Pruning of fruit trees in early spring, pre-blossom, yields green growth sprouting cherries, plums and pears. Tomato plantings take off after night frost danger has passed. Big beef, early girl and brandy wine varieties chosen for their larger fruits to be sliced and roasted for… Read More
She said, “I wanted to prove to myself that I could.” In our current culture that so often caters to lowest common denominator thinking, I feel the urge to write about standards of excellence, people who live through demonstrating the highest standard of authenticity. Emulate… Read More
Creative entrepreneurship, homegrown produce, the art of food preservation ~ these are my responses to pandemic. Like so many people in these surreal, strange days of Covid, I’ve had to become expansive in scope of employment. Combining freelance journalism and our family farm has created… Read More
The garden is brimming, the canner is filling! Preservation of abundance is the joyful task. It’s timely now to preserve our fresh foods and teach others this highly economical, self-empowering culinary tradition. The experience of canning class is always a celebration of community. It’s a… Read More
Planting the garden has never been more relevant. People garden for many reasons ~ for beauty, food, hobby, even exercise. But now, when we look at our simplified, quarantined lives, the need to take care of ourselves and future possible food shortages, it is skill… Read More
I am saturated in thankfulness and awe for the earth’s beauty. The glory of the Methow Valley is May. May is when the the hills are brilliant green, each tree just budding, the widened river rushes fierce, and the far mountains still cut a hard… Read More
In this time when we are all home, caring for each other, and needing meaningful work, I can think of nothing better than efforts in the orchards and gardens, growing our own food and reducing dependence on synthetic foods. My focus is honed sharper by… Read More
And we hope you like jammin too. Think beyond morning toast. The underestimated jam deserves far more attention. Think about mid-winter meat glazes of peach or plum. Consider as filling for the perfect layered cake–cherry jam has become our birthday cake filling favorite, with apricot… 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
Just in case society crumbles, the pantry is packing. Worried about warding off winter scurvy? An easy fix ~ juice and can all the freshness of fall. After the more lengthy work of sauces, salsas, chutneys and such, processing remaining fruits in the juicer is… Read More
Soul & Stomach 