It’s the question of the hour. The frost is coming, if not already at your door. Tall tomato plants hold on desperately to clinging green fruits. What to do with all these green tomatoes before the freeze kills them for sure? First off, get them… Read More
This a handy index for best preservation methods for your given goods. Listed and linked are the foods that fill our needs through the cold months, foods we’ve been able to grow or gather as a family that were left over. Some foods I had… Read More
Indian curried lentils warm my soul and stomach. This recipe, just right for the season and written for large quantity, hails from my college days before having apples of my own and a little lemon tree to pick. These fruits are complimented well by sweet… Read More
The tomato is truly one of the finest edible creations. And the succulence of the garden ripe heirlooms we’ve been picking urges using every little bit of the fruit. Finding a way to use seeds, skins and all is always the preference in terms of nutrition content.… 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
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
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
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
Deer populate our Methow Valley year round, with whitetail and mule deer as common as robins. Houdini deer scale our garden fences and shed roofs in summer, then in autumn provide a staple meat for many families, and we’re fortunate to have ample venison from… Read More
Soul & Stomach 