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
Cherries have dripped from their trees in a wonderful year of harvest. Bings, Rainiers and sour varieties have filled our baskets and pails, processed and preserved in many ways. Here’s a final method for the last of them with sweet, dried Bing cherries for snacking… Read More
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
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
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
There is maintenance quiche, and then there is quiche of creative proportions. This recipe accomplishes the latter. I’m sure you’ve had one ~ a piece of freshly baked quiche that melds flavors perfectly, a flakey, buttery crust, melting in your mouth, so that one slice… Read More
Soul & Stomach 