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… [more] Ants on logs? You should offer this ‘snack’ to your kiddos if just for their reaction. When I was young, ants on logs was the descriptor for celery piped with peanut butter topped with raisins. I picture the clever mother who coined the term: a tease or dare to get her little ones to reach for a healthy snack. A handful of my friends and I have been playing with
… [more] I remember a crabby moment a decade or two ago—a bit of an ‘a-ha’ moment. I was walking through a grocery store, and had this sudden [late to the party] realization that I was staring at the same produce options year-round. I didn’t know who to be crabby at. How was it possible I didn’t know what produce was ‘seasonal’!? For as long as I c
“Best & Worst of today?”… [more] This has become a frequent information extractor at our dinner table, a chance for each member—amidst crazy schedules—to share the highlight and low light of each day. Sometimes it feels like we answer in staccato form, but other times it leads to a rich discussion on a significant moment or life lesson, and/or allows us a chance t
… [more] I imagine the farmhouse full of early morning hustle and bustle. Up at the crack of dawn, out in the barn with a pitchfork, boots with crusted mud from the day before*. If I were that farmer, I imagine saying hello to the snorts of pigs and the loud squawking of ducks and chickens. My eyes take in the status of my crops—I lean over to inspect some garden greens.
… and there is chili on the stove. That is my pat answer all winter long. With teen-very-active sons, keeping warm, homey food at the ready is one of my top mom priorities. When I am in my zen-mother moments, I am filling the kitchen with chili for after school, baked breads and cookies, big bacon-laced breakfasts and so forth. All winter long, chili on the stove is not uncommon—and&#
My brother emailed me mid-breakfast to say: he and [my 7 year old niece] Lily were enjoying my homemade granola—and Lily would like the recipe. I had given all of my siblings a little stash of homemade goodies for Christmas, and my homemade granola was part of each gift. This versatile granola recipe with raisins… [more] is not only easy to make, but I venture to bet: better than any s
Mom, the laundry room is insanely cold again… can you make more apple chips? This seemingly disjointed request actually makes sense in our ‘under-construction’ home. With tons of DIY remodeling, we have had to cut heaters here and lights there, put up tarps and dust yet another layer off all furniture. A casualty of remodeling is a very cold laundry/bathroom. No heat reaches this room, and we kee
Luckily, this recipe makes two loaves. A good thing when you have lots of opinionated palates in the house. One pumpkin bread loaf stayed plain as the plain blue sky and the other pumpkin bread was chock full of golden raisins and walnuts (I personally would not be opposed to studding pumpkin bread with dark chunks of chocolate. I am just sayin.’) I hadn’t made pumpkin bread in quit
I love when blog traditions emerge, whether it is taking the month of August off (like the Italians) or making sure to herald Halloween cocktails each year. Some annual events/topics stick around, while others—like Centerpiece of the Month or Brown Bag Blues—go by the wayside (the centerpieces took way too much time to manage, and my brown bag blues blog finally slid into the snacks&
I love dolling up the house for each holiday. I add decorum, candles, holiday flavors and special treats. October means orange and black tablecloths, windows full of pumpkins, headstones in the front yard, purple twinkling lights—and my famous Black Widow Halloween cocktail. In November my kitchen is flooded with squashes and pumpkins, slowly braised roasts and stews, pots of chilli and cl
This has Better Homes and Gardens (BHG) written all over it. I went to see their kitchens in Iowa—I kid you not. On my late-summer visit to Iowa corn country… [more], we tucked in a visit to the BHG test kitchens. It was a bit surreal, especially considering BHG has been part of my reality since I was 6 years old… when I frequently clipped out pictures, words and recipes
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… [more] It’s the holidays. You need some yummy dessert options. Mix it up a bit: instead of a standard slice of chocolate cake, offer a selection of nibbles. Perhaps a dessert tasting menu? You could plate a trio of bites with a drizzle of caramel, pass small platters so guests can hand-pick their faves or display large, tempting platters on a nearby buffet. Perhaps offer a selectio
Ever wondered when and why candy canes were invented? I am not talking about this candy cane cookie recipe… [more], but about how the original candy cane—all wrapped in cellophane—got its start. The story goes: in 1670 the choirmaster at Cologne Cathedral (Germany) wished to minimize child’s chatter during their Christmas Eve service. He asked a local candy maker for sweet
Who doesn’t need a list of soup recipes for winter… [more]? You can skip all the talk and go straight to the soup list, below. OR you can listen to me share why I love making chicken stock and—though expensive—why I splurge on organic and/or farm-raised chickens: I am a big fan of farm-raised chicken. I actually buy 4 chickens a month (remember: I have two teen sons wh
No offense Turkey, but Thanksgiving talk is increasingly about Thanksgiving side dish recipes… [more]. That isn’t to say I won’t brine you and stuff you with herbs, onions and citrus—or carefully ladle juices on you while you are roasting in my oven. I will carve you with care, and be grateful to the farmer who thoughtfully raised you. I imagine you growing up, clucking and
You are about to ask: what does this have to do with easy coleslaw? Keep reading and you will hear me wax nearly poetic about seasonal eating. But feel free to scroll beyond my ‘eat-seasonal’ chatter to this redemptive, easy coleslaw recipe (by redemptive I mean: good-bye soggy, room temperature, mayo-heavy coleslaw and HELLO to coleslaw w/a hit of vinegar, blue cheese and raisins). &
When I was a little girl I ate creamed corn from a can—and loved it. It was a special creamy treat. Today, the nostalgia kicks in and I still crave this ‘comfort-food’ side dish; I especially love taking old recipes and re-inventing them. As an urban farmer and chef, how to make creamed corn… [more] means I grow my own corn (and in this case dry my own thyme), then wield
I recently had the pleasure of attending a raisin-inspired trip with a handful of [very cool] food bloggers. We flew into Fresno, CA—where 99% of raisins are grown/dried. If you are eat raisins: you have the weather, history and dedicated ranchers of Fresno to thank. Taking photos is one of my favorite components of food and farm trips; check out my raisin albums on flickr and facebook.
… [more] I am almost embarrassed to have a specialty ice cream post. Not that it isn’t a brilliant idea—it probably is. Who wouldn’t want to make-then-eat DIY corn ice cream with salted caramel sauce? Putting up a post for a unique ice cream intimidates me: I will ever be in the shadow of my chef friend who puts on a kick-ass Ice Cream Sunday Party each summer. He spends
… [more] He put in his thumb and pulled out a plumb and said: what a good boy am I! I am happy to say I can provide good-son plum pie, all on account of massive quantities of plums and a penchant for pie. And especially because: I canned plum pie filling. In Liana Krissoff’s Canning for a New Generation, I ran across a recipe for plum pie filling (FYI I adjusted
He put in his thumb and pulled out a plumb and said: what a good boy am I! I am happy to say I can provide good-son plum pie, all on account of massive quantities of plums and a penchant for pie. And especially because: I canned plum pie filling. In Liana Krissoff’s Canning for a New Generation, I ran across a recipe for plum pie filling (FYI I adjusted… [more]
Over a cinnamon role the size of my face, a bowl of whipped butter, biscuits and gravy and piles of bacon and sausage: I had a tearful moment. I was in the middle of farm country chatting with farmers and friends of farmers, ogling farm implements hanging on walls (at the Machine Shed… [more] restaurant in Iowa), surrounded by t-shirts for sale that hailed tractors and bacon. I was in farm
Look. Italians have Grappa in their morning espresso. Which means there is no good reason I shouldn’t enjoy bourbon peaches on my plain, whole-milk European yogurt… first thing each morning. Among my home canning projects, bourbon peaches may take this year’s blue ribbon. All summer I have been canning and canning and canning like crazy. Which means crisp leaves, chilly morning
I have been aching for a new freezer to fill to the brim with all of my farm-sourced meat and bulk-buy produce: think half a pig, chickens and rabbits from my friend’s farm, too many plums, hoards of blackberries and an eighth of a grass-fed cow. But instead of buying a freezer: we replaced plumbing and bought the boys school clothes, fixed our car (twice) and added gravel to our… [mo
I can do this. I probably won’t kill my family. Nobody will die… right? Canning is scary to a lot of people—and it is wise to proceed with caution. The important thing is to educate yourself about the process, and to follow recipes and instructions from trusted sources (curious why the tomatoes and water separated? more on that later). I needed to understand the ins and outs of
I can do this. I probably won’t kill my family. Nobody will die… right? Canning is scary to a lot of people—and it is wise to proceed with caution. The important thing is to educate yourself about the process, and to follow recipes and instructions from trusted sources (curious why the tomatoes and water separated? read about it). I needed to understand the ins and outs of canni
As a child I thought herbs were grayish green powder that came in small glass jars with green lids. Need an herb? Read the label, open and add dried powder to dish. Little did I know: herbs were a plant and can be found tucked in kitchen window boxes, flourishing gardens, farms and even growing wildly as an auspicious ‘weed.’ Oxbow Farm… [more] invited me to participate in the O
Bloody Mary is a lot like Ragu: no two recipes are alike, yet each is especially, specifically crafted and adhered to by its maker. I am teaching a class at the Pantry at Delancey in a few days, and one thing on the tomato-laden menu is bloody mary’s. I confess I am not a huge bloody mary drinker—but apparently A LOT of you out there love… [more] a good Bloody
Bloody Mary is a lot like Ragu: no two recipes are alike, yet each is especially, specifically crafted and adhered to by its maker. I am teaching a class at the Pantry at Delancey in a few days, and one thing on the tomato-laden menu is bloody mary’s. I confess I am not a huge bloody mary drinker—but apparently A LOT of you out there love… [more] a good Bloody Mary.
Big globes of green hang heavily on the branches—glorious in size but blatantly denied the satisfaction of sun-ripened redness. I watch my tomatoes daily. I resist my fingertips, whose sole desire is to type the search term ‘green tomato recipes.’ I am not ready to give up on summer. If I aim to be a tomato farmer on my humble little Seattle urban farm: each year I will be tomato
VOTE NOW (until Aug 31) for my Cherry Chutney & Goat Cheese Stuffed Lamb with Lamb Jus!!! … [more] Lamb is just as approachable as beef, pork or chicken. You can grill it, skewer it, roast it and enjoy fistfuls of ribs. It loves to be dressed up in Moroccan, Thai, Greek and Mediterranean flavors (to name but a few). When I think of lamb I think gyros and mint jelly, rosemary
Lamb is just as approachable as beef, pork or chicken. You can grill it, skewer it, roast it and enjoy fistfuls of ribs. It loves to be dressed up in Moroccan, Thai, Greek and Mediterranean flavors (to name but a few). When I think of lamb I think gyros and mint jelly, rosemary and chickpeas. I think plain yogurt and cumin, garlic and lemons. So many options, and here I… [more]
I am about all cherried out—and that is a good thing. I love the parade of seasonal produce waltzing its way through my kitchen, one after another. Cherries have had their heyday; I made cherry jam, pickled cherries, brandied cherries, soaked cherry pits in brandy, and dried both bing and rainier cherries. I broke one cherry pitter and bought another, stained my counter with cherry juice and
I recently co-hosted a dinner with California Olive Ranch at FareStart in Seattle. Bloggers and media folks attended and we chatted up a storm while sipping olive oil and learning about the nuances of growing… [more] and distributing oil state-side. It is harder than you think. And olive oil is more impressive than you give it credit. Next time you are at a restaurant: ask for an extra wine
I recently took a canning class from my friend Marisa of Food in Jars… [more]. She is a go-to resource online for all things canning and her recent book belongs on my coffee table (well okay: it isn’t on my coffee table. It is hanging out on my all-things-homesteading shelf in my kitchen; pages are stuck together from jam and sputtering juice.) But it very well COULD be on my
You can what? Did I hear you correctly? Make your own capers? I recently earned my Master Certificate in Preservation… [more]—a credential I am tickled about. In a nutshell (or should I say ‘in a jar’?) it means I have the ‘creds’ to teach home canning and preservation. And this doesn’t mean just hot water bath canning and jam-making. I will be sharing wi
Broccoli stems should not be underrated. In fact if you are cooking on a budget, buying broccoli heads with long stems is much less expensive than buying bags of pre-cut florets. Think on it: you can have florets at just one meal OR buy long-legged broccoli heads and have florets at one meal and soup at the next. Not only do you save money: you have more food. It’s frugal.… [more]
I love when UPS or FedEx pull up to my door, handing me boxes of goodies to try. After sipping and gulping, recipe-testing and reading: I am ready to give you the latest updates on products to try, buy and possibly win! Thank you Graffigna wines; loved your bottle of Malbec—complex and slightly tannic just like I like it—a good bang for the buck. Recently, I made rum-doused ice cream
Every year I create a new menu… [more] to feed 25 familial mouths at a family reunion off in Montana’s wilderness. Stores are hours away, so we cart in all of our food for a week and we each cook one evening dinner to feed the masses. Many of my siblings have it down to a science, cooking the same thing year after year and creating a bit of a tradition
I have been reading and cooking and learning about Indian food lately. And one of the passing comments in Meena Pathak’s Complete Indian Cooking [book] caught my attention: I don’t like to waste anything so I use the ginger peels—they have a lot of flavor. I am always looking for ways to maximize my use of ingredients and minimize waste. Like buying whole chickens: I fabricate t
I love a can’t-keep-my-hands-out-of-the-bowl snack. Some weak in the knees snacks are obvious: your favorite chips or nuts, cotton candy if you are my mom, chocolate covered peanuts if you are my dad. My sons love baked cheesy crackers and we all line up for truffle popcorn… [more]. What is your ‘addictive’ snack? Please share! And lest you be short on must-have bites, I
… [more] I told my son to bring a slice of dessert to work—to share with his boss. (He is 16 years old, and works at an urban grange—what is not to love? He could talk about chickens, customized feed and why-not-to-have-ducks for hours). Mom what is it? A jam bar. Oh. Well what kind of jam? (Obviously, he was not impressed with the ‘jam bar’ title). Nectarine. Th
Portland dining month tempted me, along with Travel Portland… [more]*, to hop on the freeway from Seattle and soak up our sister city. It is always full of fun finds, great neighborhoods and apparently a race for: as many new, farm-friendly restaurants you can stuff into a a mid-size city. Can I just say? Portland is happening. I have a tattered map I carry with me when I visit Portland.
