Jams from fall still stock the pantry, and this recipe utilizes any to satisfaction. Aside from grill glazes and jam on bread, food creativity with tasty preserves can grow to be a challenge by spring. This recipe makes jam or jelly canning in the autumn… Read More
Squash bisque: divine to taste, huge on vitamin content and a winner for a crowd. This recipe is designed after creating several versions through the years, much back research of comparative online recipes, and a combining of the best of several with elimination of easy mistakes,… Read More
She came skipping up, her American Girl Magazine in hand and a bright smile on her face, full of ideas for valentine’s day, and a plea to make particularly bright pink carnation cookies. Agreement was quick, seeing that the recipe would make excellent valentine favors for… Read More
Elk is perhaps our family’s favorite game meat, provided this year by our god father’s fall hunting expedition and made more delicious with Hank’s Harvest Foods processing into delicious, sweet sausage. This extremely low-fat sausage lends marvelous flavor to emmer farro, grown locally by friends at… Read More
Growing up our mother made granola from scratch, and it was so delicious, it seemed to us kids to be a treat rather than standard breakfast. Overnight family hiking trips included her granola, and it not only hit the spot taste-wise but sustained the body for long… Read More
A red curry ripe for the season, sweetened with freshly ground coriander, this winter warmer dish relishes root cellar vegetables and their subtle flavors. Vegetarian yet hearty and filling, this recipe has plenty of protein with its coconut milk base and cashew topper. The delicate tastes of parsnips… Read More
Quiche Lorraine is a defining French dish, in this version made Methow Valley style with our farm fresh eggs, local smoked ham from our butcher extraordinaire at Thomson’s Custom Meats, chèvre feta made by our friends up the road at Sunnypine Farms and a flaky 100% butter… Read More
Loading up the truck with kids and food in the market parking-lot, I turned to a friendly voice behind us asking, “would you like some apples?” The man was one I had seen in the community for years who always had a smile and a nod,… Read More
Rhubarb chopped and frozen from last year’s harvest comes out for its regular rave reviews in this delicious anytime, anywhere recipe. Though one might rightly argue that crisp is designed to be a desert, with sugar content really rather low for treat terms and fruit and oats… Read More
Roasted pine nuts, fresh herbs, crunchy greens and sweet caramelized onion round out delectable protein packed farro grain in this recipe that doubles as a side or one pot meal. Friends at Bluebird Grain Farms grow the ancient organic grain emmer farro locally in our high mountain… Read More
Soul & Stomach 