There is something to be said for gathering your entire meal from your yard. Also, why not switch up the usual starch, dairy, and fat typically consumed for breakfast. Here is a good way to introduce some vegetables into your day early and it is quick to prepare. Read more…
I tried to recreate this chowder in a similar style that I remember from my childhood at Oregon coast restaurants. Fresh seafood swimming in a sea of seasonal garden veggies. These days I frequently find chowder to be a white gloppy mess. Read more…
Rose pet
als are edible and each variety has a unique sweet aromatic flavor which taste not exactly like, but similar to a strawberry. The different varieties (colors) have variances in flavor and aromatics with the dark side of the spectrum generally being the more intense. Read more…
One of the very best foraging greens is the stinging nettle. If you consider yourself a foodie you have to try this ingredient. It has a very unique essence, and unique in a good way. Its culinary use fits in somewhere between a salad green and an herb. Read more…
Th
e Dandelion is used as an herbal remedy in European, Ayurvedic, and Traditional Chinese Medicine, and oh yeah, its also a lawn weed. The roots, leaves and flowers are all edible and very healthy, containing vitamins A, C, Potassium, Iron and Zinc, in much denser proportions than any other leafy green. Read more…
I love to BBQ with hardwood and this method brings salmon back to its natural earthy roots. The first time salmon was ever cooked in the Northwest it would have been prepared similarly and tasted like just this. Slow cooking with wood imparts a thick flavor, similar to smoked salmon, yet retains the juiciness of fresh cooked salmon. Read more…
This pesto is really tasty on a variety of foods. Just a dollop on salmon, pasta, vegetables, asparagus, or my Mushroom Tater Dumplins’ really adds a lot of fresh flavor. In the middle of winter this recipe was one of few ideas I could come up with and it really is a good way to make something out of nothing. Read more…
Potatoes are really the only edible of any substance I have left growing in my yard this season, for this recipe I used potatoes I found growing in our compost bin. A quick look through my wife’s gluten free pantry uncovered some potato flour and tapioca starch. Read more…
Fermented foods first came across my radar about a decade ago, at the time they were more of a novelty item but have since become very popular and are well represented in grocery stores. This is definitely not a new way to prepare and eat food, it has simply been missing from the modern diet for awhile. Read more…
The freshest of the garden vegetables are long gone by winter, however nutritious meals can still be put together. This Northwest version of the classic Shepherd’s Pie is especially loaded with vitamins and minerals and is a hearty winter dinner for the whole family. Read more…
by the handful 