pepper flakes, fresh thyme, parsley and a touch of lemon juice. Delicious!

Food makes me so happy.

I should add that the leaves are changing in a serious way right now. Get out into the country before the rain starts - the hills are ablaze in yellow, orange and the rare scarlet...

Cookie Poll

2008-10-20T18:14:00.000-07:00

On the pub's dessert menu, we'd like to make use of Humble Bagel's delicious treats. A warm fudge brownie with vanilla gelato? Yes please!

But, we can't figure out what to do with the cookies. Would you rather have a warm, gooey Humble Bagel cookie with gelato OR a gelato sandwich? (That'd be a generous serving of Stella Gelato between 2 Humble Bagel cookies.)

Tell us what you think in the comments section, and thanks!

Thanks for checking us out...

2008-10-19T17:30:00.000-07:00

What's with the empty space? What's coming next? Where did Iraila's go?

The questions and rumors have been flying since the end of September. Ready for the great reveal?

The Humble Beagle Pub will open in early 2009. We're completely remodeling the restaurant space - look for cozy booths, dark woods and the soft glow of a fireplace. The seasonally-driven menu will change regularly and feature local everything. (Wine, beer, produce, meats, eggs, dairy, etc.) And before we start to sound a little too "uptown," our prices will be reasonable.

So, if we're not open yet, what's this blog for?

Humble Bagel has been a part of the neighborhood for over 30 years. When something changes in your community, you want to know about it. This blog is your resource. We'll be posting blueprints of the remodel, regular photo updates and sample menus. We're going to need your help too - we may have questions about paint colors, beer selection or even logo design - so check back often.

Thanks again for visiting and we're looking forward to pouring you a pint...

P.S. Mark and Kenne's lease ran out at 24th and Hilyard. They're looking to re-open Iraila's in a larger space, so stay tuned!