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
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
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
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
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
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
Introduction of first foods for baby is a delicate endeavor for even the most diligent parents. There are a plethora of opinions and products in our culture, but keeping it simple, all natural and straight from the earth improves focus as a mother and digestion in… Read More
Soul & Stomach 