So many ways to savor the heirlooms. They’re bunching up for batches in the canner, saucing after a slow roast with garlic and herbs and oh so delectable fresh from the vine. Of the many uses for tomatoes at harvest, we like fresh slices on… Read More
All posts filed under “side dishes”
Preserved Perfection
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
Fruit Bars with Fall Preserves
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
Emmer Farro with Elk Sausage, Roasted Yams, Parsnips, Almonds & Onions
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
Great Granola ~ with Roasted Almonds & Honey by Local Bees, plus the Perfect Parfait
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
Quiche Lorraine Methow Valley Style
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
Giving with no Name ~ Free Parking-lot Apples, the Gentleman Hippy & the Ethics of Generosity ~ plus Succulent Sauce
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 Crisp ~ Anytime, Anywhere
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
Warm Farro Salad ~ Italian Styling with Garden Goodness & Roast Nuts
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
Good Morning Good Muffin ~ Rhubarb Wakeup
Morning muffins with tangy barb, so easy, so tasty, and they are a joy to make. Speaking on that sentiment, The Joy of Cooking’s opening quote affirms precisely how I feel while baking and writing: “Joy’s soul lies in the doing.” ~ William Shakespeare When the children and… Read More