Stir-fry of Pickled Green Beans with Ground Pork

OLYMPUS DIGITAL CAMERA

This Chinese inspired skillet stir-fry gets its distinctive flavor from the sour pickled green beans. These are beans that have been traditionally brine pickled through lacto-fermentation, rather than quick pickled with vinegar. Any fairly sturdy sour pickled vegetable will work very well in a dish like this. I adore lacto-fermented turnips with beef and chili [Continue Reading...]

Three Sisters in Seattle Chili

Three Sisters Chili

The thing about this chili is, you pretty much just open up a bunch of jars and simmer. So on a difficulty scale of 1 to 10, 1 being “Boil Water” and 10 being “The Food They Invent at Moto” this chili is maybe a 2, and that’s only if you need to rummage around for a [Continue Reading...]

Sunchoke Soup with Hazelnuts

photo

This recipe is from the Eating Local in the Depth of Winter recipe demo and presentation I gave at the Northwest Flower and Garden Show. Thank you so much to everyone who came out to learn just how delicious it can be to eat from your garden, even in the “low time.” To view all [Continue Reading...]

Skillet Cauliflower with Curry

IMG_3202

This recipe is from the Eating Local in the Depth of Winter recipe demo and presentation I gave at the Northwest Flower and Garden Show. Thank you so much to everyone who came out to learn just how delicious it can be to eat from your garden, even in the “low time.” To view all [Continue Reading...]

Brussels Sprouts with Bacon and Maple-Bourbon Vinaigrette

IMG_3215

This recipe is from the Eating Local in the Depth of Winter recipe demo and presentation I gave at the Northwest Flower and Garden Show. Thank you so much to everyone who came out to learn just how delicious it can be to eat from your garden, even in the “low time.” To view all [Continue Reading...]

Two Ingredient/Two Minute Cherry Ice Cream

Cherry Ice Cream (2)

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...]

Mussels with Bacon, Thyme and Onion in Porter Sauce

If you like mussels, you love them. If you don’t…well, just come back tomorrow when I’ll be talking about something different. No hard feelings, really. There now, all the mussel-haters have gone and left just us, right? Great, more bivalves for us! This recipe a great way to steam clams or mussels that has a bit more [Continue Reading...]

Urban Homesteader Day of Hot, Hot Video Action

Today is another Urban Homesteader Day of Action, but this time it’s not just words, people! We’re taking our radical message of homegrown zucchini and backyard poultry to YouTube. My contribution (and my first ever video, so be nice, okay?) is a discussion and cook-up of that maligned and under-appreciated vegetable, the brussels sprout. Come join [Continue Reading...]

Leeks and Parsnips Baked in Cream

I have been staring at a nice stand of leeks in the back beds for months now. On occasion I have attempted to pull a leek to use in a soup or a braise, and the results have always been less than Arthurian. Several of my early attempted pullings resulted in the breaking of the [Continue Reading...]

Curried Sugar Hubbard Squash Soup

When you’ve got a Sugar Hubbard that needs to get used, you’ve got a lot of squash. Sugar Hubbard is a cross of Blue Hubbard and Sweet Meat, and it’s just fantastic. It roasts well and has a smooth, creamy texture when pureed. I only got two squash off last year’s plant, but both were [Continue Reading...]

Roasted Spiced Sugar Hubbard Squash Seeds: Bonus Edition!

Inside that tasty, tasty beast of a squash was a whole other garden gift: squash seeds!  Now I don’t bother to pick through and roast the seeds from every squash I harvest, but when you have a big squash you have some big, tasty seeds. So especially on your large winter squashes (squashi?), save the [Continue Reading...]

Rutabaga and Cauliflower Puree

Rutabaga’s are pretty under-appreciated, if you ask me. They are a root vegetable and a member of the brassica (cabbage) family. They can be used in almost any application you’d use a potato, but they are less starchy and have about half the calories. Because they are lower in starch, you can puree them in [Continue Reading...]