Plum Jamtini Cocktail – Pass The Ice, Pass The Shaker!

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My friend Theresa is the Co-Executive Producer of Growing A Greener World, a fantastic TV show about all things gardening. She’s also a wicked good urban homesteader, master canner, great writer (check out her personal blog), and a super nice person. Theresa knows I have a soft spot for combining jam with booze (strawberry jam margarita, anyone?), so [Continue Reading...]

Fresh Blackberry Sorbet

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So, my last post was about making ice cream and then I got busy and haven’t posted in a week and now I’m back with a post about sorbet. This is not what I’d call a blogging win, because clearly I am obsessed with homemade frozen desserts. You can’t really blame me – it’s 85 [Continue Reading...]

Turn Your Homemade Jam Into Easy Homemade Ice Cream

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Perhaps, like me, you are rolling into preserving season 2013 with some, shall we say, overstock in certain areas. In 2012 around this time I still had apricot preserves hanging on from 2011. Then I happened into a giant windfall of free apricots. I turned that bounty into cases of delicious homemade apricot preserves and promptly learned [Continue Reading...]

Two Ingredient/Two Minute Cherry Ice Cream

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Some tastes are summer in your mouth. This is one of them. When the weather gets gloomy, and the great overcast sky of Seattle forms a continuous ombrey of silver-darkening-to-slate with the damp pavement, this is the flavor that recalls sun on your neck and trips to the lake. This is also the recipe that [Continue Reading...]

Figs with Lemon Ricotta and Mint

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This is one of those dishes that, as a caterer, I could charge $3 per piece for and people would happily pay it. Perfectly fresh figs topped with homemade fresh lemon ricotta and sprigs of organic spearmint. Can’t you just hear the cash draining from wallets everywhere? Actually, figs are a beast to work with [Continue Reading...]

Seven Great Things You Missed On Facebook: Peanut Sauce, Peaches and More

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It’s been a busy week over on the Northwest Edible Facebook Page. We blew through the 5,000s in no time and are currently sitting at over 6,000 smart, bad-ass and very attractive community members. Thank you guys! Homebrew Husband captured the exact moment of the 6,000th like on his phone. Not that we are total [Continue Reading...]

Walnut Lemon Pesto

This Walnut Lemon Pesto has become my go-to pesto recipe in late summer when the basil is huge and really needs to get cut back before it flowers.  While I adore a classic pesto, this version has a few advantages over the traditional pine-nut & parm variety. First, it’s way cheaper to make. No $25-a-pound [Continue Reading...]

Salad Days, Summer Style

Salad Days are here….again. But this time, spring’s tender lettuce isn’t taking center stage. Because it’s moderately warm here in the Maritime Northwest (and, I gather, roughly as hot the 6th circle of Hell elsewhere in the U.S.) I want to cook and eat cold food, and entree salads fits the bill perfectly. Here’s a [Continue Reading...]

Toddler: 1 – Zucchini Chips: 0

I made zucchini chips for the first time. They were easy, they were a hit, they made zucchini into something fun. Something really fun. Maybe too fun. This is how it happened.  Zucchini Chips 1 medium zucchiniOlive Oil, for brushing dehydrator traysSalt, to taste Slice zucchini very thin. I used a Japanese slicer (like a mandoline, but better, [Continue Reading...]

Roasted Beets: Three Variations

Not everyone loves beets. Good, more for me. I love roasted beets tossed with a simple vinaigrette. The technique is dead simple and lends itself to multiple variations. I pick my beets at around golf ball size. I’d like to say that’s because they are sweetest when they are small, but truthfully I’d love big, [Continue Reading...]

Duck Egg Fettuccine with Oyster Mushrooms and Herbs (Plus the Mushroom Kit Winner!)

As promised, today is the day to announce the winner of the Back to the Roots Oyster Mushroom Giveaway. In a few weeks, our lucky winner is going to be sporting some serious Fungus Among Us action, just like this: But first, an idea for what you can do once you harvest your can’t-get-fresher-than-this mushrooms. [Continue Reading...]