I just got this Herb Companion recipe http://www.herbcompanion.com/UnCategorized/Pumpkins-Spice.aspx and thought it would be a great one to share for Halloween festivities and fall feasts. I especially noticed it because I found six key ingredients in it that are available grown right here and which I’ve grown myself this year including eggs, wheat, oats, honey, pumpkins and walnuts. (Note: I’ve […]
Here’s what I’ve been cooking up and preserving this year in quantity; my favorite… roasted and dried tomatoes. I can use ‘seconds’ from Kittitas, or those that have gone a bit beyond from the garden (if you are so luck y this year). Roasting brings out a whole new set of flavors, sweet and smoky […]
Ingredients 8 ears corn, husked and cleaned 2 pounds tomatoes – peeled, seeded, and coarsely chopped 1 1/2 cups chopped green bell peppers 3/4 cup chopped red bell pepper 1/2 cucumber, chopped 1 cup chopped onion 1 cup white sugar 2 cups apple cider vinegar 1 tablespoon salt 1 teaspoon celery seed 1 teaspoon mustard […]
Contributed by Friends of the Market Darlene Rose & Susan Chamberlain 1 bundle kale, swiss chard or beet greens 3-4 medium to large beets Olive oil (3-4 T.) Garlic cloves Cherry tomatoes (6-12) Balsamic vinegar or other flavorful vinegar Optional: honey Clean and boil the beets until tender (cut the greens off leaving a small […]
Recipe provided by Mark Johns of Misty Mountain Honey, our wonderful bee keeper who has never missed a day of market since we opened in 2004! Use this with our Loki salmon, it promises to be delicious. Salmon with Honey Balsamic Glaze Makes 6 servings 6 (5 to 6 oz.) salmon filets with skin Salt 1/2 cup […]
Recipe provided by Mark Johns of Misty Mountain Honey, our wonderful bee keeper who has never missed a day of market since we opened in 2004! Use this with our Gradwohl’s beef, it promises to be delicious. Honey Joes Makes 4 servings 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup grated carrots 2 Tablespoons […]
Remove stems and slice squash lengthwise into thick ½” pieces. Toss with olive oil, balsamic vinegar and some minced garlic. Marinade for half an hour. Prepare a grill (stovetop, oven or outdoors). Grill until browned and soft. Delicious as a side dish, mixed with pasta and pesto, or used as a ‘veggie burger’.
Fresh List Recipe Apple Juice Glazed Fennel and Baby Carrots Ingredients: 1 fennel bulb, stalks discarded, bulb sliced lengthwise into 1/2″ slices 12 baby carrots, peeled 2 tablespoons butter 2 cups apple juice 1 cup chicken stock salt and white pepper to taste Directions: Preheat over to 400 F. Heat a large oven-proof saucepan over […]
Fresh List Recipe Comfort Soup al Montreal 4 large russet potatoes, peeled and quartered 4 (4 ounce) links hot Italian sausage, casings removed 1 large onion, chopped 1 bunch kale, ribs removed, chopped 3 quarts chicken stock 1/4 cup hot pepper sauce Directions Place the potatoes in a large pot and cover with salted water. […]
As prepared at Stone Soup Kitchen 2-3 green garlic chopped Saute in olive oil til soft and fragrant Add: 2 lbs tomatoes chopped 1 quart vegetable stock 1 qt water Fresh thyme ½ tsp Fresh oregano ½ tsp Honey 1-2 TB Simmer until flavors have melded. Blend with a hand held blender or in a […]